Cheese, Olive and Buttermilk Herb Bread

Adapted from "Mix & Bake" by Belinda Jeffrey

Ingredients:

2 1/4 cups plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp salt

1/2 tsp dry mustard powder

60g freshly grated parmesan

60g grated cheddar cheese

1/2 cup green olives, sliced

8 pieces sundried tomatoes, sliced thinly

1 tsp salt

1 tsp freshly ground black pepper

1/4 cup mixture of spring onion and Italian parsley

2 tsp thyme leaves or 1 tsp dried thyme

2 eggs

2 1/2 Tbsp olive oil

1 1/4 cup buttermilk (or use 1 1/4 cup less 1 Tbsp fresh milk + 1 Tbsp white vinegar or lemon juice. Set aside for 10 minutes before using)

Egg wash (optional) made from 1 egg yolk beaten with 2 tsp water

Extra thyme springs and sea salt, for topping

Method:

1) Preheat oven to 180C or 350F. Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper or dust with flour. Set tin aside.

2) Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them thoroughly together.

3) In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.

4) Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly.

5) Brush the top of the batter with the egg wash and then srpinkly some thyme leaves and sea salt onto the loaf.

6) Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack.

7) This loaf is best served on the same day. Wrap left overs tighly and store in fridge. Gently reheat in oven if serving left overs.

Granola

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

1 1/2 cups raw slivered almonds (or other nuts*)

1 teaspoon fine-grain sea salt

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1/2 cup melted coconut oil (or olive oil)

1/2 cup + 1 tablespoon honey (or maple syrup)

3/4 teaspoon vanilla

1/2 cup chopped dried apricots (preferably the Blenheim variety)

1/4 cup chopped dried cherries (or cranberries, raisins or currants)

Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.

Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 25 to 27 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.

Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

French Apple Muffins

1 1/2 c flour, sifted
3/4 c sugar, divided
1 3/4  t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 c butter, softened
1/2 c chopped apple
1 egg
1/2 c milk
1 t. cinnamon

4 T butter, melted

Grease muffin pan. Sift together flour, 1/2 c sugar, baking powder, alt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, combine apple, egg and milk; add to dry ingredients, blending well. Spoon into in prepared muffin tins. Bake at 350 for 20=-25 min. or until golden brown.

Dip top of each muffin in melted butter and then in cinnamon/sugar mixture. Serve warm.

Almost-A-Meal Queso

1 lb ground beef
1 t. black pepper
1/2 t. salt
1 large onion, chopped
2 cloves garlic, minced
1 (8 oz) link Kielbasa or smoked sausage, cubed
2 lb. processed cheese, cubed
1- 14oz. can chopped tomatoes, drain 1/2 liquid
1- 4oz. can chopped green chilies
1 T. Worcestershire sauce
1 T. chile powder

Cook ground beef, pepper, salt, onion, garlic and sausage in skillet. Drain fat.

Transfer to crock pot and and processed cheese, and remaining ingredients.

Cook on high heat, stirring constantly, until cheese is melted.

Serve with Tortilla chips or over baked potatoes.

Ruth's Spinach Dip

10oz. package of frozen spinach, cooked and squeezed dry
10oz.  can Rotel tomatoes, drained
8 oz. package cream cheese, softened
1/3 cup chopped onions (or sprinkle onion powder in)
1 clove garlic minced (or sprinkle garlic powder in)
1/4 c cream (or milk)
2 c shredded Monterrey jack cheese

Heat oven to 400. Mix together all ingredients until well blended. Pour into a greased oven proof dish. Bake for  20 minutes.

Serve with Tortilla chips.

Clam Cowder

Ingredients:

• 3 slices bacon, diced
• 1 cup chopped onion
• 3 cups diced potatoes
• 1 bottle (8 ounces) clam juice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (approximately 7 ounces each) minced clams
• 3 tablespoons flour
• 2 cups half-and-half
• 1 cup milk

Preparation:

Cook bacon until crisp in a Dutch oven or large, heavy saucpan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; sauté until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.
Clam chowder recipe serves 4.

 http://southernfood.about.com/od/seafoodsoups/r/bl30117y.htm

Shrimp & Sausage Jambalaya

Ingredients 

Jambalaya Mix, recipe follows
2 1/2 cup water
1   (14-ounce) can diced tomatoes
1   (8-ounce) can tomato sauce
1/2 lb fully cooked smoked sausage, cut into 1/4-inch slices
1/2-3/4 lb medium, fresh shrimp, peeled and deveined

Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf

Directions

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high head. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.

Jambalaya Mix 
In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag.

www.pauladeen.com

Oven Roasted Chicken Thighs

This is my "go to recipe" when I need to take a meal to someone. It is fast, makes a lot, and frugal! 

Ingredients:

1 package chicken thighs
1/2 c any mustard (I use spicy brown)
1/4 c maple syrup
1 T vinegar
1 T rosemary

Instructions:

Line a 9x13 pan with foil. Marinate Chicken in mustard, syrup, & vinegar mixture for 30-24 hrs. Place chicken along with marinate in the foil lined pan. Bake at 450 for 40  min. 

