Sugar Cookies with Sugar Cookie Frosting

Sugar Cookies with Sugar Cookie Frosting 

Ingredients

Cookie

• 1 C. salted butter softened to room temperature
• 1 C. sugar
• 1 1/2 tsp. vanilla extract
• 1 large egg
• 2 1/2 C. all purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt

Frosting

• 3 C. powdered sugar, sifted
• 3-4 Tbls. milk
• 2 Tbls. light corn syrup
• 1/2 tsp. vanilla extract
• Gel food coloring (optional)

Directions

1. Mix butter and sugar and beat until creamy and well-combined.
2. Add egg and vanilla extract and beat until completely combined.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Gradually add dry ingredients to wet until completely combined.
5. Separate dough into two large pieces and wrap with saran wrap. Chill in refrigerator for at least 2-3 hours, can leave overnight.
6. Once dough has finished chilling, preheat oven to 350F and line a baking sheet with parchment paper.  Set aside.
7. Generously dust a clean surface with flour and deposit one chilled cookie dough onto the surface.  Lightly flour the dough and roll out to 1/4".  Continue to add flour as needed so that the dough doesn't stick.
8. Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.
9. Bake on 350F 9-10 minutes, or until edges just begin to turn lightly golden brown.
10. Allow cookies to cool completely on cookie sheet before frosting.

Sugar Cookie Frosting

1. Combine powder sugar, 3 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.  
2. If coloring the frosting, divide into bowls and color as desired at this point.
3. Transfer frosting to a piping bag with a piping tip (I used Wilton #4 round tip).
4. Pipe frosting on cookies and decorate with candies, if desired.
5. Allow frosting to harden before enjoying (this can take several hours).
6. Keep uneaten cookies sealed in an airtight container at room temperature.  

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• Be sure to group cookies by the same size when baking so smaller cookies don't burn
• If you refrigerate the dough overnight be sure to let dough sit at room temperature for 10-30 minutes before attempting to roll out
• The dough will be easier to work with when it's cold
• If you don't have cake decorating tips or piping bags you can cut the corner off a zip-lock back but be careful the bag doesn't bust when squeezing if your icing is too thick
• When icing make an outline first then color in with the icing

Pecan Christmas Toffee

Pecan Christmas Toffee 

Ingredients:

• 54 Ritz Crackers
• 1 C. butter
• 1 C. dark brown sugar
• 2 C. semi-sweet chocolate chips
• 1 C. chopped pecans
• Sprinkles or any other colorful topping

Directions: 

1. Preheat oven to 400 degrees. 
2. Line an 11x17 pan with foil and grease the foil well. 
3. Line with crackers. In a medium saucepan, combine butter and brown sugar and stir to mix. 
4. Bring to a boil over medium heat and let come to a rolling boil for 3 minutes. Once the mixture comes to a boil, DO NOT STIR. (Your toffee should reach 270-290 degrees if using a candy thermometer) 
5. Pour brown sugar mixture over the crackers. 
6. Bake 4 minutes. Turn the oven off. 
7. Remove from the oven and wait 1 minute. 
8. Pour chocolate chips over the top and let sit 4 minutes or until chocolate is soft (or place 1 minute in the warm oven). 
9. Spread chocolate evenly and sprinkle pecans and any other toppings on top.
10. Cool on the counter slightly and then place into the fridge to cool completely. 
11. Break into pieces.

Source: https://www.spendwithpennies.com/pecan-christmas-crack-ritz-cracker-toffee/

Slow Cooker Balsamic Glazed Pork Tenderloin

Slow Cooker Balsamic Glazed Pork Tenderloin

Ingredients:

• 4 lbs pork tenderloin 
• 1½ tsp. salt 
• ¾ tsp. pepper 
• 2 cloves garlic, minced 
• 2 tsp. sage 
• 1/4 C. olive oil

Balsamic Glaze

• 1¼ C. dark brown sugar 
• 2 Tbls. cornstarch, 1 tsp. cornstarch 
• ½ C. balsamic vinegar 
• 1 C.  water 
• 4 Tbls soy sauce

Directions:

1. In a small bowl combine salt, pepper, garlic, and sage to make a paste. 
2. Rub this mixture all over the tenderloin. 
3. In a very large skillet, heat ¼ C. olive oil to medium high heat and place the tenderloin in the skillet. 
4. Brown each side for 2 minutes. 
5. Spray the bottom and sides of the slow cooker with vegetable spray and place tenderloin inside. 
6. Cook tenderloin on high for four hours. 
7. One hour before the tenderloin is done start making the glaze.
8. In a small saucepan, combine brown sugar, cornstarch, balsamic vinegar, water and soy sauce. 
9. Heat over medium heat for about 4 minutes until sauce thickens. 
10. When the tenderloin is cooked, remove from heat and place on a serving platter. 
11. Slice tenderloin in your desired thickness.
12. Spoon the glaze over the top. 

