Monday, March 07, 2022

Slow Cooked Corned Beef and Cabbage







 

 

 

 

 

 

 

Every year I make this recipe for St. Paddy's day and I always wonder why I only make it once a year!  I make it exactly like my Mom use to make it, except instead of putting it into that big old cast iron dutch oven, I use my handy 6 quart CrockPot.  The meat comes out so moist and tender you can cut it with a fork and the veggies are full of rich flavor.  You'll find yourself going back for more!  But save some for that wonderful corned beef on rye or that incredible Reuben the next day! This is a keeper my friends and you can only find it in this month's issue of the Welcome Home Online Magazine.





















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Friday, March 04, 2022

Chewy Coconut Pecan Cookies



This is the perfect cookie…. soft and chewy and so good…but even better warm with a cold glass of milk.  I love this cookie and can tell you they are quite addicting.  You know right away with that first bite of warm coconut and pecans that this will not be the only cookie you’re eating. You can’t eat just one!  So good!

 
Chewy Coconut Pecan Cookies

1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, room temperature
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
3/4 teaspoon vanilla
1 1/2 cups sweetened shredded or flaked coconut
1 cup chopped pecans

Preheat oven to 375 degrees. Line cookie sheets with parchment paper or silicone baking mats. 

In a small bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Set aside.






























Using a hand mixer, cream the butter and sugar until smooth. Be careful not to over mix or you will get a flat cookie. 

Next, add one egg and the vanilla. Mix just until incorporated.  Add the dry ingredients to the egg mixture a little at a time and mix until just combined and a dough forms.  

 
























Add coconut and then fold in the pecans.  Again do not over mix.
Scoop out enough dough to make 1 inch balls. I use a melon baller for this to get uniform cookies. 

Place the cookie dough on the baking sheet about 1 inch apart. You want the cookies to be rounded but do not roll the balls in your hands so that you do not overwork the butter.  Just scoop out into rounded balls.
 





































Bake in preheated oven for 9-11 minutes. Cool on cooling rack before serving.





















Enjoy!

 

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