Super Soft Sour Cream Sugar Cookies

Julie has been telling me about this yummy sugar cookie recipe that she has that has sour cream in it.  It sounded a little funny, but I was willing to try it.  I never did get the recipe from her, but I did find this one yesterday on http://www.thesisterscafe.blogspot.com/ and it is de-e-licious!!! I made these yesterday and I LOVE them. Just like Julies recipe, this one has sour cream in it.  They are THE yummiest, softest, puffiest little sugar cookies that I have ever had.  SO GOOD!!! I think the recipe makes a perfect amount too.  Not too many, just right!

Ingredients:
1 cup butter, softened
1 cup sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon nutmeg
4 cups flour

Cream together softened butter with sugar, sour cream and eggs.  Add vanilla, almond extract, baking powder, baking soda, salt and nutmeg.  Slowly add flour, 1 cup at a time.  Dough should be sticky. Refrigerate one hour.  Knead dough on floured board until it's no longer sticky. Roll out and cut with cookie cutters.  Bake for 9 to 12 minutes at 350.  Frost with your favorite icing.

Pumpkin Fluff or Pumpkin Pie Dip

I found this on one of my favorite food blogs (http://www.thegirlwhoateeverything.blogspot.com/) and just had to share.  I can't wait to make it!  Let me know if any of you try it and what you think.

1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
1 cup frozen whipped cream, thawed
Gingersnap cookies, apples, or cinnamon graham cracker sticks

1.  In a large bowl, beat cream cheese and powdered sugar until smooth.
2.  Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix well.
3.  Fold in the thawed whipped cream.
4.  Serve with green apples, graham cracker sticks, or gingersnaps.
5.  Store in refrigerator

GRANDMA'S PEACH PIE FILLING

3/4 c. sugar
2 heaping tsp. of flour
dash of nutmeg
3 to 4 sliced peaches

FREEZE in a large zip lock baggie

unthaw and use when ready

GRANDMA'S PEACH COBBLER

1 c sugar
1/4 c. shortening
1 1/2 c. flour
2 tsp. baking powder
1 c. milk
pinch of salt
dollops of butter
3 to 4 sliced peaches

BUTTERSCOTCH BUBBLES

Our neighbors made these for us.  They are so DELICIOUS!

12 Rhodes Rolls (thawed)
dipped in:
1 lg. box non-instant Butterscotch Pudding

Arrange in greased pan. 
Then pour over:
6 TBSP melted butter
1 cup brown sugar
1 cup nuts

Let rise. Bake 350 for 20 min 
In vert (optional)

CHEESE BROCCOLI SOUP

4 cups cubed potatoes
1 onion, chopped
2 cups sliced carrots
2 cups chopped celery
3 cups cut up broccoli

Boil all veggies but broccoli in 2 cups of water for 10 minutes.  Add the broccoli and boil for 10 more minutes.  DO NOT DRAIN!

Sauce:
1/2 cup margarine
3 tablespoons flour
2 cups milk
1 1/2 to 2 cups of cheddar cheese
1 teaspoon dry mustard
1/4 teaspoon pepper
3 chicken flavored bouillon cubes (or 3 teaspoons bouillon granules)

In saucepan, melt margarine.  Stir in flour.  Add milk and cook, stirring constantly, until thick.  Add cheese and other ingredients.  Mix until smooth.  Add to undrained veggies and heat together but do not boil.

Enjoy!

QUICK CHICKEN NOODLE SOUP

4 chicken breasts

boil chicken in water for 20 minutes and cut up into small pieces.

5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
2 quarts water
4 chicken bouillon cubes (or teaspoons chicken bouillon granules)

Boil veggies, bouillon and water together for 15 to 20 minutes.  Add cut up chicken.

1 (10 3/4-ounce) can cream of chicken soup
1 teaspoon basil
pepper to taste
1 cup frozen peas (optional)
1/2 of (11-ounce) package Grandma's Frozen Homemade Noodles, thawed

Add cream of chicken soup, basil and pepper and bring to boil again before adding defrosted noodles and peas.  Cook for an additional 5 minutes.  (You can use 2 quarts of chicken broth instead of water and bouillon.)

Annie- Sorry I don't have a picture.

