White Chocolate Macadamia Nut Cookie Recipe

My husband’s favorite cookies are these White Chocolate Macadamia Nut.  I have to agree they are high on my list of favorites too.  When I bake cookies to take to someone, I rotate between these White Chocolate Macadamia Nut and my Chocolate Chip.  I normally use my 1/3 cup ice cream scoop to make giant cookies.  This time, because I was baking for so many people, I used my regular ice cream scoop which is 1/4 cup.  Use the larger ice cream scoop to make a great presentation.  When someone receives these cookies or my chocolate chip cookies, their first comment is always about the size.  Their second comment is always “These are the best cookies I have ever ate”.  Always wrap them individually in plastic wrap to help keep them fresh for a longer period of time.

I have been baking these cookies for at least 15 years.  I started baking these with my son Caleb.  I would sit my special needs son Caleb on the kitchen counter to help me bake.  He loved baking and it was great for his memory.  He has a shunt and has had 17 brain surgeries.  He has cerebral palsy and seizures.  He will be 17 this summer and still loves to bake.  You can read all about Caleb on my blog.

I use both shortening and butter.  The butter is for flavor but too much butter will cause your cookies to spread to thin.  The shortening will not spread out as much as butter.  A combination of both makes a great cookie.  I also like to use a combination of both brown sugar and granulated sugar along with 2 egg yolks and 2 whole eggs.

Other Baking Cookie Tips

• Whip the butter, shortening, and sugars until light and fluffy.
• Do not over mix the flour!  Mix it into the shortening, butter, and sugars just until blended.
• Use parchment paper – I love it when baking.  Once you remove the cookies from the oven, just slide the parchment paper off the baking sheet with the cookies still on it.  This will allow them to cool. 
• Use an ice cream scoop when scooping out your cookies.  This way they will all be the same size and will bake evenly.
• Freeze Cookie Dough – Scoop the cookies onto a baking sheet lined with parchment paper.  You can put the cookies closer together on the baking sheet when freezing them than when you are baking them.  If you scoop the cookie dough out first and then freeze it, you do not have a problem with the dough being as hard as a rock and you cannot scoop it out of a container.  After scooping out the cookie dough, place the baking pan in the freezer until the cookies are frozen.  Place frozen cookies into large freezer zip lock bags and store in the freezer.
• Do not over cook your cookies.  Once you remove the cookies from the oven, they will continue to bake.

If you need to bake cookies to take to a baseball game, school party, bake sale, and more, you have to try these Giant White Chocolate Macadamia Nut Cookies.

White Chocolate Macadamia Nut Cookie recipe – start by creaming 3/4 cup butter and 3/4 cup shortening.

White Chocolate Macadamia Nut Cookie recipe – mix in the granulated sugar and the brown sugar.

White Chocolate Macadamia Nut Cookie dough after creaming the butter and sugar and brown sugar.

White Chocolate Macadamia Nut Cookie recipe – mix in 2 egg yolks and 2 whole eggs.

White Chocolate Macadamia Nut Cookie recipe – Add 1 tablespoon pure vanilla.

White Chocolate Macadamia Nut Cookie recipe – combine the flour, salt, soda, and corn starch.

White Chocolate Macadamia Nut Cookies – After slowly mixing in 3-3/4 cups of flour mixed with baking soda, salt, and corn starch.

White Chocolate Macadamia Nut Cookies – Stir in 4 cups of white chocolate chips.

White Chocolate Macadamia Cookie Recipe

• 3-3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablepoons cornstarch
• 3/4  cup unsalted butter, softened
• 3/4  cup shortening
• 2 cups packed dark brown sugar
• 1 cup sugar
• 1  1/2 TB pure vanilla
• 2 whole eggs
• 2 egg yolks
• 4 cups white chocolate chips
• 1 cup chopped Macadamia nuts

1. Sift together the flour, baking soda, salt, and cornstarch and set aside. 
2. Using an electric mixer, cream together the soft butter and shortening
3. Mix in the granulated sugar and brown sugar until very creamy.
4. Add the eggs one at a time.
5. Mix in the pure vanilla.
6. Slowly add the dry ingredients which you sifted JUST until blended.  Do not over mix.
7. Mix by hand 4 cups of white chocolate chips and one cup macadamia nuts into the dough.
8. Use an ice cream scoop and drop cookies onto a baking sheet that has been lined with parchment paper.
9. Bake 350 degrees for 20 minutes if using a 1/3 cup ice cream scoop.  Bake 15 minutes if using a regular size 1/4 cup ice cream scoop.

