Quick and Easy Sugar Cookies

 

INGREDIENTS

1 c. salted butter, softened

3/4 c. canola oil

1 1/4 c. granulated sugar

3/4 c. powdered sugar

1/2 tsp. salt

1/2 tsp. cream of tartar

1/2 tsp. baking soda

2 T. sour cream

2 large eggs

1 tsp. vanilla

5 1/2 c. flour

DIRECTIONS

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. In an electric mixer combine butter, oil, granulated sugar and powdered sugar and beat on medium speed until well blended. Add salt, cream of tartar, baking soda and continue blending ingredients until the mixture is a creamy consistency. Add sour cream, eggs and vanilla and continue mixing until combined. Slowly add flour but don't over mix. 

Use a large cookie scoop to form balls and place onto cookie sheet. A large cookie scoop will allow approximately 6 cookies to fit onto a large cookie sheet. Using a flat bottomed glass cup or bowl, gently press down on each cookie to slightly flatten. If the cookies are sticking, place a second parchment sheet on top of the cookie balls while flattening. 

Bake cookies for 12 minutes until the edges are set. If baking a smaller sized cookie, reduce the time by a couple minutes. Let the cookies cool for a few minutes and then use a spatula to remove each cookie to a cooling rack. Once completely cooled, frost with buttercream frosting. Makes 21 large cookies.

Christmas Grinch Party

For our Christmas Grinch Party this year we found cute green and white Christmas tree shaped pasta. Our 11 year old created our fun Grinch charcuterie board. I think she did a pretty great job! We also made a delicious white chocolate grinch cocoa, and caramel corn puffs dyed green. Our girls had fun decorating and insisting on adding the last minute touch of an onion and banana peel to the table display. 

INGREDIENTS for Grinch Charcuterie

pepperoni slices

salami slices

raspberries

olives

cheddar cheese

swiss cheese

green grapes

asparagus

1 small red sweet pepper

rosemary sprigs

Instant Pot Chicken Tacos

 

INGREDIENTS

3 chicken breasts, cleaned and butterflied

2 T. al pastor seasoning mix (use taco seasoning mix as an alternative)

1/3 c. chicken broth

1 c. salsa

Topping Options:

corn tortillas

red cabbage, shredded

lettuce, shredded

avocado, sliced

medium cheddar cheese, shredded

tomatoes, diced

limes, sliced

sour cream

refried beans, warmed

salsa

DIRECTIONS

Place chicken breasts in the bottom of the Instant Pot. Sprinkle seasoning mix. Add chicken broth and salsa. Place lid securely on instant pot and press "poultry" option. Cook according to the pots directions. Once done, release pressure and shred chicken. Warm tortillas and and serve with chicken and toppings.

Cowboy Candy (Candied Jalapeños)

INGREDIENTS

6 lbs. jalapeño peppers

4 c. apple cider vinegar

12 c. white granulated sugar

1 tsp. turmeric

1 tsp. celery seed

6 tsp. garlic cloves, minced

1 tsp. ground cayenne pepper

DIRECTIONS

While wearing disposable food handling gloves, wash jalapeños and slice off the stems with a knife. Slice jalapeños into uniform 1/8-1/4 disks and set aside in a bowl.

In a large pot add apple cider vinegar, sugar, turmeric, celery seed, garlic cloves and cayenne pepper. Bring to a boil. Reduce to a simmer and cook for 5 minutes. Add jalapeño slices and bring the heat back to a boil. As soon as it starts boiling, reduce the heat once again to a simmer and cook for 5 more minutes. Using a slotted spoon skim the jalapeños out of the liquid and add them to clean sterilized canning jars. I like to use jelly or pint jars. Press the peppers down in the jars until they are within 1/4 inch from the top of the jar. 

Turn the heat up one more time on the remaining liquid and boil for 5 more minutes. Pour liquid into the canning jars over the top of the peppers.  Use a butter knife to poke down into the jar to release any air pockets. Add extra liquid to the top if needed. Wipe the rims of the jars with a clean wet wash cloth and add a lid and canning ring to the jar. 

Place jars into a water bath canner and fill with water. Make sure jars have 2 inches of water above them. Bring water to a boil and process for 10 to 15 minutes depending on the size of the jar. Turn heat off and use canning tongs to transfer jars to cooling rack where they can sit for 24 hours. Check lids to make sure they have sealed properly. Wipe jars clean and store until ready to eat.  

*We like to eat Cowboy Candy with cream cheese and crackers. Also would be delicious on sandwiches, tacos, nachos, etc.

