My Kids favorite cookie

My kids love snickerdoodles, they have to be their all time favorite cookie. They ask for them constantly. This is the top secret recipe I use, but I'm happy to share it with you. The big difference between regular sugar cookies and snickerdoodles is the cream of tartar. It makes for a super light cookie that is the perfect combination of soft and crispy.




Snickerdoodles

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon


Preheat oven to 400 degrees. Cream together butter, shortening, sugar, the eggs and the vanilla in a large bowl. Blend in the flour, cream of tartar, soda and salt. Mix the 2 tablespoons sugar and the cinnamon in a small bowl and set aside. Shape dough into balls using a teaspoon. Roll balls of dough in cinnamon sugar mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking pan and cool on rack.

Monday's Meal

Scored an awesome deal on whole pork loins at the grocery store. Here's a super easy delicious way to serve one up.
For those of you who checked in earlier. Sorry about the snafu. Somehow two different pork recipes got merged into a mishmash of nonsense. That's what happens when you sit down late at night and try and blog, lol.
The recipe below should all make sense as well as be tasty.

Apples and Pork

1 (1.5 lbs) whole pork loin
3 large apples- peeled, cored and sliced
3 tsp of minced garlic
1/2 cup dry sherry
1/4 cup of brown sugar
1 tbsp of paprika
grated zest of one lemon
1/2 tsp of nutmeg
1/2 tsp of cinnamon
1 tsp of cumin
1 tsp of salt
1/2 tsp of pepper

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown your pork loin, about 5 minutes each side; set it aside.
Arrange apple slices in the bottom of a 9x13 inch baking dish. Add paprika, lemon, nutmeg, cinnamon,brown sugar, cumin, salt and pepper to sherry and mix well. Pour the sherry mixture over the pork loin. Cover and bake in the preheated oven for 1 hour or until tender and internal temperature of pork has reached 160 degrees F (70 degrees C).

Monday's meal

If you've followed my blog for a bit you might have noticed that I really like bananas. My friend D. turned me on to this fantistically delicous recipe. I've seen it before on several sites and never tried it. How wrong I was, it's probably one of the best Banana cake recipes I've ever tasted. I think it's because it stays so incredibly moist. Don't think that when you see the cooking temperature it's a typo and don't forgot to put it in the freezer. That's essential. You're going to love it!
Oh and for the ladies at work who asked...here you go, I'm expecting some cake next weekend, lol.

Best Banana Cake with Cream Cheese Frosting

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas

Cream Cheese Frosting

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract


DIRECTIONS

Preheat oven to 275 degrees F. Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.

For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.


** Be sure to test the cake for doneness, I needed to cook mine for a bit longer than the recipe called for **

Monday's Meal

When I was thinking about what recipe I would like to share this week this one popped into my head. In case you haven't noticed from others I have shared before, I really like bananas. They are absolutely delicious IMHO and you can't beat them as a healthy take along snack. It was a toss up between sharing a recipe for good old fashioned frosted banana bars or this exciting twist on delectable banana pudding. I decided to share the pudding one. This recipe combines two desserts I love well, bananas and a bread pudding, enjoy!

Banana Bread Pudding

4 cups of cubed day old French or sour-dough bread
1/4 cup melted butter
3 eggs
2 cups whole milk
1/2 cup sugar
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups of sliced firm bananas (unlike lots of pudding recipes, note that these bananas should be firm)

Sauce
3 tbs butter
2 tbsp sugar
1 tbsp cornstarch
3/4 cup whole milk
1 tsp vanilla extract
1/4 cup light corn syrup

Preheat oven to 375. Prepare a 2qt casserole by buttering (or you can use a nonstick cooking spray). Place the bread cubes in the casserole, pour your melted butter over them and toss to coat well. In a medium bowl lightly beat the eggs; add the milk, sugar, spices and salt. Stir in the bananas. Pour this mixture over the bread cubes and bake uncovered for approximately 40 minutes or until fork near middle comes out clean.
For the sauce melt butter in a small saucepan. Combine sugar and cornstarch, add it to the butter. Stir in milk and corn syrup. Cook over medium heat, stirring so it doesn't stick until it comes to a full boil. Boil for 1 minute more. Remove from heat and add the vanilla. Add the warm sauce to the warm pudding and serve.

Monday's Meal

My dh is a huge fan of Italian cooking, or at least what we like to think of as Italian. I personally love any type of casserole so this recipe satisfies us both.

Home made lasagna

1 lb sweet Italian sausage
1 lb of ground turkey (or if you can find it, meatloaf/meatball mix)
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
1 box of lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
4 cups of shredded mozzarella
3/4 cup grated Parmesan cheese

Preheat oven to 375 degrees.
In a Dutch oven, cook sausage, ground turkey, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil,Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 hour stirring occasionally.
In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Now to assemble, I do not precook my lasagna noodles, but if you like to you can do so according to the directions on the package. Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover tightly with foil. Bake for 1 hour, remove foil and back for 15 more minutes. Lasagna is done when cheese on top is melted and bubbling. Cool for 15 minutes before serving. Serve with a nice green salad, great bread and a good red wine. Enjoy!

