Friday, January 12, 2018

Melt Aways

We love this delicious, light, melt in your mouth cookie recipe from Michelle Callister. Thank you Michelle!

2 c. butter (room temperature)
3/4 c. corn starch
1/3 c. powdered sugar
1 c. flour

Mix and shape into the size of a quarter
Bake at 350 degrees for 12 to 15 minutes.

Frosting:
3 oz. cream cheese - room temperature
1 tsp. vanilla
1 c. powdered sugar
1 drop of food coloring (if desired - we use red to make pink)

Frost cookies while still warm.

Amish Sugar Cookies

I got this yummy recipe from Marlene Simms who is a fabulous cook!

Mix together:
1 c butter
1 c. coconut oil
1 c. sugar
1 c. powdered sugar

Add:
2 eggs
1 tsp. vanilla

Add:
1 tsp. baking soda
1 tsp. cream of tartar

Add gradually:
4 1/2 c. flour

Roll into balls then slightly flatten them with a spoon. 
Bake at 375 8-10 minutes.



Spicy Honey Brushed Chicken Thighs




  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 8 skinless, boneless chicken thighs
  • Cooking spray
  • 6 tablespoons honey
  • 2 teaspoons cider vinegar
1. Preheat broiler. Combine first 6 spice ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
2. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush other side with remaining honey mixture. Broil 1 additional minute or until chicken is done.
-Again found this recipe from foodgawker and it linked me to handle the heat.com the recipe is originally from cooking light. I just love how fast it is but still so yummy tasting. I had it with baked potatoes green beans and a salad. 

Sausage and Green Chili Breakfast Casserole

I got this recipe from my dear friend, Holly Hurst. We like it because it has a lot of good flavor. Thank you Holly!

6 slices buttered bread
1 lb. Sage or regular sausage, cooked and browned
1 4 oz. can diced green chilis
2 cups shredded cheddar/jack cheese
Mix together:
6 eggs
2 cups milk
2 tsp. salt
1 tsp. oregano
1 tsp. pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp dry mustard

Butter the bread slices and place the buttered side down in a 9x13 pan. Layer in order: cheese, sausage, chimes, and egg mixture.
Refrigerate overnight (covered)
Uncover. Bake at 325-350 degrees for 45-50 minutes. Let stand for 10 minutes before serving.
Slice and serve.

Wednesday, November 22, 2017

Cranberry Orange Chutney


This delicious recipe is from my niece TeKarri.


1 bag fresh cranberries - 3 cups
1 cup water
1 T. cinnamon
1 T. zest of an orange
1 juiced orange or 1/2 cup of orange juice
1 cup sugar

Put all ingredients into a saucepan and going to a boil. Turn down and let simmer for 30 minutes.

*Best if made the day before
*Diced pecans can also be added.

Fluffy Dinner Rolls

These are seriously the best rolls in the world! Unfortunately, they take a few hours to make so plan accordingly. They are well worth the time.




Flour Paste
1/2 C. water
3 T. bread flour

Dough
1/2 C. cold milk
1 large egg
2 C. (11 ounces) bread flour
1 1/2 tsp. Saf-Instant yeast
2 T. sugar
1 tsp. salt
4 T. unsalted butter, softened, plus 1/2 T. melted

Directions:
1. For the flour paste:
Whisk water and flour in small bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 40-80 seconds.

2. For the dough:
In bowl of stand mixer, whisk flour paste and milk until smooth. Add egg and whisk until incorporated. Add flour and yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let stand for 15 minutes.

3. Add sugar and salt and mix on medium-low speed for 5 minutes. With mixer running, add softened butter, 1 tablespoon at a time. Continue to mix on medium-low speed 5 minutes longer, scraping down dough hook and sides of bowl occasionally (dough will stick to bottom of bowl).

4. Transfer dough to very lightly floured counter. Knead briefly to form ball and transfer, seam side down, to lightly greased bowl; lightly coat surface of dough with vegetable oil spray and cover with plastic wrap. Let rise until doubled in volume, about 1 hour.

5. Grease 9-inch round cake pan and set aside. Transfer dough to counter. Press dough gently but firmly to expel all air. Pat and stretch dough to form 8 by 9-inch rectangle with short side facing you. Cut dough lengthwise into 4 equal strips and cut each strip crosswise into 3 equal pieces. Working with 1 piece at a time, stretch and press dough gently to form 8 by 2-inch strip. Starting on short side, roll dough to form snug cylinder and arrange shaped rolls seam side down in prepared pan, placing 10 rolls around edge of pan, pointing inward, and remaining 2 rolls in center. Cover with plastic and let rise until doubled in size, 45 minutes to 1 hour.

6. When rolls are nearly doubled, adjust oven rack to lowest position and heat oven to 375 degrees. Bake rolls until deep golden brown, 25 to 30 minutes. Let rolls cool in pan on wire rack for 3 minutes; invert rolls onto rack, then reinvert. Brush tops and sides of rolls with milted butter. Let rolls cool for at least 20 minutes before serving.

It is recommended weighing the flour for the dough. The slight tackiness of the dough aids in flattening and stretching it in step 5, so do not dust your counter with flour. This recipe requires letting the dough rest for at least 2 hours before baking. The rolls can be made a day ahead. To refresh them before serving, wrap them in aluminum foil and heat them in a 350-degree oven for 15 minutes.


Monday, October 23, 2017

White Bean Chili


This is a yummy vegetarian dish for a cool fall night.

2 medium yellow onions
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. granulated garlic
2 tsp. cumin
1/4 tsp. red pepper flakes
1 tsp. oregano

2 15-oz. cans diced tomatoes (drained)
1 can green chilis

4 cups of chicken stock
4 cans (15 ounce) white beans or 2 cups of dried, soaked, and cooked white beans
1 8-ounce brick of cream cheese
1 cup cilantro, chopped
4 green onions, chopped

Instructions:
1. Saute onions until translucent
2. Add spices, drained tomatoes, and green chilis. Cook for a few minutes.
3. Add broth, beans, cream cheese. Cook for a few minutes, or longer if you are using the dried, soaked beans.
4. Add cilantro and green onions. Cook for a couple of minutes.
5. Serve.