Vanilla Almond Sugar Cookies

 Ingredients

3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I've stored vanilla beans in)
 2 sticks (salted) butter, cold
 1 egg
 3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

Directions

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

 I used cream cheese icing for mine because it's my favorite.

Snickerdoodles

 Ingredients

2-¾ cups All-purpose Flour
2 teaspoons Baking Powder
½ teaspoons Salt
2 sticks Unsalted Butter
1-½ cup Sugar
2 whole Large Eggs
2 teaspoons Ground Cinnamon
2 Tablespoons Sugar

 

Directions

1. Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put softened butter and 1 1/2 cups sugar in a bowl and mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar mixture. Space 3 inches apart on baking sheets lined with parchment paper.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.
Makes about 2 dozen.

These were fabulous!!!!

Fudge

 Ingredients

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)
1 teaspoon vanilla extract

Directions

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. (This is the most crucial step. What worked for me was to start timing the five minutes right after I turned the stove onto high. I found that when I waited for it to reach a full boil and them timed 5 minutes that the fudge became gritty instead of creamy. You just have to watch it carefully. Also, be careful because it does splash and you could get burned!)
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

 This is what I made for Trey's co-workers. We put them in tins. I found that using a pizza cutter was the best way to cut the fudge.

Chicken Spaghetti

 Ingredients

1/2 cup olive oil

1 medium onion

1 can Chicken broth

1 12 oz can Cream of Chicken Soup

1 12 oz can Cream of Mushroom Soup

3 cups diced cooked chicken

1 16 oz can Rotel

1 pound thin spaghetti

1/2 pound velveeta cheese

salt and pepper

Directions

I'm probably weird, but I don't like the chicken that is in Cream of Chicken soup, so I use a strainer to pour the soup through. 

Combine soups and rotel in bowl.

In a large skillet or cooking pot, saute onion in olive oil.

Add can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking.

Cook the spaghetti in boiling water until just slightly cooked. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.

Add soups and Rotel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done.

In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture.

Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes.

Enjoy!

Baked Spaghetti

 Ingredients

1 package spaghetti
1 pound ground beef (I only had 1/2)
1 medium onion, chopped
1 (26 ounce) jar meatless spaghetti sauce (I actually ended up using 2 jars.)
1/2 teaspoon seasoned salt (I used garlic powder instead.)
2 eggs
1/3 cup grated Parmesan cheese (I was out of Parmesan, so I used a three cheese blend.)
5 tablespoons butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese

Directions

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

This was delicious. It was a nice change from regular spaghetti.

Semi-Homemade Chicken Pot Pie

This was so yummy!

 Ingredients

1 recipe pastry for a 9 inch double crust pie (I used the pie crust that you unroll.)
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
1 can condensed cream of celery soup
  2 cans condensed cream of potato soup (I ended up using 2 cans!)

Directions

1. Preheat oven to 400 degrees. Line a 9 inch pie dish with pastry.
2. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
4. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. Put aluminum foil around the pie crust edges. Bake at 400 degrees for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

Vintage Recipe: Green Congealed Salad

This is a recipe that's been in my husband's family forever! When I first saw what was in it, I wasn't so sure about it. But, y'all, it's so yummy! I love it!

Ingredients

2 1/2 cups water, divided
2 (3-ounce) boxes lime gelatin
1 (16-ounce) carton cottage cheese
1/2 cup mayonnaise
1 (20-ounce) can crushed pineapple in pineapple juice
1 cup chopped pecans, more for garnish, if desired 

Instructions

Bring 1 cup water to boil. Place the gelatin in a bowl and pour the boiling water over it. Stir until dissolved. Stir in 1 1/2 cups cold water. Let cool to lukewarm (you can place it in the refrigerator for a few minutes, but do not let it set). In a separate bowl, combine the cottage cheese and mayonnaise. Stir in the pineapple with its juice. Stir in the cooled gelatin mixture. Stir in the nuts. Carefully pour the mixture into a large ring mold or serving bowl. Chill until firm. Garnish with nuts, if desired.

Our family always has it on Thanksgiving and Christmas. Here it is on our Thanksgiving table.

Southern Cornbread

This is true southern cornbread! It's not sweet and you'll need a cast iron skillet and buttermilk! :)

Ingredients

2 cups Self Rising Enriched white corn meal

2 cups buttermilk

1 egg

2-3 tbs corn oil

cast iron skillet

Directions

Preheat oven to 425. Mix corn meal, buttermilk, and egg in bowl. Place cast iron skillet on an eye of the stove. Pour 2-3 tbs of corn oil and heat. When oil starts to sizzle, turn eye off. Pour oil into the corn meal mix. Stir. Pour corn meal mix back into cast iron skillet. Place on bottom rack and bake for 20-25 minutes until it doesn't jiggle in the middle. Then move to the middle rack and continue to bake for 5 minutes until top is golden brown.

Use a knife to loosen the sides when it comes out. Flip onto rack to cool.

Slice it and eat it! Butter makes it even more divine!

This is what I will be using in my cornbread dressing on Thanksgiving.

P.S. 

