Recent posts from this category:

Chicken Waldorf Salad

Shrimp and Grits Southern Style with Che...

Cabbage Steaks

Red Beans and Rice

Creamed Spinach

Chocolate Crinkle Cookies

December 6, 2018 by Beth Pierce 2 Comments

Chocolate Crinkle Cookies are soft melt in your mouth chocolate brownie like cookies. The dough is rolled in a thick coating of powdered sugar and then baked giving it that beautiful crinkled appearance. They make a beautiful display on a holiday cookie tray alongside my Peanut Butter Blossom Cookies and my Buttery Pecan Snowball Cookies.

Consider yourself warned. Because these cookies are so scrumptious!

Are you ready for the holidays? Are you preparing your holiday baking lists yet? Maybe you have already made your cookie dough and it is in the freezer. Perhaps you have already baked your cookies and they are in the freezer too. If you are one of those last minute scramblers don’t worry there are lots of easy quick cookies out there that you can bake up in no time at all. These delectable Chocolate Crinkle Cookies are a cinch to mix and bake up. They are a chocolate lovers dream come true.

How do you make Chocolate Crinkle Cookies?

First in a small bowl combine your flour, baking powder and salt. Set it aside for just a few minutes. Now in a medium to large bowl combine your dutch cocoa, both sugars, and canola oil. Beat your eggs in one at a time and then stir in your vanilla. Slowly stir your flour mixture into your cocoa mixture. Once combined cover the bowl with plastic wrap and place in the refrigerator for thirty to forty-five minutes. You can mix this dough by hand or with a mixer that has a stir speed.

Use a 1 1/2 tablespoon cookie scoop to make balls one at a time. Roll each ball in powdered sugar and place on a cookie sheet lined with a silicone mat or parchment paper. Bake in preheated oven. Then let the cookies cool for just a couple of minutes on the baking sheet. Finally remove to cookie cooling racks. These cookies are soft and should be handled with care.

Can you use regular cocoa powder instead of Dutch cocoa?

Dutch cocoa powder is treated with an alkali to neutralize its acidity. This results in a darker color and more mellow chocolate flavor. You can easily substitute regular cocoa in this recipe however add 3/4 of a teaspoon of baking soda to give it a milder less acidic flavor.

Helpful hints on baking Chocolate Crinkle Cookies

Measure all your ingredients carefully. When it comes to baking measurements are very important.
Preheat your oven and bake the cookies on the center rack.
Refrigerate the dough for 30-45 minutes and between batches.
Don’t overload the baking sheets. The dough balls should be about 2-2 1/2 inches apart.
Roll the dough balls heavily in powdered sugar as this will help make amazing crinkles
Don’t over-bake the cookies. This is a soft cookie so about 10-11 minutes will do the trick.
Handle the cookies with care. Give them a couple of minutes to cool before moving to cookie cooling racks.
Run a cookie practice run. Bake one or two cookies to establish optimum baking time and make sure that they do not spread to fast.

What is the proper way to measure flour and cocoa?

If the flour or cocoa has been sitting for quite some time stir to loosen it. Spoon the flour or cocoa into the correct size measuring cup. Now using the back edge of a table knife level it off pushing the excess back into the canister.

Can Chocolate Crinkle Cookies be frozen?

Chocolate Crinkle Cookies freeze well. Cookies must be cooled prior to freezing. Use a good sturdy freezer container and place wax paper or parchment paper between the layers. For added protection place the cookies in freezer bags in a single layer removing as much air as possible and place the bags in the freezer container.

When thawing remove cookies from all packaging so the condensation does not get on the cookies. Place the cookies on plates to thaw at room temperature. As soon as they are thawed and have reached room temperature place in airtight containers.

Other delectable cookies you will love!

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are soft melt in your mouth chocolate treats with a thick coating of powdered sugar giving it that beautiful crinkled appearance.

Author: Small Town Woman
Prep Time: 20
Cook Time: 10
Total Time: 30 minutes plus chilling time
Yield: 30
Category: cookie
Method: bake
Cuisine: American

Ingredients

2 1/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsweetened dutch cocoa
1 1/4 cups sugar
1/2 cup brown sugar
1/2 cup canola oil
4 large eggs
1 teaspoon vanilla extract
2/3 cup powdered sugar

Instructions

Preheat oven to 350 degrees. Cover baking sheet with silicone mat or parchment paper.
In small bowl combine your flour, baking powder and salt. In medium bowl combine dutch cocoa, sugars, brown sugar and canola oil. Beat eggs in one at a time and stir in your vanilla.
Slowly stir flour mixture into cocoa mixture. Once combined cover bowl with plastic wrap and place in the refrigerator for 30-45 minutes.
Using scoop or spoon make 1 1/4 inch balls. Roll each ball in powdered sugar and place on cookie sheet lined with silicone mat or parchment paper. Bake for 10-11 minutes. Let cookies cool for 2 minutes before moving to cookie cooling racks.

Keywords: chocolate cookies, crinkle cookies, Christmas cookies, dessert

Peanut Butter Blossom Cookies

December 3, 2018 by Beth Pierce 5 Comments

These classic Peanut Butter Blossom Cookies are one of my most popular Christmas cookies ever. These delectable cuties are slightly chewy, packed full of extra peanut butter flavor and topped with a dark chocolate kiss. These cookies along with my Buttery Pecan Snowball Cookies and Peppermint Chocolate Thumbprint Cookies make such an awesome holiday presentation.

Have you started planning your Christmas cookie trays? If not you had better hurry. Christmas is just a few weeks away. These scrumptious Peanut Butter Blossom Cookies are a must make for all my cookie loving friends and neighbors. They are easy, quick to come together and the ultimate loved classic Christmas cookie.

How do you make Peanut Butter Blossom Cookies Recipe.

