Gingerbread Cookies

Ingredients

3 cups plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
2 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
1 cup packed dark-brown sugar
2 tablespoons finely grated, peeled fresh ginger
1/2 cup unsulfured molasses
2 tablespoons baking soda, dissolved in 1 tablespoon boiling water
1/3 cup granulated sugar

Directions

1. Sift together flour, cocoa powder, and spices into a medium bowl.
2. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.
3. Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).
4. Preheat oven to 325 degrees. Shape dough into 1/2-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.
5. Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and let cool completely. Cookies can be stored in an airtight container up to 3 days.

                                                                             Makes 30 cookies.

Recipe from: Martha Stewart

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Gingersnap Cookies

Ingredients

3/4 cup butter, margarine, or shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 1/4 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Directions:

Cream butter; add sugar gradually. Beat until fluffy. Add egg and molasses; blend. Stir or sift together flour, soda, salt and spices; blend into butter mixture. Roll small portions of dough into balls; roll in granulated sugar. Place on ungreased baking sheet about 1 1/2 inches apart. Bake 8 to 10 minutes at 350 degrees. They are done when they have melted and puffed (or if you like crispy cookies then wait until they have flattened).

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Funeral Potatoes (Crock Pot Version included)

INGREDIENTS:

8 large potatoes (boiled or baked, then chopped into bite size or smaller pieces)
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
2 cups grated cheese
1/2 cup green onion chopped
2 tbsp. butter

Sprinkle salt to taste over the potatoes and then pour the remaining mixture over the potatoes. Do not mix. Cover with bacon bits and more cheese. Bake at 350° till bubbly

CROCK POT VERSION

INGREDIENTS:

8 large potatoes diced fairly small and uniform in size (RAW)
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
2 cups grated cheese
1/2 cup green onion chopped
2 tbsp. butter
Toss all ingredients (plus 1 soup can of milk) in the crock pot and let them cook 3-4 hours, then add more cheese at the end.   

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Versatile Fry Bread

Ingredients:

1 Tbsp. dry yeast

1 Tbsp. Sugar

1 cup warm water

1 tsp. salt

2 1/2 cups flour

2 Tbsp. olive or vegetable oil

Mix the yeast and sugar in warm water until bubbly and fluffy. (Let it sit for five minutes.) Add salt, oil and flour. Stir 20 times with a fork. Let rise about fifteen minutes.

For pizza:

Bake 20-25 minutes at 450 degrees. Use all the dough to make one large pizza or split in half for a thinner crust. *For crispy crust, roll out in corn meal. (Yummy.)

Breadsticks

Roll out dough, cut and twist into strips. Coat with garlic butter and/or cheese. Bake 20 minutes or until golden.

Fry bread

Stretch or roll dough out flat and fry in hot oil (375 degrees) until golden.

For Navajo Tacos: Serve all the toppings along with the fry bread and let your guest add what they'd like. Choose from:

Browned ground beef with onions, peppers and taco seasoning mix

Refried beans, pinto beans, chili

shredded cheddar cheese

lettuce

onions

olives

tomatoes

any of your favorite taco toppings

top with salsa and ranch dressing

Breakfast Fry Bread:

Jams and Jellies

Honey

Honey Butter

Powdered sugar

cinnamon sugar

Sugar

A powdered sugar glaze

fresh fruit and whipping cream

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Baked French Toast

INGREDIENTS:

1 loaf French bread

8 large eggs

1 1/2 cups half-and-half

1 1/2 cup milk

3 tablespoons sugar

1 teaspoon vanilla

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

DIRECTIONS:

Tear french bread into pieces that are about the size of a large marshmallow. Cover the bottom of a well buttered 9 x 13" pan. Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt in a blender and mix until blended well. Pour mixture over the bread slices. Cover the bread totally and use a spatula to make sure that it's saturated completely with the milk-egg mixture. Cover with foil and refrigerate at least one hour

TOPPING:  

1/2 cup butter

1/2 cup packed light brown sugar

1/2 cup chopped pecans

2 tablespoons light corn syrup

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread topping evenly over the bread and bake for 40 minutes at 350 until puffy and golden. Serve with maple syrup. Enjoy!

