Butter Pecan Cookies

Mom's recipe box has many cookie recipes. Many of the recipes result in fancier cookies. This recipe is very simple, but because it features pecans, this recipe feels fancier to me because of the inclusion of nuts. I made these in early December thinking that I could freeze some for Christmas, but they were so delicious that they were eaten before any could make it into the freezer.

The base for this recipe is quite simple and delicious. The ingredients are all pantry staples. The pecans add a nice touch. Other additional ingredients could be easily substituted, such as other nuts or chocolate. 

Butter Pecan Cookies 

• 1 cup butter
• 3/4 cup brown sugar
• 3/4 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 2 1/4 cup flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup chopped pecans

Cream butter and sugar until light. Beat in eggs and vanilla. Sift together dry ingredients; blend into creamed mix. Stir in nuts. Drop from teaspoon onto ungreased cookie sheet. Bake at 375 for about 10 minutes. Cool Enjoy!

Devil's Food Drop Cookies

Mom's recipe box had two similar versions of these cookies. Photos of both recipe cards are posted below, but I only made one version. The cookies were delicious, especially with the frosting. Whichever version of the recipe that you try, you will love these cookies.

The cookies are easy to make and the recipe results in a good number of cookies. As with most frostings, you can re-warm the frosting if it becomes difficult to spread. I actually dipped the tops of the cookies into the frosting to coat each, which worked out well. I did not add the pecans to these cookies because I wanted to have a nut-free cookie, but I am certain that pecans would be delicious.

Devil's Food Drop Cookies

• 1/2 cup softened butter
• 1 cup packed brown sugar
• 1 egg
• 2 (1 ounce) squares unsweetened chocolate, melted
• 1 tsp. vanilla
• 2 cups flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup sour cream
• 1/2 cup chopped pecans (optional)

Frosting

• 2 (1 ounce) squares unsweetened chocolate, melted
  
• 1/4 cup softened butter
• 3 cups sifted powdered sugar
• 2 Tbsp. warm water
• 1 tsp. vanilla

Cream butter; add sugar and cream until fluffy. Beat in chocolate and vanilla. Add sifted dry ingredients alternating with sour cream. Stir in nuts. Drop by heaping teaspoonful about two inches apart on ungreased cookie sheets. Bake at 350 for 10 minutes. Remove from cookie sheets to cool. 

For the frosting, combine the frosting ingredients and beat until smooth. Frost each cookie. Enjoy!

Cream-filled Chocolate Cookie-Cakes

The name on this recipe is accurate but you could also call these treats whoopie pies. Alternatively, this recipe could also be called homemade Suzy Qs, a snack cake formerly made by Hostess. The origins of the whoopie pie are disputed, but the whoopie pie has long ties to the Amish community in Pennsylvania. Whatever the origins and whatever you call it, this treat is delicious.

I made this recipe for a Saturday night at Mom's house. The cookie-cakes were a hit. Although they are cookie sized, the batter and resulting texture is more like a cake than cookie. And because the cookie-cakes are made into sandwiches with a creamy filling, they are quite filling.

Cream-filled Chocolate Cookie-Cakes 

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 cup cocoa
• 2 cups flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup milk

Filling

• 2 cup powdered sugar
• 3/4 cup butter, softened
• 1/2 cup marshmallow creme
• 1 1/2 tsp. vanilla

For the cookie-cakes, cream the butter and sugar until light and fluffy. Add egg, vanilla, and cocoa. Beat thoroughly. Sift flour with baking soda, baking powder, and salt. Add to cocoa mixture in thirds, alternating with milk, beating until smooth after each addition. Drop from a tablespoon onto an ungreased cookie sheet, allowing about two inches between cakes. Bake at 425 for eight minutes. Cool on racks. To prepare the filling, beat the ingredients until smooth and fluffy. Spread on flat side of half of cakes. Press flat side of remaining cakes on filling. Enjoy!

Bacon-wrapped sweet potatoes

This Thanksgiving, we hosted some family. In looking for a new appetizer, I decided to give these bacon-wrapped sweet potatoes a try. Anything tastes delicious wrapped in bacon, and I thought it would be a good use of sweet potatoes. I was not wrong; these sweet potatoes were delicious.

