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White Chocolate Macadamia Cranberry Dreams

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Ingredients

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup white sugar
  • 1 cup packed light brown sugar
  • 1 cup butter, softened
  • 2 eggs, slightly beaten
  • 1 tablespoon vanilla extract
  • 1 cup vanilla baking chips
  • 1 cup chopped macadamia nuts
  • 1 cup dried cranberries

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
  3. Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
  4. Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.

Notes

Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa.

To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up.

For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie.

https://www.broussardtable.com/white-chocolate-macadamia-cranberry-dreams/

Royal Icing

Related: Big Batch Sugar Cookies

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Royal Icing

Ingredients

  • 6 oz. warm water
  • 1 tsp. cream of tartar
  • 5 tbsp. Wilton meringue powder
  • 9 c. (2.25 lbs) sifted powdered sugar

Instructions

  1. Mix on low in stand mixer for 7 to 10 minutes.
    2. Use this consistency to outline cookies using tip 3.
    - Add 1 TBSP of water at a time to thin icing for flooding inside the outlines.
    - Icing ribbon should disappear within 10 – 20 seconds.
    - Use a toothpick to pop bubbles – shake the cookie or tap on counter to even out icing.
  2. Let dry 1- 2 hours before adding details with thickened icing.
https://www.broussardtable.com/royal-icing/

Big Batch Sugar Cookies

Related: Royal Icing

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Yield: 5 dozen, 3" cookies

Ingredients

  • 2 cups unsalted butter (at room temp)
  • 2 cups sugar
  • 2 eggs
  • 1 TBSP vanilla (or almond if desired)
  • 6 cups flour (extra flour is needed for rolling out)
  • ½ tsp. baking powder
  • 1 tsp. salt

Instructions

  1. Preheat oven to 350 degrees.
  2. In stand mixer, using paddle attachment, cream butter and sugar until light and fluffy.
  3. Add eggs and vanilla. Mix well.
  4. Mix dry ingredients and add a little at a time to butter mixture.
  5. Mix at low speed until flour is completely incorporated and the dough comes together. (Sometimes I switch to the dough hook on the mixer.)
  6. Chill for 1 to 2 hours.
  7. Use flour and a rolling pin to roll out dough to 1/8 inch thickness.
  8. Cut in desired shapes.
  9. Bake on parchment paper on an ungreased baking sheet for 8 to 10 minutes.
  10. Leave on cookie sheet for 1–2 minutes – Carefully slide parchment paper off of cookie sheet.
  11. Let cool completely before removing from parchment paper.
  12. Decorate as desired.
https://www.broussardtable.com/big-batch-sugar-cookie-recipe/

 

Big-Batch Chili

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Big-Batch Chili

Ingredients

  • 4 lbs. ground chuck
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 2 garlic cloves, minced
  • 3 (14.5 oz.) cans diced tomatoes, undrained
  • 4 (8 oz.) cans tomato sauce
  • 1 (6 oz.) can tomato paste
  • 1/4 cup chili powder
  • 1 tbs. sugar
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. ground red pepper
  • 1 bay leaf
  • 2 (16 oz.) cans light red kidney beans, rinsed and drained (optional)
    • Toppings
  • Sour cream, shredded cheddar cheese, chopped green onions, sliced ripe black olives

Instructions

    Slow Cooker Preparation:
  1. Cook ground chuck, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and, if desired, beans. Cook, covered, on HIGH 5 to 6 hours or on LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.
    2. Cooktop Preparation:
  2. Cook ground chuck, in batches, in a large Dutch oven. Drain beef and return to Dutch oven. Add onions, next 12 ingredients, and, if desired, beans. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. Remove and discard bay leaf.
    3. To Freeze:
  3. Let chili stand 30 minutes. Evenly divide chili mixture into 3 (1-gallon) zip-top plastic freezer bags; seal and lay each bag flat. Stack bags of chili in freezer. Freeze up to 1 month. Thaw frozen chili overnight in refrigerator or defrost in microwave. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6 to 7 minutes or until bubbly, stirring after 3 1/2 minutes
https://www.broussardtable.com/big-batch-chili/

Apple Caramel Dip

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Apple Caramel Dip

Ingredients

  • 16 oz. package of cream cheese, softened
  • 1 cup powdered sugar
  • 16 oz. caramel sauce
  • Bag of Heath Bits with chocolate milk (found in baking section)

Instructions

  1. Mix Cream cheese and powdered sugar. Spread on serving tray (dish).
  2. Top with caramel sauce. Then top with Heath Bits.
  3. Dip with apples.
https://www.broussardtable.com/apple-caramel-dip/