The Best Sugar Cookies

I love sugar cookies!  I found this recipe at Christmas time and I think I will never make another sugar cookie again.  Enjoy.

1 cup butter

2 cups sugar

2 eggs

1 cup sour cream

3 tsp vanilla

2 teaspoon baking soda

1 teaspoon salt
5 ½ cups flour

Cream butter and sugar.  Beat eggs one at a time.  Add sour cream and vanilla.  Combine dry ingredients separately then combine with wet ingredients.  Chill for 1 hour.  Roll out on floured surface to about 1/4 inch thick.  Bake on greased and parchment lined cookie sheet at 375 for 7-8 minutes.  They should not be browned at all.  Overcooking will cause them to turn crispy.  Cool five minutes then transfer to a cooling rack until completely cool.  Frost with your favorite buttercream!

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Honey Butter

This recipe is adapted from Alton Brown.  It is the most delicious honey butter I've ever had.  I made it to use on this recipe for pumpkin cornbread.  It added just the right amount of sweetness.

1/2 cup Butter, softened
1 tablespoon Honey
Cinnamon
Vanilla

Mix together butter and honey.  Cover with a few shakes of cinnamon and a splash of vanilla.  Mix again.  Serve chilled or at room temperature.  Adjust ingredients for desired taste.

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Rainbow Cake

I just made this cake for my mom's birthday. The original recipe comes from Whisk Kid, who has some lovely creations.  Instead of making the recipe entirely from scratch, I used 3 white cake mixes, Betty Crocker gel food colors (which were way cheaper), and my own frosting recipe.

3 white cake mixes
eggs
vegetable oil
water
Food color gel
Six 9 inch round cake pans (or as many as you have, reusing them if necessary)
Parchment paper
White frosting

Mix cake and preheat oven as directed on the package. Grease each cake round with shortening.  Line the bottom of each cake pan with parchment paper, grease again, and set aside.  Place 2 1/2 cups of cake mix into six separate bowls.  Add food color gel to each bowl to create the colors desired (red, orange, yellow, green, blue, purple).  Transfer each color batter to a separate cake round.  Bake as directed on the package.  Allow cakes to cool in pans for 10 minutes then cool completely on a wire rack.

Make frosting while cakes cool.  If you use my recipe triple it for the entire cake.

Using a serrated knife, trim the rounded tops from each cake until level.  Using a cake pedestal put a dollop of frosting in the center to cement the purple layer (bottom side up) to the dish.  Frost purple layer just so the frosting extends slightly over the edge, top with blue layer.  Repeat for all layers.  Cover the top and sides with frosting (this is the rough frost, it doesn't need to be crumb free).  Refrigerate the cake about 30 minutes (not the remaining frosting).  Once the cake is chilled and the frosting is set, frost the cake again with the remaining frosting.

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Country-Style Pork Ribs

This sauce is sweet and sticky. Finger lickin' good!  Thanks Simply Recipes.



3 lbs country-style pork spare ribs
Kosher salt
Vegetable Oil

1 bunch sliced green onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard

Preheat oven to 250 degrees.  Split ribs down the center between the bones.  Cut individual ribs in half if too long.  Coat ribs in oil and kosher salt...a little more salt then you think you should.  Place ribs in a single layer in two 9x13 baking pans, lined with foil.  Bake ribs in preheated oven for 90 minutes, untouched.

While you wait combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard in a saucepan. Bring to a boil and simmer for 20 minutes.  Keep sauce on low until needed.

At the 90 minute mark turn and baste ribs with prepared barbecue sauce. Repeat every thirty minutes with remaining sauce until rib meat begins to fall apart.  Total cook time can be anywhere from 3-5 hours.  Don't rush it!

When ribs are cooked, turn your broiler onto high.  Turn and baste ribs one more time and broil about 1-2 minutes until they begin to caramelize/char.

A barbecue recipe I want to try!

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Cooked Rice

This recipe gives me perfectly cooked rice every time!

1 cup rice
1 1/2 cups liquid (water, chicken stock, both, etc.)
1 tablespoon butter
1/2 teaspoon salt

Combine in a sauce pan. Bring to a boil. Stir well.  Turn down to low and cover.  Cook for 20 minutes. DO NOT remove the lid.  After 20 minutes remove from the heat.  Remove the lid for about five seconds and then replace (do not stir).  Let it set for 5 more minutes then fluff with a fork.

Sweet Potato Hash

This recipe is adapted from Simply Recipes.  I love her recipes.  It is generally my first-stop for anything I am craving.  They are basic and delicious.  When I make this, I like to use a combination of sweet potatoes and yams.

