Candy Cane Sugar Cookies

10 Tbsp. butter, room temperature
1 c. sugar
2 egg yolks                                                                                                        
1 tsp. vanilla
1 1/2 c. flour

Baked cookies

1/4 tsp. salt
3/4 tsp. baking powder
sprinkles
24-25 candy cane Hershey Kisses, unwrapped

Preheat oven to 350 F. Line 2 baking sheets with wax or parchment paper. Set aside.

Beat the butter and cream together with an electric mixer for 5 minutes on medium speed. Add in the yolks and vanilla. Beat until completely mixed in.

In a separate bowl, combine the flour, salt, and baking powder.

Slowly add the flour mixture to the wet mixture, while beating on low continually until the flour is fully combined. The dough should be thick. If it is sticky, chill in the fridge for 45 minutes.

Kissed cookies

Roll into tablespoon sized balls. Roll the balls in the sprinkles. Place on the prepared baking sheet - 12 balls on each sheet.

Bake 8-10 minutes. The cookies will look undercooked. That is what you want. Remove and let cool on the baking sheets for 5 minutes. Then press a candy cane kiss into the center of each cookie. Place the baking sheets in the fridge 5-10 minutes. This will keep the kisses from melting.

These cookies are cute, festive, and taste delicious.

Here is a link to the recipe I used: http://sallysbakingaddiction.com/2013/12/03/candy-cane-kiss-cookies/

Salad with Candied Pecans

1 c. pecan halves
1/4 c. brown sugar
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
mixed greens
green apple or pear, chopped
strawberries, sliced
bleu cheese or feta, crumbled
raspberry dressing

Prepare a baking sheet with parchment paper or foil. Set aside.

Stir sugar, oil, and vinegar in a large skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans and stir until nuts are toasted and syrup coats them evenly, 5-6 minutes.

Turn nuts out onto prepared baking sheet, and separate using 2 forks. Cool completely.

When the pecans have cooled completely,  mix all the remaining ingredients in a large bowl. Toss. Serve. We make this salad all the time.

You can make the candied pecans a day or two ahead before making the salad, just make sure to store them in an airtight container.

Iced Oatmeal Cookies

Cookies:
Crisco
2 c. old fashioned rolled oats
2 c. flour
1 Tbsp. baking powder

Cookies cooling

1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. butter, softened
1 c. brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla

Icing:
2 c. confectioners sugar
3 Tbsp. milk

Preheat oven to 350 F.

Grease 2 baking sheets with crisco. Set aside.

In a medium bowl, mix together the oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, cream the butter and sugars with an electric beater. Add in one egg at a time, beating after each addition. Mix in the vanilla.

Cookies with icing

Gradually add in the flour mixture until just combined.

Roll cookie dough into 2 Tablespoon sized balls and place 2 inches apart on the prepared baking sheets.

Bake 10-13 minutes or until the bottoms start to turn golden. Cool on the baking sheet 5 minutes before removing to a wire rack.

To make the icing: Combine the milk and sugar in a bowl. Stir until all the lumps are gone. Spread gently over the cooling cookies. Let the icing set before serving or storing in an airtight container.

Here's a link to the recipe I used: http://www.motherthyme.com/2013/11/iced-oatmeal-cookies.html

Orange Cranberry Bread

Streusel:
1/4 c. flour
2 Tbsp. sugar
1/2 tsp. cinnamon
3 Tbsp. butter, cold

Bread:
Cooking spray

Before baking

2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. fresh cranberry, chopped
1 large egg
1/2 c. brown sugar
1/2 c. sugar
1 c. buttermilk
1/3 c. vegetable oil
1 tsp. vanilla
2 Tbsp. orange zest

Preheat oven to 350 F.

To make the streusel: In a medium bowl, combine the flour, sugar, and cinnamon together. Grate in the cold butter. Then mash it up into large crumbs. Set aside.

To make the bread: Spray a bread pan with cooking oil. Set aside.

In a large bowl, combine the flour, baking soda, salt, and cranberries.

In a separate bowl, whisk together the egg and sugars. Make sure there are no lumps. Then whisk in the buttermilk, oil, vanilla, and orange zest. Whisk until just combined.

After baking

Pour into the prepared bread pan. Top evenly with the streusel. Cover loosely with foil. Bake 50-60 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the bread to cool completely in the pan on a wire rack before removing. If you get impatient, and don't let it cool completely, it will not come out of the pan well.

