Cinnamon Roll cookies

 

Recipe from Pioneer Woman

1 cup butter

1 cup sugar

1/2 cup brown sugar

1 Tbls vanilla

1 large egg

2 1/2 cups flour

2 tsp baking power

Filling

3 Tbls. butter melted

1 Tbls. Cinnamon

1/4 cup sugar

Glaze

2 cups powdered sugar

5 Tbls milk (or less)

2 Tbls melted butter

Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.

• For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool.
• For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.

Thumbprint cookies

1 cup butter

2/3 cup sugar

2 large egg YOLKS

1 tsp of vanilla or almond 

1/4 tsp salt

2 1/3 cup flour

Jam for filling

Preheat oven to 350º

Mix butter and sugar for 1 to 2 minutes. Mix in egg yolks, flavoring, and salt. Until fully combined. Then mix in flour. Mixture will be crumbly at first but will come together as you keep mixing.

Using a one-tablespoon  cookie dough scoop, measure out the cookie dough and roll into balls. Roll balls in granulated sugar, place on greased cookies sheet, press thumb into center to make an indent. Add your choice of jam.

Bake at 350 for 12 to 14 minutes or until bottoms are lightly browned. Let sit on cookie sheets for about 10 minutes, then transfer to a wire rack to cool completely. Store in air tight container or in the fridge. 

***Let the eggs come to room temp before using the yolks.

Save egg whites for egg white cookies, AKA forgotten cookies found on my other recipe blog.     http://mammascookin.blogspot.com/

Classic Cherry Dessert

 

Crust

7 Tbls.   butter

1 1/2 cups graham cracker crumbs (about 9 whole crackers)

3 Tbls. granulated sugar

FILLING

8 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla  

1 container cool whip, 8 ounces

TOP

1 can cherry pie filling, 21 ounces ( a good brand with lots of cherries)

 

 To Make the CRUST

Add the butter to a medium bowl. Microwave   until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of an 8 x 8 baking dish sprayed with Pam. Bake at 350º for 10 minutes. Set aside.

To make the FILLING

Add the cream cheese to a large bowl. In mixer mix cream cheese until smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and fold until the cool whip and cream cheese are combined, but don’t over mix.

Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.

Refrigerate for at least  3 to 4 hours before serving. Store in refrigerator. 

Mashed potato puffs

 

Mashed potato puffs 

(a great use for left over potatoes)

2 cups mashed potatoes

3 beaten eggs

1 cup shredded cheddar cheese

1/2 cup real bacon bits

1/4 cup chopped chives, fresh

Pepper and salt to taste

1/4 cup shredded parmesan cheese (optional)

Combine mashed potatoes, eggs, cheddar cheese, bacon bits and chives

Season with pepper.

Grease muffin pan and mount a heaping spoonful into each cup

Sprinkle each cup with parmesan cheese, if desired

Bake at 400º for 30 to 35 minutes or until golden brown.

Cool for 5 minutes, dish and serve warm with or without sour cream.

Quesadilla Burger and sauce

Sauce:

1 1/2 cups Pico de Gallo

1/2 cup mayonnaise

1/2 cup ketchup

• While the burgers are grilling, spray a frying pan with cooking spray. With the stove on medium-low, lightly toast the flour tortillas for about 2-3 minutes on each side. They should be light brown, and still a little chewy on the inside.
• Put one slice of cheese on a toasted flour tortilla. Place a burger over the cheese with another slice of cheese on top of the burger.
• For the sauce, mix the ketchup and mayonnaise. Mix in 3/4 cup Pico de Gallo to the mayonnaise/ketchup mixture.
• Spread some of the sauce mixture on each burger, and top with another spoonful of Pico de Gallo and some lettuce. Top with another flour tortilla.

Picture from Taste of Home.

Irish Cream Chocolate Chip Cookies

2 1/2 cups all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
1/2 tsp. ground cinnamon
**1 1/2 tsp. espresso powder
1 cup   butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 1/2 tsp. vanilla extract
3 Tbsp. Irish Cream Liqueur (Kahlua or Baileys)

2 large eggs, at room temperature
12 ounces semi-sweet chocolate chips

In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.

In a separate large bowl,  combine butter, dark brown sugar, and granulated sugar on medium-speed. Beat until light and fluffy – about 2 minutes and scrape the sides and bottom of the bowl as needed.

Add the vanilla extract and Irish Cream Liqueur – beat until combined. Mix in eggs one at a time and mix well.

Using a wooden spoon  gently fold the flour mixture into the wet ingredients, stirring only until the flour begins to disappear. Do not over mix.

Gently fold in the chocolate chips.

Refrigerating the dough prior to baking helps keep the cookies thicker and chewier. I prefer crunchy cookie so I do not refrigerate the dough.

**Espresso grounds can be used if pulverized in a grinder to make it a finer powder. Also use a lessor amount.

Pecan Pralines

 

4 oz. butter

4 cups white sugar

12 oz. can evaporated milk

2 cups pecans

Combine butter, milk and sugar in a heavy 5 quart pot and cook on medium heat, stirring occasionally, until mixture boils then stir continuously until the mixture reaches the "soft ball stage". Do not cook on high heat. Remove pot from heat and let cool a bit while stirring until mixture is loses the glossy appearance. Add pecans and stir until mixture starts to thicken. Drop by spoonful on foil or waxed paper.