Cowboy Cookie Recipe: not just for cowboys

I saw the recipe for Cowboy Cookies on Facebook. Social media is a great way to get new recipes and after baking my first batch of Cowboy Cookies, I am glad it is. 

After seeing the initial recipe for Cowboy Cookies, I was curious to how many the recipe made. Googling the Cowboy Cookie recipe I discovered there were many sites with a recipe; however, the only thing that was consistent was the main ingredients. The walnuts, coconut, pecans and or raisins were different and or even optional.

Knowing my husband and daughter do not like coconut made that choice easier; no coconut here. I love all the options; therefore, I attempted to make them as the recipe I came across had.
I suddenly ran into a snag as the walnuts I had tasted bad, I had clearly had them far too long so into the trash they went. Seeing the pecans in the refrigerator drawer, and I really like them better, pecans now where part of our Cowboy Cookies I was making to give away.

Ingredients for Cowboy Cookies:

• 1 cup butter
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 tsp pure vanilla
• 1 tsp baking soda
• ½  tsp Himalayan salt
• ½  tsp baking powder
• 2 cups all-purpose flour; or gluten free flour if needed
  
• 2 cups organic oats
• 1 cup  dark chocolate chips
• 1 cup crushed walnuts or pecans as I used

Instructions to make Cowboy Cookies:

 

1.     Preheat the oven 350 degree Fahrenheit.

2.     Cream together the butter and sugars; add the eggs and mix well.

3.     Add the vanilla, baking soda, salt, and baking powder.

4.     Mix in the flour and oatmeal and after all is blended; add the chocolate chips and walnuts or pecans.

5.     Drop by large spoon on a parchment lined cookie sheet.

6.     Bake at 350 degrees for 12-16 minutes. 

**The baking time will vary on how big you make your Cowboy Cookies. I got 2 dozen per batch so they are fairly large and baking time longer.

Mushroom Burger: the Recipe

The mushroom burger is technically a vegetarian burger; however, anyone and everyone can eat and enjoy it. Mushroom burgers are a great change of pace, yet also good, for people who either do not eat red meat or want to limit meat in their diets.

Having burgers made with assorted antioxidant packed mushrooms, as well as cholesterol fighting oats, makes for a one two punch for a healthy meal.

According to World’s Healthiest Foods, One cup of Mushrooms is low in calorie yet filled with 32.3 % selenium, 25.2 % Vitamin B2, 21.5 % copper, 16.5 % vitamin B3, 13% vitamin B5, 10.4 % phosphorus, 6.4% zinc, 6% manganese, 5.3 % vitamin B1, 4.5 % Choline, 4.3 % protein, 3% folate and 1% calories.

One cup of Oats contains, 68% manganese, 18 % selenium, 18% phosphorus, 15.9 % fiber, 15.7 % magnesium, 15.6 % zinc and a mere 9% Calories.

Ingredients needed for the Mushroom Burger: the Recipe

• Olive oil
• 1 small onion; finely chopped
• Salt and pepper 
• 1-teaspoon chili flakes 
• 1-1 ½ lbs chopped assorted mushrooms; such as Portobello; Crimini aka Baby Bella; Button; Shiitak
• 6 garlic cloves; minced           
• 1 ¼-cup quick cooking oats 
• ¾ cup grated Parmesan  
• ½ cup grated carrot 
• 2 eggs; beaten
• 1/3 cup parsley; finely chopped
• 1 tablespoon fresh oregano; finely chopped
• 6 cheese slices of choice
• 6 buns

