Saturday Sweets | Brown Butter Salted Caramel Snickerdoodles

There's a new ritual in the Jensen home: Saturday Sweets. 

Basically Jay and I switch off picking out recipes at the beginning of the week, then come Saturday afternoon- party in the kitchen! I was so touched when Jay suggested this new ritual. So far it has been a delicious success and we have had just the absolute most fun time together.

 Makes 24 cookies

• 2 1/2 C flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1 C unsalted butter
• 1 1/4 C dark brown sugar
• 1/2 C sugar
• 1 large egg
• 1 egg yolk
• 1 TBS vanilla extract
• 1 TBS plain Greek yogurt
• 1 C caramel squares, cut into 1/4's
• 1/4 C granulated sugar
• 2 tsp cinnamon

1. In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon and set aside.

2. To brown the butter: heat a medium saucepan to medium high heat. Add butter and whisk frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature. You have to watch it closely because the turn happens quickly and you don't want it to burn. 

3. While the butter is cooling, cut caramel squares into 1/4's.

4. In a large bowl, combine the brown butter, brown sugar, and 1/2 granulated sugar. Blend with a mixer until well combined.

5. Beat in egg, yolk, vanilla, and yogurt and mix until well combined.

5. Form the dough into a ball and cover with plastic. Chill in the fridge for at least 30 minutes.

6. Once you are ready to bake, preheat the oven to 350 degrees. Measure about 2 TBS of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won't stick to the pan.

7. Mix 1/2 C sugar and 2 tsp of cinnamon into a small bowl and roll each cookie in the mixture. Place on a greased cookie sheet 2 inches apart. Sprinkle lightly with sea salt.

8. Bake for 8-10 minutes, or until the edges turn lightly brown.

One Pan Chicken Dinner

Serves 4-6

Chicken Dinner

• 4 raw chicken breasts, cut into 1-inch cubes
• 8 red potatoes, cut into 1-inch cubes
• 1 [16 oz.] package frozen veggies of your choice, OR 2-3 C chopped fresh veggies
• 1 package dry onion soup mix
• 1 stick [1/2 C] butter, cut into small cubes

Preheat oven to 350.

Line the bottom of a 9x13 casserole dish with chicken.

Cover the chicken with potatoes.

Cover the potatoes with vegetables.

Cover the vegetables with butter.

Sprinkle the onion soup mix on top of the butter.

Bake for 1 hour.

Gravy

• Juice from Chicken Dinner
• 4 TBS cornstarch or flour
• 1/4 C milk

Drain the juice from casserole dish into a medium-size glass bowl.

Add milk and cornstarch; whisk until smooth.

Serve on top of Chicken Dinner.

3 Ingredient Chicken Cacciatore

Serves 4-6

• 4 chicken breasts
• 1 [24 oz.] jar of Arrabbiata sauce
• 1 [16 oz.] box of pasta of choice
• grated Parmesan or Romano cheese for garnishing

Combine chicken and Arrabbiata sauce in crock pot.

Cook on low for 4-5 hours.

About 20 minutes before you're ready to eat, cook pasta according to package instructions; drain; return to pot and drizzle with olive oil.

Serve the Chicken and sauce on top of pasta and top with your choice of cheese. [*Also fantastic with a side of cooked yellow and zucchini squash.]

Cobb Salad

This has been a favorite lately. 

I love to buy ingredients in bulk, then cook and dice everything ahead of time so it makes for easy assembly at dinner time.

• fresh spinach
• iceberg lettuce
• red romaine lettuce
• rotesserie chicken, shredded
• bacon, chopped
• hard boiled eggs, diced
• avocado, diced
• tomatoes, diced
• cheddar cheese, shredded
• ranch dressing

Frozen Strawberry Cheesecake

Serves 6-8

Crust

• 4 TBS butter, melted
• 1 C graham cracker crumbs [approximately 1 1/2 packages of graham crackers]

Combine ingredients in a small bowl.

Pour ingredients into an 8x8 casserole dish; firmly and evenly pack down to form a crust.

Set aside.

