Frosted Maple Cookies

Ingredients:
1/2 c. shortening
1 1/2 c. packed brown sugar
2 eggs
1 c. sour cream
1 T. maple flavoring
2 3/4 c. all-purpose flour
1 t. salt
1/2 t. baking soda

Frosting:
1/2 c. butter
2 c. confectioners sugar
2 t. maple flavoring
2 T. hot water

Directions:
Cream shortening and brown sugar in a mixing bowl. Add eggs, one at a time, beating well after each addition.
Stir in sour cream and maple flavoring.
Combine flour, salt and baking soda; add to creamed mixture and mix well.
Cover and refrigerate for 1 hour. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 for 8-10 minutes or until edges are lightly browned. Cool on wire racks.

For frosting:
In a small saucepan, heat butter over low heat until golden brown. Remove from the heat; blend in confectioners' sugar, maple flavoring and enough water to achieve spreading consistency. Frost cookies.

Makes about 4 dozen. Total time 30 minutes.

Verdict:
I love maple bars. Love them. So I figured that a maple frosted cookie would be just as good. They are good. My sister says they taste like french toast. I would have to agree.

Stuffed Mushroom Muffulettas

For the vinaigrette:
1/4 c. olive oil
1/3 c. red wine vinegar
2 T. Dijon
pepper to taste

For the sandwich:
4 ciabatta or focaccia buns, halved
4 portobellos
5 oz. hard salami, chopped
4 oz. pimiento-stuffed Spanish olives, chopped
4 oz. provolone cheese, chopped

Directions:
Preheat the broiler with oven rack 6-8 inches from the heating element. Coat a baking sheet with nonstick spray.
Whisk together ingredients for the vinaigrette. Season with pepper.
Brush cut sides of bun halves with vinaigrette and toast lightly under broiler, about 4 minutes; set aside.
Remove mushroom gills with a spoon. Brush mushrooms with vinaigrette and place topside up on bottom buns; broil on baking sheet, 4 minutes. Turn mushrooms over on buns and broil 2 minutes more; remove from oven.
Pulse salami, olives, and cheese in a food processor until finely chopped. Combine salami mixture and remaining vinaigrette in a bowl and microwave until mixture is warm, 2 minutes.
Divide salami mixture among mushrooms; return to oven and broil until cheese starts to melt and brown on top, about 5 minutes.
To serve cover mushrooms with top buns and slice in half.

Makes 4 sandwiches. Total time 25 minutes.

Verdict:
I like mushrooms, but this doesn't fall under something that I would typically make. I normally like mushrooms in things, not as the main dish. That being said both Blake and I really liked these and would totally have them again.

Cobb Salad Sandwich

Ingredients:
1/3 c. olive oil
1/2 c. blue cheese, crumbled (I don't like blue cheese so I use feta)
2 T. red wine vinegar
1 t. Dijon
salt and pepper to taste
1 turkey tenderloin, lightly coated with oil, seasoned with salt and pepper (you could also use chicken breast)
4 strips sliced bacon
1 loaf focaccia, halved horizontally
2 T. olive oil
2 cups arugula, or spinach
1 avocado, pitted, peeled, sliced
2 tomatoes, sliced
2 hard boiled eggs, sliced

Directions:
Preheat grill.
Whisk 1/3 c. oil, blue cheese, vinegar, Dijon, salt and pepper in a small bowl for the vinaigrette.
Grill tenderloin over high heat, turning occasionally, until it registers 180. About 10 minutes per side. Remove from grill and let rest 5 minutes, then carve across the grain into 1/4" thick slices.
Meanwhile cook bacon until crisp in a skillet.
Brush cut sides of focaccia with 2 T. oil and season with salt and pepper. Grill, cut side down, over low heat until toasted.
Brush focaccia with vinaigrette; toss arugula with 3 T. vinaigrette to coat.
Layer avocado, tomatoes, turkey, eggs, bacon, and arugula on bottom half of focaccia. Drizzle with remaining vinaigrette, top with remaining focaccia, and cut into 6 wedges.

Makes 6 servings. Total time 30 minutes.

Verdict:
I like this sandwich. I like that there are so many variations that you can make. I sometimes exchange the turkey for chicken, the focaccia for french bread, the arugula for spinach, and the blue cheese for feta. The one thing that remains the same is the vinaigrette.

Saltine Toffee

Ingredients:
37 saltines cracker squares
1 c. butter, cubed
3/4 c. sugar
2 c. semisweet chocolate chips
1 ounce white baking chocolate
1 t. shortening

Directions:
Place crackers in a single layer in a foil-lined 15-in. x -10-in. x 1-in. baking pan. In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers.
Bake at 350° for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top.
In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over toffee. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator.

Makes 1 3/4 lbs. Total time 30 minutes.

