Author: Cindy Randolph

Gingerbread Cookies

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 Gingerbread Cookies
This recipe and I have converted many to gingerbread fans. Thank you, King Arthur Flour bakers! Very soft and flavorful, I really like these. Easy to bake, fun to decorate!
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Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
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Instructions
  1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
  2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
  3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. The dough will be very soft and sticky, but don't be tempted to add more flour; it'll firm up once it's chilled.
  4. Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
  5. Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup.
  6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Roll the dough 1/8" to 1/4" thick; the thinner you roll the dough, the crispier the cookies will be. Flour both the top and bottom of the dough if it starts to stick. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour.
  7. Cut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste.
  8. Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough.
  9. Decorate the cookies with Royal Icing or Simple Cookie Glaze and food safe markers.
Recipe Notes

Original Recipe: https://www.kingarthurflour.com/recipes/gingerbread-cookies-recipe

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Nutrition Facts
Gingerbread Cookies
Amount Per Serving
Calories 158 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Cholesterol 16mg 5%
Sodium 95mg 4%
Potassium 73mg 2%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 10g
Protein 3g 6%
Vitamin A 3%
Vitamin C 0.1%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Sugar Cookie Icing

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 Sugar Cookie Icing
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Course Condiment, Dessert
Servings
Ingredients
Course Condiment, Dessert
Servings
Ingredients
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Instructions
  1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Recipe Notes

Original Recipe:  https://www.allrecipes.com/recipe/11587/sugar-cookie-icing/

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Bourbon Caramel Sauce

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 Bourbon Caramel Sauce
This is really good! And really easy to make, just watch out for the steam when you add the cream to the hot sugar mix.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Combine the sugar and water in a heavy-bottomed sauce pan. Briefly stir to combine. Use a wet paper towel to wipe any sugar from the sides of the pan above the level of the sugar water mix - sugar crystals can grow up the side of the pan if you leave any crystals as a "seed" for them.
  2. Turn the burner on to medium-high heat. Then — this is very important — do not stir or touch the pan until the sugar has caramelized! The sugar mixture will go from being completely clear, to a champagne color, to a light golden color, and then to increasingly darker shades of amber. (Keep a close eye on the sugar, as it darkens quickly once it begins to caramelize.) Once the sugar reaches a deep amber color (about the color of a copper penny), remove the saucepan from the heat and turn the burner off.
  3. Right away, begin to slowly and carefully pour the heavy cream into the sugar mixture, whisking as you pour to quickly incorporate the cream. (The mixture will bubble furiously when the cream hits the hot sugar, so be very careful!) Add in the butter and whisk until combined. Add in the vanilla, bourbon and sea sea salt, and whisk until combined.
  4. Serve immediately. Or let the sauce cool until it reaches room temperature (it will thicken considerably as it cools), then transfer the sauce to a sealed container and refrigerate for up to 2 weeks.
Recipe Notes

So good!  I used this caramel to stuff my Most Amazon Chocolate cake (normal and gluten-free) with a whipped cream cheese butter cream frosting.  Yum!!

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Nutrition Facts
Bourbon Caramel Sauce
Amount Per Serving
Calories 36 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 47mg 2%
Total Carbohydrates 5g 2%
Sugars 5g
Vitamin A 1%
Calcium 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Shortbread Cookies

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 Shortbread Cookies
So tasty! I tried decorating them for Christmas, but honestly, I think they are best as just small cookies lightly drizzled or dipped in chocolate.
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Prep Time 1 hour
Cook Time 30 minutes
Servings
cookies
Ingredients
Prep Time 1 hour
Cook Time 30 minutes
Servings
cookies
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  3. Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  4. When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  5. Drizzle 1/2 of each cookie with just enough chocolate to coat it.
Recipe Notes

Original recipe:  https://www.foodnetwork.com/recipes/ina-garten/shortbread-cookies-recipe-1945855

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Nutrition Facts
Shortbread Cookies
Amount Per Serving
Calories 359 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 38mg 13%
Sodium 24mg 1%
Potassium 55mg 2%
Total Carbohydrates 49g 16%
Dietary Fiber 2g 8%
Sugars 17g
Protein 5g 10%
Vitamin A 10%
Calcium 1%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Scalloped Potatoes

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 Scalloped Potatoes
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Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray; set aside.
  2. Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute. Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens. Then remove from heat and set aside.
  3. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
  4. Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
  5. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan. Serve warm.
Recipe Notes

*I recommend not buying pre-grated cheese for this recipe, since it will not melt as well. Instead, it’s best if you purchase a block of cheese and shred it yourself just before baking. Over the years, I have also experimented with a variety of different cheeses here. While I prefer the flavor of sharp cheddar, mozzarella, gouda, fontina and gruyere work great too! (Or feel free to use a mix!)

