Grandma's Easter Sugar Cookies

This recipe was given to me by my friend Jeannette Neal. She gave me some cookies for Christmas and I adored them, so I had to get her recipe!

1 cup Butter (softened)
1 cup Sugar
2 eggs
3 cups flour (sifted)
1/2 tsp salt (optional) I think depending on whether or not you use salted or unsalted butter
1 tsp baking soda
1 tsp vanilla

Cream butter, gradually mix in sugar.  Add eggs and vanilla.  Mix dry ingredients together separately and then add to creamed butter and sugar and mix..
Refrigerate 2 hours.
Roll out to about 1/4 "
Bake at 375 degrees for 6-9 minutes. (Do not let the edges get brown! Take them out when they don't quite look done.)


Sugar Cookie Frosting
3 cups powdered sugar
1/3 cup butter
1.5 tsp vanilla
1-2 Tbsp milk

Spinach Tomato Tortellini

Recipe from Allrecipes.com
http://allrecipes.com/Recipe/Spinach-Tomato-Tortellini/Detail.aspx

The only changes I made were these:
-used a 7 oz box of tortellini
-instead of using canned tomatoes, I used fresh off the vine tomatoes and sauteed onion and garlic with them.
-I used half and half instead of heavy cream and next time I will use all milk instead.
-I used a 1/3 cup of parmesan cheese instead of 1/4 cup.
- I put the fresh spinach in at the end, because I don't like it super wilted.

Yum!

Lemon Yogurt Cake

Ingredients:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. vanilla extract
1/2 cup vegetable oil (I've used 1/3 cup and it still turns out)
1/3 cup sugar
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup powdered sugar (I use less, probably closer to 3/4 cup)
2 Tbls. freshly squeezed lemon juice

Directions:
Preheat oven to 350 degrees F. Grease a loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together flour, baking powder and salt into a small bowl. In another medium to large bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, vanilla and vegetable oil. Slowly whisk the dry ingredients into the wet ingredients until it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf come out clean.

Meanwhile, cook the 1/3 cup lemon juice and 1/3 cup sugar in a small saucepan unti the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool ih the pan for 10 minutes. Carefully place on a bakling rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. (I like to poke the cake with a bamboo skewer first, so the mixture soaks into the cake.) Cool.

For the glaze, combine the powdered sugar and lemon juice over the cake.

From Barefoot Contessa at Home

Black Bean Soup

I just made this soup tonight and it was delish. Here is the link:

http://www.ourbestbites.com/2009/01/black-bean-soup.html

The only changes I made were these: I substituted one jalapeno pepper (without seeds)- diced up and sauteed with veggies instead of CHILE PEPPERS- but only because I didn't have any- I think it would be delish. Also, I used Chicken Broth instead of BEEF BROTH, only because I didn't have any beef base.

Next time, I am going to add less liquid and use it as a bean filling for smothered burritos. It's low cal and oh so yummy! I served with sour cream, homemade salsa and corn tortillas.

Heavenly Hot Fudge

~~Posted by Amber~~

1 cube butter
1/2 tsp. salt
3 cups sugar
4 oz. bitter chocolate or 1/2 cup baking cocoa
1 can evaporated milk

Directions
Melt butter on low. Add chocolate and stir until smooth. Add sugar and salt. Add milk slowly while whisking mixture. Continue to whisk until smooth. Cook on low, stirring until it boils. If lumpy, blend in blender.

Apple Strudel Muffins

These taste best when they have a few hours to sit and the flavors to meld.
Apple Strudel Muffins
from AllRecipes, with changes from me
Prep Time: 20 MinutesCook Time: 20 Minutes
Ready In: 1 Hour Yields: 12 servings

INGREDIENTS:
2 cups all-purpose flour (I use whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar (Use 1/2 brown and 1/2 white)
2 eggs
1 1/4 teaspoons vanilla
3 cups chopped apples (2 cups shredded, 1 cup chopped)

Strudel Topping:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
DIRECTIONS:
1.Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
2.In a medium bowl, mix flour, baking powder, baking soda and salt.
3.In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
4.In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5.Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Granola Bars- Posted by Kate

All I can say is yum, yum, yummy! So chewy!-Kate
No-Bake Granola Bars
Southern Living Magazine

2 1/2 c crisp rice cereal
2 c uncooked quick-cooking oats
1/2 c raisins
1/2 c firmly packed brown sugar
1/2 c light corn syrup
1/2 c peanut butter (I use Jiffy, extra Crunchy, Mmmmm.)
1 tsp vanilla extract
1/2 c milk chocolate morsels

Combine first three ingredients in a large bowl; set aside. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.

Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Stir in chocolate morsels. Press mixture firmly into a 13x9-inch pan; cool in pan on a wire rack. Cut into bars.

Best Marinara Sauce Yet

Seth & I have been experimenting with marinara sauce and we tried this one from All Recipes.com which is really good and inexpensive. It was rated 5 out of 5 by 654 users.

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 Tablespoons chopped parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 Tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine (this is the original recipe but I used chicken broth instead - a lot of reviewers suggested that)

Directions:
1. In a food processor, place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt and pepper. Blend until smooth.
2. In a large skillet over medium heat, saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine (or chicken broth).
3. Simmer for 30 minutes, stirring occaisionally.

We served this on top of whole wheat angel hair. We found a really good brand at Sprouts called Gia Russa - it's made in Italy so it's kind of expensive but it doesn't have that bitter taste that some brands do.

Sour Cream Chicken

If you want something fast and EASY!  Here it is...  

Take a 9x13 pan spray with Pam.

Pour in:

1 can cream of mushroom

1 cup sour cream (I have not tried it yet with low-fat or non fat sour cream, I am not sure it would taste the same)

1 1/2 Tblsp Dried Chives

1 1/2 Tblsp Soy Sauce

1 shake of garlic salt

Stir together then add 2-3 chicken Breasts, cover the chicken with the sauce.

*I usually use chicken tenderloins and only add as much as my family will eat.  The sauce is really yummy.  I usually end up doubling the sauce.

Serve over rice.

Bake at 300 for 3 hours total.

2 hours covered with foil, then 1 hour uncovered.

 

Enjoy!- Amy

Raspberry Crunch Jell-O

You have got to try this recipe!  It is great when you have a fun gathering, dinner party etc.  Just make sure you finely crush the pretzels and I only use the straight stick pretzels.

Raspberry Crunch Jell-O

 

3 cups Boiling Water

1 6oz Pkg Raspberry Jell-O

1 10 oz Pkg Frozen Raspberries

Dissolve Jell-o in boiling water, then add frozen raspberries and put in fridge to thicken

 

2 Cups Crushed stick pretzels

3 Tblsp Sugar

1/2 Cup butter, melted

Mix Pretzles, sugar and butter together and press into a 9x13 pan.  Bake @400for 5 min. and set aside to cool.

 

1 cup Sugar

1 8oz block cream cheese

1 Lg container cool whip, divided

1 16oz crushed pineapple

Beat sugar, cream cheese and half of cool whip until light and fluffy.  Then fold in pineapple.

 

To assemble: Spread the cream cheese layer onto cooled crust.  Then top with the thickened raspberry jell-o layer and finish with remaining cool whip.

-Amy

Chocolate Chip Cookies

My friend brought over some delicious Chocolate chip cookies.  They were the way you always hope yours turn out so I got the recipe and tried it and yes...they are good!

Chocolate Chip Cookies

2 Sticks butter add extra spoonful if batter is to dry

1 c. brown sugar

1 c. Sugar

2 eggs

2 tsp vanilla

Crème together

 

3 c. Flour

1 tsp salt

1 tsp baking soda

12 oz Chocolate chips

opt. Macadamia nuts

 375 for 11 minutes

Each cookie is 1/4 cup yields 24 cookies 

Enjoy! 

-Amy

Zucchini Chips--Serena

This is a different way to make zucchini as a side that is really good (at least we think so).