Steps to make the Mushroom Burger: the Recipe

1. Add 3 tablespoons of olive oil to a large sauté pan over a medium-high heat add the onion and toss to coat, season with a large pinch of salt, black pepper and chili flakes. Cook the onions for 3 to 4 minutes then add in the mushrooms and garlic, you may need to add more oil if the pan seems dry. Cook for an additional five minutes, or until the onions are soft.
2. Pour the mushrooms and onions into a large bowl. Stir in the oats, Parmesan cheese, carrots, eggs, parsley, orex well angano, salt and pepper. Mid form into six mushroom burger patties.
3. Heat a large sauté pan over medium high heat and add 3 tablespoons of olive oil. Carefully put the patties in the pan, working in batches if necessary so as not to overcrowd. Cook on each side for 3 to 4 minutes, or until golden brown. In the last minute of cooking, add a slice of cheese to each mushroom burger and serve up on your favorite bun.
4. If you do not have, or use fresh herbs, dried parsley and oregano will work just fine. As you add the dried herbs to the Mushroom Burger, you use 1/3 the amount of dried to fresh ratio and pinch it between your fingers to liven up the flavor.

Gluten-Free Apple Crisp Recipe

It is apple time once again and as in the last few years, the neighbor is not using any of them, therefore, the taking is all mine. 

I have picked and juiced, took a truck load of apples to our daughter to juice, given some to the church's soup kitchen and given apples to family and friends.

Now having fresh un-sprayed apples at my disposal means baking some too, and apple crisp is a family favorite.

Ready for the oven

Yep you guessed it, this is how much I love my family that have a gluten intolerance, it is gluten-free apple crisp with freshly picked and sliced apples ready to hit the oven. I think I will wait until tomorrow to bake it or it might be gone before I get to the fall family get together. 

Ingredients for Gluten-Free Apple Crisp:  

•  9-inch x 13-inch baking dish 
• 10-12 large apples; sliced thin
• 1-cup of white sugar
• dusting of apple pie spice

topping:

• 1-cup butter, slightly melted
• 2-cups of brown sugar
• 2-cups of all purpose gluten-free flour
•  cinnamon, optional

Hot out of the oven!

Instructions to make Gluten-Free Apple Crisp: 

1. Preheat the oven to 325 degree Fahrenheit.
2. Taking the 9-inch x 13-inch baking dish evenly spread out the apple slices. 
3. Cover the apples with the white sugar and sprinkle with apple pie spice.
4. Combine, butter, sugar and gluten-free flour until you  have a moist yet crumbly mixture.
5. Spread evenly over the apples and sprinkle with cinnamon if desired.
6. Bake 1 hour in a 325 degree oven.

How to Make Authentic Mexican Enchilada Sauce Recipe

I was in search of an authentic enchilada sauce recipe and no two recipes were alike. One actually had canned enchilada sauce built into the recipe. This would not do, I wanted an authentic Mexican enchilada sauce recipe.
I have been blessed with a wonderful sister-n-law that is a great cook. She also happens to be Hispanic. After arranging to get together, she showed me how to make authentic Mexican enchilada sauce.
She usually does not measure anything when she makes her enchilada sauce, she tastes the sauce until it is the way she wants it, however this time she tried to keep accurate measurements for me.
Now, let me share with you, the best I can, how to make Authentic Mexican Enchilada Sauce Recipe.

Ingredients needed to Make Authentic Mexican Enchilada Sauce Recipe:

• 1 lb Ground beef or ground turkey
•  4-5 Tsp garlic powder
•  3-4 Tsp onion powder
•  1 Tsp cumin
•  1 Tsp chili powder
•  Pinch of Sea salt and Black pepper
•  4 Ounces tomato sauce
•  4 Heaping tbsp of any gluten free flour or use cornstarch
•  1 1/2 Cup of water
•  1 1/2 Knorr chicken bouillon cubes, Knorr is gluten-free!
•  1 Tbsp olive oil
•  5-6 Cups water
•  4-5 Tsp chili powder

Instructions to Make Authentic Mexican Enchilada Sauce Recipe:

1. In a big heavy pot, on low heat, brown the meat you will use for your burrito or enchilada's. If you eat red meat, you can use ground beef if not use ground turkey.
2. While the meat is browning, start adding garlic, onion, cumin and chili powders.****I listed the ingredients in the order you need to use them.
3. Add to that a pinch of each sea salt and black pepper. Now this is all personal preference so you may want more by the time it's all done.
4. After the meat is browned, stir in tomato sauce. Add Knorr chicken bouillon cubes, olive oil and water to the meat mixture.
5. Turn your heat down just a little. While that is simmering, put the flour in 1 1/2 cups water, stir until all mixed together. Slowly start stirring in the floured water, stirring constantly to avoid lumps.
6. Your enchilada sauce is now starting to thicken and it's time to add the chili powder. Blend it in little by little, until you get the desired taste you want. As you add the chili powder, you will see it turn reddish. Taste your sauce, if not enough spice to suit you, continue to add chili powder.
7. **I was told that you really could not get to much garlic or chili powder.
8. You can use your enchilada sauce for enchiladas, or you can do as we do and pour over your wet burrito.
9. Serve with Spanish rice.
10. Authentic Enchilada Sauce Mexican Recipe style is so good if you like making Tex-Mex food it is a must try.

Peachy Goodness: Making Peach Honey

I love honey and when my daughter said with her excess unsprayed chemical free pears she researched and made pear honey. I had that ah hah moment and used the neighbors apples to make apple honey, it is so delicious my brother and sister-n-law wanted more and learn how to make it for themselves.

When the same neighbor had unsprayed chemical free peach trees, I made an abundance of peach juice, which goes well with orange juice; however, I had a gallon jug that I could not possibly drink by myself and no one else really liked it. Well I decided to make peach honey to see if the family likes it on the great homemade wheat bread I make.

“Peach nutrition: A large peach has fewer than 70 calories and contains 3 grams of fiber, it is also a good source of vitamins A and C”, according to WebMD.
In addition, according to MedicalNewsToday.com , “One raw medium peach (147 grams) has 50 calories, 0.5 grams of fat, 0 grams of cholesterol and sodium, 15 grams of carbohydrate, 13 grams of sugar, 2 grams of fiber and 1 gram of protein. It provides 6% of your daily vitamin A needs and 15% of daily vitamin C needs.
One medium peach also contains 2% or more daily value of vitamins E and K, niacin, folate, iron, choline, potassium, magnesium, phosphorus, manganese, zinc and copper.”

 Ingredients for Peachy Goodness and Making Peach Honey:

• 16 cups fresh Peach juice, preferably organic peaches
• 8 cups of sugar, stevia in the raw or combination of both
• Juice of 1 lemon; optional yet preferred
• Yield 8-10 jelly jars or 5 pint jars

Herb Bread Recipe

Instructions how to make Peach Honey:

1. Bring the peach juice to a boil, when it is a roaring boil, stir in the sugar and continue to boil until it is the consistency of honey. When you think it is getting close, dish some out to cool.
2. After cooling is complete, it will show you if you are ready to jar up or continue cooking.
3. Using hot sterilized jars fill the jars with a little headspace.
4. Wipe the top of the jar with a wet paper towel, put on a hot lid and screw the ring down.

If you do not want to make a large batch just use the rule of thumb, 2 parts juice to 1 part sugar.  If watching your calories try reducing the sugar and using stevia in its place.

If your family likes honey made by bees as our family does, they will love the homemade peachy goodness and peach honey as well as apple honey, as it is oh so delicious.

Lime Chicken Recipe

Lime chicken is perfect all year long as you can make it in the oven no matter what the season. Weather a sun filled or rainy day you can pull out your Indoor grill and make shish kebabs or on days simply to hot to cook indoors head outside and use the big grill and make kebabs. Do you love eating chicken; however, you get tired of the same chicken recipes? This lime chicken recipe is fantastic whether made in a casserole form or as lime chicken kebabs.
Using lean chicken breast, vitamin C packed lime, red, orange and yellow bell peppers, and sweet onions, such as a purple onion or a Vidalia onion; you can create a nutritious low calorie meal for your family inexpensively.

