Sugar Cookie - Keeping its shape

Ingredients:

2 1/2 c. butter, at room temperature

2 c. sugar

2 large eggs

seeds from 1 vanilla bean OR 3 tsp. vanilla

5 c. flour

1 t. baking powder

1 t. salt

Recipe:

1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed, use the paddle attachment. Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. (Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking: not ideal if you'd like the cookie to hold its shape.

2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.

3. Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl. Alternatively, add liquid vanilla extract. Stir briefly.

4. Sift your dry ingredients together. 

5. Add all of the flour mixture to the bowl. Mix on low speed for 30 seconds. When the dough clumps around the paddle it's ready. It's also important at this stage not to over mix the dough.

6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.

7. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.

8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will hold their shape better when baked.

9. Preheat your oven to 350 degrees.

10. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.

11. Let cookies cool to room temperature and decorate!

Rating: 4 of 5

These cookies were great. I really liked the flavor - don't ask how many I ate. And they really do hold their shape pretty well! Ally and I had a blast decorating these for one of her friend's birthday. As much as I like this recipe, I do have a love-hate relationship with sugar cookies because of the in-and-out-of-the-fridge  process that happens.

Source: Sweetopia, Sugar Cookies

Mom's Scones

Ingredients:

1 c. warm water

1 c. warm milk

1 T. dry active yeast

3 T. granulated sugar

1/4 c. melted butter, cooled

1 T. salt

5-6 c. bread flour

vegetable oil for deep frying

Recipe:

1. Combine warm water and warm milk. Stir in the sugar. Add yeast and stir lightly.

2. Allow yeast to activate, about 10 minutes. 

3. In a stand mixer, fitted with a bread hook, add milk mixture and melted cooled butter. Add the salt.

4. Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl. Dough should be slightly sticky but workable.

5. Cover the dough in the bowl with a towel. Set in a warm place allow to rise until double.

6. Pour your oil in a large pan (with sides deep enough to fully immerse the scones) or a deep fryer and heat slowly over medium-high heat. 

7. While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick.

8. You may choose to butter the counter lightly. Using a pizza cutter, cut into squares or triangles. 

9. Heat oil to between 350-400 degrees and cook scones until golden brown. Serve immediately.

Rating: 3 of 5

These weren't great, but they were still good. I think the thing I didn't like about them is that it's just SO much fried food at once. We ate these with honey-butter which was really, really good. I didn't like the scones so much after they were cooled. They were best hot. I'd have to tweak this recipe a little bit before I would make it again.

Source: Make It Do, Mom's Scones

Cheesy Garlic Bread Swirls

Ingredients:

Bread Dough:

1 T. yeast

1 1/2 c. warm water

1 1/2 T. sugar

1 t. salt

4-5 1/2 c. flour

3 T. vegetable oil

1 egg yolk

Garlic Butter:

1/2 c. of real butter

1 1/2 T. garlic bread seasoning

shredded mozzarella cheese

Recipe:

1. Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly.

2. Add salt, vegetable oil, and egg yolk and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger.

3. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise 1 hour.

4. While dough is rising, combine butter and garlic bread seasoning. Set aside.

5. Roll dough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

6. Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.

7. When the oven is ready, bake for 18-22 minutes. When you notice the cheese getting brown, place a sheet of aluminum foil over the rolls. This will keep the cheese from burning although it will get pretty brown on top.

Rating: 3.5 of 5

I really liked these, but because I made them so long ago and can't remember exactly what it was that I did and did not like, I'm afraid to give them a higher rating. Guess I'll have to make them again! With that being said, I really did like the cheesy mess between each layer of bread and I did like the seasoning. I made these for the missionaries one night and our newest Elder declared that "[they were] the best rolls [he's] ever had!" So, they must be good, right?

Source: Our Best Bites, Cheesy Garlic Bread Swirls

The New York Times Chocolate Chip Cookies

I never did end up getting a picture of these cookies. I would only bake 8 at a time and they would just disappear!

Ingredients:

2 c. minus 2 T. cake flour

1 2/3 c. bread flour

1 1/4 t. baking soda

1 1/2 t. baking powder

1 1/2 t. coarse salt

1 1/4 c. unsalted butter

1 1/4 c. light brown sugar

1 c. plus 2 T. granulated sugar

2 large eggs

2 t. vanilla extract

1 1/4 lbs. chocolate chips*

* 1 lb chocolate chips = 2 2/3 c. -- I used what I had which was normal semisweet, white chocolate, and mini chocolate chips

Recipe:

1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.

2. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy - about 5 minutes.

3. Add eggs. Stir in vanilla. Reduce to low speed and slowly add dry ingredients until just combined.

4. Fold in chocolate chips. Refrigerate dough for 24-36 hours.

5. When ready to bake, preheat oven to 350 F. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

Rating: 5 of 5

I have low self-esteem when it comes to making chocolate chip cookies. Just chocolate chip cookies. Why? Well, because it doesn't matter what I do, they never turn out! But, this recipe actually works for me. I don't know why, but I didn't have a single bad batch, or cookie for that matter, over the 3 days that it took me to bake all the dough. To get a good soft cookie after it cools though, you need to drop enough dough to almost make a golf ball (which is my guess since I'm really not that familiar with golf balls....so let's say a ping pong ball since I do know those). These cookies are just so good! Oh yeah, I definitely don't think you need to refrig for 24-36 hours. I made my first batch after a 4 hour stint in the fridge and they turned out just the same as the dough that stayed in for the allotted time.

Source: I Am Baker, Chocolate Chip Cookies

Glazed Doughnut Muffins

Ingredients:

Muffins:

1/4 c. butter, softened

1/4 c. vegetable oil

1/2 c. granulated sugar

1/3 c. brown sugar

2 large eggs

1 1/2 t. baking powder

1/4 t. baking soda

3/4 t. ground nutmeg

1 t. cinnamon

3/4 t. salt

1 t. vanilla extract

2 2/3 c. all-purpose flour

1 c. milk

Glaze:

3 T. butter, melted

1 c. powdered sugar, sifted

3/4 t. vanilla

2 T. hot water

Recipe:

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, granulated and brown sugar until smooth.

3. Beat in eggs, one at a time.

4. With the mixer on low speed, add in baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla until just combined.

5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6. Spoon batter into cups, filling the cups, and smooth tops. Bake until muffin tops are a pale golden and springy to the touch, about 15-17 minutes, rotating halfway through baking time.

7. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

8. To make the glaze, in a medium bowl mix together the melted butter, powdered sugar, vanilla, and water. Whisk until smooth.

9. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time. Serve.

Rating: 4.5 of 5

We loved these! Super easy to make and just all around delicious! They're good with or without the glaze on top. I don't know that they taste just like an old-fashioned doughnut, but that's okay! They're that good. Good balance of nutmeg and cinnamon, fluffy, soft, and just what we like.

Source: Sweet Pea's Kitchen, Glazed Doughnut Muffins

Best Cocoa Brownies

Ingredients:

1/2 c. butter

1 1/4 c. white sugar

2 eggs

1 t. vanilla extract

1/3 c. unsweetened cocoa powder

1/2 c. all-purpose flour

1/4 t. salt

1/4 t. baking powder

Recipe:

1. Preheat oven to 350 degrees. Grease and flour a 9-inch square pan.

2. Melt 1/2 c. butter. Remove from heat and stir in sugar, eggs, and 1 teaspoon vanilla. *

3. Gently stir in 1/3 c. cocoa, 1/2 c. flour, salt and baking powder. Spread batter into prepared pan.

4. Bake in preheated oven for 28-30 minutes. Cool for 15 minutes before cutting.

*I melted my butter in the microwave and then poured it into the mixing bowl. Faster.

Rating: 4 of 5

As far as ease it's concerned, it's a 5. Such an easy recipe. It makes for a crispy outside and warm, ooey gooey inside. I didn't cook mine long enough (my oven tends to be on the warmer side of things) which caused an under-cooked middle (and I tend to not do the toothpick test!). So so so good and will definitely be making these again!

Source: The Comfort of Cooking, Best Cocoa Brownies

Orange Vanilla Cookies

Ingredients:

2 c. flour, sifted

1 t. salt

1 t. baking soda

1 c. butter, room temp

1/2 c. baker's sugar (or sub with normal sugar and add a few extra tsp.)

3/4 c. brown sugar

2 eggs

1/4 c. orange zest, fresh (about 3 medium oranges)

juice from one orange, about 1/4 c.

