Fruit Salsa with Cinnamon Chips

Fruit Salsa:

16 oz. strawberries, diced
2 apples, peeled and diced
2 kiwis, peeled and diced
8 oz. raspberries, blackberries, or blueberries
2 tbsp. white sugar
1 tbsp. brown sugar
Juice of ½–1 lime (zest optional)

Chips:
10 flour tortillas
Melted butter
Cinnamon sugar

In a bowl, combine all fruit, sugar, and lime juice. If using blackberries or raspberries, add right before serving so they don’t get mushy.

Preheat oven to 350 degrees. Coat one side of each flour tortilla with melted butter and sprinkle with cinnamon sugar. Cut into wedges and arrange in a single layer on a baking sheet. Bake for 8–12 minutes or until golden and crispy. Allow to cool and serve with chilled fruit mixture. Best when made and eaten the same day.

Pumpkin Bread

4 3/4 Cups flour

3 tsp soda

2 1/4 tsp salt

1 1/2 tsp cinnamon

1 1/2 tsp nutmeg

4 1/2 cups sugar

1 1/2 Cups oil

6 eggs

1 Cup water

3 Cups (29 oz can) canned pumpkin

Sift together dry ingredients.  Add remaining ingredients.  Mix until smooth.  Bake at 350 for 60 minutes or until firm.  Makes 4 loaves

Carolynn's Chocolate Chip Cookies

 

Ingredients

Ingredient Checklist

• 2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter
• 1 cup plus 2 tablespoons firmly packed dark-brown sugar
• 1/2 cup granulated sugar
• 1 large whole egg
• 1 large egg yolk
• 1/2 tablespoon pure vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 cup toasted walnuts, broken into large pieces (optional)

Directions

Instructions Checklist

• Step 1

  In a large bowl, whisk together flour, salt, and baking soda; set aside. In a medium saucepan over medium heat, melt butter. Turn off heat and add both sugars; whisk until combined. Transfer mixture to a medium bowl, and let cool to room temperature.

• Step 2

  Whisk egg, egg yolk, and vanilla into butter mixture. Fold in reserved flour mixture until just combined. Fold in chips and nuts. Wrap dough in plastic; refrigerate until firm, about 30 minutes.

• Step 3

  Preheat oven to 325 degrees. Using two large spoons, place golf-ball-size mounds of dough 3 inches apart on baking sheets. Bake until cookies are golden brown and the tops no longer look wet, 12 to 14 minutes. Allow cookies to cool on baking sheet 5 minutes; transfer to a wire rack. Let cool completely before serving.

Coconut Oatmeal Chocolate Chip Cookies

 

Ingredients  

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, at room temperature
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup old fashioned oats
• 1 cup shredded coconut
• 1 cup semi-sweet chocolate chips

Instructions 

• Preheat oven to 350 degrees F.
• Whisk together flour, baking powder, baking soda, and salt into a bowl. Set aside.
  
• Cream together sugars and butter with a mixer. Add egg and vanilla and beat until combined. Add in the dry ingredients and mix until just combined. Don't over mix.
  
• Stir in oats, coconut, and chocolate chips.
  
• Roll the cookie dough into balls or use a cookie scoop, about 1 tablespoon of dough per cookie. Place on a large baking sheet that has been lined with parchment paper or a Silpat baking mat, about 2 inches apart.
  
• Bake for 8 to 10 minutes or until tops are slightly golden. They will still be soft. Let sit on cookie sheet for 2 minutes and transfer to a wire cooling rack to cool completely.
  

