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Slow Cooker Chocolate Chip Cookie Bars

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August gave us a few more hot days. It’s great to find recipes that allow me to bake without heating up the house. Slow Cooker Chocolate Chip Cookie Bars is one of those recipes.

The family, including my mom, enjoyed the fresh baked cookie bars quite a bit. I find that one of the downsides to a good slow cooker dessert is that the family thinks that I should make them all of the time. This also includes my mom.

Slow Cooker Chocolate Chip Cookie Bars also has a tendency to get dry on the edges if overcooked. Turn them off or down before they dry out.

This recipe is also delicious topped with vanilla (or any flavor) ice cream!

Slow Cooker Chocolate Chip Cookie Bar

Slow Cooker Chocolate Chip Cookie Bar

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Slow Cooker Chocolate Chip Cookie Bars

Ingredients

  • ½ cup unsalted butter 1 stick, room temperature
  • ½ cup granulated sugar
  • ¼ cup brown sugar packed
  • 1 egg
  • 1 t vanilla extract
  • 1 ½ cup all-purpose flour
  • 1 t baking soda
  • ½ teaspoon salt
  • 1 ½ cups chocolate chips

Instructions

  1. Using parchment paper cut into roughly 4” wide strips line the crock of a slow cooker to form an “X”.
  2. In a mixing bowl cream together butter and sugars until light and fluffy, using an electric mixer. Beat in egg and vanilla.
  3. Add flour, baking soda, and salt and mix until combined.
  4. Fold in chocolate chips.
  5. Pour dough into the prepared crock of a slow cooker. Press down with a spatula or your hands.
  6. Cover and cook on high for 2 – (or on low for about an hour), until the cookie is cooked through and still slightly soft in the center.
  7. Remove cookie bar from slow cooker using the parchment paper.

  8. Cut into bars. 

  9. Serve warm or cooled. Great with ice cream or whipped topping.

Whiskey Wednesday

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William Shakespeare coined the phrase “too much of a good thing” in the 15th century. It is still valid in our world today, when there are times that excess can do harm. Here is a Whiskey Wednesday tip that will defray the harm that your excess may cause.

Whiskey Wisdom

Most cheap whiskeys and other spirits, such as gin and vodka are produced on a column still. Good whiskey is made in a pot still, which is a more precise way to cut out the distillates that make people sick – when they drink too much of a good thing.

That tip, paired with the following Whiskey Wednesday Wit will not only assist you, but also the Top Shelf Whiskey industry, as well.

Conserve Water

Conserve Water, Drink Whiskey

Zucchini Bread

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There comes a point in the garden growing season that the bounty of fresh produce gets to a stage of mass production. While this doesn’t occur for every vegetable every year zucchini is usually one of the plentiful producers. That’s why it is a good idea to have many zucchini recipes on hand. A zucchini bread recipe is a must have if you grow zucchini.

One of the best things about zucchini bread is that it allows you to use zucchini that have gotten too big for much else. When zucchini is roughly 6-10 inches long it is best for grilling, roasting, and sautéeing, At this stage the skin is still tender and edible and the seeds are small or non-existent.

Once zucchini grow to over 12 inches and up to 30 inches and they are 2-3 inches around, their skin is tough and the seeds are large. These big zucchini lend themselves perfectly to being scooped out and turned into zucchini boats or shredded and used in zucchini bread, muffins, cake, and pancakes. It is a good suggestion to remove the large seeds before using the shredded zucchini in your recipe.

Another great thing about having an abundance of large zucchini is that you can save it for use later. It is one of the easiest vegetables to prep for storage; simply peel, shred, and freeze. I freeze mine in freezer bags and freeze 2 cups of shredded zucchini per bag. My zucchini bread recipe calls for 2 cups shredded, so it saves me measuring time later.

Growing up I loved my mom’s zucchini bread recipe, and it is the one I still use.

Of course we are at the stage in the garden where the zucchini harvest is plentiful and they are getting big. I decided to make up a batch of zucchini bread yesterday morning before work. The assembly time is easy and I was able to let it bake while I was getting ready for work.

