simplebooklet thumbnail

of 0

Chocolate Crinkles

How to Make It

Step 1

Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Step 2

With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.

Step 3

Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.

Step 4

Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Note: Total Time includes cooling time.

How to Make It

Step 1

Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil. 

Step 2

With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.

Step 3

Form the dough into tablespoon-size balls. Spread the pine nuts on a plate. Roll each ball in the pine nuts, pressing so the nuts adhere. Place 2 inches apart on prepared baking sheets. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.

Pine Nut Drops

How to Make It

Step 1

Heat oven to 350° F. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.

Step 2

Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the oats and raisins by hand.

Step 3

Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches apart.

Step 4

Bake, rotating the baking sheets halfway through, until golden, 12 to 14 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

Oatmeal-raisin cookies

Chewy Spice Cookies

How to Make It

Step 1

Heat oven to 350° F. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, nutmeg, pepper, and cloves.

Step 2

Using an electric mixer, beat the shortening and sugar on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the egg, molasses, and vanilla. Add the flour mixture, mixing just until combined (do not overmix).

Step 3

Place the granulated sugar on a plate. Roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a ⅜-inch thickness and sprinkle with more granulated sugar.

Step 4

Bake, rotating the sheets halfway through, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days

Snickerdoodles

How to Make It

Step 1

Heat oven to 375° F. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.

Step 2

With an electric mixer, beat the butter, brown sugar, and 1 cup of the granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.

Step 3

In a shallow bowl, combine the cinnamon and the remaining ¼ cup of granulated sugar. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the cinnamon sugar mixture and place on parchment-lined baking sheets, spacing them 2 inches apart.

Step 4

Bake until the edges are golden, 12 to 14 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Pecan Sandies

How to Make It

Step 1

Heat oven to 350° F. In a medium bowl, whisk together the flour and salt.

Step 2

With an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy. Beat in the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be crumbly). Mix in the pecans.

Step 3

Roll heaping tablespoons of the dough into balls and place on parchment-lined baking sheets, spacing them 1 inch apart. Bake until the edges are golden, 18 to 20 minutes.

Step 4

Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Note: Total Time includes cooling time.

 


Jam Thumbprints

How to Make It

Step 1

Roll the basic sugar cookie dough into tablespoon-size balls and place on baking sheets (do not substitute slice-and-bake dough).

Step 2

Make a well in each ball with your thumb. Fill the wells with a total of 1⁄3 cup apricot jam or raspberry jam.

Step 3

Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 15 to 18 minutes.

Step 4

Cool slightly on baking sheets, then transfer to wire racks to cool completely.


jam thumbprints 

How to Make It

Step 1

Heat oven to 350° F.

Step 2

Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.

Step 3

Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.

Step 4

Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

Image result for old fashioned peanut butter cookies

Spritz Cookies

How to Make It

Step 1

Heat oven to 375°. In a medium bowl, whisk the flour and salt.

Step 2

With an electric mixer, beat the butter and confectioners’ sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.

Step 3

Following the manufacturer’s instructions, fill the cookie press with the dough and squeeze the dough onto parchment-lined baking sheets, spacing the cookies 1 inch apart. Sprinkle with the sanding sugar and bake until the edges are golden, 10 to 12 minutes.  

Step 4

Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Note: Total Time includes cooling time.

Chocolate Chip Meringue Kisses

How to Make It

Step 1

Heat oven to 225° F.

Step 2

With an electric mixer, beat the egg whites and cream of tartar on medium until foamy. Increase speed to high and gradually add the sugar, 1 tablespoon at a time; continue to beat until stiff and glossy, 2 to 3 minutes. Fold in the chocolate chips.

Step 3

Drop mounds of the meringue mixture (each equal to 2 tablespoons) onto parchment-lined baking sheets, spacing them 1 inch apart. Bake until firm and dry, 75 to 90 minutes. Cool completely on the baking sheets.


  1. Place the potatoes into a large pot with water to cover. Bring to a boil and cook over medium-high heat for about 10 minutes, or until tender.
  2. Preheat the grill to medium-high heat. Drain potatoes and toss with olive oil, black pepper, rosemary and salt to taste.
  3. Place the potatoes skin-side down over indirect heat on the grill and reserve liquid. Grill for about 15 minutes. Remove potatoes to a serving plate and sprinkle with the reserved olive oil mixture.