S'mores Stuffed Chocolate Chip Cookies

 

Ingredients

• 1 1/4 Cup Butter unsalted, softened slightly (see note)
• 1 Cup Brown Sugar
• 1/2 Cup White Sugar
• 2 Eggs large
• 2 teaspoons Vanilla
• 2 3/4 Cup Flour plus 2 Tablespoons
• 3/4 teaspoon Salt
• 1 teaspoon Baking Soda
• 1/2 teaspoon Corn Starch
• 2 Cups Chocolate Chips
• Marshmallows large
• Graham Crackers
• Candy Bar Milk chocolate

Instructions

• Preheat the oven to 375 degrees. Line baking sheets with silpats or parchment paper.
• In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes. 
• Add the eggs and vanilla and mix to combine. 
• In a bowl, whisk together the dry ingredients.
• Turn off the mixer and add the flour mixture. 
• Mix until almost incorporated then add the chocolate chips.We prefer semi sweet or a combination of milk and semi sweet. 
• Use an XL cookie scoop or ¼ cup.
• Press flat and then do another. 
• Place on top of dough, a graham cracker, chocolate, and a marshmallow that has been cut in half and can lay side by side on the chocolate. 
• Top with another flat piece of dough, and seal the edges.
• Place in the fridge for 15 minutes then bake for 16-18 minutes or until golden.
• These are HUGE cookies!

Mandarin Orange Chicken Salad

 

Ingredients

Dressing:

• 2 tablespoons low-sodium soy sauce
• 3 tablespoons rice vinegar
• 1 teaspoon minced fresh ginger (see note)
• 2 tablespoons olive oil
• 1 teaspoon sesame oil
• 1-2 teaspoons chile-garlic sauce (see note)
• 1 clove garlic, finely minced or pressed through a garlic press
• 1 tablespoon honey
• Salt and pepper to taste

Salad:

• 3-4 cups shredded cabbage (can use coleslaw mix)
• 3-4 cups chopped romaine lettuce
• 2 cans (11-ounces each) mandarin oranges, drained
• 3 cups cooked, chopped chicken (from a rotisserie chicken or this simple, stovetop method)
• 3 green onions, chopped
• 1-2 cups chow mein noodles or toasted, chopped almonds (or both)

Instructions

1. For the dressing, whisk together all the ingredients and season to taste with salt and pepper. Set aside or refrigerate until ready to use (it can be made several days in advance and refrigerated).
2. In a large bowl, toss together all the salad ingredients except for the chow mein noodles.
3. When ready to serve, pour the dressing over the salad and toss to combine (add the dressing gradually if you like less dressing - you may not need to add it all). Sprinkle the chow mein noodles or almonds on top and serve immediately.

Sticky Coconut Chicken

Ingredients

• 6-8 boneless skinless chicken thighs, breasts or tenders, about 1 1/2 to 2 pounds

Marinade:

• 1 cup canned coconut milk, light or regular
• 1 tablespoon minced fresh ginger or ginger paste (see note)
• ½ teaspoon salt, I use coarse, kosher salt
• ¼ teaspoon black pepper, I use coarsely ground
• ¼ to 1 teaspoon red pepper flakes (see note)

Glaze (see note about doubling):

• ¾ cup rice vinegar
• ½ cup granulated sugar
• ¼ cup soy sauce
• ¼ to 1 teaspoon red pepper flakes

Instructions 

• Whisk together the marinade ingredients (or blend until smooth).
• Pour the marinade over the chicken, tossing to coat evenly. Cover and refrigerate at least one hour or up to eight hours (any longer and the texture of the chicken can soften and get a little mushy).
• Toward the end of marinading time, bring the vinegar, sugar, soy sauce and red pepper flakes to a boil over medium heat. Simmer vigorously until the mixture is reduced by about half and is slightly thickened, about 10-15 minutes. Remove from the heat. If it doesn’t seem to be thickening, just keep an eye on the reduction level, and keep in mind that it may still look a bit thin on the stove but will thicken as it cools.
• Grill the chicken over medium heat (or bake in the oven at 375 degrees on a greased, foil-lined pan), 4-5 minutes per side. The exact time will depend on type of chicken and thickness of the pieces – chicken thighs will take longer to cook than chicken breasts.
• The last few minutes of grilling or baking, brush the chicken with the glaze (repeat if you want a thicker coating). Serve with leftover glaze and rice, if desired.