Tag Archives: recipes

Recipe Review: The Pioneer Woman’s Lemon Blueberry Pancakes

I’ve never eaten a lemon pancake. I know, it’s not a dark confession, but it is a confession none the less. I love all things lemon, but somehow lemon pancakes have eluded me. Until this week, when I saw the most gorgeous photos of lemon blueberry pancakes on The Pioneer Woman’s website. Have mercy.

Luckily, I had 2 lemons in my fruit bowl who were screaming, “C’mon! Go get the blueberries already! We’re dying to jump in some pancakes here!” Taunted by fruit – that’s my life. Since I can’t stand to disappoint anyone, much less a couple of mouthy lemons, I went to buy blueberries. Big, fat, juicy Texas blueberries. Thank God I did, because these pancakes did not disappoint.

Here’s what I loved about this recipe:
1. the batter was fragrant, light and bubbly
2. it took only minutes to whip up
3. except for blueberries, I had everything I needed in my pantry
4. the texture of the warm pancakes was soft & fluffy perfection

Here’s what I would do differently:
a. I would use two lemons instead of one, to boost the lemon flavor
b. I would use sweeter blueberries; mine were a little tart
c. if I had company, I would definitely double the recipe
d. if I didn’t have company, I would definitely eat every single one myself

If you love lemon more than you love blueberries, consider using 2 lemons (juice & zest) to kick up the lemon flavor. If you love blueberries more than you love lemon, make the recipe exactly as it’s written. Personally, I’m all for more lemon in just about every single situation. Except around a paper cut.

As is my custom, I’m not going to re-publish a Pioneer Woman recipe on my blog. It’s much more practical to provide you with the link so you can see Ree’s Lemon-Blueberry Pancakes for yourself, along with the gorgeous photos she provides in her step-by-step instructions. If you don’t fall in love, then you are definitely not a pancake person. Maybe a muffin man, but not a pancake person. PS – Do you know the Muffin Man? The Muffin Man. The Muffin Man?

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A Recipe Review: A Sweet Pea Chef’s Easy Crème Brulée

Food bloggers amaze me. Their dedication to cooking, staging and documenting recipes knocks me out. How do they do it day after day after day? My fellow blogger Lacey at A Sweet Pea Chef is one of those amazing people. Browsing her recipes and photos is like browsing through food porn. It is a glorious, guilty pleasure. But my favorite thing about Lacey’s blog is that her recipes are not just pretty. They are easy to understand, easy to prepare, and unbelievably tasty. She’s the real deal. She loves to cook and she happily shares that love with her readers. It’s just one of the many reasons I love her beautiful blog.

Every once in a while, Lacey will post a food poll, letting her readers choose recipes or topics that will be covered at a future date. One such poll featured possible dessert recipes. Choices included crème brulée, carrot cake cheesecake, lemon bars, oatmeal raisin cookies and cranberry sorbet. I was intrigued by the carrot cake cheesecake, but I voted for crème brulée. Several times {wink}. Why? Because I love simple foods with tremendous flavor, and crème brulée is one of those foods. Four ingredients. Full of flavor. Out of this world texture. I’m in.

The recipe says “easy” and by golly, she wasn’t kidding. You combine 4 ingredients, pour them into ramekins and bake them in a water bath. The cast of characters include 5 egg yolks, 2 cups of heavy cream, 1/2 cup of sugar, and 1 1/2 teaspoons of vanilla extract. For this recipe, I broke out the good stuff – the pure vanilla bean paste. If you’ve never tried this stuff, you have to. This recipe is perfect for it. If I were making a chocolate cake, I would most definitely use the regular vanilla extract. But for this dish, the good stuff really shines.

Once your little pots of creme are baked and cooled, it’s decision time. You can stop here and just enjoy this as an incredible custard, or you can pour some sugar on it and brulée those puppies. I’m going whole hog. Conveniently, TCP just happens to have one of those baby blow torches. “Break out the blow torch, honey! I’m gonna’ burn some sugar, Sugar!” Fingers crossed that I don’t burn the house down. Oven mitt? Check. Fire extinguisher? Check. Let’s roll!