Pumpkin Stew

Okay, so I haven't actually made this one yet either.  I've seen it done before, and I think it's such a fun fall/halloween soup idea.I definitely hope to try it while there are still pumpkins around.  It should turn out looking somewheat like the picture below.

Pumpkin Stew

2 stalks celery
1 onion
2 lbs. stew meat
Cooking oil
3 large potatoes
4 medium carrots
1 large green pepper
4 cloves of garlic
2 tsp. salt
½ tsp. pepper
2 TBSP. beef bouillon
1 (15 oz) can tomatoes
1 Cup of water
1 Pumpkin
Directions:
Cook meat in oil; add to slow cooker with everything except bouillon and tomato. Cook 2 hours, and then add bouillon and tomatoes. Oil outside of pumpkin. Cut and clean out pumpkin. Add stew inside of pumpkin. Put lid back on. Cook on cookie sheet at 325 for 2 hours.

Creamy Ham and Potato Soup

I haven't actually tried this recipe yet, but I trust any recipe I find on this blog.  I will be making this very very soon!

(Pictures and recipe courtesy of http://www.thegirlwhoateeverything.blogspot.com/)

Creamy Ham and Potato Soup
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot, diced (optional)
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 cup chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Note: I added some carrots that I had and Becky said she adds a can of corn too which would be good.

Directions:
1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through.
4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately.
5. Makes 6 servings

Source: adapted from Allrecipes

Creamy Chicken Noodle Soup

Soup Time at the Lyon House!!  I love Love LOVE fall time!!  I love the nice crisp mornings and the warm afternoons, the pretty colors in the mountains, the smell of stoves burning, and warm wassail and soup.  Jed's newest love is wassail.  All the people he works with show up with thermos' full of coffee, and then there's Jed, happy as can be with his thermos full of wassail.  I crave soup this time of year when the weather is like it is, so I thought I'd share some of our favorites!


Creamy Chicken Noodle Soup

2 Cans of Cream of Chicken Soup
2 Cans of Cream of Celery Soup
1 Large can of Chicken Broth
1 lb. chicken breasts
¾ Cup of frozen peas
¾ Cup of frozen carrots
1 Cup of frozen corn
1 ½ TBS. dried vegetable flakes
1 TBS. of dried parsley
½ tsp. of garlic powder
½ onion (chopped), OR 1 ½ TBS. dried chopped onion
¼ - ½ tsp. of dried basil
1 package of Frozen Grandma Noodles or Reames Noodles (Home Style)

Directions:
1. Boil chicken in broth until it’s almost done.  (I like to just put the chicken in my crock pot in the morning and let it slowly cook throughout the day.  That way, when I come home from work I just have to shred the chicken and add the other ingredients.)
2. Remove chicken from broth and cube or shred.
3. Add all ingredients except noodles back to the chicken broth. Cook until well mixed and creamy.
4. Add chicken to the soup
5. Add frozen noodles and cook until noodles are tender (add more broth if needed). DO NOT add water to thin out soup….it will take away the taste.

You might want to make a ½ batch using half the ingredients. This makes a lot of soup!

Layered Mexican Chicken Rice Bake

Layered Mexican Chicken Rice Bake
This recipe is GREAT!!

2 Tablespoons extra virgin olive oil

1 medium white onion, finely chopped

1 anaheim chili pepper (it’s mild), finely diced

1 1/2 Cups chopped sweet peppers

1 1/2 Tablespoons minced fresh garlic

4 Cups cooked/steamed rice

1 Tablespoon ground cumin

2 Cups shredded chicken breast

1/4 teaspoon Lawry’s Garlic Salt

1/2 teaspoon dry Ranch Dressing Seasoning

1/2 Cup prepared Salsa (I used Herdez, mild)

1 can corn, drained

1 can red kidney beans (or any bean of choice), drained

1/2 Cup fresh cilantro leaves, chopped

1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice, season with cumin and reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.

2. Place chicken breast into a medium skillet over medium heat. Season with Lawry’s, ranch seasoning and salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.

