Sugar Cookies

Sugar cookies are one of my favorite cookies... but I am really picky about what kind. I personally like soft ones (not hard) that don't have a strong cream of tarter/baking soda taste and I don't really care for store bought. I have tried a lot of recipes over the years (I lost this one for awhile and was trying to find a new good one) and I always come back to these. I have also included my favorite frosting.

PS If you don't feel like rolling them out...Make the dough and immediately roll into balls. Place the balls on the cookie sheet and then take a cup and dip the bottom of the cup in a bowl of sugar and then use the cup to press down the cookies. Bake like normal. Still able to frost and still delicious.
Submitted by Shelly

Deluxe Sugar Cookies

1 cup butter, softened
1 1/2 cups confectioners sugar
1 egg
1 1/2 t vanilla
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix butter and confectioner's sugar till smooth. Add egg and vanilla. Blend in flour, soda, and cream of tartar. Cover and chill 2-3 hours. Preheat oven to 375. Divide dough in half. Roll each half 3/16 inch thick on lightly floured surface. Cut into desired shapes. Place on lightly greased baking sheet. Bake 7-8 minutes or until very light brown on edge (do not over cook or they will be crunchy)

Makes about 5 dozen 2 inch cookies

Butter Frosting

1/3 cup butter
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 tsp. vanilla
milk
food coloring (optional)

1. Beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and the vanilla.
2. Slowly beat in remaining powdered sugar. Beat in additional milk if needed to get spreading consistency. Add food coloring if desired.

Layered Pumpkin Pie Toffee Cheesecake

4.5 stars
Posted by: Jessica

I made this for Thanksgiving last year and it was extremely popular. This recipe is from Our Best Bites. The picture I have for this is awful but I'll post it anyway, until I get a better one.

This recipe takes some time, but it is well worth it!

Ingredients:

• 2 cups cinnamon graham cracker crumbs (just short of 2 sleeves)
• 1/2 cup (1 stick) butter, melted
• 2 8-oz packages cream cheese, softened
• 1/2 cup sugar
• 1 tsp vanilla
• 5 eggs, at room temperature
• 1 bag toffee bits
• 1 15-oz pumpkin (or use homemade, it's 1 3/4 cup)
• 3/4 cup whipping cream
• 2/3 cups sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp pumpkin pie seasoning
• 1/8 tsp salt
• Cool whip for topping (or make your own)

Instructions:

1. Heat oven to 300* Spray a 9 or 10" springform pan with cooking spray. In a small bowl, mix crumbs and butter. Press in bottom of pan. Bake 15 minutes. Remove from oven and set aside.

2. In a large bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Beat in 2 of the eggs. Stir in 1 cup of the toffee bits. Spread over crust. 

3. In a clean bowl, mix pumpkin, whipping cream, 2/3 cup sugar, the cinnamon, pumpkin pie seasoning, salt, and remaining 3 eggs just until blended. slowly and carefully spoon over cheesecake layer.

4. Bake for 2 hours or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven for 30 minutes. Run spatula around edge of pan. Cool 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan; remove side of pan. Pipe whipped topping or whipped cream around edges of cheesecake; sprinkle with remaining toffee bits.

Sweet Potato Pie

So I don't have a picture for this but I wanted to post it before Thanksgiving. Just in case you were looking for that extra side. This is amazing! Like I can sit down and eat a whole pan to myself. And it is so simple. Win win!
5 stars
posted by: Jessica

• 3 cups mashed sweet potatoes
• 1 stick melted butter
• 1 tsp vanilla
• 1 cup sugar
• 2 eggs, beaten
• 1/4 tsp salt

Mix above ingredients and place in a casserole dish. For topping, mix:

• 1 cup brown sugar
• 1/3 cup flour
• 1/2 cup butter
• 1 cup chopped pecans

Mix together and sprinkle on top. Bake for 30 minutes at 350* I cooked mine a few minutes longer than this and I thought it was perfect.

