Last Saturday we had a great time at a charity hockey game to raise money for our son’s hockey team for developmentally disabled children. The Arlington Fire Department competed against the Fairfax County Fire Department in a game played at the Kettler Capitals Iceplex, and it was a lot of fun. All the coaches, parents, volunteers, and kids on the team are so grateful to the firefighters who played and all the people who bought tickets and cheered in the stands, and everyone who bought raffle tickets and cookies at the bake sale. Thank you from the bottom of our hearts!

These are the cookies that I made for the bake sale, which I heard were quite a hit. The recipe is from a book I highly recommend, and not just for the excellent recipes, the Cookies For Kids’ Cancer Best Bake Sale Cookbook, by Gretchen Holt-Witt. The organization Cookies for Kids’ Cancer was started as a grassroots effort to raise money for children’s cancer research through bake sales. Gretchen Holt-Witt gathered friends and volunteers after her son was diagnosed at age 2-1/2. Her initial goal was 96,000 cookies, which they sold in three weeks and raised an incredible $400,000.

It’s a wonderful organization that works very hard to keep channeling funds toward pediatric cancer research, and this cookbook is one part of that plan. All of the author’s proceeds from the book go directly to Cookie’s for Kids’ Cancer.

The book has recipes for cookies, brownies, cupcakes, muffins, scones, candies, all sorts of things you’d expect to find at a bake sale. And one especially good thing about the book is that the recipes aren’t complicated. If you are like me, I’m usually trying to make cookies for a bake sale while also doing 12 other things at the same time, so it has to be something I can whip out on autopilot and I’m sure will pass the kid test. All four of my guys have enjoyed the cookies we’ve made from this book, so it gets thumbs up from all of us.

[Disclosure: I received a review copy from the publisher.]

CHOCOLATE CHIP OATMEAL COOKIES

Adapted from Cookies For Kids’ Cancer Best Bake Sale Cookbook, by Gretchen Holt-Witt.

Makes 3 to 4 dozen cookies.

Equipment

stand mixer with paddle attachment
medium mixing bowl
2 baking sheets, lined with parchment

Ingredients

2 sticks (226 g) unsalted butter, room temperature
1 cup (110 g) light brown sugar
1/2 cup (88 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla extract
2 cups (240 g) unbleached all-purpose flour
1 cup (80 g) old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups (525 g) chocolate chips (semi-sweet, or mix of white and semi-sweet)

Preparation

1. Place the rack in the middle of the oven and preheat to 325° F/165° C.

2. In the bowl of the stand mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy. Add the egg, egg yolk, and vanilla, one at a time, beating well between.

3. In the medium mixing bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Add to the butter mixture and beat until everything is incorporated. Scrape down the sides of the bowl and mix in the chocolate chips.

4. Shape the dough into rounded teaspoon-size balls and place them about 2 inches apart on the prepared baking sheet, and gently press each down. Bake in the preheated oven until the cookies start to brown at the edges, about 12 to 15 minutes. Cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

More Cookie Recipes

More Cookie Recipes From Around the Blogs

Cooking on the Side – Double Chocolate Cookies

Sass & Veracity – Chocolate Dipped Peanut Butter Cookies

Sticky Gooey Creamy Chewy – Peanut Butter and Banana Breakfast Cookies

Alpineberry – Nutella Rugelach Bar Cookies

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

We keep quite a few different kinds of hot sauce in our pantry, and one of my favorites is Cholula, that familiar bottle you see on the table in restaurants all over the country. We usually have a couple bottles on hand, my favorites being the Chipotle and the Chili Garlic, and we use them in all sorts of dishes. We shake it over eggs, chili, soups, tacos, enchiladas, fajitas, burgers, add it to marinades and sauces, you name it.

In this crab dip, which is great Super Bowl party food, I combined four teaspoons of Cholula with a minced jalapeño for some spicy goodness with the cream cheese and the crab. Michael thought it tasted great, the crab flavor came through, and the heat was safe for party fare. But if you really like it hot, you could go for more heat and douse on the Cholula and add another jalapeño.

When it’s all hot, bubbly, and good, bring it out of the oven and have a basket of your favorite tortilla chips on the buffet table for dipping.

HOT AND SPICY CRAB DIP

Serves 12 to 16.

Equipment

medium mixing bowl
hand mixer
9×9 baking dish, lightly coated with cooking spray

Ingredients

2 (8-ounce/226 g) packages light cream cheese, softened
1/2 cup (114 g) light sour cream (I suggest Daisy brand.)
1/4 cup (60 g) mayonnaise
1 medium yellow onion, minced
5 cloves garlic, minced
1 jalapeño pepper, seeded and minced
4 teaspoons Cholula Hot Sauce, or more to taste
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
3 (6-ounce/170 g) cans crab meat, drained and separated
1/2 (57 g) cup grated sharp cheddar cheese

Preparation

1. Place the rack in the middle of the oven and preheat to 350° F/175° C.

2. Using the hand mixer, mix the cream cheese, sour cream, and mayonnaise in the mixing bowl until thoroughly combined. Add the onion, garlic, jalapeño, and Cholula, and continue mixing until combined. Stir in the crab meat.

3. Spread the mixture in the prepared baking dish, then sprinkle the grated cheese around the top. Bake in the preheated oven until the cheese is melted and lightly browned and the crab mixture is bubbling, about 30 minutes. Remove from the oven and allow to cool about 5 to 10 minutes, then serve.

More Party Dips

More Hot Dip Recipes From Around the Blogs

Pinch My Salt – Baked White Bean Dip with Rosemary and Parmesan

Gluten-Free Goddess – Hot Artichoke Dip, Gluten-Free + Vegan

My Baking Addiction – Pizza Dip

Savour Fare – French Onion Dip, Homemade in the Crockpot

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Whether you are hosting a Super Bowl party or going to one, planning for some nibbles is on the to do list. Chips and crackers always make the list, and if you want something a little different while still keeping it easy, wonton crackers are definitely a go to party appetizer. They are simple to make, no messy frying because you bake them in the oven and they get nice and crispy in a flash, plus you can make them a day or two before the party.

When I make these, I gather up a bunch of different spices and seeds, such as poppy seeds, black and white sesame seeds, cumin seeds, curry powder, chili powder, garlic powder, coarse sea salt, and cinnamon and sugar mix (if I want some sweet crackers), and then I create combinations of toppings so I have a variety of crackers. You can serve these with your favorite warm or cold dips, just set them all out in different bowls around the crackers and you are ready to go.

WONTON CRACKERS

Makes about 60 crackers.

Equipment

2 baking sheets, lined with foil

Ingredients

1 package wonton wrappers
canola oil spray
2 egg whites

SUGGESTED TOPPINGS
coarse sea salt
poppy seeds
sesame seeds
black sesame seeds
cumin seeds
curry powder
garlic powder
chili powder
cinnamon + sugar

Preparation

1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 375° F/190° C.

2. Take a stack of about 10 wonton wrappers and cut them in half into triangles. Leave the rest in the package so they don’t dry out. Lay the triangles on the baking sheet close together and cut more triangles as necessary to fill the sheet. Spray some canola oil on the triangles, then flip them over. Brush the top side of the triangles with the egg white.

3. Sprinkle on whatever combination of toppings you like. Sprinkle spices first, then add seeds and salt. Bake in the preheated oven until golden brown and crispy, about 7 to 9 minutes, rotating the pans about halfway through. Remove and allow to cool on the pan, then keep in an airtight container for up to 1 week.

More Easy Appetizers

More Recipes with Wontons From Around the Blogs

The Perfect Pantry – Asparagus Wonton Wraps with Hoisin, Wasabi, or Mustard Filling

80 Breakfasts – Simple Wonton Noodle Soup

Viet World Kitchen – Sriracha And Crab Rangoon Wontons

La Fuji Mama – Churro Wontons with Salted Butter Caramel Dipping Sauce

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

“Mommy, you make the best bread!” Top Gun said as he happily munched on a slice of baked Boston brown bread. We made this to go with our slow cooker Boston baked beans, and the boys later enjoyed slices of it with butter as an after school snack. And like those baked beans, this bread is another easy recipe that the kids can help make, or even make on their own.

Traditional Boston brown bread is steamed in cans for a couple hours, something you may remember your mother or grandmother doing. I’ve been tempted to try it, and I hate to sound cranky, but cans aren’t what they used to be with all the modern coated linings which I would not want to put in a hot oven with my bread. So I bake in pans instead, and we’re happy with the flavor and texture, even if it’s not exactly like the method we fondly remember.

Recipe Notes

I use rye flour, but you can also use whole wheat or graham flour. Many original recipes for Boston brown bread call for melted shortening, but I use canola oil instead. If you don’t have buttermilk, you can make your own by pouring a couple tablespoons of lemon juice in a measuring cup then adding lowfat milk until you have two cups, then letting it rest on the counter for about 5 to 10 minutes until it sours.

Baked Boston Brown Bread

Adapted from Yankee Magazine.

Makes 2 loaves.

