SOFT AND CHEWY PEANUT BUTTER SANDWICH COOKIES

Serves: 22-24 cookies

INGREDIENTS

Peanut Butter Cookies

·      2 c creamy peanut butter

·      1c butter, softened

·      2c packed brown sugar

·      1c white sugar

·      4 eggs

·      2 teaspoon vanilla extract

·      3 cups flour

·      1 tsp baking powder

·      1 tsp baking soda

Peanut Butter Filling

·      2 ½ c creamy peanut butter

·      12 tbs unsalted butter (soft)

·      3 1/2c powdered sugar

·      8-12 tbsps heavy cream

·      3 tsps vanilla extract

INSTRUCTIONS

1. Peanut Butter Cookies: In a stand or electric mixer, cream peanut butter and butter together until very smooth. Add sugars and continue to beat until very creamy. Add in eggs and vanilla and mix until well combined.

2. In a separate bowl, whisk flour, baking powder and baking soda together. Mix dry ingredients into peanut butter mixture just until combined – don’t over mix!

3. Roll dough into 1 tablespoon balls* and place 2-3 inches apart on a baking sheet. Press down with fork to make a criss-cross pattern. Bake cookies at 350 degrees F for 10-12 minutes or just until edges are golden (mine took exactly 11 minutes). Let cool for 5-10 minutes before transferring to cooling rack. If you like crispier cookies, simply bake longer.

4. Peanut Butter Filling: Meanwhile, make the Filling by beating peanut butter and butter together until very creamy. Gradually mix in powdered sugar. Mix until well blended. Add 1/4 cup heavy cream and beat on medium speed for 2-3 more minutes until very smooth and fluffy, drizzling in more heavy cream if needed to reach desired consistency.

5. When cookies have cooled, spoon a heaping tablespoon of Peanut Butter Filling onto the bottom side of half the cookies; top with remaining cookies right side up and push down to spread filling. Store in an airtight container at room temperature for 3 days then refrigerate after that.

Pecos Pasta

Ingredients:

16 oz elbow macaroni (4 cups dried)

2 tbsp buter

2 small green peppers Chopped

1 medium onion – diced small

4 cloves garlic – minced tiny

4 cans chili (15oz each)

24 oz corn – drained

1 tsp salt

½ tsp pepper

2 c shredded cheese

Directions:

Cook pasta according to package directions; drain and set aside.

Melt butter in a large skillet. Add peppers, onion, & garlic. Cook until tender, but do not brown.

Add chili, corn and seasonings. Simmer on low for 5 minutes.

Stir in pasta

Top with cheese

Cover and heat on low for about 5 minutes. (or stick under broiler until brown and bubbly.

Alternately, throw it all in a casserole dish and bake at 350º for 30 minutes or until cheese is brown and bubbly. 

(makes 12 servings)

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

Family Blog  or  BellaOnline Cleaning

Happy Baking! 

General Tso's Chicken

General Tso’s Chicken

Ingredients:

3lb boneless/skinless chicken breasts    2 tbsp soy sauce4 tbsp pineapple juice       2 large eggs, beatenCornstarch             ½ c chicken broth½ c sugar                  1 ½ tbsp rice vinegar½ tsp fresh minced garlic         ¼ tsp cayenne pepper4 green onions               1 tbsp sesame seed oil4 tbsp cornstarch         ½ c cold waterOil for deep frying

Directions:

 Cut chicken into 1” pieces. Combine 2 tbsp soy sauce, 2 tbsp pineapple juice and beaten eggs.

Add chicken and allow to marinate.

Place a large wire rack over a baking sheet.

At least 1 hour before serving, put cornstarch into a shallow bowl and roll each piece of chicken in it to coat.

Let the chicken sit untouched on the wire rack for about 30 minutes. Then place the mixture and the chicken into a gallon sized baggy – shake to coat the pieces again. (if the cornstarch is starting to stick together, discard it and start with fresh cornstarch for this step.)

In a saucepan, combine the broth, ¼ c soy sauce, 6oz pineapple juice, sugar, vinegar, and garlic. Put about 2 tbsp of oil in a large, nonstick skillet. Add the cayenne pepper, green onions and sesame seed oil. Simmer for 1 minute.

Dissolve 4 tbsp cornstarch in water. Stir into sauce. Cook and stir until thickened.

Heat the oil in a deep fryer with a basket until very hot (400º).

