3C Oatmeal Cookies ~ Chocolate, Coconut, Cranberries

I bake cookies.  Often. OK, too often.  Actually, I take that back – it’s always a good time for cookies!  I definitely have my favorite recipes, but often, when I try something new, I’m left a little disappointed that I didn’t make one of my standard favorites.  So, this time, I decided to create my own recipe combining some of my favorite things (there’s a song in there somewhere, I think). The result was this plate of cookie perfection!  This cookie is the perfect blend of chewy and chocolatey, while including the perfect hint of tart flavor with the dried cranberries. Even for folks who don’t like raw coconut, the toasted coconut in these cookies provides the perfect amount of nuttiness.  Try ‘em today! ~Tracy

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3C Oatmeal Cookies ~ Chocolate, Coconut, Cranberries

3C Oatmeal Cookies ~ Chocolate, Coconut, Cranberries

    Ingredients
  • 1 c. stick butter, softened to room temperature
  • ¾ c. brown sugar
  • ½ c. granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 ½ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 ½ c. quick cook oats
  • 1 c. dried Cranberries
  • 4 oz. semisweet chocolate, chopped into small chunks
  • 1 ½ c. toasted coconut (see note)
  1. Preheat oven to 350 degrees.
  2. Beat eggs and sugars together until creamy.
  3. Add eggs and vanilla.
  4. Combine flour, baking soda, and salt. Pour into butter mixture and mix well.
  5. Stir in oatmeal and cranberries just until mixed into cookie mixture.
  6. Gently stir in the toasted coconut to avoid breaking it up.
  7. Drop by generous tablespoons full onto sprayed or parchment lined cookie sheet.
  8. Bake approximately 10-12 minutes (cooking times vary by oven).
  9. Cool on rack before serving.
  10. Note: To toast coconut: Thinly spread coconut in medium skillet. Cook on medium to low temperature until coconut begins to brown slightly. Stir coconut occasionally until all turns a golden brown color. Watch the coconut closely and adjust temperature to avoid burning. Once most of the coconut is toasted and golden (you may have a few pieces that stay somewhat white), remove from skillet and spread on wax paper or parchment paper and allow to cool before use.
https://foursistersdish.com/2018/12/11/3c-oatmeal-cookies-chocolate-coconut-cranberries/

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Crock Pot Three Bean Vegetarian Chili

Every year as the holidays are upon us, I start to think about when I’m going to get my diet back on track.  Around Thanksgiving, as I’m still eating leftovers, I know that Christmas will soon be here and I face the facts….I might as well jump on the “I’ll start fresh in the new year” bandwagon.  So, with my tightening pants in mind, I look for dishes that will make me feel like I’m eating my old favorites. The variety and the spiciness of this Three Bean Vegetarian Chili can satisfy your comfort food cravings, while maybe helping us all get on our “back to real eating” journey (whenever we’re ready).

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Crock Pot Three Bean Vegetarian Chili

Crock Pot Three Bean Vegetarian Chili

    Ingredients
  • ~1 cup chopped onion
  • ~1 cup chopped red bell pepper
  • ~2 T. minced jalapeno pepper
  • ~3 cloves garlic, minced
  • ~1 can (14.5 oz.) crushed tomatoes
  • ~2 T. tomato paste
  • ~1 can (15 oz.) black beans, drained and rinsed
  • ~1 can (15 oz.) white cannellini beans, drained and rinsed
  • ~1 can (15 oz.) pinto beans, drained and rinsed
  • ~½ cup corn
  • ~1 tsp. sugar
  • ~2 tsp. ground cumin
  • ~1 tsp. dried basil
  • ~1 T. chili powder
  • ~⅛ tsp. Cayenne pepper
  • ~¼ c. vegetable broth (or fat free beef broth or prepared beef bouillon if you aren't vegetarian)
  • ~1 tsp. salt
  • ~½ tsp. black pepper
  1. Generously spray a medium saute pan.
  2. Cook onion, red bell pepper, jalapeno, and garlic over medium heat until tender.
  3. Transfer to slow cooker.
  4. Add all remaining ingredients and stir to combine.
  5. Cook on low to medium heat for approximately 5 hours.
  6. Serve topped with your favorite grated cheese and sour cream, if desired.

WW Freestyle Info: This recipe makes approximately 6 one cup servings at ZERO WW Freestyle Points each, not including toppings.

https://foursistersdish.com/2018/12/06/crock-pot-three-bean-vegetarian-chili/

Pumpkin Spice Greek Yogurt Pancakes

I am crazy about pumpkin pie, but I pretty much only have it two times a year – at Thanksgiving and Christmas.  It’s not at all at a hard pie to make, but it just seems like a holiday pie to me! That said, I LOVE making other pumpkin recipes all year long, but since I ate pretty much whatever I wanted from the time the plane took off for our girls’ trip in Nashville in mid-October until Thanksgiving, I was wanting something I could eat that seemed indulgent – but would allow my pants to continue to fit by Christmas. 

