Oatmeal Cookies, Twix Popcorn, Chicago Deep Dish Pizza

I made three new recipes this weekend and both were good. The first is twix caramel popcorn.
This was super easy and tasted great. I added some peanuts in with it.

http://www.twopeasandtheirpod.com/twix-caramel-popcorn/

5 quarts plain air popped popcorn
1 cup butter
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
20 "fun size" Twix candy bars, chopped
2 cups semi-sweet chocolate chips, melted-to drizzle over popcorn
Directions:


1. Preheat oven to 250 degrees F. Place popcorn in a large bowl and set aside.2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla extract. Pour caramel in a thin stream over popcorn, stirring to coat. Gently stir until all of the popcorn is covered.3. Place popcorn on two large shallow baking sheets and bake in preheated oven, stirring every 15 minutes, for about an hour. Remove popcorn from oven and let cool completely.4. Break popcorn into pieces and mix in chopped Twix candy bars. Drizzle popcorn with melted chocolate. Let the popcorn sit until chocolate hardens, about 30 minutes. Store at room temperature in an airtight container.   The second was chicago deep dish pizza. I wasn't sure about this after I made it. I did the first step on the dough setting of my bread machine. I put it in a bowl and instead of putting it in the refrigerator I put it in the freezer by accident. But it was really good. I didn't make the sauce just used some jarred spaghetti sauce. I also added sausage under the cheese and put pepperoni on top. I definetely will make this again. http://www.annies-eats.com/2010/01/21/chicago-style-deep-dish-pizza/   The third recipe I tried was the oatmeal cookies from the back in the day cookbook. It was very similar to the recipe that I usually use but instead of using mostly brown sugar it uses mostly white. We think that we prefer our other recipe better, but these were still good.   Oatmeal Golden Raisin & Coconut Cookies Makes 24 cookies The Back in the Day Bakery CookbookThe Back In the Day Bakery Cookbook Ingredients 1 1/4 cups all purpose flour 1/2 tsp baking soda 1/4 tsp fine sea salt 1/2 tsp ground cinnamon 1/4 tsp ground allspice (I didn't add) 1/4 tsp ground cloves (I didn't add) 2 sticks of butter, at room temperature (I used 1/2 crisco) 1 cup sugar 1/2 cup packed brown sugar 2 eggs, at room temperature 1 tsp vanilla extract 2 1/4 cups old-fashioned rolled oats (I used quick) 1/2 cup shredded coconut (I didn't add)

Directions 1. Position a rack in the lower third of the oven and preheat it to 350F. Line two baking sheets with parchment paper. 2. Whisk together the flour, baking soda, salt, cinnamon, allspice, and cloves in a bowl and set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment (or using a wooden spoon, a bowl, and some elbow grease; or in a large mixing bowl, using a handheld mixer), cream together the butter, and both sugars on medium speed until light and fluffy. This takes about 3 to 5 minutes with a stand mixer. Stop the mixer every now and then to scrape down the sides. 4. Add the eggs and vanilla and mix until light and fluffy (it will kind of look like a thick cake batter), about 1 to 2 minutes. Stop the mixer every now and then again to scrape down the sides. 5. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, about 1 to 2 minutes. Stop the mixer every now and then to scrape down the sides. 6. Mix in the oats until just combined, then add the flour mixture in thirds until just combined (no more than 2 minutes). Sprinkle in the raisins and coconut and mix until just combined. Take out bowl from the stand mixer and mix it by hand a couple of times to ensure all of the ingredients have been mixed together. 7. At this point you can chill the dough for 30 minutes, or using a cookie scoop or a 1/4 cup measuring cup, scoop out dough and place on the parchment lined baking sheets leaving 1-inch between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand to flatten a bit. You could also sprinkle on some cane sugar on the tops at this point. 8. Bake the cookies, one sheet at a time, for 10-12 minutes, rotating the pan halfway through the baking time to ensure that they bake evenly. The finished cookie should be golden brown most of the way through. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completelyThe cookies can be stored in a airtight container for up to 3 days at room temperature. You can also freeze some of the dough in portioned out balls and bake them at another time .

Cheddar Garlic Biscuits

I made these biscuits last night to go with chicken noodle soup.  They were very good.  They are supposed to be a healthier version of the Red Lobster biscuits. 

Makeover Cheddar Biscuits - from Healthy Cooking Magazine

Ingredients


•1 cup all-purpose flour

•1 cup cake flour

•1-1/2 teaspoons baking powder

•3/4 teaspoon salt

•1/2 teaspoon garlic powder, divided

•1/4 teaspoon baking soda

•4 tablespoons cold butter, divided

•1/3 cup finely shredded cheddar cheese

•1 cup buttermilk

•1/2 teaspoon dried parsley flakes

Directions

•In a large bowl, combine the flours, baking powder, salt, 1/4 teaspoon garlic powder and baking soda. Cut in 3 tablespoons butter until mixture resembles coarse crumbs; add cheese. Stir in buttermilk just until moistened.

