One Dough, Sooo Many Cookies

With a few quick additions to a basic dough, you can have a cookie-swap sized assortment of tasty treats in no time!

Mother Dough

This recipe makes enough for two batches of cookies, so we suggest that you always divide the dough in half and wrap each separately.Ingredients:

• 2 cups flour
• ½ tsp baking powder
• ¼ tsp salt
• pinch ground nutmeg
• 1 cup butter
• 1 cup packed brown sugar
• 1 egg
• 1 tsp vanilla

Directions:

1. Combine first four ingredients in a bowl.2. Cream together butter and sugar. Beat in egg and vanilla.

3. Mix in half the dry ingredients, then add what is remaining.4. Divide dough in half and wrap with plastic wrap until ready to use.

To read more click on link to view six different cookie ideas: www.canadianfamily.ca

Beef Enchilada Stuffed Poblanos from Happier than a Pig in Mud

Oh my goodness...when I saw this recipe for Beef Enchilada Stuffed Poblanos I was in love! In our house we love spicy food. Our motto is...the hotter-the better!  Delicious ingredients like chili powder, oregano, cumin, ground beef, onions, garlic, poblanos, jalapenos, bell peppers and of course lot of Monterey Jack cheese.  To view this and other amazing recipes from Happier than a Pig in Mud click on link: www.happierthanapiginmud.blogspot.com

Incredible Bacon Jalapeno Popper Quiche from Real House Moms

This Bacon Jalapeno Popper Quiche looks amazing! Just thinking about the combination of bacon, jalapenos, cream cheese, and cheddar cheese is making my mouth water. This dish would be perfect for the holidays or a brunch get together with the girls...Yummilicious! To check out this and other delicious recipes, swing by www.realhousemoms.com today!

4 Ingredient Walnut & Salted Caramel Chocolate Turtles

I kid you not when I say that it took me a little less than 30 minutes to make 32 of these little goodies.  Four ingredients...that's it! I like to make these when I need to make a dessert and I am really short on time. So simple to make that you could even have your kids help you. Of course you will need to operate the oven and remove the trays from the oven for them, but other than that they can do everything else all by themselves. I always do a double batch when I make these...you might want to double up as well. Hope you enjoy these as much as we do!

Happy Baking,
Miranda

Ingredients:

1 cup walnuts halves, toasted
16 caramel candies
16 Wilton dark chocolate melts

sea salt, to garnish each candy

Directions:Preheat the oven to 325°F.
Place a small cluster of walnut halves on parchment-lined or lightly greased baking sheet. 

Flatten each caramel cube into the size of a half dollar, and place on the pecans.

Heat in the oven for 2 to 3 minutes, until the caramel softens and begins to melt.

Remove from the oven; wait 1 minute, then top each cluster with one disk of chocolate, pressing it into the softened caramel gently.

Top each candy with a few flakes of coarse sea salt.

Allow the caramel and chocolate to cool and set before removing candies from the pan.

Recipe shared from: www.kingarthurflour.com

Simply Delicious Crunchy Ranch Chicken Salad

On Saturday I was over at a friend's house for a BUNCO party and she served us a delicious lunch that consisted of chicken salad with warmed bread, bacon and broccoli salad, a fabulous mixed fruit salad and an assortment of desserts. It was amazing!

After that I decided that I needed to my own chicken salad. It has been so long since I've had chicken salad which is strange since it is one of my favorites. I've been making this recipe for years and it is very popular with my friends and family. This is one quick and delicious recipe that everyone will love!

Happy Cooking, 

Miranda

Ingredients:

1 pound chicken breast , fat removed, cooked and chopped

1/3 cup celery, finely chopped
3 scallions, finely sliced
1 oz pkg Hidden Valley Ranch dip mix
1 cup light mayonnaise

1/2 tsp dried dill

1/2 tsp finely ground pepper

1 tsp tsp sugar
1/2 cup slivered almonds

Directions:

Bake or boil chicken breasts until fully cooked. Allow to cool for 15 minutes and then chop into small bits. You can place it in a food processor if you like it really fine. 

Add  the remaining ingredients with the exception of the slivered almonds. Mix well.

