Best Pecan Sugar Cookie Slice and Bake Cookies

Thursday, November 24, 2016



The best sugar cookies are like a shortbread cookie to me. Buttery, crisp and of course are homemade. I love the ease of these cookies as they come together perfectly every time and everyone asks for them throughout the year not just a Holiday cookie. The flavors all meld together perfectly.


Best Pecan Sugar Cookie Slice and Bake Cookies

3/4 cup butter  softened 
1 cup sugar
3 1/2 cups flour
1 1/2 cups chopped pecans
2 tablespoons milk 
1 teaspoon vanilla
1/2 teaspoon almond extract
pinch of salt
Optional: Course sugar to roll edges

In a large mixing bowl using a flat beater, beat the sugar and butter together until light around 3 minutes. Add the vanilla and almond extract and combine will blended.
Slowly add the flour, pecans and milk until it just forms a ball starting out with just 2 tablespoons milk. Add the other if needed depending on altitudes you may need a few teaspoons more. Dough should just form together.



Place the dough on wax paper to form a long log and refrigerate for at least 30 minutes.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

Slice cookies around 1/2 inch thick or you can roll them and cut them with a fluted edge cookie cutter if you like then place on parchment paper. You can even roll the edges in course sugar if you like. Bake at 350 for around 20 minutes or until edges are lightly brown.
Cool completely before serving.

Here is a basic dough slice and bake recipe click here

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Italian Turkey Dumpling Recipe

Wednesday, November 23, 2016
Italian Turkey Dumplings are one of the best ways to repurpose leftover Turkey. Everyone raves about this delicious comforting bowl of tasty turkey and dumplings.


On a cold evening, this really hits the spot.


The best part is this dish is easy to make Turkey is leftover from that big holiday meal and taste like you just make it fresh.


What better way to make another wonderful meal and save money too!


Check out this easy recipe below.









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Simple Apple Crostata Recipe

Sunday, November 20, 2016

There is always one person that asks for apple pie for Thanksgiving. Not a big fan of it myself and the kids like the cream pies and pumpkin. I always make a crostata since it's just a small amount. It's easy to throw together and perfect for that one person who has to have their apple


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Roasted Butternut Cinnamon Squash Recipe

Saturday, November 19, 2016

I like simple great tasting recipes. This is one that takes hardly any time to do and perfect side dish for Turkey day!
I really love butternut squash, I find it naturally sweet. Just adding a little more butter makes it melt in your mouth! Baking in the oven also releases it's natural flavors and enhanced with a little brown sugar added gives this the wow factor!





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Homemade Cookie Butter Recipe

Friday, November 18, 2016
“What is Cookie Butter?” and I always describe it as spreadable cookies. Cookie Butter can be used as a spread, just as you would use Nutella or Peanut Butter (I personally love to spread it across waffles or pancakes!). You can also use it as a butter replacement in your favorite recipes. You can use other cookies like snickerdoodles, butter cookies, chocolate crisp cookies, sugar cookies and other cookies that crumble easy to make other flavors too! Check out this easy recipe!


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Homemade Sweetened Condensed Milk Recipe

Thursday, November 10, 2016
I 'm really not a fan of grocery shopping at all and I always seem to forget something while I am there ( not good at making lists either) Condensed milk is
This is an ingredient I use a lot to make flan, cookies and candy. It's pretty pricey too!
I use it often so and just make it myself.
Check out on how easy this is and much more economical!





Homemade Sweetened Condensed Milk Recipe

1 cup boiling water
2 cups sugar
2 cups nonfat dry milk powder
6 tablespoons real butter (not margarine) softened

Mix all ingredients in a food processor or blender for at least 1 minute then refrigerate overnight.  Use in any recipes that this milk is used in. Use  within 3 weeks. 

Here are some great recipes to try with condensed milk in it! See the links below have fun!

More recipes using condensed milk:

coconut poke cake
coconut flan
caramel banana flan
condensed milk pound cake
pumpkin cheesecake bars
Irish Cream Liqueur
chocolate pecan pie
frozen peanut butter cheese pie
peanut butter chocolate brownies
Amaretto hot fudge sauce
nutella pudding
that skinny chicks mounds bars
Layered  chocolate coconut cookies

For more tips like this one check out this page of tips and tricks for baking!  CLICK HERE 
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Homemade Shrimp and Crab Rangoon Recipe

Tuesday, November 8, 2016
Whether you make Egg Rolls, Filled Desserts or Appetizers with his wonton dough, it's a versatile dough that will do it all! Check out the easy ingredients for the dough then let your imagination of fillings run wild! Enjoy!












