Mexican Wedding Cookies

Ingredients:

1 C. almonds
2 C. plus 2 Tbsp flour
1/4 tsp salt
1/2 tsp ground cinnamon
8 ounces (2 sticks) unsalted butter, softened
2 1/4 C. sifted powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract

Directions:


1. Pre-heat oven to 350 degrees. Spread 1 C. almonds on a baking sheet and toast until fragrant, about 12 minutes, let cool
2. Put toasted almonds, flour, salt and cinnamon in a food processor and process until almonds are finely chopped, about 1 minute, set aside.
3. In the bowl of a mixer fitted with the paddle, cream butter and 1 C sifted powdered sugar. on medium until pale and fluffy, about 4 minutes. Add vanilla and almond extracts and mix until combined. Add the almond mixture, and mix on low until dough just comes together.
4. Roll dough into small balls, place on un-greased baking sheets
5. Bake until lightly browned around the edges, about 25 minutes (I cooked mine for 23) transfer to wire rack to cool.
6. Place remaining sugar in a bowl. Roll warm cookies in sugar. Let the cookie cool about 15 more minutes, and then roll again. Store in air tight container for up to 1 week.

White Bean and Chicken Chili

Ingredients:
-2 Tbsp olive oil
-1 Large onion, chopped
-4 garlic cloves, minced
-2 lbs ground chicken (i don't usually use ground, I just cut up my chicken breasts into bite size pieces)
-1 tsp salt, plus more for seasoning
-2 Tbsp ground cumin
-1 Tbsp fennel seeds
-1 Tbsp dried Oregano
-2 tsp chili powder
-3 Tbsp flour
-2 (15-ounce) cans cannellini or other white beans, drained and rinsed
-1 bunch of swiss chard (stems removed) leaves chopped into pieces-----I just use whatever green leaf is available, Kale, beet greens, whatever they have
-1 1/2 C. frozen corn
-4 C. chicken stock
-1/4 tsp crushed red pepper flakes

Directions:
In a large heavy bottom saucepan, heat the oil over medium-high heat. Add the onion and cook until translucent. Add the garlic, cook for 30 sec. Add the chicken, 1 tsp salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. (IF you are putting this in the crock pot, put the chicken mixture in now) Add the beans, swiss chard, corn and chicken stock. Bring the mixture to a simmer and simmer for 55-60 minutes or until the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with S & P to taste.


recipe from Giada De Laurentiis---Food Network

cupcakes

Lemon Basil Cupcakes

1 C butter, softened

2 C sugar

3 eggs

3/4 tsp vanilla

1/2 tsp lemon zest

3 1/2 C all-purpose flour

1 tsp baking soda

2 tsp baking powder

2 C sour cream {I replaced this with greek yogart}

Pre-heat oven to 350 degrees. Line muffin tins and set aside. In a medium bowl, sift together flour, baking powder and soda. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla and lemon zest. Add the dry ingredient mixture in thirds, alternating with 2 additions of sour cream. The batter will be thick. Scoop 1/4 C batter into each liner. Bake for 16-20 minutes. Allow to cool completely.

Lemon Basil Syrup

1 C water

3/4 C sugar

1/3 C lemon juice

8 fresh basil leaves { I would double this, I did not taste any basil in final product using only 8}

1 strip lemon peel

In saucepan, combine all ingredients. Bring to a boil and continue to cook until liquid is reduced to 1 cup. Strain and discard peel and basil. Allow to cool completely. Using a toothpick, poke holes into the tops of the cooled cupcakes. Once the syrup has reached room temp. spoon 1 tsp syrup over each cupcake. Allow to soak in and repeat. Reserve 3 TBSP for frosting.

Lemon Mousse Frosting

2 C powdered sugar

3 Tbsp butter, softened

1/2 tsp vanilla

1/4 tsp grated lemon zest

3 Tbsp lemon basil syrup

1 1/4 C heavy whipping cream, whipped

In large bowl, beat together powdered sugar, butter, vanilla, lemon zest, and lemon basil syrup until smooth. Whisk into the already whipped cream until well blended. Frost.

