Cookies, Cookies, and more Cookies!

As the end of the semester is near, all I can think of is the Holidays! I love the holidays. Its a great time with family and friends and a ton of food! My family is notorious for sweets around the holidays, so I am going to share my favorite cookie recipes. I don't think I have told you guys yet, but I actually love Paula Deen. Her recipes are to die for. YUMMY! They are so good and so bad for you. So I try not to cook to much of her stuff or to often. But I just have to share her three chocolate cookies recipe. My Mom always makes these cookies late Christmas Eve night and we eat them while they are still warm with a big glass of milk. Mmmmmm...

What are the holidays without Gingerbread cookies? :)

Gingerbread People Cookies

1 stick of butter

1/2 cup of packed brown sugar

1/3 cup of water

1/3 cup of molasses

1 egg

4 cups all-purpose flour

2 teaspoons of baking soda

1 teaspoon of ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

white or colored frosting

1 bag of M&M's

Allow the butter to soften and beat with brown sugar with an electric mixer on medium until creamy. Add water, molasses, and the egg until they are all blended thoroughly. Next add flour, baking soda, ginger, allspice, cinnamon and cloves beat until well blended. This will be your dough. Wrap the dough tightly with plastic wrap and refrigerate about two hours or until firm.

Next preheat oven 350 degrees. Grease the cookie sheet with Pam. Lightly flour a wooden cutting board and roll out dough on this surface with a lightly floured rolling pin. You will want the dough to be about 1/8 inch thick. Use your gingerbread cookie cutter shapes to make the cutouts. Place the cutouts about 2 inches apart on the cookie sheet. Bake 12 to 15 minutes or until set. Remove cookies and place them on wire rack to cool completely. You can decorate them with frosting as desired. Bu I like the outline the whole cookie, then make little cuffs around each arm and leg. Then I make a happy face. Then I use the M&M's as three buttons down the middle.

These little guys are so cute and always a big hit with the kids. I don't have a picture of my gingerbread men. But I found a picture at http://farm3.static.flickr.com/2231/2115058144_8a165966c6_o.jpg

that look very similar to mine. The picture actually looks better than mine because mine hands are not very steady and my icing is usually curvy haha

Cinnamon Nut Chocolate Spirals

1 1/2 cups of all purpose flour

1/4 teaspoon salt

3/4 cup sugar

1/3 cup plus three table spoons of soften butter

1 egg

1 cup mini semisweet chocolate chips

1 cup of finely chopped walnuts

2 teaspoons of ground Cinnamon

First separate the sugar into 1/2 cup and 1/4 cup. Soften butter and separate into 1/3 cup of butter and 3 table spoons. Next, combine combine the flour and the salt in a bowl and set aside. Beat 1/2 cup sugar and 1/3 cup of soften butter together with an electric mixer on medium until light and fluffy. Add egg, continue to mix until blended well. Gradually add flour mixture, beating until well blended. This will form your stiff dough. Next, roll the dough out between 2 sheets of wax paper. You will want to shape it into a 12x10 inch rectangle. Remove wax paper from top of rectangle. Combine chocolate chips, walnuts, remaining 1/4 cup sugar and cinnamon in a bowl. melt the three tablespoons of butter and pour into chocolate mixture and stir. Spread mixture evenly over dough leaving 1/2 inch border on edges. Now, using the bottom sheet of wax paper begin to roll up the dough in a jelly roll style. Begin on the longer side and be sure to remove the wax paper as you go.Wrap up the roll in saran wrap and refrigerate for 1 hour. Next, preheat oven to 350 degrees. Grease the Cookie sheet. Unwrap the dough. Cut the roll into 1/2 inch slices, and place the slices 2 inches apart on the cookie sheet. Bake for 14 minutes or until edge is lightly golden. Place on wire rack to cool completely.

Peanut Butter Kisses

1 cup granulated sugar

1 cup packed brown sugar

1 cup Crisco all-vegetable shortening

1 cup creamy peanut butter

2 eggs

1/4 cup milk

2 teaspoons of vanilla

3 1/2 cups sifted all-purpose flour

2 teaspoons of baking soda

1 teaspoon of salt

1 bag of chocolate Hershey's kisses

Heat oven to 375 degrees. Blend together granulated sugar, brown sugar, shortening, and peanut butter. Then add the 2 eggs, milk, and vanilla and blend thoroughly. Stir together flour, baking soda, and salt and mix well. Add this to the peanut butter mixture and blend well. Shape dough into 1 inch balls and roll in the additional granulated sugar. Place 1 inch apart on ungreased cookie sheet. Bake for 8 minutes. Remove from oven and place a chocolate kiss in the middle of each cookie. Return to bake an additional three minutes.