Instant Pot White Chicken Chili

INGREDIENTS
3 large chicken breasts, thawed
1 medium onion, chopped
1 T. butter
2 tsp. garlic cloves, minced
2 cans (15.5 oz. each) Great Northern Beans, rinsed and drained
2 (14.5 oz each) cans chicken broth
2 cans (4 oz. each) chopped green chilis
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. pepper
1 c. sour cream
1/2 bunch cilantro, chopped
1/2 lime, juiced

Shredded cheese and tortilla chips for toppings on soup

DIRECTIONS
Add chicken breasts and 1 can chicken broth to instant pot. Season chicken breasts with salt and pepper if you would like. Set instant pot timer for 30 minutes. 

On the stove in a pan, sauté chopped onions in 1 T. butter until translucent. Add garlic cloves, green chilis, salt, cumin, oregano, and pepper and stir until warmed through. Add beans and stir.

When chicken has finished cooking and steam has been let out, use forks to shred the chicken into the chicken broth. Add second can of chicken broth and bean mixture to the instant pot. Stir until combined.

Set instant pot to a crockpot or sauté setting to further heat the soup. Add sour cream and mix soup until combined. When soup is at a low boil and just before serving, add lime juice and chopped cilantro and stir.

Serve in bowls topped with shredded cheese and tortilla chips.

Cranberry Fluff Salad

INGREDIENTS

12 oz. package fresh cranberries, rinsed

1 c. white sugar

1 8oz can crushed pineapple, drained

2 c. mini white marshmallows

4 oz. cream cheese, room temperature

2 c. heavy whipping cream

DIRECTIONS

In a food processor, pulse cranberries until finely chopped. Add sugar and pineapple and pulse just until combined. Pour into a container with a lid and place in refrigerator for an hour or more. This will give the cranberries time to sweeten up with the sugar. 

In a separate bowl use an electric mixer to beat cream cheese until smooth. Add whipping cream and beat until stiff peaks form. 

Pull bowl of cranberries out of the refrigerator and add marshmallows. Fold cream into the salad. Cover and refrigerate until ready to eat. 

Feta and Honey Party Dip

INGREDIENTS

8 oz. Feta cheese

8 oz. cream cheese, room temperature

2 T. olive oil

1 tsp. garlic, minced

1 tsp dried basil

1/2 c. honey

1 T. pistachios, chopped

2 tsp. chives, chopped

1/2 tsp. cracked black pepper

1 tsp. crushed red pepper flakes

Naan bread slices or Stacy's pita chips

DIRECTIONS

Combine Feta cheese, cream cheese, olive oil, garlic and basil in a food processor until creamy and smooth. Scoop mixture into a shallow bowl and create a well in the center of the cheese. Pour honey into the middle of the well. Garnish with pistachios, chives, black pepper and crushed red pepper flakes. Serve immediately with Naan bread or pita chips. 

Buttermilk Waffles

 

INGREDIENTS
1 3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 egg yoks
2 c. buttermilk
1/2 c. oil
2 egg whites

DIRECTIONS
In a medium bowl combine flour, baking powder, baking soda, and salt. Stir and set aside. In a separate bowl combine egg yolks, milk and oil. Add wet ingredients to the dry ingredients and stir slightly until combined. In a small bowl beat egg whites until stiff peaks form. Gently fold egg whites into the rest of the batter. Do not over mix. Lightly brush melted butter onto waffle skillet. Pour 1+ c. batter onto griddle and close lid. Bake according to manufacturer's directions. When done, lift waffle with a fork and transfer waffle to a plate. Serve warm with powdered sugar and syrup.

Tortilla Soup Recipe

 *Similar to Rumbi Island Grill Bahama Mama's Tortilla Soup

INGREDIENTS

3 boneless, skinless Chicken Breasts (seasoned, grilled and cut into small pieces)
8 c. Chicken Broth
1 c. thinly sliced Carrots
1/4 tsp. ground Allspice
1/2 tsp. Thyme
1/8 tsp. Cinnamon
1 T. fresh Ginger, chopped
1 T. minced Garlic 
1 c. chopped Tomato
1 c. Coconut Milk
3 T. Cilantro, chopped
Salt and Pepper, to taste
1 c. Mozzarella Cheese, shredded
Tortilla strips
1 Jalapeño, thinly sliced into rings
Limes, cut into wedges

DIRECTIONS

In a large pot add chicken broth, carrots, allspice, thyme, cinnamon, ginger and garlic. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes until carrots are tender. Add chicken, tomato, coconut milk and cilantro. Cook on low until heated through. Add salt and pepper to taste. Top individual bowls of soup with mozzarella cheese, tortilla strips, jalapeño pepper and a lime wedge. 

