Nachos With Wild Oats Organic

Nachos made with Wild Oats Organics #WMTMoms

I am passionate about nachos.  I’m kinda like a little scavenger when it comes to the crunchy finger food.  I am constantly on the hunt for a good plate of them and when I find one, I practically lick it clean.  The problem is they are sort of hard to acquire.  I’m not talking about the fake plastic cheese version that every movie theater and ballpark carry. I’m talking about the kind that are loaded with fresh guacamole, crumbled cheese, chopped grilled meat, cilantro, and a wonderful helping of spicy salsa.  Yes, those are the nachos I dream of.  Most of the time the only way to devour a spectacular dish of this stature is to make them yourself.

Ever since the news that Walmart was going to carry ‘Wild Oats Organic’ hit the press, I have been dying to try the new organic corn chips, with one thing in mind… NACHOS! Today is the day, I found the corn chips at my local Walmart along with wild oats black beans and spicy hot salsa. I grabbed a couple of other ingredients and the rest is just a faded memory, because the plate is gone.  I miss you already nachos, until we meet again (probably next week)!

Wild Oats Organic products

Ingredients for nachos:

Directions:

  1. Place a handful of chips on a platter.
  2. In a small bowl combine black beans, corn kernels, and diced cherry tomatoes. Mix to combine.
  3. Spoon half of the bean mixture over the chips.
  4. Add a few spoons full of salsa over the top, along with chicken and guacamole.
  5. Crumble 1/2 of the queso fresco, dollop sour cream, and sprinkle cilantro and olives.
  6. Repeat process with remaining ingredients.
  7. Enjoy!

a birdseye view of nachos

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Posted in Recipes, Side Dish, SNACK TIME!, Snacky Snack Snackas, Walmart Recipes | Tagged , , , , , | 1 Comment

How To Blister Shishito Peppers And The Latest From Melissa’s Produce: The Great Pepper Cookbook

Melissa's Produce: The Great Pepper Cookbook

I’ve had my nose stuck in this cookbook lately.  You know the feeling when every page has something new and exciting to offer…. Melissa’s Produce : The Great Pepper Cookbook is doing that for me.  It really is the ultimate guide to choosing and cooking with peppers.  At the start of the book there is what I would call the blueprint of a large selection of chiles and a scale of how hot these chiles/peppers are once they hit the tongue.  Some actually seem combustible and others very mild.  I thought I had a fair share of knowledge on chiles, but I have come to learn so much more.

Shishito-shrimp

The Lemon Lime Shrimp and Shishito Peppers is probably my favorite recipe in the book thus far.  I have made it a few times but for some reason, always at night with a circle of friends who eat it all before I can grab a camera.  Never the less it is a must make at home and very easy to make.  I’m also rather partial to the red chile lemonade and all the spicy sweets (desserts) the book has gifted me.  Most of all it has turned me into a shishito believer.  Pictured below is a plate of blistered shishito peppers in a soy sauce and lime sauce I made a while back. For my blistered shishito peppers recipe click over to Que Rica Vida! You won’t be sorry.

How to blister shishito peppers

The Great Pepper Cookbook is an essential staple for any cook who desires spice in the kitchen.  Hot or mild, it’s got it all. Order your copy today!

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It’s Not Summer Until You Have A Watermelon Margarita! Follow It Up With 7 Wonderful Watermelon Recipes

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Watermelon – I can’t even say the word or even think it without a flood of images and memories shooting through my mind.  It’s funny because as a child I wouldn’t eat it because I hated the laborious task of having to take out the seeds.  Then came along the genius seedless watermelon.  Since then I’m all over it, and have had a mad amour with the fleshy red fruit.  I have many watermelon recipes here on my blog t0 prove it!  To tell you the truth, in my opinion,  it makes for the perfect Summer after-dinner dessert, or drink / agua, or salad, or eat while you watch t.v., or anything else you might fancy it in.  I must Nicole Presley singing in Boca De Sandíamention  I use to sing in a band many moons ago called “Boca De Sandía” ( which means “Watermelon Mouth” in spanish), and I only have glorious memories as the front person of a band with such a cool name.  Yes, I’m consistent with what I like.  I have always incorporated food into my art or music.  Who nows, maybe it was the influence of Frida Kahlo’s piece “Viva La Vida” (pictured below) that got me so into watermelon and in turn inspired me to name my band that.  All I know is I’m here today and I love me some sandía.

