Freezer Meals: I have been working using the Wildtree workshops, using other ingredients and putting my own interpretation on some of the recipes. Here is a copy of the “Get Your Grill On” Wildtree Freezer Meal Workshop in my own words. If you are unable to afford or obtain the Wildtree ingredients, I put substitutes on the very first page of the list of recipes. For example, their BBQ sauce is awesome, 100% organic and I liked it a lot. But, you could also make something similar yourself at home using your own recipe. Here’s mine. Most BBQ sauces on the shelf contain high fructose corn syrup – but Wildtree’s does not. If you want the ingredients, contact information is at the bottom.
The Meals Are:
Ginger Beef with Spicy Slaw
Herb Chicken & Veggies
BBQ Country Ribs
Cheesy Garlic Turkey Burgers
Rodeo Burgers with Onion Strings
Herb Grilled Shrimp Skewers w/Angel Hair pasta
Hickory Rodeo Chicken
Ginger Chicken Skewers
Please contact myself or a local Wildtree representative regarding the bundle that goes with the meal recipes, shopping list and extras. Thank you!
Update: My super awesome creative friend has created a new logo for my website. I can’t WAIT to put it up! There are still a couple things that we are tweaking, but here is the first stage:
Recipe: This is the hubby’s new FAVORITE chocolate chip cookie recipe. I couldn’t believe anything could topple Alton Brown’s Chewy Chocolate Chip Cookie, but this one did!
These cookies are FULL of chocolate chips – 18 whole ounces The batter is easy to work with and makes 48 cookies with a 1 Tb. cookie scoop.
As with most of my cookie recipes, this one works better for me if I freezer the cookie dough balls before baking. Buttery, chewy, and delicious. Everything you want in the perfect chocolate chip cookie. Did I mention it is King Arthur Flour’s recipe of 2015? 🙂
WHAT’S YOUR FAVORITE COOKIE??
-When making any kind of cookie, I always find that freezing the balls of dough first helps with spreading.-
-Why do professional cookies not spread? This is because most of them contain shortening. Shortening will not melt/spread like butter can. Since all of my cookies and cookie recipes are 100% butter, freezing is the way to go.
-Once the flour is added to the cookie dough batter, mix until just combined. Overmixing will result in one tough cookie.
-Try to keep the cookie sheets cool in between batches as hot pans will cause spreading.
-Weigh the dry ingredients for consistent results.
-Check the oven temperature once in a while. It says it is at 350 degrees, but it might not be. You can use temperature almost as an ingredient. Low temps will prevent cookie spread.
-Baking the cookies longer will result in crispier cookies.
- 1 cup (16 Tb) unsalted butter, room temperature
- 1 cup (7 and ½ oz.) light brown sugar
- ½ cup (3 and ½ oz.) sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 Tb. vanilla extract
- 2 cups (8 and ½ oz.) all purpose flour
- 1 cup (3 and ½ oz.) old fashioned oats
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt or ¾ tsp. table salt
- 3 cups (18 oz.) semisweet chocolate chip cookies
- Preheat oven to 350 degrees if you are not going to freeze the cookie dough balls.
- In a great big mixing bowl: beat the butter and sugars together with a mixer on medium.
- Add egg, yolk and vanilla. Beat to combine. Scrape bowl.
- In a medium bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda and salt.
- Add dry ingredients to the wet ingredients slowly and mix until combined.
- Add chocolate chips and stir in.
- Drop cookies onto silicone mat, parchment or well-greased cookie sheets. Large cookies will be ¼ cup of dough, smallest cookies will be 2 tsp. in size. I use a tablespoon cookie scoop. From frozen, my cookies take 9 minutes - sometimes they need another 30 seconds after that.
- Freezer in the freezer for 1 hour in balls. Then, store in freezer bag for later use if not baking immediately.
- Or, Bake cookies 8-12 minutes depending on their size. They will be light golden brown with darker edges.
- Transfer cookies to cooling rack.
To get eggs at room temperature faster, pour hot tap water on top of them in a bowl. Eggs will be room temperature in about 15 minutes.