When making this recipe, I found that it was best to turn them at least once during the baking process so that the bacon becomes crisp on more than one side. I also recommend waiting to insert the toothpicks until the sweet potatoes have softened up after a few minutes of baking.

Bacon-Wrapped Sweet Potatoes

• 2-3 sweet potatoes
• 4 Tbsp. butter, melted
• 1 tsp. cinnamon
• 1 pound bacon strips, cut in half

Cut the sweet potatoes into one-inch cubes. Blend the cinnamon into the melted butter. Toss sweet potato cubes in the melted butter. Wrap each sweet potato cube with bacon and place on a foil lined baking sheet. Bake at 350 for 45 minutes, or until done, turning the potatoes at least once. Place toothpicks in each for an easy appetizer. Enjoy!

Chinese Turkey

Every November, there is plenty of turkey to enjoy. Here is a terrific recipe that can use up your leftover Thanksgiving turkey. The flavor is delicious and different from standard turkey dishes. And the recipe is flexible so that you could adjust many of the ingredient amounts and still have a delicious dish.

When I made this recipe, I had one last green pepper from my garden that I used. But I forgot to get celery, and I know that celery would be a great addition to this recipe. I think that carrots could be a tasty addition for this dish. I served this dish with rice but it would also be delicious with noodles.

Chinese Turkey 

• 3/4 cup chicken broth
• 1 medium onion, chopped
• 1 cup chicken broth
• 1 cup thinly sliced celery
• 4 canned water chestnuts, sliced
• 1/4 tsp. ground ginger
• 1 tsp. salt
• 1 Tbsp. soy sauce
• 1 one-pound can beat sprouts, rinsed and drained
• 2 cups cooked turkey, cut into strips
• 1 medium green pepper, cut into strips
• 1 Tbsp. cornstarch
• 1 Tbsp. chicken broth

Place 3/4 cup chicken broth and onion in a sauce pan; cook over moderately low heat for ten minutes, until onion is tender, stirring occasionally. Add the one cup of chicken broth, celery, water chestnuts, ginger, salt, and soy sauce; heat for five minutes, stirring occasionally. Add bean sprouts, turkey, and green pepper; heat for four minutes, stirring occasionally. Mix cornstarch and the one tablespoon of chicken broth together until smooth; stir into turkey mixture. Cook a few more minutes until sauce is thickened. Serve with rice or noodles. Enjoy!

Famous Oatmeal Cookies

This year, the Buckley Family had an early Thanksgiving get together hosted by John and Laura at their condo's clubhouse. As with all Buckley gatherings, there was so much food. Among the many desserts, were these cookies that I made. 

The first batch of these cookies, spread too much and broke apart when I removed them from the pan. Of course, I still ate the cookie crumbs, but I also added a little more flour to the dough to help the cookies not spread so much and hold together. I also used raisins in this batch. Other add-ins would be delicious, so make the cookies your way.

Famous Oatmeal Cookies 

• 3/4 cup butter, softened
• 1 cup firm brown sugar
• 1/2 cup sugar
• 1 egg
• 1/4 cup water
• 1 tsp. vanilla
• 1 1/4 cup flour
• 1 tsp. salt
• 1/2 tsp. soda
• 3 cups oats
• optional add-ins: raisins, chocolate chops, etc.

Beat butter, sugar, egg, water, and vanilla together until creamy. Sift together flour, salt, and soda; add to creamed mix. Blend well. Stir in oats and any optional add ins. Drop by teaspoon onto greased cookie sheets. Bake at 350 for about 12 to 15 minutes. Allow to cool. Enjoy!

Jam Dandy Cake

I am not sure where Mom got this recipe or why it is called a dandy cake. It is possible that the name derives from Dundee cake, which is a Scottish fruitcake traditionally made with orange marmalade made by Keillers of Dundee. This cake is meant to be served warm. In addition to being a delicious dessert, it could serve as a delicious breakfast coffee cake.

The cake portion is a very simple cake using standard pantry ingredients. When I made this recipe, I used cherry jam (as suggested by Mom's recipe) and sliced almonds. But many other fruit and nut combinations would be delicious. Next time I make this cake, I might try raspberry jam with hazelnuts.