You can add Craisins, chopped apple or grapes if you want to "up" the flavor and texture. My daughter likes the plainer version, so I usually make ours without. 

Serve this salad on some really good bread or as an appetizer with some crackers! I like this chicken salad on toasted cheddar bacon bread with lettuce...yummilicious!

So Easy Chicken Pot Pie Soup with Garlic Croutons

A quick and delicious comforting soup for those rainy May days! From beginning to end, the entire recipe takes about 1 hour to make. All you need are a few simple ingredients from the store. Fast and delicious and is great for leftovers the next day. Just make sure to make plenty of garlic croutons as I can almost guarantee that one batch will not be enough!

Happy Cooking,
Miranda

Ingredients: 

3 tbsp unsalted butter
1 medium yellow onion, diced
3 celery stalks, diced
1 cup fresh broccoli florets, chopped
4-12 oz boxes Pacific Foods cream of chick soup
1/2 tsp crushed red pepper flakes
1/2-1 tsp dried dill
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp garlic powder 
1/2 tsp sugar
1 rotisserie chicken with skin and bones removed (2 cups chicken total)
1/2 cup 2% milk
1 cup reduced fat cheddar cheese, shredded
1/2 package pie crust, thawed
2 tbsp Johnny's Garlic Spread Seasoning (available at Costco) or garlic powder

Directions:

In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Stir in cream of chicken soup, red pepper flakes, dill, salt, pepper and sugar. Use a whisk to combine, then add in cooked chicken and milk. Heat over medium heat until warm, about 10-15 minutes.

To make garlic croutons, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Sprinkle with garlic spread seasoning or garlic powder. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven. You may want to consider making two batches because we normally gobble up the first batch when I serve this soup the first time. 

Ladle soup into bowls and top with grated cheese and pie crust strips. So good and so easy...enjoy! 

Recipe adapted from: www.shugarysweets.com

Low Fat Thai Chicken Wraps

Ingredients:

1 whole wheat tortilla (8 inch)
1-2 tsp Trader Joe's Asian Style Spicy Peanut Vinaigrette
1/4 c low fat cheese-any variety, grated (optional)
1/3 cup rottisiere chicken with all of the fat and skin removed
4 thin cucumber slices
1/4 cup tomato, diced
1/4 cup thinly shredded carrot
1/4-1/3 cup lettuce, finely shredded
1 Tbsp. cilantro leaves
1 tsp. chopped peanuts

Directions:

Toss all ingredients into a bowl and spread over the tortilla. Roll up tightly and cut into pieces. Secure with toothpicks if necessary. Enjoy!

Recipe adapted from-www.foodnetwork.com

Lemon Muffins with a Streusel Crumb Topping

I cannot think of anything more refreshing than the taste of lemon! If you are a lover of lemon like I am, then you will adore this recipe for Lemon Muffins with a Streusel Crumb Topping. A lemon muffin topped with a sweet and crunchy lemon zest topping. And if that was not enough...there is also a surprise sugar and cinnamon crispy coating on the bottom of each of the delightful little muffins. One bite is all it will take and you will be completely hooked!

Happy baking,
Miranda

Ingredients:

For the Crumb Topping:

3/4 cup all-purpose flour

1/3 cup plus 2 tablespoons packed brown sugar
1 tbsp sugar
1 tsp cinnamon
1/4 teaspoon kosher salt
zest of 2 lemons
6 tablespoons unsalted butter, room temperature and cubed

For the batter:

2/3 cup sugar
1 lemon (zest and juice)
2 cups all purpose flour
1/2 tsp baking soda
11/2 tsp baking powder
1/2 tsp salt
3/4 cup sour cream
2 eggs
1 tsp vanilla
1/2 cup unsalted butter
1/4 cup sugar, for bottoms of muffin tins
1-2 tbsp cinnamon, for bottom of muffin tins

For the glaze:

1 lemon, juiced with seeds removed
1 cup confectioners sugar

Directions:

First, make the crumb topping. Whisk together all the dry ingredients. Add in the 6 tablespoons of room cubed butter, and with your hands, blend the butter into the dry mixture until medium sized crumbs form. Cover and place in the refrigerator until ready to use.

The entire kitchen smelled like fresh lemons...amazing!

