"Chick-fil-A Cookie" Recipe

3 Cups All-Purpose Flour

1/2 Cup Quick Oats

1 tsp. Baking Powder

1/2 tsp. Baking Soda

½ tsp. salt

1 1/3 C brown sugar

1/3 C Sugar

1 C Butter at room temperature (NOT Margarine)

3 TBS Honey or Corn Syrup

2 tsp. Vanilla

2 eggs (at room temperature!!!!!)

1 1/2 C semi-sweet Chocolate Chuncks

1/2 C milk chocolate chips

(Or chocolate of your choice)

Combine the brown sugar, sugar, butter, honey (or corn syrup) and vanilla. Blend on medium speed until slightly fluffy. Add eggs, mix in. Incorporate the dry ingredients and the chocolate.  Don’t over mix, just until all the flour is mixed in. Scoop out onto cookie sheet.

Bake at 350 for 8-11 minutes.  They are done when the edges start to brown. Cool on cookie sheet for 3 min. or so. Then transfer to a wire wrack.

Coconut Cream Pie

1 pie crust baked

1/2 cup sugar

1/4 cup cornstarch

1 cup half-and-half
1cup coconut milk

4 egg yolks

3 tablespoons butter

1 cup sweetened flaked coconut

2 1/2 teaspoons vanilla extract, divided

2 cups whipping cream

1/3 cup sugar

Garnish: toasted coconut

 Fit 1 pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of pie crust with a fork. Bake according to package directions for a one-crust pie.

Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half, coconut milk and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

  

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

 

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.

adapted from Southern Living

Iced Oatmeal Cookies

This recipe was given to me by my friend Rebecca. These are so good and stay moist for several days.

1 c. butter, melted and slightly cooled

1 c. sugar
1/2 c. brown sugar
2 eggs
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. kosher salt
1 tsp. baking soda
1 Tbs. baking powder
2 c. quick oats
2 c. flour

Icing:
2 c. powdered sugar
1/2 c. heavy cream
1/2 tsp. cinnamon

In food processor, add oatmeal and pulse until partly ground. Don't make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.

In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.

Drop by several tablespoons onto a parchment paper lined cookie sheet. Bake at 350 for 14-16 minutes.

To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden.

Green Cleaning

The Best Marinara Sauce Yet aka Red Sauce

Via Callie Granderson

6 Tbsp. olive oil

1/3 c. finely chopped onion

2-3 garlic cloves minced

(2)  14 oz. cans of stewed tomatoes

(1)   6 oz. can tomato paste

½ c. chicken broth or sweet white wine

1 (rounded) tsp. of brown sugar

1 tsp. fresh oregano (chopped)

1 tsp. fresh basil (chopped)

1 tsp. fresh parsley (chopped)

1 tsp. salt

¼ tsp. black pepper

Instructions:

1.     In deep skillet add olive oil and sauté onion and garlic 2-3 minutes over medium heat.

2.     Add the rest of the ingredients to the skillet and simmer for 30+ minutes.  Use a potato masher to stir occasionally and to press the stewed tomatoes.  (this makes for a nice chunky marinara.)

I like to blend all ingredients in the blender for a smoother marinara.

Spaghetti & Meatballs

1 cup Whole Milk

6 slices White Bread

2 pounds Ground Beef

1 cup (heaping) Freshly Grated Parmesan Cheese

1/4 teaspoon Seasoned Salt

3/4 teaspoons Salt

Freshly Ground Black Pepper

1/3 cup Minced Flat-leaf Parsley

4 whole Eggs Beaten

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined.  Or use the flat better on your kitchen aid.
Using a round scoop place meatballs on a baking sheet close together. Bake at 400 for 15-30 min depending on the size of your meatball.  While baking make sauce.

Best Marinara Yet

 via  Callie Granderson

6 Tbsp. olive oil

1/3 c. finely chopped onion

2-3 garlic cloves minced

(2)  14 oz. cans of stewed tomatoes

(1)   6 oz. can tomato paste

½ c. chicken broth or sweet white wine

1 (rounded) tsp. of brown sugar

1 tsp. fresh oregano (chopped)

1 tsp. fresh basil (chopped)

1 tsp. fresh parsley (chopped)

1 tsp. salt

¼ tsp. black pepper

Instructions:

1.     In deep skillet add olive oil and sauté onion and garlic 2-3 minutes over medium heat.

2.     Add the rest of the ingredients to the skillet and simmer for 30+ minutes.  Use a potato masher to stir occasionally and to press the stewed tomatoes.  (this makes for a nice chunky marinara.)