1/4 c. shredded coconut, sweetened

1 c. white chocolate chips

1/2 t. coconut extract

1/2 t. vanilla extract

Recipe:

1. Sift flour, salt, baking soda together. Set aside.

2. In separate bowl, cream butter and sugars with electric mixer.

3. Beat in eggs, vanilla, and coconut extracts. (don't over beat) *

4. Gradually add the combined dry mix.

5. Add shredded coconut, orange zest, orange juice and combine.

6. Stir in white chocolate chips.

7. Place dough in glass or metal mixing bowl, cover with plastic wrap and freeze for at least 45 minutes, till very firm/frozen. (Dough can stay in freezer if you want to bake another day, but bake dough frozen.)

8. Preheat oven to 350 degrees F.

9. Line cookie sheet with parchment paper.

10. Bake batches of cookies on parchment-lined sheet, making about a tablespoon-sized, small round. (smaller cookies work better for this recipe.)

11. Bake about 10-12 minute, till only lightly browned on edges. Check at 8 minutes.

12. When ready, remove from oven and cool on parchment on a cookie rack.

*At this point, I actually did steps 3, 5, and 6 (without the individual mixings) and combined them at once. I then went back and did step 4.

Rating: 3 of 5

Since I loved the Lemon Crinkle cookies, I thought that these orange ones would be pretty good too. I didn't like the texture of even the taste that much. I was expecting a much stronger orange taste I guess. But, LaDon and Ally liked them a lot, so I can't rate it too low.

Source: The Dinnervine, Orange Vanilla Cookies

Salted Caramel Butter Bars

Ingredients:

For the crust:

1 lb. salted butter, room temp

1 c. sugar

1 1/2 c. powdered sugar

2 T. vanilla

4 c. all-purpose flour

For filling:

1 14-oz. bag caramel candies, unwrapped

1/3 c. milk or cream

1/2 t. vanilla

1 T. coarse salt

Recipe:

1. Preheat oven to 325. In a large bowl, combine the butter and sugars. Using mixer of medium speed, beat together until creamy.

2. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

3. Spray a 9x13-inch baking pan lightly with non-stick cooking spray. Press 1/3 of the dough evenly into the pan to form a bottom crust, and place the remainder of the dough in the fridge to chill.

4. Bake about 20 minutes until firm and the edges are a pale golden brown. Transfer pan to a wire rack and let cool about 15 minutes.

5. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream and vanilla. Microwave on high for 1 minute.

6. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

7. Pour the caramel filling over the crust. Sprinkle the salt on the caramel layer.

8. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

9. Return the pan to the oven and bake about 25-30 minutes, until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden.

10. Let cool completely before cutting into squares.

Rating: 4 of 5
I'm not even going to talk about how much butter is in this recipe. Skipping over that completely. Just make sure you share this one with friends because no one should eat that much butter by themselves. Ever. Ok, so I thought these were good. I didn't put as much shortbread as she calls for on top. Maybe half of what she called for. The caramel was good, but I probably would have done another half bag. You can taste the caramel, but I would have liked more. These were good and I recommend them for sure!

Source: Cookies and Cups, Salted Caramel Butter Bars

Lemon Crinkle Cookies

Ingredients:

1/2 c. butter, softened

1 c. granulated sugar

1/2 t. vanilla extract

1 whole egg

1 t. lemon zest

1 T. fresh lemon juice

1/4 t. salt

1/4 t. baking powder

1/8 t. baking soda

1 1/2 c. all-purpose flour

1/2 c. powdered sugar

Recipe:

1. Preheat oven to 350 degrees. Grease light color baking sheets with non-stick cooking spray (or use parchment paper) and set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy.

3. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.

4. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.

5. Pour powdered sugar onto a large plate.

6. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

7. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny).

8. Remove from oven and cool cooking on pan for about 3 minutes. Transfer to cooling rack. *

*I actually add an extra step of sprinkling the cookies with a bit more powdered sugar when they had come out of the oven.....yes, in addition to the sugar you already roll it in.

Rating: 4.75 of 5

These are light and refreshing. The lemon is sooooo delicious. To quote my friend: "Joy and laughter and baby tears and goodness and happiness. These cookies are the bomb." And that is all we have to say about them.