First in a medium bowl combine your flour, baking soda, baking powder and salt. Then cream your butter, sugars and peanut butter until light and fluffy. Add the egg and the vanilla to the butter mixture and mix just until incorporated. Slowly add the flour mixture to the butter mixture stirring after each addition. If using a mixer don’t forget to scrap the beater and the bowl.

Then refrigerate the dough for a couple of hours. Roll the dough into about three quarter to one inch balls. Roll the balls in granulated sugar and place on cookies sheets lined with silicone mats or parchment paper. Bake until very lightly browned. When you remove the cookies from the oven top with a chilled kiss. I usually pause for about one minute and then I gently press it into the center of the cookie ever so slightly. Let the cookies fully cool before stacking as the chocolates is soft for a little while.

Do you have to use dark chocolate kisses on Peanut Butter Blossom Cookies?

No you most certainly do not although they are my favorite. They are absolutely delicious. The traditional kiss for these cookies has always been the milk chocolate kiss. Other fun kisses to try would be the hugs, hot cocoa and even the caramel kisses. Have fun with it! After all it is almost Christmas!

Why you should always run a cookie practice run.

I always advise people to cook one or two cookies to establish optimum baking time. There are always slight variations in the size of peoples cookies, oven temperatures and placement in the oven. Running a practice run gives you a chance to get it all correct before loading a whole sheet. In addition to that if the cookie spreads too much on the practice run you have the opportunity to chill the dough a little longer.

Helpful hints to make these Peanut Butter Blossom Cookies epic.

Before you start your cookies place the Hershey Kisses in the freezer. This helps them keep their original shape when placed on top of the hot cookies.
Use creamy peanut butter for these cookies because it works so much better. These are small cookies and chunks of peanuts just won’t work.
Plan ahead as this dough needs to be refrigerated for a couple of hours.
Place the cookie on the sheet about two inches apart. They don’t rise or spread a whole lot but the hot oven air needs to able to flow between the cookies.
Unwrap your chocolate kisses right before your cookies are done. That way you will be ready to go. I pause for about one minute before I put the chocolates on. I am usually unwrapping the last few kisses.
These cookies must cool completely before being stacked because the chocolate kiss gets quite soft. It will harden again but it can take several hours.
These cookies can be frozen for four to six weeks. I don’t like to go much further than that because of the chocolate. Simply double wrap in freezer bags and place in a sturdy container. The dough can be double wrapped and frozen for two months.
Store baked cookies in an airtight container for up to one week.

Other delectable cookies you will love!

These delectable Peanut Butter Blossom Cookies are simple to make, picture perfect and loved by generations. Put the ingredients on your shopping list today and wow your family and friends for the holiday. Merry Christmas everyone! I hope you have any absolutely fabulous holiday.

Peanut Butter Blossom Cookies

Author: Small Town Woman
Prep Time: 20
Cook Time: 10
Total Time: 30 minutes
Yield: 36
Category: cookies
Method: bake
Cuisine: American

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter softened (1 stick)
1/2 cup sugar
1/2 cup brown sugar
2/3 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1/4 cup sugar
36 chocolate kiss candies

Instructions

Place your wrapped chocolate kisses in the freezer. Preheat oven to 350 degrees. Cover baking sheets with silicone mats or parchment paper.
In a medium bowl combine your flour, baking soda, baking powder and salt.
Cream butter, 1/2 cup sugar, brown sugar and peanut butter until light and fluffy. Stir in egg and vanilla extract; just until incorporated. Slowly add the flour mixture to the butter mixture; stirring after each addition.
Cover and refrigerate the dough for 2 hours. Place 1/4 cup sugar in small bowl. Roll the dough into 3/4 to 1 inch balls. Roll the balls in granulated sugar and place on the baking sheet about 2 inches apart. Bake for 8-10 minutes or until very lightly browned.
Remove cookies from the oven. After 1 minute place 1 unwrapped chocolate kiss in the center of each cookie pressing down gently and ever so slightly. Remove cookies to cookie cooling racks and allow to fully cool. Store in an airtight container for up to a week.

Keywords: peanut butter cookies, peanut butter thumbprint cookies, thumbprint cookies, cookies, Christmas cookies

Cream Cheese Mints

December 3, 2018 by Beth Pierce Leave a Comment

These five ingredient Cream Cheese Mints are perfect for holiday trays, weddings and parties. They are super easy to bring together and can be modified for different holidays. Plan on making a fun batch for your holiday plans today.

Well the holidays are in full force! It is time to make candy and cookie plans. These Cream Cheese Mints are so easy that the kids can even help with them. You can use different gel colors to obtain the holiday hues you are looking for. I picked up these gel colors from a baking shop in town. Hunter green and super red were perfect colors for the upcoming Christmas season.

How do you make Cream Cheese Mints?

It is best to use a stand mixer with paddle attachment if possible but they can also be mixed with a hand mixer or a food processor. Mix together cream cheese and butter. Blend in enough powdered sugar so it starts to pull away from the sides and form a ball. Add the peppermint oil and coloring and continue mixing it until the color is uniform.

Pinch off and rolls balls that are about one half to three quarters of an inch. Then roll the ball in powdered sugar and place on wax paper covered baking sheets. Using a fork that has also been dipped in the powdered sugar press indentation on the top of the mints. Allow to dry on counter for one hour and then place in freezer on the baking sheets until frozen.

Can I substitute peppermint extract for peppermint oil?

Yes you can. Peppermint oil is far more concentrated which is why you really only need a couple of drops. You will need about a one half to a full teaspoon of peppermint extract depending upon your peppermint preference. If you use the extract you will need to add about another quarter cup powdered sugar. Just remember that the mix should pull away from the sides. It will be a little tacky but not so tacky that you can not work with it.

Helpful hints on making Cream Cheese Mints.

