Cookie Bowls

These delectable treats were an inspiration from pinterest. The actual recipe is more of a shortbread cookie, but I just used my chocolate chip cookie recipe. 

These are great treats for birthdays, special events, or for your personal enjoyment. 

So good as ice cream bowls.

Cookie Bowls
Ingredients:

• Cookie dough- I don't know if all cookie dough recipes will work. I error on a little more flour so the dough isn't quite so runny when making these.
• Muffin tray
• Non-stick spray

Cooking Directions
Generously spray the bottom of your muffin tray, make sure you cover all sides. If you want, sprinkle flour as well. Form the cookie dough around the back side of the muffin cup. I usually use only enough cookie dough to go half-way down the cup as the dough will fall during the baking process.  Bake at 350 about 8-10 min. Each time I make these, I start out by baking only two the first time to gauge how the dough will react on the muffin tray. Allow to cool a few minutes, then carefully slide each individual cookie cup off. Cool Completely.

Roasted Potatoes

I discovered these a while ago off one of the food blogs I follow. We love them.

My husband says, "You've made potatoes good again." He's not a huge fan of potatoes.

Gaby bakes hers in a dish but I prefer baking them on a cookie tray, they get nice and crispy.

These make great leftovers, I just throw them in my toaster oven and they are just as good.

You really need to try these potatoes.

Roasted Potatoes
Ingredients:

• 4-5 c. potatoes, cut into chunks. I've made it with a variety of potatoes, all equally good
• 3 Tbsp olive oil
• 1 tsp garlic salt
• 2 tsp paprika- I add more for more kick
• 1 tsp Rosemary (I added this b/c you just need Rosemary on potatoes)
• 1 tsp pepper
• 1/3 c. Parmesan cheese, and then some
• Dash Salt

Cooking Directions:

In large bowl, pour olive oil over potatoes. Throw in garlic salt, paprika, rosemary, salt and pepper. Stir to coat well. Line a cookie sheet with tin foil, spray with Pam. Pour potatoes on tray. Bake at 425 for 20 min. Stir potatoes and add Parmesan cheese. Bake an additional 10 min, or until potatoes are done. Broil for 30 seconds to one minute. Sprinkle with extra cheese and salt as desired. Stir and serve.

Craisin Bran Muffins

I got this recipe from my sister-in-law, she brought some to me in the hospital after I had my first baby. Now, I give them to all my friends after they have babies. These are by far the best tasting bran muffins I've ever had.
I added a few things to tailor to my liking. If you don't like craisins, they are also so delicious with dried apples, probably any fruit for that matter.
For a real treat, I top them with cream cheese frosting, but that just makes them too good.

The best part about this recipe is that it makes a ton. I usually make a dozen at a time and keep the batter in the fridge for about two weeks.

Craisin Bran Muffins

Ingredients

• 3 c. sugar
• 4 eggs
• 1 c. shortening
• 5 c. flour
• 2 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 qt buttermilk (can mix milk with 4 Tbsp lemon juice or vinegar)
  
• 4 c. bran flakes
• 1 to 2 c. craisins
  
• 2 c. boiling water
• 2 c All-bran
• Cinnamon & sugar mixed together

Cooking Directions:
Mix boiling water and All-bran, set aside. In large bowl, cream eggs, sugar, and shortening. Add buttermilk. Combine flour, salt, soda and cinnamon and mix into muffin batter. Stir in bran mixture and mix well. Fold in bran flakes and craisins.

Fill muffin tins and sprinkle with cinnamon and sugar. Bake at 320 for 20 min until toothpick comes out clean.

Cinnamon Pot-stickers

Any time we make Gyoza, we have extra wontons and so naturally we make something sweet.
These are quick and so scrumptious.

Cinnamon Pot-stickers
Ingredients:

• Wonton wraps
• Cream cheese
• Vegetable oil
• Cinnamon & sugar mixed together
  

Cooking Directions:
Place a small amount of cream cheese in the middle of the wonton wrap. Fold over wrap and pinch two sides together to close seams. Heat small amount of oil in fry pan over medium heat. Add wontons and fry until golden, turn over. Remove from oil and sprinkle with cinnamon and sugar on both sides. Enjoy this delightful treat!

