Alice's Sugar Cookies

When I was young, I would go to my grandparent's to stay for a few weeks in the summer.  My grandma was an incredible cook, as were all of her sisters.  During my stay, we always went here and there for coffee and visits with people.  Where ever we wound up for a visit, usually had some sort of treat on the table.  You can't serve coffee alone - did you know that?!  At least you can't around these parts.  We went to my grandma's sister's house quite often - Alice always had the yummiest cookies (they ranked right up there with my grandma's).  These sugar cookies happened to be one of my favorites - I remember sneaking as many as I could off the plate because she would always fill the plate back up for us! :)  These literally melt in your mouth and will bring you right back to grandma's house!

Enjoy!

Alice's Sugar Cookies

1/2 Cup Butter, softened
1/2 Cup Shortening
1 Cup White Sugar
1 Egg
1 Tsp Vanilla
1/2 Tsp Baking Soda
1 Tsp Cream of Tarter
2 Cups Flour (may need more depending on stickiness of dough)
1/2 Cup Powdered Sugar

Preheat oven to 350 degrees.  With mixer, cream together butter, shortening, and sugar until good and fluffy.  Add egg and vanilla, beat well.  Add remaining ingredients and beat until well combined.  Roll dough into 1" balls and roll in white sugar.  Place on pan and gently flatten with fork, bottom of a glass, meat tenderizer, or whatever you can find.  Bake for 10-12 minutes until edges are starting brown.  Let cool on pan for 5 minutes, then finish cooling on rack.

Tuscan Garlic Chicken

I decided I need to get over here this morning and give you all some food love.  :)  Sorry things have been so quiet - I am currently expecting our third child and have been slacking in the kitchen.  My poor family is probably tired of seeing the same 'ol, same 'ol every week.

This adapted recipe is another no-fail from MKC's I made a few weeks ago for a lovely group of ladies.  As usual, the dish did not disappoint - we were all left wanting to lick our plates! :)  Also, this is supposedly a knock-off Olive Garden dish.  I have never had it there so I can't confirm, but the ladies who devoured it said this recipe actually outdid Olive Garden's version.  :)

Enjoy!

Tuscan Garlic Chicken

Note: I butterflied my chicken breasts for a thinner cut - seems like they all come ridiculously thick these days.  (Sorry you can't see the actual chicken on my picture above, I really liked the sauce when I plated it up apparently).

3/4 cup All-Purpose Flour
1/2 Tbsp Salt
1 Tsp Pepper
1/2 Tsp Dried Basil
1/2 Tsp Dried Oregano
4 Boneless, Skinless Chicken Breasts
7 Tbsp Extra Virgin Olive Oil, divided
2 Tbsp Garlic, finely minced (about 5-8 cloves)
1 Red Bell Pepper, chopped
1 Cup Chicken Broth (low sodium)
6 oz Fresh Spinach
1 Cup Heavy Cream
4 Tsp Cornstarch
2 Cup Milk
2 Cups Parmesan Cheese, freshly grated
1 lb Fettuccine

Preheat the oven to 350 degrees F.

In a shallow dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated (cover them with the flour then press).

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil - you want to sear the crust on the chicken. If you try flipping too early and/or moving the chicken around the pan, the breading is likely to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente.

Wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 4 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
Stir in two tablespoons flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with about half of the cheese sauce (you'll probably have more than enough). Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Serves approximately 4-6 depending on how you do your chicken breasts.

Pineapple Sweet 'N Sour Meatballs

Saying my kids love these would be an understatement.  Saying they're time consuming would be a lie.  Not trying them yourself would truly be a shame.  That all said, these really come together quick OR you can throw them in the crock pot and have 'em ready when you get home.  I use frozen meatballs, but you could make your own as well.  Throwing the sauce together and simmer time take about the same time as boiling up the long-grain white rice I serve this over.  If you have a busy night coming - make these ahead, freeze and then cook up some minute rice while you're reheating.

Enjoy!

Pineapple Sweet 'N Sour Meatballs

1 - 2lb Bag Frozen Pre-Cooked Homestyle Meatballs
1 Cup Water
1/2 Cup Cider Vinegar
1/2 Cup Ketchup
2 Tbsp Cornstarch
1 Cup Brown Sugar
2 Tbsp Soy Sauce
1 - 20 oz Can Pineapple Tidbits

In medium bowl, whisk together water, vinegar, ketchup, cornstarch, brown sugar, soy sauce, and juice from pineapple.  Pour sauce and pineapple pieces over frozen meatballs in large saucepan - bring to boil, reduce heat and simmer, covered for 20+ minutes.  Serve over rice.