Use enough oil to cover the chicken pieces when frying.

Deep fry the chicken pieces in batches without crowding until the coating sets – about 30 seconds.

Remove the chicken for a few seconds.

Return the chx to the oil and cook until slightly golden.

Remove from the oil again for a few seconds.

Deepfry a third time until coating is crisp and golden brown. Transfer to a platter and set aside until finished.

Add the chx pieces to sauce and stir to coat.

Serve immediately over rice with fried veggies. (YUM)

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

Family Blog  or  BellaOnline Cleaning

Happy Baking! 

Cranberry Chicken

Ingredients:

Chicken pieces (any meat can be used – ham, beef, chicken, etc)

32oz cranberry sauce (jellied or whole berry – whatever you prefer)

1 c catalina salad dressing

1 envelope onion soup mix (pulsed in coffee/herb grinder)

Directions:

 Arrange the chicken in a baking dish.

Combine cranberry sauce, dressing and soup mix.

Pour over chicken pieces.

Bake at 350º for 1 hour.

** Some crusty bread/rolls and a side of veggies or a salad

make this meal complete!

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

Family Blog  or  BellaOnline Cleaning

Happy Baking! 

Hawaiian Ham & Cheese Sandwiches

Ingredients:

2 dz King Sweet Hawaiian rolls

1-1/2 lb thin slices of ham

12 slices swiss cheese

1 c butter

4 tbsp Worcestershire sauce

1 tsp garlic powder

2 tbsp poppy seeds

Directions:

Cut rolls in half and place ham and a ½ slice of cheese (folded) on top. Fold sandwich back together.

Melt butter. Stir Worcestershire sauce and garlic powder into butter. Allow to cool a bit.

Pour all the mixture over the top of the sandwiches – each sandwich should be saturated with the mixture.

Sprinkle poppy seeds over the top.

Place foil lightly over the top and refrigerate overnight or for 6-8 hours.

Bake at 350º for 15-20 minutes.

** Such a tasty – but easy meal. Add a side of fruit salad

and a green salad and call lunch or dinner done! 

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

Family Blog  or    BellaOnline Cleaning

Lemon Muffins

Ingredients:

Muffins:

¼ c butter (softened)

½ c sugar

1 tbsp lemon juice

1 egg

¾ c plus 1 tbsp flour

¾ tbsp baking powder

¼ tsp salt

¼ c milk

½ tsp lemon zest

Muffin Directions:

In a medium bowl, cream together butter, sugar, lemon juice and egg.

Sift together dry ingredients. Alternately add dry ingredients and milk to make a thick batter. Stir in lemon zest. Spoon into paperlined muffin tins (2/3 full) or a loaf pan. Bake muffins at 325º for about 30 minutes. Just before it comes out of the oven, combine the syrup ingredients in a medium saucepan.

Syrup Ingredients:

2 tbsp lemon juice

¼ c sugar

Syrup Directions:

Combine and heat until sugar Is dissolved. Prick small holes in top of baked bread or muffins with a toothpick – then gently pour lemon syrup into the holes. Cool.

Makes 12 muffin or 1 loaf.

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

Family Blog  or    BellaOnline Cleaning

Chocolate Gravy

Ingredients:

3 tbsp cocoa

1 c sugar

2 tbsp flour

2 c milk

2 tbsp butter

2 tsp vanilla

Directions:

Mix cocoa, sugar, and flour together. Add milk. Then heat and stir constantly until the mixture thickens – about 8 minutes.

Remove from heat and add butter. Stir until melted – then add vanilla.

Serve warm over biscuits.

Makes 3-4 servings.

** My Dad's mom used to make this for him and his sister when they were growing up. It was a ONCE in a WHILE type of breakfast. He says he remembers it being a "treat" but that it doesn't really sound very good now. I guess I will strike that off of my Fathers Day to Make List for him. lol

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

Family Blog  or    BellaOnline Cleaning

Brunch Rolls

Ingredients:

1 8oz cream cheese (soft)

¼ c  butter, softened

2 c ham (chopped)

1 ½ c broccoli (chopped)

2 c cheese grated

1 c parmesan cheese

1 c scallions (finely chopped)

Directions:

Make your favorite recipe for yeast rolls (or use frozen). Roll the dough out as if you were making cinnamon rolls. Spread with cream cheese and butter. Top with the ham, broccoli, cheeses, and scallions. 