The verdict: this stuff is almost too good to be true. It’s so easy and inexpensive to make, it makes me a little angry at all those hoity-toity restaurants that charge $12.50 a serving for it. Shame on them. Deep, money-grubbing shame. Thanks to Lacey, I can now make fabulous crème brulée at home. That’s a good thing and a bad thing. Good because this recipe is really fantastic. Bad because I really shouldn’t have the power to make this all the time. I’m having a vision of “Good Nana” and “Bad Nana” sitting on each shoulder screaming at each other. (Secretly, I’m rooting for Bad Nana. Go, Bad Nana! You go with your bad self!)

To see this recipe with all of the glorious step-by-step photos, visit Lacey’s blog at: http://www.asweetpeachef.com/sweets/easy-creme-brulee/

PS – A very special thank you to Katie at Lucky Girl Sweets ‘n Stuff. She selected my name for her first giveaway last week, which happened to be those super cute red ramekins. They look just like miniature Le Crueset Dutch ovens. They are too stinkin’ cute, and perfect for crème brulée. Thanks, Katie! I love them. You should click on the link above and drop in on her. She’s a feisty Texan like me. And tell her I said “howdy!”

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My Favorite Mexican Food Side Dish: Creamy Poblano Rice

I feel like I should apologize for loading my blog with so many recipes lately. I usually try to spread them out, but we’ve eaten so many good things this past week, I feel like I need to share them before I forget them. Don’t laugh at me. It happens. I blame the menopause. Today, I want to share my new favorite side dish. I’m calling it Poblano Rice because I’m creative like that.

Poblano Rice - Before Baking - Inside NanaBread's Head

 

 

The Complete Package loves rice. I’ve mentioned this before. He’s addicted. I whipped this up one night to go with Mexican food, and now it’s our favorite side. It starts with poblano peppers, either canned or fresh. I’m in Texas, so I usually go for fresh.

Roasted Poblanos - Poblano Rice - Inside NanaBread's Head Blog

 

Oh, baby. Poblanos are my favorite. I could eat them every day. I roast them over an open flame on my gas stove, steam them, peel and de-seed them, then chop. Then snitch a few. Then slap my own hand, usually. For this dish, I throw them into cooked or leftover plain basmati rice and add sour cream, monterrey jack cheese, garlic salt, salt & pepper. So simple, and yet so very satisfying.

Ingredients - Poblano Rice - Inside NanaBread's Head Blog

 

NanaBread’s Creamy Poblano Rice
1 cup Texmati basmati rice, uncooked
1 1/2 teaspoons of kosher salt (or 1 tsp. regular table salt)
2 cups of water
1 tablespoon of vegetable or canola oil
1/2 teaspoon of garlic salt + 1/2 teaspoon kosher salt + 1/2 teaspoon black pepper
3 fresh poblano peppers – roasted, skinned, seeded & chopped OR 1 can of sliced poblano peppers (7.5 oz.), drained
1 cup sour cream (low-fat is fine; I even use fat-free Greek yogurt)
1 1/2 cups of grated pepper jack cheese
cayenne pepper, to sprinkle on top (optional)

In a medium size heavy-bottom pan, add the vegetable oil. Turn the heat to medium-high and heat the oil just until it starts to shimmer. Add the rice and cook, stirring often, until the rice turns chalky white and some of the grains start to brown very lightly. Carefully add the water, throw in the salt, and stir to keep the grains from sticking. When your rice begins to bubble vigorously, give it one last stir. Place a lid on the pan, reduce the heat to low (I set mine between 1 and 2 on my stove dial), and set your kitchen timer for 25 minutes. Once done, remove the lid and allow the rice to cool. TIP: this is a great way to use leftover steamed rice. Just start at the ‘stir in everything else’ portion of the recipe.

 

In a mixing bowl, combine the cooked rice, sour cream, poblano peppers, garlic salt and one cup of grated pepper jack cheese. Mix it up and give it a taste.