Exciting Times and a recipe

Well...it's Monday and I have a great recipe to share. This one comes from my friend from High School Linda. Imagine my great surprise when she sent me a goody box (she said it was just for being a good friend, ah shucks!) and tucked inside was a little piece of Texas goodness. The following recipe, along with 2 of the essential ingredients that just say umm umm good! I love tex-mex food and although I have found some suitable substitutes here on the East Coast, nothing says home like Fiesta brand spices. I nearly cried when I saw that bottle!

Spanish Rice

1 cup of long grain rice
1-2 tsp cooking oil
2 cups + 1 tbsp water
1 medium tomato chopped ( I cheat and use a canned tomato)
1 tsp Spanish rice seasoning (if you have Fiesta, rock on! Otherwise I guess another brand will do, lol)
1 cube of Knorr's tomato & chicken bouillon, crushed

Heat your oil in a skillet and then add the rice, frying it until it is opaque. If some of it browns that's fine, it'll just add a nutty flavor. Add your water, chopped tomatoes, spanish rice seasoning and bouillon cube. Bring this to a boil. Reduce heat to low, cover and simmer for 20 mins. Fluff rice with a fork and enjoy!

You can mix it up by adding a chopped onion, cilantro or green pepper if you like.


Also, this week there's been lots of excitement around here. M. started kindergarten today. He looked so cute heading off in mama made from head to toe, including his monogrammed backpack, lol. And I'll be having a shopping partner when I head to the Patsy Aiken's sale later this week. My dear friend Dawn is driving up to join me. She's so excited about the fabric, I'm a bit less about the fabric, but stoked to get to spend time with her sans kids. Look for pictures later in the week of all the loot we get.

Monday's Meal

This recipe reminds me of my childhood. Remember when your mom would make you a Swanson's chicken pot pie and you'd watch it cooking, getting all bubbly and you couldn't wait to dig into that flakey crust? Ahhh...the memories.

Chicken Pot Pie

the crust
2 1/2 cups of flour (plus some extra for dusting)
pinch of salt
6 oz of diced butter (plus extra for greasing your pan)
6 tbsp of cold water
milk for brushing your crust

the filling
1 cup of chicken stock
1 lb of skinless boneless chicken cut into bite-sized pieces
2 potatoes, coarsely chopped
1 egg, beaten
3 oz of cheddar cheese
2 scallions, chopped
1 tbsp of chopped sage
1/2 small bag of mixed veggies
salt and peeper to taste

To make the pie crust, sift flour and salt in a bowl Add the butter in until it resembles bread crumbs. Gradually add the cold water. Knead the dough lightly, cover and let chill for 1 hour

Now bring your chicken stock to a boil in a pan, Reducing heat, add the chicken, potatoes and veggies, letting simmer for approx 30 mins. Remove for heat and let cool for 20 mins or so. Drain off the liquid and transfer the chicken mixture to a bowl and stir in the remaining ingredients.

Now Preheat your oven to 375 degrees. Grease a 9 inch pie pan. Remove your dough from the fridge and placing it on a floured surface, shape into a ball. Roll out half the dough to a thickness of 1/4" and place in the pan. Spoon in the filling. Roll out the remaining dough and place it on top to cover the filling. Trim the edges. Cut 2 slits in top for venting. Brush with milk. Bake for 45 mins or until done. If edges are browning too fast you can cover them with foil. Serve with a nice green salad and some homemade bread. Enjoy!

Monday's Meal

The recipe says it all. Delicious!

Apple Strudel

1/2 cup sweetened dried cranberries
1/2 cup boiling water
2 Fuji apples, peeled, cored and chopped ( you'll need about 1 1/4 lbs total, and of course you could try another apple you like)
1/4 cup honey
3 tbs. of all-purpose flour
1/4 tsp cinnamon, plus a bit more for dusting the top of your strudel
1/8 tsp of ground nutmeg
8 sheets of phyllo dough

Preheat your oven to 375 degrees. Line a large baking sheet with nonstick foil or spray with nonstick cooking spray.
In a small bowl combine the cranberries and the water. Let stand 5 minutes and then drain. In a large bowl combine the apples, softened cranberries, honey, flour, cinnamon and nutmeg. Toss until well blended. Now unroll your phyllo dough onto a floured work surface. Cover with a damp towel. Separate one sheet and place it on to a clean surface, spray lightly with nonstick spray(or you could brush a bit of melted butter on it instead) and dust with cinnamon. Keep coating and dusting until all the layers of phyllo have been done, now spoon the filling along the long side of the phyllo dough, about 2-3 inches in from the edge and leave 1 inch at either end. Fold your short sides over the filling, then roll from the long end jelly-roll style. Place seam side down on your prepared baking sheet. Spray with nonstick spray (or butter) and dust with cinnamon. Bake for 35 mins, until nicely browned. Let cool and then slice and serve...goes great with vanilla ice cream.