Sugar Cookies with Icing

Sugar Cookies:

2 ¾ cup flour
1 tsp. baking powder
½ tsp. salt
(Mix together & set aside)

¾ cup butter
1 cup sugar
2 eggs
1 tsp. vanilla

Preheat oven to 375 degrees.

Beat wet ingredients until light & fluffy.  Add flour mixture and mix until smooth.

Chill one hour.

Roll out on flour dusted surface and cut into shapes.

Bake cookies on greased baking sheet for 8 to 10 minutes.

Icing:

3 cups powdered sugar

1 Tbsp. light corn syrup

¾ cup warm water

1 tsp. vanilla extract

1 tsp. almond extract

food coloring as desired

Combine and stir well.  Dip top of each cookie into icing. (If it seems a little thick for your liking, gently scrap some off with a knife.)  The icing will harden on the cookies within 10 minutes or so.  This means you want to mix up your icing right before you’re ready to use it and don’t let it sit too long. 

You will fall in love with these cookies & icing!  They taste like they're straight from the bakery!

Peanut Butter Banana Green Smoothie

So I've been attempting to get a little healthier by doing a workout a few days a week and also by making healthy fruit smoothies for either breakfast or a snack.  :)  I am not a big vegetable eater, so when I tried a fruit smoothie with spinach once, and found out how delicious it was, I was thrilled to be able to get a serving of veggies in my diet in a new, and yummy way!  So I have tried many different variations of smoothies lately, by just throwing things in the blender and seeing how it turns out... But today I came up with one that I think may be my favorite so far, so I thought I'd share it with you!  And if you think spinach is gross, or the thought of putting it in a smoothie is even more gross, trust me and just try it.  :)  You can't even taste the spinach at ALL (although there's enough in it to turn your smoothie green in color!)  So take it from a non-vegetable-loving individual: it's good, and you need to at least try it once.  Hope you enjoy this smoothie as much as I do...

Peanut Butter Banana Green Smoothie

1 banana (mine was frozen in chunks)
5 ice cubes
3/4 cup almond milk (more or less depending on how thick you like it)
1/2 cup plain or vanilla yogurt
2 tsp. ground flax seed
handful of spinach (5 or 6 leaves)
1 Tbsp. peanut butter

Puree in blender till everything is mixed well, occasionally scraping down sides with spatula :) ENJOY!

Chicken and Sour Cream Enchiladas

 

2 cups chopped, cooked chicken

1 cup sour cream

1-1/2 cups shredded colby and monterey jack cheeses, divided

1- 1/4 cup salsa

2 Tbsp. chopped cilantro

1 tsp. ground cumin

10  flour tortillas (6 inch)

1 cup shredded lettuce (optional)

1 tomato, chopped (optional)

Directions:

Heat oven to 350° F.

Combine chicken, 1 cup each sour cream and cheese, 1/4 cup salsa, cilantro and cumin.

 

Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.

Place, seam-sides down, in 13 x 9 baking dish; top with remaining salsa (I tend to use a bit more, to make sure they are really covered!). Cover dish with foil. 

Bake 30 minutes, then sprinkle with remaining cheese and bake a few more minutes uncovered, until cheese is melted. Top with lettuce, tomatoes and remaining sour cream if you wish.

My Notes:

What size tortillas you use, will determine how many enchiladas you make.  The recipe suggests 6 inch, but I used 8 inch.  I made these 4 flour ones and then 4 small corn tortillas for my gluten-free husband.  These are also great warmed up the next day for lunch!  Enjoy!

Peanut Butter Chocolate Chip Muffins

• 2 1/4 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup brown sugar
• 6 Tbsp butter, melted and cooled
• 1/2 cup crunchy peanut butter (or smooth)
• 2 large eggs
• 1 cup milk
• 3/4 cup chocolate chips

Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with paper liners.

In a large bowl, whisk together flour, baking powder, salt and brown sugar.

