strawberry shortcake cookies

Ingredients

~ 12 ounces strawberries, hulled and cut into 1/4 inch pieces {2 cups}

~ 1 tsp lemon juice

~ 1/2 cup plus 1 Tbsp sugar

~ 2 cups all purpose flour {I used whole wheat pastry flour}

~ 2 tsp baking powder

~ 1/2 tsp salt

~ 6 Tbsp cold unsalted butter, cut into small pieces {I used salted}

~ 2/3 cup heavy cream

~ Sanding sugar for sprinkling {I used coarse unrefined sugar}

Directions

1. Preheat oven to 375. Combine strawberries, 2 Tbsp of sugar and lemon juice in a bowl.

2. Mix together flour, baking powder, salt, and remaining sugar in a large bowl. Cut in the butter with a pastry cutter, or rub it in with your fingers until mixture resembles coarse crumbs. Stir in cream until dough starts to come together.

3. Stir in strawberry mixture.

4. Using a small melon scoop or a tablespoon, drop the dough onto well greased cookie sheets, about 2 inches apart. Sprinkle with sanding sugar.

5. Bake until golden brown, 17-20 minutes. Cool on wire rack.

Makes about 3 dozen {unless you eat some of the batter...ahem}.

I got this recipe from martha stewart living...they were good.  a little moist.  i dont recommend covering them after you make them.  just let them sit out. they are better dry and crumbly.

cream cheese muffins

3 cups flour

1 cup sugar

4 tsp baking powder

1 tsp salt

2/3 c milk

½ c vegetable oil

2 eggs

8 oz cream cheese softened

I c sugar

Preheat oven to 375. Grease muffin pan. Combine flour, 1 c sugar, baking powder, and salt in a large bowl. Make a well in the center. Stir together milk, oil, and eggs. Pour into well in dry ingredients. Stir until dry ingredients are moistened.

Combine cream cheese and 1 c sugar. Fold about half of the mixture into the muffin batter.

Spoon batter into greased muffin pans, about ½ to 2/3 full. Spoon the remaining cream cheese mixture onto the muffins, pressing the mix into each muffin with a spoon handle.

Topping:

½ c flour

1 c sugar

¼ c butter, softened

combine ingredients, sprinkle generously over muffins. Bake 24 to 30 min until golden brown.

Blackberry Dumplings

so i have not made these before but i saw them on a blog and i haaaaavvvvveeeeee to make them!! 

maybe 

tomorrow...

makes a whole lot

dumplings:

Mr. Vann uses doughnut mix from a local baker, but you can also use your favorite dumpling recipe or something like this.

3 3/4 cups pastry flour

2 T + 1 t baking powder

1 1/2 t salt

1 t cinnamon

1 cup buttermilk

1/2 cup water with 1 pkg dry yeast dissolved in it

blackberry sauce

2 cups Blackberries - fresh or frozen

1 qt grape juice

1 cup sugar

1/2 tsp cinnamon

1/4 tsp salt

Pour doughnut mix (or dry ingredients) in mixing bowl. Make a well in center of mix.

Mix buttermilk and yeast water together and slowly add to mixing bowl while stirring in the flour. Add liquid slowly, because too much liquid is worse than not enough. When dough is thoroughly mixed and slightly tacky, cover and let rise for 30 minutes.

Turn out onto floured waxed paper and knead and press into a ball until firm.

Sprinkle waxed paper with sugar. Take a ball of dough about the size of an egg and roll out to 1/4″ thick. Then either cut into small strips or pinch off in small balls and drop into boiling blackberry and grape juice mixture. After all is in, reduce heat to simmer and cook for about 15 minutes.

Butter cookies

Delicious for the holidays and you can make them into all kinds of shapes!
Butter Cookie Dough:

• 1/2 cup(s) butter, softened
• 4 ounce(s) cream cheese
• 1 1/4 cup(s) confectioners' sugar
• 1 egg
• 1 1/2 teaspoon(s) vanilla extract
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) baking powder
• 3 cup(s) all-purpose flour

Directions

• 1. In large bowl, with electric mixer on medium-high, beat butter, cream cheese, and sugar until light and fluffy. Add egg, vanilla, salt, and baking powder.
• 2. Mix in flour on low speed until dough just holds together. Form into a ball, wrap in plastic wrap, and chill at least 1 hour.
• cook at 350 for 8-10 min.

Gran's Banana Bread

This recipe is actually from both Allison and Alyson's grandmother-in-law but I have fallen in love with it so much that I have tried to master it at least 100 times!  It is melt in your mouth good...but I know that no one will ever make it as good as Gran!

