Pretzel and Potato Chip Cookies with Caramel Frosting

Recipe copied from Cook's Country magazine, Dec./Jan. 2014

Sent in by P. Harmon

Makes about 24 cookies

Cookies
12 T. unsalted butter, softened
1/2 cup granulated sugar, plus 1/4 cup for rolling
1 t. vanilla extract
1/8 t. salt
1 1/2 cups all-purpose flour
2/3 cup potato chips, crushed
1/4 cup mini pretzels, crushed

Frosting
1/2 cup light brown sugar
1/4 cup heavy cream
3 T. unsalted butter
Pinch salt
1/2 t. vanilla extract
1 cup confectioners' sugar
1/4 cup pecans, toasted lightly and chopped fine

1. For the Cookies: Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.  Using stand mixer fitted with paddle, beat butter, 1/2 cup sugar, vanilla, and salt on medium-high speed until pale and fluffy, about 3 minutes.  Reduce speed to low and add flour in 3 additions, scraping down bowl as needed.  Stir in potato chips and pretzels.

2. Place remaining 1/4 cup sugar in shallow dish.  Working with 1 heaping tablespoon dough at a time, roll in 24 balls. Roll balls in sugar to coat and space them 2 inches apart on prepared sheets.  Press dough to 1/4 inch thickness using bottom of greased measuring cup.

3. Bake cookies, 1 sheet at a time until set and edges are golden, about 15 minutes, rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack.  Let cookies cool completely before frosting.

4. For the Frosting: Bring brown sugar, cream, butter and salt to boil in medium saucepan over medium heat.  Remove from heat and stir in vanilla.  Transfer to bowl and let cool completely, about 20 minutes. Whisk in confectioner's sugar.  Spread 1 teaspoon frosting on tops of each cookie.  Sprinkle cookies with pecans and let stand until frosting is set, about 30 minutes. (Cookies can be stored at room temperature for up to 3 days.)

Fun, Yummy Cookies!
Enjoy & God Bless,
Lin

Cabin Fever

 Can you guess what's hiding in the tree?

I'm feeling like the little critter in the picture: a bit prickly!!! Looks like winter is really here to stay. The latest Treasure Valley weather report is a winter storm alert. It's coming our way with lots of snow and wind. I can only cook, knit, clean, and watch movies for so long before I start getting a little stir crazy.  Time for a vacation in a warmer place.

Spicy Speckled Bao Beans with Ham

Beans can be cooked in a crock pot! You may be a bit hesitant to cook beans in a slow cooker, but don't be.  I have only cooked fresher beans using this process, not ones that have been shoved back in my cupboard and forgotten for two or more years.  I have successfully slow-cooked pinto beans, and speckled bao beans. The following recipe is for speckled bao beans.  This variety of bean, (which looks like a light kidney bean with red speckles,) can be hard to find.  I ordered about 20 lbs. of speckled baos online from a small organic farmer in California. For this recipe, most fresh beans will be tender in about 7 hours on high.  I have soaked beans overnight before cooking, and I have soaked beans for about 3 hours before putting them in the crock pot.  Both ways will work, but it depends on the type of bean you choose, and your desired texture of the cooked beans.

Lin's Slow Cooker Recipe:

Spicy Speckled Bao Beans for Two

1 cup beans, sorted and rinsed
1 cup chopped cooked ham
1/2 cup onion chopped
1/2 green pepper chopped
2 stalks of celery coarse chopped
1 clove garlic chopped
3 1/2 cups water
1/2 cup white wine or chicken broth
1/2 - 1 tablespoon chili powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
5 drops pepper sauce (Tabasco Sauce is my favorite)

Rinse the beans. Soak beans overnight, or for several hours in the morning. Put all ingredients except the ham and salt in the slow cooker. (Salt can toughen beans if added too soon.) Allow the beans to cook on high about 5-6 hours or until the beans begin to soften. Add the salt. Continue cooking for another hour or until the beans are tender, but firm. Add the chopped ham when the beans are tender, about 20 minutes before serving. Allow about 7 hours of cooking time. Serve with cornbread.