I like to blend all ingredients in the blender for a smoother marinara.

Serve meatballs and Sauce of your noodle of choice. Top with Parmesan Cheese.

Oatmeal Mix

1 c oats- blended
1c oats
3/4 brown sugar
1/4 t. salt
1 1/2t. cinnamon
2/3 c dry milk

- Combine all ingredients in an air tight container. Scoop out desired amount, add desired amount of water, microwave until cooked. Stir in nuts, fruit, or peanut butter.

Pralines

Nanny's Recipe

Butter sides of heavy one quart sauce pan.
In it mix 1 c brown sugar, 1/2 c white sugar, 1/2 c dairy sour cream.
Stir until sugars melt.
Cook to soft ball stage (236) Add 1t. vanilla; beat till mixture begins to thicken.
Add 2 1/2 c  walnuts for pecan halves; stir till will coated.
Pour out on greased cookie sheet; separate into individual pieces.
Makes 1 lb.

Peanut Brittle

Nanny's Recipe

2 c sugar
1 c white corn syrup
1/2 c water
2 c unroasted spanish peanuts
1 t. butter
2 t. soda
1 t. vanilla

Combine sugar, corn syrup, water in heavy saucepan stirring until sugar dissolves

Cook to hard ball stage

Add peanuts and butter

Cook to hard ball stage (300)

Remove from heat and stir in soda and vanilla

Pour into cookie sheet that has been well greased let cool

Break into pieces. Store in an airtight container.

Berry Lemonade Punch

1 c pink lemonade mix
1- 48oz can pineapple juice
2 c water
4 c strawberries (or other berry), blended

-Mix all of these ingredients. Store in freezer bag and store for up to 1 month.

When ready to use. Set berry mixture out for one hour. chunk in a punch bowl or pitcher and add 1-2, 2 liters of Sprite or Ginger-ale. Sir until slushy.

Strawberry Punch

The punch served at my summer wedding.

2c sugar
6c boiling water
2 1/2 c orange juice
1/c lemon juice
4 c unsweetened pineapple juice
1- 10oz packages frozen strawberries with juice, thawed
1- 2 liter bottle of sprite or 7up

Dissolve sugar in boiling water in a large pot; stir in OJ and next 3 ingredients. Pour strawberries into blender and blend on low. Add them to juice mixture. Pour into 1 gallon freezers bag. Seal well. freeze until firm.  (the day or month before)

Remove from freezer 1 hr before serving. Place in a punch bowel and break into chunks. Add Sprite. Stir until slushy.
 Yield 6 Qts.

Note: I have divided the mixture into qt. sized freezer bags to make smaller batches.

Broiled Tilapia Parmesan

½ c Parmesan cheese

¼ C butter, softened

3T mayo

2T lemon juice

¼ tsp. dried basil

¼ tsp. black pepper

1/8 tsp. onion powder

1/8 tsp. celery power

2 lbs. Tilapia filets

Preheat your oven’s broiler. Grease broiling pan or line pan with aluminum foil.

In a small bowl, mix together cheese, butter, mayo, lemon juice, and seasonings. Set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes. Remove fillets from oven and cover them with cheese mixture. Broil 2 min.  or until topping is browned and fish flakes easily with a fork. Be careful to not overcook.

Oven Roasted Salmon

Ingredients

• 1 whole Side (about 2 1/2 To 3 Pounds) Salmon
• 5 Tablespoons Pure Olive Oil, Divided
• Salt And Ground Black Pepper
• 2 pounds Fingerling Potatoes Or New Red Potatoes, Halved
• 2 pounds Asparagus, Tough Ends Snapped Off
• 6 Tablespoons Extra Virgin Olive Oil
• 1/4 cup Each Parlsey And Dill Leaves, Chopped Coarse, Plus Extra Sprigs For Garnish
• 1/4 cup Capers
• 2 teaspoons Caper Juice
• 3 Medium Scallions, Sliced Thin
• 1-1/2 teaspoon Finely Grated Lemon Zest; Remaining Lemon Cut Into Wedges For The Platter

Preparation Instructions

Set salmon on a large rimmed baking sheet; coat both sides with 2 tablespoons of the olive oil and a generous sprinkling of salt and pepper. Toss potatoes with another 2 tablespoons of olive oil and a generous sprinkling of salt and pepper; place, cut side down, on a second rimmed baking sheet. Toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper.
Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400ºF. Roast until salmon is just opaque throughout, about 25 minutes, and potatoes are golden brown, about 30 minutes. Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.
To serve, spoon dill mixture over salmon, garnishing platter with parsley, dill sprigs, and lemon wedges. Arrange potatoes and asparagus on platter with salmon. Serve immediately.