My Marinara Sauce

Almost anything tastes better when made by scratch. I started experimenting with homemade marinara sauce when I got into freezer foods. Now the stuff out of the jar is bland and not worth my time (although I still have it in my food storage).
This stuff is so dang good, every time I make it, I scoop some into a little bowl for myself, sit down with some Italian bread and devour the whole thing.

And it freezes so well!

Marinara sauce
Ingredients:

• 2 cans whole or diced tomatoes
• 1 can tomato paste
• 1/2 to 1 c. water- depending on desired consistency
• 2 large carrots, finely diced
• 1 small onion, finely diced
• 3 cloves garlic, finely diced
• Olive oil
• Basil, 1 c. fresh, 2 tsp dried
• 1/2 tsp of each: Oregano, rosemary, parsley- more or less to taste
  
• Dash of sugar
  
• Salt & Pepper to taste

Cooking directions:
Combine canned tomatoes, tomato paste, basil, oregano, rosemary, and parsley in a blender. Chop to desired consistency. Set aside. Heat about 1 tablespoon olive oil in large sauce pan over medium-high heat. Add carrots, onion, and garlic and stir-fry until softened. Pour tomato sauce into sauce, stir and heat through. Add salt, pepper, and dash sugar. Add water small amounts at a time to desired consistency. Taste and add additional spices as desired.

Cool completely before freezing.

*Additional ingredients to add variety: red pepper flakes for spice, sausage, hamburger, meatballs, chopped spinach, 1/2 to 1 c. heavy cream.

Chicken and Rice Soup

I have tried a number of chicken and rice soups. This one has been our families favorite. Cumin, cilantro, and oregano give it a different flavor than a chicken broth based soup.

Its perfect with left over rice and relatively easy for a soup.

Enjoy!

Chicken and Rice Soup

Ingredients:

• 2 c. shredded or cubed chicken
• 1/2 to 1 c. rice, cooked, any kind (wild rice mix is great in this soup)
• 1 small onion, diced
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1 c. cilantro, chopped
• 6-8 c. chicken broth
• 1 Tbsp cumin, more for taste
• 1 tsp salt
• 1 tsp black pepper
• 3 tsp oregano
• Dash Crushed red pepper, optional for spice

Cooking Directions:

Combine all ingredients in a large pot. Bring to boil then simmer on low for about 20 minutes.

Crafty Sprinkles

Some holidays I make a variety of treats, some easy and some difficult.
This year our Valentine's Day is looking pretty basic. Frosted sugar cookies and cupcakes.
Here's a little tip to fancy up the basic.

Place a cookie cutter on the frosted cookie or cupcake and fill with sprinkles. Remove cookie cutter. Easy and just a bit more festive.

Peanut Butter Bon Bons

These might just be the perfect treat to give to someone you love this Valentine season.
The best part is this makes a ton so you can throw a bag of them in the freezer and have one, or two, or more for the yourself the rest of the month.

I think they taste like Recess if you use milk chocolate.

Peanut Butter Bon Bons
Ingredients

• 1 stick butter
• 3 cups peanut butter
• 1 lb powdered sugar
• 1 medium box (12 oz) Rice Krispies,
  
• Chocolate to dip, can use almond bark, chocolate chips with shortening, candy melts, etc.

Cooking Directions
Melt butter in large sauce pan. Add peanut butter and sugar until well blended. Remove from heat. Stir in Rice Krispies- this will be difficult so you may need to use your hands. Roll into small balls. Set on cookie sheet lines with wax paper and freeze about an hour.

Melt chocolate. Dip balls into chocolate using a fork so the excess chocolate drips through. Place back on cold cookie sheet until dry.

Optional: Drizzle chocolate on top using fork.

Oatmel Cookies

I've learned that cookies are very delicate, in order to bake the perfect cookies, you have to know your oven and be able to eye the dough for the right consistency. With every new house, I've made adjustments to my cookies recipes or baking times.
To be honest my chocolate chip cookies are pretty dang good- I get a lot of compliments on them. I had a few people email me after I posted the recipe saying the cookies didn't turn out. I think it's just a learning process.

These oatmeal cookies have thus far been fool-proof. It could be the hint I received from my sister-in-law to mix the baking soda with water...I don't know.
They are especially good with a mixture of white and milk chocolate chips, yum...so good.

*If you try them and they don't turn out, please let me know.