This bread is delicious and moist. A crowd pleaser.

Here is a link to the original recipe I adapted: http://sallysbakingaddiction.com/2013/11/13/orange-glazed-cranberry-bread/ 

Peppermint Bark

17 oz. white chocolate (not white chips), finely chopped

First layer

30 hard peppermint candies, coarsely crushed
7 oz. bittersweet chocolate, finely chopped
6 Tbsp. heavy cream
1 tsp. peppermint extract

Turn a large baking sheet upside down, and cover it securely with aluminum foil. Measure out a 9x12-inch rectangle on the foil.

Put the white chocolate in a metal bowl, and set it over a saucepan of barely simmering water. (Do not allow the bottom of the bowl to touch the water.) Stir occasionally until the chocolate is melted and smooth; if you take its temperature with a candy thermometer, it should register 110 F.

White chocolate and peppermint

Remove the chocolate from the heat. Pour 2/3 cup onto the rectangle on the foil. Using an icing spatula, spread the chocolate to fill the rectangle. Sprinkle with ¼ cup of the crushed peppermints. Chill until set, about 15 minutes.

Combine the bittersweet chocolate, cream, and peppermint extract in a heavy medium saucepan. Warm over medium-low heat, stirring frequently, until the mixture is just melted and smooth. Cool to barely lukewarm, about 5 minutes. Then remove the baking sheet from the refrigerator, and pour the bittersweet chocolate mixture over the white chocolate rectangle. Using an icing spatula, spread the bittersweet chocolate in an even layer. Chill until very cold and firm, about 25 minutes.

Bittersweet chocolate layer

Rewarm the remaining white chocolate over barely simmering water to 110 F. Working quickly, pour the white chocolate over the firm bittersweet layer, using your icing spatula to spread it to cover. Sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Carefully lift the foil from the baking sheet onto a large cutting board. Trim away any ragged edges of the rectangle. Using a metal spatula, slip the bark off of the foil and onto the cutting board. Cut the bark crosswise into 2-inch-wide strips, then cut each strip crosswise into 3 sections, and then cut each section diagonally into 2 triangles. Or just cut it into the size pieces you want.

Peppermint Bark

Pack into an airtight container, with sheets of wax paper between layers of bark to prevent them from sticking to one another. Store in the refrigerator. Serve cold or let stand at room temperature for 10 minutes before serving.


Here's a link to the recipe I used: http://orangette.blogspot.com/2008/12/look-at-that.html

Sesame Beef and Asparagus

1/2 lb. asparagus, cut into 1 1/2 inch pieces
water, for boiling

3 Tbsp. sesame oil, separated
1 1/2 lbs. steak, thinly sliced
3 cloves garlic, minced
2 tsp. ginger, minced
3 Tbsp. oyster sauce
3 Tbsp. soy sauce
1 tsp. Chinese 5 Spice powder
3 Tbsp. rice vinegar
black pepper, lots
4 Tbsp. brown sugar
1 Tbsp. cornstarch
1/4 c. water
1 can sliced water chestnuts, drained
sesame seeds
hot cooked rice

Sauce

First blanch the asparagus in boiling water for 3-4 minutes. Drain. Immediately run very cold water over the asparagus for a minute or two. This retains the color of the asparagus. Set aside.

Heat a wok or skillet to high heat. Pour in 2 Tbsp. of the sesame oil. Cook the beef until most of the pink is gone. Remove the beef from the wok/skillet. Set aside.

In the same wok/skillet, add the ingredients for the sauce: garlic, ginger, oyster sauce, soy sauce, 5 Spice, rice vinegar, pepper, brown sugar, and the remaining 1 Tbsp. of sesame oil. Bring to a boil for 1 minute. Reduce heat.

Mix together the cornstarch and water to make a slurry. Pour into the sauce. Stir constantly for a minute or two while the sauce thickens.

Add the beef, asparagus, and water chestnuts to the sauce. Stir to coat it all. Let it simmer for several minutes so the beef, asparagus and chestnuts can get heated through.

Sprinkle with sesame seeds. Serve over hot cooked rice. Delicious.