Frida Kahlo's Vida La Viva

I decided as a way to welcome in Summer, I was going to make myself a nice Watermelon margarita and revisit some of the other sandía recipes I have here on my blog.  Heck, I’m even going to showcase a few ideas from my friends.  Get the recipe for my Watermelon margarita below and/or check out a handful of other wonderful watermelon recipes.  Stick around for tips on how to pick the perfect watermelon video.  We are all ready for watermelon and Walmart is the place to buy them.  That’s where I got mine and they’re super sweet, seedless, and 100% fresh guaranteed or your money back!

watermelon margarita ingredients

 

Ingredients for watermelon margaritas: 

  • 1 – small lemon
  • 1 – small lime
  • 1/3 – cup sugar
  • 1 – small seedless watermelon
  • 1/2 – cup tequila
  • 7 – cups ice
  • optional: sugar, or salt, or tajin
  • 2 – strawberries
  • mint

Directions:

  1. Cut the peeling off both the lemon and lime, and place the peelings in a glass. Pour the sugar over the peelings. Then squeeze the inner flesh of the lime over the sugar. Set to the side for 1 hour. This will make a citrus syrup.
  2. Cut watermelon in half. With a large spoon, scoop out the inside of the watermelon. You will now have two watermelon shells, that can be used as cups.
  3. Place all the insides of the watermelon into a blender.
  4. Place a strainer on top of the blender then pour the citrus syrup through the strainer, catching all the citrus peel.
  5. Now pour the tequila through the strainer on top of the citrus peel. This will remove any sugar left on the peel.
  6. Remove the strainer from the top of the blender and place lid on top. Blend watermelon mixture till smooth.
  7. Then add ice to blender and blend again till frosty smooth.
  8. Dip watermelon shell in either sugar, salt or tajin to rim the edges. I used tajin.
  9. Pour margarita into the center.
  10. Garnish with strawberries, lemon slices, and mint. sandia margarita
  11. Enjoy!

MORE WATERMELON RECIPES:

Beet Watermelon Cucumber Salad In A Honey Lime Dressing : Presley’s Pantry

beet watermelon cucumber salad in a honey lime dressing

Bionico (Mexican Fruit Salad): Presley’s Pantry

bionico made with watermelon

Watermelon Jicama Salad: At The Fire Hydrant 

At-The-Fire-Hydrant-Watermelon-Jicama-Salad

Minty Melon Salad: Nibbles and Feasts 

fruit-salad-400x600

Paletas De Sandia Y Pepino: Sassy Mama In LA

SassyPaletadeSandiayPepino

 Strawberry Watermelon Smoothie: Mommy’s Kitchen

Strawberry-watermelon-smoothie

Watermelon Granita: MomAdvice

Watermelon_Granita-Header

WATCH THE VIDEO BELOW ON HOW TO PICK A GREAT WATERMELON!!!!!

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Buffalo Cauliflower Made With Tabasco

Disclosure: This post is sponsored by the lovely Tabasco family. It is my pleasure to be a Tabasco Tastemaker. The recipe and opinions are my own.
Crunchy Cauliflower Drenched In Tabasco Buffalo Style Sauce

The first time I had buffalo cauliflower I thought it was the most brilliant thing ever. My Mom who is a vegetarian and use to love buffalo wings could now partake in a non carnivore version. The buffalo cauliflower is slowly swooping in and stealing the hearts of   vegetarians and meat eaters alike. I know it has it’s grips on me.

