These could also be called everything-but-the-kitchen-sink-cookies. Adapted from Pioneer Woman's recipe.
Yield: approx 2 1/2 dozen cookies
Prep time: 10 min
Cook time: 15 min
Monster Cookies
2 sticks soft butter
1/2 c sugar
1 c brown sugar (if you only have white sugar, just use that plus 1-2 tsp molasses)
2 eggs
1 T vanilla
1 1/2 c flour
1/2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 1/2 c oats
1/2 c M & M's or Reese's pieces candies
1/2 c toasted pecans or almonds or walnuts
1/2 c chocolate chips
1/2 c toasted unsweetened coconut
2 1/2 c corn flakes (or any other neutral tasting cereal you have on hand)
Preheat oven to 375. Cream butter and sugars, add eggs, vanilla, mix. Add baking soda, baking powder, salt and mix well, blend in flour. You'll need to stir the rest of the ingredients in as this batter gets pretty thick. No need to overmix - just make sure everything is well incorporated. Scoop about 2 Tblsp of dough onto cookie sheet and bake for 14-18 min. (less time for a chewier cookie). These are a great crowd pleaser! Trust me.
Oranges and tangerines are so good right now, but if you don't have any on hand, you can easily substitute a tart apple or ripe pear in this salad. You can also substitute some other soft cheese for the goat cheese - I just had that in the fridge!
Yield: approx. 1 1/2 c dressing
Prep time: 10 minutes, tops!
Ingredients:
Dressing:
4 T peach preserves
2 T water
1/4 c apple cider vinegar
1/2 tsp EACH salt / pepper
1 T fresh lemon juice
1 small garlic clove
1/3 c - 1/2 c olive oil
Place everything in a blender except for the oil....or use an immersion blender and place all these ingredients in a mason jar. I won't go on and on (again) about the wonders of the immersion blender...but once again it proves it's usefulness in this recipe! Blend all the ingredients except for the oil. Then slowly pour oil into mixture as motor is running. The amt of oil is arbitrary in this recipe because it depends on how thick you like your dressing. Taste it as you go and adjust to your preference.
Mix the dressing with the following:
greens - any kind, I used a mixture of spinach and mixed greens
red onion - very thinly sliced
goat cheese, crumbled
tangerines, sliced
croutons, optional
This recipe can easily be doubled if you are entertaining! Enjoy!
Chewy Carrot Cookies!!!
Adapted from The Natural Health Cookbook by Dana Jacobi
1/2 c whole wheat flour
1/2 c white flour
1 tsp baking powder
1/4 tsp salt
1 c oats (toasted)
1/2 c chopped pecans (toasted)
1 c shredded carrots
1/4 c canola oil
1/4 c coconut oil*
1/2 c maple syrup
1/2 tsp vanilla
Preheat oven to 375. To toast oats and pecans: place in cast iron skillet over med/low heat, stir every couple minutes. Cook until oats and nuts smell fragrant and look toasty.
Combine flours, baking powder, salt, oats. Stir in toasted nuts, oats, and carrots. In a separate bowl whisk oils*, maple syrup, and vanilla. Add to dry ingredients and stir just until combined.
Bake for 14-18 minutes until just browned around the edges. Let cool on the cookie sheet for a couple minutes - this will help the cookies to set up.
*Depending on what time of year it is, your coconut oil may be solid as a rock, which makes it a little difficult to measure. If this is the case, just scoop some into a bowl and microwave until the coconut oil is liquefied and then measure it out. This will also make whisking the wet ingredients easier.