Texas Caviar

3 avocados (diced)
3-5 tomatoes (diced)
1 small bag frozen corn (defrosted)
2 can's of black beans1 onion (chopped)
1 bunch cilantro (chopped)
1 bottle Zesty Italian Dressing
1 tsp Garlic Salt
1 tsp Garlic Powder
1 tsp Season Salt

Mix all ingredients together and serve with tortilla chips

cherry chocolate cupcakes

Go {here} for the recipe

Sweet & Sour Sloppy Joes

my kids DEVOURED these tonight, so I thought I would share!

Ingredients:

-1 Tbsp Olive oil

-1/2 red bell pepper

-3 scallions, chopped

-2 cloves garlic, sliced or minced

-1/4 tsp Italian seasoning

-1/4 tsp black pepper

-1 lb ground chicken---I used ground turkey

-1 (8 oz) can tomato sauce

-1/2 C bbq sauce

-2 Tbsp brown sugar

Directions:

1. In medium skillet, heat oil over medium-high heat. Add red pepper, scallions, garlic, italian seasoning and pepper. Cook for about 4 minutes, stirring frequently.

2. Add ground chicken and continue to cook until no longer pink

3. Stir in tomato sauce, bbq sauce, and sugar. Simmer for about 3 minutes until slightly thickened and warmed through. Remove from heat and serve over buns!

Key lime cupcakes

Ingredients

CUPCAKES
· 1 cup all purpose flour
· 3/4 cup self-rising flour
· 1/2 cup (1 stick) unsalted butter, room temperature
· 1 1/4 cup sugar
· 2 large eggs
· 2 1/2 tablespoons fresh lime juice
· 1 tablespoon finely grated lime peel
· 1/4 teaspoon neon-green food coloring
· 3/4 cup buttermilk
FROSTING
· 1 8-ounce package cream cheese, room temperature
· 1 1/2 cups powdered sugar
· 1/2 cup (1 stick) unsalted butter, room temperature
· 1 tablespoon finely grated lime peel
· 1/2 teaspoon vanilla extract
Preparation

CUPCAKES
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.


FROSTING
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

Ideas for Missionary meals

Hey!
I was just wondering if any of you had some good, quick meals that you feed the missionaries.
Since we are being more consistent with having them over, I need ideas!

Thanks!
Katie

move it

Alright guys, this blog needs posts! Come on people, I need some new dinner ideas! Let's get posting!!

Cinnamon Chip Bundt Cake

3 cups plus 2 tablespoons all-purpose flour, divided

2 cups granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 container (8 oz.) dairy sour cream

4 eggs

2 teaspoons vanilla extract

1-1/4 cups (2-1/2 sticks) butter or margarine, softened

1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips

Powdered sugar(optional)

Directions:

1. Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.

2. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth.

3. Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan.

4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. 12 to 16 servings.

Aunt Pat's Pumpkins Rolls

Pumpkin Roll
Ingredients:
• 3 Eggs ... See More
• 1 cup Sugar
• 2/3 cup Pumpkin
• 1 teaspoon Lemon juice
• 3/4 cup All-purpose flour
• 1 teaspoon Baking powder
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• .
• Filling:
• 8 ounces Cream cheese -- softened
• 4 tablespoons Butter -- or margarine
• 1 cup Powdered sugar
• 1/2 teaspoon Vanilla
Preparation:
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

easy chicken pot pie

-1 box refrigerated pie crust (2 crusts)

-1/3 C margarine or butter

-1/3 C chopped onions (sweet ones work the best)

-1/3 C flour

-1/2 tsp salt

-1/4 tsp pepper

-1 1/2 C C chicken broth

-2/3 C milk

-2 1/2 to 3 C cooked and chopped chicken or turkey

-2 C frozen (or fresh) mixed veggies

Heat oven to 425

Place one pie crust in a 9" pan. Melt butter in med. sauce pan over med. heat. Add onion and cook 2-3 minutes or until tender. Add flour, salt and pepper. Stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and veggies and mix well. Spoon mixture into crust lined pan. Top with second crust. Seal and flute edges and cut 2-3 slits in the top. Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Boston Creme Cake-from scratch

Cake:

-1 1/2 C Unbleached all purpose flour -3/4 C sugar

-1 1/2 tsp baking powder -2 Large eggs, room temp

-1/4 tsp salt -2 tsp vanilla extract

-3/4 C unsalted butter, room temp -2/3 C milk

Creme Custard Filling:

-1 1/4 C milk -pinch of salt

-3 large egg yolks -1 Tbsp unsalted butter

-1/4 C sugar -1 1/2 tsp vanilla extract

-2 Tbsp corn starch -1/2 C heavy cream, chilled

Chocolate Glaze:

-4 oz bittersweet chocolate, finely chopped -1 1/2 tsp light corn syrup

-1/2 C heavy creme

Directions:

to make cake, preheat oven to 350 degrees. Butter and flour 9x2 round cake pan. Sift the flour, baking powder, and salt into a med bowl, set aside. In standing mixer fitted with paddle attachment, bream butter and sugar until light and fluffy. Add eggs one by one, beating well after each. Beat in vanilla. Turn mixer on low and add flour in 3 parts, alternating with milk. Pour batter into pan and bake until golden brown, about 30 minutes. Cool completely-on rack in pan for 15 min, then take out of pan. When ready to assembly, cut cake in half with serrated knife.

Filling: in small sauce pan, heat milk over medium heat until bubbles appear around edges. Remove from heat. In med. bowl whisk yolks, sugar, cornstarch and salt. While whisking, gradually pour milk into eggs. Pour egg mixture back into sauce pan. Whisk constantly and bring to a boil over med. heat. Cook for 1 min, or until thickened. Removed from heat,stir in butter and vanilla. Cover with plastic wrap and refrigerate for 1 hr. Whip cream until soft peak. Lightly whisk custard to loosen. Fold cream into custard. Refrigerate until ready to assemble cake.

Glaze: Chocolate and corn syrup in small bowl. In saucepan bring cream to boil. Pour cream over choc and stir until smooth. Cool slightly before glazing the cake.

Sugar Cookies

• ¾ cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Mix butter, sugar, eggs & vanilla thoroughly. Then blend in the dry ingredients, adding the flour gradually. Cover and chill for at least an hour. Preheat the oven to 400 degrees. Take part of the dough, knead it a bit with flour so it handles easily. Then roll & cut the cookies, using flour so the dough doesn’t stick to the counter top or the rolling pin.

Bake 6-8 minutes. Makes about 4 dozen 3-inch cookies.

SOUR CREAM FROSTING
Everyone wants to lick the beater

• 4 tablespoons butter, softened
• 2 2/3 cups powdered sugar
• 4 tablespoons sour cream
• 4 teaspoons milk
• ½ teaspoon vanilla

food coloring

Whip all ingredients except food coloring together until smooth. If the frosting is too thin, add a little more sugar. If it’s too thick, add a little more milk (or sour cream to taste). Once you have the frosting texture you want, add food coloring as desired.

French Peasant Bread

-1 package (2 1/2 tsp) dry yeast

-2 C warm water

-1 Tbsp sugar

-2 tsp. salt

-4 C flour

corn meal

melted butter

Place yeast, water, sugar, and salt in bowl and stir until dissolved. Add flour and stsif until blended. Don not knead. (also no need for your kitchen aid, just mix with spoon) Cover and let rise for one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 round pans (prepare the pans with oil and sprinkled with corn meal) the dough will be goopy and sticky! Let rise and additional hour. Brush the tops with melted butter and bake at 425 for 10 minutes. Then reduce the oven to 375 and cook an additional 15 minutes. Remove from oven and brush with butter again. Serve warm.

Almond Roca

4 sticks salted butter (if using unsalted butter, add 1 tsp salt)
2 rounded cups sugar
4 tablespoons water
2 cups chopped almonds
1 cup chocolate chips
½ cup finely chopped almonds

Combine first 3 ingredients and cook on high, stirring constantly through 3 stages:
1. Runny
2. “Cheesy” it will look like melted white cheese
3. Runny and smooth, caramel brown color
Make sure you have the fan on your stove going, cause you’ll probably set off the smoke alarm towards the end. ;)

When it is runny, smooth and caramel brown color, remove it from the heat and add the almonds. Stir until combined and pour mixture onto greased cookie sheets. Spread it into an even layer. It will harden as it cools.
While it is still warm, sprinkle chocolate chips on top and let them melt enough to get soft. Spread the chocolate in an even layer across the candy. While the chocolate is still “wet”, sprinkle the finely chopped almonds on top.
At this point, while it is still warm and soft, you can score the candy with a butter knife to make it break evenly, or just let it harden and break it into rustic pieces.
Store in airtight containers. Enjoy!