Now for Paula's Three Chocolate Cookie Recipe you can find it at: http://www.foodnetwork.com/recipes/paula-deen/three-chocolate-cookies-recipe/index.html But I have share it below too!

Three Chocolate Cookies

1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (12-ounce) package semisweet chocolate morsels
1 cup milk chocolate morsels
3 (1-ounce) squares bittersweet chocolate, chopped
1 cup almond brickle chips

Preheat oven to 375 degrees F. Lightly grease baking sheets.
With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.

I love every single one of the recipes! They make me want to cuddle up by the fire place, enjoy yummy cookies, and read a good holiday book. I hope you will try them and enjoy them as much as my family and I have!

Happy Cookin' and I don't guess its to early to say Happy Holidays too! ;)

Soups, for this cool weather!!!

It has finally turned cool this week! The first cold snap we have I always want to run out and make a big pot of soup!! There is nothing like a bowl of soup to help warm you up on a cold day :)

I am going to share two family recipes and another that I found at allrecipes.com. the potato soup is probably my favorite of the three. Matter of fact, I believe I will share it first!

Baked Potato Soup

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

Start by baking the 4 potatoes. As you know I like to do things these easy way so I usually wrap the potatoes in saran wrap, poke holes in the potatoes with a fork, and bake them in the microwave. You can bake 1 potato in about 5 mins. Which to me beats the heck out of baking them for an hour in the oven. Next, cool, peel, and cup the potatoes. This should be about 4 cups of potatoes. While you are baking the potatoes go ahead and cook 10 to 12 strips of bacon. I cook the whole pound. And again I usually use the microwave haha! After you have cooked and drained the bacon crumble it into bit size pieces. Then, in a large pot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. I sometimes sprinkle a few extra pieces of cheese on top too!!

The next recipe is not as hearty as the potato soup. Is more healthy and good for when you are watching your weight. Sometimes you just don't want something quite as heavy and this is a good solution!

Healthy Veggie Soup

2 package of frozen veg-all (contains green beans, corn, carrots etc.)

2 cans of tomato juice

1 can of diced tomatoes

1 packet of Goya jamon season

1 beef bullion cube

Start by putting the veg-all packs, Goya, bullion cube, and 2 1/2 cups of water to boil. turn down to medium and let simmer for 30-45 minutes. Drain the veggies. Next add the tomato juice and diced tomatoes to the veg-all. Salt and pepper to taste. Bring to boil then turn down to medium and let simmer for an hour.

The next recipe I found at http://allrecipes.com/Recipe/Broccoli-Cheese-Soup/Detail.aspx. It is very tasty! It is hearty like the potato soup too!!

1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

I hope these soups keep you warm!! Enjoy!!

Happy Cookin ;)

Tailgating food!!!

The Georgia vs. Florida game is one of the oldest rivalries of the South. And is just like all Georgia games tailgating is big in Jacksonville. I prepared the following three things for our tailgate in Jacksonville this past weekend. The jalepeno poppers were eaten within 10 minutes of uncovering the tin foil, no joke! Three different people got my recipe :) I was going to take pictures and post them but I completly forgot!



I am going to share some of my favorite and easy tailgating foods. I say easy because you know I am the queen of easy and fast preparations!!



Turkey or Ham meat roll ups

1 package of soft taco shells

1 package of sandwich meat (turkey or ham)

2 8 oz. containers of whipped cream cheese





First allow the cream cheese to soften. Again you can use my trick of putting it in the window seal. Also, I again use whipped cream cheese because it has that smoother texture and is easier to spread. Now I suggested turkey or ham. I usually by a package of both roasted turkey and honey ham. They both are delicious! But of course if you decide to do both you will need to pick up two packages of the taco shells and two containers of cream cheese. Layout the taco shell and spread it completely with cream cheese. Do not leave any space without cream cheese. I use a spoon to spread it, but remember it will work best if the cream cheese is good and soft. Now take the meat and cover the entire shell. Some pieces will overlap but that is perfectly fine, just make sure the entire thing is covered in meat. Now wrap the shell up like a Mexican soft taco or chicken wrap is wrapped. Now place in tin foil and put in the refrigerator. Leave over night. I usually make these the afternoon before I will need them ad leave them in the refrigerator until about ten minutes before I serve them. The next day remove the tin foil and cut the roll into sections about a inch thick. Serve them on the platter where the inside detail shows. They make for a beautiful display and are very yummy! Just e sure to label them in your refrigerator as do not eat because my Dad unwrapped two of them once and ate them as a snack. :) He told my Mom he thought they were for snacking. He had no idea they were for a baby shower that afternoon. haha





Piggies in a blanket



1 package of little smokies

1 can of crescent rolls





Unwrap the can of crescent rolls and cut into pieces about a 1/2 inch think and three inches long. Take the one little smokie and wrap it up in the dough. It is perfectly ok for the dough to overlap. Bake at 375 degrees for 11-12 minutes or until the dough is golden brown. These are an all time favorite of mine. My grandmother made them for me as a kid all the time. They are super easy and always a big hit.



Now I know I said easy recipes but the next one will take a little more work, but I promise they are a personal favorite of mine and always devoured.





Jalapeno Poppers



1 lb. of bacon

1 8 oz. of whipped cream cheese

10 or 12 medium size jalapeno peppers

plastic gloves





Start by taking the bacon and cutting it about 3/4 the way down. Put plastic gloves on because you never know ow your skin will react to jalapeno poppers. My Mom does not have a reaction, but my hands burn and tingle for days if I do not use gloves when I make these. So save yourself the trouble and buy some cheap plastic throw away gloves! Wash the jalapeno thoroughly. Cut the stems off the ends. Slice the peppers in half long ways. Take the seeds and stems in the peppers out. I take everything out of the pepper and just have the shell. However, I have a small bowl to the side were I save about half of the seeds. Next, stuff the peppers with the cream cheese. I usually take about half of the peppers and put seeds in with the cream cheese. But be sure you remember which one are hot and which ones are not, some people do not like spicy stuff at all. After stuffing all the peppers wrap each with a piece of bacon. Again, is is perfectly ok for the bacon to overlap. Matter of fact, it works best to stuff the end piece under the jalapeno so it does not pop open while in the oven. Bake on a greased pan at 350 degrees for 20-25 minutes or until the bacon is fully cooked. Everyone will love these! Even my picky boyfriend who does not like jalapenos like the ones without seeds!!





I hope you use these recipes at your next tailgate or party!

Happy tailgating and happy cookin' ! ;)

Cheese Ball

I looooooove finger foods!! I enjoy going to parties especially holiday parties not only for the socializing, but to enjoy the yummy finger foods. Cheese ball is one of my all time favorites! There are so many cheese ball recipes. I will be sharing a couple family recipes as well as a one I found on the Internet.

I will start by sharing the most simple yet delicious cheese ball. It is a family recipe passed down from my Aunt. This cheese ball is great for entertaining especially when in a time crunch to prepare food, but it is also just a great snack to have in the fridge. My roommate and I make one of these about once a week and keep it in the fridge to snack on.

Now for all of the cheese balls I prefer wheat thins over Ritz or vegetable crackers, but only because they are stronger and do not break as easily.

Super Easy Cheese Ball

Ingredients:
1 8oz whipped cream cheese
1 cup freshly shredded cheddar cheese
1 tablespoon of lemon juice1 table spoon of Worcestershire sauce

Start by letting the cream cheese soften. I found the best way to do that is sit it in the window seal for a few minutes. I do not like the way it makes the cream cheese taste if you put it in the microwave. I use whipped cream cheese because it gives the cheese ball a creamier texture. This helps to keep the crackers from breaking while dipping too. While the cream cheese softens shred one cup of cheddar cheese. I have used store bought shredded cheese before, but it does not taste the same as fresh grated. It kind of disintegrates if you use store bought shredded cheese. Now mash the cream cheese in a bowl and mix all items together thoroughly. Then take the mixture and shape into a ball with hands. Dip with wheat thins and enjoy!

Mom's Cheese Ball

Ingredients:
1 8oz whipped cream cheese
1 ranch dressing packet mix
1 1/2 cups of shredded cheese
1 1/2 cups chopped pecans
1/2 of onion
1/2 of bell pepper
1 package of real bacon bits

Soften cream cheese. Mash cream cheese in a medium bowl. Shred 1 1/2 cups of cheddar cheese. Chop onion and bell pepper finely. Add shredded cheese, ranch pack, onion, bell pepper, and bacon bits to the bowl of cream cheese. Mix thoroughly. With hands shape into a ball and roll in the pecans. Cover the ball completely with the pecans. This will provide you with a richer cheese ball, that is delicious!!

I stumbled upon the next cheese ball at:

http://www.reviewjournal.com/lvrj_home/2006/Dec-20-Wed-2006/living/11388579.html

Seasoned Pepper Cheese Ball

INGREDIENTS
2 Package Cream cheese
1 Packet(s) Hidden Valley Ranch powdered ranch dressing
1 Jar(s) Lawry's Seasoned Pepper
1 Box(s) Wheat Thins
PREPARATION

Allow cream cheese to soften. Combine ranch dressing with both cream cheese packages. Shape the cream cheese/ranch dressing mixture into a ball. Cover the cheese ball in a layer of seasoned pepper. Wrap the cheese ball in plastic wrap & refrigerate until ready to use.

Now this ball has a little more kick to it with the pepper. It is delicious though!

The next one is also another great family recipe.

Pineapple Cheese ball

Ingredients:

1 8 oz whipped cream cheese

1 cup shredded cheddar cheese

1 small can of drained pineapple pieces

2 packages of Splenda

Soften the cream cheese. Mash in bowl. Shred the cheddar cheese. Drain the can of pineapple pieces thoroughly. Add all the ingredients in a bowl and mix thoroughly. Shape into ball shape.

The pineapple and Splenda gives this ball a sweet taste!

All of these balls are smaller because we have a small family. However, they can easily be doubled and made for larger crowds.

I hope you try all of these cheese balls and love them as much as I do!!!

Happy Cookin' :)

Good ole southern cookin'

I have not been able to go home in awhile and I am getting a little home sick. So what better to cheer me up than a good southern meal like Mama makes :)

Today's menu will consist of: buttermilk fried chicken, loaded mashed potatoes, squash casserole and cornbread. YUMMY!!!! All of the serving sizes below will feed a family of four.


Buttermilk Chicken:
4 chicken breasts
Canola oil (enough to half way fill a large skillet)
2 cups of buttermilk
2 cups of all purpose flour
salt and pepper to taste

First of all, I use chicken breasts rather than a whole chicken for two reasons 1: I like white meat better and 2: it's so much easier! Wash the chicken and cut off any excess fat. Then season the chicken to taste with salt and pepper. I usually go a little heavy on the pepper because I like a lot of flavor. Don't forget to turn your grease on about medium. Pour the buttermilk into a flat container. I use a tupperware container. Dip the chicken breasts into the buttermilk. Be sure to coat the whole breast. Now take the chicken and dip it in the flour (which is also in a flat container, again I use a tupperware container). Be sure to coat it really well, the more flour the crunchier the chicken. Test the grease to be sure it is hot, just sprinkle a few drops of flour into the hot grease it them begin to sizzle the grease is hot enough. Place the chicken in the pan. They will need to cook 5-8 minutes on each side depending on there thickness. They will be pretty and brown when they are ready.

Loaded Mashed Potatoes:
10 red potatoes
1/2 cups of milk
2 cups of shredded cheese
1 160z. sour cream
1 package of real bacon pieces

Wash and scrub the potatoes and then peel the skins off. I personally don't mind the skins, they are tasty and full of vitamins. However, my boyfriend will not touch mashed potatoes with skins in them so I usually peel them completely. Cut the potatoes into chunks. Keep in mind the smaller the chunk the quicker it will be done. I boil the potatoes on high for 15 to 20 minutes. Stick a fork in them to make sure they are soft. Next, drain the water off the potatoes and put them in a crock pot. Mash the potatoes. Then add the sour cream and milk and mix thoroughly. Next add in the 2 cups of shredded cheese and bacon pieces. I use real bacon pieces because I do not like the taste of bacon bits or imitation bacon. Stir up the cheese and bacon well. Turn the crock pot on low and leave it for 10 minutes or so. Then you will have loaded mashed potatoes that melt in your mouth!


Squash Casserole:
6 yellow squash (may need more if the squash are small)
1 large vidaila onion
two cans of cream of mushroom soup
2 cups of shredded cheese
1/2 box of cheese its

Start by washing the squash and then slice it. Then take the onion and cut it into pieces. They do not have to be small pieces about an inch long or so. Bring the water in a large pot to boil and put in squash and onion. Boil on medium for 30 minutes or until squash is tender with a fork. Next, drain the squash and onion. Grease a 11 X 8 casserole dish. I use pam. In a large mixing boil mix the squash and onions with the two cans of soup and 1 cup of shredded cheese. After mixed thoroughly, put in the 11 X 8 pan. Crush up the cheese its and place on the top, covering the dish entirely. Bake for 15 minutes on 350 and then sprinkle the other cup of shredded cheese on top and allow it to bake for another five minutes.

Growing up my Mama very rarely made home cornbread. She usually mad jiffy cornbread out of the box. Which I do love! But today I decide to venture out and make homemade cornbread. I relied on a recipe from cooks.com. The link is below the recipe.


Southern Homemade Cornbread

1/2 cup sifted enriched flour
1/2 cup sugar
3/4 tsp. salt
4 tsp. baking powder
1 1/2 c. corn meal
2 eggs1 c. milk
1 stick butter

Sift together flour, sugar, baking powder, and salt. stir in corn meal; add eggs and milk. Melt butter in skillet and swish around in the skillet to grease well. Pour butter into mixture; mix well. Pour mixture back into skillet. Bake at 425 degrees for 20-25 minutes.
http://www.cooks.com/rec/view/0,164,159177-255198,00.html
This is the first time I used this recipe but it turned out very tasty!!

I usually start by putting the potatoes and squash on to boil. And then season and flour the chicken while the grease is getting hot. I then fry the chicken. While the last pieces of chicken are frying I put the potatoes in the crock pot and and place the squash casserole in the oven. Then I make the cornbread last. No one likes cold cornbread!

As you know I am a big fan of desserts but after eating this meal believe me there is no room for dessert. You will be stuffed to the gills and ready for a nap!

Happy Cookin!!

Dirt Cake

My boyfriend's birthday is coming up soon, and I am going to make him his favorite dessert. It is Oreo Dirt Cake. I know that a dirt cake is not typically what we think of when we think "birthday cake." But I like to think it is a not-traditional birthday cake for a non-traditional guy :)

Plus, it is his favorite so will be happy!!

I have tried several recipes for dirt cake, but I have found the easiest one is actually the tastiest.

Ingredients:
14 oz. pkg. of Oreo Cookies
8 oz. cream cheese (as we say down South a brick of cream cheese)

2 French vanilla instant pudding
12 oz. creamy cool whip
1 cup of powdered sugar
3 cups of milk

Directions:
Crush Oreo's. Mix cool whip, cream cheese, and powdered sugar in a bowl. Mix pudding and three cups of milk in another bowl. After the pudding and milk is mixed good pour it into the cool whip mixture bowl. Mix thoroughly. Line bottom of pan or container with Oreo’s, then pour the white mixture on top. Continue to layer and finish with Oreo’s on top.

I have found that regular Oreo's work the best. I have used double stuffed before, but I find they are to sweet for this dish. For this occasion since it will just be Timmy and I sitting at home, I will use a deep dish Glad Ware plastic container. I think the measurements are 10 X 5. With this container I usually have three layers of Oreo's and two of the white mixture. I like placing this dish in this container because it comes with a lid and stores easily in the fridge. It's just super convenient and you don't have to worry with tin foil or saran wrap.

This is a great dish to have a showers, birthday parties, and Halloween. If you are going to be entertaining your guests will probably rather not see Glad Ware container lol.

To spice up the dirt cake you can place it in a plastic beach bucket and serve it with a plastic shovel. You can also top it off with placing gummy worms in the bucket too. I would only place the worms on top not throughout the dish because they tend to get soggy in the white mixture. I have also found the worms get soggy on top if they are placed to far in advance. Just put them on top 15 or 20 minutes before serving.

Another cool way to serve dirt cake is in a flower pot. Just be sure to line the pot with tin foil before using. Place fake flowers in it and top with worms again.

Prepared in the beach bucket and flower pot are both big hits at family reunions, lawn and garden showers, and beach themed birthday parties.

After researching I found that lots of Mom's are putting the dirt cakes in the bed of a Tonka dump truck for little boys birthdays. What a cute idea!

There are people out there that are much more creative than me. I stumbled upon the cutest Halloween graveyard dirt cake at http://fashiontribes.typepad.com/main/2005/10/a_graveyard_cak.html

They used a completely different dirt cake recipe, but it would be easy to use my recipe and their decoration ideas!

There are so many cute ways to decorate a dirt cake. Another great way would be take a dirt cake to a 50, 60, or 70 birthday party. You could place it in the sand pail and write old as dirt.

Dirt cakes are so yummy and so easy to make! Whatever your occasion I hope you enjoy!

Happy Cookin ;)