{healthy} Peanut Butter Banana Muffins

It seems like when you're pregnant, you either want to run from every plate of food OR anytime you hear someone making something or watch the Food Channel for just a little too long, you're left CRAVING it!  My friend was telling me how she was making these muffins the other morning - just the thought of peanut butter and banana in a muffin left me drooling!  So, I combined a few recipes and changed up a few things to make this healthy version this morning.  My kids gobbled 'em right up with some strawberry jam (and well, maybe I did too)!

Enjoy!

Peanut Butter Banana Muffins

2 Eggs
1/2 Cup Honey
1/2 Cup Applesauce
2 Bananas, mashed
1 Tsp Vanilla
1/2 Cup Peanut Butter
1 Cup All-Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Oatmeal
1 Tbsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt

Preheat oven to 350 degrees.  Spray muffins or use paper liners.  Combine eggs, honey, applesauce, bananas, vanilla, and peanut butter - mix well with mixer.  Add in dry ingredients, mixing until just combined (don't over do it - mix by hand if you think you might).  Spoon batter into muffin tin and bake for approximately 20 minutes, until toothpick comes out dry from center.  Let cool a few minutes before removing from pan.

Note: Using my large Pampered Chef scoop, yielded 17 muffins.  This recipe can easily be altered to meet what you have in your pantry.  Replace honey with white or brown sugar, applesauce can be replaced with oil, and the whole wheat flour can be replaced with all-purpose flour.

'Touch of Lemon' Cupcakes!

I'm a chocolate girl ALL.the.way.  Sometimes though, I don't feel like something so rich - I want something light and yummy!  Which leads me to this creation!  They are SO yummy and a nice refreshing hint of summer during these long days of winter.

Enjoy!!

Lemon Cupcakes with Cream Cheese Frosting

Cake:
1 Yellow Cake Mix
1 Small Box Lemon Instant Pudding Mix
1 Cup Sour Cream
1 Cup Vegetable Oil
4 Eggs, beaten
1/2 Cup Milk
1 Tsp Vanilla

Preheat oven to 350 degrees.  Mix all ingredients above thoroughly with mixer - approximately 3-5 minutes on medium speed, making sure to scrape down sides every few minutes.  Measure out into paper lined muffin tin.  Bake for 25-28 minutes until toothpick in center comes out clean.  Let cool before frosting.

Frosting:
1 - 8 oz Brick Cream Cheese, softened
1/2 Cup Butter, softened
1 Tsp Vanilla
3 Cups Powdered Sugar

Beat cream cheese, butter, and vanilla until smooth and fluffy.  Slowly add powdered sugar, 1 cup at a time.  Once all powdered sugar is added, beat on high for several minutes until smooth and fluffy.

S'mores Bars

Mmmmm...who doesn't love an ooey gooey s'more from the campfire on a beautiful summer night?!  But what happens when it's the dead of winter in the frozen tundra and you have a hankering?  S'mores bars to the rescue!!

Enjoy!

S'mores Bars

8 Cups Golden Graham Cereal
5 Cups Miniature Marshmallows (we like things gooey, so we just used the entire bag)
1 1/2 Cups Chocolate Chips
1/4 Cup Light Corn Syrup
5 Tbsp Butter
1 Tsp Vanilla
1 Cup Miniature Marshmallows - if desired

In large bowl, measure cereal.  Butter/grease 9x13" pan.  In large microwaveable bowl, microwave marshmallows, chocolate chips, corn syrup and butter uncovered on high 2 to 3 1/2 minutes - stopping and stirring every minute until melted and smooth.  Then stir in vanilla.  Pour marshmallow mixture over cereal, quickly tossing until coated - stir in additional marshmallows if desired.  Press mixture evenly into pan (trick: take a sandwich baggie and put your hand in it, butter the side you're going to press with.  press cereal with baggie and "walah" smooth bars and no sticky fingers/spoon!).  Let stand for about a hour before cutting and serving (speed up the process by putting bars in refrigerator).

Gingerbread Crinkles

Today we have a guest who never disappoints - a little something from Krysta's kitchen to warm your bellies! :)

Enjoy!
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I found this recipe on a foodie blog that I frequent almost daily. Why do I go to this blog nearly everyday, you ask? Because the recipes simply DO NOT disappoint! I love checking to see what new things Annie is whipping up in her kitchen - and using them for inspiration in my own kitchen!

