Brown Sugar Snowflake Cookies

Just in time for the holidays, these festive cookies will be a hit at your cookie swap, Christmas parties, church activities etc. You might want to make extra so you can keep some for yourself!

Cookies
3/4 cup butter, softened
3/4 cup packed brown sugar
1 egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting
1 1/2 teaspoons meringue powder
1 tablespoon cold water
1/2 cup powdered sugar
Granulated sugar or decorating pearls, if desired


In large bowl, beat butter and brown sugar with electric mixer on medium-high speed until light and fluffy. Beat in egg until blended. On low speed, beat in flour, baking soda and salt.

Divide dough into 4 parts; shape each part into a flat disk. Wrap each disk separately in plastic wrap. Refrigerate at least 2 hours until completely chilled.

Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll 1 disk at a time to 1/4-inch thickness (keep remaining dough refrigerated). Cut with snowflake cutters; place on cookie sheets. Reroll scraps once, chilling dough again before cutting.

Bake 8 to 11 minutes or until light golden. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon frosting into decorating bag fitted with medium round tip; pipe frosting on cookies. Sprinkle with granulated sugar. Let stand about 5 minutes or until frosting is set.

God bless,



For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

This super simple yummy dessert is light and delicious!

Hidden Tunnel Cake

1 store-bought angel food cake

1/2 cup boiling water

1 small jell-o (4 serving size)

8 oz. cool whip

1 cup strawberries, chopped

Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake using a serrated knife; set aside. With small knife, cut 1-inch wide and 1-inch deep tunnel inside center of cake; being careful not to cut through. Remove and save cutout for snack.

Stir boiling water into 1 package (4-serving size) dry Jell-O Brand Gelatin in bowl 2 min. until dissolved. Add enough cold water to 1/2 cup ice to measure 3/4 cup; stir into gelatin until completely melted. Remove 1/2 cup of the gelatin mixture and place in separate medium bowl. Add whipped topping ; stir with wire whisk until well blended. Refrigerate 10 to 15 min. or until thick enough to spread.

Meanwhile, refrigerate remaining gelatin 5 to 10 min. or until thickened. Stir in 3/4 cup of the fruit; spoon into tunnel of cake. Replace top of cake. Frost cake with the whipped topping and gelatin mixture. Garnish top with remaining fruit.

God bless,

If you pick up any southern cookbook, you'll likely find this recipe. This cake (which is not really a 'cake' but more like a pudding) is a southern favorite.

Chocolate Eclair Cake

1 box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed

Frosting:
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

(Tip: For an even quicker frosting, use 1 can of chocolate frosting (found near the cake mixes at your grocery store). Remove lid and foil from the icing. Microwave for a minute or so till the icing is melted and stir. Then cover top layer with melted icing and refrigerate until frosting has hardened again.)

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

God bless,


For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

The hardest part of this recipe is waiting for the chocolate to set before eating them!

Nutter Butter Balls

1 package Nutter Butter cookies
8 ounces, cream cheese, Room Temperature
1 package chocolate bark (this can be found on the baking aisle)

Finely crush cookies in a food processor. Consistency should be like graham cracker crumbs.

With your mixers paddle attachment, thoroughly combine with softened cream cheese. If you don't have a paddle attachment you can use the back of a large spoon to help combine the two together.

Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.

Melt chocolate candy coating as directed on the package and then dip balls into chocolate with a spoon. Tap off excess coating and slide balls on wax paper covered cookie sheet to dry.

Once dry, refrigerate and enjoy!

Makes 43 nutter butter balls.

God bless,



For more recipes, visit my blog at:

http://whatscookinginmykitchen.blogspot.com/

Well this recipe is originally called Speedy Little Devil Bars, but I'm changing it to Speedy Little Angel Bars because this cookie bar (if you like chocolate and peanut butter) is a little piece of heaven on earth! Mmmmm....