Equipment

1 large mixing bowl
1 medium mixing bowl
2 9×5 loaf pans, well greased

Ingredients

1-1/2 cups (180 g) unbleached all-purpose flour
1 cup (113 g) rye flour
1 cup (170 g) cornmeal
2-1/2 teaspoons baking soda
1 cup (160 g) raisins
1/3 cup (80 ml) canola oil
1 large egg, beaten
2 cups (480 ml) buttermilk
3/4 cup (180 ml) unsulphured molasses

Preparation

1. Place rack in the middle of the oven and preheat to 350° F/175° C.

2. In the large mixing bowl, whisk together the all-purpose flour, rye flour, cornmeal, baking soda, and raisins. In the medium mixing bowl, stir together the canola oil, egg, buttermilk, and molasses. Stir into the flour mixture, just enough to mix it all together completely, but do not over mix.

3. Pour into the prepared loaf pans, distributing the batter evenly. Baked in the preheated oven until a toothpick inserted in the middle of the loaf comes out clean, about 45 minutes. Cool for 10 minutes in the pans, then turn out onto wire racks to finish cooling.

More Easy Bread Recipes

More Whole Grain Bread Recipes From Around the Blogs

The Perfect Pantry – Whole Wheat Irish Soda Bread with Golden Raisins

Cooking on the Side – White Whole Wheat Walnut Bread

Wild Yeast – 70% Rye with Whole Wheat Bread

Kalyn’s Kitchen – Baked Whole Wheat Flatbread with Olive Oil and Za’atar

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Putting a pot of beans in the slow cooker overnight is a great way to cook a meal and have it ready the next day, and it’s also a good way to get the kids to help make the meal, too. Our son Hockey Guy, 9 years old, helped make a pot of Boston baked beans that cooked in the slow cooker, then we put them in the refrigerator and saved them for another day and reheated them in the slow cooker and they tasted even better after another couple hours of cooking.

Traditional Boston baked beans are cooked on low in the oven while covered for about eight hours, then you remove the lid for the last 30 minutes to brown the bacon and the top of the beans. With the slow cooker method you won’t get the same kind of browning, but you can achieve something similar by removing the lid for the last 30 minutes and allow some of the liquid to cook off. Serve with Boston brown bread or brown rice and a salad and you have a complete meal.

Here’s how to make it, as demonstrated by Hockey Guy.

After soaking and simmering the beans, slice the bacon (or salt pork if you can find it) and chop the onions. We used pork jowl bacon this time.

Put the onions and half the bacon in the bottom of the slow cooker and pour the soaked beans in on top.

Sprinkle the rest of the bacon on top of the beans.

Stir together the molasses, brown sugar, dry mustard, salt, and pepper, and pour it all over the beans and bacon, then pour in two cups of boiling water. Put on the lid and cook on low for 8 hours, then remove the lid for the last 30 minutes or so to allow the liquid to cook down some before serving.

Make sure to visit The Kids Cook Monday for more recipes to cook with your kids.

How Adults Can Help the Kids

• Demonstrate and assist with any tasks that might be new: measuring, stirring, pouring, chopping.
• Assign the simpler tasks, such as rinsing the beans and measuring the ingredients for the molasses mixture to the younger kids, and save the more challenging tasks for the older kids and adults.

Safety Tips

• Make sure an adult is present at all times.
• Young children should not handle sharp knives alone. Make sure an adult or older child or teenager supervises, or does the chopping.

SLOW COOKER BOSTON BAKED BEANS

Serves 4 to 6.

Equipment

large pot with lid (for soaking beans)
colander
4-quart slow cooker or Crock Pot

Ingredients

16 ounces (454 g) navy beans, rinsed well and picked over
1/2 teaspoon baking soda
8 ounces (227 g) salt pork or bacon, diced
1 medium yellow onion, diced
1/3 cup unsulphured molasses
1/4 cup brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
2 cups boiling water

Preparation

1. In the large pot, cover the navy beans with water and allow to soak 8 hours or overnight. Drain and cover with fresh water and add the baking soda. Bring to a boil, then reduce heat and simmer for about 10 to 15 minutes. Drain the beans. (Quick soak method: Cover the beans with water, add the soda, and boil for 3 minutes. Then set aside tightly covered for 1 hour. Drain and continue to Step 2.)

2. Put half of the diced salt pork or bacon and all of the diced onion in the bottom of the slow cooker pot, then add the drained beans. Sprinkle the rest of the salt pork/bacon around the top of the beans. Stir together the molasses, brown sugar, dry mustard, salt, and pepper, and pour it on top of the beans. Pour in 2 cups of boiling water and cover. Cook on low for 8 hours and remove the lid for the last 30 minutes or so to allow the liquid to condense a little before serving.

More Kids Cook Monday Recipes

More Baked Beans Recipes From Around the Blogs

Chez Us – Homemade BBQ Baked Beans

Use Real Butter – Dinosaur-Style Bar-B-Que Beans

Dinner with Julie – Slow Cooker Guinness Baked Beans

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.