Christmas Swirl Cookies

I though I would share another batch of cookies I made this weekend. They turned out great, super yummy what more could you ask for then a nice chewy festive sweet treat. I found this recipe on Pinterest as well, gosh that site sure is good for something isn't it. These are going to make a great afternoon or late evening snack for the neighbors. I absolutely LOVE baking and trying new things, its always fun to see a whole lot of nothing turn into a fantastic treat. So with out further notice here you go.

Side Note: you could make these to fit the theme of any Holiday or event.

Christmas Swirl Cookies~

Ingredients:

2 cups flour

1/2 tsp baking powder

1/4 tsp salt

2/3 cups unsifted powdered sugar

1/4 cup granulated sugar

2 1/2 sticks of butter (cut into chunks)

1 tsp vanilla

food coloring & sprinkles of your choice

Directions:

1) Start by mixing the first 7 ingredients in a large bowl with a electric mixer until everything is fully mixed & forms a dough like texture. 2) Divide the dough in half setting one part to the side, now add a few drops of food coloring to the other part in your mixing bowl and mix well until it becomes the color you are going for. 3) Roll the now colored dough out in between two pieces of wax paper till it comes to about 11 * 9 and 1/4 inch thick. Do the same with the non-colored dough (between two separate pieces of wax paper) 5) Store the flat cookie dough in the frig on a cookie sheet for 2 hours. This will allow the dough to set and be easier to work with when the time comes to cut & bake them. 6) When firm remove the top sheet of paper from each layer and lightly brush the non colored dough with water. 7) Place the colored layer on top then roll the two pieces together to form a log. 8) Once the log of dough is nice and tight cover with sprinkle on all sides, then slice into 1/4 inch slices. Line them on a greased cookie sheet 1 inch apart and then bake for 14 - 15 minutes at 350 degrees. Once they are done give them time to cool a tad before removing from the pan.

And now you have a wonderful chewy homemade sugar cookie just in time for the Holidays.

Store in a air tight container and add a slice of bread in with them, this will absorb all of the moisture from the cookies and keep them nice and fresh long.

umm umm good

DAY 57

A Mexican Twist

When thumbing through Pinterest last week I came across this recipe for Mexican Baked Eggs. At first glance it looked ok but I was hesitant because the only typed of cooked eggs that I like are scrambled and these were far from that. But when Gabe laid his eyes on this recipe he was sold and couldn't wait to try it. I'll do anything for my love even if that means making a funky meal for him. Turns out this one gets a gold star :) I have to fill you in on a little secret though, I didn't try the eggs I left them for the hubbs and picked around them. I'm not to sure what it is about them but the though of not fully cooked & mixed eggs just kinda creeps me out.
I can't wait to try this one again, we did it as dinner but I think it will make a really yummy breakfast on top of a slice of toast. It was just enough for the two of us as well. One thing that gets me is making meals for the two of us that makes enough for 5 or more. I have been making some freezer friendly meals for lonely nights at home, so it's not a total waste. Nothing was left from this one though, must tell you something......right!!!!

Living w/ a Chef

DAY 20

Potato Soup from the Heart

I can't say enough about my loves cooking!!!!!!! He is simply wonderful when he gets in the kitchen. Every so often he says "Hey I'll cooking dinner and do everything tonight" which is wonderful. I'll go in the kitchen to see if he needs help with anything such as tonight and he simply says "nope I got it all taken care of." This afternoon when I came home from work he had dinner cooking in the crock pot so when we got back from our walk we were able to dig right in. Potato Soup was on the menu for the evening and it was so yummy. We have been trying to do more soups & stews here lately by using the crock pot wish makes a long day so relaxing.

This one goes in to the "must make again book" we have a over whelming amount of cook books. I don't know the last time we made a "box meal", changing up our eating habits and watching what we eat has been great for the both of us.

Fried Strawberry Pies

Ingredients

2 cups fresh strawberries, hulled and mashed
3/4 cup sugar
1/4 cup cornstarch
2 15 oz packages refrigerated piecrusts
vegetable oil
powdered sugar
flour

Directions

1) bring first 3 ingredients to a boil over medium heat, stirring constantly till thickened. cook completely (about 20 minutes)
2) unroll piecrusts on a lightly floured surface. cut into circles about 3 1/2 inches wide. moisten edges with water. place 2 teaspoons of cooled strawberry mixture into the center of each circle; fold piecrust over filling & press edges with a fork to seal.
repeat procedure with remaining piecrusts and strawberry mixture.
3) place pies in a single layer on a baking sheet and freeze for 1 to 8 hours.
4) pour oil to depth of 1 inch into a large heavy skillet; heat oil on medium heat. fry pies in batches, 1 minute on each side or unitl golden. drain on a paper towel; sprinkle with powdered sugar.