Do not use low fat cream cheese.
Add enough powdered sugar so the mix pulls away from the side. It might be slightly tacky but should not be too sticky to work with.
Use the amount of peppermint oil or extract that suits your taste but go slowly. Pinch a little bit and taste test.
Gel is more concentrated and blends so much better than food coloring. Food coloring is too watered down. It can dilute the mixture and cause stickiness.
You can make penny size mints by rolling about 1/4 inch balls, rolling them in powdered sugar and pressing with the bottom of a glass that has been coated with powdered sugar as well.
These mints are made with cream cheese so only let them dry out on the counter for about an hour. Then place the cookie sheets with the mints on them in the freezer until frozen. The freezer will help dry the mints out.
Store the mints in the freezer. They will still melt in your mouth straight from the freezer.
Use pastel colors for Easter and baby showers.
Use gold, silver and white for weddings and anniversary parties.

These delicious Cream Cheese Mints are easy, dependable and so much better than their processed cousins. They make a beautiful addition to your holiday tray, perfect hostess gift, or after dinner mint for your soiree.

Other candies you will love!

Cream Cheese Mints

These five ingredient Cream Cheese Mints are perfect for holiday trays, weddings and parties. They are easy and can be modified for different holidays.

Author: Small Town Woman
Prep Time: 30
Total Time: 30
Yield: 32
Category: candy
Method: mixer
Cuisine: American

Ingredients

4 ounces cream cheese softened
1 tablespoon butter softened
4 cups powdered sugar
1-2 drops peppermint oil (to taste)
Gel coloring

Instructions

Using mixer blend together cream cheese and butter. Slowly add powdered sugar until the mixture pulls away from the side and begins to form a ball. If necessary add a couple more tablespoons of powdered sugar. Add peppermint oil to taste. If desired add gel color and mix until color is uniform.
Pinch off balls that are about 1/2 to 3/4 of an inch. Roll the ball in powdered sugar and place on wax paper covered baking sheets. Using a fork that has also been dipped in the powdered sugar press indentation on the top of the mints. Allow to dry on counter for one hour and then place the baking sheets with mints on them in the freezer until frozen. Store in the freezer or in the refrigerator with wax paper between layers.

Keywords: mints, homemade mints, cream cheese mints, candies

Baked Mostaccioli

November 29, 2018 by Beth Pierce 5 Comments

Baked Mostaccioli combines Italian sausage, peppers, garlic, onions and marinara. It is blanketed in mozzarella and provolone cheese. Guaranteed to please! Serve with Triple Cheese Garlic Bread and Italian Chopped Salad with Fresh Italian Dressing.

This is not your lunch ladies mostaccioli! Or your wedding day mostaccioli. This delicious Baked Mostaccioli is loaded with fresh Italian sausage, sweet onions, green bell peppers, minced garlic, and marinara. It is then topped with fresh Parmesan, mozzarella and provolone cheese. Baked Mostaccioli can be prepped in advance, loaded in the refrigerator and baked at the optimum time.

How to make Baked Mostaccioli

First cook your mostaccioli noodles al dente according to package instructions and drain well. Meanwhile in a large skillet over medium heat brown the sausage. When almost completely browned add the green pepper and onions. Cook until the onions and green peppers begin to soften. Add the minced garlic and cook for one minute. Remove the pan from the heat and drain any excess grease.

Combine the cooked sausage mixture, cooked mostacccioli, and marinara in a large casserole dish. Top with the grated Parmesan, shredded mozzarella and shredded Provolone. Bake about twenty five minutes or until the cheese is melted and very lightly browned.

What to serve with Baked Mostaccioli.

Italian Salad
Garden Salad
Bread Sticks
Garlic Cheese Bread
Minestrone Soup
Tomato Basil Soup
Puff Pastry Pinwheels
Creamy Cucumber Tomato Salad
Fresh Fruit Salad

Helpful hints on making this Baked Mostaccioli epic.

Cook the mostaccioli al dente which means still somewhat firm. As it will be baked for a bit with the sausage, veggies and sauce.
Use good quality Italian sausage. Most butcher shops make their own consequently it tastes so much better than the processed sausage with all the preservatives in it.
Chop the green pepper and onion fairly fine as you want a little bit of each in almost every bite.
Use a high quality tasty marinara. They really have come a long way with jarred marinara. Some of them taste pretty darn good and do not have any preservatives in them.
If at all possible grate and shred your cheese fresh from the block. That way you will not have preservatives, added enzymes and cellulose.

This hearty Baked Mostaccioli is simple, dependable, delicious and easy on the pocket book. Put the ingredients on your shopping list today! Make your family an awesome meal that you can feel good about today.

Other pasta dishes you will love!

This post was originally published July 21, 2015 and was republished November 29, 2018 with new content.

Baked Mostaccioli

Baked Mostaccioli with Italian sausage, sweet bell peppers, garlic, onions and marinara. It is blanketed in Parmesan, mozzarella and provolone cheese.

Author: Small Town Woman
Prep Time: 15
Cook Time: 40
Total Time: 55 minutes
Yield: 8
Category: pasta
Method: stove top and bake
Cuisine: Italian

Ingredients

1 lb box mostaccioli
1 lb bulk Italian sausage
1 large green pepper seeded, veined and chopped
1 medium onion chopped
4 garlic cloves minced
4-5 cups marinara
1 1/2 cups provel ropes or provolone shredded
1 1/2 cups mozzarella shredded
1/2 cup parmesan
Salt & Pepper

Instructions

Cook mostaccioli following box instructions and drain well.
Brown sausage in skillet on medium heat. Remove sausage to plate; cover and keep warm.
Add peppers and onions to same skillet over medium high heat. Cook 3-5 minutes or until edges of onions start to brown. Add garlic and cook 1 additional minute. Remove from heat.
Combine the cooked sausage mixture, cooked mostacccioli, and marinara in a large casserole dish. Salt and pepper to taste. Sprinkle with provel, mozzarella and parmesan.
Bake at 350 degrees for 25-30 minutes or until cheese is melted and started to brown just a touch.