In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. (FYI- I did not let my melted butter cool, and it still worked fine.  Also, I used creamy peanut butter!)

Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.

Divide batter into your paper-lined muffin tin. Each cup should be filled to the top.

Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.

Cool on a wire rack.

My Notes:

I will definitely make these muffins again; they were very moist and very filling!  I actually had enough batter to make about 16 muffins :)

Chocolate Chip Muffin Cookies

I signed up to take 2 dozen cookies to the elementary school carnival. I didn't want to bake cookies completely from scratch, so I searched the pantry and all I had was this Betty Crocker chocolate chip muffin mix. So then I googled cookie recipes including this mix and sure enough, I found one! The end result? Amazingly fluffy, moist and awesomely delicious cookies, that were VERY easy to make!! Yes, you will love these. I am sure of it. :) (Needless to say, I am quite bummed about taking these to the school carnival for the cake walk, and not eating them ourselves!)

Chocolate Chip Muffin Cookies

1 box Betty Crocker chocolate chip muffin mix (16.4 oz)
4 Tbsp. milk
2 eggs
4 Tbsp. margarine or butter, softened


Directions:

Preheat oven to 350°.

Combine all ingredients and blend well.

Drop by spoonful onto baking sheet.

Bake 10–12 minutes.

Remove from baking sheet while still warm.

Makes 2 dozen cookies.

Chocolate 'n Cinnamon Coffee Cake (gluten free)

Chocolate 'n Cinnamon Coffee Cake

· 2 cups Gluten Free Pantry French Bread & Pizza Mix (pictured above)

· 1 tsp. baking powder
· 1 tsp. baking soda
· 1 cup sugar
· 1 package instant vanilla pudding (1.85 oz. - usually Royal brand)
· 1 cup sour cream
· 4 eggs, beaten
· ½ cup oil
· 1 tsp. gluten-free vanilla

Mix all ingredients together and beat for 5 minutes.

Combine Sugar Mixture:
· ½ cup sugar
· 1 tsp. cinnamon
· 1 tsp. cocoa
· ½ cup chocolate chips (I prefer semi-sweet)
· ½ cup walnuts (optional)

Preheat oven to 350°. Sprinkle half of sugar mixture into a greased 10-cup bundt pan. Pour half of batter over the sugar mixture then sprinkle in remaining sugar mixture, and then add the rest of the batter on top. Bake 45 minutes or until toothpick inserted in the center of the cake comes away clean.

I've done alot of gluten free baking and this is by far, one of the best cakes I've ever tasted & I know my gluten free husband would agree. :) You can't tell at ALL that it's gluten free. Needless to say, it didn't last long at our house.. and I would say it's best warm out of the oven. We omitted the nuts from the recipe and it still worked wonderfully. And the recipe only uses about half the box of the Gluten Free Pantry mix, so we can make yet another cake with it *yea!*

Simple baked salmon

Here is a simple way to make salmon for dinner. We typically buy our salmon at Meijer which looks like this...

Heat your oven to 350 degrees. Line baking pan with foil and wrap excess foil around edges. Spray foil with butter spray or a spray like Pam. Rinse salmon with water. Place salmon on foil-lined pan and spray generously with butter. Sprinkle plenty of lemon pepper seasoning on the salmon. Place in oven for approximately 20-25 minutes.

We usually always enjoy ours with rice and a vegetable...

.

Toll House Cookie Cake

Tollhouse Cookie Cake is the best cake you will ever eat. If you love chocolate chip cookies and you love cake, this will probably become your favorite cake in the world. It is a bit time consuming to make when you're used to just getting out a Betty Crocker cake mix for every birthday, but it's well worth the effort! I got this recipe from my mother-in-law. At my in-laws is where I first tasted this awesome cake. My father-in-law usually bakes it every year for her for her birthday :) And now at my birthday, I request it as well!