Roll up and slice – let rise – and bake at 350º for 20 minutes or until golden brown.

To make them pretty: brush with butter and sprinkle with sea salt, sesame seeds or poppy seeds.

** Use this same process to make pizza rolls, four cheese rolls and other roll varieties.

These are also great with green salad and fruit! 

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

Family Blog  or    BellaOnline Cleaning

Breakfast Cake

Ingredients:

1/2 c shortening
3/4 c sugar
1 egg
1 tsp vanilla
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp baking soda
sugar-cinnamon mixture

Directions:

Cream together the shortening and sugar.

Add the egg, then the sour cream and vanilla.

Stir in the flour, baking powder and baking soda.

Pour into greased 9x13 pan.

Sprinkle with cinnamon-sugar mixture on cake. 

Bake at 325º for about 30-35 minutes.

Oatmeal Crispies

Ingredients:

1 c shortening
1 c packed brown sugar
1 c sugar
2 eggs
1 tsp vanilla
1 1/2 c flour (all-purpose)
1 tsp salt
1 tsp baking soda
3 cups quick oats
1/2 c finely chopped pecans

Directions:

• In a large mixing bowl, cream together shortening, with both sugars until well combined. 

• In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well. 

• In a separate bowl combine flour, salt & baking soda. Mix carefully into the egg/shortening mixture until well combined.

• Now add the oats and mix well.

• Finally add the finely chopped pecans and mix well to combine.

• Divide the dough in half and place each half of the dough on to a sheet of waxed paper.

• Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds. 

• When you are ready to bake them: place them on a cookie sheet and bake at 350* for 10 minutes until they are golden brown.

Happy Baking!

Family Blog

Baked Ziti

Ingredients:

2 tbsp olive oil                                                                1/2 tsp red pepper flakes

3 cloves garlic, minced                                                   salt & pepper to taste

1 large onion, diced                                                         16 oz ziti or mostaccioli 

1 lb italian sausage                                                         1 15 oz size ricotta cheese

    1 lb ground beef                                                 1 1/2 lb mozzarella cheese - grated

1 28oz can whole tomatoes with juice                           1/2 c grated parmesan cheese

2 14.5oz cans tomato sauce OR marinara sauce                  1 whole egg 

2 tsp italian seasoning                                                    fresh minced parsley

Directions:

Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add sausage and beef and cook until browned. Drain off fat. 

Add tomatoes, juice, salt, pepper, italian seasoning, & red pepper flakes. Stir and simmer for 25-30 minutes. After that, remove 3-4 cups of sauce to a different bowl to cool down.

Preheat oven to 375*

In a separate bowl, mix the ricotta cheese, 2 cups of mozarella, parmesan, egg and salt & pepper. Stir a couple of times - do not mix completely.

Drain the pasta, rinse under cold water. Pour it into the bowl with the cheese mixture and toss to slightly combine. Add the cooled meat sauce and toss to combine. 

Add half the coated pasta to a large casserole dish. Spoon half of the remaining sauce over the top. Then top with half of the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and mozzarella. 

Bake for 20 minutes or until bubbly. Remove from oven and let stand for about 5 minutes before serving. 

Garnish with chopped parsley over the pasta before serving.

Happy Baking!

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

Family Blog  or    BellaOnline Cleaning

Pizza Dough

Ingredients: 

1 tsp yeast
1 1/2 cup warm water
4 cups flour (all-purpose)
1 tsp salt (kosher is best)
1/3 c olive oil

Directions: 

Sprinkle yest over 1 1/2 cups warm water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed - with paddle attachment - drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined & the dough comes together in a sticky mass.

Coat a separate mixing bowl with olive oil - drizzled lightly. Form the dough into a ball. Toss to coat dough in the olive oil then cover the bowl tightly with plastic wrap and set aside for 1-2 hours or store in the fridge until you need it.

NOTE: It's best to make the dough at least 24 hours in advance or up 3-4 days (best). 

When you are ready to make the pizza, grab HALF of the dough and squeeze the dough toward the bottom to form a nice, tight, pulled ball. Roll the dough out - thick or thin - however your preference is. When you have it perfect, lay it on an oiled baking sheet or pizza pan. Drizzle a little live oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.

Preheat oven to 375*. 

Top it with your favorite toppings then bake for 15-17 minutes - until crust is golden brown and toppings are bubbly. 

