Melt-In-Your-Mouth Eggnog Cookies

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg, plus more for topping
• 1/2 tsp ground cinnamon
• 3/4 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp rum extract
• 1/2 cup eggnog
Frosting
• 1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
• 3 - 5 Tbsp eggnog
• 1/2 tsp rum extract
• 3 cups powdered sugar

Directions

• Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
• For the Eggnog Frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

White Chicken Chili

White Chicken Chili

olive oil
1 chopped onion
2 cloves garlic
2 cooked and shredded chicken breasts
3 cans chicken broth
8 oz. cream cheese
2 cans any variety white beans
1 can garbanzo beans
2 cans corn (white if possible)
1 tsp. cumin
1/4 tsp. cayenne pepper
1 tsp. oregano
2 cans Cream of Chicken soup

Saute onion in enough olive oil to cover the bottom of the pan. Add remaining ingredients with the exception of the cream cheese and 1 can chicken broth. In separate sauce pan, add the remaining can of chicken broth and add the cream cheese in small pieces. Heat over medium heat and whisk the cream cheese with the chicken broth until smooth. Add mixture to chili. Heat through.

Bread Sticks

1 cup warm water
3 T. brown sugar
1 tsp. salt
1/4 cup oil
3 cups flour
2 1/2 tsp. yeast

Roll dough into rectangle.  Cut into 3/4 inch strips.  Twist and lay them on a greased cookie sheet.  Let raise 20 minutes.  Bake 375 8-12 minutes or until golden brown.  Brush with melted butter and sprinkle with garlic salt and parmesan cheese.  DO NOT overcook.

Miss Udy's sinful white syrup

1 cup cream
1 cup sugar
1/2 cup butter
1 tsp. vanilla

Combine in saucepan over low heat.  Stir until sugar is dissolved.  Do not boil.  Remove from heat and cool slightly.  Place in blender and blend for a few seconds until smooth.  Serve over waffles or pancakes.

French Bread in an Hour

3 T. oil
2 T. sugar
1 T. salt
2 1/2 cup HOT water
2 T. yeast
approx. 6 cups flour

Put ingredients in bread mixer except flour.  Beat in flour gradually and knead for 3 minutes.  Shape into 2 long loaves.  Put on a greased pan sprinkled with corn meal.  Make 3 slits in the top of the bread.  Brush beaten egg mixed with a little water on top (can sprinkle bread with poppy or sesame seeds).  Put in warm oven (150 degrees) and let raise 15-20 minutes.  Turn oven up to 375 and bake for 25 minutes.  I like to brush with melted butter when they come out of the oven

Makes 2 loaves

Zucchini Brownies with Chocolate Frosting

 Adapted from:  blogchef recipe

Ingredients:
 ½ cup vegetable oil
1 ½ cups white sugar
2 teaspoon vanilla extract
2 cups all purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups zucchini (shredded)
½ cup chopped walnuts (optional)

Chocolate Frosting-
 2-3 tablespoons unsweetened cocoa powder
¼ cup margarine
2 cups confectioners sugar
3-4 T.  milk (I used half and half!)
½ teaspoon vanilla extract

Step 1: Pre-heat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish. In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, ½ cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture. Fold in zucchini and walnuts. Spread the mixture evenly into the prepared baking dish.

Step 2: Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.
Step 3: To make the frosting- In a small saucepan over low heat melt together the cocoa powder and margarine. Set aside to cool. In a medium bowl blend confectioner’s sugar, milk, and ½ teaspoon vanilla extract. Stir in the margarine/cocoa mixture. Spread over cooled brownies and cut into squares.

Zucchini Tots

Zucchini Tots 
Skinnytaste.com
adapted from The Two Bite Club

Ingredients:

• cooking spray
• 1 packed cup grated zucchini
• 1 large egg
• 1/4 medium onion, minced
• 1/4 cup grated reduced fat sharp cheddar cheese
• 1/4 cup seasoned breadcrumbs
• 1/4 tsp kosher salt and black pepper to taste
• Directions:Preheat oven to 400°F.  Spray a baking sheet with cooking spray.
  Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  
   Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 12

Tres Leches Cake

Cake:
1 1/2 cups flour
2 tsp. baking powder
5 eggs, separated
3/4 cup plus 2 Tbsp. sugar
1 tsp. vanilla

Soaking Liquid:
1 can coconut milk
1 can sweetened condensed milk
1/2 cup fresh milk

Frosting:
1 cup heavy cream
2 Tbsp. sugar

Heat oven to 350 degrees.  Coat 9x13 with cooking spray and line bottom of pan with wax paper; coat paper.

In a medium bowl, whisk together flour and baking powder.

In a large bowl, beat egg whites until soft peaks form.  Add 1/4 cup of sugar.  Beat until stiff peaks form.

In a separate large bowl, beat egg yolks with remaining 1/2 cup plus 2 Tbsp. sugar until thick, about 3 minutes.  Fold in egg whites, then flour mixture. 

Pour batter into pan and spread to edges.  Bake at 350 degrees for 27 minutes or until top springs back when pressed.  Invert onto a wire rack and cool completely.

In medium bowl, whisk together the 3 milks.  Remove wax paper from the cake and with a wooden skewer, poke holes all over cake, 1 inch apart.  Return cake to pan upside down.

Slowly pour half of the soaking liquid over top, letting it seep into the holes.  Repeat.  It's ok to have some liquid sitting on top of the cake.  Cover with plastic wrap and refrigerate overnight.

Whip heavy cream and sugar on medium high speed until medium stiff peaks form.  Spread over cake.

Dole Whip (Like they serve in Disneyland at the Tiki Room)

2 cans (20 oz. each) DOLE crushed pineapple
2 tbs...p. lemon juice
2 tbsp. lime juice
1/3 cup sugar ( i Used Stevia)
1 1/2 cups heavy whipping cream

How to make it
Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

Homemade Thin Mints (Easy No Bake Cookies)

Homemade Thin Mints (Easy No Bake Cookie)

If you’re a fan of Girl Scout Thin Mint Cookies, then you are gonna love this recipe! This super quick and easy recipe requires just 4 ingredients (including Ritz crackers) and it requires no baking! These homemade cookies have the same crunch and minty chocolate flavor as the Girl Scout variety – I personally like them right out of the freezer with a glass of milk! Homemade Thin Mint Cookies (Adapted from Averie Cooks) Ingredients: One sleeve of Ritz crackers (or about 27) 1 cup of andes mints broken up 1 teaspoon coconut oil, shortening, or vegetable oil Directions: In a microwave safe bowl, mix chocolate chips with mint extract and coconut oil. Microwave in 15 second increments until melted and smooth, stirring each time. My microwave takes about 3 times. (Note: Using some sort of oil helps the chocolate melt smoother with less clumps). Line a baking sheet with wax paper. Dip the crackers into the chocolate, turning your hand to drip off the excess chocolate. I used a toothpick since the crackers have small holes in the middle. Place on top of the wax paper and freeze or refrigerate until set. These are so delicious and super quick to make on the days you want something sweet but don’t want to turn on your oven. They are a favorite in my family and I hope your family loves them too!