Velvet Fruit Salad

8 ounces softened cream cheese

1  instant vanilla pudding mix

18 ounces blueberry yogurt

1 large tub of Whipped cream

Beat cream cheese with the pudding mix and add yogurt and blend well. Fold in whipping cream and fruit.

2 cups strawberries, washed and sliced

2 cups grapes

1 apple, diced

2 bananas sliced

 

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Orange Cream Cheese Loaf

Ingredients

1-8 oz package cream cheese, softened

1/2 c softened butter (not melted)

1 2/3 c granulated sugar

2  eggs

2 1/4 c all-purpose flour

1 tsp salt

1 Tbsp baking powder

1 c milk

1/2 c chopped walnuts

2 Tbsp grated orange peel

1/4 c orange juice

 

Directions

1 Combine cream cheese and shortening, creaming well.

2 Gradually add sugar, beating until light and fluffy.

3 Add eggs, beating well after each addition.

4 Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

5 Stir in walnuts and orange peel.

6 Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.

7 Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.

8 Let cool in pan for 10 minutes. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Brown Sugar Squares

Ingredients:

2 eggs
2 cups brown sugar
2 tsp vanilla extract (or almond extract if you use almonds)
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
2 cups chopped nuts

Directions:

Preheat oven to 350 degrees. Grease a 9x12 baking dish
Stir together egg, sugar and vanilla in a bowl.
Sift together flour, soda an salt in another bowl. Quickly stir unto egg mixture.
Add nuts and spread into pan
Bake for 18-20 minutes
Cookies should be soft in center.
Cut into squares

* Original Paula Deen Recipe*

My family enjoyed it so much that I doubled the recipe (as shown here). Goes FAST!!! It is now a family favorite!! Would make good ‘treats’ for Christmas time or Visiting Teachers.

Make it a great one!
About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Easy Italian Bread & Garlic Bread Recipe

Ingredients

2 1/4 teaspoons yeast, active dry

7/8 cups water warm

2 1/2 cups bread flour unbleached

1 1/2 Teaspoons sugar *

1 1/2 Teaspoons salt 

1 x cornmeal to sprinkle on baking sheet*

 

Directions

Proof yeast and 1/2 tsp sugar in 7/8 cup warm water for 10 minutes in a warm place.

In processor, mix flour, remaining 1 teaspoon sugar and salt for 20 sec.

With processor running, pour in the yeast mixture in a continuous stream.

Dough should combine and come clean from the sides of the bowl within a few seconds.

Add more warm water by the teaspoon if necessary.

After dough combines, let processor run (to knead) for 30-40 seconds.

Remove dough and roll it with your hands to about 18 inches long.

Place on sheet that has been sprinkled with corn meal (to prevent dough from sticking).

Cover loosely with oiled plastic wrap.

Allow to rise in warm place for about 45 minutes.

Preheat oven 375.

Remove plastic and diagonally slash loaf w/sharp knife at about 3-inch intervals.

Place in oven.

Spray loaf with water or place a pan of warm water in the rack beneath and bake for 20 min or until lightly browned.

Makes 1 loaf bread.

Snipped from: http://recipeland.com/recipe/v/Quick-Italian-Bread-8195

 

Garlic Bread

Ingredients you will need: 2 cloves minced garlic, 3- 4 Tablespoons olive oil, 2 Tablespoons butter and a loaf of suitable bread.

If you have those you are all set and in about 10 minutes it will be ready.

