Thumbprint Cookies

A cherished memory of mine from childhood was when my mom would make a variety of cookies and treats for our friends and family around the holidays.  It was not like family baking time or anything like that.  But, being a quiet, observant child, I would watch her make a grocery list, gather the ingredients and dig out all the necessities that weren't needed the rest of the year.  There were different chocolates and nuts, candy making molds, baking dishes and of course the beautiful holiday tins that she would package the handmade gifts in.  I could help -or not- it wasn't about her giving me a baking lesson as much as it was about her remembering the loved ones in her life and being thankful for them.  I suppose it was more a life lesson instead:)

One of my very favorite things she would make were thumbprint cookies.  If I was lucky I would catch her while she rolled the little balls of dough because then I could help make the thumbprints in each one.  These jam filled shortbread cookies are so simple, they really make the perfect homemade treat for a neighbor or guest.

I begin by beating butter and powdered sugar in a mixing bowl.

Scrape the sides down and add in the vanilla.

Finally, with the mixer on low add in the salt and flour, scraping the sides of the bowl as needed.

If your butter is too soft when you begin you might want to chill the dough for 15 minutes- just so they roll easier.  Mine is just right.  Roll about a tablespoon, or a little less, into a ball and place on a lined cookie sheet.

With the back of a teaspoon, or your thumb, press down in the middle to create a cup.  Not too far down though or the cookies will not hold the jam.

Place some of your favorite jam in each little cup.  I have raspberry today, mmm!

Bake just until the bottoms start to turn golden brown and the top is set, 15-20 minutes.

When you take them out of the oven immediately place them onto a cool flat surface to cool completely.

Once cooled dust with more sifted powdered sugar.  The boys love watching me do this part, they triy to catch the little bits of falling powdered sugar:)

Thank you, mom, for teaching me many valuable lessons in life, even if you didn't know you were doing it!  Those are the best kind:)

Thumbprint Cookies
1 c butter, room temp
1/2 c powdered sugar
2 t vanilla
2 c ap flour
1/4 t salt
your favorite jam for filling
extra powdered sugar for dusting

Preheat oven to 325F.  In a large mixing bowl beat butter and powdered sugar.  Scrape down sides and add vanilla, mix to combine.  With mixer on low add in salt and flour- 1/2 cup at a time til thoroughly mixed.

Roll dough into 1" size balls and place on a lined cookie sheet.  Using a teaspoon or your thumb press down to create cups in each ball.  Place about 1/2 t jam in each cup.  Bake for 15-20 minutes, til bottom is lightly browned and tops are set.  Immediately place on a cool flat surface to cool.

When completely cooled dust with powdered sugar and enjoy!

Stove Top Mac & Cheese

Stove top mac & cheese...what can I say?  It was the first thing I learned how to cook as a kid.  It's inexpensive, therefore always an option.  Needless to say, I grew up eating it and to this day, with a diet coke, it's still one of my all time favorite meals.  It instantly brings me back to the living room in my home growing up, with my sister and a video recording of the daily soaps.  Ahhh, that was the life!  But I digress...

If you got here via Facebook, then you may remember a couple years ago when I was on the search for the perfect (creamy, cheesy, yummy) home made version.  I mean how hard can it be to boil some noodles and add cheese, right? Well, it is.  I must have tried dozens of combinations of cheese, using a rue for the sauce and on and on.  Well, I finally figured it out...YES!  Even better- this recipe can easily be gluten free, I know there are many of you out there!  Wheat free or not you won't be disappointed, I hope you like it:)

Begin with pasta of your choice in a medium sauce pan.  I'm using brown rice macaroni, but I've made it with traditional macaroni as well and it's just a good.

Add cold milk and salt, place pot over medium heat.

Cook this for several minutes, til pasta is tender.  Keep close by, as the noodles cook the milk will be absorbed and thicken.  You'll want to stir the pasta a few times during cooking so that they all get cooked, especially as the milk goes down.

Once the noodles are the softness that you like add cheese.  I have some cream cheese and cheddar.

Start with the cream cheese and stir to soften.

Add in cheddar 1/2 c at a time, stirring while it melts.

Once all cheese is added let it cook for just a minute more to combine all flavors, then give it a little taste to see if it needs more salt or other seasonings (red pepper for a kick, or dry mustard for depth).  I like mine pure and cheesy, yum!

Even better is that this makes enough for 2-3 servings which means my lunch is made for tomorrow, too!

Stove Top Mac & Cheese

2 c pasta
2 1/2 c milk
1 t salt
1 c cheddar, shredded
2 oz cream cheese

In a medium sauce pan combine pasta, milk and salt.  Cook over medium heat til the pasta is tender, stirring occasionally.  Stir in cream cheese til soft.  Add in cheddar 1/2 c at a time stirring to incorporate.  Taste for seasoning and enjoy!

Stuffed Bell Peppers

When I think of stuffed bell peppers, acorn squash or other similar casseroles I think of weekends and potlucks.  But not so with my version of stuffed bell peppers.  This hearty comfort dish is quick enough for mid-week and hits the spot on a windy, rainy day!

Begin with 2 green peppers, cut in half and seeded...

..place into a pot of salted, boiling water for 3 minutes.  No need to wait for the water to return to boiling to start the timer.

After 3 minutes remove peppers from the water.  Place upside down on a paper towel to drain excess water.

Turn over and lightly salt the inside of the pepper.

Set aside in a baking dish while making the filling.

In a large pan, saute onion in olive oil and salt til onions are translucent.  Add in hamburger, salt & pepper and brown, then add tomatoes, rice, water, worcestershire sauce & seasonings.  Bring to a simmer, cover and cook on low for 15-20 minutes or til the liquid is absorbed and the rice is tender.

Spoon the filling into the pepper halves.  It's more than you need, but I just let it fill up the whole dish.  Bake uncovered for about 20 minutes, just til the top is brown and a bit crispy.  Enjoy!

Stuffed Bell Peppers

2 green bell peppers
1 small onion, chopped
3/4 lb hamburger
1 can diced tomatoes
1/2 c water
1/3 c rice
2 T worcestershire sauce
1/2 t italian seasoning
salt & pepper

Halve and seed green peppers.  Place them in boiling water for 3 minutes.  Remove upside down to a paper towel to drain.   Turn over and lightly salt inside.  Place in a casserole and set aside.

For filling, saute onion in a large saute pan in olive oil with a little salt to help them sweat.  Add in hamburger with salt and pepper, brown.  Add in remaining ingredients and bring to a simmer.  Cover and simmer on low for 15-20 minutes, or til liquid is absorbed and rice is tender.  Preheat oven to 375F.

Fill peppers and bake uncovered for about 20 minutes, or til top is browned and crispy.

Turkey Pot Pie

Over the last few years, as a family, we have tried to reduce the amount of processed flour we eat.  We've gone from having a bread option at each meal to, now, at many meals having no bread or flour of any kind, just a simple lean protein and fresh cut veggies and fruit.  Most of the time this works well for us.....but, sometimes I JUST NEED SOME BREAD!   Ok, there, I said it, I feel much better now:)

All kidding aside, some dishes just cannot be created without the flour element, like turkey pot pie.  But, instead of making the crust and also corn bread to go on the side like I normally would, tonight I made a corn bread biscuit in place of the crust and killed two birds with one stone.  Yay me, I love it when I have a good idea:)

Begin with equal parts of butter and olive oil in a large oven safe skillet.  Chop an onion and sauté with a bit of salt til translucent.

To make the rue- add into the onions the flour along with all of the seasonings, cook stirring for several minutes.

The mixture should be thick and turning golden brown like this.

Next add chicken stock and milk, stirring to incorporate the rue into the liquid.  Continue stirring until the liquid becomes thick and bubbly.  This is also a good time to taste the sauce and adjust the seasonings if needed.

Add frozen veggies, stir to combine and allow to heat through.

Last add in the cooked turkey meat.  At this point you can cover the skillet and turn the heat off while mixing the biscuits.

Preheat the oven to 400F and in a medium bowl combine the dry ingredients.

In a small bowl combine the wet ingredients.

Add that to the dry and stir to combine.

Using an ice cream scoop, scoop the biscuit batter onto the top of the pot pie filling.  Place in the oven and bake, mine took about 23 minutes.

Here it is out of the oven, looks good to me!

Turkey Pot Pie

1 onion, chopped
2 T butter
2 T olive oil
1 t salt
1/4 t pepper
1 t poultry seasoning
1/3 c flour
2 c chicken (or turkey) stock
3/4 c milk
1 bag frozen mix veggies
2 c cooked turkey, chopped

In a large oven safe skillet saute onion in butter, olive oil and salt.  When onion is translucent add in remaining spices and flour.  Cook and stir for several minutes, til thick and turning brown.  Add in chicken stock and milk, cooking and stirring til thick and bubbly.  Add in veggies and allow to warm through.  Add in turkey, stir in, cover skillet and remove from heat while mixing biscuit dough.

Corn Bread Biscuits

1 c ap flour
1 c corn meal
1/4 c sugar
4 t baking powder
1/2 t salt
1/4 t baking soda
3 1/2 T melted butter
1 egg
1 c buttermilk

Preheat oven to 400F.  In a medium mixing bowl combine the dry ingredients, set aside.  In a small mixing bowl combine the wet ingredients.  Add the wet to the dry and mix til combined.  Using an ice cream scoop, scoop dollups of dough onto the pot pie filling.  Place skillet into oven and bake for about 20-25 minutes, til top is golden brown and sides are bubbly.  Enjoy!

Pumpkin Muffins

I do love marking the seasons by cooking with seasonal ingredients.  Today I'm celebrating fall with one of my favorite recipes, given to me years ago by a dear friend.  She gave it to me as banana bread, but I've made this recipe into many, many different kinds and each time I make it it comes out perfectly delicious.  So use this as a good muffin/quick bread recipe with your favorite spin.

Beginning with the dry ingredients, combine into a large bowl and set aside.

In a smaller bowl mix wet ingredients thoroughly.

Pour wet into dry and mix just til combined, making sure to not over mix.  (note: I made this before my first cup of coffee and didn't add enough oil, which is why my batter looks so thick.  They still came out just fine!  See, the perfect recipe:)

Fill 2/3'ish full into a paper lined muffin tin and bake.

I don't normally, but since I need a little extra help mourning the loss of summer I'm taking my muffins over the top with cream cheese frosting.  In a large mixing bowl beat your (cold) cream cheese, room temp butter and vanilla.  I know you thought you needed room temp cream cheese, but you don't!  You will definitely need room temp butter though!!!

Add in sifted (YES, SIFTED) powdered sugar and mix well.

Place in a gallon ziploc bag and place in fridge to chill until your muffins are completely cooled.

I like doing a simple swirl on my muffins and cup cakes.  I'm not really the cake decorating sort, so this is a pretty fool proof method that looks impressive, but is not hard at all.  Cut the bottom corner off the bag (the bigger the whole the bigger your swirl).  Starting on the outside of the muffin squeeze frosting out in a swirling motion til you reach the center, give the frosting bag a little lift to break the stream and to finish with a cute little spike and voila your done.

Now repeat about 2 dozen times!  So pretty:)  Enjoy!


Pumpkin Muffins
from Heather

3/4 c ap flour
3/4 ground flax seed
1/2 c ww flour
1 1/2 pumpkin pie spice
1 t baking powder
1 t baking soda
1/8 t salt
1 c canned pumpkin
1/2 c brown sugar
1/2 c buttermilk
1 egg
3 T canola oil

Preheat oven to 350F.  Line muffin tin with paper cups if you wish, set aside.  Mix dry ingredients in a large bowl, set aside.  In a smaller bowl combine wet ingredients well.  Pour wet into dry and mix just til combined.  Pour into muffin tin til 2/3'ish full.  Bake for about 18 minutes, or til cooked through.  Cool on a wire rack before frosting.  Makes 12 muffins, doubles well.

Note: substitute any flavor for the pumpkin- banana, zucchini, applesauce would be good, although I've never tried, you get the idea.  Make sure you adjust your dry seasonings accordingly.

Cream Cheese Frosting
from Joy of Cooking

1- 8 oz brick cream cheese, cold
5 T butter, room temp
1 t vanilla
2- 2 1/2 c powdered sugar, sifted

In large mixing bowl beat cream cheese, butter and vanilla.  Add powdered sugar in slowly while mixer is on.  Mix til just combined.  Place in ziploc bag in fridge til ready to frost.