I decided to see if Tracy’s Greek Yogurt Pancakes could become pumpkin-spiced, and I SO happy with the result.  Paired with your favorite syrup, these have just the right amount of pumpkin and not-at-all-secret spices to make you feel like you’re having a serious dessert.  These are definitely going on our Christmas morning menu – and a few other days in between, I’m sure, since my 5 year old has requested them several times, even though the recipe has only existed for about a week!  Hope you and yours enjoy them as much as we do.  ~Robin

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Ingredients:

2 c. plain nonfat Greek yogurt

1 c. pumpkin puree

1 c. all-purpose flour

2 tsp. baking soda

¾ tsp. ground cinnamon

¾ tsp. ground ginger

½ tsp. (or very slightly more) ground nutmeg

¼ c. plus 1 T. sugar

1 tsp. salt

4 eggs, slightly beaten

1 tsp. vanilla

Instructions:

Pour Greek yogurt and pumpkin puree into a medium sized mixing bowl or the bowl of electric stand mixer. Combine all dry ingredients and add to yogurt/pumpkin mixture. Mix just until dry ingredients are incorporated well.

Combine eggs and vanilla. Add to yogurt mixture and mix until well combined.

Cook in sprayed skillet or griddle pan until each side is golden brown (on medium or a little cooler). You can gauge when to flip each pancake when bubbles begin to form on the uncooked side.

WW Info.: Makes 24 pancakes at approximately 5-inch diameter each. Each pancake is 1 point. 

Pumpkin Spice Greek Yogurt Pancakes

Pumpkin Spice Greek Yogurt Pancakes

    Ingredients:
  • ~2 c. plain nonfat Greek yogurt
  • ~1 c. pumpkin puree
  • ~1 c. all-purpose flour
  • ~2 tsp. baking soda
  • ~¾ tsp. ground cinnamon
  • ~¾ tsp. ground ginger
  • ~½ tsp. (or very slightly more) ground nutmeg
  • ~¼ c. plus 1 T. sugar
  • ~1 tsp. salt
  • ~4 eggs, slightly beaten
  • ~1 tsp. vanilla
  1. Pour Greek yogurt and pumpkin puree into a medium sized mixing bowl or the bowl of electric stand mixer. Combine all dry ingredients and add to yogurt/pumpkin mixture. Mix just until dry ingredients are incorporated well.
  2. In a separate bowl, lightly beat eggs, then add vanilla. Add eggs/vanilla to yogurt mixture and mix until well combined.
  3. Cook in sprayed skillet or griddle pan until each side is golden brown (on medium or a little cooler). You can gauge when to flip each pancake when bubbles begin to form on the uncooked side.

WW Info.: Makes 24 pancakes at approximately 5-inch diameter each. Each pancake is 1 point.

https://foursistersdish.com/2018/12/03/pumpkinspicegreekyogurtpancakes/

Instant Pot Cranberry Butter

Electric pressure cookers are the new-fangled popular kitchen gadget, aren’t they? Do you have one? I do, and I like it a lot — but I haven’t used it as much as I should. Okay, technically, mine is not an Instant Pot, it’s a Power Cooker XL. Instant Pot is the Kleenex of the facial tissue world. People use the brand name and product name interchangeably. What can ya do?

Lately, I’ve been making an attempt to use my electric pressure cooker more. It’s handy, so I might as well take advantage of its speed & versatility. Recently, I’ve seen a lot of fruit “butter” recipes on the internet. Many of them are crockpot recipes. Well, these led me to wonder if I could do the same thing with my pressure cooker. Turns out I can! I decided to put my own seasonal spin on the fruit butter trend by making this Cranberry Butter. It came out perfect on the very first try; I kid you not! It’s tart but sweet with warm spices. I think my eyes rolled back in my head the first time I tasted it on a cinnamon bagel with cream cheese If you like cranberry, you’ll love this. ~Erin

cranberrybutter

Ingredients:

1 (12 oz.) bag fresh cranberries, washed

1 c. water

1 lemon or small orange, washed & cut in half

¼ tsp. ground cinnamon

1/8 tsp. ground cloves

1 T. cornstarch

½ c. sugar (or sweetener of choice*)

Instant Pot Instructions:

Place the cranberries, sugar, water, lemon (cut side up), cinnamon, and cloves in the electric pressure cooker.

