Sugar Cookies

April 24, 2019

These were fun to make and so cute! It makes three pans approximately so I made some plates for my friends and neighbors. Sometimes I just get a craving for a yummy sugar cookie & I HATE making the kind you roll out. So messy and frustrating. These are easy and yummy!




INGREDIENTS:
  • 1 cup butter (16 tablespoons), softened
  • 3/4 cup vegetable oil
  • 1 1/4 cups granulated sugar
  • 3/4 cup powdered sugar
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 2 tbsp sour cream
  • 2 large eggs
  • 1 tsp vanilla
  • 5 1/2 cups all-purpose flour
FROSTING
  • 3/4 cup butter, softened (12 tablespoons)
  • 2 tbsp sour cream
  • 1 tsp vanilla
  • 6 cups powdered sugar
  • 1-2 tbsp cream or milk

DIRECTIONS:
1. Preheat oven to 350 degrees and line several cookie sheets with parchment paper
2. In the bowl of stand mixer with a paddle attachment, add the butter, oil, granulated sugar and powdered sugar. Mix until combined
3. Add baking soda, cream of tartar and salt. Sprinkle across top of sugars and then mix. This is done so no clumping occurs. Mix 2 minutes until well combined
4. Add the sour cream, eggs and vanilla. Mix 30 seconds.
5. Add the flour and mix until no dry streaks remain and well combined. No need to overmix. 
6. Using hands, make balls that are approximately 3-4 tablespoons. Place several inches apart on baking sheets. Add 1/2 cup granulated sugar to a small dish.
7. Lightly spray the bottom of a flat bottomed glass with cooking spray and dip the bottom of the glass in the sugar. Press each cookie down into an even thickness dipping the glass in the sugar for each cookie.
8. Bake the cookies for 12-14 minutes until just set. You do not want to brown them or they will crumble when eaten. Let the cookies cool on baking sheets before removing to cooling rack.

FROSTING
1. In a medium bowl or standing mixer, combine the butter, sour cream, and vanilla. Mix until thick and smooth. Add the powdered sugar and cream(milk) and mix until well-combined. Add additional cream if needed. 
2. Frost the cooled cookies and decorate as desired.





Chicken & Dumplin Soup

April 24, 2019

This soup is so delicious. The process is super easy which is what I love about soups. You just throw everything in and let it cook. THE BEST.






INGREDIENTS
  • 1 rotisserie chicken shredded or boneless skinless chicken breast made to your liking (I made mine in the instant pot for 30 minutes and then shredded)
  • 6 small carrots
  • 3 ribs of celery off of one stock
  • 1 sweet onion
  • 1/2 cup fresh parsley, chopped
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 4 cups chicken stock
  • 1 can cream of chicken soup
  • Bisquick, or another biscuit recipe of your own that you prefer
DIRECTIONS:
1. In a large stock pot over medium heat, melt the two tablespoons of butter and add the carrots, celery, onion, parsley and all of the seasonings. Cook until the vegetables are starting to soften.
2. Add the cream of chicken soup, chicken stock, and the shredded chicken. Stir well. Bring to a low boil and reduce heat to a simmer
3. Let simmer and stir frequently for 10 minutes.
4. Make bisquick recipe that is on the back of the bisquick box! Super easy I love it!
5. Place small to medium sized dough balls on top of the soup all over the top. Let sit for 10 minutes.
6. Flip dough balls over to cook other side. Sit for 10 minutes.

*** Pictured are biscuits cooking the first side before flipping


BREAD!

April 24, 2019

I LOVE this bread! Whenever I make it it's a serious problem because then all I want for every meal is just bread. Oh well, I make it anyways! You can make this recipe using wheat or white flour. Both are delicious! 
*** Pictures are wheat bread! My favorite is white of course though. ;)


INGREDIENTS
  • 2 1/4 tsp active dry yeast (1 packet)
  • 2 1/4 cups warm water
  • 1/4 cup sugar
  • 1 tbsp salt
  • 2 tbsp vegetable oil
  • 6 1/2 cups flour
  • butter for topping (optional)

DIRECTIONS:
1. In a large bowl, or the bowl of a stand mixer, dissolve yeast in the warm water with a pinch of sugar.
2. When the yeast is bubbly and foaming (literally), add the sugar, salt, oil, and 4 cups of flour and mix until smooth
3. Add the remaining flour, 1/2 cup at a time, to form a soft smooth dough. The dough shoulder stick just slightly to your finger but not be over sticky. Knead with your hands for about 5 minutes and then roll into a giant ball.
4. Place the dough in an oiled bowl, turn over once to coat the top of the dough and then cover the bowl in plastic. Let rise for one hour.
5. When the dough has risen, punch it down gently and divide the ball in half. Roll each half of the dough into a long rectangle. Roll the dough up, starting at the short edge, to form a cylinder that is approximately 8 inches wide. Repeat with other half.
6. Place the dough, seam side down, into a lightly greased bread pans and cover with plastic wrap. Let rise one hour.
6. Preheat the oven to 375 degrees. Bake 30-35 minutes or until tops are golden brown. Brush with melted butter. Place on cooling rack to let cool.

