Baked Seafood Newburg

Posted by deliciousonadollar in Main Dish and tagged with casserole, dinner, entre, lobster, Newburg, recipe, scallops, seafood, Shrimp January 2, 2013

Baked Seafood Newburg

New Year’s Eve, a night when many people are out on the town, Mr. D. and I are rather low-key in our celebration. I like to splurge a little on the ingredients for a really nice dinner that includes a good bottle of wine. After dinner we usually watch a movie. That’s about as exciting as it gets around here.

This year’s dinner was a baked casserole of Seafood Newburg, along with a salad of mixed baby greens, green grapes, dried cranberries and pistachio nuts, with a raspberry vinaigrette dressing. A loaf of crunchy ciabatta bread and a bottle of Pinot Grigio completed the meal. Amazingly I turned down having any dessert. I know, I can’t believe it, but that casserole was so darn good I couldn’t stop going back for more.

Seafood Newburg with salad and ciabatta bread.

I must give credit for the original recipe to The Ranting Chef Blog where on a Monday, the guest blogger Maggie, gave a recipe called Seafood Casserole. It looked really good so I made note to try it. Then using it as a basis I added some of my own “twists” to it to come up with this one. So thank you Pat and Maggie at the Ranting Chef for a great recipe.

These are some of the additions I made. I wanted this to be a rich and decadent kind of dish so I added the meat of one small lobster to the scallops and shrimp called for.

Just your everyday friendly lobster.

I used a can of condensed cream of shrimp soup as the basis for the cream sauce, and thinned it with one cup of half and half;

Condensed cream of shrimp soup and spaghetti, broken into thirds.

and for the topping I mixed crushed Ritz crackers, a little melted butter and the Parmesan cheese for a more substantial topping with a lot of crunch. This is without a doubt the best recipe for Seafood Newburg. Instead of mixing the spaghetti with the seafood and sauce you could serve the sauce over spaghetti, or on toast points, or in a puffed pastry shell. Once you have a good recipe like this one there are so many ways to change its presentation or how you use it. I just love its flexibility!

BAKED SEAFOOD NEWBURG

SERVINGS: about 6

INGREDIENTS

6 ounces spaghetti, broken into thirds, and cooked as directed on the package
Scallops, shrimp and lobster.
1/2 pound scallops, If large sea scallops, cut in half or quarters.
1/2 pound medium shrimp, peeled and deveined
1/2 pound cooked lobster meat, ( 1 – 1/4 lb. lobster)
6 Tablespoons butter, divided
1 cup sliced mushrooms
1 cup frozen peas
1 can condensed cream of shrimp soup
1 cup half and half
4 Tablespoons white wine or Sherry
salt and pepper to taste
8 Tablespoons Parmesan cheese
10 Ritz crackers, crushed

DIRECTIONS

1. Preheat oven to 375*F, Butter a large ( 4 qt. ) casserole

2. Melt 3 Tablespoons butter in a large skillet. Add the scallops and shrimp and sauté 6-8 minutes till opaque. Add the lobster meat just to heat it; then remove all the seafood to a bowl and set aside. Retain any liquid in the pan.

Saute all the seafood in butter.

3. Add 1 Tablespoon butter to the pan and melt it. Add the mushrooms and sauté until browned. Remove them and set aside.

4. Empty the can of condensed soup into the skillet and over medium heat stir to smooth it out. Gradually add the 1 cup half and half, stirring all the while. Add the wine or sherry and 4 Tablespoons Cheese.

Newburg sauce with peas added.

5. At this point taste the sauce and add salt and pepper as needed. Add the peas and heat through, then add back the mushrooms and all the seafood.

Mushrooms added.

Seafood added.

Heat slowly over low heat, while you drain the spaghetti. Add the spaghetti to the skillet and stir to mix in. Pour all of this into the buttered casserole.

Spaghetti added.

6. Melt the remaining 2 Tablespoons butter. Add the crushed Ritz crackers and stir to coat well, Stir in the remaining 4 Tablespoons cheese. Sprinkle evenly over the top of the casserole.

7. Bake at 375*F for 25 – 30 minutes till brown and bubbly around the edges.

Brown and bubbly round the edges.