Back in March of this year I was invited to Avery Island, the home of Tabasco, as one of the #TabascoTastemakers . I spent a few magical days there taking in the bayou and all the charms of the south…. especially the food. Can you say the best crawfish….ever? In those days I tasted all the different Tabasco sauces “Tabasco” makes, and of course I had few favorites. I will be posting more about my trip and the different flavors I tried over the course of a handful of posts, but I’d like to start with the Buffalo Tabasco. The second it touched my tongue, I knew I would  recreate buffalo cauliflower paired with blue cheese, carrots, and celery. That’s exactly what I did. My Mom loved it, and so did my man. Not only that… so easy to make when the buffalo flavor comes in a bottle.

ingredients for buffalo cauliflower using buffalo tabasco

Ingredients for buffalo cauliflower:

  • 1 – head cauliflower (cut into pieces)
  • 1/2 – cup flour
  • 1/4 – cup bread crumbs
  • 1 – teaspoon garlic powder
  • 3/4 – cup water
  • 1/2 – bottle Tabasco Buffalo Style Sauce
  • carrot sticks
  • celery sticks
  • blue cheese dressing

Directions:

  1. Preheat oven to 450 degrees fahrenheit.
  2. Cut cauliflower into pieces, removing most of the stem.
  3. In a bowl, whisk flour, bread crumbs, garlic powder, and water together until smooth. Set to the side.
  4. Line a baking tray with a non stick baking mat. I also lightly greased it.
  5. Dip each piece of cauliflower into the flour/water batter. Just enough to coat each piece.  coat cauliflower in batter
  6. Place the cauliflower on the lined baking tray. all cauliflower coated on baking mat
  7. Bake for 10 minutes, then remove from oven and flip each piece over, place back in the oven for an additional 10 minutes.
  8. Remove cauliflower from oven. Using a pastry brush, coat each cauliflower generously with tabasco buffalo style sauce. buffalo cauliflower brushed with Tabasco Buffalo style sauce
  9. Place back in the oven for 5 minutes.
  10. Let cool for 10 minutes, then serve with carrot sticks, celery sticks, and blue cheese dressing. serve buffalo cauliflower with blue cheese, carrots, and celery
  11. Enjoy!

 

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Mac & Cheese And An Arugula Salad In Under 18 Minutes

Marie Callendar's white cheddar mac and cheese served with a simple salad

I spend a lot of time in the kitchen, if not for work, just because I love it.  I absolutely adore being in my element creating and tasting…. if the temperature is right.  Now that the warm weather is starting to make it’s way into hot Summer and my kitchen doesn’t have air conditioning, I sometimes need a break when I just can’t handle the heat.  In those moments I want nothing to do with the oven or stove, but my family still needs to eat.  Well I have come up with the perfect solution.  Let me roll you back into how this all came to be.

I was shopping in the frozen section of Walmart when I noticed all the Marie Callender’s meals were no longer priced at $2.50, they were now only $2.00.  I snatched up a few boxes and thought I’ll pop these in the microwave as a quick meal when the heat becomes unbearable and me and my kitchen need a moment to breath from each other.  I thought “Heck, why not make it tonight?”  I grabbed a bag of arugula, lemons, and some garlic from the produce section and I was out the door.  I giggled to myself all the way home feeling like I got one over on my kitchen.

Marie-callendars-mac-and-cheese

Ingredients to Mac & Cheese, and Arugula Salad:

  • 1 –  box of Marie Callender’s Vermont White Cheddar Mac and Cheese
  • 1 – bag of arugula
  • 2 – lemons (juiced)
  • 1 – clove garlic (minced)
  • 1/3 – cup olive oil
  • sea salt to taste
  • cherry tomatoes (cut into halves)

Directions:

  1. Cook mac and cheese according to box in the microwave.  From Start to finish about 16 minutes.
  2. While mac is cooking start making the salad.
  3. Pour arugula in a large bowl. Set to the side.
  4. In a cup add lemon juice, garlic, and olive oil.  Whisk until combined. Salad dressing made of olive oil and lemon
  5. Pour dressing over arugula, then toss.
  6. Sprinkle with sea salt and add in tomotoes.
  7. Serve mac and cheese and salad together for a perfect summer meal. Marie Callendars mac  and cheese served with salad
  8. Eat this now!

