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THE SEMISWEET SISTERS

Two sisters who love to bake...

Cornbread, Sausage and Jalapeño Dressing

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Cornbread, Sausage and Jalapeño Dressing.

I came across a similar recipe years and years ago, and have spent the last few years tweaking it to this one. Everyone loves it!!! It’s very versatile. I don’t like dealing with jalapeños, so I use the jared. Sometime I want to save time and buy the precooked sausage crumbles and dump them in.


Cornbread, Sausage and Jalapeño Dressing
 
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Recipe type: side
Serves: 10
Ingredients
  • ¾ cup butter
  • 1 cups chopped onion
  • 1 cup chopped celery
  • 2 jalapeños minced or ¼ cup of jared jalapeños slices
  • ½ pound of sausage cooked into crumbles- Italian, breakfast, or any kind you like
  • 1 package of cornbread stuffing mix or 3 cups of dried cornbread crumbs
  • 3 cups of dried bread cubes
  • 1 teaspoon salt
  • ¼ teaspoon of pepper
  • ½ teaspoon dried sage
  • ½ teaspoon poultry seasoning
  • ½ teaspoon dried thyme (optional)
  • ¼ teaspoon dried marjoram (optional)
  • 2-3 cups of chicken broth
  • 1 egg beaten
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 pan.
  2. In large skillet, melt the butter, then sauté the onion, celery and pepper.
  3. In large bowl mix everything except the chicken broth. Once mixed start adding in the broth and stir. The mixture should be wet but not swimming in the broth. Add enough broth so that everything is wet.
  4. Dump in greased pan and bake at 350 degrees for 40-50 mins.

 

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Strawberry Rhubarb Crisp

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Strawberry Rhubarb Crisp.

Strawberry Rhubarb Crisp is a classic summer recipe for our family that we make every year. Our grandma always grew rhubarb in her backyard garden and we loved to make this dessert recipe with it.

This is one of my favorite early summer desserts! I love strawberry and rhubarb together. It is such a great combo.

Strawberry Rhubarb Crisp
 
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Recipe type: dessert
Serves: 12
Ingredients
  • 1 cup sugar
  • 3 tablespoons flour
  • 3-4 cups sliced fresh strawberries
  • 3-4 cups diced rhubarb
  • 1 ½ cups flour
  • 1 cup packed brown sugar
  • 1 cup butter soft
  • 1 cup rolled oats
Instructions
  1. Preheat oven to 375 degrees. Grease 9x13 pan.
  2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in baking dish.
  3. Mix 1½ cups flour, brown sugar, butter, and oats until crumbly. Put on top of the rhubarb and strawberry mixture.
  4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

 

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Crazy Chocolate Chip Cookies

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Crazy Chocolate Chip Cookies.

These are super rich, chocolaty cookies. Big and soft with crazy chocolate chips!

We love this recipe for Crazy Chocolate Chip Cookies. If you are a chocolate lover and love chocolate chips then this recipe is a must try.

You coat the entire outside of the chocolate chip cookies with more chocolate chips, except for the bottom where it will be sitting on the cookie sheet. This recipe makes large cookies, each cookie being about 1/4 cup of cookie dough.

 

Crazy Chocolate Chip Cookies
 
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Recipe type: Dessert
Serves: 18-20
Ingredients
  • 2 cups semi-sweet chocolate chips
  • 1 cup butter
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups all purpose flour
  • 3-4 cups chocolate chips for the outside of the cookie
Instructions
  1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
  2. Mix together the butter and all the sugars. Add in the eggs, vanilla, salt, and baking soda and mix until smooth. Add in the flour, mixing until just combined. Add in 2 cups of the chocolate chip.
  3. For the additional chocolate chips: Use a ¼ cup measuring cup or cookie scoop, portion the dough and roll it into a ball. Coat the ball with the chocolate chip mixture, everywhere except the bottom. Make sure the chips are pressed firmly and evenly into the dough. Place the dough balls onto the baking sheet.
  4. Bake for 8-10 minutes, until the edges and tops are lightly golden.

 

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Strawberry Crumb Muffins

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Strawberry Crumb Muffins.

After making strawberry jam this year, I had a lot of leftover strawberries so I tried something new.

These muffins are moist and you get strawberry in every bite! I love the crumb topping too!