Baked Seafood Newburg

SOURCE: adapted from The Ranting Chef Blog

Looking Back–and Ahead

Posted by deliciousonadollar in Uncategorized and tagged with 2013, Best recipes, most popular recipes, New Year January 1, 2013

To begin this new year I first want to thank my loyal readers and followers for joining me in this adventure called blogging. It’s been nine months now since I started this and the number of readers is increasing steadily. That is so very gratifying for me and so much fun too. My plan when I started was to write about the foods I cook and bake and share some of my recipes, tips, and experience with you. That hasn’t changed, but some new things have crept in like travel and restaurant reviews. Photography has gained greater importance as I work to make my food photos better and better.

I feel as though I’ve made a whole host of friends as some of you leave me notes and comments about what I’ve written. Thank you so much for the positive feedback. You keep me interested and stimulated to strive to be better.

As I looked back at my blog entries thus far it was quite evident that the most popular posts are ones devoted to baked goods. These are some of the ones you liked the most.

1. Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

2. Chocolate Caramel Pecan Thumbprints

Chocolate Caramel Pecan Thumbprint Cookies

3. Salted Butterscotch Blondies

Salted Butterscotch Blondies

4. Tropical Pineapple Cupcakes

Tropical Pineapple Cupcakes

5. No-Bake Strawberry Pie

No-Bake Strawberry Pie

6. Bacon Date Scones

Bacon Date Scones

I look forward with great anticipation to 2013 and all it has to offer, especially continuing to write this blog about my adventures in the kitchen. I also wish for all of you the greatest and happiest of New Years. Carolyn

Creamy Garlic Coleslaw

Posted by deliciousonadollar in Dressings, Sauces, Salads, Side Dish and tagged with cabbage, carrots, coleslaw, recipe, salad, shredded cabbage, side dish, vegan, vegetarian December 31, 2012

Creamy, Garlicy Cole Slaw

In the days before food processors, making coleslaw was a laborious task involving cutting the cabbage with a knife. In my growing up years I was very used to having coleslaw that was cut extremely fine, and mixed with a dressing consisting of mayonnaise, thinned with a little vinegar or pickle juice.

I had an aunt who was my mother’s sister, and she spent a great deal of time at our house. One of her special skills was cutting the cabbage for coleslaw. She removed the hard rib from each leaf, tightly rolled up the leaf (like a cigar), and cross cut it into very fine shreds. She thought nothing of spending an hour or more doing this, and it was her contribution to dinner. I share this story with you so you will know that where coleslaw is concerned I am very ” spoiled”. I like it shredded very thin therefore, I rarely use packaged coleslaw mixes.

My solution to getting cabbage shredded thin is to use a plane grater which is adjustable for thickness, and it does a pretty good job of getting the cabbage as thin as I like it. Which brings me to my recipe for today. I cooked fish this past weekend, and I aways think that coleslaw is a good side dish with fish, so I made some. Besides the usual cabbage, mayonnaise and vinegar, this recipe includes shredded carrots, a few stuffed green olives sliced thin, and some parsley for color. The dressing includes garlic, grainy mustard, and sugar. There is such a good balance of flavors that no single one stands out, but together they make a tangy, cool, crunchy, taste sensation.

Cool, Crunchy and Tangy

CREAMY GARLIC COLESLAW

SERVINGS: about 12 – 1/2 cup servings

INGREDIENTS

4 cups shredded cabbage
1 large carrot shredded
12 – 14 pimiento-stuffed olives, thinly sliced
1/4 cup fresh parsley, minced
1 or 2 small garlic cloves, minced ***
1/8 teaspoon salt
1/2 cup mayonnaise
3 Tablespoons cider vinegar
2 teaspoons sugar
1 teaspoon grainy mustard
***note to myself in my recipe book: ” Be sure to use enough garlic”

DIRECTIONS

1. In a large bowl, combine the shredded cabbage, carrot, olives, and parsley; mix well and set aside.

2. Combine the garlic and salt in a mortar and press with a pestle until mixture becomes a paste. Scrape into a small bowl.

3. To the garlic paste, add the mayonnaise, and mix well. Add the vinegar, sugar, and mustard. Mix well with a whisk.

Shredded vegetables in one bowl, dressing ingredients, in another. Mix together and chill.

4. Pour dressing over the cabbage mixture and toss to coat. Cover and refrigerate as long as possible before serving. The time allows the flavors to meld, and the cabbage to become crisp. It is best served cold.

