Friday Baking with NotQuiteJuneCleaver Recipes for September 4-11

Good day all you happy bakers! With fall just around the corner maybe we will all be in more of a mood for baking.  Frankly, I have been in the mood.  And have put on about 12 pounds testing pie recipes! I am not kidding.  I think I will add chapter to the book for those who want to write their own cookbook.  First on the list of advices: Enlist help in testing recipes.  Unless you are a Skinny Minnie and can use the pounds! If you don’t have friends who will test recipes, find some who will take the test results off your hands!  Share!

Did you know today is National Macadamia Nut Day?  Me either…but it is.  I also didn’t know it’s also one of the few crops indigenous to Australia.  I love Macadamias and they, so far, haven’t presented an allergy problem.  YAY!  When I chose the first  recipe for this week,  I chose it because I also LOVE cranberries and they are one of those ingredients that remind me of Autumn.  I hope you enjoy these.

September is National Rice Month and also National Chicken Month.  Who knew??? So in celebration of both, you will find a recipe for Monterey Chicken and Rice Bake as well.

Cranberry Macadamia Cookies

3/4 cup sugar
1/2 cup brown sugar
3/4 cup butter
1/2 teaspoon salt
3/4 teaspoon baking soda
2 whole eggs
2 1/2 cups all-purpose flour
1 cup chopped macadamia nuts
1/2 cup dried cranberries

Cream the butter with the sugar and brown sugar in a large mixing bowl. Mix in the eggs one at a time; beat until fluffy, scraping down the bowl periodically. Sift the dry ingredients into the bowl and mix until just incorporated (make sure you don’t over mix or the dough will become tough). Add the nuts and cranberries, and gently combine.

Form the dough into a 3-by-2-by-14-inch rectangular log. This will be easier if the dough is first chilled for a half-hour. Chill the rectangular log until firm (it can be kept frozen, wrapped well, for up to one month). Preheat oven to 350. Slice cookies 1/2 inch thick and place them on a greased cookie sheet one inch apart. Bake until lightly brown and firm, about 12 to 15 minutes.

They will stay fresh for several days after baking if stored in an airtight container.


This recipe is definitely not in the “gourmet” category but it sounded pretty good.  And so easy.  I promise to challenge you more next week.  I am working on some pretty involved recipes to throw at you! I will be sure and let you know how mine turns out and if the family likes it.

Monterey Chicken Rice Bake

1/2 c. cottage cheese (low fat can be substituted)
1 (3 oz.) pkg. cream cheese, room temperature
1/2 c. sour cream
1 can cream of chicken soup
1 tsp. salt
1/8 tsp. garlic powder
3 c. cooked chicken cut into bite size pieces
3 c. cooked rice
1 c. grated Monterey Jack cheese
2 tomatoes, chopped or one can of diced tomatoes, drained well
3/4 c. crushed corn chips or tortilla chips
Blend cottage cheese, cream cheese and sour cream until smooth. Add mixture to remaining ingredients except corn chips. Pour into shallow 2 quart baking dish. Sprinkle with corn chips. Bake at 350 degrees for 25-30 minutes. 6 generous servings.

This recipe seems like it could be one of those “what do I have on hand” things. Also a great way to use leftover rice.  Make two and freeze one sans the chips on top.  Just make and plastic wrap and then wrap securely in foil and freeze.  I would let it thaw in the frig before baking. Add the chips and bake.

Okay…there you go!  Two good things to try this week.

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I am wanting to make those cookies…. love macadamia nuts too. Brings back memories of when I lived in Hawaii when I was a kid.

I made the cookies and they were delicious! Not too sweet, very good.