Cut Out Cookies

I don't like Cut-outs... I often find them dry and they're just not my favorite... and yet what is Christmas dessert without them.   My cousin made these for a Powers-Party a few years ago, and they're much better than any recipe I've ever used before. 

Butter cookies

Ingredients:

2 sticks of butter

1 cup sugar

2 eggs

1 tsp vanilla

2 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

 

Cream butter, gradually add sugar and mix until light and fluffy. Mix in eggs and vanilla.

Combine flour, baking powder, and salt.

Blend into creamed mixture.

Cover and chill for 1 hour.

Roll out on floured surface and cut out shapes.

Bake at 375* for 7-10 min

Icing

Powered sugar, Milk, and Vanilla

 I don't use any measurements,  I just put powered sugar in bowl and add about 1/2 tsp of vanilla, then add milk until I get the consistency I want.

Oatmeal Lace Cookies

Mmmmm.... Oatmeal Lace Cookies.... my favorite cookie of all times.....   They are crunchy, yet melt in your mouth! AmAzInG!

1 c. butter
1 c. sugar
1 1/2 c. oats
2/3 c. flour
1/2 tsp. baking powder
1 tsp vanilla
1/4 c. milk

1.  Line your cookie sheets with parchment paper and lightly flour

2. preheat oven to 375

3. Melt butter in saucepan.

4. Remove pan from heat and all the rest of the ingredients - stir

5. drop by 1/2 tbsp  (REALLY - THIS IS IMPORTANT - NO BIGGER!!!)  onto cookie sheets

6.  bake for 10 - 12 minutes; until edges are browned.   WATCH CAREFULLY!  They will burn quickly!

7.  Let cool before removing from the pan.  Be careful, they're delicate!

 

This.... or MUCH worse... is what happens when you use more than the 1/2 tbsp!   If this does happen, you'll want to use your spatchula to break the cookies appart BEFORE they cool!

**I like to drizzle designs with melted chocolate on top! 

Saltine Brickle

Time to start baking for Christmas.... I only make about 5 differnt cookies/candy for Christmas - here's the first.  I try not to make this until real close to Christmas because otherwise I will eat it ALLLLL!

Brickle -

BEST website for the recipe - with step by step pictures!!   (BUT.... now I have my own pictures... see below!!!)

http://visualrecipes.com/recipe-details/recipe_id/125/brickle-candy/

Ingredients:

Saltine crackers

2 sticks butter

1 cup brown sugar

1/2 tsp. baking soda

1 pkg. chocolate chip cookies

1. Like cookie sheet with foil

2. In a pan over medium heat - add butter, brown sugar and baking soda.  Cook until dark brown and bubbly - see pictues on website! (about 2 minutes)

3.  Pour butter mixture evenly over the crackers

4.  Bake in a 350 degree oven for 8 minutes (the website says 10, but that alwasy burns mine)

5.  Take the pan out and pour your package of chocolate chips over the mixture.   Let the chocolate chips melt (about 2 minutes) then spreak with a knife to evenly coat. 

6. let cool completely then break aparat.

I like to store mine in the freezer in gallon sized ziplocks.   These are everyone's favorites so make a few batches!!!

NOTE:  I like to sprinkle heath bar pieces on the top of the chocolate - you can also do nuts, peppermint pieces, anything that sounds fun.

NOTE #2:  This year, I tried a batch with a pretzle bottom, instead of saltines.... final result:  AmAzInG!!!  Definitely a bit more work getting the brickle off the foil b/c more carmel will go through, but it is totally worth the effort!  If you're going to use pretzles, use the small pretzles so they fit together closely.

Here's the pictures to help you through the process:

Salsa Chicken in the Crockpot

This is my new favorite meal - it is so easy and so delish.

