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!