Monday, September 17, 2012

kitchen sink cookies

Ok...I'll admit that the title of this recipe does not quite whet one's appetite. But after you taste the cookies, you won't care what they're called! This recipe is from my favorite Junior League of Springfield (MO) cookbook, Sassafras. Go out and get yourself a copy; it's full of GREAT recipes.

The recipe's descriptor line says, "Get out your biggest bowl to mix this batter." They are not kidding. I have a couple of commercial sized salad bowls that are just big enough for one recipe. I needed to make LOTS of cookies this past weekend, and I was wondering just what to mix the dough in, and I thought that I could use about 3 of the big salad bowls, or I might just hose out the plastic kiddie pool! (kidding!!!) I decided on a double batch, which yielded 180 small/medium sized cookies. Don't fret: the recipe divides easily, and it will freeze beautifully.

Kitchen Sink Cookies ('cause you throw in just about everything but the kitchen sink!)

2 cups firmly packed light brown sugar
2 cups sugar
2 cups vegetable oil
4 eggs
1 teaspoon vanilla
4 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 cups corn flakes
2 cups (7 ounces) flaked coconut
12 ounces chocolate chips (pick your favorites)
1 1/2 cups quick-cooking oats
1 cup chopped walnuts or pecans

Yield: about 90 cookies

Preheat oven to 325. (I have found that my oven needs to be at 350.) Cream sugars, oil, eggs and vanilla. Stir in flour, baking soda, baking powder and salt. Add corn flakes, coconut, chocolate chips, oats and nuts. Mix well. (At this point in the recipe, you need to know that this is a heavy batter/dough. Use a strong wooden spoon to do all this mixing. Your arms just might be a little tired afterwards!) Drop from a teaspoon onto ungreased cookie sheets. Bake 10 to 12 minutes.

Monday, July 30, 2012


I had the pleasure of making some cupcakes for a sweet little friend who turned the big 2 last week. She had a Backyardigans inspired party, and I had to do some online investigation to figure out how to make fitting cupcakes.
The inspiration
I made strawberry cupcakes and had a lot of fun with simple buttercream frosting!!!

Friday, July 20, 2012

another fond farewell...

I don't know what it is about my cooking that seems appropriate for farewells, but oh well...

Here's the latest from today

Amaretto cupcake with buttercream icing

Mini bacon cheeseburger spears

Bruschetta with ricotta

Monday, May 28, 2012

the word of the day...

Macerate (according to the food dictionary at to soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor.

Here's a peek at some macerated fresh fruit salsa!

Sunday, May 27, 2012

farewell fiesta

Last evening, I helped throw a farewell party for a lovely young lady, who, in a few short weeks will be moving to the Yucatan in Mexico and getting married. Naturally, the hostesses for this party wanted to celebrate her upcoming move south of the border with some Mexican flavors...with a Vegan twist. All but one of the dishes (two if we're counting dessert) were Vegan-friendly. The hostess who opened her home for the fiesta had perfectly placed windows, and I had some fun snapping photos before the guests arrived.


Veggies Galore

Cheesey Black Bean Enchiladas

Corn, Tomato and Onion Salad

Our menu for the evening:

tortilla chips, freshly made salsa and guacamole
tons* of fresh veggies with garlic hummus
grilled chicken fajitas with caramelized peppers and onions
cheesey black bean enchiladas
corn, tomato and onion salad (my favorite!!!)
tres leches cake
fresh fruit salsa with cinnamon sugar pita chips

* slight exaggeration

Monday, May 7, 2012

babies shower(s)?

I'm not exactly sure what to call a shower given in honor of a mom carrying twins. It is a baby shower, because it's not a bridal shower. But do you make it plural? Babies shower? It was just one party, so the shower stays without an 's'. Right?

Regardless of the grammar confusion here, the mommy-to-be and the party were both lovely!

Here are a couple of pics of our yummy food...

Always a favorite: Fruit kabobs

A soon-to-be favorite: Strawberry Bruschetta
We also noshed on fruity chicken salad croissants, some fresh veggies, phyllo wrapped asparagus and a spinach salad with warm bacon vinaigrette.

Saturday, April 21, 2012

blueberry soup

Last evening, I had the pleasure of preparing meals for 175 ladies at our church's annual Miss & Mrs. Tea. I spent a good part of the week preparing parts of the meals (or prepping ingredients), and Friday my team and I assembled, cooked, plated, garnished and cleaned until we almost couldn't move any longer!
Our menu for the evening:
  • Chilled Blueberry Soup with Lemon Mascarpone Cream
  • Raspberry Chipotle and Orange Marmalade Palmiers
  • Strawberry Salad with Citrus Poppy Seed Dressing
  • Garlic Rosette Rolls
  • Spinach and Artichoke Stuffed Chicken
  • Loaded Carrot Cupcakes with Orange Glazed Pecans and Warm Cinnamon Sauce
I have a few pictures to share. (I'm really sorry I didn't snap any pictures of the first two courses before they were served!)

A little perspective. There were two more crates that didn't fit on the counter!
Loaded Carrot Cupcakes with Orange Glazed Pecans and Cinnamon Caramel Sauce

A little less than half of the desserts.

Sunday, February 5, 2012

Apple Nachos

So, I know this is a little late for your Super Bowl Parties, but better late than never, right? Here's a yummy snack that you won't feel absolutely sinful eating (but it sure tastes that way).

Here is a 'recipe' for the nachos...or at least what you see in the pictures. You could put ANYTHING on these: white chocolate, dark chocolate, milk chocolate, peanut butter chips, butterscotch chips, coconut, pecans, peanuts, marshmallow creme, get the idea.

5 crispy sweet apples, sliced very thinly (on a mandoline if you've got one), tossed in lemon-lime soda. (This will keep the apples from browning, and the soda will have a less bitter taste than Grandma's version in lemon juice.) Drain and arrange on your serving plate.

Put 1/2 cup peanut butter (natural) in a microwave-safe container and melt. My microwave took less than a minute. BE CAREFUL, the peanut butter will be hot. Drizzle over the apples.

While the peanut butter is still soft, drizzle apples with caramel sundae topping (or other toppings of your choice), sprinkle with 1/2 cup mini chocolate chips and 1/2 cup toffee chips.