ritz-rolo cookies

Okay, I made these a long time ago and got other people hooked on them, too… so this is a must-share!

Ritz-Rolo Cookies || Drinkwater Kitchen

There are no Rolos in Ecuador that I know of, buuuut I had Mike bring down a bag on his last Stateside trip a few weeks ago so I totally need to make these again soon.

Ritz-Rolo Cookies || Drinkwater Kitchen

I couldn’t find where I found these originally so I went on a hunt. I’m annoyingly careful about giving credit where its due but it’s also in turn annoying to find blog after blog that credits the next that credits the next, etc. I THINK the original creator was Something Swanky‘s? Good grief. This is why I like cookbooks. Oh I miss my cookbooks…

Anyway! I’m not kidding about these! All skeptics shut their mouths after they experience the perfect blend of chocolate-y sweet and cracker-y salty. Plus, I only share recipes I like on here, so just trust me.

All you do is:

  1. Preheat to 350 F.
  2. Place crackers (salty side down) on baking sheet.
  3. Put a rolo in center of each cracker.
  4. Bake in oven until soft enough to easily squish down but not too melted or that just gets messy.
  5. Remove from oven and place another cracker (salty side up) on each. 
  6. Press down until Rolo reaches edge of cracker.

You can even make one at a time, but who would do that. ;) You need at least 20 at a time, ha.

Ritz-Rolo Cookies || Drinkwater Kitchen

One note – the couple times I made these we preferred them hardening for much longer than Something Swanky says (till they’re cool). It really can be eaten at any time, but we enjoyed it more after several hours (I know, torture, right). Whatever you prefer!

P.S. These will totally work for high-altitude dwellers. Nothing to it!

nutella cheesecake dip

This. 
Was.
Dangerous.

We were planning on going to a party at some friends’ house one Saturday… A “baby” thing happened and we were unable to go.

Nutella Cheesecake Dip || Drinkwater Kitchen

But that wasn’t before I had already made this dip to bring. The dangerous part? Now Mike & I had it all to ourselves!!

You can use all sorts of dippers for it… fruit, animal crackers, pretzels…even breadsticks or other types of cookies. Whatever sounds good to you and, with this dip, it WILL be good. :)

I thank Cooking Classy for such a simple yet scrumptious idea. Check out her site for more beautiful creations.

Print the recipe!

high-altitude glazed cinnamon scones

As usual, I have included the original sea level notes in my printable recipe below, so this is for everyone!

High-Altitude Glazed Cinnamon Scones || Drinkwater Kitchen

Just to give you a little picture of what’s happening at the moment… I’m currently sitting at my computer, feeling the floor (and maybe the walls) literally shake. If you have ever lived in South America, you probably have experienced their version of partying. It’s almost 10:00, it started over an hour ago and it will probably go on for a couple more hours at least. Someone (I don’t know if just a neighbor or if the guards were called) is banging repeatedly on their door but to no avail. Besides the cultural differences which has been already written about in many books, I think I have just always been an old soul. How does anyone have the energy to scream and stomp and scream and cheer and holler and dance for so many hours to music crashing through most floors of this tall apartment building?

Update later: the party lasted almost 5 hours and multiple people tried to get them to stop. I didn’t call the guards because I knew it was futile, but I would have if they had woken the baby. Thank goodness they didn’t. He and Mike slept like…babies. ;) This is different than when we lived in Arequipa, Peru – we were told by our neighbors (after other neighbors partied all night) that if one called the police, the police would tell the “guilty” who called them. This would endanger them depending on the situation so no one ever called. Everyone partied and everyone hated it, haha! 

Oh goodness, that has NOTHING to do with these amazing breakfast scones, but I am having a hard time concentrating. :)

These really were amazing! Especially with a steamy cup of coffee right next to it.

High-Altitude Glazed Cinnamon Scones || Drinkwater Kitchen

I adapted it for high-altitude and it actually worked well the first time! Usually at 9800 feet elevation it takes multiple tries, if ever, to get dough recipes to rise (or not collapse) properly.

I’m really falling more and more in love with the Money Saving Mom website. It really does share terrific financial tips, recipes, and so much more. You can thank them for these scones!

Click here for the printable recipe.

slow cooker lasagna soup

In general, Mike and I love soups. Sometimes that’s all we order at certain restaurants and we like eating it at home, too.

Slow Cooker Lasagna Soup || Drinkwater Kitchen

I’ve tried many different new-to-us soup recipes over the years, usually in the crockpot, but most aren’t truly share-able, in my opinion. I only want to post on here the ones we really liked and want to remember!

So here is one. Lasagna in soup form! I didn’t do much adjusting from this blog’s recipe so you can read about it there or click here for the printable recipe. Hope you enjoy it, too!

high-altitude turtle cookies

Before you throw this one away because you live at sea level – I noted on the printable recipe below notes for either. :)

High-Altitude Turtle Cookies

Half the fun of making these was just that they’re pretty. :)

This recipe is from American’s Test Kitchen as shared by Pixelated Crumb, but I have adjusted it for high altitude. Remember I’m talking over 9,000 feet elevation, so this should work for most “high-altitude” dwellers!

I don’t really know why but these always scream “Christmas” to me. At least I’ve made them for a Christmas party before! Just a holly jolly cookie, I guess.  ;)

Print the recipe here.

high-altitude english muffins

When we first moved to South America at the beginning of 2009, I craved a lot of food we couldn’t get. Just random things, mostly sweets. :)

High-Altitude English Muffins || Drinkwater Kitchen

As the years go by, though, the craving more turned to missing. We miss a lot of things we can’t get in Quito. A lot of the healthier options the States has to offer being on top (I still miss certain candies and treats, of course!) and now certain baby items along with basic conveniences. Sure, we don’t have the temptation of a lot of the junk food USA has in abundance but we also don’t have a lot of healthy options either.

That’s okay. We make do. And we exercise, that also helps. ;) (Oh, don’t get me started on running at 9800 feet elevation…)

High-Altitude English Muffins || Drinkwater Kitchen

Anyway, it occurred to me one day that I could make English muffins, one of the items I used to buy way back when. Granted, we didn’t have whole wheat flour (we do now!!) when I first started making these, but no big deal.

These were completely legit. I’ve made them multiple times and they always work out so well here.

High-Altitude English Muffins || Drinkwater Kitchen

Funny thing is – my baker friend up in Oregon said they didn’t turn out as well at sea level, even after she made the called for adjustments.

Here’s the printable recipe with my re-wording of a few things that helped me “stay the course” better, but it’s not really adjusted from High Altitude Bakes’ recipe.

Note for those interested: I live at 9800 feet. It’s a testament to Chef Megan‘s skill that these worked so well. :)

potage bonvalet

I realized I haven’t shared this recipe before – it’s one of my favorite soups from one of my favorite cookbooks, Taste of Oregon.

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It can’t be extremely healthy for you, but have small portions and you’ll be all right. ;)

Print the recipe here!

pumpkin swirl brownies

Looking Back: Originally posted on Nov 14, 2010.

Original post:

I started preparing these way too close to the time we needed to leave the house the other evening that I was scurrying around like a crazy lady trying to get them into the oven in record time.  I probably did set a record!!

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I literally pulled them out of the oven, put them where the rest of the family couldn’t see them and left the house.  I didn’t get to enjoy them till the next morning, but it was worth the wait!

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I borrowed the recipe from here and adapted it slightly.

You can print it here.

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seasoned oyster crackers

Looking Back: Originally posted on Oct 2, 2013.

Original Post:

Having something in your kitchen that you can only get in another country ensures you use every last drop or crumb… We had a half-finished bag of oyster crackers I had brought back from the States and, while I haven’t been to every store in Ecuador, I haven’t seen them here.

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I had read several different “seasoned oyster cracker” recipes once and then a few weeks later {when my oven temporarily worked heh} just sorta made up my own based on what I already had in the kitchen. I seriously loved it. And I think so did Mike.

Here is the printable recipe.

I can’t try any more combinations of seasoning ideas since I don’t have any more crackers, so if you do something yourself, let me know of any good turnouts!

philly cheese pot roast sandwiches

Looking Back: Originally posted on May 18, 2013.

During the 8(ish)-month stint of a broken oven last year, I used my crockpot like a crazy lady. This was one of our very favorite recipes during that time.

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Just re-sharing this is making me want to make this again soon…

The printable recipe is here!

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