Sugar Cookies

I received the sugar cookie recipe from my mom and the frosting recipe from a friend. The combination is divine, in my humble opinion. They are the best sugar cookies I have ever eaten.

Sugar Cookies

1 pound butter, softened to room temperature
3 cups granulated sugar
4 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
6 cups all-purpose flour

Preheat oven to 350 degrees F. Cream sugar and butter. Beat in eggs and vanilla, mixing well. In a separate bowl mix the baking powder and soda and flour. Add half of the flour mixture to the butter/sugar mixture and mix well. Add the other half of the flour mixture and mix well. Refrigerate dough for 20-30 minutes. On a lightly floured surface, roll dough out and cut into shapes. Bake on a lightly greased cookie sheet for 10-12 minutes. Cool on cookie racks and then decorate.

Frosting

1/2 cup (1 cube) melted butter
1 tablespoon flour
1 tablespoon vanilla
1/3 cup evaporated milk
4 cups (or so) powdered sugar

Mix together the first four ingredients until smooth. Add in the powdered sugar and mix until creamy and smooth (you can add more powdered sugar if mixture is too runny). Add desired food coloring and decorate cookies. We like to add a few cinnamon red hots to each cookie, as it adds a nice flavor. They are great without them, too.

Easy Chicken Enchiladas

I received this recipe from a friend I met who was living in Viet Nam, serving a humanitarian mission for our church. She made this for me one Sunday when I was living in Viet Nam trying to adopt my oldest son. I fell in love with it and have made it many times since.

Easy Chicken Enchiladas

Premix:

About 3 boneless/skinless chicken breasts, cooked and chopped
1 can (14 or 15 oz) Cream of Chicken soup
1 cup sour cream
1-3 tablespoons milk

Mix altogether in a bowl.

You will also need ...

1-1.5 cups grated cheese (I use a mix of Monterey Jack and Cheddar.)
1 small can chopped green chilis
1 small can sliced black olives
1 package corn tortillas (You can fry them in oil first--do not make them crispy. I do not ever fry the tortillas.)

Preheat the oven to 350 degrees F. In a casserole dish (I spray it with Pam first) you will spread a little bit of the premix onto the bottom before layering in the following order: corn tortillas, premix, some cheese, green chilis and olives. Repeat until the casserole dish is full. Bake for 35-40 minutes. It goes well with a nice garden salad.

Poppy Seed Chicken

Poppy Seed Chicken

1 cup sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons celery salt
1 tsp. paprika
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 whole chicken breasts, boneless/skinless and halved
1 1/2 cups crushed Ritz crackers
1/2 cup butter, melted
2 tablespoons poppy seeds

Combine first eight ingredients in a container suitable for marinating. Add chicken breasts and marinate overnight in the refrigerator. Remove the coated chicken from mixture and roll in crushed crackers. Arrange in a single layer in a 9X13 inch pan. Pour half of melted butter over chicken. Bake, uncovered, for 45 minutes at 350 degrees F. Spoon remaining melted butter and the poppy seeds over the chicken and cook for 15 minutes longer.

Photo for Broccoli Cheese Soup

I finally uploaded a photo for my Broccoli Cheese Soup recipe. Give it a try! You will not be disappointed.

Chicken Salad

I received this recipe from a friend back when we lived in Phoenix. She served it at a party and I immediately fell in love with it. It reminded me of when I was a little girl and we went to listen to General Conference at church. Afterward, we had a picnic on the church lawn and my grandma Martha served us chicken salad. I thought I was in heaven.

Chicken Salad

3 oz. (1 cup) uncooked radiatore pasta (I used rotini this time, since it was all I had on hand)
1 1/2 cups cooked, cubed chicken
1/2 teaspoon salt
1 cup sliced celery (I omitted this)
1 cup grapes (red and/or green) cut in half
1/2 cup mandarin oranges, drained (cut in half, if desired)
1/4 cup slivered almonds, toasted (I add a smidge more)
1/2 cup mayonnaise (Best Foods is best)
1 tablespoon finely chopped green onion
1/2 cup whipping cream whipped --NO sugar (I omitted this)

I also added half of a Gala apple diced small into the mix.