Oatmeal Cookies
Ingredients:

• 1 c. shortening
• 3/4 c. sugar
• 3/4 c. packed brown sugar + 1-2 Tbsp
• 2 eggs
• 1 tsp vanilla
• 1 1/2 c. flour
• 1/2 tsp salt
• 1/4 tsp cinnamon (if you don't like cinnamon, don't add)
  
• 1 tsp hot water mixed with 1 tsp baking soda
• 3 1/2 c. old fashioned oats
• Chocolate chips- as many as you can handle
  

Cooking Directions:
Mix shortening and sugars. Add eggs and vanilla. Mix well. Add flour, salt, and cinnamon. Mix. Mix in water and soda mixture. Mix in oats, then chocolate chips. Loosely roll into balls and place on ungreased cookie sheet. Bake 350 for 8-9 min, or until no longer shiny. Drop cookie sheet on counter to flatten cookies. Remove to cooling racks.

Chicken Quesadillas

Any time I have extra shredded chicken, I throw these together.
This is one of our "weekend go-to" meals. Simple and very tasty.

Chicken Quesadillas
Ingredients

• Chicken, cooked, shredded
• Cilantro, chopped
• Cheddar cheese
• Corn, frozen white
  
• Tortillas
• Sour cream & Salsa
  

Cooking Directions
Layer cheese, chicken, cilantro, and corn on one tortilla in large fry pan. Top with second tortilla. Heat over medium heat until cheese is completely melted.

Candy Cane Oreos

This week our playgroup held a soup and cookie swap. We figured Christmas was a good excuse to meet and eat food. I love cookie exchanges- it's always so much fun to see what others make for the Holiday's. The soup was an added bonus, it helped fill up our bellies before getting to the treats.

I made Mexican Bean Soup, on of my favorites. It was one of my first posts on my blog so if you haven't discovered it yet, you may just want to "go there." It's a quick soup, very healthy, and so scrumptious!

Candy Cane Oreos
I'm sure everyone makes homemade oreos, which are awesome. For Christmas, I make mine with vanilla frosting and crush up candy canes. I could eat a lot of them.

Candy Cane Oreos
Ingredients:

• 2 boxes Devil's cake mix
• 4 eggs
• 3/4 c. oil
• Vanilla frosting (canned or homemade)
• Crushed candy canes- I like to do quite a bit, crush very fine)
• Food coloring- if you desire

Cooking Directions
Mix cake mix, eggs, and oil until moist- it will be difficult. Sometimes I just use my hands at the end. Roll into balls about 1 1/2 in. Bake 350 for 8 min. Smack tray on counter.

Mix candy canes into frosting, frost cookie and sandwich.

*Frosting for regular homemade oreos
8 oz cream cheese
2 2/3c. powdered sugar

Christmas Wreath Cookies

We made these every year when I was a child. As I was thinking of Holiday crafts to make with my girls, I remembered these.
When I took my first bite, it was such a sweet nostalgic taste. These are easy and fun to make but very sticky!

Christmas Wreath Cookies
Ingredients:

• 4 c. miniature marshmallows, or 1 10 oz bag regular
• 3 Tbsp butter
• 4 c. corn flakes
• Green food coloring
• Red hots sprinkles

Cooking Directions
Melt butter and marshmallows in saucepan, stirring consistently. Stir in green food coloring to desired green. Stir in cornflakes until mixed well.

On wax paper, using two spoons, drop balls of cereals mix and allow to cool just a bit. With slightly buttered fingers, poke a hole in the ball and spread to look like a wreath. This part can be tricky if it's too sticky. Add red hots and allow to cool.

Sweet and Sour Chicken

My parents lived in Japan shortly after they were married. As a result, we had a lot of rice dishes in our house.
My Mom's best friend while living in Japan shared a number of recipes and this is one of them, growing up it was one of my favorites.

Sweet & Sour Chicken (serves 4-5)

Ingredients:

• 2 c. diced cooked chicken
• 1 small onion, chopped
  
• 1 1/2 c. pineapple chunks
• 1 1/4 c. water (I substitute with a little pineapple juice)
• 2 c. carrots, chopped
• 1 green pepper, cut in strips or chunks
  
• 3 chicken bullion cubes
• 1/4 c. brown sugar, packed
• 2 Tbsp cornstarch
• 1/4 tsp ginger
• 1/4 c. ketsup
• 2 Tbsp vinegar
• 1 Tbsp soy sauce

Cooking Directions:

Saute onion in 1 Tbsp butter until tender. Add water, carrots, & bullion. Cover & simmer for 5 min. In separate bowl, combine sugar, cornstarch, & ginger. In separate bowl, combine ketsup, vinegar, & soy sauce. Add both combinations to vegetable mixture. Cook until clear & thicken. Add chicken, green pepper, & pineapple. Cover & simmer for 5 min.

