Recipes

I shared this cookie recipe last year with everyone. I thought I would re-post the recipe since so many of us are getting ready for Holiday baking and Cookie exchanges.

Okay, I have decided to finally share my secret Cream Cheese Cut-Out Cookie Recipe. I have keep this recipe under wraps for years. Many people have asked for the recipe but I have not revealed it until now.  The funny thing is both my sisters called me Saturday asking me for the recipe. They knew I was going to post it and could not wait until today to get the recipe. LOL!

The truth is the recipe was given to me by High School Home Economics teacher Mrs Merkle. I have made the cookies every year at Christmas since. Just don’t ask how many years ago that was. LOL! The cookies are thick and soft. I love the flavor the cream cheese adds. Anyway, here is my secret Christmas cookie cut-out recipe.  Enjoy!

Cream Cheese Cut-out Cookies

• 1 Cup Butter Softened
• 8 oz Cream Cheese Softened
• 1 1/2 Cup Sugar
• 1 Egg
• 1 tsp. Vanilla
• 1/2 tsp. Almond Extract
• 3 1/2 Cups Flour
• 1 tsp. Baking Powder
• 1 Tub Vanilla or Cream Cheese Frosting
• Food Coloring (If you would like to make the Frosting different colors.)
• Sprinkles

In a large bowl, beat butter and cream cheese until well combined. Add sugar and beat until fluffy. Add egg, vanilla and almond extract and beat well. In a small bowl combine flour and baking powder. Add dry ingredients to ream cheese mixture. Beat until well mixed. Divide dough in half. Wrap each portion in plastic wrap and refrigerate until easy to handle – about 1 1/2 hours. Preheat oven to 350 degrees. Roll out  1/4 ” think (I make mine pretty thick) on a lightly floured surface. Using cookie cutters, cut out and place 2″ apart on a parchment paper lined cookie sheet. Bake 10 to 13 minutes depending on how thick you made the cookies or until edges are lightly browned. Remove to wire rack. Allow to cool completely. Ice the cookies with frosting and decorate with sprinkles.

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Reader Latonia sent me this recipe to share with everyone. This sounds so yummy! It is a great way to us up some of your kids Halloween candy.

“Hi Cindy,

A friend of mine made a yummy dessert the other day while we were scrapbooking.  I thought I would share it with you and all the others since we always have a ton of crescent deals and now all the candy bar deals.”

Candy Bar Crescent Puffs:

• 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
• 4 Milky Way miniature candy bars (or Snickers) or one regular sized bar

Heat oven to 375°C.
Separate dough into 8 triangles. Cut each candy bar in half crosswise.  Place one candy piece on shortest side of each triangle.  Roll up, starting at the shortest side and roll to opposite side.  Pinch edges of dough to seal. Place rolls on ungreased  cookie sheet.  Bake at 375°F for 12 to 15 minutes or until golden brown.

(Thanks, Latonia!)

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This recipe comes from one of my favorite cook books Don’t Panic–More Dinner’s in the Freezer: A Second Helping of Tasty Meals You Can Make Ahead. Wow, that’s a long title. Any way I wanted to share one of the recipes I made from the book it’s called Monterey Jack Stuffed Chicken Breast.

I am a huge fan of bulk cooking. I have found that this method of cooking not only saves time on busy nights but also a lot of money. If done the right way. More on that later.

Here is the recipe. (I did change the amount of the ingredient’s listed to work for only 4 chicken breasts.)

Ingredient’s

6 boneless chicken breast
10oz Monterey Jack Cheese with jalapenos
4 eggs
1/4 cup salsa
1/4 t salt
2 cups panko breadcrumbs
2 t chili powder
2 t ground cumin
1 1/2 t garlic salt
1/2 t dried oregano

Instructions

• Cut a horizontal slit into each chicken breast. Be careful not to cut all the way through.
• Put a piece of cheese into each slit. (I used cheese sticks and they worked perfectly or you could slice your own cheese.)
• You may need to use a toothpick to secure the pocket.

[click to continue…]

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A big thanks to reader Danielle Bowling for submitting this weeks bulk cooking recipe. I can not wait to try them.

Fried Pork Tacos

• 2 lbs (or more) Pork Shoulder
• 2-10 packs soft taco shells
• 2-bags shredded cheese
• 1/3 Oil

Cut up the pork shoulder and brown in a pan with butter
Season (We like seasoned salt and garlic powder)
Put the pork into a crock pot (slow cooker) and add 1-2 cups water
Let cook 6-10 hours
Take pork from the crock pot (without the water)
Shred the pork with a fork
Season again (We like a little bit of chili powder and Apple Cider Vinegar)
Scoop pork into shell and mix with cheese
Roll the shells tightly
Heat oil in a pan at a medium setting
Brown each taco (rolled with pork and cheese in them) on each side until light brown

Makes about 16 tacos.

Wrap and freeze them in ziploc bags. When ready to eat again simply take from freezer and microwave about 2:30.

Post has been linked to Hunk Of Meat Mondays

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