Other desserts on my blog you may enjoy.

I pray each of my Posts will bring Glory to God.  I love hearing from you.  Please leave a comment and subscribe on my homepage top right corner for e-mail updates of new posts.

Blessings Always, 

Cliff House Inn Restaurant in Jasper, Arkansas

The spectacular views alone will entice you to stop at the Cliff House Inn and Restaurant in Jasper, Arkansas.  We drove along Scenic Highway 7 which runs along the Buffalo National River and found this great stop.  The Cliff House Inn and Restaurant is on Scenic Highway 7 before you get into Jasper.  It is sitting over a cliff looking over what is referred to as Arkansas Grand Canyon.  The views are stunning and really worth the drive.  Jasper is about 1-1/2 to 2 hours from our house.  When we left it was a pretty day, but as we drove higher and higher it became very foggy.  Even though it was a foggy day,  the views were still breathtaking and gorgeous.  Scenic Highway 7 is extremely popular for motor cycles and convertibles.  We wish we would have started counting the motor cycles from the beginning of our trip.  When we started counting halfway through our trip, we ended up with about 75 motor cycles.

Views from Cliff House Inn Restaurant in Jasper, Arkansas.

Cliff House Inn Restaurant in Jasper, Arkansas

The Cliff House Inn and Restaurant has rooms for rent which are located under the restaurant.  They all have stunning views of Arkansas Grand Canyon.  They also have a large deck to sit out and enjoy the views.  I cannot express to you how relaxing and stunning these views are.

The restaurant serves breakfast and lunch during the week and breakfast, lunch, and dinner on Thursdays, Fridays, and Saturdays.  We were there last Saturday for a late lunch.  The restaurant was packed which was a great sign that the food must be as good as the views.  We were definitely not disappointed.  The chicken tenders are so moist and should not be missed.

Cliff House Inn Restaurant in Jasper, Arkansas.  I highly recommend the perfectly juicy and crispy chicken strips or chicken fried chicken.  I love these two things and their version was cooked perfectly.  I was also impressed with the fresh green beans which where really yummy and the homemade yeast biscuits.

After moving to Arkansas 4 years ago, we have discovered many beautiful places to visit.  The views and food from the Cliff House is one of the great treasures we have found.  We also love the views from the highest place in Arkansas which is Mt. Magazine.  Mt. Magazine also has an enormous lodge at the top of it to take in the views.

Diana and Carly at the Cliff House Inn Restaurant in Jasper, Arkansas.

Brisket and the creamy mashed potatoes and gravy from Cliff House Inn Restaurant in Jasper, Arkansas.

Patty Melt from Cliff House Inn Restaurant in Jasper, Arkansas.

Rootbeer Float from Cliff House Inn Restaurant in Jasper, Arkansas.

The Chicken strips, fresh green beans, and homemade yeast biscuit from Cliff House Inn Restaurant in Jasper, Arkansas.

If you are looking for things to do in Arkansas, check out all the things I highly recommend.

I pray each of my Posts will bring Glory to God.  I love hearing from you.  Please leave a comment and subscribe on my homepage top right corner for e-mail updates of new posts.

Blessings Always, 

Crock-Pot Baked Beans from Scratch Recipe

Have you ever tried making baked beans from scratch using dried beans?  Really the slow cooker/crock-pot does all the work.  The beans turn out sweet and delicious just like the baked beans I remember eating as a kid.  I ate a lot of barbecue  growing up and still do.  Growing up in south Alabama the weather is nice enough to pretty much grill year round.  When you grill you must have baked beans.  They just go together like Apple Pie and Ice Cream.   At your next summer cookout, try these Crock-pot baked beans from scratch using dried beans.  They are really tasty.  You do need to allow time to soak the beans over night and cook them about 10 to 12 hours.  This recipe was adapted from Gooseberry Patch Church Suppers Cookbook.   I added some bell pepper, Worcestershire Sauce, ketchup, and yellow mustard to this recipe.  I truly enjoy all of the Gooseberry Patch cookbooks.  They are great tried and true family favorite recipes from people all over America who love to cook.  People from all over the country submit recipes to Gooseberry Patch.  The recipes are then compiled into great cookbooks.  I have at least 15 to 20 Gooseberry cookbooks and love every one of them.  This Church Supper Cookbook is filled with scrumptious recipes to take to church suppers or any other gathering.  It is definitely my type of cooking, filled with the down home comfort recipes that I enjoyed growing up.  For other great Gooseberry Patch recipe ideas check out Gooseberry Patch’s Pinterest page and Gooseberry Patch’s website. 

