Ok, here is why these cookies are extraordinary. (Secret, revealed.)
I use an already-made pie crust. Of course you can use a homemade pie crust if you prefer. But, my theory is, why do something that’s already done for you? These cookies are quick, easy, BEAUTIFUL, and oh so good.
They take about 10 minutes to assemble, and the kids love to help roll them up. I’ve been making these, in a pinch, for years. An easy crowd pleaser. Enjoy!
Rachel Maria’s Extraordinary Holiday Cookies
- 1 Pkg. (of 2) Pillsbury or Store-brand Pie Crusts
- 1/2 Cup Chopped Walnuts
- 1/2 Cup Chocolate Chips (Miniatures work best)
- 1/4 Cup Brown Sugar
- Cinnamon (for top of cookies)
- Preheat oven to 375º F.
- Combine Walnuts, Chips, and Brown Sugar in a bowl.
- Using a rolling pin, roll pie crust dough just enough to stretch and thin out the dough a bit.
- Using a Pizza Cutter, cut 12 mini pizza-like slices. First cut in quarters, then slice each quarter into 3 skinny triangular pieces. (You can also cut into 16 slices to create smaller versions.)
- Sprinkle the walnuts, chips, and sugar mixture along the edge of the pie crust in a circle.
- Starting from the outside, roll each slice towards the center.
- Assemble on an un-greased cookie sheet.
- Sprinkle with Cinnamon.
- Bake for 20-30 minutes. (Or when pie crust appears flaky on the ends.)
- After cooling, garnish a plate with the cookies, powdered sugar, and Hershey Kisses.
Recipe Yields 2-4 Servings
*3 lbs. (4-6) Beef Short Ribs (Cut 2″ thick)
* 2-3 Tbs. Extra Virgin Olive Oil
* Kosher Salt
* Ground Black Pepper
* 1 Medium Yellow Onion – Chopped
* 2-3 Carrots – Chopped
* 3 Cloves Garlic – Chopped
* 2 Tbs. Tomato Paste
* 1 Cup Dry Red Wine (Cabernet Sauvignon)
* 16 oz. Beef Stock
* 1 Sprig Fresh Thyme
* 2 Bay Leaves
* Preheat oven to 325 degrees F.
* Season Ribs on both sides with Salt and Pepper.
* Add Olive Oil to coat bottom of a Dutch Oven over a Medium High Flame.
* Sear Ribs on for approximately 5-8 minutes on each side.
* Remove with tongs and set aside until all ribs are seared.
* Add more oil to the pan. Saute’ Onion and Carrot for 3-5 minutes over Medium High Flame. Continue stirring and gently scraping the bottom of the pan with a wooden spoon to pick up brownings and flavor from the meat.
* Add Garlic (chopped in smaller pieces) and continue stirring for 1-2 minutes.
* Add Tomato Paste. Continue to gently scrape the bottom of the pan with a wooden spoon.
* After a few minutes add wine and stir together on Medium flame. Cook a few more minutes.
* Gently arrange ribs back into the Dutch Oven.
* Pour Beef Stock over the ribs.
* Add Thyme Sprig and Bay Leaf.
* Transfer to your oven & Cook for 2-3 hours.
* Remove the ribs (they may be falling apart, off the bone) and set aside.
* Use liquid as is, strain it, or add a little corn starch mixed with hot water and heat over a medium flame (stirring) until reduced.
* Serve over mashed potatoes topped with your preferred style of gravy.
*I use a Dutch Oven. However, a Crock Pot works just as well. Simply transfer the meat and liquid (created by sauteing vegetables, adding tomato paste, wine, stock and seasonings) – to a crock pot and cook on Low for 5-6 hours or High for about 3 hours. You will know when these ribs are ready as they are falling off the bone! Enjoy.
This is Scott’s favorite dish that I make at home. I prefer using cooper sharp cheese, as it melts great and gives such a superb flavor to the chicken. Since it has spinach in it, all I need to do is pair it with mashed potatoes or risotto and Pinot Grigio. Enjoy!
2-3lbs. Lean Ground Beef or Ground Turkey
3T. Olive Oil
1 Large Yellow Onion
4 Cloves Garlic Chopped
1 Green Pepper Chopped
3-4 Stalks Celery Chopped
1-3 Jalapeño and/or Chili Peppers (optional for extra spice)
1 Pkg. Chili Seasoning
1 Large Can Chopped Tomatoes
1 Jar Salsa
½ C. Ketchup
2 T. Liquid Smoke (optional for extra heat)
¼ C. Chipotle flavoring peppers in can or marinade in bottle (optional for smoky flavor)
3 T. Sriracha (optional for extra kick)
1 Can Dark Kidney Beans
1 Can Black Beans
1 Can Kernel Corn
Fresh Chopped Tomato
- In a Large Pot add Olive Oil to a Med-High Flame.
- Sauté’ Chopped Onion, Celery, all Peppers, and Garlic until translucent.
- Add meat and break apart with wooden spoon over medium heat.
- Add Chili Seasonings Packet and continue to stir with wooden spoon.
- Once meat is no longer pink, stir in Chopped Tomatoes, Salsa, and Ketchup.
- IF you prefer a little kick, heat, and smoky flavor – Sriracha, Liquid smoke, and/or Chipotle.
- Adjust to Medium-Low. Cook for 30 minutes.
- Rinse Beans and Corn in a strainer before adding for a remaining 5 minutes.
- Garnish with Sour Cream, Green Onion, Black Olives, Tomato, and serve with Chips.
**Rachel Maria modified this (already delicious and suitable) recipe by The Chef John, found here: http://allrecipes.com/recipe/maple-brined-pork-loin/
**Total Prep Time: 8-10 Hrs (6-8 hours to refrigerate Pork Loin in Brine Mixture)
Rachel Maria suggests serving this with Spinach & Fresh Garlic and Sweet Potatoes. Enjoy!
Recipe Yields 2-4 Servings
* Fresh Shrimp or Frozen set in cool water until defrosted (Figure 5-7 per person)
* Garlic (3 Cloves or 10 for the Italians)
* 3 T Tomato Paste
* 1 C Red Wine
* Cubed Tomatoes (2-4 Fresh or 1 Lg. Can)
* Hot Sauce (Sriracha) OR Red Pepper Flakes
* Basil, salt, pepper,
* Your Favorite Pasta (Rachel Maria Recommends Angel Hair or Thin Spaghetti)
* In a Saute Pan – Saute’ Garlic in on Medium High Heat in EVOO (Extra Virgin Olive Oil) until soft
* Add Tomato Paste & stir
* Pour in Red Wine & Stir
* Add Cubed Tomatoes, Hot Sauce, and seasonings
* Lower Heat. Simmer for 20-30 minutes.
*Add to your favorite pasta with lots of Pecorino Romano & Your Favorite Glass of Wine