Strawberry Jam Filled Cookie Bars

For the Filling:
2 1/2 c. strawberries, fresh or frozen
1/4 c. water
1/2 c. sugar
3 Tbsp corn starch + 1/4 c. cold water

For the Cookie Dough:
1/2 c. butter
1/2 c. brown sugar
1 tsp. vanilla extract
1 egg
1 3/4 c. + 2 Tbsp flour
1/2 tsp. baking powder

To make the filling: The filling will need to cool down before being used, so make sure you make the filling first.

In a small pot, add the strawberries, water, and sugar. Bring to a simmer, then simmer for 10-15 minutes.You will need to stir regularly and break up the strawberries with a spoon as they cook.

Dissolve the corn starch in the cold water. Add slowly to the boiling strawberry mixture. Stir constantly. Cook for another few minutes until the mixture thickens and becomes the consistency of pie filling. Make sure you're stirring constantly.

Remove from heat and transfer to a glass bowl to cool. Cool for at least 30 minutes, stirring it every now and then before using it in the cookie bars.

To make the cookie dough: Preheat the oven to 350 F.

Cream the butter and sugar together.

Beat in the egg and vanilla.

In a small bowl, mix together the flour and baking powder, then fold into the creamed mixture until a dough forms.

Divide the dough into two equal parts.

Line an 8x8 inch baking pan with plastic wrap and press one half of the dough evenly into the bottom of the lined pan. Lift the flattened dough out of the pan, still keeping it on the plastic wrap, and chill in the fridge until you are ready to use it.

Lightly grease the baking pan and line it with parchment paper.

Press the other half of the dough evenly into the bottom of the prepared pan.

Spread the strawberry filling evenly over the base layer.

Take the dough square from the fridge and peel back part of the plastic wrap so you can flip it onto the filling. Then peel the rest of the plastic wrap off. Press down lightly on the dough.

Bake for 25-35 minutes, until lightly golden on top.

Cool completely before cutting into bars.

Here's a link to the recipe I used: http://www.rockrecipes.com/raspberry-filled-cookie-bars/

Large Peanut Butter Chocolate Chip Cookies

These are definitely my new favorite cookies.

Plan ahead... needs to chill...

2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. granulated sugar
3/4 c. brown sugar, packed
2 eggs, room temperature
2 c. creamy peanut butter
1 1/2 tsp. vanilla extract
1 1/2 c. semi-sweet chocolate chips
1/2 c. granulated sugar, for rolling

In a medium sized bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.

In a large bowl, cream the butter and both sugars together until smooth.

Add in the eggs and beat until combined.

Mix in the peanut butter and vanilla.

Add the dry ingredients to the wet ingredients. Mix until just combined.

Add in the chocolate chips.

Chill the dough for 1 hour in the refrigerator. If you chill the dough longer than an hour or so, allow it to sit at room temperature for about 30 minutes before trying to roll into balls.

Preheat oven to 350 F.

Line 2 large baking sheets with parchment paper. Set aside.

Roll cookie dough into large balls, about 3 Tablespoons of dough per cookie (it's a lot, but they are large cookies!), then roll the dough in the granulated sugar.

Place 8 balls onto the cookie sheets. Gently press down on each ball to slightly flatten.

Bake for 15 minutes until lightly browned on the sides. The centers will still look very soft.

Let cookies cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack.

If you're waiting between making batches, make sure you put the dough back in the fridge or it gets to sticky and is hard to roll.

These cookies are amazing and I will definitely be making them again. Soon.

Here's a link to the recipe I used: http://www.sallysbakingaddiction.com/2016/07/08/big-bakery-style-peanut-butter-chunk-cookies/. I love Sally! Haven't gone wrong with any of her recipes yet!

Southwest Salad with Garlic Lime Dressing

For the Salad:
8 c. lettuce, any kind really
1 c. cheddar cheese, grated
1 avocado, sliced
1 can pinto beans, drained and rinsed
1 c. frozen corn, cooked according to package directions
2 c. chicken, diced and cooked
1 tsp. cumin
1/2 tsp. chili powder
2 c. nacho cheese Doritos, crushed

For the Dressing: 
3 Tbsp. honey
3 Tbsp. lime juice
1 clove garlic, grated
1/4 tsp. cumin
salt and pepper, to taste
1/4 c. canola oil

To make the salad: Divide lettuce among 4 bowls. Arrange cheese, avocado, beans, corn, and chicken around each bowl. Top with crushed Doritos.

To make the dressing: Combine all ingredients together. Whisk to emulsify. Drizzle over salads. Serve.