Toll House Cookie Cake

Combine in a bowl & set aside:

2 1/4 cup unsifted flour
1 1/2 tsp. baking soda
1 tsp. salt

In a large bowl, combine with a mixer, until creamy:

1/2 cup butter (softened)
1 1/2 cup brown sugar (firmly packed)
1 tsp. vanilla extract
2 eggs (beat in one at a time)

Alternately blend in flour mixture and 1 1/4 cups milk.

Stir in half a package of semi-sweet chocolate chips (mini chips work best).

Pour into two, 8 inch round cake pans that have been greased & lined with wax paper.

Bake at 350 degrees for about 35 minutes.

Cool 15 minutes in the pan and then remove to wire racks. Frosten with chocolate frosting.

Enjoy!

Orange Oatmeal Cookies

1/2 cup butter (or margarine)
1 cup light brown sugar
1 egg
1 1/2 tsp. grated orange peel
1/4 cup orange juice
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
2 cups oats

Preheat oven to 350 degrees.

Mix together in separate bowl: flour, baking powder and soda, salt and nutmeg.

In large bowl, cream butter & sugar until fluffy.

Beat in egg, orange peel and juice.

Gradually add flour mixture. Add oats until well mixed.

Drop by heaping teaspoonful on greased cookie sheet. Bake for 8 - 10 minutes, until golden around edges.

My Notes:

These cookies are wonderfully moist and I must say that the more grated orange peel the better - it makes the cookies more flavorful. I also happened to have some orange extract in my cupboard, so I added a tiny amount of that as well. I tasted the batter and thought it needed something, so I added more grated orange peel and a bit of cinnamon as well. I made this recipe gluten free by substituting the 1 cup of flour for a gluten free flour mixture I have on hand, as well as the addition of 1/4 tsp. of xanthan gum. No one could tell the cookies were gluten free - and my gluten-free husband quickly devoured them and my kids loved them too. Hope you enjoy!

Lemon Buddies

So I think everyone has heard of the marvelous treat we call 'puppy chow' or 'muddy buddies' --- well here's a new twist on an old favorite - Lemon Buddies!! My husband is now on a gluten free diet and I'm trying hard to come up with things for him to eat that are delicious and don't have the typical 'gluten free' taste or feel. He's not a big fan of puppy chow, but he does love anything lemon and dessert like.... I actually cut this recipe in half, because I don't think we need 9 cups of Lemon Buddies sitting around. hehe. They turned out awesome and just like puppy chow, hard to stop eating! I hope he likes it just as much as I do! And by the way, I recommend using fresh squeezed lemon juice :)

Lemon Buddies

• 9 cups chex cereal ( rice or corn)
• 1 ½ cups white chocolate chips
• ¼ cup butter
• 2 tablespoons lemon juice
• 1 1/2 cups powdered sugar

1. Place cereal in a large bowl and set aside.
2. Combine white chocolate chips, butter, and lemon juice in a bowl. Microwave until melted and smooth. (Stir every 30 seconds or so.)
3. Carefully stir melted chocolate into cereal and stir to combine.
4. Add powdered sugar to coat. (The easiest way to do this is to put the chocolate coated cereal into a ziploc bag and then add powdered sugar. Toss and mix to coat.)
5. Spread on cookie sheet to cool and harden.
6. Enjoy!

Perfect Pumpkin Muffins

Perfect Pumpkin Muffins

2 eggs
1 cup sugar
3/4 cup oil
1 cup pumpkin
1 1/2 cups flour
1/2 Tbsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
brown sugar (for sprinkling on top)

1) Preheat oven to 365 degrees.
2) Grease 12 cup muffin pan.
3) Mix flour, cinnamon, nutmeg, baking powder and soda, and salt. Set aside.
4) Mix eggs, sugar, oil and pumpkin in large bowl.
5) Add flour mixture.
6) Pour batter in muffin pan, filling each about 3/4 full. Sprinkle each with a little brown sugar.
7) Bake for about 15 minutes, or until top springs back after touch.

