Shortbread

Momma's little baby loves shortbread!

My all time favorite cookie, if you want to make me happy shortbread is always a good idea. It's so simple, and yet so wonderful! And really...it's mostly BUTTER! 

Have I mentioned I love butter?

I can't tell you when my love for shortbread began it might be one of my earliest memories...I love all kinds but my favorite will always be just plain shortbread.

I got this recipe from my Kitchen Bible (Better Homes & Gardens Cookbook) If you don't have one in your kitchen library get one! My dad bought mine for me as a wedding gift. It holds all of my mother's day cards I cherish it.

 

1 3/4 cup all purpose flour

3 Tblsp sugar

1/2 butter

 

Yup, that's it! I always fudge a bit on the sugar and generally double the recipe.

 



Preheat the oven to 325f. In a medium bowl combine the flour and sugar. Using a pastry cutter or fork if you don't have one, cut in buter till mixture looks like crumbs. Form the mixture into a ball and knead till smooth. For wedges, make on an ungreased cookie sheet, I use my stones, roll out dough into a 8in circle. Make a pretty edge, and cut into wedges. To make strips, on a lightly floured surface roll out into a rectange, and cut into 24 2x1 inch strips, bake 1 inch apart. For all cookies cook for 20-25 minutes.

 

To make chocolate shortbread add in cocoa powder, they will be lovely and a bit tart but chocolatey. You can also add in dried fruits and nuts as you wish.

 

Makes 24 cookies

From: The Better Homes & Garden Cookbook

a favorite of our house.

Cadbury Cream Egg Cupcakes

 I know I saw this on a mommy blog somewhere. It's a great idea! SO I take no credit for it. Also, I took this opportunity to bring Tony in the kitchen with me! He had lots of fun.

 The first step is to put the cupcake papers in, this is very important. :0)

 Make a chocolate cake mix according to package directions. Fill the paper cups a little less than 1/3 of the way, add the cream egg and put a little more on top. You may have left overs and can make more cupcakes or a little cake for fun or cake for cake pops...have fun! Bake according to package directions. It's tricky to check if they are done because of the middles of the eggs.

 Cool on wire racks and frost with your favorite icing/frosting or leave them plain. They are great by them selves and are easy to pack in lunches for a sweet surprise! I made a basic chocolate buttercream for Easter.

Makes: 24-30 cupcakes (depending on how many Cadbury Eggs you get!)

From: A mommy blog, sorry I can't remember where. But thank you for the idea!

Valentine's Treats!

Valentine's Day can be interesting when you have 3 little ones. Creativity is very important...and this was our 15th Valentine's day! Time flies!! So having 2 kids in school all day you make what you can! Thankfully my Grandma taught me to always have just about every dessert on hand at all times!

Chocolate Covered Strawberries
Fresh Strawberries
SemiSweet Chocolate Chips
a bit of cooking oil
Wilton melting chocolate (various colors)

Sometimes you can get the really nice large strawberries with a bit of a stem but if not try to find the largest ones you can. Wash and pat dry them. In a mircowave safe bowl slowly melt the chips with a bit of cooking oil. 30 seconds at a time to prevent burning the chocolate. You can also do this in a double boiler on the stove. Lay out some wax paper and dip the strawberries. Place the strawberries on the wax paper to harden. If you are in a bit of a hurry you can put them in the freezer. In 2-3 smaller glass bowls (microwave safe) melt the Wilton melting chocolates according to the directions on package. Once the strawberries are set take the colored chocolate and with a fork drizzle over the strawberries! Pretty! They keep for only 2-3 days...but normally don't last that long!

Makes: Someone Happy or as many Strawberries you have!
From: Poff's Kitchen

Chocolate Dipped Marshmallows
Marshmallows, Large (I like using the fun holiday shaped ones!)
Wilton Melting Chocolate (use the left overs from the strawberries)

Set out wax paper and dip and place and set! Mmmmm

Makes: Lots of treats!
From: Poff"s Kitchen

Oreo Truffles
1 package Oreos
1 brick of cream cheese (softened)
Melting chocolate (Wilton or white chocolate chips with a little oil added)

Take a large zip lock bag and beat the heck out of the oreos with a rolling pin, till they are crumbs. In a large bowl put the cream cheese and the oreo crumbs and mix. Form into balls, it will be messy, it's ok...hands wash. Lay the balls on wax paper and put into freezer for 15 mins or so...to harden. Take any extra melting chocolate from the previous projects and use it to dip or embellish. Dip the truffles and put them on the wax paper to set. Decorate with colored melting chocolate or sprinkles. Store in the fridge.