Quick Chicken Tortilla Bake

Ingredients

2 10.75 oz cans condensed cream of chicken soup
1 10 oz can diced tomatoes with green chiles, undrained
12 6-7 inch corn tortillas cut into bit size strips
3 cups cooked cubed chicken
1 cup shredded mexican-blend cheese

Directions
1) preheat oven to 350 F. in a medium bowl combine cream of chicken soup and undrained tomatoes; set aside.
2) sprinkle 1/3 of the tortilla strips on a lightly grease 9*13 inch baking dish. layer half of the chicken over tortilla strips; spoon half of the soup mixture on top. repeat layers. sprinkle with remaining tortilla strips.
3) cover w/ foil and bake for about 40 minutes or until bubbly around edges and hot in the center. sprinkle with cheese, bake uncovered for 5 minutes, then serve.

Pollo Dorados ~ Fried Chicken

Ingredients

1/3 cup chopped onion
1 table spoon vegetable oil
1 14.5 oz can mexican style stewed tomatoes, undrained, cut up
1 4 oz can diced green chile peppers, undrained
3 cups cooked shredded chicken
12 6 inch corn tortillas
1/4 cup vegetable oil

Directions

1) in a Large skillet cook onion in the 1 tbs hot oil till tend. stir in the following canned tomatoes, chile peppers. simmer uncovered for about 5 minutes till most liquid is evaporated; stir in chicken.
2) place 1/4 of the chicken mixture in a warmed tortilla, secure closed with a tooth pick. pour the 1/4 cup vegetable oil in a deep skillet; heat over medium heat. fry tacos, three or four at a time, in hot oil for 2 or 3 minutes or until lightly brown, turning occasionally. transfer fried tacos to a paper towel lined tray.
3) serve on a bed of lettuce, with diced fresh tomatoes, shredded cheese & sour cream or salsa. *optional.

Pulled Pork Enchiladas

Ingredients

3 1/2 lbs boneless pork shoulder
14 oz can chicken broth
1/2 chopped onion
6 minced garlic cloves
1 tablespoon cumin
3 teaspoons ground chipotle chile pepper
1 teaspoon salt
3 10 oz cans enchilada sauce
1 4 oz can diced green chile peppers
2 cups shredded mexican cheese
12~ 8 inch flour tortillas

Directions

1) trim fat from pork & place in a 31/2 quart slow cooker along with the broth, onion, minced garlic, cumin, chipotle chile powder and salt. Cook for 10-11 hours on low heat or 5-6 hours on high heat.
2) preheat oven to 400 f, remove pork from cooker saving the liquid. slicing the pork in small coarse strands.
3) in a large bowl combine shredded pork, 2 tablespoons of reserved cooking liquid and1/2 cup enchilada sauce.
4) in a medium bowl combine 1/4 cup reserved cooking liquid (you can now discard any remaining liquid), the remaining enchilada sauce, and diced green chile peppers. spread about 1/2 cup of enchilada / green chile mixture on the bottom of a 9*13 baking pan.
5) evening place pork mixture along the edge of the tortillas topping with shredded cheese before rolling and place seam down in the baking dish. repeat this process until all enchiladas are made. (make sure to place them close together)
6) cover with remaining enchilada sauce mixture, cover with foil and bake for 25 minutes.
7) sprinkle with remaining cheese, bake uncovered for about 5 more minutes until cheese is fully melted.



PS: the original recipe calls for cotija cheese in place of the shredded mexican cheese that I wrote. when making this I did half cotija cheese & half mexican cheese. so that is why the difference in the picture.

Spanish Chicken 'N Rice

Ingredients

1 TSP chili powder
3/4 TSP salt
1/2 TSP ground cumin
1/4 TSP pepper
12 oz boneless skinless chicken breast cut into strips
2 Tablespoons butter
1 1/2 cups uncooked long grain rice
1 medium onion sliced
1 1/2 cups water
1 14.5 oz can diced tomatoes undrained
1 small (1/2 cup) green bell pepper chopped

Directions

1) place chili powder, salt, cumin and pepper in a large ziplock bag ~ add chicken strips and seal tightly.
2) shake bag well till chicken is coated completely.
3) melt butter in a 12-inch skillet until sizzling; add chicken strips. cook over medium-high heat stirring occasionally, unit lightly browned 4-5 minutes.
4) stir in rice and sliced onions continue stirring occasionally unit lightly browned 3-4 minutes.
5) stir in water and tomatoes continue cooking until mixture comes to a boil 4-6 minutes.
6) reduce heat cover cook until all liquid is absorbed 18-22 minutes.
7) remove skillet from heat stir in green peppers, sprinkle with cheese. cover let sit till cheese is melted 2-3 minutes.

