CARROT CAKE COOKIES W/ORANGE CREAM CHEESE FROSTING

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    These cookies are so delectable, nobody will guess that they’re chock full of healthy ingredients.  Low in sugar, full of beta carotene, Vitamin C, as well as fiber.  They are like taking a piece of carrot cake to go!  You can add dates, chocolate chips, raisins, or walnuts. You can frost them or eat them plain.  You can add walnuts to the delicious Orange Cream Cheese Frosting.  You can omit an egg and make them a little firmer, or use both eggs and end up with a soft cake-like result.  They’re your cookies.  Bake them your way. It’s more fun!

INGREDIENTS:  Yields 36 cookies

1 stick room temp butter

½ cup shortening

½ cup white sugar

¼ cup packed brown sugar

2 eggs for cake-like (1 egg, 1 TBSP canola oil if you want more cookie-like)

1 cup carrots, cooked, mashed and cooled (3 – 5 carrots)**

1 tsp vanilla extract

1 ½ rounded cups AP flour (or 1 rounded cup AP flour and 1/2 cup wheat flour)

½ cup oatmeal

2 tsp baking powder

1 tsp cinnamon

1/8 tsp cloves

Couple dashes salt

OPTIONS:  chopped nuts, dates, raisins, chocolate chips.

 

PREPARATION:

Peel carrots, cut into chunks and cook in covered pan with about 2” water until soft.  When cool, drain (reserving water) and mash with fork.  (Cooked a bit too much?  No problem.  If you have a baby, there’s lunch.  If not, give the dogs whatever is left over.  I also pour the cooled liquid over their dry food to provide extra nutrients.   The cooled liquid can also be frozen to use in soups or stews.)

In mixer bowl, beat butter and shortening for 30 seconds.  Add sugars and beat for 1 minute.  Add eggs, cooled carrots, vanilla, oatmeal, baking powder, cinnamon, salt, cloves and beat until well incorporated.  Add flour and beat until thoroughly mixed but not over beaten.  Add Optional Ingredients.

I use my large cookie scoop (2 TBSP or so per cookie.)  Bake at 350 ° F for 16 – 17 min on stoneware, silicone sheet or regular sheet with parchment paper.

 

Orange Cream Cheese Frosting Ingredients:

2 oz cream cheese, at room temp

1 TBSP butter, room temp

2 TBSP orange juice +/-

2 tsp orange zest

½ tsp vanilla extract

1 ½ cups confectioner’s sugar

Dash salt

OPTIONAL:  ½ tsp cinnamon, crushed walnuts

PREPARATION:

In mixer bowl, beat cream cheese and butter until just combined.  Add remaining ingredients and beat until desired spreading consistency is reached.  Add a bit extra orange juice if it seems too thick.  If too thin, add a bit extra confectioner’s sugar.

If you want the crushed nuts, they can be added directly to the frosting, or sprinkled on top.  I usually do half with nuts on top and half plain.

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By Tika for CHEW WANNA EAT? © 2017

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BACON CINNAMON SNAILS

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Imagine that you have company for the weekend and you don’t feel like serving the normal bacon and eggs.  That gets SO boring.  What could you make that will Wow them ?  Authentic  homemade Danish, fresh fruit, and an assortment of cheeses!  YES!  Perfect!  My recipe is not an all-day affair, it took a little over an hour, including rise, so you won’t have to get up at the crack of dawn. 

These Danish Bacon Cinnamon Snails are authentic, and knock-your-socks-off delicious.  (Well, they were authentic until I added the bacon.) I love the combination of sweet and savory almost as much as I love hot and sweet.  I’ll be making them often!  Please give them a try.  I guarantee you won’t have to call them to the table more than once.    And, oh what fun it will be when the kids ask, “What’s for breakfast?”  You nonchalantly reply, “Snails.”

INGREDIENTS: Yields 14 – 16 Snails

DOUGH:

1 cup warm milk (110-115 ° F)

2 packets Active Dry Yeast

2 TBSP sugar

6 ½ TBSP salted butter, room temp

2 large eggs at room temp

¼ tsp salt

2 cups Bread flour

1 ¾ – 2 cups AP flour

 

FILLING: 

Bacon, at least ½ lb

2/3 cup butter, softened

¼ cup white sugar

¼ cup light brown sugar

2 TBSP ground cinnamon

PREPARATION:

Pour the warm milk into a mixing bowl and sprinkle yeast and 2 TBSP sugar over the top.  Mix with dough hook and let sit for about 5 minutes.

