#InkRipples~Cookies

Wow!  It's hard to believe I've been away from the blog for FOUR MONTHS!!! What have I been doing? Spending lots of time with my family and doing a lot of nothing. Catching up on some TV shows, a little reading, and lots of just hanging around. In other words, I was taking a much needed break.  But, now it's time to get back into the swing of things.

Katie, Kai, and I have been talking about #Inkripples topics for 2017, and I realized how much I've missed posting these last few months. I'm very excited about the upcoming topics, and hope you will be too!

But, before we get there, we have the last 2016 topic to tackle. Cookies.

Cookies are great! In fact, I indulged in two at work today (a wonderful and unexpected gift from a hockey-mom friend). Another great thing about cookies? Recipe swaps. One of the things I always enjoyed on my early twenties was getting the holiday themed romance book collection (3-5 stories in one book) with recipes from the authors. And if the food (cookie or pie or cake) was worked into the story, even better.

While I haven't worked a cookie recipe into a book (although there is a loose mac and cheese recipe in The Boyfriend Project) I thought I'd share a couple of holiday go to's for me.

Buckeyes:
This recipe has been passed down through my family and are a yearly favorite.  You may know them better as Peanut Butter Balls.

1/4 cup margerine
 2 cups confectioner's sugar
 2 cups peanut butter
 2 cups rice crispies
 Almond bark (or chocolate chips and wax), melted

Cream first three ingredients.  Add rice crispies.  Mix well.  Roll into balls.  Refrigerate 2 hours.  Dip in melted chocolate and set on wax paper.  Store in refrigerator. Notes:  When dipping them in the chocolate, we always stab the peanut butter ball in the center with a toothpick and dip it in the chocolate, leaving a small circular area uncovered- it makes it kind of look like an eye (hence the name).

Snickerdoodles
 My son recently mentioned that this is his favorite cookie, so I see a batch of these in the near future! This recipe is from Betty Crocker's Cooky Book.

1 cup shortening (part butter or margarine)          
2 tsp. cream of tartar
1 1/2 cups sugar  
1 tsp. baking soda
 2 eggs
1/4 tsp. salt 
2 3/4 cups flour
2 Tbsp. sugar  
2 tsp. cinnamon

Heat oven to 400.  Mix shortening, 1 1/2 cups sugar, and eggs thoroughly.  Blend flour, cream of tartar, baking soda, and salt.  Stir in.  Shape dough in 1" balls.  Roll in mixture of cinnamon and sugar.  Place 2" apart on ungreased baking sheet.  Bake 8-10 minutes.  These cookies puff up at first, then flatten out.  Makes 6 dozen cookies.

 What are your favorite cookie recipes? Share in the comments below!! Be sure to check out Katie and Kai's posts. And stay tuned for the 2017 #Inkripple topics!!

Ripples in the Inkwell is a themed meme hosted by Katie L. Carroll, Kai Strand, and me, Mary Waibel. We post on the first Monday of every month. If you would like to participate compose your own post regarding the theme of the month, include any of the images displayed on the #InkRipples tab above, and link back to our three blogs. Feel free to post whenever you want during the month, but be sure to include #inkripples when you promote so readers can find you. The idea is that we toss a word or idea into the inkwell and each post is a new ripple. There is no wrong interpretation.

#InkRipples~ Chocolate!

Chocolate. Just hearing the word makes my mouth water for a piece of that creamy, cocoa confection of awesome-sauce.

In case you can’t tell, I LOVE chocolate. In fact, I’m always amazed when people say they don’t like it. I’m like, really? How can you not like this amazing food?

I have author friends who have to have chocolate covered espresso beans or a piece of a specific brand of chocolate during their writing sessions. Other friends use it as a reward system: if I get ‘X’ words done, or if I write myself out of this scene I’m stuck in, I can have a piece of chocolate.

I don’t do either of those things. If I’m writing, I tend not to eat, and my coffee/tea goes cold as it sits untouched at my side. If I’m stuck, I get up from the keyboard and do something else while my subconscious works on my problem. For me, while I love chocolate, it isn’t a motivator or a “must have.”