Source: https://www.chef-in-training.com/slow-cooker-balsamic-glazed-pork-tenderloin/

Saucy BBQ Chicken Thighs

Saucy BBQ Chicken Thighs

Ingredients:

• 9 bone-in chicken thighs w/ skin (approx 3-1/4 lbs)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1-1/2 C. Sweet Baby Rays BBQ sauce
• 1/2 C. honey
• 2 tsp. yellow mustard
• 2 tsp. Worcestershire sauce
• 1/8 - 1/2 tsp. cholula sauce

Directions:

1. Sprinkle chicken with salt and pepper. Place on a broiler pan.
2. Broil 4-5 in. from the heat for 3-4 minutes on each side or until lightly browned.
3. Transfer to a 5-qt. slow cooker. 
4. In a small bowl, combine the barbecue sauce, honey, mustard, Worcestershire sauce and cholula sauce.
5. Pour over chicken; stir to coat.
6. Cover and cook on low for 4-5 hours or until chicken is tender.

Source: https://www.tasteofhome.com/recipes/saucy-chicken-thighs/

Jalapeno Popper Corn Salad

Jalapeno Popper Corn Salad

Ingredients:

• 1 medium onion, thick slice and grilled
• 2 - 3 large jalapeno peppers, grilled
• 1 C. sour cream
• 1 C. mayonnaise
• 2 oz. cream cheese, softened 
• 2 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. chili powder 
• 1 tsp. smoked paprika
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 1/2 C. fresh corn (about 9 ears), grilled and cooled
• 1 C. shredded sharp cheddar cheese
• 1 C. shredded pepper jack cheese
• 1 C. crumbled cooked bacon, divided

Directions:

1. Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred.
2. Cool completely; chop into 1/2-inch pieces.
3. Combine the next nine ingredients.
4. Stir in corn, cheeses, 3/4 of the bacon, and the grilled vegetables.
5. Top with remaining bacon to serve.
6. Dish tastes better if cooled in refrigerator 2-3 hours prior to serving.

Source: https://www.tasteofhome.com/recipes/jalapeno-popper-corn-salad/

Apricot Chicken with Brie Cheese and Bacon

Apricot Chicken with Brie Cheese and Bacon

Ingredients:

• 4 to 5 chicken breasts
• 3 Tablespoons olive oil
• 8 ounces of Brie cheese, sliced into 8 slices
• 10 ounce apricot spread
• ¾ cup cooked and chopped bacon, divided
• ½ cup balsamic vinegar, reduced

Directions:

1. Preheat oven to 350 degree F.
2. Spray baking sheet with vegetable spray and set aside.
3. Using a knife to cut a pocket into the side of each chicken breast.
4. Salt and pepper the chicken on the inside and the outside.
5. Heat a large skillet to medium high heat, Add olive oil and heat.
6. Place chicken in hot pan and brown each side for 2 minutes.
7. Remove chicken from the skillet and place in baking dish.
8. Using tongs, carefully stuff chicken with the sliced Brie cheese.
9. Layer cheese with ½ cup crumbled bacon, saving ¼ cup for the top of the chicken.
10. Spoon apricot spread over the top of the chicken.
11. Top with remaining bacon and bake for 35 to 40 minutes, or until chicken is done. 
12. Drizzle chicken with reduced balsamic and serve.  

To make reduced balsamic:

• Place balsamic vinegar in glass bowl.
• Microwave vinegar for 1 minute and stir. Repeat until balsamic begins to boil.
• Continue cooking for 30 second increments, stirring each time.
• Repeat until vinegar has thickened.

Source: https://www.chef-in-training.com/apricot-chicken-with-brie-cheese-and-bacon/

Spinach and Artichoke Chicken Bake

 

  

 Ingredients:

• 2 lbs boneless, skinless chicken breast
• 1/2 tsp garlic powder 
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 C.  Mayonnaise
• 1/2 C. Sour Cream-
• 2 tsp Dijon Mustard
• 1/4 Onion- finely chopped
• 8 oz Mozzarella Cheese, grated
• 3 oz Freshly Grated Parmesan
• 1 Can Artichoke Hearts, drained and diced
• 4 C. Fresh Spinach, (about 4 cups) coarsely chopped

Directions: 

1. Preheat the oven to 375˚F. 
2. Lay the chicken breasts flat in a large baking dish and season with garlic powder, salt and pepper. 
3. Mix the cheeses, then set aside 1/3 of it (about 1/2 cup) which will be used to top the dish in the next step. 
4. In a large bowl, mix the mayo, sour cream, mustard, onion, and the remainder of the cheeses. 
5. Fold in the chopped spinach and diced artichoke hearts. 
6. Spread mixture on top of chicken then top with remaining cheese. 
7. Bake on middle rack of oven for 30-40 minutes or until the chicken is cooked through (internal temp of 165˚F).

Source: https://easyfamilyrecipes.com/spinach-and-artichoke-chicken/

Crock Pot Chicken and Gravy

Crock Pot Chicken and Gravy

 

Ingredients

• 2 packets chicken gravy mix
• 1 (10-oz) can condensed cream of chicken soup, low sodium
• 1 3/4 C. water
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 2.5 lbs boneless, skinless chicken breasts
• 1/3 C. sour cream

Instructions

1. Whisk together gravy packets, condensed soup, water, black pepper, and garlic powder in a 6-quart slow cooker.
2. Add chicken breasts.
3. Cover and cook on LOW for 6 to 7 hours. 
4. Add sour cream and mix it in. Shred chicken with 2 forks.
5. Serve over mashed potatoes.
   
   Source: https://spicysouthernkitchen.com/crock-pot-chicken-and-gravy/