Pressure cook for 30 minutes; quick-release pressure.

Remove the lid and allow to cool slightly.

Remove & discard the lemon.

Blend the cranberries with an immersion blender until smooth.

Add cornstarch and continue to blend until well combined.

Simmer, uncovered for 10 minutes, until thickened.  

Cool and serve on toast or bagels with cream cheese, in oatmeal, etc.  Keep Refrigerated.

Stove-top Instructions:

In a medium stockpot, stir together the cranberries, water, sugar, spices and juice from half a lemon (instead of the whole lemon as in the Instant Pot instructions).

Bring to a boil, reduce heat to low and simmer for 30 minutes, uncovered.

Remove from the heat and blend with an immersion blender.

Add the cornstarch and blend again until smooth.

Return to the heat and simmer over low heat, continuously stirring, 3 – 4 minutes until mixture is thickened.

Cool and serve on toast or bagels with cream cheese, in oatmeal, etc.  Keep Refrigerated.

 

WW Freestyle Info.: This makes about 1 1/2 cups of cranberry butter. With regular sugar, 1 Tablespoon is 1 SmartPoint. With a zero point sweetener, this could easily be zero SmartPoints per serving.*

*I have not tested this recipe with a sugar substitute so I suggest adding it gradually, after blending in cornstarch, and taste-testing for desired sweetness.

Need an immersion blender? Check out our Four Sisters Favorite Things post for a recommendation. Plus enter to win one of our favorite kitchen gadgets!  This can also be blended in a regular blender but you have to cool the mixture almost completely to room temp before blended.  Never blend hot liquids in a regular blender!

Instant Pot Cranberry Butter

Instant Pot Cranberry Butter

    Ingredients:
  • ~1 (12 oz.) bag fresh cranberries, washed
  • ~1 c. water
  • ~1 lemon or small orange, washed & cut in half
  • ~¼ tsp. ground cinnamon
  • ~1/8 tsp. ground cloves
  • ~1 T. cornstarch
  • ~½ c. sugar (or sweetener* of choice)
    Instant Pot Instructions:
  1. Place the cranberries, sugar, water, lemon (cut side up), cinnamon, and cloves in the electric pressure cooker.
  2. Pressure cook for 30 minutes; quick-release pressure.
  3. Remove the lid and allow to cool slightly.
  4. Remove & discard the lemon.
  5. Blend the cranberries with an immersion blender until smooth.
  6. Add cornstarch and continue to blend until well combined.
  7. Simmer, uncovered for 10 minutes, until thickened.
  8. Cool and serve on toast or bagels with cream cheese, in oatmeal, etc. Keep refrigerated.
    Stove-top Instructions:
  1. In a medium stockpot, stir together the cranberries, water, sugar, spices and juice from half a lemon (instead of the whole lemon as in the Instant Pot instructions).
  2. Bring to a boil, reduce heat to low and simmer for 30 minutes, uncovered.
  3. Remove from the heat and blend with an immersion blender.
  4. Add the cornstarch and blend again until smooth.
  5. Return to the heat and simmer over low heat, continuously stirring, 3 - 4 minutes until mixture is thickened.
  6. Cool and serve on toast or bagels with cream cheese, in oatmeal, etc.  Keep Refrigerated.

WW Freestyle Info.: This makes about 1 1/2 cups of cranberry butter. With regular sugar, 1 Tablespoon is 1 SmartPoint. *With a zero point sweetener, this could easily be zero SmartPoints per serving. I have not tested this recipe with a sugar substitute so I suggest adding it gradually, after blending in cornstarch, and taste-testing for desired sweetness.

https://foursistersdish.com/2018/11/29/instant-pot-cranberry-butter/

Four Sisters’ Favorite Things for the Kitchen… plus a Giveaway!

We are kicking off a new series of Four Sisters Favorite Things with our very favorite category of things: kitchen tools and gadgets! We each have carefully chosen our favorite item for the kitchen and professed our love for each of them below. These are things we have owned for some time and use often.   

Any of these items would make great Christmas gifts for the cook in your life (or for yourself – no shame in buying yourself a gift! Click the links or the photos to shop!) so don’t forget to Pin this post for later reference and, most importantly, don’t forget to read how to enter our giveaway at the bottom of this post!

