Thick Sugar Cookies with Sour Cream

We made a ton of cookies this year for Christmas. I found this recipe for sugar cookies on pinterest. Anything with sour cream is yummy, right? These definitely were good. They were thick and soft. Mike hates sugar cookies and I have caught him eating them all week.

Ingredients:
1 cup butter
2 cups sugar
2 eggs
3 tsp. vanilla
1 cup sour cream
1 tsp. salt
2 tsp. baking soda
5 1/2 cups flour

In mixer, cream butter and sugar, and then add eggs and vanilla. Add sour cream. Combine salt, soda, and flour, and add to mixture.

Roll out on floured surface to about 1/4 to 1/3 inch thick

Bake at 375 for 7-8 minutes.
THEY WILL NOT LOOK DONE!

hey are still very pale and have no browning anywhere. If you have a golden brown color along the edges then you have baked them too long.

Wait about 5 minutes and then transfer carefully to a cooling rack. If you wait longer they will get soggy on the bottom and sometimes get stuck to the parchment paper.

Here is the simple buttercream frosting I use:
1/2 cup butter, softened
4 cups powdered sugar
2 tsp vanilla extract
1/4-1/3 cup milk
In a mixing bowl, cream butter. Beat in sugar and vanilla until crumbly. Gradually add milk until frosting reaches desired consistency. Add desired food coloring.

recipe from: peppermintplum.blogspot.com

Oven Baked Parmesan Fries

These are delicious. Make them and don't feel guilty. I even got my little guy to eat them. Just be careful if you let you kids help. Mine dumped the entire bottle of thyme on them!


Ingredients
4 large unpeeled russet potatoes, cut into 1/4-inch strips
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon ground dried thyme
1/4 teaspoon seasoned salt
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese
1/4 teaspoon seasoned salt (optional)
Directions
1.Preheat an oven to 425 degrees F (220 degrees C).
2.Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
3.Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

Recipe from Allrecipes.com

Baked Chicken Parm Casserole

I love chicken parm and order it at most Italian restaurants. This is a nice quick casserole version that we enjoyed. Much less work but still yummy!

Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I cut mine into pieces)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Spread olive oil and garlic in your baking dish. Sprinkle some red pepper flakes. Place chicken in dish. Cover in sauce. Sprinkle with basil. Cover with 1/2 of cheeses. Pour croutons on top and cover with the rest of the cheese. Bake at 350 for about 35 minutes.

Recipe from: http://foodwishes.blogspot.com

Brown Sugar Apple Sauce Bake

We love this applesauce. It is almost like a dessert. It is my favorite part of the meal. I made it for my in laws and they gobbled it up. My mom found this recipe in a gooseberry patch book.

25 oz jar of applesauce
1/2 cup brown sugar
1 tsp cinnamon
1 cup bisquick
1/2 cup sugar
1/4 cup butter softened

In medium bowl mix first 3 ingredients.

Spray casserole dish with cooking spray. Pour applesauce in.

In a bowl mix last 3 ingredients until crumbly. Sprinkle over applesauce.

Bake uncovered for 1 hour at 350

Chicken Tamale Casserole

Here is a different casserole. I stumbled upon this recipe by accident. I don't really like red enchilada sauce. I tried to make my own from a food network recipe but I still didn't care for it. But in this casserole it is oi ok. I actually enjoyed it. I think the sweetness of the cornbread balances it out for me. By the way Krusteaz (gross name I know) is the best boxed cornbread ever.

Mike really enjoyed this. Hayden wouldn't even touch it. He is a very picky kid. I think this would be good with some tortilla chips crushed on top.


Recipe:

1 cup freshly shredded sharp cheddar cheese
1 cup freshly shredded Pepper Jack cheese
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper (optional)
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) bo corn muffin mix
1 (4-ounce) can chopped green chiles
Cooking Spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast

Pre-heat the oven to 375 degrees f.

Combine 1/2 cup cheese and the next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13×9-inch baking dish coated with cooking spray.

Bake for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle the remaining cheeses on top. Bake at 375 degrees for about 15 minutes or until the cheese melts. Remove from oven; let stand for 5 minutes.

recipe from: http://deliciousdishesrecipes.com/chicken-tamale-casserole/

Chinese Lemon Chicken

I have never had Lemon Chicken at a Chinese Restaraunt. It always intrigues me but then I play it safe and order general tso's, almond chicken or sesame chicken. I am boring.

We really enjoyed the chicken. The batter and marinade was very good. The lemon sauce was pretty good. I have nothing to compare it to. I want to make this again with a spicy sauce.



Ingredients

* 4 chicken breasts (cut in small pieces)
* 1 tablespoon dry sherry
* 1 tablespoon soy sauce
* 1/2 teaspoon salt
* 2 eggs
* 2 cups vegetable oil
* 1/4 cup cornstarch
* 1/2 teaspoon baking powder
* 1/3 cup white sugar
* 1 tablespoon cornstarch
* 1 cup chicken broth
* 1 tablespoon lemon juice
* 1 teaspoon salt
* 1 lemon, sliced
* 2 tablespoons vegetable oil

Directions

1. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
2. In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
3. In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

From allrecipes.com

Parmesan Chicken

Here is a quick simple recipe.
This was one of my favorite things my mom made when I was in high school. She got the idea from a miracle whip jar but we use Hellmann's instead. I don't have a great picture of it but everyone we have made it for enjoys it. The chicken ends up so moist and full of flavor.

Here is the basic recipe:

mix together some mayo, Parmesan cheese, and oregano.

Spread over chicken breasts.

Bake 350 for about 30-40 minutes until chicken is done.