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Waffles #2

2 cups sifted all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups sour milk (note below) or 2 cups buttermilk (note below)

4 eggs, well beaten

3/4 cup melted butter or canola oil

note: if you do not have sour milk or buttermilk measure 2 tablespoons vinegar into your 2-cup measuring cup and fill to the two-cup mark with sweet milk and let it stand while you prepare other ingredients.

Sift together: 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt.

Combine: 2 cups sour milk or butter milk 4 eggs well beaten Add the milk and eggs to dry ingredients, beat until smooth with a hand mixer or electric mixer on high speed.

Stir in 3/4 cup melted butter or oil.

Bake in preheated waffle iron until crisp and golden.

Serve with your favorite toppings.

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Strawberry Lemonade

Ingredients

• 1 ¼ lb strawberries, washed & cut in halves, about 4 cups
• 2 lemons, washed and quartered (use limes to make strawberry limeade)
• ~ ½- ¾ cup honey or sugar to taste, adjust based on your preference and sweetness of strawberries
• 6 cups of water
• Ice
Garnishes:
• Strawberry slices, lemon slices and/or fresh herbs (mint, lemon verbena, lemon balm, basil)
• 
  

Instructions

1. Blend the strawberries, lemons and honey with 2 cups of water
2. Strain the strawberry lemon mix, add the additional 4 cups of water through the strainer
3. Taste and add additional honey/sugar if needed
4. Serve cold over ice and garnished with strawberry slices, lemon slices and herbs
Method 2 (this one helps make the straining easier and keeps all strawberry goodness):
5. First blend only the strawberries with the honey and 1 cup of water. You don’t need to strain this, it’s better to keep all the strawberries goodness. Then place the blended strawberries mix in a pitcher.
6. Then in the same blender, you don’t need to wash or rinse it, blend the quartered lemons with the 1-2 cups of water.
7. Strain the lemon mix into the pitcher, mix well and add the rest of the water. Taste and adjust sweetness level if needed.
8. Serve as indicated above.
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Grilled Zucchini

• 6 whole Zucchini (medium Sized)
• 1/4 cup Olive Oil
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 3 whole Lemons, Zested
• 1 teaspoon Kosher Salt (additional)
• Extra Olive Oil If Needed For Brushing

Preparation Instructions

Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done.
Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes...well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.

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Honey Almond Granola

Ingredients

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

    1½ cups raw slivered almonds (or other nuts*)

     ½  teaspoon fine-grain sea salt

    ¼ teaspoon cinnamon

    ½ cup melted coconut oil (or olive oil)

    ½ cup + 1 tablespoon honey (or maple syrup)

    ¾ teaspoon vanilla

Instructions

 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. 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 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.

   

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.

Notes

    Recipe adapted from my gingerbread granola.

    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.

Homemade Chicken and Noodles

     whole Cut Up Fryer Chicken

    2 whole Carrots, Diced

    2 stalks Celery, Diced

    1/2 whole Medium Onion, Diced (optional)

    1 teaspoon Salt

    1/2 teaspoon Turmeric

    1/4 teaspoon White Pepper (more To Taste)

    1/4 teaspoon Ground Thyme

    2 teaspoons Parsley Flakes

    16 ounces, weight Frozen "homemade" Egg Noodles

    3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

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French Bread

2 1/2 c. warm water                 
1 T. salt

 2 T. sugar                         
2 T. canola oil

2 T. dry yeast                   
6 c. unsifted white flour

Note: if you have a Kitchen Aid follow the dough making process. It turns out great!

(don't try wheat it just will weigh it down and not be the fluffy french bread you want)

Put yeast and water in a bowl. Add sugar on top and let dissolve.

Stir in salt, oil, and 3 c. of flour.

Mix together by hand (do NOT use a mixer).

Add remaining flour and mix well.

Knead by hand to form a soft but not sticky dough.