Irish Pie

Ingredients

3 cups cubed cooked chicken
2 cups shredded monterey jack cheese
1 teaspoon garlic salt
2 cups seasoned stuffing croutons
1 ld bulk pork sausage cooked & drained
2 cups peeled cooked diced potatoes
2 cups shredded cheddar cheese 3 eggs
1-1/2 cups milk

Directions

1) preheat oven to 325 f, in a greased 3qt baking dish, layer the first seven ingredients in the order given. whisk eggs & milk then pour over top of the cheese & meat mixture.
2) cover & bake for 55 minutes, uncover bake for 10 more minutes or until lightly browned. let stand for 10 minutes before serving.

Popover Pizza Casserole

Ingredients

1 lb ground turkey
1 cup chopped onion
1 cup chopped green pepper (sweet)
15.5 oz jar pizza sauce
1/2 of a 3.5 package sliced pepperoni, halved
2 oz can drained mushroom stems & pieces
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all purpose flour
1 6 oz package thinly sliced mozzarella cheese
1/4 cup grated parmesan cheese

Directions

1) preheat oven to 400 f, lightly grease a 9x13 baking dish
2) in a LARGE skillet cook ground turkey, onion, green pepper until meat is brown & veggies are tender. (drain off fat)
3) stir in pizza sauce, pepperoni, mushroom, oregano and basil to the meat mixture. bring to a boil reduce heat. let simmer for 10 minutes uncovered.
4) in a small bowl combine eggs, milk and oil, beat with electric mixer for about one minute. add flour beat about one minute or unit smooth.
5) spoon mean mixture into the 9x13 dish, arranging cheese slices over top. pour topping over the cheese slices, sprinkling that with the grated parmesan cheese.
6) bake uncovered for 30 minutes or until topping is puffed and golden brown. serve immediately.

This was a HIT with Gabe because be absolutely LOVES pizza!!!

Do-Ahead breakfast Bake

Ingredients

1 cup diced cooked ham
1 1/2 cups uncooked hash brown potatoes
1 cup green bell pepper chopped
2 cups shredded cheddar cheese
1 cup original bisquick mix
1/2 teaspoon pepper
3 cups milk
4 eggs

Directions

1) lightly grease a 9x13 inch baking dish.
2) in a small bowl mix together ham, uncooked potatoes, bell pepper and 1 cup of cheese, then spread evenly in the baking dish.
3) in a medium bowl mix together bisquick, pepper, milk & eggs with a wire whisk, then pour over potato mixture.
4) sprinkle with remaining cheese, cover; refrigerate for at least 4 hours but no more than 24 hours.
5) heat oven to 375 degrees F, uncover and bake for 30 to 35 minutes. let stand for 10 minutes before serving.

Ground Turkey Enchiladas

I have enough cookbooks to start a store with if I wanted to, and even more meal ideas in my head then I know what to do with. We've talked & we are going start going through all our books & making all new meals from here on out that we have not tried before. Some I'm sure we will add our own little twist on them like we did tonight with Ground Turkey Enchiladas. With a few changes we have implemented into our life style this one should fit just well. I'm sure there will be some here & there that we aren't crazy about but you never know till you try right ?!?!?!? I'm looking forward to this & venturing more out of my box.
I plan of keeping track of the meals here through my blog so I can remember the ones we like & changes we made, as well as the ones we weren't crazy about.



Ingredients

2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce ~ we used a homemade red salsa that Gabe made :)
4 cups cooked ground turkey
1 (12 ounce) can refried beans
1 (4 ounce) can chopped green chiles
cumin, garlic powder, dried minced onion, red pepper flakes

Directions

1) Preheat oven to 350 degrees F, Lightly grease a 9x13 inch baking dish.
2) cook onion & green chiles in a skillet for about 5 minutes, then transfer into small dish for holding.
3) cook turkey adding a little cumin, garlic powder, dried minced onion for seasoning to taste.
4) warm refried beans on stove top in a sauce pan adding a dash of red pepper flakes.
5) warm tortillas in the microwave for 30 seconds 3-4 at a time
6) fill the tortillas ~ spread a small amount of beans on first, add meat, then chile onion mixture finally top with cheese mixture and then roll tight placing in the pan. repeat this till finished.
7) top with red salsa & remaining shredded cheese.
8) bake for 20 minutes covered.