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Mexican “Stadium” Chicken Salad #GoAuténtico

Disclosure: This is a compensated campaign in collaboration with Cacique and Latina Bloggers Connect. However, the recipe and opinions are 100% my own.

IMG_1332

This Thursday, June 12th, be prepared to join the rest of the world in the soccer event known to be followed by millions on Earth.  It doesn’t matter if you call it “football” or “soccer” as long as you don’t miss the “GOALS!”  I will be tuning in with my fellow sport fans to cheer on my relative country of Mexico.  I enjoy watching the match on TV with the volume muted and the sound replaced with a musical soundtrack instead.  Depending on which countries are competing that day usually determines what we will listen to.  That allows me to just watch and focus as the men run back and forth kicking the ball with those legs of pure muscle.  I adore the sportsmanship of the game and the thrilling entertainment it brings into my household.  With complete concentration on every move the athletes make and where the ball will land comes the desire to distract the mind a little with a snack that will help ease the anxiety.  Something edible to celebrate with or cry with, it has to be good.   The first thing that comes to mind is the soothing taste of Cacique crema, then a hard shell crunch, a little pickled chile, some crumbled queso fresco, and it has to represent the colors of Mexico.   Food for the fans, something we could all dig into.  I decided the best thing to fit this description would have to be Mexican “Stadium” Chicken Salad served with crisp corn tortilla strips.  I will serve it as a dip in the middle of the room and me, my family and our lovely friends can all scoop into the luscious good-ness while enjoying the game.

ingredients for Mexican stadium chicken salad

Ingredients for Mexican Stadium Chicken Salad:

  • 10 to 12 – corn tortillas (depending how big your bowl is) (sides trimmed off)
  • 1/2 – cup vegetable oil
  • 1.5 – pounds chicken breasts (boiled for 20 minutes, then shredded with 2 forks)
  • 1/3 – cup Cacique crema Mexicana AgriaCacique-World Cup logo
  • 1/4 – cup mayo
  • 1/2 – lime (squeezed)
  • 1/2 – teaspoon garlic powder
  • 1/4 – teaspoon salt
  • 8 – cherry tomatoes (cut into 4′s)
  • 6 – strips of bacon (cooked and crumbled)
  • 1/3 – cup red onion (diced)
  • 1/3 – cup peas
  • 1/4 – cup pickled jalapenos (diced)
  • 1/4 – cup fresh cilantro leaves (stems removed)
  • 1/2 – avocado (diced)
  • 1/2 – cup Cacique queso fresco

Directions:

  1. Cut tortillas into strips. In a large frying pan over a medium flame add in the vegetable oil. Allow the oil to get hot, then fry the tortilla strips on each side until crisp. corn tortilla strips frying in oil til crisp
  2. Remove tortilla strips from oil and allow to drain on a paper towel. Set strips to the side.
  3. Place cooked shredded chicken in a bowl add in Cacique crema Mexicana Agria, mayo, and lime juice. Mix to combine. Sprinkle with garlic powder and salt. Mix again.
  4. Build the stadium: In a big bowl fill the center with creamy chicken salad, then line the inside edges of the bowl with tortilla strips. building a stadium around chicken salad with tortilla strips
  5. Combine cherry tomatoes, bacon, and red onion together, then on one side of the chicken salad make a solid line of red ingredients.
  6. Combine peas, jalapenos, cilantro, and avocado together, then on the opposite side from the red ingredients make a solid line of green ingredients. Leaving an equal amount of space open in the middle.
  7. Fill the center area with queso fresco. Mexican "stadium" chicken salad - Food For Fans
  8. Eat this now!