Verdict:
When we first made these we ate them right out of the oven. Then we put them in the fridge to cool. They taste much better cold. Not that they weren't good warm because they were. It made for a sweet/salty fast treat.

Three Bean Pasta Salad

For the salad:
2 c. dry ziti or penne
2 c. fresh green beans, trimmed
1 can garbanzo beans, drained and rinsed
2 oz. Genoa salami, diced or sliced thin
2 c. cherry tomatoes, halved
1 c. red onion, thinly sliced
1/2 c. black olives, sliced
4 oz. fresh mozzarella, cubed
1/4 c. fresh basil, minced
1/4 c. fresh parsley, minced

For the vinaigrette:
1/3 c. Parmesan
3 T. olive oil
2 T. white wine vinegar
1 t. garlic, minced
1/2 t. Dijon mustard
salt and pepper to taste

Directions:
Bring a pot of salted water to a boil. Cook pasta according to package directions. Use a slotted spoon to transfer cooked pasta to a colander. Cook green beans in the same boiling water until crisp-tender, about 5 minutes; drain. Rinse pasta and green beans under cool water; transfer to a large bowl.
Add garbanzo beans, salami, tomatoes, onion, olive, mozzarella, basil, and parsley to bowl with pasta; toss until well combined.
Combine all ingredients for vinaigrette in a jar with a tight fitting lid; shake until well mixed.
Drizzle vinaigrette over salad just before serving; toss until evenly coated. Serve cold.

Makes 12 servings. Total time 20 minutes.

Verdict:
It is good. That is all I have to say about that.

Eggnog Snickerdoodles

Ingredients:

1/2 c. butter, softened

1/2 c. shortening

1 3/4 c. sugar, divided

2 eggs

1/4 to 1/2 t. teaspoon rum extract

2 3/4 c. flour

2 t. cream of tartar

1 t. baking soda
1/4 t. salt
2 t. ground nutmeg

Directions:
Cream the butter, shortening and 1 1/2 cup sugar until light and fluffy. Beat in eggs and extract. Combine flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well.
In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1 inch balls; roll in sugar mixture. Place 2 inches apart on ungreased baking sheets.Bake at 400 for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Makes 6 1/2 dozen. Total time 25 minutes.

Verdict:

Not to shabby. I love snickerdoodles and I love eggnog so I figured this would be a good marriage. They were good but I think I would like them to be a little more eggnog tasting.

Pulled Chicken Sandwich

For the Rub:
1 T. each garlic powder, brown sugar, and chili powder

For the Chicken:
1 boneless skinless chicken breast
4 chicken thighs, skin removed
2 T. olive oil
1 1/2 c. Barbecue sauce
4 kaiser rolls, toasted

For the Barbecue Sauce:
1 c. ketchup
1/3 c. cider vinegar
1/4 c. packed brown sugar
1 T. yellow mustard
1 T. lemon juice
2 t. Worcestershire sauce
2 t. soy sauce
1 t. cayenne pepper
1/2 t. each kosher salt and black pepper

For the Apple Cucumber Slaw:
1/2 c. mayonnaise
2 T. cider vinegar
2 T. sugar
2 t. prepared horseradish
kosher salt and black pepper to taste
1 c. thinly sliced cucumber rounds
1 granny smith apple, cored, quartered, and thinly sliced
1/2 c. thin cut strips red bell pepper
2 T. fresh parsley, chopped

For the Barbecue Sauce:
Mix all ingredients together in a small bowl.

For the Apple Cucumber Slaw:
Whisk together mayonnaise, vinegar, sugar, horseradish, salt, and black pepper in a large bowl.
Toss with cucumber, apple, bell pepper, and parsley. Chill slaw until ready to serve, at least 30 minutes.

For the Chicken:
Preheat grill to medium high heat.
Combine garlic powder, brown sugar, chili powder, salt and thyme for the rub in a small bowl.
Place chicken breast and thighs on a large tray and toss with oil. Pat rub mixture on chicken until pieces are thoroughly coated.
Reduce heat on one side of the grill to low. Grill breast and thighs, covered, over low heat until chicken browns and crisps, about 10 minutes. Use tongs to flip chicken over. Continue grilling until chicken breast reaches an internal temperature of 165 and thigh reach an internal temperature of 175. Transfer chicken to a large bowl.
Shred chicken using two forks to pull apart meat while it's still hot, discarding bones from chicken thighs. Add barbecue sauce to bowl with shredded chicken; stir until chicken is coated. Divide meat evenly among four rolls. Top each sandwich with apple cucumber slaw.

Makes 4 sandwiches. Total time 45 minutes.

Verdict:
We ate these twice in a week. I used the short cut version though...Instead of cooking the chicken I used a rotisserie chicken. I pulled the chicken off of the bone and then put it into a pan and sprinkled it with the rub spices. Then I heated the chicken with the spices for a few minutes then added the barbecue sauce. Easy peasy and good.