Oatmeal Cookie Dip

Well hello again!  I have taken a bit of a break from blogging lately, but I miss it.  I started this site in 2008, and talked my cute sisters into joining me.  It has been so fun to do together, but times have changed.  All my little sisters are busy having babies and raising families and don’t have a lot of extra time right now for The Sisters Café.   So, maybe it won’t be as regular as it was when we were all doing it, but check back!  I am going to start posting once a week again here and Melandboys again.  I  already have a super yummy line up of recipes ready to share.  I have loved this little hobby and especially the sweet friends I have connected with through this site.  Thanks for reading our blog and for taking the time to send emails or comment.  I really LOVE to hear from you!

Now for this recipe.  My boys thought this dip was so cool!!  Everyone at my house loves sneaking a spoonful of dough when I am making cookies, so I was pretty sure this dip would be a big hit with my gang and it was!  I put cinnamon in my batch but my husband said that he would prefer it without, so next time I will leave it out.  This would be perfect for a last day of school treat!!  Our is coming up soon.  My kids can’t wait for summer!

Ingredients

• 1 (8oz) pkg cream cheese (I used low fat)
• ½ cup butter softened
• 2 cups powdered sugar
• 4 TBSP brown sugar
• 1 tsp vanilla
• ½ cup flour
• 1 tsp cinnamon (optional if you are a cinnamon fan)
• 2½ cups quick oats
• ½ cup mini chocolate chips
• ½ cup mini M&Ms
• milk (optional)

Instructions

1. In a large bowl beat the cream cheese, butter, powdered sugar, brown sugar and vanilla together until creamy. Add the flour and cinnamon (if using) and mix until combined. Stir in the oats, chocolate chips, and mini M&Ms. Add milk if you want a thinner consistency. Serve with vanilla wafers, pretzels, graham crackers or anything else you can think of:)

Recipe Source: adapted from The Girl Who Ate Everything cookbook via 5Boysbaker

Pecan and Chocolate Chip Shortbread Cookies

Shortbread is one of my all time favorite cookies.  It is so wonderfully buttery, crisp and I love how it melts in your mouth.  My sweet friend Gloria brought me a couple of these shortbread cookies with pecans and chocolate and I thought I had died and gone to heaven!  Seriously!  Thankfully she kindly shared her recipe and I promptly made a batch.  They were perfect for watching Downton Abbey:) and  to bring to the ladies I visit teach.  I love that Gloria’s recipe is slice and bake.  They couldn’t be easier.  I baked half the batch and wrapped the other half in plastic and tinfoil and put in the freezer for later.

Just so you know I the dough and cookies freeze beautifully!  These cookies a winner!  YUM!

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Pecan and Chocolate Chip Shortbread Cookies

Author: submitted by Melanie ~thesisterscafe.com

Ingredients

• 1 pound butter (softened to room temperature)
• 1½ cups powdered sugar
• ½ teaspoon salt
• 2 teaspoons vanilla
• 5 cups flour
• 2 cups chopped pecans
• 2 cups semi-sweet chocolate chips ( I use mini chips)

Instructions

1. Combine butter, sugar, salt and vanilla. Beat until fluffy. Blend in flour, nuts and chocolate chips, mixing just until blended and clings together. Form into 12”x3”x2” logs. Wrap in plastic and chill for 6 hours or overnight. Cut into ¼- 3/8” slices. Bake on greased cookie sheets 1” apart @ 350° for 9-11 minutes, or until slightly brown. Cool on wire rack. May dust with powdered sugar, I like them plain.

Recipe Source: My friend Gloria:)

Buttermilk Banana Muffins

The other day I hosted a brunch for the ladies that work with me in the Young Women’s organization at my church.  It was so fun to set a pretty table, make some delicious food and enjoy great conversation with  wonderful women that I love.  I decided I really should do this more often.  Most of the recipes I chose could be prepped or made the day before and took pressure off the morning of the brunch.