Makes: many truffles
From: a magazine ad for Oreos

Coconut Macaroons
These are one of Brent's favorite cookies. And this is so simple!

3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 oz) sweetened flaked coconut

Preheat oven to 350F. Line a baking pan with parchement paper or well seasoned stone. In a large bowl whisk together first 3 ingredients together until frothy. With a fork stir in coconut until moistened. Drop mixture by packed Tablespoons onto sheet. (cookies will not spread) Bake until lightly golden (25-30 minutes)
After cooled, you can dip the bottoms in melting chocolate to make them extra special!

Makes: 30ish cookies
From: Everyday Food magazine (April 2004)

Candied Pecans

This is just a wonderful snack for the holidays or Tuesday! I always make a double batch because they are eaten right off the stone before they can cool! Just a fair warning...make the double batch.

1 egg white
1 cup brown sugar
1 tablespoon flour
1/8 teaspoon salt, in reality it's a little more than a pinch...
1 teaspoon vanilla
3 cups pecan halves

Heat the oven to 250F. Beat egg white until foamy, slowly beat in brown sugar mixed with flour. Add salt and vanilla, then fold in pecans. The pecans will not all be drenched but coated. Pour out on to a greased cookie sheet, I use my Pampered Chef large bar pan stone, it's very seasoned no need to grease. Bake for 45 minutes. Take out to cool, break apart if you need to. Store in Tupperware.

Makes: 3 cups of pecans or lots and lots of yummy goodness!
From: A combination of searches online and Better Homes and Gardens Cookbook

Pumpkin Roll!!!

I don't think I had ever had this until I went to work at Memorial Hospital and the lovely ladies of the auxillary would make this during Thanksgiving and sell them. I ordered one, one week and went back and ordered 2 more the next week. It wasn't until almost 7 years later when I tried to make one myself. They are quite easy and look stunning served! And are really good!

Dessert or Breakfast...it all works...snacks...

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon salt

3 large eggs

1 cup sugar

2/3 cup pure pumpkin

1 package (8oz) cream cheese, room temp

1 cup powdered sugar + sprinkling & garnish

6 Tablespoons butter, softened

1 teaspoon vanilla

Preheat oven to 375° F. Grease 15 x 10-inch pan; (I use my PC large bar pan) line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel (the cheap Ikea towles are great for this, I have 3 just to make these) with powdered sugar. Lay out on the cooling rack.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel, this can be tricky, I normally have Brent help me. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Or if in a hurry, place in the freezer.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small mixer bowl until smooth, I like to add a little milk if it's too thick. Carefully unroll cake. Spread filling over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.  Or chill in the freezer. I'm always in a hurry! Sprinkle with powdered sugar for decoration before serving.

Wait for the Oooos and Ahhhs...and Mmmm Nom Noms!

Makes: 12-8 servings (depending on how you cut it)

From: Libby's Pumpkin Label

(backside)

Peppermint Bark

This is one of the Christmas candies that Mom used to make. As a child I loved to smash up the peppermints, well as an adult I like to still.

This is super easy to make and little hands can help!

1 pound almond bark (it's always available in the South, up North it's more of a holiday thing)

1/2 bag peppermint candies

In 1 bowl unwrap the peppermints and place in a thick freezer bag. This is the fun part! Smash, Bang, Beat the heck out of them! Very fun!

Break up the almond bark and place in a microwave safe bowl, slowly melt stirring as you go. Add in the peppermints, stir.

Lay out a large piece of parchment paper on the counter or table, and spread the mixture. Let cool, this will happen pretty fast. To make it festive and pretty you can melt some chocolate chips and drizzle over, let harden. Break into bite sized pieces.

Store in Tupperware.

Makes: Lots of candy!

From: Mom & Poff's Kitchen

*note the picture...it's hard to get a picture of this candy...it goes that fast!

Red White & Blue! Cupcakes

I saw this on a blog and had to make them for Memorial Day! We had a very special Vet/Parent with us over the weekend! They are quite easy and fun to make! And sure to impress everyone! You can do any colors and mix it up! I've seen rainbow layers...your favorite team? School Colors...the possibilities are endless!

1 white cake mix + ingredients to make the cake.
Food coloring (I used regular food coloring, but professional dyes make a more vibrant color)
Buttercream Frosting
Chocolate decorations (didn't make them this time...but they will be done in the future!)
Sprinkles

Start with mixing the cake mix, devide the mix among 3 bowls evenly. Dye the batter, what ever colors you are using. Line with cupcake paper, and start with the bottom color and evenly devide the 1st color. This is tricky...to evenly do this. Do this with the 2nd and 3rd colors.