TRACY:
I think every person has those times in their life that cause them to instantly think, “Why didn’t I do/get this sooner!?” Those life-altering moments like having your first child or buying a king-sized mattress. While I admit that these life events may be on somewhat different playing fields, both changed my life for the better. On that list is also the purchase of my Kitchenaid Stand Mixer. If you mix or bake just about anything, you will LOVE one of these. I have the 5 quart stand mixers in “green apple.” This mixer comes with the traditional mixer paddle, a whisk, and a dough hook (I use all three frequently). This piece of kitchen equipment is an investment that you won’t regret and Kitchenaid often has great sales. But, I’ll let you in on a little secret…..you can find them refurbished on Amazon (sold by Kitchenaid), which is how I bought mine. Check out this great model that’ll look beautiful on your kitchen counter top:

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ERIN:
I thought long and hard about my favorite kitchen item. I have so many favorites! Ultimately, I decided on one of the few I would instantly replace if it were to break: my Ninja 3-in-1 Cooking System. You’ve seen it many times in my recipe photos and videos because I use it constantly. The thing I love most about it is the “stovetop cooking” setting. I can sear a roast on the highest stovetop setting, then switch it over to the slow cooker mode to slow cook it all day. No need to use an extra pan to brown the meat! I LOVE that it saves me from dirtying more dishes. That’s not all though. You can use the Ninja 3-in-1 Cooking System to steam and even bake! This is definitely my most versatile kitchen gadget; worth spending the money to replace my old boring, slow-cooker. You can get yours at this link or by clicking on the photo below.  

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ROBIN:
I am a coffee fanatic, so naturally while at Williams-Sonoma I accepted the free cup cappuccino…game changer! In the Nespresso VertuoPlus Deluxe Coffee Maker & Espresso Machine with Aeroccino Milk Frother (I just call it my Nespresso machine–anyway, I linked to the updated model so you can be sure the fab device is available for you.), the coffee brewed faster than my Kurig – with one lovely difference: these pods are foodgrade aluminum and are easily shipped in for recycling in a pre-addressed shipping bag! There is a handy-dandy little storage container on the back of the coffee pot where your used coffee pod is automatically dropped when you open the lid to start the next cup of coffee!

I had no idea pre-measured coffee could be that flavorful and amazing. They have several great flavor options of espresso or regular brew; a barcode on the edge of the pod is read by the machine so it knows how much piping hot water to use for each kind of brew. The milk steamer is shockingly easy to use and just as easy to clean – in about one minute or less you can pour in your milk and have perfectly steamed, frothy milk. The frother can even do a cold frothing! You will never go back to a Kurig. And while it’s a bit pricy, they have frequent specials (we’re talking 60% off specials) to get both the coffee maker & milk steamer together. I have had this coffee pot for over a year, and I am still absolutely loving it – it’s so good it feels downright luxurious. Who doesn’t need a little luxury to start the day?  

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The below image on the left is the coffee alone, just brewed. The one on the right is, of course, with that perfectly steamed milk.

KATHY:
I have many kitchen favorites. But to me, this gadget stands out! I use it as much, or more than any other in my kitchen. My Cuisinart Immersion Blender (also called a hand blender) is the bomb! I’ve had it for years and I use it for everything! I love that it’s powerful, small, fits easily into a drawer and is super easy to clean. I make milkshakes, smoothies, puree soups and have even whipped egg whites with it. I have even used it to get lumps out of gravy. My favorite way, and I’d say the most resourceful way, to use it is to blend up veggies into my family’s favorite foods & they never suspect! I use kale, spinach, zucchini, beans and flax seed quite often blended into sauces, soups, etc. and no one is the wiser….. genius, I say!!

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Bonus Favorite Thing!: Three out of four of us own this air fryer and LOVE it! This is the GoWise USA 5.8 Quart Air Fryer and it’s the best thing since sliced bread.

GoWISE USA 5.8-Quarts 8-in-1 Electric Air Fryer XL + 50 Recipes for your Air Fryer Book (Black)

We love it so much that we are giving one away to one of our readers! There are TWO ways to enter:

  1. Follow Four Sisters Dish. Do this by entering your email address into the box labeled “subscribe via email” on the homepage below the recipe index link on Foursistersdish.com. Don’t forget to verify your email (check your email – if you don’t see it, look in your spam folder.) to get fully subscribed. (You’re automatically entered once if you already follow by email).   NOTE:  To make the subscribe option appear on a mobile device, click the gear icon in the center of your screen just below the Pinterest icon.
  2. Find our giveaway post on Facebook (Click here to be directed to our page) and follow the directions on how to enter there – it goes like this: Follow Four Sisters Dish on Facebook, tag a friend our original post, then share the post.

If you do both things, you get TWO chances to win the air fryer!

Rules: You must live in the continental U.S. and be 18 years or older to win.

The winner will be contacted by email OR via Facebook messenger, depending on winner’s entry method on December 15th, so it can hopefully be delivered in time for Christmas!