1/2 c butter

2 c sugar

1 c milk

2 eggs

3 ripe bananas mashed

2 tsp baking powder

1 tsp baking soda

1 tsp vanilla

3 c flour

Cream butter and sugar. Add other ingredients and blend for three minutes.  Put in 2-3 flour/greased bread pans and cook at 350 for an hour...I check at about 35 minutes.

Grilled Chicken

Jeff and I have been experimenting with how to make the best chicken marinade so this is what we have come up with so far. Its pretty spicy but we love it!

1 pound chicken
1 can chipotle sauce (in the mexican isle at the grocery store. You can also use chipotle in adobo sauce but its really spicy so only use a little bit.)
Lawry's season salt
Tony's season salt
pepper

Just use the season salt to salt and pepper all sides of the chicken and then dump the chipotle sauce on the chicken and leave to marinate until ready to cook. So simple but full of flavor.

Skirt Steak Tacos with Roasted Tomato Salsa

This is one of my sister, Abby's favorite recipes!! She really does make the salsa homemade and it is fantastic!!!!8 (6-inch) flour tortillas 
1 1/2 pounds skirt steak 
2 tablespoons canola oil 
Salt and freshly ground black pepper 
1/2 head romaine lettuce, thinly shredded 
1 medium red onion, thinly sliced 
1 ripe avocado, peeled, pitted, halved and diced 
Grilled Tomato Salsa, recipe follows 
8 ounces sour cream

Heat grill to high.

Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling. 

Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.

Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.

Grilled Tomato Salsa: 
2 tablespoons canola oil, plus more for brushing tomatoes 
2 serrano chiles 
1 small red onion, coarsely chopped 
4 cloves garlic, peeled 
6 plum tomatoes, halved and seeded 
Salt and freshly ground black pepper 
2 limes, juiced 
1/4 cup chopped fresh cilantro leaves

Heat grill to high.

Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.

Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.

Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

Bobby Flay, Boy Meets Grill, Terrific Tacos.

Ultimate Comfort Food...Great for a Cold or Rainy Day

1 pound fresh green beans, trimmed
2 pounds russet potatoes, peeled and cubed
1 tablespoon plus 1 teaspoon salt 
5 tablespoons unsalted butter
1 tablespoon freshly ground black pepper
3/4 cup whole milk
1 tablespoon olive oil
2 pounds ground lamb, or ground beef
2 cups chopped yellow onions
1 cup chopped celery
1 tablespoon minced garlic
1 (16-ounce) can whole tomatoes, crushed with the juice
2 cups shredded Cheddar

Preheat the oven to 350 degrees F.

Bring a pot of water of lightly salted water to a boil. Add the green beans and cook until tender, about 6 minutes. Drain and transfer to an ice water bath to stop the cooking. Drain and set aside.

In another pot, place the potatoes and 1 teaspoon of the salt in a large saucepan, cover with water by 1-inch, and bring to a boil. Reduce the heat to a simmer and cook until tender, 20 to 25 minutes. Drain the potatoes and return the potatoes to the pot. Set over low heat and add the butter, 1 teaspoon of the salt, 1 teaspoon of the black pepper, and 1/4 cup of the milk. Mash with a potato masher over medium-low heat to incorporate the ingredients and until the mixture smooth but slightly lumpy, 3 to 4 minutes. Set aside.

In a large, heavy saute pan or skillet, heat the oil over medium-high heat. Add the lamb or beef, the remaining 2 teaspoons salt and 2 teaspoons freshly ground black pepper, and cook, stirring, until well browned, about 6 minutes. Add the onions and the celery, and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the green beans, and cook for 5 minutes, stirring occasionally. Add the tomatoes and cook, stirring for 5 minutes. Add the remaining 1/2 cup milk and cook, stirring, for 4 minutes. Remove from the heat and reserve for later use.

Spread half of the potatoes in the bottom of a 9 by 13-inch baking dish. Pour in the meat mixture, and top with the remaining mashed potatoes. Sprinkle with the cheese and bake until bubbly and golden brown, about 1 hour.

"Emeril Lagasse, 2004. Emeril Live, Our Family Traditions."

The BEST Chocolate Chip Cookies

These are a huge family favorite! We make them for everyone that comes over and though this recipe makes a lot, we eat them so so fast!

1 1/2 cup butter or margarine
1 1/4 cup sugar
1 1/4 cup brown sugar
1 tbsp vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
1 tsp salt
1 package (24 oz) bag milk choc chips

I cream the butter first and then add the rest of the ingredients. I like to add the flour last. Preheat your oven to 350 and cook big handfuls of dough until they are still golden on top. You want them to be a little undercooked so they stay moist and goooy (between 8-12 min).