Bake according to directions. I love the smell of cake! That's how I can tell they are ready, I haven't used a timer in years...this wonderful smell just starts filling the house.

Once done, cool competely on wire racks. Prepare frosting and make chocolate decorations. (Another Post) You can use molds but I love to freehand!  Frost and decorate!!

LOVELY! YUM!!

Makes: 24 cupcakes

From: skiptomylou.org

(great blog! Check it out!)

Kahlua Cake

Ah, this is another one of Mom's creations, I don't know where it came from but it's here to stay. I instantly became a family favorite. It was my birthday cake for years...now I know why everyone wanted to come to my parties! It's also a favorite at potlucks! Go figure! This can be made 'kid friendly' or 'not kid friendly' either way it's super good and will become a family favorite for you!

1 Devil's Food cake mix + ingredients to make cake

1 large chocolate pudding mix + milk (instant, can use cook & serve but cool before you assemble)

1 large tub Cool Whip

4-5 Heath bars (broken up) or Heath bits (if you can find them, they are seasonal, I stock up)

Kahlua

Make the cake according to the directions in a 9x13 pan, cool competely. While cooling make pudding and crunch up Heath Bars (this is good therapy, I like to use a hammer!) Cool pudding, if using cook & serve.

In a large punch bowl take 1/4 of the cake and crumble it up, for the 'kid friendly' version take 1/2 a shot of Kahlua and pour over layer, for the 'non kid friendly' pour at will...but don't soak the cake.

Make a layer of pudding, and a layer of Cool Whip, sprinkle with Heath bits. Repeat 3 more times, for 4 layers total. On the top layer make swoopies in the Cool Whip for presentation!
*For the total kid friendly version-don't use any Kahlua...don't know what it would be called, but it's still good!

Makes: 1 Cake (feeds many, there will be no left overs!)

From: Poff's Kitchen & Mom

A 6th & 1st Birthday Dinner

We decided a few years ago that we would let the children pick what they get for their birthday dinner, this year since we were 35 inches of snow deep that we would cook dinner. Here's what the savy 6 year old picked for dinner:

Birthday Menu

• Terrakyi Chicken
• Sweet Potato Fries
• Green Beans
• Tropical Fruit Salad

Terrakyi Chicken: A package of chicken thighs, and terrakyi marinade plus the juice from the pineapple. Put all of it in a large ziplock bag and marinate for 30 minutes. Since it was really cold and had no intentions to BBQ, we made it in the Grill Pan. It didn't take too long and was really good! Cook evenly on both sides.

Sweet Potato Fries: I don't bother peeling the potatoes. Just free cut into fries, very quick like! Once they are all cut up, place in a large ziplock bag, sprinkle with extra virgin olive oil and salt and pepper at will. SHAKE!!! Lay out on to a cookie sheet (I use the PC bar pan) Bake 450 for 30 minutes or until crispy. Enjoy!

Tropical Fruit Salad: (or what's in the pantry, because there's a blizzard outside and we need fruit!) 1 can pineapple chunks, 1 can mandrain oranges, 2 sliced bananas (Cooks tip: Cut bananas with plastic knife it won't brown as fast!), a sprinkle of crasins, and a handful of sweetened coconut flakes. Stir and chill.

Green Beans: Yes, it's that easy...Open can...drain, put into microwave safe bowl, add butter and salt & pepper. Heat in microwave. This is the quick & dirty way...hey don't judge...there was a blizzard!

The boys loved the special meal. As well as everyone who was over! Happy Birthday Philip & Anthony!

Makes: 1 meal for 11 people!

From: Poff's Kitchen

Apple Hot Cross Buns

I found this in my Pampered Chef cookbook, and thought I'd use it for our family Easter breakfast. I renamed it for the holiday, served them up with some scrambled eggs and bacon! They can aslo be served with ice cream or cream for dessert. They are quite simple and easy to make but look wonderful plated and will impress your guests or the kids!

4 small Granny Smith apples

1/2 cup walnuts, chopped

1/2 cups raisins

3 Tablespoons flour
3/4 cup sugar, divided
1 Tablespoon ground cinnamon
1 package (17.3oz) Grands Biscuits (8)
1 package (10.2oz) Grands Biscuits (5)

1 Tablespoon butter, melted

Preheat the oven to 350F. Peel, core and slice the apples. I didn't peel the apples, saved time and looked pretty too, keep some of the 'good stuff'. Cut the apple slices into wedges using the apple wedger. Since I didn't peel the apples I just used the apple wedger that cores as well, if you don't have one...get one! :0) They are wonderful when you have little kids and they want apples like McDonald's!! Rough chop the apple wedges. Chop walnuts using food chopper. Place apples, walnuts, raisins, flour, 1/4 cup of the sugar and 1 teaspoon of the cinnamon in the Classic Batter Bowl or glass microwaveable bowl mix well. Microwave mixture on HIGH 3 minutes or until hot; mix well.