Here's a link to the recipe I used: http://www.nlrockrecipes.com/2013/10/super-quick-sesame-beef-and-asparagus.html

Shrimp Monica

1 lb. farfalle pasta

Cream sauce cooking

2 Tbsp. olive oil
1/4 c. water + 1/2 tsp. cornstarch, mixed
1 lb. shrimp, frozen, peeled
6 Tbsp. butter
1 onion, chopped
5-6 cloves of garlic, minced
1/3 tsp. paprika
3/4 tsp. salt
1/3 tsp. garlic powder
1/3 tsp. pepper
1/4 tsp. onion powder

Uncooked shrimp

1/4 tsp. coriander
1/2 tsp. cayenne
1/2 tsp. oregano
1/2 tsp. thyme
1/4 c. dry white wine
1 Tbsp. lemon juice
2 c. heavy cream
1/2 c. green onions, chopped
2 Tbsp. cilantro, chopped
3/4 c. Parmesan

Cooked shrimp

Cook pasta according to package directions until al dente. Drain. Return to pot. Toss with the olive oil and cornstarch slurry. Cover to keep warm.

In a skillet over medium heat, cook the shrimp until they are pink all the way through. Set aside.

In a large pot, melt the butter. Add in the onion, and let cook for about 5 minutes. Add in the garlic and all the seasonings. Stir and cook about 1 minute.

Cream sauce, almost done

Add in the white wine, turn the heat to high. Cook until the wine is almost completely evaporated. When it's ready, turn the heat down to low for a minute or two, stirring occasionally. Add in the lemon juice, then the cream. You don't want to put the cream in when the temperature is still high because it can curdle your cream. Heat through.

Add in the green onions and cilantro. Cook for a minute or two.

Add the pasta and shrimp to the cream sauce. Toss to coat all the noodles and shrimp. Cook until everything is heated through, which should only be a few minutes. Remove from heat. Stir in the Parmesan. Serve hot.

Shrimp Monica!

I served this with a side of french bread. Definitely a recipe I will come back to.

Here is a link to the original New Orleans recipe I adapted: http://www.gonola.com/2011/05/15/crawfish-monica-recipe-for-a-new-orleans-jazz-fest-classic.html

Southwest Chicken and Rice

1 c. rice
2 1/4 c. chicken stock
1/2 tsp. paprika

Rice after cooking

1/2 tsp. chipotle tabasco (or more if you want it)
1 tsp. garlic powder
1/2 tsp. cumin (at least)
1/2 tsp. salt
1/2 tsp. pepper
two dashes coriander
4 Tbsp. butter, divided
15 oz. black beans, drained
15 oz. whole kernel corn, drained
1 1/2 c. chicken breast, diced
3 cloves garlic, chopped
1 small onion, chopped
1 Tbsp. cilantro, chopped
1 c. pepperjack cheese, shredded (I recommend Tillamook)

Adding ingredients

In a large pot, combine the uncooked rice, stock, paprika, chipotle, garlic powder, cumin, salt, pepper, coriander, and 1 Tbsp. butter. Over medium heat, bring to a simmer. Cover and reduce heat to low. Let it cook for 22-25 minutes.

While the rice is cooking, cook up the diced chicken over medium heat. Make sure it is cooked through. Set aside.

When the rice is done, add the remaining butter, beans, corn, chicken, garlic, onion, and cilantro to the pot. Turn the heat up to medium-high. Cook about 5 minutes, stirring frequently.

Ready to eat

Add in the pepperjack. Stir to combine. Leave on the heat 1 more minute so the cheese can melt. Serve hot.

You will not be disappointed. There were no leftovers at my house.

Here is a link to the recipe I adapted: http://www.yammiesnoshery.com/2013/10/cheesy-chipotle-chicken-and-rice.html

Eggplant Bake

2 eggplants
3 Tbsp. olive oil
salt and pepper
Cooking spray
16 oz. tomato sauce

Before baking

garlic powder
oregano
onion powder
dash of cumin
dash of coriander
1 tsp. sugar
pinch or two of thyme
1 1/2 c. skim ricotta
2 Tbsp. cilantro, chopped
3 eggs
1 c. Parmesan, divided
1/2 c. mozzarella

Preheat oven to 450 F.

Slice the eggplants into 3/4 inch rounds. Place on 2 baking sheets. Brush each round with olive oil, sprinkle with salt and pepper, then flip them over and repeat the process. Bake for 15 minutes. Flip the rounds, and bake for 10 more minutes.

Spray a baking dish with cooking spray. Set aside.

In a bowl, mix together the tomato sauce, garlic powder, oregano, onion powder, cumin, coriander, sugar, thyme, and more salt and pepper. Set aside.

In a different bowl, whisk together the ricotta, cilantro, eggs, a little bit of oregano, more salt and pepper, and 1/2 c. of Parmesan.

After baking

Layer 1/3 of the eggplant rounds on the bottom of the prepared baking dish. Layer 1/2 of the tomato sauce mixture on top, then half of the ricotta mixture. Layer another 1/3 of the eggplant rounds. Layer the rest of the tomato sauce mixture. Layer the last 1/3 of the eggplant rounds. Layer with the ricotta mixture. Top with the mozzarella and the rest of the Parmesan. Bake for 20-25 minutes. Let cool 5 minutes before serving.

Here's a link to the recipe I adapted: http://www.marthastewart.com/342140/eggplant-ricotta-bake?center=852566&gallery=359926&slide=259012

Macaroni Salad

I don't usually like macaroni salad, but this stuff is amazing. My husband came up with the recipe. We've made it several times in the last few months.


1 lb. elbow macaroni
1 c. mayo
1/4 c. white vinegar
2/3 c. sugar
2 1/2 Tbsp. yellow mustard
1 1/2 tsp. salt
1 tsp. black pepper
2 eggs, hard boiled
2 celery stalks, chopped
1/2 green bell pepper, chopped
1/4 c. pimentos, diced
3 green onions, thinly sliced

Cook the macaroni according to package directions. Drain. Set aside.

In a bowl, combine the mayo, vinegar, sugar, mustard, salt and pepper. Mix altogether. Pour this dressing over the pasta and toss until the pasta is all coated.

Add in all the vegetables and eggs. Stir together. Serve and enjoy!

Easy French Bread

Before baking

2 1/2 c. bread flour (or all-purpose)
1 Tbsp. yeast
1/2 tsp. salt
1 Tbsp. honey
3/4 c. hot water
olive oil
1 egg
1/2 Tbsp. water

In a large bowl, stir together 1 cup of the flour, yeast, and salt. Add in the hot water and honey. Stir, then add in 1 more cup of flour. Sprinkle part of the last 1/2 cup flour on a dry surface. Knead about 5 minutes, slowly incorporating the remaining flour into the dough as you knead.

Roll out into a rectangle. Then roll the dough lengthwise, making sure it is tight. Seal the seams and fold the end under. Lay seam side down on a parchment lined baking sheet. Cut diagonal slits in the top. Brush very lightly with olive oil.

Ready to eat

Cover and let rise in a warm place for 20 minutes.

Preheat oven to 425 F.

In a small bowl, beat the egg and water together. When the dough has risen, brush the top with the egg wash. Bake 15-20 minutes. Bread should sound hollow when tapped. Serve warm.

Here's a link to the recipe I used: http://www.recipesformyboys.com/2013/04/one-hour-french-bread.html

Fijian Honey Bread

1 1/4 c. cake flour
1/2 c. sugar
1/2 c. sour cream
1/2 c. honey
1 egg

1 Tbsp. vegetable oil
1/2 tsp. baking soda
1/8 tsp. allspice
1/8 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon

Preheat oven to 350 F.

Grease a bread pan; set aside.

Combine all the ingredients in a large bowl. Stir until well mixed. Pour into greased bread pan.

Bake for 32-42 minutes, or until the middle is set.

Cool 10 minutes in the pan, then remove to a wire rack. You can serve it warm out of the oven, but I have found that if you wrap it up and store it til the next day, it's a little more moist and the flavors have had time to blend together.

Here's a link to the recipe I adapted: http://www.food.com/recipe/fijian-honey-cake-457964

Curry Meatballs

Meatballs:
2 eggs
3/4 c. rolled oats

Meatball mixture

1/8 c. milk
1 lb. ground beef
1/2 Tbsp. ginger, minced
1 Tbsp. fish sauce
1/2 tsp. sugar
1/4 c. cilantro, chopped
3/4 tsp. salt
3 cloves garlic, minced
1 tsp. lime juice
dash of white pepper
black pepper, to taste
1/2 Tbsp. curry powder
dash or two of Sriracha sauce
1/2 tsp. coriander
1/2 tsp. cumin
1 Tbsp. coconut oil

Meatballs in the curry sauce

Sauce:
1 can (14 oz.) coconut milk
dash white pepper
1/2 Tbsp. curry powder
1/2 tsp. coriander
1/2 tsp. cumin
1 Tbsp. cilantro, chopped
1 clove garlic, minced
1/2 tsp. ginger, minced
salt and pepper, to taste
1/8 c. lime juice

Hot cooked rice
Sriracha sauce, optional

Meatballs cooking

Combine the eggs, oats, and milk in a large bowl. Let stand 5-10 minutes. Then add in the rest of the ingredients for the meatballs except the coconut oil. Mix it all together. Shape into meatballs, about the size of golf balls.

Heat the coconut oil in a skillet over medium heat. Brown the meatballs on all sides, about 2-3 minutes. It's okay if they are not cooked all the way through. Depending on the size of your skillet, you may have to brown the meatballs in batches. When the meatballs are browned, remove to a paper towel lined plate.

Curry meatballs with Sriracha

In the same skillet, turn the heat to low and add in all the sauce ingredients except the lime juice. Stir it all together. Place all the meatballs in the skillet. Simmer on medium heat for 8-10 minutes, flipping once or twice. Stir in the lime juice.

Serve over hot cooked rice with some Sriracha sauce (if you want it). Enjoy.

Makes about 12-15 meatballs, depending on the size.

Here's a link to the recipe I adapted: http://www.melskitchencafe.com/2013/09/thai-green-curry-meatballs.html

Mini Pumpkin Muffins with Cinnamon and Sugar

Muffins:
1 3/4 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. cloves
1/4 tsp. allspice
1/2 tsp. nutmeg
1/4 c. butter, melted
1/2 c. brown sugar
1 egg
1 1/2 tsp. vanilla

Muffins just out of the oven

1 c. pumpkin puree
1/2 c. milk

Coating:
1/2 c. sugar
2 Tbsp. cinnamon
1/4 c. butter, melted

Preheat oven to 350 F.

To make the muffins: In a large bowl, mix together the cake flour, baking powder, salt, and spices. Set aside.

In a separate bowl, whisk together the melted butter and brown sugar. Add in the egg. Whisk for 1 minute. Add in the vanilla, pumpkin, and milk. Stir to combine.

Slowly pour the wet ingredients into the flour mixture. Stir until just combined.

Grease a mini muffin tin. Scoop batter into the tin, about 2/3 full.

Bake 12-13 minutes, or until the center is cooked through. Check with a toothpick. Allow to cool. While the muffins are cooling, make the coating.

To make the coating: In a shallow bowl, combine the sugar and cinnamon. Stir to mix. In another shallow bowl, add the melted butter (or melt it in the bowl you're going to use).

Mini pumpkin muffins

When the muffins have cooled, dip each muffin first into the butter, then roll in the cinnamon and sugar mix. Enjoy warm.

Makes about 36 mini muffins.

These do not store well after the coating is put on, so if you don't plan to eat all 3 dozen, just don't put the coating on until you're ready to eat them.

Here's a link to the recipe I adapted: http://sallysbakingaddiction.com/2012/08/26/mini-cinnamon-sugar-pumpkin-muffins/

Strawberry Peach Tart

Plan ahead... needs to chill

The crust for this tart is fantastic. Almost like a croissant. 

Crust:
1 1/2 c. bread flour

Dough after chilling

3 Tbsp. sugar
1/4 tsp. salt
1/2 c. butter, very cold
1/3 c. ice cold water, plus more if needed
1 egg, beaten
addition sugar for sprinkling

Filling:
2 peaches, pitted and sliced (fresh, not frozen)
2 c. strawberries, sliced (fresh, not frozen)
2 Tbsp. sugar
1 1/2 tsp. vanilla

To make the crust: In a large bowl, mix the bread flour, sugar, and salt together. Using a cheese grater, grate in your cold butter. Stir to mix. Add the ice water and stir. If the dough is still too dry, add up to 3 more tablespoons, but add them in one at a time. Your dough should stick together. Knead it a few times just to get the dough to come together. Shape into a ball, then flatten into a thick disc. Wrap with plastic and refrigerate for 1 hour at least.

