Butter Spritz Cookies

1 c butter
1 1/4 c Confectioner's Sugar
1 egg
1 t vanilla
1/2 t almond extract
2 1/2 c flour
1/2 t salt

Cream butter and sugar
Beat in eggs and extracts

Combine Flour and salt
Grandually combine to creamed mixture
**Add food coloring if desired

Put in cookie decorator and make whatever shape you desire!

Decorate with sugar crystals

Bake 375 for 6-8 minutes

Thumbprints

2 1/2 c flour
1/2 t baking powder
1 c butter, softened
1 c sugar
1 egg
2 tsp pure vanilla
1 c fruit jam

Preheat oven 325

Cream butter & sugar.
Add egg & vanilla
add flour and baking powder

Dough will be firm

Scoop teaspoonfuls, roll into balls.  place on ungreased baking sheet about 1 inch apart.  With your thumb press a depression in cookie (do not press all the way through).  Place a little bit of jam in center of cookie.

Cook 20-22 minutes until golden brown. Transfer to cool flat surface.

Ranch Dressing

This recipe comes from Family Feasts for under $75 a week!  I highly recommend this cookbook!

1/3 c mayo
1/4 c lowfat sourcream
1/4 c milk (a little more if you want thinner dressing)
1 T white vinegar
1/2 t dried parsley
1/2 t garlic powder
1/2 t onion powder
1/2 t veggie oil
1/4 t dillweed

Mix together. Cover and chill at least 1/2 hour.

Store up to two weeks

Chicken and Stuffing - Sunday Lunch

I'm gonna try this for lunch on Sunday!  Gonna put it in the crockpot and then it will be ready for us when we get home!  I have some broccoli I might layer in, too!

· 4 boneless chicken breast halves, without skin


· 1 can (10 1/2 ounce) condensed cream of chicken soup

· 1 can (10 1/2 ounce) condensed cream of mushroom soup

· 1 cup chicken broth

· 1/4 cup soymilk

· 1 Box stuffing

salt and pepper to taste



Season chicken breasts with salt and pepper; place chicken breasts crock pot. Pour chicken broth over chicken breasts. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

Modified from here:
http://southernfood.about.com/od/crockpotchicken/r/bl103c5.htm

Key Lime Cookies

• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1 egg yolk
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup fresh lime juice
• 1 1/2 teaspoons grated lime zest
• 1/2 cup confectioners' sugar for decoration

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.

Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.

Keilbasa Potato Chowder

1/2 ring Smoked Sausage (I use Kowalski)

1 medium onion, chopped

1/4 cup butter or margarine

1/4 cup all-purpose flour

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 (15.25 ounce) can whole kernel corn, drained

4 cups soy milk

2 cups cubed potatoes, cooked, drained

Chopped parsley (optional)

Shredded Cheddar cheese (optional)

Cut sausage into 1/2 inch cubes.

Melt butter in large saucepan over medium heat. Add onion; cook and stir until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute.

Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil.

Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through.

Top each serving with parsley and cheese, if desired.

Punkin Waffles

2 1/2 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 cup packed brown sugar

1 cup canned pumpkin

2 cups vanilla soymilk

4 eggs

1/4 cup butter or oil

Mix Dry ingredients.

Mix Wet ingredients

Mix all together

Use your waffle iron as directed

Eat or freeze 

Cake Mix Cookies

I've made these before, then Pat re-introduced me to this gem of a recipe!  Easy and good!

1 cake mix
1 stick of butter
1 egg

Mix well.  Roll into teaspoon size balls. 

Bake 350.  9-12 minutes.  Remove to cooling rack after 1-2 minutes

So far I've made...
Lemon with lemon glaze
Spice with pecans & raisins with white frosting (with sprinkles)

Yellow with chocolate frosting(with sprinkles)

Chocolate with peanut butter chips
Cherry Chip with white frosting (with sprinkles)

Soft Oatmeal Bread

Ingredients


1-1/2 cups water (70° to 80°)

1/4 cup sugar

1/4 cup canola oil

2 teaspoons salt

1 teaspoon lemon juice

3 cups white whole wheat flour

1-1/2 cups quick-cooking oats

2-1/2 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.

Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (16 slices, 2 pounds).


Nutrition Facts: 1 serving (1 slice) equals 158 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 296 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.

http://www.tasteofhome.com/Recipes/Soft-Oatmeal-Bread

Grandma Yearwood's Coconut Cake

I couldn't wait to make this cake, I don't know why because on my diet I can't eat it, but this recipe from Trisha Yearwood's cookbook - ONE WORD: WOW!! People who are always happy to get a piece of my cake, were raving and going nuts over this one. Oh boy, let me tell you, not good for you!

1 cup (2 sticks) butter, at room temperature

2 cups sugar

6 large eggs, at room temperature

1 teaspoon vanilla extract

1 (12-ounce) box vanilla wafers, finely crushed

1 (6-ounce) package frozen grated coconut, thawed

½ cup chopped pecans

Coconut Lemon Glaze (recipe follows)


Preheat oven to 325 F. Grease and flour a 9-inch tube cake pan.