Come check out Piece of Cake's new Christmas design! It makes me want to bake! :)

Thanksgiving Menu

Trey and I are staying here for Thanksgiving, so I'm cooking Thanksgiving dinner for us! I'm very excited! I got the majority of my ingredients today! Here's what's on the menu!

Turkey

Southern Style Cornbread Dressing

The Lady's Cheesy Mac

Sweet Potato Casserole with Marshmallows

Green Bean Casserole

Cranberry Sauce

Sister Schubert Rolls

Green Congealed Salad

Chocolate Pecan Pie

For the most part, it is a very traditional Thanksgiving meal! At least, traditional in the south! I know some might think green congealed salad? ew. Well, it is a tradition in Trey's family. And we LOVE it. Seriously, it is so yummy. This will be my first time to make it. Of course, I will be posting recipes for all the dishes!

Poppyseed Chicken

I got this delicious recipe from Kelly!

Ingredients

2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
2 cans cream of chicken
2 tbs of poppyseeds 

1 sleeve of Ritz crackers
1 stick of butter

First, boil your chicken and then cut in small pieces.

Combine chicken, soups, sour cream and poppyseeds in baking dish.

Top with crushed crackers and melted butter. Bake for 20-30 minutes at 350.

Serve with rice and salads and you have a yummy meal!

This is so good!

Homemade Chex Mix

Every fall, I look forward to making this delicious snack! You must try it!

Ingredients
6 cups Corn Chex cereal

3 cups Cheerios Cereal

1-2 cups pretzel sticks
Mixed Nuts (Optional)- I used pecans.

6 tablespoons butter

2 tablespoons Worcestershire sauce

1 1/2 teaspoons Seasoned Salt

3/4 teaspoons Garlic Powder

1/2 teaspoon Onion Powder

Directions
Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

This is the yummiest snack ever! I think I need to make a second batch because it's addictive!

Roasted Pumpkin Seeds

Ingredients

1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

1. Preheat oven to 300 degrees. Rinse seeds.
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Hobo Dinners

 Ingredients

1 pound ground beef
5 potatoes, peeled and cut into cubes (This time I used these Baby Yellow Potatoes I found at the grocery store. Yay, for not having to peel and cut!)
4 large carrots, peeled and sliced lengthwise (Again, I took a shortcut and used carrot chips.)
1 onion, peeled and sliced into rings
salt to taste
ground black pepper to taste
garlic salt to taste

 olive oil

 Directions

1. Preheat oven to 400 degrees. Line baking sheet with foil squares for however many packets you are making.
2. Shape the ground beef into patties and place in center of each foil square. Layer the vegetables on top of the beef patties, starting with the onions, then carrots and finally potatoes. Season with salt, pepper and garlic salt to taste. Drizzle with olive oil.
3. Cover with aluminum foil and seal edges. Bake in preheated oven for 1 hour, or to desired doneness.

Baked Mac and Cheesy

This recipe is, indeed, very CHEESY! 

 Ingredients

1 pound Cooked Pasta
½ cups Butter
½ cups Flour
1 teaspoon Salt
½ teaspoons Ground Black Pepper
3-¾ cups Milk
¼ teaspoons Nutmeg
1 teaspoon Dijon Mustard
2-½ cups Shredded Cheese Of Your Choice
½ packages (6.6 Oz. Package) Goldfish Crackers, Smashed

 

Directions

1. Preheat your oven to 350ºF.
2. Cook your pasta according to the directions on the package. Once the water comes to a boil and you put the pasta in your water, you can start making your sauce.
3. Melt the butter over low heat until melted.
4. Raise the heat to medium-low and add in the flour, salt and pepper, stirring constantly until smooth and bubbly.
5. Remove from heat and add the milk. Return to the stove and heat to boiling, stirring constantly until the sauce is thick and coats the back of a wooden spoon. This will take about 10-15 minutes. You are basically making a bechamel sauce.
6. Add the nutmeg and Dijon mustard and stir.
7. Grate half a block of cheese. I used extra sharp cheddar, then also bought a package of already-shredded cheese to help save some time. You can use any cheese you like though. Some Gruyere, bleu, Swiss, provolone, jalapeno cheddar … all those would be super tasty.
8. Once the sauce is thick and bubbly, add in your cheese and stir. The cheese sauce will now be very thick!
9. Your pasta should be done before all this, so just make sure you drain it—but do not rinse! Return the pasta to your boiling pot.
10. Pour the cheese sauce into the pot and stir well.
11. Pour the macaroni and cheese into an ungreased 9 x 13 glass dish.
12. Sprinkle some shredded cheese on the top.
13. Pour half the package of Goldfish crackers into a food storage bag. Use your hand, a rolling pin or a pan to smash the crackers into crumbles. Sprinkle the mixture on top of your macaroni and cheese.
14. Bake the macaroni and cheese for 20-25 minutes.

Here it is straight out of the oven. I also let it broil for a few minutes to get the top nice and crunchy!

 Serve and enjoy!

Pepperoni Pockets

 Ingredients

1 can of Pillsbury Crescent Rolls

Pepperonis

Mozzarella Cheese

Directions

Unroll Crescent rolls into triangles. Place pepperonis and cheese on triangles.

 Fold edges over to make a pocket.

 Bake at 375 degrees for 11- 13 minutes.