Forget Me Not Cookies

So these are called Forget Me Not Cookies because you turn off the oven and leave them in overnight, hoping you don't forget them in the morning.  My problem was not forgetting about them but having to wait so long to eat one.

Just a warning - humidity can affect these and make them a little soft.

Forget Me Not Cookies

4 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 tablespoon vinegar
2 cups chocolate chips

Beat egg whites until stiff.  Slowly add sugar, salt, vanilla and vinegar.  Gently fold in chocolate chips.  Drop by small spoonfuls onto a cookie sheet covered with parchment paper.  Place in oven heated to 350.  Turn off the oven and let the cookies sit overnight.  Do not open the oven to peek!

Apple Crisp Pizza

I've been MIA lately.  It's been one thing after another at our house lately, and I feel like I've hardly cooked or baked in a month!  But my parents were visiting a couple weeks back (Yes, it's taken me a couple weeks just to post this.), and we (and by we, I mean mostly my mom) made this wonderful dessert!  We all agreed that it was pretty fantastic.  I think I'll be making this again for Thanksgiving.  Yep, it's so good it's deserving to sit at your Thanksgiving table!

Apple Crisp Pizza
From The Girl Who Ate Everything

Pastry for a single-crust pie

Apple mixture:
2/3 cup sugar (we used a little less than this)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
4 medium apples, peeled and diced into 1/4 inch pieces

Topping:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 cup butter, softened (use salted butter or sprinkle a little salt over the top of the pizza)

1/2 cup caramel topping (I used Hershey's caramel syrup)

Roll pastry to fit a 12 inch pizza pan; fold under edges to give the pizza a bit of a raised crust. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. I didn’t use all of my apples because I had really big apples.

For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. Sprinkle topping evenly over the apples.

Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Makes 12 servings.

  

Homemade Butterfingers

Homemade Butterfingers
Adapted from Plain Chicken

1 cup candy corn
1 cup creamy peanut butter
1 cup chocolate chips

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals until melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8"x8" pan lined with parchment paper. Cool completely. Melt chocolate chips in microwave.  Pour over candy corn mixture and let cool in refrigerator.  After 30 minutes to an hour, score the chocolate into the size of pieces you'd like to have.  This makes cutting the pieces up neatly much easier once it's completely cool.

Note: You can cut the candy corn mixture into squares and dip it in chocolate if you'd rather, but I find this way to be much easier.

Chocolate Fix Cookies

If you need a chocolate fix ASAP...make these!  They are slightly crispy on the outside, gooey on the inside and oh-so-chocolatey!  Even Cookie Monster approves.

Chocolate Fix Cookies
From Divine Baking

1 1/2 cups chocolate chips, divided (I always prefer semisweet.)
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.  Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.  Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. 

Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly.  (I skipped rolling in the sugar.) Place on baking sheet covered with parchment paper. Repeat with remaining dough, spacing 2 inches apart.  Bake at 350 until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Breakfast Enchiladas

Here's another recipe that I owe to MOPS!  It was my turn to bring a dish for brunch again, so I tried these tasty ham, egg and cheese breakfast enchiladas.  The whole pan was gone, so you know they were good!

Breakfast Enchiladas
From Tasty Kitchen

2 cups cubed, cooked ham
1/2 cup chopped green onion (I left this out)
2 1/2 cups shredded cheddar cheese, divided
flour tortillas (I used 13 fajita size)
2 cups half-and-half
6 eggs
1 tablespoon flour


Prep this the night before and cook in the morning.
Stir together ham, green onions and 2 cups of cheese. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish. Roll up all tortillas and squeeze them into the baking dish.
Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.
In the morning, preheat oven to 350ºF. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes.
 

Sweet Potato Chips

These could not be any easier and they are so yummy!  You have no excuse not to make them.

Sweet Potato Chips
From Our Best Bites

1 sweet potato
kosher salt
garlic powder
cooking spray

Peel the sweet potato.  (You don't have to, but I like to.)  Thinly slice sweet potato.  (I did mine in the food processor.)  Remove the rotating tray from your microwave.  Place a piece of parchment paper over the tray.  Place sweet potato slices on the paper in a single layer.  Lightly spray with cooking spray.  Sprinkle with kosher salt and garlic powder.  Go easy on the salt; a little goes a long way!  Place the tray back in the microwave.  Microwave on 50% power for about 8-10 minutes or until slices just start to turn brown.  Be careful not to overcook and burn!  Each microwave is different, so keep an eye on them.  Allow to cool slightly before eating.
  

Salmon with Adobo Sauce

I've never liked fish, but I'm trying to learn to like it.  So far I've only tried salmon, but it's not bad!  We (and by we, I mean Aaron) usually grill it, but I found this super simple recipe and baked it the other night.  It was good...and spicy!  I think this sauce would work for grilling too.  If you need a healthy and super-fast weeknight meal you should give this a shot!

Salmon with Adobo Sauce
From The Girl Who Ate Everything

1 lb. salmon fillet
2 tablespoons brown sugar
3 tablespoons adobo sauce (buy chipotle peppers in adobo and scoop out some sauce)
1/4 teaspoon kosher salt
2 tablespoons chopped green onions (I left this out)

Combine salt, sugar and adobo sauce in a bowl.  Place salmon on a rimmed baking sheet lined with parchment paper.  Brush sauce over salmon.  Bake at 450 for about 13 minutes or until salmon flakes easily with a fork.