** Pictured are bubbling and forming process and rising process



Asian Lettuce Wraps

April 24, 2019

These lettuce wraps are so yummy and easy to make! I usually avoid making Asian food because of the amount of ingredients I honestly don't want to go out and buy so these are a win in my book.







INGREDIENTS:
  • 2 tbls olive oil
  • 2 lbs ground chicken or turkey
  • 2 cloves garlic
  • 1 chopped onion
  • 3 tbls soy sauce
  • 1/4 cup Hoisin Sauce
  • 2 tbls rice wine vinegar
  • 2 tsp ginger
  • 1 can water chestnuts
  • salt and pepper
INGREDIENTS FOR Hoisin Glaze Topping (little spicy, these will still taste amazing if you don't want to make a glaze)
  • 1/4 cup hoisin sauce
  • 1/4 cup chili garlic sauce
  • 2 tbls soy sauce
  • 1 tbls honey
DIRECTIONS
1. In a frying pan, add olive oil and chicken or turkey. Cook then drain fat.
2. Next add the hoisin sauce, soy sauce, rice wine vinegar and ginger.
3. Add water chestnuts and salt and pepper
4. Make glaze by whisking all ingredients together in a small bowl.

SOFT & FLUFFY Chocolate Chip Cookies

April 12, 2019

My favorite kind of cookies are the soft and fluffy ones. My husband is the complete opposite and loves the flat ones! I wanted to find the perfect chocolate chip cookie recipe that I could stick to because I was sick of making a different recipe every single time and hoping they turned out yummy. Follow this recipe if you love big fluffy cookies!

INGREDIENTS:
  • 16 tbls unsalted butter (2 sticks)
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla
  • 2 eggs
  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Chocolate chips of your choice (my favorite are Ghirardelli's milk chocolate chips)
DIRECTIONS:
1. Preheat the oven to 350 degrees
2. Microwave the butter until melted
3. In a standing mixer or large bowl, beat butter with the sugars until blended. 
4. Add vanilla and eggs. Beat on low until incorporated. DO NOT OVERMIX THE EGGS.
5. Add flour, baking soda and salt. Mix until it forms into a crumbly mass.
6. Use your hands to make a dough and turn in the chocolate chips. 
7. Use hands to roll out cookie ball sizes of your choice. (Remember bigger cookies will need a little bit longer time. I usually make small to medium sized balls)
8. Bake for 11-14 minutes until bottoms are slightly golden brown. DO NOT OVERBAKE. (Larger cookies will need to bake for 18-22 minutes)
9. Let them sit on the heated pan for 30 minutes more before serving.
** makes two sheet pans of cookies. Pictured before is crumbly form.






Instant Pot Salsa Chicken

April 08, 2019

This recipe is SO easy. TWO INGREDIENTS! I love it because it's delicious, you can totally eat it by itself or you can add it to a meal. I personally added this (half eaten) chicken to a Mexican Bowl which included rice, beans, avocado, cheese, sour cream and cilantro. YUM. 

Ingredients:
  • Boneless Skinless chicken breasts
  • Your favorite salsa
Directions:
1. Place 3-4 boneless skinless chicken breasts in the instant pot with water almost covering chicken.
2. Turn on pressure cooker setting and set for 30 minutes. (perfect fall apart chicken)
3. When timer goes off, quick release instant pot
4. Drain water as best you can and then shred the chicken
5. Turn on the Saute option and pour in entire jar of salsa
6. Mix until well-cooked and blended together

ENJOY!

SHREDDED PORK & COLESLAW SANDWICH

April 05, 2019

This was a really yummy dinner! Even my brother told me it was good and he lives to say mean things to me :D Most of the ingredients are easy store bought. The most work goes into the coleslaw! Follow along with the easy recipe!



INGREDIENTS:
  • Any bun you want, easy start!
  • Del Sol Shredded Pork (I bought mine at Costco)
  • Your favorite BBQ Sauce (I used Sweet Baby Ray's!)
COLESLAW INGREDIENTS:
  • 8 cups diced cabbage (or cabbage package already made at store)
  • 1 cup shredded carrot (unless its already in the ready made package)
  • 2 tablespoons grated onion
  • 1/3 cup sugar 
  • 1/2 teaspoon salt
  • 1/8 teaspoons white pepper
  • 1/4 cup whole milk
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons white vinegar
  • 3 tablespoons lemon juice
INSTRUCTIONS

1. In a large bowl add the cabbage, carrot and onion
2. In a second bowl, whisk the rest of the ingredients together until combined and smooth
3. Toss together thoroughly and put in the refrigerator for 4-8 hours (longer the better)
4. When you are ready to make the sandwich, toast bun.
5. Layer with pork and Coleslaw and serve with chips on the side!

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