Creamy, Garlicy Cole Slaw

Another way that I love this coleslaw is on a sandwich with pulled pork. You won’t believe how good it is unless you try it! XOXO

SOURCE: Simply Vegetables, Linda Fraser

Herbed Chicken Parmesan

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with Broccoli, cheese, chicken, chicken Parmesan, dinner, Pasta, quick meal, recipe, tomato sauce December 28, 2012

Sometimes I am in the mood for a comforting meal that’s filling and delicious, but don’t have a lot of time to prepare it. I’m sure you have the same experience on many occasions. Well, I am alway on the look-out for easy to prepare, quick meals, and when I find ones that look interesting, I dog-ear the page, or tear out the clipping. The problem with me is that I can’t remember where I saw it , or where I put the clipping. I just remember enough to purchase the necessary ingredients, and then go “where did I see that recipe? or,” where did I put that clipping?” I am developing a better system of recipe organization, but that story will wait for another time! This recipe meets all my requirements: quick, easy, well-balanced, not very fancy, but just plain good.

Chicken Parmesan

For the pasta, I recommend Orzo, because it cooks quickly; and tastes good with some sauce over it. To round out the meal add a vegetable like broccoli, which also cooks quickly, and looks great on the plate with the white pasta and red sauce. A side salad would go well with this meal, but not really necessary. I would, however, have a great white wine with it , like a Chardonnay!

Total time to prepare: about 30 minutes. Yield: 4 servings

1/3 cup grated Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 egg, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled tomato-basil pasta sauce, or better yet, your own homemade tomato sauce.
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup shredded provolone cheese

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish.
Place egg in another shallow dish. Dip each chicken tender in egg, then dredge in bread-crumb mixture.
Melt butter in a large non-stick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside in the pan.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH for 2 minutes or until thoroughly heated.
Preheat broiler.
Pour the sauce over the chicken in the pan. Sprinkle evenly with the remaining Parmesan and all of the provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Chicken Parmesan with Orzo and Broccoli

Source: slightly adapted from Cooking Light Magazine

Creamy Hash-Brown Casserole

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with casserole, convenience foods, cream of potato soup, hash brown potatoes, potatoes, recipe, side dish, vegetable, vegetarian December 27, 2012

Creamy potato hash brown casserole.

I don’t know anyone who doesn’t like potatoes, do you? And there are umpteen thousand ways to prepare them. So this is what I was asked recently: “Carolyn, I love the way you make potatoes, would you, could you, make a big pan of something special for Christmas Dinner?” Who could say “no” to that? Start with a compliment and then ask the question. That’s how to get results. Here’s the situation; when we all get together there are usually somewhere between 15 and 20 people. So I needed to make A LOT!

Fortunately, I knew immediately what I would make. I’ve made it before and it was a great success. People always go back for seconds whenever I serve these rich, cheesy potatoes. The casserole is a snap to fix using convenience foods, and it travels well, too.

The recipe as presented here makes 12 – 16 servings. In my need to make sure there was plenty for everyone, I expanded the recipe by adding some additional diced potato, that I cooked in advance; added some milk to the soups for more liquid, and increased the sour cream to 1 1/2 cups.

Recipe: CREAMY HASH-BROWN CASSEROLE

Convenience foods make it a snap to put together

SERVINGS: 12 – 16

INGREDIENTS

2 cans (10 3/4 oz. each ) condensed cream of potato soup
1 cup sour cream
1/2 teaspoon garlic salt
1 package ( 32 oz.) frozen hash brown potatoes
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

In a large bowl, combine the soup, sour cream, and garlic salt.

Mix together the soup, sour cream and garlic salt.

Add potatoes and cheddar cheese; mix well.

Mix in the hash browns and grated cheese.

Pour into a greased 13″ x 9″ baking dish. Top with parmesan cheese.

Spread in a greased baking dish, and top with more cheese.

Bake, uncovered, at 350 degrees for 55 -60 minutes, or until potatoes are tender. Top should be browned and bubbly.

Creamy potato hash brown casserole.