•Drop by two tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 425 for 10-12 minutes or until golden brown. Melt remaining butter; stir in parsley and remaining garlic powder. Brush over biscuits. Serve warm. Yield: 15 biscuits.

Apple Pie Oatmeal

I had a breakfast birthday party for my mom.  I make a ton of sweet stuff and thought it was best if I had something healthy, so I tried this recipe.  It was great.  I doubled the recipe and it was done after 2 hours.
I served with pecans and brown sugar on the side.

Apple Oatmeal
1 cup steel cut oats
1 cup apple juice
3 apples diced
3 cups water
1/2 tsp cinnamon
Combine in slow cooker and cook on high for 2 - 4 hours.

Cake Batter Rice Krispie Treats

These were good.  They added some sweetness to the rice krispie treats.  I would make them again.

Cake Batter Rice Krispie Treats

1/4 cup funfetti cake mix
6 cups rice krispies
1 10oz bag marshmallows
3 tbsp butter
handful or two of sprinkles

Melt butter and marshmallows in microwave on low power.  Stir in cereal, cake mix, and sprinkles.  Press into greased 9 x 13 pan.

Ruby Tuesday White Chicken Chili

I love Ruby tuesday's white chicken chili. This is supposed to be a copycat version of it. I through everything in the crockpot and used 2 cans of beans and one bone in chicken breast. I pureed 1/2 of the 2nd can with some of the broth to make it thicker. I also added one can of green chilis.  i wouldn't exactly say it was like ruby tuesday's version, but it was still excellent.

Ruby tuesday Chicken Chili

•6 cups chicken stock


•1 lb great northern bean (soaked in water overnight)

•2 medium onions, chopped

•6 cups chicken, diced cooked

•2 jalapeno peppers, seeded & diced

•2 chili peppers, diced

•1 1/2 teaspoons oregano

•2 teaspoons cumin

•1/4 teaspoon cayenne pepper

•2 garlic cloves, minced

•1 cup salsa

•1 tablespoon vegetable oil

•1 pinch salt (to taste)

Directions:

Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.

Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.

Simmer for one more hour.

Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.

M&M Sugar Cookies

These were easy to make, good, and you didn't even need the mixer.  I would make them again!  I got more like 36 cookies out of this or maybe even more.  I normally don't use all butter b/c when I do my cookies spread too much but I did this time and they came out great!
From:  http://joyful-mommas-kitchen.blogspot.com/2012/07/m-sugar-cookies.html
M&M Sugar Cookies
Gather your supplies:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable or canola oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1-1 1/4 cups M&M's

Enjoy your time in the kitchen:

1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Combine 1 1/2 cups of sugar and cream cheese in a large bowl (no need to stir them together yet). Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth.

4. Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add 3/4 cup of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.) Refrigerate 2-3 hours.

5. Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet.
6. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Gently press 3 more M&M's into the top of each cookie. NOTE: Your M&Ms on top will crack from the heat while baking so I wait to put the M&Ms on top of the cookie until right after they come out of the oven. Just press how ever many your want on top right when they come out and they won't crack!

7. Bake the cookies, 1 tray at a time, for about 10-12 minutes, or until the edges are set (do not wait until the edges or brown or the cookies will be over done….you want these to be a soft chewy cookie).
8. Remove from oven and press the M&Ms on top if you haven't already put them on top. The tops of the cookies will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Makes about 24 cookies.

Mexican Casserole and OREO Pie

I made this last night and it turned out good. I added a little salsa to it because it seemed sort of dry. It was a good way to use up the leftover cresents I didn't use at christmas time.

Mexican Casserole
From: Pilsbury
INGREDIENTS:
1lb ground beef, cooked, drained
1package (1 oz) Old El Paso® taco seasoning mix1can
(11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1 1/2cups shredded Cheddar-Jack with jalapeño peppers cheese blend
(6 oz)1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

DIRECTIONS:In 10-inch skillet, mix beef, taco seasoning mix and corn. Heat to boiling over medium-high heat, stirring occasionally. Spoon into ungreased 12x8-inch (2-quart) glass baking dish; sprinkle with 1 cup of the cheese.Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on top of meat mixture. Sprinkle with remaining 1/2 cup cheese.Bake at 375°F 15 to 20 minutes.

OREO Pie
I had some leftover whipping cream I had to use and I asked DH what he wanted and he suggested a pie. So I whipped up this. I'm sure this isn't totally original but I kind of just threw it together. It came out very good.Chocolate PieBefore you get started place a bowl and mixer beaters into the refrigerator.18 graham cracker squares, ground into a fine powder1/4 cup sugar1/3 cut butter, meltedMix together and press into pie pan. Bake 375 for 4 minutes. Let cool.3/4 cup whipping cream1 tbsp sugar1/2 tsp vanillaMix in chilled mixing bowl with chilled beaters until soft peaks form.In a separate bowl, mix1 pkg of chocolate instant pudding and 1 1/2 cups milk for 2 minutes. Let sit for 2 minutes. Mix whipping cream, pudding mix, and approx 15 chopped oreos together and poor in crust.Refrigerate. Top with cool whip or whipped cream if desired.