Christmas Cookie Baking

While making our first batch of Christmas cookies, Mom mentioned her fears that her mom, Gram G, wouldn't be with us next year.  During that same day, she mentioned how Gram G likes Lemony Flavored Cookies.

That sent me on a mission.  I was going to find the Best Ever Lemon Cookie Recipe.

I pinned a few recipes onto my Pinterest Cookie Folder and then begged my Facebook Friends for any recipes they may have.

After a few conversations with my Mom and just knowing what kinds of cookies we all like, I went with one from my friend Judy, Fresh Orange Cookies, and then used a hybrid of my Mom's Awesome Soft Sugar Cookie Recipe.

WAIT!  That recipe said "Fresh Orange Cookies"!  Yah, I know . . . but we simply did a few substitutions.  Mainly (DUH!) using Lemon everywhere the recipe called for Orange.  For my Mom's Awesome Soft Sugar Cookie Recipe, that was pretty much just me dumping some Lemon Extract into the cookie. 

For the Fresh Orange Cookies, Miss Mie tasted the batter.  When I asked her what she tasted, she said LEMONS!  So, I'm going with having met with success there.  Aisey . . . well, she waited until the cookies were made tasted one, scrunched up her cute little nose and said "Momma!  These are bitter!" and then proceeded to eat the entire cookie with a smile on her face.  The Hubster, well, he waited until the cookies were cooled and iced for his verdict of "yup, they taste like lemon, I like them!"

The Lemony Sugar Cookies were also a huge hit.  It might be the red and green sprinkles, since it IS Christmas Time, but I think it's also because it's my favorite cookie recipe ever and adding a hint of lemon just made it all the better.

So, without further ramblings, the two Lemony Cookies from this weekend's baking:

Fresh Lemon Cookies with Lemon Frosting
~ adapted from Pillsbury.com

Cookies
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup white bean puree
1 cup light sour cream
2 eggs
4 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp pink Himalayan Salt
2/3 cup lemon juice
3 T grated lemon peel

Frosting
1/4 cup butter, softened
2 cups powdered sugar
1 T grated lemon peel
3 T lemon juice

Cream sugar, butter and white bean puree.  Slowly add sour cream and mix.  Add eggs one at a time.  Mix well.  Slowly add flour a cup at a time, mixing until blended after each addition.  Add rest of the dry ingredients.  Blend well.  Add lemon juice and lemon peel.  Batter may appear runny after lemon juice is initially added, but it will incorporated into  nice cookie batter after mixing a few moments.

Preheat over to 375F.

Drop dough by rounded teaspoons unto ungreased cookie sheets. 

Bake at 375F until edges are *light* golden brown.  Remove from baking sheet to cooling rack upon removal from oven.  Let cool.

For the Frosting, grab a bowl and a whisk.  Whisk the four ingredients until smooth.  This is the perfect activity for that Kindergartner who has a test to count to 100 when classes resume in the new year.  After 100 stirs, the frosting is ready for the cookies.  If the cookies are too warm, the frosting will run off the sides of the cookies.  When cool, the frosting does a good job of holding its shape.

* Note- I think that, next time I make these cookies, I will replace the sour cream with Plain Greek Yogurt.

Lemony Soft Sugar Cookies
~ adapted from Mom's tried and true soft sugar cookie recipe, no known origin

1/2 cup butter, softened
1/2 cup white bean puree
1 1/2 cup white sugar
1 egg
2 3/4 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp pink Himalayan salt
1/2 tsp vanilla extract
1 1/2 tsp lemon extract
1 T lemon peel

Additional Sugar and sprinkles for rolling dough in.

Cream butter and sugar until soft.  Add egg.  Add flour one cup at a time, mixing between each addition.  Add soda, powder, salt, vanilla, lemon extract and lemon peel.  Mix until blended.

This dough can be baked right away.  But, if it's a warmer day out, cover the bowl and chill anywhere from 20 minutes to overnight.

