Thursday, 23 November 2017

Cream Cheese Sugar Cookies

Seriously melt in the mouth. Thank you Beneath My Heart

1 cup sugar
1 cup margarine or butter, softened
3 oz. package of cream cheese
1/4 tsp Salt
1/2 tsp Almond extract
1/2 tsp vanilla extract
1 egg yolk (reserve white)
2 cups all purpose flour
  • Blend together sugar, margarine, cream cheese, salt, almond extract, vanilla, and egg yolk with mixer. 
  • Mix in flour until well blended.
  • Roll into a ball and wrap in plastic wrap.
  • Refrigerate for two hours.
  • Heat oven to 375 degrees. 
  • Roll out dough, one third at a time, on a lightly floured surface. 
  • Using a cookie cutter dipped in flour, cut out cookies as close together as possible.
  • Place the cookies one inch apart on ungreased cookie sheets. 
  • To prevent breaking, move cookies to and from baking sheets with a  spatula 
  • Leave cookies plain or brush with slightly beaten egg white and sprinkle with colored sugar.
  • Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown. 
  • Cool completely
  • If desired, use the almond glaze below.

Almond Glaze:
1 cup confectioner’s sugar
1/4 tsp. almond extract
2 Tb. water
4 drops of food coloring
  • Stir all ingredients until smooth.
  • Pour 1 teaspoon of glaze on each sugar cookie. 
  • Use the back of the teaspoon to spread glaze evenly over cookie. 
  • Let glaze dry.

Monday, 20 November 2017

Southwestern White Chili

A Lovely Chili from Mari at My Little Corner of the World


1 tablespoon butter
1 cup chopped celery
1 green pepper, seeded and finely chopped
1 onion, finely chopped
3 boneless, skinless chicken breasts, cooked and diced
1 jar (48 ounces) Great Northern Beans
2 1/2 teaspoons cumin
1 jar (16 ounces) salsa
4 cups chicken broth
8 ounces cheddar cheese

  • Melt butter in skillet over medium heat.  
  • Saute celery, onion and green pepper until translucent.
  • In stockpot or crockpot, combine chicken, beans, cumin, salsa and chicken broth.  
  • Stir in celery mixture.  
  • Simmer uncovered in stockpot for about an hour stirring occasionally, or in crockpot for 6 hours on low.  
  • About 5 minutes before serving, stir in cheese and allow to melt.


Apple Pecan Stuffing

This Thanksgiving Apple Pecan Stuffing recipe is a delicious blend of buttery bread cubes, apples, and pecans. Thank you Homemade Interest



2 c Onions, diced
1 Tbsp Brown Sugar
1 c Carrots, diced
1 c Celery, diced
2 Granny Smith Apples, diced
2 cloves Garlic, minced
8 oz. Butter, melted
12 c Bread, cubed
1½ - 2 c Broth
2 c Parsley, finely chopped
2 c Pecans, roughly chopped
2 tsp Beau Monde Seasoning
2 tsp Salt
1 tsp Pepper

  • Preheat oven to 350°F
  • Place the onions in a small bowl and sprinkle the sugar over them. 
  • Let onions sit for about an hour.
  • In a large skillet saute the carrots, celery, apples, and garlic until softened.
  • Strain the sugared onions and add them to the saute along with the melted butter.
  • Add mixture to the bread and toss in a large bowl.
  • Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning 
  • Slowly toss until the broth is all absorbed by the bread.
  • Add salt and pepper to taste.
  • Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
  • Cover with foil and bake at 350°F for 45 minutes.
  • Remove foil and continue to bake for 5 - 10 minutes or until top is crusty and brown.

Sunday, 19 November 2017

Sweet Potato Casserole

 Perfectly sweet with a delicious crumb topping. Thank you Chef in Training


3 cups cooked and mashed sweet potatoes 
⅔ cup sugar 
½ cup butter, softened 
2 eggs, lightly beaten 
1 teaspoon vanilla 
⅓ cup milk 

Topping:
⅓ cup butter, melted 
1 cup brown sugar 
½ cup flour 
1 cup chopped pecans 


  • Boil and mash sweet potatoes. 
  • Beat in sugar, butter, eggs, vanilla and milk until smooth and creamy. 
  • Put in 9x13 greased pan. 
  • To make topping, combine topping ingredients together in a small bowl. 
  • Stir and mix to combine. 
  • Crumble topping over sweet potatoes. 
  • Bake at 350 for 30 minutes. 