Homemade Baked Beans

• 32 ounce package dried Navy beans or Great Northern beans, rinsed and picked over
• 1/2 teaspoon baking soda
• 2 cups packed dark brown sugar
• 1/4 teaspoon ground ginger
• 2 cups ketchup
• 1/4 cup yellow mustard
• 1 tablespoon Worcestershire Sauce
• 1 onion, chopped
• 1/4 cup bell pepper, chopped
• 1/2 pound salt pork, cubed – (If using salt pork, fry it in a skillet and then add it to the crock-pot.  I used a honey ham bone leftover from Easter and just added it straight to the crock-pot)

1. Add the beans, baking soda, and water to the crock-pot and soak overnight.
2. Drain the beans.
3. Add fresh water to the beans.  Just enough to cover the beans.
4. In a sauce pan, combine the brown sugar, ginger, 2 cups of ketchup, 1/4 cup yellow mustard, and Worcestershire Sauce.
5. Heat until everything is dissolved
6. Add this mixture to the crock-pot.
7. Add the chopped onion.
8. Add the chopped bell pepper.
9. Add the salt pork or a ham bone.
10. Cook on high for 4-6 hours.  Then, reduce to low and cook for another 4-5 hours.

Baked Beans from Dried Beans – Cover the beans with water and add the baking soda. Soak over night. After soaking the beans over night, drain the beans. Add just enough fresh water to cover the beans.

Baked Beans from Dried Beans – Add the Salt Pork or a Ham Bone.

Baked Beans from Dried Beans – Add the chopped onion and the bell pepper.

Baked Beans from Dried Beans – Add the brown sugar, mustard mixture.

I pray each of my Posts will bring Glory to God.  I love hearing from you.  Please leave a comment and subscribe on the homepage for e-mail updates of new posts.

Blessings Always, 

Butterscotch Stuffed Monkey Bread Recipe – Bake 350 degrees for 20 minutes.

Butterscotch Stuffed Monkey Bread Recipe – This is the first time I have not had a final picture of the food BUT it devoured before I realized what was going on. Yes! It really is that good!!

If you enjoyed my Cinnamon Rolls or Stuffed Monkey Bread using Rhodes Dinner Rolls and my cast iron skillet, you will really enjoy this Butterscotch Breakfast Monkey Bread.  My inspiration came from Gooseberry Patch’s Comfort Food Cookbook.  I adapted the Caramel Pecan Breakfast Roll recipe in this cookbook.  The butterscotch and brown sugar combination really makes a great caramel.  I stuffed these Butterscotch Rolls with cream cheese.  You not only get the great ooey, gooey, caramel outside but also a tasty surprise on the inside.  I prepared this Butterscotch Stuffed Monkey Bread in a 10 inch cast iron skillet.   I love using my cast iron skillet for this recipe.  When I prepare this bread the night before for the next day’s breakfast and then place it into the refrigerator, I make sure to set the cast iron skillet out of the refrigerator for one to two hours before baking.  If you place a cold cast iron skillet in the oven, you may crack it.

Butterscotch Breakfast Stuffed Monkey Bread – Adapted from Gooseberry Patch Comfort Food Cookbook. 

• 1 – 3.4 ounce pack instant butterscotch pudding mix
• 1/2 cup brown sugar, packed
• 1/2 cup milk  (I added the milk to the recipe to make the butterscotch and brown sugar mixture even creamier.)
• 8 ounces cream cheese – cut into 1/4 inch strips and then into thirds.
• 1 cup chopped pecans
• 1 teaspoon cinnamon
• 1/2 cup butter, melted
• 12 frozen dinner rolls (I used Rhodes)

1. Place 12 frozen dinner rolls in a cast iron skillet.
2. Allow them to thaw for one hour.
3. Cut each roll into 3 pieces.
4. Place one cream cheese cube in the center of each roll that has been cut into 3 pieces.
5. Wrap and seal the dough around cream cheese.
6. Mix together the butterscotch pudding, brown sugar, cinnamon, and 1/2 cup milk together.
7. Place the rolls back into the cast iron skillet.
8. Sprinkle the chopped nuts on top of the rolls.
9. Add the pudding mixture to the top of the stuffed rolls.
10. Pour the melted butter all over the top of the rolls.
11. Bake at 350 degrees for 30 minutes.