Homemade Wonton Wrappers



1 1/2 cups flour

1 teaspoon salt

1 egg

2 tablespoons water


Place flour into a large bowl. In a separate bowl, whisk together egg, salt, and water. Create a well in the center of the flour and pour in the wet ingredients. Mix everything together with the paddle from an industrial electric mixer, until the mixture begins to come together.

Knead for 3-5 minutes.

Cover the dough with a damp towel and let rest for 1 hour. Divide the dough in half.

Cover one half of the dough with your towel.

Add some cornstarch on a cutting board (or whatever you use to roll the dough out on) to roll out your dough on.

Roll half of the dough as thin as you can, forming a rectangle roughly 20”x10”.

Cut the sheet into your desired shapes. Usually, store-bought is 5 to 7-inch squares and are perfect for egg rolls.

I use 3-inch squares or circles for wontons or dumplings and desserts.


Repeat with the remaining dough. Use the wonton wrappers immediately or freeze.


Here are some of my recipes:


Nutella Turnovers
Strawberry Filled (shown in the photo above)
Wonton Cups





Shrimp and Crab Rangoon Recipe


15 wonton wrappers

9 peeled and deveined shrimp chopped (boiled or precooked)

1/4 cup chopped crab meat fresh or canned ( you can use the crab sticks I prefer not to since they get soggy)

4 ounces cream cheese room temperature

1 teaspoon granulated garlic

salt, pepper to taste

pinch of cayenne pepper


Topping:

egg whites or milk

melted butter if baking


Mix all together in a bowl. Using a wrapper, place a good amount (1 heaping teaspoon ) in the center of the wonton. Fold all four ends to the top joining together and sealing the edges like a flower with egg whites or milk. You can also just make triangles the same way.

Either deep fry in hot oil or bake on parchment paper on 400-degree oven. Note: if baking brush with butter first.
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Brown Sugar Recipe and Tip

Monday, November 7, 2016
With all the holiday baking coming up, I thought you may enjoy this little tip. You many remember the many baking tips from last year  (if not click here for baking tips)
I don't know how many times I've started a recipe and run out of brown sugar.






Keep a bottle of molasses on hand and sugar and you will never have to run to the store again!


Light Brown Sugar 
2 tablespoons of molasses
1 cup sugar
Place in a zip lock bag and shake until evenly mixed store in the same bag!

Dark Brown Sugar
3 tablespoons molasses
1 cup sugar
Place in a zip lock bag and shake until evenly mixed store in the same bag!

 TIP TRICK: 

Now for a tip trick! If the mixture of either one should ever get hard, place 1 or 2 slices of regular bread in the bag overnight. In the morning it will be soft and pourable again! Works like a charm!

For more tips like this one check out this page of tips and tricks for baking!  CLICK HERE 
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Chicken Wing Stew

Tuesday, November 1, 2016
Grandma made this Chicken Wing Stew all winter long at least once a month.


During the depression years, this was considered very economical to feed a large family.


Everything was made with fresh garden vegetables and fresh caught or bought chickens!


Even the tomato paste was homemade!


Chicken wings were very inexpensive and when Grandma was a child from Rome Italy, she told us stories about how they bought live chickens and cut the meat themselves in the old country.


She even explained to me how they burned the feathers off first.


Grandma sure made us all realize how lucky we were to have food on the table and we were very thankful every day.


Later on, when she moved to America, she was pretty shocked we didn't have live chickens on every street corner like Italy had.


It was an easier transition for cooking and everything she made was easy and bursting with flavor.


I just wished she was still here to read that over 100 years later her family is still cooking the way she taught us.


Everything was and still is a labor of love when making any Italian dish, especially as authentic as this old recipe.


The smell alone of this cooking will get those juices watering in your mouth to eat this delicious stew.


This isn't depression food anymore, it's a banquet we all love and her stew is all about what Italian food should be Roman style.


I am considered the wing Queen and make all kinds of wings long since grandma passed on at 94 years old, but this is still one of my all-time favorite recipes.


If you cut your own wings don't forget to try her Chicken Soup recipe using the cut off tips!




If you're a wing lover give some of my other wings a try also like cutting my own wings, (which is so economical when you making over 50 at a time) to baked wings, Italian 4 flavored wings, wings, and more dipping sauces, and surely you wouldn't want to miss my beer baked chicken wings




You can print this recipe off by scrolling all the way down to the bottom.





this is a tomato stew with chicken wings and vegetables




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