Cream butter and sugar until light and smooth. Add eggs and vanilla, beating well. Mix in vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake 1 hour and 15 minutes. Allow cake to cool in pan for 10 minutes before turning out onto a rack.

Transfer cooled cake to serving plate. Using a toothpick, poke several holes in top of cooled cake and pour glaze over the cake. Makes 12 servings.

Coconut Lemon Glaze: In a medium saucepan, mix 2 cups sugar, 2 tablespoons cornstarch, a pinch of salt, grated zest of 2 large lemons, ¼ cup fresh lemon juice, 1 ½ cups water and 1 (6-ounce) package frozen grated coconut, thawed. Cook over medium heat, stirring until thickened, about 15 minutes. Let cool slightly.

Cream of Anything Soup

Ok, so really? Could I love the Family Feasts for $75 a week book anymore? i don't think so! it's my favorite gift to give, you'd think that seriously I get a kick back, but NO i don't, but I love love love it!

Today I made the mix for Cream of Anything Soup. I like a lot of things about this.
#1 its $.40-$.50 a 'cans worth' cheaper than the 'regular store'
#2 I know what's in it. The more I make my own 'stuff' the more I taste chemicals in the stuff I buy. YUCK! Really? That can't be good for you!!

3 c powdered milk (I got a big box at Aldi's for $4.99)
1 c cornstarch (1 16oz box is around a buck)
1 c powdered chicken boullion (just picked it up at Kroger, used 1.5 containers, $1.89 each)
2 T onion powder
1 t dried thyme
1/2 t dried basil
1/2 t black pepper

Combine all ingredients in large bowl, mix well. Store tightly covered at room temp for a year.

To make soup, in a pan mix 1/2 c mix with 1 1/4 c water, 1T butter, blend well and bring to a boil cooking 2-3 minutes. Thickens as it cools

Cream of Chicken: as directed
Cream of Celery: add 1/2 c minced celery. YOu can puree soup when it cools if you wish
Cream of Mushroom: 1/2 c minced mushrooms

Panda Style Orange Chicken

I got this recipe from here! YUMMY!!

Chicken

2 lbs chicken, cut up in bite size pieces
1 egg
1 ½ t salt
½ t pepper
1 T oil, plus additional for frying
½ c cornstarch
¼ c all purpose flour

Sauce

¼ sugar
¼ white vinegar
2 T soy sauce
2 T water
zest from orange
1 T from above orange (I added this!)


Stirfry

1 T grated ginger
1 t minced garlic
dash red pepper flakes
¼ c green onions
¼ c water
1 T sesame oil




Place the cubed chicken in a large bowl. Stir in the egg, salt, black pepper, and 1 tablespoon oil. Mix well. Stir 1/2 cup of the cornstarch and the flour together in a large shallow bowl. Add the chicken pieces, a handful or two at a time, and stir to coat evenly. Tap off any excess

Pour about 1 inch of oil in a wok or deep, heavy skillet and heat to 375 F. If you don’t have a thermometer, heat the oil until it starts to ripple in the pan. Add the chicken pieces, a small handful at time, and fry until golden and crisp, 3 to 4 minutes. Remove the chicken from the oil with a slotted spoon and drain on paper towels. Set aside. When cooking the next batch, you will probably need to turn the heat down to keep the chicken from cooking too fast and possibly add a bit more oil.

Once all the chicken is cooked, reserve a couple tablespoons of the oil remaining in the wok in a separate bowl (I just used fresh oil because the excess oil I had was gross with burnt chiky crust in it). Clean the wok.

Combine the sauce ingredients in a large measuring cup and whisk until the sugar dissolves.

Heat the wok for 15 seconds over high heat. Add the reserved oil back into the pan.

Add the stirfry ingredients to pan. Heat through.

Add the sauce and bring to boil. Add the cooked chicken, stirring until well mixed.

Serve with rice or low mein noodles

Hummus

Got this recipe from Family Feast under $75! Seriously, GREAT BOOK! Pick it up on Amazon!

1 15oz can chickpeas, rinsed and drained
1 T sesame oil
2 to 3T olive oil
1/4 c lemon juice
3 cloves of garlic (you could use just two)
1 t cumin (this scared me a little, but good!!)
1/2 t salt
1/4 pepper

Combine all ingredients in a food processor or blender, process until smooth. If mixture is too thick, add a little water to preferred consistancy. Serve at room temperature. Store in fridge for 1 week in sealed container.

My Famous Chicken Alfredo

Olive Oil
1 garlic clove
1 8oz cream cheese
2 chicken breasts, cooked and cut up
1 box of your favorite noodle (ours is rotini)
chicken broth

Cook noodles

While noodles are cooking:

saute garlic in olive oil, add cream cheese until melty, add chicken broth til your desired consistancy, add chicken, heat through (5-10 minutes)

Mix sauce and noodles together

Enjoy with your favorite garlic bread and salad

and then wonder why you don't make this more often!

