One Of The Best Sugar Cookies Out There! by orsoshesays

One of the Best Sugar Cookies Out There!


by orsoshesays( since I found this recipe on Pinterest and read about it, she is right, it's the best!  and the frosting makes it so magical! I have made these so many times in the last few months, my kids can't get enough of them )

4 sticks (2c.) softened butter  
3 c. granulated sugar 

5 1/2 c. flour 
2 tsp. baking soda
1 tsp. baking powder 
 2 eggs     
2 tsp vanilla
 6Tbsp. buttermilk

1. Preheat oven to 350 degrees.
2. In a mixer, cream together butter and sugar until somewhat smooth
3. Beat in eggs and vanilla
4. In another bowl stir together the dry ingredients: flour, baking soda, and baking powder
5. Add the dry ingredients to the creamed ingredients.  Mix well.
6. Add the buttermilk to make the dough soft, not wet.
7. Roll into med/small balls and place on cookie sheet and bake until done.
8. After 8 min, check them and wait until the edges barely start to show a golden color...
9. Remove from oven and let them rest on cookie sheet several minutes.  Then cool on rack
10. Frost:   * 1 stick softened butter (not too soft!) (1/2 c.)  * 4 c. powdered sugar * 1 tsp. vanilla * milk to consistency * food coloring ---- mix well with hand mixer.  * I add sugar crystal sprinkles on top, it seems to add a magical touch!  Enjoy!  

And yes this is going on my Christmas plate this year - My daughter came in tonight and said she was craving these, it's becoming an addiction!  Enjoy!

Four Cheese Gnocchi

            Four Cheese Gnocchi
(my daughter sent this to me knowing how much our family loves the Chicken Gnocchi we make, and I will say this dish didn't disappoint!)

Preheat oven to 375 - grease and butter casserole dish

3 Tbsp unsalted butter
2 cloves garlic, minced
3 Tbsp. flour, 1 c. chicken broth, 1 c. heavy cream, salt and pepper to taste, 1/3 c. shredded Asiago cheese, 1/3 c. shredded Provolone cheese, 1/2 c. Parmesan cheese (divided), 1/2 c. mozzarella cheese (divided), 2 (17.5 oz) packages of gnocchi, 2 Tbsp. fresh chopped basil.

*Cook gnocchi according to package and put in buttered casserole dish.
**In large pot over medium heat, melt 3 Tbsp. butter, add garlic, and cook until fragrant about 30 seconds, Whisk flour, one Tbsp. at a time, stirring constantly until raw taste is cooked off, about 1 min. - to pot, add chicken broth and heavy cream and whisk together, season with salt and pepper, bring to a simmer and reduce heat to low.  Quickly whisk in Asiago, Provolone, 1/3c. Mozzarella and 1/3c. Parmesan until smooth, remove from heat, and pour over gnocchi in casserole dish.  Stir until pasta is evenly coated, top with remaining cheeses and some pepper, bake until cheese is bubbly and golden about 25 to 30 min.  Garnish with basil.  And Enjoy with bacon bits on top if you like and a nice salad with garlic toast.  Very filling meal!  

Rick's Chicken Gnocchi

This recipe was inspired by the Olive Garden, years ago they had a great chicken gnocchi dish,  so Rick searched the internet and add some amazing touches and now the finished product.  Our kids beg for this dish on their birthday.

Fontina Sauce:
2 tsp. flour -
2 Tbsp. butter
1/2c. hot milk or cream
1/2 lb. cubed Fontina Cheese - 
olives
artichoke hearts
grilled chicken
toasted pine nuts ( optional, but taste wonderful in this dish!)

Fry flour and butter until it is a paste.  Add hot milk, whisk, bring to a boil.  Add cheese and simmer gently ( over very low heat- do not boil!)  until melted.  If too thick add some cream or milk.  Cook gnocchi (can use penne pasta instead) according to package, then add sauce and add cream if too thick, or parmesan cheese if too liquidy.  Add olives (we use black), artichoke hearts, and grilled chicken, can also toast pinenuts and add to this, heat and serve. 

 Bon Appetit!   
                                                                                

Chimichungas

                                                    Chimichungas


                                                                                  One of my favorite recipes to make!  I learned this recipe from a cookbook clear back in the 80's.  I make it mostly in the summer.

put a beef (any cheap cut will work, rump, or chuck is what I usually use.) roast in crockpot with about 16oz. of salsa (great way to use up the homemade salsa)  - let cook on low for about 6 to 7 hours or until the roast will shred.  take out and save some of the liquid to keep the shredded roast from drying out.  Shred roast.  

