Friday, July 3, 2020

Jade's Soft Sugar Cookies





Ingredients:

2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) SALTED butter, softened
1 1/4 cup granulated sugar
3 egg yolks
1 teaspoon vanilla extract
1/4 cup granulated sugar, for rolling

Directions:

Preheat oven to 350F degrees. Line a large baking sheets with parchment paper or Slipat. Set aside.

Whisk together the flour, baking soda, and baking powder in a medium size bowl. Set aside.

In a large bowl, using an electric or stand mixer, cream together the butter, and granulated sugar until combined.
Add egg yolks and vanilla extract.

Add flour mixture and mix until just combined. DO NOT OVERMIX!

Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each, roll in sugar and place onto prepared baking sheet.

Bake for 10-15 minutes or until tops of cookies start to crack. 

Let cool for 5 minutes on baking sheet before moving them to a wire rack.

Let cool completely on wire rack


This recipe is from Jade N Marshall, another cookie maker. I belong to a FB group Christmas Cookie and Candy Exchange. This was a saved recipe and it was the perfect time to make it.

 Porkchop is going home tomorrow and I wanted to make some cookies for the ride home

Wednesday, July 1, 2020

Ethel's Sugar Cookie Recipe





Ingredients:

3/4 cup shortening *
1 c. sugar
2 eggs
1/2 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt

Directions:

Cream shortening and sugar; beat in eggs and vanilla. Combine flour, baking powder, and salt, and blend into egg mixture. Chill dough for at least 1 hour. Roll out dough to 1/8-inch thickness on a floured board. Cut into desired shapes and place on an ungreased cookie sheet. Bake for 6 to 8 minutes at 400 degrees F, until cookies are a delicate golden color.


* I used 1/2 c. shortening & 1/4 c. butter. 

The young man above is Mey's grandson, Porkchop.  His real name is Lucas but will not answer you if you call him that!

The only cookie he likes is sugar cookies. Made this recipe and when they go back will send them home with more.

Tuesday, June 23, 2020

Pineapple Cucumber Smoothie





Ingredients:

1/2 cup sliced cucumber (skin on // organic when possible)
1 heaping cup cubed pineapple

1/2 large ripe, peeled, frozen banana
1 large handful greens (spinach or kale // organic when possible)

2-4 ice cubes


Directions:

Add cucumber, pineapple, frozen banana, greens, and ice cubes to a blender and blend on high until creamy and smooth, scraping down sides as needed.

Serve immediately. Leftovers will keep covered in the refrigerator up to 24 hours, though best when fresh

Monday, June 22, 2020

Oatmeal Pineapple Cookies




1/2 cup butter flavored shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 8 ounce can pineapple (crushed, undrained)
1 2/3 cups oats (rolled)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pineapple extract ( optional)
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg


Directions:

Preheat the oven to 375 F.

Cream shortening and sugars together in a large mixing bowl until light and fluffy. Beat in egg and pineapple and pineapple extract.

Whisk the remaining ingredient together in a medium bowl. Add dry ingredients to wet ingredients and stir to thoroughly combine.

Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until cookies turns golden on the edges.


Cool on pan for 5 to 10 minutes, then transfer cookies to a wire rack and cool completely.


Made these to bring to Brandon and Rivers house. They invited us to celebrate Fathers Day. 

Friday, June 19, 2020

Chicken Zucchini Bake




Ingredients:

2 (8 ounce) cans refrigerated crescent rolls

2 tablespoons honey Dijon mustard

4 cups sliced zucchini

1 large onion, sliced

¼ cup butter

2 cups cooked, shredded chicken breast meat

3 eggs

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon garlic powder


1 (8 ounce) package shredded mozzarella cheese


Directions:

Preheat oven to 350 degrees F

Open the cans of crescent rolls, unroll the dough, and place the dough into the bottom of an 11x15-inch baking pan. Do not separate the rolls. Press the edges of the dough up the sides of the pan to make a shallow crust. Spread the honey mustard over the dough.

Place the zucchini and a few tablespoons of water into a saucepan over medium heat, cover, and bring to a boil. Reduce heat to medium-low, and cook the zucchini until tender, about 15 minutes. Drain and set the zucchini aside. Place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. Stir the cooked zucchini and chicken into the onion, and mix well. Let the mixture heat for about 5 minutes, stirring occasionally. Spread the zucchini mixture in an even layer over the crust.

In a bowl, beat the eggs with salt, black pepper, basil, oregano, and garlic powder; pour the egg mixture over the zucchini. Sprinkle the cheese over the top.

Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.

source

We really liked this. Good way to use zucchini


Wednesday, June 17, 2020

Texas Size Pineapple Zucchini Muffins




Ingredients:

3 whole Eggs
1 cup Oil
2 cups Sugar
2 teaspoons Vanilla Extract
2 cups Zucchini, Coarsely Shredded
8-¼ ounces, Can Of Crushed Pineapple, Drained
3 cups Flour
2 teaspoons Baking Soda
1 teaspoon Salt
½ teaspoons Baking Powder
1-½ teaspoon Ground Cinnamon
¾ teaspoons Ground Nutmeg
1 cup pecans, Finely Chopped

Directions:

Preheat oven to 350 F.

With a mixer, beat eggs to blend. Add oil, sugar, and vanilla. Continue beating mixture until thick and foamy.

With a spoon, stir in zucchini, pineapple, flour, soda, salt, baking powder, cinnamon, nutmeg, and pecans, stirring the dry ingredients gently into the zucchini mixture just until blended.

Add batter to muffin cups ( as mentioned I love the large cups) and fill half to 3/4 full. Bake in a 350-degree oven for 30-45 minutes, or until a toothpick inserted in the center comes out clean.

Cool  for 10 minutes.

The zucchini was given to me by Ae-Yun. Her father grows a "Korean" zucchini. It is pictured above. Marie and Ted gave me two bags of pecans. All I needed was pineapple!


Saturday, June 13, 2020

Crustless Oriental Chicken Quiche





Ingredients:

3 Tablespoons butter 
1/2 pound boneless skinless chicken breast halves, cut into ½-inch pieces 
8 pea pods, cut in strips 
2 green onions, sliced 
1/2 red bell pepper, seeded, diced 
1 to 2 tablespoon soy sauce 
1 tablespoon grated ginger
1/8 teaspoon cayenne
1/8 teaspoon pepper
5 eggs 
1 cup (4 ounce) shredded Swiss cheese 
1/4 tsp salt, if desired 
3/4 cup half and half 
1/8 tsp nutmeg 
1 tablespoon heavy cream 

Dash Worcestershire sauce 


Directions:

Heat oven to 350°F. Melt butter in large skillet. Add chicken, peas, onions and bell pepper; cook and stir 6 to 8 minutes or until chicken is no longer pink. Stir in soy sauce, ginger and cayenne.

Add above to a prepared quiche dish or pie plate.

In medium bowl, beat eggs well. Add cheese, salt, pepper; nutmeg, cream and Worcestershire sauce; mix well. Pour over chicken and vegetables in dish.

Bake at 350°F for 45 to 50 minutes or until golden brown and filling is firm. Cut into wedges to serve.


Yield: 6 servings