This is our Go-To pizza crust - especially for BBQ Chicken Pizza or Chicken Alfredo Pizza! YUM!

Happy Baking!

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

Family Blog  or    BellaOnline Cleaning

Butterfinger Cookies

Ingredients:

½ c Butter (room temperature)

2/3 c sugar

¾ c brown sugar

1 egg

1 tsp vanilla

1 ¼ c peanut butter (chunky or creamy)

1 c Flour

½ tsp Baking soda

1/4 tsp salt

5 funsize Butterfingers or 2 full size – crushed or chopped

Directions:

Preheat oven to 350*

Cream butter and sugars then add egg.

Add peanut butter and vanilla – mix until smooth

Add Butterfingers – mix gently

Roll into 1 inch ball, scoop with 1 inch scoop or drop 1 inch spoonfuls onto ungreased cookie sheet

Bake for 10-12 minutes until just browning at edges

Allow cookies to cool on baking sheet for 2 minutes before moving to cooling rack.

Makes 4dz cookies

Happy Baking!

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

Family Blog  or    BellaOnline Cleaning

Blueberry Muffin Tops

Ingredients: 

1/2 c shortening
1/4 c butter
1 egg
1 c sugar
1 tsp vanilla
1 1/2 tsp lemon zest or 1 tsp lemon juice instead
2 tbsp milk
2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1 c fresh or frozen blueberries (no need to thaw)

Directions: 

Preheat oven to 375*.
In a large bowl, cream the shortening, butter, eggs, sugar, vanilla, lemon, and milk.
In a separate bowl combine the dry ingredients.
Add to Shortening mixture until just mixed. DON'T OVER MIX!
Fold in blueberries - be careful not to crush them.
The might be a little crumbly
Drop by teaspoonfuls (or 1 inch scoop) onto parchment or silicone mat baking sheet. Remember blueberries stick like crAAAAAAzy.
Bake for 12-15 minutes or until muffing tops are golden brown.
Cool on cookie sheet for 2 minutes before moving to a rack to cool.
Makes 3 dozen

Optional Glaze:

Ingredients:

1 1/2 tbsp butter
1 c powdered sugar
2 tbsp lemon juice

Directions:

Mix all ingredients together. Drizzle over cookies while they are still warm

A streusel topping would taste really good, too!

Happy Baking!

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

Family Blog  or    BellaOnline Cleaning

Best Potato Salad

Ingredients:

10 fist sized red potatoes
10 eggs
1/4 tsp salt
1 1/2 c chopped sweet pickles Or relish
1 3/4 c mayonnaise
1 1/2 tbsp to 2 tbsp mustard
2 tbsp to 1/4 c dill pickle juice
1/2 c diced green or white onion
Salt & Pepper (to taste)

Directions:

Wash potatoes well and boil - with skins on until a knife cuts through the potatoes easily.
Drain, refill pan with cool water and set aside.
Put eggs in a 2 quart saucepan. Cover with water and add 1/4 tsp salt.
Cook eggs on high heat until water comes to a boil. Boil eggs for one minute.
Remove pan from heat, cover and let sit for 9 minutes.
Drain pan and refill with cool water. Repeat after 2 minutes.
When cool, peel the eggs.
Mix pickles, mayonnaise, mustard, pickle juice, onions, salt, and pepper together in small bowl.
Dice the cooled potatoes over the bowl directly.Sprinkle with extra salt and pepper and pickle juice to flavor the potatoes directly.
Dice the cooled eggs and add to the mixture.
Using a large spoon or rubber scraper to mix everything together.
Adjust flavors and thickness of sauce by adding more pickle juice.
Refrigerate until serving - serves 10-14.

Happy Baking!

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

Family Blog  or    BellaOnline Cleaning

Easy Crab Dip

Ingredients:

1 8oz cream cheese
1/4 cup cocktail sauce
1 4.25 oz can lump crab meat, or can of tiny shrimp or can of chicken
Lemon juice (to taste)
crackers
celery sticks
carrot sticks
cucumber sticks

Directions:
Place softened cream cheese in the middle of a medium sized dinner plate or platter.
Using the back of a spoon - spread the cream cheese evenly across the surface of the plate.
Cover with plastic wrap and let sit in fridge for 1-3 hours or in Freezer for 30 minutes.
Spread layer of cocktail sauce over the cream cheese.
Open canned meat, drain and use a fork to fluff it. Spread it evenly over the cocktail sauce.
Drizzle lemon juice over the crab for additional tastiness, being careful to not add too much!

