Pink Roses

DIY Friday: {easy} linzer cookies...

 

There are a million great cookie dough recipes out there, but sometimes I take the easy way out, and use good old Pillsbury...

 

I like to make bite sized cookies because they are so darn cute.  Little things are always cuter it seems!  I use little canapé and hors d'oeuvre cutters (yard sale find: $1.00), but any small heart shaped cutter will do.

 

To make linzer cookies: roll out the cookie dough and cut into heart shapes, bake according to recipe/package directions.  When cool, take 2 cookies and make a little "cookie sandwich" with raspberry jam in the middle.  Sprinkle with powdered sugar. YUM!

 

Then the fun part...packaging them!  I used regular waxed paper from the grocery store, and sewed little bags that would hold 3 or 4 cookies each.

Leave one side longer, so that you can fold it over as a flap.

You can cut the edges with decorative scissors, and decorate the flap with ribbon, paper hearts, a little tag...there is no limit!

They make pretty little gifts for everyone on your Valentine's list!

{Today I'm happy to be linking up with Beverly and PINK SATURDAY !}

last minute gifts...

 

I'm busy making some last minute food gifts, and as with almost everything...if you make it cute, people will love it!  I bought a package of 50 cellophane bags at Michael's and we're filling them up with goodies...

First up was Peppermint Bark, and then Spiced Pecans...

Spiced Pecans

1 egg white + 1 Tablespoon water } whisk together with fork and add:

3 Cups pecans

(mix pecans into egg white/water mixture so that nuts are thoroughly wet)

mix together in separate bowl:

1/2 cup sugar

3/4 teaspoon salt

1 teaspoon cinnamon

(you can also add: 1/4 teaspoon nutmeg & 1/4 teaspoon powdered cloves)

stir sugar/spice mixture into wet pecans

spread nuts on cookie sheet and bake 30 minutes @ 300degrees, stirring every 10 minutes

let cool before packaging

ps. I had a party on Saturday night & had taken a tray of these nuts out of the oven and set them to cool on top of the stove and forgot them. All night long, people walked through the kitchen and grabbed a few and by the end of the evening the tray was empty!  So much for presentation! I'm glad my friends feel at home in my kitchen!

cornbread salad...

Yesterday was a PERFECT day spent with friends at a cookout.  I made this Cornbread Salad and everyone loved it.  Thought you might like it too...

You will layer the ingredients to assemble the salad.  I use a clear trifle bowl with straight sides and it looks really pretty

CORNBREAD SALAD

Combine to make salad dressing mixture:

1 package (dry) Hidden Valley Ranch salad dressing mix

1 cup sour cream

1 cup mayonnaise

 

I pan cornbread-crumbled (I use Jiffy)

2 (16 oz) cans pinto beans, rinsed and drained

3 large tomatoes, chopped

1/2 cup chopped green onions

1/2 cup chopped green pepper

2 cups shredded cheddar cheese

2 (17 oz) cans sweet corn, drained

(mix together the tomatoes, onions and peppers)

layer:

1/2 cornbread

1 can of beans

tomato/pepper/onion mixture

1/2 cheese

1 can corn

1/2 salad dressing mixture

repeat layers

Cover with plastic wrap and chill 2-3 hours before serving

(I took this photo before I put the final layer of salad dressing on the top, because it looked prettier...but the finished salad has salad dressing on top)

monster cookies…

My boys favorite. I made a huge batch last night and stuck them in the freezer for the next time he comes home. Peanut butter-chocolate chip-oatmeal-m&m.  Delish!

 

MONSTER COOKIES

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12-ounce jar creamy peanut butter
• 1 stick butter softened
• 1 cup M&M’s
• 1 cup semi sweet chocolate chips
• 2 teaspoons baking soda
• 4 1/2 cups quick cooking oatmeal (not instant)

Directions

Preheat oven to 350.  Line cookie sheets with parchment paper.

 

In a large mixing bowl, combine the eggs and sugars.  Mix well.  Add the salt, vanilla, peanut butter, and butter.  Mix well.  Stir in the M&M’s, chocolate chips, baking soda and oatmeal.  Drop by tablespoons 2 inches apart onto cookie sheets.

Bake for 8 to 10 minutes.  Do not overbake.  Let stand for about 3 minutes & transfer to wire rack to cool. When cool, store in large resealable plastic bags.

got basil?

 

A friend brought me a pile of Basil on Monday, so I made Pesto.  We’re eating it tonight with pasta and grilled chicken, then this weekend on homemade rustic pizza. Can you tell I’m hungry NOW!

Here’s the super simple recipe I use:

PESTO

• 4 cloves garlic
• 4 cups fresh Basil
• 1/2 cup Pine Nuts
• 1/4 pound freshly grated Parmesan Cheese
• 1/4 pound freshly grated Pecorino or Romano Cheese
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground pepper
• 11/2 cups good Olive Oil

 

In a food processor, grind the garlic until minced.  Add the remaining ingredients with 1/2 cup of the olive oil and process.  Add the remaining olive oil and process until smooth.

grocery list...

Is it freezing cold at your house?  It is here.  Looking for something warm and easy to make this weekend?  Here it is!  I made this last weekend and it was SO good.  My sister, my daughter, and my friend Virginia, all made it for Super Bowl parties, and everyone that tried it was asking for the recipe.  We all hate to give away the secret because it's so easy, it's not really cooking.  It's just opening 7 cans! I mean, my daughter made it in a college dorm!  The original recipe was for a SOUP, and called for 2 or 3 chicken breasts.  We all make ours like a CHILI or stew and add 5 or 6 chicken breasts.  Then it's a meal all by itself.  Hope you like it!