 

If it needs more garlic salt, regular salt or you want to throw in some cracked black pepper, now is the time to add it. Once it’s perfect, spoon it into a baking dish that has been lightly sprayed or oiled. Spread it out evenly and top with the last 1/2 cup of grated pepper jack cheese. Man, I love cheese. All the cheese. Not Limburger, but all the others.

Grated Jack Cheese - Poblano Rice - Inside NanaBread's Head Blog

If you like spice, sprinkle on a little cayenne pepper. It really kicks it up a notch. I highly recommend it. Highly.

 

Pop your baking pan, uncovered, into a hot oven (375F) for 20-25 minutes, or until the cheese on top is melted and bubbly. Remove from the oven and serve it with your favorite main course. This week, it was my recipe for carnitas.

Poblano Rice - Ready to Serve - Inside NanaBread's Head

 

Two weeks ago, it was fajitas. Next week, it could be fish tacos. The possibilities are endless and the world is my oyster. Hmm… poblano rice with grilled oysters, shrimp and veggies? Or poblano rice with carne asada. Or poblano rice with the Pioneer Woman’s tequila-lime chicken. Dang. Now I’m hungry. Again.

Update: On June 2, 2016, I updated the photos for this blog post. The originals were poorly lit and frankly not very appetizing. If you followed a Pinterest link to get here and the photos don’t match, don’t worry. It’s the same recipe, just with hopefully more appetizing representations of one of my favorite family recipes.  -jeanne

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Recipe Review: The Pioneer Woman’s “Aunt Trish’s Salad Dressing”

Aunt Trish's salad dressing over a green salad & grilled haloumi cheese - YUM!

It’s not often that I make my own salad dressing, as evidenced by the row of salad dressing bottles on the top shelf of my fridge. Just last week, The Complete Package found a bottle of French that expired in 2008. Oopsie. And there is ALWAYS a jar of Marzetti’s Ultimate Blue Cheese Dressing in our fridge. Always. Someone whose name I shall not mention would lose his ever-loving mind if he didn’t have his favorite creamy blue cheese dressing to put on his wedge salads or fried potatoes (hint: not Ziggy). But this past week, I was craving something new. Something light. Something lemony. And The Pioneer Woman’s recipe for Aunt Trish’s Salad Dressing looked perfect. It’s light, it’s lemony, and it also has garlic and parmesan cheese. Duh, winning!

Here’s the cast of characters:
3/4 cup of olive oil or canola oil
the juice of 2 lemons
1 clove of garlic, peeled (leave it whole)
4 Tbsp. grated parmesan cheese
1/4 tsp. sugar
a dash of paprika
salt & pepper to taste

It couldn’t be easier. You put everything in a jar, shake it up, and let it stew in the fridge for 24 hours, then shake it again before using. I made a tossed green salad of romaine, shredded carrots, sliced radishes, cucumber, quartered Roma tomatoes, thinly sliced purple onion, kalamata olives, pepperoncini peppers and feta cheese. Then we shook up our jar of Aunt Trish’s and poured it over the top. To say that we both loved this salad dressing would be an understatement. It was so good, we were tempted to put our faces into our bowls and lick them clean. Or grab a straw and suck up all the remnants. But instead, we used some toasted garlic bread to sop it all up. No drop was wasted. We enjoyed it so whole heartedly that we could have put our salad bowls back into the cupboard without washing them first. We didn’t, of course, but we probably could have.

Besides being knocked out by how great this was on a salad, my mind was racing through all the other things I could use it on. It would be a great marinade for grilled meats. It would be fantastic drizzled over a sandwich in place of boring old mayonnaise or mustard. This would knock your socks off as a dressing for a pasta salad. You could cube up salami, mozzarella cheese, olives and Italian peppers and make a fabulous antipasto tray for parties. Don’t get me started on using it on a cold seafood salad. This is not a salad dressing, it’s an obsession.