 


Strawberry Crumb Muffins
 
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Recipe type: dessert
Serves: 16-17
Ingredients
  • Muffins:
  • ½ cup vegetable oil
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • ¼ teaspoon baking soda
  • ½ tsp salt
  • 2 cups flour
  • ¼ cup milk
  • ¼ cup sour cream OR lemon yogurt
  • 2 cups Chopped Strawberries
  • Crumb Topping:
  • ¼ cup butter (melted)
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • ½ tsp cinnamon
  • ½ cup flour
Instructions
  1. Preheat your oven to 375 degrees, line muffin tin.
  2. Combine the oil and sugars in a large mixing bowl. Mix in the eggs, one at a time, until just combined. Stir in the vanilla extract.
  3. Combine the baking powder, baking soda, salt and flour in a medium sized bowl. Whisk together.
  4. Add the flour mixture, then the milk and sour cream or yogurt, stirring after each addition, until everything is mixed well.
  5. Carefully fold in the strawberries. Scoop the batter into lined muffin tins, filling each about ¾ full.
  6. In a small bowl combine all the ingredients for the crumb topping until mixed well, using a fork.
  7. Sprinkle the crumb evenly over the tops of the batter.
  8. Bake for about 16-20 minutes, or until an inserted toothpick comes out clean.

 

 

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Chocolate Peanut Butter Brownie Buckeye Cookies

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Chocolate Peanut Butter Brownie Buckeye Cookies.

These are BIG soft chocolate brownie cookies, topped with peanut butter, and then more chocolate. They are so good!!!! My daughter made these for us, and the whole family loves them!


Chocolate Peanut Butter Brownie Buckeye Cookies
 
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Recipe type: Dessert
Serves: 8
Ingredients
  • Cookies:
  • ½ cup butter softened
  • ¾ cup brown sugar packed
  • 2 tablespoon sugar
  • 1 egg
  • 2 teaspoon vanilla
  • 1 & ¼ cup flour
  • ½ cup dutch processed cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Buckeye peanut butter layer:
  • 1 tablespoon butter softened
  • ½ teaspoon vanilla extract
  • ½ cup peanut butter
  • ½ cup powdered sugar
  • ½ cup semi sweet chocolate chips melted
Instructions
  1. Preheat the oven to 350F, line a baking sheet with parchement paper and set aside.
  2. Cookies:
  3. Mix butter, brown sugar, and sugar until light and creamy. Mix in the egg and the vanilla until combined.
  4. Mix flour, cocoa powder, baking soda, and salt together. Scoop out 7-8 equally sized cookie dough balls with a large cookie scooper (about ¼ cup), and place on a baking sheet leaving about 2 inches of space between.
  5. Gently press down on the cookies to about 1 inch in thickness,.
  6. Bake at 350 degrees for 9-11 minutes. Once the cookies are baked, let them cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.
  7. Peanut butter buckeye topping:
  8. In a medium bowl, whisk the peanut butter, butter, powdered sugar, and vanilla until a thick paste forms. Divide the peanut butter mixture into 7-8 balls, top each cooled-down cookie with a peanut butter ball, and press down gently to flatten.
  9. Melt the semi-sweet chocolate chips in a double boiler or microwave starting at 30 seconds and then keep mixing and microwaving for 10 seconds at a time until smooth, top each cookie with it. Spread the melted chocolate and serve.

 

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Oatmeal Chocolate and Peanut Butter Chip Silo Cookies

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Oatmeal Chocolate and Peanut Butter Chip Silo Cookies.

I took Joanna Gaines Silo Cookie recipe and made it to my liking. These are softer thicker cookies. My daughter said this is the best cookie I have ever made!


Oatmeal Chocolate and Peanut Butter Chip Silo Cookies
 
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Recipe type: Dessert
Serves: 16
Ingredients
  • 2 cups flour
  • 1 cup of oats
  • 1 teaspoon of baking powder
  • ¼ teaspoon of baking soda
  • ¼ teaspoon salt
  • 1 cup soft butter
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1½ cups of chocolate chips
  • 1½ cups of peanut butter chips
  • ½ cup chopped walnuts (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. In medium bowl mix flour, oats, baking powder, baking soda and salt.
  3. In large size bowl mix butter, brown sugar, sugar, eggs and vanilla. Slowly add the flour mixture to large bowl. Stir in chips.
  4. Take ice cream scoop 3-4 tablespoons of dough and make about 16 large cookies.
  5. Bake at 375 degrees for 12-16 mins or until the edges just start to get golden.

 

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