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Chicken with Black-Eyed Peas and Yellow Rice

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 Chicken with Black-Eyed Peas and Yellow Rice
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Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. In a 12-inch skillet, heat oil over medium heat. Add the 1 cup chopped onion; cook about 4 minutes or until tender. Add chicken and garlic; cook about 4 minutes more or until chicken is browned, turning once. Stir in broth, poultry seasoning, black pepper, and crushed red pepper. Bring mixture to boiling. Stir in uncooked rice. Reduce heat. Cover and cook about 10 minutes or until rice is almost tender. Stir in black-eyed peas and the 1 tablespoon thyme. Cover and cook about 10 minutes or until heated through and liquid is absorbed. If desired, garnish with additional finely chopped red onion and snipped thyme.
  2. Tip: You can find saffron-flavored yellow rice mix with other rice mixes in your supermarket. Look for a brand (such as Vigo® or Carolina®) that combines the seasonings and the rice to make it easier to measure out the ¾ cup needed for this recipe. If the brand you buy comes with a separate seasoning packet (such as Goya®), mix the seasonings with the rice in a separate bowl and measure out ¾ cup.
Recipe Notes

I used half a yellow onion, since that's what I had, and I thought it was pretty good.  Served with cornbread.  Steve wasn't too fond of the black-eyed peas, suggested we sub with something else next time.

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Creamy Chicken and Rice

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 Creamy Chicken and Rice
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Prep Time 1 hour
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 1 hour
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread rice in the bottom of a 9×13 inch baking dish; set aside.
  3. In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
  4. Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or until heated through.
Recipe Notes

I'm going to make this for my mum, who has food allergies, and is lactose intolerant.  The internet says Velveeta, etc, are generally worse for lactose intolerant people than regular cheeses, so I'm going to try substituting 2% lactose free milk for the milk, and a mix of 3/4 mild cheddar and 1/4 mozzarella.

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Mom’s Oatmeal Cookies

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 Mom's Oatmeal Cookies
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Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Mix first 6 ingredients, with beater, add dry ingredients except oats and chips. Add oats and chips and mix by hand. Bake at 350F 12-15 minutes.
Recipe Notes

This is my mum's recipe, and this is how I learned to bake cookies.  Yep, that's what the recipe cards looked like!  I'll elaborate when I have more time, but I wanted to get these amazing cookies online as soon as possible!  I love these things!

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Buttermilk Pancakes

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 Buttermilk Pancakes
From "The Science of Good Cooking"
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
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Instructions
  1. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bow.
  2. In separate bowl whisk together buttermilk, sour cream, eggs, and melted butter.
  3. Make well in middle of dry ingredients and pour in wet ingredients. Gently stir until just combined (batter should remain lumpy, with few streaks of flour). Let batter sit for 10 minutes before cooking.
  4. Heat 1 tsp oil in 12" skillet over medium heat until shimmering. Using paper towels, carefully wipe out the oil, leaving thin film of oil on bottom and sides of pan.
  5. Using 1/4 C measure, portion batter into pan. Cook until edges are set, first side is brown, and bubbles on surface are just beginning to break, 2-3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.
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Nutrition Facts
Buttermilk Pancakes
Amount Per Serving
Calories 248 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Cholesterol 52mg 17%
Sodium 279mg 12%
Potassium 149mg 4%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 5g
Protein 8g 16%
Vitamin A 5%
Vitamin C 1%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Potluck Enchilada Meatballs

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 Potluck Enchilada Meatballs
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Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
meatballs
Ingredients
Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
meatballs
Ingredients
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Instructions
  1. Preheat oven to 400F. Prepare and bake muffin mix according to package direction. Cool completely and crumble; transfer to a large bowl. Add 1 envelope (1 oz.) taco seasoning, eggs, 1 1/2 C enchilada sauce and meat; mix lightly but thoroughly. Shape meat mixture into 1 1/2" balls; bake on greased racks in 15" x 10" x 1" baking pans lined with foil until lightly browned, 10-12 minutes.
  2. Place meatballs in a 5-6 quart slow cooker. Combine remaining enchilada sauce, salsa, chiles, 1/2 C cheese and remaining envelop taco seasoning; pour over meatballs. Sprinkle with remaining cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.
Recipe Notes

I got this recipe from Stephanie at work.  She brought them for a food day.  They were amazing!  So I got the recipe.  I personally think it's a bit on the sweet side with the cornbread, so I think I'll try using spicy enchilada sauce to start with and see how it works out.  Thanks, Stephanie!

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Nutrition Facts
Potluck Enchilada Meatballs
Amount Per Serving
Calories 61 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.1g
Cholesterol 16mg 5%
Sodium 257mg 11%
Potassium 2mg 0%
Total Carbohydrates 6g 2%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 4g 8%
Vitamin A 2%
Vitamin C 1%
Calcium 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.