Anyway, back to chocolate. Mm. Chocolate.

When I think of chocolate, I think of goodies. And that makes me think of cooking or baking. Being a kid and spending some time in the kitchen with my mom.

One of the earliest recipes I learned was for a form of chocolate cookie called “No Bakes.” My mom used to make these all the time. They’re quick and super easy to make. In fact, this recipe I pulled from Quaker’s website is just like my mom and I used to make!

No Bakes

INGREDIENTS:
2 Cup(s) granulated sugar
8 Tablespoon(s) (1 stick) margarine or butter
1/2 Cup(s) Low-fat milk
1/3 Cup(s) baking cocoa
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)

PREPARATION:In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently. Remove from heat. Stir in oats.* Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.

*If using old fashioned oats, cool mixture in saucepan 5 minutes.

Don't forget to swing by Katie and Kai's blog for their chocolate themed posts. If you're tossing your own ripple, be sure to leave me a link in the comments and don't forget to tag #InkRipples!!

Recipe Thursday!

I love Greek food.  Especially Souvlaki.  So, as is usual with me, I looked up a recipe on line and have played with it until I have my own version I use.  So, with great apologies to all my Greek friends for the liberties I have taken, here is my recipe.

Chicken Souvlaki
(serves about 4)

3 boneless chicken breasts
olive oil
lime (or lemon) juice
1 12-16 oz container plain Greek yogurt (regular yogurt works too, it's just thinner)
1/2 a cucumber, peeled, seeded and finely chopped
salt
lettuce
Feta cheese
Olives (black or Kalamata)
pita bread

In a hot skillet, add olive oil and a few dashes of lime juice (I prefer the taste lime gives, but lemon works just as well.)  Add chicken and cook until done, turning as needed.  Cut into strips.

While chicken is cooking- put chopped cucumber in a small bowl and cover with a layer of salt (if you put on too much, you can rinse it off.)  Let sit for a few minutes, then move mixture into a paper towel and squeeze out excess water (if rinsing, do so before putting in paper towel and then add seasoning to mixture to taste).  Return to bowl and mix with container of yogurt and about a teaspoon (or more if desired) of lime (lemon) juice.

To assemble:

Heat pita's on a hot skillet (I have a flat, cast iron pan I use and I set my empty tea pot on top, flipping pita over to heat both sides before removing.)
Spoon the yogurt sauce on warmed pita, add lettuce, chicken, olives, and cheese.  Enjoy!

Recipe Friday!

Hope you've all had a great week!  Remember I'll be posting here tomorrow as part of The Nature of Magic Blogfest!

Today's recipe is a favorite of my son's.  Loaded Nachos.  Hope you enjoy it as much as he does!

Loaded Nachos
Ground beef (about 1 pound)
Taco seasoning packet
tortilla chips
lettuce (chunked up or shredded)
salsa
sour cream
shredded cheese
black olives, sliced
jalepenos
banana peppers

Cook your meat as you would for tacos. Add taco seasoning following the directions of the seasoning packet.  On a plate, layer tortilla chips.  Then add as much (or more) of the rest of the ingredients above in whatever layers you like.  Enjoy!

Recipe Friday!

Happy Friday!  Hope you've all had a good week.  I'm still looking for recommendations on an e-reader, so if you have any, let me know!

For today's recipe, I decided for a simple sandwich that I've enjoyed a lot.  There are two ways to make this (maybe even more!) so, have fun with it.

Tuna Melt
1 can tuna fish (more if you are feeding more than 2-3)
1/2 a brick of cheddar cheese,  (or whatever cheese you favor), shredded
mayo (a couple tablespoons or more-- however much you like for tuna salad)
salt, pepper, and seasonings of your choice
rolls and aluminum foil, or bread and butter

Mix the tuna, cheese, and mayo and seasonings in a dish.  Spread on rolls and wrap in aluminum foil.  Bake in 350 oven for about 10-15 minutes (until cheese is melted).  Or, butter one side of each slice of bread, put tuna mixture on unbuttered sides, and grill on the stove top (like grilled cheese).

Enjoy!  And have a great weekend!

