Fall Mix

I made this snack the last week for our play group that met here at our house. It was yummy and the kids loved it. I will definitely make it again cause Mike even liked it. When Keith and Kim come for Thanksgiving, maybe we will make it with the caramel apple candy corns instead of the originals. The recipe is here, from the Sunday Baker Blog. Love Her!!!

Snicker-Doodle

It seems like Sunday has become "Family Baking" day. Ever since Bekah was here we have made a treat every Sunday. Today, I wasn't really feeling like making, let alone baking anythinsg and Emily comes up to me and says, "How about we go make some cookies, or something..." So that is just what we did. We chose our snicker- doodle cookies, that we just love. I hate that some forms of this cookie are hard, so I searched all over for the perfect one, and I think this is it.

Snicker-doodles

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Peanut Butter Cup Cookies

As promised another cookie recipe. I made these for a cookie exchange this past Christmas, and again for a mission farewell we attended Saturday night. The peanut butter cups melt and are oh-so good. Y-U-M!


Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Chicken Cord en Bleu

I made this for dinner on Sunday. My kids love this, and it is so easy. All you do is pound out a chicken breast with a meat cleaver, make sure you put saran wrap over it so you don't have juice splattering everywhere, until it is thin. Next, you layer a slice of ham and cheese, we use provolone cause I don't care for Swiss in a lot of things, roll it up and secure it with a toothpick. After that roll it in a beaten egg and then roll it in Italian bread crumbs (Progresso) that is mixed with some Parmesan cheese. Bake it a 350° for 30-40 minutes. I usually serve ours with green beans and Rice-A-Roni fried rice.



Ingredients:

• 4 Chicken breasts, thawed
  
• 4 slices of ham ( I use honey ham)
• 4 slices of cheese
• 3 eggs, beaten
• About 1 cup Italian Bread Crumbs
• 1/4 cup Parmesan cheese
• toothpicks

Serves 4

Chocolate Chip Cookies

It must be cookie week, cause I have two cookies recipes I will be posting. One today, and the other in the next day or so. Today I am having a baby shower for a lady in our ward, and as for my part of the dessert I am supplying my most favorite recipe for chocolate chip cookies. These are so soft and yummy, you should try them today!

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Mom's Zucchini Bread

Here is the recipe I use for zucchini bread. Now I think I am going to make some.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts (optional)

Directions:

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

I got this from www.allrecipes.com . It is so yummy!!!

Lemon Squares

Last night we had some friends over for dinner. We had an ordinary pork roast with some wonderful herbed potatoes, along with an amazing spinach salad that Kristal brought over. For dessert we had these little babies. I double the recipe.
The recipe is from Mom Rogers. So thanks.

Crust:

• 1/3 Cup Butter
• 1/4 Cup Sugar
• 1 Cup Flour

Lemon Topping:

• 2 Eggs
• 3/4 Cup Sugar
• 2 Tbsp. Flour
• 2 Tsp. Lemon (optional)
• 3 Tbsp. Lemon Juice
• 1/4 Tsp. Baking Powder
• Powdered Sugar for Dusting

Directions:

• Preheat oven to 350
• Mix first 2 crust ingredients until fluffy. Slowly add flour until it crumbles.
• Press the crust in a bottom of an 8x8x2 pan. Bake for 15-18 minutes.
• Meanwhile, mix the topping.
• Pour topping on warm crust, then bake for 20 more minutes or until set.
• Let cool, then dust with powder sugar.
  

Pepperoni Stromboli

I am making this one tonight. We are having the Elders over, and along with it we will have Cesar salad. For dessert we are going to try the chocolate cake Kim sent me. I love this blog already, cause then it gives me the excuse to try new recipes ALL THE TIME!

Ingredients:

• 2 loaves (1 pound each) frozen bread dough, thawed
• 2 eggs, beaten
• 1/3 cup olive oil
• 1/2 teaspoon each garlic powder, salt and pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried oregano
• 1 pound ground beef, cooked and drained
• 1 package (3-1/2 ounces) sliced pepperoni
• 2 cups (8 ounces) shredded mozzarella cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 1 small onion, chopped

Directions:

Place each loaf of bread dough in a greased large bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle.
In a small bowl, combine eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Arrange beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal the edges well.
Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake at 3757° for 30-35 minutes or until lightly browned. Let stand for 5-10 minutes before cutting. Yield: about 16 servings.