1 lb mild Italian ground pork
1 medium onion, finely chopped
2-3 cups chopped cooked sweet potatoes/yams
Salt and pepper
Chopped fresh parsley

Brown the ground pork over medium heat. Only drain if you have more then a couple tablespoons of fat. Add the onion and cook a few minutes, until translucent. Mix in the potatoes/yams. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a spatula.

Do not stir. You should hear them sizzling. Use a spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little butter to the pan. Continue to cook in this manner until the potatoes are nicely browned.

Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste. Serve with fried or poached eggs.

If you don't know how... poached eggs.

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Spaghetti Squash "Noodles"

I am crazy for these "noodles" right now!  In an effort to eat better and slim down, I have not been eating any grain-based carbs.  Unfortunately, I have a child who will only eat spaghetti.  Rather then make two meals (no way!) I have been using spaghetti squash for my noodles.  It is so easy and really delicious.  Eating one cup of squash, you will eat 10 grams of carbs vs 40 grams for one cup of spaghetti noodles.  Eat up!

1 medium sized spaghetti squash
Salt and pepper to taste

Cut squash in half, lengthwise.  Scoop out seeds and fibers.  Cook using desired method.  Allow to cool for about 10 minutes then shred the flesh with a fork.  Season squash with salt and pepper and top with sauce. 

Bake: Preheat oven to 425 degrees.  Using a 9x13 glass dish, add 1 inch of water to the bottom and place squash cut-side down.  Bake for 40 minutes or until the skin in easily pierced with a fork.

Pressure Cooker: (don't be afraid, this is my preferred method) Add 1 cup of water to the bottom of the pressure cooker.  Add squash cut-side down.  Once the cooker reaches pressure cook for 10-12 minutes.

Microwave:  Pierce multiple times with a fork.  Microwave each half for 6-8 minutes, until soft.

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Homemade Rice-a-Roni

I grew-up loving Rice-a-Roni!  However, now that I've become more of a food label reader I rarely buy it.  This recipe has thankfully brought it back to my table.  It is instantly devoured by my family!

1 cup uncooked rice (not instant)
1/2 cup broken angel hair pasta (broken into 1 inch pieces)
1 tablespoon dried parsley flakes
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon dried thyme
1/4 teaspoon celery salt
2 tablespoons butter
3 cups chicken or beef broth

Place butter in a heavy sauce pan, brown the rice and noodles. Once everything is browned, add broth and spices and bring to a boil; cover and reduce heat. Simmer for 15 minutes or until rice is tender and the broth has been absorbed.

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Brussel Sprout Salad

I made up this recipe based on a prepared salad that I got from Trader Joe's last week.  It is the perfect way to use up any leftover brussel sprouts you have.

Cooked brussel sprouts, loosely chopped
Dried cranberries
Cooked bacon, crumbled
Roasted macadamia nuts
Shaved Parmesan cheese
Vinaigrette

Combine all ingredients in desired proportions.  Toss together with your favorite vinaigrette.  Trader Joe's Champagne Pear Vinaigrette is tasty.  Serve warm or cold.

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Vegetable Egg Casserole

This is a great substitute for the traditional egg souffle.  I used zucchini but you could add any additional veggies you like...mushrooms, spinach, peppers, etc.

2 tablespoons butter
1/4 cup finely chopped onion
2 pounds zucchini, grated
1/2 pound ground Italian sausage
7 eggs, beaten
1 teaspoon ground mustard
Salt and pepper to taste
1/2 cup grated cheese

Preheat oven to 350 degrees.  In a skillet pan, melt butter and saute zucchini and onion until tender.  Place zucchini in a colander to drain excess liquid.  Meanwhile, saute sausage until cooked.  Combine zucchini mixture and sausage together.  Season with salt and pepper as desired.

Beat eggs in a separate bowl.  Add ground mustard.  Combine zucchini/sausage mixture with eggs and pour into a greased 8x8 baking dish.  Cover with grated cheese.  Bake covered 30 minutes, then uncovered 15 minutes.

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Kale Chips

When I first heard about these, I was told that they tasted "just like potato chips."  Just to be clear, they do not taste like potato chips unless maybe you've never had potato chips...regardless, they are still really delicious.  I bet your kids will eat them!

Kale
Olive Oil
Salt and Pepper

Preheat oven to 350 degrees.  Rinse and dry the kale.  Tear kale apart and remove the tough center ribs. Arrange the leaves in a single layer on a large cookie sheet.  Pour olive oil onto your hands (about 1-2 tablespoons) and toss the kale.  Again, arrange the leaves in a single layer.  Salt and pepper as desired.  Bake for 15-20 minutes or until crisp (but not burnt).

P.S. Trader Joe's sells bags of already cut kale

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Carnitas

This pork roast is delicious!  Boiling and then baking the meat makes it so tender but then it has a nice roasted outside.  It is a really easy way to achieve a traditional carnitas taste and texture.  Serve with corn tortillas and all the fixings!