Ingredients for Lime Chicken Recipe:

• 1 Tablespoon of lime juice, fresh squeezed or concentrates
• 3 Tablespoons olive oil
• ½ teaspoon of Himalayan salt
• ¼ teaspoon of black pepper
• 4-6 Boneless, skinless chicken breasts; cut into 1 ½-inch pieces
• 1 Purple or sweet Vidalia onion; cut into wedges
• 1 Orange bell pepper; cut into wedges
• 1 Red bell pepper; cut into wedges
• 1 Yellow bell pepper; cut into wedges

 

Direction for Lime Chicken Recipe:

1. Using a large bowl squeeze the lime to get the juice. Rachel Ray’s trick to juicing lemons and limes is to firmly press and roll it around on the counter top or stick it in the microwave for 10 seconds.
2. Stir into the limejuice, olive oil, salt and pepper.
3. Cut the boneless skinless chicken breast into small 1 ½-inch pieces. If your pieces are too large, the cooking time increases and or you take a chance they will not cooked thoroughly. If you are making the casserole, the chicken chunks could be larger.
4. Add the chicken to the lime mixture, stir and allow the chicken to marinate no less than 10 minutes.
5. Taking skewers, start threading alternately, the peppers, onion and chicken. Mix up the colors of the peppers as you put them on the skewers making them look appealing as well as taste good.
6. Grill the lime chicken kebabs approximately 10-15 minutes or until the chicken is 165 degrees Fahrenheit. If baking in casserole form, preheat the oven to 350 degrees Fahrenheit and bake for 1 to 1 ½ hours, again the meat needs to be 165 degrees.

o      No matter which way you choose to make the lime chicken you will not be disappointed. Good for you meals, like this grilled lime chicken recipe; does not have to be boring it is simply good.

• Whether grilling on your indoor DeLonghi Grill or making a casserole out of the lime chicken recipe, the only thing to make it even better is to pair it up with the vitamin C packed mango salsa.

Salsa Recipe: First Attempt from Scratch

Usually when I have tomatoes coming on too fast to eat fresh, I make either tomato juice or salsa. However, I usually take the easy way out and use Mrs. Wages Salsa Mix. I opened the cabinet and low and behold, I did not have any. Well I had too many tomatoes and I needed to do something, therefore I tried my hand at making salsa from scratch. 

 

Ingredients for Salsa made from Scratch 

• 15 fresh tomatoes 
• 2 cloves of fresh garlic
• 1 large onion2 large green bell peppers
• 1 large sweet red, orange or purple bell pepper
• 2 banana peppers; yellow, green or red
• 4 fresh jalapeno peppers; whole thing for heat 

 

 

Step Two for Salsa made from Scratch 

• 1 large onion, purple or white; minced or finely chopped 
• 1 large sweet pepper; red, purple, orange or yellow; minced or finely chopped
• 2 teaspoons salt
• 1/4 cup white vinegar
• 1 tbsp sugar or sugar substitute
• 1 tbsp chili powder
• 1 tbsp cumin 

 

Instructions for Salsa made from Scratch

1. In a large stockpot, mix the tomatoes, onion, green bell peppers, red bell pepper, banana peppers, jalapeno peppers and garlic. We like a smoother consistency so I ran it through a ricing mill just like making tomato juice.
2. Stir in the chopped onion, sweet pepper, vinegar, sugar, and season with chili powder, cumin, and salt. Bring to a boil; reduce heat to low, and simmer 1 hour or until the desired consistency is reached.
3. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a hot water bath 15 minutes. Store the unsealed jars in the refrigerator.

Elephant Ears: Concession Trailer Style Recipe

For those living in the US, especially Indiana and Michigan, saying the words I want an Elephant Ear this time of year has impact. With Festivals, starting up, you will see food booths/concession stands popping up. I worked in Weaver’s Kitchen from 1983-2004, our main food was the Elephant Ears and I helped make thousands upon thousands. At the famous Blueberry Festival alone, we fried approximately 3000 elephant ears in one Labor Day weekend.

OK, not to keep you in suspense any longer, this is NOT the animal, the elephant, and NO, we did not cut off his ears. It is a pastry, usually covered in cinnamon and sugar. Some prefer confection sugar or even apple topping. It did not matter to us; if you wanted it we tried to have it, mom was funny like that.