While the dough is chilling, making the filling.

Before baking

To make the filling: Combine all ingredients in a medium sized bowl, stirring around to make sure the fruit gets coated with the sugar and vanilla. Let sit until the dough is ready.

When your dough is ready, preheat the oven to 425 F. Line a baking sheet with parchment paper. Set aside.

On a lightly floured surface, roll out your dough into a 12 inch circle. Transfer dough to the prepared baking sheet.

Spoon the fruit (not juices) into the center of the dough, leaving a 2 inch border around the edge, so you'll be able to fold it up. Gently fold up the edges around the fruit, overlapping as needed, and pressing to seal the edges. Pour a few spoonfuls of the juices over the fruit, but not all of it. There should be a tablespoon or two left in the bowl. You don't want to dough to get too soggy while it's baking.

Strawberry Peach Tart!

Brush the dough with the beaten egg. Sprinkle with a little bit of sugar.

Bake for 25 minutes or until the dough is golden brown. Allow to cool a few minutes before serving. Or you could serve this at room temperature. Either way it is delicious.

Here is a link to the recipe I adapted: http://sallysbakingaddiction.com/2013/08/14/rustic-strawberry-peach-tart/

Buffalo Chicken Pasta

Super quick dinner to make. 

1/2 lb. pasta (I used bowtie)
6-8 oz. chicken breast, cubed
garlic powder
basil
dash of coriander
dash of cumin
dash of onion powder
2-3 sprigs of cilantro, chopped
2/3 c. blue cheese dressing
1/2 c. Frank's hot sauce

Cook the pasta according to package directions. Drain.

Cook the chicken over medium heat. Sprinkle with garlic powder, basil, cumin, coriander, and onion powder. Add in the cilantro. Cook until chicken is cooked all the way through.

In a medium sized bowl, mix together the blue cheese dressing and the hot sauce.

In a large bowl, add the pasta and chicken. Toss. Add the dressing mix, and stir all together, making sure to coat all the pasta and chicken. Serve hot.

Here's a link to the recipe I adapted: http://www.divaliciousdishes.com/recipes/dinners/56-buffalo-chicken-pasta

Honey Butter Beer Bread

2 c. flour

Before baking

1 c. bread flour
1 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
12 oz. beer (whatever kind you want)
3 Tbsp. honey
4 Tbsp. butter, melted

Preheat the oven to 350 F.

Grease bread pan and set aside.

Just out of the oven!

In a large bowl, whisk together the flours, sugar, baking powder, and salt. Add in the beer and honey, then stir to completely combine. Pour the batter evenly into greased pan. Pour the melted butter over the top of the batter. Bake for 50-60 minutes, or until the top is golden and the middle is baked through. Let cool a few minutes before slicing. Enjoy.

Here's a link to the recipe I used: http://www.browneyedbaker.com/2013/04/02/honey-beer-bread-recipe/

Pecan Shortbread Cookies with White Chips

Dough

*Plan ahead... needs to chill

4 sticks butter, room temperature
1 c. sugar
1 Tbsp. vanilla
4 1/3 c. flour
2 c. pecans, chopped
2 c. white chips

Cream the butter and sugar together. Beat in the vanilla.

Add in the flour a cup at a time, mixing in completely after each cup. Stir in the pecans and chips, mix well.

Cookie Log

Make two 12 inch logs out of the dough on two sheets of wax paper. Roll each log in the paper, twisting at the ends.

Refrigerate dough for at least 2 hours.

When the dough is chilled, heat the oven to 325 F.

Slice the dough into about 3/8 inch slices and place on a baking sheet lined with parchment paper. Bake for 15-22 minutes, or until the cookies start getting slightly golden on the edges. The middle will stay pale.

Ready to eat

Let the cookies rest a few minutes on the baking sheet before removing to a cooling rack.

Makes about 3 1/2 dozen cookies. Recipe is easily halved.

