MOLLY YEH SUGAR COOKIES & SEA SALT and VINEGAR POTATO CHIP and CARAMEL CHOCOLATE CHIP COOKIES

I was recently watching food network and there was an episode of Molly Yeh’s Farm Girl on she made the most amazing sugar cookies – thick AND chewy! I’m usually not a fan of sugar cookies, but she made them look so delicious! As long as I was making cookies, I thought I’d also make this intriguing sounding recipe which is a short cut recipe, but honestly Molly’s recipe with no rest or refrigerator time is just as easy 😀 I’ll make Molly’s recipe again closer to Christmas with snowmen and other cutters.

SEA SALT and VINEGAR POTATO CHIP and CARAMEL CHOCOLATE CHIP COOKIES make 3-4 dozen cookies

1 pouch (17.5 ounce) Betty Crocker Sugar Cookie Mix
1 LARGE egg
1 tablespoon water
1/3 cup butter, melted and cooled
1 bag (8 ounces) Lay’s Kettle cooked Sea Salt and Vinegar potato Chips, crushed

  • Preheat oven to 350°.
  • Line baking sheet with silicone mat or parchment.
  • In a large mixing bowl combine cookie mix with melt butter, water and egg until well mixed.
  • Add crushed potato chips, mixing well.
  • Drop by spoonfuls to baking sheets.
  • Arrange 2 or 3 chips on top of each cookie, gently pressing into the dough.
  • Bake 11-12 minutes until golden around the edges and centers are just set.
  • Let cool on baking sheet 2 minutes.
  • Transfer to wire rack and cool completely.

MOLLY YEH SUGAR COOKIES  makes 10-12 large cookies
COOKIES
1 3/4 cups (227 grams) all-purpose flour, plus more for dusting
2/3 cup (75 grams) almond flour
1/4 cup rainbow sprinkles (cylinders)-(optional)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup (67 grams) granulated sugar
1/3 cup (40 grams) powdered sugar
Zest from 1 lemon
1 LARGE egg
1 teaspoon PURE vanilla extract
1/4 teaspoon PURE almond extract

  • Whisk together the all-purpose flour, almond flour, sprinkles (if using), baking powder and salt in a medium bowl and set aside.
  • Cream together the butter, granulated and powdered sugars and lemon zest in a stand mixer fitted with the paddle attachment until pale and fluffy, 3 to 4 minutes.
  • Add the egg and mix to combine, and then add the extracts and mix to combine.
  • Add the flour mixture to the butter mixture, mixing until blended.

 

  • At this point you can wrap the dough in plastic wrap and refrigerate for an hour or up to 2 days, or you can get going on rolling out your dough and cutting out your cookies immediately.

 

  • If not refrigerating preheat oven to 350°.
  • Line two baking sheets with parchment paper or silicone mats and set aside.
  • Roll the dough out on a lightly floured surface to a little less than 1/2-inch-thick, dusting with more flour as needed to prevent it from sticking to the work surface or rolling pin.
  • Cut out the cookies using your favorite cutters, then use an offset spatula to transfer to a lined baking sheet, 1 inch apart.
  • Re-roll scraps and cut out more cookies.
  • Bake until the cookies are just thinking about starting to turn brown, beginning to check larger cookies for doneness at 12 minutes and smaller cookies at 10 minutes.
  • Let cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack to cool completely.

GLAZE
2 cups powdered sugar, plus more as needed
2 tablespoons light corn syrup, optional (see NOTES)
1/2 teaspoon PURE vanilla extract
Splash almond extract
Pinch kosher salt
4 to 6 tablespoons heavy cream
Sanding sugar, for sprinkling
food coloring, for the glaze

  • Mix together the powdered sugar, corn syrup (if using), vanilla, almond extract, salt and 4 tablespoons heavy cream in a medium bowl until smooth. It should be very thick but just thin enough that when you lift your spoon it falls off in smooth ribbons. If it’s too thick, stir in more cream little by little, and if it’s too thin, stir in a few more spoonfuls of powdered sugar until you get the right consistency.
  • Divide into however many separate colors you need and fill a piping bags fitted with an 1/8-inch round tip with three-quarters of the glaze and decorate.
  • Sprinkle with sanding sugar if desired.
  • Let set and enjoy!
  • These will keep at room temperature in an airtight container for a good few days, but you can also freeze them once the glaze is dry and they’ll stay fresher longer!

