SANDRA’S WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES

The indulgent white chocolate

nicely enhances the sweet-tart cranberries

and crunchy oatmeal...

I was feeling creative today, and this new cookie recipe rocks! I’ll be sending these delectable treats along with my husband and a few other family members while they head out on an Alaskan road trip over the next several days.

Yields: (3.5 to 4 doz.)

Prep: 15 Mins.

Bake: 12 to 14 Mins.

INGREDIENTS

2 sticks unsalted butter, at room temperature

1 cup firmly packed dark brown sugar

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

1 (11 oz. pkg.) white chocolate chips (I used Ghirardelli)

1 cup dried cranberries

1-1/4 cups quick-cooking oats

METHOD

Preheat oven to 350 degrees.  Line a couple of baking sheets with parchment paper (you can reuse while baking additional batches).

Beat butter on medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla extract, beating until blended.

Sift flour, baking soda, baking powder, cinnamon, and salt in a small bowl. Gradually add dry ingredients to wet mixture, then beat just until blended (do not over beat or cookies will become tough). Using a spoon, fold in white chocolate chips, cranberries, and oats until incorporated.

Drop dough by tablespoonfuls onto prepared baking sheet 2" apart.

Bake cookies 12 to 14 minutes, until light golden brown around edges. Cool on baking sheet 2 minutes, and transfer to wire rack to cool completely. ~ Enjoy!

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Tip: I did a test by placing a batch of cookies on a cold baking sheet  into a hot oven vs a hot baking sheet  into a hot oven (as most do when they pull a previous batch out) and the difference was amazing.  Cookies baked on the cold baking sheet into a hot oven produced perfect results with lighter, thicker and uniform cookies, although the hot baking sheet into a hot oven produced flatter, unappealing spread out cookies that were way too crisp to my surprise.

MAX’S MARVELOUS HALIBUT N’ CHIPS with a DIPPING SAUCE

Max’s ‘go-to’ amazing

recipe he prepares in 30 minutes -

it’s nothing short of incredible...

Servings (4)

Prep: 10 Mins.
Cook: 3 to 5 Mins. (Crinkle Fries: 26 to 28 Mins.)

INGREDIENTS

Chips:

1 (10 oz. pkg.) prepared Ore Ida Extra Crispy Seasoned Crinkle Fries

Sauce:

½ cup mayonnaise

½ cup ketchup

Halibut:

2 lbs. skinless and boneless halibut fillets cut into 3 to 4 oz. pieces

1 teaspoon old bay seasoning

½ teaspoon kosher salt

2 large eggs

1 tablespoon milk

½ of a (10 oz. pkg.) Seasoned Fry Mix for Seafood

Vegetable oil for frying

--1 lemon, cut into 8 wedges

METHOD

Preheat oven to 425, and prepare crinkle chips according to directions by baking for 26 to 28 minutes.

Meanwhile, add 1/2” vegetable oil to a large heavy-bottomed skillet, and heat to 350 degrees. 

Prepare the sauce by whisking the mayonnaise and ketchup in a small bowl, and set aside.

Evenly dust all sides of the halibut pieces with old bay seasoning and kosher salt.  In a small bowl, whisk the eggs and milk.  Add fry mix to a large Ziploc bag. Dredge halibut pieces in egg mixture, and then add and shake them in the fry mix in the Ziploc bag to coat. Place battered halibut pieces to skillet, avoid overcrowding, and fry for about 3 to 5 minutes while flipping half way through, just until golden brown (please do not overcook).  Remove and drain halibut pieces on a plate lined with paper towels.

Serve halibut pieces with a serving of chips, along with a couple of lemon wedges for squeezing over top of fish.  Place the sauce for dipping alongside in small ramekins. ~ Enjoy!

SANDRA’S ADDICTING BAKED TROPICAL JALAPENO SPINACH DIP

This rich and cheesy baked tropical jalapeno
appetizer offers a popping flavor surprise
and is great served with
warm and crispy herb pita chips...

Servings: (10)

Prep: 10 Mins.

Bake: 25 to 30 Mins.

INGREDIENTS

Dip:

1/3 cup finely chopped yellow onion

2 tablespoons finely chopped jarred sliced pickled jalapeno peppers

3 cloves garlic, minced

1 cup sour cream

½ cup mayonnaise

4 oz. cream cheese, at room temp.

