Tag Archives: powdered sugar

Candy Cane Snowballs

Standard

food 798

I totally meant to share this cookie with you all last December, time does FLY doesn’t it??!!

* I usually prefer to chill my dough for a day or so, then bake later. This dough gets kinda hard, so if you DO chill it 1st (I still did) just note that it will be a bit harder to scoop.

Candy Cane Snowballs 
1 1/2 c. powdered sugar
1 1/4 c. butter
1 tsp. vanilla extract
1 tsp. peppermint extract
1 egg
3 c. flour
1 TB. baking powder
1/2 tsp. salt
1/2 c. crushed candy cane
1/2 c. mini chocolate chips

Beat together the powdered sugar and butter till light and fluffy. Add the extracts and egg and beat till well combined.

Combine the flour, baking powder and salt and slowly add this into the butter mix.  Beat about 1 minute.

Add in the crushed candy canes and mini chocolate chips by hand. Scoop into balls, I used my cookie scoop. Bake @ 350° for 11-13 minutes.  Take off pan as soon as possible, the melting candy canes get sticky and hard rather quickly on the pan. Cool on wire rack.

Yields about 40 cookies.

Recipe adapted from a recipe clipped from the Times Newspaper.

Advertisements

Fruit Pizza Cups & Sugar Cookies

Standard

 food 1056

Yesterday was the 4th of July ~ was your day filled with festive red white and blue fun?!?!? Perhaps you had  a lovely day at home or visited with friends or vacationed or worked. Perhaps you had fun. 🙂 

I am a few days late sharing this dessert BUT no need to wait till next
4th of July! It is a GREAT summertime dessert!  

The base for this recipe, the fabulous sugar cookie bottom comes from my friend’s grandma. You know that kind of recipe ~ fab.u.lous. The “pass down from generation to generation” recipe. NOT one of those “genius” recipes that begin AND end in our own kitchens. This sugar cookie trumps any other recipe I have tried. 

Now.

This dough is not for “cut out cookies”, but more of the roll in a ball and sprinkle with sugar cookies. Or form a ball and roll it in sprinkles. You won’t regret it. Festive fun fabulous (my new favorite word).

food 952

(Don’t look TOO hard for a picture of a baked cookie. As there is none. They were totally hoovered before a picture was taken!)

Back to the Pizza Fruit Cups. Are you familiar with Fruit Pizza?? Basically, this is that ~ just in hand-held form.  Yummy and refreshing. Use whatever fruit that looks fabulous to you that day (or that your fruit bowl/fridge has for you).  

* I use 1/2 c. coconut oil and 1/2 c. canola oil for this recipe.

* I do chill the dough, as I like to make dough one day and bake it another. However, the dough needs to sit out just a bit before it is easy to roll. SO the chilling is NOT necessary ~ just yields more time for dough sneaking…..sssheesh. Caught. 

* MAKE AHEAD?? ~ You can bake the crust ahead a bit, it freezes well. Adding the cream cheese filling ahead (not more than 24 hours) works too. Top with the fruit a few hours before serving  (as the fruit, after 24 hours, will seep color into the cream cheese. NOTHING wrong with that, just not as pretty………)

* So, making the cups can be a challenge. I have seen people flip muffins tins over and wrap the dough around the outside OF the muffin tin and bake it that way. Wala…you have a cup shape. I have not tried that. I choose EVERY year to blistfully think that when I painstakingly pat the dough on the bottom and sides of my muffin tin it will come out looking just like that ~ a crust. Nope, it comes out looking like a puffy cookie in the bottom of my muffin tin. NO PROBLEM. Working fast, take a spoon and gently push the cookie down, forming your very own crust. see…..

food 1057

pat the cookie down till you have formed a cup shape. Is this making sense? I should take more photos as I go…… OR perhaps you are more patient than me, as the muffin cup cookie cools ~ the middle should indent. However it gets done, it should be good. 

1st off the cookie~  

Sugar Cookies    

1 c. butter
1 c. sugar
1 c. powdered sugar
1 c. oil (I use 1/2 coconut oil)
2 eggs
1 TB. vanilla
4 1/4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
a couple shakes of salt

Combine the flour, cream of tartar, baking soda and a couple shakes of salt. Set aside. 

Cream the butter, sugar and powdered sugar till light and fluffy. Beat in the oil. Add the eggs, 1 at a time. Beat till smooth. Add the flour mixture, beat in the vanilla.