As always, I’m going to refer you to the source so you can see the recipe the way Ree intended – with fabulous photos and an engaging back story. Click here to be transported to salad dressing heaven at The Pioneer Woman.com.

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Rocky Road Cake Mix Cookies


Cake mixes are on sale at my grocery store. That’s a bad thing. Bad, bad, bad. Did I mention they were only 50 cents a box? Yeah. It’s not just bad, it’s dangerous. I bought six. Okay, I bought eight, but that does NOT make me a cake mix hoarder. Funny thing is, I’m not really a cake eater. In an effort to rationalize the irrational, I was thinking the kids love cupcakes, and I could bake them when they come to visit or vice versa. But then I started doing the math. Each box makes at least 20 cupcakes. I have 8 boxes. There’s a good chance that 160 cupcakes might just be too much for two small children. Way too much.

So now I have eight cake mixes that I got for the low, low price of 50 cents a box and I have to think of something to do with them. That’s when a light went off and I remembered seeing recipes for cake mix cookies on the internet. “I like a cookie!” (Name that movie…if you have young children and enjoy animated films.) With a little quick research, I found that you can covert a cake mix into cookies with a few simple ingredients. And that’s exactly what I done did.

Here’s what you’ll need:
1 chocolate fudge cake mix, 18.25 ounce box
3 large eggs
1/2 stick of unsalted butter, melted
1 tablespoon vanilla extract (not pictured)
1 cup dark or semi-sweet chocolate chips
1 cup miniature marshmallows
1 cup pecan pieces

Pre-heat your oven to 350F. In a mixing bowl, combine the cake mix, eggs, melted butter and vanilla extract. This will start out very dry and take several minutes of hand mixing to get it to come together. I recommend using a heavy-duty wooden spoon, because this dough will be very thick. Once you’ve got it mixed together, stir in the chocolate chips, marshmallows and pecans. Using a cookie scoop or your hands, place golf-ball size dough balls onto cookie sheets lined with silicone baking mats or lightly sprayed with cooking spray.

Bake at 350F for 14-15 minutes. Remove from the oven and cool on the cookie sheets for at least 20 minutes. Why? Because those marshmallows are going to be melted, gooey little napalm bombs and cooling them completely on the cookie sheets will allow you to remove them more easily. Would you like one? I’m happy to share. I’ve got a lot more cake mix where this one came from.


This recipe makes approximately 30 cookies. One last suggestion – make sure you have milk in the fridge before you mix these puppies up. Or a cup of coffee. Or a Slim-Fast.

RECIPE UPDATE: A reader on the Pioneer Woman’s Tasty Kitchen site tried this recipe and said hers came out too dry on the outside. I’m guessing her oven may get hotter than mine, since my batch came out soft and chewy. If your oven runs hot, you may want to reduce your baking time to 11-12 minutes instead of the 14 recommended. These don’t brown, so it’s hard to tell if they’re done by looking. The other option is to touch test them. If they’re relatively firm and dry on the outside, take them out of the oven. If they’re still sticky to the touch or too soft, leave them in a little longer. I appreciate your feedback!

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N’Awlins-Style Muffaletta Sandwich: Aww, cher…make ya say “Aieee!”


One of my favorite sandwiches in this big wide world is a good New Orleans style muffaletta. Like most muffaletta virgins, I had my first at Central Grocery in the French Quarter. Once you’ve dined at the birthplace of any great food, nothing else will ever compare. And while our version comes pretty close, you should definitely stop by Central the next time you’re in the French Quarter and try the original. It’s a N’Awlins tradition – like Mardi Gras parades with beads, beignets at Cafe du Monde, or hurricanes at Pat O’Briens. Nobody does food and fun like New Orleans, but here’s how we try to harness the party at our house.