Source: LDSliving.com, Lemon Crinkle Cookies

Easy No Bake Cookies

Ingredients:

2 c. sugar

2 T. butter or shortening

2 T. cocoa

1/2 c. milk

1/4 t. salt

1/2 t. vanilla

3/4 c. peanut butter

2 c. quick uncooked oatmeal *

*I actually thought mine needed 2 1/2, so that's what I did.

Recipe:

1. Mix sugar, butter, cocoa, and milk. Bring to a boil.

2. Remove cocoa mixture from head and add salt, vanilla, and peanut butter.

3. Mix well until peanut butter is dissolved. Add in oatmeal and mix.

4. Drop from spoon onto wax or foil paper. Let cool before eating.

Rating: 4.5 of 5

I'm a sucker for no bakes. They're "gorilla poop" in my mind and they remind me of my cousin Becca. Not sure why....maybe she introduced me to them? Or maybe it's because we would laugh too hard over a silly cookie name.....or maybe because we ate a lot at a time. I dunno. So delicious. A good balance of chocolate and peanut butter. 

Source: Six Sisters' Stuff, Easy No Bake Cookies

Beignets

Ingredients:

1 (1/4-oz) envelope active dry yeast *

3/4 c. warm water

1/4 c. granulated sugar

1/2 c. evaporated milk

1 large egg, lightly beaten

1 T. vanilla

1 t. freshly grated nutmeg

1/2 t. salt

2 T. shortening or softened butter

4 c. all-purpose or bread flour

vegetable oil, for frying

1 1/2 c. powdered sugar, for dusting

*I used 2 1/4 t.

Recipe:

1. In the bowl of a stand mixer fitted with a dough hook, combine yeast, water, and a pinch of sugar. Let stand 10 minutes.

2. Add 1/4 c. sugar, evaporated milk, egg, vanilla, nutmeg and salt.

3. With the mixer on low speed, slowly add half the flour, mixing just until combined.

4. Add the shortening and the remaining flour, mixing until the dough forms into a mass.

5. Transfer the dough to a floured surface, and knead a few times.

6. Place the dough into a large greased bowl. Turn the dough to grease it all over. Cover with plastic wrap, and let the dough rise for 2-4 hours, or cover and refrigerate overnight.

7. Preheat the oven to 250 degrees F.

8. Turn dough out onto a floured surface. Sprinkle a little flour on top, and gently shape the dough into a rectangle. Roll to 1/4-inch thickness. Using a pizza cutter or sharp knife, cut into 2 1/2-inch squares.

9. Pour oil into an electric skillet or Dutch oven until it is 3 inches deep, and heat to 360 degrees F. Fry dough, in batches, 2-3 minutes on each side or until golden brown. Drain on a wire rack sitting on top of paper towels. To keep beignets warm after frying, place in preheated oven.

10. Dust the beignets liberally with powdered sugar, or pour sugar into a bad and shake to coat. Serve warm.

Rating: 3.75 of 5

I've never had a true New Orleans beignet before, so I'm not sure what they're supposed to taste like. But, we liked these just fine. What's not to like about something completely covered in powdered sugar? They're easy, that's for sure. They definitely have a flavor that I feel like is a little bit of an acquired taste, at first, and then after the first one or two it just starts to taste like a fresh doughnut. Ally absolutely loved, especially since Tiana makes them in The Princess and the Frog.

Source: Ezra Pound Cake, Beignets

Slow Cooker Buffalo Chicken

Ingredients:

3 lb. bag of frozen chicken breasts

1 bottle Frank's Wings Buffalo Sauce *

1 packet Ranch Dip mix **

2 T. butter
**my own additions**
hamburger buns
lettuce
tomato, sliced
Ranch dressing
mozzarella, sliced
cilantro

*I made my own buffalo sauce using THIS recipe

** I made my own Ranch dressing mix using THIS recipe

Recipe:

1. Put frozen chicken, wing sauce, and ranch dip mix into crock pot.

2. Cook on low heat at least 6-7 hours.

3. Using two forks, shred chicken and return to crock pot.

4. Add butter.

5. Cook on low for an additional hour.

6. Serve in bread as a sandwich or on rice. Enjoy!

Rating: 4 of 5
K, this was good. My buffalo sauce had a pretty good kick to it, so in an attempt to take it down a notch I added 1-2 c. of shredded cheese. Not that the cheese did anything but add calories. We ate it as a buffalo chicken burger. Complete with lettuce (which you don't need), tomato slices, Ranch dressing, slices of mozzarella, and sprigs of cilantro. The cilantro is definitely the best on this chicken.

