coconut chocolate chip cookies

with school starting up again i've been experimenting with new cookie recipes. my five-year-old always loves coming home to a homemade snack and sometimes the old favorites just need a little facelift! these cookies are delicious!

ingredients::

1 cup butter
1 cup white sugar
1 cup brown sugar {packed}
2 eggs
2 tsp vanilla
1 1/2 tsp coconut extract
1 tsp baking soda
1/2 tsp salt
2 tsp hot water
3 cups all purpose flour
2 cups semi-sweet chocolate chips
1 cup shredded coconut

1. preheat oven to 350.
2. cream together butter, white sugar & brown sugar until smooth.
3. beat in eggs one at a time, then stir in vanilla and coconut extract.
4. dissolve baking soda and salt in hot water and add to dough. mix thoroughly.
5. stir in flour.
6. add coconut and chocolate chips.

spoon onto an ungreased cookie sheet and bake for 10 minutes or until edges are golden.

enjoy with a cold glass of milk!

Apple Dumplings

Well, I almost never post recipes on here, but I found this one and just couldn't resist.

I found the recipe on A Year of Slow Cooking. My favorite crockpot blog.

She got the recipe from The Pioneer Woman blog.

I made my own wheat crescent recipes using my wheat from my food storage. I just ground the wheat in the wheat grinder on the finest grain setting. Then I used the recipe from cooks.com.

So, now to the goods:

Cescents:

4 tsp. dry yeast (2 pkgs.)
1 c. lukewarm water
1 tsp. honey
6 c. whole wheat flour, plus flour for rolling
1 egg, beaten
1/2 tsp. water
4 tbsp. sesame seeds (toasted 20 minutes at 200 degrees)
1 c. oil
3 tbsp. honey
2 tsp. salt
1 c. boiling water
2 eggs, beaten
1. Dissolve yeast in lukewarm water. Add 1 teaspoon honey.
2. In large bowl, mix oil, 3 tablespoons honey, salt and boiling water. When lukewarm, add 2 beaten eggs, then dissolved yeast. Gradually stir in flour, mixing well, but do not knead. Chill until firm. (Use a big bowl, it will more than double in the refrigerator.)
3. Divide dough into 3 parts and roll each one out on floured board in a large circle, as thin as possible. Brush with beaten egg mixed with 1/2 teaspoon water. Sprinkle sesame seeds over the surface. Cut the circle like a pizza into wedges about 2" wide at the outside. Roll each wedge toward the center. Dip top in egg mixture, then in sesame seeds. Place on oiled cookie sheet, leaving plenty of room for rising. Let rise in draft free place for 1 1/2 hours.
4. Bake at 425 degrees for 25 minutes until golden brown. Leftover rolls keep well in refrigerator. Yield: 4 dozen rolls.

Ok so how to assemble it all...

--2 granny smith apples (I actually rehydrated some of my apple slices from the cannery)
--1 stick of butter
--1 cup white sugar
--1 t vanilla
--1 t cinnamon
--1 cup Mountain Dew

The Directions.

Spray your crock insert with cooking spray.

If you are using the crescent rolls, roll out the little triangles and fill each one with an apple slice or two and roll it up.

If you are using the dough, do the same thing.

Pile the crockpot high with all of your little dumpling guys.

Melt the stick of butter in the microwave, and stir in the cup of sugar, and the cinnamon and vanilla. Pour over the dumplings, making sure to get down in the nooks and crannies.

Then add 1 cup of Mountain Dew, the same way---pour it over the top. It will make a delightful bubbly sound!

Prop lid open with a wooden spoon or chopstick and cook on high for 4-5 hours, or until the dough is brown and cooked through.

Instead of crockpotting, I put it in a 9x13 and cooked at 350 for 30-45 minutes.

I loved how the wheat contrasted the sweet nature of this recipe perfectly. The directions make it sound difficult, but it was an easy yummy treat! Hope you all enjoy!!

Lighter Chicken Salad

I absolutely love this recipe, I have tried a few chicken salads and this is by far my favorite...I used rotisserie chicken instead of boiled chicken. Enjoy!

4 boneless skinless chicken breast halves

1/4 cup light mayo

1/4 cup low-fat buttermilk

1 TB Dijon mustard

1 TB fresh lemon juice

1/2 to 1 tsp hot sauce

2 celery stalks, finely chopped

1/2 small red onion, finely chopped

1/4 cup chopped fresh parsley

1. Bring 1 inch salted water to a boil in a large skillet with a tight-fitting lid. Add chicken, cover and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 12 to 14 minutes. Remove from skillet; when cool enough, cut into chunks or shred with two forks.

2. In a medium bowl, stir together mayo, buttermilk, mustard, lemon juice, and hot sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serves 6

Raspberry Cheesecake

It's been a while since I've shared... but this one was too quick and easy and YUMMY not to.

Cheesecake:
2 8oz cream cheese, room temperature
1 can sweetened condensed milk
1/4 c. lemon juice
2 Tbsp. vanilla.

Whip together with a blender until smooth. Pour into your favorite graham cracker crust pie shell. Let chill in fridge until set.

Raspberry Topping:
12oz package frozen unsweetened raspberries, thawed
1/2 c. sugar
1 tsp. lemon juice

Blend thawed raspberries in a blender until smooth. In a small saucepan over medium heat, mix raspberries, sugar, and lemon juice. Stir until the sugar is disolved. Put into a storage container and let chill in fridge until serving time.

Hawaiian Supreme Cake

This is my mom's recipe that I recently made for her birthday. It's very light and fresh. It is delish!

Pre-heat oven to 350 degrees

Ingredients:

1 yellow cake mix

1 can mandarin oranges with juice

4 eggs

1/2 cup oil

(don't follow cake box directions) Mix the above ingredients together for 2 minutes. Bake in 2 9-in pans for 25-30 min.

Topping:

1 lg can crushed pineapple

1 lg box instant vanilla pudding (again, don't follow box directions)

1 lg Cool Whip

Mix crushed pineapple and vanilla pudding together, let thicken. Then mix in cool whip and coconut. I eyeball the coconut and probably use about a cup.

Refrigerate topping until cake is completely cooled. Spread on layers and over entire cake. Keep refrigerated until just before serving.

Lighter General Tso Chicken

I love this recipe and its easy.

I found it in Martha Stewart's everyday Food magazine

Serves 4 ..... Total time 45 min

1 1/4 cups long grain brown rice

1/4 cup cornstarch

1 lb snow peas trimmed and halved crosswise

4 garlic cloves

2 tsp grated peeled ginger

3 TB light brown sugar

2 TB soy sauce

1/2 tsp red-pepper flakes

2 large egg whites

coarse salt and ground pepper

1 lb boneless, skinless chicken breast cut into 1 inch pieces

2 TB safflower oil or vegetable oil

.........................

1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 TB cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine and set aside.

2. In another bowl, whisk together egg whites, remaining 3 TB cornstarch, 1/2 tsp salt, and 1/4 tsp pepper. Add chicken, and toss to coat.

3. In a large nonstick skillet, head 1 TB oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess). and add to skillet. Cook turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet)

4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Service with rice. ENJOY!

Grilled Garlic Artichokes

i bought some artichokes from the farmers market for really cheap and wanted to do something different with them than the usual boil method. this recipe was AMAZING! we hardly ate the rest of our meal. i also liked it because we really didnt have to dip them in butter, it had so much flavor on its own.
note: this recipe is for 2 large artichokes which will make 4 halves. be sure to double it if you want more... and you will :)


2 large artichokes
1 lemon, quartered
3/4 cup olive oil
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper

Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.