Asian Cucumber Salad

 INGREDIENTS
1 large cucumber, peeled and sliced
1 T. toasted sesame oil
2 tsp. sriracha
2 tsp. maple syrup
2 tsp. soy sauce
1 tsp. rice vinegar
1-2 garlic cloves, minced

1/2 tsp. salt
1/2 tsp. red pepper flakes
1 T. sesame seeds

DIRECTIONS

Slice prepared cucumbers and set aside. In a bowl combine remaining ingredients. Pour the dressing over the cucumbers and stir. Refrigerate until ready to serve.

Hawaiian Guava Cake

INGREDIENTS

1 strawberry cake mix (we used Betty Crocker but any brand should work. Just substitute the water for guava juice).

1 c. guava juice

3 eggs

1/2 -1/3 c. vegetable oil (check the cake box for specifics on oil.)

Cream Cheese layer:

1 (8 oz.) pkg. cream cheese, softened

1/3 c. granulated sugar

1 tsp. vanilla

1 (8 oz.) container Cool Whip, thawed

Guava topping: (this works great for 9x13 pan. For a 15x10 in. pan I will double this topping next time.)

2 c. guava juice

1/2 c. granulated sugar

1/4 c. corn starch

3 T. water

DIRECTIONS

Prepare cake batter according to instructions on the box. Replace the water for guava juice. Pour batter into a greased 9x13 baking sheet. I also like a 15x10 inch cookie sheet for a thinner cake. Bake cake according to instructions on the package. Let the cake cool completely.

While cake is baking you can prepare the cream cheese layer and guava topping. 

For the cream cheese layer: In a medium bowl add cream cheese and beat with a mixer until fluffy. Add sugar and vanilla. Combine well. Fold in cool whip and place in refrigerator until ready to use.

For the guava topping: In a medium saucepan bring the 2 c. of guava juice and 1/2 c. granulated sugar to a boil.  Remove from heat. In a small bowl combine cornstarch and water. Add cornstarch mixture to prepared guava juice and whisk until well combined. Return to heat and stir constantly until the mixture returns to a boil. Boil for 1 minute until mixture begins to thicken. Remove from heat and let cool. 

Once cake is cooled, spread the cream cheese mixture evenly over the cake. Pour the guava topping on top and spread evenly. Refrigerate until ready to serve. 

Pickled Strawberries

INGREDIENTS

1 1/2 c. sliced strawberries (to fill a pint jar)
1/3 c. white balsamic vinegar
1 T. sugar 
Sea Salt, pinch
1 T. peppercorns
water, to fill the rest of the jar
Baguette, sliced (lightly brush with olive oil and toasted)
Goat cheese
Thyme sprigs
Honey, for drizzling
 

DIRECTIONS

Place sliced strawberries into a pint canning jar. Add the vinegar, sugar, salt and peppercorns. Add water until liquid is barely covering strawberries. Secure lid and lightly shake to combine ingredients. Store in refrigerator and use within a day. Strawberries tend to go mushy after too long. 

To serve: Toast baguettes. Top with goat cheese, strawberries, a sprinkle of thyme and drizzled honey. 

Pickled Veggies

 

INGREDIENTS

2 garlic cloves, sliced

8 radishes, sliced

1/4 head cauliflower, sliced

1 medium carrot, peeled and cut into coins or matchsticks

1 celery stalk, sliced

1/2 medium red onion, sliced

1-2 jalapeños, ends trimmed and sliced depending on if you want heat

2 tsp. whole peppercorns

Brine: 

1 c. white distilled vinegar

1/4 c. apple cider vinegar

1 1/4 c. water

2 tsp. sea salt

1 T. granulated sugar

DIRECTIONS

Add prepared veggies to a large canning jar.

In a small saucepan combine the vinegars, water, salt and sugar. Stir and cook over medium-high heat to a boil and until sugar/salt have dissolved. Slowly pour the brine into the canning jar with the veggies. Secure the lid to the jar and let cool until room temperature. Transfer to the refrigerator. Veggies can be eaten at any time and will keep for 3-4 weeks. *These have not been prepared for appropriate long term storage.  Delicious as a snack or try serving on a charcuterie board with meats/cheeses. Also, yummy on hot dogs.