Butter Cut Out Cookies

Butter Cut Out Cookies

1 cup butter
1 1/2 cups confectioners sugar
1 egg
2 1/2 cups flour
1 tsp cream of tartar
1 tsp baking soda

1. Cream together butter and sugar.
2. Add egg and blend.
3. Sift together flour, cream of tartar, and baking soda.  Slowly add to butter mixture and blend.
4. Chill dough for an hour.  Roll out on a floured surface to desired thickness and cut into desired shapes.
5. Bake for 8-12 minutes at 350 degrees.  (Time really varies depending on thickness of dough and size of cut outs.)

Notes: The dough is really fragile, so roll using a lot of flour.  If it sits out for too long and becomes unmanageable, throw it back in the fridge for another 15 minutes.  These are great for decorating!

Recipe Origination: This is Grandma Wuolle's recipe.  She made them for us all the time!

Peanut Butter Pie

Peanut Butter Pie

Crust
1-1/4 cup chocolate cookie crumbs (about 20 cookies)
1/4 cup sugar
1/4 cup butter, melted

Filling
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tbsp butter, softened
1 tsp vanilla extract
1 cup heavy cream, whipped

Several squares of a Hershey Bar

1. Combine the crust ingredients.  Press into a 9" pie plate.  Bake at 375 degrees for 10 minutes.  Cool completely.
2. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth.  Gently fold in whipped cream (you want to keep it airy).  Carefully spoon into crust.
3. Make thin slices of the Hershey bar (usually on the side of a cheese grater) to top the pie.
4. Refrigerate at least an hour before serving.

Notes: The pie tastes just as good with reduced fat cream cheese and half the sugar in the filling.  I strongly recommend not altering the heavy cream, though.  It really is best with that!  If you've never made your own cream before, it's pretty easy.  Here's a simple video: http://www.realsimple.com/food-recipes/cooking-tips-techniques/baking/whip-cream-00000000002253/.  You might even break a sweat!  Also, you can use chocolate graham cracker crumbs to make the crust.

Recipe Origination: Doris Doherty

Sweet Potato Muffins

Sweet Potato Muffins

1 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup sugar
1/3 cup packed brown sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
1/4 tsp baking soda
2 eggs, beaten
1 cup mashed cooked sweet potatoes (about 1 large or 2 small sweet potatoes)
1/2 cup water
1/4 cup canola oil
3 tbsp unsweetened applesauce

Streusel
2 tbsp biscuit mix (like Bisquick, or 2 tbsp flour + 1/4 tsp baking powder)
2 tbsp oats
1 tbsp packed brown sugar
1/2 tbsp cold butter

1. In a large bowl, combine the first 10 ingredients.
2. In a separate bowl, combine the eggs, potatoes, water, oil, and applesauce.  Stir into dry ingredients just until moistened.
3. Coat muffin tins with spray (or use paper liners).  Fill two thirds with mix.
4. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly.  Sprinkle over batter.
5. Bake at 350 degrees for 15-18 minutes or until a toothpick inserted near the middle comes out clean.  Cool for 5-10 minutes and then remove from pans to wire racks.

Notes: These also make great mini-muffins.  Adjust baking time to 10-12 minutes.  The recipe makes about 15 normal muffins.

Recipe Origination: "Taste of Home" Fall 2010 with some tweaks

Chicken Posole Soup

Chicken Posole Soup

1 tbsp olive oil
3 garlic cloves, pressed
1 can (29 oz) white hominy, drained
2 cups chicken broth (go for reduced or sodium free)
1 can (10 oz) green enchilada sauce or salsa verde, your level of heat
1 cup water
1 tsp dried Mexican oregano (or regular oregano if you don't care)
2 cups cooked chicken, shredded or diced (old rotisserie chicken works great!)

Suggested toppings: thinly sliced cabbage, chopped cilantro, fresh lime juice, crumbled queso fresco (or shredded chihuahua), diced avocado

1. Cook garlic in olive oil over medium heat for 2-3 minutes.
2. Immediately add broth, enchilada sauce, water, oregano and hominy; bring to a boil.  Reduce heat and simmer for 10 minutes.
3. Add chicken and simmer until warmed.
4. Divide posole into 4 bowls and top away.

Notes: Half a diced white onion is a good variation.  Add it in with the garlic and olive oil.

Recipe Origination: Chipotle had a delicious posole soup a few years ago so I've been looking at recipes since.  This one is mainly a "Pampered Chef" version of it.  

Cheesy Butternut Squash Cavatappi Bake

Cheesy Butternut Squash Cavatappi Bake

1 butternut squash, cooked and mashed
8 oz cavatappi or elbow macaroni, cooked according to package directions
1 tbsp butter
3 green onions, thinly sliced
2 tbsp all purpose flour
1 cup milk
6 oz shredded fontina cheese (or sharp cheddar, or a mix)
3 slices bacon, cooked and crumbled

1. Pre-heat oven to 375 degrees.  Grease a 2 quart baking dish; set aside.
2. In a medium saucepan heat butter over medium-high heat.  Add green onions and cook until tender, about 5 minutes. Sprinkle flour over green onions; cook and stir for 1 minute.  Add milk and 1/2 tsp salt and pepper.  Cook and stir over medium heat until thickened and bubbly.  Remove heat; stir in squash.  Add pasta and gently fold to combine.
3. Transfer half the pasta mixture to the baking dish.  Sprinkle with half of cheese and bacon.  Add remaining pasta, followed by cheese and bacon.
4. Bake uncovered for 20-25 minutes.  Top with additional green onions.

Notes: This will make about 6 servings.  The original recipe calls for mushrooms, so if you're a fungi fanatic, add some cremini or button mushrooms.

Cooking a Squash: The easiest way is to cut it down the middle lengthwise, scoop out the seeds, and place it cut side down on a foil lined baking sheet with a few tbsp of water.  Bake for about an hour at 350 degrees, or until a fork easier goes through the flesh.  Another option, which won't take as long but requires more work, is to cut the squash into cubes and microwave for 5-10 minutes in a dish covered in vented plastic wrap, and then mash when the squash is tender.

Recipe Origination: From "Better Homes and Gardens" with a few tweaks.

Pumpkin Bread

Pumpkin Bread

2 cups (16 oz can) cooked, packed pumpkin
2/3 cup water
3 cups sugar
1 cup butter (2 sticks)
4 eggs
3 1/2 cups flour
1 tsp baking soda
1/2-1 tsp ground nutmeg
1/2-1 tsp ground ginger
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp baking powder

1. Pre-heat oven to 350 degrees.
2. Cream together the sugar, butter and eggs in a mixing bowl.
3. Add pumpkin puree and water; mix well.
4. Sift together remaining dry ingredients and slowly add to pumpkin mixture.  Combine until ingredients are moistened.
5. Pour into two large bread pans.  Bake for 1 hour at 350 degrees.

Healthy Option:  Omit 1 cup of the sugar and substitute with 1/2 cup unsweetened applesauce and 1/2 cup ground flaxseed.  Omit one cup of the flour and substitute with whole wheat flour.

Notes: This recipe works great in those mini loaf pans, with a baking time around 20 minutes.  You can also use cupcake tins, with a baking time around 16 minutes.  The mini muffins take around 12 minutes.  My oven seems to cook quickly, though, so always check.  Regardless of bread/muffin type, it is done when a toothpick inserted in the middle comes out clean and not goopy.

Recipe Origination: I have no idea.  I've been using this for at least a decade from memory.

Carnitas

Carnitas

1/4 cup vegetable oil
4 pounds pork shoulder, cut into several large pieces
2-3 tbsp kosher salt
1 onion, coursely chopped (we like white or red)
2-3 cloves garlic, minced
3 tbsp lime juice
1 tbsp chili powder
1/2 tsp dried oregano
1 tsp ground cumin
3 (14.5 ounce) cans chicken broth (or cube equivelant, which is actually what we use)

Corn tortillas, warmed
Suggested toppings: crumbled queso fresco, diced avocado, lime juice, cilantro, diced onion

1. Heat the vegetable oil in a Dutch oven over high heat.  Season the pork shoulder with salt, then arrange it in the Dutch oven.  Cook until browned on all sides, about 10 minutes.  Add the onion, garlic, lime juice, chili powder, oregano and cumin.  Pour in the chicken broth and bring to a boil.  Reduce heat to medium-low, cover, and continue to simmer until the pork is very tender, about 2.5 hours.

