Chicken Bryan

I have a confession about Pinterest. I'm a little embarrassed about it actually.  I kind of view it like a catalog.  I like to browse and look at all the fun stuff, but I rarely make the stuff.  I mean I'd love to.  If I had unlimited amounts of money and time, it would be fantastic.  I've heard about many flops people have had.  And I don't think I've had a Pinterest flop yet.  Because I almost never make them.  BUT I have.  And I've enjoyed them.  But it's not very often.  Every once in a while I find a Pinterest recipe that I really MUST make.  And this is one.  This is supposedly the recipe of my FAVORITE dish at Carrabbas.  Oh yum.  I am jumping up and down with excitement.  THIS ONE...will be made.  But not today.  New Years Eve we do fondue!

2 boneless skinless chicken breasts
kosher salt, to taste
fresh ground pepper, to taste
olive oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
2 -4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
8 tablespoons butter, divided
6 tablespoons white wine
1/2 cup fresh lemon juice (about 1 large lemon's worth)

Directions:

1
Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
2
Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
3
Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
4
Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
5
Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
6
Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
7
Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
8
To serve, spoon lemon butter sauce over chicken breasts.
9
Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!

Pecan Puffs

This is a Heritage Recipe from my Grandma Olson.  It's a family tradition!

1/2 cup butter
2 Tbsp. sugar
1 tsp. vanilla
1 cup sifted flour
1 cup chopped nuts
2 Tbsp. water

--Cream sugar and butter.  Add vanilla, flour, nuts and water.  You may need a little more flour, but the dough should be quite stiff.  Roll a butterball size of dough in the palm of your hand.  Bake at 350 degrees for 12-15 minutes.  Roll hot cookies in powdered sugar.

Melt Away Cookies

By popular request, Cliss's Melt Away Cookie Recipe from the Cookie Exchange!

Preheat over to 350 degrees.

1/2 lb. butter
3/4 cup corn starch
1/3 cup powdered sugar
1 cup flour
1/2 tsp. almond extract

Frosting:
3 oz. cream cheese
1 tsp. vanilla
1 cup powdered sugar

--Mix smooth then place a small ball on cookie sheet.  Bake at 350 degrees for 12-15 minutes.  Cool completely then frost.

Soft Caramel Popcorn

Another Cliss recipe!

2 cups brown sugar
1 cup butter
1/2 cup corn syrup

--Boil all of the above on medium heat until sugar dissolves.

Then add:
1 can sweetened condensed milk

--Pour over popped corn.

Atticus's Famous Chocolate Chip Cookies

My friend Cliss's husband (that's a mouthful) makes the best cookie.  They are like heaven.  When I had these he had put white chocolate and craisins in them, rather then chocolate chips.  Yum doesn't even begin to describe Neal's cookies.  (The family calls him Atticus.)

Mix in a Bowl:
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt

In the mixer first mix:
3/4 cup sugar
3/4 cup brown sugar
Then add: 1 cup (2 sticks) butter (soft)
Then add: 1 egg & 1 teaspoon vanilla

Then slowly add: the flour mixture that was in the first bowl.

Last: add 2 cups chocolate.
(I will have to ask him, but I think I would put a cup of white chocolate chips AND a cup of craisins in.  At least until further notice I'm going to go with that.)
Refrigerate 1 1/2 hours and then cook for 9-11 minutes at 375 degrees.

Also, here's a list of tips he wrote down:
-make sure butter is soft
-don't use too much butter or sugar
-don't over beat butter
-chilling dough=prevents spreading (He told me this was the most important step.)
-higher temperature+shorter time=soft cookies

Vanilla Pecan Thumb Print Cookies

My friend Cliss made these for her daughters wedding.  I now dream about eating these all night.  So I thought it might be good to get the recipe.

2 cubes butter
1 cup sugar
2 egg yolks (reserve whites)

--Cream sugar and butter until smooth, then add egg yolks.

Add:
1 tsp. vanilla
2 cups flour
1 tsp. salt

--Mix together.  Roll in a small ball (use scoop to make ball).  Roll ball in slightly beaten egg whites, then roll in chopped pecans (about 1 1/2 cups).  Place on parchments lined cookie sheet.  Bake at 350 degrees for 8 minutes.  Cool slightly and press into ball with your thumb or a small spoon to make a dent in the middle of the cookie.  Remove from pan and cool completely before frosting.

Frosting

2 cups powdered sugar
2 Tbsp. butter
1 tsp. vanilla
2-3 Tbsp. water

--Mix ingredients well then pour into pastry bag.  Put dots of frosting into dent in the center of each cookie.

Pinwheel Cookies

Cook for 2 or 3 minutes and set aside to cool:
Filling:

1 cup chopped nuts
1/2 cup white sugar
1 cup chopped dates
3/4 cup water

For crust:
2 cups brown sugar
1 cup shortening (margarine)
2 eggs
1 tsp vanilla
4 cups flour
1 tsp soda
1 tsp salt
1 tsp cinnamon (heaping)

Cream together the shortening and the brown sugar. Add the eggs and mix until light. Add dry ingredients together. Roll the cookie dough out between sheets of parchment paper and spread with the date-nut mixture to about withing an inch of the edge. Dough may be divided into parts before rolling out for easier handling, if desired. Roll up like a jelly roll on parchment paper and put in refrigerator or freezer. Slice off cookies when ready to bake. Bake at 375 degrees for 10 minutes or less on greased cookie sheet.