Maraschino Cherry and White Chocolate Chip Cookies

Ingredients

• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 tablespoon cream or milk
• 1 1/2 teaspoons vanilla extract
• 1 cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies and is recommended, see below)
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt, optional and to taste
• 1/3 cup diced maraschino cherries, packed loosely and patted dry (about 15 cherries)
• 3/4 cup (6 ounces) white chocolate chips

Directions

1. To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Add the cherries, white chocolate chips, and beat momentarily with the mixer until combined or fold in by hand; don't overmix or the cherries will break.
2. Notes regarding the flours - Solely using all-purpose flour will work, but the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise. I live in a dry climate and only need 1 3/4 cups flour total but if you are in more humidity or your dough is very moist or loose, or are exclusively using all-purpose flour, adding up to 1/4 cup of additional flour, for 2 cups total, is possible. The more flour, the more the cookies will stay domed and puffed while baking and the less likely they will be to spread. If you're uncertain, err on the side of more, and if the cookies are too puffy after baking, you can tap them with the back of a spoon a couple times as they cool on the baking sheets to flatten them. Regardless of using bread or all-purpose, this is a fairly sticky and tacky dough because of the cherries.
3. Using a 2-ounce or medium cookie scoop, form heaping mounds weighing 2 1/4-ounces each, a scant 1/4-cup measure; or divide dough into approximately 14 equal-sized pieces. Place dough mounds on a large plate, cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
4. Preheat oven to 350°F, line a baking sheet with a non-stick baking mat, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked in the center, as cookies will firm up as they cool For crunchier cookies, extend baking time by 1 to 2 minutes. Allow cookies to cool on the baking sheet for 10 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days (I had success for 7 days), or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Stuffed Italian Bread

Ingredients

• 1 Italian Loaf
• 1 Stick of Butter
• 1/8 Cup of Olive Oil
• 3 Teaspoons Minced Garlic
• 2-3 Cloves of Grated Garlic
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Poppy Seeds
• 3 Teaspoons Chopped Parsley
• 12 Ounce Grated Cheese

Directions

1. Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds, and parsley in a bowl 
2. Cut the bread into cubes with "X" slices without cutting all the way through the bottom crust 
3. Pour the butter-onion garlic mixture carefully into those "X" cracks using a small spoon and over the top of the bread. 
4. Fill those delicious cracks with the grated cheese. 
5. Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes.
6. Remove from the oven and unwrap then bake for another 10 minutes until cheese is melted and gooey!

Flan

Ingredients

• 1 1/2 cups sugar
• 1/4 cup water
• 3 cups milk
• 3 large egg yolks
• 4 large eggs
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325°F and prepare an ice bath then set aside. Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
2. Bring a large pot of water to boil; keep hot until ready to use.
3. Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
4. Swirl pan occasionally, DO NOT STIR.
5. Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
6. Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
7. Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking. Dry bottom of pan.
8. Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
9. In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
10. In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined. Slowly add hot milk whisking constantly.
11. Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon. Then stir in Vanilla, and pour custard into ramekins or cake pan.
12. Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
13. Bake until center is set when gently touched with finger, 30 to 35 minutes.
14. Remove from oven transfer to a wire rack to cool completely.
15. Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
16. To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove. Serve.

"Casa Ole" Red Salsa

Ingredients

• 1 large can stewed tomatoes
• 1 large can whole tomatoes
• 1 can Rotel tomatoes
• 1 tablespoon green Tabasco sauce
• 1 tablespoon minced garlic

Directions

1. In a large mixing bowl combine the above ingredients together in the order they are given in the recipe, stirring after each addition with a spoon by hand. 
2. Place lid on the bowl and refrigerate for 2 hours to allow the flavor to infuse.

"Casa Ole" Queso

Ingredients

• 5 lbs. American cheese, gratedshopping list
• 3 1/4 cups water, divided use
• 1 1/2 cups chopped onion (see note)
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1/4 cup finely chopped jalapeño pepper

Directions

1. Combine cheese and 3 cups water in the top of a double boiler and bring to a boil. Stir every 5 minutes.
2. While cheese is melting, combine onion, celery, bell pepper and jalapeno in saucepan and add 1/4 cup water. Saute over medium heat until vegetables come to a light boil.
3. When cheese has melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes.
4. This makes a large amount; recipe could be cut in half or thirds

NOTE: Amounts are approximate. The file recipe calls for 13 ounces chopped onion, 9 ounces chopped celery, 10 ounces chopped bell pepper and 1 3/4 ounces chopped jalapenos