Good luck!

This is not a paid sponsorship! We do, however, receive a very small commission if you purchase any item below using the link provided. Don’t worry, it doesn’t change the price at all for you.

 

Livin’ on Tulsa Time…In Nashville

We kicked off our trip to Nashville with our motto in full effect.

So…Tracy introduced Erin and me to a Tucker’s Onion Burgers in the OKC airport. We try to keep it local when we travel, and Tucker’s is about as good a burger as you’ll find if you’re ever in central Oklahoma. Highly recommend adding jalepeno and cheese to your grilled onion burger if you like a bit of spice.

Let’s first talk where to stay: The Hutton Hotel

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It’s difficult to capture the jazzy vibe of the hotel without showing you the expansive lobby, but it’s teeeeeny tiny in panorama form. So, below are a couple of better shots.

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Having carefully reviewed countless hotels in the area, we decided on the Hutton Hotel both for its location and its consistently awesome reviews. We were not disappointed; this hotel had phenomenal service and amenities.

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We had a little mechanical issue in our room, and not only did they get us a new, larger room, but they also sent up a gorgeous (and delicious!) fruit and cheese tray with a bottle of wine to thank us for our patience as they got a room ready for us, which was taken care of quickly.

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Everything from the coffee shop to restaurant to the bar was excellent. You should definitely try to breakfast sandwich with avocado and bacon on a croissant like bun.

Then there is the Tesla that serves as the hotel car much of the time (if your group size is small enough to fit – the four of us were comfy with our driver making 5). Every single driver or valet with whom we spoke was super friendly and kind, ready to help these out of towners know where to go. By the way, we’re told the car goes zero to 60 in 3 seconds; alas, we did not get to test this theory. The hotel car service runs until 10pm in the evening and will travel up to 3 miles, which saved us a great deal on Uber fare and just adds to the luxury of the trip.

Shopping and Dining (But don’t stop here –

Saving the best dining option for last in this post!)

Not surprisingly if you know us, we do a lot of both shopping and dining while traveling. We started off taking it a little easy on Thursday after a very late flight arrival the night before by hitting The Mall at Green Hills; it has all the usual mall fare we needed to get a healthy kick start on stuffing our suitcases.

It was Puckett’s for dinner that first evening, where you should definitely snag some of their hard cider for what may be a little wait, though worth it. Their BBQ pimento cheese bites were a great way to get us started, but the Piggy Mac’s pulled pork mac & cheese is the star of the show. Definitely the can’t miss item of the evening. The live music was an added treat because…Nashville on Thursday.

Friday began at Pancake Pantry (and the famed Biscuit Love is just down the block too if you are feeling wishy washy – or one line is shorter). The line actually moved surprisingly fast – hooray for the speed of breakfast food — and they have coffee and water outside for those in line. This is located in the lovely Hillsboro Village with several cute shops you can try if you want to hit one of these famed restaurants, mill around a bit to make room, then hop in line for the other! 😉 For us, Pancake Pantry was more than satisfying. They have just about every pancake you can imagine and a few you couldn’t have – and in our experience they were all fantastic. The biggest hit may have been the lemon, but it’s a tough contest. Judge with your eyes.

After brunch we hit the 12 South area, which was probably our favorite part of the city if only because it felt very much like a small town main street but with a wide variety of boutiques, jewelry stores, and dining options. White’s Mercantile is expensive but great for browsing. Draper James, Reece Witherspoon’s store, offers sweet tea while you shop for adorably Reece-ish merch at a much more reasonable priceline — for a touristy spot especially. I snagged a great summery denim dress on sale that Erin pointed me toward, and I’m not sorry. There’s also a great furniture store in the area – think Restoration Hardware with a Fixer Upper flare.

Broadway

We learned that while Music Row is cool, it mainly has recording studios and that short of thing – not much for us tourists to do. So after returning to Hutton Hotel for breakfast Saturday morning, we finally made it down to Broadway, the area of town that gives Nashville its Nashvegas nickname (apparently it’s the Bachelorette and Bachelor party capital of the country – who knew?!) The boot shops proved a refuge from all the competing music scenes (including party buses) on the street and offered, well, all the boots! You should enjoy looking while here, wait ten days, and then, if you still desperately need a pretty pair of boots, try your local feed store, Atwood’s, or Cavendar’s for a much better price point. Seriously these are at least twice as high as they’ll be back home, and boots take up too much space in your suitcase anyway.

