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!