Baked Pumpkin Seeds

While we all want to munch on all the Halloween candy we can get our hands on, you will most likely feel guilty afterwards. Like most things, candy in moderation is okay, but for those who do not have a sweet tooth or want to serve up something healthier put your Pumpkin Seeds to good use and whip up some Baked Pumpkin Seeds! With just a few easy steps, you can pop these seeds guilt-free. Happy Halloween!
baked pumpkin seeds, vintage glass, pink, recipes-Darcy Oliver Design

DIRECTIONS:

  1. preheat oven to 350 degrees
  2. strain all of the pumpkin guts off of the pumpkin seeds & rinse thoroughly
  3. prepare a baking sheet with foil or use my favorite, a Silpat
  4. in a mixing bowl, add a teaspoon of EVOO and stir
  5. now add your favorite ingredients to the mix!
  6. I add sea salt & garlic powder to taste, and a dash of onion powder – mix well
  7. pour the pumpkin seeds on the sheet and spread out
  8. add more salt and garlic powder to the pumpkin seeds (lightly)
  9. bake for 20-30 minutes, watch your seeds so they don’t burn!
  10. use a spatula and spoon into a bowl, enjoy!

pumpkin seed steps, recipe, strain, bake-Darcy Oliver Design

jack o lanterns, halloween, pumpkins-Darcy Oliver Design

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Merridee’s Bread Basket :: Famous Chicken Salad

After our Anniversary Vacation back to Nashville, TN., I could not wait to get home and try out Recipes from Merridee’s Bread Basket in downtown Franklin, TN. I picked up their Cookbook only to discover that their famous Chicken Salad Recipe was no where to be found! Luckily my Mother-in-law had their old cookbook which had this delicious and easy recipe…phew!

I am not sure if I just missed Merridee’s so much, or if it was a major pregnancy craving, but we had a Chicken Salad Sandwich for lunch 4 days out of the 9 that we were there…it’s that good y’all. Not only is the Chicken Salad just like Grandma used to make, their Oatmeal Bread is probably the most delicious home baked bread I’ve ever had (sorry Grandma). Stay tuned for that Recipe, I plan to make that next!
merridee's chicken salad, recipes, franklin, tn.-Darcy Oliver Design

FAMOUS CHICKEN SALAD

  • 1 lb of chicken tenders
  • 1 cup buttermilk
  • salt
  • pepper
  • 1/3 cup chopped celery
  • 1/3 cup mayonnaise

DIRECTIONS

  1. place chicken tenders in a 9×9 glass pyrex dish.
  2. sprinkle with salt and pepper to taste.
  3. pour 1 cup of buttermilk on top of chicken.
  4. bake until tender and no pink shows inside at 400 degrees, approximately 20-30 minutes.
  5. let cool and chop into cubes.
  6. add 1/3 cup chopped celery.
  7. add 1/3 cup mayonnaise (I used light hellman’s mayo…do not use miracle whip!!!)
  8. mix well and served chilled on a bed of lettuce or on sandwich bread.
  9. enjoy!

 

 

Softbatch Cream Cheese Chocolate Chip Cookies

In preparation for a Christmas Cookie Party tonight, I started out testing some new cookie recipes! These Softbatch Cream Cheese Chocolate Chip Cookies were a big hit at my house, and they are oh so chewy! I am throwing away any other Chocolate Chip Cookie recipe I ever made, sorry grandma. The soft and chewy aspect makes them perfect little Chocolate Chip explosions!

More Christmas Cookie Recipes to come next week, and more on the Christmas Cookie Party this weekend! Get in the Holiday Spirit, and bake up some sweets for your loved ones!

chocolate chip cookies-Darcy Oliver Design

Ingredients:

1/2 cup (1 stick) unsalted butter, softened
2 oz cream cheese, softened (use cream cheese in a block, not fat free, light, or whipped), softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups semi-sweet chocolate chips (I used minis)
1/2 cup dry roasted peanuts (optional)

Directions:

Preheat the oven to 350°.  Line a baking sheet with parchment paper or use a Silpat.

Cream together butter and cream cheese until light and fluffy.  Add sugar and beat until well combined.  Add egg, and vanilla, and mix well.

Add the flour, cornstarch, baking soda, and salt, and mix until just combined.  Stir in chocolate chips and peanuts.

Drop by rounded spoonful onto your cookie sheet.  These do not spread much, so you can fit at least a dozen and a half on a sheet. Bake for 6-8 minutes until just starting to brown on top.

Remove from oven and enjoy with a glass of milk.

Makes 24+ cookies.

Softbatch Chocolate Chip Cookie-Darcy Oliver Design

Guilty Pleasure Sunday: Herbed Feta Buttermilk Biscuits

Oh Pinterest, how I cannot forsake your delicious recipe finds.  These Herbed Feta Buttermilk Biscuits may not be diet worthy, but they are oh so delish, and perfect for the upcoming Holidays!

biscuits

INGREDIENTS

2 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
1-1/2 teaspoons kosher salt
1 tablespoon herbes de Provence
1-1/2 sticks (6 ounces) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
7 ounces feta, crumbled
1 egg, beaten with 1 tablespoon water

DIRECTIONS

  1. Preheat the oven to 425ºF, and line a baking sheet with parchment paper.
  2. Whisk together the flour, baking powder, salt, and herbes de Provence in a large mixing bowl. Add the cubed butter, and cut in with a pastry blender until it resembles coarse cornmeal, and there are no pieces of butter larger than a pea.
  3. Whisk together the buttermilk and egg in a small bowl, and pour over the butter-flour mixture. Gently fold in until just absorbed; fold in the feta until it resembles a shaggy dough.
  4. Turn the dough out onto a lightly floured surface, and knead 6-8 times, or just until cohesive. Pat out into a rough rectangle, about 1/2-inch thick. Cut into 8 equal rectangles for large biscuits, or 16 triangles for smaller ones.
  5. Brush with egg wash (the water-egg mixture), and bake for 17-20 minutes, or until the tops are lightly golden.
  6. Allow to cool slightly on a cooling rack.

Makes 8 large or 16 medium biscuits.

Notes:

  • Melted butter will likely pool around the biscuits when baking. Be sure to remove the biscuits to a wire cooling rack immediately after taking them out of the oven, so that they don’t absorb it and get soggy.
  • For the freshest biscuits, only bake off those that you’ll eat within 24 hours; the rest can be frozen raw (stop just before adding the egg wash) and baked off from frozen at a later time. Simply cook for 2-3 minutes longer.

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