Preheat the oven to 375 degrees. Prepare a muffin tin with 12 paper liners. Melt the butter and let it cool.Combine the sugar and lemon zest in a medium bowl. Rub the zest into the sugar with your fingers or the back of a spoon until the sugar is damp. Then add the flour, baking soda, baking powder, and salt, and whisk until combined. In another bowl, whisk together the sour cream, eggs, vanilla, lemon juice, and melted, cooled butter. Pour the wet ingredients over the dry and mix until just barely combined. Do not overmix or the batter will become tough.

Mix together 1/4 cup sugar and cinnamon. Sprinkle evenly in the bottom of each muffin cup. 

Divide the batter evenly into the 12 muffin cups. Cover each battered filled muffin cup with a 1 tablespoon on topping. Bake for about 20 minutes, until golden brown. This next part is optional. I prefer my muffins without it since there is already a sweet and crunchy streusel topping on them. 

Ready to bake!

I baked up the leftover streusel in a ramekin lined with parchment paper. 

Just place it in the oven with the muffins and keep an eye on it until it turns a golden brown!

Mmmmm...the leftover streusel is the best!

Glaze:

Whisk together the lemon juice and confectioners sugar for the glaze. Add up to a tablespoon of water into the mix, if needed, to make sure the glaze is thick but easily able to be poured. When the muffins come out of the oven and are still warm, use a pastry brush to brush the glaze over each muffin.

Just look at that sugar and cinnamon crust on the bottom of each of these yummy muffins!

Mmmmm...this is the BEST part! The crunchy and sweet streusel topping!

Recipe adapted from: www.cyndieackerman.blogspot.com

Simple Salted Caramel & Chocolate Shortbread Cookie Bars

A few weeks ago my class went on a field trip to a Chuck's Produce as part of our year long money unit.  This is one field trip that I wait all year to go on because Chuck's has the most amazing array of food. They have brick oven pizzas made from scratch, an anti-pasta and olive bar, delicious sandwiches (we're not talking Subway here folks!), Italian gelato and some of the most tasty soups I have ever had.

The bakery is incredible as well with some of the most 

tempting treats I have ever laid eyes on! 

 

The same goes for the produce and meat department....in a nutshell it is a fantastic grocery store! Think Whole Foods, but way cheaper and much better quality! 

When cruising through the bakery I spied the salted caramel fudge shortbread bars. This inspired me to try and replicate this at home. Now I know that many people like to make everything made from scratch ( I am guilty of it as well), but there are times when I like easier recipes because I do not always have the time to make everything from scratch. As a result, I was looking for shortcuts on my last shopping trip that would make this a simple go to recipe. 

After much thought in the baking aisle, I came up with what you see below. It only requires six ingredients and is a snap to make. From beginning to end it tool about one hour, but it was well worth it! I hope you enjoy these gooey caramel and chocolate shortbread bars as much as we do!

Happy Baking,
Miranda

Shortbread:

1-14.75 oz bag Betty Crocker Shortbread Mix
2 sticks butter

Chocolate Caramel Fudge Topping:

3 cups milk chocolate
1 14-oz can sweetened condensed milk
30 caramels, unwrapped

Fleur de sel for sprinkling

Directions:

Preheat oven to 350 degrees. Line a 9 x 13 inch glass baking dish with parchment paper lighted coated with non-stick spray.

To make the shortbread layer: Mix butter and shortbread mix as directed. I like to mix it by hand in order to get the butter thoroughly combined. Roll into ball and place in prepared baking dish. Using your hands flatten out the dough until it covers the bottom of the dish. Bake for approximately 15 minutes or until it is a very light golden brown. Remove from oven and allow to cool.

To make the chocolate caramel fudge layer: Combine the milk chocolate, sweetened condense milk, and caramels in a non-stick pan. Heat on low and stir until everything has melted together. This will take about 20 minutes. Stir every minute for the first 10 minutes and then constantly for the last 10. 

Pour mixture directly over the shortbread cookie crust. 

Sprinkle with fleur de sel (sea salt).

Allow to completely cook before cutting into squares. 

Score your pieces before you cut them. 

Make sure to use a very sharp knife when cutting the squares. 

It will help prevent the crust from crumbling. Enjoy!