Snickerdoodles

Snickerdoodles

1 1/2 cups sugar
1/2 cup butter, softened
1 tsp vanilla
2 eggs
2 3/4 cups flour
1 tsp cream of tarter
1/2 tsp baking soda

2 tbsp sugar
2 tsp cinnamon

1. Preheat oven to 400 degrees F.

2. Beat sugar and butter together in a large bowl until light and fluffy.  Add vanilla and eggs; blend well.  Add flour, cream of tarter and baking soda; mix well.

3. In a shallow dish mix together cinnamon and sugar.  Roll dough into 1" balls, then roll in the cinnamon/sugar mixture.

4. Place balls on an ungreased cookie sheet and bake for 8-10 minutes.

Notes: Depending on the size of your balls, this recipe will make 3-4 dozen cookies.

Recipe Origination: I've been using this one since I was in high school.  I have no idea where it came from!

Indian Chicken Kabobs with Naan

Indian Chicken Kabobs with Naan

Naan
1 (0.25 oz) package active quick rise yeast
1 cup warm water
1/8 cup white sugar
3 tbsp milk
1 egg
1 tsp salt
4 cups flour (we use half regular, half white whole wheat)
2-3 tbsp butter, melted

1. Dissolve yeast in warm water in a large bowl.  Let stand 10 minutes.  Stir in sugar, milk, egg, salt and flour to make a soft dough.  Knead for 8 minutes on a floured surface.  Place dough in an oiled bowl and cover with a damp cloth.  Let rise for 30 minutes.

2. Punch dough down.  Pinch off golf ball sized chunks of dough and roll into balls, placing on a tray.  Cover with a damp towel and let rise for 15 minutes.

3. Preheat grill to high.  Flatten dough balls into thin circles with your hands and place on lightly oiled grates.  Cook for a few minutes until puffy, brushing with melted butter.  Flip and cook a few more minutes, brushing with melted butter.

Notes: During step 2 you can knead in minced garlic and/or soft cheese chunks.  This recipe as is will make about 16 pieces of naan.

Recipe Origination: Some tweaking of an allrecipes.com recipe


Indian Chicken Kabobs

5 whole cloves
1 tsp ground coriander
1/4 cup olive oil
Juice from 1 lime
1 tsp salt
1/4 tsp ground cinnamon
1/4 tsp paprika
1/4 tsp ground turmeric
1/8 tsp cayenne pepper
1/4 tsp ground ginger
5 cloves garlic, minced
1 tbsp honey
1/4 tsp ground black pepper
2 pounds boneless skinless chicken breast, largely cubed
1 red pepper, seeded and cut into large chunks
1 yellow onion, peeled and cut into large chunks

1. In a large bowl whisk together all ingredients except the chicken. Use a fork to puncture the chicken chunks, then add to the marinade.  Stir to coat.  Refrigerate for at least one hour (up to overnight), stirring occasionally.

2. Thread kabob sticks with chicken, red pepper, and onion.  Lightly oil the grates, and grill on medium-high heat for 10-15 minutes, turning occasionally, until no longer pink in the center.

Notes: This will serve 4 people.

Recipe Origination: After pouring through tons of Tandoori chicken recipes from various places, I put together my own blend of spices based on what we had and the time I was willing to spend on it.  The entire family was happy with the results!

Salted Caramel Pretzel Bark

Salted Caramel Pretzel Bark

1/2 bag mini pretzel twists
2 sticks butter
1 cup brown sugar
1 bag chocolate chips
Sea salt (or kosher salt)

1. Line a jelly roll pan with parchment paper (or aluminum foil) and spread pretzels evenly over the bottom of the pan. Preheat oven to 350.

2. In a medium saucepan melt the butter and sugar on medium heat.  Bring to a boil and stir continuously until mixture sticks to bottom of pan and forms a smooth caramel.  Once it thickens and bubbles pour evenly over the pretzels.