Instructions:

1. Preheat the oven to 450 degrees F. NOTE: As with most of my recipes, I always promote flexibility. If you are concerned 450 is too high choose a lower temperature such as 375 and simply bake longer.
2. Slice the loaf of bread lengthwise on its side so you have 2 long pieces of bread side by side.
3. Melt the butter and mix with the olive oil and the minced garlic.
4. Use a brush or spoon to spread the mixture over the bread as evenly as possible.
5. Place bread face up on baking pan and place in oven. Some people will wrap the bread in foil leaving the face of the bread exposed. This will take longer, but is a good tip for preventing the bread from becoming too crispy on the sides.
6. Bake about 5 minutes or until it is done to your desire. Keep a close eye on the baking so you do not end up with burnt toast!
7. When finished, remove from the oven and slice into desired thickness. 1 inch thickness is fairly standard.

TIP #1: If the bread is done before you are ready to serve, wrap it in foil to keep warm.

TIP #2: I recommend doing the bread when you do not have a zillion other things going on at once. Simply because it is easy to forget about it until the smoke alarm goes off. Use a timer to remember to check the bread!

Tip #3: If you are trying to reduce the caloric intake, simply use olive oil and leave out the butter.

Cranberry Lemon Crumble Cake

This is a recipe from Carol Junkins that she shared on Just A Pinch

Ingredients:

FILLING

2 c cranberries (i used fresh)

1/2 c sugar

2/3 c water

CAKE

1 pkg lemon cake mix

1 tsp ground ginger

1 1/3 c water

1/3 c vegtable oil

3 lg eggs

1/2 craisins (dried cranberries)

TOPPING

1/2 c chopped walnuts

1/4 c light brown sugar

3 Tbsp melted butter

1/2 tsp ground cinnamon

1/2 c quick oatmeal

LEMON GLAZE

2 c confectioners' sugar, sifted

2 Tbsp  fresh lemon juice (from 1 lemon)

1 tsp grated lemon zest

Directions

1 FILLING: Mix cranberries, sugar and water in heavy saucepan and stir constantly on medium heat til all the cranberries are popped and mixture thickens. Pour into a glass pan and put in freezer to cool.

2 CAKE: Mix cake mix, ginger, water, vegetable oil, eggs and Craisins in large bowl.

3 TOPPING: Mix nuts, brown sugar, melted butter, cinnamon and oatmeal together.

4 Now pour half of the cake mixture into a 9" bundt pan and put your filling on top.

5 Pour the rest of batter into the bundt pan and put your topping on.

6 Cook 350 degrees for 35-40 min.

7 When cooled pour glaze over top.

No Bake Peanut Butter Cookies Recipe

Ingredients

• 1 box of powdered sugar plus a little extra for rolling the dough

• 1 stick butter (slightly softened)

• 1 teaspoon vanilla

• 1 16oz jar creamy peanut butter

• 1 tablespoon milk

 

Directions

In a mixing bowl, cream together the butter and the sugar. 

Add vanilla and milk.  Use your hands or a kneading attachment for your mixer to mix these ingredients together.

Divide the dough into 3 pieces.  Dust a sheet of wax paper with powdered sugar.  Place 1 of the 3 pieces of dough onto the wax paper.  Dust with powdered sugar and place another sheet of wax paper on top.  Use a rolling pin to flatten the sugar dough.

Remove the top sheet of wax paper.  Spread 1/3 of the peanut butter onto the sugar dough.

Roll the dough into a log and wrap with plastic wrap.  Refrigerate for 1 hour.  Repeat with the remaining two pieces of sugar dough.

After 1 hour remove the logs from the refrigerator and cut into slices for serving.

Chocolate No Bake Cookie Recipe

Ingredients

• 1 20 ounce package of Oreo type cream cookies

• 8 ounces softened cream cheese

• 2 7 ounce packages Baker's dipping chocolate (I usually get one dark chocolate and one milk chocolate)

Directions 

Place cookies in a large ziploc bag and crush finely with a rolling pin.

Combine 3 cups of the crushed cookies and cream cheese in a mixing bowl.  Make sure the cookies and cream cheese are mixed thoroughly.  Set aside remaining crushed cookies.

Shape the cookie/cream cheese mixture into 1 inch balls and place on wax paper.

Melt chocolate according to package directions.  Dip chocolate no bake cookies into melted chocolate using a toothpick or wooden skewer.  Return dipped cookies to wax paper.

Sprinkle chocolate no bake cookies with reserved cookies crumbs.

Refrigerate until firm.  This usually takes about an hour.

Orange No Bake Cookie Recipe

Ingredients

• 3 cups powdered sugar
• 1 lb. vanilla wafers, crumbled
• 1 stick of butter, melted
• 1 cup finely chopped walnuts
• 1 6oz. can frozen orange juice (thawed)
• 1 can coconut (for rolling on outside of cookies)

Orange No Bake Cookie

Directions

Combine the powdered sugar, vanilla wafers, butter, walnuts and orange juice in large bowl.  Mix ingredients until just evenly distributed.  Shape into 1 inch balls and roll in coconut.

Refrigerate until serving up to 5 days.

COOK'S NOTE:  You can pulse the walnuts in a food processor to make them a really fine consistency.  This will make mixing the cookies a great deal easier.

NOTE:  You may substitute chopped Brazil nuts or macadamia nuts for the coconut.  I have also used finely ground pecans for the outside of these cookies with great results.

NOTE:  These cookies should not be stored outside of the refrigerator.  The high oil content in the coconut could cause it to spoil very quickly if not refrigerated.

If you want to serve them on a dessert buffet, try placing a bowl of ice under the serving plate to keep the cookies cool.

Cupcake Tip:

 

If you don't have any cake flour on hand, try making your own.

1 cup cake flour = 3/4 cup all purpose flour + 2 tablespoons cornstarch

For the Love of Apples Cupcakes

Ingredients

• 1 cup whole wheat flour                      • 1 1/2 cups all purpose flour     • 1 1/2 cups sugar    
• 1 cup finely chopped, peeled apple    • 1/2 cup chopped walnuts
• 1 teaspoon baking powder                 • 1 teaspoon baking soda
• 1/2 teaspoon salt                                 • 1 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg    • 2 large eggs
• 1 1/2 cups applesauce                         • 1/2 cup melted butter

Applesauce Cupcake Recipe Directions

Combine all dry ingredients in a large mixing bowl.  Add eggs, butter, and applesauce.  Mix for 2 minutes at slow speed.  Scrape bowl.  Mix at medium speed for 1 minute.  Scrape bowl, and stir in chopped apples and walnuts.

Your oven should be preheated to 350 degrees.  spoon cupcake batter into cupcake pans lined with paper or foil cupcake liners.  You should fill each cup approximately 1/2 to 2/3 full making sure you have the same amount of batter in each cup.

Bake your cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean.  Remove the applesauce cupcakes from the pan, and cool completely on a wire rack.

Top with caramel topping or frosting and enjoy!

 

cupcake Tip:

If you prefer softer apple chunks in your cupcakes, cook the chopped apples before adding them to the cupcake batter.  You can either boil, steam, or saute the apple chunks to cook them.  Be careful to only cook them to the point where they just begin to soften since they will be cooking more once placed in the oven.

Orange Cupcakes

Ingredients

• 1  3/4 cup cake flour (see tip)
• 1 cup sugar
• 1/2 teaspoons salt
• 2 1/2 teaspoons baking powder
• 2 large eggs, separated and whites beaten until stiff
• 1 teaspoon vanilla extract
• 1/2 cup orange juice
• 1 stick of butter, softened

Orange Cupcake Recipe Directions

Combine butter, sugar, egg yolks, and vanilla in a mixing bowl.  Cream these ingredients together thoroughly. 