Grilled Baked Potatoes

Grilled Baked Potatoes

  1. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
  2. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
  3. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
  4. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Lentils and Rice with Fried Onions 

Lentils and Rice with Fried Onions (Mujadarrah)

  • 1 cup Israeli couscous
  • 1/4 cup chopped or slivered almonds
  • 1/3 cup dried cranberries
  • 3–4 medium scallions, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon finely grated fresh orange peel
  • Salt and freshly ground black pepper, to taste

How to Make It

1. Place the couscous in a dry sauté pan over medium heat and cook for 3–4 minutes, shaking the pan occasionally, until the couscous is lightly toasted.

2. Place the couscous in a saucepan, add 1 1/2 cups water and bring to a boil over high heat. Reduce the heat to low and cover the pan. Cook for 8–9 minutes or until all the water has been absorbed and spoon it into a bowl.

3. While the couscous is cooking, toast the almonds in the sauté pan over medium heat for 4–5 minutes or until they are lightly browned.

Add to the couscous.

4. Stir in the cranberries and scallions and toss ingredients to distribute them evenly.

5. Mix the olive oil, vinegar, and orange peel in a small bowl and pour over the couscous.

6. Toss the ingredients and season to taste with salt and pepper.

Parve

Fairy Tale Eggplant with Mint and Feta

  • 1 pint (about 8 ounces) fairy tale eggplants, trimmed and halved lengthwise
  • Pinch sea or kosher salt
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon chopped fresh mint
  • 1.5 ounces sheeps' or cows' milk feta cheese, crumbled
  • pinch of Za'atar


How to Make It

1. Preheat the oven to 425° F. Arrange the eggplants cut side up in a baking dish just large enough to hold them in a single layer.

 2. Sprinkle the eggplant halves with a pinch of salt. Drizzle evenly with half of the olive oil. Sprinkle evenly with the chopped mint, and then the feta cheese. Drizzle with the remaining olive oil. 

3. Roast the eggplants in the preheated oven for 30 to 35 minutes, or until the eggplant is tender and the feta is golden brown in spots.

Serve warm. 

Roasted Fairy Tale Eggplants with Mint and Feta

ADD CHECKED ITEMS TO GROCERY LIST

Directions

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.


PREV RECIPENEXT RECIPE

American Macaroni Salad

American Macaroni Salad

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.


  • Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.

  • 2

    Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.

  • 3

    Mash potatoes with potato masher until no lumps remain. Add margarine, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.

  1. 8
  2. to 10 medium russet potatoes (about 3 lb.), peeled, cut into quarters
  3. 1
  4. teaspoon salt
  5. 2
  6. tablespoons butter, if desired
  7. Dash pepper
  8. 1/4
  9. cup hot milk 

Homemade Mashed Potatoes

6 simple side dishes

Best Easy Italian Pasta Salad - with pasta, tomatoes, fresh mozzarella, spicy salami, parsley, olives, and easy Italian dressing. Super versatile to what you have on hand! | pinchofyum.com

  • 1 lb. pasta such as fusilli, penne, or rotini (we use DeLallo whole wheat pasta! so yum.)
  • 8 ounces fresh mozzarella cheese balls, cut in half
  • 1 lb. summer sausage or salami, cut into chunks
  • 3 cups cherry tomatoes, cut in half
  • ¾ cup black olives, sliced
  • ¼ cup minced fresh parsley
  • sliced red onion, crumbled feta cheese, pepperoncini (optional)
  • 1½ cups Italian dressing (see notes)

INSTRUCTIONS

  1. Cook pasta according to package directions. Allow to cool slightly (and maybe toss with a little oil to prevent sticking).
  2. Toss all ingredients together! TOLD YOU IT WAS SO EASY
  3. Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTE

italian pasta salad

  1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
  1. Horizon Sour Cream Regular 


Baked Ziti I


  1. Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl.
  2. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
  3. Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
  4. Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.
  5. Cook's Tip: To toast cornbread, bake at 400 degrees fahrenheit for 10 minutes.



  • 1 package Premium Pork Regular Sausage
  • 2 cups chopped celery
  • 1 cup finely chopped onion
  • 4 cups coarsely crumbled cornbread
  • ¼ cup chopped fresh parsley
  • 1 teaspoon poultry seasoning
  • 1 cup chicken broth
  • 1 egg, lightly beaten
  • ½ cup chopped pecans (optional)

Sausage and Cornbread Dressing

Image result for sausage and cornbread dressing

Sausage Cornbread Stuffing Holiday Dinner Recipe - Jimmy Dean

  1. Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
  2. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
  3. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
  4. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
  5. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

Cranberry Stuffed Turkey Breasts


  1. Bertolli Olive Oil Extra Light Tasting 


Brooks' Traditional Thanksgiving Recipes