Showing posts sorted by date for query cookie recipe. Sort by relevance Show all posts
Showing posts sorted by date for query cookie recipe. Sort by relevance Show all posts

Wednesday, February 5, 2025

Homemade Buttermilk Biscuit Recipe

 Store-bought biscuits may be convenient, but they will never match the flavor and texture of fresh, homemade biscuits. Plus making your own homemade biscuits is surprisingly easy and quick.

Homemade Buttermilk Biscuit Recipe
Homemade Buttermilk Biscuits-Reviewed

Last week, Fran and I made delicious beef stew. This hearty beef stew was perfect for a cold day. I love having something to dip into my beef stew so, I decided to make some homemade buttermilk biscuits. 

By the way, you can find our beef stew recipe here: Instant Pot Beef Stew Recipe.

The beef stew is fast and easy to make in the Instant Pot. It is the perfect comfort food on a cold winter day.

These buttermilk biscuits were a perfect addition to the beef stew, but are also great with butter or jam.

Ingredients:

  • 3 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1/2 cup (1 stick) of butter (I used salted butter) cold. If you use unsalted butter add a teaspoon of salt to dry ingredients.
  • 1/2 cup Crisco vegetable shortening cold
  • 1 1/4 cups buttermilk cold

Instructions:

  1. Combine the flour and baking powder in a large mixing bowl.
  2. Add the cold butter and Crisco and cut in using a pastry cutter until the mixture resembles coarse crumbs.
  3. Add the cold buttermilk and mix it with a spatula until the dough comes together.
  4. Now, work the dough with your hands on a lightly floured surface. The dough will be a bit sticky.
  5. I rolled the dough out on a floured surface to about 1/2 inch to 3/4 inch thick. You can make them thicker if you like or get nice flakey layers by rolling them out thin and folding them over.
  6. I don't have a 3-inch biscuit cutter, so I used a 3-inch drinking glass to cut them out.
  7. Place them on a cookie sheet lined with parchment paper. Or a greased cookie sheet.
  8. Bake on the center rack at 475 degrees for 12 to 15 minutes until the biscuits are golden brown.

Biscuits Ready for the oven

Here are my buttermilk biscuits, ready for the oven. They were so easy to make and perfect for our beef stew.

This is a great kitchen tool for cutting cold ingredients into dry ingredients, it makes to work so much easier.

Urbanstrive Large Pastry Cutter Tool, Top Professional Pastry Blender Stainless Steel, Heavy Duty Dough Blender, Dishwasher Safe Baking Supplies Baking Tools, BlackUrbanstrive Large Pastry Cutter Tool, Top Professional Pastry Blender Stainless Steel, Heavy Duty Dough Blender, Dishwasher Safe Baking Supplies Baking Tools, BlackCheck the Price

 




Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”


Tuesday, December 3, 2024

Festive Peppermint Oreo Cookies

 These Peppermint Oreo cookies are a perfect fit for the Holiday Season or any time of the year. They are loaded with peppermint candy, crushed Oreo cookies, and chocolate chips.

Fran and our daughter, Jamie, made these cookies for the local village Women's Club, cookie exchange.

Festive Peppermint Oreo Cookies
Peppermint Oreo Cookies - Reviewed

The recipe below makes five dozen cookies; you can cut it in half if you don't want to make that many.

Peppermint Oreo Cookies Ingredients:

  • 1 cup butter (Cold and cut into cubes)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons cornstarch
  • 3 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup crushed peppermint candy (We used peppermint candy canes crushed)
  • 16 Oreo Cookies chopped
Instructions:

  1. Cream the butter and brown sugar together. We used our KitchenAid Stand Mixer for this, but you can also use a hand mixer on medium speed.
  2. Add the eggs and vanilla extract, and continue to mix until it's fluffy.
  3. Add the white sugar and continue mixing making sure all ingredients are combined.
  4. Add the baking powder, baking soda, cornstarch, and salt.  Then, add the flour one cup at a time. Mix until all is combined.
  5. Add the white and semi-sweet chocolate chips, almost all crushed peppermint candy, and Oreo cookies. (Reserve some of both for garnish before baking).
  6. Scoop the dough and roll it into about 1-inch or larger balls. Place them 2 inches apart on a cookie sheet lined with parchment paper. Add additional Oreo, and peppermint pieces to the tops before baking.
  7. Bake at 350 degrees for 10-12 minutes, until the edges are set.
  8. Allow them to cool on the cookie sheet for a few minutes before moving them to a rack to completely cool.