Serve with rice.

Chicken Tortilla Soup

This soup is awesome! Definitely a favorite staple in our house.
The best part is that it is so easy!

Chicken Tortilla Soup
Ingredients:

• 2-3 Chicken breasts
• 2 can diced tomatoes, can substitute with 1 can Ro-Tel if you like spice
• 1 can diced green chilies
• 1 Tbsp butter
• 1 clove garlic, diced
  
• 1 c. salsa
• 2 c. corn, frozen white tastes awesome in this
• 1-2 Tbsp cumin
• 5 c. chicken broth
• Juice of 1 lime, plus more at the end
• Salt and Pepper to taste
• 1 Handful cilantro
  

Cooking Directions:
Put butter and garlic in and allow butter to melt to slightly saute garlic. Add the rest of the ingredients and cook on low for four hours.

Top with:

• Cubed cheese
• Extra cilantro
• Lime
• Tortilla chips
• Sour cream
  

Pumpkin Sheetcake

I love the smells of fall. All reminders of the upcoming Holidays. We've started a tradition to kick off the Holiday season (meaning the blending of Halloween to Christmas). The first Monday in October, we read Too Many Pumpkins, by Linda White, for family night. We also bake pumpkin sheet cake and share it with others, just like Rebecca Estelle does in the book. It's a great way to teach our children about serving others and always a great excuse to eat a delicious treat.

Pumpkin Sheetcake
Ingredients:

• 1 15 oz canned Pumpkin
• 2 c. sugar
• 1 c. veggie oil
• 4 eggs
• 2 c. flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg or pumpkin spice
• 1/2 tsp salt

Cooking Directions:
Mix pumpkin, sugar, and oil together. Add eggs and mix. Combine dry ingredients then add to mixture. Mix until well blended. Bake at 350 in greased cookie sheet for 25-30 min, once toothpick comes out clean.

Frosting Ingredients:

• 1 pkg cream cheese, softened
• 4 Tbsp butter, softened
• 1 tsp vanilla
• 1 3/4 c. powder sugar
• 3 tsp milk

Mix until smooth

Optional: 1 c. chopped walnuts sprinkled on top

BBQ Chicken Pizza

This delicious pizza is great to make from the leftovers of BBQ Chicken Sandwiches.

I usually sprinkle lots of cilantro, cause it's just so good!

BBQ Chicken Pizza
Crust Ingredients: (or just buy a ready to bake crust)

• 1 c. warm water
• 1 pkg yeast
• 1 tsp sugar
• 1 1/2 tsp salt
• 1 Tbsp Olive oil
• 2 3/4 - 3 1/4 flour

Cooking Directions:
Agitate yeast by mixing yeast and sugar in warm water. Set aside until it gets foamy. Mix wet ingredients and slowly add flour. Mix salt in with flour. Use just enough flour so that dough sticks together. Cover and let rise until doubled. Punch and roll out.

Pizza Ingredients:

• BBQ Sauce
• Mozzarella cheese, shredded
• Red onion, diced
• Cilantro
• Cooked chicken, marinated in BBQ sauce
• Cornmeal

Cooking Directions:
Sprinkle cornmeal on pan. Bake dough at 375 for about 5 minutes before adding toppings. Spread BBQ sauce, sprinkle cheese, chicken, onion, and cilantro. Bake 15 to 20 min.

Chicken Corn Chowder

I can't think of any other soup that brings more warmth on a rainy, cold day. I saw this on my calendar and got so giddy. Funny, I'm the one who plans the meals and I still got excited.

That's just how delicious this soup is.

Chicken Corn Chowder

Ingredients:

• 4 c. chicken broth
• 2 c. diced potatoes
• 1 c. diced carrots
• 1 c. diced celery
• 1 small onion, diced
• 2 c. cooked chicken, shredded
• 1 1/2 c. sweet white corn, (so much better with white)
• 4 Tbsp butter
• 1/3 c. flour
• 2 c. milk
• 2 c. shredded cheddar cheese, the sharper the better
• Pepper & garlic salt

Cooking Directions:

Boil broth and veggies in large pot until soft. While veggies are boiling, melt butter in sauce pan. Slowly mix in flour to make a paste. Slowly stir in milk, continue stirring until sauce thickens. Remove from heat and stir in cheese.