Mix flour, salt, and baking powder together in a separate mixing bowl.  Add dry ingredients to creamed ingredients 1/3 at a time  alternating with adding portions of the orange juice to the creamed mixture. 

Fold in beaten egg whites.  Spoon batter into cupcake liners until 1/2 full. 

Bake in a 350 degree preheated oven for 15 minutes or until a toothpick inserted in center comes out clean.

Cool cupcakes completely before frosting with Orange Frosting:

Orange Frosting:

Ingredients

• 1  1/2 cups powdered sugar
• 1/8 teaspoon salt
• 1 tablespoon grated orange rind
• 3 tablespoons soft butter
• 2-3 tablespoons orange juice

Orange Icing Directions

Mix all ingredients together starting with only 2 tablespoons of the orange juice.  If frosting is too thick then add the additional tablespoon of orange juice.

Cola Cupcakes :)

Ingredients

Part One

• 1 cup coca cola or other cola drink
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1/4 cup powdered cocoa
• 22 large marshmallows

Part two

• 2 cups all purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 cup buttermilk
• 2 large eggs, beaten

Cola Cupcake Recipe Directions

Preheat oven to 325 degrees.  Line cupcake pans with paper liners.  These cupcakes work best with the silver metallic liners.

Part A

In a small saucepan mix cola, butter, vegetable oil and cocoa.  Bring to a boil, remove from heat, and add marshmallows.  Place lid on saucepan and leave until marshmallows begin to melt.  Stir well.

Part B

Mix flour, sugar, and baking soda in a large mixing bowl.  Add buttermilk, eggs, and vanilla.  Mix well.

Combine Part One and Part Two in the mixing bowl.  Spoon cupcake batter into cupcake pan liners until they are 1/2 to 2/3 full.

Bake at 325 degrees for approximately 20 minutes or until toothpick inserted in center comes out clean.

Cool cupcakes completely before frosting with Cola Frosting:

 

Cola Frosting:

Ingredients

• 1/4 cup powdered cocoa
• 6 tablespoons coca cola or other cola
• 1/2 cup butter
• 3 and 3/4 cup powdered sugar (one 1 lb box)
• 1 cup chopped pecans
• 1 teaspoon vanilla

Coca Cola Frosting Directions

In a medium saucepan, mix together cocoa, cola, and butter.  Heat over medium heat until melted then bring to a boil.  Remove from heat and add powdered sugar, pecans and vanilla.  Stir until blended well.

Let frosting cool until stiff enough to frost cupcakes.  I've been know to eat the leftover frosting with a spoon!

Bran Muffins

Ingredients

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/3 cup canola oil
• 1 large egg
• 2/3 cup packed brown sugar
• 1/2 teaspoons vanilla extract
• 1 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Bran Muffin Recipe Directions

Preheat oven to 375 degrees.  Grease muffin cups with a spray oil or with butter.

In a mixing bowl, combine bran and buttermilk.  Set aside and let stand for 10 minutes.

In separate mixing bowl, beat the oil, egg, sugar, and vanilla together.  Add this to the bran and buttermilk.  Stir until well combined.

Stir together the all purpose flour, baking soda, baking powder and salt.  Stir the flour mixture into the buttermilk and bran mixture until just blended.

Spoon the bran mixture into the muffin cups.

Bake for approximately 10-12 minutes or until a toothpick inserted in the center comes out clean.

Crockpot Caramelized Onions

Crockpot Caramelized Onions
recipe from Island Vittles

6 medium onions, thinly sliced
4 tablespoons (1/2 stick) unsalted butter
1/4 cup olive oil
3 springs fresh thyme
2 pinches of salt
Place the sliced onions into the crockpot. Top with the tablespoons of butter, olive oil, thyme and salt. Cover and cook on low for 8-10 hours; stirring every hour or so if possible. If there is too much moisture after 8 hours, remove the cover and continue to cook for another 30 minutes to 2 more hours uncovered.

