Temple Trip Recipes

Kneader’s Chicken Bacon Avocado Sandwich Recipe

Ingredients

Kneaders Sauce Copycat

• ½ cup light mayonnaise
• 2 Tablespoon sour cream
• 2 teaspoon yellow mustard

For the sandwich

• 1 boneless, skinless chicken breasts cooked and shredded
• 4 strips bacon cooked
• ½ ounce Provolone cheese 2 slices
• ¼ cup lettuce 2 lettuce leaves
• 1 tomato sliced
• ¼ red onion thinly sliced
• salt and pepper to taste
• 1 avocado sliced
• 2 Fresh focaccia bread or artisan bread/rolls

Instructions

Sauce:

• In a small bowl, stir together: ½ cup mayo, 2 Tablespoons of sour cream and 2 teaspoons of mustard.

For the sandwich:

• Cut open your bread and spread the sauce lightly on both sides. Then add cheese, chicken, bacon, lettuce, tomato, onion, avocado, salt & pepper and place your bread on top!
• (If using focaccia bread, cut it in half and serve. If you are using artisan bread/rolls it will make 2 servings) 

  Swig Sugar Cookies {Copycat Recipe}

  Ingredients

  

  
  

  Cookies:

  • 1 cup (227 g) salted butter, softened
  • ¾ cup neutral-flavored oil, canola, vegetable, grapeseed, etc
  • 1 ¼ cups (265 g) granulated sugar
  • ¾ cup (86 g) powdered sugar
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar or baking powder
  • ½ teaspoon salt
  • 2 tablespoons sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract (see note)
  • 5 ½ cups (781 g) all-purpose flour (I use unbleached)
  • Granulated sugar for pressing the cookies

  Frosting:

  • ¾ cup (170 g) salted butter, softened
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 6 cups (684 g) powdered sugar
  • 1-2 tablespoons cream or milk

  Instructions 

  • Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don’t add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
  • Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
  • Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don’t overmix.
  • Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It’s really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
  • Bake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or very much on the bottom – that means they’ve baked too long and they may be dry and crumbly instead of creamy and soft.
  • Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
  • For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.
  • Frost the cooled cookies and decorate with sprinkles, if desired.
     

    Doubletree Signature Cookie Recipe

    

    Ingredients
    
        ½ pound butter, softened (2 sticks)
        ¾ cup + 1 tablespoon granulated sugar
        ¾ cup packed light brown sugar
        2 large eggs
        1 ¼ teaspoons vanilla extract
        ¼ teaspoon freshly squeezed lemon juice
        2 ¼ cups flour
        ½ cup rolled oats
        1 teaspoon baking soda
        1 teaspoon salt
        Pinch cinnamon
        2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
        1 ¾ cups chopped walnuts
    
    How to make them
    
    Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
    
    Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
    
    With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
    
    Remove bowl from mixer and stir in chocolate chips and walnuts.
    
    Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper. Space about 2 inches apart.
    
    Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
    
    Remove from oven and cool on baking sheet for about 1 hour.
    
    Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.  
    
    
    Peanut Butter Cookies

    

    
    
    Mix:
    1 Cup melted butter
     1 1/2 Cups brown sugar
    1 1/2 Cups peanut butter
    1 1/2 Cups sugar
    3 eggs
    1 TBS Vanilla
    ADD:
    1 1/2 tsp soda
    3 Cups flour
    3/4 tsp salt
    1 1/2 Cups oats
    Mix and place 3 TBS scoops on cookie sheet and cook for 18 minutes at 300.  Frost and add Reeces Peanut Butter Cups.