Thursday, 16 November 2017

Cheesy Taco Bake

This cheesy taco bake comes together in no time and is a family favorite! Thank you The Cookin Chicks


1 lb ground beef of turkey
1 package taco seasoning 
2/3 cup water
chili cheese fritos
1/2 can cheddar cheese soup
1/4 cup milk
1 cup mozzarella cheese, shredded
Toppings desired: salsa, sour cream, onion, tomato, avocado, etc

  • Brown beef or turkey over medium high heat until no longer pink.
  • Drain fat and add in the taco seasoning and water.
  • Simmer on low heat for about 5 minutes, or until liquid is absorbed and meat is thoroughly coated in seasoning.
  • Layer chili cheese Fritos on the bottom of and 8 x 8 baking dish.
  • Place seasoned meat on top of Fritos.
  • In a saucepan, heat cheddar cheese soup and milk over low heat.
  • Once warm, pour cheese mixture on top of meat.
  • Sprinkle mozzarella evenly over cheese and place pan in preheated oven, 350, for about 12-14 minutes.
  • Remove pan from oven and scoop desired amount onto plate. 
  • Top with favorite toppings!

Sunday, 12 November 2017

Low Carb Loaded Cauliflower Bake

An easy low carb recipe that makes a great low carb side dish for Thanksgiving or Christmas!


2 small heads Cauliflower cut into florets
2 tbsp. Butter
3 cloves Garlic minced
2 c. Heavy Cream
4 oz. Cream cheese softened
2 c. Gruyere cheese shredded
1 c. Cheddar cheese shredded
6 slices Bacon cooked and crumbled
Salt and pepper to taste
Freshly ground black pepper
3 tbsp. Chives

  • Preheat oven to 350 degrees F.
  • In a large pot bring water to a boil and add cauliflower florets.
  • Boil for 5-7 minutes or until cauliflower is slightly softened.
  • Drain water and set cauliflower aside.
  • In a medium saucepan melt butter and add garlic cooking for about 1 minute.
  • Add heavy cream and bring to a boil then lower to a simmer.
  • Add cream cheese and Gruyere cheese stirring until it has melted.
  • Continue stirring over medium heat until the sauce begins to thicken, about 10 minutes.
  • Salt and pepper to taste.
  • Add cauliflower to a greased casserole dish.
  • Pour cheese mixture over the cauliflower
  • Top with cooked, diced bacon, and cheddar cheese.
  • Cover with foil and bake for 30 minutes or until cauliflower is fork tender and cheese has melted.
  • Garnish with chives before serving.

Friday, 10 November 2017

Pumpkin S’mores Bars

Pumpkin meets s’mores…it’s definitely the way to welcome fall this year spicy pumpkin bars with a melted chocolate and marshmallow layerThank you Inside BruCrew Life



1/2 cup butter, softened
1 cup brown sugar
1 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups chocolate chips
3 cups miniature marshmallows



  • Beat the butter and sugar until creamy. 
  • Add the pumpkin, eggs and vanilla and beat again.
  • Stir together the baking powder, salt, flour, cinnamon, and nutmeg. 
  • Slowly add to the butter mixture until a soft dough forms. 
  • Spread in a greased 9x13 baking pan.
  • Bake at 350 degrees for 24 minutes. 
  • Remove from the oven and sprinkle the chocolate chips evenly over the top of the hot bars.
  • Cover the chocolate chips with the marshmallows. 
  • Return to the oven and bake another 2 minutes. 
  • Turn on the broiler and broil for 1-2 minutes.  
  • You just want the marshmallows to start turning golden, so do not over broil them. 
  • Remove from the oven and cool completely.
  • Use a wet knife to cut the bars into 24 squares. 
  • Rewet the knife in between each cut. 
  • The water on the knife keeps the marshmallow from sticking. 
  • Store in a sealed container. 
  • Makes 24 bars.