Peach cobbler cookie

  pin recipe

PREP TIME 30 mins

COOK TIME 12 mins

COURSE Dessert

SERVINGS 15 cookies

ingredients

  

OATMEAL COOKIE BASE

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 1 tbsp plain greek yogurt or sour cream
• 2 eggs
• 1 tbsp vanilla
• 3 1/2 cups flour
• 1 1/2 cups rolled oats
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp baking powder

PEACH FROSTING & TOPPING

• 1/2 cup butter room temp
• 4 cups powdered sugar
• 1 tbsp plain greek yogurt
• 1 tsp vanilla
• 1-2 tsp peach juice
• pinch of salt
• 2 fresh peaches or 1 can of peaches thinly sliced
• cinnamon

instructions

 

• Preheat the oven to 325. Add butter and both sugars to a bowl. Mix for 2-3 minutes. Add greek yogurt, eggs, and vanilla and mix until combined.
• Add flour, rolled oats, salt, cinnamon, and baking powder. Mix until dough is just combined. Using a large (1/4 cup) cookie scoop, scoop the dough onto a lined baking sheet. 
• Bake at 325 for 10-13 minutes. The cookies will still look a little doughy when you take them out of the oven — this is perfect. After the cookies cool for 5 minutes, transfer them to the fridge to finish cooling.
• While the cookies cool, make the frosting. Add the butter to a bowl and mix for 3-4 minutes. Add powdered sugar, greek yogurt, vanilla, peach juice, and salt, and mix an additional 3-4 minutes. The frosting should be smooth and easy to spread.
• Frost each cookie and top with a few slices of peach. Dust the cookies with cinnamon and transfer to the fridge to chill for at least 30 minutes. Keep in the fridge until you’re ready to serve them. These cookies are best cold! Enjoy

Juicy Hamburgers with Mushroom

This recipe is from Cooks Illustrated and recommended by Mom

Makes: 4 burgers

Total Time: 35 minutes, plus 20 minutes chilling

12 oz white mushrooms, trimmed

1 lb 80% lean ground beef, broken into roughly 1 1/2 in pieces

1 1/4 tsp kosher salt

1/2-2 tsp pepper

1 1/2 tsp vegetable oil

4 slices American, Swiss, or cheddar cheese (optional)

1 hamburger buns, toasted

1. Process mushrooms in food processor until smooth paste forms (past will resemble thick oatmeal), scraping down sides of bowl as needed, about 1 minute. Transfer to large bowl and cover. (Do not wash out processor bowl.)
   
   
2. Microwave mushrooms until liquid released begins to boil, about 3 minutes, stirring halfway through. (Do not walk away during final minute; mushrooms could boil over.) Transfer mushrooms to large fine-mesh strainer set over bowl. Using spatula, press on mushrooms to extract 1/2 cup liquid (if more than 1/2 cup is removed, stir extra liquid back into mushrooms.) Discard liquid and return mushrooms to bowl. Refrigerate mushrooms until room temperature, about 20 minutes. 
   
   
3. Return mushrooms to processor bowl. Add beef and salt and process until mixture is uniform and begins to pull away from side of bowl, about 20 seconds. Divide mixture into 4 equal portions and shape patties that are 4.5 inches in diameter. Sprinkle both sides of each patty with pepper. (Patties can be refrigerated overnight or tightly wrapped and frozen for up to 1 month; if frozen, thaw before cooking.)
   
   
4. Heat oil in 12 in skillet over medium-high heat until shimmering. Transfer patties to skillet and cook until well browned on both side and burgers register 135 degrees (for medium-rare) or 155 (for medium-well), 6 to 10 minutes. If using cheese, place 1 slice on each burger 1 minute before burgers finish cooking. Transfer burgers to plate and let rest for 5 minutes, then transfer to buns and serve.  
   Note: If all of the patties do not fit in the skillet, start by cooking three patties until they shrink slightly, about 2 minutes, before adding the remaining patty. 
   
   

Serve with your favorite burger toppings. 

Instant Pot Beef Stroganoff

INGREDIENTS

• 2 lb. beef chuck roast
• 1 teaspoon coarse sea saltseparated
• 1 teaspoon ground pepperseparated
• 2 teaspoons brown sugar
• 2 tablespoons olive oil divided
• 1.33 cups beef broth separated
• 8 oz. crimini mushrooms sliced
• 1/4 teaspoon table salt
• 1 medium white onion chopped and separated
• 3 cloves garlic minced
• 1/4 cup dry red wine
• 1.5 tablespoons Worcestershire
• 12 oz. extra-wide egg noodles
• 3/4 cup 2% Greek Yogurt option to use sour cream for a more classic beef stroganoff

1. First, make the dry rub. Mix together coarse sea salt, ground pepper, and brown sugar in a small bowl.
2. Then, season the beef roast with the dry rub. Be sure that the rub covers the entire piece of meat including the sides. Let the meat sit for 15 minutes.
3. Next, turn on the Instant Pot's 'saute' feature and add 1 tablespoon of olive oil. When olive oil is fragrant sear the beef roast for 2 minutes on each side or until browned.
4. Remove beef and deglaze the pot with 2 tablespoons of beef broth and then add another tablespoon of olive oil to the pot. Use a wooden utensil to scrape the brown bits from the bottom.
5. When olive oil is fragrant, add mushrooms and 1/4 teaspoon of salt to the pot and saute for 4-5 minutes or until browned. Remove mushrooms from pot and set aside for later.
6. Add 1/2 of the white onion (you will be adding the rest of the onion in later) and garlic to the pot and saute for 3 minutes.
7. Finally, add red wine, 1 cup of beef broth, and Worcestershire to the pot. Mix well and then return the beef roast back into the pot. Cover the Instant Pot and cook on high pressure for 75 minutes.
8. When the timer goes off, quick-release the pressure from the Instant Pot and remove the beef roast from the pot and place it on a baking sheet. The beef roast should be easy to pull apart with two forks. If it's not, it needs to cook longer. Set beef aside.
9. Add the sauteed mushrooms, the remaining onion, and uncooked egg noodles to the pot. Mix well and place the top back on the Instant Pot and cook for an additional 2 minutes on high pressure.
10. Meanwhile, shred the beef using two forks. The beef should fall apart easily and shred with minimal effort.
11. When the timer goes off, quick release pressure one last time from the Instant Pot and remove the cover. Add the Greek yogurt and the remaining broth (~1/3 cup) to the pot, mix well and add the shredded beef back into the pot.
12. If needed, turn the sauté feature on to heat everything up for a couple of minutes. Eat immediately or turn the Instant Pot's 'warm' setting to keep the beef stroganoff warm until ready to serve.

Pasta Ceasar Salad

 Delicious Hearty Salad for main or side dish!

Dressing: 

2 tsp dijon

2Tbls fresh lemon juice

2tsp Worcestershire sauce

3/4 C Mayo

2 tsp minced garlic

1 tsp anchovy paste (i've left this out and it's still delicious)

1/3 C finely grated Parmesan

Salad:

8 oz uncooked pasta (I like rotini but penne is also good)

2 Hearts of romaine or a head of red leaf

Shredded or chopped rotisserie chicken

croutons

Parmesan to taste

Whisk dressing ingredients adding parmesan and pepper at the very end. 

cook the noodles al dente and add everything together. Serve immediately or refrigerate 

Mom's & Grandma Lynch's Shortbread Cookies

Creamed corn

20 ounces frozen corn 

8 ounces whipping cream

4 ounces whole milk

1 teaspoon salt

6 tablespoons sugar

1 pinch of white pepper

2 tablespoons butter

2 tablespoons flour

Combine all ingredients EXCEPT butter and flour in a stockpot and bring to a boil. Once boiling, turn to low and simmer for 5 minutes. In another (small) pot, melt butter and add flour stir for a minute until melted and mixed well. Add butter/flour mixture to corn and mix well until thickened. Remove from heat and serve.

Hannah Bryan thanksgiving corn 

Fudgy Pumkpin Bars

Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies)

These Pumpkin Chocolate Chip Bars are FUDGY just like brownies! You could also call them Pumpkin Blondies. They have the perfect balance of pumpkin flavor, cinnamon-y spices, and warm dark chocolate. They're made in a pot on the stove and are super fast and easy! The melted butter makes them so soft and fudgy. 

Ingredients

• 1 cup butter, (2 sticks) ( BROWN THE BUTTER- BY BOILING IT. ADD SPICES TO THE BUTTER ONCE BROWNED SO IT HEATS UP THE SPICE)
• 1 tablespoon pumpkin pie spice*
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 (8-oz) cup pumpkin, canned (not pumpkin pie filling)
• 2 teaspoons vanilla, I like Mexican vanilla
• 1/2 teaspoon kosher salt
• 1 large egg
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips

ICING: 

1 pack cream cheese

2C powder sugar

1/2 C butter 

Instructions

• Preheat the oven to 350 degrees F.  Spray a 9x13 inch pan with nonstick spray, or line with parchment paper.
• In a medium saucepan, melt 1 cup of butter** over medium heat. I used salted butter, but unsalted works great too!
• When the butter is still bubbly and hot, add in 1 tablespoon pumpkin pie spice* (see notes for other spices). Let the spices toast in the pan for just a few seconds, then remove the pan from heat.
• Stir in 1 cup sugar and 1 cup packed brown sugar.
• Add in 1 cup pumpkin puree from a can. Don't use pumpkin pie filling! (Use the other half of the can to make pumpkin cookies!)
• Add 2 teaspoons vanilla and 1/2 teaspoon kosher salt.
• Add 1 egg and stir vigorously right away so that it doesn't curdle. If your butter/sugar mixture is still super hot, you might want to consider waiting a couple minutes to add the egg.
• Add 2 cups flour, spooned and leveled, but don't stir yet. Add 1 teaspoon baking powder to the flour and use the teaspoon to stir it into the flour.
• Stir in the flour until most of the lumps are gone, but do not over beat. Just like brownies, you want to get all the ingredients incorporated, but you don't want to mix it so much that you end up with tough pumpkin bars. See photos. Don't add the chocolate chips yet.
• Pour the batter into the prepared pan and spread to the edges.
• Sprinkle 1 cup semisweet and 1 cup dark chocolate chips over the top. Use your spatula to gently fold them in so that they are incorporated into the batter. (If you mix the chocolate chips into the warm batter, they will melt right away)
• Bake at 350 for about 25 MINUTES. They are done when a toothpick inserted in the center comes out with no wet batter on it. The edges should be pulling slightly from the sides of the pan.
• Let cool before lifting the paper from the pan and slicing. (or just dig in while they're hot, I'm no judge.)
• Ice them and we like them refrigerated
• These bars freeze well! Store in a sealed ziplock and freeze for up to 3 months. Let thaw in the sealed bag on the counter.

Notes

*If you don't have pumpkin pie spice, use:

• 1 and 1/2 teaspoons cinnamon
• 3/4 teaspoon ginger
• 3/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice, optional