Freezer Meal Recipes by What’s Cooking Chicago

Here are Freezer Friendly and Make Ahead recipes featured in my blog: (more will be added as I go through my blog & update with freezer and make ahead instructions...)
Freezer Meals: Preparations (for details about where to purchase specific items I used to freeze meals.)

• Almost No Knead Bread
• Asian Salmon
• Baked Chicken Kiev
• Baked Penne with Sausage & Creamy Ricotta
• Baked Shrimp Scampi
• Balsamic Braised Short Ribs
• Beef Bourguigon (Julia Child)
• Best Ever Beef Dip Sandwiches
• Blueberry Buttermilk Pancakes
• Breaded Pork Cutlets (Pork Schnitzel)
• Cheese & Sausage Stuffed Mushrooms
• Cheddar & Cracker Chicken
• Chicken Canzanese
• Chicken Parmesan Meatloaf
• Chicken Tikka Masala
• Chili Rubbed Pork Spareribs
• Cilantro Lime Chicken Tacos
• Cinncinati Skyline Chili
• Classic Stuffed Peppers
• Corn, Black Beans & Beef Empanadas
• Cornflake Chicken Tenders
• Fig Balsamic Chicken
• Herbes de Provence Chicken
• Honey & Spice Glazed Pork Chops
• Jerk Chicken w/Mango Cilantro Relish
• Lemon & Oregano Roast Chicken
• Mexican Pulled Pork Carnitas
• Mini Cheeseburger Meatloaves
• Mustard, Herb & Cheese Crusted Pork
• Oven Fried Chicken
• Pasta Milano
• Pesto Chicken Stuffed Shells
• Pizza Stuffed Pretzels
• Pork Chops alla Pizzaiola
• Roast Chicken w/Spring Vegetables, Lemon & Capers
• Roman Style Chicken
• Sausage & Mushroom Lasagna
• Skillet Lasagna
• Smothered Pork Chops
• Southwestern Breakfast Burritos
• Southwestern Eggrolls
• Spicy Lime & Honey Chicken Wings
• Spicy Pork Tinga Enchiladas
• Streusel Topped Blueberry Muffins
• Swiss Mac & Cheese
• Thai Beef Stir Fry
• Three Cheese Garlic Bread

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

Chocolate Chip Cookie Dough Cupcakes
with Cookie Dough Buttercream Frosting

For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 24 cupcakes.

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-cookie-dough-cupcakes.html#ixzz1dhrCRT7s

Chicken Cacciatore

Ingredients

• 1 pound Pasta Or Egg Noodles
• 8 whole Chicken Thighs, Skin On (can Use Any Whole Piece Chicken)
• Salt And Freshly Ground Black Pepper, To Taste
• 1/2 cup All-purpose Flour
• 4 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Halved And Sliced
• 2 whole Red Bell Peppers, Cored And Sliced (not Too Thin)
• 2 whole Green Bell Peppers, Cored And Sliced (not Too Thin)
• 5 cloves Garlic, Diced
• 12 ounces, weight Mushrooms (white Or Crimini), Sliced
• 1/2 teaspoon Ground Thyme
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Kosher Salt
• Red Pepper Flakes, Crushed, To Taste (optional)
• 3/4 cups Chicken Stock
• 1 can (28 Ounce) Whole Or Diced Tomatoes (with Their Juice)
• Chopped Flat Leaf Parsley
• Parmesan Cheese, For Sprinkling

Preparation Instructions

Preheat oven to 350 degrees (F).

Cook pasta according to package directions. Do not overcook! Drain and set aside.

Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.

Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in stock. Allow to bubble.

Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.

Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.

Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)

Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

Chicken Verde Enchiladas

Ingredients:

3 cups shredded cooked chicken (I poached mine, rotisserie would work great too!)
2 cups (16 oz.) store-bought salsa verde, divided
16 oz. grated Monterey Jack cheese, divided (I didn’t use quite this much)
1/3 cup chopped fresh cilantro, divided
salt and pepper to taste
8-10 flour tortillas
1/4 medium yellow onion, chopped
Sour cream for topping (optional)

Directions:

1. Preheat oven to 375*F.
2. In small frying pan, sauté onions with small amount of olive oil until softened.
3. In large bowl, mix shredded chicken with 2/3 cup of salsa verde, 1.5 cups cheese, scant 1/4 cup cilantro, sautéed onions, and salt and pepper to taste. I actually forgot to add in the cilantro…no biggie, just sprinkled more on top!
4. Lightly spray 9×13 pan with cooking spray. Spoon in one cup of salsa verde and spread out evenly on bottom of 9×13 pan.
5. (I used Tortilla Land tortillas, so while I was doing all of above steps I was also cooking my tortillas.) If you’re using already cooked tortillas, wrap them in two paper towels and microwave for 30-45 seconds so that they are soft and easier to work with.
6. Spoon about 1/4 cup of the chicken mixture into a tortilla. Roll up tightly and place seam side down in the baking dish. Repeat until or you are out of filling. Drizzle enchiladas with remaining (~1/3 cup) salsa verde and sprinkle with remaining cheese.
7. Spray a large sheet of foil with cooking spray and use that to cover the baking dish. Bake for 25 minutes, remove foil and bake for five more minutes.
8. Sprinkle with cilantro, let stand for a few minutes and serve, topped with sour cream if desired.

Crockpot: Chicken and Dumplings:

Feel free to substitute any ingredients you wish, and increase/decrease amounts for the size of your family!

Ingredients:

4 boneless/skinless chicken breasts
2 tablespoons of butter
1 (10.75 oz) can of cream of chicken soup
1 (10.75 oz) can of cream of celery soup
3 1/2 cups of chicken broth
1 onion, finely diced
1 cup celery, diced
1 cup carrots, diced
Chicken bouillon seasoning or cube
salt & pepper
*As for the dumplings... You can make your own dumplings, or use 1 (10 oz) package of refrigerated biscuit dough, torn into pieces :)

Directions:

1. EXCLUDING THE BISCUITS put all ingredients in...
2. Cover and cook on LOW for 8 hours.
3. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture, place the torn biscuit dough in and cook until the dough is no longer raw in the center.

Preacher Cake

Prep Time:  15 Min     cook Time: 45 Min

Picture from Susan J Swanson

Ingredients

2 c sugar (may cut the sugar to 1 cup - 1 1/2 cups as it is very sweet)

2 c all-purpose flour

2 eggs

2 tsp baking soda

1/2 tsp salt

2 tsp vanilla

1/2 c nuts - walnuts or any that you prefer

1 can(s) 20 ounces crushed pineapple - undrained (i use pineapple in It's own juice)

FROSTING

1 pkg 8 ounce cream cheese - softened

1 3/4 c powdered sugar

1/4 c butter or margarine

1/4 tsp salt

1/2 c nuts - walnuts or any that you prefer

2 tsp vanilla

Directions

1 PREACHER CAKE: Combine dry ingredients; add remaining ingredients, and mix by hand.
Bake in a 9 x 13 prepared pan at 350 degrees for 45 minutes.
*Some people have mentioned that their cake only took 30 minutes to bake, so please check your cake at that time and make any adjustments in cooking time from there.

2 FROSTING: Mix well and spread on cake in pan. Enjoy!

3 * If you would like to save calories, instead of using the frosting, just sprinkle top of cake with a bit of powdered sugar and enjoy!

4 * There is NO milk, butter, or oil in the cake.

* You may add other fruits or coconut if you like: some suggestions are: dried cranberries, raisins, currants, tub of mixed dried fruit, and even fresh blueberries.
* I suggest that you may cut the sugar to 1 cup as it is very sweet. I often cut the sugar in recipes.