Wednesday, December 30, 2009
My kids and I made these for a Christmas party we attended. They turned out perfect. We frosted them with cream cheese frosting which was an amazing combination!
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour (I used 3 cups wheat, 2 cups white)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, salt, and nutmeg. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Wednesday, December 16, 2009
1 cup graham crackers
1 cup chopped pecans
2 TBS. plus 3/4 cup sugar
1/4 cup butter melted
1 cup heavy whipping cream
16 oz. semisweet chocolate, coarsley chopped
1/3 cup all-purpose flour
1 cup heavy whipping cream
2 TBS. sugar
4 candy canes; finely ground
1/4 - 1/2 tsp pepperment extract
Combine crackers crumbs adn pecans, 2 TBS sugar and butter; press onto the bottom of a greased 9 inch, springform pan. Place on baking sheet.
In a large saucepan, cook chocolate and cream over low heat until chocolate is melted. Cool. In a large bowl, beat eggs, flour and remaining sugar on high speed until thick and lemon-colored, about 5 mintues. Gradually beat in chocolate mixture.
Pour batter into prepared crust. Bake at 325 for 40-45 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight.
Beat cream and sugar until stiff peaks form; fold in ground candy cane and extract. Serve with cake.
Tuesday, December 8, 2009
4 frozen bean and cheese burritos
1 can red or green enchilada sauce
1/2 can cream of chicken
1/4 c. sour cream
Preheat oven to 350 degrees. Spray a small baking dish, I use a bread pan when just making small portions like this a lot. Layer burritos on bottom. Mix enchilada sauce, cream of chicken and sour cream together and pour over top of burritos. Layer with cheese next, as much as you'd like or a little if you want to be healthy. Bake for 30 minutes or until cheese is bubbly and melted. Scoop out onto plate and top with tomatoes, lettuce and avocados.
I used the red enchilada sauce, but next time I'd like to try the green. Red was a little too spicy for my pregnant body. :)
Tuesday, December 1, 2009
2 Pillsbury pie crusts (or homemade)
½ cup unsalted butter
3 T all purpose flour
¼ cup water
½ cup white sugar
½ cup packed
8 granny smith apples, peeled, cored, and sliced
Preheat oven to 425°, melt putter in sauce pan, and stir in flour to form a paste. Add water and sugars. Bring to a boil. Reduce temp and let simmer.
Place bottom crust in pan. Fill with apples mounded slightly. Cover with lattice work of top crust. Gently pour butter/sugar liquid over the crust. Pour slowly so it doesn’t run off.
Bake 15 minutes in preheated oven. Reduce temp to 350°. Continue baking 35-45 minutes until apples are soft.