These muffins are awesome ~ very flavorful and moist! I actually made 12 regular muffins, plus 8 mini muffins. :)

Peanut Butter Banana Muffins

I LOVE peanut butter.. And I seem to always have a few banana's sitting on my counter that are overly ripe and will go uneaten.. So when I found this recipe for peanut butter banana muffins -- I was very excited! Because I also love chocolate, I added some semi-sweet chocolate chips to the batter - and these muffins were my breakfast for a week :) YUM! Enjoy.

Peanut Butter Banana Muffins

Ingredients:

1/2 cup creamy peanut butter, melted
1/4 cup vegetable or canola oil
1/4 cup water
1/4 cup milk
2 eggs, beaten
2 small ripe bananas, mashed
1-1/2 cup flour
1/2 tsp salt
1 tsp baking soda
1 cup sugar

(chocolate chips, if desired)


Directions:

Preheat oven to 350 degrees. Line a large muffin tin with muffin cups OR spray with non-stick cooking spray. (I had enough batter to fill my 12 cup muffin pan and my 12 cup mini-muffin pan).

Melt peanut butter in a microwave safe glass measuring cup. Mix together peanut butter, oil, water, milk, eggs, and bananas.

In a separate bowl, stir together flour, salt, baking soda, and sugar.

Combine dry ingredients with wet ingredients a little at a time (be sure flour is incorporated into the mixture before adding more.)

Pour batter into the muffin tins, filling 3/4 full.

Bake for 20-25 minutes or until toothpick inserted in the center comes out clean.

Cool in the muffin tin for 2 or 3 minutes, then remove to a wire rack to cool completely.

Simply Delicious White Cupcakes

1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

1. Preheat oven to 350 degrees. Grease and flour a 9x9 inch pan or line a 12-cup muffin pan with paper liners.

2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

3. For 9 x 9 pan, bake for 30 to 40 minutes. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

My Notes:

This recipe turned out beautifully! The only thing I did differently: I used 1/2 tsp. vanilla extract and 1/2 tsp. almond extract and then I noticed it actually called for 2 tsp, but it still turned out tasty. (I must say I love the flavor that almond extract adds to a recipe!) I also added a little bit more milk, to make sure the cupcakes turned out moist, which they did. My daughter Chloe wanted them to be pink, so we put a few drops of red food coloring in the batter at the very end. :) And then we used a can of "fluffy white" frosting, turned pink, to top them. I will definitely be using this recipe in the future!

Cheesy Chicken / Tuna Noodle Casserole

1 (12 1/2 oz.) can chunk light tuna in water
OR 2 (5 oz) cans of white chicken

1 pkg. frozen vegetables

1 (12 oz.) pkg. wide egg noodles

Season to taste

1 can cream of mushroom soup
OR 1 can cream of chicken soup

1 1/2 c. milk

1 (8 oz.) container sour cream

1 1/2 c. grated Cheddar cheese

1 1/2 c. grated Mozzarella cheese


Preheat oven to 350 degrees.

Cook and drain vegetables.

Heat soup, milk, and sour cream. Blend until smooth.

Cook and drain noodles.

Mix all ingredients together with tuna (or chicken) and 3/4 cups each of Cheddar and Mozzarella cheese.

Pour into 9 x 13 inch pan. Top with remaining cheese.

Bake in oven for 20 to 25 minutes.

My Notes:

The first two times I made this recipe, I used tuna (and told my kids it was chicken & they ate it). I've actually never used frozen vegetables and one time I just put a can of corn in it, which was good. The last time I made it (see picture above) I used one large can of chicken and cream of chicken soup and it was very good. I usually just put some salt & pepper in it to flavor it. This recipe is very easy to cut in half if you don't need to make a 9 x 13 dish. Last time I made it I put it in two 8 x 8 dishes and my family ate one & I was able to give the other dish away to someone for a meal. :)

Apple Custard Pie

My sister made this awesome pie for our step-dad for his birthday - I only had one bite since it was his b-day present :) but that one bite I had was oh-so-delicoius! Enjoy this recipe while it's apple season and you can visit your local orchard and get some good apples and at a good price!