Speedy Little Angel Bars

1 stick of margarine, melted

1 devil's food cake mix (I used dark chocolate fudge or something like that...any chocolate cake will do)

1 cup peanut butter (I used chunky but you can use smooth if you prefer)

1 7 oz jar marshmallow creme

Combine melted margarine and dry cake mix. Reserve 1 cup of crumb mixture for top crust. Pat remaining crumb mixture into ungreased 9 x13 pan. Combine marshmallow cream and peanut butter. Top crust layer with combined peanut butter and marshmallow cream and spread evenly. Crumble remaining mixture over marshmallow/peanut butter mixture. Bake 20 minutes at 350 degrees. Cool (that's the hardest part of the recipe....waiting for them to cool!). Cut into 3 dozen bars.


God Bless,

I've been wanting to make homemade ice cream but didn't have an ice cream maker. Since I need another kitchen gadget like I need a hole in the head, I didn't want to go out and buy one. I also didn't want to use the method we did in my old girl scout days with coffee cans, rock salt and a lot of shaking and rolling the cans... too much trouble! Then I received Cook's Country magazine and low and behold was a recipe for homemade ice cream that required no fancy kitchen gadget or lots of shaking and rolling!!!

This recipe was made with very little fuss and turned out smooth and very chocolaty! The hard part was waiting patiently for it to freeze.

Easy Chocolate Ice Cream

Makes 1 quart

1 tsp instant coffee or espresso powder

1 Tbsp hot water

4 oz. bittersweet chocolate, chopped fine

1/2 cup sweetened condensed milk

1/2 tsp vanilla extract

pinch of salt

1 1/4 cups cold heavy cream

Combine coffee (or espresso powder) and hot water in a small bowl. Let it stand for about 5 minutes until the powder is dissolved. Microwave chocolate, sweetened condensed milk, and coffee mixture in a bowl stirring every 10 seconds until chocolate is melted (about 1 minute). Stir in vanilla and salt. Let cool.

With electric mixer on medium-high, whip cream until soft peaks form, about 2 minutes. Whisk one third of the whipped cream into chocolate mixture. Then fold in remaining whipped cream into chocolate mixture until incorporated. Freeze in air-tight container until firm, at least 6 hours.

God bless,

This coming weekend will kick off the "official" summer season with the long Memorial Day weekend. Time to crank up the BBQ! Here's a few recipes to try:

HONEY-LIME GRILLED CHICKEN

1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice
4 boneless skinless chicken breast halves (4 ounces each)

In a resealable plastic bag, combine the honey, soy sauce and lime juice; add chicken. Seal and turn to coat. Refrigerate for 30-45 minutes.

Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear. Yield: 4 servings

RANCH POTATO SALAD

This recipe is from memory...I don't have the recipe with me but ingredient measurements can be altered to suit your own tastes.

2 pounds red potatoes, cubed (use at least 2 lbs... if using more potatoes will have to increase the rest of the ingredients)
1 bottle (8 ounces) ranch salad dressing
1 cup (4 ounces) shredded cheddar cheese
2-3 green onions chopped
2 hard boiled eggs, chopped (this can be omitted if you don't like)
1/2 to 1 full pkg of bacon, cooked and chopped
salt and pepper to taste

Directions:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender.

In a large bowl, combine the remaining ingredients. Drain potatoes; add to the dressing mixure and gently toss to coat. Cover and refrigerate for 2 hours or until chilled or can be eaten warm... either way is yummy! Refrigerate leftovers. Yield: 6-8 servings

And a BBQ wouldn't be complete without DESSERT!!!

CAPPUCCINO MOUSSE TRIFLE

2 1/2 cups cold milk
1/3 cup instant coffee granules
2 (3.4 ounce) packages instant vanilla pudding mix
1 (16 ounce) package frozen whipped topping, thawed, divided
2 (10.75 ounce) loaves frozen pound cake, thawed and cubed (NOTE: original recipe called for frozen pound cake, but I've made it with a prepared chocolate cake made from the box and like it better. Be sure to try both ways and let me know which you prefer!)
1 (1 ounce) square semisweet chocolate, grated
1/4 teaspoon ground cinnamon

In a large mixing bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping.

Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.

I usually prepare just one chicken since that's enough for us but original recipe is for two. If you don't like this marinade, try creating your own and using the ginger-ale baking method... it creates a very moist chicken and is yummy!!

Ginger Ale Chicken

Prep: 10 min.; Chill: 8 hr.; Bake: 1 hr., 40 min.; Stand: 10 min.

Tips: Use oven mitts or a towel to hold and gently slide chickens off the hot cans. Buy reduced-sodium liquid steak seasoning if you are watching your salt in-take.

2 (3-lb.) whole chickens
1/4 cup vegetable oil
1/2 cup liquid steak seasoning
1 tablespoon salt
1 tablespoon chopped fresh rosemary
2 teaspoons minced garlic
1 teaspoon pepper
2 (12-oz.) cans ginger ale

Remove giblets and necks, if necessary. Rinse chickens with cold water; pat dry. Place each chicken in a large zip-top plastic freezer bag.

Whisk together oil and next 5 ingredients. Pour evenly over chickens. Seal bags, and chill for 8 hours, turning occasionally. Remove chickens from marinade, discarding marinade.

Using a can opener, carefully remove lids from cans of ginger ale. Remove one-fourth ginger ale from each can, and reserve for another use, leaving remaining ginger ale in can. Place cans in a lightly greased large roasting pan. Place each chicken upright onto a ginger ale can, fitting can into cavity (like the chicken is sitting on the can--yes... it looks funny!). Pull legs forward to form a tripod, allowing chickens to stand upright.

Bake, uncovered, at 325° for 1 hour and 40 minutes or until a meat thermometer inserted into thigh registers 170° and chickens are golden brown. Let stand 10 minutes; carefully remove cans before serving.

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Apple Cobbler Cake



2 (21-oz.) cans apple pie filling
1 (18.25-oz.) pkg. Butter Recipe or Yellow Cake Mix
3/4 cup butter or margarine, softened
2/3 cup chopped walnuts or pecans
1/2 teaspoon cinnamon
1/2 cup milk
Vanilla ice cream

Heat oven to 375°F. In large bowl, combine cake mix and butter; blend at low speed for 45 to 60 seconds or until crumbly. Place 1 1/2 cupscake mixture in medium bowl; stir in walnuts or pecans and cinnamon until well mixed and set aside.

Add milk to the remaining cake mixture in large bowl; stir until dry particles are moistened.

Spoon pie filling into ungreased 13x9-inch pan. Top with heaping spoonfuls of cake batter. Sprinkle with nut mixture.

Bake at 375°F. for 30 to 40 minutes or until topping is golden brown and cracks appear dry. Cool 30 minutes. Serve warm with ice cream.

My mom's church is having a bake/yard sale tomorrow and she's asked me to bake some goodies for her to take. I plan on making the French Breakfast Puffs in a mini muffin pan but here are some additional recipes that I'm thinking about and thought I'd share:

Pumpkin Chocolate Chip Cookies

2 1/2 C Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Nutmeg
1/2 C Softened Butter
1 1/2 C Sugar
1 C Canned Pumpkin (puree...not the pie filling)
1 tsp Vanilla
1 Egg
1 C Chocolate Chips

Cream butter and sugar together. Add pumpkin, vanilla and egg. Beat until the mixture is light and creamy. Mix all dry ingredients together well in a bowl. Add dry ingredients to wet and mix well. Fold or gently mix in chocolate chips. Drop by the rounded teaspoonful onto a greased cookie sheet and bake at 350 degrees for 15-20 minutes (until lightly browned).

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S'mores Bars

8 to 10 whole graham crackers
1 package fudge brownie mix (13-inch x 9-inch pan size)
2 cups miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips
2/3 cup chopped peanuts

Arrange graham crackers in a single layer in a greased 13-in. x 9-in.x 2-in. baking pan. Prepare the brownie batter according to package directions. Spread over crackers. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows, chocolate chips and peanuts. Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutting.

Yield: 2 dozen.