I found this sugar cookie recipe a few years back when I was searching for the BEST one. I have no clue where I got it. But I will never use another sugar cookie recipe again! Once you try it, you will agree!!
Ingredients:
1 1/2 Cup butter, softened
2 Cup white sugar
4 eggs
1 tsp vanilla
5 Cup flour2 tsp baking powder
1 tsp salt
-Pre heat oven to 400.
-In large bowl cream butter and sugar. Add in eggs and vanilla.
- Add in flour, baking powder and salt a little at a time.
- Cover and chill
- Roll out dough on floured surface 1/4-1/2 thick.
- Place on ungreased cookie sheet.
- Bake 6-8 mintues
Icing:
1 Cup confectioners sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp vanilla
assorted food coloring
-Stir sugar and milk, mix in corn syrup and vanilla until glossy. If too thick add more corn syrup.
-Dip cookies or paint with brush.
-Let sit for icing to set up.
Wednesday, March 30, 2011
Tuesday, March 29, 2011
Saltine Cracker Toffee
I found this recipe last week on The Girl Who Ate Everything blog and HAD to try it!! It was so simple to make and it is so good!! I'm happy I found this one!
Saltine Cracker Toffee
by Christy aka Girl Who Ate Everything
Ingredients:
40 salted saltine crackers or enough to line your pan
1 cup butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips
(optional) 3/4 cup chopped pecans
Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with saltine crackers in a single layer.
In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.
Saltine Cracker Toffee
by Christy aka Girl Who Ate Everything
Ingredients:
40 salted saltine crackers or enough to line your pan
1 cup butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips
(optional) 3/4 cup chopped pecans
Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with saltine crackers in a single layer.
In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.
Chicken & Noodles
This chicken and noodle recipe was given to my mother-in-law and she passed it on to me. This is the easiest chicken and noodles I have ever made and it taste just like something grandma would have made!! It only takes about 30 min to make the whole thing!
Ingredients:
1 Bag frozen noodles (Reames)
1 Box of chicken broth (not can)
1 Tbsp chicken bouillon
1/2 tsp salt
1 can chicken breast chunks
1 can cream of chicken soup
- Place noodles in large pot and add salt, chicken bouillon and broth. Cook noodles 10-15 minutes in broth.
- Add can of chicken to pot and continue cooking on medium heat for approx. 15 minutes.
-Reduce heat, add can of cream of chicken soup. Mix well.
Monday, March 28, 2011
Chocolate Eclair Cake
Ingredients:
4 large eggs
1/2 cup butter
1 cup water
1 cup all-purpose flour
1 (8 oz) package cream cheese, softened
4 cups milk
3 (3 oz) packages instant vanilla pudding mix
1 (16 oz) container whipped topping
- Pre-heat oven to 400 F. Grease 9x13 baking pan. Set aside.
- Whisk eggs in small bowl and set aside.
- in saucepan, melt butter in water. Add flour and cook, stir constantly, until mixture forms a ball. Remove from heat and beat in eggs all at one time. Continue to beat until smooth.
- Spread in pan and bake for 35-40 minutes. Allow to cool.
- Combined cream cheese and milk, beat until smooth. Add pudding, one package at a time. Spoon over cooled shell. Spread whipped topping and drizzle with Easy Chocolate icing.
- Chill at least an hour before serving.
Easy Chocolate Icing
-3 Tbsp baking cocoa
1 cup powdered sugar
1 Tbsp, plus 1 tsp butter, melted
- In small bowl combine cocoa and powdered sugar, mix well.
- Add butter and water and beat until smooth, add a small amount of water until the consistency is right to drizzle icing onto cake.
Spicy Black Bean Soup
Ingredients:
1 medium onion, chopped
4 medium cloves of garlic, minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes (I always do more... we like spicy)
1 tsp ground cumin
14.5 oz chicken broth (I usually use a little more than this)
10 oz canned tomatoes with green chilies (Rotel Tomatoes)
11 oz canned yellow corn, drained
- Coat bottom of large stockpot with cooking spray. Add onion and garlic to cook, stir frequently, until onions are soft but not brown. About 5 minutes.
- Place one can of beans in blender; add sauteed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour back into stockpot.
- Place second can of beans and broth in blender and puree until smooth; add to stockpot.
- Stir third can of beans (do not puree), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20-25 minutes.
- We like ours served will a little bit of sour cream and cheese! So easy and SO good! Enjoy!
1 medium onion, chopped
4 medium cloves of garlic, minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes (I always do more... we like spicy)
1 tsp ground cumin
14.5 oz chicken broth (I usually use a little more than this)
10 oz canned tomatoes with green chilies (Rotel Tomatoes)
11 oz canned yellow corn, drained
- Coat bottom of large stockpot with cooking spray. Add onion and garlic to cook, stir frequently, until onions are soft but not brown. About 5 minutes.
- Place one can of beans in blender; add sauteed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour back into stockpot.
- Place second can of beans and broth in blender and puree until smooth; add to stockpot.
- Stir third can of beans (do not puree), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20-25 minutes.
- We like ours served will a little bit of sour cream and cheese! So easy and SO good! Enjoy!
First Post!
I have been cooking/baking for years now. I love to try new recipes in the kitchen. People always ask me for recipes so I though I would starting sharing some of them on here for others to enjoy!
Karrah~
Karrah~
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