Cream Cheese Cinnamon Crescent Rolls

I have really been craving cinnamon rolls lately... not sure where the craving came from or how it got stuck in my head, but once it did, it wasn't going anywhere until I satiated it. I knew I would have to break down and make them, but the problem with homemade cinnamon rolls, as delicious as they may be, is the amount of time and effort that sometimes has to go into them in order for them to be genuinely scrumptious. Unfortunately, time is not always a luxury we enjoy at our house between work and three kids to try and keep up with.

I decided that mostly what I was craving was the cinnamon flavor, along with the cream cheese frosting that I prefer my cinnamon rolls to be slathered in. I remembered coming across an idea on Pinterest (if you haven't yet experienced this addiction, I highly suggest you do, but beware, I do NOT use the word addiction lightly here!) where someone had used crescent rolls as the base for their dessert and basically just rolled up whatever they wanted inside and then baked them accordingly. I decided I should try to make that work with a cinnamon roll concept, and so I did. And it was delicious, easy, and quick! Best of all, in spite of the obvious differences between this concoction and a traditional cinnamon roll, they satisfied my craving.

Here is what you will need:

Cream Cheese Cinnamon Crescent Rolls

- 1 can refrigerated Pillsbury Crescent Rolls
- 4 tbsp. butter, softened to room temperature
- 2 tbsp. butter, melted for brushing
- 1 8-oz package cream cheese, softened to room temperature
- 1 cup sugar, divided
- 1/4 cup brown sugar
- 1 tbsp. cinnamon

Preheat oven to 350 degrees F. Lightly spray a large baking sheet with nonstick cooking spray.

Using a hand mixer or whisk, in a medium bowl combine the 4 tbsp. softened butter and the softened cream cheese until smooth. Mix in 1/2 cup sugar and 1/4 cup brown sugar, again combining until mixture is smooth and you no longer get the "grittiness" of the sugar granules when tasted.

In a small bowl, combine the remaining 1/2 cup sugar and the 1 tbsp. cinnamon.

Unroll crescent rolls onto a sheet of wax paper to prevent sticking. One at a time, separate the rolls at their perforations. Brush each triangle with melted butter, then sprinkle with the cinnamon/sugar mixture. Spoon roughly 1 tsp. of the cream cheese filling into the middle of the triangle and spread out. Roll the crescent roll according to the package instructions. Place onto prepared baking sheet, then brush the top with more melted butter, and again sprinkle a little of the cinnamon and sugar mixture on top. Repeat until all of the rolls have been filled and rolled.

Bake in preheated oven for 12-15 minutes, or until rolls are lightly golden brown. Cool for 5 minutes before serving. Spread remaining cream cheese filling over the top for a nice icing-like finish, and enjoy!

The kids went crazy over these, and they were absolutely perfect for a quick Sunday morning breakfast. I served them to the kids with some cinnamon applesauce; they seemed to enjoy the pairing and I felt better about giving them the equivalent of candy for breakfast....ha! Win-win. 

One of the things I think I ended up loving the most about these pseudo cinnamon rolls was how much they ended up being a lot like one of my all-time favorite breakfast/dessert danishes- cream cheese croissants. That is my go-to pasty of choice, and the filling was really very similar to that. The cinnamon added a sweet kiss of flavor to cut through the semi-savory notes of the cream cheese- roll all of that up into a buttery, flaky, crescent roll and you have a really, really tempting dish. Whether you serve these for breakfast, dessert, or dinner party coffee treat, these are sure to impress. 

What other things do you think would pair well rolled up inside of a crescent roll? I am pretty excited about the endless opportunities that this new-found idea may lead to... 

Apple Cinnamon Bread

I have a confession to make... 


Sometimes, my baked creations are far from beautiful... Sometimes, they fall short, leaving me with concave cupcakes and M-shaped loaves of bread. Don't get me wrong, they still taste as beautiful as they SHOULD look, but I am really striving to improve the end quality of my food's appearance. 


Not always easy at 7,220 feet above sea level. The altitude here plays a HUGE factor in my baking, and even sometimes in my cooking, since everything from boiling temperatures to necessary amounts of leavening agents and everything in between is affected by living in the mountainous region of good, old Wyoming. 


With that said, I am still contemplating "forgetting" to include a picture with this post, as this apple-y, cinnamon-y, goodness I like to refer to as bread really looks nothing like a picturesque loaf, just beckoning you to devour it. I will decide and keep you posted...  :-) 


Picture or no picture, I assure you, you really need to try this bread. Make it for a special Saturday evening snack, or, dare I suggest, Sunday morning breakfast. 


I am constantly finding new blogs to adore and idolize, seeing all sorts of pages displaying everything I aspire to be as a food blogger. Two Peas and Their Pod is no exception. That is how I came across this divine-looking recipe, and lucky for me, I had everything I needed to make it on hand.


Here is what you will need:


Apple Cinnamon Bread (recipe slightly adapted from Two Peas and Their Pod)


- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1/4 tsp. cloves
- 2 large eggs
- 1/4 cup canola oil
- 1/4 cup cinnamon applesauce
- 1 tsp. vanilla 
- 1 cup sugar
- 2 cups chopped apples, skins removed
- 2 tbsp. brown sugar, 1 tbsp. white sugar, and 1 tsp. cinnamon for topping 


Preheat oven to 350 degrees F and prepare an 8"x4" bread loaf pan with cooking spray.

In a large bowl, sift together the flours, baking soda and baking powder, salt, cinnamon, and cloves. Set aside.

In a separate medium bowl, combine the eggs, canola oil, cinnamon applesauce, vanilla, and sugar, whisking well until thoroughly combined. Stir in the chopped apples, then slowly add the dry ingredients to the wet ingredients, mixing until just combined.

Bake in preheated oven for 50-55 minutes or until golden brown and toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes, then remove to wire rack to cool completely.

This bread is moist and really packs a BIG cinnamon punch. If you love cinnamon as much as I do, this recipe will surely please your palate. The cloves really add a hint of essential flavor, but serve more to give the cinnamon flavor an even bigger boost. The chunks of apple add just the right amount of crunch for a nice textural contrast, and they are a sweet surprise when you bite into one in the midst of your moist, cinnamon-y bread.

What is your all-time favorite sweet bread to make?

Stuffed Shells

I recently came upon a fantastic new blog - Iowa Girl Eats - and have since spent quite a few afternoons browsing through her recipes, pictures, workout suggestions, and more. She really has built up quite an enjoyable and diverse selection of Internet reading.

One of the things I love about spending hours on the Internet scouring Pinterest and Facebook for fun new ideas and finding blogs to follow is that I see so much that inspires me. Not just in the kitchen- in life, in general. Whether it's uncovering a delicious new recipe to try or a new activity to try with my kids, there are a lot of creative, brilliant people out there sharing their ideas with others, and I can only hope to inspire others someday the way I feel inspired when I meander through the random musings of any given fellow blogger or Pinterest addict...

Anyways, back to Iowa Girl Eats... I happened across her recipe for Stuffed Shells last week sometime, and it was one of those recipes that I saw and knew instantly that it would be making its debut on our next weekly menu. It did, and just as I expected, it didn't disappoint!

This recipe is simple to throw together, and it can be made ahead of time, if desired. It would be perfect to assemble on the weekend when you have a little extra time, and then throw it in the oven on a busy weeknight to have a hearty and delectable dinner on the table in less than 30 minutes.

