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Recipe Thursday-Chocolate Chunk Toffee Cookies

Posted on December 15th, 2011 | Posted in Cookies, Recipes

These may be my favorite cookies yet! I made them for the annual cookie exchange that I go to every year before Christmas. The combination of dried cherries mixed with chocolate is a perfect flavor match up, I could not stop eating them. They are nice and soft too and I suppose the 2 sticks of butter helped with the flavor:)

This recipe comes from the GoTo Cookbook that was a gift to me. My friend put it together a few years ago and asked her friends for submissions of recipes that are their “go to” recipes. So far everything that I have made from it has been a hit! The cookbook is available here.

Chocolate Chunk Toffee Cookies

Yield 3 Dozen

1 1/2 cup all purpose flour (991867)
1 teaspoon baking soda (991858)
1/4 teaspoon salt (991861)
1 cup unsalted butter, room temperature (880000)
3/4 cup light brown sugar, packed (NSU2250)
3/4 cup granulated sugar (991842)
1 large egg (EGG011)
1 teaspoon pure vanilla extract (NFC1055)
1 1/2 cup rolled oats (991717)
1 cup dried cherries
4 1/2 ounce semi-sweet chocolate, coarsely chopped (NCC1400)
1 cup toffee pieces (BD0215)

Heat oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a large bowl, sift together flour, baking soda and salt. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl. Working in additions, add the flour mixture on low speed until well combined. Add the oats, cherries, chocolate and toffee pieces; mix to combine.

Spoon a heaping tablespoon of dough on a baking sheet. Repeat, spacing 2 inches apart. Bake until golden brown about 12 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 3 days.

I enjoyed them served warm with a large glass of milk!

Recipe from GoTo Cookbook

Holiday Delivery Announcement

Posted on December 12th, 2011 | Posted in Announcements

Hometown Provisions’ Customers,

We will be closed on Monday, December 26th and Monday, January 2nd. Please make sure to have your special order items in the week prior. Also, don’t forget to check our blog weekly for Monthly Specials, New Products and Recipes!

Hometown Provisions’ Customers (Minus Lebanon Customers): If you normally get a delivery on Monday it will be pushed back to Tuesday.  

Lebanon Customers: If you normally get a delivery on Monday it will be pushed back to your normal delivery day of either Wednesday or Thursday.

‘Tis the Season

Happy Holidays,

Hometown Provisions

Featured Product-Bailey’s Irish Cream Coffee Creamers

Posted on December 12th, 2011 | Posted in Featured Product, New Products

A new product for us are Bailey’s Irish Cream Coffee Creamers! Our milk supplier HP Hood has the license agreement with Bailey’s Irish Cream to produce these delicious creamers. As I searched for more information about these creamers I came across Bailey’s description of their original Fat Free Irish Cream Coffee Creamer and decided that it was better then what I would have written, so prepare yourself to be transported…Every comforting drop of Irish Cream. Every familiar flavor note that lingers in your mouth and stays on your mind. Every bit of the aroma that carries you away from the day and into the moment. Everything you love about The Original Irish Cream Coffee Creamer, now without the fat. We’d say enjoy, but we know you already have. 

Bailey’s Irish Cream French Vanilla Creamer

Description                                                   Pack        Item#
Creamer-French Vanilla Fat Free Baileys**    12/16OZ     HPH029
Creamer-Irish Cream Fat Free Baileys**          12/16OZ     HPH030

New Products

Posted on December 9th, 2011 | Posted in New Products

New Products for the week of December 5th!

12.9 New Products

Recipe Thursday-Curry Chicken with Coconut Milk

Posted on December 8th, 2011 | Posted in Main Course, Recipes

I love all flavors of curry and have wanted to make it myself, but I guess that task will just have to wait! I have now gone to two birthday parties that served Curry Chicken and I feel spoiled. Last night my friend who is half Indian made a traditional yellow curry chicken served over rice. Since she did not know everyone’s palates she did not make it too hot, but the flavors hit the spot.

Curry Chicken with Coconut Milk

Yield 8 Servings

2 pounds chicken thighs, bone in (332056)
5 garlic cloves (991057)
1 large onion, chopped
5 potatoes (LND901)
32 oz can coconut milk
1 tablespoon curry spice (CQC098)
1 teaspoon cumin (CQC094)
1 teaspoon coriander seed crushed (CQC075)
1 teaspoon salt (991861)
2 teaspoon no salt seasoning
2 teaspoon chicken base (996656)
olive oil (992055)


Cut up all the chicken pieces into bite size pieces. Chop the onion and mince your garlic mixing the spices, garlic, onion and chicken and let sit for 15 minutes. Heat oil in pan and fry the chicken mixture until browned. Pour into a crock pot. Cut up the potatoes to bite size pieces. Fry potatoes until browned and add to crock pot. Pour coconut milk into crock pot and add water until almost covering all ingredients. Keep on high until potatoes and chicken are cooked through.

Recipe from the kitchen of Jessica JangDhari

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