Cook pasta according to directions. Drain and rinse with cold water. In a large bowl combine all ingredients, except whipped cream (if using). Toss well. Cover and refrigerate for 3 hours to blend flavors. Just before serving, fold in whipping cream (if using). Goes great with croissants or any kind of roll. Store leftovers in fridge.

Cranberry Chicken

This is a family favorite. It is a crock-pot recipe and super easy.

Cranberry Chicken

4-5 boneless/skinless chicken breasts cubed (you can leave them whole if you prefer)
1 bottle Creamy French salad dressing (about 14 oz. or so)
1 package dry onion soup mix
1 can cranberry sauce (with whole cranberries)

Mix all ingredients into a slow cooker (crock-pot). Cook on high for about 4-6 hours, stirring every half hour or so. Serve over rice or egg noodles (we prefer rice).

White Chocolate Cranberry Oatmeal Cookies

I love these cookies.

White Chocolate Cranberry Oatmeal Cookies

2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups all-purpose flour (I have used whole wheat before.)
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package dried cranberries
2/3 cup white chocolate chips

Preheat oven 375 degrees F. Mix together butter and sugar until light and fluffy. Add eggs, mixing well. Combine oats, flour, salt and baking soda in separate bowl. Add to butter mixture in several additions, mixing well between each one. Mix in dried cranberries and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Remove to cooling rack. Makes approximately 2 1/2 dozen cookies.

Easy BBQ Chicken

I came up with this recipe one night in a pinch. The family loved it, so it's a keeper. It is super easy.

Easy BBQ Chicken

Take 1/2 or 1 whole boneless/skinless chicken breast per family member. Slice into smallish pieces. Add about 1-2 tablespoons butter in a skillet. Add sliced chicken. Then add 1-2 cups of your favorite BBQ sauce. (For my family I use 8 chicken breasts, about 4 tbsp butter and a whole bottle of Famous Dave's Sweet & Zesty BBQ sauce.) Cook until chicken gets a little caramelized. It seems to take mine about 15-20 minutes. Watch closely as it can burn quickly. Serve over rice.

Vanishing Oatmeal Cookies

Vanishing Oatmeal Cookies

1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups wheat flour
2 tablespoons flax seed
2 tablespoons wheat bran
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oats (quick or old-fashioned, uncooked)
1 1/2 cups walnuts

optional: 1/2 to 1 cup chocolate chips (we usually don't put them in)

Heat oven to 350 degrees F. Beat together butter and sugar until creamy. Add eggs and vanilla; beat well. Add flour, flax, wheat bran, baking soda, salt and cinnamon in a separate bowl; mix well. Slowly add flour into wet mixture and mix until well combined. Add oats; mix well. Add walnuts (and chocolate chips); mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack for further cooling. Makes about 4 dozen. Store in sealed container for about 3-4 days.

Cornish Pasties

I tried this recipe from a kids' cookbook called Skillet Bread, Sourdough, and Vinegar Pie by Loretta Frances Ichord. I modified it slightly (and am sharing it the way I made it) and will continue to tweak it a bit more when I make it in the future.

Cornish Pasties

For the Crust:

2 cups flour
1/2 teaspoon salt
2/3 cup butter
1/2 cup cold water

Put the flour in a mixing bowl. Add the salt. Add the butter and cut in with a fork (I used two butter knives) until texture of flour is like cornmeal. Add water and mix with a fork (I used my hands). Turn out on floured board. Knead dough with hands for a few seconds until well blended. Form into four balls, cover each one with plastic wrap, and chill in refrigerator for at least 2 hours.

For the filling:

1 lb ground beef
1/2 cup onions, chopped finely
2 cups diced potatoes (I would use less in the future)
1 1/2 teaspoons salt (I ended up using a little more)
1/2 teaspoon pepper (I ended up using more than this)
2 tablespoons dried parsley
I added a couple dashes of garlic powder, even though it was not called for.
milk to brush pasties

Preheat oven to 375 degrees F.

Mix ground beef, potatoes, onions and spices together in a bowl with a wooden spoon (I used my hands as it seemed to work better). Take pasty dough out of fridge and roll out each ball into and 8 inch circle with rolling pin on floured surface. Brush the edges of the dough with milk, using a pastry brush. Place one cup of filling on to one half of each circle and fold the other half over it. Seal the edges by pressing with a fork and transfer to a lightly sprayed (with cooking oil) cookie sheet. Cut small slits on top of pasty (or poke with fork tines a couple of times) for steam to escape. Brush each pasty with milk. Back for 45 minutes.

I made smaller pasties so they would be individual sized. Next time I make them, I will also make a brown gravy to pour on top of, as they were a little dry. Overall they were very good and not too difficult to make.

Peach Cobbler

I received this recipe from my friend Stacie. It is my favorite peach cobbler ever!

Peach Cobbler

1/4 cup butter
1/2 cup sugar

Cream together until fluffy.

In a separate bowl mix together:

1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt

Alternately add flour mixture with 1/2 cup milk into butter mixture. Spread sugar dough mixture onto bottom of a casserole dish. Put 2 1/2 cups sliced, canned peaches over dough mixture. Sprinkle 1/4 to 1/2 cup sugar ver fruit. Pour 1 cup juice from peaches over mixture. Back at 375 degrees F for 45 minutes. Serve with vanilla ice cream or half n' half. (We prefer half n' half.)

Cream Cheese Frosting

This is my favorite frosting.

Cream Cheese Frosting

1/2 cup butter room temperature
8 oz cream cheese room temperature
1-2 teaspoons vanilla (I usuall use 1 tsp)
approximately a half pound of powdered sugar

Cream butter and cream cheese together. Add vanilla and mix well. Then add powdered sugar until you get your desired consistency (I usually end up using a half pound). Tint with food coloring, if desired. Add to cupcakes, cakes or any other place you'd prefer.

Chalupa

Another recipe from my sister-in-law, Rachelle. This is a family favorite.

Chalupa

1 lb. pinto beans (soaked in water overnight, then rinsed and drained the next morning)
3 lbs. pork roast
7 c. water
1/2 onion, chopped
2 cloves garlic, minced
1 Tbsp. salt
2 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. oregano
two 4 oz cans chopped green chilis

Place all ingredients in heavy pot (I also have used the crockpot on high for 6 hours and then put on low until ready to shred and serve). Cover and simmer for about 5 hours. Cook until roast falls apart. Break up roast (remove any bones). Uncover and cook until thick (about 30 minutes).

We eat it on tortilla chips or in tortillas; top with cheese, lettuce, tomatoes, sour cream, salsa (whatever your favorite condiments are). We are going to be trying this over rice tonight (without the condiments). I am sure it could be used on navajo tacos or taco salad shells, too.

Italian Vegetable Soup

A recipe from my sister-in-law, Rachelle. She brought this to us one night and we all loved it.

Italian Vegetable Soup

1 lb ground beef
1 c. chopped onion
1 c. thinly sliced celery
1 c. chopped carrots
2 cloves garlic, minced
16 oz canned, chopped tomatoes
15 oz. tomato sauce
15 oz. kidney beans, undrained (Rachelle drains and rinses beans and increases the water.)
2 c. water
5 tsp. beef bouillon
1 Tbsp. parsley
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
2 c. shredded cabbage
1 c. canned green beans (Rachelle uses the whole can.)
1/2 c. elbow macaroni (Rachelle uses closer to 1 cup, and I am assuming it is cooked based on the the recipe instructions--I have not yet made this recipe, but will be this week.)

Brown the beef. Add all ingredients except the cabbage, beans and macaroni. Bring to a boil, cover and simmer 20 minutes. Add cabbage, beans and macaroni and simmer. Serve with parmesan cheese.

Bagels

I got this recipe from my friend Lindsay and will try it soon:

Bagels

These turned out soooo YUMMY!!!
I am going to try making Honey Wheat ones later in the week.
The secret to GREAT bagles is Boiling them.....

Homemade bagel recipe

4 cups bread flour

1 Tbls sugar

1 1/2 tsps salt

1 Tbls vegetable oil

2 tsps instant yeast

1-1/4- 1-1/2 cups of warm water.


Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.

Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.

Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.

Pre heat your oven to 425.

Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!

Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.

After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.


Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!

Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!


You can add any toppings you like to these. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.

Broccoli Cheese Soup

Another one from my mother-in-law, and of course, it is the best!

Broccoli Cheese Soup

2 Tbsp. butter
3/4 cup chopped onion

Cook in large pot until onions are tender and clear.

Add:

6 cups water
6 chicken bouillon cubes

Heat to boil and add:

12 oz. twisty noodles
1 tsp. salt

Cook for a few minutes, then add:

broccoli (my mother-in-law uses two 10 oz. pkgs. of frozen broccoli and I use a head or two of fresh broccol--only the florets)
1 tsp. garlic powder

Cook 5 minutes with lid on pot, then add:

6 cups whole milk (I have used skim and others before, but whole is best)
2 lbs. Velveeta cheese, cubed

Cook until melted, stirring frequently. Add a teaspoon (or less, if you prefer) of pepper (white or black).

Serve hot with bread or rolls (orange rolls are a nice combo--salty and sweet) and a garden salad.

Chicken Casserole Supreme

Easy and super filling for those ever-growing and super hungry kids (I have 8). Healthier if served with a large garden salad. ;-) I double or triple this recipe for my family.

Chicken Casserole Supreme

4 skinless, boneless chicken breast (I usually cube mine before I cook it.)
1 onion, chopped
3/4 cup butter, melted
6 oz. crushed Ritz crackers
1/4 to 1/2 cup water
1 (10.75 oz.) can condensed cream of chicken soup
1 cup cheddar cheese, grated

Saute chicken and onion until cooked and tender. Preheat oven to 350 degrees F. In a medium bowl blend butter and Ritz crackers. In a bowl mix Cream of Chicken soup and 1/4 to 1/2 cups water (you want don't want it too liquidy). In a 2 qt. casserole dish layer the chicken/onion mixture, then the soup/water mixture, then cheddar cheese and lastly, the butter/Ritz cracker mixture. Bake uncovered for 30-35 minutes. Serve over rice.

San Francisco Chops

My family loves this recipe:

San Francisco Chops

In a large crockpot add the following:

6-8 boneless pork chops
1-2 cloves garlic, minced
2 tsp. canola oil
5 Tbsp. broth (I used chicken)
4 Tbsp. soy sauce
3 Tbsp. brown sugar
1/4 to 1/2 tsp. crushed red pepper
2 tsp. cornstarch
2-3 cups water (you need to keep an eye on this to make sure the pork never gets dry--you can add more water as needed)

Set on low for 8 hours or high for 6 hours. When finished it should be very tender and moist with some broth/juice still in crockpot. Serve over cooked egg noodles.

Judy's Meatloaf

This is the best meatloaf in the world, because there aren't any tomatoes in it. ;-) Also from my mother-in-law.

Meatloaf

In a blender combine 1/2 cup milk and 1/3 cup chopped onion.

In a large bowl add 3 pounds ground beef (80%-90%), 3-5 slices white bread (crumbled fine) and 2 eggs. Mix thoroughly with hands or large wooden spoon. Add in salt and pepper (probably a teaspoon salt and half a teaspoon pepper) and milk/onion mixture. Mix. Press into 13 X 9 baking dish and bake at 350 degrees F for 1 1/2 hours.

Goes great with green beans and mashed or roasted potatoes.

Judy's Chinese Chicken Salad

This is my favorite Chinese Chicken Salad recipe. I got it from my mother-in-law.

Chinese Chicken Salad

Dressing (I usually double or triple this)

4 tbsp. rice vinegar
1 tsp. salt
1/4 tsp. pepper
4 tbsp. sugar
1/2 cup oil (I usually do a combo of canola and sesame oil)

Heat all, except oil, in a saucepan over low to medium heat until dissolved. Let cool. Add in oil.

Salad

chicken breasts (cooked, cooled and diced--about half a breast per person)
half a head of iceberg lettuce
one green leaf lettuce
half a head of green cabbage (sliced thin)
2 green onions (sliced thin)
about 1 cup coarsely chopped nuts (I used pecans and almonds), lightly toasted
1/4 cup sesame seeds, lightly toatsted

Toss all together in a large bowl.

Something Crunchy

My mother-in-law uses a can of fried wonton noodles that you can find in the Asian section of your local grocery store. I like to take fresh wonton wrappers (usually in the produce section), slice them thin and fry in oil for a couple of minutes (drain on paper towels). I have also used broken corn tortilla chips in the past.

You can toss the fried wonton noodles into the salad at this point and add the dressing and toss together. Or you can leave the fried wontons and dressing separate and let everyone add their own. This also helps with leftovers, as adding the dressing will make the leftover salad and wontons limp and unappetizing.

Serve with rolls or good bread. (Photo to follow.)