Tortilla Soup

This recipe is one of our favorites at the house! It's so good on a cold, blustery day!!

• 3 cups chicken stock
• 1 pound chicken tenders
• 1 bay leaf, fresh if available
• 1 tablespoon olive oil in the pan
  
• 4 slices thick, smoky center cut bacon, chopped
• 1 onion chopped
• 4 cloves garlic chopped
• 2 chipotles in adobo, chopped, plus 2 tablespoons sauce
• 1 (28-ounce) can diced tomatoes (I like the kind that is called "mexican style" with jalapenos or chipotle peppers in it)
  
• Salt and pepper
  
• 4 cups lightly crushed corn tortilla chips
• 2 cups shredded sharp Cheddar, 3/4 pound
• 1/2 red onion, chopped
• lawrys season salt
  

Bring the chicken stock to a boil, add the bay leaf and place the chicken in it while you make the rest of the soup in a sauce pan. I let it sit in the boiling broth the entire time. Then put the olive oil in the other sauce pan and the bacon. Cook the bacon and then add the garlic. After the bacon is crisp, add the tomatoes, onions and chipotle peppers. Shred the chicken and cover it with some of the adobe sauce, lawrys and pepper and place it back in the chicken broth. Throw all the ingredients from the sauce pan with the chicken.

Stuffed Mushrooms

This recipe is from a close family friend and they are delicious!  They are a huge hit at parties and showers.

Remove stems from fresh mushrooms.  Chop stems finely and add to a small tube of pork sausage.  Cook through and drain off grease.  Add 1 brick of cream cheese, 1/2 cup bread crumbs and a dash of white wine.  Season with salt, pepper, and garlic salt.  Take mixture and refill mushroom caps.  Broil for speed or bake at 350 until cheese melts.

Papa's Beef Stew

This was always a favorite for me growing up.  My Papa made the best beef stew.  I have made it myself a few times and has been good but never as good as when Papa would make it.

In a large pot bring your stew meat to a boil.  Simmer for 2 1/2 to 3 hours until done.  Add an onion, celery, large can of tamatoes, can of V-8 juice, can of chicken broth and cook until done, about 2 hours.  Add potatoes last.  Cook about 30 minutes after adding potatoes. Salt and pepper to taste. Gumbo soup mix is good to add at the end but it is hard to find.

Maggie's Chicken Salad

I got this recipe from a wonderful lady I used to work with.  I am not really a chicken salad lover but she brought this to work one day and it was so good!

-8 chicken breasts

-1 chopped onion

-4 celery stalks

-3 green peppers

-1 package chopped walnuts

-2 16 oz sour cream

-1 1/2 cups Hellmanns mayonnaise

-2 sticks butter

-Adobo seasoning

 

Have your chicken breasts seasoned with a lot of Adobo seasoning.  Cook your chicken in onions and about two sticks of butter.  After done, cool and take apart.  Put in big bowl and add your ingredients.  You can add more Adobo seasoning and black pepper to taste.  

Kay's Spaghetti Sauce

This recipe is from a family friend.  We make this a lot in our house and it is a hit everytime!

-1/4 cup olive oil

-1 medium onion, finely chopped

-2 cloves garlic, minced

-3/4 lb. ground round

-1/2 lb. Italian sausage, out of casing and torn into small pieces

-1 28 oz can Italian style plum tomatoes, cut up

-1 6 oz can tomato paste

-1 6oz can water

-1/2 cup red wine

-1 tsp mixed Italian herbs

-1 tsp sugar

-1/8 tsp crushed red pepper

-salt and pepper to taste

Pour oil into large sauce pan. Add onion and garlic and saute on medium heat.  Add ground round and small pieces of Italian sausage and brown and drain.  Add remaining ingredients and simmer for 1-2 hours.  This serves 4 to 6 and doubles easily

Pie Over a Pot of Chicken

1 10 oz package of carrots and peas, cooked according to package directions

1 cup chopped onion

1/2 cup chopped celery

2 cups chopped potato, peeled

1/4 cup butter

1/3 cup flour

1 t dried or rubbed sage

2 cups chicken stock

3/4 cup milk

3 cups cubed chicken

Pillsbury ready made pie crust

1. In a sauce pan cook onion, celery and potato in butter until tender. Stir in flour and sage. Add chicken broth and milk at once, and stir until thickened and bubbling. Stir in chicken, peas and carrots.

2. Pour mixture into 3 quart casserole dish. 

3. Roll out pie crust and wipe edges of casserole dish with melted butter. Place the pie crust over the casserole dish and press edges to the sides.  Or take two pie pans lining the bottoms with a pie crust. Fill each pan with the chicken filling and top with another pie crust. Vent the top of the pie crust before baking.

4. Bake at 450 degrees for 12-15 minutes.

Best way to Eat Brie

Brie 1 pound
Butter (2 sticks or 1 cup)
2 cups Brown Sugar
2 cans Crescent rolls



Preheat oven to 375 degrees and grease a pie pan.  Melt together the butter and brown sugar in sauce pan. Meanwhile, place the wide ends of the crecent rolls together in the bottom of the pie pan and put the brie in middle. Pour the melted butter and sugar over the brie and pull together the opposite ends of the cresent rolls.  I bring the smaller ends together wrapping them on top of the brie to make a sort of bun. I am sure you could cut out cute little pieces and make if more festive. Bake at 375 for 15 minutes. Allow to cool for 5 or 10 before eating. 

My Favorite Soup!!

Leslie's Dove Nest Chili

 

2T olive oil
1 med. onion, chopped
4-6 cloves garlic, minced
2 1/2 c fresh chopped tomatoes
8-10 fresh tomatillos, chopped
1 med. jalapeno, seeded, minced
2 c chicken broth
1 17 oz can green chiles
2-3 lrg. chicken breasts (season chicken with seasoning salt and lemon pepper; spray pyrex with pam, cover dish with foil and bake at 375 for 45min-1 hr.
1/2 t oregano
3/4 t cumin
3/4 t garlic salt
1/2 t garlic pepper
(i taste it and will even add some of my own and spices or add more of these)
1/2 c chopped cilantro
salt and pepper to taste
2 19 oz cans great northern beans
1T fresh lime juice
shredded monterrey jack cheese
corn tortilla strips

put olive oil in large pot over med/high heat.  add onion, saute for 3-5 min. or until softened.  add garlic.  cook for 1-2 min- don't brown
add tomatoes, tomatillos, jalapenos.  cook until tomatillos are tender, stirring occasionally.
add chicken broth, green chiles, cooked chicken, seasonings, cilantro, beans, & lime juice.  cooked until heated through--i slow cook it pretty much all day so the seasonings really blend.
ladle chile into bowls
serve with cheese on top and corn tortilla strips.

Julianna's Pulled Pork

In crock pot on high for 6 hours put:
   4-6 lb. Pork Shoulder (or butt) roast (Cut as much fat out as possible)
   1/4 c. apple cider vinegar
   1 can condensed French onion soup
   1 c. ketchup
   1 1/2 c. Bar B Q sauce ( Cattleman's or KC Masterpiece is good)
   1 T. chopped garlic
Sear the Pork in a skillest on high heat first, then add to the crock pot.

I did half cider vinegar and half balsamic this last time.  I used up the last cup of molasses/rum BarBQ sauce I had and finished with Cattleman's.

Mom's Strawberry Bread

3 cups flour
1 teas. soda
1 teas. cinnamon
2 cups sugar
1 teas. salt

4 eggs beaten
1 1/4 cups oil
2 10 oz pkg frozen strawberries (with sugar)
red food coloring

Reserve 1/2 cup of strawberries for butter - if you want

Mix dry ingredients - pour liquid over dry ingredients
Beat just until mixed well - you can do it by hand
Grease and flour 2 cookie sheets or 3-5 small loaf pans

Spread mixture on sheets and bake @ 350 for 20-25 mins
or Fill loaf pans 3/4 full - bake at 350 for 1 hour - or until 
toothpick comes out clean
Don't over cook

For jelly roll spread:  soften 8 oz cream cheese - Blend in blender w/ 
1/2 cup strawberry juice - blend well add nuts if desires

For strawberry butter:  soften 1 tub butter - blend with 1/2 cup juice 
and small jar strawberry preserves
Beat until smooth - makes 2 tubes

Copying the Choke

Artichoke Dip

8 oz. soften cream cheese

8 oz grated asiago cheese

1 T  chopped garlic

1 T heaping sour cream...more if you like

1 can of quartered artichokes drained, but not rinsed

salt and pepper to taste

Preheat oven to 350 drgrees. Grease pie pan or shallow 8x8 baking dish. mix together all ingredients in this order and place in baking pan. Top with grated parmesan cheese and more asiago cheese. Bake at 350 for 25-35 minutes until heated all the way through and edges are brown. Enjoy!!