Nutrition

Serving Size: 6

Keywords: mostaccioli, baked pasta, Italian baked pasta, Italian baked mostaccioli, pasta

Chicken Cacciatore Recipe

November 28, 2018 by Beth Pierce Leave a Comment

This Chicken Cacciatore Recipe is lightly breaded chicken breasts with tomatoes, bell peppers, onions, mushrooms and garlic in a simple blend of Italian spices. It is an easy dish to prepare and includes options for both stove top and baking. Both are equally delicious albeit different in both finished product and time.

Chicken Cacciatore Recipe is one of our favorites. There are a couple of ways you can cook this recipe and I guess it depends on what is best for you and your family taste wise and time wise. You can also change up the ingredients for those of you who don’t like mushrooms.

What is Chicken Cacciatore?

In Italian the word “cacciatore” means hunter. Chicken or rabbit is prepared “hunter” style using onions, herbs, tomatoes, bell peppers and sometimes red wine. This dish can be prepared on the stove top or be prepared using both the stove top and the oven for super tender chicken. The stove top version is a little faster and leaves your peppers not as soft. The chicken is unbelievably tender with the stove top/oven version but it does take longer. More vegetables can easily be added to complete the meal or stretch it a little further.

How to make Chicken Cacciatore Recipe!

First dunk the chicken in a little beaten egg. Then dredge it in some flour seasoned with salt and pepper. Heat a little oil either in a large skillet if cooking on the stove top or in a dutch oven if finishing in the oven. Brown the chicken and place on a plate. Heat a little more oil in the pan and add onions and bell peppers. Cook for just a few minutes and add the garlic, parsley, basil and onion powder.

Then add the chicken back to the pan. Add the wine, fire roasted tomatoes and tomato sauce. If cooking on the stove cover with lid and gently simmer for twenty-five to thirty minutes. If cooking in the stove cover dutch oven with lid and place in stove for a little over one hour. Meanwhile in medium skillet over medium high heat add butter and saute mushrooms until browned. Add browned mushrooms to either the skillet or the dutch oven ten to fifteen minutes before the dish is done.

What do you serve with Chicken Cacciatore Recipe?

The possibilities are endless. Angel hair pasta, rice, smashed cauliflower and roasted potatoes are all excellent sides. There are a lot of vegetables already in this dish but a side of broccoli or roasted carrots are always welcome at the dinner table. If you are cooking this dish in the oven simply add your peeled potatoes and carrots right before adding the dish to the oven.

Helpful hints to make this Chicken Cacciatore Recipe awesome.

Bread your chicken lightly and brown well. Wipe out the pan with a paper towel to remove any flour that may have blackened.
Use fresh not frozen onions, bell peppers and garlic.
Brown your mushrooms before adding to this dish because it really does make a difference.
If placing this recipe in the oven do not cook peppers and onion for more than a few minutes before adding the garlic and other seasonings as they will have plenty of time to cook in the stove.
Use a quality dry red wine. Therefore some suggestions are Merlot, Cabernet Sauvignon, and Pinot Noir.
If your prefer substitute chicken broth for the red wine.
This dish is really a meal in itself but if desired you can serve over angel hair pasta, rice, roasted potatoes or smashed cauliflower.
If you are cooking this dish in the oven and would like additional vegetables add peeled potatoes and carrots right before adding the dish to the oven.

Other chicken recipes you will love!

Chicken Cacciatore Recipe

This Chicken Cacciatore Recipe is lightly breaded chicken breasts with tomatoes, bell peppers, onions, mushrooms and garlic in a blend of Italian spices.

Author: Small Town Woman
Prep Time: 10
Cook Time: 70
Total Time: 1 hour 20 minutes
Yield: 4
Category: main meal
Method: stove top and bake
Cuisine: Italian

Ingredients

4 boneless skinless chicken breasts
1 large egg beaten
2/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
1 tablespoon olive oil
1 onion chopped
1 green bell pepper chopped
1 yellow or red bell pepper chopped
4 cloves garlic minced
1 tablespoon dried parsley
1 teaspoon dried basil
1 can (14.5 ounce) fire roasted diced tomatoes
1/2 cup dry red wine
1/2 cup marinara or tomato sauce
2 tablespoons butter
8 ounces cremini or white buttons mushrooms quartered

Instructions

Combine flour, salt and pepper in large seal-able plastic bag. Dunk the chicken in the beaten egg. Then toss it in the flour and shake to coat.
Heat 2 tablespoons vegetable oil in dutch oven or heavy ovenproof skillet over medium heat. Add chicken and brown on both sides. Once browned move to plate and set aside.
Add olive oil to same pan over medium heat. Add onion and bell peppers; cook for 2-3 minutes. Add garlic, parsley and basil. Cook for additional 1 minute; stirring continuously.
Return chicken to pan. Add fire roasted tomatoes, red wine and marinara. Cover pan and place in 325 degree oven for 70 minutes. If cooking on the stove top cover and simmer for 25-30 minutes.
Meanwhile add butter to skillet over medium heat. Cook mushrooms until golden brown and add to the pot about 10-15 minutes before the dish is scheduled to be done.

Notes

The safe internal temperature for cooked chicken is 165 degrees.

Keywords: chicken cacciatore, chicken dish, Italian chicken, baked Italian chicken,

Quick and Creamy Crab Stuffed Mushrooms

November 26, 2018 by Beth Pierce 61 Comments

These quick and creamy Crab Stuffed Mushrooms are filled with fresh crab, cream cheese, bread crumbs, garlic and Parmesan making them the perfect appetizer. They are easy to prepare and delicious for your holiday entertaining.