Here is what you will need to make Stuffed Shells:

- 1 box of jumbo shells (approximately 24)
- 1/3 cup reserved cooking water from pasta
- 1 lb. lean ground beef
- 1/2 yellow onion, diced
- 1 tsp. garlic paste
- salt, pepper, & Italian seasoning to taste (I used approximately 1/2 tsp. of each)
- 1/4 cup Parmesan cheese
- 1 egg
- 2 tbsp. 1/3 fat cream cheese
- 1 cup shredded Italian-mix blend cheese
- 1 cup shredded mozzarella cheese
- 24 oz. marinara sauce

1. Cook shells according to package instructions. Reserve 1/3 cup of the pasta cooking water, then drain and set aside. If you are doing this step earlier on before you start preparing your meat, you may want to drizzle a little olive oil over the shells to keep them from sticking together.
2. Cook the onion, garlic paste, and beef until it's cooked through and no longer pink. Stir in the seasonings, the reserved pasta water, the Parmesan cheese, the egg, the cream cheese, and the Italian-mix shredded cheese.
3. Preheat oven to 350 degree F. In a 9x13" baking dish, pour approximately 1/2 to 1 cup of the marinara sauce to evenly and thoroughly coat the bottom. Spoon the meat mixture into the cooked shells, then place in the baking dish. Spoon the remaining marinara sauce over the stuffed shells, then top with the mozzarella cheese. (It is at this point where you can cover the dish with foil and refrigerate to bake at a later time.)
4. Bake in preheated oven for 30 minutes, or until sauce is bubbling and cheese is completely melted. If desired, place dish directly under the broiler for a few minutes to give the cheese a nice, golden brown color.

(Recipe adapted from Iowa Girl Eats - Stuffed Shells Recipe)

We served these cheesy shells of goodness with a mixed greens salad and some good old bread and butter. The meal was filling, well-balanced, and palate-pleasing. The meat filling was so flavorful and had a wonderful, almost creamy texture. The kids loved it, too, so as you know, that always receives bonus points at our house!

These Stuffed Shells really felt like comfort food at its best, but the satisfaction came without the heaviness and guilt that often times follows classic comfort food. Remember, everything in moderation... so eat up and ENJOY!

Cake Mix Cookies X2

Things have been crazy busy lately, and I have a feeling that they are going to get even busier before they slow down! I skimped out on a post last week because time just completely eluded me, so I wanted to make it up to you by giving you two recipes in one post.

One of my friends asked if I would donate some baked goods to her roller derby team to give away as prizes in their fundraiser bingo event. I was honored that she thought of me, and of course I agreed. I needed something quick, yet still delicious, so I decided to try out some of the cake mix cookies I have seen various types of popping up everywhere.I also wanted to use ingredients I already had on hand, so here is what I came up with!

The first cookie I decided to name White Chocolate Toffee Nutty Crunch Cookies, and here is what you will need to make them:

- 1 box yellow cake mix
- 1 stick butter or margarine, softened
- 1 egg
- 2 tbsp. canola oil
- 1 tsp. vanilla extract
- 3 tbsp. brown sugar
- 2 tbsp. peanut butter
- 1/4 cup white chocolate chips
- 1/4 cup toffee chips
- 6 Nutter Butter cookies, crushed

Mix together all the ingredients in a large bowl, saving the white chocolate chips, toffee chips, and cookies for last. Drop cookies by the tablespoon-full (small cookie scoop) 2 inches apart on a greased cookie sheet and bake for 10-12 minutes, or until cookies are lightly browned on the edges. Let cool for 5 minutes, then move to wire rack to cool completely. Store in an airtight container.

So full of flavor and fun textures, these cookies will not disappoint!

The second cookie I came up with I decided to call Pecan Cinnamon Roll Cake Mix Cookie, and here is what you will need to make them:

-  l box yellow cake mix
- 1 stick butter or margarine, softened
- 1 egg
- 3 tbsp. canola oil
- 2 tbsp. brown sugar
- 2 tbsp. cream cheese, softened
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 cup glazed pecans, chopped finely

Mix all ingredients together in a large bowl, saving the pecans to stir in last. Drop cookies by the tablespoon-full (small cookie scoop) 2 inches apart onto a greased cookie sheet. Bake at 350 degrees F for 10-12 minutes or until edges are lightly browned. Cool on cookie sheet for five minutes, then remove to wire rack to cool completely. Store in an airtight container.