Use crackers or veggie sticks to pick up the dip. YUM!

Happy Baking!

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

Family Blog  or    BellaOnline Cleaning

Cherry Chocolate Chip Cookies

Ingredients:

3/4 c chopped maraschino cherries
1/2 c butter
1/2 c shortening (butter flavored is good)
1/2 c sugar
3/4 c sugar
1 tsp vanilla
3 tbsp reserved cherry juice
2 eggs
2 1/2 c flour
1 tsp salt
1/2 tsp baking powder
3/4 tsp baking soda
3/4 c mini white chocolate chips

Directions:

Preheat oven to 350*.
Chop cherries (reserve 1/4 cup of juice).
Cream butter & shortening. Add sugar and beat until fluffy.
Add vanilla, cherry juice and eggs.
Mix well.
Add flour, salt, baking powder and soda. Mix until combined
Add chopped cherries and chocolate chips. Mix until combined
Drop by rounded tsp (or 1 inch scoop) onto an ungreased cookie sheet.
Bake for 8-12 minutes or until the edges begin to brown, slightly.
The center of the cookie may appear to be uncooked but this is PERFECT for soft, delishy cookies!
Cool on pans for about 2 minutes before moving to cooling rack.
Makes about 3 dozen.

Happy Baking!

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

Family Blog  or    BellaOnline Cleaning

Triple-Berry Summer Salad

Ingredients:

3/4 c candied walnuts
1/3 c sugar
salt (to taste)
5 c (6-8oz) baby spinach
2 cups fresh berries of your choice (blackberries, boysenberries, blueberries, sliced strawberries, etc.)
1/2 c red onion (sliced thin)
1 c of your favorite sweet dressing - poppy seed, raspberry vinaigrette, etc.

Directions:

To candy walnuts: preheat frying pan on medium low heat. Add walnuts and cook for about 3 minutes, until you start to smell them. Stir constantly! Sprinkle sugar and a dash of salt over the nuts. Continue to stir quickly until the sugar melts. toss nuts until sugar is no longer grainy and nuts are coated in the melted sugar for about 5 minutes. Once the nuts are coated spread them out on a sheet of wax paper and let cool.
For the salad - toss together all of the ingredients (except the dressing). Add cooled walnuts and dressing - toss to coat and serve immediately.
Serves 6-8

Happy Baking!

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

Family Blog  or    BellaOnline Cleaning

Easy Sausage Rolls

Ingredients:

1 lb sage sausage (can mix onions and peppers in with it)
1 pck puff pastry (defrosted)
mustard
1 egg yolk

Directions:

Brown sausage in skillet and then drain well.
Lay sheets of puff pastry on counter and cut into 12 rectangles. (6 per sheet of pastry).
Spread each rectangle with mustard and spoon 1/12 of the sausage into the center of each pastry rectangle.
Fold over and pinch edges together. Beat the egg yolk and brush over the tops of the rolls. Place rolls 2 inches a part on baking sheet.
Bake at 400* for 15-20 minutes or until tops are golden brown. Allow to cool slightly before eating, but best served warm.
Serves 12

Make it a great one!

Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G15, G14, B12, G9, B8, B5, G4, & B1), StepMother-In-Law to 2, Step Grandmother to 3 precocious little boys! Writer at BellaOnline Cleaning and at JuddzWorld :)
 Blessed, Happy & Satisfied!

Scrumptious Scones

Ingredients:

1 cup sour cream
1 tsp baking soda
4 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1 tsp salt
1/4 tsp cream of tartar
1 cup butter
1 egg

Directions:

Combine the sour cream and baking soda in a 2 cup bowl or measuring cup. The mixture expands so it needs extra space. Set it aside.
Whisk together dry ingredients in a large mixing bowl. Cut butter into dry ingredients using a pastry blender until mixture resembles course cornmeal. Add sour cream mixture and egg.
Mix until a soft dough forms - use your hands if necessary.
Turn dough onto a lightly floured surface. Knead it a few times. Then pat or roll it until 1 inch thick. Cut into circles or into triangles with a pizza cutter.
Place scones 2" apart on lightly greased baking sheet.
Glaze if desired
Bake at 350* for 20-25 minutes or until bottom edges are golden brown.
Makes 8-14 depending on the size of your scones.

