Shortbread Cookies

These are supposed to be red and white candy cane cookies, but I made them for birthday cookies for some friends and wrote their names out. With my extra dough, I made some for my husband to have as snacks while studying for law school finals. Like my message?! They look kind of bad because I did them fast, but they are fun for something a little different!

Here is what the recipe I adapted had for a picture:

Prep Time: 30-40 minutes
Bake time: 13 minutes
Yield: about 4 dozen

• 1 cup butter
• 1 cup sifted confectioners' sugar
• 1 egg
• 1 1/2 teaspoons almond extract (or peppermint, or whatever you want!)
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt

Optional toppings include, but are not limited to:

• -crushed peppermint hard candies
• -white sugar
• 
  

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine butter, confectioners' sugar, egg, almond extract and vanilla extract. Beat until smooth. Mix in flour and salt.
3. Roll into 4 inch strips, place on baking sheet. Curve top down to form handle of cane.
4. Bake in preheated oven for 10-15 minutes. While still warm, remove from pan and sprinkle with toppings. I just used white sugar.

Coloring: I colored half my dough blue and half pink, just for fun. I rolled each color into a 6 inch strip (for letters) and then rolled the two color strips into one strip. Then I twisted it together. Experiment and see how you like it to look!

Gingerbread Cookies

Deliciously spicey (but not overpowering), these cookies are nice and soft- my little nieces and nephews LOVE them! Don’t judge the decorating in the above picture, I was just trying to bust them out quickly because I had many family members waiting impatiently for them to be finished :)

Prep Time: 10 minutes

Chill Time: 2 hours

Bake Time: 9 minutes

Yield: about 3 dozen

1/2 cup butter, softened

1/2 cup brown sugar

2/3 cup molasses

2 eggs

2  tablespoons fresh ginger root, zested

4 cups all-purpose flour, divided

¾  teaspoon baking soda

¾  teaspoon salt

1 teaspoon ground allspice

¾ teaspoon ground cloves

1 teaspoon ground cinnamon

1.        Preheat oven to 350 degrees F.

2.        In a large bowl, cream together the butter and brown sugar until smooth. Add the molasses, eggs and ginger root.

3.        Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, and cinnamon; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.

4.        Chill for two hours.

5.        Roll out dough to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes and place cookies 1 inch apart onto ungreased cookie sheets.

6.        Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool.

7.        Once cool, use Royal Icing to decorate! ENJOY!!!

Tip: This recipe can me used for gingerbread houses too. The Royal Icing is also perfect to build and decorate your house- its very strong, dries quickly, and very tasty too! 

 

Chinese Cole Slaw

Prep time: 10 minutes

Ingredients:
1 head Napa cabbage, chopped up finely
1 bunch green onions, chopped
2 packages uncooked Ramen broken up (don't use the seasoning)
1/2 cup sesame seeds, toasted (toast in 1-2 tbsp butter)
1/2 cup sliced almonds, toasted (toast in 1-2 tbsp butter)

Dressing:
1 cup salad oil
2 tsp soy sauce
1/2 cup sugar
1/3 cup vinegar

Tip: Add dressing right before serving and mix well. It gets soggy if it sits too long! Enjoy!

Enchiladas

Prep Time: 15 minutes
Cook Time: 30 minutes

This recipe is adapted from The Collette Kitchen's Million Dollar Enchilada recipe.

2 tsp olive oil 
1/2 yellow onion (chopped)
1 red bell pepper (chopped)

1 20 oz. can of pineapple tidbits (drain and save juice)
1 15 oz. can of black beans (drain/rinse)
2-3 fresh chilis, chopped (or one 4.5 oz. can chopped green chilies)1 tsp salt
2 C shredded cheddar cheese 

3/4 C. of Tomatillo dressing (or green enchilada sauce)1/3 C pineapple juice (from pineapple tidbits)

8 whole wheat tortillas

Directions
Heat oven to 350 degrees fahrenheit.

Sauté onions & bell pepper in oil for 4-5 minutes. Stir in pineapple, black beans, green chilis, salt and cheese. Add tomatillo sauce. 

Spray a 13x9" pan. Fill each tortilla with mix and roll up.  Mix more tomatillo sauce and pineapple juice together and then spread evenly over the enchiladas. Sprinkle with cheese. Bake until cooked through and cheese is melted! You can cover with foil if your oven burns cheese easily. Enjoy!

Cafe Rio Tomatillo Dressing

Prep time: 10 minutes
Save for: up to one week in the refrigerator


1 cup sour cream 
1 envelope Ranch Salad Dressing (I used a tablespoon of ranch instead)
 6-8 tomatillos, husked and cut in half 
2 cloves garlic, minced 
Juice from 2 limes 
¼ cup freshly chopped cilantro

Combine all ingredients in a blender and blend until smooth. Enjoy on salads, burritos or enchiladas! Try my enchilada recipe.

Pumpkin Chocolate Chip Bread

·         Prep Time: 20 minutes

          Bake time: about 50 minutes

          1 cup butter or margarine, softened

·         1 ½ cups white sugar

·         1 ½ cups brown sugar

·         3 eggs

·         1 tsp vanilla

·         3 cups all-purpose flour

·         1 tablespoon baking powder

·         1 ½ teaspoons baking soda

·         3 teaspoons ground cinnamon

·         1 teaspoon ground cloves

·         1 teaspoon allspice

·         1 ½ teaspoons ground nutmeg

·         1 (16 ounce) can pumpkin

·         1-2 cups chocolate chips

In a mixing bowl, cream butter, sugar and vanilla. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin, then chocolate chips. Pour into two greased loaf pans (or four small ones). Bake at 350 degrees F for 45-60 minutes or until bread tests done.

Greek Salad

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

1 cup pasta (bows work great)
4 cups lettuce of your choice (we use romaine)
1/2 cup carrots, grated
1/2 cup green and/or red pepper, thinly sliced
1/4 cup artichoke hearts, chopped
1/4 cup black olives, sliced
1 recipe Greek Salad Dressing (see below)
1 tbsp feta cheese

Cook pasta until desired tenderness, and drain. While pasta is cooking, prepare salad dressing (see below).
Toss all ingredients together (except feta cheese) and add dressing- mix well. Sprinkle with feta before serving.

Greek Salad Dressing
1/3 cup fresh lemon/lime juice (we like lime)
4 tbsp olive oil
1/2 tsp honey
2 tbsp green onions, sliced
1 tsp oregano
pinch of salt
2 garlic cloves, minced

Basil Pasta

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4

3/4 pound pasta of your choice, cooked according to package

1/2 cup fresh basil (or 1 1/2 tsp dried works great!)

1/3 cup pine nuts, toasted in skillet until golden brown

2 cloves garlic

1/4 cup olive oil

Place basil (if fresh) in food processor with garlic and pine nuts. Blend until coursely chopped. Add olive oil, pour over pasta. Top with some whole pine nuts and enjoy!

Split Pea Soup

Prep time: 10 minutes
Cook time: 20 minutes
Simmer time: 30 minutes
Serves: 8


2 quarts water
2 cups dried split green peas (rinsed well)
1 stalk celery, chopped
1 large carrot, peeled and chopped
1 small onion, chopped
1/4 tsp thyme
1 bay leaf
chicken bouillon

Combine all ingredients in a large pot and bring to a boil for 20 minutes. Cover and let simmer for an additional 30 minutes. Remember to remove the bay leaf before serving! We like to eat this with a whole wheat baguette. YUM!

Slow Roasted Lamb Chops

Prep time: 5 minutes

Cook time: 4-6 hours

• 
  
• 1 medium onion, sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• Lamb chops

Place onion in slow cooker. Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Sprinkle with minced garlic. Cover and cook on low (about 200 degrees) for 4-6 hours.