Roll into balls, roll in sugar, sprinkles or nothing. You can leave in a ball shape or press down with a glass or the prongs of your fork (dip cup or fork in sugar so it does not stick to the dough.) Bake @ 350° for about 10 minutes or till your desired doneness. 

ENJOY!!

Sugar Cookie recipe from Kathy.  Seriously good.

Fruit Pizza Cups
Yields about 12.

1/2 a batch of sugar cookie dough ↑ (or your favorite sugar cookie dough, bought or made) (make the rest into sugar cookies)
8 oz. softened cream cheese
3/4 c. powdered sugar
1 tsp. vanilla extract
2 TB. sour cream
fruit of your choice

Divide dough into 12. (if seems like it will be too much dough, make a few extra cups.)   Press dough into muffin tins, up the sides a bit ~ you can go ahead and prick the dough on the bottom, as you would think it would prevent the cookie from puffing ~ it doesn ‘t, so don’t waste your time. Bake @ 350° for 15 – 18 minutes, till edges are browned slightly.   

Take out of oven and press puffed cookie down a bit to form a shell, or wait till middle falls on its own…it might.  I am not patient. Let me know if that works. 

Cool in pan. Carefully remove shells from pan. Fill with filling. 

Filling ~  Beat cream cheese, powdered sugar and vanilla till smooth. Add sour cream, if too thick you can add another TB. of sour cream.  Spread, carefully in cookie shells. Top with fruit. Chill. Enjoy!!!

Hi!!! As always, I really enjoy hearing from you all….hint hint…hint!! 🙂

Mint Chocolate Puppy Chow

Standard

Mint + Chocolate = my favorite flavor combination. I have tried my whole life to pick a DIFFERENT ice cream flavor, not Mint Chocolate Chip. I usually fail and go right back to my good ol’ faithful favorite. Mint and Chocolate. SO when I saw the original recipe here I wanted to try it. The ingredients were not all in my pantry, oh why does it fail me so when I need it?!?!? No fear, my freezer came through. I had these….

food 968

could it work???

It should…

It did.

OK. So I know that this might sound Christmasy and all, make it then AND make it now?!?!? These candies can be found easily around Christmas-time, too bad I didn’t buy more! I am thinking that any mint chocolate would work, let me know if you try a different kind of mint chocolate.

I wonder if this sounds good to you??? Let me know if you try it!!  It is a for sure favorite around here. (NOTE~ it will NOT take the place of the Chocolate Peanut Butter Puppy Chow, peanut butter and chocolate is another fab.u.lous combination, this is just a wonderful variation!!)

food 970

Mint Chocolate Puppy Chow 

1 c. Andes Creme de Menthe Baking pieces
1 c. semi-sweet chocolate chips (tho milk chocolate should work too)
6 c. Corn Chex (can use a bit more if you want too…..IF you want too)
1 c. powdered sugar (another 1/2 c. more if needed)

Melt the candy pieces and chocolate chips. Do this in a double boiler or SLOWLY and carefully in the microwave, stirring every 30-45 seconds.

Put the cereal in a mixing bowl, one that has a lid, and pour the chocolate yummy-ness over top and stir to coat. OK, so you can add more cereal if you want too…… I like each piece to be nicely coated in chocolate. (Though my picture begs to differ, look at those nearly naked cereal pieces!!! OOPS!)

Pour the powdered sugar over, cover with lid. Have fun and shake shake shake…shake. Let set a minute  before you open or you will be in a powdered sugar cloud. CAREFULLY open the lid and check to see if each piece in coated in powdered sugar.  If not add more and shake again.

Do not cover till chocolate is totally cooled and dry, or it could get stale tasting.

Enjoy.

Recipe adapted from Shugary Sweets. PLEASE check out her pictures, they will make your mouth water and maybe you HAVE the chocolate she uses!

Cherry Chocolate Chip Bars

Standard

Some Aldi Specials for Feb. 13 ~ 19.

(For a complete ad, click here.)

* Pineapple ~ $1.49 each.

* Strawberries ~ 99¢ per 16 oz. pkg. (A salad to try.)

* Oranges ~ $1.49 for 4-lb. bag.

* Lemons ~ 99¢ per 1 lb. bag.

* Cantaloupe ~ $1.49 each.

* Blueberries ~ $1.99 per pint. (A pie to try.)

* Tilapia ~ $3.49 for 16 oz. OR $5.49 for 32 oz. (A dish to try.)