Oven Roasted Srimp

This is a VERY good & EASY way to prepare incredible shrimp! 

 

Ingredients: 

1 stick of butter, melted
1 lemon, sliced in thin slices
1 bag of frozen shrimp, thawed
1 pkg. Italian dressing seasoning.

 

Instructions:

Pour butter on a cookie sheet. Place lemon slices on top of butter. Place shrimp on top of lemon slices. Sprinkle shrimp with dressing packet. Bake at 350 for 15 min.

Note: The drippings in the the pan from the butter, lemon and shrimp is VERY tart. It is best to serve shrimp without any of the drippings. 

The Best Waffles

Ingredients:

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon. baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
6 tablespoons vegetable oil
1 large egg, separated
1 tablespoon sugar
1/2 tsp. vanilla extract

Directions:

Heat the oven to 200°F and heat up the waffle iron.
Mix the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a measuring cup and stir in the egg yolk. Set aside.
In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
Pour the batter onto the hot waffle iron (My Belgian waffle maker takes 2 1/2 ice cream scoops of batter, but your mileage may vary) and cook until the waffle is crisp and brown.
Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.

Source: Buns In My Oven

Grilled Pork or Turkey Tender Loin

Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. Grill.

Source: Adapted from For The Love of Cooking

Best Steak Marinade EVER:

I found this on Pintrest and it truly is the best stake marinate we have ever used!

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice,
1/4 cup Worcestershire sauce
1 1/2 tbsp garlic powder
3 tbsp dried basil
1 1/2 tbsp dried parsley flakes
1 tsp ground pepper
1 tsp minced garlic

Marinate for 30min or 2 days
This is great on chicken too

Broccoli & Cauliflower Bake

1/2 c bread crumbs
1/4 c parmesan cheese
2 T butter, melted
1 1/2 t. Italian Seasoning 
Combine and set aside.

16 oz , chopped Broccoli
1 head  chopped Cauliflower
Set aside.

2 T butter
1 onion, chopped
Melt butter in sauce pan, saute onion. 
Add
2 T flour

Stir in the rest of the ingredients
1t. garlic salt
1/4 t. pepper
1 1/4 c milk
4 oz cream cheese

Cook on med heat until cream cheese is melted and sauce is thickened. Grease a 9 x13 baking dish. Add veggies, toss with sauce and sprinkle with topping. Cover with foil and bake at 350 for 20 minutes. Remove foil and bake for 20 more minutes. 

Yellow Cake Mix

Ingredients

2 c sugar
2 3/4 + 1 T flour
3 T cornstarch
1/2 c dry milk
1t. salt
2 sticks butter, cut into small sliceses
1 T vanilla
1 T baking powder

Instructions

Process sugar, flour, cornstarch, baking powder, and salt in a food processor for 15 seconds to combine.

Add butter and vanilla and pulse till mixture resembles coarse meal. (much finer than pie crust)

Use right away or store in a ziploc bag in your freezer for up to 2 months

 

To make the cake:

Beat cake mix, 1 1/4 cups of warm water and 2 large eggs till smooth, about 2 minutes
Bake at 350 degrees
13x9- 30-35 minutes
2- 9 inch round 25-27 minutes

Recipe found at http://www.justapinch.com/recipes/dessert/cake/homemade-yellow-cake-mix.html

Bang Bang Shrimp

Ingredients:

• 2 1/2 tbsp light mayonnaise
• 2 tbsp scallions or green onions, chopped fine
• 1 1/2 tbsp Thai Sweet Chili Sauce
• 1/2 tsp Sriracha (or to taste)
• 40 large (12.8 oz) raw shrimp, shelled and deveined (weight after peeled)
• 2 c flour
• 2 eggs
• 1/2 c milk
• coconut oil or canola oil for frying

Directions:

Combine the mayo, scallions, sweet chili sauce and sriracha sauce in a small bowl. Set aside.Toss shrimp in flour, then in milk egg mixture, then toss again with flour. Deep fry battered shrimp in oil until lightly browned and pink. Toss with sauce and serve. 

Peach Cobbler

Ingredients

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 2 cups sugar, divided
• 1 tablespoon baking powder
• Pinch of salt
• 1 cup milk 
• 4 cups fresh or frozen peach slices
• 1 tablespoon lemon juice
• Ground cinnamon 

Instructions

1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Southern Living
JUNE 1997

Honey Almond Granola

Ingredients

• 4 cups old-fashioned rolled oats
• 1 1/2 cups raw slivered almonds (or other nuts*)
• 1 teaspoon fine-grain sea salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup melted coconut oil (or olive oil)
• 1/2 cup + 1 tablespoon honey (or maple syrup)
• 3/4 teaspoon vanilla

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.
2. Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 24 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.
3. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

Notes
Yields 5 to 6 cups of granola.
*If you are using large, whole nuts (pecans, walnuts, etc.) follow instructions as directed. If you are using small nuts or seeds (sunflower seeds, pepitas, etc.), wait to stir them into the granola until you remove it from the oven halfway through cooking.

