Fry Bread

This fry bread recipe comes from my mom. It's delicious for dinner topped with chili or as a dessert with some honey butter or cinnamon and sugar.

Fry Bread

4 cups All-Purpose Flour

1 teaspoon Salt 

1 Tablespoon Baking Powder

1 1/2 cups Water

Canola Oil for Frying 

Whisk together flour, salt, and baking powder. Stir in the water (add another 1/2 cup water if necessary) and knead for just a few minutes to form a soft dough. Allow dough to rest for 15-30 minutes. Divide dough into 12 pieces and shape into rounds. Heat canola oil in a fry pan over medium to medium-high heat. When oil is hot place one piece of dough at a time in the hot oil. Fry for a few minutes, then turn over and fry just another minute or two. Top with chili and all your favorite chili toppings. For a delicious dessert spread with honey butter or cinnamon and sugar. 

Jackie's Chili

D's and my anniversary is coming up soon. Next week actually. It is hard to believe we have already been married for three years. It seems like it all went by so fast, the planning, the wedding, and the honeymoon, it all just flew by. This recipe comes from a cookbook I received at my wedding shower. I love this book because it is full of wonderful recipes from all of my family and friends.

Jackie's Chili 
1 Can Black Beans, Drained
1 Can White Beans, Drained
2 Cans Chili Beans, Drained
1 Large Onion, Finely Chopped
1 Large Can Chopped Tomatoes
1 Small Can Tomato Sauce
2 Teaspoons Salt
2 Tablespoons Chili Powder
1 Lb Ground Turkey, Cooked and Drained

Put all the ingredients into a crockpot. Turn crockpot on low and cook for 6-8 hours. Serve with your favorite chili toppings or fry bread, (fry bread recipe will be posted tomorrow).

Mint Chocolate Parfait

When you find yourself wearing your Halloween socks in March you know you have seriously been neglecting the laundry. And in case you are wondering, yes I do have Halloween themed socks, they were a gift, and yes I have on occasion worn them when it is no where near Halloween (like today for example). Now you may be wondering what this has to do with a parfait? This has nothing to do with a parfait, nothing at all, I just though I'd share.

A Minty Parfait
1 pint Heavy Whipping Cream
1/4 cup Powdered Sugar
2/3 cup Granulated Sugar
1/4 cup Corn Starch
1/8 teaspoon Salt
2 1/2 cups Milk
2 tablespoons Unsalted Butter
2 teaspoons Vanilla, Divided
3 tablespoons Cocoa Powder
1 package Cool Mint Oreo Cookies

In a medium sized sauce pan, whisk together the granulated sugar, corn starch, salt, and cocoa. Gradually stir in the milk and cook over medium heat until the mixture comes to a soft boil. Let boil for 1 minute, stirring constantly. Remove from heat and stir in the butter and 1 teaspoon of vanilla. To cool quickly, pour pudding into a medium sized bowl. Make an ice bath using a large bowl filled 1/4 of the way full with water and ice. Carefully put the bowl with the pudding into the ice bath and stir pudding until steam subsides, about 5 minutes. Set pudding aside. In the bowl of an electric mixer beat the heavy whipping cream until it holds its shape. Add the powdered sugar and remaining teaspoon of vanilla, beat to incorporate. Line the bottom of a parfait dish (or a medium sized bowl) with one layer of Oreo cookies. Then top cookies with a layer of chocolate pudding and then a layer of whip cream. Continue adding the layers, ending with the whip cream. If you have a few cookies left over, you can chop them up in a food processor and sprinkle them on top.

Peanut Butter Brownies

D loves anything that involves chocolate and peanut butter, but oddly enough I have never made a chocolate and peanut butter dessert. I decided to remedy that with these peanut butter brownies.

Brownies
12 tablespoons unsalted butter
2 tablespoons peanut butter
3 large eggs
1 cup all purpose flour, scooped
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
 1 cup sugar

Preheat oven to 350 degrees F. Line a 9"x13" pan with parchment paper slightly hanging over the sides so brownies can easily be removed. Melt the butter, peanut butter, and chocolate in a sauce pan over low heat. Once melted, set aside to cool. In the bowl of an electric mixer beat together the eggs, sugar, and vanilla then beat in the cooled chocolate mixture. In a separate bowl whisk together the flour and the salt then add it to the chocolate mixture and beat until well incorporated.  Pour into prepared pan and bake for 30-35 minutes. Allow brownies to cool in pan for a few minutes. Then holding the sides of the parchment paper, carefully remove the brownies from the pan and set on a wire rack to cool completely.

Peanut Butter Frosting
1 cup peanut butter
8 tablespoons (1 stick) unsalted butter, room temperature
2 cups powdered sugar
1/2 cup heavy whip

In the bowl of an electric mixer beat together the butter and peanut butter. Add the powdered sugar and beat until fully incorporated then add the heavy whip and beat about another minute or two.

Once brownies have cooled top with the peanut butter frosting and refrigerate for about 30 minutes to allow frosting to set.

Brownies can be stored in an air tight container in the refrigerator for a few days.

These brownies taste best when served at room temperature.

Carrot Cake Sandwich Cookies

When I was a kid I loved oatmeal sandwich cookies . They would come in a box each one wrapped up individually in a cellophane package. I remember devouring them on long road trips with my family. They were so soft, they would almost just melt in your mouth.
These carrot cake sandwich cookies were inspired by this nostalgic treat.

Makes 14 sandwich cookies

Ingredients

Cookies
1 cup whole wheat flour
1/4 cup all purpose flour
1 cup grated carrots
1/2 cup packed light brown sugar
1/2 cup granulated white sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup crushed pineapple
1/2 cup golden raisins
2 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/4 teaspoon baking powder
1 teaspoon cocoa powder
1/4 salt

Line two baking sheets with parchment paper. Preheat oven to 350 degree F. In the bowl of an electric mixer beat together the butter and sugars. Add the egg and beat until well combined. In a separate bowl whisk together all of the dry ingredients. Pour the dry ingredients into the wet ingredients and mix until just combined. Stir in the carrots, pineapple, and raisins. Drop dough by one tablespoon at a time onto prepared baking sheets. Bake for 20-22 minutes. Cool on rack.

Filling 
8 oz. cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon orange juice

In the bowl of an electric mixer beat together the cream cheese and the butter. Add the powdered sugar and beat for 2-3 minutes. Add the vanilla and the orange juice, beat to combine.

Once cookies have cooled, turn half of the cookies up side down and frost with the cream cheese frosting, then top with the remaining cookies.

Cookies can be stored in an air tight container in the refrigerate for a few days.

These cookies pair well with a cup of spicy black tea and taste best served at room temperature.