Cookies Out....but Tortilla Soup In!

So, I have to say the cookies didn't turn out so well, but the Tortilla Soup was Yummy!

2 Tbsp. oil
2 cloves garlic
1 onion, chopped
1 (28 oz.) can peeled chopped tomatoes with juice
1/2 cup green chili
1 jalapeno, seeded and chopped
1 pound chicken, cooked and cut into small pieces
6 cups chicken broth
Juice of two limes
1 Tbsp fresh chopped cilantro
1/2 tsp pepper
1 tsp salt
Tortilla chips
Grated cheddar cheese

In a large pot, saute garlic and onion in oil until tender. Add tomatoes, green chilis, jalapeno and chicken. Cook for 5 min. Add the chicken broth, lime juice, cilantro, pepper and salt. Simmer for 30 min. Place tortilla chips in the bottom of the soup bowls and pour the soup on top. Garnish with grated cheese. Serves 6-8.

I have modified my recipe a little I use only 1 lime and add more cilantro. I also chop some cilantro to add in individual bowls for those who would like more. I like the chips to stay crunchy so I add them to the top of the soup instead of the bottom. I hope you enjoy!

Um...Mini Apple Pie??

You all missed out on a delicious desert! It doesn't have a name, and I am not creative enough to think of a name... so mini apple pie it is! It is really easy to make....

To make it, heat the oven to 350 degrees. In a saucepan, stir together 1 cup of brown sugar, 1 cup of water, 2 tablespoons of butter, and a pinch each of nutmeg and cinnamon. Bring this mixture to a simmer and cook for 5 minutes to make a syrup. Core and peel the top third of 4 baking apples, such as Cortlands. Place them in a baking pan, fill them with raisins and walnuts, then pour the syrup over them. Bake the apples for 40 minutes. Serve them warm -- topped with ice cream, if you like.

I used an apple peeler to core my apples so that is why my apples are sliced. I added the ice cream to the tops, which I think added to the flavor! Hope you will enjoy!

Lush-ish vanilla

Things heard today at our Cookie Wednesday gathering:

"I'll bring the Vodka."
"Let's break out the Vodka."
"We need some more Vodka."
"Smirnoff is probably the best, but we can just get the cheap stuff."
"Vodka is vodka."

Before you freak out, we are making homemade vanilla. A local farmer's market sells high quality vanilla beans... 5 for $3. We thought we would make some homemade vanilla and give them away as Christmas gifts. Here's how we are doing it...

Cook's Country says: "Most of vanilla's flavor compounds are soluble in either water or alcohol, so the most shelf-stable form of vanilla is vanilla extract, produced by soaking vanilla beans in a solution of 65 percent water and at least 35 percent alcohol. We wondered if we could make our own vanilla extract by soaking a split vanilla bean in heated vodka (which would contribute very little of its own flavor). After testing several ratios of vanilla beans to vodka, we arrived at 1 bean per 3/4 cup of vodka as the proportion most closely resembling the potency of our recommended store-bought brand, McCormick Pure Vanilla Extract. We then tested our homemade extract against this supermarket product in sugar cookies, creme brulee, and vanilla buttercream frosting. In each case, our extract outperformed the commercial version, boasting cleaner, more intense vanilla flavor.

"To make vanilla extract, split a fresh bean lengthwise and scrape out the seeds. Place the seeds and split pod in a 1-cup sealable container. Add 3/4 cup hot vodka (we used Smirnoff -a premium brand is not necessary) and let the mixture cool to room temperature. Seal the container and store at room temperature for one week, shaking gently every day. Strain the extract, if desired, and store in a cool, dark place. The extract should keep indefinitely."

chocolate peanut butter chip cookies

Oh the yum of these delectable cookies. They are smooth. They are chocolaty. They are delicious.

First, mix together th following:

1 cup butter
1/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs

Next, add the following:

1-1/4 cup flour
1 tsp baking soda
1 large package chocolate instant pudding
1 package peanut butter chips

Bake @ 375, 8-10 minutes

White Chocolate Macadamia Nut Cookies

I LOVE Subway's cookies, especially their White Chocolate Macadamia Nut. From the little research I did online, I discovered they use Otis Spunkmeyer dough, which is an amazing frozen ready-to-bake dough that you can usually only buy from fundraisers, or in huge $200 units from food suppliers. So, I analyzed Otis Spunkmeyer's recipe for ingredients and nutrition, and decided that this recipe came the closest. I was really happy with it, though if I had higher quality white chocolate, and I think it would have been spot-on.

Ingredients
1 cup margarine, softened (yes margarine, not butter!)
1 1/2 cups granulated sugar
1/2 cup brown sugar (packed)
2 eggs (these need to be at room temperature)
1 1/2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (12 ounce) package white chocolate chips (go to a specialty store if you want the good stuff!)
1 1/2 cups chopped dry roasted macadamia nuts (make sure you toast them a little first)

Directions
1) Don't preheat your oven yet, since you'll be chilling these before baking.
2) Cream butter and sugars until fluffy.
3) Add eggs, one at a time, and vanilla and beat well.
4) Blend in flour, baking soda and salt.
5) Stir in white chocolate chips and macadamia pieces.
6) Cover dough and chill for 30 minutes (this really helps the cookies spread the right amount)
7) Preheat oven to 325.
8) Scoop onto un-greased baking pans.
9) Bake for 12-15 minutes (bake until just browning on the edges--don't over bake!).
10) Let cool on pans for about 5 minutes before taking them off.

**To keep ready-to-bake dough in your freezer Otis Spunkmeyer style, spray a cookie sheet and scoop dough remaining dough out, then flatten each scoop slightly. Freeze on tray. When frozen, transfer to freezer container. To bake: 325 for 13-16 minutes. I love doing this because I can rarely enjoy day-old cookies anymore! It's also great if you need to take a meal to someone, because you can make them in a pinch, or just give the dough as a gift!

Soft Sugar Cookies

We didn't take a picture but these are so good!

2 Cups Butter
3 Cups Sugar
4 Eggs
2 T. Vanilla
6.5 Cups Flour
4t. Soda
1t. Salt
Cream butter and sugar, add eggs and vanilla. Add dry ingredients I usually add a bit more flour if it is to sticky.
Roll thick, cut and bake at 350 for 8-12 minutes. Do not brown or they won't be soft.

Sugar cookie frosting
4 Cups powdered sugar
1/2 Cups Shortening
5T. Milk
1 t. Vanilla
Mix powdered sugar and Shortening. Gradually mix in milk and vanilla. color if desired.