Jam Dandy Cake

• 1 1/2 cup flour
• 1/4 cup sugar
• 2 1/2 tsp. baking powder
• 1/4 cup butter, softened
• 3/4 cup milk
• 1/4 cup brown sugar
• 1/4 cup chopped nits
• 2/3 cup jam

Combine flour, sugar, baking powder, butter, and milk. Beat for 50 strokes with a fork. Pour into a greased 9-inch square pan. Sprinkle top with brown sugar and nuts. Then dot with jam. Bake at 375 for 25 to 30 minutes. Serve warm. Enjoy!

Vanilla Crisps

In looking for a simple cookie recipe, I came across this recipe from Mom. These cookies are simple, delicious, and easy to make. I made this recipe to share the cookies at my block party, and the cookies were a hit. I had intentionally made small cookies because the small cookies are so easy to eat. I do not know why they are called vanilla crisps because the cookies have a nice chewy texture like a good butter cookie.

The recipe itself is simple, and the cookies are terrific as is. Or, you could easily dress them up by mixing in chocolate chips, making them thumbprint cookies with your favorite jam, or adding a tasty frosting. Whether you enjoy the basic cookie or a dressed-up version, these cookies are delicious.

Vanilla Crisps 

• 1 cup butter, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1 egg
• 2 cups flour

Beat butter, sugar, and vanilla until fluffy. Add egg and beat until light. Stir in flour. Drop by spoonful 2 inches apart on ungreased cookie sheet. Bake at 350 for 10 minutes. Allow to cool. Enjoy!

Grandma's Pasta Salad

My Grandma's recipes frequently lack full detail and require a bit of improvisation. This pasta salad recipe is no exception. So the amount I list below are estimates that you can easily adjust to suit your preferences. This pasta salad is a great summer recipe.

I made this recipe because many of the vegetables required were growing in my garden and just waiting to be used. My cherry tomato plants have been producing non-stop tomatoes all summer. My bell pepper plants have been producing waves of peppers. The cucumber plants are also still going strong, but recently the squirrels have started to take bites out of the cucumbers. I do not currently have any onions growing so I used plenty of fresh chives.

Grandma's Pasta Salad 

• Box of spiral pasta, cooked and drained
• 2 cups chopped tomato
• 2 cups chopped cucumber
• 2 cups chopped bell pepper
• 1/2 cup chopped onion or chive
• 1/2 cup sliced black olive
• 2 Tbsp. olive oil
• 1 Tbsp. white wine vinegar
• 1 Tbsp. mustard
• 1 cup cubed cheddar cheese

Mix together pasta, tomato, cucumber, bell pepper, onion/chive, and olive.  Make a vinaigrette by blending the olive oil, vinegar, and mustard together. Toss salad with vinaigrette. Top with cheese cubes. Enjoy!

Homemade Protein Bars

MDS loves Quest-brand Cookie Dough Protein Bars. We always have a good supply at home, and they are great for an on-the-go snack. And they taste best when they are microwaved just a bit. Because the bars seem so simple, I thought I might try to re-create the bars at home. After some internet research, I put together this basic recipe that uses ingredients that are readily available 

These bars taste delicious, but I may need to work on the proportions of the ingredient to get a bar that sets firmer. When I made this batch, I used 1 1/4 cup oat flour, but I will try 1 1/2 to 2 cups oat flour next time.  Oat flour is simple to make--just blend rolled oats in a food processor until it becomes a fine flour. You can vary the nut butter or try chocolate protein powder. I plan to try adding instant coffee powder for a caffeinated bar. These bars should be stored in the refrigerator and will last several weeks stored in a sealed container.

Homemade Protein Bars 

• 1/2 cup almond butter
• 1 1/4 cup vanilla protein powder
• 1 1/2 to 2 cups oat flour
• 1/2 cup water
• 1/4 cup chocolate chips

Line an 8x8 pan with parchment paper. Combine all ingredients, except chocolate chips. Blend until smooth and well-mixed. Fold in chocolate chips. Press into pan. Refrigerate at least one hour. Cut into bars. Enjoy!

Goat Cheesecake

When Mom and I were in St. Louis in June, we tried a delicious appetizer of goat cheesecake at Big Sky restaurant in Webster Groves. The goat cheesecake was so delicious. It could be served as a dessert, especially if topped with a sweet topping. Or it makes a terrific appetizer, as when I served it for a Labor Day family get together.