Homemade Granola

Adapted this recipe from Owlhaven she's the one who wrote the book Family Feasts for $75 a week

Total prep time: 30 minutes

Makes: 16 cups of cereal

In a very large bowl combine:

•9 c. oats
•1 T. cinnamon
•3 c. “goodies”– nuts, raisins, sunflower seeds, coconut, and dried fruit all work well. (I used raisins, almonds, and pecans)
Mix well.

In glass measuring cup pour:

•3/4 c. oil
•3/4 c. honey
Be sure to pour the oil in first. This will allow the honey to easily release from the cup. Heat oil and honey in microwave on high for a 2-4 minutes, until hot. Pour honey and oil over dry ingredients. Mix well.Spread onto 2 or 3 large greased cookie sheets and bake at 325 degrees till light to medium brown, 15-25 minutes. Cool and store in sealed plastic containers or ziplocks. It rarely lasts more than 3 days at our house. If your family doesn’t eat it that fast, you can store half in the freezer until you need it.

Banana Nut Waffles

Recipe from here

3/4 cup pecans
2 cups whole wheat white flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
2 cups milk
1 t lemon juice
2 very ripe bananas, mashed (about 1 cup)
4 tablespoons butter, melted
1 teaspoon vanilla

Mix milk & lemon juice, let stand 5 minutes.  (you can use 2 C buttermilk if you have it)

Chop pecans, set aside
Meanwhile, combine flour, sugar, baking powder, pecans, and salt in large bowl. Beat eggs, Add buttermilk, mashed bananas, butter, vanilla and pecans; mix well.

Make waffles!

another new recipe - Balsamic Dressing

I know I already have a great one, but I decided to try a new one, got it from Family Feasts for $75 a week!

1/2 c olive oil (it called for veggie, i used Olive)
1/4 water
1/4 c balsamic vinegar
1 clove garlic, minced
1 t dry mustard
1 t salt
1 t sugar
1 t parsely

Put all ingredients in a pint container with a tight lid (remember, you're going to shake it!) Shake Well. Store, tightly covered, in fridge up to 2 months.

I needed a marinade for some chicken on Thursday, so I tripled the recipe, smells wonderful!!

For Jack!! Red Velvet Cake

CAKE
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1 c oil
2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
FROSTING
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1. Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
2. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
4. To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

Peanut butter banana waffles

2 1/4 cups whole-wheat flour

4 teaspoons baking powder
1 cup creamy peanut butter
2 eggs, beaten
2 1/4 cups milk
1 ripe banana


Mix all together, make waffles… enjoy!

Ham Rolls

1 pkg. Azteca super size flour tortillas
2 (8 oz.) cream cheese
1/3 c. Mayo
2 tbsp. green onions, chopped
1/4 c. black olives, chopped
1 lb polish ham sliced thin

Remove tortillas from refrigerator. Combine cream cheese, Mayo, onions, and olives. Spread thin layer of mixture on tortilla. Arrange ham over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap individually in plastic wrap. Place in refrigerator at least 3 hours or overnight. To serve cut into slices.

Pumpkin Waffles

2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs, separated
1/4 cup butter, melted
Mix dry ingredients.

Mix wet ingredients.

Mix them together.

Make them! YUMMY!!

Taco Seasoning

I'm always looking for homemade, I'd rather home-make it than to buy a package. Weird I know... For those who love packets, this is a great back-up if you think you have a packet and you don't!



2 T chili powder
1/2 t garlic powder
1/2 t onion powder
1/4 t red pepper flakes
1/2 t oregano
1 t paprika
1 1/2 t cumin
1 t salt
2 t pepper

Measure out spices (note that all are teaspoons EXCEPT the chili powder!)

Brown ground beef, drain the fat, used 3 Tbsp per pound of meat/ Add 2/3 cup of water, mixed it up with the ground beef and let it simmer down.

Chicken with zucc & shrooms!

I adapted this recipe from here...

1.5 cup chicken broth
3 tablespoons tomato paste
1 teaspoon italian seasoning
2 clove garlic, minced
4 boneless, skinless chicken breast halves (3oz each because that's a real portion!)
2 teaspoons olive oil
2 cups fresh sliced mushrooms
2 small zucchini (about 1.5 cups)

In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
Add the reserved broth mixture, zucchini, and mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes.

Its kinda saucy (like me!) but I really liked the flavors

Serving with whole wheat pasta!

Serves 4

Oatmeal Waffles

1 c whole wheat
1/2 c. white flour
1 c. quick oatmeal
1 tbsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
2 eggs
1 1/2 c. milk
6 tbsp. oil
2 tbsp. brown sugar
1 t vanilla

Combine all ingredients. Blend with wire whip. Bake in waffle iron.