Carrot Raisin Tea Sandwiches

I made these delicious sandwiches for a Ladie's Tea that we had at church.  The raisin bread, carrots and cream cheese frosting make these slightly sweet sandwiches a delightful special treat.  These are also enjoyed by children, too!  Be creative and cut these into long fingers, squares or different shapes using cookie cutters.

1 cup grated carrots (small holes on a hand grater)

8 ounces (1/2 can) prepared cream cheese frosting

8 ounces cream cheese, softened

1/4 cup finely chopped walnuts (or pecans)

1 to 2 loaves cinnamon raisin bread ** (see note below)

In a medium bowl, combine the grated carrots, cream cheese frosting, cream cheese and chopped walnuts.

Generously, spread one side of each piece of bread with the carrot/frosting mixture (about 1/4 inch thick).  Top with the remaining bread slices.

Carefully, cut the crusts from each sandwich with a long, sharp knife.  Cut the sandwiches in half diagonally and then cut in half again.  

Note:  Use a good quality raisin bread.  For one recipe of filling, I used 2 loaves of Pepperidge Farm Raisin Cinnamon Swirl Bread (24 slices of bread total).  Freezing the bread before cutting and then spreading makes for easier handling.

If using the bread noted in the above recipe, this will make 12 whole sandwiches or 24 halves or 48 fourths

Source:  Food.com

Janice

Peanut Butter Nutella Swirl Cookies

I love anything peanut butter and chocolate flavored.  So, naturally, I just had to make these cookies. Instead of the peanut butter flavored morsels, I added Reese's Pieces.  You may also use chocolate chips or chopped peanuts instead.  However, I highly recommend the Reese's Pieces!

2 1/4 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) butter, softened to room temperature 

1/2 cup shortening, room temperature 

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

1 1/4 cups creamy peanut butter

1 tsp vanilla extract

1 1/2 cups peanut butter-flavored morsels **I used Reese's Pieces instead

6 TBS Nutella

Additional granulated sugar for rolling the cookie balls in (about 1/2 cup)

Whisk flour, baking powder, baking soda, and salt together in a medium bowl.  Set aside.

In a large bowl, using a mixer, beat the butter and shortening together on medium-high speed until smooth about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, abut 2 minutes.  Add the eggs and beat on high speed until combined, about 1 minute.  Scrape down the sides and the bottom of the bowl and beat again as needed to combine.  Add the peanut butter and vanilla extract and beat on medium-high speed until combined.

Add the dry ingredients to the wet ingredients and mix on low speed until combined.  With the mixer running on low speed, beat in the peanut butter morsels (or Reese's Pieces).  Once combined, beat in the Nutella for 10 seconds.  Don't completely mix it in...you want Nutella swirls.

Cover and chill the dough in the refrigerator for at least 1 hour (or up to 4 days).  If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

Preheat oven to 350F.  Line baking sheets with parchment paper.  Set aside.

Roll balls of dough, 1 tablespoon of dough per cookie, then roll each in sugar to coat.  Place the dough balls 3 inches apart on the baking sheets.  Press a fork into the tops to create the crisscross pattern.

Bake for 12 to 13 minutes until lightly browned on the sides. The centers will look soft. Do not over bake. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Cookies will stay fresh in an airtight container at room temperature for up to a week.

Makes about 50-70 cookies, depending on the size that you roll them 

Source: Sally's Cookie Addiction

Janice

Mushroom Risotto (Instant Pot-Pressure Cooker)

This risotto recipe delivers everything you love about classic Italian comfort food.  It is easy to make and is wonderfully rich and creamy. Risotto is perfect as a side dish or a main dish for weeknights or for entertaining. I am sure you will enjoy!

1 TBS vegetable oil or avocado oil

4 TBS (1/2 stick) salted butter

1/3 cup finely chopped onion

3 to 4 cloves garlic, minced or pressed

1 1/2 pounds baby bella mushrooms, sliced (not too thin)

1/2 cup dry white wine (like a chardonnay)

2 cups arborio rice **(see note)

4 1/2 cups mushroom broth (Mushroom Better Than Bouillon) or chicken broth

1 tsp Lawry's Seasoned Salt

1/2 tsp black pepper

1/2 tsp Italian Seasoning

1/2 cup fresh grated Parmesan cheese

Additional grated Parmesan cheese for topping each serving, if you wish

Place the vegetable/avocado oil and butter in the Instant Pot pressure cooker.  Hit Sauté and Adjust so it's on the More or High setting and heat until the butter has just begun to bubble.

Add the onions and cook for about 2 minutes, until softened.  Then add the garlic and sauté for 1 minute longer.

Add the mushrooms and cook, stirring constantly, until the mushrooms have browned and cooked down a bit, about 2 minutes.

Add the white wine and bring to a simmer for 3 minutes, stirring and scraping up any browned bits from the bottom of the pot.

Sitr in the rice and sauté for 1 minute.  

Add the broth, Lawry's Seasoned salt, black pepper and Italian seasoning.  Stir well, giving the bottom of the pot a few last good scrapes so nothing is stuck on.

Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then Manual or Pressure Cook on High Pressure for 6 minutes.  Quick release when done.

Add the grated Parmesan.  Stir well until combined and serve.  Top each individual serving with more Parmesan if you wish.

**Note:  When making risotto, you absolutely must use arborio rice.  Other types of rice won't get creamy and you will end up with a gloppy mess.

Makes 4 - 6 main dish servings or 8-10 side servings (2 quarts)

Source: The Step-By-Step Instant Pot Cookbook, Jeffrey Eisner

Janice

Savory Crockpot Chicken Drumsticks

What I love about this recipe is that it is simple to just mix the marinade ingredients together and put it in the crockpot with the drumsticks. You   It's a quick and delicious meal that has just the perfect balance of sweet and tangy.

This chicken dish pairs well with rice, coleslaw, garlic bread, grill vegetables, mashed potatoes or a refreshing cucumber salad.  If you wish, you could even add bell peppers or carrots to the slow cooker.

For the Marinade:

1/2 cup low-sodium Soy Sauce

1 cup low sodium Chicken Broth

1/4 cup Sweet Thai Chili Sauce

2 TBS Sriracha, adjust to heat preference

1/4 cup Brown Sugar

2 TBS Lime Juice

1 inch fresh Ginger, peeled and minced

3 cloves Garlic, crushed

For the Chicken:

4 to 4.5 lbs Chicken Drumsticks, bone-in, skin-on (completely thawed)

For Garnish:

2 TBS Green Onions, thinly sliced

1 TBS Toasted Sesame Seeds

In a mixing bowl, whisk together all of the marinade ingredients until well combined.

Place the chicken drumsticks into the slow cooker and pour marinade over them.  Ensure each drumstick is thoroughly coated.

Cover your slow cooker and set it to low, cooking for about 4 hours or until the chicken is tender and fully cooked through.  Use a meat thermometer to ensure your chicken reaches 165F for perfect doneness.  Do not overcook.

For an extra crispy skin, preheat your broiler while the chicken finishes.  Transfer the drumsticks to a baking sheet and broil for 3-5 minutes until the skin is crispy and golden brown.

Before serving, sprinkle the drumsticks with sliced green onions and toasted sesame seeds for added freshness and crunch.

** If you wish, you could mix up the marinade with the drumsticks in an airtight container and place in the fridge for 24 hours.  When ready to cook, just place it in the crockpot and cook per directions above.

Serves 4

Source: recipesbylucille.com

Kimberly