Once mom passed away, I felt free to make my own here at home and share the recipe. We personally liked our elephant ear thicker like a roll while others prefer them larger and thinner, crispy like a chip.

Our oldest grandson liked them so well one year he requested an elephant ear for his birthday cake. No problem I can do that, however, the recipe makes a large batch therefore many people benefited from that. I also put some ears in the freezer, when they came over; I could pull some out, and fry them up.

Let’s get started, let me show you how to make Mom's Elephant Ear recipe.

 

Ingredients to make an Elephant Ear Concession Trailer Style Recipe:

• 5 lbs raised donut mix
• 10 lbs cheap flour
• 1 1/2 cup sugar
• 1 small (8 oz) bottle vanilla
• 3 tsp salt
• 1/2 cup yeast
• 5 lbs sugar to 1 cup cinnamon for Topping your elephant ears
• 5 gallon plastic bucket and big hook 

Instructions to make an Elephant Ear Concession Trailer Style Recipe: 

1.     In a large bowl, measure out the sugar, salt and yeast. Add in 19 1/2 cups of medium hot water, and the vanilla.

2.     You will have to work with a large container we used a new and clean 5-gallon plastic bucket. Put your water mixture in the bucket. Put in 5 lbs flour and 5 lbs raised donut mix. Add in, another 5 lbs of flour. Mix it well until all is moist, beat until the dough is glossy.

3.     Put in a warm place and let it rise in the 5-gallon plastic bucket until double in size. Be careful, as it will run over.

4.     Punch it down and start measuring out into 3-ounce balls, oil your hands good so dough balls don't stick to your hands. Place them on a well-greased counter-top, and let rise and double again.

5. On an oiled, counter top, pat out a 10-inch elephant ear, however, make your elephant ears the size you needed to fry in the skillet you will be using.
   **We had a huge deep fryer in the concession trailer so we didn't have to worry about that.

• Deep-fry the elephant ear, until golden brown, in oil that is 370-400 degrees. Watch the temperature on the oil and do not let it get too hot. Also, be careful so you do not over fry the elephant ear, as it will get too crispy. The idea is to be golden brown and soft like a breakfast roll.
  Brown it lightly on one side and take the tongs, turn it over and fry it on the other side.
• Take the tongs and hold the elephant ear up to drain the excess oil off, then lay it on paper towel to finish the process. 
• Sprinkle the hot elephant ear with either powdered sugar or cinnamon/sugar for the traditional ear.  Elephant ears are also fantastic topped with fruit pie filling sprinkled with cinnamon/sugar. Another great choice is to top them with chocolate pudding and sprinkled with powdered sugar. Make your elephant ear with your favorite topping.
  

Peach Honey

I love honey and when my daughter said with her excess pears she researched and made pear honey. I had that ah hah moment and used the apples to make apple honey.
When the neighbor had peach trees I made an abundance of peach juice, which goes well with orange juice, however, I had a gallon jug that I could not possibly drink by myself and no one else really liked it. Well today, I decided to make peach honey to see if the family likes it for Christmas lunch.

Read the Apple Honey Recipe
and substitute peach juice for Apple Juice. 

Baking Breads and Aw the Smell

Cutie flower girl for Big Brothers Wedding

As I am planning my trip to Kentucky to see my girls for a week, I am making meals for the hubby that he can simply reheat. I have turkey vegetable soup going for tonight. 

I am also baking breads to share with others as well as for the hubby's sandwiches. If it is not easy he will tend to skip meals and that is not good to maintain strength.

I just finished baking pumpkin bread to take on my trip to snack on and take to church tonight to Bible Study for the church ladies.

Homemade Pumpkin Bread Recipe

The next batch of bread to hit the oven is the herb wheat bread that goes with everything, however, makes wonderful sandwiches. With this bread, one will go with me, one stay here and some are going to one of my clients for a family member in need. I love to bake so it simply made sense I would donate some for the cause.

Herb Wheat Bread Recipe

So how are you spending your time on this chilly November day?

