Walnut cherry Biscotti

My plan today was to rest and relax but making more biscotti won over.  

I did want to try adding dried cherries along with chopped walnuts to my original biscotti recipe and the biscotti were delicious.  

This recipe makes approximately 4 nice size biscotti loaves.

2 sticks softened butter

1  1/2 cups sugar

6 eggs

4 1/2 cups flour

4 tsp. Baking powder 

2 tsp. Vanilla extract 

1 tsp. Vanilla butternut extract ( use all vanilla extract if you can’t find the butternut one)

1/2 cup chopped walnuts 

1/2 cup chopped dried cherries 

4 T milk .  Brush top with milk and

Sprinkle of sugar.

Bake 375° for approximately 20 minutes.  Remove from oven . Cool completely and cut in thick slices. Return to oven turn oven to 300° and bake each side for 10  minutes.

Cool .  Store in cool area.  I use either in a cookie jar or sealable bag or Christmas cookie tins. They keep for a long time or can be frozen.

Enjoy!

NOTE: I found that the cherries were delicious in these biscotti but a little larger than dried cranberries.  Cutting through was difficult so I used my electric knife as to avoid breakage.  I suggest using dried cranberries might please you better.

The following photo is an illustration of how I place tablespoons of batter in a row and close sides with a wide knife or silicone spatula .

Million Dollar Pie

I came across this recipe when I googled an “easy dessert”so here is Million Dollar pie.

• 2/3 cup sugar
• 8 ounces cream cheese
• 1/2 small tub of Cool Whip
• 1/2 cup coconut
• 1/2 cup pecans
• 1 can crushed pineapple, drained (8 oz)
• 1 graham cracker pie crust

Mix sugar and cream cheese until blended.

add drained pineapple, coconut and chopped pecans... Pour into prepared shell and refrigerate for several hours.

Note: I added chopped pecans on top instead of in pie and used the leftover cool whip to top the pie. Cool

Whip then pecans.  Enjoy!

Chickpea and tomato salad

• Here’s some photos of a great summer salad made with variegated cherry tomatoes.

  
  
  
  
  
  
  
  
  
  
  
  
  

  I only had crumbled feta and it worked out fine.  I heated my pitas in my toaster and oh so yummy it was.  

  
  

  A first using garlic paste.  It’s so easy to blend in.  I’ll use it again.  Thank you Aldi. That’s where I found it.

  
  

  2 (15-ounce) cans no-salt-added chickpeas, rinsed 

• 3 cups multicolored cherry tomatoes (about 16 ounces)

• 1/4 cup extra-virgin olive oil

• 2 teaspoons fresh rosemary leaves

• 2 teaspoons red-wine vinegar

• 2 teaspoons garlic paste 

• 1/2 teaspoon ground pepper

• 1 (6-ounce) block feta cheese in brine, drained(I used crumbled feta)

• 1 tablespoon fresh basil leaves

• 2 (6-inch) whole-wheat pita rounds, split and warmed) I used small garlic pitas.  They fit in my toaster perfectly.

Directions

1. Position oven rack in top third; preheat to 425°F. Combine chickpeas, tomatoes, oil, rosemary, vinegar, garlic paste and pepper in a 9-by-13-inch baking dish; stir well. Nestle feta in the center of the mixture.

Bake until most of the tomatoes have split and the feta is very creamy, about 20 minutes. Tear basil leaves and sprinkle them over the mixture. If desired, stir the feta into the chickpea mixture until creamy. Serve with pita.

Note:  the crumbled feta slightly browned and I was able to toss it or leave as in crumbles.  Delicious!

Adapted to my liking.

Crushed Tortillas and chicken casserole

• 
  

  I have started to cook a little more and this recipe was involved a little more 😔 than I realized but I managed a delicious meal for tonight without being exhausted and the result was just what I had imagined. Creamy inside , a teeny bit of heat and a nice crunchy top.

  
  

  I followed the recipe but did change a few things.

  
  

  After it was baked I opted for sliced peaches as a side since we were still not sure about the dangerous lettuce outbreak.

  
  

  
  
  
  
  
  
  
  
  
  
  
  

  
  

  
  

  ****Note: I used minute rice for convenience 

  
  

  
  

  
  

  Heat oven to 375°. Spray 9 x 13”

  Baking dish with cooking spray 

  Ingredients:

  2/3 cup sour cream

• 1/2 cup ricotta cheese

• 3 ounces cream cheese, softened

• 3 cups cooked chicken, shredded

• 3 cups cooked white rice ****

• 2 cups shredded pepper Jack cheese

• 1 (15 ounce) can black beans, rinsed and drained

• 1 (10 ounce) can diced tomatoes and green chiles, such as Rotel®

• 1 (7 ounce) can green chiles( eliminated)

• 1 teaspoon garlic salt, or to taste

• 1 cup crumbled tortilla chips ( I crushed sea salt tortillas)

Whisk sour cream, ricotta, and cream cheese in a large bowl until smooth. Stir in chicken, rice, pepper Jack cheese, black beans, tomatoes, green chiles, and garlic salt. Add mixture to the casserole dish, and sprinkle tortilla chips over the top.

Bake in the preheated oven until it starts to firm up, 25 to 35 minutes. ***Garnish with parsley or cilantro, and serve. 

My recipes 

Bethany and Rehoboth

Photo Burst

Maddie and Me

I bought the girls a small bracelet as a token of our vacation.

Daniel and me

The above restaurant we took Maddie to when she was 2.

Maddie

Andrew, Poppy, Susan and Shelby.  Andrews soon to be fiancée 

The boardwalk games and rides.  We don't have  littles anymore so it was nice to see instead of watching them on the carousel .  Seeing them on the rides bring back so many memories.

Mark won Zoe lots of stuffed animals.  Looks like fun I'd say.

Mark and his family