one chip dipped into mexican chicken salad #GoAuténtico

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Hogs In A Blanket

hogs in a blanket served with mustard and pickles

We are a baseball family. My grandfather loves Dodger baseball, and so does my fiance. These are the two men in my life that I will be celebrating this Father’s Day. I know for a fact that both my Grandpa and my Honey Bunny want to stay home and lounge for a day of baseball (yes, the Dodgers are playing that day). I decided to make our Father’s Day menu a ballpark theme. There will be caramel popcorn, salted nuts, chocolate malts in a cup, and hogs in a blanket. These two sports fans will be HOG wild about the idea.

The best part about this whole plan is I could buy EVERYTHING I need to make my Father’s Day celebration happen at Walmart! That allows me less time running around from store to store and more time spent with my lovely family. Plus making hogs in a blanket is so easy and can be done in no time at all. It gives any baseball viewing game at home the perfect vibe of being in the stadium. All you have to do is serve with mustard, a pickle on a the side, and you got a perfect bite size treat. Hooray!

Happy Father’s Day to all the dads who work hard to raise their children right.

IMG_1201

Ingredients for hogs in a blanket:

  • 1 – box puff pastry sheets
  • egg wash (1 egg and 1 tablespoon water)
  • 8 – franks or any cooked sausage of your choice
  • Optional: sesame seed, poppy seeds, dried jalapenos, grated parmesan

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Unfold puff pastry on a lightly floured surface.
  3. Cut puff pastry into 4 squares. cut puff pastry sheet
  4. Brush on side of each square with egg wash. brush on side of puff pastry with egg wash
  5. Place the frank on the opposite side and roll the puff pastry up toward the side with the egg wash. Press the edge to seal. rolled puffed pastry with frank in the center
  6. Brush the top of each top with the egg wash. Brush top with egg wash
  7. Optional: Sprinkle tops with any of the seeds or cheese above. Press topping into dough, then cut each one in half. Top of hog in a blanket with sesame seedscut hog in a blanket in half
  8. Place on a baking mat lined cookie sheet and bake for 20 minutes or until golden brown.
  9. Serve with mustard and a pickle.
  10. Enjoy!

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Strawberry Banana Horchata Paletas Partner With My Summer First Aid Kit

paletas made of strawberry banana horchata

When I first found out I was pregnant I knew I wanted a boy! There is a photo of me crying out of pure joy with a little sign that says “It’s A Boy!” I had heard it was hard to raise boys when they are young, but harder to raise girls in the teen years. I’m sort of a tomboy in disguise so I didn’t need any prissy girl roaming around the house. BOY, oh BOY… I got what I asked for. My boy is a ruff and tumble lad who has very little fear installed in his heart. He does things on a daily basis that make me cringe. He’ll take a spill and immediately follow it with “I’m okay!” Meanwhile I’m holding my breath on the verge of a heart attack and tears. Rarely does he cry, and if he does I know it must be bad.

sign saying it's a boy

With the ending of the school year and summer walking through our lives I know there are going to lots of active moments that may be met with scrapes and bruises. Instead of applying a band-aid to the scrapewaiting for them to happen I’m gonna prepare myself now. Walmart has an awesome collection of everything I need. Ointments, band-aids, gauze, hydrogen peroxide, and baby aspirin. I already cleaned out my medicine cabinet of old outdated meds to make room for my personal Summer first aid kit. Here’s the catch, my son Max gets uneasy whenever I have to tend to an open wound. He’d rather I leave it alone and allow it to scab up solo. We all know that’s not gonna happen. I figured out a method that works really well for me. PALETAS! I hand him a paleta and that gets his mind off the cut at hand. I combined a few of his favorite flavors to make something that will ease the pain and the heat of summer.