To recreate the version that I had at Big Sky, I looked into various cheesecake recipes to try to come up with a good version. I decided to go with a no bake version. First, the pistachio crust has a little sugar and graham crackers to help the crust form. I think other crackers could be used, but I liked the slightly sweet flavor to go with the tangy goat cheese. For the filling, I used equal amounts of cream cheese and goat cheese. I might try using a bit more goat cheese the next time I make this recipe. At Big Sky, the cheesecake was topped with dried apricots and balsamic glaze. Because fresh figs were available, I used figs, but apricots are a great choice. 

Goat Cheesecake 

• 1 3/4 cups pistachios
• 1/4 cup sugar
• 4 Tbsp. butter, melted
• 2 large graham crackers, crushed
• 8 oz. cream cheese, room temperature
• 8 oz. goat cheese, room temperature
• 1 Tbsp. honey
• 1/2 cup condensed milk

For the crust: pulse pistachios, sugar, and graham crackers in a food processor until pistachios are finely chopped. Add melted butter until moistened. Press into a greased eight-inch springform pan. Refrigerate at least one hour.

For the filling: combine goat cheese and cream cheese. Beat until smooth. Add honey. Add condensed milk in increments. Continue blending until smooth. Pour onto the crust. Refrigerate at least four hours. Garnish as desired. Enjoy!

Kale Mango Salad

Recently, MDS and I went on a road trip to Colorado Springs. Along the way, we stopped at a Safeway grocery store for supplies and discovered this delicious salad from the deli. When I researched online, I found a number of variations and assembled this recipe based on my preferences. The salad is a great dish that can be made ahead and will last for a few days in the refrigerator.

Kale Mango Salad 

• 1 Tbsp. olive oil
• 3 tsp. lime juice
• 1 tsp. honey
• 1/4 tsp. crushed red pepper
• 5 cups chopped kale
• 1/4 cup coconut flakes
• 1 cup chopped mango
• 1/2 cup cashews

In a large bowl, combine olive oil, lime juice, honey, and crushed red pepper. Add kale, coconut, mango, and cashews. Toss well. Enjoy!

Chocolate-covered Cherry Cookies

In looking through Mom's recipe box for a cookie recipe, I came across this gem. I love maraschino cherries, so seeing the cherry center of these cookies, I knew that I would love these cookies. They are a delicious blend of chocolate and cherry. The recipe does not actually say to use maraschino cherries, so you could probably use any type of cherry.

The directions for these cookies just call for dipping the top of the cookies in the chocolate icing, rather than coating the entire cookie. Because I find candy coating challenging, I found the dipped cookies easier. Also, I took a shortcut of using almond bark, rather than making the icing using the directions below.

Chocolate-covered Cherry Cookies 

• 1/2 cup soft butter
• 3/4 cup sifted powdered sugar
• 1 Tbsp. vanilla
• 1 square chocolate (1 oz.), melted
• 1 1/2 cup flour
• 1/8 tsp. salt
• 20-25 cherries, well drained

Chocolate Icing

• 1 cup sifted powdered sugar
• 3/4 cup cream
• 1 tsp. vanilla
• 1 square unsweetened chocolate, melted

Mix butter, sugar, vanilla, and chocolate thoroughly. Blend in flour and salt. If dry, add 1-2 tablespoons cream or milk. Wrap level tablespoon of dough around well-drained cherries. Place one-inch apart on ungreased baking sheet. Bake 12-15 minutes at 350. Allow cookies to cool. Prepare the icing by mixing the sugar, cream, vanilla, and melted chocolate. Dip top of cookies in the icing. Enjoy!

Jenny's Zucchini Bread

My sister-in-law Jenny is known for her excellent zucchini bread. This year, my garden is producing lots of zucchini, so I asked Jenny for her recipe. Based on the recipe, I think Jenny got this recipe from her Aunt Kathy. Wherever this recipe originated, it makes an excellent zucchini bread due to the unique ingredient of crushed pineapple.

This zucchini bread smelled so good right out of the oven that we could not wait to start eating it. But if you want nice pieces that do not fall apart, allow the bread to completely cool before slicing. I challenge you to resist eating this zucchini bread right out of the oven. When I made this recipe, I did not add nuts even though walnuts would be delicious in this bread.

