The Hobbyholic

I can quit any time.

Cranberry Walnut Oatmeal Cookies October 27, 2012

Filed under: Baking,Recipes — thehobbyholic @ 9:06 am

The perfect amount of fall…

Cranberry Walnut Oatmeal Cookies
from Crisco

Crisco® Original No-Stick Cooking Spray
3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
OR 3/4 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 3/4 cups old-fashioned rolled oats
1 cup dried cranberries
1 cup chopped walnuts

1.HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.

2.BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.

3.BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.


Honey Sauced Chicken October 26, 2012

Filed under: Recipes — thehobbyholic @ 2:27 pm

Honey Sauced Chicken
From MMM… Cafe

3/4 pound chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8×8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

Serves 2.


Pumpkin Cookies October 25, 2012

Filed under: Baking,Recipes — thehobbyholic @ 11:55 am

Fall is the perfect time for pumpkin recipes. Pumpkin bread and muffins come to mind. Trader Joe’s has pumpkin ravioli and pumpkin cream cheese. We will definitely be trying those out this year. A few years ago a friend gave me a recipe for pumpkin cookies. Something different! Often times in the fall everyone has pumpkin bread and muffins but cookies – I’ve never seen those.

Pumpkin Cookies

1 cup sugar
1/2 cup butter
1 cup pumpkin
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
(I add 1/2 tsp ground ginger and 1/2 tsp ground cloves)

1/4 cup butter
1 tsp vanilla
2 cups powdered sugar
1 Tbsp + milk

Preheat oven to 375.
Mix sugar, butter, and pumpkin together in a large bowl.
Mix the flour, baking soda, baking powder, ground cinnamon, (ginger and cloves), and salt in a small bowl.
Slowly mix the dry ingredients into the pumpkin mixture. Blend well.
Drop by the tsp full on cookie sheet and bake at 375 F for 10-12 min or until golden.
On stove top in small pan, melt butter, add vanilla, then powdered sugar, then milk. Mix until smooth. Dip the top of the cooled cookies in frosting; let sit to harden. If the frosting hardens in small pan, just put back on stove to heat and if necessary add a little milk). Enjoy!


Chicken Tortilla Soup October 24, 2012

Filed under: Recipes — thehobbyholic @ 8:54 pm

Most people have energy during their second trimester but apparently I am a third trimester energy kind of gal. I think the hot temps this summer had a lot to do with that. Now that the weather has finally turned cool and fall is in the air, I have fired up the oven and cracked open the cook books.

Yesterday I made an old favorite, Chicken Tortilla Soup V that I found on years ago.

Chicken Tortilla Soup V

2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.


Lemon Thumbprint Cookies May 7, 2011

Filed under: Baking,Recipes — thehobbyholic @ 8:12 pm

I love lemon.

I’d rather have lemon over chocolate any day. Don’t get me wrong, Chocolate is still fabulous. But lemon has my heart. Or should I say my sweet tooth?

A month ago I made a white cake with lemon curd filling and lemon buttercream frosting. Delish!

I made a triple batch of curd which ended up being way to much for the cake but great little gifts for friends and some leftovers for the freezer.

Today I used the lemon curd stash in the freezer for the thumbprints. A friend of mine saw the recipe in the newspaper and passed it along.


Lemon Thumbprint Cookies
1 cup(s) (2 sticks) unsalted butter, softened
1/2 cup(s) granulated sugar
2 large egg yolks
1 tablespoon(s) grated lemon zest
1 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) kosher salt
2 1/2 cup(s) all-purpose flour
1 cup(s) Lemon Curd, or store-bought

Heat oven to 350 degrees F. Line 2 baking sheets with parchment or nonstick liners. Beat butter and sugar in a large bowl with mixer until well blended. Beat in yolks, lemon zest, lemon juice, and salt. With mixer on low, beat in flour just until moist clumps form. Gather dough together in bowl to bind.
Shape scant tablespoons of dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation in center of each ball. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
Remove cookies from oven and immediately fill indentations with curd. Return to oven and bake 2 minutes longer to set curd.
Bake remaining cookies. Lightly dust edges with confectioners’ sugar before serving.


Grandma’s Pasta Salad June 1, 2010

Filed under: Recipes — thehobbyholic @ 8:26 am

My Grandma Ruby use to make pasta salad. We loved it so much, she started doubling the recipe so there was plenty of leftovers. Every once in a while I make it even though hubby isn’t a huge fan of it. Probably because there is no meat.

I made a batch this weekend…

Boil 1 lb of Rotini pasta. Tri colored is best. It just looks more fun.

We all know what pasta boiling looks like, here is the end result.

While the pasta is hot, add 1/2 bottle of Wishbone Italian dressing and refrigerate over night.

Next day, dice 1 medium red onion. Rinse and drain one can of kidney beans and some sliced olives.

Start adding the ingredients to your pasta.

Add some cubed mozzarella cheese.

Bread and Butter Pickles. Trust me. It’s tasty!

Like a lot of my grandmother’s recipes, there is no measuring. And the ingredients in the pasta salad change, depending on what is on hand and what you can remember is in it, when you are making it! Enjoy.

Grandma Ruby’s Pasta Salad

1 lb Tri-Color Rotini Pasta

1 16 oz bottle Wishbone Italian Salad Dressing

1 16 oz jar Bread and Butter Pickles, drained and chopped

1 can Kidney Beans, rinsed and drained

1 can Corn, drained

2 cans (2.5oz) sliced Black Olives, drained

1 medium Red Onion, diced

1 Bell Pepper, diced

1 cup cubed Mozzarella Cheese

Boil Pasta. Drain and add 1/2 bottle of dressing while pasta is hot. Toss and refrigerate over night. Add all ingredients and the rest of the salad dressing. Toss and enjoy.


Broccoli & Bow Ties May 23, 2010

Filed under: Recipes — thehobbyholic @ 8:50 pm

The second recipe I made this past week was Broccoli & Bow Tie pasta. Of course there is no way I could get away with no meat at a meal with my husband, so I added chicken.

I LOVED this dish. I was so excited about it, I couldn’t wait to have lunch the next day just to eat leftovers.

Broccoli & Bow Ties Recipe

Prep Time: 10 mins  Cooking Time: 20 mins

kosher salt
8 cups broccoli florets
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
zest of 1 lemon
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pine nuts
freshly grated Parmesan cheese

Toast the pine nuts by placing them in a dry saute pan over medium low heat. Cook for about 5 minutes, tossing often until golden brown.  Cook the broccoli for 3 mins in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon. Place in large bowl and set aside. In the same water, cook the bow tie pasta according to the package directions. Drain well and add the broccoli. Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pine nuts and cheese.