In the crockpot put:
3-4 chicken breasts  (frozen, thawed, partially thawed...whatev)
1 jar salsa
1 can corn (drained) or frozen corn, whatever you have.
1 can black beans (drained) - optional - I've done it with and without. Its fabulous either way

Cook on low 6 hours.   At hour 5 - take the chicken breast out, shred it and put it back along with a packet of taco seasoning.  Stir it all up and let it cook on low another hour.

Enjoy it in a soft shell taco with some cheese and jalepenos.... over rice.... plain. Whatever way you like!

SUPER EASY. SUPER YUMMY!

Italian Sausage Soup

Can't wait to make this again!!!

Italian Sausage Soup!

·         1 tablespoon olive oil

·         2 cloves garlic, finely chopped

·         1 onion, chopped *

·         1 carrot, peeled & chopped *

·         1 stalk celery, chopped *

·         1 lb Italian Sausage - casing removed and crumbled (I used chicken sausage)

·         1 teaspoons dry oregano

·         ½  tablespoon dry basil

·         1 -2 teaspoon red pepper flakes, to taste  (I used 2 teaspoons and it was WAY too spicy! – I’d only do 1 next time!)

·         1 14.5 oz canned chopped tomatoes with juice

·         4 cups chicken broth

·         1 can cannellini beans

·         1 cup ditalini

*I used a bag of mixipore from Wegmans b/c I am too lazy to cut my own veggies! 

Directions:

1.  Heat olive oil in a large heavy pot over medium high heat.

Cook onion, carrot, celery until tender (about 5 min)

2. Add garlic and crumbled sausage –

cook until sausage starts to brown (about 10 minutes)

3. Add basil, oregano and red pepper – coat the veggies and sausage.

4. Add tomatoes and broth

5.  Bring to a boil. Then simmer soup for about 30 minutes.

6. Stir in beans and pasta and cook until pasta is done

(Or cook your pasta separately so it doesn’t absorb all of your broth!)

7. ENJOY!!!

NOTE:  I cooked my noodles right in the soup which ate up too much of my broth –

I will definitely cook pasta separately next time. 



Granola Bars

Our new favorite snack!   I'll never buy a box of Granola Bars again!!

ingredients:
1/4 cup butter
1/3 cup brown sugar
1/4 cup honey
1 cup rice krispies
1 cup quick oats
1 cup granola
toppings such as chocolate chips, pb chips, raisins, etc.


1. In a pot, over medium-high heat, add 1/4 cup butter, 1/3 cup brown sugar and 1/4 cup honey.  Bring it to a boil, then reduce heat to med-low and cook for 2 minutes.

2. Remove from heat and add 1 cup rice krispies, 1 cup quick oats and 1 cup granola.   Mix well so mixture is evenly coated.

3.  Pour mixture into a foil lined pan and press down firmly with a spatchula. 

4.  Add raisins, chocolate chips or whatever you like and press them into the bars with a spatchual.   Let cool on the counter for 20 minutes and then cut into bars.  Let cool completely and store in an airtight container.

Teriyaki Beef and Brocolli

I've made this a few time in the past several months and I think I've FINALLY come up with a recipe that I am happy with and that the kids will eat, too! 

Ingredients:
cooked rice (I always cook my rice in chicken broth)
2 tbsp. olive oil
1 lb stir fry beef
2 tbsp. corn starch
1 can beef broth
2 tbsp soy sauce
1 tbsp. brown sugar
1 tsp garlic powder
1/2 tsp ginger
4 -5 cups fresh broccoli

Directions:
1.  In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
2. In a large skillet, over medium/high heat, saute the beef strips until browned
3. Stir broccoli and cornstarch mixture into meat.
4. Cook until mixture boils and thickens, stirring frequently.
5. Serve over the cooked rice

Chicken Tortilla Soup

Its getting to be that time of year... so I figured I'd start posting my favorite soups for Soup Sundays!