Rich, buttery, and full of cinnamon flavor with a delightful crunch of pecans.

These cookies were SO easy to whip up on short notice, and you could do pretty much a million different variations on these. It is no wonder why they have caught on and spread like wildfire. I look forward to experimenting more with different types of cake mixes and other mix-ins. What are some of your favorite go-to recipes when you have to come up with something quickly?

Strawberry Chocolate Scones

I am and probably always will be a romantic at heart. Many people may not initially think that upon meeting me, but deep down inside, I love the sweet, thoughtful gestures that can, in a sense, define the love and nature of a relationship between two people. Be they between lovers, friends, or family, gifts and gestures genuinely from the heart speak louder than words ever can.

Needless to say, I love Valentine's Day. I get all kinds of giddy inside as I start to plan how I will surprise all those who are near and dear to my heart. Chris's all-time favorite dessert is brownies... plain, simple, fudgy brownies. So, I planned to get up early Tuesday, make him a fresh batch of brownies after he left for work, and then deliver them to him on my way to work so he could have them to enjoy all to himself throughout the day. He beat me to it... He got a craving on Sunday night and decided to make his own. They were delicious, by the way, and I thoroughly enjoyed them!

Either way, that sent me back to the drawing board. I decided I would come up with something more breakfast-like to make fresh for him Tuesday morning to take to him at work. I had been wanting to try scones for some time, but for one reason or another, I had never got around to making them. I was excited to try something new, and I remembered seeing all kinds of amazing-sounding scone recipes on Annie's Eats during my food blog perusing. I took another peek and immediately knew that her Strawberry Yogurt Scones were the scones for me. I already had all of the ingredients, and it just so happens that strawberries are one of his favorite fruits.

I must say, I don't know why I had never tried making scones before, but I am SO glad I did. I really enjoyed the flavor, consistency, and ease of this recipe, and I look forward to experimenting more with my new-found breakfast food.

I did adapt this recipe ever so slightly, but all in all, the recipe is basically the same as what you find in the link above. I believe she mentions that her recipe originally came from Cooking Light, so that ought to clue you in, too, that these are a somewhat lighter recipe.

Strawberry Chocolate Scones 

- 1 1/2 cups all-purpose flour
- 2/3 cup whole wheat flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup diced fresh strawberries
- 2/3 cup strawberry yogurt
- 3 tbsp. butter, melted and cooled slightly
- 1/2 tsp. grated orange peel
- 1 tsp. vanilla
- 1 large egg white
- 1/2 cup semi-sweet or dark chocolate chips
- cooking spray for pan
- more sugar for sprinkling on top

1. Preheat oven to 400 degrees F. Combine both flours, 1/2 cup sugar, baking powder and soda, and salt in a large bowl. Set aside.
2. Combine strawberries, yogurt, butter, orange peel, vanilla, and egg white. Mix into the dry ingredients, then add in chocolate chips. (This is some THICK dough- I just used my hands to knead everything together.)
3. Place dough on a lightly floured surface. If you have not already done so, knead the dough four times. Using your hands, pat into an 8" circle. Cut into 8 wedges and place onto baking sheet coated with cooking spray. Sprinkle each wedge lightly with sugar, then bake 15-20 minutes until lightly browned.

Enjoy! These scones were so moist and flavorful- they were dense, yet still light and fluffy. The strawberry pieces and chocolate chips complimented each other perfectly without being overly sweet, and they added diverse elements to the overall texture. If you haven't ever given scones a try, I highly suggest that you do! I am pretty sure you will be seeing some more recipes coming from me in the future...