NOTES: The corn syrup will make the glaze glossy. If you want to omit it, just increase the heavy cream by 2 tablespoons.

WEDNESDAY HODGEPODGE #392

Boo, boo-hoo, make a boo-boo, boo(ze)…pick one and tell us how it relates to life lately. I actually can’t drink anymore because of my health issues, but if I could I’d choose Seagrams 7&7 or Malibu & Coke.  That said I thought this shirt was rather appropriate for the year 2020.

Do you like the color orange? Would we find this color in your home? Your wardrobe? Peach-pumpkin-tangeringe…your favorite shade of the three listed? Nope, none of the above!

October 28th is National Chocolate Day. What’s the last chocolate something you tasted? I had a couple of hubbys’ whoopers last night.  On a scale of 1-10 with 10 being out of this world delicious, how would you rate it? They’re good, but my ALL time favorite is See’s milk chocolate Bordeauxs. I rate them a 10+

Life is like a box of chocolates or so says Forrest Gump’s mama. Would you agree?  Aside from the pandemic fallout tell us one way this saying has played out in your life. YEP, I seriously agree.  I had an aunt who used to say, “Man plans, God laughs”.  And because she always said this to me I grew up learning to “roll with the punches”.

As October winds down tell us three things you loved about the month we’re bidding adieu. Oh this is easy!

  • Fall decorating starts.
  • The weather changes to cool and crisp.
  • Cinnamon and pumpkin are acceptable flavors!

SWEET & SOUR ROAST (slow cooker)

SWEET & SOUR ROAST
2-3 pound chuck roast
1/2 cup pickle juice or apple cider vinegar
3 tablespoons brown sugar
2 teaspoons FRESH ground salt
1 tablespoon Worcestershire sauce
1/2 cup beef broth
1/2 cup water
1 1/2 pounds small red potatoes, halved
1 small bag baby carrots

  • Place potatoes and carrots in bottom of slow cooker.
  • Heat butter in skillet over medium high heat.
  • Sear roast on both sides.
  • Lay roast over potatoes and carrots.
  • Whisk together remaining ingredients.
  • Pour over roast.
  • Cover and cook on low 6-8 hours until fork tender.

NOTE:  This recipe easily converts to cast iron baking if you so choose. 😀

TUESDAY 4 – PARTS 1&2 making it TUESDAY 8?

I missed last week and decided to participate this week only to find it was PART 2! My OCD kicked in and made me decide I now had to do both parts! So does that make it a Tuesday 8? 😀

Tuesday 4 in memory of it’s founder, our friend Toni Taddeo…

How do you relax in the evening after dinner? After dinner relaxation is usually blogging or checking facebook while we watch a bit of TV.  Reading is reserved these days for bedtime, doctor’s office waits and the such. Do you read in bed? ABSOLUTELY! It’s how I fall asleep.

What kind of books do you read? I love all types, but tend to gravitate to contemporary series types where I can get invested in the same characters and/or families.

Do you have a list of books you look forward to reading? YEP, a VERY long list!

What is the best book you’ve ever read and why? This is a super HARD question for me!  I LITERALLY have a list of my favorites and have a favorite in many different genres. I cannot definitively answer this question 🙁

Kindle or hard cover/paper back? I was a die hard paper or hard back reader until about 6 years ago when hubby bought me a kindle for Christmas and I then realized it would hold ALL my favorites and yet to reads, ready at my fingertips at all times and I became a KINDLE GIRL. 🙂

Have you read a series like Harry Potter and if so which series and what did you think of the stories? Can you recommend them and why? I have read the Harry Potters and other realm series also.  I know many people have issues with many of these on religious grounds, but I honestly see them as entertainment and anything that gets someone reading and engaged is okay with me.

