Wednesday, June 29, 2011

North Dakota Honey Rhubarb Cookie -BHG State Cookie Contest!

Original Recipe by ND Kitchen

 Better Homes and Gardens is sponsoring at State cookie contest. Please go to their Facebook site  BHG Live Better and vote for your favorite cookie! Ahem...North Dakota's. Voting begins Thurs June 29 and runs until Tues July 27th. You will see the tab on the side that says State Cookie Contest.
I was completely surprised and honored to be the representative for North Dakota.  There will be prizes so be sure to stop by and like them on facebook and then keep up with the voting. I would so appreciate you helping me spread the word!
 BHG will be bringing their new Kitchen Collection Cookware Line  exclusively to Walmart. I baked these cookies on the  non stick 15 X 9 baking pan, I have to say I was impressed. The non stick surface is amazing, it has a quilt like surface that truly keeps your baked goods from sticking and makes clean up easy. Lightweight but sturdy with nonslip grips are also a unique feature to this pan.

 The Cookie

1 c butter, at room temp
4 oz cream cheese, at room temp
1 c sugar
3/4 c brown sugar
1/4 c honey
4 eggs
1 tsp vanilla
4 c flour
1/2 c ground flax
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon

3 c diced fresh or frozen rhubarb
1 c sugar
1 tsp vanilla
3 Tbs cornstarch
2 Tbs water
red food coloring (optional)
Cream butter and cream cheese, add in sugars and honey. When incorporated add vanilla and eggs, mix well. In another bowl combine flour, flax, soda, powder salt and cinnamon, add to creamed mixture.
Place about 1 rounded Tablespoon of dough 2 inches apart on lightly greased cookie sheet.
Dip your finger in flour to prevent sticking and form a small well in the center of each cookie.

in medium saucepan over med high heat, place rhubarb and sugar. Note: to use frozen rhubarb   place in colander until thawed, do not press any extra moisture out.
Cook about 5-7 minutes until rhubarb is soft, add vanilla and food coloring. Mix water and cornstarch  add to pot, continue heating until thickened stirring constantly.

 Fill wells with 1 Tbs of filling. Bake at 350 for 8-11 min.
 Cool on wire rack. You may drizzle chocolate on top for a finishing touch.
The light nutty taste of the flax mixed with honey set a great base for the sweet rhubarb filling. If you do not have access to rhubarb you could add any fruit filling or jam. Makes 5 dozen.

Why rhubarb honey?
Did you know North Dakota is the leading honey producer in the United States? 
Did you know rhubarb is a staple here! It is hard to find a yard without it growing in some corner. Rhubarb is a tart vegetable or fruit...the debate goes on. Usually because of the tartness lots of sugar is added to recipes which means..How can it be bad?
 The leaves are poisonous so don't eat them! 
And did you know...
 Flax is a nutty grain full of good for you nutrients that...yep, North Dakota grows 90% of in the US!

Voting goes until July 27th, 2011. 


Tuesday, June 21, 2011

chicken and grape salad

Boil, drain and cool 8 oz pasta
Mix in 1 large can of chicken, drained  or 1-2 cooked shredded chicken breasts
1 c sliced grapes
1/4 c finely chopped onion
1/2 - 3/4 c diced cheese, I used half Mozzarella and half Asiago
salt and pepper
For sauce
 mix 3/4 c Miracle Whip with 1/4 milk so you have a smooth consistency
 add 1/2 tsp spicy brown mustard
Mix over pasta salad, chill
Now I know the Miracle Whip/ Mayonnaise debate is rather heated.....I myself am Miracle Whip all the way. But if you may use Mayo. If you want a little more tang add a dash of vinegar and a tsp or two of sugar.....then you will have Miracle Whip.  ;)

Wednesday, June 15, 2011

Banana Punch

 6 med ripe bananas, peeled
1 (12oz) can frozen concentrate orange juice, thawed
1 (6 oz) can frozen concentrate lemonade, thawed
3 c warm water, divided
2 c sugar, divided
1 (46oz) can pineapple juice
3 (2 liter) bottles lemon lime soda

In blender blend bananas, orange juice and lemonade until smooth.
Remove half and set aside. Add to blender 1 1/2 c water and 1 c sugar, blend. Place into large freezer container.
Let freeze until solid.
You may now use or keep stored for further use. You may also use half a batch at a time and reduce amounts of pineapple and soda added.
To use, 1 hour before serving remove from freezer, Place in large punch bowl and add pineapple juice and soda. Garnish with fresh orange slices.
Photo shows 1/2 of recipe.

Foodie Friday
Sweets for Saturday

Tuesday, June 14, 2011

Peanut Butter and Jelly Bars

2 sticks butter at room temp
1 1/2 c sugar
1 tsp vanilla
2 large eggs at room temp
2 c peanut butter
3 c flour
1 tsp baking powder
1 1/2 tsp salt
1 1/2 c raspberry or strawberry jam
2/3 c chopped peanuts (opt)
Spray 9X13 pan, line with parchment paper, spray  paper. Preheat oven to 350

Cream butter and sugar, add vanilla and eggs, mix well then stir in peanut butter.
In separate bowl sift flour, b powder and salt, Add to creamed mixture until combined. Spread 2/3 dough in pan. Next spread jam ( you can heat in microwave a little to thin if you like).
Place remaining dough in small dollops over jam, sprinkle with chopped peanuts. Bake 45 min.
This are a great snack for your peanut butter lover!

Foodie Friday
Sweet as Sugar Cookies
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