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.

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.

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!

Snickerdoodle Bars

4 c flour

3 tsp baking powder

1 1/2 tsp salt

3 c brown sugar

1 1/2 c butter

3 eggs

1 1/2 Tbsp vanilla

Topping:  2 Tbsp white sugar, 2 tsp ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 10x15 inch jelly roll baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Press the dough evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.....or cut into shapes using a metal cookie cutter

8. Share with friends and family. Enjoy!

Ramen Noodle Salad

4 cups chopped cabbage
1-2 pkgs ramen noodles
2 T. sesame seeds
1/4 cup oil
2 T. sugar (optional)
1/2 tsp salt
1 flavor packet
1/4 c. vinegar

Break up noodles.  Run under hot water until a little soft.  Mix with rest of salad ingredients.  The longer it sits, the better the flavors mix.  If you plan on serving immediately, use 2 ramen flavor packets.  May also add lettuce, slivered almonds and chicken chunks.

Soft Molasses Cookies

• 3/4 cup shortening (I did 1/2 cup shortening, 1/4 cup butter)
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt (see note below)
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 1 teaspoon nutmeg

1. Cream together shortening and brown sugar.
2. Stir in egg and molasses and mix well.
3. Fold in dry ingredients and stir.
4. Cover and chill till firm (1-2 hours).
5. Preheat oven to 350°.
6. Roll dough into small balls and roll in white sugar.
7. Place on lightly greased cookie sheet.
8. Bake at 350° for 9-10 minutes.
9. Leave on sheet one minute until set.
10. I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !  I think I may have doubled the spices because I like the extra flavor.

-Terri Bateman

Cinnamon Swirl Cake

Mix:

3 cups flour

1 cup sugar

4 tsp baking powder

1/4 tsp salt

 

add:

2 eggs

2 tsp vanilla

1 1/2 cups mill

1/2 cube margarine (melted)

 

pour into 9x13 pan (greased)

 

melt together:

1/2 cube maharini (melted)

2/3 cup sugar

1 TBSP flour

1 TBSP cinnamon

 

pour on top of cake and swirl through

 

cook at 375 for 25 minutes

 

mix powdered sugar and milk to glaze the top

Lemon Blueberry Muffin Tops

  2 cups all-purpose flour
 1/3 cup sugar
 2 teaspoons baking powder
 1 teaspoon grated lemon peel (or lemon juice)
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1 cup lemon yogurt
 1 egg
 1/4 cup butter or margarine, melted
 1 cup fresh or frozen blueberries

   GLAZE:
 1 cup confectioners' sugar
 2 tablespoon lemon juice
 1 teaspoon grated lemon peel

Directions

   1. In a large bowl, combine the first six ingredients. In another bowl, combine

the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in

blueberries. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet.

Bake at 400 degrees F for 15-18 minutes or until lightly browned. Combine glaze

ingredients; drizzle over warm scones.

Snickerdoodle Bars

4 c flour

3 tsp baking powder

1 1/2 tsp salt

3 c brown sugar

1 1/2 c butter

3 eggs

1 1/2 Tbsp vanilla

Topping:  2 Tbsp white sugar, 2 tsp ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 10x15 inch jelly roll baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Press the dough evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Do not overbake or cookies will be hard instead of soft and moist!  Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.....or cut into shapes using a metal cookie cutter

8. Share with friends and family. Enjoy!

Deviled Egg Pasta Salad

1/2 cup thinly sliced red onion

1/4 cup cider vinegar

1 tsp. sugar

8 oz. large pasta-I used Rotini

12 hard boiled eggs

1/2 cup mayonnaise

3 T. Dijon style mustard

1/2 tsp. salt

1/4 tsp. cracked black pepper

1/2 tsp. paprika

1/2 cup chopped sweet pickles (I used sweet relish)

1 1/2 cups very thinly sliced celery

 

In a small saucepan combine onion, vinegar and sugar.  Bring to a simmer, stirring occasionally.  Remove from heat; set aside.

 

Meanwhile, cook pasta according to package directions (do not overcook).  Drain and rinse well with cold water.

 

Coarsely chop one egg for garnish, and set aside.  Halve remaining eggs; separate yolks from whites.  Coarsely chop egg whites; set aside.

 

For dressing, place yolks in a medium bowl; mash with a fork.  Add mayonnaise, mustard and vinegar/onion mixture.  Mix well. Gradually stir in 2 T. water, salt, paprika and pepper.  Set aside.