1 cup freshly grated Parmesan cheese

½ cup shredded medium cheddar cheese

1 (9 oz. pkg.) frozen chopped spinach thawed, drained and squeezed dry, then chopped finer

1 (8 oz. can) can crushed pineapple, drained

½ teaspoon old bay seasoning

Topping:

¼ cup Japanese panko breadcrumbs

¼ cup Parmesan cheese

1 teaspoon smoked paprika

Garnish:

2 slices of jarred pickled jalapenos

METHOD

Preheat oven to 350 degrees.  Spray a 2-quart (round/square) ovenproof baking dish, and set aside.

In a small skillet over medium heat with a bit of olive oil, saute onion for 2 minutes.  Add the garlic and saute for 30 seconds.

In a medium bowl, combine all the dip ingredients, including the onion/garlic mixture. Spread mixture evenly in the prepared baking dish. 

Mix together the topping ingredients in a small bowl, and sprinkle mixture evenly over dip.

Bake until the sides are bubbling, the cheese has melted and turned golden brown on top, about 25 to 30 minutes. ~ Enjoy!

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Click here for Sandra's Baked Whole Wheat Herb Pita Chips

Tip:  For spiciness levels of dip, feel free to use the following finely chopped jarred sliced pickled jalapeno pepper amounts as a gauge:

      MILD: 1 tablespoon

      MEDIUM: 2 tablespoons

      HOT: 3 o 4 tablespoons

SANDRA’S BAKED WHOLE-WHEAT HERB PITA CHIPS

These warm and crispy herb pita triangles
have a crazy-good texture and flavor
you just can't get compared to
the store-bought version...

Servings: (10)

Prep: 5 Mins.

Cook: 7 Mins.

INGREDIENTS

6 whole-wheat pita bread pockets

Olive oil cooking spray

Spice/Herb Mixture:

¼ teaspoon granulated garlic

¼ teaspoon granulated onion

1 teaspoon dried cilantro

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

METHOD

Preheat oven to 400 degrees.  Line a couple of baking sheets with foil; spray, then set them aside.

Cut each pita bread around the circumference so you have 12 halves.  

Line the cutting board with foil (for easier clean up), and spray both sides of 12 halved pitas with olive oil spray. 

Mix the spice/herb mixture in a small bowl.  Sprinkle one side of the halved pitas with half of the spice mixture, then spray with olive oil for spices to adhere.  Repeat, doing the same on other side of pita halves as well.  Toss the tin foil, and cut pita halves into 4 equal triangles; yielding 48 total pita chips (or cut them smaller if you wish to yield even more smaller triangles).

You will be baking these in batches.  Begin by placing the pita triangles on baking sheets in a single layer, and bake for about 7 minutes, or until golden brown and crispy.  Watch carefully, as they could easily burn! ~ Enjoy!

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Tip:  I only make as much as we are going to eat of the herb pita chips at one setting, as they tend not to store or reheat as well as when they first come out of the oven.

Click here for Sandra's Addicting Baked Tropical Jalapeno Spinach Dip

SANDRA’S RESTAURANT-STYLE SALSA

This crazy-good salsa is so quick to put
together it's unbelievable...

Yields: (Appx. 6 cups)

Prep: 10 Mins.

INGREDIENTS

Salsa:

2 (14.4 oz. cans) mexican diced tomatoes, drained

1 jalapeno, roughly chopped (retain seeds and ribs if you like spicier salsa)

1 (4 oz. can) mild fire-roasted diced greed chiles, drained

4 roma tomatoes, de-seeded, juiced, and roughly chopped

½ yellow onion, roughly chopped

½ fresh lime juiced

1 teaspoon Sriracha sauce (again, more if you like it spicier, or your brand of hot sauce)

1/2 bunch of cilantro

Fine-grain kosher salt and freshly ground pepper, to taste

For scooping: 

-- Tostitos Artisan Roasted Garlic and Black Bean Tortilla Chips (found at Costco)

METHOD

Add all the salsa ingredients to the food process and pulse a couple times, until a consistent chunky consistency is achieved.  Taste, and adjust seasonings as necessary.  Add to a non-reactive glass or ceramic bowl, cover, and refrigerate for a minimum of two hours to allow flavors to meld. ~ Enjoy!

SANDRA’S TEX-MEX FRITO PIE CASSEROLE

A snowy Monday today so it just seemed
fitting for such indulgence...

