(Almond!) Sugar Cookies

I've been trying different sugar cookies to find my favorite...and I think I did! I don't know if it's the almond, the ease, or how well they stayed together...but I LOVE these!! I found these at Our Best Bites...I'm so excited!

Ingredients:
1 C real butter (no substitutions!)
1 C sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 t almond extract (or other flavor of your choice, like vanilla)
3 C flour
1 1/2 t baking powder
1/2 t salt

Directions:
Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Chill the dough in the fridge for about an hour, or use this great tip to make things easier:

When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting it out. This way it chills faster and the bonus is that you don't need to add extra flour to roll it out. If you don't use this tip, proceed as follows:

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12

Almond Glacé Icing

Not only did I find yummy cookies but I found a great icing to put atop! (Also found at Our Best Bites)
Ingredients:
1lb powdered sugar (about 3 3/4 C)
6T whole milk (low-fat actually works, but use whole if you can)
6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)
1 t extract (I use almond because I use almond in my sugar cookies)

Directions:
With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.

You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing. It's smooth and thin, like in the picture below. It easily runs off the whisk in a pretty thin drizzle.

To prepare the icing for piping, you just add more powdered sugar. Just eyeball it. You can't really mess it up because if it's too thick you just add more milk and if it's to thin, you add more powdered sugar. I add it in small amounts until it's a good consistency. For me, it's when it gets to a point where it's relatively hard to whisk it by hand. When I pick up the whisk, it still runs off, but in a very slow, thick stream now.

Pear-Cherry Crisp (crock-pot)

I got this recipe from my friend Courtney and was SO excited to try it out! And yes, it was GOOD! But I have a little suggestion, make sure you buy yellow, and NOT ORANGE cake mix. Haha, it was still good, but I know it'll be even better with the right flavors! Make sure you try it out, what's better than a dessert you just throw all ingredients in and leave it, and it turns out great? Mmm I can't wait to make this again...

Ingredients:
1-26oz can cherry pie filling
1-15 oz canned pears in syrup
1 tsp almond extract (vanilla works also)
1-18ox box yellow cake mix
1 stick of butter cut into tablespoons
1 packet of instant oat meal (brown sugar maple is the best!)

Directions:
Spary crock with cooking spry. Combine cherries, pears and almond extract in crock. Sprinkle cake mix over fruit mixture. Dot with butter. Sprinkle oatmeal over cake mix. Place 6-8 dry paper towels over crock and secure with lid. The paper towels with absorb the moisture. Cook on low 4-6 hours (I only had 2 1/2 hours, so cooked on high and it still turned out!) and DO NOT lift the lid while cooking. Best served with vanilla ice cream or cool whip.

Cheddar Chicken Casserole

I went over to my friend Kat's house for dinner and this is what she made for us! This is a quick and easy weeknight meal that is pleasing to both kids and adults!!  The original recipe calls for turkey and regular pasta but I switched it to chicken since thats all I had and whole wheat pasta to make it healthier. Enjoy!

4 cups uncooked spiral pasta
1 garlic clove, minced
3 Tbsp. butter
3 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. prepared mustard
1/4 tsp. dried thyme
1/4 tsp. pepper
2 cups 2% milk
1-1/2 cups (6 oz.) shredded cheddar cheese
2 cups cubed cooked chicken
2 cups frozen mixed vegetables, thawed
1/2 cup slivered almonds optional

Cook pasta according to package directions.

Meanwhile, in a large saucepan, saute garlic in butter until tender.  Stir in the flour, salt, mustard, thyme and pepper.  Gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cheese until melted.  Drain pasta; place in a large bowl.  Toss with turkey, vegetables and cheese sauce.

Transfer to a greased 13-in. x 9-in. baking dish.  Sprinkle with the almonds.  Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through.

This recipe came from Taste of Home Simple & Delicious October/November 2010 magazine.

Orange Creamsicle Cookies

ORANGE CREAMSICLE COOKIES

2 1/2 Cups Flour

3/4 tsp. baking soda

1/2 tsp. salt

1 Cup softened butter

1/2 Cup sugar

1/2 Cup brown sugar

1 large egg

1 tsp. vanilla

2 Tbs orange zest (about 2 oranges)

2 Cups vanilla chips

Combine flour, baking soda, and salt and set aside. Cream butter and sugars and then beat in egg and vanilla. Gradually add flour mixture. Stir in orange zest and chips. Bake on cookie sheet at 375 for 8-10 minutes. YUMMY!!!!

Better than Anything Cake

There are many names for this cake and it's super yummy. Enjoy!!

1 package Betty Crocker SuperMoist German chocolate cake mix

Water, oil, and eggs as called for on cake mix package directions

1 can(14 ounces) sweetened condensed milk

1 jar (17 ounces) caramel, butterscotch, or fudge topping

1 container (8 ounces) frozen whipped topping, thawed

1 bag (8 ounces) toffee chips or bits w/choc

 

Preheat oven to 350 degrees. Bake cake as directed on package for 13x9-inch pan.  Cool 15 minutes. Poke top of warm cake every ½ inch with handle of wooden spoon, wiping handle occasionally to reduce sticking.  Drizzle with sweetened condensed milk and caramel topping.  Cover and refrigerate about 2 hours or until chilled.  Spread whipped topping over the cake.  Sprinkle with toffee chips.  Cover and refrigerate any remaining cake.