Here's a link to the recipe I used: http://www.laurenslatest.com/my-favorite-southwest-salad-with-garlic-lime-dressing-doritos/

Irish Beef Stew with Mashed Potatoes

3 Tbsp. olive oil, divided
1 lb. beef chunks
1/2 c.carrots, chopped
salt and pepper, to taste
garlic powder, to taste
thyme, to taste
basil, to taste
rosemary, to taste
coriander, to taste
2 c. beef broth
1/2 onion, diced
5 sprigs cilantro, chopped
2 Tbsp. butter, softened, almost completely melted
2 Tbsp. flour
1/3 c. frozen peas
hot mashed potatoes (I make mine mixed with butter, sour cream, milk, salt, and pepper)

In a skillet, brown the beef in 2 Tbsp. olive oil until browned on all sides, about 4-5 minutes.

Remove the beef and put it in a crock pot. Add in the carrots, spices (I was lighter on the rosemary and basil than all the other spices), and beef broth. Cook on low for 3-4 hours.

After 3-4 hours, cook the onion in a deep pot with 1 Tbsp. olive oil. Cook about 5 minutes, add the cilantro, and cook another minute or two.

In a small bowl, combine the butter and flour. Stir until smooth and mixed together.

Transfer the stew from the crock pot to the deep pot with the onion and cilantro. Turn up the heat to high. Stir the butter mixture into the stew. Add in the peas. Let the stew come to a boil, and let it boil 2-3 minutes, stirring occasionally. Let the stew get thick before reducing the heat. Serve over hot mashed potatoes.

I'll be making this again.

Here's a link to the recipe I slightly adapted: http://www.laurenslatest.com/irish-beef-stew-mashed-potatoes/

Pumpkin White Chocolate Chunk Cookies

Plan ahead... needs to chill... 
 
1/2 c. unsalted butter, melted
3/4 c. sugar
1/4 c. brown sugar

2 tsp. vanilla
1/3 c. pumpkin puree
1 tsp. cinnamon
1/8 tsp. nutmeg
pinch of ground cloves
pinch of ground ginger
pinch of salt
2 tsp. cornstarch
1 tsp. baking soda
2 c. flour
1/2 c. white chocolate bar cut into chunks
cooking spray
sprinkles (optional)

In a large bowl, beat together the butter and sugars until combined.

Add in the vanilla and pumpkin. Stir to mix in.

Add in everything else minus the white chocolate (and sprinkles, if you choose to use them) until you get a soft dough.

Stir in the chocolate chunks.

Refrigerate the dough for 30-60 minutes.

When your dough is ready, preheat oven to 350 F. Spray two baking sheets with cooking spray.

Drop dough by tablespoonfuls onto the prepared baking sheets, about 1 inch apart. Bake for 4 minutes, then rotate pans. Bake for 4-6 more minutes. Don't over bake these. They will continue to cook slightly after you remove them from the oven.

Slightly flatten the cookies with the bottom of a glass. Add sprinkles if you want. My two year old added sprinkles to ours.

Let cool on the baking sheets about 10 minutes before removing to a wire rack.

Here's a link to the recipe I slightly adapted: http://thedomesticrebel.com/2014/09/30/the-best-chewy-pumpkin-chip-cookies/

Tiny Taco Salads

Cooking spray
12 round wonton wrappers
4-6 oz. ground beef
cumin, lots
onion powder, to taste
coriander, to taste
garlic powder, to taste
chili powder, to taste
salt and pepper, to taste
3/4 c. lettuce, shredded
3 Tbsp. black olives, sliced
1/4 of an avocado, sliced into small pieces
1 c. cheddar cheese, finely grated
1/4 c. sour cream

Preheat oven to 350 F.

Spray a 12 cup muffin pan with cooking spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with cooking spray. Bake until lightly browned, about 8-9 minutes.

Let cool about 10 minutes before popping them out of the pan.

Cook the beef over medium high heat. Add in the seasonings until it tastes how you want. Break it up into small pieces.

Evenly fill the wonton wrappers in this order: lettuce, beef, olives, avocado, cheese, and sour cream.

Really you could change up the ingredients every time you make this. You could try black beans, refried beans, tomatoes, salsa, pepperjack cheese, etc.

Here's a link to the recipe I adapted: www.hungry-girl.com/recipes/tiny-taco-salads-2-0.

If you're looking for something to do with leftover wonton wrappers that you have, here's a link to my Lasagne Cupcakes: http://trinitywolf3.blogspot.com/2013/01/lasagne-cupcakes.html

Crock Pot Taco Chili

1/2 an onion, chopped
15 oz. can black beans, drained
15 oz. can pinto beans, drained
8 oz. tomato sauce
14 oz. can diced tomatoes
5-7 sprigs of cilantro, chopped
1/2 c. frozen corn kernels
1 lb. ground beef
4 baby bell peppers, chopped
1 small can of olives, chopped and drained
1 Tbsp. cumin (or more, seriously)
salt and pepper, to taste
chili powder, to taste
garlic powder, a lot
onion powder, to taste
oregano, to taste
paprika, to taste
coriander, a lot
pinch of cayenne


Add all the ingredients to the crock pot, breaking up the beef into small chunks if needed. Stir it up, making sure to mix everything in. Cook on high 3-4 hours, then reduce heat to low, and cook 3-4 more hours, stirring occasionally. Taste it a few times to see if the seasonings need adjusting. Serve with avocado slices, sour cream, and tortilla chips.

Here's a link to the recipe I was inspired by: http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html.

Cornish Pasties

*Plan ahead... needs to chill...

2 1/2 c. flour
1 stick of butter, chilled
pinch of salt
4-6 Tbsp. water
10 oz. ground beef
1 small potato, finely chopped
1 small onion, finely chopped
6-7 baby carrots, finely chopped
1-2 tsp. Worcestershire sauce
2 Tbsp. beef stock
2 cloves garlic, minced
thyme, to taste
coriander, to taste
salt & pepper, to taste
1 egg, beaten

Place the flour and salt in a food processor. Grate in the chilled butter. Process for about 20 seconds, or until crumbly. Add in the water, and process in short bursts until the mixture comes together into a ball. Add more water if needed.

Gather the dough ball together and cover with plastic wrap and refrigerate for 30 minutes.

While the dough is chilling, place the ground beef, potato, onion, carrot, sauce, stock, garlic, and seasonings into a large bowl. Combine well.

Grease a baking tray and set aside.

Preheat oven to 415 F.

When the dough is ready, divide into eight portions. Roll out each portion into a circle about 1/8 inch thick. Divide the filling evenly and put in the center of each pastry circle.

Brush the edges of the pastry with beaten egg and bring the sides together into a semicircle. Pinch the edges to form a frill. Place each pasty on the baking tray.  Brush with the remaining egg, and bake for 15 minutes.

Lower the heat to 350 F. Cook for another 25-30 minutes, or until golden.

Recipe adapted from 1000 Best Recipes

Chicken Curry

2 tablespoons olive oil
1/2 large onion, diced
2 chicken breasts, cut into bite sized pieces
1/2 c. carrots, sliced
1 Tbsp. cilantro, chopped
1 can water chestnuts, drained
salt & pepper, to taste
garlic powder, ginger, cumin, white pepper, curry powder, turmeric, garam masala, all to taste
1/2 tsp. coriander

Before the coconut milk

1 c. chicken stock
1/2 c. frozen peas 
1 1/2 Tbsp. flour
1 can coconut milk
2 Tbsp. sugar
3 Tbsp. peanut butter
hot cooked rice
Sriracha, optional

In a large pot, cook the olive oil and onion over medium high heat for about 5 minutes. Add the chicken, and cook for several more minutes until the chicken is no longer pink.

Add the carrots, cilantro, and water chestnuts. Cook for another 2-3 minutes, stirring occasionally.

Add all the seasonings. Stir. Then add in the chicken stock. Stir again. Turn heat up to high.

Add the frozen peas and flour. Stir.

Ready to eat

Let it boil for several minutes before turning the heat down to simmer. While the curry is simmering, add in the coconut milk, sugar, and peanut butter. Mix well. Let cook another 5 minutes before serving over the hot rice.

If you want a little more spice, add in some Sriracha.

I will definitely be making this curry again.

Here's a link to the recipe I adapted: http://www.laurenslatest.com/30-minute-bang-bang-chicken-copycat-recipe/

Southwest Salad Dressing

1/4 c. mayonnaise
1/4 c. sour cream
2 tsp. lime juice
1 tsp. sugar
1 tsp. fresh cilantro, minced
1/2 tsp. white vinegar
1/2 tsp. paprika
1/2 tsp. water
1/4 tsp. kosher salt
1/4 tsp. garlic powder
1/8 tsp. chili powder
1/4 tsp. coriander
1/4 tsp. Tabasco chipotle sauce
pinch dried thyme
pinch cumin

Combine all the ingredients in a bowl. Mix well. Cover and chill in the fridge for an hour before serving over whatever salad fixings you want. I used lettuce, corn, black beans, avocado, black olives, and crushed up tortilla chips. Enjoy!

Here's a link to the recipe I adapted: http://www.topsecretrecipes.com/Subway-Chipotle-Southwest-Sauce-Copycat-Recipe.html