Recipe Friday and Contest winner!

It's Friday!  That day we all look forward to every week.  Hope yours is going splendidly!

Last week I announced a contest on the blog.  Only one of you were brave enough to enter (which made my decision quite easy!).  It is with great pleasure I announce that Demitria is the winner of the recipe naming contest with her entry of Peanut Butter Chocolate Lava.  Congratulations, Demitria!  E-mail me at mewaibel at gmail dot com with the name of the book you would like and cookies or fudge.

In other exciting news, I finished the first draft of my current WIP yesterday afternoon!  Now, I have a huge amount of revisions to look forward to-- I need to add in over 11,000 words to make my minimum word count.  I'm not sure which is easier-- adding words or having to cut :-)

Now, on to this weeks recipe.  In honor of St. Patrick's Day this coming Thursday, I am posting a recipe I made up for Shepherd's Pie.  Last year, Hubby and I went to Pittsburgh for our anniversary, and I have an amazing Shepherd's Pie at this awesome Irish Pub we went to.  I didn't get their recipe, but knew they marinated the meat in Guiness.  Well, this week I decided to play around with a recipe, and here it is.

Shepherd's Pie
Stew meat (about 1-2 lbs)
1 bag frozen mixed vegetables
3-4 Tablespoons Flour
1 bottle Guiness
Seasoning of your choice
Mashed potatoes (I used boxed ones)
Shredded Cheese

Put the stew meat in a container and pour the bottle of Guiness over the meat.  Let it sit in the refrigerator for 1-2 days.  Using a crock-pot, pour the meat and beer into the crock-pot.  Add 3-4 tablespoons of flour and mix well.  Add vegetables (still frozen) and mix.  Add seasoning to your taste (I didn't do this, but next time plan on adding Montreal Seasoning).Cook on low for about 8 hours.  Fix the mashed potatoes.  Spoon over top of beef mixture.  Sprinkle with cheese.  Put in oven for about 15 minutes to melt cheese.  Enjoy!

Moving In!

This weekend I finally began moving into my office.  Thank you all for your kind posts and encouragement as I worked to create this new space to work in.  In fact, this is my first post from the new office!

I will post pictures once all the things are hung on the walls and the curtains are up (currently waiting for them to come into the store).  Things are definitely moving along.

For those of you wanting to see pictures of our snow from yesterday click here.  And no, I didn't drive into the snow to imprint my license plate-- we found that after we backed the SUV up!


How are things going for you??

Don't forget to put your recipe name in for consideration in the contest!  A book, writing goodies, and food are up for grabs!

In Like a Lion

Sorry for the late post, but I was helping hubby clear snow, then getting ready for work.  Yesterday morning our front yard had barely any snow in it and it was raining.  The rain gradually turned over to snow during the day, and this morning when we woke up, there was close to 2 feet of drifting white snow on the ground.

I am so ready for spring to be here!!!!

In other news.  On Friday I put a contest up to name my recipe and had no takers.  So, either no one wanted to brave the waters, or you couldn't come up with a name. To sweeten the pot (pun intended!), I am continuing the contest into this week.  The winner will receive a paperback or e-book of their choice (price restrictions do apply), some writing goodies, and choice of Cheater Fudge, or Peanut Butter Cookies (with or without chocolate chips) from the recipes previously posted on my blog.

Contest will run from today until 9 PM EST Thursday, March 10, 2011.  Winner will be announced on Friday's post.

So, get your thinking caps on and name this recipe!

Recipe Friday! (and special contest)

Today's post is s quick one as I am getting ready for work and helping son get ready for school.  This is a recipe I use every now and then when I need a quick burst of something sweet, but have no goodies on hand.  It sounds really gross, but tastes good (at least I think so!)  You'll have to help me come up with a name for this concoction.  In the spirit of things, I'll make the naming a contest.  Share your names in the comments and I will choose a winner.  Winner will get a goodie package from me.

