Delicate Sugar Cookies

My Favorite Sugar Cookies

*Note: the baking temperature for this recipe may seem high but I believe it is one of the keys to success. The cookies still remain soft and light because they bake for such a short time (and they keep their shape really well!).

*Makes 2-3 dozen sugar cookies (about 2-3 inch size)

1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 degrees.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won’t appear browned on top (or on bottom) when they are done baking so don’t let them overbake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom, I decrease the time by 30 seconds. I like them super soft with not even a hint of browned edges or bottom. This way they literally melt in my mouth.

Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. I also often freeze 1/2 of the sugar cookie dough when I don’t have time or don’t want to roll it out and cut shapes. I wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. I take it out the night before I want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before I want to use it, I let it sit on the counter to soften a bit and then I roll it out and cut out the cookies.
Recipe Source: method adapted slightly from Good Things Catered

Whipped Cream Cheese Frosting

*Note: the key to success here is using really soft cream cheese and beating it with the powdered sugar until no lumps remain. 

*Makes about 4 cups of frosting

1 (8 oz.) block cream cheese, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.

Apple Pancakes and Cider Syrup

I am completely in love with this recipe.  The pancakes are so hearty and the syrup really enhances the apple flavor.  Although I think they would also be yummy with regular maple syrup.  It only makes six, so if you want more or are feeding a crowd, increase the recipe.

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup whole wheat flour
• 2 teaspoons sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2/3 cup finely chopped peeled apple
• 1/4 cup raisins
• 2/3 cup buttermilk
• 1 egg, separated
• 2 teaspoons butter, melted
• 1/4 teaspoon vanilla extract
• 
  SYRUP:
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 2/3 cup apple cider or juice
• 1 cinnamon stick (1-1/2 inches)
• Dash ground nutmeg
• Additional butter, optional

Directions

• In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter.
• Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned.
• Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and additional butter if desired. Yield: 6 pancakes (2/3 cup syrup).

Chicken Tikka Masala

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper**
2 teaspoons black pepper
1 tablespoons minced fresh ginger
1 teaspoon salt
3 boneless, skinless chicken breasts

• Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream (I didn't have cream, so I used half-and-half)
1/4 cup chopped cilantro

• Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.  I used jasmine rice and it was perfect.

**It's a fairly spicy dish, so adjust the seasonings according to taste.  I also including a few potatoes that I cut up and boiled until tender then added when I put the chicken in.  I would also add cashews and golden raisins just before it's done cooking.

Naan

14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt (I only had vanilla yogurt and while it sounds like a bad substitution, I used it and the bread tasted fabulous!)
1/2 cup milk

• In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

• Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

• Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

• Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.  Make sure they are pressed fairly thin.

• Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

• Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste – we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!)

Pumpkin and Sausage Penne

Ingredients

• 3/4 cup uncooked penne pasta
• 2 Italian sausage links, casings removed
• 1/2 cup chopped sweet onion
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 1/3 cup white wine or Progresso ® Chicken Broth
• 1 bay leaf
• 3/4 cup Progresso ® Chicken Broth
• 1/3 cup canned pumpkin
• 3 teaspoons minced fresh sage, divided
• 1/8 teaspoon ground cinnamon
• Dash ground nutmeg
• 3 tablespoons half-and-half cream
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons shredded Romano cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
• In same skillet, saute onion and garlic in oil and reserved drippings until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1-1/2 teaspoons sage, cinnamon and nutmeg; cook 1 minute longer.
• Add the sausage, cream, salt and pepper; heat through. Drain pasta; place in a serving bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage. Yield: 2 servings.

Chicken Pot Pie

Ingredients

• 1 pkg. (8 oz.) Philadelphia® Cream Cheese, cubed
• 1/2 cup chicken broth
• 2 cups chopped cooked chicken
• 1 large russet potato
• 1 pkg. (16 oz.) frozen mixed vegetables, thawed
• 1/2 tsp. garlic salt
• 1/2 tsp. onion salt
• 1 tsp bay leaves
• Pie crust for top and bottom

Directions
1. Heat oven to 400 degrees.
2. Boil potato until tender.
3. Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic salt, onion salt, and bay leaves.
4. Prepare pastry using Double Crust pie recipe.  Roll out half and place in pie tin.
5. Spoon chicken mixture into pie tin. Roll other half of pie dough, make three slits and lay onto of chicken mixture.  Dab with milk and sprinkle garlic salt on top.
6. Bake for about 40 minutes, or until crust is golden brown.

 

Turkey Sloppy Joes

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 package, 1 1/3 pounds, ground turkey breast or lean ground turkey
• 1/2 red onion
• 1/2 red bell pepper
• 1 tablespoon grill seasoning blend (recommended: McCormick Montreal Grill Seasoning or Mrs. Dash seasoning for poultry)
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 cup tomato sauce,( 8- ounce) can
• 4 crusty sandwich rolls, split
• 12 celery sticks, available in produce department or Grown Helper can chop
• 12 carrot sticks, also available in produce department or grown helper can chop

Directions

 Brown meat with finely chopped onion and green pepper (I also added a jalapeno).  While cooking combine grill seasoning, brown sugar, Worcestershire sauce, and tomato sauce, stir.  When meat is done pour sauce evenly over meat, stir.  Bring to a boil then simmer for 10 minutes.  Serve on crusty rolls and enjoy.