Do you like mushrooms? I absolutely love them. As a matter of fact I don’t think I have ever met a mushroom that I did not like. But mushrooms are a lot like coconut and cilantro either you love it or you hate it. Stuffed mushrooms are simply amazing. The entertaining season is coming up and what better way is there to amaze your quests than with spectacular appetizers.

Do you like to entertain? I just love it. It is so much fun. I love the whole planning aspect of it. This time of the year is perfect for it. The weather is so nice that it makes outdoor entertaining so enjoyable. These Quick and Creamy Crab Stuffed Mushrooms are the perfect party appetizer. They are quick to prep, quick to cook and can even be reheated in the microwave. My quests just rant and rave about them. I use fresh crab-meat but you don’t need a lot of it. You can even sub shrimp or do something really crazy like do a crab and shrimp combo. They bake in no time at all and are even perfect as a main entree with a simple tossed spring green salad with a light vinaigrette.

What is the best crab to use for Crab Stuffed Mushrooms.

I personally like Alaskan King Crab but it may be what I am used to here in the Midwest. Delicious, bright white meat, but it is slightly difficult to get out of the hard spiny shell. With a good pair of kitchen scissors it can be done.

Snow Crab would be a close second. Much easier to get out of the shell but also less available in my neck of the woods.

Ask any north-easterner and they will swear that these are best made with blue crab. I am not familiar enough with that crab to testify to that but my readers tell me all about it all the time. Unless you live near an ocean you may be limited in your crab choices.

How to make these quick and creamy Crab Stuffed Mushrooms.

First lightly spray the mushroom caps with olive oil. Mix together the cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley and crab. Scoop the filling into the mushroom caps and bake for twenty minutes. Turn the broiler on the last minute of cooking to lightly brown the tops

Helpful hints on making Crab Stuffed Mushrooms

I got this hint from a reader. Precook your mushrooms for about 2-3 minutes. Turn upside down on a rack and allow to drain so they don’t drip when you bite into them.
If you like things to pack a little punch than add a little bit of cayenne pepper or crushed red pepper.
I use the great big button mushrooms but for a party you certainly could use the smaller mushrooms and this recipe would go further. Just remember to reduce your cooking time by a few minutes for the smaller mushrooms.
Use cooked crab meat and chop it up pretty fine.
Freshly grated Parmesan cheese is a must. It has much better flavored than the stuff in the canister so use it.
Fresh bread crumbs are amazing in this recipe. You can always use croutons and crush them in a bag or a food processor. Most croutons have less preservatives and artificial ingredients than processed bread crumbs.

So what are you waiting for? These tasty gorgeous Crab Stuffed Mushrooms could be all yours in a matter of 30 minutes or less!!

Other appetizer recipes you will love!

This post was originally published September 2, 2017 and was republished November 26, 2018 with new content.

Quick and Creamy Crab Stuffed Mushrooms

★★★★★

4.3 from 4 reviews

These quick and creamy Crab Stuffed Mushrooms are filled with fresh crab, cream cheese, bread crumbs, garlic and Parmesan making them the perfect appetizer.

Author: Small Town Woman
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Yield: 12
Category: appetizer
Method: bake
Cuisine: American

Ingredients

12 large white button mushrooms cleaned with stems removed and discarded
Olive oil spray
1 box (8 ounce) cream cheese softened
1/2 cup fresh bread crumbs
2 cloves minced garlic
1/2 tablespoon Worcestershire sauce
1/2 cup finely chopped green onions
1/2 cup freshly grated Parmesan cheese
2-3 tablespoons fresh chopped Italian parsley
1 cup cooked shelled crab finely chopped (I use King Crab)

Instructions

Preheat oven to 375 degrees
Lightly spray mushrooms with olive oil spray and arrange mushrooms cap side down on a cookie sheet. In a large bowl mix cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley and crab.
Scoop about 1 1/2 tablespoons of filling into each mushroom. Bake for 20 minutes. Turn the broiler on the last minute of cooking to lightly brown the tops. Stay close by as I have always found broilers unpredictable.

Notes

You can add 1/4 teaspoon cayenne pepper or 1/4 teaspoon crushed red pepper for a little kick.

Keywords: appetizer, stuffed mushrooms, mushrooms, crab appetizer

Chocolate Cherry Cookies

November 25, 2018 by Beth Pierce 38 Comments

These Chocolate Cherry Cookies are a fabulous treat. A soft fudge cookie with a plump sweet maraschino cherry right in the center and then drizzled with a chocolate fudge sauce. Are you making cookie trays for the holidays? Small Batch Almond Joy Cookies and Buttery Pecan Snowball Cookies are delicious and beautiful additions to your cookie trays as well.

Who could ask for more? Not only are these Chocolate Cherry Cookies a delectable treat but they are so attractive. See what I mean! We love these cookies and they are just so perfect for the season. What could be prettier for the season than chocolate and cherry!

How to make Chocolate Cherry Cookies!

First using mixer cream butter and both sugars. Then add eggs one at a time and mix in. In a separate bowl combine flour, cocoa, salt, baking powder and baking soda. Slowly blend the flour mixture into the butter mixture. Then add the vanilla and cherry juice and mix just until combined. Cover and refrigerate for thirty minutes.

Smooth a little butter on your hands and roll dough into one inch balls. Place on a cookie sheet covered with parchment paper. Using thumb press small indentation in center of cookie and place a maraschino cherry in hole. Bake for ten minutes.

Meanwhile melt the chocolate chips and the sweetened condensed milk on low. When melted add the cherry juice and drizzle over cooled cookies.

How to freeze Chocolate Cherry Cookies

These gorgeous cookies are drizzled with a delicious fudge sauce therefore if freezing they need to be flash frozen. So you ask what is is flash freezing. Simply place the cookies on a baking sheet covered with aluminum foil or wax paper. The cookies should not be touching as they will freeze together. Place the cookie sheet in the freezer. Once the cookies are frozen double wrap in freezer bags and place in a sturdy freezer container.

When defrosting remove the cookies from the bags and place on plates in single layer. Allow to defrost at room temperature. Once defrosted these Chocolate Cherry Cookies should be stored in a single layer in an airtight container.

Helpful hints to make these Chocolate Cherry Cookies epic.

Cream the butter and sugars until light and fluffy.
Use good quality cocoa. It really does make a difference.
Cover baking sheets with silicone mats or parchment paper.
Preheat the oven and load the cookies on the middle rack so the heat is as even as possible.
Use your thumb to press a small indentation in the cookie before baking. You want the cherry to be very prominent so it is just a slight impression to get the cherry to cradle on the top of the cookie.
The fudge topping is semi-soft so serve in a single layer.
If you must have a stack-able cookie replace the chocolate drizzle with melted chocolate. Melt 2/3 cup of chocolate morsels according to package instructions. Drizzle and then allow to cool until set.

The recipe is predictable, easy and the presentation is party worthy! They freeze well in single layers! Bon appetit my food loving friends!

Other holiday cookies you will love!

This post was originally published November 21, 2014 and was republished November 25, 2018 with new content.

Double Chocolate Cherry Cookies

★★★★★

5 from 1 reviews

These Chocolate Cherry Cookies are a soft fudge cookie with a sweet maraschino cherry right in the center and then drizzled with a chocolate fudge sauce.

Author: Small Town Woman
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 30
Category: cookies
Method: bake
Cuisine: American

Ingredients

1/2 cup butter softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 1/2 cups all purpose flour
2/3 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla extract
2 teaspoons cherry juice (from maraschino cherry jar)
30-36 jarred maraschino cherries
1/4 cup semi sweet chocolate chips
2 tablespoons sweetened condensed milk
1 tablespoon cherry juice (from maraschino cherry jar)

Instructions

Preheat oven to 350 degrees.
Cream butter and both sugars with mixer. Add eggs one at a time and mix in.
Combine flour, cocoa, salt, baking powder and baking soda in a medium bowl. Add 1/2 cup dry mixture to butter mixture at a time. Blending after each addition just until combined and scraping side of mixer bowl as needed. Add vanilla and 2 teaspoons cherry juice and mix just until combined. Remove bowl from mixer and refrigerate for 30 minutes
Butter hands and roll dough into 1 inch balls. Place on cookie sheet covered with parchment paper. Using thumb press small indentation in center of cookie and place maraschino cherry in hole.
Bake for 10 minutes.
Melt chocolate chips and sweetened condensed milk on low. When melted add 1 tablespoon cherry juice. Drizzle over cooled cookies.

Keywords: cookies, Christmas cookies, dessert, chocolate cookies, cherry cookies

Oatmeal Peanut Butter Cookies

November 24, 2018 by Beth Pierce Leave a Comment

Oatmeal Peanut Butter Cookies are delectable soft melt in your mouth treasures. The recipe is quick and easy to follow with options for splitting the batch and adding chopped peanuts or chocolate chips. These along with Small Batch Almond Joy Cookies and Buttery Pecan Snowball Cookies are some of my absolute favorite cookies.

Cookie season is here and with it brings all kinds of treasured memories and delectable treats. I remember my eldest daughter and I made about forty dozen cookies for the neighbors one year for Christmas. It was a really long day but we had a lot of fun and we shared a lot of laughs. I bet you too have some great memories around baking cookies and it is never too late make some new memories.

How to make Oatmeal Peanut Butter Cookies.

In a small bowl whisk together the flour, baking soda and salt. Then set it aside for just a bit. Cream the butter, brown sugar and white sugar. Blend in the the peanut butter. Add the vanilla and egg and mix in just until incorporated.

Stir the flour mixture into the butter mixture in three parts scraping down the bowl and beaters. Stir in the oats and the chopped peanuts. Using a cookie scoop load the cookies on baking sheets that are covered with silicone mats or parchment paper. Bake until lightly browned. These cookies crumble easily when hot so they need to cool on the cookie sheets for a couple of minutes before being moved to cookie cooling racks.

Reasons why cookies spread too much

Your ingredients are not the right temperature.

You need to bring your ingredients to room temperature. Your butter should be a little soft and easy to leave an indent in when you lightly press on it. Likewise in the summer time you have to be careful not to let the butter soften too much. Make sure you bring any eggs out of the fridge ahead of time. It takes about 30 minutes for eggs to come to room temperature.

Your baking powder and baking soda are no longer any good.

Make sure your baking powder and baking soda are still good. For baking powder, place 1 teaspoon baking powder in a small bowl or measuring cup and add 1/3 cup hot tap water. For baking soda, place 1/4 teaspoon baking soda in a small bowl or measuring cup and add 2 teaspoons vinegar. If the mixtures bubbles than you are good to go. If not replace these products before using them in any baking recipe.

You did not measure your ingredients properly

Always measure ingredients properly. Spoon your flour into your measuring cups and level off evenly with the smooth end of a table knife. Make sure to level off your sugar, baking soda and baking powder as well.

You did not preheat the oven and you did not bake in the middle of the oven

Always preheat your oven and try to bake the cookies on the middle rack. For proper spreading they need the heat to be able to circulate around them as evenly as possible.

You did not read your recipe instructions thoroughly.

Recipe writers usually include recommended chilling times if necessary or other helpful hints to make sure your cookies bake off without a hitch.

You did not do a test run.

You worked hard on that Oatmeal Peanut Butter cookie dough so dish out one to two dough scoops and place them in the oven. Keep an eye on them and establish an optimum cooking time. If the cookies spread too fast refrigerate the dough for at least another thirty minutes and try again.

Helpful hints for Oatmeal Peanut Butter Cookies

Cream your butter and sugar for a few minutes before adding the peanut butter.
When adding the flour to the butter mixture turn the mixer to stir or better yet grab a spoon and hand stir it. Also stir in your oats and peanuts.
You can use salted or unsalted peanuts but I personally like the salted ones better.
Preheat the oven and use silicone baking mats or parchment paper
If available use a cookie scoop so they are of uniform size.
Gently press the cookie dough down with palm of your hand or the bottom side of a flat glass.
Do not over bake these cookies.
Gently remove these cookies to cookie cooling racks.

Put these scrumptious Oatmeal Peanut Butter Cookies on your baking list today! Better yet enlist your kids or grand kids to help and make some awesome memories.

Other peanut butter recipes you will love!

Oatmeal Peanut Butter Cookies

Author: Small Town Woman
Prep Time: 25
Cook Time: 10
Total Time: 35 minutes
Yield: 24
Category: cookies
Method: bake
Cuisine: American

Ingredients

1 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter softened
1/2 cup brown sugar
1/4 cup sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla
1 large egg
1/2 cup chopped roasted salted peanuts
1 cup old fashioned rolled oats

Instructions

Preheat oven to 375 degrees.
In a small bowl whisk together flour, baking soda and salt. Cream the butter, brown sugar and white sugar. Blend in the the peanut butter. Add the vanilla and egg; mix in just until incorporated.
Stir flour mixture into the butter mixture in 3 parts; scraping down the bowl and beaters. Stir in oats and hopped peanuts. Using a cookie scoop load the cookies on baking sheets covered with silicone mats or parchment paper. Bake 10-11 minutes or until lightly browned on the edges.
Cool for 2 minutes and then move to cookie cooling racks.

Keywords: peanut butter cookies, cookies, Christmas cookies, dessert, oatmeal cookies

Cinnamon Bread

November 21, 2018 by Beth Pierce 3 Comments

Cinnamon Bread is an easy sweet bread that comes together quickly and is swirled with sweet cinnamon butter. This moist loaf is perfect for breakfast, holiday brunch and even dessert.

I have always loved cinnamon and this sweet bread is truly a cinnamon lovers dream. Prepare to be wowed. It takes about twenty-five minutes to prep this loaf and get it in the oven.

Where does cinnamon come from and how does it grow.

Most of the worlds cinnamon comes from Sri Lanka, off the southern tip of India. This delicious spice comes from the inner bark of several species of trees. The cinnamon sticks that you see in the store are this inner bark that has been cut into individual size sticks. Grinding the dried sticks to powder makes the spice easier to add to your recipes.

How to make Cinnamon Bread.

Start by whisking together flour, sugar, baking soda, baking powder, salt and cinnamon in a medium bowl. Then in a large bowl whisk together the milk, lemon juice, vegetable oil, vanilla and eggs. Add the dry ingredients to the wet ingredients in three parts stirring just to combine.

In a microwave safe measuring cup or small bowl melt the butter. Add the brown sugar and cinnamon and stir to combine.

Then pour half of the bread batter in a well greased loaf pan. Make three lines the length of the pan with the cinnamon butter. Now turn the pan horizontally and swirl with the end of a skewer or a toothpick. The best way to swirl is to make S or 8 shapes. Do not overdo it or everything will mix together. Add the rest of the batter and make three lines the length of the pan with the cinnamon butter. Now turn the pan horizontally and swirl with the end of skewer or toothpick.

Place in the oven and bake. Finally allow the loaf to cool for five minutes and then invert.

Can you freeze Cinnamon Bread?

Yes you most certainly can. Cool the loaf completely before freezing. Double wrap the bread in freezer bags removing as much air as possible. You can also place the wrapped loaves in a sturdy glad-ware freezer container.

When thawing place the loaf on the counter four to five hours before you plan to serve it. You can also freeze individual slices and pull them out as you want them several hours in advance. This bread is delectable lightly toasted with a pat or two of butter. So incredibly delicious!

Helpful hints on making this Cinnamon Bread Recipe awesome.

Use the freshest cinnamon you can get your hands on.
Grease and flour the pan or use nonstick baking spray with flour
If you love raisins add 1/2 cup when stirring in the flour.
Stir the dough by hand and just until incorporated. Sweet bread dough can become tough if over-stirred.
Don’t over swirl the cinnamon butter. You will not get super clean swirls but you will have streaks of the cinnamon butter throughout your bread.
Let the loaf cool for just about 5 minutes before inverting. Sweet breads can stick if allowed to cool too long in the pan.
Once cooled cover with wrap and store at room temperature for up to 3 days. Frozen will last 2-3 months when properly wrapped.

Other sweet breads you will love!

Cinnamon Bread

Cinnamon Bread is an easy sweet bread that comes together quickly and is swirled with sweet cinnamon butter making it perfect for breakfast or brunch.

Author: Small Town Woman
Prep Time: 25
Cook Time: 50
Total Time: 1 hour 15 minutes
Yield: 10
Category: sweet breads
Method: baking
Cuisine: American

Ingredients

2 cups all purpose flour
1 cup sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1 cup 2% milk
1 tablespoon lemon juice
1/3 cup vegetable oil
1 teaspoon vanilla
2 large eggs
6 tablespoons brown sugar
1 1/2 tablespoons cinnamon
2 tablespoons melted butter

Instructions

Preheat oven to 350 degrees. Heavily grease and lightly flour a 9 x 5 inch loaf pan
In a medium bowl whisk together flour, sugar, baking soda, baking powder, salt and 1 tablespoon cinnamon.
In a large bowl whisk together the milk and lemon juice; let stand for 5 minutes. Add the vegetable oil, vanilla and eggs. Add the dry ingredients to the wet ingredients in 3 parts stirring just until incorporated.
In small bowl stir together brown sugar, 1 1/2 tablespoons cinnamon and melted butter. Pour 1/2 of the batter in the loaf pan. Make 3 lines the length of the pan with the cinnamon butter. Now turn the pan horizontally and swirl with the end of a skewer or toothpick. The best way to swirl is to make S or 8 shapes. Do not overdo it or everything will mix together. Add the rest of the batter and make 3 lines the length of the pan with the cinnamon butter. Now turn the pan horizontally and swirl with the end of skewer or toothpick.
Bake for 50 minutes or until toothpick inserted in center comes out clean. Allow the loaf to cool for 5 minutes and then invert.

Keywords: sweet breads, breads, cinnamon recipes,

Shortbread Cookie Recipe

November 19, 2018 by Beth Pierce 2 Comments

Shortbread Cookie Recipe makes delicious rich buttery cookies. This recipe can be feed through a cookie press, cut with cookie cutters or bake and slice. They are perfect for your holiday trays and tins. Buttery Pecan Snowball Cookies and Soft Gingerbread Cookies make delicious additions for your holiday baking as well.

I have always loved this Shortbread cookie recipe. They are one of my absolute favorites. Classic melt in your mouth buttery cookies with slightly crispy edges.

Shortbread cookies are made with fat, sugar, flour and whatever flavoring you like such as vanilla, almond and even orange extract. Shortbread cookies do not have eggs in them. If you added eggs to this recipe you would not get the crumbly crisp buttery classic taste of a shortbread cookie. Do you like shortbread cookies?

How to make Shortbread Cookies.

This four ingredient cookie recipe could not be any easier. First cream butter and powdered sugar until light and fluffy. Then turn the mixer to stir and add the vanilla. After the vanilla is incorporated stir in the flour and mix well. Make sure you scrape down the bowl and beater so everything is mixed in well.

After making the dough chill it for about 30-40 minutes. Then load it into a cookie press and drop cookies onto cookie sheets covered with silicone mats or parchment paper. If desired decorate with sprinkles and pearls. Bake for 10-11 minutes.

Can this shortbread cookie dough be rolled and cut into shapes?

Yes it most certainly can. Refrigerate the dough for about an hour. Lightly flour your work surface and rolling pin. Roll the dough out to about 1/4 inch thick. Using cookie cutters cut the dough and place the cookies on to cookie sheets covered with silicone mats or parchment paper. Rework the scraps, rolling and cutting as much as possible. Bake for 10-11 minutes at the same temperature as the cookie press cookies.

What is a cookie press?

A cookie press is a fun little kitchen gadget that you load with cookie dough and press through different disk designs to make cookies. You can create dozens of perfectly consistent cookies effortlessly and quickly. They are extremely easy to use and make the cutest little cookies in minutes.

Can you shape Shortbread Cookie Dough into a log for slice and bake?

Yes you most certainly can! Simply roll the dough into two small logs and wrap in plastic wrap or wax paper. Place the logs in the refrigerator for at least 3-4 hours. Remove from refrigerator and slice about every third of an inch with a good sharp knife. Place on cookie sheets covered with silicone mats or parchment paper. Bake for 10-11 minutes at the same temperature as the cookie press cookies.

Helpful hints on making this Shortbread Cookie Recipe.

Start with softened unsalted real butter and beat it with the powdered sugar until is light and fluffy. This can take several minutes.
Use real vanilla extract. It really does make a difference.
Refrigerate the dough for 30-40 minutes for cookie press cookies. 1 hour for rolled cookies and 3-4 hours for slice and bake. Refrigerate dough between batches.
If decorating with sprinkles and pearls make sure you do so before cooking.
Always preheat your oven and load the cookies on the middle rack if at all possible.
Cover your baking sheets with silicone mats or parchment paper.
If you have the time run one or two cookies on a practice run to establish optimum cooking time.
Quickly remove cookies to cookie cooling racks so they do not continue to bake.
Store in airtight containers for up to a week or freeze up to six weeks.

How to freeze Shortbread Cookies.

After baking let the cookies fully cool. Double wrap in Ziploc freezer bags (removing as much air as possible) and place in sturdy freezer containers. Place in freezer for up to two six weeks. When thawing remove from all packaging and place on serving plates in single layer until they are thawed. Once thawed they can be stacked for serving, packed in airtight containers, or packaged for gift giving. It is the condensation that builds up in the freezer bags that ruins the cookies.

Shortbread Cookie Recipe

Shortbread Cookie Recipe makes delicious rich buttery cookies. This recipe can be feed through a cookie press, cut with cookie cutters or bake and slice.

Author: Small Town Woman
Prep Time: 35
Cook Time: 10
Total Time: 45 minutes
Yield: 80-100
Category: cookies
Method: bake
Cuisine: American

Ingredients

1 cup unsalted butter softened
2/3 cup powdered sugar
1 teaspoon real vanilla extract
2 cups flour

Instructions

Preheat oven to 350 degrees
Cream butter and powdered sugar until light and fluffy. Turn the mixer to stir; add the vanilla and mix just until incorporated. Stir in the flour and mix well. Make sure you scrape down the bowl and beaters so everything is mixed in well.
Chill the dough for 30-40 minutes. Load it into the cookie press and drop cookies onto cookie sheets covered with silicone mats or parchment paper. If desired decorate with sprinkles and pearls. Bake for 10-11 minutes.
After 1-2 minutes remove cookies to cookie cooling racks.

Notes

These are very petite cookies so a serving is 5 cookies.
See post for instructions on rolling the dough and slice & bake,

Keywords: shortbread cookies, cookies, Christmas cookies, cookie press cookies, slice and bake cookies,