3. Serve with hot sauce if desired

8 servings

PICKY-PALATE.com

Penne Pasta with Asparagus and Mushrooms

Penne with Asparagus and Mushrooms
Prep Time: 15 Minutes Ready In: 1 Hour
Cook Time: 45 Minutes Servings: 3-8
"Fresh sauteed vegetables are combined with a fresh creamy tomato sauce to create this delicious, easy to make pasta dish. Serve with grated cheese."
INGREDIENTS:
3 tablespoons olive oil
3/4 clove garlic, crushed
3/8 (10 ounce) package fresh mushrooms, sliced
3/8 bunch fresh asparagus, trimmed and chopped
3/8 (14.5 ounce) can pureed tomatoes
salt and pepper to taste
3/8 (16 ounce) package uncooked penne pasta
1/4 cup and 2 tablespoons heavy cream
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions
below still refer to the original recipe yield (8).
1. Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper.
Reduce heat to low, and simmer 20 minutes.
2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.

Copied from Allrecipes.com

Super Easy Summer Smoothie

I am finding more and more yummy uses for my strawberry freezer jam.  I LOVE that stuff.  The latest thing I made with the jam is this simple smoothie.  It's delish!

These measurements aren't exact so you can kinda make it your own.

Ingredients:
A handful of frozen peaches
A spoonful of strawberry freezer jam
About 1/2 a banana
A splash of milk or orange juice

Mix it all up in your bullet or blender.  You might need to add more milk or orange juice, because the frozen peaches thicken it up quite a bit.  Voila!!! Easy as that.

If strawberry shakes are more your thing, just scoop up some vanilla ice cream and stir in some strawberry jam.  It tastes like a real strawberry shake, and it's just mmm-mmm delicious.

Carrot Cake

Here is another recipe from someones food storage. I tried it last night and it was delicious!

1 1/2 Cups Dried Shredded Carrots
3 Cups Boiling Water
Mix and simmer for 30 minutes, then place in the refrigerator overnight.
Blen or chop like chunky baby food
Set Oven to 325 Degrees
Beat the following ingredients in a large mixing bowl in the order given
1 1/2 Cups Oil
4 eggs
2 tsp. Cinnamon
2 Cups Sugar
1/2 tsp. Allspice
2 tsp. Soda
1/2 tsp. Salt
Gradually add: 2 Cups Flour
1/2 Cups Nuts (Chopped)
(Optional 1 Cup Dates or Raisins)
Stir in the Carrots and blend well.
Bake in Greased 9 x 13 inch pan for 60 to 70 minutes
After Cooling. Top with Cream Cheese Frosting

This Carrot Cake is great- YUM!

Food Storage Recipes

Our enrichment last night was on Food Storage. I always feel so overwhelmed and unprepared when it comes to Food Storage, but I have decided that I better start preparing. Here are two recipes that you can make with stuff from your food storage.

Moroccan Wheat Berry Salad
3 cups steamed whole wheat
1 yellow pepper, diced
1 can water chestnuts, drained and diced
1/2 cup onion, diced
1 tsp. Cilantro, chopped
1/2 cup dried apricots, diced
1/2 cup golden raisins

Dressing:
2 lemons, juiced (6T.)
2 oranges, juiced (2/3 cup)
3/4 tsp. Ground cinnamon
1/2 tsp. Ground cumin
1 T. honey

Mix ingredients together. Add salt, pepper, and cayenne pepper ( a few daxhes) to tase. Let set for a few hourse or overnight.


BAKED BEANS
5-6 cups white beans drained (canned or reconstituted)
2-14.5 oz. cans diced tomatoes
1/3 cup brown sugar
1 onion sliced or onion flakes
1 finely diced jalapeno
2-3 strips of bacon cut

Mix everything together except bacon. Lay bacon across beans. Bake at 375 for 1-1/2 hours. Stir before serving. If more tomato you can add catsup or tomato sauce.

Moons Over My Hammy

I've been slacking lately with the recipe, ahem, like a few other people I know.  I'm in a slump and the fact that I now am a goth girl is not helping with that at all.  I think I just officially became a hermit!!  I saw this recipe and just giggled a little....I thought I'd post this recipe just for Tandy!!  I remember her being so goofy giggly on our "after Thanksgiving shopping extravaganza" when we ate breakfast at Denny's and she saw this on the menu.  Anybody else remember?  This is actual my favorite thing for breakfast at Denny's....even if it does have a funny name.