Ingredients for strawberry banana horchata paletas:

  • Fresh strawberries (sliced)
  • Banana (cut into wedges)
  • Horchata (store bought)
  • Popsicle mold
  • Popsicle sticks

Directions:

  1. Drop a few pieces of strawberries and banana into the Popsicle mold.
  2. Pour in horchata to reach the top. making paletas in a mold
  3. Top mold with cover and insert Popsicle sticks.
  4. Freeze overnight.
  5. Fill basin with warm water and dip mold into water for 15 seconds to loosen from mold.
  6. Pull straight up toward sky on paleta. IMG_1158
  7. Eat This Now!

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California Fried Chicken In A Creamy Tomato Chipotle Sauce

California Fried Chicken In A Creamy Tomato Chipotle Sauce

I’ve been doing a lot of recipe development jobs lately. Things I never post on my blog, and because I’m under a contract, I am not allowed to disclose the company anywhere. This job has taken up a lot of my free time, but has also taught me a great deal of techniques and has seriously pushed me to venture into a side of cooking that I had rarely visited in the past. I’ve come to realize from the recipes I’ve come up with, that I am especially good at making fusion dishes. Melding my all American girl tastes with my East Los Angeles Mexican girl tastes. The results have been close to sublime, for my palate at least.

My fiance’s cousins are here visiting from Mexicali, Mexico and I didn’t want to make them Mexican food (they eat that all the time), but I wanted to make them something slightly spicy delicious. I decided to revert to what I do best and make them a fusion dish.

Walmart had a beautiful display of tomatoes calling my name when I was there shopping yesterday, and of course I bought about 12 thinking I would be making salsa over the weekend for our guests.  As my work load thickened with plenty, the salsa idea fell to the wayside. I ended up making a fried chicken in a creamy tomato chipotle sauce instead with all those perfectly ripe tomatoes. No one complained, in fact they practically licked their plates clean and asked for more!

ingredients for fried chicken tomato chipotle cream sauce

Ingredients for fried chicken in a creamy tomato chipotle sauce:

  • 4 – pounds chicken (cut into eighths, bone in, skin on)
  • salt and pepper to taste
  • unbleached flour
  • 1/4 cup olive oil
  • 1 – heaping tablespoon garlic (minced, about 3 garlic cloves)
  • 1 – onion sliced
  • 3 – large tomatoes (on the vine) (chopped into cubes)
  • 3 – chipotle peppers (chopped in big chunks)
  • 1/4 – cup tequila
  • 4 – cups chicken broth
  • 1 – cup half and half

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Salt and pepper chicken generously.
  3. Dip chicken into 1/2 cup of flour.
  4. In a large pot / dutch oven over a medium flame add in olive oil and allow to get hot.  Fry the chicken on each side for about 4 minutes to brown.  Remove chicken from frying oil and set to the side. chicken frying in dutch ovenchicken perfectly browned
  5. In the same pot add in garlic, and onion. Saute for 4 to 5 minutes or until slightly browned. Add in 2 tomatoes and chipotle peppers continue to saute for an additional 10 minutes. Stirring often. onion and garlic saute in olive oilmixture of onion garlic tomato and chipotle saute
  6. Pour in the tequila and cook for 3 minutes.
  7. Add in chicken broth, and half and half. Bring to a simmer. adding chicken broth to the saute
  8. Place the chicken pieces back into the pot, cover with the lid and place in the oven for 30 to 35 minutes. Thermometer should read 165 degrees. chicken back in broth
  9. Transfer chicken to a plate.
  10. Place pot back on the stove top over a low/simmer flame. Mix to combine. Then take a 1/2 cup of the liquid out of the pot and pour it into a bowl and whisk it together with 3 tablespoons flour. Once the mixture is smooth, pour it back into the pot and mix to combine. whisking flour and broth till smooth
  11. Stir constantly for about 5 minutes as the sauce thickens.
  12. Place the chicken in a serving dish and pour the sauce over the top.
  13. Top the dish with one chopped tomato. fried chicken smothered in a creamy chipotle tomato sauce
  14. EAT THIS NOW!