Filling

• 1 [8 oz.] package of cream cheese
• 1/2 C powdered sugar
• 1/3 C milk
• 1/4 C plain Greek yogurt
• 2 C strawberries, fresh or frozen

Combine ingredients in a food processor or blender and puree.

Pour filling on top of the prepared graham cracker crust.

Cover; place in freezer until fully frozen [at least 4 hours].

Strawberry Lemonade

This is hardly a recipe, but I can't stop drinking this amazing and refreshing beverage.

Makes 6 cups of lemonade

• 1 quart [4 cups] lemonade
• 2 C strawberries, fresh or frozen

Mix ingredients in a blender until strawberries are pureed.

Tuna Egg Salad Sandwiches

Serves 4

• 1/3 C mayonnaise
• 1 1/2 tsp dijon mustard
• 1 TBS dill pickle relish
• 1/4 tsp onion powder
• 1/4 tsp salt
• freshly ground pepper to taste
• 1 [12 oz.] can white tuna in water
• 3 hard boiled eggs, chopped

Combine all ingredients in a small bowl.

Serve on bread with romaine, tomatoes, and your choice of sliced cheese.

Cinnamon Rolls

Makes 12 rolls

Rolls

• 1 C warm milk
• 2 eggs
• 1/3 C butter, melted
• 4 1/2 C flour
• 1 tsp salt
• 1/2 white sugar
• 2 1/2 tsp yeast

Place ingredients in the pan of a bread machine. Select dough cycle; press start.

After dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes.

Meanwhile, prepare filling...

Filling

• 1 C brown sugar
• 2 1/2  TBS cinnamon
• 1/3 C butter, softened

In a small bowl, combine brown sugar and cinnamon.

After dough has set for about 10 minutes, roll into a 16x21 inch rectangle.

Spread butter evenly over the dough.

Sprinkle sugar/cinnamon mixture evenly over the butter.

Roll up dough; cut into 12 rolls [cut approximately every 1 1/2 inches].

Place rolls in a lightly greased 9x13 inch baking pan.

Cover; let rise until nearly doubled, about 30 minutes.

Bake rolls in preheated oven at 400 degrees until golden brown, about 15-20 minutes.

While rolls are baking, prepare frosting...

Frosting

• 1 3 oz. package cream cheese, softened
• 1/4 C butter, softened
• 1 1/2 C powdered sugar
• 1/2 tsp vanilla
• 1/8 tsp salt

Beat all ingredients together in a small bowl.

Once rolls are finished baking, remove from oven and cover with frosting before serving.

5 Ingredient White Chili

Serves 6-8

• 6 C chicken broth
• 4 chicken breasts
• 2 15 oz. cans Great Northern beans
• 2 C salsa verde
• 2 tsp cumin

Garnish

• avocado
• cilantro
• shredded cheese
• green onions
• sour cream
• tortilla chips

Add all ingredients to crock pot and cook on low for 6-8 hours, or on high for 3-4 hours.

Shred chicken.

Serve with desired toppings.

Swiss Steak & Mashed Potatoes

Serves 6-8

Stew

• 2 TBS olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb. stew meat
• salt and pepper
• 6 large carrots, peeled and cut into 1/4 inch coins
• 4 C tomato or vegetable juice [such as V8]
• 3/4 tsp dried thyme
• 1 15 oz. can peas

In a large pot over medium heat, saute onions and garlic in olive oil, about 2 minutes.

Add stew meat and sprinkle with salt and pepper; brown meat completely.

Stir in carrots, vegetable juice, and thyme.

Bring to boil; cover and reduce to simmer for 1-2 hours.

Once meat is tender, stir in peas.

Taste and adjust seasonings.

Serve over mashed potatoes.

Mashed Potatoes

• 2 lbs. Idaho potatoes
• 3 TBS butter
• 4 oz. cream cheese
• 1 C whole milk
• salt and pepper to taste

Peel potatoes and rinse.

Cut into 1-inch cubes and place in a large pot.

Cover with cold water and sprinkle salt. 
Bring to boil, then reduce to simmer; cook until tender, about 20 minutes.

Drain completely with a strainer, then place back into large pot.

Mash potatoes with butter, cream cheese, milk, salt, and pepper until desired consistency has been reached.
Cover to keep warm. Serve with stew.