NanaBread’s Muffaletta Sandwich:
1 round sourdough bread boule
2 Tbsp. extra-virgin olive oil
1 pound thin-sliced deli ham (not a sweet one; use old-fashioned baked ham)
4 slices of provolone cheese
1/3 cup of mayonnaise (not Miracle Whip, people; use the good stuff)
1 small can of chopped black olives (4.25 ozs.; you only need half of the can)
24 small pimento-stuffed green olives
2 Tbsp. of juice from the green olive jar (trust me)
3 Tbsp. Italian Olive Salad Mix (optional, but use it if you can find it)

Start by slicing your sourdough boule horizontally; you’ll want the bottom to be about 1″ thick. Using your fingers or a spoon, remove some of the excess bread from the top, leaving a deep indentation in the dome of your boule. Drizzle one tablespoon of extra-virgin olive oil over each half of the bread. If you need to, use your fingers to work the oil out to the edges and into the nooks and crannies. Place both halves oiled side down on a griddle until the bread is a beautiful golden brown. (If you don’t have a griddle, a non-stick skillet works just as well.) I also like to weigh down the top so the surface is pressed down onto the griddle.

While the bread is toasting, chop the green olives, open the can of black olives, and spoon out 3 tablespoons of Italian Olive Salad mix; set aside. One quick side note about the Italian Olive Salad: you may be wondering why I use olives AND an olive salad mix together. The answer is that the olive salad mix also contains a mouth-watering mix of other vegetables (cauliflower, peppers, carrots, celery) and spices preserved in olive oil. Do you have to use it? No. But if you can find it, the olive salad will add another extraordinary layer of flavor. Trust me.

Once your bread is toasted to a beautiful, crispy golden brown, remove it from the griddle and place both sides face up on a cutting board. In a small bowl, combine the mayonnaise and olive juice and blend until smooth (it will be a little on the thin side). Dress each half of the bread with the mayonnaise mixture. Make sure you spread it all the way out to the edges. It’s imperative. Okay, really it’s just so all the olives stick. Next, sprinkle your green olives and olive salad on the top half, and the black olives on the bottom half. Don’t fret about separating friends. They’re all coming to the party in the end. You’ll see.

Layer your thin-sliced ham over the top of your black olives, making sure the ham goes all the way out to the edges again. (Remember – no honey or maple glazed ham, please! It will ruin the flavor of the sandwich. You really just need a simple old-fashioned or baked deli ham here.) Arrange your provolone cheese slices over the top of your green olives. Place both halves face-up on a baking sheet and toast them under the broiler until the ham warms and the cheese turns into this gooey, gorgeous golden hue. Remove from the broiler.

Using a spatula, flip the top half onto the bottom half to bring your sandwich together. Everyone is at the party now, and they are all getting along famously. It’s world peace in a sourdough boule. Allow your muffaletta to rest for at least 5 minutes before you cut it. It will be hard. It may even seem impossible. If you need a distraction, grab an Abita Beer, a bag of Zapp’s Cajun Crawtator chips, and a handful of napkins. Once you’re ready, grab a serrated bread knife and cut the muffaletta into wedges, like you’re slicing a pie. Mmmmm….pie.

Don’t get fancy here and try to serve this on a real plate. This is bar hopping food. You want to slap that sucker on a paper plate or wrap it in a little butcher paper. Then settle in with your muffaletta, your cold Abita beer, that bag of zesty, crunchy Cajun crawtators and let your mind slip away to an enchanted land of live oaks, Spanish moss, warm breezes, hot beignets and hotter jazz. Oh, New Orleans…you are unforgettable. Happy Mardi Gras, y’all.

Certified Yummly Recipes on Yummly.com

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Knock-Off “Chicken Bucket” Coleslaw: It’s Digit Smackin’ Good


Last night was fried chicken night, and that means we had crispy, crunchy chicken strips with all the fixin’s. And that means sour cream mashed potatoes with cream gravy, buttermilk biscuits, and coleslaw. The recipe is from one of those covert knock-off websites that like to duplicate restaurant recipes. It tastes just like the coleslaw you might find at a certain fast food chicken establishment famous for more than 10 but less than 12 herbs and spices. I have to say, this one’s a dead ringer. My 4 year-old grandson, Jonah Bear, calls the place “Chicken Bucket.” That’s not what he asks you to buy, that’s what he actually calls the restaurant. As in, “can we eat at Chicken Bucket?” My recipe for chicken strips is already posted. Now it’s time for the coleslaw.