GLAZE:
Ingredients:

1 egg
1 tbsp whipping cream

Directions:

Mix together the egg and cream. Brush on top of unbaked scones and bake as directed. Sprinkle cooked scones with powdered sugar. Set oven to broil, leaving oven rack in center position. Put the pan in the oven, keeping door open, and watch closely. Sugar takes 30-90 seconds to turn a golden brown. Remove from oven and serve while still warm.
If you want to freeze them: Bake them as directed. When cool, put in zip-top plastic bag - removing as much air as possible. To defrost, remove from freezer and let thaw at room temperature for 2 hours. Can reheat in microwave. 

Happy Baking!

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

Family Blog  or    BellaOnline Cleaning

Wake Up Happy Breakfast Casserole

CASSEROLE:
Ingredients:

1lb sage sausage (or crispy bacon or ham)
8 eggs
1/2 tsp dry mustard
1 green pepper (diced)
1/2 tsp salt (less if using bacon or ham)
1/2 tsp pepper
1 1/2 cups cottage or ricotta cheese
1 cup shredded swiss cheese
1 cup shredded sharp cheddar cheese
4 cups frozen shredded hashbrowns
1/2 cup of your favorite veggie (corn, brocolli, onions, mushrooms, etc.)

Directions:
In a skillet, brown sausage or cook bacon until crispy; drain well. In a large bowl, combine the eggs, mustard, green pepper, and cottage/ricotta cheese.
Mix until eggs are slightly beaten.
Add in cheese and hashbrowns. Mix well.
Add in the remainder of meats and optional veggies.
Pour into a greased 9x13 baking dish.
Bake uncovered at 350* for 35-40 minutes. Just until center is well-set and edges are browned.
Let sit for 10 minutes before cutting.

Serves 8
(You can make it the night before - just add an additional 15 minutes to the cooking time.)
You can bake in muffin tins to make individual casseroles - perfect for brunch or guests or for a special occasion. Decrease the cooking to 25-35 minutes.


Make it a great one!

 Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G15, G14, B12, G9, B8, B5, G4, & B1), StepMother-In-Law to 2, StepGrandmother to 3 precocious little boys! Writer at BellaOnline Cleaning and at JuddzWorld :) Blessed, Happy & Satisfied!

Tammy's Enchiladas

This is a really simple recipe that tastes delicious! My family loved it!

Ingredients:

1 can enchilada sauce (28oz) Red or Green or a combo of both
2 garlic cloves (crushed or grated)
Pepper, diced onion, etc. to taste
16oz of shredded cheese AND chicken (rotisserie, canned, etc.) or other meat of choice :)
1/2 tbsp taco seasoning (salt, pepper, garlic powder, onion powder, cumin and chili powder)
Vegetable oil to 'fry' corn tortillas
2 dz corn tortillas

Directions:

1. Lightly 'fry' tortillas until just soft
2. In a 9x13 casserole dish (or metal foil pan), place 1/4 of the sauce in pan.
3. Mix chicken, seasonings, garlic, cheese (onion) together. Place inside each tortilla an equal portion
4. Roll up and place on sauce in pan
5. Pack tightly together.
6. Pour remainder of sauce over top then sprinkle with about 1 cup of shredded cheese (to taste)
7. Bake in 425* oven for about 15-20 minutes. Until bubbly and melted

Make it a great one!! 
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Old Fashioned Iced Oatmeal Cookies

Old Fashioned Iced Oatmeal Cookies

Prep Time: 25 minutes    Cook Time: 11 minutes    Yield: About 2 1/2 dozen

Ingredients

·         1 1/2 cups old fashioned oats

·         2 cups all-purpose flour

·         2 tsp baking powder

·         1/2 tsp baking soda

·         1/2 tsp salt

·         1 1/2 tsp ground cinnamon

·         1/2 tsp ground nutmeg

·         1 cup butter, softened (I used salted)

·         3/4 cup granulated sugar

·         3/4 cup light-brown sugar

·         2 large eggs

·         2 tsp vanilla extract

Icing

·         2 cups powdered sugar

·         3 Tbsp milk

Directions

• Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.

• In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow cookie dough to rest 10 minutes at room temperature.

• Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 - 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.

• In a mixing bowl whisk together powdered sugar and milk and dip tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.  

 Enjoy!! :)

• Make it a great one!!
  About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Step-Mother in law to two, Step-Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!