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The New Air Wick Collection And The Best Cowboy Cookies Recipe

cowboy cookies and a glass of milk

A few months ago I started this routine to eat better, exercise more, and indulge every so often… a girl has got to live.  With that being said, recently I was eating at a great salad restaurant in Pasadena CA, in trying to be healthy and really keeping to my new goals.  My son was with me and wanted a cookie.  I picked him up high enough so he could see what was in the display case. He turned and looked at me and said “What’s that smell? Is it coconut or cinnamon?” I replied “Both.  It’s called a Cowboy Cookie.” He said “Do you want to share the cowboy cookie?” He used the key word “share.”  This way I could have just a portion of it and also because he is an only child, I could teach him the value of sharing.  I said “of course!”  Little did I know it would be a slippery slope down hill.  One bite into this cookie I knew I was gonna crave it all the time.  My boy too fell hard for the coconut chocolate cinnamon oat pecan flavor.  Who wouldn’t?  Since then I have been making my own version of the heavenly cowboy cookie to “share” with my son.  Not all the time but sometimes.

Many moons ago I worked at a post production studio where we recorded sound for big animated movies and cartoon series.  Lots of famous celebrities would come in for voice over work.  One day a huge starlet came in and instead of going straight to her studio to start working she stopped to smell a bowl of chocolate instead.  I told her “go ahead, and get a few pieces of chocolate.”  She smiled and said, “That’s okay honey, I’ve been on a diet for the last ten years and never get to have a piece of chocolate, but the next best thing is smelling it.  It keeps me thin this way.”  I remember thinking that she must have the willpower of the strongest human on this earth.  How could she smell something and not go in to taste?

Air Wick Collection

Recently I was shopping at Walmart and found a whole new collection of Air Wick air fresheners inspired by the beloved brands of Snuggle, Baby Magic, and Cinnabon. I think that it is smart of Air Wick to partner with those brands, they all evoke the comfort of home.  Just like that a light in my head went on.  When I want all the comforts of something sweet I don’t nessecarily have to eat it, I could just smell it and Air Wick just made it so easy to do that with their Cinnabon scent.  I couldn’t resist, I grabbed the Snuggle scent because fresh laundry is always enticing, Baby Magic because I miss that new born scent, and of course the grandfather of them all, the Cinnabon scent, which caters to my food palate. Smells so good you can practically taste it.

Ingredients for Cowboy Cookies:

  • 3/4 – cup butter (room temp about 1 1/2 sticks)
  • 3/4 – cup sugar
  • 3/4 – cup dark brown sugar (packed)
  • 2 – eggs
  • 1/2 tablespoon vanilla
  • 1 1/2 – cups unbleached flour
  • 1 – teaspoon baking powder
  • 1 – teaspoon baking soda
  • 1/2 – tablespoon cinnamon
  • 1/2 – teaspoon salt
  • 1 – cup pecans (chopped)
  • 1 1/2 – cups sweetened coconut
  • 1 1/2 – cups old fashioned rolled oats
  • 1 1/2 – cups semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixer cream sugars and butter until smooth.
  3. Add in one egg at a time  and continue mixing to combine. Add in the vanilla extract, and mix till completely combined.
  4. In a separate bowl sift the flour, baking powder, baking soda, cinnamon, and salt together.
  5. Slowly pour the flour mixture into the butter/sugar mixture. Continue to mix until all combined.
  6. Fold in pecans, coconut, oats, and chocolate chips into the dough.
  7. Ball up 3 tablespoons of dough and place on a baking mat lined cookie sheet about 3 to 4 inches apart. cowboy cookie dough on baking mat lined cookie sheet
  8. Bake for 15 to 17 minutes or until golden crisp around the edges.
  9. Allow to cool on baking sheet.
  10. Eat this now!

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