One Pot Mexican Quinoa

I made this tonight for the first time and it was so good! Ken said he gives it a 9 out of 10. Since we are on a 5 star scale I give it 5 Stars. Not only does it taste good, its got some healthy things going for it and there is only one pot to clean when you are done cooking (and a few measuring spoons).  Hope you all enjoy it too. 

5/5

submitted by: Shelly

One Pot Mexican Quinoa

(makes 4 servings)

1 Tablespoon olive oil

2 cloves of garlic, minced

2 jalapenos, minced (if you don't want the heat just be sure to remove rib and seeds before cutting)

1 cup uncooked quinoa

1 1/4 cup vegetable broth (I had to add a little more while I was cooking)

1 (15 oz) can black beans, rinsed and drained

1 (14.5 oz) can fire-roasted diced tomatoes

1 cup corn

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon kosher salt (or to taste)

pepper to taste

-2 avocados diced (original recipe called for 1 but I had 2 ripe ones that needed to be used and I thought it was good)

-2 tablespoons chopped cilantro (or not, if it tastes like soap to you :)

-1 lime to squeeze on top

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapenos, cook stirring frequently, until fragrant...about 1 minute.

2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, cumin, salt, and pepper to taste. Bring to boil; cover reduce heat and simmer until quinoa is cooked through about 20 minutes (add more liquid if needed).

3. Stir in avocado and cilantro.

4. Serve immediately with lime wedges to squeeze on top

Shrimp Dip

Please don't judge this recipe off of what you had at the cabin. I made a lot of mistakes and when made correctly this really is a 5-star recipe!

Sorry I don't have exact measurements for everything. Just add a little bit of everything and add more as needed.

Ingredients:

• 1 pkg cream cheese
• 1 pint sour cream
• ranch dressing powder 1 envelope
• lemon juice
• ketchup
• Worcestershire
• salt & pepper
• 2 cans of tiny shrimp

1. Make sure your cream cheese is fully softened.
2. Mix softened cream cheese and sour cream together.
3. Mix the rest of the ingredients together except shrimp!
4. After it is all mixed together well then add shrimp. At the cabin I mixed the shrimp in at the beginning and it shredded it. You want full pieces of shrimp.

This goes great with Ruffles potato chips!

Submitted by Jessica

Coconut Syrup

It's my first contribution to the family recipe blog! I love homemade syrup recipes so much better than store bought. I made this syrup this last weekend at the family reunion up at the cabin. We doubled it and it was enough for everyone there. Also we used coconut imitation extract because we couldn't find any real extract, and it tasted just as good! It is so easy to make!
5/5 stars
Submitted by: Megan

Ingredients

1/2 cup butter
3/4 cup buttermilk
1 cup sugar
1/2 tsp baking soda
1 tsp coconut extract (imitation works)

Directions

Put butter, sugar and buttermilk in sauce pan, turn heat to medium high. Stir until butter melts and sugar dissolves. Bring to a boil for 1 minute. Remove from heat and stir in baking soda and coconut extract. It may start to fizz, keep stirring until it reduces.

Shelly's Chicken Fajitas

Mom here. Shelly made these fajitas last time I visited. They are so good and very easy. I made them for the missionaries, and they loved them, too. Shelly cuts her chicken up before marinating it, and that's the way I did it too. Easy, tasty, healthy--I rate them a 5/5.

INGREDIENTS

Marinade:
• ¼ cup fresh lime juice (about 3-4 limes) (I often just use bottled lime juice)
• 1/3 cup water
• 2 tablespoons vegetable oil
• 2 large cloves garlic, minced
• 1 teaspoon salt
• 3 teaspoons apple cider or red wine vinegar
• 2 teaspoons soy sauce
• ½ teaspoons chili powder
• ½ teaspoon cayenne pepper
• ½ teaspoon liquid smoke
• ¼ teaspoon black pepper
• 1/8 teaspoon onion powder
Fajitas:
• 1 1/2 pounds chicken breasts (about 3 large chicken breasts)
• 1 yellow onion, cut into thin strips
• 1 green pepper, cut into thin strips
• 1 red (or orange) pepper, cut into thin strips
• 8 ounces fresh mushrooms, quartered
• 1 teaspoon soy sauce
• 2 tablespoons water
• ½ teaspoon fresh lime juice (a quick squeeze of a cut lime)(again I sometimes use bottled)
• dash of salt and pepper
• Soft-shell tacos, warmed. I used the raw ones from Costco and cooked them on a grill. They were delicious.

DIRECTIONS

1. Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
2. After marinating, take chicken out of the bag and discard the marinade. Grill or broil the chicken 5-7 minutes per side . Remove from grill or pan and tent with foil to keep warm.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream…the options are endless!

Thai Chicken Crunch Wrap

Thai Chicken Crunch Wrap

Submitted by: Ash

4/5 star

Makes: 2-3 wraps (We were able to make 6 smaller ones total so we could have leftovers for lunch and we still felt like each wrap was well loaded.)

The cucumbers (i.e. quick pickles) can be made several days in advance. All the other ingredients can be prepped ahead of time, too, making this a super easy throw-together lunch or dinner.

Ingredients

• 1/2 cup rice vinegar
• 1 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1 english cucumber, halved and cut into thin ribbons
• 1/3 cup light mayonnaise
• 2 tablespoons sweet Thai chili sauce
• 2-3 burrito-sized tortillas (white, wheat, spinach, or whatever you prefer. We love the unbaked tortillas so that's what we used)
• 4 leaves romaine or green lettuce
• 1-2 cups cooked, sliced chicken or turkey
• 3/4 cup thinly sliced or julienned carrots (1-2 large carrots)
• 1/2 cup packed cilantro leaves

Directions

1. In a pie plate or other shallow dish, whisk together the vinegar, sugar and salt. Add the cucumbers, tossing to cover with the liquid. Let them stand for 10-15 minutes while you prepare the other ingredients (they can be made several days in advance and covered in the refrigerator).
2. In a small bowl, combine the mayo and chili sauce. Spread a couple tablespoons evenly on the tortillas. Top with lettuce, chicken, cucumbers (lightly patting dry, if needed), carrots and cilantro (just eyeball the amounts for each tortilla depending on how many wraps you are making). Roll the tortilla up tightly like a burrito so the ends are enclosed. Serve immediately.

Creamy Beety Pasta

I had some extra beets left over from making our favorite beet pizza, so I thought I'd search out a new recipe.  This is what we ended up with, and it is quite tasty, healthy, and pretty!

4/5 Stars
Submitted by: Kelsey
Serving Size - Makes two large pasta bowls.
Cooking time - 15 minutes if the beets are cooked!

Ingredients:
2 cooked beets
1/2 chopped sweet onion (or white onion)
1 tbsp. olive oil
1/2 tsp dried tarragon
1/2 tsp dried thyme
1/2 tsp minced garlic
1/4 cup Greek Yogurt (or plain yogurt.  Sour cream might work, too?)
1 tbsp balsamic vinegar
1/2 tbsp. agave syrup (if your balsamic is sweet, no need to add this.  A bit of sugar does the job, too.  Just get the bite out of the balsamic.)
1 tbsp. white wine vinegar


1 1/2 to 2 cups of pasta (rotini is good)
Handful of chopped spinach
Salt to taste
Parmesan cheese

Directions:
For the Sauce:
sauté onions, olive oil, tarragon, thyme, and garlic until onions are translucent; about 7 minutes.  Add the white wine vinegar and remove from heat.  Transfer to blender and add the remaining ingredients - cooked beets, Greek yogurt, balsamic vinegar, and agave syrup.  Blend until smooth.

While the onions are sautéing, heat the water for the pasta and cook the pasta per directions. 

Once pasta is done and the sauce is well blended, put the sauce and pasta into the sauté pan and mix together.  Let the mixture cook for a couple of minutes until the spinach wilts and season with salt to taste.  Add parmesan cheese as a topping when it is plated up.