Chocolate Covered Cherry Cookies

I got this recipe years ago from here

Chocolate-Covered Cherry Cookies 

For these fudgy treats, you spread the frosting on the cookie before baking. 

Just be sure to use real chocolate (not imitation) because a not-so-real 

Product won't bake properly. 

1 1/2 cups all-purpose flour                1/2 cup unsweetened cocoa powder 

1/2 cup butter or margarine                1 cup sugar 

1/4 teaspoon salt                                1/4 teaspoon baking powder 

1/4 teaspoon baking soda                  1 egg 

1 1/2 teaspoons vanilla   

48 undrained maraschino cherries (about one 10-oz. jar) 

1 6-ounce package semisweet chocolate pieces 

1 1/2 cup sweetened condensed milk 

In a mixing bowl combine flour and cocoa; set aside. In a large mixing bowl 

beat the butter or margarine with an electric mixer on medium to high speed 

about 30 seconds or until softened. Add sugar, salt, baking powder, and 

baking soda.

Beat until well combined. Add egg and vanilla. Beat well.

 

Gradually beat in the flour mixture. Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. 

Place a cherry in the center of each cookie.

In a small saucepan combine the chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1 teaspoon of the frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary

Bake in 350 degree F. oven about 10 minutes or until done. Remove to wire rack; cool. Cover and store at room temperature up to 2 days. Makes 48 cookies. 

Cranberry Pecan Cheese Ball

Cranberry Pecan Cheese Ball

I adapted the recipe from here

• 8 ounces cream cheese
• 1 cup white sharp cheddar cheese shredded
• 1 cup dried cranberries chopped and divided
• 1 cup pecans chopped and toasted  
• 3 Tbsp chives or green onions chopped
• ½ tsp garlic powder

• Note: I toasted the pecans prior to chopping which made it so much easier. While the original recipe called for 1/4 C chives I opted to decrease because the hives were very strong and I didn't think the kids would like the over power the taste. I did not include any in the roll mix

• To Toast Pecans: Pre-heat oven to 375F. Place pecans on a baking tray and bake for 5 minutes or until aromatic. Remove from oven and set aside.
• In a large bowl, beat cream cheese, cheddar cheese, ½ toasted pecans, ½ cup dried cranberries, chives, and garlic powder until well combined.
• Place mixture in the center of a piece of plastic wrap or parchment paper and cover completely with wrap while forming it into a ball shape. Place in fridge until ready to serve.
• Combine remaining ½ cup pecans, ½ dried cranberries, and 2 tablespoon chives on a flat surface or cutting board. Unwrap the ball and roll in cranberry-pecan mixture.
• Serve with crackers, pita chips, pretzels, carrots or celery.

Oven Dried Tomatoes

Oven Dried Tomatoes

Recipe from mommailena

Slice tomatoes the long way

toss w olive oil and seasoning of choice

I added fresh basil

Roasted at 200 degrees for 2hrs 

Would be perfect on toast or in a salad etc

Tomato Jam

Tomato Jam

This recipe from Suburban Soapbox is very tasty! 

It can be on the spicer side so if you aren't a fan of spicy,

 I would omit the cayenne and cut the cloves in 1/2

It would be a great topper to cream cheese on crackers

• 2 lbs ripe tomatoes cored and chopped
• 3/4 cup light brown sugar
• 2 Tbsp apple cider vinegar
• 1 tablespoon fresh grated or minced ginger
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1 teaspoon salt
• 1/2 teaspoon cayenne

• Mix all ingredients in a saucepan, bringing it to a boil 
• Make sure to stir frequently to prevent the bottom from burning.
• Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam. 
• Remove from the heat and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 10 days.

Gluten Free Chicken Alfredo

Based on a recipe from Meaningful Eats

Chicken Alfredo 

3 Tbsp butter

garlic powder to taste

4 ounces cream cheese cut into 1-inch cubes

1 cup  evap milk

1 1/2 cups 3-6 ounces freshly grated Parmesan cheese

3 leaves basil chopped

1 C cooked chopped chicken

In a skillet melt the butter.

Add the cream cheese to the butter mixture and let it sit for a few minutes until it begins to melt. 

Whisk the butter, garlic powder, basil and cream cheese together until smooth and creamy. 

This may take a few minutes of whisking to get totally smooth.

While whisking, slowly add the milk a little at a time until smooth and incorporated. 

                              Stir in the Parmesan cheese, Mix until everything is smooth and combine.

Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. add cooked chicken 

  

                                     Serve immediately over gluten-free pasta. Enjoy!

There are so many variations of this - could add protein like shrimp, sausage etc to stretch further add veggies