Here was the menu:

Breakfast Frittata with ham
Buttermilk Banana Muffins
Cheddar and Chive Scones (variation of this recipe –update coming soon)
Raspberry Lemon Muffins
Fresh Fruit
And I sent them all home with some Dark chocolate Pecan Shortbread (recipe coming soon)

I made this recipe in a mini muffin pan this time and they were a perfect addition to the brunch.  They come together so quickly and taste amazing.  The buttermilk and banana make a perfectly moist and tasty muffin!  I opted for a dusting of powdered sugar this time instead but they are delicious with walnuts sprinkled on  top or stirred into the batter as well.  Hope you enjoy!

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Buttermilk Banana Muffins

Author: submitted by Melanie~www.thesisterscafe.com

 

Ingredients

• 1¾c all purpose flour (I use whole wheat flour for ¾ cup of the flour)
• ½ c sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 c buttermilk
• 2 mashed up ripe bananas {about 1 c}
• 2 TBS canola oil or melted butter or melted coconut oil
• 1 egg
• 1 tsp vanilla extract
• ½ c walnuts optional

Instructions

1. Preheat an oven to 375°F. Spray 12 standard muffin cups with cooking spray, or use paper liners.In a large bowl, stir together the all-purpose and whole-wheat flours, sugar, baking powder and baking soda.
2. In another bowl or a large, glass measuring pitcher, whisk together the buttermilk, banana, oil, egg and vanilla. Pour the wet ingredients over the dry ingredients and stir just until blended. Do not overmix. Spoon the batter into the prepared muffin cups, filling each about three-fourths full. Sprinkle the tops evenly with the walnuts, if using.
3. Bake the muffins until they are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let cool completely. Sprinkle with powdered sugar if desired. The muffins will keep in a zippered plastic bag at room temperature for 2 or 3 days, or in the freezer for up to 2 months. Makes 12 muffins.

Recipe slightly adapted from William Sonoma

Italian Pepperocini Roast

Well happy Tuesday everyone!  Hope your week is going well!  I have a great "man pleasing" recipe to share with you today!  This pepperoncini beef is fantastic and let me tell you, boys LOVE it!  My family of all boys devour this recipe!  I was first introduced to this delicious roast when my little Bridger was in the ICU with heart problems and my sweet friend Christa brought dinner to us.  She brought this recipe along with home made macaroni and cheese and banana pudding too!  Oh man--what a dinner!  It was so good and we all loved it so much.  Ever since we have enjoyed this recipe often.    If you are worried about the spicy-ness you can cut down on the pepperoncinis --I usually use about 3/4 of the 16 oz bottle and it is not very spicy at all.  I hope you like it as much as we do!

PS And just so you know, Bridger's heart is completely better now--I just posted a final update here.  What a blessing!

Italian Pepperocini Roast

Author: Melanie

*Recipe Source:  My friend Christa and Allrecipes

Ingredients

• 1 (3 pound) beef chuck roast


• 4 cloves garlic, sliced


• 1(12-16 ounce) jar pepperoncini (depending on how spicy you like it)


• 1- 1 1/2 cup beef broth


• Onion Flakes--shake or two


• Opt: Hoagie Buns, provolone cheese

Instructions

1. Make small cuts in roast, and insert garlic slices in cuts.


2. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.


3. Add beef broth and onion flakes.


4. Cover, and cook on Low for 6 to 8 hours


5. Great served on Hoagie buns, lightly buttered, topped with beef and sliced provolone cheese.


6. Broil for approx. 3 minutes. FANTASTIC!

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The Best Snickerdoodles (all butter)

I have to admit that I am a chocolate chip cookie girl myself, so I kind of forget about making other kinds of cookies!  Which according to my family is a tragedy because they LOVE snickerdoodles !  I  try to have cookies in my freezer to pop into my 5 boys daily lunches and these are the most requested variety by far!  I think I avoided them for years because most snickerdoodle recipes have shortening as an ingredient and I try to avoid it at all costs!  So after some trying lots of different recipes,  I found the BEST snickerdoodle recipe that is all buter.  This is supposedly Mrs. Fields recipe--I am not sure about that since I have found several different recipes making that same claim!  Regardless,  I will say these snikerdoodles are FANTASTIC and shortening free (yeah)! I have been making these cookies for years and didn't realize that I hadn't posted them until I brought them to a church function and people told me they couldn't find the recipes on Sisters Cafe!  Woops! So here you go friends!  Enjoy:)

Happy Stuff post on Melandboys today:)  Hope you have a wonderful weekend!