 

In a large bowl combine the egg whites, pickles or relish, celery, pasta and dressing; toss to combine.  Top with reserved egg and sprinkle with additional paprika and pepper.  Serve at once or cover and chill up to 6 hours.  Makes 10 servings.

 

Each serving has:  273 calories, 15 g fat, 422 mg sodium, 21 g carb, 1 g fiber, 11 g protein.

Pantry Secrets Bread in an Hour

5 1/4 cups flour
1/2 T. salt
1/4 cups sugar
1 1/2 T. yeast
1 1/2 T. liquid lecithin
2 cups HOT water

Add all ingredients to bread mixer and knead for 5 minutes.  Form into 2 loaves.  Let raise 25 minutes.  Bake at 350 degrees for 25 minutes.

For whole wheat bread add additional 1/2 T. lecithin and replace 1/2 cup of hot water with microwave warmed applesauce.  Knead for 10 minutes.

2 loaves

Shauna Strong's Banana Bread

Shauna Strong's Banana Bread

2/3 cup oil
1 1/3 cup sugar
1/3 cup buttermilk (can add 1/2 T. vinegar to fresh milk)
3 bananas mashed
2 eggs
1 1/4 tsp. baking soda
1 1/4 tsp. baking powder
2 1/2 cups flour
1/2 tsp. salt
1 cup nuts

Cream sugar and oil.  Add eggs, buttermilk, and bananas and mix well.  Add dry ingredients and stir until mixed.  Do not overmix.  Add  nuts, chocolate chips at the end if desired.  Makes approx. 2 loaves.  Bake 300 degrees for 1 hour.

Coconut Cake with Whipped Cream and Berries

Coconut Cake with Berries and Cream

1/2 cup melted butter, cooled

6 large eggs, separated

1/4 tsp. baking soda

1/4 tsp. salt

1 cup sugar

1/3 cup flaked coconut, toasted and finely ground

1 cup flour, divided

2 cups heavy cream, divided

1 can sweetened condensed milk

1 can unsweetened coconut milk

3 cups mixed berries (about 12 oz.)

Preheat oven to 350. Grease 9x13 glass pan. Whisk together egg whites, baking soda and salt in stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4-5 minutes. Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar and whisk until combined. Fold in butter and coconut with a rubber spatula.

Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan; bake until golden and a toothpick inserted into center comes out clean, 20 to 25 minutes.

Meanwhile, whisk together 1 cup heavy cream, coconut milk and sweetened condensed milk. As soon as cake is removed from oven, pour cream mixture over the cake. Let cake cool completely in a pan on a wire rack. Cover cake with plastic wrap and refrigerate at least 5 hours and up to 8 hours.

Just before serving, whisk remaining cup of heavy cream until soft peaks form, and spread over cake. Serve with mixed berries.

Chicken Spaghetti Casserole

Chicken Spaghetti

2 cups Cooked Chicken

3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained-Optional!
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Stuffed Shells

Stuffed Shells

3 cups ricotta cheese

1 c. mozza, grated
½ c. parmesan cheese
1-2 beaten eggs
2 T. dried parsley
¼ tsp. Italian seasoning
Garlic salt to taste
1 box jumbo shells
1 jar spaghetti sauce

Cook jumbo shells according to pkg directions.  Combine other ingredients and stuff shells (use baby spoon).  Mix a little hot water with spaghetti sauce and put a small amount in pan.  Put stuffed shells on top of sauce and pour more sauce over.  Sprinkle with additional mozza and bake 375 for 30 minutes covered.

Broccoli Cheese Soup

Broccoli Cheese Soup

1 lb. broccoli or 1 pkg. frozen

½ onion, chopped
2 cups water
2 chicken bouillon cubes
¼ cup butter
½ cup flour
Salt and pepper to taste
1 ½ cups cheese

Boil broccoli and onion (and any other veggies) in water with bouillon until tender.  In another pan, melt butter and whisk in flour. Gradually add milk, stirring constantly until it is thick and bubbly.  Add salt and pepper to taste.  Add cheese and heat until melted.  Add to broccoli mixture.  4 servings

Potato Celery Soup

4 cups chicken broth
1 lb. celery, chopped
carrots, cut
2 medium potatoes, chopped
onions, chopped
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
4 cups milk, hot
1/3 cup butter



1. Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots, potato and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the butter. Boil for 10 minutes or so, until veggies are tender.

8 servings 4 pts plus