Unnamed Recipe (to be named by help from blog followers)
Peanut butter
Chocolate chips

In a microwavable bowl, scoop in a large, heaping spoonful of peanut butter.  Sprinkle with as many chocolate chips as desired (the more chips, the more chocolate, obviously).  Put in microwave for 1 minute.  Remove and stir until all chocolate is melted and well mixed.  Eat.

It tastes like a liquid peanut butter cup.  Enjoy!

So, what do you think it should be called?

Recipe Friday!

Welcome to all of my new followers, and welcome back to my regulars.  I hope you all had a splendid week.

First I'll share with you the "Heart Shaped Bread Bowls" I made for Valentine's Day (although they didn't quite turn out the way I wanted), then I'll give you an easy cinnamon bun recipe.


Bread Bowls
Thaw a loaf of frozen bread dough.  I let mine rise in a ziplock (gallon size) bag over night.  Pull the dough into 3 (or 4) sections and shape into a heart (or a circle) and place on a greased sheet pan.  Grease the outside of 3 (or 4) ramekins and push into the center of each dough shape. Let rise for about 15-30 minutes. [Here is where I made my mistake. I should have let the dough rise a bit more, but I didn't.  That, and I pushed too hard with my ramekins and broke through the bottom of the dough.]  Bake for about 30 minutes in a 350 degree oven (or until browned as you like).  Remove from oven and remove ramekins.  Fill with stew or chili.  Enjoy!


Cinnamon Buns
Frozen bread dough
1 stick Butter, softened
Cinnamon
Brown Sugar
Raisins (optional)

Thaw two loaves of frozen bread in a gallon ziplock.  Mush down and spread on a greased sheet pan.  (You want to make a long, thin rectangle, but not too thin.  [If you are using raisins, place in a bowl, cover with water, and put in the microwave for about 30 seconds to plump them up.]  Brush all the butter over the bread dough, leaving about 1/4-1/2 inch border all the way around.  Sprinkle with cinnamon and spread on a layer of brown sugar.  Add raisins, then roll up (from the narrowest side is how I usually do it).  Cut into sections and set upright on the sheet pan.  Bake in a 350 degree oven for about 20 minutes (or until browned as you like).

In a bowl, mix 1 cup powdered sugar with 1 Tablespoon of water.  You can add a few drops of lemon juice and cream cheese to make it more like frosting.  Pour (or spread) over the baked cinnamon buns.  Enjoy!

Recipe Friday!

Last year we started watching Man vs Food.  I don't recall the episode (or even where Adam was), but there was one where Adam had these super huge, loaded pancakes for breakfast.  After watching that show, I decided to do some experimenting in the kitchen to see what I could come up with, given the supplies on hand.  I found chocolate chips, butterscotch chips, and bananas on hand.

So, here's what I'm calling "Loaded Pancakes".

Loaded Pancakes
Pancake mix
Chocolate chips
Butterscotch chips
Bananas, sliced thinly
Anything else you want

Mix up your favorite batter and get your griddle hot, and spray with your cooking spray (or whatever you use to keep things from sticking).

Pour out pancake batter.  While the first side is cooking, place banana slices, chips, and whatever else you want on the top side (nuts would be a good addition!)  Flip.  Cook.  Put on plate.  Smear with butter (or margarine) and top with syrup (we prefer real maple syrup, but the other stuff works, too!)

Give these a try and let me know what you added.  Have a great weekend! And don't forget-- Monday is Valentine's Day!

Recipe Friday!

With all the talk of spring this week, I'm turning to a recipe some of our camping buddies shared with us (Thanks, The Wunders!)

So, while winter leaves us pining for the warmth of spring, here's "Anytime S'Mores"

Anytime S'Mores
Large Marshmallows
Chocolate chips (or melt-a-ways, or almond bark)
Graham Crackers, crushed

Melt your chocolate in a shallow bowl/pan (the Chinese take out plastic rectangular things work great for this).  Roll the sides of a marshmallow in the chocolate, then roll through the crushed graham crackers.  Place on wax paper or a silcone sheet until chocolate is firm.  Repeat until you have enough or run out of ingredients!

Enjoy!

Recipe Friday!

Today's recipe is for a southern dish my husband had at the racetrack in Richmond.  When he came home and told me about "Bologna Burgers" I thought he was crazy.  Then I made one and well... we have them occasionally now.