1-2 zucchini (depending on how much you want)
sea salt
pepper
shredded Parmesan cheese
olive oil spray

Put Broil on high. Basically you just spray a baking sheet with olive oil spray and then you just slice the zucchini in little thin rounds and then place on the baking sheet. I then spray the tops with the spray again and then sprinkle the zucchini with sea salt, pepper, and shredded Parmesan cheese. Then put in oven and broil until brown and crispy on top.

Buttermilk Syrup - Posted by Kate

Buttermilk Syrup-from All recipes.com, with a change by me-This tastes carmelly yummy! I made it with cinnamon french toast and it made it taste like a gooey cinnamon roll. Yum!
INGREDIENTS:
1 1/2 cups white sugar
3/4 cup buttermilk (or can use milk w/vinegar or lemon juice)
1/2 cup butter
2 tablespoons corn syrup
1/2 teaspoon baking soda
2 teaspoons vanilla extract

DIRECTIONS:
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Homemade Pizza

Posted by Kate
Brad and I have been searching for tips to perfect homemade pizza. It is always so frustrating how different our homemade version tastes from the pizza parlors. I came across a Cooking Light magazine with tips on making homemade pizza. We followed some of them and it made a huge difference!

Evidently pizzeria ovens run at about 900 degrees, which obviously our home ovens do not do (most run up to about 500), so here are the tips for getting pizza crust nice and crisp:

1. Preheat your pizza stone or baking sheet in a 500 degree oven.

1a. Take preheated pan out and coat with cornmeal and whatever else you like on the bottom of your crust.

1b. Using a pizza peel or a second baking sheet, slide your preformed pizza dough circle onto the HOT preheated baking sheet. (If you do not use, your dough will likely not stay in a neat circle)

2. Bake the pizza dough by itself (NO sauce, cheese or toppings) for 8 minutes at 500 degrees on the lowest rack. (Check frequently, I only cooked mine for 6 min)

3. Remove hot baked pizza crust and put sauce, cheese and toppings on, then bake again for 10 minutes or until crust is golden brown and cheese melts on the middle rack.

We tried this with the Jay's Signature Pizza Crust Recipe from AllRecipes.com and we thought it was the best homemade pizza we ever made! I wouldn't say that it's exactly like a pizzeria, but the closest we have ever come.

Basic Pizza Sauce Recipe (Cooking Light magazine)

1/4 cup finely chopped onion
1 garlic clove minced
1/4 cup white wine
2 Tbsp Tomato paste
1 tsp dried oregano
1/8 tsp freshly ground black pepper
1 - (14.5 oz) can crushed tomatoes (undrained)
1 Tbsp chopped fresh basil
1/2 tsp balsamic vinegar

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray and saute onions 3 minutes or until tender. Add garlic , saute an additional 30 seconds. Add tomato paste, oregano, pepper and tomatoes. Reduce heat.
2. Simmer for 20 minutes or until thick.
3. Remove from heat, stir in basil and vinegar.
Yields: 1 & 1/3 cups

I tried the above recipe omitting the white wine and using crushed tomatoes with oregano and basil. I think it would have been super good, except my brand of crushed tomatoes also added Anise which was overpowering. Otherwise it was wonderful and the texture was perfect.

Red Enchilada Sauce

Posted by Kate
This recipe was passed down to me from my Mom who got this years ago from a girl's mother in her singles ward. Yum, Yum, Yum delicioso!

2 Tbsp flour
2 Tbsp chili powder (heaping)
1 tsp garlic (or to taste)
1 tsp cumin (or to taste)
salt and pepper (to taste)
enough oil to make a paste

1 can of tomato sauce (14.5 oz)
1 can full of water

Put flour, chili powder, garlic, salt, pepper in a pot on the stove and mix. Add enough oil to make a paste (sorry I never measure the oil!) then add the tomato sauce and water, stir until well mixed, turn on to medium and heat til it thickens, stirring occasionally.

This should make enough for a medium size pan full of enchiladas.