2 pounds pork butt
1/2 medium onion, cut in half
1 large garlic clove
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt or garlic salt, to taste

In a 3 quart saucepan, combine port, onion, garlic, 1 teaspoon salt, oregano and cumin; add enough water to cover. Bring to a boil, reduce heat, cover and simmer for 2 hours.

Preheat oven to 350 degrees. Drain meat and place in a baking pan. Sprinkle meat evenly with salt or garlic salt. Bake in a 350-degree oven for 45 minutes. Remove from oven. While meat is still warm, use forks to shred meat.

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Fresh Strawberry Pie

Oh divine!  I celebrate when strawberry season arrives.  This recipe is from Emeril Lagasse.  Please make one today.

2 pounds fresh strawberries, rinsed and hulled
1/2 cup sugar plus 2 tablespoons sugar
2 1/2 teaspoons cornstarch
1 1/2 teaspoons lemon juice, freshly squeezed
1/8 teaspoon salt
2 1/2 teaspoons unflavored powdered gelatin
2 tablespoons cold water
1 baked Pie Crust
1 cup cold heavy whipping cream
1/4 cup warm water
1/2 teaspoon vanilla extract


Slice about 3 cups of the strawberries 1/4 inch thick and place them in a medium bowl. Crush the sliced berries with a potato masher or a fork; you should have about 1 1/2 cups crushed berries. Place them in a small saucepan. Add the 1/2 cup sugar and the cornstarch, lemon juice, and salt, and stir to combine.


Soften 1 1/2 teaspoons of the gelatin in the cold water, and set it aside.


Place the saucepan over low heat and bring the berry mixture to a simmer. Cook, stirring occasionally, until the mixture is transparent and of medium thickness, about 5 minutes. Remove from the heat, add the softened gelatin, and stir until the gelatin has dissolved. Set aside to cool.


Cut 1 cup of the remaining berries into quarters, and gently fold them into the cooled cooked mixture. Pour the filling into the baked pie shell, and chill in the refrigerator until set overnight before serving.


Attach the bowl and whisk to the mixer, and add the heavy cream and the remaining 2 tablespoons sugar. Whip until soft peaks form.  Soften the remaining 1 teaspoon gelatin in the warm water, and set aside until cool but not set. With the mixer running, add the softened gelatin to the whipped cream and whip until stiff peaks form. Add the vanilla. Working quickly, use a spatula to top the pie with the whipped cream, spreading it evenly and smoothly. Return the pie to the refrigerator and chill until set, at least 45 minutes.


Slice or halve the remaining strawberries, and arrange them decoratively on top of the pie. The pie will keep for up to 3 days in the refrigerator.


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Cinnamon Rolls

I'm making these today. Yummy!

3 cups lukewarm water (105-115 F)
1 tablespoon salt
1/2 cup sugar
2 tablespoon active dry yeast
1/4 cup melted butter or shortening
7-9 cups flour
3/4 cup instant dry milk (or 1/3 cup non-instant dry milk)

1/2 cup butter, very soft

2 cups brown sugar

Cinnamon

Raisins and Nuts (optional)

Using a large mixer with a dough hook (like a Kitchen Aid) add water, salt, 1/2 cup sugar, and yeast. Allow to dissolve. Add melted butter, 5 cups flour, and dry milk. Knead dough with hook. Gradually add 2-3 more cups of flour until soft dough forms. Knead for 10 minutes.

Remove dough from mixer. With lightly floured or buttered hands divide dough in half. Roll each half on a floured surface into a rectangle shape. Spread each with 1/4 cup butter and 1 cup brown sugar. Sprinkle with desired amount of cinnamon (be generous), raisins, and nuts. Roll dough into a log. Cut into 1" slices. Place on buttered baking sheet. Cover and allow to rise until double in size (it takes about 2 hours). Bake rolls in preheated 350F oven for 10-12 minutes or until lightly browned. Frost while still warm. Makes about 3 dozen.

Frosting:

6 oz cream cheese, softened

1/2 cup butter, softened

3 cups powdered sugar
1 tsp vanilla
1/2 cup milk

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Chicken Stir fry

I saw this recipe made on TV the other day by Emeril Lagasse on The Cooking Channel. A homemade stir fry always requires a little more time to prepare but then it is so fast to cook! I really liked the flavors of the sauces he uses and the addition of noodles. I will be adding this to my regular line-up! Feel free to add any other veggies to the recipe like mushrooms, shredded cabbage, or already cooked broccoli or carrots (but don't substitute with frozen ones because it will create too much fluid).