Whole Wheat Oatmeal Banana Pancakes

These are amazingly tasty, especially for being pretty healthy!

Prep time: 10 minutes
Cook time: 5-10 minutes
Makes: 12-16 pancakes

• 1 cup uncooked rolled oats (blended)
• 1 3/4 cup whole wheat flour
• 2 tablespoons dry milk powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 cups milk
• 2 tablespoons vegetable oil (I use olive oil to be healthier)
• 1 teaspoon vanilla extract
• 1-2 tsp cinnamon
• 1  tsp nutmeg
• 1 banana, mashed

1. Place the rolled oats into blender and blend until the texture resembles coarse flour. Whisk together the blended oats, flour, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
2. Whisk together the egg, milk, oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Add cinnamon and nutmeg. Let the batter stand for 5 minutes before placing on the griddle or in the pan. Serve with sliced fruit- we like bananas and strawberries!

Guilt Free Cookies

Although not completely guilt free, they are a little better for you than some cookies... and one of my all time favorite recipes!


Prep time: 15 minutes
Bake time: 8-10 minutes


1 cup margarine
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
1 tsp hot water
1 tsp baking soda
1 tsp salt
1 1/2 cups whole wheat flour
1 1/2 cups quick oats
1 cup chocolate chips (or raisins! If you use raisins, add 2 tsp cinnamon)


Cream together margarine and sugars. Dissolve the baking soda in the hot water, add to creamed mixture with vanilla. Mix in salt and flour. Add oats. Add chocolate chips/raisins. 


Scoop onto cookie sheet. Bake at 375 F for 8-10 minutes, will still be pretty soft when you take them out. Let cool on tray and enjoy!

Chow Mein Butter Chocolates

Prep time: 15 minutes
Set time: 1 hour 


1 cup chocolate chips
1 cup butterscotch chips
2 ounces of chow mein noodles
1 cup peanuts


Melt all chips in double boiler.Mix noodles and peanuts together. Pour melted chips over noodle mixture and mix well. Drop by spoon fulls onto wax paper. Let set.

Meringue Surprise Cookies

Compliments to the Mathis Family for this wonderful recipe! It is nice to have something different sometimes- and these are light and fluffy like no other cookie I have ever tasted!


Prep time: 20 minutes
Bake time: 20-25 minutes


4 egg whites 
1/4 tsp cream of tarter
1/4 tsp salt
1 tsp vanilla
1 1/2 cup sugar
chocolate chips (as many/little as you like)


Beat egg whites, cream of tarter, salt and vanilla until soft peaks form. This can take about ten minutes. Once soft peaks form, gradually at sugar, and beat until soft peaks form again. Add chocolate chips, and spoon out onto a cookie sheet covered with a brown paper bag cut to fit the cookie sheet.


Bake at 300 F for 20-25 minutes, just as they are starting to turn golden brown, they are done!


***Tips: When working with egg whites, makes sure NO yoke gets into them. Also, use a metal bowl and metal beaters, and make sure there are completely clean. The tiniest bit of leftover grease, etc. can throw off the chemistry of these delicate cookies! :)

Pumpkin Chocolate Chip Cookies

Prep time: 15 minutes
Bake time: 10 minutes


1 cup pumpkin
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1/2 cup butter
1 cup brown sugar
1 egg
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup chocolate chips


Place the pumpkin on the stove in a frying pan with all the spices (cinnamon, nutmeg, cloves, allspice). Just cook over medium heat until well mixed- this step helps bring out flavor in the canned pumpkin and makes it taste fresh!
Beat pumpkin and spice mixture with butter, sugar and the egg. In a separate bowl mix flour, baking soda, baking powder and salt. Combine dry ingredients with pumpkin mixture. Add chocolate chips.
Scoop onto cookie sheet and bake at 375 for about 10 minutes. Enjoy!