Here’s how it’s done:
1/2 cup mayonnaise (I use Duke’s or Hellman’s)
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 bag (16 ozs.) coleslaw mix (cabbage & carrots)
1 tablespoon of pulped onion (see instructions below)

In a large bowl, combine the mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt and pepper. Using a microplane or the fine side of a box grater, grate a chunk of onion until you have one tablespoon of onion pulp. Add the onion pulp to the mayonnaise mixture and whisk until smooth. Add the bag of coleslaw mix and toss to combine. Transfer to an airtight container to chill.

NOTE: You can serve this immediately, but it’s better if it sits in the refrigerator for a few hours. The flavors have more time to work their magic. I like to open the fridge and shake the container vigorously every half hour or so, just to make sure it’s “marinated” evenly. The final product will be a little soupy, so use a slotted spoon or drain off some of the milk mixture before serving (but not too much, because it’s really good stuff). Now all you need is chicken and biscuits!

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Recipe Review: The Pioneer Woman’s Beef with Snow Peas

Mmmmm….beef with snow peas. Where’s smell-a-vision when you need it? I can still smell the heavenly aroma wafting through my kitchen. How do I describe this dish and do it justice? I can’t, but I’ll try. How about tender, thin-sliced flank steak marinated in soy, sherry, brown sugar and ginger seared over high heat with snow peas and scallions, creating its own sweet and spicy, gooey soy and ginger sauce? Or even better – let’s call it heaven on a plate. If you love Chinese food like I love Chinese food, you MUST add this recipe to your collection immediately. And if you love ginger like I love ginger, you may just want to run to your kitchen and make this dish right now. It’s that good. Pinkie swear.

Here’s what I did right:
1. I read the recipe in advance so I was prepared
2. I bought a beautiful piece of flank steak
3. I picked out a superb hand of fresh ginger
4. I made a perfect batch of toasted Texmati basmati rice (such good stuff)
5. I added a little garlic with the ginger, and a little water to make more sauce

Here’s what I did wrong:
Nothing. I followed the directions (except for #5 above). I was a good girl, for the most part, which was not easy for me. I love to mess with recipes!

Be warned: this dish has a very strong flavor of fresh ginger. If you’re adverse, or you like it in small doses, cut the ginger back to 1/2 to 1 teaspoon and add a clove or two of garlic to compensate. It’s also a pretty dry final dish, since the marinade carmelizes on the beef. I like my Chinese dishes with sauce so I can spoon it over my rice, so I added about 1/4 cup of water at the end and stirred it to thicken into a lovely sauce. It was perfect. Another word of caution: please don’t overcook the meat. It’s sliced thin and cooks within seconds, so please, please if you love me, don’t cook this too long and ruin your beautiful flank steak. Remember: quick stir-fry = tender, wonderful beef.

As is my custom, I’m not going to print the recipe here. I could never do justice to the original recipe, the funny stories, or the gorgeous step-by-step photographs of Ree Drummond over at The Pioneer Woman. She is the queen, and why listen to the jester when you can get it straight from the queen? So, is your mouth watering yet? Are you ready to jump in and try this? Good. Then click on the link and be transported to heaven. Go on…you know you want to.
http://thepioneerwoman.com/cooking/2010/10/beef-with-snow-peas/

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Miss Pat’s Orange Slice Cookies

Buttery, chewy goodness - Miss Pat's Orange Slice Cookies

My good friend Pat made these for a holiday cookie exchange years ago. When I was digging through my recipe drawer the other day, I found it again. Oh, the memories. I remember these being so unusual, and yet so very delicious. And that’s when I decided to make them for Christmas. Right then and there. Butter set out to soften…check. Look to see if I had oats, coconut and pecans in the pantry…check. Orange slice candies anywhere? Of course not. I don’t keep these things around my house. Sure I loved them as a kid, but I can’t remember the last time I bought a bag. Good thing there’s a new Kroger around the corner from my house, huh? And by the time I get back, my butter will be soft! Timing is everything. These cookies are super easy to make and really, really delicious. You should make them. Like today. Here’s the recipe, thanks to Miss Pat.