Adapted from http://cookieandkate.com/2013/honey-almond-granola/

Mexican Rice Bake

Ingredients

• 4 cups Cooked Brown  or White Rice
• ¾ cups Frozen Corn
• 15 ounces, fluid Can Black Beans, Drained And Rinsed
• 1 cup Plain Greek Yogurt (or Sour Cream)
• 4 ounces, fluid Can Green Chilis
• ½ cups Salsa
• 1/2 tsp cumin
• 1 tsp chili powder
• 1 clove garlic, minced
• 1/2 tsp salt
• 1 cup Cheddar Cheese, Plus More For Topping
• 2 Tablespoons Fresh Cilantro For Garnish
  Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Add seasonings. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
  

Cheese Herb Bread

This bread doesn't  just taste incredible it looks beautiful!

Ingredients:

2 1/4 cups plain flour

2 tsp baking powder

1/2 tsp baking of soda

1 tsp salt

1/2 tsp dry mustard powder (or table mustard)

1/4 c freshly grated Parmesan

1/4 c grated cheddar cheese

1/2 cup green olives, sliced (I omitted)

8 pieces sun dried tomatoes, sliced thinly

1 tsp salt

1 tsp freshly ground black pepper

1/4 cup mixture of spring onion and Italian parsley

2 tsp thyme leaves or 1 tsp dried thyme

2 eggs

2 1/2 Tbsp olive oil

1 1/4 cup buttermilk (or use 1 1/4 cup less 1 Tbsp fresh milk + 1 Tbsp white vinegar or lemon juice. Set aside for 10 minutes before using)

Egg wash (optional) made from 1 egg yolk beaten with 2 tsp water

Extra thyme springs and sea salt, for topping

Method:

1) Preheat oven to  350F. Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper or dust with flour. Set tin aside.

2) Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them thoroughly together.

3) In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.

4) Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly.

5) Brush the top of the batter with the egg wash and then sprinkle some thyme leaves and sea salt onto the loaf.

6) Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack.

7) This loaf is best served on the same day. Wrap left overs tightly and store in fridge. Gently reheat in oven if serving left overs.

Cheese, Olive and Buttermilk Herb BreadRecipe Adapted from "Mix & Bake" by Belinda Jeffrey

Chocolate Oatmeal No Bake Cookies

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Chicken Enchiladas with Red Chile Sauce

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 medim cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 15-oz can tomato sauce
1 cup water
1 large beefsteak tomato, seeded and chopped
1 pound boneless, skinless chicken breasts (2 large breasts)
1 cup extra sharp white cheddar, shredded
1 cup monterey jack cheese, shredded
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper
Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Cashew Chicken

Ingredients:

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders

1 ½ c fresh broccoli, chopped

1 c mushrooms, sliced

1 c red pepper, chopped

1/2 cup all purpose flour
1 tsp black pepper
2 Tbsp canola oil
1/2 cup soy sauce
4 Tbsp rice wine vinegar
4 Tbsp ketchup
2 Tbsp brown sugar
2 garlic clove, minced
1 tsp grated fresh ginger
1/2 tsp red pepper flakes
1 cup cashews

Directions:
 

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.
Remove Chicken, set aside.

Add veggies to skillet and stir fry until tender.

Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl.

Add chicken to skillet with veggies and pour sauce over all. Cook on LOW several minutes until heated through. Add cashews and stir.

Serve over rice.

Makes 4-6 servings.

adapted from http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html

Cheesy Pesto Bread

Ingredients

• 1 sourdough loaf of bread
• 1/2 cup basil pesto found near dairy
• 1 cup mozerella cheese grated
• 1/2 cup Parmesan grated
• 1 tsp italian seasoning

Instructions

1. Preheat oven to 400 degrees.
2. Slice bread vertically and then again horizontally so that you have one inch squares.
3. Spread basil in between the sliced bread.
4. Combine cheese and seasoning in a medium sized bowl. Place cheese in between each slice.
5. Cover bread with foil and bake on a lined sheet for 8-10 minutes.

Recipe Found @ http://www.iheartnaptime.net/cheesy-pesto-bread/

Frosted "Cake" Cookies: Soft Lofthouse Style

Ingredients:

6 cups flour, divided       

1 teaspoon baking soda

1 teaspoon baking powder

1 cup butter, at room temperature

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

1 1/2 cups light sour cream

For the Frosting:

1 cup butter, at room temperature

1 teaspoon vanilla extract

4 cups powdered sugar

6 tablespoons heavy cream

Several drops food coloring

Sprinkles

Directions:

In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). 

Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.

Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Source: http://sweetpeaskitchen.com/2011/05/soft-lofthouse-style-frosted-cookies/