Valentine's Popcorn

I love how holidays give me an excuse to get in the kitchen and bake. No matter how big or how small, I love celebrating special days with sweet treats, and even more so when I have the opportunity to play around and experiment with different flavor combinations. This popcorn recipe evolved in my mind over the course of a few days, and after a little trial and error, the end result is absolutely fantastic, if I do say so myself. :)

I have really been on a big York Peppermint Patty kick lately... the balance of dark chocolate and minty creaminess is just absolute perfection to my palate right now. (No- I am NOT pregnant... for those of you whose mind automatically goes in that direction with the slightest mention of cravings, no matter how obscure the reference may be! I feel the need to make this disclaimer, as I have already been asked by my dear aunt...) I knew I wanted to incorporate these somehow, and my initial thought was to melt them. That, however, absolutely did not work. The mint patties reacted in a way similar to marshmallows when I put them in the microwave- they ballooned up to five times their normal size. Needless to say, they did not melt well and there was no way I could have poured the end product over the popcorn successfully.

After some more debate, I finally decided that to include the York patties I would simply chop them up and toss the pieces together with the popcorn. The ingredients I chose to include in this concoction are really some of my all-time favorite things ever: three different kinds of chocolate, M&Ms, Oreo cookies, and the thoroughly-discussed peppermint patties. Seriously... what's not to love?

If your children want to take treats to school or daycare, or if you are a nerd like me and still give Valentine treats to all your friends and coworkers, this popcorn is perfect to share! It all came together in less than 10 minutes (minus cooling time, of course), and it was super simple. It would be adorable to package in individual treat bags, tied up nicely with some pretty ribbon. You can also head over to Our Best Bites and check out their fun and festive printables. They have some that would be perfect with a popcorn treat just like this one!

Here is what you will need:


Valentine's Popcorn
- 1 full-sized bag microwave kettle corn, popped with old maids removed
- 6 miniature York Peppermint Patties, cut into small pieces
- 6 Oreo cookies, broken into small chunks
- 1/2 cup Valentine's edition M&Ms
- 1/2 cup dark chocolate chunks
- 1/2 cup semi-sweet chocolate chips
- 1/4 tsp. vegetable shortening
- 1/4 cup white chocolate chips

After popcorn is popped, place in a shallow roasting pan or a very large bowl that will allow for easy stirring. Cut up peppermint patties and break up cookies. Toss the peppermint patties, cookie pieces, and M&M's in with the popcorn.

Place the dark chocolate and the semi-sweet chocolate chips in a microwave-safe bowl with the 1/4 tsp. vegetable shortening. Microwave in 30-second increments, stirring after each, until chocolate is completely melted. Pour melted chocolate over the popcorn mixture and stir well to evenly coat.

After this is done, place the white chocolate chips in a baggie. Microwave in 30-second increments, squeezing the chocolate after each, until chocolate is melted. Cut the corner off the baggie and drizzle the white chocolate over the popcorn lightly.

Let cool and set up, then store in an airtight container.

Colorful, fun, and full of complimentary texture and flavor combinations! 

Share some love this year and give those important to you a delicious treat, whether it's for Valentine's Day or some random Tuesday down the road when everyone least expects it. Pay it forward. Spread some smiles and happiness- they are, after all, contagious, and what goes around comes around! 

PS - If anyone comes up with a better, more creative name for this, that would be super! My mind was not in that mode apparently.... :) 

ENJOY!

Roasted Red Pepper Chicken Alfredo

Comfort Italian food? Yes, please! Chicken Fettuccine Alfredo is one of my all-time favorite dinners to make when I am allowing myself that rich and savory indulgence. I have been making this for years, but only within the last couple of years did I decide to start making my own Alfredo sauce. The first few trial runs were okay...not anything worth making again, in my opinion, but all of the trial and error led to a fabulous, creamy, delicious end result, which I will now be sharing with you.

If you are thinking about staying in and cooking a romantic dinner for you and your significant other (or for you and a group of friends who are boycotting the holiday!), this would be a perfect choice. It is simple and quick, but you would never know that once you taste it. You could easily fool people into thinking you are a gourmet chef of sorts... okay, maybe not so much, but it is REALLY good!