Source: My Kitchen Apron, Slow Cooker Buffalo Chicken

Auntie Anne's Pretzels: Copycat

Ingredients:

2 c. milk

1 1/2 T. active dry yeast

6 T. brown sugar

4 T. butter, melted

4 1/2 c. flour *

2 t. fine salt

1/3 c. baking soda

3 c. warm water

coarse salt 8 T. butter, melted in a shallow dish **

*I used bread flour and it was AMAZING!

** I actually only used 4 T. butter and had just enough

Recipe:

1. Warm up the milk in the microwave or on the stove for just about 1 1/2 minutes. It should be about 110 degrees.

2. Stir in the yeast and let it sit for about 3 minutes.

3. Add the butter and sugar. Combine.

4. Add the flour about 1 cup at a time and then add the fine salt. *

5. Knead for about 10 minutes with a stand mixer, or by hand. Put in greased bowl and cover with greased cling wrap. Let rise for 1 hour in warm place until doubled in size.

6. Preheat the oven to 450 degrees.

7. Divide dough into 12 lumps. Roll them all out as thin as you can. **

8. Combine the warm water and baking soda in a wide bowl.***

9. Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. ****

10. Bake for about 7-11 minutes or until browned. Serve with cheese sauce.

11. Melt the butter. Roll pretzels in butter and then dip in cinnamon-sugar mixture until coated.

*I actually added about 1 1/2 c. of flour, mixed, added the 2 t. salt, mixed, and then continued on with the rest of the flour.

** Since we have little mouths, I decided to go for a more portion friendly size and divided the dough into 24 pieces.

*** I used a pie plate.

****For the pretzels that we wanted to cover with cinnamon and sugar I didn't sprinkle salt on them.

Rating: 5 of 5

Soft, fluffy, tasty, easy, and so close to Auntie Anne's. I couldn't help but shouting out every few minutes, "These are SO GOOD!" While Ally would throw in, "Oh my goodness! They are perfect!" And Daniel just took his cinnamon-sugar covered pretzel and dipped it in more cinnamon and sugar. Seriously, so good! I just don't know that I've ever had a more delicious soft pretzel!

Source: Yammie's Noshery, Auntie Anne's Pretzels

White Chocolate Buttercream Frosting

Ingredients:

1/2 c. butter, room temperature

2 1/2 c. powdered sugar, sifted

1 t. vanilla extract

125 g. (1/2 c.) white chocolate, melted

Recipe:

1. Beat the butter in a bowl until light and fluffy on medium speed.

2. Add the vanilla and mix well.

3. Decrease the speed to low and slowly beat in the powdered sugar, 1/2 cut at a time.

4. Add in the melted white chocolate and beat until well incorporated. Frost cooled brownie slices.

Rating: 4 of 5

I thought this frosting was pretty good. The white chocolate is barely there and adds a nice taste. Super easy to put together.

Source: Food Wanderings in Asia, White Chocolate Buttercream Frosting

Red Velvet Brownies

Ingredients:

1/2 c. butter, at room temperature

1 1/2 c. sugar

2 eggs

2 t. vanilla extract, divided

1 1/4 c. all purpose flour, sifted

1/4 t. salt

3 T. unsweetened cocoa powder, sifted

1 T. + 2 t. red food coloring *

* I had less than 1 t. of red, so we went for blue. And even then, I only had 2 t. of blue, so then I just added 1 T. water.

Recipe:

1. Preheat the oven to 350 degrees F. Butter an 8x8 inch square pan and line all sides with parchment paper.

2. Sift the flour and salt together in a bowl. Stir until mixed

3. Mix the cocoa powder, 1 t. vanilla extract, and red food coloring together until it becomes a smooth paste. Set aside.

4. In another bowl, cream the butter and sugar on medium speed until light and fluffy.

5. Add the eggs one at a time, beating well after each addition.

6. Add the remaining 1 t. vanilla extract. Beat well.

7. Add in the cocoa powder mixture and beat until batter is uniformly red (or blue-ish green!). Set the electric mixer aside.

8. Using a hand whisk, add in the flour and stir gently until just combined. Do not over mix.

9. Spread the batter in the pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean or with just a few crumbs attached to it.