Mexican Chicken Chili

To a crock pot add the following ingredients:

5 or 6 uncooked, boneless skinless chicken breasts (fresh or frozen)

and the 7 cans...

3 cans RoTel tomatoes (any flavor you like)

1 can Tomato sauce

1 can chopped green chilies

2 cans Black Beans

1 scoop of salsa

Cover and cook over low heat for several hours (3 or 4 depending on the heat of your crock pot) until chicken is cooked.  I usually cut my chicken breasts into thirds before cooking, to decrease cook time.  Your house will smell like heaven. Remove chicken from crock pot and place into a large bowl.  Cut or shred chicken into bite sized pieces and place chicken back into crock pot for another 15 minutes. 

Serve in bowls with crushed tortilla chips in the bottom of the bowl.  We like to top ours with shredded cheese, sour cream and avocado. 

*Variation:my sister used one can of Black Beans and one can of Corn, and she said it was delicious.

If you try it left me know...I'm making it again tomorrow!

easy turtles...

A friend brought me a tin full of these "easy turtles" last week, and boy were they good!  Here's how you make them...you need: Mini Pretzel Twists, Rolo candies (chocolate and caramel), Pecan halves...that's it!

Arrange pretzels on a cookie sheet with one (unwrapped) Rolo candy on top of each pretzel.  Heat in a low oven (250 degrees) for just a few minutes (2 or 3) until the chocolate gets soft.  Remove from oven and immediately press a pecan half down onto the candy to smash it.  The caramel will run out of the bottom of the candy, but the pretzel keeps it all together.  Allow to cool until the chocolate and caramel set up again, and the turtles will maintain their shape. Store them in a tin with waxed paper between the layers. 

You can probably make them faster than I just typed this!

Bite sized and delicious...Enjoy!

Cookie Swap!

Today my friend Jessi Nagy is hosting a cookie swap over on her blog, Scrappy Jessi.  I think she has about 40 people posting recipes so check it out for some inspiration!

My contribution is not a cookie, but it is delicious and EASY...Chocolate Peanut Butter Truffles.

here's what you need:

Chocolate Peanut Butter Truffles

(makes about 40 truffles)

12 oz. bag semisweet chocolate chips

1 cup peanut butter

4 Tablespoon butter/margarine

4 Tablespoons milk

Heat mixture over medium heat, stirring all the time, until the chocolate is melted and the mixture is smooth.

Pour mixture into a bowl.  Cover and refrigerate at least      1 1/2 hours or until chocolate mixture is firm.

Shape chocolate into balls ( I use a small melon scoop).

Gently roll each ball into your choice of toppings. Our favorites are colored sprinkles, cocoa powder, and finely chopped nuts.

Place truffles onto a cookie sheet lined with wax paper and refrigerate for 1 hour. (I put my  truffles into mini paper candy wrappers and skip the wax paper).

This recipe originally came from a kids cookbook I bought for my children years ago.  I've tried different recipes and this is by far the easiest.  A tin full of these makes a deliciously decadent gift.  Enjoy!

b-a-n-a-n-a-s...

You know what they say...when life gives you overly ripe bananas, make banana nut bread.  O.K., no one says that, but I had some ripe bananas this morning,  so I decided to make my moms Banana Nut Bread.  Now because I live in Georgia, I always use pecans- I think that's a law, but you could use walnuts.  I also used the small loaf pans, and it made 4 loaves of bread instead of 2 (more to share).   With the smaller pans I cut the cooking time to 35-40 minutes. I tried something new today...I put a handful of chocolate chips in 2 of the loaves...pretty darn delish, if I do say so myself!  I wrapped 3 of the loaves up to give away (and so I wouldn't eat them all)...And yes, today is the 18th, not 16th... Banana Chocolate Chip Pecan Bread...now that's what I'm talking about! Here's the original recipe...

Banana Nut Bread

Cream together:

1 cup sugar

1/2 cup butter

2 eggs

add:

3 mashed ripe bananas

1/4 cup cold water

add and mix well:

1/2 tsp salt

1 tsp baking soda

2 cups flour

1 cup chopped nuts

 

pour into greased pans...makes 2 loaves

Bake @ 350 for 1 hour

berry crunch...

Years ago I got a recipe from my MIL for a Peach Crunch.   The recipe calls for canned peaches, and I make it sometimes when fresh peaches are not in season.  It's super fast and yummy.  My favorite part of it, is the oatmeal/butter/brown sugar topping ...DELICIOUS!   Now, I just use the topping part of this recipe and make it with whatever fresh fruit is in season.  My brother loves it with apples.  Yesterday I made it with fresh blueberries and blackberries.  I washed the berries, and just sprinkled a little sugar on top and stirred them up, then added the topping. ( I didn't add the other ingredients with the berries, but I do with apples)  I always double the topping, because it's my kids favorite part too!  Don't forget the vanilla ice cream!  ENJOY!

Here's the original recipe:

Peach Crunch

2 (1 1/2 lb.) cans cling peaches

1 1/2 tsp. cornstarch

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1 T lemon juice

topping

1 cup quick oats

1/3 cup melted butter

1/2 cup brown sugar, packed

1/4 tsp salt

Drain peach slices thoroughly, mix with cornstarch, cinnamon, nutmeg and lemon juice; turn into an 8 inch baking dish.  Combine oatmeal, butter, sugar and salt and mix until crumbly.  Sprinkle over peaches.  Bake at 375 degrees for 30 minutes.  Serve warm with whipped cream .