Walnut Molasses Pie Recipe

Wonderful pie recipes start appearing this time of year as you start planning Thanksgiving and Christmas dinners. Walnut Molasses Pie is an easy one to make and so delicious for any sweet tooth.  My husband rarely eats pie; however, he requested I make this one. I hope you try making a walnut molasses pie for your family and friends it is so good.

Ingredients needed:

• 3 Eggs, beaten
• 2 Tablespoons melted butter
• 1 Teaspoon vanilla
• 1/2 Teaspoon salt
• 1/2 Teaspoon nutmeg
• 1 Cup firmly packed Brown Sugar
• 1 Cup corn syrup
• 1/4 Cup mild molasses
• 1 Cup chopped walnuts
• 1 10-Inch unbaked piecrust

Instructions to make the Walnut Molasses Pie:

1. Preheat your oven to 325 degrees Fahrenheit, if you do not have a timer 20-30 minutes will suffice.
2. Using a medium sized bowl beat the eggs. To your eggs, add melted butter, vanilla, salt and nutmeg, mix well.
3. To your egg mixture, add the brown sugar, corn syrup and molasses. Mix well again. (If you are a diabetic, I would skip this pie this year.)
4. Chop your walnuts into small pieces and sprinkle them in unbaked 10-inch piecrust.
5. Pour the egg, sugar, molasses & corn syrup mixture over the nuts.
6. Bake 1 hour and 10 minutes or until the filling is set.
7. Let your walnut molasses pie cool a bit, then slice up, and enjoy.

Tip:

Serve the walnut molasses pie with a scoop of vanilla ice cream or whipped cream

Old-Fashioned Hard Candy

Whether you call it hard tack candy, broken glass candy or old-fashioned hard candy, a recipe handed down from generation to generation is worth sharing with others.

Making homemade old-fashioned hard candy for an after dinner snack or Christmas gifts for family and friends, can be time consuming but worth every minute. Whether you call it hard tack candy, broken glass candy or old-fashioned hard candy, a recipe handed down from generation to generation is worth sharing with others.

Ingredients to make Old-Fashioned Hard Candy:

• 3 ¾-Cups white granulated sugar
• 1 ¼-Cups light corn syrup
• 1-Cup water
• Heavy-duty aluminum foil
• Cookie sheet or cake pan
• Confection (powdered) sugar
• Food color, to desired color
• 1 Tsp flavoring oil of choice
• *Examples: Peppermint, Cinnamon, Anise, Spearmint*

Instructions to make Old-Fashioned Hard Candy:

1. Combine sugar, corn syrup and water in a heavy saucepan. Stir over medium heat to dissolve the sugar.
2. Prepare your heavy-duty foil by laying it on a cookie sheet or cake pan. Liberally coat it with confection sugar.
3. Boil the sugar mixture, without stirring, until it reaches 300-310 degrees on a candy thermometer. If you do not have a candy thermometer, drip a drop in cold water to see if it gets hard and brittle.
4. Turn the burner off. However, before taking off the heat add the food color to the center of the sugar mixture. The bubbles will help distribute the color a little easier.
5. Remove from the heat and add flavor, of choice, and stir. Being extremely careful, pour hot mixture onto your prepared aluminum foil and dust lightly with confection sugar. Let the old-fashioned hard candy completely cool and break into bite-sized pieces.                                     

Tomato Basil Soup

Tomatoes and Basil are both high in vitamin K however, for me that isn’t the best part of eating the two. When you combine garden fresh tomatoes and basil, they make a fantastic soup that you will enjoy in the summer months as well as in the winter. Plan on making a large batch of soup and either freezing or canning it.

According to Dr Andrew Weil, “Vitamin K​ is an essential nutrient necessary for blood clotting - it regulates normal blood clotting by helping the body transport calcium. Vitamin K may also be helpful for bone health: it may reduce bone loss, and decrease risk of bone fractures. It also may prevent calcification of arteries and other soft tissue.”

Recipe for tomato basil soup