Samoa Cookies

For the Cookies:

1 cup butter, softened

1/2 cup sugar

2 cups flour

1/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla extract

up to 2 tablespoons milk

Preheat oven to 350F. Line a cookie sheet with parchment or nonstick foil.

Cream butter and sugar. Add flour, baking powder and salt. Add vanilla and milk. Only add a little milk at a time just to helpdough come together. U don't want to add too much and make it sticky. Roll dough 1/4" thick and cut out circles. (NO cookie cutter? just use a glass upside down) Then u will want a smaller cutter for the center. If u don't have one, try using a straw or skip this part because the filling covers a lot of the center anyway! Bake 12-14 minutes or until lightly golden brown. Cool completely.

 

 

Start making the sopping before dippting the cookies.  You will need to put it on top of the cookies before the chocolate dries.

 

 

For Dipping the Cookies

 

Melt 1 bag of semi sweet chocolate chips.  Dip each cookies and set on wax paper.

Topping

3 cups shredded sweetened coconut

12 oz. caramels

1/4 teaspoon salt

3 tablespoons cream

Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15-20 minutes. Cool on baking sheet, stirring occasionally. Set aside.

Place caramels, salt and cream in microwave safe cup and nuke until melted and smooth about 3mins. When smooth, stir in the toasted coconut.

Using a small spoon or spatula, spread the topping on cookies. Use any extra chocolate to drizzle across the top! Then u can set in fridge to speed the process of everything firming up

Asian Stew

2-3 pounds pot roast cut into 1″ thick peices

1 cup soy sauce

¼ cup rice wine vinegar

3 cloves garlic, peeled and smashed

1 tablespoon peeled and minced ginger

½ cup light brown sugar

1 quart water

¾ teaspoon crushed red pepper

¼ cup fresh orange juice (zest the orange and save)

¼ cup hoisin sauce

2 carrots diced

2 celery stalks diced

4-5 small red skin potatoes diced

 

Rice, for serving

Place soy sauce, rice wine vinegar, garlic, ginger, brown sugar, crushed red pepper, orange juice and zest,hoisin sauce and water in a large bowl and mix.

 

Place pot roast and veggies in the crock pot.

 

Place sauce on top.

 

Cook on low for 4-5 hours.

 

Serve with rice and garnish with scallions or parsley.

Jaqueline's Coconut Pecan Frosting Recipe

12 oz can evaporated milk
1 1/2 sticks butter
4 egg yolks
1 1/2 tsp vanilla
3 c flaked coconut
1 1/2 c sugar
1 1/2 c chopped pecans

Whisk egg yolks, ev. milk and vanilla in a saucepan over medium heat until well blended.

Add in butter.  Then add in sugar. Stir constantly until it's golden brown and thickens.  About 10-12 minutes.

Remove from heat.

Mix in coconut and pecans.

Pour into a large glass dish and allow to cool completely.

Good for pie filling or frosting.

Honey Chicken Wings

1 1/2 cups honey

6 T soy sauce

2 cloves garlic, minced

2 pounds chicken wings

 

Heat honey, soy sauce, and garlic in a saucepan until boiling.

Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.

Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.

This one needs some work. Maybe some orange/lemon juice.

 

Granola

Ingredients:

• 2 cups old-fashioned oats, dry
• 1/2 cup chopped pecans
• 1/2 cup pepitas (pumpkin seeds)
• 1/4 cup coconut flakes, optional
• 2 tablespoons flaxseed, optional
• 1 teaspoon cinnamon
• dash nutmeg
• 1/2 cup canned pumpkin (or sub applesauce)
• 1/4 cup maple syrup (add more for a sweeter flavor)
• 2 tablespoons brown rice syrup or barley syrup (or sub maple syrup)
• 1 teaspoon vanilla
• pinch of salt
• 1/2 cup dried cranberries

Directions:

1. Pre-heat oven to 300 degrees F and line a large baking sheet with parchment paper (or use aluminum foil and spray with non-stick spray).
2. In a large bowl, combine dry ingredients oats, pecans, pepitas, coconut flakes (if using), flaxseed (if using), cinnamon, and nutmeg and stir to mix well.
3. In a medium bowl, combine wet ingredients canned pumpkin, maple syrup, brown rice syrup, vanilla, and salt and stir with a whisk to mix well.
4. Add wet mixture to dry mixture and stir until wet mixture is evenly distributed.
5. Pour granola mixture onto prepared baking sheet and spread to an even layer.
6. Bake, stirring every 15 minutes for 45-50 minutes, or until granola is browned to preference. Remove from oven and stir in cranberries.
7. Set aside to cool to room temperature. Serve with yogurt or milk.
8. Store remaining granola in an airtight container.