SRC: Neiman Marcus Cookies

It's Secret Recipe Club time again! This month I was assigned Burnt Apple. I had this same blog a couple months back and made the wonderful Brazilian Cheese Bread, but this time I went with cookies...Neiman Marcus Cookies to be exact.  The funny part is that I have made Neiman Marcus Cookies before, which were nothing at all like these cookies other than the chocolate chips...and even that wasn't the same since this version has Hershey Bars in it.  I loved the addition of the oats, it added a wonderful texture to the cookie.  Miss F was a big fan and these are an easy lunch box treat.

Neiman Marcus Cookies

2 ½ cups oatmeal
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
2 cups chocolate chips
1 ½ Hershey bars, finely chopped

Preheat the oven to 350 degrees. Prepare baking sheets with a Silpat or parchment paper.

In a blender or food processor, blend the oats until it reaches a flour like consistency. Add the oats, flour, baking soda, baking powder and salt in a large bowl and mix until blended. Set aside. In a mixing bowl, cream the butter and sugars on medium speed for several minutes until light and fluffy. Add in the eggs and vanilla and continue mixing until eggs are incorporated. Stop, scrape the bowl. With the mixer on low speed slowly add in the flour mixture until well blended. Fold in the chocolate chips and chocolate bar pieces.

Drop cookie dough by rounded tablespoons onto the cookie sheet, spacing the cookies three inches apart. Bake for 9-11 minutes, or until the cookies are lightly browned. Remove from oven and allow to cool on the cookie sheet for several minutes before moving to a cooling rack to finish cooling completely.

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Southwest Eggrolls with Jalapeno Ranch

I first had these at a baby shower years ago and my friend shared her recipe. I decided to make some changes to the recipe to mix it up a bit, the biggest change being the addition of tomatoes via Rotel.  These are a great snack and i can even tolerate the beans in them, normally I am not a fan.  After I made them, I realized I wanted to make another change next time: avocado!  These would be great dipped in queso, guacamole or the old standby of jalapeno ranch.

Southwest Egg Rolls

2 boneless skinless chicken breasts
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
1 can black beans, rinsed and drained
1 can Rotel, drained
1 cup frozen corn
1 small onion, finely chopped
1 jalapeno seeded and finely chopped
1 cup Monterey Jack cheese
1 package Egg Roll wrappers

Boil the chicken in water seasoned with chili powder, garlic powder, cumin, salt and pepper. Once the chicken is fully cooked, let it cool and shred it.

In a large bowl, stir together the chicken, beans, Rotel, corn, onion, jalapeno and cheese. It is easiest to roll the egg roll when the wrapper is turned so it looks like a diamond. Place a heaping tablespoon of the mixture close to the bottom corner of the wrapper. Fold the bottom flap up and then the 2 side flaps in. Brush cold water on the remaining edges of the wrapper to seal and roll to finish. Be careful not to over-fill and make sure to tightly roll the egg rolls.

Preheat the oven to 400 degrees. Place the egg rolls on a greased cooking rack overtop of a cookie sheet (it is best not to cook directly on a cookie sheet). Spray the tops of the egg rolls with cooking spray. Cook for 15-20 minutes or until the egg rolls turn golden.

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Cheddar and Jalapeno Drop Biscuits

Our whole house cannot get enough biscuits. Miss F devours biscuits, I think it is one of her favorite things at Grandma's house: sausage and biscuits. The only acceptable addition to biscuits for C and Miss F is cheese. So I made half of this recipe with jalapeno and half without. Their loss. Turns out the jalapeno I used wasn't very potent at all and I could have used the whole pepper in half of the batch. My eyes didn't even sting at night when I was taking out my contacts. I wish there was a better way to judge a pepper's heat. Any tips?  Thanks to Sunny Side Up for the fantastic recipe.

Cheddar and Jalapeno Drop Biscuits

2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon granulated sugar
½ teaspoon coarse salt
Pinch cayenne pepper
6 tablespoons cold unsalted butter, cut into small cubes
8 ounces cheddar cheese, shredded
1 jalapeno, finely diced
1 1/3 cups buttermilk, well shaken

Preheat oven to 425 degrees. Prepare a baking sheet with parchment paper (or preheat baking stone).
In a glass mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and cayenne pepper. Add the cold butter and use pastry blender or a fork and knife to cut the butter into the flour, until flour and butter make pea size clumps. Mix in the cheddar. Stir in the buttermilk and jalapenos and mix just until incorporated. Using an ice cream scoop (or 2 forks, making ¼ cup portions), drop dough 2-inches apart onto prepared baking sheets. Bake for 12-14 minutes, rotating baking sheets as needed.

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