Seperate 12 biscuits (set aside the other biscut for another use....another post) Using a lightly floured rolling pin, roll each biscuit into a 5 inch circle. Combine the remaining sugar and cinnamon, sprinkle some the sugar mixture over the biscuits. Using a scoop, divide apple mixture onto the center of each biscuit.

Gather up edges over filling, pinching lightly to seal. Place butter in a small microwaveable bowl, microwave on HIGH for 20 seconds or until melted. Holding filled biscuits at the sealed end, dip each biscuit into butter, then into remaining cinnamon-sugar mixture.

Place biscuits, seam down, into muffin pan (I use my stoneware one, it cooks beautifully) Cut an "X" pattern through the top of each biscuit. Bake 25-30 minutes or until golden brown. Remove from pan. Serve warm.

Makes: 12 servings or cut in half for 24 smaller servings.

From: The Pampered Chef: All the Best Cookbook

Chocolate Covered Pretzels

A favorite of ours during the holidays or just because. Something about salty and sweet, it's just good!

1 bag pretzel rods

1 package almond bark or melting chocolate

sprinkles or decorations (opt)

wax paper

Melt chocolate in the microwave according to the directions on package. Be careful not to overheat or burn the chocolate, it will become clumpy.

Take a pretzel rod and dip in chocolate coating it as much as you want, we leave the bottom half most of the time. As the chocolate level goes down I use a spoon to coat. Decorate with sprinkles and lay on wax paper to set. If you are in a hurry you can put in the freezer to speed the process. I serve mine in cups for easy snacking! Store in Tupperware after you are done if there is any left! They are always a welcome treat in school lunches after the party!

Makes: 30+ snacks

From: Poff's Kitchen

Peanut Butter Kiss Cookies

So simple it's sinful! A Christmas favorite at the Roberts house! Shared with me by Melissa. There is no 'real recipie' just what you do to get these great cookies!

• 1 roll refrigerated peanut butter cookie dough (Pillsbury)
• A whole bunch unwrapped Hershey Kisses
• A bowl of sugar for rolling

Preheat oven according to package. Open roll of dough, pinch off enough to get about a walnut sized ball and roll. Roll in the bowl of sugar to coat. Place on a cookie sheet 2 inches apart. Bake according to package, 8-10 minutes until light brown. Be careful not to over cook. Immediately press a Kiss in the middle of the cookie after they come out and transfer to a cooling rack. Cool and store in an airtight container.

Makes: 24-30 cookies

From: Melissa & Sharon

Melted Witch Puddles

In celebration of the upcoming holiday season! Halloween and my favorite all time witch!

*Disclaimer*I will try to be true to where I got each idea and give credit where credit is due. If it's off line I will link you to it. I will also edit and tell you what I did different or changed anything and if it worked.

Melted Witch Puddles

• 1 teaspoon water I found this to be too much
• 4 drops yellow food coloring too much
• 1 1/2 cups flaked coconut too much
• 2 cups (12oz) semisweet chocolate chips 
• 6 Tablespoons shortening, divided
• 36 Oreos
• 36 Bugles
• 4 cups white chocolate chips
• 36 pretzel sticks I got some honey wheat braided ones that were yummy

In a large resealable bag, combine water and food coloring; add coconut I would use half too much liquid. Seal bag and shake to tint, set aside. In microwave melt chocolate chips and 2 Tablespoons shortening, stir with spoon.


For witch hat, place about 1/3 cup chocolate mixture in plastic bag; cut a small hole in corner. Pipe a small amount  on cookie. Dip a bugle in some of the remaining chocolate, allow axcess to drip off. Position over chocolate cookie, forming hat. Set on wax paper to dry. Repeat with remaining cookies and bugles.


For brooms, melt white chips and remaining shortening, stir until smooth. Thought it would be neat to dye this green for future batches. Place mixture in a heavy duty plastic bag; cut a small hole in corner of bag. Pipe mixture  into the shape of a puddle onto wax paper. I used a spoon to dollip a little and the back to spread into shape, whatever's easier. Immediately place a hat on the puddle. Place a pretzel stick alongside hat; sprinkle reserved tinted coconut at the end of the pretzel. Repeat, chill for 15 minutes or until set. Store in an airtight container.


Makes 3 dozen
From: Taste of Home Halloween Favorites 2006


I made this for our Halloween party in 2006, they were a huge hit!! Since I was dressed as The Wicked Witch from the West!