SOURCE: slightly adapted from TASTE OF HOME

Carrot Raisin Bread Sandwiches

Posted by deliciousonadollar in Sandwichs and tagged with buffet, carrots, cream cheese, cream cheese frosting, luncheon, raisin bread, recipe December 26, 2012

Carrot Raisin Bread Sandwiches

Finger Foods are obviously foods you can eat with your fingers. No utensils required. This category of foods is actually quite broad if you think about it, covering appetizers, main entree, and dessert. But during this busy holiday season when we were asked to bring “finger foods” to an event, I was initially stumped as to what to bring. The more I thought about it, however, I remembered having a rather unique sandwich at a luncheon that I attended last year. At that event everyone loved these sandwiches and wanted to know how to make them.

Unusual in their combination of ingredients, but very delicious indeed. They will be remembered, and your guests will want the recipe. They are so easy to make that I don’t even need to present the usual recipe format. Here’s all it takes:

Get these ingredients together: 1 cup grated carrots, 1 – 8 ounce package cream cheese, 1/2 a can cream cheese frosting, 1/4 cup chopped nuts. Mix all together and spread on raisin bread. Use a good quality bread such as Peppridge Farms.

1 Cup grated carrots

Whip cream cheese and frosting together to blend.

Add chopped nuts and grated carrots.

Blend everything together so its creamy and spreadable.

Spread filling on raisin bread.

Cut into halves or quarters and arrange on a serving plate. EASY. PRETTY. YUM-YUM Good!

Cut into quarters and plate up for an attractive presentation.

Holiday Good Wishes

Posted by deliciousonadollar in Holiday and tagged with Christmas, Father Christmas, Gift givers, Holiday, readers December 25, 2012

I want to wish all of my readers the best and happiest Holiday. In whatever way you celebrate it make sure it contains Family, Friends and of course, Food.

The picture above is a Father Christmas from my collection of porcelain “Gift Givers”, all hand made by me at an earlier time. I hope you enjoy it. He joins me in hoping you get all that you wish for at this wonderful time of year.

Chicken Liver Pate with Crostini

Posted by deliciousonadollar in Appetizers, Carolyn's Originals and tagged with appetizers, chicken livers, hors d'oeuvres, pate, recipe December 24, 2012

Chicken Liver Pate with Crostini

When our family all gets together to open gifts on Christmas Day we always have appetizers to snack on, and everyone brings something to contribute to the table. This year I want to bring something different. I remember that my husband often speaks of a liver pate that his grandmother used to make, and that the family was very fond of. So I decided to try my hand at making some.

First I did a web search, and up came quite a number of different recipes. I read most of them, and the comments for each one, then I developed my own recipe based on the ingredients from some of them, and added in some seasonings I thought would enhance it. I made it today and served some to my husband. First of all he was very surprised, then he said he loved it, and it reminded him of his grandmother’s pate. I’m very pleased with the result which I plan to bring on Christmas Day. I think it would go well on a table of appetizers for New Year’s Eve or anytime you are entertaining. It takes about 30 minutes to make, and you get approximately 3 cups of pate. Keep it covered in the refrigerator and it will last quite a long time. Ahem—-not so long at my house because I keep snacking on it!

To make the crostini, I used a large Baguette, sliced on the diagonal, about 1/2 inch thick. Place the bread slices on a baking sheet, brush or spray with olive oil and sprinkle with a little garlic powder. Bake in a 350 degree oven for 5 – 6 minutes till crisp. Spread some pate on each “crostini” and top with crumbled hard-cooked egg, sliced green onions, or leaves of parsley.

CHICKEN LIVER PATE

YIELD: Makes about 3 cups of pate

INGREDIENTS

1 pound chicken livers
4 Tablespoons of fat Use chicken fat if available, or butter.
1 medium onion, chopped. I used up some green onions in mine.
1 clove garlic, minced
2 Tablespoons dry sherry, white wine, or chicken broth
3 ounces cream cheese
1/2 teaspoon allspice ) here I used 1 teaspoon Penzeys Tsardust Memories, a Russian-style seasoning that contains salt, garlic, cinnamon, nutmeg, marjoram and black pepper.
1/4 teaspoon nutmeg )
hot sauce or cayenne pepper to taste
salt and pepper to taste

WHAT TO DO:

1. Melt fat/butter in a large skillet over medium heat. Add the liver and 1/2 the chopped onion.

Saute the liver with chopped onions.

Reduce heat to low and cook about 7 – 10 minutes until liver is tender and no longer pink. Add the garlic and cook another minute till it releases it’s fragrance. Remove from heat.