Okay now that we’ve saved you a couple hundred bucks, you can put a few of those toward heading in to the Johnny Cash Museum, which would have been the highlight of this part of town if it weren’t for the musician I’ll tell you about in a minute. Small but a really nice tribute to a man with a fascinating life – and a voice that can’t be matched. Well worth your time to stop in, and the Patsy Cline Museum is just next door as well.

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We made sure to stop in to the Savannah Candy store of course; here’s a shot of me ready to bludgeon anyone who cuts in line for the fresh pecan pralines.

We wrapped up our time on Broadway with a late lunch (all the debauchery starts well before noon, and things were getting insanely crowded early afternoon) at a place a fellow guest in the hotel recommended called The Stillery. We did snag some pretty tasty specialty pizzas there, but the highlight was undoubtedly Jutt Huffman, the musician who was a last minute fill-in, and we’re so glad. He could sing anything (was taking requests). We finally decided to put our own request in toward the end of our meal. Tracy asked for anything by Don Williams, and what should he choose? “Tulsa Time.” You can imagine the four women from Oklahoma were pretty pumped. And he was good to top it off. His album is on my Christmas list, and if you get to catch him live, you definitely should. Needless to say, we stuck around for a few more songs despite needing to get back to get back to get ready for the Opry.

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But first, have a listen to Jutt; promise it will play upright so you don’t get seasick.

Grand Old Opry

Obviously we couldn’t hit Nashville without paying homage to The Grand Old Opry. Alabama was the headliner that night, but you should know that the Grand Old Opry will usually have a wide variety of singers, some of whom are brand new, some of whom are old dogs, and some in between, each playing a couple or 3 songs each. Glad we tried it but this isn’t the place to go if you want a concern from one of your favorites. All were talented musicians, though, so it was a good night to be sure!

Grand Finale – Adele’s

While Adele’s was not the last spot where we dined in Nashville, it hands-down deserves the grand finale spot in our post (with another nod to the concierge at the Hutton who recommended it). Named for Chef Jonathan Waxman’s mother, this restaurant looks really unassuming, and in terms of atmosphere, it is more casual as fine(r) dining options go. In fact, it was at one time a service station (with a very charming renovation, of course) — and they have a nice outdoor patio for large groups if you should ever need it (photo below). But the food…we are all foodies and were left speechless more than once during this meal. We started with an order of delicious meatballs and then shared JW chicken, hanger steak, and gnocchi with delicata squash for our entrees. We still cannot decide which was best.

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For dessert, the coconut cake was so light and perfect it defies description, and my apple dessert was incredible as well – nice very slightly salty crust to contrast with the sweetness of the apple and caramel.

Even the drink menu was an adventure. I tried a wonderful cocktail with a name I don’t remember – before you wonder how many I had, it was just the one – it’s just no longer on the menu and had an unusual name. The one for which they were out of an ingredient that I hope to try next time: The Marie Laveau. What better drink to order in Nashville? Now we’re just left wondering how soon we can get back. That is the hardest part of sisters’ trips – they end quickly.

Christmas Cranberry Cobbler

My sisters and I have a love for all things cranberry. I even love the cranberry ‘sauce’ that you must carefully remove from its can so that it retains that perfect can shape. With the holiday season about to be in full swing, I’m already planning which family get-together (or rare weekend at home) can be an excuse to make one of my favorites. This Christmas Cranberry Cobbler is the perfect combination of tart cranberries and a sweet cobbler topping. It’s great by itself or topped with a couple of scoops of your favorite vanilla ice cream. I’ve even been known to eat it for breakfast….cranberries are fruit, after all. ~Tracy

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Christmas Cranberry Cobbler

Christmas Cranberry Cobbler

    Ingredients
  • ~2 12 oz. bags of fresh cranberries
  • ~½ c. + 2 T. granulated sugar
  • ~½ c. packed brown sugar
  • ~zest from 2 med. oranges
  • ~juice from 2 med. Oranges
  • ~2 tsp. Corn starch
  • For topping:
  • ~1 ½ c. all-purpose flour
  • ~⅓ c. brown sugar
  • ~⅓ c. granulated sugar
  • ~½ tsp. cinnamon
  • ~1 ½ tsp. Baking powder
  • ~½ tsp salt
  • ~1 stick butter
  • ~⅓ c. boiling water
  • Sprinkle on top:
  • ~¼ tsp. Cinnamon
  • ~1 T. granulated sugar
  1. Rinse cranberries and transfer to a large mixing bowl.
  2. Add orange zest and juice to cranberries. Stir in sugar, brown sugar, and cornstarch and combine the entire mixture. Set cranberries aside.
  3. In a separate medium mixing bowl for topping, combine flour, cinnamon, both sugars, salt, and baking soda.
  4. Chop the butter into small pieces and use a pastry cutter to combine it with the flour mixture until all is crumbly.
  5. Add boiling water and mix with the flour mixture until forms a thick doughish batter.
  6. Spoon the cranberries in a 9x13 casserole dish that you have sprayed with cooking spray. Be sure to transfer all of the juices.
  7. Dollop spoonsful of the batter over the top of the cranberries covering the top.
  8. Combine the ¼ tsp. of cinnamon and the tablespoon of sugar and sprinkle evenly over the top of the batter.
  9. Bake in a preheated oven at 375 for approximately 40 minutes.
  10. Allow to stand and thicken for approx. 15 minutes before serving.
https://foursistersdish.com/2018/11/19/christmas-cranberry-cobbler/