2. Pre-heat the oven to 400 degrees.

3. Transfer the pork to a large baking sheet, reserving the cooking liquid.  Drizzle with a small amount of the reserved cooking liquid.

4. Bake the pork in the oven until browned, about 30 minutes.  Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Notes: The recipe as is will serve 6-8 adults, possibly more if you have a bunch of side dishes.  These may seem like a lot of work, but they are worth it! 

Recipe Origination: From allrecipes.com with a few tweeks.

Honey & Spice Pork Tacos

Honey & Spice Pork Tacos

1 lb boneless pork chops cut into strips
1-2 tbsp honey
1-2 tbsp olive oil
1-2 tsp lemon juice
1-2 tsp soy sauce
1 tsp ground chipotle pepper
1/2 tsp ground crushed red pepper
6 small corn tortillas, warmed
Garnish suggestions: queso fresco, diced avocado, tomatillo salsa

1. To make the marinade, combine honey, olive oil, lemon juice, soy sauce, chipotle pepper and crushed red pepper in a medium bowl and whisk.  Add sliced pork and let sit for 15 minutes. 

2. Heat skillet over high heat.  Add pork and cook for 1-2 minutes on each side. 

3. Fill up your tortillas and eat! 

Notes: If you don't warm corn tortillas up enough, they'll crumble when you try to roll them up.  I've found it best to put them in a damp paper towel and microwave for 30-45 seconds.  If you don't mind warming them one at a time, a skillet also works, about 15 seconds  per side on medium heat.  This recipe will feed 2-3 adults. 

Recipe Origination: porkbeinspired.com with some tweaks. 

Curried Chicken Kati Rolls

Curried Chicken Kati Rolls

1/2 cup plain yogurt
2 tsp minced garlic
2 tsp minced ginger
1 tsp garam masala (not scary, just look in the spice aisle of your grocery store)
1 tsp coriander
1 tsp turmeric
1/2 tsp cumin
1 tbsp lime juice
1 tsp salt (go for the gold and use sea salt)
1 1/2 lbs boneless, skinless chicken thighs, trimmed
1 large red onion, peeled and cut crosswise in 1/4" rounds
1 large red pepper, de-seeded and cut in 1/4" strips
2 tsp canola oil
6-8 flour tortillas, any size
Garnish options: diced mango, mayo, cilantro

1. For the marinade, whisk together the yogurt, garlic, ginger, garam masala, coriander, turmeric, cumin, lime juice and salt in a large ziplock bag.  Make 2-3 cuts in the top of each chicken thigh and add to the marinade.  Turn to coat, gently massaging the marinade into the cuts.  Seal the bag and refrigerate overnight. 

2. Remove the chicken from the fridge 30 minutes before cooking.  Heat grill to medium-high.  Wipe excess marinade off the chicken.  Brush the onion and red pepper with oil.  Grill the chicken and veggies, turning once.  (Chicken will take 6-8 minutes, veggies 3-4 minutes.) 

3. When the chicken is done, tent it and let it rest for 5 minutes.  Then, slice it across the grain in strips.  Warm the tortillas, and serve with the chicken, veggies, and any desired garnish. 

Notes: These are like tacos from India.  The recipe as is will feed approximately 4 adults.

Recipe Origination: I ripped it out of a magazine called "Family Fun" at the doctor's office.  The magazine should be called "Adult Fun" because my kids won't eat this dish, but I suppose people might get the wrong idea then!   

Pork/Chicken Rub

Pork/Chicken Rub

3 tbsp ground cumin
2 tbsp hot chili powder
1 tbsp kosher salt
1 tbsp ground coriander
1/2 tbsp paprika
3/4 tsp ground allspice
3/4 tsp ground black pepper

1. Combine all spices in a bowl and mix thoroughly.  Store extra in an airtight container at room temperature until ready to use. 

