Monday, January 30, 2012

Frosted Cream Cheese Sugar Cookie Bars

I LOVE sugar cookies but I don't love the time it takes to roll out the dough and cut out the cookies. That's what's so great about these bars. You get the same great taste of sugar cookies without all the work. These sugar cookie bars were so good that I've already made them twice in the last two weeks. If my kids don't object, I might have to replace my Valentine's sugar cookie tradition with these bars.

Printable Recipe

Frosted Cream Cheese Sugar Cookie Bars
1 1/2 cups sugar
1 cup butter, softened
8 oz cream cheese, softened
1 egg
1/2 tsp almond extract
1 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
2 1/2 cups all purpose flour

1/2 cup butter, softened
4 oz cream cheese, softened
3 1/2 cups powdered sugar
3-5 Tbsp milk
1 tsp vanilla
1/2 tsp almond extract
food coloring

Preheat oven to 350. In a large mixing bowl or stand mixer, beat the butter, cream cheese, sugar, and egg until frothy, about 4-5 minutes. Add vanilla and almond extract and beat for 1 minute more.

In a small bowl, combine flour, baking soda, and baking powder. Mix well. Add flour mixture to butter mixture and beat for about 2 minutes. Pour the dough into a greased cookie sheet. Spread evenly. Bake for 20-25 minutes or until lightly browned on the edges. Cool completely before frosting.

To make frosting, combine butter and cream cheese in a mixing bowl or stand mixer. Beat for 2 minutes. Add powdered sugar, milk, vanilla, almond extract, and food coloring. Mix for 1-2 minutes or until smooth. Frost cookies. Cut into bars and enjoy!

Recipe adapted from Amanda's Cookin'

Past recipes:
One year ago:  Chicken Taquitos
Two years ago:  Swiss Mushroom Chicken

Thursday, January 26, 2012

Creamy Chicken Enchiladas

Printable Recipe

Creamy Chicken Enchiladas
1 Tbsp butter
1 cup bell pepper, chopped
3/4 cup onion, diced
2 (8 oz) cans tomato sauce
1 cup chicken broth
1 tsp cumin
2 tsp chili powder
1 tsp sugar
1 tsp salt
1/4 tsp black pepper
1/3 cup half & half
1 (8 oz) pkg cream cheese, softened
3 cups cooked, shredded chicken
1/2 tsp salt
10 flour tortillas
1 cup shredded cheese

Melt butter in a large skillet. Add bell pepper and onion. Saute until cooked through, about 5 minutes. Remove from skillet and set aside.

In the same skillet, add tomato sauce, chicken broth, cumin, chili powder, sugar, salt, and black pepper. Bring to a boil; reduce heat and simmer for 30 minutes.

To prepare filling, combine half & half and cream cheese. Add chicken, onion mixture, and salt.

Dip each tortilla in sauce on one side and lay it flat with the sauce side up. Spoon 1/4 cup of the filling into each tortilla. Roll up tightly and place in a greased 9x13 baking dish. Pour remaining sauce over enchiladas. Cover and bake at 350 for 30 minutes. Remove foil; top with cheese and bake for an additional 5 minutes or until cheese is melted.

Recipe adapted from The Sisters Cafe

Past recipes:
One year ago: Honey Mustard Chicken
Two years ago: BBQ Chicken Salad

Tuesday, January 24, 2012

Broccoli Chowder with Corn and Bacon

Printable Recipe

Broccoli Chowder with Corn and Bacon
1 pkg (1 lb) bacon, cut into 1 inch pieces
1 medium onion, diced
1/4 cup flour
32 oz chicken broth
2 cups potatoes, peeled and chopped
1 head broccoli, cut into bite size pieces
1 pkg (10 oz) frozen corn
1/2 tsp dried thyme
1 cup milk
salt and pepper to taste

In a large pot, cook bacon until crisp. Remove from pan with a slotted spoon and drain on paper towels. Drain all but 1 Tbsp of bacon grease. Add onion to pot and cook until it begins to soften, about 6-8 minutes.

Add flour and cook, stirring constantly, for 30 seconds. Add broth and potatoes; bring to a boil. Reduce heat to a simmer; cook for about 10 minutes or until potato is tender. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, about 8-10 minutes. Season soup with salt and pepper. Serve topped with bacon.

Serves 6

Recipe adapted from Martha Stewart

Past recipes:
One year ago: Mac & Cheese with Roasted Garlic and Caramelized Onions
Two years ago: Cheese Enchiladas

Thursday, January 12, 2012

Mexican Flatbread Pizza

Printable Recipe

Mexican Flatbread Pizza
1 lb ground beef
1/2 cup onion, diced
3 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 cup salsa
1 can large biscuits (8 per can)
1 can refried beans
3 Tbsp salsa
1 1/2 cup shredded cheese
3 Tbsp salsa
5 Tbsp sour cream
Shredded lettuce
Chopped tomatoes
Chopped cilantro

In a large skillet, brown ground beef with onion; drain. Stir in chili powder, cumin, garlic powder, salt, and salsa. Simmer for 10-15 minutes. Set aside.

Preheat oven to 375. Flour work surface and roll out each biscuit until very flat. Place on a baking sheet and spray tops of biscuits with cooking spray. Bake for 8-10 minutes, or until they start to turn golden. Remove from oven and set aside.

In a medium saucepan, mix refried beans with salsa. Heat through.

To assemble, spread refried beans over each flatbread. Top with beef and sprinkle with cheese. Return to oven for 3-5 minutes, or until melted and bubbly. Mix together salsa and sour cream. Drizzle over the top of each pizza. Garnish with lettuce, tomatoes, and cilantro.

Recipe adapted from The Pioneer Woman

Past Recipes:
One year ago: Fish Tacos
Two years ago: Creamy Chicken and Noodles

Monday, January 9, 2012

Ground Beef Stew

Printable Recipe

Ground Beef Stew
1 1/2 lb ground beef
1/2 cup onion, diced
1 tsp salt
1/2 tsp pepper
2 Tbsp flour
1 cup mushrooms, sliced
3 cups beef broth
2/3 cup half & half
4 tsp dijon mustard
2 lb unpeeled yukon gold or red potatoes, cut into 1/2 inch cubes
2 medium carrots, sliced
2 Tbsp fresh parsley or 2 tsp dried

In a large pot, brown ground beef with onion; drain. Stir in salt, pepper, and flour. Add mushrooms and cook for about 3 minutes. In a medium bowl, mix together beef broth, half & half, and dijon. Stir into beef mixture. Add potatoes and carrots. Bring to a boil. Reduce heat to medium-low and cook covered for 15 minutes, or until veggies are tender. Stir in parsley. Sprinkle with salt and pepper to taste.

Serves 6-8

Recipe adapted from Real Mom Kitchen

Thursday, January 5, 2012

Tomatillo Salsa

I always get the Mexican pack when it's offered with Bountiful Baskets. It always comes with lots of tomatillos so I love to make this salsa. It's the same salsa from this recipe, but I half the recipe. Not only is it great on enchiladas, it's also great with chips or served with any type of Mexican food. We love salsa in our house! 

Printable Recipe

Tomatillo Salsa
1/2 lb tomatillos, husked (6-8)
1/2 onion, peeled and quartered
2 garlic cloves, with skin on
1 jalapenos
1 tsp cumin
1/2 tsp salt
1/4 cup cilantro
lime juice, to taste

Preheat oven to 400. Place tomatillos, onion, garlic, and jalapeno on a baking sheet that has been sprayed with cooking spray. Roast for 12-15 minutes. Remove skin from garlic and tops from jalapeno. Transfer roasted vegetables into a food processor or blender. Add cumin, salt, and cilantro. Pulse until well combined but still chunky. Stir in lime juice. Refrigerate until ready to serve.


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