Tuesday, March 4, 2014

Lemon Crinkle Cookies

These are yummy!  They were a contest winner at LDS Living magazine.  Lauren Brennan.

1/2 cup butter, softened
1 cup sugar
1/2 tsp vanilla
1 whole egg
1 tsp lemon zest
1 Tbs lemon juice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp soda
1 and 1/2 cups flour
1/2 cup powdered sugar

Preheat oven to 350.  Spray cookie sheets with cooking spray or line with parchment, set aside.  In a large bowl cream butter and sugar until light and fluffy.  Add vanilla, egg, zest and juice, mix again.  Add dry ingredients and stir until just incorporated.  Pour powdered sugar on a plate.  Roll teaspoonfuls of dough into sugar and place on baking sheet.  (I used my pampered chef scoop, and pressed them down a tiny bit with my palm.)  Bake for 9-11 minutes.  Bottoms should be barely starting to brown.  Let cool for 3-4 minutes before transferring.

Make some soon, you'll enjoy them!

Paleo Stuffed Peppers

For a few days Curt tried the Paleo thing...  I refused to try it because my 2 favorite things are carbs and desserts.  Needless to say we weren't converted.  Here's a recipe we tried during that week.

Found this on a blog called "Paleo Made Painless"

5 bell peppers
1 lb ground Italian hot sausage
1/2 head of cauliflower, grated
1 small white onion chopped
1 small can tomato paste
5 cloves garlic
Seasoning of choice (she recommended basil, oregano, and red pepper flakes)

Directions:  Mix all ingredients in a bowl (except peppers).  Cut the tops off the peppers and clean out the seeds.  Stuff each pepper with the meat mixture and freeze.  
To Cook: Place peppers at bottom of slow cooker and cook on low for 6-8 hours.

These were extremely spicy!  Our kids could barely eat one bite before they gulped down a cup of water.  If you make this, do not add red pepper flakes!  The hot sausage has enough heat.  I think I cooked them a bit  too long because the peppers were a bit mushy, but mine weren't frozen.  If we do make these again we will aim for less spicy! :)

Friday, February 28, 2014

Best Chicken Chimichangas

Several months ago we saw these chicken chimichangas on Cook's Country (same ppl as America's Test Kitchen).  They looked so good and pretty easy, so Curt decided to give them a try.  They're our new favorite.  We don't make chimichangas any other way now. :)


Wednesday, June 26, 2013

Brown sugar coconut oil cookies

These may be my new favorite cookie!  They're delicious!!

Click HERE for the original recipe from AverieCooks.com.  She has pretty pictures of these cookies.

1/2 cup coconut oil, softened (soft butter consistency)  [I used refined oil, it didn't give the cookies a coconut flavor]
1 cup dark brown sugar, packed [I only had light brown sugar so I used that]
1 large egg
2 Tbs vanilla (yes, tablespoons)
1 Tbs molasses (I think mine is unsulphered medium)
1 3/4 cup flour
2 tsp corn starch
1 tsp baking soda
1/4 tsp salt (optional)

Combine coconut oil, egg, and sugar.  Beat on medium high to cream until light and fluffy, 4-5 min.  Add vanilla and molasses, and beat for 1-2 min.  Add the flour, corn starch, baking soda, and salt, mix until combined, about 1 min.  Form mounds that are 2 heaping tablespoons in size [I used my pampered chef scoop here]  Place mounds on a large plate and slightly flatten.  *Important to get the shape you want before chilling because it's too hard to fix them once they're cold.*  Dough should make 14-16 equal size cookies. Cover with plasticwrap and refrigerate for at least 2 hours.  [I did mine overnight.]
Preheat oven to 350.  Line a baking sheet with a Silpat or parchment.  Place cookies about 2" apart.  Bake for 8-10 minutes only.  Even if they look slightly undercooked.  Cool on baking sheet for several minutes before moving.

Soft, chewy, rich...  So so yummy!

Copycat Queso Dip

This is a copycat of Chili's Queso Dip.  Truthfully, we've never had the Chili's queso dip, but we think this version is pretty tasty!

16 oz velveeta
1 can (15 oz) no bean chili
1 cup milk
2 tsp chili powder
2 tsp paprika
1 Tbs lime juice
1/2 tsp cumin

Stir all ingredients in a saucepan over medium heat until cheese is melted.  Reduce to low, simmer for 15-20 min.  

Fruit and Oat Bars

Got this recipe from a recipe exchange night.  So, so, so glad I went!  These are delicious!

1/2 cup butter or margarine
1 cup sugar
1/2 tsp almond extract
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups rolled oats
3/4 cup preserves (I like apricot or raspberry)
1/4 cup applesauce
1/2 tsp lemon juice

Beat butter and sugar then almond extract.  Add flour, soda, salt, then oats.  Reserve 1 cup of the mixture.  Spread remaining in 9" greased pan.  In a bowl combine applesauce, preserves, and lemon juice.  Spread over top.  Sprinkle reserved cup of dough mixture on top.  Bake 30-35 min. Do not overbake! Cool completely.

Monday, June 24, 2013

Cafe Rio Sweet Pork

Here's an easy crock pot recipe that tastes similar to Cafe Rio sweet pork.  We really enjoyed it!!

CLICK HERE for my source, Two Million Miles.  She gives good tips for this recipe.

What you'll need:
Pork Loin
Can of Dr. Pepper
1 cup brown sugar
1 cup salsa

Place the pork loin in the crock pot on low, cook for 7 hours.  (I took her suggestion and cut it up as it cooked.)  Shred.  Then I added 1 1/4 cups Dr Pepper, 1 cup brown sugar, 1 cup salsa.  Stir and let cook another 30 min.  We used the pork in burritos with refried beans, lettuce, cheese, and sour cream.

Easy and tasty- my kind of cooking! :)