Apple Custard Pie

1/2 cup sugar
1/4 cup cornstarch
3 eggs
1/2 cup butter/margarine, melted
1/2 cup corn syrup (dark or light)
1 tsp vanilla
2 large apples, peeled/thinly sliced
1 pie crust (unbaked), 9 inch
2 tbsp walnuts (optional)

In medium bowl, combine sugar and corn starch. Whisk in eggs.

Stir in margarine, corn syrup and vanilla.

Fold in half of the apples. Pour into pie crust.

Place remaining apples in overlapping circle on top of pie. Sprinkle with walnuts (optional).

Bake in 375 degree oven 50 minutes or until center of pie is set. Cool on wire rack.

My sister's notes:
It was more like an hour for the pie to "set." It still looked a little watery/buttery on top when I took it out. But thankfully, it had set!

The next few pictures are of a Dutch Apple Pie I made last week! ('Tis the season for apple pie I tell you!) It is a recipe I received from my Mom last year... and I've already posted the recipe, which you can find by clicking on "2009" and then "November."

Before the crumb topping (above) and then after the topping & all baked (below)... The pie turned out soo good!

Awesome Banana Cake

2 1/2 cups all-purpose flour

1 Tbsp baking soda

1 pinch salt

1/2 cup unsalted butter

1 cup white sugar

3/4 cup light brown sugar

2 eggs

4 ripe banana's, mashed (or 3 large)

2/3 cup buttermilk (or sour cream)

1/2 chopped nuts (optional)

1. Preheat oven to 350 degrees.

2. Grease & flour two 8 inch pans (or 9 x 13 pan).

3. In small bowl, whisk together flour, baking soda and salt; set aside.

4. In a large bowl, cream butter, white sugar and brown sugar until light & fluffy.

5. Beat in eggs, one at a time. Mix in the bananas.

6. Add flour mixture alternately with buttermilk (or sour cream). Stir in nuts (optional). Pour batter into prepared pans.

7. Bake in preheated oven for about 30 minutes.

My Notes:

This cake is awesome... very moist and wonderful! I used my 9 x 13 pan and frosted half of it with store-bought cream cheese frosting (the other half I left unfrosted for my kids who said they wanted it plain!) I didn't put nuts in mine and I used sour cream instead of buttermilk. I also only had 4 Tbsp. of unsalted butter so the other 4 Tbsp. I used margarine. Overall it was quite delicious, so I hope you try this recipe next time you find you have some overly ripe bananas! :)

Meatloaf

1 packet/envelope of Lipton onion soup mix

2 pounds of ground beef

3/4 cup of dry bread crumbs

2 eggs

3/4 cup of water

1/3 cup of ketchup

Optional:

2/3 cup chopped green and/or red bell pepper

1/3 cup ketchup for topping

1. Preheat oven to 350 degrees.

2. In a large bowl combine all ingredients with spoon or with hands.

3. In a 9 x13 inch pan, shape into loaf.

(Spread optional 1/3 cup ketchup over the top of the meatloaf.)

5. Bake 1 hour and let rest 15 minutes before slicing. Enjoy!

My Notes:

I easily cut this recipe in half when making it for just Chris and I. I just use 1 lb. of ground beef and half a packet of onion soup mix, and so on. It turns out great and is done in less than an hour (approx. 45 min. or so!)

Easy Chocolate Banana Bread

Easy Chocolate Banana Bread

1 1/3 cups mashed very large bananas

(2 large or 3 small/med)

3/4 cup sugar

1/4 cup milk

3 Tbsp veg. oil

1/2 tsp. vanilla

3 eggs

2 2/3 cup Bisquick

1/2 cup cocoa

1/2 cup semi-sweet chocolate chips

Heat oven to 350 degrees. Grease bottom of loaf pan.