2. Place liver mixture in a food processor or blender. Add the liquid, i.e.. sherry, wine or chicken broth. Also add the cream cheese, remaining chopped onion, allspice, nutmeg, salt, pepper and hot sauce/cayenne. Process till smooth. Scrape into a bowl, cover and refrigerate for about 2 hours to chill and firm up.

3. To serve: transfer the pate into a mold or serving dish and crumble hard-cooked egg over the top. Garnish with sliced green onions, or parsley. Spread on crostini, or serve with toasted bagel chips or crackers.

Chicken Liver Pate with Crostini

SOURCE: a Carolyn Original

Oatmeal Cookies with Peanut Butter Cream Filling

Posted by deliciousonadollar in Bars and Cookies and tagged with cookies, dessert, oatmeal cookies, peanut butter filling, recipe, sandwich cookies December 21, 2012

Oatmeal Sandwich Cookies with Peanut Butter Cream Filling.

The thought of making these cookies has been circulating around in my head now for some time. Another blogger ( Joy the Baker ), who I follow, first wrote about them, and I was intrigued enough to make note of the recipe. The reason I didn’t rush into making them immediately was because they are basically oatmeal cookies, which I find kind of boring on their own. But every once in a while I would hear a little voice saying “oatmeal with peanut butter filling”.

“oatmeal with peanut butter filling”.

I don’t normally hear voices, but cookies do occasionally speak to me, and when they do I’ve learned to listen because if I make them they usually turn out to be something special. And so it is with these cookies.

They contain all sorts of good things, beginning with the oatmeal. Everyone knows how good that is for us; add some brown sugar, butter, and spices.

Oats, brown sugar and spices. so proud of themselves.

Oh yeah, gotta have some spices. You see where this is going? If you like nuts, add some chopped nuts to the batter, it can only get better. It is the kind of batter you will want to eat by the spoonful, but don’t. This is only the beginning, it gets even better.

Here’s all that good looking, good tasting batter.

Once the dough is all mixed, you will form it into small balls.

Form dough into small balls.

These are not big cookies because two of them get sandwiched together with more butter, sugar and peanut butter as a filling. You should get a total of about 2 dozen sandwich cookies.

After baking. Note how they spread.

It will be difficult to keep from eating one of these cookies fresh and warm out of the oven, but remember we are making sandwiches and that requires and even number. I know you’re thinking well, I could eat two, but that line of reasoning will soon get you out of control. Who knows where it will end? So hang on a bit longer, you’ll be so glad you did.

Hello, peanut butter!

Measure out the peanut butter, and combine it with butter, powdered sugar, vanilla, and some milk. OOOOH, so creamy and good. Now start putting the cookies together. Spread some filling on the bottom of one cookie and top it with another cookie. Now that’s something to swoon over!

Match up cookies in pairs. Spread filling on the bottom of one and top with the other.

OATMEAL COOKIES WITH PEANUT BUTER CREAM FILLING

YIELD: about 2 dozen

FOR THE COOKIES

1/2 cup unsalted butter, softened
1 cup brown sugar
1 large egg
1 teaspoon vanilla
1 1/4 cups uncooked old-fashioned oats
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped nuts, optional

FOR THE FILLING

3 Tablespoons unsalted butter, at room temperature
1/2 cup smooth peanut butter
1 cup powdered sugar
3-4 Tablespoons milk

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Beat the sugar and butter in the bowl of a stand mixer. Beat well till creamy, 3-4 minutes. Add egg and beat on medium for about 1 minute. Add the vanilla extract and beat in.

In a medium bowl whisk together the oats, flour, baking powder, baking soda, spices, and salt. Add the dry ingredients to the butter/egg mixture slowly on low speed just until incorporated. Stir in the nuts last.

Portion about 1 heaping teaspoon of dough into your hand. Roll into a ball an;d place on the prepared cookie sheet. Leave adequate space between the cookies to allow for spreading. If cookie dough begins to stick to your hands as you’re making the balls, rinse your hands and portion the dough with just slightly damp hands.

Bake for 10 – 13 minutes or until they reach your desired doneness. A little underdone is good as they will firm up as they cool. Transfer to a rack to cool completely.