This is kind of a four-part process, with each part having its own instructions and own preparation, and then everything comes together into one at the end. The ingredients/instructions format will be a little different for this one. I am going to divide everything into its own respective sections... Hopefully, this is the most efficient for everyone else, too!

Roasted Red Pepper
- 1 large red bell pepper, washed and cleaned
- Olive Oil, for drizzling
- Aluminum Foil
- Plastic Wrap

The first and foremost thing you will want to do is roast your red pepper. Preheat your oven to the highest setting it will go to (for me, it was 550 degrees F or Broil). Wash and clean a red pepper (wholly intact), Place the red pepper on a small piece of aluminum foil and drizzle with just a little bit of olive oil. Place the red pepper (still on the foil) into the super hot oven. Let it roast for a good 15-20 minutes, or until at least 75% of the skin is blackened. Remove the roasted pepper to a small bowl, then cover the bowl with plastic wrap. This will make the skin removal easier later on. Pop the bowl in the freezer to help it cool down so you can work with it when you need it. After it's cool enough to handle, peel it, then remove the stem and seeds and cut into small pieces or strips. Set aside.

Fettuccine 
- 1 lb. uncooked fettuccine noodles
- Water and salt for boiling
- Olive Oil

This part is the trickiest.... Cook fettuccine noodles according to package instructions. Drain, then toss with olive oil to prevent sticking.

Chicken
- 1 lb. chicken
- 1 tbsp. EACH butter and olive oil for pan
- Salt, black pepper, and garlic powder for seasoning

Heat a large skillet over medium heat. Melt the butter and add the olive oil to the pan, giving it a good swirl to mix the two. Add the chicken, seasoning to your tastes with salt, black pepper, and garlic powder. Cook on both sides until cooked through and chicken is no longer pink. The less flipping, the better- a little bit of a crust on the chicken is super tasty! Once cooked, cut the chicken into small pieces or strips. Set aside.

Alfredo Sauce 
- 4 tbsp. butter
- 1 cup heavy cream
- 1 cup 2% milk
- 1/2 tsp. garlic paste
- Dash or two of garlic powder
- Black pepper, to taste
- 5 oz. fresh Parmesan cheese, shredded or cut into small chunks

Melt the butter. Add the heavy cream, the milk, the garlic paste, the garlic powder, and the black pepper. Bring to a boil over medium heat, being careful to scorch the dairy ingredients. Once the sauce is boiling, slowly stir in the Parmesan cheese until fully melted and you have a smooth, creamy sauce. Once your sauce is made, reduce the heat to as low as you can go, then stir in the chicken and red pepper pieces. Allow this to simmer together for just a minute or two- it really helps melt all of the flavors together, but this step is completely optional. Pour the entire mixture over the prepared fettuccine noodles and toss together to coat.

Even though this may look like a lot, it actually all comes together very quickly. I had dinner on the table in less than 30 minutes from start to finish since you can do so many of these steps simultaneously. It is also a very simple recipe, with very "pure" ingredients that come together nicely for a well-balanced combination of flavors. One of the other things I really liked about this particular Alfredo variation is that it didn't leave me with such a heavy feeling lingering in my stomach after I ate. The addition of milk in lieu of a sauce consisting almost entirely of heavy cream really lightens the sauce up a bit. This will be my go-to for Alfredo sauce now- no turning back!

Here is what your end product should look like! Sprinkle with a little Italian cheese blend and serve with a fresh salad and some yummy bread for a perfect dinner, whether it's for a special occasion or just a random Tuesday like ours was! Enjoy!