* put about 2 to 3 Tbsp. (or more if you like) in the middle of flour torilla and tuck ends and roll up.  Place in frying pan with oil that is already hot and fry until golden brown.   Serve warm with shredded cheddar cheese or cheese of your choice, salsa, sour cream, chopped tomatoes, guacamole and onions,   And enjoy!  

Ghiradelli Classic Brownies

                     Ghirardelli Classic Brownie

( This recipe is rich and works best with vanilla ice Cream :)  I found this on the back of the baking bar-- it is fudgy)

4oz Ghirardelli semi-sweet Chocolate baking bar (1 bar)

1 c. brown sugar

2 large eggs

1/4 tsp. baking powder

1/2 tsp. salt

1 stick butter (1/2c), cut into pieces

1 tsp. vanilla

3/4 c. plus 2 TBSP. flour

1/3 c. semi sweet chocolate chips

*** Preheat oven to 350*F.   Butter and flour 8x8 pan.  In heavy 1 1/2 qt. saucepan, melt chocolate bar and butter over low heat, stirring until smooth.  Remove pan from heat; cool to room temperature.  Stir in brown sugar and vanilla.  Add eggs, mix well. In bowl sift together flour, baking powder and salt.  Slowly fold in flour mixture, mix well.  Stir in chips.  Pour batter into pan, bake for 25-30 min or until a tester comes out clean.  

Chocolate Chip Zucchini Bread

               Chocolate Chip Zucchini Bread

(yep this is another one of Becky's famous recipes-at least in my book!  My daughter who loves junk food, really loves this, and I'm happy to make this for her-at least there is zucchini in it right?  This is a keeper and wonderful way to use up that zucchini, also I love that is has applesauce for 1/2 the oil)

3 eggs
1 c sugar
1 c. brown sugar
1/2c. vegetable oil
1/2c applesauce, 1 tsp. vanilla, 2c. grated zucchini, 2 oz. unsweetened chocolate squares, melted, 2c. flour, 1 tsp. salt, 1 tsp. Cinnamon, 1 tsp. baking powder, 1/2 tsp. baking soda, 1c. chopped nuts (I omit this my kids won't eat nuts), 1 c. semi-sweet chocolate chips.
***Cream together eggs, sugar, and oil.  Add remaining ingredients slowly while beating.  Bake at 350 F for 50 min or until tests done.  Makes 2 regular loaves.  Enjoy!  * I sprinkle a little sugar on top before baking-  

Brazilian Cheese Bread

             Brazilian Cheese Bread 
   Just like a famous Brazilian  restaurant

(my son went to Japan on his mission, there are a lot of Brazilians there, these are close to what he ate-they are a little bit of work  but worth it, my kids gobble these up I double this recipe)

1 c. whole milk
1/2 c. vegetable oil
2 tsp. salt
2 c. (10oz) Tapioca flour
2 eggs
1 to 1 1/2c freshly grated Parmesan cheese
(I use 1/2 sharp cheddar and 1/2 Parmesan) .
 Preheat oven 450F.

  Line baking sheet with parchment paper, or baking liner.

1.  Boil Milk and oil -combine the oil, milk, and salt in a saucepan, and whisking occasionally, bring to a gentle boil over medium heat.  Remove from heat as soon as you see big bubbles coming through the milk.

2.  Add the Tapioca Flour- add all the tapioca flour to the saucepan and stir until you see no dry tapioca flour.  The dough will be grainy and gelatinous at this point.

3.  Cool the dough-  transfer the dough to the bowl of a standing mixer (I use a good hand beater)fitted with a paddle attachment.  Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds.
4.  Beat in the eggs-  whisk the eggs together in a small bowl.  With the mixer on medium beat the eggs into the dough in two additions.  Wait until the first addition is fully incorporated into the dough before adding the second.  Scrape down the sides of the bowl as needed.

5.  Beat in the Cheese-  with the mixer on medium beat in the cheese until fully incorporated.  The resulting dough will be very sticky, stretchy and soft with a consistency between cake batter  and cookie dough

6.  Portion the puffs- using an ice cream scoop, a tablespoon, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart.  Dip your scoop in water to prevent sticking.

7.  Bake the puffs- put in oven and immediately turn oven down to 350F.  Bake 25 to 30 min.  until the puffs have puffed, the outsides are dry and they are just starting to color.  Cool briefly and eat.
Leftover puffs can be kept in an airtight container for up to a week.  And re-crisped in a warm oven or toaster oven.

**Makes about 2 dozen

Note:  Bob's Red Mill makes a tapioca flour (I found mine at a local health food store, or local grocery store in the flour section.