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Cranberry Pecan Butterscotch Cookies
Ingredients:
1 cup butter, softened
¾ cup granulated sugar
¾ cup firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
Instructions:
• Preheat oven to 350° F with both heating elements and convection fan on.
• In a large mixing bowl, combine butter, sugars, eggs and vanilla. Mix with
electric mixer on medium speed until thoroughly mixed.
• Combine flour and baking soda; gradually add flour mixture to butter mixture.
• Stir in butterscotch chips, dried fruit and nuts.
• Drop by rounded tablespoonfuls onto ungreased baking sheets.
• Bake in a preheated oven with convection fan on for 12–15 minutes, or until
golden brown.
• Let cool on wire racks; store in a tightly covered container.
Yield: 4½ dozen cookies
Chocolate Peanut Butter Brownies
Ingredients:
½ lb. all-purpose flour
¼ cup cocoa powder
¾ tsp. baking powder
3 eggs
6 oz. granulated sugar
6 oz. brown sugar
Instructions:
• Grease a 9" x 9" pan. Set aside.
• Preheat oven to 320° F with both heating elements and convection fan on.
• Sift together the flour, cocoa powder and baking powder. Set aside.
• In a mixing bowl with paddle attachment, blend eggs and sugars. Add peanut
butter and vanilla extract. Mix until well combined then beat in the butter.
• Stir in the flour, nuts and chocolate chunks.
• Spread the batter into prepared 9" x 9" pan. Bake in preheated oven with convection
fan on, until set, approximately 30–35 minutes.
• Remove from oven and let cool for 30 minutes before serving.
Yield: 2 dozen
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Recipes
2¼ cups all-purpose flour
1 tsp. baking soda
10 oz. package butterscotch chips
1 cup chopped pecans
1½ cups dried cranberries
6 oz. peanut butter
1 tsp. vanilla extract
2 oz. unsalted butter, melted
3 oz. peanuts or walnuts, toasted
4 oz. semisweet chocolate chunks
Wards.com
Cajun Stuffed Pork Chops
Ingredients:
4 (approximately 8 oz.) thick-cut boneless pork chops
Dry Rub:
1 Tbsp. paprika
1 tsp. seasoned salt
1 tsp. rubbed sage
Stuffing:
4 oz. butter, melted
2 ribs celery, small dice
1 small onion, small dice
1 red bell pepper, small dice
4 oz. fresh bread, in ½" cubes
Instructions:
•
Preheat oven to 320° F with both heating elements on and the convection fan off.
•
Trim fat from chops, if needed, and pat dry.
•
Combine dry rub seasonings; coat chops with seasoning mixture on both sides.
•
Cut pockets in the chops.
•
Sauté the celery, onion and bell pepper in the butter until tender.
•
Combine mixture with bread cubes, parsley, dried herbs, salt and pepper. Add
enough water to moisten the dressing.
•
Stuff the mixture into each of the pork chops. Seal the pockets with toothpicks
and/or tie with butcher's twine.
•
Place in preheated oven. Cook until tender, approximately 45 minutes.
Yield: 4 servings
Recipes
½ tsp. cayenne pepper
½ tsp. black pepper
½ tsp. garlic powder
1 Tbsp. parsley, chopped
½ Tbsp. dried thyme
½ Tbsp. dried oregano
Salt and pepper to taste
Olive oil, as needed
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