Creamy, delicious comfort. :) 

Grams' Sugar Cookies

Sugar Cookies are one of my favorite go-to treats for pretty much any holiday. They are fun, delicious, and can be so darn cute when you spend a little extra time with the frosting and sprinkles. One of my favorite childhood memories is helping my grandma bake sugar cookies (okay, well really bake ANYTHING), and then helping frost and decorate them, too. We did these mostly for Christmas, but she was also known to make them for Halloween and Valentine's Day on occasion, too. She was, by her very essence, the quintessential embodiment of everything that a grandma should be: warm, loving, full of good advice and wisdom, and ALWAYS baking or cooking something delicious for her family whom she adored. Between her, my fantastic mother, and my wonderful aunt, I had some of the most amazing women role models to look up to as I was growing up, and still to this day, they are pretty much everything I aspire to be as a mom and wifey now, a grandma someday, and an all-around good human being every other day of my life. So here is a little thank you to them! My grandma, my mom, and my aunt will always be three of my special valentines.

Grams' sugar cookies are practically famous. Anyone who has ever had them fell in love with them instantly, including me! I have made them quite a few times for coworkers and friends, as well as for holiday celebrations, and everyone always graciously and excitedly devours them. They are really just a very basic sugar cookie, but I think that my grams' addition of grated orange peel is what sets her cookies above the rest.

It may seem like sugar cookies are too much of a process- too much time and hassle to make the dough, roll it out, cut the shapes out, re-roll the dough, and so on, only to spend another good hour or two decorating the baked cookies, but in my opinion, it is totally worth every extra ounce of effort it requires. I mean, seriously, who doesn't love getting a sweetly decorated sugar cookie, knowing that the person who gave it to you spent that extra time making something special just for you? For me, at least, it really is "the thought that counts." I would rather get a homemade gift of any sort any day over something fancy and store-bought that I may never use. Gifts from the heart, people, that's where the love is at!

So here, make THIS recipe for someone special next week, and rest assured that they will be pleasantly satisfied with your homemade and delicious gift to them!

Can you tell these get used A LOT?!?!



Grams' Sugar Cookies

- 2/3 cup shortening (I like butter-flavored Crisco)
- 3/4 cup sugar
- 1 egg
- 1/2 tsp. vanilla
- 1/2 tsp. grated orange peel (this can be fresh or from the spice section at the grocery store)
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 4 tsp. milk

In my grandma's words: "Cream shortening & sugar. Add egg, beat until light & fluffy. Add vanilla, grated orange peel; mix thoroughly. Add dry ingredients; stir into creamed mixture together w/milk. Roll dough 1/8" thick. Cut; put on greased cookie sheet; Bake in moderate oven (375) 12 min."

(She was so good at keeping it short and sweet! Maybe I have something to learn from her there....)

After the cookies are COMPLETELY cool, make the following icing recipe to frost the cookies.

Grams' Icing

- 2 cups powdered sugar
- dash salt
- 1 tsp. vanilla
- 1 tbsp. melted butter
- Milk

Mix together powdered sugar, salt, vanilla, and melted butter, then add milk till you reach the desired consistency.

I, personally, like to lean more on the side of a thick frosting so it doesn't completely drip/run off the cookie once you start frosting it. Trust your instincts - you will know when it's right! And if you end up adding a little too much milk and it's too runny, just add in some more powdered sugar. This is pretty much a no-fail icing recipe.

Decorate the cookies to your liking! Sprinkles, candies, whatever floats your boat! Let the kids help, too. They will have a blast, even it means a little bit more extra clean-up time for you. :) Trust me when I say they will appreciate these kinds of things, now and much later down the road.

Simple. Perfection. Share some love... 

Super Bowl Sunday Special

For as long as I can remember, Super Bowl Sunday (for me, at least) has been more about delicious food and spending time with family than football... I am sure Chris would probably disagree with me on this one, as would many others with a Y chromosome in their DNA. I have so many fond memories of Super Bowl Sunday growing up. The whole family would get together at Grams' and Gramps' house, and there would be so much food and laughter that it made for an absolutely perfect day. Grams' and Gramps' are both gone now, may they rest in peace, but so many of us left behind carry on the traditions that they instilled within us. Small and insignificant as it may be, one of these traditions for me will always be celebrating the Super Bowl with food and family.