Peach Cobbler

Ingredients:

1 1/2 cup self-rising flour
8 tablespoon (1 stick) butter
1/2 cup water
2 cup sugar, divided
4 cup peeled, sliced peaches
1 1/2 cup milk
ground cinnamon, optional

Directions

Preheat oven to 350 degrees.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream. Recipe courtesy Paula Deen

Chicken and Rice Casserole

2 cups cooked rice
2 cups shredded monterey jack cheese
1 1/2 cups cooked, chopped chicken*
1 can (12 oz) evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 Tbsp butter or margarine
1 Tbsp diced jalapenos

Preheat oven to 350 degrees.  Lightly grease a casserole dish.  Combine all ingredients into bowl and stir well.  Pour into prepared casserole dish and spread evenly.  Bake for 45 to 50 minutes or until a knife inserted into the center comes out clean.

*For some more flavor I marinated the chicken in a Southwest marinade.  I cubed the chicken into approximately 1 inch pieces then marinated for several hours.  Brown the chicken in just a little olive oil.  Chop with food chopper and it's ready to go.  The marinade adds a nice kick to the overall flavor of the casserole.

Maple Glazed Sweet Potatoes

Ingredients

• 2 pounds sweet potatoes or 2 cans (15-3/4 ounces each) sweet potatoes, drained
• 1/4 cup butter, cubed
• 1/4 cup maple syrup
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon

Directions

• If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-35 minutes or just until tender. Drain; cool slightly and peel. Cut into chunks.
• Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine the butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 8 servings.

Turkey Meatloaf

Ingredients

• 1 egg white
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1/2 cup oat bran
• 1/2 cup chopped green pepper
• 1/4 cup finely chopped onion
• 2 tablespoons chopped ripe olives
• 1 garlic clove, minced
• 1/4 teaspoon celery salt
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 1 pound ground turkey

Directions

• In a large bowl, combine the egg white, ketchup, Worcestershire sauce and mustard. Stir in the oat bran, green pepper, onion, olives, garlic, celery salt, marjoram, sage and pepper. Crumble turkey over mixture and mix well.
• Pat into a loaf in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 55-65 minutes or until a meat thermometer reads 165°. Yield: 4 servings.

Light Oat Bread

Ingredients

• 1 1/4 cups water
• 2 tablespoons margarine
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1/2 cup rolled oats
• 2 tablespoons brown sugar
• 1 1/2 teaspoons active dry yeast

Directions

1. Add ingredients to bread machine pan in order recommended by your manufacturer. Use regular light setting.  

*You can also substitute one cup of wheat to make a heartier, and somewhat denser loaf.

Chicken Chile Rub

6 chicken breasts
1 Tbsp olive oil
1 Tbsp chili powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder

In a large bowl, toss the chicken breasts with the oil to coat well.  In a small bowl, comine the chili powder, oregano, salt, garlic powder, and onion powder.  Sprinkle the spice mixture over both sides of the chicken.  Cover and refrigerate for 30 minutes.  Preheat grill on high, then reduce the heat to medium.

Lightly oil the grill rack.  Cover and cook over medium heat, rutning once, about 15 minutes total.

Banana Bread (ATK)

2 Cups Flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 large, very ripe bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, lightly beaten
6 Tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
1 1/4 walnuts, coarsely chopped

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease and flour a 9 by 5-inch loaf pan; set aside.
2. Whisk the flour, sugar, baking soda, and salt together in a large bowl; set aside.
3. Mix the mashed bananas, yogurt, eggs, butter, and vanilla together with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Fold in the walnuts. Scrape the batter into the prepared loaf pan and smooth the surface with a rubber spatula.
4. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Taco Salad

I love this salad for those hot summer days when I don't want to heat up my kitchen or eat something hot. There are a lot of variations of taco salad, but I grew up with this recipe, and it is still my favorite. It is also very easy to make this salad for one, or a crowd.

1 head of lettuce, chopped
1 can kidney beans, drained
Shredded Cheese
Nacho Cheese Doritos, broken up
LiteHouse Thousand Island Dressing
Taco Seasoning
Ground Beef

Brown beef then drain off fat. Add taco seasoning and cook according to package directions. Put chopped lettuce in a large bowl with kidney beans, shredded cheese, and doritos. Toss together, then add thousand island dressing and toss. You can also add the ground beef, but I'm not a big fan of meat so I make it available for those who want it. Super easy, and a great summer meal.

Father's Day Breakfast Casserole

I asked my husband what he wanted for his Father's Day breakfast and this casserole was his request. There are so many possibilities for fillings, so have fun and make it your own.

24 oz. shredded potatoes
1/3 cup butter or marg.
2 cups diced ham
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
4 eggs
1 cup half and half
1/2 tsp salt

Press potatoes into 9x13 baking pan and pour butter over top. Bake at 425 degrees for 25 min. Layer ham and cheese on top of potatoes. Mix eggs, half and half, and salt and pour over top. Cook for 30-40 min. at 350 degrees. This can be cooked the night before and put in refrigerator and warmed at 350 degrees for 15-20 min.

I use a spicy sausage instead of ham and use a variety of veggies, such as zucchini, red and green peppers, green onions. Yummy!

Peanut Butter Swirl Brownies

My husband is not a big fan of chocolate, so I'm always looking for ways I can satisfy my chocolate craving and still make something Ry likes. When I came across this recipe I knew I had to try it. It turned out really yummy, although when I make it again I will probably do less cocoa powder because the chocolate flavor was a little intense even for me. Be sure to have a glass of cold milk on hand.

1/2 cup butter, softened
2/3 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tablespoons milk
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup creamy peanut butter
1/3 cup peanut butter chips
1/3 cup baking cocoa
1/2 cup semisweet chocolate chips

In a large bowl, cream butter and sugars. Add eggs and milk; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Divide batter in half. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add the cocoa and chocolate chips; mix well.In a greased 9-in. square baking pan, spoon chocolate batter in eight mounds in a checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Buttermilk Pancakes

I have never liked pancakes from a mix. They have no flavor and are so rubbery. Blech. These make wonderful, light and fluffy pancakes.

1 cup flour
1 Tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 beaten egg
1 cup buttermilk
2 Tbsp oil

Mix together dry ingredients. Add wet ingredients and stir just until moistened. Add additional buttermilk as needed. Batter will be slightly lumpy and drop slowly from a spoon. Grill on a hot griddle.

Fresh Peach Muffins

These are a wonderful way to use some fresh peaches and make for a wonderful breakfast with a tall glass of cold milk. Especially if you can eat them outside. Side note, why does food often taste so much better when eaten outside?

1 egg
1 cup milk
1/4 cup melted butter
2/3 cup sugar
1/2 tsp salt
1/4 tsp cinnamon
1 tsp lemon juice
1/4 tsp vanilla
2 cups flour
1 Tbsp baking powder
1 cup diced pealed peaches (don't skimp on the peaches, and cut them pretty small)

Beat egg. Stir in next seven ingredients. In a separate bowl, mix together flour and baking powder. Add to milk mixture and stir ust until blended. Do not over mix. Fold in peaches. Grease muffin tins and fill 2/3 full. Bake at 400 degrees for 18 to 20 minutes. I like to dust them with a light sprinkling of cinnamon.

Spaghetti Casserole

An old family favorite, this is perfect for a cold, stormy night. With some garlic bread and a green salad, it's a fantastic meal.

1 8 oz. package spaghetti, cooked and drained
1 lb. hamburger, browned and drained
1-2 jars Spaghetti sauce
1 small carton cottage cheese
1 small carton sour cream
1/2 cup diced onion
Mozzarella cheese

Mix browned hamburger and spaghetti sauce (I like to combine marinara and Alfredo) in a saucepan and simmer for 30 minutes. Mix cottage cheese, sour cream, and onion. Layer spaghetti, cottage cheese mixture, sauce, mozzarella cheese; repeat. Bake at 350 degrees for 30 minutes. Let set 15 minutes before cutting.

Peanut Butter Cookies

I recently tried this cookie recipe and fell in love. They are nice and peanut buttery and I love the addition of the chocolate chips.

1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 cup peanut butter, room temperature (creamy or crunchy)
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg, at room temperature
1 Tbsp milk
1 tsp vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 Tbsp sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine flour, baking soda and salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern (I actually prefer not to flatten them, but that's a personal preference), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Judy's Chocolate Chip Cookies

Chocolate chip cookies are my go to comfort food. In my opinion there is nothing better than fresh, warm chocolate chip cookies with a tall glass of cold milk. This is my aunt's recipe and is my absolute favorite.

1 Cup Shortening
3/4 Cup Brown Sugar
3/4 Cup Granulated Sugar
2 Eggs
1 tsp Baking Soda
1 Tbsp Hot Water
2 1/2 Cups Flour
1 tsp Salt
1 tsp Vanilla
1 Cup Chocolate Chips

Cream first four ingredients. Dissolve soda in water; then add to creamed mixture. Mix in flour and salt. Add vanilla and chocolate chips and optional ingredients. Drop by teaspoonful on cookie sheet and bake at 375 degrees for 8 to 9 minutes. Do not overbake. I like to add 1 tsp cinnamon, 1 cup walnuts, 1/2-1 cup coconut or mix semisweet and milk chocolate chips sometimes.

Favorite Taco Soup

This recipe is perfect for a rainy day. It's warm, comforting, and filling.

1 large pound ground beef
1 large onion, chopped
1 (28 oz.) can crushed tomatoes
1 (16 oz.) can kidney beans, undrained
1 (16 oz.) can whole kernel corn, undrained
1 package taco seasoning

Corn Chips
Grated Cheddar Cheese
Sour Cream

In a large soup pot, brown ground beef and onion; drain. Stir in tomatoes, beans, corn, and taco seasoning. Simmer for 1/2 hour, uncovered. Serve topped with corn chips, grated cheese, and sour cream. Yum.