• 2 sticks of unsalted butter, softened
• 1 cup brown sugar, packed
• 1 cup sugar
• 2 eggs
• 1-½ teaspoon pure vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 1 package Orange Slice candies (13 ozs.)
• 1 tablespoon flour
• 1 cup pecans, chopped
• 2 cups old-fashioned oats
• 1 cup shredded coconut

Pre-heat your oven to 350F. In a large bowl, beat softened butter, brown sugar and granulated sugar until well blended. Add the eggs and vanilla and beat until combined. In a separate bowl, mix together 2 cups flour, salt and baking soda; add to butter mixture and beat to combine. Cut up orange slice candies (I cut each slice into 5 pieces) and toss them with one tablespoon of flour to keep them from sticking together. To the cookie batter mixture, add the orange slice candy pieces, chopped pecans, oats and coconut. Mix until everything is combined. The dough will be really thick. I like to use a heavy wooden spoon or my hands to mix it. I also like to use a cookie scoop so these turn out uniform in size. If you don’t have one, use a spoon to scoop up about 2 Tablespoons of dough; roll it into a ball, and place dough balls about 2″ apart on a cookie sheet. Bake at 350F for 12-20 minutes (see note below). When the cookies start to turn a little brown around the edges, they’re done. Cool on cookie sheets for at least 10 minutes before removing them from the pan to cool. Makes 4-6 dozen, depending on how large or small you make them.

NOTE: This recipe is similar to an oatmeal or chocolate chip cookie dough, so baking time is a matter of personal preference. If you like them chewy like I do, bake them 12-15 minutes. If you like them crispy, bake them 15-20 minutes. If you want to get really fancy, you can top each cookie with a thin slice of the orange slice candies. Most importantly, get a glass of cold milk ready.

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Recipe Review: The Pioneer Woman’s Corn Chowder with Green Chilies

This is corn chowder with green chilies. I can’t take credit for this recipe. Not one little bit. This is a Pioneer Woman creation. It was posted last week by Ree Drummond, otherwise known as The Pioneer Woman. If you don’t know who she is, you need to find out. Like now. Her website is fabulous, and I’m not ashamed to admit I’m a devoted fan and follower. She’s a talented, funny gal.

Pioneer Woman's Corn Chowder with Green Chilies - Oh my, it's so good!

I have made several of the recipes off the Tasty Kitchen recipe link on the PW website, but this one by far has been the best. It’s creamy, it’s crunchy, and it’s got a ton of flavor with just a few ingredients. It’s rib stickin’ and soul satisfying. It’s got some of my favorite foods – bacon, sweet corn, green chilies and heavy cream. There’s just no way for this recipe to go wrong. It truly is a southwest sweet corn, green chili comfort food lover’s dream in a bowl.

I made a few slight alterations to suit our tastes, including using 8-10 shakes of Chipotle Tabasco sauce instead of 1-2 chipotle peppers in adobo sauce. I used 1/2 a teaspoon of garlic salt and 1 teaspoon of kosher salt instead of just using salt alone. I also added two small roasted poblano peppers (diced) and I roasted my corn-on-the-cob on the charcoal grill while The Complete Package was grilling pork tenderloins. Trust me, the toasty roasty bits on the corn added some great flavor to the soup. Other than that, stick to the recipe and you’ll be in chowder bliss in under an hour. And don’t forget to toast up a good loaf of crusty bread to serve with it…with lots of butter. You won’t regret it.

I’m not including the recipe in this post. I could never do it justice. Besides, Ree has already done all the work on her website. Here’s the link to the original Pioneer Woman recipe, complete with step-by-step instructions and mouth-watering photos. The rest is up to you, of course, but you really should try it! http://thepioneerwoman.com/cooking/2010/10/corn-chowder-with-chilies/

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