Let dough reset for 10-15 minutes then punch down to get all air bubbles out. 

Let rest 10 more minutes and punch down again. Do this a total of 3 times. 

Turn dough out onto a floured surface.

Divide the dough into two equal parts and roll each out to a 9x12 rectangle. 

Roll up like a jelly roll and tuck in the ends& pinch together.

* (Remember the shape you roll it into is the shape it will be. So if it's long and skinny you'll have a longer loaf if it's wider then you will have a thicker and shorter loaf of bread)

Set both loaves onto their own greased baking sheet, cover with a dish towel. 

Let raise about 45 min or more until double in size.

With a sharp knife cut diagonally 3 or 4 times across the top of the loaf. 

Take a beaten egg and brush all over loaf.  

*(very important for that crispy brown crust)

Bake at 400 for 20-30 minutes until golden brown

 (but I recommend checking it at 15 minutes because every oven is different)
-This bread freezes really well so if you only are going to eat one-
wrap the other in foil after cooled and save it for another day. 

 

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Caramel Apple Buttermilk Muffins

Ingredients for the streusel topping:
1 tablespoon cold butter
⅓ cup firmly packed brown sugar
½ teaspoon ground cinnamon
½ cup finely chopped walnuts

 

Ingredients for the muffins:
½ cup vegetable oil
1-⅓ cup packed brown sugar
1 egg
2 teaspoons vanilla extract
1 cup buttermilk
2-½ cups all-purpose flour (you may need a bit more, if the batter is too wet)
¼ teaspoon salt
2-½ teaspoons baking powder
½ teaspoon baking soda
1-¾ cups coarsely chopped peeled* apple

 

Ingredients for the caramel icing:
2 tablespoon butter
¼ cup brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar

Instructions:
1. In a bowl, combine all the streusel topping ingredients. With your fingers, combine until you have a crumbly mixture. Set aside.
2. Preheat the oven to 400˚ F. and line a 12-cup muffin tin with paper liners. If you don’t have paper liners, butter and flour the muffin tin.
3. In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside. In another bowl, combine the oil, brown sugar, and egg. Once combined, stir in the buttermilk and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix well. Gently mix in the apple*. If the batter seems to thin, add a tiny bit more flour. The batter should be fairly stiff. Spoon the batter into the muffin cups filling them right to the top.
5. Divide the streusel topping equally among the muffins.
6. Bake for 15 minutes and then lower the temperature to 350˚ F. and bake for an additional 12 minutes. When the muffins are done, they will spring back when lightly pressed. Otherwise, test the muffins by inserting a toothpick. Let the muffins cool in the pan for 10 minutes and then remove them and let cool for 15-20 minutes on a wire rack before drizzling with caramel icing.
7. While muffins are baking, prepare drizzle mixture. Combine brown sugar, butter and milk in a medium size microwave-safe bowl. Microwave on high for 30 seconds, stir well and return to microwave for 15 seconds.
8. Add vanilla. While stirring, add powdered sugar and mix until smooth and creamy. Mixture should drizzle easily, but should not be super ‘runny”. Add a bit more milk or powdered sugar to adjust thickness. Drizzle over cooled muffins.

Notes:
* ~ I like to leave about ½ cup of the apple unpeeled and reserve it. I stick these pieces into the batter after filling the muffin tins. It give the muffins a pretty look.

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Greek Marinated Chicken

Ingredients

• 1 cup plain yogurt
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• ½ Tbsp dried oregano
• 1 medium lemon
• ½ tsp salt
• freshly cracked pepper
• ¼ bunch fresh parsley
• 3½ to 4 lbs chicken pieces

Instructions

1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
4. To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

Notes

This recipe is extra garlicky. If you're not into heavy garlic, try starting with two cloves instead of four.

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Roquefort Pear Salad

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped

5 ounces Roquefort cheese, crumbled

1 avocado - peeled, pitted, and diced

1/2 cup thinly sliced green onions

1/4 cup white sugar
1/2 cup pecans

1/3 cup olive oil

3 tablespoons red wine vinegar

1 1/2 teaspoons white sugar

1 1/2 teaspoons prepared mustard

1 clove garlic, chopped
1/2 teaspoon salt

fresh ground black pepper to taste

Directions

 In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

  

 For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.