Serves: (6)

Prep: 5 Minutes

Bake: 20 Minutes

INGREDIENTS

Casserole:

3 cups Fritos chips, roughly crushed

3 cups sharp shredded cheddar cheese

1 (15 oz. can) Texas-Style Chili

¼ cup medium Black Bean and Corn Salsa (Costco - Private Selection brand)

Garnish options:

--Sour cream

--Chopped green onions

--Chopped roma tomatoes

--Chopped fresh cilantro

--Chopped Avocado

--Pickled jalapeno slices

METHOD

Preheat oven to 425 degrees.  Lightly spray a 2-quart casserole dish with olive oil. 

Just out of the oven...

Combine the chili and salsa in a small bowl.

Layer half of the Fritos in bottom of dish, half the cheese over the chips, and all of the chili/salsa mixture over the cheese layer.  Sprinkle chili layer with remaining cheese, then remaining Fritos on top.  Cover, and bake for 20 minutes, until cheese melts.  Portion equally among six serving bowls, and garnish with ingredients in the order listed above. ~ Enjoy!

SANDRA’S CRISPY RED CHARD CHIPS



Excellent eaten as is, 
or along side sandwiches,
including when crumbled and 
sprinkled over pasta or soup dishes...

Servings: (2 to 4)
Prep: 5 Mins. |
Bake: 35 Mins.

Posted by Sandra








INGREDIENTS

1 bunch of red chard, rinsed, dried, and stems removed
2 teaspoons olive oil
2 teaspoons fresh lemon zest

Beautiful, rinsed chard

pinch of cayenne
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper

METHOD

Preheat oven to 250 degrees.

Cut chard into 2’ squares and/or pieces, and dougle-check that they are thoroughly using paper towels. Toss in a medium bowl with olive oil, lemon zest, cayenne, sea salt, and ground pepper; coat the chips evenly.

Chard cut into chips

Spread onto 2 foil-lined baking sheets, and bake for 30 minutes, until lightly brown and crisp. Using a flat spatula, place chips onto serving platter. – Enjoy as you would any other chips!


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Tip: These Red Chard Chips are best eaten directly after baking them while they're super crispy!

MAX’S ALASKA ‘WILD-GAME-DAY’ HOT CHILI BEAN and CHEESE DIP

Max generally makes this recipe using lean venison 
or moose burger, although last night he used 
lean buffalo burger and it was simply scrumptious. 
This was like a meal in itself and a perfect 
appetizer to munch on 
while watching the baseball playoffs...

Servings: (6 to 8)

Prep/Cook: 20 Mins.

Posted by Max via Sandra

INGREDIENTS

1 lb. lean venison burger
--(Also just as tasty to use moose, buffalo, or beef)
¼ teaspoon garlic powder
1 (15 oz. can) Nalleys Original Chili with Beans
1 (16 oz. jar) medium picante sauce
1 (1-lb. pkg.) velveeta cheese, cut into four blocks
Kosher salt and freshly ground pepper, to taste
--(Max says, “go light on the salt”)
2 (9.25 oz. pkgs.) Fritos Scoop Corn Chips

METHOD

Heat a large nonstick skillet to medium-high heat and brown the burger with the garlic powder. Add the chili with beans, picante sauce, and velveeta cheese, and gently stir until cheese has melted and dip is combined and creamy. Taste for seasonings, adding kosher salt and ground pepper, to taste. Spoon hot dip into a heatproof bowl, then place the Frito chips in another bowl close by, and serve immediately with many napkins! Enjoy!

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Tip: This hot dip would also be wonderful served in a slow cooker to it keep warm during game day for your guests.

SANDRA'S FRESH N' SPICY MANGO SALSA PUREE with VEGGIES and CHIPS

 A light and refreshing appetizer, 
with a slightly spicy fresh fruit dip...

Yields: (2-1/2 cups)
Prep: 5 Mins.

Posted by Sandra

INGREDIENTS

1 mango, peeled, deseeded, and chopped
¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped
1 jalapeno, deseeded, de-ribbed, and chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil

METHOD

Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds more. Pour into a decorative serving bowl.


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Tip:  This is wonderful with tortilla chips and veggies as a dip, or over salad as a dressing, or as an accompaniment with your favorite fish, pork, or chicken entrees.

SANDRA'S TANGY TARTAR SAUCE (Sweet or Dill)

This tangy tartar sauce is 
quick and easy to make.
You'll probably never want to 
purchase store-bought again...

Yields: (1 cup)

Prep: 5 Mins.

Posted by Sandra

INGREDIENTS:

1 cup mayonnaise
--(for a homemade recipe click here: Easy Homemade Mayonnaise)

2 tablespoons sweet (or dill) pickles, finely minced

1 teaspoon onion, grated

1 small clove of garlic, grated

2 teaspoons fresh lemon juice

Freshly ground pepper, to taste

METHOD

In a small bowl, whisk together all the ingredients. Cover and refrigerate at least 30 minutes before serving for flavors to meld.