Perfect Pecan Pie

This summer, Tracy’s oldest son turned 18.  Instead of cake, he asked for a dessert smorgasbord (a kid after my own heart) so he could have a dessert sampler-platter of sorts.  Here is the birthday boy with his buffet:

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The four of us girls and our Mom each made a different dessert, based on his request.  Side note:  there is no discussion needed when desserts are requested around us!!   Anywho, Mom and I were talking about pecan pie recipes, we made them slightly different, so we combined the two versions and this recipe was born.  It is seriously, without a doubt, the best pecan pie known to a pecan pie lover.  So, if you have a hankering, or if you need a knock-your-socks-off pecan pie, this will be your go-to from now on!  ~Kathy

Perfect Pecan Pie from Four Sisters Dish

1 (9”) deep dish unbaked pie crust

4 eggs, plus one egg yolk

1 c. dark brown sugar

¾ c. light corn syrup

3 T. pancake syrup

1 tsp. vanilla

½ tsp salt

4 T. butter, melted

1 ½ c. pecans, chopped

½ c. pecans halves

Preheat oven to 400˚.  In a small bowl, beat eggs and egg yolk until combined but not foamy.  Add brown sugar, mix well.  In large mixing bowl, combine corn syrup, pancake syrup, vanilla, salt and melted butter.  Pour in egg mixture and combine well.  Evenly distribute chopped pecans into bottom of pie shell.  Arrange pecan halves over the top of the chopped pecans.  Slowly pour corn syrup mixture over pecans, not disturbing the pecans as much as possible.  Bake for 10 minutes at 400˚ F.  Lower the oven temperature to 325˚ and bake an additional 40 – 45 minutes until center is completely cooked through.  Allow to cool completely before serving.

Perfect Pecan Pie

Perfect Pecan Pie

    Ingredients
  • ~ 1 (9”) deep dish unbaked pie crust
  • ~ 4 eggs, plus one egg yolk
  • ~ 1 c. dark brown sugar
  • ~ ¾ c. light corn syrup
  • ~ 3 T. pancake syrup
  • ~ 1 tsp. vanilla
  • ~ ½ tsp salt
  • ~ 4 T. butter, melted
  • ~ 1 ½ c. pecans, chopped
  • ~ ½ c. pecans halves
  1. Preheat oven to 400˚.
  2. In a small bowl, beat eggs and egg yolk until combined but not foamy.
  3. Add brown sugar, mix well.
  4. In large mixing bowl, combine corn syrup, pancake syrup, vanilla, salt and melted butter.
  5. Pour in egg mixture and combine well.
  6. Evenly distribute chopped pecans into bottom of pie shell.
  7. Arrange pecan halves over the top of the chopped pecans.
  8. Slowly pour corn syrup mixture over pecans, not disturbing the pecans as much as possible.
  9. Bake for 10 minutes at 400˚ F.
  10. Lower the oven temperature to 325˚ and bake an additional 40 – 45 minutes until center is completely cooked through.
  11. Allow to cool completely before serving.
https://foursistersdish.com/2018/11/15/perfect-pecan-pie/

Old Country Store Brussels & Kale Slaw

When I think of salads, I typically think of summer.  This, however isn’t your typical salad.  In fact, it’s more of a slaw… a fall slaw.  I like the sound of that; heck, it almost rhymes.  But not quite.  Anywho, if you’ve ever visited Cracker Barrel Old Country Store for dinner, you may have had their Brussels Sprouts N’ Kale Salad.  If so, this will be very familiar.  I’m not sure what exact ingredients their version has, but I think I hit it pretty close.  Mine has shredded Brussels sprouts, kale, dried cranberries and pecans, just like theirs.  I kicked it up a notch, though, with addition of finely diced apples, red onion, and a maple vinaigrette.  What says Autumn more than apples, pecans, cranberries, and maple?  Nothing, folks.  This is the perfect Autumn/Fall/Holiday Salad/Slaw/Side.   ~Erin

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¼ c. extra virgin olive oil

½ c. maple syrup*

2 T. apple cider vinegar

2 tsp. dry ground mustard

½ tsp salt

1 lb. Brussels sprouts, stems cut off and outer leaves removed, then washed

3 c. chopped kale

2 apples, cored & finely chopped

¼ of a red onion, finely chopped

¼ c. dried cranberries, coarsely chopped (or more if not following WW)

1 oz. pecans, toasted if desired & chopped

 

Mix together the first 5 ingredients in a jar with a lid (shake to combine) or a small bowl (whisk to combine).

