Sunday, March 15, 2009

Symphony Cookies
From: The Sisters' Cafe

1 c butter

3/4 c brown sugar

1 small box of instant vanilla pudding (or chocolate)

1 tsp vanilla

2 eggs

2 1/2 c flour

1 tsp baking soda

1 giant Symphony bar (with toffee bits), chopped (6.8 oz)

Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375 degrees for 9-10 minutes. Cool on rack.

White Cranberry Macadamia Cookies

1 white cake mix
1/4 cup flour
1/4 cup water
1/2 cup oil
1 egg
1/2 cup cranberries*
1/2 cup macadamia nuts

Mix ingredients together. Bake at 350 degrees for 12 minutes.

*To mix things up, substitute cranberries or macadamias with white chocolate chips


From: The Sisters' Cafe

6 large potatoes, peeled
4-6 Tb half-and-half
1 tsp kosher salt
1 1/2 onions, finely chopped
6 Tb butter, divided
1/2 of a small head of cabbage, sliced thinly

1. Slice peeled potatoes in half and place in pot. Fill with enough water to cover and boil for 25 minutes, or until soft. While the potatoes are cooking, melt 4 Tb butter in large saucepan. Add minced onion and stir to coat with butter. Add cabbage over onions. Cover saucepan and cook over med-low to medium heat for 20 minutes, stirring occasionally, or until cabbage is soft.

2. Drain potatoes and add half-and-half (or milk) and salt. Mash with electric mixer. Stir together onion and cabbage mixture with mashed potatoes. Spoon into an oven safe dish and place under broiler until top is browned. Traditionally colcannon is served with a deep well in the center filled with melted butter... so I place 2 more Tb of butter on top and let it melt into colcannon.

Loaded Baked Potato Soup

Loaded Baked Potato Soup

From: The Sisters' Cafe

12 oz Applewood smoked bacon
4 stalks celery finely diced
2 large carrots, peeled, finely diced
1 jalapeno, seeded, membrane removed and finely chopped
1 large onion, finely chopped
½ Cup red bell pepper, finely chopped
4 cloves garlic, minced
1 cup thinly sliced ham or Canadian bacon (or mini cubed ham)
32 oz chicken broth (or water & bouillon)
6 oz half and half (can use whole milk)
10 med/lg. potatoes, baked, peeled and mashed
1 teaspoon salt
½ teaspoon pepper
½ Cup milk
4 oz sour cream
1 ½ Cups shredded cheddar cheese

½ Cup sour cream
1 Cup shredded cheddar cheese
1 Cup thinly sliced green onion (green part)

1. Heat large dutch oven over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery, carrots, jalapeno, onion and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half.

2. Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.

3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese and green onion.