Cookies ready to bake

This photo is the size that Jamie rolled the cookie dough. It may be closer to 2-inch balls. The larger you make them the fewer cookies you going to yield.

Cooling on the rack
Peppermint Oreo cookies are cooling on the rack

These Peppermint Oreo cookies are a delight, they are crunchy on the outside and chewy on the inside. We will certainly be adding this cookie recipe to our Holiday list this year.

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Tuesday, November 19, 2024

A Review of Three Lower Calorie Thanksgiving Recipes

 

thanksgiving recipes

Thanksgiving is right around the corner, and if you are like me, you worry that all that luscious food will be taking up residence on your hips after the event.  Over the years I have found a few recipes that help reduce this possibility, and are just as delicious as their full calorie counterparts.  I even started sneaking them into potluck events around the holidays, and not a single person has ever noticed that the calories have been trimmed.  

Substitute one or more of these recipes at your family feast, and see if anyone notices.  I can practically guarantee they won't!

  

cranberry relish

Low Sugar Cranberry Relish 

 

Ingredients:

12 ounce cranberries - fresh or frozen cranberries. 

1 whole orange with skin  If you are not a fan of oranges, they can be changed out with any crispy, tart apple that is cored, peeled and sliced.

1/2 cup almonds, chopped medium. If you aren't partial to almonds, you can use walnuts or if you prefer softer nuts, use pecans.

1/2 cup to 3/4 cups sweetener. I use Splenda, not in packages, but loose.


Instructions:


1.  Wash the orange and cut it in half.  Peel one half and discard the peel.  Peel the other half and put the peel into the food processor or blender.   Separate the orange sections and cut each in half and set aside.


2.  Turn on the food processor or blender and chop the orange peel as small as you can without pureeing it.


3 Wash and drain the cranberries well. Make sure they are all firm. Put in the food processor or blender.  


4.  Put the almonds and 1/2 cup sweetener in the food processor or blender.  


5.  Pulse the food processor or blender until the pieces of the mixture are smallish chunky, and the sweetener is well mixed in.  


6.  Add the orange pieces and pulse a few more times till the oranges are well mixed in with the other ingredients.


7.  Try the relish for sweetness and and add more if needed.  


8.  This relish should be stored in a covered bowl in the refrigerator for 8 hours before serving.



green bean casserole

Green Bean Casserole


Ingredients:


1/3 cup chopped onions

1/3 cup bread crumbs

4 slices turkey bacon

1 can (10 ounce) of 99%fat free cream of mushroom soup

1/2 cup plain fat free yogurt

1/2 teaspoon liquid smoke (I use Stubbs Hickory Liquid Smoke from Amazon)

3 9 ounce packages of frozen French cut green beans, frozen


Instructions:


1.  Preheat the oven to 350 degrees


2.  Lightly spray a cookie sheet with no stick spray


3.  In a small bowl, stir together the onions and bread crumbs.


4.  Evenly spread the mixture on the cookie sheet and bake about 12 minutes until golden brown.

  

5.  Remove from oven and set aside.


6.  Cook the the turkey bacon (I use the original Makin Bacon Microwave Dish to make mine)


7.  Chop the bacon and set aside.


8.  In a large bowl, stir together the condensed soup, yogurt and liquid smoke.

 

9.  Then stir in the beans and bacon.


10.  Lightly spray a glass baking dish (11" x 7" or 9" x 13") with no stick spray.


11.  Transfer the bean mixture to the backing dish.

  
12.  Top with the onion mixture to the glass dish.


13.  Top with the onion mixture and back for 25 to 30 minutes or until bubbly.


Makes 6 servings, 103 calories per serving.



Pumpkin Pie


Pumpkin Pie


If you prefer, you can make your pie shell from scratch.  I always use a premade pie shell to save time.


Pumpkin Pie Filling:


15 ounce can of pure pumpkin - Not pumpkin pie filling

12 ounces of fat free evaporated skim milk

2 eggs or 1/2 cup of Egg Beaters 

1/2 cup granulated sugar - I substitute Splenda for this

1/2 tsp salt

1 tsp cinnamon

1/2 tsp powdered ginger

1/4 tsp ground cloves - this is optional, as some don't like the taste

1/4 tsp nutmeg


Instructions:


1.  Preheat oven to 425 degrees


2.  Combine sugar, salt, cinnamon, ginger, nutmeg and cloves in a small bowl.


3.  Beat eggs lightly in a large bowl.  


4.  Stir in pumpkin and spice mixture. 


5.  Gradually stir in evaporated skim milk.


6.  Pour in to a pre-prepared pie shell.


7.  Bake pie in the oven for 15 minutes.


8.  Reduce temperature to 350 degrees and bake for 40-50 minutes or until a  knife inserted in the center comes out clean.