Easiest, Best Peanut Butter Cookies

Prep time: 5 minutes
Bake time: 12 minutes


1 cup peanut butter (we use organic)
1 egg
1 cup sugar


Mix together. Roll into balls and place on a cookie sheet. Criss cross with a fork, and bake at 350 for about 12 minutes. Let cool on tray, enjoy with some yummy milk :)


These are very sweet, but sometimes it is fun to sprinkle some powdered sugar on the top when they come out of the oven- but not when they're too hot. 

Almond Crescents

Prep time: 10 minutes
Bake time: 15-20 minutes


1 cup butter
2/3 cup powdered sugar
1 tsp vanilla
1/2 tsp almond extract
1 cup almonds (chopped finely)
2 1/2 cups flour


Cream together butter and sugar. Add in vanilla, almond extract and almonds. Stir in flour until well mixed.


Shape into crescents and bake on a cookie sheet at 350 F for 15-20 minutes. 


Let the cookies cool ALMOST all the way- they need to be slightly warm- and roll them in powdered sugar. If they are too warm, the powdered sugar will melt. If they are too cool, it won't stick.

Cake Batter Cookies

Prep time: 5 minutes
Bake time: about 14 minutes


Beat together:
2 eggs
1/2 cup oil
1 cake mix from a box (any flavor!! We like Funfetti)


Spoon onto a cookie sheet and bake in a preheated oven at 325 F for about 14 minutes. Check for them to become golden brown. Enjoy!

Holly Christmas Cookies

Prep Time: 20-25 minutes


1/2 cup butter
16 oz large marshmallows
2 tsp vanilla
2 tsp green food coloring
3-4 cups corn flakes
red candies (I use red hots)


Melt 1/2 cup butter in a double boiler, add marshmallows and keep stirring until all the marshmallows are completely melted. Add vanilla and food coloring. Pour over 3-4 cups cornflakes (keep adding more until it is kind of like rice krispie treat consistency). Drop on wax paper in circles like wreaths, or little blobs (easier!) and decorate with red candies. Let set for a few hours.

Amazing Chocolate Chip Cookies

Prep time: 15 minutes
Bake time: 10-14 minutes


Mix together and set aside:
2 1/4 cups flour** (white or wheat)
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt


Beat until creamy:
1 cup butter, softened (I use margarine)
3/4 cup white sugar
3/4 cup brown sugar
2 1/2 tsp vanilla extract
1/2 tsp almond extract
2 large eggs


Preheat oven to 350 F. Add flour mixture to creamy mixture. Then mix in 1 1/2 cups chocolate chips (2 cups if you're chocaholics- I'm not!). Spoon onto a cookie sheet (I use my cookie dough scooper) and bake for 10-14 minutes. I like mine a little on the less-done side, but if you like golden cookies you'll want it for 12 minutes or more. ENJOY!


**Sometimes the dough is a little "runny" and I add another 1/2 cup flour. I've found that it depends on the weather... tonight it was raining and I definitely had to add extra!

Razzleberry Squares

Prep time: 10 minutes

Bake time: 40-50 minutes

• 1 egg
• 1 cup butter(softened)
• 1 vanilla
• 1 tsp salt
• 1 cup white sugar
• • 1/2 cup chopped walnuts (pecans taste great too!)
  • 1/2 cup rolled oats
  • 2 1/4 cups flour (I use half whole wheat, half white)
  • 8 ounces razzleberry preserves (or your favorite flavor)

1. Preheat oven to 350 degrees F.
2. Cream egg, butter, vanilla, salt and sugar. Add nuts, oats and flour.
3. Reserve 1 cup of the mixture; press the remaining dough into an 8 inch pan.
4. Spread preserves over dough making sure to leave1/2 inch border on all sides.
5. Sprinkle reserved mixture of top.
6. Bake for 40-50 minutes or until light brown. Let cool, sprinkle with  powdered sugar and enjoy!