Rosemary Bread

This bread tastes just like Macaroni Grill bread- serve it with some olive oil sprinkled with freshly ground pepper and it's perfect!

Prep time: 10 minutes

Bake time: 3 hours (or whatever your bread machine requires for a 1.5 pound white loaf)

• 1 cup milk (use water if you want crispier crust)
• 3 tablespoons olive oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon dried rosemary (fresh would also work well)
• 2 1/2 cups flour (I use whole wheat)
• 1 1/2 teaspoons active dry yeast

Place all ingredients in bread machine in the above order, and run for a white bread 1.5 pound loaf cycle. 

When it is all finished, brush the top with a little bit of oil and additional Italian seasoning and rosemary to make it pretty :)

It smells delicious while its baking and tastes even better. We ate the whole loaf with my Pumpkin Black Bean Soup- an amazing dinner!!

Royal Icing

Prep time: 5-10 minutes

• 3 tbsp meringue powder*
• 4 c powdered sugar
• 6 tbsp water

*This can be bought in the craft section at Walmart or any craft store. It is by Wilton that does all the cake decorating supplies.

Beat all ingredients (add water slowly) at low speed for 7 to 10 minutes, or until icing forms peaks. 

TIPS:

1. Use gel food coloring to color the icing, not liquid as it will change the consistency.


2. Keep icing covered with a wet paper towel as icing can dry out quickly.

3. Use this original recipe to outline your cookies using either a pastry bag and decorator tip or a ziploc with a reinforced corner (Scotch tape works great!) with the tip cut off (this is what I used) I found that the thinner my outer line, the better the cookie looked when finished, so don't cut much off the .tip.

4. Once you outline your cookies, water the icing down until it is pretty runny. Put the runny icing in a bag with a bigger tip cut off, and use it to fill the rest of the cookie in. You may need to spread with a knife, toothpick, your finger, or the tip of the icing bag to fill it completely in.

I found that it took a few tries (test cookies, then you get to eat them!) until I got the hang of this, but it was easier than it looks. I don't have a steady icing hand, so this was an accomplishment for me :) 

The babies and binkies were found at the dollar store. I love the dollar store :)

Sugar Cookies

This recipe is compliments of Coralee- thanks girl! Still the best I've ever tasted, and everyone that's tried them agrees :)

These were for my friends baby shower. Babies and binkies are from the dollar store!

Prep time: 10 minutes + cutting out
Chill time: 2 hours (not necessary, but helpful)
Bake time: 8-10 minutes

2 c. sugar
2/3 c. butter
2 eggs
1 tsp vanilla
1 c. sour cream

1. Cream first four ingredients together, then add sour cream.

Add to mixture:
5 1/2 c. flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt

2. Mix well. Chill about 2 hours. This is not necessary, but it helps the dough be less sticky.
3. Roll about 1/2 inch thick and cut into shapes. Bake at 350 for 8-10 minutes.
4. Cool and decorate with Royal Icing.

**Hint: I usually only make half the recipe. It makes a lot. Or I make it all, make half into cookies and save the rest of the dough for cookies a week later :)

Triple Peanut Butter Pizza Pie (Death)

"Deathly" version:
Prep time: 20 minutes

Bake time: 15 minutes + chilling time

1 pkg (16 oz) refrigerated peanut butter cookie dough
1 cup semisweet chocolate chips
8 oz cream cheese, softened
1/3 cup creamy peanut butter
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups chopped peanut butter cups 

1. Press cookie dough onto a greased 14-in. pizza pan. Bake at 350° for 12-15 minutes or until deep golden brown. Sprinkle with chocolate chips; let stand for 4-5 minutes. Spread melted chips over crust. Freeze for 10 minutes or refrigerate until set.

2. In a small bowl, beat the cream cheese, peanut butter, brown sugar and vanilla until creamy. Spread over the chocolate. Sprinkle with the peanut butter cups. Chill until serving. Refrigerate leftovers. Makes 12-14 slices.

"Less-Deathly" version:
Prep time: 20 minutes

Bake time: 15 minutes + chilling time

1 pkg (16 oz) refrigerated sugar cookie dough 1/2 cup semisweet chocolate chips 4 oz cream cheese, softened
1/3 cup creamy peanut butter
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups chopped peanut butter cups 

1. Press cookie dough onto a greased 14-in. pizza pan. Bake at 350° for 12-15 minutes or until deep golden brown. Sprinkle with chocolate chips; let stand for 4-5 minutes. Spread melted chips over crust. Freeze for 10 minutes or refrigerate until set.

2. In a small bowl, beat the cream cheese, peanut butter, brown sugar and vanilla until creamy. Spread over the chocolate. Sprinkle with the peanut butter cups. Chill until serving. Refrigerate leftovers. Makes 12-14 slices.

Dump Cake (Cobbler-ish)

Easiest, cheapest, and one of the yummiest desserts out there (not one of the healthiest, but hey, it's dessert right!?) You deserve it!

Prep time: 5 minutes

Bake time: 45 minutes

Ingredients:

1 box cake mix (any flavor, we like Confetti or Strawberry)

2 cans fruit (any canned fruit or pie filling, we like peaches)

1 stick butter

1. Grease a 9x13 pan

2. Dump fruit in pan with all its juice. I like to cut the peaches into bite-size pieces.

3. Dump the cake mix evenly on top of the fruit.

4. Cut the stick of butter into small slivers and place all over the top of the cake.

5. Bake at 350 for about 45 minutes, or until cake is golden.