Bologna Burgers
Bologna slices (1 per each person)- sliced about 1/4-1/2 inch thick
Sliced cheese (I use provolone, but any will work)
Onion sliced
Oil/Butter
Hard rolls (we get the from a local bakery, but any will work)

In a skillet, cook up your onion (this is optional).  Heat a skillet or frying pan (I use a flat cast iron griddle) and place your bologna slices on.  Turn after a minute or so.  Cut open roll, lay a slice of cheese on each side.  Place bologna and onions on.  Enjoy!

Recipe Friday!

This week at work we had a visit from  Daisy selling Girl Scout Cookies (Insert shameless plug here :) ) I bought 4 boxes (1 of the new fruit ones, 1 of the peanut butter chocolate ones, and 2 thin mints--notice I have no idea what the names really are!)

So, what does buying cookies have to do with recipes?  Well, we were talking about what we do with thin mints. You know- eat them straight out of the box, or put them in the freezer and pull them out on those hot summer days.

Then, and idea came to mind.  We have ice cream novelties called Flying Saucers (you may have them too, but might call them something else!).  They are cookies (usually chocolate, or chocolate chip) with ice cream between them.  Why not take thin mints and sandwich ice cream between them for Mini-Flying Saucers?

So, here is my suggestion for Mini-Flying Saucers.

Ingredients:
Thin mints (or Grasshoppers, or other chocolate mint cookie- or any cookie, really!)
Ice cream (I was thinking vanilla, or chocolate, or even mint chip (if you want super minty!))
Small scoop (melon baller) or spoon

Scoop ice cream onto a cookie.  Place another cookie on top an squish together.  Keep frozen until ready to eat.  Enjoy!

Recipe Friday!

Last weekend I noticed I had some mushrooms in the fridge that needed to be used up, so I decided to make soup with them.  This recipe yielded me 2 servings of soup.  It is on the thin side, but I will give you some ways to thicken it up, if you want it thicker.

Cream of Mushroom Soup
1 pkg mushrooms, sliced or chopped into smaller pieces (I think I had about 8 oz)
1 pkg beef stock (16 oz) or 2 beef bullion cubes and 2 cups of water (I used the bullion, but have used stock before)

1-2 cups half  'n' half (or cream, or milk)
Romano or Asiago cheese

In a sauce pan heat up the beef stock (or the bullion) and add the mushrooms.  Add the half 'n' half and bring to a boil.  Grate in cheese as desired.  (I probably put in a 1/4 to a 1/2 cup using some of each of the cheeses.)  Salt and pepper to taste.  Serve.

If you want a thicker soup, you can cook it longer to boil off the liquid, or reduce the water you add for the bullion.  You could also add flour or cornstarch to thicken the soup.  (I'd start at a teaspoon and increase as necessary.  Be careful not to add to much as it can change the taste of the soup.)

Hope you enjoy this as much as we did!

Recipe Friday!

Did you ever go to your cupboard intending to make one dish, only to find you didn't have all the ingredients you needed?  That was me yesterday.  I had the pasta happily boiling on the stove, the cans of tuna ready to go in, the frozen peas waiting to cook, but when I looked in the cupboard for the cream of mushroom soup to combine it all, the cupboard was bare!

Have no fear, the fridge yielded cheddar cheese and half 'n' half, so all was well with the world, and my Cheesy Tuna Casserole was born.  Hope you enjoy it as much as we did!

Cheesy Tuna Casserole
Cook your pasta and drain (I used about  half a box of Barilla's Fusilli).  In same pot, add about 1 cup (more if you use more pasta) half 'n' half and about 1-2 cups of shredded cheddar cheese (I used about 1/4 of a 2 lb bag of shredded cheese), stirring until melted.  Drain two cans of tuna and add to cheese mixture.  Mix pasta into cheese mixture.  (You can add peas if you want, we had them on the side and they were scrumptious!)

Enjoy!