* Salmon ~ $3.99 for 16 oz.

* Soy Sauce (Regular AND Low Sodium!!!) and Teriyaki Sauce ~ $1.19 each. (I have a number a recipes that use one or both of these sauces so I am so happy to see them at Aldi! Grab a bottle and keep your eye out for some recipes, sometime!!!) (A side to try.)

* Sweet and Sour Sauce ~ $1.99 for 15 oz. jar.

* Long Grain Rice ($1.79 for 3 lb.) and Instant Brown Rice ($1.49 for 14 oz.) (A rice dish to try, here and here.)

This recipe isn’t really related to the Aldi specials. BUT I wanted to share one more fun Valentine’s Day treat for you and your family!

Happy Valentine’s Day!!!

IF I had a Valentine’s Day salt & pepper shaker I would be sharing a picture of that but….hummm…….nope. Sorry. Have a wonderful loving day with all those you love. 

food 857

Chocolate Covered Cherries are delicious but take some time to make, so here is a recipe (based slightly from this bar) that gives you the flavor of Chocolate Covered Cherries without all. the. work.

If you like cherry chocolate chip things, then these bars are for you. 🙂 Two members of my family are not keen on cherries….so obviously these bars are not for them. The rest of us could not seem to quit eating them……

Pretty and fun fun fun for Valentines Day!!

You may bake up a boxed brownie mix (follow the directions on the box) and use that in place of the Brownie Layer.

Cherry Chocolate Chip Bars  

Brownie Layer:
1/2 c. soft butter, or margarine
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 tsp. baking powder
pinch of salt
3/4 c. flour
1/4 c. cocoa powder
Cherry Chocolate Chip Layer:  
1/2 c. butter, softened
1/2 tsp. almond extract
3-5 TB. maraschino cherry juice
pinch of salt
3 c. powdered sugar (start with 2 1/2, may need to use a bit more)
1/2 – 3/4 c. chopped maraschino cherries
1/2 c. mini – chocolate chips
Chocolate Deliciousness Topping:    
1 1/2 c. chocolate chips (I like semi-sweet)
1 TB. shortening

For the Brownie Layer ~ beat the butter and sugar till light and fluffy. Add the eggs, 1 @ a time. Add the vanilla. Beat just till smooth. Add the flour, cocoa and baking  powder. Pour this into a greased 9″ x 13″ pan and bake @ 350° for 17-20 minutes, till a toothpick comes out clean. COOL.

For the Cherry Chocolate Chip Layer ~ Beat the butter till fluffy. Add the extract and maraschino cherry juice and 1 c. powdered sugar. Beat till smooth, adding more powdered sugar till a frosting consistency. Fold in the chopped maraschino cherries and mini chocolate chips. (Taste…of course we NEED to do this for quality control, right???) IF there is any left….. Spread the lovely cherry….well….frosting on top of the cooled brownies.

Chocolate Deliciousness Layer ~ Melt the chocolate and shortening in a double boiler (or VERY carefully in the microwave, stirring every 30 seconds till smooth). When this is all smooth and melty, spread this carefully over the cherry layer (don’t have it TOO hot or it WILL melt the cherry frosting). When chocolate is beginning to set, cut the bars, you may need to re-cut once the chocolate has completely hardened. Enjoy!!

(Bottom brownie layer recipe from Cassie,  frosting layer….I just thought it sounded like it would be good and I had cherries just begging to be used!)

(Oh, yeah…..try NOT to eat ALL of this before putting it on the bars…….)

food 853

Buckeye Brownies

Standard

food 543

Are you a peanut butter and chocolate fan??? We are. We like these Buckeye  Cupcakes, and when I saw Buckeye  Brownies in a Gooseberry Patch cookbook, I knew that they would be fantastically delicious as well! They were. If this is a flavor combo that you enjoy…..you MIGHT want to give it a whirl. IF you don’t like that combo, then just make it for your family ~ they will thank you. If you are allergic…. 😉 ….love ya….STAY AWAY.

Buckeye Brownies 
Brownie mix for a 9 ” x 13 ” pan. (or these)
2 c. powdered sugar
1/2 c. + 3 TB. butter
8 oz. (about 1 c.) peanut  butter
8 oz. chocolate chips
1 TB. shortening
Prepare the brownies as directed on box.  Allow to cool. Beat together the powdered sugar, 1/2 c. butter and peanut butter. (I added a scosh of vanilla too….) When all mixed nicely spread over cooled brownies. Chill 1 hour. Melt the chocolate chips with the shortening. (I prefer to do with my double boiler, but melt it as you usually melt your chocolate.)  Stir and spread over cooled peanut butter layer, working quickly OR it will harden up on you. Enjoy :).

