from Angela Bogenrief
1 cup butter, softened
3 oz cream cheese, softened
1 cup sugar
Cream those three together
Add 1 egg yolk
1/2 tsp vanilla and mix
Add 2 1/2 cup flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Fork stir dry ingredients then mix all together.
Refrigerate overnight.
Roll out and cut desired shapes.
Bake 350 for 10-12 minutes.
Tuesday, September 5, 2017
Bacon-wrapped Teriyaki Chicken Skewers
from Our Best Bites
Thread onto skewer chunks of chicken wrapped in bacon (cut in thirds) and alternate with pineapple chunks. Drizzle teriyaki sauce over the skewers and let them marinate for a few hours. Grill on medium-high, 10-14 minutes, turning. Or bake 400 20 minutes, turning and basting once.
Thread onto skewer chunks of chicken wrapped in bacon (cut in thirds) and alternate with pineapple chunks. Drizzle teriyaki sauce over the skewers and let them marinate for a few hours. Grill on medium-high, 10-14 minutes, turning. Or bake 400 20 minutes, turning and basting once.
Italian Chicken and Vegetable Skewers
from Our Best Bites
Cut the following into chunks and marinate in Italian dressing:
1 pound boneless chicken breasts
2 zucchini
2 red or yellow peppers
1 red onion
cherry tomatoes (not cut)
Thread the vegetables and meat on the skewers and grill on medium-high 10-12 minutes, turning at least once.
Cut the following into chunks and marinate in Italian dressing:
1 pound boneless chicken breasts
2 zucchini
2 red or yellow peppers
1 red onion
cherry tomatoes (not cut)
Thread the vegetables and meat on the skewers and grill on medium-high 10-12 minutes, turning at least once.
Chicken Fiesta Salad
from The Girl Who Ate Everything
Mix 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp pepper and rub it into 2 boneless chicken breasts which have been patted dry. Cook chicken in a skillet with a little bit of oil. Remove from skillet when done and chop into chunks.
For the dressing, add the following ingredients to a blender and blend until smooth. Chill in the refrigerator until serving.
1 chipotle pepper (in adobo sauce)
1/2 cup buttermilk
1/2 cup mayonnaise
2 tsp lime juice
1/3 cup cilantro leaves
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp oregano
1/2 tsp salt
Salad ingredients
10 cups chopped green leaf or romaine lettuce
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can corn, drained
1/2 red onion, chopped
1 large tomato, diced
1 avocado, diced
Mix 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp pepper and rub it into 2 boneless chicken breasts which have been patted dry. Cook chicken in a skillet with a little bit of oil. Remove from skillet when done and chop into chunks.
For the dressing, add the following ingredients to a blender and blend until smooth. Chill in the refrigerator until serving.
1 chipotle pepper (in adobo sauce)
1/2 cup buttermilk
1/2 cup mayonnaise
2 tsp lime juice
1/3 cup cilantro leaves
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp oregano
1/2 tsp salt
Salad ingredients
10 cups chopped green leaf or romaine lettuce
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can corn, drained
1/2 red onion, chopped
1 large tomato, diced
1 avocado, diced
Greek Salad
2 hearts of Romaine lettuce, chopped
2 T chopped red onion
Kalamata olives
banana peppers
Feta cheese
Chopped tomatoes or halved cherry tomatoes
Top with Ghirard's Greek dressing
2 T chopped red onion
Kalamata olives
banana peppers
Feta cheese
Chopped tomatoes or halved cherry tomatoes
Top with Ghirard's Greek dressing
Eggs Sonora
from The Girl Who Ate Everything
10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted
2 cups cottage cheese
4 cups shredded mozzarella cheese
1 cup chopped green chilies (from a can)
Preheat oven to 350 and grease a 9x13 baking dish.
In a large bowl, beat the eggs well. Add flour, baking powder, and salt and mix until well combined. Add all the remaining ingredients; mix well.
Pour the mixture into prepared pan and bake 30-45 minutes or until the center is set. Cover with foil after 30 minutes if the top is getting too brown.
Cool slightly and cut into squares. Serve with a dollop of sour cream and diced tomatoes, if desired.
10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted
2 cups cottage cheese
4 cups shredded mozzarella cheese
1 cup chopped green chilies (from a can)
Preheat oven to 350 and grease a 9x13 baking dish.
In a large bowl, beat the eggs well. Add flour, baking powder, and salt and mix until well combined. Add all the remaining ingredients; mix well.
Pour the mixture into prepared pan and bake 30-45 minutes or until the center is set. Cover with foil after 30 minutes if the top is getting too brown.
Cool slightly and cut into squares. Serve with a dollop of sour cream and diced tomatoes, if desired.
Jelly Roll Pancakes
from The Girl Who Ate Everything
4 eggs, beaten
3 cups milk
1 tsp vanilla
3 cups flour
1/2 cup sugar
1/2 tsp salt
Add all ingredients in a large bowl and mix until combined. Melt some butter in a skillet over medium-low heat and cook the batter as you would regular pancakes, 2-3 minutes per side. The key is to cook on low heat until the pancakes are no longer glossy and they are barely golden.
Spread each pancake with your desired toppings (powdered sugar, syrup, jam, nutella). Roll up and eat!
4 eggs, beaten
3 cups milk
1 tsp vanilla
3 cups flour
1/2 cup sugar
1/2 tsp salt
Add all ingredients in a large bowl and mix until combined. Melt some butter in a skillet over medium-low heat and cook the batter as you would regular pancakes, 2-3 minutes per side. The key is to cook on low heat until the pancakes are no longer glossy and they are barely golden.
Spread each pancake with your desired toppings (powdered sugar, syrup, jam, nutella). Roll up and eat!
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