Once veggies have softened, add chicken, and dash salt and pepper. Cook 1-2 minutes. Add cheese sauce. Let simmer 5 minutes.

Great served with pieces of cooked bacon.

Chocolate Chip Cookies

Some cookies for a rainy day.

Chocolate chip cookies are such a delicate treat. Everyone has a favorite recipe or knows someone who makes them the best. I have tried a number of recipes and finally tweaked mine so it's just how I like it. I've been told they taste like Hot Chocolate, I'll take it as a compliment.

Thought I'd share my recipe in case any of you are still on the hunt for one you like (my hunt will likely never end).

Chocolate Chip Cookies
Ingredients:

• 1 c. butter flavored shortening (they never turn out for me if I use butter)
• 3/4 c. granulated sugar
• 3/4 c. packed brown sugar + 2 Tbsp (give or take)
  
• 2 eggs
• 1 1/4 tsp real vanilla
• 2 1/2 c. flour
• 1 tsp baking soda
• 1 tsp salt
• 1/4 tsp cinnamon
• Chocolate chips- lots!

Cooking Directions:
Cream shortening and sugars. Beat in one egg. Beat in second egg and vanilla. Mix dry ingredients then add. Stir in chocolate chips. Do not roll, use cookie scoop or spoon.

Bake 350 9 minutes, then check, or until light brown. I usually go about 10 minutes. Drop the cookie sheet of the counter and remove cookies to cooling rack.

Granola

Two of my sister-in-laws have had homemade granola on hand for quite some time. I've always enjoyed it so I finally started making my own. I kind of combined the components that I like from both of theirs into this one.

This is good granola. When I'm really watching what I eat, I pound this stuff. When I'm not watching so well, I really pound it. Enjoy!

Granola
Ingredients:

• 4 1/2 c. whole oats
• 1 c. bran flakes
• 1 c. rice krispies
• 2 c. nuts, seeds, etc (you can add more bran flakes, rice krispies, etc)
• 1 c. coconut

Mix these in a large bowl and set aside.

• 1 c. brown sugar
• 1/2 c. honey (I use mostly Agave nectar)
• 1/4 c. water

Microwave in glass bowl for 3 to 5 min, until boiling. Remove and stir in:

• 1/2 tsp salt
• 1 1/2 tsp vanilla

Slowly pour over oat mixture and stir to coat. Spread evenly on greased cookie sheet.

Bake at 275 for 20 min. Rotate racks and bake an additional 15-18 min.

Sprinkle with cinnamon and allow to cool. If you like crumbs, fluff with fork before it cools, if you like it chunky, let it cool first.

Lasagna

My friend Angelica introduced me to Fennel. I love Fennel. It gives ground beef a sausage taste which makes lasagna taste better and a bit cheaper.
I love a lot of spinach in mine, I add almost a whole bag and the kiddos never even notice.

Lasagna
Ingredients:

• 12-15 no cook lasagna noodles
• 1 lb ground sausage, or ground beef
• 2 15 oz cans diced tomato
• 1 8 oz can tomato sauce
• 3 cloves garlic, minced
• 1 onion, diced
• 4 c. chopped spinach
• 16 oz cottage cheese
• 1 c. Parmesan cheese
• 3 c. mozzarella cheese
• Parsley, oregano, basil (fresh is best), fennel seeds (if using ground beef)
  

Cooking Directions:
Crush 1-2 tsp fennel seeds. Saute garlic and onion in a little oil for about 1 min. Add sausage or beef (add fennel seeds). Cook until no longer pink. Drain excess fat. Add diced tomatoes, tomato sauce, and dash oregano and basil. Simmer about 5 min.

In separate bowl, mix cottage cheese, Parmesan, and 1 tsp parsley.

In 9 x 13 pan, spread a little sauce on bottom. Lay noodles on top. Then layer with cottage cheese, chopped spinach, meat sauce, and mozzarella cheese. Lay another layer of noodles and repeat layers. End with a layer of noodles and top with a little meat sauce and mozzarella cheese. Bake covered at 350 for 25 min, uncover and bake an additional 5 min.