Best Snickerdoodles
submitted by Melanie~www.thesisterscafe.com

1/2 cup butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt

For Rolling
1/4 cup granulated sugar
2 teaspoons cinnamon

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes

Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes. Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined, about 1 minute.  Chill dough for at least 1 hour. ( If you don't chill the dough, the cookies will bake thinner, flatter, and be more prone to spreading.)  Roll approximately 2 Tablespoons of dough into balls, and flatten slightly. . Preheat oven to 350F, line a baking sheet with a Silpat, parchment paper or spray with cooking spray.

For Rolling - In a small bowl, combine sugar, cinnamon, and stir to combine.

Drop and roll each mound of dough through cinnamon-sugar. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.

I like to keep unbaked cookie dough in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe Source: Slightly modified from MrsFieldsathome. BlogSpot.com

 

Skele-Cat Veggie Tray

My parents give one killer of a Halloween party every year, complete with the best and spookiest food! This year I was assigned a vegetable side...  and I came across this darling skeleton cat. Every body loved it and ate it right up! The bean dip is very healthy and tasty too but honestly not a favorite with the kids, I'm sure ranch would have been preferred... but then I wouldn't have had the "black" cat look! Sometimes you gotta make sacrifices. ;)



Arrange cat skeleton using whatever veggies you like (sliced peppers or green beans make great ribs!)

*I would have made the tail curve up and around more if I had more room. Also I would have made the legs a little longer and had more carrot "claws" on each paw.

Skele-Cat Veggie Tray - Black Bean Dip

Ingredients

• 1 can black beans


• 1/4 cup salsa


• 3-4 Tb lime juice


• 1 clove garlic, minced


• 1/4 cup cilantro

Instructions

1. Mix together in food processor.

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Maple Mustard Chicken

Hello friends!  Did you know that today is officially the first day of Fall?  I am so happy that Autumn is here!  I love this time of year and have already got my Fall To Do List started!  I posted it along with my weekly menu on Melandboys here.   I have really missed my blogs and have decided to get back to posting again.  I thought I would start with this fabulous dish that is just PERFECT for the season. You really must put this flavorful chicken on your menu as soon as possible!  My husband and boys absolutely LOVE it and ohh and ahh  enough to make me laugh whenever I make it!  In fact we like it so much that  am going to make the sauce tonight and use it to roast a pork tenderloin over sliced apples.  If it is as good as I imagine it will be--then I will let you know:)   I have been meaning to take a better picture--one with the option of rosemary because honestly it is even better that way...but I forgot last time I made it.  SO you will have to just take my word for it!  I have noticed that rosemary seems to just thrive in any conditions...so pick up a little plant next time you are out and plant it in your yard somewhere (close to your kitchen if possible).  Then you will always have it on hand for this dish, along with the awesome Macaroni Grill bread and for making this BEST home fragrance (it really is amazing!)  Rosemary is one of my favorite herbs I think, can you tell?!    Hope you all have a happy fall this year!

Maple Mustard Chicken

Recipe Type: Main Dish

Author: Melanie

Recipe Source: originally a Trader Joes recipe adapted from Summer Harms

Ingredients

• 6 to 8 chicken thighs


• sea salt and pepper to taste


• 1/2 cup Dijon or yellow mustard (whichever you prefer--I like Dijon best)


• 1/4 cup real maple syrup


• 1 T. red wine or rice vinegar


• 1 or 2 green onions, chopped OR if 1-2 T of fresh rosemary if you have some

Instructions

1. Preheat oven to 425º.


2. Place chicken thighs in a single layer in a foil lined (optional but makes for a much quicker clean up)baking dish and season with salt and pepper.


3. In a small bowl, whisk together the mustard, maple syrup, and red wine vinegar.


4. Pour the maple mustard sauce over the chicken and flip each piece until fully coated with the mixture.


5. Bake for 35 to 40 minutes, taking time to spoon the sauce over the chicken half way thru.


6. After removing from the oven, let rest for 5 minutes before serving.


7. Slice the chicken and plate it, spooning over any extra sauce left in the pan.


8. Sprinkle with chopped green onion or fresh rosemary if you have it.


9. Serve with rice--delish!

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