Add 6 ½ TBSP of soft butter, eggs, salt, 2 cups bread flour, and 1 ½ cups of the AP flour. With mixer on low speed, mix dough until it leaves the sides of bowl. Touch it.  If it feels too sticky, add the remaining flour a few TBSP at a time.  Let mixer work for about five minutes on low.  Cover the bowl with plastic wrap and a towel.  Let rise for 30 minutes.

While dough is rising, mix together 2/3 cup butter, ¼ cup sugar, ¼ cup brown sugar, and 2 TBSP ground cinnamon.  Set aside.

Cook the bacon until nearly crisp, drain and keep warm.

Transfer the dough onto a half baking sheet or 2 cookie sheets.  I roll my dough right there.  It’s very easy to work with.  You want it to fill up the entire sheet.  Using your warm fingers and a silicone spatula, spread the filling evenly over the dough.  Place the cooked bacon on top.  Starting with the narrowest side, roll up, pressing seams together.

With a serrated knife, cut slices about ¾” – 1” wide.  Lay cut side up.  Let rest for about 15 minutes.  I wanted mine larger around and not as tall, so I flattened them with my hand before baking.  Allow a good 2” between each snail.  If you want to, brush rolls with egg/water mixture or egg, sugar, and milk mixture, although I don’t think it’s necessary.

Bake at 420° F oven for 8-11 minutes until golden brown.

Glaze the rolls with either maple glaze or standard glaze.  OR, do half maple and half standard.

MAPLE GLAZE:

Simmer ½ cup pure maple syrup until reduced to 1/3 cup, about 5 min.  Remove from heat and add 2 tsp butter.  Stir until melted.  With a large spoon, drizzle glaze over cooled Cinnamon/Bacon Snails.

STANDARD GLAZE:

1 ½ – 2 cups confectioner’s sugar

1 tsp vanilla extract

½ tsp almond extract

1 TBSP melted butter

In small bowl, mix all ingredients until smooth.  With a large spoon, drizzle glaze over cooled Cinnamon/Bacon Snails.

By Tika 1/24/17

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SALMON DEVILED EGGS

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     Protein packed, low in fat and cholesterol, these delicious deviled eggs were a huge surprise!  We couldn’t believe how good they were.  Normally when I see low fat and low cholesterol, I can’t avoid it fast enough, but the Salmon adds so much flavor, you truly won’t miss a thing!  So, let me see.  Super inexpensive, healthy, lightning fast to make, not your everyday deviled eggs, and really, really good.  Sounds like a win win.  Wait until you set a platter of these out at your next get together.

INGREDIENTS:

5 large hard boiled eggs

1 foil package Pink Salmon (2.5 oz)

1 TBSP mayo

1 ½ TBSP cream cheese

1+ tsp fresh lemon juice

1 tsp Dijon Mustard

2 TBSP celery plus more for garnish

A few dashes each of Salt and Pepper

Garnish:  Chives or Green Onions, Dill weed and Paprika

 

PREPARATION:

Peel eggs, and rinse to remove all traces of shells.  Cut in half, and remove the yolks.  (You can use the yolks for something else, but to keep this recipe very low in cholesterol, I didn’t use any in this recipe.)

In a small chopper, add Salmon, mayo, cream cheese, lemon juice, mustard, celery, and a little salt and pepper.  Blend or chop until it’s the consistency you want and fill eggs.  Garnish with extra chopped celery, dill weed and paprika.

Only 5 mg cholesterol in the entire package of Salmon, so each half egg will be only 2 ½ mg of cholesterol.  The cream cheese adds 5.83 mg cholesterol, and mayo adds another 2 mg.  So, according to my calculations, each half egg contains only 10.33 mg cholesterol.

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By Tika for CHEW WANNA EAT? © 2017

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     What’s not to love about a great white pizza?  Garlic, olive oil, and cheese make a melt in your mouth pizza that’s sure to please.  Feel free to top it with some extras if you want.  Pictured is a white pizza, also called cheesy bread sticks topped with Banana peppers, sweet mini peppers, and mushrooms.  I added Kale to one side just to see if we’d like it.  We did!  Chicken is another great choice.

 

PIZZA CRUST:  YIELDS THREE 14” PIZZA SHELLS. (I cooked two and froze one dough for another time).