Easy Breakfast

For Christmas, we host breakfast for my husband's parents.  I usually make something I can just throw together the night before and toss in the oven the next morning (Baked French Toast, Egg casserole, etc)  So, this year I found a great recipe at AllRecipes.com and have modified it below to show you how I cheated with breakfast.

Egg, Potato and Cheese Bake
Pre heat oven to 350

1/4 cup butter, melted
1 bag shredded potatoes (I used Simply Potatoes Shredded Hash Browns, but you can grate your own if you want :) )
6 eggs
16 oz cottage cheese
1 cup shredded cheese (I didn't measure, just chopped up part of a brick and tossed it in.  You can add as little or as much of this as you want)
1 box pre-cooked sausage patties. crumbled (I put them in the fridge to thaw, then crumbled them (8 patties))
Chopped peppers and onions (I used a bag of frozen peppers and onions stir-fry mix)

Mix potatoes and butter and place in bottom of greased pan (I used an 8x12 pan).  Combine all other ingredients and pour over top.  Bake in 350 oven for 45 minutes to 1 hour.

Enjoy!!!!

Recipe Friday!

Yesterday came and went before I knew it!  Between a sick child, work, and life, I never had a chance to get on here and put up a post. 

Today I am re-posting a recipe from last year.  I like to make these cookies every year, as they are nice and colorful on the cookie tray.  Last year I used the green mint jelly as I usually do (when I can tear it away from my son's hands!) but I used red currant jelly for my other (instead of raspberry).  I must say, I like the currant better than the raspberry!  So, here it is!

Thumbprint Cookies
This recipe is from Betty Crocker's Cooky Book.

1/2 cup shortening (part butter or margarine)    
1/4 cup brown sugar (packed)                        
1 egg, separated                                      
1/2 tsp. vanilla                                   
1 cup Flour
1/4 tsp. salt
3/4 cup finely chopped nuts
jelly or tinted confectioner's sugar icing

Heat oven to 350.  Mix shortening, sugar, egg yolk, and vanilla thoroughly.  Combine flour and salt, stir in,  Roll dough into balls (1 tsp. per ball).  Beat egg white slightly with fork.  Dip balls in egg white.  Roll in nuts.  Place about 1" apart on ungreased cookie sheet, press thumb gently in center of each.  Bake 10-12 minutes or until set.  Cool.  Fill with jelly or tinted icing. Makes about 3 dozen cookies.

Last Minute Gift Idea

Need a gift for a hostess?  Want something to munch on at the office?  Then this quick and easy recipe is just the thing!

Peppermint Bark
Almond Bark (chocolate, white, or both) [You can also use the chocolate melt-aways]
Starlight mints (peppermint, wintergreen, or both)
Silpat, Matfer, wax paper- some kind of nonstick sheet
1 gallon size freezer bag

Unwrap the candies and place into the freezer bag.  (You can do all reds, all greens, or mix them up.  I do all of the above!)  Use a meat tenderizer or mallet to crush to desired size (if you crush too much, they turn to dust).  Melt your almond bark in a bowl in the microwave (I melt both chocolate and white in separate bowls, one at a time).  Stir until completely melted.  Pour onto non-stick surface and sprinkle with crushed candies.  Let cool, then break into pieces (Big or small is up to you). 

For variety, try pouring the chocolate on the bottom, then pour the white on top and sprinkle with the crushed mints. 

Put in candy dishes or box it up with a festive bow for a gift.  Enjoy!

Buckeyes

This is one of my favorite Christmas Cookie recipes (even though they aren't cookies).  Quick, easy, and good anytime of year, I give you my mother's Buckeye Recipe.  I posted a variant of this recipe here last year.  Both are good- I recommend you try each and see which you prefer.  Enjoy!

Buckeyes
2 pounds creamy peanut butter
1 pound butter
3 pounds confectioners sugar
2 packages chocolate chips
1/2 bar paraffin

Mix peanut butter and butter.  Add confectioner's sugar until smooth.  Form into small balls.  Refrigerate.  Melt the chocolate chips and paraffin in a double boiler.  Dip peanut butter balls in the chocolate and set on silpat (matfer) or wax paper.  Let cool.  Eat and enjoy.