Chicken Tortilla Soup

Ingredients:
1tbsp olive oil
1 lg. onion, diced (or a bag of already diced onion from Weggies!)
4 oz. green chilies, drained
1 tsp chili powder
1 tsp cumin
1 clove garlic, minced
1/2 tsp dried oregano
1/4 - 1/2 tsp Cayenne pepper - I like it spicy - so I go 1/2 or a bit more!
6 cups chicken broth
chicken - cooked and cut up
1 cup corn
1 can black beans (or your favorite bean)
2 - 14 oz cans diced tomatoes (I like to experiment with the different kinds) OR crushed tomatoes OR one of each!
salt and pepper to taste

1. Heat oil and saute onion in soup pan
2. Add chicken, chilies, chili powder, cumin, garlic, oregano and cayenne
3. Stir in stock and tomatoes
4. bring mixture to a boil and simmer 1 hour
5. Add corn and black beans and simmer 10 minutes - season with salt and pepper

Garnish with cilantro, crushed tortilla chips, cheddar cheese

Italian Wedding Soup

My latest FAVORITE soup!!!  I like to double/triple it and serve it at a fall party as an alternative to chili.

*****FOR AN EVEN EASIER WAY TO MAKE THIS SOUP, SEE THE NOTES UNDER THE RECIPE!

Ingredients:

1 medium onion, diced                               

3 stalks celery, diced                     

2 cloves garlic, minced

4 T. olive oil

4-5 oz

. acin de pepe, cooked to directions       

8 cups cups chicken broth

 meatballs  (go ahead and make your own mini meatballs if you like, but I use Rosina's Italian Style.  Warm them in microwave a but until defrosted enough that I can cut them in quarters)

8 oz. spinach, chopped (or kale)

1/2 cup Parmesan cheese

salt and pepper  to taste

Directions:

In a large soup pot, add olive oil, sauté garlic briefly. Add onion and celery, sauté until tender. Add broth. Bring to a boil. Stir in remaining ingredients, except cheese. Bring to a boil. Add cheese when done.

******WHEN DOUBLING - do NOT sue 10oz of acin de pepe, I don't think I've ever used more than 7 oz. in a pot of soup.  

NOTES:
Because I can be very lazy (well, b/c I have 3 little kids and sometimes the time I can spend cooking is limited) -  I go to Wegmans and buy already chopped celery and onion  - the finely chopped one.  If I make just one batch, I only need 1 bag, but I almost always double it, so get 2!

Sloppy Joeys

I told you this recipe blog was all about EASY, right??!!  

I hadn't made these in a long time, but we had them for dinner Sunday night and everyone ate them!   I like to use the McCormick packet for this.  BUT - I also do a few other things to make it a bit yummier.

Ingredients:
1 1/2 lbs. ground beef (or turkey if you prefer)
1 can tomato paste
1 1/4 cups water
2 - 3 slices of bacon
BBQ sauce
Rolls

 In a large frying pan, cook up about 2 slices of bacon.   Get rid of the grease and add your ground beef (or turkey).   Cook up the beef, add the McCormick packet, water, tomato paste AND.... about 2-4 tbsp of your favorite BBQ sauce.   Simmer for 10 minutes and enjoy on a roll!

Chicken Parm

This dish is sure to make many appearances this fall and winter.   I tried it this week and here's what I  love about this recipe:  it took me 10 minutes to put together, everybody ate it, only ONE DISH to do afterwards and it was DELISH!!!  I'm all about a dinner I can put together during the kids' naps and still have time to play on facebook!  Check out the blog I got it from to watch the video of how to make it - http://foodwishes.blogspot.com/2008/02/end-of-chicken-parmesan-as-you-know-it.html


To make this quick and easy chicken parm dish:

put about 2 tbsp EEOV in the bottom of a 9 x 13 casserole dish with some garlic and crushed red pepper flakes.    Place chicken breast in the dish.  (I used 4 large breasts and cut them in half).   Then, cover with out 2/3 of a jar of spaghetti sauce.   Sprinkle with 1 cup mozzarella cheese and 1/2 cup Parmesan cheese.  On top of the cheese.... GARLIC CROUTONS! I used a 5 oz bag and then a little more from another bag, but 5 oz would be plenty - I just like lots of crunch!   Top the croutons with another cup of mozzarella cheese and 1/2 cup parm. cheese.  Pop that in a 350 degree oven for about 40 - 60 minutes (depending on the size of your chicken breasts, my halved breasts took about 45 minutes.)    The result:  crunchy top and flavorful chicken.  Serve it over some spaghetti and its an easy dinner that tastes like it took much longer than 10 minutes to put together!

French Apple Pie

My FAVORITE pie of all time!

Ingredients:

1 pie crust for 9 in. pie plate

3/4 cup sugar
1/4cup flour
1/2 tsp nutmeg
1/2 tsp Cinnamon
dash of salt
6 medium apples thinly sliced and pared

Crumb topping:
2 cup flour
1/2 cup butter
1/2 cup brown sugar
(mix with a fork until crumbly)

Heat oven to 425.  Line pie plate with pastry.   Stir together sugar, flour, nutmeg, cinnamon and slat.   Mix lightly with the apples. Pour into pastry lined pan and sprinkle with crumb topping.  Bake for 40 -50 min.

Pie Crusts - MAKES 5!!!

Because its almost that time of year....   

Every September,  I make 5 pie crusts and pop them in the freezer for my pies during the fall.  (Once they're all gone, I return to Pillsbury!)  I love this recipe because it makes 5 and they can be easily frozen until I need them.    I got this recipe from my friend's mom several years ago.

5 cups flour
1 tsp salt
2 1/2 cups shortening
2 tsp vinegar
1 egg beaten lightly   (Put egg and vinegar in a 1 cup measure and add water to make 1 cup)

Mix flour, salt and shortening until crumbly. Ad cup of egg/vinegar/water and mix well.  (Don't be afraid to use your hands... it really makes the job much easier - and more fun!)  Divide into five equal balls.   To free the dough, wrap the dough-balls in wax paper and store them in a freezer bag. 

Hot Taco Dip

YUM!!   My favorite appetizer at a Naab party!   My sister-in-law, Phyllis, makes this for almost every event and it is crazy good and crazy easy!  Its hard to find a way to take a picture to make this look as good as it tastes... but trust me, its good stuff!

In a 9x13 casserole dish (or something close to that size), layer the following:

a block of cream cheese

can of diced green chilis

can of Hormell Chilli with beans - hot

shredded cheddar cheese.

Bake in a 350 oven until hot and bubbly!

Buffalo Wing Dip

Blend the following together and bake in a 350 oven until bubbly (about 20 min)!

8 oz cream cheese
8 oz  ranch dressing or blue cheese (I do a mix b/c I don't care for blu)
5 oz Franks Hot sauce (more or less depending on how hot you like it)
handfull shredded cheddar cheese (sometimes that's just how I measure things!)
shredded cooked chicken

Balsamic Bruschetta

Always a party favorite!  

Combine the following in a bowl and refrigerate for a few hours before serving for all the flavors to mix together!

8 tomatoes, diced  (I like to squeeze most of the seeds out)

fresh basil

1/4 cup (or a bit more!) Parmesan cheese

2 cloves, minced

1-2 tbsp balsamic vinegar

2 tsp EEOV

salt and pepper

Kraft Strawberrywhipped Sensation!

My FAVORITE summertime dessert!   Making this tonight to enjoy on the weekend!

Kraft Strawberry Sensation

Ham and Cheese Loaf

I either make a ham and cheese loaf or a pizza loaf when I make soup on Sundays in the Fall.   Easy enough to make more than one if you have a small crowd!