Recipe adapted from a Gooseberry Patch Cookbook.

Fruit Filled Ice Cream

Standard

Who SHOPS Aldi!?!?!? Let’s check out the sales this week…sorry for my tardiness. I took an unexpected vacation this week! Hey, it’s summer & it happens. Hope you are all enjoying your summer break as much as we are enjoying ours!

Sale runs from June 20 ~ to June 26, 2012.

So I had just a bit of trouble this week with the ad. A lot of “pre-made” things, which is great and easy for summer. But I cannot really give you a recipe that uses popsicles, can I?? (PS. They are $1.89 and look real cute for the 4th of July!) I can tell you about strawberry salads and guacamole AGAIN. But won’t. You’re welcome. You know you can find them in the recipe index.  SO I am going a different route this week. I am going to give you a recipe that uses ALL Aldi ingredients, I know this cause I just bought it ALL there this morning! I am also going to tell you about some “summer staples” that I will be grabbing this week at Aldi,  JUST in case you do not get an ad.  (Please note in the Recipe Index section, I am going to let you know of “Aldi Friendly” recipes, that means all ingredients can be found there! Might help someone with making a grocery list …. someday…someone.)

*Peaches, Plums and Nectarines. $0.29 each.
*Strawberries. $1.19 each 16 oz. container.
*Avocados. $0.59  each.
*Hot Dog & Hamburger Buns. $0.79 each.
*Frozen Chicken Breasts. $5.49 for a 48 oz. pkg.
*Sweet Baby Ray’s. $1.99 each.
*28 oz. can of baked beans. $1.19 each.
*Pickles GALORE! Prices range from $1.19 -$0.99 each.
*Ice Cream Cups. $0.99 for each 24 count pkg.

There are some of the things on my grocery list. Hope this helps you out! AND now for “Ice Cream Series Part 3” !!!! Good news, all ingredients can be found at Aldi! I hope you try this unique “healthy” ice cream. I so enjoy reading cookbooks, recipe magazines, etc. This recipe came from a cookbook that my Grandma keeps at the cottage, she knows I enjoy reading recipes. I read and re-read these books every year, each time finding something new ~ depending on my food mood for the minute.

This recipe is not a diffecult one and makes for a fun treat for the kids, as always, if you have questions never hestitate to ask. Feel free to sub in or out fruit you may or may not like.  I have done with all strawberries and have also added peaches. Oh, and the chocolate fan in me DOES drizzle with chocolate and/or mini chocolate chips!

Fruit Filled Ice Cream   
3/4 c. powdered sugar
1 (8 oz.) pkg. cream cheese, softened, I used the Fit & Active one
10 oz. fresh strawberries
1 lg. can pineapple chunks, drain please
2 bananas, I used one
2-8 oz. whipped toppings, thawed, I used the Fit & Active one
Chop the fruit all up into smallish pieces, they will get smaller when beaten with the mixer too. Set aside. In a mixer, beat the cream cheese and powdered sugar till smooth. Add the fruit, can either stir till just combined OR cover yourself  the mixer with a light towel to catch any flying yumminess and turn the mixer on to med/high and mix till fruit is the chunkiness you want. Please proceed with caution, I found myself in a bit of a cream cheese fruit spray. No worries, worth the mess…..Fold in 1 whole whipped topping and half of the other (total of 12 oz.)(Save the rest to dip your extra strawberries in!). Put the whole bowl into the freezer and leave alone for about 1/2 hour, stir, leave alone and stir, repeat  for about 2 hours. Then put into a freezer safe container and enjoy. This is softer the first day, but by the next day it is harder ~ just let set on counter a few minutes before dishing out. I hope you enjoy this “steamy hot day” treat! Enjoy!

Recipe from a South Holland School PTA Cookbook.

Recipe linked to Six Sisters’ Stuff.

Cheerio Chow & Sweet and Sour Chicken

Standard

 So, I am going to go ahead and pick some sale items from Strack and VanTil this week as well! I would love to know if anyone is finding this helpful, fun, annoying, enjoyable, any descriptive word that comes to mind!! 🙂
Sale runs from May 3 – May 9.

* Cheerios. Yum. Select General Mills cereal on sale for 5/$10.oo. The Cheerios box is 8.9 oz. ~ not really big, may need 2 to make Cheerio Chow.

* Long grain rice is on sale as well, a 32 oz. bag for $0.99. Use this for Butter Baked Rice and you will be a happy camper. I have included a recipe today for Sweet & Sour Chicken. Sorry, no real great sales to match this recipe….but it is too good not to share and serve it with Butter Baked Rice.

* Being that tomorrow is Cinco de Mayo ~ why not make  Baked Creamy Taquitos with Guacamole and Pico de Gallo?? Using these sale ingredients. Tomatoes, $0.99 per lb. Avocado, 10/$10. Onions, 2 lb. bag, buy 3/$5.00. Cilantro 5 bunches for $2.00. (don’t buy 5……! They will go bad! unless you love cilantro like I do!!) Limes are 10/$1.00.

We are all familiar with the ever popular “Puppy Chow” snack mix, if you have not had it before ~ check it out here (oops, I guess it was originally called Muddy Buddies!).  This is the version of Puppy Chow that I have been making for a while, I think it was inspired by a need to use up a box of Cheerios and/or not having a box of Chex OR in my desperate need to want to get some healthier foods into my kids I decided that they will eat Cheerios IF they were smothered in chocolate and peanut butter! Well, whatever the reason I made this, we love it and I hope you do too!

*Start with about 9 c. Cheerios, add all the chocolate numminess and stir, if it seems too wet yet, then add more Cheerios as needed.

*You can mix Chex and Cheerios, yum yum….

Cheerio Chow
9  c. + Cheerios
1 c. peanut butter
1 c. chocolate chips
1 tsp. vanilla
2-3 c. powdered sugar
Put the Cheerios in a large bowl, one with a lid that fits tight, and set aside. Combine the peanut butter and chocolate and melt in the microwave, heat for about 45 seconds then stir, repeat till all melty OR use your double boiler to melt them together. Stir in vanilla. Pour over the Cheerios and stir well. Dump about 2 c. powdered sugar on top, put on lid and shake shake shake, recruit the kids, they love it! Lift the lid SLOWLY or you will be in a sugar cloud and see if more sugar is needed to achieve a nice coating. Add more as needed. Dump out onto wax paper or a paper bag to cool. Cool all the way then store in an airtight container UNLESS it all gets eaten right away! Chocolate and Peanut Butter. YUM! Enjoy!

Recipe adapted from Chex and inspired by my kiddos.

Cheerio Chow is linked at Six Sister’s Stuff and eat2gather.

A friend and I were talking about how delicious Orange Chicken is and wondered about NOT frying it. Well, that recipe is so good as it is that I would like to leave it that way and enjoy a good “fried” dinner once in a while, and when I feel that I need a bit healthier of a Chinese meal ~ I will make one of my fravrite dinners. Sweet and Sour Chicken. Yum.

Sweet and Sour Chicken  
4 chicken breast
1/2 c. flour
salt & pepper
dash of garlic powder
oil to coat bottom of pan
1 c. green peppers chunks
Sauce: 
20 oz. can of pineapple chunks
1 c. sugar
2 TB. cornstarch
3/4 c. vinegar
2 TB. soy sauce
1 chicken bouillon cube
Cut up chicken into bite size pieces. Combine the flour, salt, pepper and garlic in a large ziplock bag. Add the chicken and toss to coat. Heat oil in the pan (enough to cover the bottom). When hot, add the chicken and cook tilled browned a bit, no need to cook all the way through ~ it will finish cooking in the oven. Put chicken in 9″ x 13″ pan. Prepare the sauce by draining the pineapple, save pineapple for adding to chicken later. Add water to juice in order to make it equal 1 1/4 c. liquid. Combine the water/juice mixture, sugar, cornstarch, vinegar, soy sauce and chicken bouillon cube and bring mixture to a low boil and cook till thickened, stir OFTEN!!!! Pour this over the chicken, top with green pepper chunks.  Bake, uncovered @ 325* for about 30 minutes. Take out and add the cut-up pineapple, stir and cook another 20-30 min. Serve over Butter Baked Rice OR your fravrite rice and as always…ENJOY!!!

Recipe originally from…..?…..I have had it forever and added this and that, but not sure where it was originally from.