Do you have a library, book shelves etc... in your home? Don’t you?  Bookshelves are a MUST 🙂

Is there a book you just really disliked ? Why did you dislike it? In all my years of reading I can count on one hand the books I disliked or never finished and honestly don’t remember the titles or even the authors now.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 44 of 2020

GOOD MORNING It seems like it was a LONG week and that I still didn’t get everything done, but I did make great strides yesterday at getting all my little notes and projects organized.  I was even able to get several quilts cut out on Saturday night while we stayed in and watched The Might Joe Young.  I had never seen either version and Svengoolie was airing the 1949 original 😀

We also saw a couple races and several football games over the weekend while I was organizing.  We had hoped to get a walk around the pond done, but it was a bit chillier with the breeze than I wanted to tackle right now.

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING We’ve had pleasant days in the low 70’s last week and virtually no wind until the weekend when the breeze kicked up quite a bit yesterday.  This week is supposed to cool off a bit more with mid 60’s are due this week with a breeze making it quite chilly, but our nights have been freezing (literally) in the mid 20’s to 30’s expected for the rest of the week 😀  The worst part is that the 60;s or 70’s are only for an hour or two a day because it takes so long for the fog to burn off and get up to temperature and then it’s time for it to start cooling back down.

ON THE BREAKFAST PLATE Hot water and baby food squeeze

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • GROCERIES & ERRANDS
  • MISC. APPOINTMENTS (flu shot for hubby, eye dr, vent cleaning, etc…)
  • PAPERWORK & PHONE CALLS
  • WORK ON A FEW QUILT PROJECTS
  • RECIPE RESEARCH & MENU PLANNING
WHAT’S ON THE DVR/TV
  • NETFLIX – We watched season 1 of  Warrior Nun and I’m really enjoying it, can’t wait for season 2.
  • PRIME – We finished Eureka and are looking for a new Prime show to watch.
  • HULU – Finishing Doogie Howser
  • CABLE -NASCAR, This is Us, American Housewife

I’M READING

  • Fatal Fraud by Marie Force from the Fatal Series #16

FAVORITE PHOTO FROM THE CAMERA I hate to admit I didn’t take anything but food pictures this week 🙁 so I’ll leave you with this little thought 😀

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
Y.O.Y.O.
TACO SALAD BOWLS
C.O.R.N.  clean out refrigerator night
BAKED SOUR CREAM CHICKEN, ASIAGO POTATOES & SALAD
PORK GREEN CHILI & GRANDMA WARE’S CORNBREAD
LEMONADE CHICKEN & CANDIED ACORN SQUASH
C.O.R.N.  clean out refrigerator night
DESSERT
POTATO CHIP CHOCOLATE CHIP COOKIES

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • SWEET AND SOUR ROAST
  • SPINACH ARTICHOKE CHICKEN
  • CARAMELIZED CABBAGE

HAM & BROCCOLI NOODLE CASSEROLE

HAM & BROCCOLI NOODLE CASSEROLE
1/2 cup mayonnaise
2 cups FRESH broccoli florets, cut small*
1/2 Vidalia onion, finely chopped
1 + 1/2-3/4 cup SHARP cheddar cheese, divided
1 ham steak (2 cups diced)
1 1/2 cups macaroni noodles, cooked and drained well
1 jar pimientos, drained WELL
1/4 cup milk
2 tablespoons butter
3/4 cup seasoned bread crumbs

  • Preheat oven to 350°.
  • Mix together the mayonnaise, 1 cup of cheese and milk.
  • Fold in the broccoli, onions, pimientos and ham pieces.
  • Spoon into a 9×13 baking dish.
  • Melt butter and add bread crumbs until well blended.
  • Sprinkle with 1/2-3/4 cup of cheese and bread crumbs.
  • Bake for 45 minutes until bubbly and golden on top.

NOTE: *FROZEN broccoli will work, but FRESH is so much more tastier! 😀

CHICKEN CORN CHOWDER – CROCK POT STYLE

CHICKEN CORN CHOWDER – CROCK POT STYLE  serves 8-10

1/4 cup butter
3 pounds golden potatoes, washed and diced
1/2 LARGE Vidalia onion, diced
FRESH ground black pepper, to taste
4 cups chicken broth, preferably FRESH made
20 ounces frozen corn
3 tablespoons cornstarch
4 tablespoons water
3 cups heavy cream
3 cups diced rotisserie chicken pieces
1 bunch green onions, sliced thin
1 1/2 cups shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled for garnish