  

In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

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Trout or Tilapia Almondine

Ingredients:

2 large trouts  or 4-6 tilapia filets
3/4 cup flour
1/2 cup milk
1 pinch seasoning salt
1 pinch pepper
2 Tablespoons butter
Juice from 1 lemon

1/2 to 3/4 cup sliced almonds
1 Tablespoon fresh parsley, chopped
1/2 teaspoon salt
3 Tablespoons butter, cold


Directions:
Prepare two pans for breading trout. One pan needs milk and the other needs the flour mixed with a pinch of salt and pepper. Heat oven to warm about 175-deg F. Heat large skillet and two tablespoons butter to medium high. Place filets one at a time in milk, drain and dredge in seasoned flour, then put in hot skillet. You do not want to burn the butter. Adjust heat and cook both sides of trout until golden brown and cooked through. Remove trout and place on sheet pan. Keep warm in oven.

In the skillet you were just using add 1 tablespoon of butter and almonds. Adjust heat to lightly brown almonds without scorching or burning the butter. Add Amaretto, and lemon juice. Bring to a simmer. Add parsley and salt. Cook 30 seconds and remove from heat. Pull trout from the oven and place on plates or serving platter. Spoon mixture over trout filets.

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Cream Cheese Cranberry Muffins

1 cup butter, softened

            1 package (8 ounces) cream cheese, softened

            1-1/2 cups sugar

            4 eggs

            1-1/2 teaspoons vanilla extract

            2 cups all-purpose flour

            1-1/2 teaspoons baking powder

            1/2 teaspoon salt

            2 cups fresh or frozen cranberries

            1/2 cup chopped pecans

           

DRIZZLE:

            2 cups confectioners' sugar

            3 T milk

·  In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.

·  Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Combine confectioners' sugar and milk; drizzle over muffins.

Yield: 2 dozen.

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Tomato Tortellini Soup

1 package (9 ounces) refrigerated cheese tortellini

            2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted

            2 cups vegetable broth

            2 cups 2% milk

            2 cups half-and-half cream

            1/2 cup chopped oil-packed sun-dried tomatoes

            1 teaspoon onion powder

            1 teaspoon garlic powder

            1 teaspoon dried basil

            1/2 teaspoon salt

            1/2 cup shredded Parmesan cheese

                                     

       

       

In a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Add Tortellini and simmer for 10 min. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Cowboy Caviar

Ingredients 

1- 15 oz can corn
1 can black beans
2 avocados (cubed)
2/3 cup chopped cilantro
8 green onion stalks, sliced
6 roma tomatoes
 

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves minced garlic
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cumin
 

Mix first 6 ingredients together. Combine dressing ingredients and pour over corn mixture. Serve with tortilla chips.

BLT Choppped Salad

ingredients:

2 cups butter lettuce, chopped
2 cups fresh arugula, chopped
1 pint grape tomatos, quartered
4 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 avocado, chopped
4 ounces feta, crumbled
1 1/2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it's chopped as much as I like.

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Pull Apart Pizza Bread

Ingredients

• 2 Cans of Pizza Dough or Biscuits
• 2 cups Mozzarella cheese (or your favorite cheese)
• 2 tablespoons of parsley flakes
• ⅓ cup olive oil
• 1 - 8 oz package of pepperoni (we used the turkey)
• 1 cup Parmesean cheese
• Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it's amazing)

Instructions

1. Preheat the oven to 350 degrees
2. Cut pizza dough or biscuits into quarters (as shown in the photo)
3. Cut the pepperoni into smaller pieces
4. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
5. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it's done.
6. Flip over on to a plate while it's still hot.
7. Serve with a side sauce and enjoy!
    Found Here

Crockpot Chicken Tacos

2 T Homemade Taco Seasoning
6 Boneless, Skinless Chicken Breasts, thawed
1 16oz jar Salsa*

Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4  hours or on low for 6 hours. When done, the chicken should shred easily when stirred with a fork.

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Twice Baked Sweet Potatoes

Ingredients

2 tablespoons butter

3 small to medium yellow onions, sliced

Water, broth, balsamic vinegar, or wine (optional)

Coarse kosher salt and freshly ground black pepper

4 large sweet potatoes

3 ounces Gruyere cheese, shredded

Preheat the oven to 400ºF.