Stir together bananas, sugar, milk, vegetable oil, vanilla, and eggs in large bowl.

Stir in Bisquick, cocoa and chocolate chips. Pour into pan.

Bake 50 - 60 minutes or until toothpick inserted in center comes out clean; cool 10 mins.

Remove from pan. Cool completely before slicing.

Wrap tightly and store are room temperature up to 4 days; refrigerate up to 10 days.

My Notes:

This was originally a Bisquick recipe. I always use Heart-Smart Bisquick which is a little bit healthier. I changed up the recipe by adding cocoa to it. I think the bread turned out a bit dryer than usual because of the addition of the cocoa, so next time I may decrease the Bisquick to an even 2 cups, instead of 2 2/3 cups, or perhaps just increase the milk or oil? I would do whatever you think is best. :) I also used mini chocolate chips and sprinkled a few on top. If you're a big chocolate lover, you could add more cocoa, as the 1/2 cup of cocoa gives it a good flavor, but doesn't make the bread super-duper chocolatey. Also, the recipe says to use one 9 x 5 x3 inch pan, but I split the batter between my regular loaf pan and my mini loaf pan. For the mini loaf, I usually leave it in the oven about 20-25 minutes and the larger loaf (in my oven) takes about 40-45 minutes. I hope you enjoy trying this recipe!

Banana Oat Muffins

1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 egg
3/4 cup milk
1/3 cup veg. oil
1/2 tsp. vanilla extract
1 cup mashed bananas

1. Combine flour, oats, sugar, baking powder, baking soda and salt.
2. In a large bowl, beat the egg lightly. Stir in the milk, oil and vanilla.
3. Add the mashed banana and combine thoroughly.
4. Stir in the flour/oat mixture until just combined.
5. Spray 12 cup muffin tin with non-stick spray and divide batter among them.
6. Bake at 400 degrees for 18-20 minutes.

My Notes:

I filled a 12 cup tin, plus a 12 cup mini-muffin tin! I baked them at 375 instead of 400 for about 18 minutes. I also mixed a little brown sugar and oats together and sprinkled it on top of the muffins before baking. These are absolutely wonderful - very moist & delicious & just perfect! Enjoy!

Tomato Feta Bread

So a few months ago I fell in love with feta cheese. :) I had it on pizza and realized I REALLY like it on pizza.... and I really like it on salad; greek salad's are great.... and when I saw recently on a local pizza place's menu "tomato feta bread" I just had to try it out.. and I thought it would be like breadsticks, but it was like a garlic bread loaf cut in half & covered in lots of wonderful spices, mozzarella cheese, slices of tomato and of course, feta cheese. It was awesome goodness. Then I was at Wal-Mart one day and found a loaf of french bread for 75 cents and thought it was the perfect time to attempt to make this bread on my own!

My attempt didn't turn out as great as I would've liked, so if you read this and have some suggestions, let me know!

Tomato Feta Bread

- Cut french bread into thin slices.

- Spread a little butter on each piece.

- Sprinkle with garlic powder and Kraft parmesan cheese.

- Put thin slices of tomato on bread slices.

- Cover in feta cheese crumbles and mozzarella cheese.

- Bake until crispy and cheese is melted.

(I put a small tray in the toaster oven at 350 for about 10-12 minutes.)

* Sorry I didn't take any pictures after the bread was baked!

I think this is what I'll do different next time....

In addition to the garlic powder, I will also use some italian seasoning. And instead of slices of tomato, I will dice the tomato. The tomato slices were just a little too fresh & juicy and tend to make the bread soggy. And I think I needed more cheese! Chris doesn't like tomatoes so I made a few slices without and those pieces were excellent. :)

Let me know if you have made something like this or have any suggestions for me!