To prepare the filling, place butter, peanut butter and powdered sugar in the bowl of a stand mixer. Beat on medium speed adding in the vanilla. Add the milk one tablespoon at a time until you have your desired consistency. The filling should be creamy and spreadable.

Pair up the cookies and flip half of them over. Spread the cookie bottoms with peanut butter filling. Top with a similar size cookie.

These cookies will keep for about 5 days if kept covered and cool or chilled ( i.e., in the refrigerator ).

Sandwiches made. Aren’t they pretty?

SOURCE: http://joythebaker.com

White Chocolate Cherry Shortbread Cookies

Posted by deliciousonadollar in Bars and Cookies and tagged with almond flavor, Christmas cookies, cookies, dessert, Holiday, Maraschino cherries, recipe, shortbread, white chocolate December 20, 2012

White Chocolate Cherry Shortbread Cookies

When I first saw a picture of these cookies I knew I had to make them. They were so pretty in the picture, with the pale pink cookie dipped into white chocolate, then just the edge dipped into the colorful red sugar. I thought they would make a great addition to a tray of Christmas cookies.

The other ingredient these cookie have going for them is the addition of Maraschino Cherries. These sweet, almond-tasting cherries are made from a bitter cherry. The name Maraschino is from the Italian word marasca– the name of the cherry. and amaro which means bitter. Somehow they become sweet as they soak in their liquid, and I just love them, but don’t find many ways to use them in cooking or baking. So I was really happy to have come across this recipe. After I made them, I found them to be everything I had anticipated and more. Just imagine for a moment biting into a buttery shortbread cookie that also includes the flavor of these cherries and almond. Really good, yes? Now add the smooth sweetness of white chocolate. Oh, WOW! If you are drooling at this point, you need to go make them NOW!

Do you know what else? There’s no need to get out your mixer. It all gets mixed by hand, and there’s no chilling involved ( well, you can if you want to). Pretty easy and quick to make. And believe me, just as easy and quick to eat.

The recipe: WHITE CHOCOLATE CHERRY SHORTBREAD COOKIES

YIELD: about 60 cookies. The recipe divides in half easily, which I did, and got 30 cookies

INGREDIENTS

1/2 cup Maraschino cherries, cut up and drained well
2 1/2 cups flour
1/2 cup sugar
1 cup ( 2 sticks ) cold butter
12 oz. white chocolate chips or squares, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring ( I used a little cherry juice instead for a paler color)
2 teaspoons shortening
decorative sugar or sprinkles

DIRECTIONS

1. Combine flour and sugar. Cut in butter with a pastry blender. Stir in cherries and 4 ounces ( 2/3 cup ) chopped white chocolate. Stir in almond extract and food color ( or cherry juice).

2. Stir as well as you can and then knead to form a smooth ball.

3. Break off small pieces of dough and form into 3/4 inch balls. Place on prepared cookie sheets. (Greased or lined with parchment paper.)

4. Using a glass dipped into sugar, flatten into 1 1/2 inch rounds.

Flatten with a glass dipped into sugar.

5. Bake at 325 degrees, for 10 – 12 minutes. Cookies will firm up as they cool. Transfer to cooling racks to cool completely.

6. In a saucepan over hot – not boiling-water, melt the remaining white chocolate with the shortening. Dip half of each cookie, then roll the dipped edge into decorative sugar or sprinkles. Stand upright between the tines of a cooling rack to dry.

Standing at attention to dry.

Note: I never find white chocolate easy to melt or dip into, so what I do is this. When the chocolate becomes soft enough to stir, I use a small spatula to spread it on the cookie, making sure to cover the edge so the sugar will adhere. This works for me. However, my cookies don’t get that perfectly half-dipped look.

SOURCE: Martha Stewart Cookies, I-Pad newsletter

Here’s an advance look at tomorrow’s cookie recipe. Y’all come back then.

Delicious on a Dollar

Devoted to the preparation of healthy & economical foods that taste fabulous!

Baked Seafood Newburg

Looking Back–and Ahead

Creamy Garlic Coleslaw

Herbed Chicken Parmesan

Creamy Hash-Brown Casserole

Carrot Raisin Bread Sandwiches

Holiday Good Wishes

Chicken Liver Pate with Crostini

Oatmeal Cookies with Peanut Butter Cream Filling

White Chocolate Cherry Shortbread Cookies

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