Heat butter in a large cast iron or stainless steel skillet over medium heat. Once melted, add the onions and stir to coat. Turn the heat down to medium low. Allow the onions to cook, just barely sizzling and stirring every 5 or 10 minutes, until very soft and golden brown, about 1 hour. If they start to dry out you can add a bit more butter. When the onions are dark enough you may want to deglaze the pan with a little water, broth, balsamic vinegar, or wine. Stir the liquid into the onions, allowing all the browned bits from the bottom of the pan to be picked up and absorbed into the mixture. Season with salt and pepper to taste.

While the onions are cooking, rinse the sweet potatoes and prick the skin with a fork a few times to allow steam to escape as they cook. Wrap each potato tightly in aluminum foil and place on a baking sheet in the preheated oven until soft and easily pierced with a fork, about an hour.

Preheat the broiler to high and set an oven rack in the highest position.

Allow the sweet potatoes to cool enough so you can handle them. Cut each potatoes in half and fluff up the inside carefully with a fork. Distribute caramelized onions amongst the potatoes, then top with shredded Gruyere.

Place sweet potato halves on a baking sheet and broil a few minutes, watching closely, until the cheese is melted and just beginning to brown.

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Peanut Butter Eclair Cake

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.


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Bacon Wrapped Cream Cheese Jalapenos

• 8 ounces cream cheese, softened
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon Old Bay
• Pinch of Salt
• 12 Jalapenos, halved & seeded
• 24 – six inch pieces of bacon, uncooked

Preheat oven to 350F.
Combine cream cheese and spices in small bowl.  Spoon mixture into each pepper half, until level.  Wrap each in bacon, and place on baking sheet.  Bake for 40-45 minutes.  Remove and enjoy!

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Thousand Island Dressing

Servings: 5

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon white onion, finely minced
1/8 teaspoon salt
1 dash black pepper

 Combine all of the ingredients in a small bowl. Stir well. 

 

 Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

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Pan-Seared Brussels Sprouts with Cranberries and Pecans

Serves 3-4

1 pound brussels sprouts, de-stemed and halved
2/3 cup fresh cranberries
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecans
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper

Prepare barley according to package instructions. Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 8-10 minutes.
Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
Toss sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.

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Sauteed Chicken Breast

Since finding this recipe I no longer bake or boil any of my chicken for recipes. I cook it like this and it has transformed all of my dishes! This is how chicken should taste.

What you'll need

• 2 pounds boneless, skinless chicken breasts
• 1 pinch kosher salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth and 1/2 cup dry white wine, or just use 1 cup chicken broth or another tasty liquid of your choosing if the wine is going to be too wine-y for your kids
• 1 handful fresh chopped parsley

Helpful Tip: -Thick breasts take too long to cook, and the middle insists on remaining bland. Use very small chicken breasts, cut each one in half to make 2 skinnier breasts, or pound them using a meat tenderizer. -In a non-stick pan, the chicken may be disinclined to brown correctly, and the brown is where the flavor is here. Try to use a non-non-stick pan. -Don't be afraid of heat. You want to brown the chicken very well, and you want to do this before the inside turns to quilt batting. The chicken will seem, at first, like it's sticking, but once it's properly browned it will loosen itself as if by magic. -Slice each breast up crosswise before serving: this allows the sauce to get inside, making it more appealing to eat.

How to make it

1. Begin by trimming the chicken breasts if they need trimming. I use my beloved kitchen scissors and snip off any shaggy bits of fat or gristle.
2. Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt.
3. Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the fat is all very hot but not turning black (recipes say "when the foam subsides"), add the chicken breasts in one layer. Now leave them alone for 5 or so minutes while the bottom gets nice and crusty and brown.
4. Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through. You may want to cut a piece open to check, but pressing a cooked breast with your fingertip will give you a feel for its doneness, which will develop over time into the skill of knowing when it's done without cutting it.
5. Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you "deglaze" the pan. Pour the wine in and scrape with a spatula to dissolve all the yummy browned bits while the wine bubbles and boils furiously in the hot pan.
6. When the wine has cooked down about halfway, add the broth, turn the heat to high, and cook until the sauce seems syrupy and delicious. Taste it for salt, then drizzle it over the chicken, sprinkle with parsley, and serve. Sometimes, if the chicken has browned but doesn't seem quite cooked through, I leave it in the pan while I make the sauce so that it can simmer in there a bit longer.

Onion Soup Mix

Ingredients:

• 1/4 cup dried minced onion
• 2 Tbsp low or no sodium beef bouillon powder
• 1/2 tsp. onion powder

Directions:

Combine all ingredients.