3. Place pan in oven for 5 minutes.  Remove, sprinkle with chocolate chips and place  back in oven for 1 minute.  Spread the chocolate evenly over the pretzels.  Sprinkle with sea salt.  Let the pan sit for 5 minutes before placing in the freezer for at least an hour.

4. Break bark into pieces by hand and store in an airtight container in the freezer.

Notes: You can easily make this one GF - just use GF pretzels.

Recipe Origination: This one came from the lovely Joy Helfers!

Falafel

Falafel

2 cans garbanzo beans, rinsed and drained (15-16 oz each)
1 shallot, chopped
6 cloves garlic, peeled
1 cup loosely packed flat leaf parsley
2 tsp chili powder
1/2 tsp salt
1/3 cup all purpose flour
1 lemon
6 oz plain yogurt (Greek is fine)
1/2 cup chopped or sliced cucumber
2 tbsp olive oil (or coconut oil)

1. In a food processor, combine beans, shallot, garlic, parsley, chili powder, and salt.  Pulse until finely chopped.  Add flour; pulse just until mixture holds together.

2. Divide mixture into 12-15 chunks and roll into balls.  Place on a cookie sheet, flatten slightly, cover and chill for 30 minutes (or overnight).

3. Meanwhile, remove 1 tsp zest from the lemon and juice half of it.  Stir together the lemon zest and juice, yogurt, and cucumber.  Cover and chill.

4. In a large skillet heat oil over medium heat.  Add falafel patties and cook for 8ish minutes (flipping halfway through) or until golden brown.

5. Serve with lemon wedges, yogurt sauce, and pita bread.

Notes: The hands on time for this recipe is under half an hour, but you do need to build in refrigeration time or the falafel will fall apart when cooking.  White onion substitutes fine for the shallot, too.  One recipe will feed about 4 adults.

Recipe Origination: "Better Homes and Gardens" magazine

Honey Goat Cheese

Honeyed Goat Cheese

16 triscuits (or other cracker, pita chip, thinly sliced baguette, etc.)
8 oz goat cheese
3-4 tbsp finely chopped pecans
1/2 tsp cinnamon
Honey to drizzle

1. Slice the goat cheese log into 16 even slices.  Press and form into discs if they crumble.
2. In a shallow bowl combine the pecans and cinnamon. Firmly press each goat cheese disc into the pecans.  Place on a cracker and drizzle with honey.

Notes: This can be altered to fit any size meal in an approximately 1/2 goat oz cheese per cracker ratio.

Recipe Origination: I've made these before sans pecans and then recently saw a recipe on Allrecipes.com that had pecans with the goat cheese so I added that in.

Cookie Dough Truffles (AKA Jingle Balls)

Cookie Dough Truffles

2 1/2 cups all purpose flour
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk
1 cup semi-sweet chocolate chips (mini chips work great!)

14 oz candy coating (or chocolate to melt)


1. Beat butter and sugars in a large bowl with an electric mixer until light and fluffy.  Add milk and vanilla. Beat until mixed.
2. Stir in flour and salt. (Or use the mixer on low speed.)  Stir in chocolate chips.
3. Chill dough for 1 hour, covered.
4. Form 1" balls, placing on a wax lined cookie sheet.  Freeze for half an hour.
5. Melt candy coating (or chocolate) according to package directions.  Using toothpicks as a dipping tool, dip each ball in the candy coating.  Chill until set.
6. Store in the fridge in an airtight container for up to a week.

Notes: Wilton has over a dozen colors of candy melts, so you can coordinate them with holidays or just go with plain chocolate.  They are fairly easy to make, but they do require planning ahead for all the chilling and freezing time.