Easy Chicken Noodle Soup

~~Amber~~

Ingredients
1 tablespoon butter
2 cloves of garlic minced
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
4 cups of chicken stock (can also use canned broth, but I think the stock adds more flavor)
2 cups vegetable stock or broth
1 bay leaf
1/2 teaspoon dried basil
1/2 teaspoon dried oregano or marjoram
salt and pepper to taste
about 1/2 of a Rotisserie Chicken shredded
2 cups dried egg noodles

Directions
In large pot melt butter. Add garlic, onion, celery and carrots. Saute over medium heat until tender, about 5 minutes. Add chicken and vegetable stocks and all spices. Bring to a boil. Add chicken, reduce heat and simmer 20 minutes. Increase heat to medium and add egg noodles. Cook until noodles are al dente.

Makes 6 servings.
**Note**Prepared stock can usually be found near the broth. Examples of brands of stock - Wolfgang Puck, Emerile and Kitchen Basics.

ASAP

I have need for a recipe for chicken soup or even vegetable. Thanks-Kendra

Salted Peanut Chews

Sweet and Salty. Yum! ~~Amber~~

Base:
1 Package Yellow Cake Mix
1/3 Cup Margarine or Butter, softened
1 Egg
3 Cups Miniature Marshmallows

Topping:
2/3 Cup Corn Syrup
1/4 Cup Margarine or Butter
2 Tsp. Vanilla
1 10 oz. Package Peanut Butter Chips
2 Cups Crisp Rice Cereal
2 Cups Salted Peanuts

Directions
Heat oven to 350 degrees F. In large bowl, combine cake mix, 1/3 cup margarine and egg; beat at low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
Bake for 12 to 18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake and additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 1 hour or until firm. Cut into bars. Store in covered container.

Yield - 48 bars

Chocolate Cake with Fudge Frosting

If you like rich chocolate cake...then this is the cake for you. ~~Amber~~

3 Cups Flour
2 Cups Sugar
1 tsp. Salt
2 tsp. Baking Soda
8 Tbsp. Baking Cocoa
3/4 Cup Vegetable Oil
2 Tbsp. white vinegar
2 tsp. vanilla
2 Cups Cold Water

Directions
Heat oven to 350 degrees F. Grease and flour a 9x13 pan. Mix all ingredients together in a large bowl. Pour into prepared 9x13 pan. Bake for 30 minutes or until toothpick comes out clean. Cool and frost.

*Note: I like to make this cake in two round cake pans and put the fudge frosting (below) in between the layers. Then frost with a homemade white butter cream frosting. With a big glass of cold milk...Yummy!

Fudge Frosting

4 Cups Powdered Sugar
1/2 Cup Baking Cocoa
1/4 tsp. Salt
6 Tbsp. Boiling Hot Water
1 tsp. Vanilla
2/3 Stick Soft Margarine

Directions
Mix powdered sugar, cocoa and salt together in large bowl. Add water, vanilla and margarine. Beat with electric mixer until smooth and thickened.

Grandma's Sunday Chicken

This is a great fix it and forget it meal. You can even make it all up the night before and stick it in the refrigerator then cook it the next day. I like it served with steamed rice or pasta tossed with garlic, olive oil and grated parmesan or romano cheese. ~~Amber~~

3 to 3 1/2 lbs. boneless, skinless chicken breasts
2 packages Carl Budding (or similar) honey-ham lunchmeat
2 cans of cream of mushroom soup (you can use cream of chicken if you prefer)
16 oz of sour cream
Garlic powder
Ground black pepper
Salt
Toothpicks

Directions
Preheat oven to 250 degrees F.
In a large bowl mix sour cream and mushroom soup together and season to taste with garlic powder, pepper and salt. Set aside.
Cut chicken breast into pieces that will be small enough to wrap the lunchmeat around. Wrap each piece of chicken breast in a piece of ham and secure with a toothpick. Arrange the wrapped pieces of chicken in the bottom of a 9x13 baking pan.
Pour soup mixture over the top and cover with aluminum foil. Bake degrees for 3 hours.