These were not my favorite cookie. The cookie part was not very sweet, and the caramel was too sweet. But, the people I shared them with seemed to enjoy them. I guess I just simply prefer chocolate chip. :)

Ingredients:

Cookies

2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cups all-purpose flour

Salted Caramel
1/3 cup firmly packed brown sugar
1/4 cup butter
2 tablespoons heavy whipping cream
Kosher salt

Directions:

1. Add 2/3 cup butter, sugar, egg yolks and vanilla to a mixing bowl. Beat at medium speed, scraping bowl often, until light and fluffy. Add flour and beat on low speed until well combined. Shape dough into 1.5-inch balls. Place 2 inches apart on a cookie sheet lined with parchment paper. Make an indentation in center of each cookie with thumb or end of wooden spoon handle. Refridgerate at least 1 hour until firm or up to 72 hours.

2. Preheat oven to 375 degrees F. Bake cookies directly from refrigerator for 8-10 minutes. When the cookies come out of the oven, you may need to press them down again slightly in the center to make a good shallow pool for the sauce. Cool completely.

3. Meanwhile, make the salted caramel sauce. Melt the remaining 1/4 cup butter and 1/3 cup brown sugar in a small saucepan over medium heat. Cook, whisking constantly, until mixture begins to bubble. Continue cooking and stirring for one minute. Remove from heat. Slowly whisk in whipping cream until smooth. Cool for about 15 minutes.

4. Spoon about 1 teaspoon of caramel sauce into center of each cookie. Let the caramel set about 5 minutes. Sprinkle with flaky sea salt, like kosher salt.

Makes 12-14 cookies.

Recipe Source - Kevin and Amanda

These cookies were described as being the perfect combination of crunchy and chewy. The definitely are crunchy on the outside, and chewy on the inside, but they are still not as good as the Ultimate Chocolate Chip Cookie recipe that I normally use. They came out of the oven very puffy, so I had to flatten them with a spatula.

Ingredients:

1/2 cup butter, softened
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 egg
1 teaspoon rum (or 1 teaspoon vanilla extract)
2 1/4 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup mini chocolate chips

Directions:

1. Preheat the oven to 350°F. Line two to three baking sheets with parch- ment paper or silicone baking mats.
2. In a large mixing bowl, cream together the butter and sugars with an electric mixer. Scrape down the sides and add the egg and rum (or vanilla extract). Blend well until incorporated.
3. Add the flour, baking soda, salt, and chips. Mix with the electric mixer until well blended.
4. Form the mixture into walnut-sized balls and place about 2-inches apart on the prepared trays. Bake for 12 minutes or until golden brown and crackled. Cool on a rack. Cookies will firm up as they cool.
5. To freeze: store cooled cookies in an airtight container in the freezer for two to three months — if they last that long!

Makes 2 1/2 dozen cookies

Recipe Source - Good Cheap Eats

Ingredients:

Cookies:
1¼ cup flour
1 teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon baking soda
½ cup butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
¼ cup butterscotch chips
¼ cup white chocolate chips

Cinnamon sugar topping:
¼ cup granulated sugar
½ teaspoon cinnamon

Directions:

1. In a large mixing bowl, combine your flour, cream of tartar, baking soda, cinnamon and salt together. Set aside.
2. Using a stand mixer ( with paddle attachment) or a large mixing bowl and handheld mixer, beat the butter and sugar until light and fluffy .
3. Next mix in in egg and vanilla.
4. Now add the flour mixture slowly, about ½ a cup at a time. Mix until well combined.
5. Last but not least, stir in your chocolate and butterscotch chips. Wrap with plastic wrap and chill dough at least 30 minutes or up to 2 days. ( if you are rushed on time, you can also put in the freezer for 10 minutes)
6. Place the cinnamon and sugar for the topping in a small bowl and stir until well combined.
7. Scoop heaping tablespoon-sized amounts of cookie dough and roll in to 1.5-2 inch balls. Roll balls in cinnamon sugar mixture until well covered.
8. Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes for LARGE cookies and 9-11 for SMALL cookies.
9. They may appear to be under cooked, but you DO NOT want to over cook these. After they cool, they will firm up, but maintain that desired soft and chewy texture.

Recipe Source - Family Fresh Meals

Ingredients

2-4 cod fillets, 1" thick

1 1/2 Tbsp lemon juice

1 Tbsp olive oil

2 garlic cloves, minced

1/2 tsp dried thyme

1/8 tsp pepper

1/4 tsp paprika

 

Directions

 

Heat oven to 400 degrees.

Place the fish in a baking dish and drizzle lemon juice & olive oil over the top, then sprinkle with remaining ingredients and bake 15-20 minutes, until opaque.

Recipe Source - Sweet Beginnings

Ingredients

2 cod (or other white fish) fillets

2 Tbsp lemon juice

2 Tbsp miracle whip

1/3 cup parmesan bread crumbs

1/3 cup grated parmesan cheese

salt and pepper to taste

 

Preparation

Heat oven to 350 degrees and place fish into a glass baking dish.

