Walnut Melts Cookies

Here's another easy and quick cookie recipe that I want to share with you all. I got this recipe from Razzle Dazzle few years ago and it has become one of my favorite cookies to make since then. In fact I bake this often since hb and I find it a perfect pair with our afternoon green tea or black English tea. The recipe calls for 4 oz. of butter and 4 oz. of margarine, but I just used 2 sticks of unsalted butter and the cookies turned out great too.

WALNUT MELTS COOKIES

INGREDIENTS:
2 sticks of unsalted butter, at room temperature
1 tsp. vanilla extract
1/2 cup confectioner sugar
2 cups sifted flour
1/2 tsp. salt
1 1/2 cups walnuts, chopped finely (I run the walnuts in a chopper)

1/2 cup confectioner sugar (to toss the warm cookies with once baked)

DIRECTIONS:
1. Heat the oven to 350 deg. F. Cover cookie sheets with baking parchment and set aside.
2. Blend the butter with a wooden spoon or an electric mixer at the slowest speed. Add the vanilla and 1/2 cup of the confectioners sugar, beating until combined.
3. Mix the flour and salt. Gradually add the flour to the creamed mixture and beat it until a soft dough forms. Add the walnuts and stir until incorporated.
4. With your hands, form the dough into 1-inch balls and place them two inches apart on parchment-lined pans.

5. Press each ball slightly in the center. They will flatten as they bake.
6. Bake until cookies are golden brown, 15 to 20 minutes. Toss the warm cookies in the other 1/2 confectioners sugar.

YIELD:
Makes about 4 dozen cookies.

Sweet Potato Casserole

Here is another dish that I served at Thanksgiving dinner this year. A sweet potato casserole can either be a side dish or a dinner ender dessert. However you want it served, one thing is for sure, it's just so easy to make.

SWEET POTATO CASSEROLE

INGREDIENTS:
2 1/2 lbs sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks
2 large eggs
1 Tbsp canola oil
1 Tbsp honey
1/2 cup 1% milk
2 tsps freshly grated orange zest
1 tsp vanilla extract
1/2 tsp salt, or to taste

TOPPING:
1/2 cup whole-wheat flour
1/3 cup packed brown sugar
4 tsps frozen orange juice concentrate (I used plain orange juice)
1 Tbsp canola oil
1 Tbsp butter, melted
1/2 cup chopped pecans (1 3/4 ounces)

DIRECTIONS:
1. Place sweet potatoes in a large saucepan, cover with lightly salted water and bring to a boil. Cover and cook over medium heat until tender about 10 to 15 minutes. Drain well and return to pan. Mash with potato masher. Measure out 3 cups. (Reserve any extra for another use)
2. Preheat oven to 350 deg. F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
3. Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well.
4. Stir in milk, orange zest, vanilla and salt.
5. Spread the mixture in the prepared baking dish.
6. To prepare the topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the sweet potato mixture.
7. Bake the casserol until heated through and the top is lightly browned, 35 to 45 minutes.

Easy Chicken Pot Pie

When I run out of idea of what to cook for dinner, I sometimes copy the recipe at the back of the food box like Bisquick. I normally use Bisquick for breakfast pancakes but if you look at the back of the box there are wonderful recipe idea you can make. This is one of them.

EASY CHICKEN POT PIE

INGREDIENTS
1 bag (1 lb) Frozen mixed vegetables, thawed, drained
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup original Bisquick mix
1/2 cup milk
1 egg

PROCEDURE
1. Heat oven to 400 deg. F
2. In an ungreased 2 quart casserole, mix vegetables, chicken and soup until blended
3. Stir remaining ingredients in a medium bowl with wire whisk or fork until well blended. Pour over chicken mixture.
4. Bake uncovered for about 30 minutes until golden brown.