2 cups lukewarm water

2 pkgs Active Dry yeast

2 TBSP sugar

1 TBSP salt

4 TBSP olive oil

 

5 ½ – 6 cups bread flour

 

TOPPINGS:

More olive oil

4 large cloves garlic, minced

Mozzarella cheese

Grated Italian cheese blend

Although most people eat white pizza plain, I can’t leave well enough alone and feel a need to put a few toppings on it.  Here are some suggestions:

Banana peppers, mini sweet peppers, cooked chicken, kale, spinach, onions, black olives, broccoli, cooked Italian sausage, mushrooms, whole basil leaves, etc.  Basically, anything you can picture tasting good with olive oil and cheese will be fine.

PREPARATION:

Attach dough hook to your heavy-duty mixer.  In the bowl, combine water, yeast, and sugar.  Give it a quick stir and let sit for five minutes.  Add olive oil, salt, and approximately 2 cups of the bread flour.  Let it mix on low speed, and then begin adding remainder of bread flour a little at a time, mixing until dough leaves the sides of the bowl.  At that point, you want to let it mix for five minutes.  Touch dough.  It should be semi-dry, just a smidge sticky.  If you want to freeze some, now is the time.

Cover loosely with greased plastic wrap and a dish towel.  Let rise for a good 90 minutes.  It’s apt to rise higher than your bowl, so you may want to remove the dish towel after about an hour.  Press down with your fist to release air bubbles.  Divide into two balls.  (Remember you’ve put some dough in the freezer.  If you haven’t and you want to make three pizzas now, divide into three equal balls).

Roll or use hands to shape the dough to fit your baking stone.  If the dough is pulling back, let it sit for five minutes giving the glutens a chance to relax.  Let rise for about 15 minutes.

Drizzle with olive oil, sprinkle garlic evenly, (optionally sprinkle a bit of Parsley and Basil), grated cheese, mozzarella cheese, and whatever toppings you want.  Drizzle with olive oil again.  Bake in 500 ° F oven until bottom of crust is lightly brown and cheese is all bubbly and delicious looking.  It takes about 12-13 minutes in my oven, so use that as a guideline.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2017

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AMISH SUGAR COOKIES

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     You know that it’s rare when I make someone else’s recipe, but I’ve seen this Amish recipe a few times and noticed that it had a nice high rating.  I wanted to give it a try.  Quick prep time makes these a wonderful every-day dessert.  Lightly sweet, barely crispy on the outside while chewy on the inside makes these cookies pretty perfect.  

     The original recipe is below.  It was perfect as is.  The only thing I changed was to use my large cookie scoop and bake for 11- 11 ½ minutes.  Yielded 46 Larger cookies. 

Ingredients

  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup confectioners’ sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar

Directions

  1. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.
  2. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen. I USED MY LARGE SCOOP AND BAKED FOR  11 MINUTES.

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By Tika for CHEW WANNA EAT? © 2017

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EASY JAM-FILLED CINNAMON ROLLS

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(I’m including a secret at the bottom of the recipe.  Read the recipe first, know you can do it, and then read the secret).

DOUGH INGREDIENTS: YIELDS 12 CINNAMON ROLLS

3 to 3 1/2 cups all-purpose flour (or half bread flour and half AP flour)

1 ½ tsp sugar

1 ½ tsp salt

1 TBSP shortening (Crisco)

1 tsp room temp butter

1 package active dry yeast

1 1/8 cup scalded milk cooled to about 120° F

PREPARATION:

With dough hook installed, mix 1 ½ cups flour with sugar, salt, shortening, butter, and yeast in a large mixing bowl. Add very warm (not hot) milk, and beat for about 1 minute. Add enough of the remaining flour, a little at a time, until dough is easy to handle.  On low/ medium speed, beat for five minutes or so.  Dough should be smooth and not sticky.

Lift dough hook and slather some butter around the inside of the bowl.  Let dough drop into the bowl and turn over so buttered side is up.  Cover with plastic wrap and a dish towel to retain the heat.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled.  When dough is pressed with finger tips, an indentation will remain.

Lightly flour your workspace and roughly shape dough into a rectangle.  With a rolling pin, roll until it’s approximately 16” x 10” (It does NOT have to be exact).  Cut dough in half vertically and spread each half with ½ cup of two varieties of room temperature jam.  I add a good shake of cinnamon.  Some great suggestions in addition to raspberry and blueberry would be strawberry, blackberry, peach, apricot, or whatever strikes your fancy.

Starting from the top edge, roll towards you lightly.  Do not press or you’ll lose jam.  Cut each half into 6 rolls and place in greased baking dish with cut side up.  Cover with plastic wrap and let rise another hour.

Bake at 400° F for 17-18 minutes.  When cool, frost with cream cheese frosting.

CREAM CHEESE FROSTING: Frosts 12 cinnamon rolls

2 OZ Cream cheese

3 TBSP Butter

½ tsp Vanilla extract

½ tsp Almond extract

1 ½ cup confectioner’s sugar

Pinch of Salt

1+ TBSP milk or half and half

Beat all ingredients until well blended.  Start with 1 TBSP milk or half and half and add a little at a time until it’s the consistency you want.  Make sure your rolls are completely cooled before frosting, or the frosting will melt.

 

***HERE’S THE SECRET:  The dough for this recipe is my white sandwich bread recipe.  So, what I’ve just taught you

Is that you CAN make bread!  Double the recipe and make 12 cinnamon rolls and 1 loaf of the best white bread you’ve

ever had.  The bread normally bakes at 425° F for 20 – 25 minutes until golden brown, so you’ll have to extend the

baking time since oven temp is lower for the cinnamon rolls.  Interior temperature should be about 190 ° F. Bread will sound hollow when lightly tapped.

DOUGH INGREDIENTS: YIELDS 24 CINNAMON ROLLS – or – 1 LOAF WHITE BREAD AND 12 CINNAMON ROLLS

6 to 7 cups all-purpose flour

3 tablespoons sugar

1 tablespoon salt

2 tablespoons shortening (Crisco)

1 tsp room temp butter

2 packages active dry yeast

2 1/4 cups scalded milk cooled to about 120°

Preparation is exactly the same as the above preparation instructions.  However, if you

Have doubled the ingredients to make a loaf of white bread, roll half of the dough into a

rectangle shape.  Starting at narrow end, roll up and place seam side down in your buttered

pan. Cover and let rise before baking.

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By Tika for CHEW WANNA EAT? © 2017

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TIKA’S POTATOES

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     Is your family tired of baked and mashed?  Yep, me too.  They get boring after a while.  Give Tika’s Potatoes a try.  Potatoes, onion, and bacon layered in a cast iron skillet and baked right along with your main course.  Prepare and cook in the same pan.  You may never go back to plain potatoes again.   Excellent served with chicken, pork, fish, meatloaf, etc.

INGREDIENTS:  4 -6 Servings

2 large russet potatoes, thinly sliced

6 slices bacon, cooked and crumbled

1 medium onion, sliced

5 TBSP butter, melted

Seasonings for top: Pepper, Parsley, Paprika, Garlic Powder

 

PREPARATION:

In 10” cast iron skillet, cook bacon until crisp, crumble, and set aside.  With wadded up paper towels, remove grease from skillet.  While the bacon is cooking, slice potatoes and onions.

In same skillet, place a layer of potatoes, lay onions on top, sprinkle bacon, drizzle about 2 TBSP butter.  Repeat layers.  Try to make sure at least the top layer is placed nicely, with potatoes arranged in a circle with edges slightly overlapping.  Sprinkle with seasonings and the last of the melted butter.

Cover with foil and bake anywhere between 350° F and 400 ° F until potatoes are tender.  Remove foil and allow to brown.  (The range in temperature is varied to allow you to cook the main course at the same time).  Allow 45 minutes to an hour, depending on temperature of oven.

NOTE:  If making enough for a family, double everything, use a larger cast iron skillet and add a little extra baking time.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2017

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CHICKEN BREASTS WITH CRAB STUFFING

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     What is impressive, yet easy, as well as delicious?  It’s quick enough to make during the week, yet elegant enough to serve company?  Crab Stuffed Chicken is just the ticket!  

     Give this recipe a try.  You’ll note that the ingredients list is small.  Sometimes seafood stuffing has so many ingredients that it takes away from the seafood flavor.  I like it to come shining through, so I don’t put a whole lot of ingredients in my stuffing.  Stuffing can be made ahead of time and refrigerated.

 

INGREDIENTS: Yields four chicken breasts

½ lb crab meat

1 mini sweet pepper, minced

2 TBSP celery, minced

2 TBSP onion, minced

2/3 cup Ritz or Saltines, crushed

1 egg, beaten

3 TBSP mayo

Seasonings:  Parsley and Paprika

 

PREPARATION:

Mix all ingredients in a bowl.

Butterfly chicken breasts and season inside and out with Salt and Pepper.  Stuff, and place in baking dish.

Bake at 350° F for one hour or until chicken tests done.

NOTE:  If you want to make a sauce, the easiest thing to do is take a can of cream of chicken soup, mix in about 1/3 cup of white wine, add a generous amount of pepper, and pour it over the top.  Cover the pan and bake.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2017

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