The girls were awakened by the amazing smell of something baking in the oven. I let them have fresh, warm zucchini bread for breakfast. D3 has never cared for zucchini bread because of the vegetable factor. She doesn’t really like many vegetables. Yesterday she changed her mind. I also let the girls take some slices to school to eat or share.

I took the second loaf to work to share with my co-workers. They seemed to enjoy it very much; especially with a little bit of softened cream cheese spread on it. I also asked one of my co-workers ifshe would like to take the remainder of the loaf home for her husband and son. She didn’t argue a bit.

When I got home from work the loaf I had left for the family had also turned into an after sports snack for the girls. The zucchini bread gave them fuel to begin their homework and kept their hunger pangs at bay while I made dinner.

Do you have a favorite zucchini bread recipe that you use during the height of garden season? What other vegetables does your garden bless your life with? I would love to know how YOUR garden grows!

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Zucchini Bread

Ingredients

  • 3 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups peeled grated, zucchini squash
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3 cups all-purpose flour
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease and flour 2 bread loaf pans.
  3. Beat eggs until light and fluffy . Add sugar and oil and beat well.
  4. Stir in zucchini.
  5. Combine dry ingredients and cinnamon; add to egg mixture and stir until combined.
  6. Stir in vanilla.
  7. Pour ½ of batter into each of 2 prepared loaf pans.
  8. Bake 1 hour at 350 degrees, until a toothpick or wooden skewer inserted in the center comes out clean.
  9. Remove from oven and cool on a wire rack, in pan.
  10. Remove from pan and slice.
  11. Serve with softened cream cheese or butter, if desired.

Whiskey Wednesday 5

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Happy Whiskey Wednesday! I hope you enjoy today’s wisdom and wit!

Whiskey Wisdom

Remember Age is Just a Number. Older doesn’t always mean better, even with Scotch. If you give me the choice of drinking a sub-par fifteen year old whiskey versus a sublime younger whiskey, I’m going to have to go with the younger one. After all, it’s all about the taste. So, while there are some whiskeys that are aged to perfection, don’t get hung up on the age! After all, it really is just a number.

Whiskey Wit

The best bottle of whiskey

The best bottle of whiskey

Frito Taco Salad

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When days get hot and life is full of summer activities it’s good to have fast, easy recipes to count on. This Frito Taco Salad recipe is great for a quick Taco Tuesday; but exciting enough to take to a picnic, family get together or potluck.

August has definitely been the busiest month we have had in quite some time.

Both of the younger girls spent time away with at least one of their older sisters. D3 got a little one on one time with both of her older sisters. While this seems like a great break for The Parents, there were pick- ups and drop offs to factor in to the schedule.

In fact, two of these pick-ups and drop offs included me making brunch for D1. In fairness, she was doing the picking up on both occasions that one of her younger sisters went to stay with her.

Add prepping for a new school year and sports practices, and our local small Kansas town summer festival to the month and dang. And we still have 10 days to go!

Another change to our world was D3 turned 16. Yes, there was the almost obligatory slumber party for teenage girls. There was also the traditional family get together. Then there was the extra time, energy, and excitement of getting a driver’s license. She passed with flying colors. Yay! Another one of my chicks’ wings are unfolding even more.

Oh, did I mention that it’s the time of year that the vegetable garden requires the most attention? Zucchini, tomatoes, melons, and more need picked and used daily.

So, that is why this Frito Taco Salad is a great recipe to have on hand. It is both easy and refreshing. D3 isn’t a huge fan, but it ticks all of the boxes for me and D4 (vegetarian) and The Hubs doesn’t mind it at all.

The recipe for Frito Taco Salad came from one of my dad’s aunts when I was a child and I make it at once or twice a year.

That’s why when your summer gets super busy and you are looking for an easy dish that’s loaded with flavor, doesn’t dirty a bunch of dishes, and is a salad loaded with protein look no further. Now, I won’t say it is the healthiest salad around, but it is definitely one of the most fun salads.

Let me know if you have a go-to summer salad that ups the traditional notion of what a salad is! I think this one is all

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Frito Taco Salad

Ingredients

  • 1 head iceberg lettuce chopped
  • 2 cans Ranch Style beans drained
  • 1 cup Catalina dressing
  • 8 ounces cheddar cheese shredded
  • 2 to matoes diced
  • 1 bag Frito Corn chips
  • Optional
  • Green onion diced
  • Sour cream

Instructions

  1. In a large bowl add lettuce, beans, tomatoes, dressing, and cheese. Toss to combine thoroughly.
  2. Just before serving, add chips and toss lightly.
  3. Garnish with green onion and sour cream, if desired.

Recipe Notes

Notes: If you add the chips too soon they will become soggy. I add the chips to each plate individually and let each person mix their individual portion on their plate.

that… and a bag of chips!

 

Battered Shrimp Tacos

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At least once a month I try to make something new for Taco Tuesday. This has produced some family favorites, like Tacos de Papas. However, once in a while something I think will be a big winner does not go over with my family. That was the case with these Battered Shrimp Tacos.

All four of the people living in my home eat shrimp during a normal food cycle. Let me explain what that means in my  household.

I do not eat red meat, occasionally eat chicken, and eat seafood. I am particular about the source of poultry and seafood, so even they are not daily occurrences.

Daughter Number Four has been a vegetarian off and on since she was born. When we tried introducing meat to her as a baby she did not like it. She would take it out of her mouth and throw it. Then, as a toddler when our older girls were in the cheeseburger stage she would ask if she could just eat the burger salad off of The Hubs burger. We finally discovered that meant the lettuce, onion, and tomato that he always got on his cheeseburgers. To this day she goes in cycles where she eats no meat. I believe that she is just that tuned in to her body, or her body communicates that well with her that she knows what she needs. On this day she was eating seafood.

Daughter Number Three has grown to like shrimp. She is my pickiest eater out of four, and typically a meat, potatoes, pizza, and macaroni and cheese kind of teenager. Normal, I would say. However, within the last few years she has discovered that she likes shrimp. So I just knew that Battered Shrimp Tacos was a good meal for her.

The Hubs is not picky. He eats all types of foods from Liver and Onions to vegetarian lasagna; from tuna noodle casserole to Chicken Shawarma. I cannot think of a food that he refuses to eat.

With all of the being said when no one liked the Battered Shrimp Tacos I was surprised. The feedback as to why they didn’t like the tacos was valid. In the past when I have made shrimp tacos the shrimp was fried or grilled, with a taco-style blend of seasonings. These were not seasoned and the family thought the coating was more geared toward Asian-inspired cuisine; especially the sweetness of the puffy batter.

Lesson learned. I will not make Battered Shrimp  Tacos again and stick to my previous methods for shrimp tacos.

However, I think I have found a good Battered Shrimp recipe for Sweet and Sour!

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Battered Shrimp Tacos

Ingredients

  • Vegetable oil for cooking
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • ½ teaspoon sea salt
  • ¼ teaspoon chili powder
  • ¾ cup unflavored seltzer water
  • 1 egg white beaten
  • 1 pound large shrimp peeled and deveined
  • Tortillas or taco shells for serving

Optional garnishes:

  • Slaw
  • Shredded cheese
  • Queso fresco
  • Diced onion
  • Lime wedges

Instructions

  1. Pour oil into a deep fryer or large heavy-bottomed pan, at least 2 inches depth of oil. Heat over medium high heat to 350 degrees.
  2. Combine cornstarch, flour, salt, and chili powder in a medium bowl.
  3. Make a well in the center of the flour and cornstarch mixture and whisk in seltzer water and egg white until just combined.
  4. Dredge the shrimp in the batter, allowing excess to drain off. Take a few of the shrimp and place carefully into the hot oil. Do not overcrowd the pan. Deep fry the shrimp, turning occasionally, until golden and cooked through; about 3 minutes.
  5. Remove from oil to a paper towel lined plate or a wire rack to drain.
  6. Repeat until all shrimp have been cooked.
  7. Place shrimp in heated tortillas or hard taco shells and garnish with your favorite taco garnishes.
  8. Serve warm with lime wedges, if desired.