Pear Bread

Ingredients
1 cup vegetable oil
2 cups granulated sugar
3 eggs
2 1/2 cups pears - peeled, cored and chopped
1 cup chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.
Nutritional Information
Amount Per Serving Calories: 309 Total Fat: 16.2g Cholesterol: 32mg
Nutritional Information
Pear Bread II
Servings Per Recipe: 20
Amount Per Serving
Calories: 309
Total Fat: 16.2g
Cholesterol: 32mg
Sodium: 202mg
Total Carbs: 38.5g
Dietary Fiber: 1.7g
Protein: 3.5g

Broccoli Cheese Soup

I have this recipe and the Panera Broccoli Cheese soup recipe as my 2 fave ones. They are different in that this one is based in Chicken broth, instead of like heavy cream/whole milk and butter in the Panera one, so when I make it I don't feel so guilty about eating it! It's a southern recipe. You can use less broth, if you want...but really it's not a heavy super thick soup, which we love. Sometimes they get so thick it's like eating a paste! This is just right. Don't forget the mustard and pepper, that's what gives it a little kick! Enjoy! Broccoli cheese soup is made with fresh broccoli.
Ingredients:
•1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
•2 cups sliced onions
•5 tablespoons butter or margarine
•7 cups chicken broth, divided
•1 teaspoon dried leaf oregano, crumbled
•1/4 cup flour
•2 tablespoons Dijon mustard
•1/8 teaspoon pepper
•1 cup milk
•2 cups shredded sharp Cheddar cheese

Preparation: Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside. Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.

Double Vanilla Cupcakes Recipe

Ok so, the cupcakes are divine, but a little much for so few cupcakes.. worth a try once... but the reason I'm posting it is for the FROSTING!!!! It's so good!! I'm making it and putting it on EVERYTHING!! Cherry Chip cupcakes were AWESOME!!! And other than the fact you have to buy a special, pricey item, Vanilla Bean, it is SO worth it...

Ingredients

Cupcake

• 1 ½ cups + 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 1 1/4 teaspoons baking powder
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg plus 2 egg whites
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1 1/2 teaspoons of vanilla extract
• 1/2 vanilla bean (or one whole bean if you can spare it)

Frosting

• 1/2 cup unsalted butter, room temperature
• 1 1/4 cups of powdered sugar
• 1/2 vanilla bean (or 1 teaspoon of vanilla extract)

Method

1 Preheat oven to 350 degrees F. While the oven preheats cut open and scrape out the seeds of a vanilla bean. Place the seeds, empty bean, and the milk into a small saucepan. Heat to just under a simmer for a few minutes being careful not to scald the milk. Remove from heat and allow the milk to steep and cool. (Be sure to remove the bean after it cools. Wash it and then place it out to dry so it can be used again.)

2 Beat the butter for about 3 minutes on medium speed, then add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat for 30 seconds. Add the egg whites, one at a time, beating for 30 seconds each.

3 In one bowl sift together the flour, baking powder, and salt. In another whisk together the vanilla steeped milk, vanilla extract, and sour cream.

4 Add the flour mixture and the milk mixture to the butter sugar egg mixture in alternating additions (dry-wet-dry method), starting and ending with the flour. Mix until just combined being sure to not overbeat.

5 Divide the batter into cupcake papers in a muffin tin and bake at 350F for 18-20 minutes or until slightly golden brown. Be sure to rotate the cupcakes after the first 15 minutes to ensure even baking. Be sure to keep a close eye as these can get overbaked quickly. Allow to cool on a wire rack. Frost when cooled.

Frosting

Beat the butter and slowly add in the powdered sugar. Scrape the seeds out of the vanilla bean (or vanilla extract if using) and beat in.

Makes about one dozen cupcakes.

5 minute mug cake... YUMMO!

5 minute mug cake
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes on high.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.

You can use ANY flavored "chip" in the recipe. We used both chocolate and PB and it was EXCELLENT!

ENJOY!