Irish Cream Cappuccino Cowboy Cookies

Irish Cream Cappuccino Cowboy Cookies are thick, chewy and delicious!  They are very versatile because you can add nuts, coconut, a mixture of different baking chips or even bits of toffee. 

This cookie recipe is one of my most requested recipes.  They never last long at our house, and every one wants our recipe.
 

Ingredients

1 c. butter, softened 

1 c. white sugar 

1 c. packed brown sugar 

2 eggs, room temperature

1 tsp. vanilla extract 

2 Tbs. Irish Cream Cappuccino (optional)

1 tsp. baking powder 

1 tsp. baking soda 

1/2 tsp. salt

2 c. all-purpose flour

2 c. rolled oats 

1 c. semisweet chocolate chips or bittersweet, white chocolate or even butterscotch chips
1 c. raisins (optional)

Directions

Preheat oven to 350°. Grease the baking sheets. 
 

In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. 

Beat in the eggs, one at a time, then add the vanilla. 

Stir in the Irish Cream Cappuccino, baking soda, baking powder, salt, and flour. Mix to combine. 

Add the rolled oats. 

Stir in the chocolate chips and/or raisins by hand, using a wooden spoon.

Drop by rounded tablespoonfuls onto the prepared baking sheets. You can also roll the dough between the palms of your hands to form round balls for a more even cookie.

Bake for 6 to 10 minutes.  Remove from the oven when edges are golden. 

Allow cookies to cool on baking sheets for 5 minutes before placing them on a cooling rack.

Cheese and Sausage Muffins

 

This recipe uses the Homemade Bisquick Master Mix. If you love cheese and sausage, then this recipe is for you.

Ingredients

1 (1-lb.) package ground pork sausage, your favorite variety
3 c. baking mix
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 (10 3/4-oz.) can condensed cheese soup
3/4 c. milk or 1/4 c. milk powder and 1/2 c. water

Directions

Preheat oven to 375°. Spray or lightly grease a muffin pan.

In a cast iron skillet, cook the sausage, until it is no longer pink. Break up the larger pieces so they are small.

Drain and set aside to cool. 

In a large bowl, combine the baking mix, cheddar cheese and sausage. Form a well in the center.

In a small bowl, mix the cheddar cheese soup and milk together until smooth. Pour this into the well that you formed in the dry mixture. Stir only until the dry ingredients are moistened. If you stir too much, the muffins will be tough. Fill the muffin pans with the cheese sausage mixture to the top.

Bake for 20 to 25 minutes or until lightly browned. Brush the tops with butter. 

Wrap the muffins in plastic wrap, or put in a sealable bag. Refrigerate leftovers up to around 5 days.  You can also store them in the freezer for up to 3 months. 

Cucumber Onion Tomato Poppy Seed Salad

Cucumber Onion Tomato With a Creamy Poppy Seed Salad

It's time for fresh vegetables from the garden. This salad is perfect to use up some of your tomatoes, and cucumbers.  The creamy dressing is sweet and tangy.

Ingredients

3 c. tomatoes, diced
3 c. cucumbers, peeled and diced
1 onion, sliced thin into half rings
1/2 c. olive oil
1/4 c. vinegar
1/4 c. sugar
2 Tbs. plain yogurt or plain Greek yogurt
1/2 Tbs. prepared mustard
1/2 tsp. salt
1/4 tsp. garlic powder
2 tsp. poppy seeds

Directions

In a large bowl, combine tomatoes, cucumbers and onion.

In a medium bowl, combine olive oil, vinegar, sugar, plain yogurt, prepared mustard, salt, and garlic powder. Whisk until smooth and creamy or use an emulsion blender, and mix until smooth. 

Whisk in poppy seeds.

Pour over the tomatoes, cucumbers and onions.  Toss to combine. Place in the refrigerator until ready to serve. Best if chilled several hours.

Creamy Tuscan Chicken

When I make this meal, I don’t use the heavy whipping cream. We are on a budget and our heavy whipping cream is expensive. So, I use evaporated milk instead. We leave out the sun dried tomatoes because we can’t find them in our local store. We also leave out the baby spinach, because no one likes it. 

Ingredients

1 1/2 lbs. boneless, skinless chicken thighs
1 1/2 Tbsp. Italian Blend seasoning
Salt and pepper
1 Tbsp. olive oil
2 Tbsp. butter
3 Tbsp. white wine
1 sweet onion, chopped
5 large cloves garlic pressed and chopped
1/4 c. sun dried tomatoes cut in to slivers (Optional)
3 handfuls of fresh baby spinach (Optional)
2 c. heavy whipping cream or evaporated milk
1 1/2 c. shredded Parmigiano-Reggiano or Parmesan cheese
2 tsp.  Italian Blend

Directions

Season both sides of the chicken with Italian Blend, salt and pepper.

Add olive oil to a heavy cast iron skillet and heat.

Sear the chicken on both sides until it is browned. Cover and turn the heat to low.  Continue cooking until the chicken is done. Remove the chicken from the skillet and place in a warm oven.

Add the butter, onions, garlic, and sun-dried tomatoes to the skillet. Cook and stir for 2 minutes. Pour in the white wine and continue cooking until the wine is gone.

Add heavy cream (or evaporated milk) and 2 teaspoons of the Italian Blend seasoning, salt and pepper.  Cook and stir until it is slightly reduced.

Fold in baby spinach and cook until it is slightly wilted. Add the chicken back into the skillet.  Sprinkle the Parmigiana-Reggiano or Parmesan cheese over the top and combine. Taste and season as needed. Serve over pasta or mashed potatoes.

Thousand Island Salad Dressing

This is a simple and easy recipe to make Thousand Island Dressing. This dressing is similar to the sauce served on a Big Mac.  Making your own dressing will save you a lot of money, and is freshly made.

Ingredients

2 c. Miracle Whip
1 c. mayonnaise
1 c. tomato soup
1 onion, grated
1/3 c.  pickle relish **
2 Tbs. sweet pickle juice
1 Tbs. dry mustard
1 Tbs. ketchup or use chili sauce
1 Tbs. sugar
1/2 tsp. salt
garlic powder to taste
pepper to taste

Directions

In a bowl, combine Miracle Whip, mayonnaise, tomato soup, onion, sweet pickle relish, sweet pickle juice, dry mustard, ketchup, sugar, salt, garlic powder and pepper.

Mix well. Place dressing in a covered bowl or a large jar with a tight-fitting lid.

Refrigerate for 24 hours for best flavor, but you can use it right away. Serve over lettuce, vegetables or sandwiches. Mix or shake before using.

** You can use sweet pickle relish or dill pickle relish. Some people prefer the dill flavor over the sweet.  

You can add more or less pickle relish as well. Some like a lot of pickle relish, and some prefer a lot less.

One Bowl Cheese Puffs

Cheese Puffs that quickly go together in one bowl.  Light as air, cheesy snacks. They are perfect for those time you want something to snack on or to serve as an appetizer.

Ingredients

1 to 1 1/2 c. flour
1 Tbs. sugar
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper (Optional)
1 pkg yeast
1 stick butter or margarine, softened
1/2 c. hot tap water 115°
1 2/3 c. grated sharp cheddar cheese
2 eggs
1 egg white, slightly beaten
salt

Directions

Grease 2 baking sheets. 

In a large bowl, combine 1/2 cup flour, sugar, mustard, garlic powder, cayenne pepper and yeast. 

Stir in the butter or margarine.

Pour in the hot tap water. Beat with an electric mixer that has a dough hook attached, at medium speed for 2 minutes. If you don't have a dough hook, beat the mixture with the beaters.

Add the eggs and 1/2 cup flour.  Beat at high speed for 2 minutes. Scrape the bowl occasionally.

Using the dough hook or a wooden spoon, stir in enough additional flour to make a stiff batter.

Drop the mixture by slightly rounded teaspoonfuls, about 2 inches apart, onto prepared baking sheets. 

Place in a warm location, free from drafts, until they are light and spongy looking. This can take about an hour. 

Very gently, brush the top of the dough with the beaten egg white. Sprinkle lightly with salt.

Bake at 375º for about 12 to 15 minutes, or until golden brown. Remove from baking sheets and cool on wire racks.

Slow Baked Barbecued Beef Ribs

Slow Baked, Falling off the Bone Barbecued Beef Ribs

 These ribs are falling off the bone. The sauce is sweet, tangy with a bit of heat. Baking ribs low and slow, will give you tender, juicy  beef ribs.

Ingredients

4 lbs. beef ribs
1 Tbs. brown sugar
2 tsp. paprika
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp mustard powder
1/2 tsp. black pepper
1/2 tsp. cumin

Barbecue Sauce

1 1/2 c. ketchup
1/2 c. vinegar
1/2 c. brown sugar
1 onion, diced
3 cloves garlic or 2 tsp. garlic powder
1 1/2 Tbs. Worcestershire
2 tsp. onion powder
2 tsp. mustard powder or 1 1/2 Tbs prepared mustard
1 to 2 tsp. liquid smoke
1 tsp. black pepper
1/4 to 1 tsp. cayenne pepper (more or less depending on the amount of heat you want.)
2 c. water

Directions

In a small bowl, combine brown sugar, paprika, salt, garlic powder, onion powder, mustard powder, black pepper and cumin.

Pat the beef ribs dry with paper towels. Season both sides of the ribs with the seasoning rub and press or rub the seasoning onto the meat. 

Place the beef ribs in a roaster or baking dish. Cover the roasting pan or baking pan with a tight-fitting lid or a sheet of aluminum foil. 

Bake at 180° for 4 hours. You can also place the ribs on a rack to keep them from sitting in grease.  Then, when you put the sauce in the pan, remove the rack so the beef ribs can soak up that delicious flavor. . About 15 minutes before the time is up, make the barbecue sauce.

In a saucepan, combine ketchup, vinegar, brown sugar, garlic, Worcestershire, onion powder, mustard, liquid smoke, black pepper, and cayenne pepper. Pour in the water, stir to mix. Over medium heat, cook until the mixture comes to a bubble.  

Remove the beef ribs from the oven and drain off excess grease. Pour the barbecue sauce into the pan. Place the ribs in the sauce. Then, turn them over so that both sides are coated with BBQ sauce.  Cover the roasting pan or baking pan with a tight-fitting lid or a sheet of aluminum foil.

Continue baking for another 2 to 4 hours, or until the ribs are tender.

Baking low and slow will give you tender, juicy ribs.  If you have extra time, you can bake the ribs at 160° for 10 to 12 hours.  Turn the ribs over after 3 hours.