Jenny's Zucchini Bread 

• 2 eggs
• 1 cup oil
• 2 cups sugar
• 2 tsp. vanilla
• 2 cups zucchini, shredded
• 1 - 8 ounce can crushed pineapple
• 3 cups flour
• 2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1 tsp. salt
• 3/4 tsp. nutmeg
• 1/4 tsp. baking powder
• 1 cup walnuts or pecans

Beat eggs, oil, sugar, and vanilla until thick. Add remaining ingredients; mix well. Pour batter into 2 greased loaf pans. Bake at 350 for 45 minutes or until done. Allow to cool before slicing. Enjoy!

Super Fudge Cookies

This recipe is a terrific no-bake cookie. In the summertime, these cookies are great to enjoy without heating up the oven. These cookies are so easy to make. The only challenge is that when the mixture is boiling, you have to keep stirring so that the sugar does not burn.

When making these cookies, let them cool a little bit before shaping them. I found that it was best to pack the dough into a round spoon before dropping it onto the wax paper. These cookies are a bit like homemade granola bars. In fact, you could even shape them into bars. I think they will be great stored in the freezer and taken along for an on-the-go snack.

Super Fudge Cookies 

• 2 cups sugar
• 1/2 cup butter
• 6 Tbsp. cocoa
• 1/2 cup milk
• 1 tsp. vanilla
• 1 cups chopped nuts
• 3 cups quick cooking oatmeal

Boil sugar, butter, cocoa, and milk in a heavy saucepan for one minute. Cool slightly. Stir in vanilla, nuts, oatmeal. Allow to cool slightly more. Drop by teaspoon onto wax paper. Let cookies set. Enjoy!

Grandma Welsman's Chocolate Icing

I like to make a cake for MDS's birthday. For his 46th birthday, I made this delicious chocolate icing to accompany a yellow layer cake. This recipe comes from Grandma Holmes's recipes, and Grandma Welsman is MDS's great-grandmother. 

This frosting is excellent, especially with yellow cake, but would also work with a nice chocolate cake or on sugar cookies. Although it is called chocolate icing, it is more like a frosting than a standard icing because it does not really harden the way that icings can. On the recipe card photo below, the edits noted are from Grandma Holmes. I used the full recipe amounts to use for a triple layer cake, but the amount can be adjusted as needed. Like many recipes from that time period, it calls for margarine, but I prefer using real butter.

Grandma Welsman's Chocolate Icing 

• 6 cups powdered sugar
• 6 Tbsp. milk
• 3 squares of chocolate
• t tsp. vanilla
• 1 stick butter

Melt chocolate and butter together. Add to sugar, milk, and vanilla; beat until smooth. Spread on cake. Enjoy!

Party Beef Balls

I always enjoy meatballs. They are great as an appetizer or as a meal unto themselves. Meatballs all follow a basic recipe but can be modified with seasonings and sauce to have many unique flavors. I found this recipe in Mom's recipe box and thought it would be a great treat. And because the meatballs are made on the stovetop instead of the oven, this recipe is terrific for summertime.

The recipe makes a lot of meatballs and would be great for a party or just a big meal. When I made these meatballs, I had to cook them in the skillet in batches because there were so many. The meatballs could be oven baked in order to cook them all at once. The sauce, made up of a number of ingredients, is especially delicious. The recipe calls for the meatballs to simmer in the sauce for ten minutes, but you could easily let them simmer for longer to absorb the flavor more.

Party Beef Balls 

• 2 pounds ground beef
• 1 cup Italian bread crumbs
• 1 small onion, minced
• 1/2 cup evaporated milk
• 2 eggs, well beaten
• 1 tsp. salt
• 1/4 tsp. pepper
• butter or oil for skillet
• 2/3 cup brown sugar
• 1/4 cup chili sauce
• 3 Tbsp. soy sauce
• 3 Tbsp. white vinegar
• 2 Tbsp. catsup
• 1 1/2 tsp. ginger
• 1/2 tsp. Worcestershire 

Mix ground beef, bread crumbs, onion, evaporated milk, eggs, salt, and pepper. Form into balls using 1 teaspoon per ball. Brown on all sides in skillet with butter or oil. For the sauce, combine 1 1/2 cup water, brown sugar, chili sauce, soy sauce, vinegar, catsup, ginger, and Worcestershire sauce in a large pan. Cook to boiling. Add meatballs; simmer for ten minutes. Enjoy!