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Tip: I usually do not add any salt due to the salt content already in pickles.

SANDRA'S BEER BATTER HALIBUT and CHIPS

This is a go-to recipe of all time
that is a comfort food in our house
when we're lucky enough to have fresh halibut,
or frozen for that matter...

Servings: (4)
Prep: 10 mins. |
Bake/Fry: 30 mins.

Posted by Sandra

INGREDIENTS

***Baked Fries:
4 large russet potatoes, peeled
Kosher salt

***Beer Batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon old bay seasoning
1 bottle dark beer, cold (go with Alaskan Beer ;-)
--1-1/2 pounds halibut, cut into 1”x2” pieces

Cornstarch, for dredging
Peanut oil, for frying

--Serving options:
Malt vinegar
Lemon wedges
Tartar sauce (View recipe here: Tartar Sauce (Sweet or Dill) - Homemade)

METHOD

Heat oven to 400 degrees.

Slice the peeled potatoes into thin ½” wide fries (so they cook faster). Dry the fries thoroughly with paper towel.

Through a sieve over a medium sized bowl sift the flour, baking powder, salt, cayenne pepper, and old bay seasoning. Gently whisk in the beer just until the batter no longer has lumps.

Line a baking sheet with parchment paper (important as fries tend to stick otherwise). Place the dry, sliced uncooked fries into a large ziploc bag and coat with a couple teaspoons peanut oil, sprinkle with kosher salt, and close bag and toss to coat. Spread the coated fries on the prepared baking sheet, not touching. Bake for 30 minutes, or until golden brown and crispy; halfway through the cooking time, turn the fries over.

Meanwhile, (10 minutes before fries are done), heat the peanut oil in an electric skillet to 350 degrees (or a dutch oven, using a thermometer). Don’t over crowd the pan, and begin by ‘lightly’ dredging fish strips in cornstarch (shaking off any excess), and dip into batter, then carefully immerse into hot oil. When golden brown (about 2 to 3 minutes), turn fish over and cook until golden on other side, about 2 to 3 minutes longer. Drain the fish on a paper-towel lined plate, sprinkle with kosher salt while hot.

Remove fries from oven, sprinkle with kosher salt while hot. Add to large platter with the deep-fried halibut, and serve with a slight drizzle of malt vinegar, squeezed lemon wedges, tartar sauce for dipping, and coleslaw as a side.

SANDRA'S FIVE-STAR HALIBUT CEVICHE

A very pleasing appetizer that
you'll be proud to serve
to any crowd, gathering, 
or family get-together anytime...

Servings: (6)
Prep time: 20 min |
Marinade time: 8 hours
+ 30 mins. more

Posted by Sandra

***Marinade halibut 
(this process fully cooks/cures the halibut):
· 1 lb. Fresh halibut, skinned and de-boned, cut into ¼” cubes
· 3 limes + 3 lemons, juiced (or bottled works fine)

***Ingredient additions:
· ¼ cup fresh cilantro, chopped
· 2 medium tomatoes, diced
· 1 green bell pepper, diced
· 2 jalapenos, finely chopped (retain ribs and/or seeds if you like it spicier)
· 2 tablespoons white wine vinegar
· 3 green onions, finely chopped
· Salt & freshly ground pepper to taste

***Garnish options:
· Olive Oil
· Sprigs of Parsley
· 1 avocado, peeled, de-seeded, and diced (wait until very end to add)
· paprika
· lemon wedges
· Tortilla chips and/or crackers for scooping.

METHOD

Prepare halibut, and place in non-reactive glass bowl. Pour lime and lemon juice over halibut just enough to cover. Cover bowl with plastic wrap, and place in refrigerator to marinade for 8 hours (stirring several times throughout).

Drain 3/4s of the juice from halibut and lime/lemon marinade, add remaining ingredients (except for garnishing ingredients), toss well, and place back into refrigerator for 30 minutes for further marinating of added ingredients. Just before serving, cut up the avocado and gently fold into ceviche.

Serve as pictured, along with a few of drops of olive oil, a dash of paprika, and a lemon wedge along side each. [Another option is to serve it atop a platter lined with romaine lettuce leaves, with a side of tortilla chips.]

(Note: This works well with shrimp/prawns, scallops, lobster or a mix of them, although ensure you maintain a total of 1-pound white seafood ratio.)