9.  Remove from oven and let cool for at least two hours, serve immediately or refrigerate before serving.  DO NOT chill before the pie has set, if you do it can begin to weep moisture on the top of the pie.  If this happens, blot the top lightly with a paper towel.


Makes 8 servings, about 150 calories each.



I especially love the relish.  It is so sweet and crunchy!  I always had eaten regular jellied cranberry sauce until about 10 years ago when my sister brought some relish to our Thanksgiving dinner.  I tried it and just never looked back.  It is YUMMY!!


The pumpkin pie is a recipe that I made myself when my husband developed diabetes and could not have sugar anymore.  While I was tweaking the recipe I decided to try to cut some calories too which is why I started using fat free evaporated skim milk.  I really cannot taste the difference.  


I hope you enjoy these recipes as much as I have and you and yours have a


Happy Thanksgiving!



fall leaves

Photos by Pixabay and eatloveeats







Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”


Saturday, October 19, 2024

National Nut Day Review


We celebrate National Nut Day each year on October 22. This is NOT a story about squirrels, or about your nutty neighbor. It is a food holiday about a healthy and nutritious snack.


Mixed nuts


How Did This Holiday Begin?


National Nut Day was begun in 2015 by the UK-based Liberation Foods Company, a collective of small nut farmers around the world.  The company started this holiday as a way to encourage a healthy eating lifestyle. 


Benefits of Nuts


mixed nuts
Image of Mixed Nuts from Pixabay

Many kinds of nuts have been proven beneficial. Almonds, pecans and walnuts are at the top of the list of healthiest nuts you can eat.  Check out this link for the various benefits of almonds, walnuts, cashews, pistachios, peanuts, hazelnuts, Brazil nuts, and pecans. It is nice to know that something that tastes so good, and comes in so many varieties, is also good FOR you.


Fun Facts About Nuts


Image of walnuts
Image of Walnuts via Pixabay

  • The oldest nut is the Walnut
  • The rarest nut is the Macademia
  • The world’s most favorite nut is the Almond
  • The nut which is in danger of becoming extinct is the Brazil Nut (as the Brazil Nut Tree is on the threatened species list due to deforestation)
  • The softest nut is the Cashew
  • The nut NOT a nut is the Peanut (it is actually a legume)


Other Nut Days We Celebrate


February 26 - National Pistachio Day

April 14 - National Pecan Day

May 17 - National Walnut Day

August 3 - National Grab Some Nuts Day

September 13 - National Peanut Day

November 23 - National Cashew Day


Related Reviews Featuring Nuts



National Pecan Day Review by Wednesday Elf

A Very Nutty Christmas Movie Review by Sylvestermouse

Honey Walnut Drops Cookie Recipe Review by Wednesday Elf


Summary


Image of Peanuts
Peanuts image from Pixabay

So, this is where I ask you ~ what is your favorite NUT? Be sure and stock up on it - or grab a bowl of mixed nuts if you cannot decide on a favorite - and enjoy a healthy snack as you celebrate National Nut Day on October 22. 


*National Nut Day is a Holiday Review written by Wednesday Elf

 




Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”


Monday, September 9, 2024

Fresh Banana Peppers with Bread Stuffing

 This banana pepper recipe review is an excellent way to use your garden harvest of fresh banana peppers. If you don't have a garden you can buy fresh banana peppers at your local farmers market, or grocery store.

This recipe is how my mother made these delicious stuffed garden peppers and brings back so many fond memories. These peppers stuffed with savory bread stuffing are a perfect choice for a meatless meal on your menu.

Fresh Banana Peppers with Bread Stuffing

Banana Peppers with Bread Stuffing Recipe:


Ingredients:

10 to 12 large sweet banana peppers
12 cups unseasoned bread cubes or 1-1/2 loaf of Italian bread cut into cubes
4 large eggs beaten
2 celery stalks, finely chopped
2 cloves garlic, minced
1 small onion, finely chopped
1/2 cup vegetable or chicken broth
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon fresh or dried basil
1/4 cup grated parmesan cheese
1/2 cup seasoned breadcrumbs
Salt and pepper to taste

Instructions:
  1. If you're using Italian bread, cut it into cubes and spread them on a cookie sheet. Bake at 275 degrees for about 10 minutes.
  2. In a large bowl mix all the ingredients with the bread cubes. Mix well until the stuffing forms. If it seems too wet add some more bread cubes or breadcrumbs.
  3. Cut off the top of the peppers, carefully wash, and clean out the insides.
  4. Spoon the stuffing inside the peppers 
  5. Place in a greased glass baking dish. We used our 15 x 10 glass baking dish.
  6. Bake at 375 degrees for 45 to 55 minutes until the peppers are done. The peppers should be soft and you will see a wrinkle in them.
Serve these stuffed peppers as a side dish, or appetizer, or if you're like me make them a meal.













Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”


Friday, April 5, 2024

Lemon Mini Muffin Cakes Recipe Reviewed

lemon mini muffins
A few weeks ago, my mom came to our home with a special treat for my family.  Lemon flavored anything is always my favorite.  These little mini muffin lemon cakes were fabulous!  

They were so good, I seriously could not make myself stop eating them.  I finally stuck them in the microwave so they would be "out of sight, out of mind".  However, the little mouse in me kept sneaking back for crumbs and tiny bites.

I don't have pictures of the making process because I was not with my mother when she baked them, but she did agree to let me share and review her recipe. Based on what she told me, this recipe is so easy, more pictures are not really needed.

They would be perfect for a party snack, dessert, breakfast, or perhaps all three if they can last all day in your home. Here, they only survived for one day before they were all gone. We had to guess at how many mini muffins this recipe made and decided it was approximately 48 mini muffins (2 batches when using the featured mini muffin pan below). If you should make them, please count them BEFORE you start eating or sharing them and return here to tell us how many muffins this recipe makes.


Delicious Lemon Mini Muffin Cakes & Glaze Recipe

    Mini Cakes Ingredients

  • 1 Box of Yellow Cake Mix
  • 3.4 oz box of Instant Lemon Pudding 
  • 4 Eggs
  • 3/4 Cup Vegetable Oil

     

    Glaze Ingredients 

  • 4 Cups sifted Powdered Sugar 
  • 1/3 Cup Lemon Juice   (Real Lemon can be used)
  • 3 Tablespoons Vegetable Oil
  • 3 Tablespoons Water
  • Grated Lemon Zest from 1 lemon, if desired

 

Directions

  1. Preheat the oven to 350
  2.  Spray mini muffin pan with non-stick spray
  3.  In a large bowl, combine all mini cake ingredients and mix (with mixer) for 2 minutes  
  4.  Spoon 1 Tablespoon of mix into each mini muffin cup
  5.  Bake for 12 minutes
  6.  In a medium bowl, mix together all of the glaze ingredients
  7.  Prepare a drip tray by lining a cookie tray with wax paper and place a wire rack on the tray
  8.  Turn the muffins out of the muffin pan
  9.  Dip each muffin in the glaze, covering mini muffin as much as possible
  10.  Place the dipped muffin on the prepared "drip" tray




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Lemon Mini Muffin Cakes Recipe Reviewed Written by:
House of Sylvestermouse





© 2024 Cynthia Sylvestermouse
 




Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”


Thursday, March 7, 2024

Savory Spinach Ball Appetizers

 If you looking for an easy and healthy appetizer to serve at your next gathering, look no further than these easy spinach ball appetizers. These bite-sized delights are packed with nutrients and bursting with flavor. Whether hosting a party or craving a tasty snack, these spinach balls are the perfect choice.

Savory Spinach Ball Appetizers
Spinach Ball Appetizers - Reviewed

This is one of those recipes we had packed away and had not made for some time. This past Holiday season, Fran was going through some old recipes and found our spinach ball recipe.

We both thought wow we haven't made these in a long time. So, we decided to make them and we're so glad we did. 

Spinach Ball Ingredients:

  • 2 cups( 2-10 boxes) frozen chopped spinach
  • 3 large eggs
  • 2 cups seasoned bread crumbs
  • 1/2 cup grated Parmesan Cheese
  • 1/2 teaspoon garlic powder
  • 1/2 cup melted butter
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions:

  1. Thaw and pat dry the spinach.
  2. In a large mixing bowl, combine all ingredients and mix well.
  3. Scoop out portions of the mixture and roll into bite-sized balls.
  4. Place them on a greased cookie sheet or lined with parchment paper.
  5. Bake at 375 degrees for 15 to 20 minutes until they are golden brown and firm to the touch.
  6. Cool for a few minutes before serving.
These spinach balls are a great way to incorporate healthy greens into your diet without sacrificing flavor. Spinach balls are a perfect appetizer for any party or just as a snack. 

If we have any leftovers we freeze them. You can take them out of the freezer and pop them in the oven to warm them up for a snack. I like them plain, but you can experiment with different dipping sauces if you like.

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