Shred the Brussels sprouts, preferably using a food processor.

In a large bowl, combine the shredded sprouts with the chopped kale, apple, and onion.

Pour the dressing over top and stir.  I like to add it gradually and stir, so as not to overdress the slaw.

Top with chopped cranberries and pecans.

Chill until ready to serve; toss to redistribute dressing before serving.

Old Country Store Brussels & Kale Slaw

Old Country Store Brussels & Kale Slaw

    Ingrendients
  • ~ ¼ c. extra virgin olive oil
  • ~ ½ c. maple syrup*
  • ~ 2 T. apple cider vinegar
  • ~ 2 tsp. dry ground mustard
  • ~ ½ tsp salt
  • ~ 1 lb. Brussels sprouts, stems cut off and outer leaves removed, then washed
  • ~ 3 c. chopped kale
  • ~ 2 apples, cored & finely chopped
  • ~ ¼ of a red onion, finely chopped
  • ~ ¼ c. dried cranberries, coarsely chopped (or more if not following WW)
  • ~ 1 oz. pecans, toasted if desired & chopped
  1. Mix together the first 5 ingredients in a jar with a lid (shake to combine) or a small bowl (whisk to combine).
  2. Shred the Brussels sprouts, preferably using a food processor.
  3. In a large bowl, combine the shredded sprouts with the chopped kale, apple, and onion.
  4. Pour the dressing over top and stir. I like to add it gradually and stir, so as not to overdress the slaw.
  5. Top with chopped cranberries and pecans.
  6. Chill until ready to serve; toss to redistribute dressing before serving.

*WW Freestyle Info.: This makes about 8 servings of 1 cup each. With regular maple syrup, each serving is 7 SmartPoints. With sugar free maple syrup, each serving is 4 SmartPoints. With light maple syrup, each serving is 5 SmartPoints.

https://foursistersdish.com/2018/11/12/old-country-store-brussels-kale-slaw/

Healthier Heavenly Hash (a.k.a. Ambrosia Salad)

Our mom makes this at many holiday meals.  If you are from the South (or the Midwest, as we are) this is considered a side dish.  Let’s be honest though, it’s a dessert that’s socially acceptable to eat along with your meal.  What’s not to like about that?! Whether you choose to enjoy this as a side or as a dessert, you’ll find no judgement here.  It contains fruit, so it makes sense it could be either one, right?! Right. ~Erin

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1 (6 oz.) container plain non-fat Greek yogurt

1 (20 oz.) can pineapple tidbits packed in juice, drained

1 (23.5 oz.) jar mandarin slices, packed in juice, drained

8 T. unsweetened coconut flakes

2 ounces (1/4 of a regular sized container) of Fat Free Cool Whip

1 ½ c. mini marshmallows

 

Mix Greek yogurt with pineapple tidbits.

Gently stir in mandarin oranges, coconut, Cool Whip and mini marshmallows.

Serve immediately.

Healthier Heavenly Hash (a.k.a. Ambrosia Salad)

Healthier Heavenly Hash (a.k.a. Ambrosia Salad)

    Ingredients:
  • ~ 1 (6 oz.) container plain non-fat Greek yogurt
  • ~ 1 (20 oz.) can pineapple tidbits packed in juice, drained
  • ~ 1 (23.5 oz.) jar mandarin slices, packed in juice, drained
  • ~ 8 T. unsweetened coconut flakes
  • ~ 2 ounces (1/4 of a regular sized container) of Fat Free Cool Whip
  • ~ 1 ½ c. mini marshmallows
  1. Mix Greek yogurt with pineapple tidbits.
  2. Gently stir in mandarin oranges, coconut, Cool Whip and mini marshmallows.
  3. Serve immediately.

Tip: If not serving immediately, set aside marshmallows and stir in just before serving.

WW Freestyle Info.: This recipe makes 7 half cup servings. Each serving is 4 SmartPoints.

https://foursistersdish.com/2018/11/05/healthier-heavenly-hash-a-k-a-ambrosia-salad/