Preheat oven to 350F.  Lightly grease cookie sheets (VERY lightly as too much will make for an unsightly brown edge).  Roll balls of dough, about 1".  Drop balls into sugar/sprinkles and roll so all sides are covered and then place on cookie sheet.  Rolling the balls around in the sugar is the perfect part for the kiddos - especially if you don't mind the sprinkles getting all mixed up on every cookie.

Bake 8-10 minutes.  Cookies may appear not done.  Do not let them brown. 

Remove from oven.  Let sit 1-2 minutes before removing from cookie tray to cooling rack.  Do not let these cookies remain on cookie sheet.  Past experience has had bad results (chisels and goggles were involved) as these cookies can quickly harden if over baked.

White Bean Sugar Cookies

I will confess, as an adult, I hate making Roll Out Sugar Cookies.  HATE it.

I have awesome memories of making said cookies when I was little.  My Mom had a great selection of cookie cutters and she'd roll out the dough with her gold rolling pin.  We'd cut out reindeer and Christmas trees.  We'd toss in a few Santas and stars for good measure.  Then would come the excitement of decorating them.  Our family was pretty simple.  It was mainly white icing with various sprinkle colors. 

Then, I grew up and I began to realize the WORK that is involved in making said cookies.  Really, I should be thankful.  I burn off all of the calories of the cookies BEFORE I get to enjoy one.

But, I have kiddos.  This means I must carry on the tradition of making Roll Out Sugar Cookies.  If I don't make these cookies with my girls for Christmas, I think I go to some sort of Bad Parent Jail.  I mean, the media shows the absolute joy and togetherness that making these cookies brings about.

So, I get out the ingredients, the equipment, the two kiddos and con my Mom into helping.  Seriously, this is rough work, I will need reinforcements.

We have tried multiple sugar cookie recipes over the years.  Some of these recipes are better than others, but none will ever be that heirloom, pass down through generations type recipe. 

As Mom was fighting to roll out the dough for yet another attempt at finding that heirloom recipe last weekend, she confessed that she, too, hates Roll Out Sugar Cookies.  Just TOO MUCH WORK. 

But - now I see the tradition continues.  Mom dislikes this activity but did it for the joy it brought me growing up just as I do now with my girls.

The "World's Best Sugar Cookie Recipe EVER!!!" was a bust.  Well, it was a bust for sugar cookies.  But, Mom and Dad now have a large container of cookie crumble topping for their nightly bowls of ice cream.  And, I guess we should be happy as the girls got to use cookie cutters and cut out cookies to their hearts' content.

BUT - the recipe I'm sharing isn't that recipe.  No way!  I wouldn't share a crumbly cookie recipe when I found one that is perfect!  and unique!  and baked up a batch of perfectly shaped cookies.  There is no "chill for way to long with two anxious kiddos waiting to make cookies."  Nope, simply whip up a batch of these goodies and start rolling them out!

Christmas Bean Cookies

find them at:  Superhealthykids.com

White Bean Sugar Cookies

1/2 c butter
1/2 cup white bean puree
1 cup sugar
2 eggs
1/2 tsp vanilla
1/4 tp almond extract
3 1/2 c all purpose flour
1 tsp baking powder
1 tsp pink Himalayan salt

Cream butter, bean puree, and sugar together.  Add eggs, mixing after each addition. Add vanilla and almond extract. Add flour, mixing briefly after each cup.  Add baking powder and Himalayan salt and mix just until dough comes together.

Liberally flour smooth surface (I used my Mom's Tupperware Rolling Mat).  Place dough on floured surface.  Turn so that all sides of dough ball are floured.  I suggest splitting dough into at least two balls if floured surface isn't overly large so that dough isn't overworked. 

Preheat oven to 400F.