Notes: Use about 1 1/2 - 2 tsp of rub per pork chop or chicken breast.  Grill like you normally would, until pink no longer remains in the center.  T

Recipe Origination: allrecipes.com

Raspberry Cream Cheese Tarts

Raspberry Cream Cheese Tarts

1/2 cup + 10 raspberries
1/4 cup whipped cream cheese
1 tbsp. honey
1 pkg. (14 oz.) refrigerated pie crust
1 tbsp. milk
1 1/2 cups powdered sugar

1. Pre-heat oven to 400 degrees.  In a bowl mash 1/2 cup raspberries, cream cheese and honey. 
2. Unroll pie crusts and cut out 20 heart shapes (or whatever shape fits your occasion).  Top 10 hearts with raspberry mixture, leaving a 1/4" border.  Lightly brush the borders with water.  Cover with remaining hearts.
3. Using a fork, gently press down on edges to seal.  With a toothpick, poke holes in each tart.  Place tarts on parchment-lined baking sheets.  Bake for 20 minutes. 
4. Place 10 remaining raspberries in a strainer set over a bowl.  Press down on them to release the juice.  Whisk in milk and powdered sugar until icing is smooth.  Spread on cooled tarts. 

Notes: I've also made these with lingonberries, and I'm sure they'd be great with other berries as well.  They make a yummy breakfast, kind of like a homemade Pop Tart!  The recipe says it makes 10 tarts but if you wad up and roll out the leftover pie dough, you can get up to 18 tarts, though I suppose that also depends on how big of a cookie cutter you're using.  If you're up for a challenge, you can make your own pie dough and they turn out equally as delicious!

Recipe Origination: Catherine McCord's cookbook "Weelicious" 

Thai Chicken Tacos

Thai Chicken Tacos

Taco Filling
1 lime, halved
1 lb. skinless, boneless chicken breasts, cut into 1/2" pieces
1/4 cup chopped fresh cilantro
1 large shallot, finely chopped
3 cloves garlic, minced
2 tsp soy sauce (we use reduced sodium)
1 tsp crushed red pepper
1 tsp Sriracha (or other hot chili sauce)
2 tbsp veggie oil
8 tortillas, corn or flour

1. Juice half the lime.  Save the other half to squeeze over tacos. 
2. In a bowl mix chicken, cilantro, shallot, garlic, lime juice, soy sauce, crushed red pepper and sriracha.  Cover and refrigerate for an hour or so. 
3. Cook chicken in hot oil over medium-high heat for 5 minutes or until chicken is no longer pink in the center. 
4. Divide into tortillas, top with recipe below, squeeze fresh lime juice on top. 

Taco Topping
2 cups shredded napa cabbage
1/2 cup shredded carrot
1/2 cup slided green onions
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts
1/4 cup rice vinegar

1. Mix all ingredients except rice vinegar.
2. Add rice vinegar and toss. 

Notes: This recipe will feed 3-4 people.  It's our favorite new recipe this season! If you have time to spare, make homemade flour tortillas. 

Recipe Origination: "Better Homes and Gardens"

Monster Cookies

Monster Cookies

1 stick butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
1 tsp karo syrup (white corn syrup)
1/4 tsp salt
2 tsp baking soda
2 tsp vanilla
2 tsp cinnamon
1 1/2 cups peanut butter
4 1/2 cups quick oats
1/2 cup chocolate chips
1/2 cup M&M's

1. Pre-heat oven to 350 degrees Fahrenheit
2. Mix butter, sugars, and eggs
3. Add white syrup, salt, baking soda, and cinnamon - mix well.
4. Add vanilla and peanut butter and mix
5. Stir in oats, chocolate chips, and m&m's
6. Drop giant spoonfuls on a greased cookie sheet
7. Bake for ~10 minutes at 350
8. Let cool for 2 minutes before transferring to a cooling rack

Notes: In the picture above I mistakenly thought I had plain M&M's, but didn't.  Peanut M&M's still did the trick!

Recipe Origin: My recipe card isn't in my handwriting, so thanks to the friend who gave it to me.  I'm sorry I don't remember which one of you it was!