Whiskey Wednesday

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This Whiskey Wednesday Post is going to the heart of the matter.

Wisdom

Today I am giving a bit of the history to the origin of the word whiskey (whisky).

Uisce beatha in Irish or Uisge beatha in Scottish is the literal translation in Gaelic for “water of life”. Uisce Beatha was translated from the Latin aqua vitae, used to describe spirits.

You can see why so many with Scottish or Irish heritage feel compelled, nearly obligated, to drink Irish or Scotch Whiskey. It is, after all, The Water of Life!

Wit

Home is where the Whiskey is

Home is where the Whiskey is

So, today when you pour a dram, make sure to toast to Life! Have a wonderful Usquebaugh Dé Céadaoin!

Sláinte

Roasted Summer Vegetable and Black Bean Tacos

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This time of year is one of the best for fresh produce. Here in Kansas late July and early August bring fresh corn, peppers, summer squash, and tomatoes. Roasted Summer Vegetable and Black Bean Tacos are a perfect way to use fresh summer vegetables.

I love roasted vegetables because roasting brings out the natural sweetness and a roasty caramelization. Plus, the nutrients of vegetables don’t get thrown out with the cooking water or steam out.

One of the downsides to roasting vegetables in the summer is the typical heat. Yesterday was an unusually cool day for the end of August, so it was perfect for turning on the oven to make Roasted Summer Vegetable and Black Bean Tacos.

I will admit that my family was not nearly as thrilled as I was. They are generally polite about Meatless Monday, but three people groaned when I told them what was on the men for dinner. I asked them to give it a chance and I would make it up to them later this week.

They did. The Hubs seemed to like the Roasted Summer Vegetable and Black Bean Tacos. D4 definitely liked them. D3 was a solid no. She ate the corn and the beans and didn’t eat anything else, unless you include the queso fresco and sour cream.

Later, I took a dish of the filing, some queso fresco, and some cilantro down to my mother. She thought the Roasted Vegetable and Black Bean tacos were excellent. I think she is hoping I will make them again soon.

Roasted Vegetable Tacos

Roasted Vegetable and Black Bean Tacos

These Roasted Summer Vegetable and Black Bean tacos are a perfect vegetarian taco. They are full of flavor and protein. I can imagine pairing these with the Tacos de Papa for the ultimate vegetarian Taco meal!

What is your favorite taco filling? What is the taco filling that the people in your world would question if you served it for them? I can say that even though my family wasn’t as excited as I was, they enjoyed Roasted Vegetable and Black Beans more than the time we tried chapulines tacos in DC. In case you do not know what chapulines are, they are grasshoppers. That was one food adventure we won’t try again.

Whiskey Wednesday 3

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Happy Whiskey Wednesday! Let’s start with a bit of Whiskey Wisdom.

If you have ever seen wine drinkers swirl their glass and take a sniff of their wine before drinking it, it isn’t just because they are pretentious snobs.

Whiskey drinkers are also, occasionally, seen swirling the glass and sniffing it prior to drinking. There are a couple of reasons for this.

First, after a good swirl of the first pour (careful not to spill any) hold the glass up so that light shines through. You can see the liquid run down the sides. The lines of running liquid are referred to as legs. The legs on whiskey are thicker and slower, which indicates higher alcohol content. Compare your whiskey legs to wine legs sometime and you will see the difference. Trust me, my whiskey legs are definitely thicker and slower than many of my wine drinking friends legs!

Next, take a small and gentle sniff of the liquid in the glass, with your mouth slightly open. Do this directly after the swirl. This allows you to smell the alcohol, and also allow the evaporating alcohols to take their first dance on your taste buds.

While it isn’t necessary to do this, it does give you an added level of enjoyment to drinking whiskey. Plus, it looks kind of cool.

So, when you go out or stay in this Whiskey Wednesday, give a swirl and a light sniff.

Whiskey Wit

Whiskey is a solution

Whiskey is a solution

Cheers!