10. Cool for an hour in the pan on a wire rack.

11. Remove from the pan, cut into 9-inch squares and frost.

Rating: 4 of 5

I'm not sure what to say other than these were good. Soft and moist. Delicious. Ally and I really liked them.

Source: Food Wanderings in Asia, Red Velvet Brownies

Root Beer Float Cookies

Ingredients:

1 c. unsalted butter at room temperature

1 c. granulated sugar

1 c. light brown sugar, packed

1 large egg

1/2 c. vegetable oil

2 T. milk

1 t. vanilla

1 T. + 2 t. root beer concentrate *

3 1/2 c. flour

1 t. cream of tartar

1 t. baking soda

1/8 t. salt

1 1/2 c. white chocolate chips

* So, I didn't have any root beer concentrate on hand. Instead, I just did 2 t. vanilla (in addition to the 1 t. vanilla already called for) and 1 T. root beer)

Recipe:

1. Preheat oven to 350 degrees F. Place butter and sugars in large bowl. Using electric mixer at medium speed, cream. Beat in egg. Continue to beat until mixture is fluffy.

2. beat in oil, milk, vanilla, and root beer concentrate.

3. In a large bowl, whisk together flour, cream of tartar, baking soda, and salt. Add to butter mixture and mix until combined.

4. Fold in white chocolate chips.

5. Drop a ball of 2 T. of dough at a time onto ungreased cookie sheets. Bake 10 minutes.

6. Let cool five minutes on the cookie sheet and then transfer to a wire rack.

Rating: 4 of 5

So, with my lack of root beer concentrate they sure did not taste like root beer. Not in the slightest. However, they made really good vanilla cookies! Seriously! Put strawberry cheesecake ice cream between two cookies and you've made the ice cream sandwiches they eat in paradise. Anyways....gonna have to try this recipe again with the concentrate.

Source: Heat Oven to 350, Root Beer Float Cookies

Tomato Basil Parmesan Soup

Ingredients:

Yields: 2 quarts or 8 servings

2 14-oz can diced tomatoes, with juice*

1 c. finely diced celery

1 c. finely diced carrots**

1 c. finely diced onions

1 t. dried oregano OR 1 T. fresh oregano***

1 T. dried basil OR 1/4 c. fresh basil****

4 c. chicken broth*****

1/2 bay leaf******

1/2 c. flour

1 c. Parmesan cheese

1/2 c. butter

2 c. half and half, warmed OR milk, warmed

1 t. salt

1/4 t. black pepper

* I only had Italian diced tomatoes

** We have an allergy to carrots, so I didn't include carrots

*** Because of the Italian tomatoes I didn't add any oregano

**** With the Italian tomatoes I only added 1/2 T. of dried basil

*****I only put in 3 c. of chicken broth

******I 1 small bay leaf instead of a half.

Recipe:

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil and bay leaf to a large slow cooker. Cook on low for 5-7 hours, until flavors are blended and vegetables are soft.

2. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes.

3. Slowly stir in 1 c. hot soup(from the slow cooker). Add another 3 c. and stir until smooth.

4. Add all in skillet back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper.

5. Add additional basil and oregano if needed. Continue to cook on low for another 30 minutes or so until ready to serve.

***Can also be made on the stove top. See "Source" link for the whole recipe.***

Rating: 3.5 of 5

LaDon actually really liked this one. Surprise! I thought it was good. Best the day-of. Not so good the next day to me, but that could be because I forgot to take out the bay leaf and the soup was being overpowered by bay leaf flavor. Not my favorite. I definitely thought the canned Italian tomatoes were fine. Super good with some buttered bread dipped in.

Source: Today's Mama.com, Tomato Basil Parmesan Soup

Oven Baked Chicken

Ingredients:

4 split chicken breasts *

5 T. milk

1 c. unseasoned bread crumbs**

1/2 t. onion powder

1/2 t. garlic salt

1/2 t. paprika

1/2 t. salt

1/2 t. pepper

2 T. butter ***

*To speed up the process of thawing out my frozen chicken, I've been boiling it in water with chicken bouillon for a few minutes. I think it just enhances the chicken flavor and makes everything that much better.

**I only had Italian Style bread crumbs on hand.

*** Completely forgot about the butter until after the chicken had started cooking, so I just sprayed the tops with some cooking spray.