Here's a link to the recipe I used: http://theviewfromgreatisland.com/2012/05/white-chocolate-chip-pecan-shortbread-cookies.html

Chicken Tikka Masala

3 Tbsp. butter
1 onion, chopped
4 cloves garlic, minced
1 Tbsp. cumin
1 tsp. salt
1 tsp. ground ginger
1 tsp. cayenne pepper
1/2 tsp. cinnamon
1/4 tsp. turmeric
14 oz. can tomato sauce
1 c. whipping cream
2 tsp. paprika
1 Tbsp. sugar
1 Tbsp. vegetable oil
4 chicken breasts, cubed
1/2 tsp. curry powder

Make ghee out of the butter. Microwave the butter until it boils. The solids in the butter will settle to the bottom. Just pour out the clarified butter on the top into a large skillet. Cook the onion in the ghee about 5 minutes. Stir in the minced garlic and cook about 1 minute. Then add in the cumin, salt, ginger, cayenne, cinnamon, and turmeric. Stir and continue to cook about 2 more minutes.

Add tomato sauce into the onion mixture. Bring to a boil, then reduce heat to low. Simmer for 10 minutes. Mix in cream, paprika, and sugar. Bring sauce back to a simmer, and cook, stirring often, until the sauce thickens, about 10-15 minutes.

Heat oil in a different skillet over medium heat, then add in the chicken and curry powder. Sear chicken until starting to brown on the outside, but still pink on the inside, about 3 minutes. Make sure you stir often. Transfer chicken and any pan juice into the sauce. Simmer chicken and sauce until the chicken is cooked through, about 30 minutes.

Serve as is or over hot rice.

Here's a link to the original recipe: http://allrecipes.com/recipe/curry-stand-chicken-tikka-masala-sauce/

Honey Wheat Bread 2

Plan ahead... needs to rise... twice.

Unbaked bread, after rising

1 1/4 c. warm water
1 1/2 tsp. yeast
1 1/2 tsp. salt
3 c. wheat flour, divided
2 Tbsp. honey
1 1/2 Tbsp. butter, melted, plus more for brushing
1 1/2 Tbsp. milk


In a large bowl, whisk together the water, yeast, salt, and 1 cup wheat flour. Let stand 45 minutes.

After 45 minutes, add in the remaining flour, honey, butter, and milk. Stir to combine. Knead on a lightly floured surface for 5 minutes. Roll out with a rolling pin a few times into a rectangle, then fold into a loaf shape, tucking the ends under.

Baked and ready to eat!

Grease a bread pan. Put the loaf into the pan. Cover and let rise for 1 1/2 hours in a warm place. I always turn my oven on the lowest setting, and set the loaf pan on the stove to rise.

Bake at 350 F for 25 minutes. Remove to a wire rack and brush with a little melted butter while it is still hot. Enjoy!

Here's a link to the recipe I used: http://barefeetinthekitchen.blogspot.com/2011/05/honey-whole-wheat-bread.html

Epic Broccoli Salad

2 crowns of broccoli, cut into small florets
Raisins
Bacon, diced and cooked crispy
sunflower seeds

Dressing:
3/4 c. mayo
1/2 c. sugar
2 tsp. vinegar

Combine the broccoli florets, raisins, and bacon in a large bowl.

Whisk together all the dressing ingredients. If the dressing is too sweet, add a bit more vinegar.

 Drizzle all the dressing over the salad and toss to coat. Add the sunflower seeds to the top.

Add however many raisins, bacon pieces, and sunflower seeds you want. Go by what tastes good to you!

Recipe courtesy of Erica Hayworth

Blueberry Muffins

3 c. flour

Before baking

1 Tbsp. baking powder
1/2 tsp. baking soda
1 1/2 c. caster sugar (also called baker's sugar)
2 1/2 c. blueberries
1 c. butter, melted and cooled slightly
1 1/4 c. milk
2 eggs, lightly beaten
1 tsp. vanilla extract

Preheat oven to 375 F.

Grease a large and mini muffin tins. Set aside.

Place the flour, baking powder, baking soda, sugar, and blueberries in a large bowl. Stir gently to mix and coat the blueberries.

Mini Muffins

In a separate bowl, combine the melted butter, milk, eggs, and vanilla. Mix briefly.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined.

Scoop into the muffin tins; you can fill them almost all the way to the top. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. I baked the mini muffins for 20 minutes, and the larger muffins for 25.

Makes 1 dozen muffins and 2 dozen mini muffins.

Blueberry Muffins

A large muffin is 5 Weight Watcher points, a mini muffin is 2 1/2 points.

Here is a link to the original recipe: http://www.anniesnoms.com/2013/06/blueberry-and-raspberry-muffins.html