Authentic Suburban Gourmet: Lofthouse Style Frosted Sugar Cookies You have all seen these little frosted gems when you stroll through the bakery section at your local grocery store. You swear that you won’t buy them and then you do. You swear that after you buy them, you will eat just one. You swear that after you eat one, you won’t eat another. These cookies are addicting to say the least. As stated on their fun website, the brand was born in 1994 in a makeshift bakery in the back of a garage. After seeing this cookie featured on Pinterest from Sweet Pea Kitchen, I knew that I had to make it. I brought these cookies to a couple of my offices this week and they were an overwhelming success. I decided on the traditional pink frosting, but you can get as creative as you want. Lofthouse Style Frosted Sugar Cookies Cookies: 6 Cups all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 Cup. butter, at room temperature 2 Cups. granulated sugar 3 eggs 2 teaspoon vanilla extract 1/4 teaspoon Salt 1 1/2 Cups Sour cream Frosting: Directions:
Avgolemono soup quick, easy and satisfying A decade ago, I worked in the pastry kitchen of an upscale Greek restaurant. Most of my shifts started at 5 p.m. and went until 1 a.m., during which time I would plate up to 350 desserts. It was grueling and hardly left any time to eat dinner. We were in an open kitchen, so standing up at my station scarfing down lamb chops wasn't exactly an option. Instead, I'd squat below the counter - my thighs have never been so strong - and shovel in whatever I could get my hands on from the neighboring station. Often, that was avgolemono soup, a lemon- and egg-based broth with rice and chicken. These days, I'm a little more civilized with my dinner habits. To give it a springtime twist, I added English peas, which turns it into sort of a cross between the Greek soup and Italian risi e bisi. Inspiration for my second dish came from a chance meeting with a friend at the grocery store. I added sugar snap peas to the pasta alongside the shrimp, which lent some sweetness and crunch. Serves 4 Serves 4
Copy Cat Starbuck's White Chocolate Mocha Ever since I made those Homemade Gingerbread Latte’s I've been going crazy hunting down Latte recipes to make. I will admit it I'm hooked! I never really thought to make copy cat versions of my favorite coffee drinks, but I really think it's the way to go. Don't get me wrong Starbucks is still the best, but I just cant afford my coffee addiction. Making them myself will really save me so much money. I was searching on the Internet and came across a copy cat version for my favorite Starbuck's White Chocolate Mocha. I have to admit using the Vanilla Syrup is definitely the way to go, but the syrup can be hard to find at times. Update: Starbucks sells the flavored syrups. I was so surprised at how similar it tastes to the real deal. What I love about this recipe is that is can easily be doubled or tripled. After the chocolate chips melt just add the coffee and keep it on the warm setting. I used the double boiler method that way the milk would not burn or scorch.
Simple Recipes that are Incredibly Delicious! Have you ever had a dish that was so delicious yet so simple it was like tasting the main ingredient for the first time? There are some great recipes out there that only have a few ingredients, yet when cooked together in the right order and with the right techniques produce magic. If you have one, please share it! Here's mine: This afternoon I realized that, for whatever reason, I haven't had enough green veggies in my diet the last few days. ..............................Turkish Green Bean Stew................................A medium onion (or an equal amount of shallots) diced or grated. Olive oil and unsalted butter, about a tablespoon of each About three fresh tomatoes, halved, seeded and sliced. About a pound of fresh green beans, French cut or sliced down the middle OR about a pound of frozen green beans, but when I use frozen I don't like the Frenched as well as whole or cut. A scant teaspoon of sugar. Salt and pepper to taste Water (NOT stock or broth!)
Pumpkin Pie Sheet Cake If you love Pumpkin Pie, but don’t want to worry about shaping and making and baking a pie crust…this is the perfect dessert for you. The crust is a combination of cake mix, butter and an egg. No shaping required! Just press it into a jelly roll pan, mix up your filling, pour it on top, bake it up and you will be sitting pretty with a Pumpkin Pie Sheet Cake dessert divine. Want a few more details? Here you are….. Pumpkin Pie Sheet Cake Time: 15 minutes prep + 60 minutes to bake Yield: 20 servings Recipe from my mother in law, Jill Eskelson Crust: 1 yellow cake mix 1/2 C butter, melted 1 egg Filling: 1 29 ounce can pumpkin 1 1/2 C sugar 1 t salt 2 t cinnamon 1 t ginger 1/2 t cloves 4 eggs 2 12 ounce cans evaporated milk 1. 2. 3. 4. 5. and the pumpkin and mix until combined. 6. 7. 8. 9.
The WFP: Greek Mahogany Potatoes recipe from food52 Author Notes: These potatoes have evolved. Dubbed "World Famous Potatoes" by my daughter (as in, "will you be bringing the world famous potatoes to Hannah's house?"), their initial incarnation was granted me by my former hairdresser. Food52 Review: This is one of those "you gotta have faith" dishes -- yes, the potatoes will eventually turn mahogany; yes, contact with the hot potatoes will cook the onions just enough so that they lose their rawness but retain a nice bite; yes, you won't regret using a generous handful of salt. Serves variable; 5 lbs. of potatoes serves 8 -12 5 pounds small to medium Yukon Gold potatoes olive oil juice from about 1 - 1 1/2 lemons, strained 1-2 onions, depending on size, diced small (1 very large, 2-3 smallish onions, regular or sweet vidalia-type sea salt Preheat the oven to 375º. This recipe is a Community Pick!
Oh! You Cook!: Fruit Salad with Honey-Lime Dressing - Easy Fruit salad is very easy to make ... especially if you have someone else make it. But to really make it easy, especially if you don't have any spare friends of the bride to delegate to, just omit the cantaloupe that you bought because only 3 fruits didn't seem like enough at the time while you were at the local try-n-save stocking up on picnic produce but after assembling the salad it looked like you would have plenty enough to serve everyone who showed up at the local park the same time you did instead of just the 8 people invited, so you left said cantaloupe in the very lovely sterling fruit basket given as a wedding gift earlier by said spare friend. Strawberries are rather perishable, so this is not a recipe that can be made too far in advance. Make this salad the same day you plan to serve it. To be honest, I prefer grapes with seeds. Leave out the dressing if you wish, but you will be missing out on its sweet-citrus flavor that enhances the taste of the fruit.
Swahili Ginger n’ Milk Tea Whether the sun is blistering or the snow is falling, Mozambique has the answer for you. Ginger – crazy ginger tea. The beauty of this drink is in the simplicity. There’s no long list of spices, as with Indian Chai (although, goodness do I love and adore a good cup of Chai). It’s purer than that. Every mug gently cradles steeped black tea and fresh grated ginger, topped off with creamy milk and sweet spoonfuls of sugar. Served cold, this tea makes for an incredible poolside sipper. This recipe is inspired by the Swahili people of Africa, some of who live in the northern tip of Mozambique. Here is the video that inspired the recipe: Makes 1 1/2 quarts Ingredients: 1/4 cup grated ginger (about 3 inches of ginger, unpeeled) 1/4 cup black tea (decaf, if desired) 1 quart water 2 cups milk 1/4 cup sugar (or to taste) Method: First thing, gather some water and bring it to a happy bubble. While it’s heating up, grate the ginger. Sometimes ginger can be a bit hairy and fibrous. Fishermen.
creamy tomato pasta finally! so many tomatoes i don't know what to do with them all! i've waited patiently all summer. watched the two tomato plants my grandpa gave me grow taller and taller until they overtook their cage and filled with so many tomatoes i was almost afraid they would all come at once. which they did. at least some of them did. i still have a couple dozen green ones i've been watching like a hawk, waiting for the tinge of orange so i can figure out which one of the million "best tomato _____ ever!" recipe i want to make next. i wanted sauce and pasta. but i had just slaved over this one and was in the mood for something different. the perfect combination: tomatoes and cream and cheese. it was even better than i expected. toss together a quick tomato sauce. i used fresh tomatoes and i'm sure you could use jarred pasta sauce instead. but i'm warning you - it takes about five minutes to make it from scratch and the flavor is well worth it. 1/2 pound farfalle or other short cut pasta
Paula Deen Creamy Hash Brown Casserole Recipe Preheat oven to 350 degrees F. Lightly butter a casserole dish. In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into prepared baking dish.
Holiday Bourbon Whiskey Meatballs NOTE: 1 bag of (1 pound) frozen meatballs is only about 18 to 20 larger size meatballs. That is perfect for a small get-together. But if you’re going to a larger party, you might want to get TWO bags of meatballs, and in that case you would then DOUBLE the above recipe. In a medium bowl, combine all ingredients except your meatballs. Mix up really well. Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Now turn up the heat to high. Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low. You don’t want to burn all that wonderful whiskey sauce! Boy these are so good!
Ore-Ida® Makes Family Night Deliciously Fun #OreIdaDinner - Mom Blog Society <div class="greet_block wpgb_cornered"><div class="greet_text"><div class="greet_image"><a href=" rel="nofollow"><img src=" alt="WP Greet Box icon"/></a></div>Hello there! If you are new here, you might want to <a href=" rel="nofollow"><strong>subscribe to the RSS feed</strong></a> for updates on this topic.<div style="clear:both"></div></div></div> As the mom of a picky eater family of 8 and a busy weekday scheduled, I am always looking for quick recipes that will get them all to the dinner table. I could almost say that my middle daughter {Aryka, age 8} inspired this recipe version from the previous ones we tried. Cheesy Hamburger Tater Tot Casserole Ingredients: Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9. For more amazing and Favorite Weeknight Meals Visit our Pinterest Board #OreIdaDinner Disclosure:
Chocolate Caramel Brownies These brownies could very well be the most decadent brownies I've ever eaten. They are rich, chocolaty and smothered with creamy caramel. I'm drooling just thinking about them! Chocolate Caramel Brownies Recipe: Makes 24 brownies For the brownies: 1 cup (2 sticks) butter 12 ounces bittersweet or semisweet chocolate, coarsely chopped 1½ cups sugar 4 large eggs 1 tablespoon vanilla extract 1¼ cups all-purpose flour ½ teaspoon salt 1½ cups pecans, coarsely chopped (optional, I didn't use any) 1 cup semisweet chocolate chips For the caramel filling: 14 ounces caramel candies, unwrapped 1/4 cup heavy cream Preheat the oven to 350˚ F. Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Here are more of our favorite brownie recipes:Better Than Anything BrowniesCheesecake BrowniesSamoa BrowniesReese's BrowniesFudgy Brownies
Layered Peanut Butter Brittle Ice Cream Pops Recipe When temperatures rise, there’s nothing like a bit of ice cream to help cool things back down! If you’re looking to beat the heat during the dog days of summer, try these Peanut Butter Ice Cream Pops. These quick desserts are an easy way to put a homemade spin on plain vanilla ice cream. Peanut Butter Ice Cream Pops Recipeyield: 8 individual servings Ingredients 1 cup roasted salted peanuts12 chocolate peanut butter cups, unwrapped6 ounces (about 3/4 cup) hot fudge sauce6 ounces (about 3/4 cup) smooth peanut butter1 quart vanilla ice cream8 five-ounce paper cups8 popsicle sticks To make these ice cream pops, you want the vanilla ice cream to be slightly softened but not melting. Chop the salted peanuts into coarse pieces. Chop the peanut butter cups roughly into eighths. Warm up the hot fudge sauce and the peanut butter in separate bowls in the microwave. Now it’s time to start layering! Smooth the ice cream with the back of a spoon until it’s in an even layer. The peanut butter is next!