Gooseberry Patch has a great blog with lots of wonderful recipes.  

Go by and check Gooseberry Patch’s blog out with this link. 

Gooseberry Patch’s Facebook page

Stuffing this delicious Monkey Bread reminds me of how we should stuff our lives with good things.  The Bible verse that came to my mind was Philippians 4:8.  

“Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable–if anything is excellent or praiseworthy–think about such things.”  To me this verse means every movie we watch, every T.V. show we see, everything we hear, or basically everything we come in contact with, we need to ask ourselves if it is true, noble, right, pure, lovely, admirable, and praiseworthy.   We should be stuffing our thoughts with things which are sweet to God.  I pray we will all make a conscious effort to think about the things we think about.

I pray each of my Posts will bring Glory to God.  I love hearing from you.  Please leave a comment and subscribe on my homepage top right corner for e-mail updates of new posts.

Blessings Always, 

Chocolate Chip Paradise Skillet Cookie Recipe – I just love baking these skillet cookies. They are easy to prepare and DELICIOUS! This time I used chocolate chips, pecans, and coconut.

Have you ever had the Chocolate Chip Paradise Cookie from Chili’s restaurant?  It is basically a moist cookie bar loaded with chocolate chips, walnuts, and coconut.  It is topped with vanilla ice cream and caramel.   It is warm, chocolatey, gooey, and has a little reminder of paradise with the coconut.  I recently made a Butterscotch Chocolate Chip Skillet Cookie which turned out wonderful.  See recipe with this link.   I decided to try the Paradise cookie ingredients in a skillet cookie.  I love the combination of the chocolate chips, nuts, and coconut in this dessert.  It turned out YUMMY!

Paradise Skillet Cookie

• 1 cup (2 sticks) unsalted real butter
• 1 cup firmly packed brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup walnuts (I used pecans)
• 1 cup chocolate chips
• 1 cup coconut

1. In a large, 8 or 10 inch, cast iron skillet, melt the butter.
2. Add the brown sugar and granulated sugar and stir until dissolved.
3. Allow this to cool down until it is just warm.
4. Add 2 beaten eggs.
5. Stir in 2 teaspoons vanilla.
6. Mix together the flour, baking soda, and salt with a whisk.
7. Blend in the flour mixture with the butter and sugar mixture.  The batter will become thick.
8. Stir in the nuts, chocolate chips, and coconut.
9. Press the batter down into the skillet.
10. Bake for 25 to 30 minutes at 375 degrees if you are using a 10 in cast iron skillet.  This time I baked this cookie in my 8 inch skillet.  I baked it for 40 minutes.

Melt the butter over medium heat and stir in the brown sugar until dissolved.

After melting the butter and dissolving the brown sugar, stir in the granulated sugar.

Allow the butter and sugar mixture to cool down to just warm.  Add the beaten eggs and vanilla to the melted butter and sugar mixture.

Chocolate Chip Paradise Skillet Cookie Recipe – Add the baking soda and the salt.

Chocolate Chip Paradise Skillet Cookie Recipe – Add the flour to the butter, sugar, and egg mixture. The batter will become thick.

Chocolate Chip Paradise Skillet Cookie Recipe – I had planned to pat down the dough in the skillet and then pat the toppings on top. I decided to actually mix in the chocolate chips, coconut, and pecans.

Chocolate Chip Paradise Skillet Cookie Recipe – After mixing together all the ingredients, pat the dough down into the skillet.

Chocolate Chip Paradise Skillet Cookie Recipe – I just love baking skillet cookies. They are easy to prepare and DELICIOUS! This time I used chocolate chips, pecans, and coconut.

I pray each of my Posts will bring Glory to God.  I love hearing from you.  Please leave a comment and subscribe on my homepage top right corner for e-mail updates of new posts.

Blessings Always,