Compost Cookies

 

16 tbsp unsalted butter, room temperature

1 cup granulated sugar

2/3 cup light brown sugar, packed

1 tbsp light corn syrup

1 large egg

1/2 tsp vanilla extract

1 1/3 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp kosher salt

1 1/2 cups chocolate chips

1/3 cup old-fashioned rolled oats

2 cups potato chips (I recommend Cape Cod potato chips!)

1 cup mini pretzels

Step 1:  Combine the butter, sugars, and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.

Step 2: Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

Step 3: Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.

Step 4: Still on low speed, add the chocolate chips, oats, and  mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips.

Step 5: Using a 2 ¾ ounce ice cream scoop (or a ⅓ cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.

Step 6: Heat the oven to 375°F. Arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pans (no more than 6 large cookies per half sheet pan). Bake for 15 to 16 minutes. The cookies will puff, crackle, and spread. They should be very faintly browned on the edges yet still bright yellow in the center.

Step 7: Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Barely Baked Chocolate Chip Cookies

Ingredients

4 sticks butter

2 tablespoons vanilla

3 eggs

1 cup sugar

2 1⁄2 cups brown sugar

1 1⁄2 teaspoons salt

1 1⁄2 teaspoons baking soda

5 cups flour

1 bag of good chocolate chips (I use Ghirardelli)

Step 1: Soften the butter until partially melted. Stir in brown sugar, sugar, vanilla, and eggs.

Step 2: Combine salt, baking soda, and flour in a bowl.

Step 3: Add the wet ingredients to the dry ingredients and mix by hand. Do not over mix! Stir in chocolate chips.

Step 4: Using an ice cream scoop, spoon generous balls of cookie dough onto a greased and lined baking sheet. Refrigerate at least 30 minutes (or overnight).

Step 5: When you are ready to bake, preheat the oven to 375°F on the convection setting.

Step 6: Put the cold cookie dough tray into the oven and bake until the edges are brown but centers are still gooey (about 10 minutes). They will look “barely-baked.” 

RUTH’S PRO-TIP:

I often double or triple this recipe and freeze the raw dough in pre-scooped balls so we can have warm cookies whenever the mood strikes.

4 sticks butter

2 tablespoons vanilla

3 eggs

1 cup sugar

2 1⁄2 cups brown sugar

1 1⁄2 teaspoons salt

1 1⁄2 teaspoons baking soda

5 cups flour

1 bag of good chocolate chips (I use Ghirardelli)

Step 1: Soften the butter until partially melted. Stir in brown sugar, sugar, vanilla, and eggs.

Step 2: Combine salt, baking soda, and flour in a bowl.

Step 3: Add the wet ingredients to the dry ingredients and mix by hand. Do not over mix! Stir in chocolate chips.

Step 4: Using an ice cream scoop, spoon generous balls of cookie dough onto a greased and lined baking sheet. Refrigerate at least 30 minutes (or overnight).

Step 5: When you are ready to bake, preheat the oven to 375°F on the convection setting.

Step 6: Put the cold cookie dough tray into the oven and bake until the edges are brown but centers are still gooey (about 10 minutes). They will look “barely-baked.” 

RUTH’S PRO-TIP:

I often double or triple this recipe and freeze the raw dough in pre-scooped balls so we can have warm cookies whenever the mood strikes.

Honey Sesame Chicken Recipe (Easy Meal Prep Bowl)

Ingredients

Chicken

•  1/3 cup cornstarch
•  1 teaspoon garlic powder
•  1/2 teaspoon salt
•  1/4 teaspoon pepper
•  2 medium boneless skinless chicken breasts, cubed (about 3 cups or 1 1/2 lbs)
• 1/4 cup olive oil
  

Sauce

•  1/3 cup honey
• 1 Tablespoon tomato paste
• 1 Tablespoon tamari (or soy sauce/coconut aminos)
•  1 teaspoon sesame oil
•  1 teaspoon ground ginger
• 1/4 teaspoon salt
•  1 Tablespoon sesame seeds

Rice

•  1 cup jasmine rice
•  1 teaspoon lime juice

Veggies

•  2 Tablespoons olive oil
•  1 cup snow peas
•  2 cups halved Brussels sprouts (used broccoli)
  
• 1 cup shredded carrots
• 1/2 teaspoon garlic powder
•  1/2 teaspoon salt
• 1/4 teaspoon pepper
•  1 green onion stalk, chopped (for garnish)

Instructions

• In a medium bowl combine cornstarch, garlic powder, salt, and pepper.
• Add in the cubed chicken and toss until well coated.
• In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in your chicken.
• Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes until the outsides are golden brown and the chicken is fully cooked. Once cooked stir a bit to break up the pieces.
• Transfer to a paper towel to allow any excess oil to drip off.
• While the chicken cooks – In a large bowl mix your sauce ingredients. Set aside about 1/4 cup of the sauce.
• Once the oil has dripped off the chicken add to the large sauce bowl and toss/mix until fully coated.
• Add more avocado oil to the pan and bring up to medium-high heat.
• Add in the snow peas and Brussels sprouts, cooking for about 15 minutes.
• Add the shredded carrots and seasonings, then cook for another 4-5 minutes, stirring occasionally, until the veggies start to soften.
• While the veggies cook, cook rice according to instructions, add lime juice, and fluff before adding to prep bowls.
• Assemble the bowls – evenly divide the cooked rice, veggies, chicken, and top with chopped green onions. Drizzle each bowl with the extra sauce and enjoy!

Recipe and image courtesy of Jar Of Lemons

Panera's Broccoli Cheddar Soup

 Ingredients

• 1/4 cup butter
  
  
  
• 1/2 medium chopped onion
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken broth
• 1/2 lb broccoli, (about 3 cups), chopped into bite size pieces
• 1 cup carrot, julienned (can buy matchstick carrots in produce section)
• 1/4 teaspoon nutmeg, (optional but brings out the flavor)
• 8 ounces grated sharp cheddar cheese (2 cups)
• salt and pepper

Instructions

 

• Melt the 1/4 cup butter and sautee the onions in the butter until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
• Whisk in the half & half and chicken stock. Bring to a boil then reduce heat to medium.
• Add the broccoli and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.
• Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.

  
  

Peach Jam

 

Ingredients

4 cups prepared fruit (about 3 lb. fully ripe peaches)

2 tbsp fresh lemon juice

1 tsp produce protector

1 box SURE-JELL Fruit Pectin

1/2 tsp butter or margarine

5-1/2 cups sugar, measured into separate bowl

Instructions

Step 1

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Step 2

Peel and pit peaches. Finely chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add lemon juice and fruit protector; stir until well blended. Stir in pectin. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Step 3

Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Step 4

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

 

Each batch fill 8 pint jars

Peach Pie

 Graham Cracker Crust

1 1/4 Cups Graham Cracker Crumbs

1/4 Cup sugar

6 TBS Butter

Bake at 375 6-8 minutes or chill for 45 minutes

Cream Pie Filling

3 oz cream cheese at room temperature

1 Cup powdered sugar

1 Cup whipped cream

1 tsp vanilla

Cream cream cheese and powdered sugar, whip cream and then fold together and put into pie shell.

Slice peaches for top and then make glaze

Glaze

2 mashed up peaches

1/2 Cup sugar

1 TBS corn starch

1 tsp lemon juice

1/2 tsp almond flavoring

1 TBS butter

Bring to a boil then put in blender and gently toss with the prepared peaches when the glaze is cooled.  Top the pie and refrigerate