Recipe:

1. Preheat oven to 325 degrees F. Line a cookie sheet with foil.*

2. Add milk to a shallow bowl. In a large bowl combine bread crumbs, onion powder, garlic salt, paprika, salt and pepper.

3. Dip chicken in milk and roll in bread crumbs. Place chicken on cookie sheet.

4. Place pats of butter on chicken and bake for 1 1/2 hours until juiced run clear and internal temperature reaches 170 degrees. **

*Skipped the foil and sprayed a dish.

** A few changes here. I forgot the butter as mentioned above. Worked out fine. In fact, it gave the chicken a very crunchy coating which was so tasty. Secondly, I thaw my chicken out by quickly boiling it, but I kind of forgot and almost cooked the breasts through completely. So, instead of cooking the chicken in the oven for 1 1/2 hours, they were only in there for 25 minutes. Much faster and still so tasty!

Rating: 4 of 5

So, even though I used Italian style crumbs, I thought the coating was so good! Plus, I loved the crunch of it all. I don't really know what else to say about it other than I liked it. Oh, how about, I could taste the paprika and it was the perfect amount.

Source: Mother Thyme, Oven Baked Chicken

Cheesy Garlic Bread Sticks

Ingredients:

Yield: 1 12-inch pie

1/2 recipe Fail-Proof Pizza Dough

2 T. softened salted butter *

2 cloves garlic, finely minced

1/4 c. grated Parmesan cheese

1/4 lb. grated mozzarella cheese

salt and pepper, optional

* I never buy salted butter.

Recipe:

1. Preheat oven to 500 degree F with pizza stone inside.

2. Mix butter and garlic in a small bowl and set aside.

3. Spread pizza dough out into a 12-inch circle on parchment paper.*

4. Spread the butter and garlic mixture over dough and top with Parmesan and mozzarella cheese. Top with a light sprinkling of salt and pepper, if desired.

5. Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.

*My current stock of parchment paper is "safe" up to 450 degrees. So, I just prepped everything and then pulled out the pizza stone and threw it all together.

Rating: 3.5 of 5

I thought the bread stick recipe was good. My only problems with it really has nothing to do with the recipe. I accidentally forgot to set the timer so mine came out very crisp AND I've got the expectation of Louie's cheesy bread sticks that I'm trying to find. Seriously, those are the best...and the most fattening. I have to get a box every time I go back home. I have to find an exact copy-cat! And, this recipe isn't it. Close. But not it. It's still good for an at-home pizza night, though.

Source: Lauren's Latest, Cheesy Garlic Bread Sticks

Orange Strawberry Salad with Orange Dressing

Ingredients:

Salad:

1 pkg. spring mix greens *

1 pint strawberries, sliced

1 large orange, peeled, cut into small pieces **

3 green onions, sliced

1 c. sliced almonds ***

4 T. butter

4 T. sugar

* I just used a head of green leaf lettuce. It's our favorite

** OR 3-4 clementines, cut in half

*** I thought 1 c. of almonds was WAY too much. So, I recommend 1/2 c. almonds and 2 T. butter and sugar.

Dressing:

1/2 t. grated orange peel, or orange zest

1/3. c. fresh orange juice (1-2 oranges) *

2 T. red wine vinegar

2 T. sugar

1/2 c. vegetable oil

1 T. dry Italian dressing mix

* OR 3-6 clementines, depending on how juicy they are

Recipe:

1. Put all salad ingredients together in a large bowl.

2. To make the candied almonds, mix almonds, butter and sugar in a saucepan over medium heat until the butter and sugar turn to a toffee color, stir constantly. Spread on waxed paper to cool.

3. Combine all dressing ingredients in a jar or Ziploc bag and shake well.

4. Serve dressing on top of salad. Enjoy!

Rating: 4.5 of 5

Seriously, so good! I loved the dressing. I never would have thought of mixing orange juice with Italian dressing mix. But, it is delicious!!! Sweet and tangy all at the same time. Add it with the salad and BOOM! explosion of flavor! The salad itself is a salad. I mean, we've all had oranges or strawberries on lettuce. But, the oranges and strawberries combined are pretty delicious. I really liked this one. Definitely a keeper. I do think you could add chicken to this one and make a main dish out of it. It'd be pretty good....

Source: See Jane Cook, Orange Dressing with Orange Strawberry Salad