Oat and Chocolate Lace Sandwich Cookies

Ingredients:

  • ½ cup unsalted butter, melted
  • 1 cup quick-cooking rolled oats
  • ½ cup sugar
  • 1 large egg, beaten
  • 1 tsp. vanilla extract
  • 2 tsp. whole milk
  • ¼ cup flour (gluten-free all-purpose if necessary)
  • ¼ tsp. salt
  • 6 ounces semisweet chocolate chips

Instructions:

  1.  Preheat oven to 325 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  2.  In a mixing bowl, combine melted butter, oats and sugar. Mix to combine.
  3.  Stir in beaten egg, vanilla and milk. Add flour and salt and stir until combined. Batter will be slightly thick.
  4.  Drop batter by the teaspoonful (yes, only one teaspoon!) onto the cookie sheets making sure to leave approximately 2 inches between each cookie, as the cookies will spread significantly.
  5.  Bake 9-10 minutes or until lightly golden brown.
  6.  Let cookies sit for approximately 1 minute on the cookie sheet (until just starting to hold their shape), then using a metal spatula, transfer the cookies to wire racks to allow the cookies to cool completely.
  7.  Repeat steps 5-7 until all dough is cooked.
  8.  Place chocolate chips in a microwave safe bowl. Microwave for 1 minute on high. Stir. Then microwave in 30-second intervals, stirring between each, until chocolate chips are melted.
  9.  Spread chocolate in a thin layer on the flat side of a cookie, sandwich with another cookie. Place on the wire rack to allow the chocolate to harden. Repeat with all the remaining cookies and chocolate.
  10.  These cookies can be kept in an airtight container at room temperature, or placed in the freezer
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Western Dairy’s Mexican Spiced Hot Chocolate

Yields: 4 Cups

Ingredients:

  • 1 Quart Milk
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1/4 Cup Sugar
  • 1 Pinch Nutmeg
  • 1.5 Teaspoons Cinnamon
  • 1 Pinch Salt
  • 1 Pinch Cayenne
  • 1 teaspoonVanilla Extract

Equipment:

  • Sauce Pan
  • Whisk
  • Mixing Bowl
  • Measuring Spoon
  • Measuring Cups
  • 4 Coffee Mugs

Directions:

  1. Pour milk into sauce pan and heat over medium high
  2. Mix sugar, cocoa and spices in a mixing bowl together and stir to break up lumps
  3. Add dry ingredients to warm milk and stir until milk starts to slightly bubble, then add vanilla extract and stir
  4. Pour Western Dairy’s Mexican Spiced Hot Chocolate into coffee mugs and top with your favorite hot chocolate toppings (like whip cream and chopped candy canes)
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White Cheddar, Apple, Bacon Quesadilla

Total time: 10 minutes
Ingredients:
  • 2 tortillas, whole grain, or gluten-free if desired
  • White cheddar cheese, thinly sliced
  • Green apples, thinly sliced
  • 3-4 slices of bacon, cooked

Butter Directions:

  • Assemble apple slices, cooked bacon and cheddar cheese on a tortilla. Top with a second tortilla.
  • Microwave on high 45 seconds to one minute, or until the cheese begins to melt.
  • Heat a non-stick pan over medium-high heat and lightly butter the pan.
  • Place the quesadilla in the pan and cook for approximately one minute, or until the tortilla begins to turn golden brown. Flip and cook second side until golden brown.
  • Let cool, cut into wedges and enjoy!

 

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Heirloom Caprese Mac & Cheese

Ingredients:

  • 1/2 pound uncooked pasta
  • 4 Tablespoons butter
  • 1/4 cup flour
  • 1 1/2 cups half and half
  • 1 cup Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large heirloom tomato
  • 1 cup fresh Mozzarella cheese (small cubes)
  • 1/2 cup chopped basil
  • Aged balsamic vinegar

Directions:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Prepare dry pasta according to package directions. Once cooked, keep warm.
  3. Melt butter in a medium pan. Add flour and cook on low for 5 minutes. Wisk in half and half thoroughly. Simmer for 5 minutes. Wisk in Parmesan cheese, salt and pepper and simmer for an additional minute.
  4. Slice tomato into 4 nice slices. Dice the remaining tomato.
  5. In a medium bowl, combine cooked pasta, cheese sauce, fresh Mozzarella, chopped basil, and diced tomato. Place mixture in a greased baking dish. Top with tomato slices and an additional sprinkle of Parmesan cheese.
  6. Bake for 15 minutes. Finish with chopped basil, and a drizzle of aged balsamic vinegar.

 

Recipe by Chef Joshua Kelly, from Bonny and Read Fresh Seafood and Fine Steaks in Colorado Springs, CO.

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Heirloom Caprese Mac & Cheese

Ingredients:

  • 1/2 pound uncooked pasta
  • 4 Tablespoons butter
  • 1/4 cup flour
  • 1 1/2 cups half and half
  • 1 cup Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large heirloom tomato
  • 1 cup fresh Mozzarella cheese (small cubes)
  • 1/2 cup chopped basil
  • Aged balsamic vinegar

Directions:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Prepare dry pasta according to package directions. Once cooked, keep warm.
  3. Melt butter in a medium pan. Add flour and cook on low for 5 minutes. Wisk in half and half thoroughly. Simmer for 5 minutes. Wisk in Parmesan cheese, salt and pepper and simmer for an additional minute.
  4. Slice tomato into 4 nice slices. Dice the remaining tomato.
  5. In a medium bowl, combine cooked pasta, cheese sauce, fresh Mozzarella, chopped basil, and diced tomato. Place mixture in a greased baking dish. Top with tomato slices and an additional sprinkle of Parmesan cheese.
  6. Bake for 15 minutes. Finish with chopped basil, and a drizzle of aged balsamic vinegar.

 

Recipe by Chef Joshua Kelly, from Bonny and Read Fresh Seafood and Fine Steaks in Colorado Springs, CO.

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