Season the top of the fish with salt and pepper, and pour lemon juice into the baking dish.

Place the bread crumbs and cheese into a dish, coat the top of each piece of fish with 1 tablespoon of miracle whip, and then dredge the coated side of the fish into the bread crumb mixture.

Place the fish back into the baking dish and bake for 12 minutes in the oven. Switch the oven to broil for 3-5 minutes until the top of the fish is browned and crisp.

Recipe Source - Sweet Beginnings

Ingredients

1 Tbsp dried dill
1 1/2 cups olive oil
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup panko or coarse breadcrumbs
2 Tbsp prepared horseradish
4 6 oz salmon fillets

Preparation

Preheat oven to 475 degrees, line a baking sheet with foil, spray with cooking spray, and set aside.

In a small bowl, combine the panko, horseradish, dill and oil. Make sure to mix it well. 

Season the salmon with salt and pepper, and place on a cookie sheet, skin side down, if yours has skin. 

Spoon the panko mixture on top of the fillets, and press down to secure in place. 

Bake until golden brown on top and opaque throughout, about 8-10 minutes.

Recipe Source - Sweet Beginnings

Ingredients:

4 6 oz salmon fillets
3-4 cloves of garlic, minced
2-3 Tbsp parsley, finely chopped
1 Tbsp honey
2 Tbsp Dijon mustard
1 Tbsp lemon juice
A pinch of salt
2 Tbsp olive oil

Directions:

Preheat oven to 425 degrees F, line a baking sheet with foil, and set aside. 

In a medium bowl, whisk together the garlic, parsley, honey, Dijon, lemon juice, salt, and olive oil, until well-combined.

Place the salmon pieces, skin-side down if the skin is still on them, onto the prepared baking sheet and generously brush the sauce on top of each piece, using a pastry brush if you have one.

Bake uncovered for 15-20 minutes, or until cooked through.

Recipe Source - Sweet Beginnings

My friend, Val, brought this to school for a luncheon, and it was fabulous. This is a nice potluck dish that you can just mix together and throw in the slow cooker. 

Ingredients

1 - 26-32 ounce bag frozen hash browns
1 - 8 oz container sour cream
1 - 10.5 oz can cream of chicken soup
¼ - cup onion, chopped fine
1½ - cups shredded cheddar cheese
½ - cup butter, melted
salt and pepper, to taste (about ¼ teaspoon each)

Directions

In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter. Mix to combine.

Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. 

Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout.

 

Makes 8-10 servings.

 

Recipe Source - Stockpiling Moms

Prep time:  5 mins

Cook time:  4 hours

Total time:  4 hours 5 mins

Serves: 10-12

 

Ingredients

• 1 - 26-32 ounce bag frozen hash browns
• 1 - 8 oz container sour cream
• 1 - 10.5 oz can cream of chicken soup
• ¼ - cup onion, chopped fine
• 1½ - cups shredded cheddar cheese
• ½ - cup butter, melted
• salt and pepper, to taste (about ¼ teaspoon each)

Instructions

1. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
2. Mix to combine.
3. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray (I had put in a liner and sprayed the liner too).
4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
5. The casserole should be crispy on the sides and bubbly throughout.
6. Serve and enjoy!

- See more at: http://www.stockpilingmoms.com/2013/10/crockpot-hashbrown-casserole/#sthash.ktToEJkk.dpuf

Prep time:  5 mins

Cook time:  4 hours

Total time:  4 hours 5 mins

Serves: 10-12

 

Ingredients

• 1 - 26-32 ounce bag frozen hash browns
• 1 - 8 oz container sour cream
• 1 - 10.5 oz can cream of chicken soup
• ¼ - cup onion, chopped fine
• 1½ - cups shredded cheddar cheese
• ½ - cup butter, melted
• salt and pepper, to taste (about ¼ teaspoon each)

Instructions

1. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
2. Mix to combine.
3. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray (I had put in a liner and sprayed the liner too).
4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
5. The casserole should be crispy on the sides and bubbly throughout.
6. Serve and enjoy!

- See more at: http://www.stockpilingmoms.com/2013/10/crockpot-hashbrown-casserole/#sthash.ds1yDFP9.dpuf

Prep time:  5 mins

Cook time:  4 hours

Total time:  4 hours 5 mins

Serves: 10-12

 

Ingredients

• 1 - 26-32 ounce bag frozen hash browns
• 1 - 8 oz container sour cream
• 1 - 10.5 oz can cream of chicken soup
• ¼ - cup onion, chopped fine
• 1½ - cups shredded cheddar cheese
• ½ - cup butter, melted
• salt and pepper, to taste (about ¼ teaspoon each)

Instructions

1. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
2. Mix to combine.
3. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray (I had put in a liner and sprayed the liner too).
4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
5. The casserole should be crispy on the sides and bubbly throughout.
6. Serve and enjoy!

- See more at: http://www.stockpilingmoms.com/2013/10/crockpot-hashbrown-casserole/#sthash.ds1yDFP9.dpuf