1lb frozen pizza dough
several slices ham
1 cup shred. ched. cheese  (I like a little more)
1/4 cup mayo  (or a bit more if you use more cheese)
1 egg beaten
parm. cheese
garlic powder

HEAT oven to 350°F.
FLATTEN dough on lightly floured surface into 12x8-inch rectangle. Top with ham to within 1/2 inch of edges.
MIX cheeseand mayo then spread over ham.
MOISTEN edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut several slits in top. Brush with egg; sprinkle with Parmesan and garlic.
BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

Broccoli - Chicken - Cheese Caserole

Another family-favorite.   I usually make 2 at a time and send one across the street to my in laws... he actually pays me to make this for him several times a month!

NOTE:  This is the "cream-of" recipe.   I do make it with my own cheese sauce, but its one of those things I just throw together.  Next time I make it, I will make it with my sauce and write down the recipe as I do it.  But this is super good, too, and much easier... just with a higher salt content!

approx. 1lb. cooked chicken
fresh broccoli - cut up into small pieces
2 cans "cream of" type soups - I like to use a broccoli cheese and a cream of chicken, but whatever you have on hand works
2/3 cup milk
shredded cheddar cheese
1/2 stick butter, melted
1 cup stovetop (or you can use crushed ritz crackers, breadcrumbs, stuffing mix)


Arrange broccoli in a casserole dish, top with chicken. 

In a bowl, mix the soup and milk.   Pour over chicken.

Sprinkle with cheddar cheese.

In another bowl, mix the stovetop with the melted butter.  Sprinkle over the cheese.

Bake, COVERED, for 20 minutes at 450.   Uncover and bake another 10 minutes.

Southwestern Vegetable Soup

Devastated after Chili's took this soup off their menu... I had to find something close to it.   I found A southwestern Veggie recipe on Food.com and altered it a bit.  This quickly became a favorite!  Its quick, easy and healthy!

6 cups chicken broth
14.5 oz can diced tomatoes
1 cup water
1 can black beans with liquid (or red kidney beans)
1 cup frozen corn
1 cup frozen green beans
4 oz can diced green chilies
1/2 cup tomato sauce
2 tsp chili powder
dash of garlic powder
dash of cayenne pepper
6 corn tortillas

Combine all the ingredients into a large pot over high heat.

Bring the soup to a boil, then reduce to a simmer for about an hour or until soup has thickened and tortillas pieces have dissolved.

I love to add crushed tortilla chips and cheddar cheese to my bowl!  

Orzo Side

Our Go-To side Dish is a Parmesan Orzo - kinda like Mac & Cheese only healthier and (in my opinion) much yummier!

1 tbsp butter
1 cup orzo
2 cups chicken broth
1/2 cup water
1/4 cup Parmesan cheese
salt and pepper


In medium saucepan over high heat, melt butter.  Add orzo and stir, then add broth and water.  Bring to a boil then reduce to a simmer.  Simmer until all liquid is absorbed into the orzo (approx. 20 min) stirring occasionally.   Remove from heat and add parm. cheese, salt and pepper. 

Hot Pepper Dip

HOT! HOT! HOT!!! 
 Love everything about this dip: the ease, the spice and how everyone asks for the recipe!

Ingredients:
6 banana peppers
2-3 jalapenos
2 1/2 blocks cream cheese
1cup mozzarella cheese
3/4 cups parm-ramano cheese (1/4 cup for inside dip, the rest to sprinkle on top)
garlic powder
olive oil
1 cup bread crumbs


Prick 6 banana peppers and 2 jalapenos with a fork and microwave them for 6 minutes.
Chop them up with as many/few seeds as you like.
Mix them in a bowl with: 2 1/2 blocks cream cheese, 1 cup mozzarella cheese 1/4 c. parm-Romano cheese a bit of garlic powder a bit of olive oil.
Put pepper and cheese mixture into a small casserole dish.
Sprinkle with shredded parm.-Romano cheese, 1 cup of bread crumbs and drizzle with olive oil.
Bake in 350 oven until hot and bubbly!

***Word of caution - wear gloves when chopping peppers. My hands burned for hours last night!

Chicken Pot Pie

Chicken Pot Pie - a classic, easy-to-make, homey kinda meal!   This is also a meal that we make almost weekly because EVERYONE eats it and its full of veggies!  My favorite recipe is based on the one from Pillsbury.com... yes, I buy my crust, I very rarely make homemade pie crust unless I'm making a fruit pie.  This is quick and easy!

Classic Chicken Pot Pie

Ingredients:

1 box Pillsbury® refrigerated pie crusts

1/3 cup butter or margarine

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

garlic powder

2 cups chicken broth

1/2 cup milk

2 1/2 cups shredded cooked chicken or turkey

2 cups frozen mixed vegetables, steamed according to directions 

1.) Heat oven to 425°F. Place one pie crust in 9-inch glass pie pan.

2.) In saucepan, melt butter over medium heat. 

3.) Stir in flour, salt and pepper and a couple dashes of garlic powder until well blended.

4.) Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

5.) Stir in chicken and mixed vegetables.

6.) Remove from heat. Spoon chicken mixture into crust-lined pan.

7.) Top with second crust; seal edge and flute. Cut slits in several places in top crust

8.) Bake 30 to 40 minutes. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent burning. Let stand 5 minutes before serving so sauce can thicken a bit.

Jambalaya

One of my all time favorite foods.... I LOVE SPICY!  I make this Jambalaya dish weekly in the fall and Winter - its great for just family but it can be easily doubled/tripped and serve a crowd!  This is my own recipe, but it can be altered to make it more or less spicy - Jeff does not like anything very spicy so I typically make this medium-heat and add extra Cajun spices to my dish to make it as hot as I like!   My kids do not love this dish as its a bit too spicy for them.  However, they love chicken and rice so I just keep some plain rice and chicken aside and heat up some veggies for their dinner - which means I'm not cooking a second meal for them - score!

Ingredients:
1lb chicken
10oz sausage (I like to use Chorizo, but I've also used Andulle - anything you like)
your favorite Cajun seasoning - my favorite is Dinosaur Bar-B-Que Cajun Foreplay - just be careful, its hot!!
1/2 onion - chopped  (Jeff does not like onion, so often I just use onion powder)
1 clove garlic  (or just a few dashes of garlic powder)
16oz can crushed Italian tomatoes
pepper
salt
1tbsp Worcestershire
Cayenne pepper - at least 1/4tsp.... but more/less depending on how hot you like it!
1 cup rice
4 cups chicken broth

1.)  1. season 1lb chicken  with cajun seasoning - cook in frying pan and cut up.
2.) Cut up sausage and season cajun seasoning and cook in a frying pan
3.) Set aside the chicken and sausage
4.) While chicken and sausage are cooking, cook 1cup rice in 3 1/2 cups chicken broth.
5.) In Large frying pan or small pot - Saute 1/2 chopped onion and oil with garlic.
6.) Stir in 16oz can crushed Italian tomatoes, pepper and salt, Worcestershire, & cayene pepper.
7.). Stir in chicken and sausage.
8.) Add the rice and let simmer for 10 min. (Add more chicken broth if needed - i usually add about 1/2 cup)
9.) Enjoy with some fresh bread!

Are you stuck in a rut???

We all have those "go to" dinner, appetizer, dessert, breakfast (etc) recipes.   You know the ones - the ones you make every week because they're easy and everybody likes them.  Although I like the recipes I use, sometimes I just want a new "go to recipe" to add to my list.   So, my hope for this blog is to post my favorite recipes, and to get your favorite recipes... kinda like an on-line cookbook.   However, unlike Pinterest, I don't want to post recipes that look good, or recipes that I want to try.... but recipes that I/we have actually used and feel are worth passing along.   Sometimes the recipe might be an original creation, or maybe just a link to a recipe that I always use.  Mostly, I just want to have a place to keep my own recipes, share the recipes with any interested readers and get some new great recipes to add to my collection!