Recipe Origination: Vince Romanelli posted it on my FB page back in 2011, and I finally got around to making them last Christmas.  I should done it sooner - they're delicious!  It's from eat-drink-smile.com

Apple Bread

Apple Bread

3 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
4 cups peeled, cored and chopped apples (tart work best, like Granny Smith)
1 cup vegetable oil
1 1/2 cups sugar
3 eggs
2-3 tsp cinnamon

1. Pre-heat oven to 300 degrees F.  Grease two 9" x 5" bread loaf pans.
2. By hand, mix flour, baking soda, salt and apples in a large bowl.
3. In a small bowl, whisk together oil, sugar, eggs and cinnamon.
4. Pour oil mixture into flour mixture and stir just until all ingredients are moistened.
5. Divide mixture evenly between two pans.
6. Bake for 60 minutes, or until a toothpick inserted comes out clean.  

Notes: You can substitute half the flour with whole wheat flour (white whole wheat if you have picky kids) and reduce the sugar to 1 cup if you want to make a healthier version.  You can also add a cup or so of chopped walnuts if nuts are your thing.  (They are not my thing!)

Recipe Origination: Experimentation until I came up with something that bakes nicely and my family asks for!

Breakfast Egg Bake

Breakfast Egg Bake

1 lb pork sausage (diced up ham, bacon, or meatless also work)
1 chopped bell pepper (we like red)
1 medium onion, chopped (we like white)
2-3 cups frozen hash brown potatoes (or tator tots)
2 cups shredded cheddar cheese
1 cup flour
1 tsp baking soda
2 cups milk
4 eggs

1. Heat oven to 400 degrees F.
2. Cook sausage, peppers and onion over medium heat, stirring occasionally.  Drain.  Combine sausage mixture, potatoes and 1 cup of cheese in a greased 13x9 baking dish.
3. Stir flour, baking soda, milk and eggs together.  Pour into baking dish.
4. Bake uncovered for 40-45 minutes.  Sprinkle with remaining cheese.  Bake 1-2 minutes until melted.

Notes: This dish makes 10-12 servings and is great for holidays and get togethers!

Recipe Origination: A Bisquick box (you can use 1 cup of Bisquick instead of the flour and baking soda.) 

Ham and Greens Pasta

Ham and Greens Pasta

8 oz. orechiette or campanelle pasta
6 oz. cooked ham, diced (about 1 cup)
4 cloves garlic, peeled and sliced
2 tbsp butter
1 tsp blackening season
8 oz torn kale leaves
1/2 cup shaved Asiago or Parmesan cheese

1. In a 4 quart Dutch oven cook pasta according to package directions,  Drain, reserving 1/2 cup pasta water.  Set pasta aside.

2. In the same Dutch oven, cook ham over medium-high heat until browned, about 3 minutes.  Add garlic, butter and blackening seasonings; cook and stir 2 more minutes.  Stir in pasta, reserved pasta water, kale, and cheese.  Cook and stir until heated through and greens wilt.

Notes: This will feed 2-3 adults a full meal.  If you don't have blackening seasonings, use a mix of garlic powder, onion powder, chili powder, black pepper, and mustard.

Recipe Origination: "Better Homes and Gardens" with minor tweaks

Tuscan White Bean and Sausage Stew

Tuscan White Bean and Sausage Stew

3/4 pounds hot sausage
2 medium carrots, chopped
1 medium onion, diced
1 can petite diced tomatoes, undrained
3 cups chicken broth
4 garlic cloves, pressed
2 cans (15 oz each) cannellini beans
Fresh basil, if desired

1. Cut sausage into nuggets and brown over medium heat for 5-ish minutes.
2. Add carrots and onions and continue cooking 3-5 minutes or until sausage is no longer pink.
3. Stir tomatoes, broth and garlic into sausage mixture.  Drain and rinse beans; add to mixture.
4. Simmer stew, uncovered, for 10-12 minutes or until veggies are tender.
5. Top with basil, if desired, and serve hot.

Notes: This makes 4-6 servings and is delightful on a cold day!  Both Sean and I find it hearty enough to stand on its own as a meal.  For the hot sausage you can use Italian links or a tube of the hot breakfast sausage stuff (stuff is it's technical name).  Just make sure to remove any casings.

Recipe Origination: Pampered Chef "29 Minutes to Dinner" with some tweaks

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