Lemon Thumbprint Cookies

INGREDIENTS

1 c. butter, softened
2/3 c. sugar

2 large egg yolks

1 tsp. vanilla

1/4 tsp. salt

2 c. flour

1/2 c. - 1c. lemon curd 

INSTRUCTIONS

Preheat oven to 350 degrees.

Cream the butter and sugar until light and fluffy.  Add egg yolks and vanilla, mix.  Mix in salt and flour gradually until a soft dough forms.

Roll dough into balls, 1 Tbs. at a time, and place on a baking sheet.  Use your thumb or a teaspoon to gently press an indentation in the center of each ball of dough.

Bake for about 10 minutes.  Let cool on the pan for a few minutes before transferring to a cooling rack.  Fill the center of each cookie with lemon curd.

adapted from cookwithmaya.com

Grandma Law's Sugar Cookies

INGREDIENTS

1 c. butter
1 c. sugar

2 eggs

1/2 tsp. baking powder 

1/2 tsp. baking soda 

3 c. flour

INSTRUCTIONS

Sift the flour, baking powder and baking soda.  Cut in the butter.  Whisk the sugar and eggs together, then add to the flour mixture. 

Preheat oven to 375 degrees.

Roll out dough 1/4" thick.  Cut out using your favorite cookie cutters.  

Sprinkle with colored sugar and bake, or bake then cool and frost.

Bake 8-10 minutes.  Don't overcook, if edges are browning, they are too done.

Fried Chicken

INGREDIENTS

Boneless, skinless, chicken thighs, cut into smaller pieces

1-2 c. Buttermilk

1 tsp. Garlic powder

2 c. Flour

1/2 c. Cornstarch

 2 tsp. Onion salt

2 tsp. Garlic powder

1 tsp. Pepper

Crisco- enough for frying

INSTRUCTIONS 

Place all the chicken into a container with a lid.  Sprinkle some garlic powder over the chicken, then pour some buttermilk over the chicken.  Stir to coat the chicken.  Cover and refrigerate overnight or up to 24 hours. 

In a large ziplock bag, mix the flour, cornstarch, onion salt, garlic powder, and pepper.  Adjust the amounts as needed.

Dip each piece of chicken in the flour mixture then set on a pan.  (You can put the chicken right into the hot oil to fry, but it makes it better when you let it sit for a bit first).

Heat the crisco in a deep pot for frying.  Place a few pieces of chicken at a time into the hot oil, careful not to over crowd the pan.  Adjust the heat as needed. 

 (When taking camping, I will set it in the fridge overnight, then freeze the chicken in the buttermilk so it stays cold if keeping it in a cooler while camping).  

Drunken Potatoes

INGREDIENTS

3 lbs. baby potatoes

1 lb. bacon, cut into 1” pieces 

1 large onion, minced

1 large bell pepper, minced

1 jalapeño, minced

1-2 c. chicken broth

1 can Sprite (7-up or ginger ale)

salt

pepper

INSTRUCTIONS

Heat a large Dutch oven type pot over medium-high heat.  Add the bacon.  Cook for a minute or two, then add all the onion and peppers.  Continue cooking until the bacon is crispy and the veggies are tender.  

Add the potatoes, 1 c. chicken broth, and Sprite.  Turn heat down to medium-low, cover, and cook until potatoes are tender.  Stirring occasionally and adding more broth as needed.  Season with salt and pepper.

Easy Cheesecake

 INGREDIENTS

16 graham crackers
1/2 c. butter, melted
1 pkg. Dream Whip*
1- 8oz. pkg. cream cheese
1/2 c. powdered sugar
1 pkg. Danish Dessert*
2-3 c. frozen raspberries or strawberries

INSTRUCTIONS

Crush the graham crackers and mix with the butter.  Gently press into a 9x13 inch pan.  Bake at 375 degrees for 8 minutes.*  Cool completely.

Make the Danish Dessert according to package directions using 1 3/4 c. water.  Mix in the berries and cool.

Make the Dream Whip according to package.  

Mix the cream cheese and the powdered sugar.  Gently mix in the prepared Dream Whip.  Pour over the cooled graham cracker crust.

When the Danish Dessert mixture has cooled, pour over the cream cheese mixture.  Best if chilled 3-4 hours before serving.

*NOTES

You can use 2 c. of cool whip in place of the Dream Whip.

You can use pie filling instead of Danish Dessert and frozen berries.

You don't have to bake the graham cracker crust, it will be more crumbly.

from Grandma Mickelsen

Instant Pot Mac & Cheese

INGREDIENTS

16 oz. elbow macaroni
4 c. chicken broth
4 Tbs. butter
1 c. cream
2 c. sharp cheddar cheese
1/2 c. mozzarella cheese
1/2 c. parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. dry mustard

INSTRUCTIONS

Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is covered by liquid.

Cut butter into small pieces and place on top of pasta.  

Place lid on top of Instant Pot and secure in place.

Move vent to SEALING position.

Press MANUAL button and set timer for 4 minutes.

When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. 

Remove lid and add whipping cream, and all the cheese. Add in seasonings and mix together until the cheese is all smooth and melted.  Season with additional salt and pepper if needed.

NOTES

You need a total of about 3 cups of cheese. You can use all cheddar cheese if you want.  Or switch it up and try different cheeses!

from sixsistersstuff.com

Poppyseed Chicken

INGREDIENTS

 3-4 chicken breasts, cooked and cut into bit size pieces
1 can cream of chicken soup
1 c. sour cream
1 package Ritz crackers, crushed
4 Tbs. butter, melted
1 Tbs. poppyseeds

Mix the chicken soup and the sour cream.  Stir in the chicken and pour into a baking dish.  

Mix the crackers, butter, and poppyseeds.  Sprinkle on top of the chicken.

Bake, uncovered, at 350 degrees for about 30 minutes, or until crackers are browned and soup is bubbly.

Rice Pudding

6-8 servings

INGREDIENTS

2 c. cooked rice
2 c. milk
1 Tbs. cornstarch
1/4 tsp. salt
1/2 c. sugar
2 eggs
pinch of nutmeg
pinch of cinnamon
1 tsp. vanilla

DIRECTIONS

Combine milk, cornstarch, salt, sugar, egg, nutmeg, & cinnamon in a pot.  Whisk to combine.  Heat over medium heat, stirring constantly, until the mixture thickens.  Turn heat to low, stir in the rice and heat through.   Remove from heat and add vanilla.  Serve warm or cold.

NOTES
This is a great way to use up leftover rice!

Quiche

 INGREDIENTS

1 unbaked pie crust, 9" deep dish

6 eggs

3/4 c. whole milk

3/4 c. heavy cream

1/2 tsp. salt

1/4 tsp. pepper

1 c. shredded cheddar cheese*

2 c. add ins - ham, peppers, onion, mushrooms*

*feel free to mix these up!

1.  Prepare your pie crust and partially blind bake.  Preheat oven to 375.  Line the crust with parchment paper and pie weights (or beans!)  Bake for 15 minutes.  Remove from oven and remove weights and parchment paper.  Book for an additional 7 minutes.  Reduce the heat to 350.

2.  While the pie crust is cooking, prepare the filling.

3.  Dice the veggies and sauté them in some butter until tender.

4.  Mix the eggs, milk, cream, salt & pepper well.  Add the cheese and the fillings and stir to combine.

5.  Pour the filling into the pie crust.  Bake in the 350 degree oven for about 40-50 minutes.  The center should be just set.  Remove from the oven and allow to cool for at least 15 minutes before serving.  

from sallysbakingaddiction.com

Chicken With Cajun Cream Sauce & Grits

You could serve this over pasta instead of grits...but the grits are so good!   

INGREDIENTS

For the chicken:

Chicken breasts or thighs cut into 2" strips

1/4 c. flour

1/4 c. panko breadcrumbs 

1 c. breadcrumbs

1/2 c. parmesan cheese

1 tsp. salt

1/2 tsp. pepper

3 eggs

oil for pan frying

For the Cajun Cream Sauce:

2 c. heavy cream

1 c. chicken broth

1 Tbs. cornstarch

1 tsp. cajun seasoning

1/2 tsp. salt

1/4 tsp. pepper

1 c. grated parmesan cheese

Veggies for sauce:

2 Tbs. butter

1/2 c. diced red pepper

1/2 c. diced onion

1/2 c. diced mushrooms

1 tsp. minced garlic

For the Grits:

2 c. milk

2 c. chicken broth

1 tsp. salt

1 c. grits

2 Tbs. butter

2 Tbs. cream

1 c. cheddar cheese

INSTRUCTIONS:

1. Start with the veggies.  Melt the butter in a cast iron skillet over medium high heat.  Add the veggies and sauté for about 5 minutes.  Add the garlic, cook for 1 minute more.  Remove the veggies from the pan and set aside.

2.  While the veggies are cooking, mix the flour, both breadcrumbs, salt, pepper, & parmesan cheese in one bowl.  In a second bowl, whisk the eggs.

3.  After the veggies are done and set aside, add a few tablespoons of oil to the pan, enough to cover the bottom.  Dip the chicken in the breadcrumbs, then the eggs, then back into the breadcrumbs.  Add the chicken to the hot oil in the pan and cook on both sides until it is crispy and done.  3-5 minutes on each side, depending on their thickness.  You may need to do this in 2 batches, don't over crowd the pan.  Add a little more oil if needed when you flip the chicken over.  

4.  While the chicken is cooking, prepare the grits.  Heat the milk, chicken broth, and salt in a saucepan.  When it starts to boil, reduce heat to low and whisk in the grits.  Simmer until the grits are thickened, 10-15 minutes, whisking every few minutes to prevent lumps and sticking to the bottom of the pan.  Turn off the heat, add the butter, cream, and cheese.  Stir to combine.  Cover with a lid until ready to serve.  Add more cream if they are too thick.

5.  Mix all the cajun cream sauce ingredients in a bowl.  Add to the empty cast iron skillet after the chicken is finished cooking.  Add the cooked veggies.  Reduce heat to low, simmer until sauce thickens some and is heated through.

6.  Serve the chicken and sauce over the grits.

Raspberry Bread Pudding

Bread Pudding 
1 1/2 loaves white bread, cut into 1 1/2 inch cubes
4 c. cream
3 c. sugar
1 egg
1 tsp. vanilla

Fruit
5 c. raspberries, fresh or frozen (or blueberries are great!)
1 c. sugar
1/2 c. apple juice

Vanilla Cream Sauce
1 1/3 c. butter
5 Tbs. flour
3 c. cream
1/2 tsp. salt
2 tsp. vanilla
2/3 c. sugar

In a large bowl, combine cream, sugar, egg, and vanilla and beat until well combined.  Add the bread cubes and stir, coating the bread well.  Let the bread sit in the cream mixture for 30 minutes, stirring occasionally to allow cream to absorb.

In another bowl, mix the berries, sugar, and apple juice.  Stir until sugar is dissolved.

Layer in a 9x13 inch pan: 3/4 full with bread, pour fruit evenly over top, then top with remaining bread.

Bake for 40 minutes at 375.

While the pudding is baking, make the cream sauce:

Melt the butter in a medium saucepan over medium heat.  Add the flour and stir.  Cook for about 10 minutes, stirring, until it has a nutty aroma, but make sure not to brown.  Add salt, cream, and sugar and stir until mixture becomes thick.  Remove from heat and stir in vanilla.

Serve bread pudding warm topped with vanilla cream sauce.