Ingredients: (for 1 person)

2 eggs
1 tbsp. whipping cream
2-4 slices black forest ham
1 slice american cheese (kraft)
1 slice swiss cheese (kraft)
2 slices sourdough bread

Directions:
Grab two skillets. Whisk the eggs with whipping cream and pour into skillet add salt and cook on low med heat until soft and fluffy. In the other skillet add the deli ham and brown it on each side. In that same pan, place a buttered piece of toast face down and put the slice of swiss on top. After ham is done place on top of swiss cheese and bread. Add eggs and the American cheese. Place other piece of bread on top and flip to brown other side.

XXL M&M Chocolate Chip Cookies

Oh man! I want these cookies, right now!!!  I had no idea there was even such a thing as a muffin top pan.  As soon as I get one, the first thing I'm going to make are these fine babies!!! Yum Yum!!!

(Picture and recipe courtesy of http://www.pickypalate.com/)

2 sticks softened butter

3/4 Cup sugar

1 Cup packed light brown sugar

2 extra large eggs

2 Tablespoons pure vanilla

3 3/4 Cups all purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

12 oz bag chocolate chips

1 bag M&M’s (you’ll have some left over)

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter and sugars until well beaten. Beat in eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl; mix. Slowly add to wet ingredients along with the chocolate chips. Do not mix in M&M’s!!

2. Scoop 1/4 Cup of dough and press into a muffin top pan (or just press onto a parchment or silpat lined cookie sheet). Now, press your M&M’s onto pressed cookies. This way they won’t break apart!! Bake for 12-15 minutes, until edges just start to turn golden brown. Let cool for 10 minutes on muffin top pan or cookie sheet before transferring to a cooling rack. Grab a tall glass of milk and EAT until your hearts content

About 18 XXL cookies!

Bacon and Cheese Egg McMuffins

These are too cute!  They seem super easy and quick.  I LOVE breakfast, so I can't wait to try these.  I think they would be good if you had company over or had to feed a big family.

(Pictures and recipes courtesy of http://www.pickypalate.com/)

Here’s the lowdown….press your english muffin inside Texas Size Muffin cups, line inside with bacon, sprinkle inside with cheese, break an egg inside, season with salt and pepper, bake and woo hoo you are done!! Mmmm!

3 whole english muffins plus one half, split

6 slices ready cooked bacon, not microwaved, just right out of package

1/2 Cup shredded cheddar cheese

6 large eggs

Pinches of kosher salt and fresh cracked black pepper

1. Preheat oven to 350 degrees F. Press english muffins carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring. Sprinkle with pinches of kosher salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly

2. Remove and let cool for 5 minutes before removing from muffin tin. Serve as is or with some of your favorite hot sauce and a side of fruit!!

6 servings

Honey Lime Chicken Enchiladas

These just make my mouth water.  The look and sound so so yummy!  I'm not a huge fan of the "original red sauce enchiladas"  but I LOVE new versions and can't wait to try this recipe.

(Picture and adapted recipe courtesy of http://www.thegirlwhoateeverything.blogspot.com/.  Original recipe courtesy of http://www.sisterscafe.blogspot.com/)

4-5 T. honey
5 T. lime juice
1 T. chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I put some chicken in the crockpot. You can save time by using a store bought rotisserie chicken. If you like a lot of filling in your enchiladas, I would recommend doubling this which I did.)
8-10 flour tortillas (I made 6 enchiladas with 10" tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (I followed the other reader's recommendation to only use a 1/2 cup since a full cup can make it too rich)

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese (and a little enchilada sauce), saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.(The sisters cafe recipe says to put the enchiladas under the broiler once they're finished to melt the cheese and brown them a little.) I served mine with sour cream, pico de gallo, rice and black beans.

Fiesta Chicken

In honor of Cinco de Mayo (which is tomorrow!!!) I thought I would post a couple of mexican recipes that have caught my eye.  I thought I'd post them early so you could use one of them for your Cinco de Mayo party/celebration!!!  What? Like you don't make up excuses to have a party with lots of yummy food?!?  Well you need to start.  Celebrate Cinco de Mayo by making this yummy recipe or the one to follow.  Heck, throw a pinata in there and call it an all out FIESTA!!!! :-)

(Picture and recipe courtesy of http://www.thegirlwhoateeverything.blogspot.com/)

4 chicken breasts, frozen or thawed
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (15 ounce) jar of your favorite salsa
1 (8 ounce) package cream cheese

Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas.