Raspberry Filled Shortbread using Williams Sonoma Cookie cutters

Ingredients

• 1 1/2 cups unsalted butter (3 sticks)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 12 oz. jar seedless red raspberry jam
• Powdered sugar for sprinkling
• Directions

1. Preheat oven to 350.
2. Using the paddle attachment, mix the butter and sugar until just combined.
3. 
   
4. Add vanilla.
5. 
   
6. In a medium bowl, sift together the flour, and salt. 
7. 
   
8. Add slowly to the butter mixture and mix on low until the ingredients start to come together.
9. 
   
10. Shape the dough into a flat disk, wrap in plastic wrap, and chill for 20 minutes.
11. 
    
12. Roll dough to 3/8 – 1/2 inch thickness. 
13. 
    
14. Use your favorite cookie cutters or cookie stamps (I use the Williams-Sonoma Thumbprint Cookie Stamp Set of 3).
15. 
    
16. Place cookies on cookie sheet using a silicone baking mat or parchment paper (I prefer the mats). 
17. 
    
18. FREEZE FOR 10 MINUTES BEFORE BAKING!
19. 
    
20. Bake for 21-22 minutes. 
21. 
    
22. You may need to push the centers back down a bit if using the cookie stamps. Let cool.
23. 
    
24. Using a plastic bag or piping bag, pipe jam into the centers of cookies. Dust with powdered sugar.
25. ENJOY!!

Alice’s Ice Cream Cake

 Oreo cookies

1/2 cup butter

2 gallons ice cream any flavor (take out of freezer to soften)

Strawberry or raspberry preserves

Chopped peanut butter cups or any candy of your choosing

2 tubs cool whip

Hot fudge sauce

Caramel sauce

Chop about 3/4 package oreos in food processor. Reserve some crumbs for topping  

Add pats of butter and mix together. 

Pat into 13 x 9 inch pan. I sprayed the pan with Cooking spray first. 

Freeze about 15 minutes. 

Add first layer of ice cream and freeze about 15 minutes. This makes it easier to spread sauce. 

Add caramel sauce (put in microwave about 30 seconds) and freeze about 15 minutes. 

Add layer of strawberry or raspberry preserves and a tub of cool whip, freeze 15 minutes. 

Add second gallon of ice cream and chopped peanut butter cups and freeze 15 minutes. 

Lastly add hot fudge (put in microwave about 30 seconds) and top with cool whip. 

Sprinkle reserved crumbs and freeze until firm. 

Chik Fil A coleslaw

 

Hello Dolly Bars

 

You can also add butterscotch chips. 

Perfect Chocolate Chip Cookies - use this from now on

 

4.26 from 1481 votes

Perfect Chocolate Chip Cookies

These perfect cookies are buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips. Absolutely divine!

Prep Time10 mins

Course: Dessert

Cuisine: American

Keyword: chocolate chip, chocolate chip cookies, classic cookies, cookies

 

Servings: 18 large cookies

 

Calories: 

 

Author: Kim Lange

Ingredients

• 1 1/2 cups all-purpose flour see notes below
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter see notes below, room temperature
• 1/2 cup firmly packed light brown sugar
• 6 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet. Use less chocolate chips if you want more cookie and not as much chocolate such as 1 ¼ cups to 1 ½ cups. 

Instructions

• Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
• In a medium bowl, sift the flour, baking soda and salt together.
• In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
• Add the egg and vanilla and mix on low speed until mixed in.
• Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
• Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
• Chill dough if dough is warm.
• Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
• Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
• Small cookies bake 10-12 minutes
• Large cookies bake 10-13 minutes.
• Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
• Makes  18 -30 cookies depending on size.
  Refrigerate the cookies before baking. 

Notes

Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.Make sure your baking soda is not expired.

Chocolate Chip Tips: If you're in chocoholic mode, go the full 2 ¼ cups of chocolate chips as the recipe calls out.  If you want to tone down the chocolate chips, just use a lesser amount to your liking.  

Super Moist Zucchini Bread - Use this recipe from now on

 

2 1/2 c flour
1 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon
1/8 tsp nutmeg
1 tsp salt
1 c sugar
1 c mayonnaise (hellman's is best)
3 eggs; lightly beaten
2 c grated zucchini; drained
2 tsp vanilla extract
1 c chopped pecans

Steps

Preheat oven to 350
Whisk dry ingredients together in a mixing bowl
Add all other ingredients together and blend until thoroughly combined.
Divide batter between two greased loaf pans.
Bake 40 minutes or until golden brown
Allow to cool for 20 minutes before removing from pan. Store in an airtight Ziploc bag to retain moisture.


Top with Jan’s Streusel Topping recipe found in this blog. 

Buffalo Chicken Dip

Ingredients

• 2 12.5oz cans chunk chicken drained - 9.75oz or 12.5oz
• 2 8oz packages cream cheese softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce such as Frank’s Red Hot – I like the Buffalo Wing Sauce
• 1 1/2 cups shredded cheddar cheese
• 1 bunch celery
• 1 box chicken-flavored crackers

Instructions

• Heat chicken and hot sauce in a skillet over medium heat, until heated through.
• Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
• Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
• Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
• If cooking in the oven, add to a 450-degree oven for 10-15 minutes.
• Serve with celery sticks and crackers.

Notes

Crock Pot Buffalo Chicken Dip Instructions: 

1. Add ALL of the ingredients below into the slow cooker and turn on low for 3-4 hours.
2. Once all of the ingredients are completely melted and heated through, give it a good stir.
3. Next, switch the crockpot to the warm setting to keep this cheesy and spicy dip nice and creamy for your party!
   

Dinosaur BBQ Ribs

 All Purpose Rib Rub

1/2 cup paprika

1/4 cup kosher salt

1/2 brown sugar

6 tablespoons onion powder

1/4 cup chili powder

1 tablespoon black pepper 

1 teaspoon cumin

1/2 teaspoon cayenne pepper

Mix all ingredients in a bowl and rub together with your hands. Store  in a glass or plastic container. 

For ribs:

Use 1/2 recipe of rub. Preheat oven to 250 degrees. Add some water and cover with foil  

Rub ribs on both sides. Place in shallow pan skin side down for 3 hours. Turn halfway through. Mix some oil with rub mixture to baste ribs with. Finish on the grill. 

Cauliflower “Mac and Cheese”

 1 head fresh cauliflower, cooked and drained

1 cup heavy cream

4 ounces cream cheese

8 ounces cheddar cheese, shredded

1 teaspoon Dijon mustard

1/2 teaspoon turmeric

1/2 teaspoon garlic powder

Salt and pepper to taste

Cook the cauliflower and drain. 

Bring the cream to a simmer. Use a whisk to stir in small chunks of cream cheese until smooth. 

Stir 6 ounces of shredded cheddar cheese. Save the other two ounces for garnish. Mix until the cheese melts. 

Add the Dijon mustard,turmeric, powdered garlic, salt and pepper. The sauce will become a smooth yellow color. 

Add the cheese sauce to drained cauliflower. 

Sprinkle remaining cheese on top. 

Mediterranean Chickpea and Tomato Salad

 1 can chickpeas, drained

Grape tomatoes, halved

Red onion

Cucumber

Red onion, chopped

3 cloves garlic

Kalamata olives, halved

Feta

Fresh basil leaves

Fresh mint leaves

1 tbsp red wine vinegar

1 tbsp apple cider vinegar

1 tbsp olive oil

Garlic powder

Onion powder

Oregano

Salt and pepper

Mix all together except feta. Let sit one day to marinate. Top with feta when served  

Granny’s Sicilian Bread

 

Pizza from Yolanda T.

 6 full cups flour

1/3 cup oil

3 tsp yeast

1 tbsp sugar in yeast

2 1/2 cups warm water about 110 degrees

Mix above ingredients well with a fork. Try to make sure you have enough water. Mix until smooth then knead for 5 minutes and let rise.

Put sauce and Parmesan cheese on dough after it rises and bake for 20 minutes at 400 degrees. Put mozzarella and pepperoni on and bake 10 minutes more. 

Classic Crisco Pie Crust

 

INGREDIENTS

• SINGLE-CRUST
• 1 1/3 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 cup cold Crisco® All-Vegetable Shortening
• OR 1/2 well-chilled Crisco® Baking Sticks All-Vegetable Shortening
• 3 to 6 tbsps. ice cold water
• DOUBLE-CRUST
• 2 cups all-purpose flour
• 3/4 tsp. salt
• 3/4 cup cold Crisco® All-Vegetable Shortening
• OR 3/4 well-chilled Crisco® Baking Sticks All-Vegetable Shortening
• 4 to 8 tbsps. ice cold water
• DEEP-DISH DOUBLE-CRUST
• 2 2/3 cups all-purpose flour
• 1 tsp. salt
• 1 cup cold Crisco® All-Vegetable
• 6 to 10 tbsps. ice cold water

DIRECTIONS

• Step 1

  STIR flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.

• Step 2

  SHAPE dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.

• Step 3

  ROLL dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.

• Step 4

  For SINGLE-CRUST pie, fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.

• Step 5

  For DOUBLE-CRUST pie, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Place dough over filled pie crust. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in top crust to vent steam. Bake according to specific recipe directions.

• Step 7

  HEAT oven to 425°F. Thoroughly prick bottom and sides of unbaked pie crust with fork. Bake on lowest rack in oven 15 minutes or until golden brown. Cool completely on wire rack before filling.

Veggie Dip

 1 package Good Seasons italian dressing or Hidden Valley party dip or Mr. Gourmet

1 cup sour cream

1 cup mayonnaise

Mix and refrigerate

Rye Boat with Dill Dip

 1 1/3 cup mayonnaise

1 1/3 cup sour cream

1 pkg corned beef or chipped beef

1 tablespoons minced onion

2 tablespoons parsley

1 tsp beau monde

1 tsp dill

2 loaves rye bread unsliced

Mix all together the day before. Cut out middle of bread and serve in bread bowl with bread cubes.

Canoe Crab Dip

 2 loaves unsliced italian bread

1/2 cup mayonnaise

8 oz cream cheese

1 cup grated cheddar cheese

1 cup crabmeat or shrimp

1 cup chopped onion

1 tablespoon worcestershire sauce

1 tablespoon dill

Hollow out bread. Combine mayonnaise, cheese, crab and onion.

Bake at 350 degrees until hot and pour into bread. Serve with bread cubes.

Artichoke Dip

 2 cans artichokes, drained

1 cup grated cheese

1 cup mayonnaise

1/4 tsp garlic powder

1/3 cup bread crumbs

Mix together and bake at 350 degrees for 20-30 minutes. Top should be golden brown. Let stand for 5 minutes.

Mary Madama's Artichoke Casserole

 2 cans mushrooms, drained

2 cans artichokes, drained and chopped

1 cup italian grated cheese

1 cup bread crumbs

parsley

garlic powder

Mix together all ingredients with a little oil (about 1/4 cup). Put in greased casserole. Bake at 350 degrees for 30-45 minutes.

Appetizer Ideas

 Artichoke Dip from Wegmans in Phyllo cups - serve warm or cold

Roasted Red pepper dip

Cranberry meatballs

Shrimp

Cheese tray/pepperoni/olives

Veggie tray

Cheese pastry casserole

chex mix

Aunt Dee's Clams Casino

 1/4 cup diced pimento, drained

1/4 tsp garlic powder

1/2 cup diced onion

1/2 cup diced green pepper

6 slices bacon - crumbled

1/4 cup bacon grease

2 cans (8 oz) minced clams, one can drained

26 Ritz crackers, crumbled

Combine and bake at 350 degrees for 45 minutes. Serve with Ritz crackers.

Granny's Chocolate Nut Cookies

 

Christmas Cookies from Mom's recipes

 

Mom's Artichoke Casserole

1 can artichokes cut in quarters

1 can french style green beans

1 4oz can sliced mushrooms

1/4 cup italian cheese

2 or 3 cloves minced garlic

black pepper

Mix all ingredients. Place in glass casserole. Sprinkle with 1/4 cup olive oil. Bake in oven or microwave until hot.

 

Kuchen from Mom's Recipes

 

Sesame Cookies from Mom's Recipes

 

Shortbread Cookies from Mom's Recipes

 

Carol’s Hummus Dip

 2 containers of hummus

Top with feta cheese

Add chopped kalamata olives and chopped tomatoes

Heat and serve with pita chips

Keto Bacon Wrapped Chicken Thighs

Keto Bacon Wrapped Chicken Thighs

Bacon Wrapped Chicken Thighs are crispy bacon wrapped around juicy perfectly seasoned chicken. Whether you use it as delicious appetizer on game day's or a keto friendly main dish for a family dinner...you can never go wrong with BACON! 

0 Net Carbs

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Appetizer, dinner

Cuisine: American

Keyword: chicken for dinner, easy chicken thigh recipe, gluten free, keto appetizer recipe, keto game day recipe, recipe for bacon wrapped chicken

Servings: 6

 

Calories: 228kcal

 

Author: Jennifer Banz

Equipment

• Meat Thermometer (Click here for the one I like best on Amazon

Ingredients

• 6 Bone in chicken thighs, skin removed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon Ground Mustard
• 6 Slices of bacon

Instructions

• Preheat the oven to 375F. Line a sheet pan with foil.
• Combine all the spices in a small bowl. 
• Sprinkle the spice mix evenly over both sides of the chicken thighs. 
• Wrap each chicken thigh in one piece of bacon. 
• Place each chicken thigh on the sheet pan seam side down. 
• Bake in the preheated oven for 30 to 45 minutes or until a meat thermometer reads an internal temperature of 165F. 
• Optional- cook the chicken under the broiler for a few minutes to crisp up the bacon even further, if necessary. 

Nutrition

Calories: 228kcal | Protein: 31g | Fat: 12g | Saturated Fat: 4g