  • Spray LARGE crock pot with non-stick cooking spray.
  • Cube butter into bottom of crock pot.
  • Add potatoes and corn, stirring to combine.
  • Pour in chicken broth, cover ad cook on high 4 hours.
  • Whisk together cornstarch and water to form a slurry. Stir slurry into soup.
  • Gently stir in cream, recover and cook another 20-30 minutes until soup has thickened.
  • Fold in chicken pieces cooking another 10-15 minutes until warmed through.
  • Serve warm with Parmesan Cheddar biscuits.
  • Garnish with green onions, bacon pieces and shredded cheese.

water

PINEAPPLE RAISIN STREUSEL PUMPKIN PIE

The streusel topping is what turns this ordinary pumpkin pie into something spectacularly perfect for your fall holiday celebrations!

PINEAPPLE RAISIN STREUSEL PUMPKIN PIE
PIE
1 batch your favorite pie crust dough or 1 sheet Pillsbury pie crust
3 LARGE eggs
15 ounce can solid pack pumpkin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup PACKED brown sugar
1/2 teaspoon salt
1 tablespoon QUALITY cinnamon
1 teaspoon Pumpkin Pie Spice blend

  • Preheat oven to 350°.
  • On a lightly floured surface prepare pie crust and transfer to a 9 inch deep dish pie plate. Trim and flute edges.
  • In a large bowl, whisk together the pumpkin, eggs, heavy cream, sugars and spices.
  • Pour into crust.
  • Bake 45 minutes.

STREUSEL
1 cup AP flour
1/2 cup PACKED brown sugar
1/2 cup chopped walnuts
1/2 cup COLD butter, cubed
1/3 cup FINELY chopped crystallized pineapple
1/3 cup golden raisins

  • In a small bowl combine the flour, brown sugar and walnuts.
  • Cut in butter pieces until crumbly.
  • Add in pineapple pieces and raisins mixing until well coated and distributed.
  • Remove pie from oven and GENTLY sprinkle streusel over the pumpkin filling.
  • Lay a piece of foil over top gently to prevent burning.
  • Bake 15 minutes more, remove foil and bake another 10 minutues or until a knife comes out clean when inserted into pie center.
  • Cool on wire rack.
  • Refrigerate leftovers.

PARMESAN CHEDDAR BISCUITS ~ RED LOBSTER COPY CAT

PARMESAN CHEDDAR BISCUITS ~ RED LOBSTER COPY CAT
2 cups biscuit baking mix
1 1/4 cups finely shredded Parmesan cheese
1/4 cup finely shredded Cheddar cheese
2/3 cup milk
1 clove finely minced garlic
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt
2 tablespoons butter

  • Preheat oven to 400°.
  • Lightly grease a cookie sheet or baking pan.
  • In a large bowl, combine baking mix, 1 1/4 cups of the cheese, minced garlic and garlic powder.
  • Stir in milk.
  • Drop batter by heaping tablespoonfuls onto prepared cookie sheet or form into baking dish.
  • Bake in preheated oven for 10 minutes.
  • Brush biscuits with melted butter, and sprinkle with parsley, garlic salt and cheddar cheese.
  • Bake for 5 more minutes, or until lightly browned on the bottom.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 43 of 2020

GOOD MORNING my dear friends.  I’m finally getting back into routine! Or so I thought I was until the handle broke on the bathroom faucet as I was brushing my teeth yesterday.  I hadn’t planned on going to town until later in the week! So, I turned the bathroom water off under the sink and did some quick recalculations on my errands and recipe needs for the grocery list so I could get them ALL done on the same day and be able to stay home the rest of the week 😀 Fortunately, my hair appointment is local so that’s like staying home.

Despite my normal relaxed Sunday routine being interrupted, it worked and I was able to get EVERYTHING done in an even quicker amount of time than I would have during the week and even ended up with a couple bonus items (new UGG’s and weatherproof boots) because I was in the right place at the right time!

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING It’s foggy, cool and crisp in the mornings and evenings!  YAY!  Fall is truly here.  It takes all day, but we have been getting up to high 60’s by the afternoons.

I’m wanting to come up with a couple fall projects and saw these adorable and easy tin can pumpkins over at Drug Store Divas.

And I also want to try this Pumpkin Surprise Marble Cake over at Cindy’s OnLine Recipe Box.

ON THE BREAKFAST PLATE Hot water & peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • HAIR APPOINTMENT WEDNESDAY! FINALLY! IT’S BEEN 6 MONTHS!
  • PAPERWORK & PHONE CALLS
  • RECIPE RESEARCH & MENU PLANNING
WHAT’S ON THE DVR/TV
  • NETFLIX – Started the series, The Haunting of Bly Manor
  • PRIME – still finishing Eureka
  • HULU – A few Doogie Howsers
  • CRACKLE – nothing this week
  • IMDb – nothing this week
  • CABLE – Halloween Wars, Halloween Baking Championship, The Walking Dead, Fear the Walking Dead

I’M READING

  • Christmas Kisses  – Soul Sisters at Cedar Mountain Lodge book #2

and up next is:

  • South of Buttonwood Tree by Heather Webber

FAVORITE PHOTO FROM THE CAMERA I’m still cleaning up photo files, but I did capture this beautiful sunset over the pond on Saturday night.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHICKEN CORN CHOWDER & BUTTERMILK BISCUITS
S.O.S.
C.O.R.N.  clean out refrigerator night
HAM & BROCCOLI NOODLE CASSEROLE & SALAD
SPINACH ARTICHOKE CHICKEN & SALAD
SWEET & SOUR ROAST, CANDIED ACORN SQUASH and ASIAGO POTATOES
C.O.R.N. clean out refrigerator night
DESSERT
GINGER STREUSEL PUMPKIN PIE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • SLOW COOKER CHICKEN CORN CHOWDER
  • HAM & BROCCOLI NOODLE CASSEROLE
  • SPINACH ARTICHOKE CHICKEN

HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES updated – REMAKING A CLASSIC

HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES
3/4 pound ground chuck
1/2 pound hamburger
1/2 pound ground pork
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
2 cloves minced garlic
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke – MYSTERY ingredient

PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces (see note)
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk

ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

  • Combine all the hamburger steak ingredients until well mixed. Form six steaks.
  • Bake 30-45 minutes at 350°.
  • In a large skillet melt the butter for the gravy.
  • Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.
  • Bring potatoes to a boil until tender. Drain WELL.
  • Combine potato ingredients and beat until smooth.
  • Enjoy

NOTE: If making this dish for company I like to use russets and bake them first.  Scoop out insides to prepare potatoes and pipe back into the shells to heat before serving. 😀

CABBAGE ROLL SOUP aka WAGON WHEEL SOUP aka WINTER SOUP updated

Years ago my niece “renamed” or “nicknamed my winter soup to Wagon Wheel because I used a round pasta that resembled wagon wheels.  Whatever you call this soup, it’s a hearty rib-sticking soup that makes you want to sop up the very last drop with a warm bread.

CABBAGE ROLL SOUP aka WAGON WHEEL SOUP/STEW
1 1/2 pounds coarse ground hamburger, ground pork or combination of both
1 cup cooked rice or uncooked pasta of your choice
4 cloves garlic, minced
1 large Vidalia onion, FINELY chopped
2 cups V-8 juice
8 ounces tomato sauce
2 cans original Rotel tomatoes with juice
+/- 8 ounces beef broth
2 tablespoons Worcestershire sauce
FRESH ground salt and pepper, to taste
1 small head cabbage, chopped

  • In a large dutch oven, brown hamburger.
  • Drain hamburger in colander over a paper plate and paper toweling to catch grease.
  • Add onion and garlic to dutch oven, sautéing until soft and fragrant.
  • Add V-8, tomato sauce, diced tomatoes and broth, stirring to blend.
  • Salt and pepper to taste.
  • Simmer over low heat 1-2 hours.
  • Add cabbage and simmer 1 hour more.
  • Add  pasta and simmer 20 minutes more until pasta is tender or add cooked rice and simmer 5 minutes until rice is heated through.

NOTE: If you like it thinner like soup, add more broth.

ORIGINAL POSTINGS: CML 1-20-2015, 1-28-2018 SKT 1-20-2015 3SOC much earlier, but no longer accesible