This dough works to make cut-out cookies as well, I just find most cut-out cookies to be a bit on the large side for my taste - and I like the "rustic" look of the crinkles.

So, without further ado - here is the recipe! I hope you enjoy!

*krysta*

Gingerbread Crinkles
(adapted from recipe found at Annie's Eats)

Ingredients:
4 Cups All-Purpose Flour
1 Tsp Salt
1½ Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Ground Cinnamon
1½ Tsp Ground Cloves
2 Tsp Ground Ginger
1 Tsp Ground Nutmeg
1 Cup Unsalted Butter, room temperature
1 Cup Sugar
1 Cup Molasses
1 Large Egg

Directions:

• In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
• Mix in the molasses and egg until combined. Add in the dry ingredients and mix just until incorporated.
• Cover the bowl and chill the dough for at least one hour.
• Preheat the oven to 350° F. Line baking sheets with parchment paper. Using a 1 Tbsp scoop (I used the smallest Pampered Chef scoop) form a ball and roll it in the granulated sugar - then place on the parchment lined sheet about 2 inches apart. Take a fork and flatten the ball to about a 1/4 inch thickness.
• Bake for 10 minutes.
• Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely.

Creamy White Chili

A great way to warm up on a cool day!  This chili has just the right amount of kick, without sending the kids running!  We serve ours over some sticky white rice, with cheese sprinkled on top (I dare you to try it).  YUM!

Enjoy!

Creamy White Chili

1 lb Boneless, Skinless Chicken Breasts, cut into 1/2" cubes
1 Medium Onion, chopped
1 1/2 Tsp Garlic Powder
1 Tbsp Oil
2 - 15 1/2 oz Cans Great Northern Beans, rinsed and drained
1 - 14 1/2 oz Can Chicken Broth
1 - 4 oz Can Chopped Green Chilies (add another can for more kick)
1 Tsp Salt
1 Tsp Ground Cumin
1 Tsp Dried Oregano
1/2 Tsp Ground Pepper
1/4 Tsp Cayenne Pepper
1 Cup Sour Cream
1/2 Cup Whipping Cream

In large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.  Remove from heat, stir in sour cream and cream.  Serve immediately.

Pumpkin "Brownies"

Looking for a healthier "brownie" when the mood strikes?  Well, this one should do the trick.  :)  Close to the consistency of cake, but denser/chewier with yummy dark chocolate bits!  I definitely intend on trying this without the chips and maybe just sprinkling a little powdered sugar on top.  Mmmmm....so good!

Enjoy!

Pumpkin Brownies

1 1/4 Cups Whole Wheat Flour (I use the blend that has white flour)
1 Cup Brown Sugar
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Pumpkin Pie Spice
1 Tsp Nutmeg
1 Cup Pumpkin Puree (canned is fine)
1/4 Cup Buttermilk
1/4 Cup Canola Oil
2 Eggs, beaten
2 Tsp Vanilla
1 Cup Dark Chocolate Chips (Ghiradelli 60% Cocao Chips)

Preheat oven to 375 degrees.  Spray 9x13 pan and set aside.  Combine all dry ingredients, then add pumpkin puree, buttermilk, oil, eggs, and vanilla, mix well.  Fold in chocolate chips and spread into prepared pan.  Bake in center of oven for 30-40 minutes.

Gingersnaps

Oh man, just the smell of these baking...  These are the melt in your mouth goodness, Grandma always served in the fall, at Thanksgiving, or maybe even Christmas.  If you love spice in the fall, you won't want to by-pass this recipe.  I use butter flavored Crisco when I make these - if you wish to use butter, they will just be a little more crunchy.  When mixing the dry ingredients, I simply use a whisk to stir them together - no sifting necessary. :)

Enjoy!

Gingersnap Cookies

2 Cups Flour
1 Tbsp Ground Ginger
2 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/2 Tsp Salt
3/4 Cup Shortening
1 Cup Sugar
1 Egg
1/4 Cup Dark Molasses
1/3 Cup Cinnamon Sugar

In medium bowl; sift together flour, ginger, baking soda, cinnamon, and salt - set aside.  In separate mixing bowl, beat shortening until fluffy then slowly add sugar.  Add egg and molasses until well combined.  Lastly, add flour mixture a little at a time, a soft ball of dough will form.  Scoop/make 1" balls of dough and roll and in cinnamon sugar.  Place on ungreased cookie sheet and bake in 350 degree oven for approximately 10 minutes.  Remove from pan and cool on wire racks.

Yields: Approximately 3 Dozen Cookies