3 tablespoons vegetable oil
1 1/4 pounds boneless, skinless chicken breast, cut into 1/2-inch cubes
1 teaspoon cornstarch
1/4 cup finely chopped green onions
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper (optional)
2 cups snow peas, ends and threads removed
1 large red bell pepper, julienned
1/2 red onion, thinly sliced
2 celery stalks, peeled and cut on a bias
1 cup low-sodium chicken broth
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 nests cellophane rice noodles
1/2 cup roasted cashews (optional)
Salt and pepper

Prepare all ingredients prior to cooking. Heat the oil in a wok or a large saute pan over high heat. Dust the chicken with cornstarch. When the oil is hot, add the chicken, and cook until it just turns opaque, about 3 to 4 minutes. Add the green onion bottoms, garlic, and crushed red pepper and cook until fragrant, about 30 seconds. Add the snow peas, red bell pepper, onion, celery, and cook until just tender, about 3 minutes.

Add the chicken broth, hoisin, and soy sauce to the wok. Stir to combine. Shift the contents of the wok to the side to create a pool of sauce. Submerge the cellophane noodles into the liquid. Cover the noodles with the chicken and vegetables and cook 3 minutes longer. The rice noodles will absorb almost all of the fluid. Be careful to not burn the noodles.

Remove from the heat. Add the green onion tops, roasted cashews, and toss to combine all the ingredients. Season the mixture with salt, and pepper, to taste, and serve immediately.

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Barbeque Pork Sandwich

This makes a great barbecue pork sandwich. Very easy for a summer time picnic. When using store-bought barbecue sauce I always like to add a little honey or a bit of mustard to round out the flavors.


3 lb pork shoulder roast
1 medium onion, chopped
1 clove of garlic, minced
salt and pepper
2-2 1/2 cups barbecue sauce

Brown the meat first to sear it. Throw it in the crock pot and add everything on top. Cook on low 6-8 hours, or on high for about 4 hours. Pull the pork apart as it softens in the crock pot. Serve on buns.

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Chili Sauce

I don't can many things but this chili sauce recipe is awesome! It is a bit tangy and sweet. It is good with chips, mixed into dips (over cream cheese), cooked with a roast, or even used on a sandwich. I love it!


12-14 lbs tomatoes, chopped
4 cups celery, chopped
2 1/2 cups onion, diced
2 bell peppers, chopped (red or green)
3 sticks cinnamon
4 cups cider vinegar
2 tablespoons salt
4 1/2 cups brown sugar
1 tablespoon dry mustard
1 1/2 teaspoons ground cloves

Combine tomatoes, celery, onion, and bell pepper; simmer about 1 1/2 hours. Add remaining ingredients. Continue cooking 1 1/2 hours. Remove cinnamon sticks. Fill hot pint jars to within 1/2 inch of top; apply hot canning jar lids and rings. Process in a water bath canner about 30 minutes.

Banana Bread

This is a delicious vegan banana bread that is more dense then traditional recipes. The molasses makes it a dark, rich bread.


2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup vegetable oil
1/2 cup sugar
2 tablespoons molasses
1 cup all-purpose flour
1 cup white whole wheat flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan. In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.

Transfer the batter to the prepared pan and bake for 45 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.

Remove from the oven and let cool.

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Homemade Peanut Butter Cups

Yummy! I just made these with my sisters and they were delicious and very easy! I bet you could make these with your kids.



For the chocolate:
1 1/2 cups chocolate chips (I preferred the milk chocolate over the dark chocolate)
2 tablespoons natural peanut butter (like Adams)
12+ Mini paper liners

For the filling:
3/4 cup natural peanut butter
1/4 cup powdered sugar
1/2 tsp vanilla

Combine chocolate and 2 tablespoons peanut butter in a microwave-safe bowl. Microwave in 1-minute increments, keeping a close eye to avoid burning, and stirring often.

Using a spoon, thoroughly coat each mini cupcake liner with a thin layer of chocolate. Repeat with all 12 liners. Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.

Meanwhile, prepare the filling: Stir together peanut butter and sugar. Once the chocolate is hard, divide peanut butter into all 12 liners, about 1 heaping tablespoon per liner, pressing down gently to make sure the paste goes everywhere. Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen. Let cups firm up in fridge for at least one hour before enjoying. Store in fridge.

You can use regular size cupcake liners to make large cups. Is using large cups, double the recipe.

Shredded Chicken

I found this recipe while looking online for a Cafe Rio copy-cat recipe. It is really tasty in tacos and burritos.


3 lbs boneless, skinless chicken breasts (thawed)
1 1/2 cups Italian dressing
1 tablespoon minced garlic
1 tablespoon chili powder
juice from one lime
1/4 cup fresh cilantro, chopped

Place chicken in a 4-6 qt. slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook on low for 7-8 hours or on high for 3-4.

Remove chicken from pot, shred with a couple of forks, then put it back in the pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro.