SANDRA'S WHITE 'N DARK CHOCOLATE WALNUT COOKIES

Watch out folks!

These newly created sinfully delicious cookies

will knock your socks off, they're every chocolate lovers' dream...

Yields: (Appx. 5 doz.)

Prep: 15 Mins.

Bake: 10 to 12 Minutes (per batch)

INGREDIENTS

Wet:

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

2/3 cup packed dark brown sugar

1 teaspoon vanilla extract

2 large eggs

Dry (sift):

2-1/4 cups all-purpose flour

2/3 cup Hershey's unsweetened cocoa powder
1 teaspoon espresso powder

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1/4 teaspoon table salt

Additions:

1/2 cup Mini Semi Sweet Chocolate chips
1/2 cup White Chocolate Chips

1/4 cup finely chopped walnuts (measure after finely chopping)

INSTRUCTIONS

Preheat oven to 350 degrees.  Line 2 baking sheets with silpat liners or parchment paper; set aside.

Beat butter, granulated sugar, brown sugar and vanilla extract in stand mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together through a sieve, then gradually add and beat into dry mixture. Add both chocolate and white chips, and walnuts; mix, just to incorporate. Drop by a rounded mini-scoop (or teaspoon), 1" apart, onto prepared  baking sheets.

Bake in batches for 10 to 12 minutes/batch, until centers are set. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely. ~ Enjoy!

SANDRA’S MEXICAN HAM, SWEET POTATO 'N BLACK BEAN CHILI and CORNBREAD

An incredibly hearty and healthy chili you're able to prepare in one pot 

that's ready to serve in an hour...

Servings (8 to 10)

Prep: 15 Mins.

Cook: 45 Mins.

INGREDIENTS

Grateful to use fresh
lime juice from my newly
picked Bearrs Limes
harvested off of
my indoor dwarf citrus tree...

2 (14.5 oz. cans) Mexican diced tomatoes, undrained

1 (15 oz. can) black beans, undrained

2 cups low-sodium beef broth 

2 tablespoons chili powder 

1 tablespoon ground cumin

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 bay leaf

1/2 teaspoon freshly ground pepper

1 tablespoon honey

1 tablespoon freshly squeezed lime juice

4 small sweet potatoes (or 2 large), peeled and roughly chopped into 1” pieces

1 medium red onion, chopped

2 garlic cloves, minced

2 cups cured, smoked ham, roughly chopped into 1” pieces

--Prepared recipe: Sandra’s Mexican-Style Premium Cornbread

METHOD

Combine all ingredients in dutch oven, or heavy-bottom pot, and stir to combine. Bring to boil, then reduce heat to low, cover, and 'gently' simmer for 45 minutes, while occasionally stirring. 

(Meanwhile, prepare cornbread recipe listed below so it is ready when chili has finished cooking.)

Ready to serve... 

Toss bay leaf, and serve with Sandra’s Mexican-Style Premium Cornbread alongside (shown below). ~ Enjoy!

Sandra’s Mexican-Style Premium Cornbread
(Click here for recipe)...

SANDRA’S NO-FAIL EASY 'N MOIST MEATLOAF

A fabulous meatloaf that continues to

stand the test of time in

flavor and texture...

Servings: (8)

Prep: 10 Mins.

Bake: 1 Hour

Stand: 10 Mins.

INGREDIENTS:

Meatloaf:

1-1/2 lbs. lean ground burger (I used moose)

--Or, feel free to use ground venison, elk, caribou, or buffalo

1 large egg, beaten

2 teaspoons dried minced onion

2 tablespoons milk

1/3 cup chili sauce

2 teaspoons cider vinegar

1 teaspoon worcestershire

½ cup Italian seasoned bread crumbs

½ teaspoon Italian herb seasoning

½ teaspoon Kosher salt

½ teaspoon freshly ground pepper

Topping:

¼ cup chili sauce

METHOD

Preheat oven to 350 degrees. Spray a 5”x9” loaf pan, and set aside.

In a medium bowl, combine burger, beaten egg, dried minced onion, milk, chili sauce, cider vinegar, worcestershire, bread crumbs, Italian herb seasoning, salt, and pepper. Place into prepared loaf pan. Bake for 30 minutes. 

Remove from oven and top with remaining chili sauce, return to oven and continue baking for 30 additional minutes.

Remove from oven, and let stand 10 minutes for juices to redistribute. 

Slice into 8 servings. ~ Enjoy!

MOSCOW MULE COCKTAIL HOUR

This refreshing beverage was served 

to my husband sometime ago by a 

friend while on a trip to Fairbanks, Alaska. 

We recently made this cocktail 

while eating dinner and watching a 

Mariners game with an out-of-town 

guest here in Juneau.

(BTW: The recipe is listed directly on 

each Cock ‘n Bull Ginger Beer bottle.)

Servings: (4)
Prep: 5 Mins.

Posted: by Sandra

INGREDIENTS

6 ozs. (jiggers) vodka
2 fresh limes, halved crosswise and juiced, reserving 4 squeezed lime halves
Ice cubes
4 (12 oz.) chilled Cock ‘n Bull Ginger Beers
--(A bottled, non-alcoholic beverage found at Fred Meyer in the grocery section)

METHOD

In a glass pitcher, add all the ingredients and toss in the squeezed lime halves, give it a good stir, and pour into 4 glasses. – Enjoy!