Roll dough to 1/3” thickness.  Cut out cookies.  Place cut out cookies on parchment lined baking sheets.  Try to get as many cookies out of rolled out dough as it will get crumbly and harder to work with the more times the dough is rolled in the flour.  Bake cookies in a 400 degree oven for 6 to 8 minutes - until edges just start to turn golden brown.  After removal from oven, let cookies sit on cookie sheet for 1-2 minutes.  Gently remove from cookie sheet to cooling rack.  Let cool and then frost as desired.

For the beans, I used our White Northern Beans that I had soaked overnight, cooked and then pureed with my Kitchen Aid Blender.

I haven't made the icing from that page, but it is on my To Do! List.

Canning Pics!

No recipes this time, just wanted to show off some of my jars of delicious treats that we'll be enjoying all fall and winter!  I may have MS, but I am showing it who is boss!  Oh Yah!

Lemon Balm Jelly

Lemon Balm Jelly

My New Addiction

I've been excited to try something with the Lemon Balm I have growing in various places around the house.  I have some sitting in olive oil right now that will be made into a salve in a few more weeks.  I've been tossing back the idea of drying the leaves and making tea.  And we toss some in our lemonade as well.  When I had a free weekend, and the ingredients, I decided to toss together this jelly.  

I am SOOOOO glad I did.  This stuff is YUMMY!

This same recipe is in a few of our local Amish Cookbooks but it also appears in You Can Can.  

Lemon Balm Jelly

~ adapted from Herb Jelly in You Can Can

2 - 3 ounces freshly cut Lemon Balm

3 cups unsweetened apple juice

1/4 cup bottled lemon juice

1 1.75 oz pkg regular powdered fruit pectin

4 cups sugar (have measured out in a large bowl)

Chop herbs and firmly pack into measuring cup.  Measure 1 1/2 cups firmly packed herbs.  Transfer to large non-reactive pot.  Add apple juice and bring to a rolling boil over high heat.  Boil, uncovered, for 5 minutes.  Remove from heat and cover.  Let stand 10 minutes.

Line strainer with coffee filter and strain Lemon Balm water.  Press Lemon Balm to get out all of the water.  If you end up with less than 3 cups, add additional apple juice (I cheated and added a little lemon juice as well as apple juice to make up my 3 cups).  Compost the Lemon Balm and filter.

Combine the Lemon Balm water, lemon juice and fruit pectin.  Whisk to ensure the pectin dissolves.  Bring to a rolling boil over medium-high heat, stirring constantly.  Add sugar all at once.  Return to full rolling boil that cannot be stirred down; boil for 1 minute, stirring constantly.  Remove from heat.  Skim off foam.

Ladle Jelly into hot, sterilized 1/2 pint jars.  Leave 1/4" headspace.  Process in boiling water bather for 5 minutes.  

Remove from bath and let cool on towel covered table.  Do not disturb OR PRESS LIDS for 24 hours.

Concentrates - Strawberry Lemonade

Two examples of our concentrates!

Having two daughters as well as having the annoying diagnosis of MS, I want to do everything possible to raise girls with every chance of being healthy.  Hearing all of the horrible things out there about food dyes and lists of ingredients that don't appear in nature, I try to keep the girls as far away from processed foods as possible.  One thing I like is making my own concentrates.  This way, the girls can put as much/little flavoring in their water as they like, and I feel better knowing where everything came from!  AND - it continues the soda-free lifestyle that I planned for them.  At 5 and 3, neither girl asks for soda . . . and I hope it stays that way as they continue to grow!

There are many recipes out there for this.  I use one that I found in Taste of Homes - 2005.  I know there is also a good one on SB Canning.

We ended up making a few different versions of this -
Strawberry Lemonade
Blueberry Limeade
Berry Lemonade

Just use 4 qts of whatever type berry you like with your choice of Lemon juice or Lime Juice.

Strawberry Lemonade
~ adapted from Taste of Home's Contest Winning Annual Recipes 2005

4 quarts fresh strawberries, hulled
4 cups lemon juice (I used bottled)
3 quarts water
6 cups sugar

Sterilize quart canning jars and lids.

In a blender, puree the strawberries.  Place in a large non-reactie pot; add lemon juice, water and sugar.  Bring to 165F over medium heat.  Stir occasionally.  DO NOT BOIL.  Remove from heat and skim off the foam.

Pour into hot jars, leaving 1/4" headspace.  Adjust caps.  Process 15 minutes in boiling-water bath.

To serve, mix to taste with water, lemon lime soda, ginger ale or soda water.

This makes 6 quarts of concentrate.

I will warn you that some people have complained about the actual "fruit" that is in the juice.  BUT - it is REAL FRUIT.  So, I just tell them to get over it.

I did strain my blueberry Limeade - but did it when mixing with water, prior to serving.  The blueberries were quite large and I didn't want any of the little ones here at the time choking on a blueberry in their drink.

Corn Cob Jelly

Corn Cob Jelly

I have been flipping through my various canning books before going to bed each night.  I have too short an attention span to get into a good book right now with so many changes going on around here.  In one of my Amish-style books was a recipe for Corn Cob Jelly.  

HMMMMM.

We have been cooking a lot of corn this summer.

Heck, someone just dropped off a Bakers Dozen this week that I'm going to freeze.

HMMMMM.

Oh heck, why not!?!

So, I made the jelly.  I mean, it's beyond simple and takes almost no time.  

I am not going to say it is one of my favorites.  But, I'm not going to say it was a total fail.  It's just that, the day I made this jelly, I also made my new addiction - Lemon Balm Jelly.  So, anything after that just kinda pales.  I will keep this recipe as it is something fun and will be a good conversation starting gift.  

Corn Cob Jelly

adapted from Country Canning II Cookbook

12 fresh corn cobs, corn kernels removed
water to cover cobs
1 box powdered pectin
3-4 cups sugar (I used 3)

Sterilize 1/2 pint jelly jars and lids.  Set aside.

Boil cobs for ten minutes.  Strain water at least one time through a coffee filter lined strainer.  Save enough of the strained water to measure 3 cups (add additional water if necessary).

Mix strained corn water with 1 package pectin - whisk pectin to get it to dissolve quickly.  Bring to a boil that cannot be stirred down.  Add sugar all at once, whisking to dissolve sugar quickly.  Bring to a rolling boil again for an additional 5 minutes.  Fill prepared jars with the mixture.  Leave 1/4" headspace.  Process in hot water bath for 5 minutes.  Remove from water bath onto towel lined table.  Leave undisturbed for 24 hours.

This Jelly took the longest to set of all three jellies I made that day.  But, it did finally "gel".  This made 5 1/2 pint jars.

Canning - Three Bean Salad

Pickled Three Bean Salad

My husband tells me over and over that he never ate beans before he met me, didn't like 'em and swore he never would.  Then, he started dating me . . . and eating my cooking.  Then, he started attending family events.  He realized beans weren't a bad thing.  In fact, they were pretty good.  So good that Three Bean Salad became one of his most requested dishes when we would have family events.

I always have dried beans in my pantry.  This year, we also planted a few bean plants, hoping to have at least one survive to continue teaching the girls where food really does come from - and NO!  it's not from the cases at the local SuperCenter!  And, when we go to the Farmer's Market on Saturday Mornings, well, for some reason, we always come home with at least one type of bean!

This past Saturday, we actually came home with both GREEN and YELLOW beans.  With the RED peppers we also had, it was a RAINBOW!  The girls were all excited because of the color of their food.  They didn't care what the food was - together, they made a rainbow!

I was excited, too!  Together, they would make the Three Bean Salad I had noticed earlier on my favorite canning site, SBCanning.  I LOVE that site.  She is pretty much my one stop shop when it comes to recipes, advice and ideas.  She makes certain all home recipes are safe and if not, will tell ya the reason why one shouldn't attempt that recipe any longer.  LOVE HER!

I had only ever made this recipe fresh before.  I had heard that there were cans of this salad you could buy at the store.  GASP!  The Hubster likes this a lot, but sometimes, I don't have all the beans at the same time, etc.  So, when I was on SBCanning the other day and noticed it . . . I kept it in the back of my mind that it would be interesting to try . . . then, the Hubster could have it whenever he wanted!  WIN!

So, I tried it.  Prepping the dried beans was easy, toss 'em in a big bowl of water overnight, tell the Hubster to drain and rinse them in the am and cover with water again.

Prepping the fresh beans . . . that was a little harder.  Ten Toddler Fingers and Ten Kindergarten Fingers kept sneaking the treats.  Luckily, I had bought more than was needed for the recipe . . . . especially as Grown Up Mommy fingers kept snagging the yummy things as well!

I canned the Three Bean Salad following SB Canning's recipe.

Unfortunately, one of the Tattler lids didn't seal . . . dang.  We were forced to put that jar in the fridge and eat it right away.  What a SHAME!

Let's just say that jar didn't last long in our fridge.  The girls decided this was the best meal ever!  Miss Mia stated that she hoped more lids would fail so she could eat more instead of waiting.

Yes, this will be in my file and will be made many times again!

If you would like the recipe, just jump right over to SB Canning's - Pickled Three Bean Salad Page.  I used the one day one . . . I don't have the patience to wait to make my food unless I absolutely have to do so!  And, just look at the photos on her page - the food just looks sooooo much more yummy than mine.  Cursed me for not picking a prettier jar for my picture!

Enjoy!

Zucchini Spaghetti with Lentil Marinara

 Zucchini Spaghetti with Lentil Marinara

I'm going to make a confession right now . . . I may love Zucchini in my cakes and other Sweet Treats, but I do not really care for it by itself.  I don't know what it is, but I really am not that big of a fan.

Then, our neighbor dropped off one Zucchini.

One little, lonely Zucchini.

One was not enough to shred and freeze and it was too hot to bake any Sweet Treats.

That's when a recipe popped up on Pinterest.  So, I pinned it in my Recipes to Try Page.

I made it the next evening.  I was VERY WORRIED that my oftentimes picky girls wouldn't eat it.  BUT - they LOVED it.

I used the food processor to shred the Zucchini as I don't have the spiralizer.  I just used my generic lentils from the pantry.

This turned out to be a very quick and easy recipe that I will be certain to make again if I ever get a single Zucchini to grow in my garden!  Or if some kind neighbor drops off another one or two ;)

Adapted from For the Love of Food Blog.

 A. Daisy wanted to share that grown up 2 1/2 year olds also eat this yummy food!

Homemade Honey Cough Syrup

We try to enjoy a few teaspoons of honey each day . . . to help with allergies.  The girls have also started to have a little cough, so I decided to up the goodies in that teaspoon of honey.  We had some mandarin oranges sitting out on the counter, some cinnamon (when am I ever without that???) and a new bottle of Raw Honey from a local farm.  So, I was set.

There are no set amounts . . . more of a "to taste" type mix.  We just cut up three mandarins, tossed them in the canning jar, covered them with some honey.  Added a little cinnamon and then more honey.  We placed it in the fridge and stirred it every-so-often.  It was ready the next morning . . . for in our tea and just to eat by the spoon.

It's VERY YUMMY!

Homemade Cough Syrup
Raw Honey
2-4 Mandarin Oranges
Cinnamon

Cut the mandarin oranges into slices or chunks, to fit in the jar of your choice.  Cover with honey.  Add a little cinnamon for taste.  Store in fridge and stir after a few hours.

For coughs - We stir and then take a teaspoon every two hours.
For tea - We flavor "to taste".

Minnie Mie's Milk

Miss Mia loves our Cuisinart Coffee Maker almost as much as her Mommy does.  When we get ready for work, she 'makes' my tea by replacing the coffee filter with my KCup insert, pressing rinse and then, pressing the hot water button.  She especially likes making hot cocoa for herself.  Unfortunately, I won't permit her to have cocoa after noon because there is just enough caffeine in.the chocolate to mess with her sleep patterns.  So, i had been feeling like bad Mommy until I found this recipe on a Christmas craft suggestion.  Yes, this has sugar in it, but for a special treat in the evening, this works well.  Miss Mia is able to make her hot drink just like her Poppa and Grandma when they come up for a visit.

Aisey is now starting to enjoy this drink as much as her older Sissy!

Minnie Mie's Milk
~ adapted from Craftaholics Anonymous

1 c powdered milk
1/2 c french vanilla creamer
1/2 c sugar
3/4 tsp cinnamon

Mix 3 teaspoons with hot water.

Enjoy!

If you can't find french vanilla creamer, about a teaspoon of good vanilla extract mixed in with regular creamer can be substituted.

Sweet and Sour Chicken Bundles or Chinese Take Out in a Cupcake

Chinese Take Out in a Cupcake

"It's a Keeper!" My Mom exclaimed on the phone minutes after she and my Dad tasted these "cupcakes".  I had mentioned to her earlier in the day that we were making these tonight . . . and that I was concerned we wouldn't like them.  I am NOT a Chinese Food Fan by any means - but the Hubster enjoys it and has whined lamented marrying someone who does not enjoy Chinese Take Out.  Due to this, I agreed to make these "cupcakes" so the Hubster could have his Chinese Food and the girls could try something new.

Although the picture isn't the greatest, these were actually really good!  I agree with My Mom - this recipe IS a keeper!  The Hubster could have eaten all of these himself!

This is from February's Family Fun Magazine.  I am typing the recipe with the ingredients we used.

Sweet and Sour Chicken Bundles
~ adapted from Family Fun ~ February 2013

1/3 cup low-sodium chicken broth
2 T red wine vinegar
1 T low sodium soy sauce
2 tsp sesame oil
1 T sugar
2 tsp cornstarch
1 T plus 2 tsp canola oil
1 pound skinless, boneless chicken breast, sliced into 1/2 inch cubes
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1/2 cup onion, sliced
2 garlic cloves, minced
1/2 tsp ginger
1 cup chopped pineapple
24 won ton wrappers

Whisk together the first 7 ingredients and then set aside.

In a large skillet, heat 1 T of the canola oil and cook the chicken until it's no longer pink.  Add the veggies, garlic and ginger.  Cook until the peppers are slightly tender - 3- 5 minutes.

Pour the source that was previously set aside over the cooked chicken and veggies and bring it to a boil. Let the sauce thicken and then stir in the chopped pineapple.

Remove the skillet from heat.

Heat the oven to 375 and spray a cupcake pay with cooking spray.  Place a won ton wrapper in each well.  Fill 12 wells with the chicken sauce mixture.  Tuck a won ton wrapper over each cupcake well.  Brush with the last 2 tsp canola oil.

Bake about 15 minutes - until the cupcakes are golden and crisp.  Remove from oven and let sit 5 minutes before removing from cupcake pan and serving.

Slow Cooker Potato Soup

Please excuse the picture . . . the soup is so much better than the photo.  I swear!

I've had a bad week with my MS . . . not the symptoms, but trying to figure out just how I can afford to stay on the meds when I'm being billed $4035 a month.  Needless to say . . . that stress along with the cold and snowy weather had me seeking comfort food.

So, we decided on Potato Soup.

Again, this was one where the Hubster "took charge" by tossing all of the ingredients in the slow cooker.  He even chose the right bowl size and heat settings!  Color me amazed ;)

We had my parents up for our usual Friday Dinner and everyone enjoyed this.  Even Miss Mia finished her bowl.

We will certainly be keeping this one in the Winter Month Meals Rotation!

Slow Cooker Potato Soup
8 cups red potatoes, cut into cubes
2 onions, chopped
4 stalks celery, chopped
1/2 package turkey bacon . . . cooked and crumbled
1 8oz package low fat cream cheese (cut into cubes)
6 cups chicken broth
1/4 tsp pepper
1 can cream of chicken soup (or homemade "cream" soup)

In 4 qt slow cooker, combine all ingredients.  Cook on low 7 - 8 hours.  Remove 1/4 - 1/3 of soup to a blender and puree - the amount you remove depends entirely on your preference as to how "thick" you want your soup.  Add back to slow cooker and stir until well blended.  Spoon into bowls and enjoy!

Notes:
~ the 4 qt bowl for the slow cooker was the perfect size . . .
~ this makes approx 10 servings as the four adults all had seconds, the kids had some and there was enough for leftovers at lunch today for the four of us!

Self-Crusting Quiche

It's insane how quickly kids grow up.  One minute, she was Terrible, Tiny Tia . . . and now, she's almost done with her teens!  Unfortunately, this means Miss Tia also has very firm ideas of what she likes and does not like to eat.  This is one reason I almost fell over in shock when I jokingly said we could have quiche for dinner and she said yes in NON-SARCASTIC excitement.

So, we grabbed all of the ingredients for this easy quiche and Miss Tia and Miss Mia partnered up to make us dinner!

Self Crusting Quiche

3 eggs
1/3 c biscuit mix (like bisquick)
1 1/2 c milk
1/2 cup chopped onion
1 tsp Italian Seasoning
1 c shredded cheese (we used cheddar)
8 slices turkey bacon, cooked and crumbled
1 cup frozen spinach, thawed and drained

Preheat oven to 325.  Spray 9" deep dish pie plate with cooking spray.  Toss meat and cheese on bottom of pan.

Combine rest of ingredients in bowl.  Mix.  Pour mixture over meat and cheese in pie pan.  Bake 35 - 40 minutes until knife inserted in middle comes out clean.  Let sit 5 minutes before serving.

This is also great cold.

Instead of spinach, use broccoli.

Slow Cooker Chicken and Biscuits

The Hubster decided to "cook" for us.  This usually means he dumps stuff in a Slow Cooker.  But - it works!

Surfing Pinterest, there are a ton of recipes out there for Chicken and Biscuits.  We merged a few, including this one and this one here and came up with this.

Slow Cooker Chicken and Biscuits
~ adapted from bubblecrumb.com

3 or 4 chicken breasts (we used frozen)
2 cans cream of chicken soup (or use this homemade version)
2 onions, diced
1 bag frozen veggies
1 1/2 cups chicken broth
1 T Italian Seasoning
4 refrigerator biscuits (OR your own homemade version)

Spray Slow Cooker with Cooking Spray.  We used the 4 qt size and it was perfect size.  Place the chicken, soups, onions, veggies, chicken broth and Italian Seasoning in bowl.  Place lid on and select bowl size.  Cook on low 8 hours.

Remove chicken from mix and shred.  Return to bowl.

Make your biscuits.  Cut up each biscuit to whatever size you like.  Place on top of Chicken mix.  Turn slow cooker to high and cook another 30 - 60 minutes, until biscuits are done.

Chili Con Cupcake

Our newest issue of Family Fun magazine came!  Now, we have more craft ideas and more yummy meals to make.  The girls were all excited to make cupcakes for dinner!  And they liked them!

Chili Con Cupcake
~ adapted from Family Fun Magazine - February 2013

2 eggs
2 cups kidney beans (I used dried, but recipe suggests canned)
1 1/2 medium red bell peppers, finely diced
1 1/2 cups frozen corn
1 medium onion, finely diced
1/4 cup tomato paste
1 1/2 tsp cumin
1 1/2 tsp garlic powder
1 tsp salt
1/4 tsp pepper
1/2 pound extra lean ground beef, browned and fat drained
1 cup grated cheddar
1/2 cup low fat sour cream

Heat the oven to 375 and spray a 12 cup muffin tray with cooking spray.

Beat the eggs, stir in all but last 3 ingredients.  Gently stir in ground beef.

Divide mixture among the 12 cups of muffin tray.  Pack the ingredients down with a spoon.  Bake 20 minutes, remove and sprinkle with cheese.  Return to oven and bake another 10 minutes.  Let sit 5 minutes before removing from cupcake pan.  Serve with source cream (or even salsa . . . or BBQ sauce).

Pizza Dough

We love our pizza.  Unfortunately, it can be a huge amount of unhealthiness.  That's why I like making my own - plus we can give into whatever whims we have that day . . . from Miss Mia not liking onions to Aisey only wanting olives.  AND I can control the amount of cheese and meat (if any on the meat) that we put on our pizza.

So, I'm always willing to try new pizza dough recipes . . . so things don't get boring!

This one, we really like - mainly because it is very, very easy.

This is an example of crust that didn't get "stabbed" by the fork . . . as you can see, it's kinda bumpy - EXACTLY as Miss Mia likes it.  She has decided Mommy is not a good pizza crust maker if there are no air pockets in her crust!

Pizza Dough
~ adapted from Bread Machine Magic

1 cup warm water
2 tsp yeast
3 cups all purpose flour
1 tsp kosher salt
2 T olive oil
1 T sugar
2 T Italian seasoning
1 tsp garlic powder

Place water and yeast in bread pan of bread machine.  Let sit a few minutes until bubbles.  Then, add all additional ingredients.  Run on "Dough" cycle (I will say that I usually only let this go through first half of cycle.  When dough rests, I take it out - my machine does this with around 50 minutes left on cycle).  Remove from machine.  Separate into two equal balls.  Use Dough Roller to roll out on two pizza pans.  Using a fork, poke a few holes in the pizza crusts.  Trust me, if you do not do this, you will have VERY bumpy pizza crust.  Miss Mia LOVES it like that, but it really doesn't hold the toppings very well if you don't poke the holes!

Add the toppings of your choice.  Preheat oven to 450F.  Bake for 10 - 12 minutes.

Spicy Chocolate Chip Icebox Cookies

Spicy Chocolate Chip Icebox Cookies

This cookie was a new attempt for us this Christmas.  It will be making a return next year as well.  We love it.  I will warn you - the cayenne gives it a little kick that doesn't hit right away.  Another warning - this cookie dough should chill at least an hour - preferably over night.

Spicy Chocolate Chip Icebox Cookies
~ adapted from Chow.com

1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/2 tsp cayenne pepper
1/4 tsp salt
1/2 cup sugar
1/4 cup milk
1 egg, room temperature
2 tsp baking powder
1 tsp ground cinnamon
8 T unsalted (1 stick) butter, room temperature
1/2 c brown sugar
1/2 tsp vanilla extract
2 cups mini semisweet chocolate chips

Whisk together flours, baking powder, cayenne pepper. cinnamon and salt in medium bowl.

In large mixing bowl, mix the butter and sugar on medium until fluffy.  Slowly add milk, vanilla and egg.  Blend well after each addition.  On low speed, slowly add flour mixture until just incorporated.  Do not over mix.  (Good idea to use the flour shield if you have a Kitchen Aid Mixer).  Fold in chocolate chips.

Turn dough into Pyrex bowl with lid.  Place container in fridge until firm - at least one hour, but can do overnight.  

The next day, Preheat oven to 350F.  Form into small balls - no more than 3/4".  Place on ungreased cookie sheet and bake 12 minutes until golden brown on bottom.  Cool on wire rack.

*** dough can be frozen for up to one month.