To be completely honest, I am not a huge football fanatic. I enjoy watching the "good" games- you know, the ones that aren't completely one-sided and are exciting to watch because it could be anyone's game right up until the clock runs out at the end of the 4th quarter. Hopefully, that is what we have to look forward to on Sunday!

In spite of the fact that my adoration for football falls far short of a die-hard fan, I AM excited to have an excuse to get in the kitchen and make some of my favorite appetizer/snack recipes that are perfect for these casual get-togethers. I am also excited to share some of my favorite recipes with you today, too! The two that I chose to post about are so delicious and addicting that they will surely be a hit if you decide to make and serve them at your own football gathering this weekend.

The first recipe I picked to share is Pizza Dip. I got this recipe from an old college roommate who is, still to this day, one of the best cooks I have ever met. (Hi Elizabeth!) Every time I make it, this dip gets devoured and everyone is asking for the recipe for it. I always share. It's just too good not to. Plus, it's quick and easy to throw together, and you can either bake it or prepare it in the slow cooker to take with you on-the-go.

Pizza Dip

- 2 8-ounce blocks cream cheese, softened and at room temperature
- 1 1/2 cups pizza sauce
- 1 cup sour cream
- 2 cups shredded cheese (use your favorite)
- 1 cup miniature pepperonis
- 1 tsp. garlic powder -OR- 1/2 tsp. garlic paste
- 1/2 tsp. paprika
- 1 tsp. Italian seasoning
- 1/2 tsp. crushed red pepper flakes (more or less to taste, depending on your heat preferences)

1. Mix all ingredients together in a medium bowl until well-combined. Either bake in a casserole dish at 350 degrees F until bubbly -OR- cook in the slow cooker on high till warmed throughout, then reduce heat to low or warm setting. Serve with French bread or tortilla chips.

The next recipe that I wanted to share with you today is a recipe for our almost-famous caramel corn. This stuff is straight addictive. I DARE you to eat only one handful... :)

Almost-Famous Caramel Corn  (Recipe adapted from Paula Deen http://www.foodnetwork.com/recipes/paula-deen/grandma-pauls-caramel-corn-recipe/index.html)

- 8 quarts popped popcorn, sprinkled lightly with salt and cinnamon
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup light karo syrup
- 1 tbsp. cinnamon
- 1 tsp. salt
- 1 tsp. vanilla
- 1 tsp. baking soda

1. Place popped popcorn in a large, shallow roasting pan. Preheat oven to 200 degrees F.
2. In a large pot, over medium heat, melt butter. Mix in brown sugar, karo syrup, cinnamon, and salt. Bring to a boil and boil for 5 minutes. Remove from stove top and quickly stir in vanilla and baking soda. Mixture will foam, so be prepared!
3. Pour the caramel mixture over the popped popcorn and stir well to coat evenly.
4. Bake for 1 hour, stirring every 15 minutes. Remove from oven and spread out on foil or wax paper to cool. Store covered in an airtight container.

This is seriously one of the most delicious things I have ever eaten. Everyone who has tried it gives it rave reviews, and they just love the layers of flavor found in this sweet treat. It is amazing what the addition of cinnamon and vanilla can do to an already delicious recipe by the lovely Paula Deen.

Here are a few other suggestions for recipes that would be great for this weekend's food lineup that are from older posts:

Peanut Butter Dream Dip
Peanut Butter Cup Blondies
Double Chocolate Mint Cookies and Cream Cookies
German Chocolate Caramel Brownie Bars
Slow Cooker Chicken Chili 
Shredded Beef Sandwiches with Balsamic Slaw
Magic Cookie Bars 

Hope you enjoy! Would love to hear feedback from any of you who make any of these tasty recipes this weekend! Who are you rooting for at your house Sunday?

Have a fabulous weekend all!