Amy Amann's Sugar Cookie Bars

Amy Amann's Sugar Cookie Bars*
modified from
https://www.the-girl-who-ate-everything.com/sugar-cookie-bars/

INGREDIENTS

• 1 cup butter room temperature
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 4.5 cups flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon lemon zest optional

Frosting:

• 4 T butter room temperature
• 1/2 teaspoon almond extract
• 4-5 cups powdered sugar
• 5 Tablespoons milk
• food coloring if desired

INSTRUCTIONS

1. Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 350 degrees for 11-12 min, until light golden brown or until a toothpick comes out clean (they won't look done so do the toothpick test). Cool completely and frost.

For the frosting:

1. Whip the butter until creamy.  Add powdered sugar in 1-2 cup increments until combined, then add vanilla and milk a little at a time and mix until smooth and spreading consistency. You may not need all the milk! Spread over cooled cookie bars.

*Amy bakes them with extra love, and I'm using Amy's frosting recipe (no cream cheese) instead of the girl who ate everything's.

Challah!

Our Rosh Hashana favorite tradition! 
from https://toriavey.com/how-to/challah-bread-part-1-the-blessing-and-the-dough/

Ingredients

Dough Ingredients

• 1 1/2 cups lukewarm water, divided
• 1 packet active dry yeast
• 1 tsp sugar
• 1 large egg
• 3 large egg yolks
• 1/3 cup honey
• 2 tbsp canola oil
• 2 tsp salt
• 4 1/2-6 cups flour

Egg Wash Ingredients

• 1 large egg
• 1 tbsp cold water
• 1/2 tsp salt

Optional Ingredients

• Raisins, chocolate chips (1 ½ cups of either)

Instructions

1. Note: This recipe will make 1 very large challah, 2 regular challahs, or 24 mini challah rolls. I usually divide the dough in half to make 2 medium challahs, which are more manageable and easier to braid than a large one. Choose what works best for you!
2. Pour ¼ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1 packet of Active Dry Yeast and 1 tsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. The yeast should have activated, meaning it will look expanded and foamy. If it doesn’t, your yeast may have expired, which means your bread won’t rise—go buy some fresh yeast!
3. Once your yeast has activated, add remaining 1 ¼ cup lukewarm water to the bowl along with the egg, egg yolks, honey, canola oil and salt. Use a whisk to thoroughly blend the ingredients together.
4. Begin adding the flour to the bowl by half-cupfuls, stirring with a large spoon each time flour is added. When mixture becomes too thick to stir, use your hands to knead.
5. Continue to add flour and knead the dough until it’s smooth, elastic, and not sticky. The amount of flour you will need to achieve this texture varies—only add flour until the dough feels pliable and “right.” If you plan to add raisins or chocolate chips to the challah, incorporate into the dough as you knead.
6. Place a saucepan full of water on the stove to boil.
7. Meanwhile, remove the dough from your mixing bowl and wash out the bowl. Grease the bowl with canola oil. Push the dough back into the bottom of the bowl, then flip it over so that both sides are slightly moistened by the oil.
8. Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour.
9. Take the dough bowl out and punch it down several times to remove air pockets. Place it back inside the oven and let it rise for 1 hour longer.
10. Take the dough out of the oven. Flour a smooth surface like a cutting board. Punch the dough down into the bowl a few times, then turn the dough out onto the floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky.
11. Now your dough is ready to braid. If you plan to separate and bless the challah, do it prior to braiding. Click here to learn how to braid challah.
12. After you’ve braided your challah, place it on a cookie sheet lined with parchment paper (this will catch any spills from your egg wash and keep your challah from sticking to the cookie sheet). Note: I usually only put a single challah braid on a cookie sheet, since they tend to expand a lot when baking.
13. Prepare your egg wash by beating the egg, salt and water till smooth. Use a pastry brush to brush a thin layer of the mixture onto the visible surface of your challah. Reserve the leftover egg wash.
14. Let the braid rise 30 to 45 minutes longer. You’ll know the dough is ready to bake when you press your finger into the dough and the indentation stays, rather than bouncing back.
15. Heat oven to 350 degrees F. The challah needs to bake for about 40 minutes total, but to get the best result the baking should be done in stages. First, set your timer to 20 minutes and put your challah in the oven.
16. After 20 minutes, take the challah out of the oven and coat the center of the braid with another thin layer of egg wash. This area tends to expand during baking, exposing areas that will turn white unless they are coated with egg wash.
17. Turn the tray around, so the opposite side is facing front, and put the tray back into the oven. Turning the tray helps your challah brown evenly—the back of the oven is usually hotter than the front.
18. The challah will need to bake for about 20 minutes longer. For this last part of the baking process, keep an eye on your challah—it may be browning faster than it’s baking. Once the challah is browned to your liking, take the tray out and tent it with foil, then place it back in the oven. Remove the foil for the last 2 minutes of baking time.
19. Take the challah out of the oven. At this point your house should smell delicious. You can test the bread for doneness by turning it over and tapping on the bottom of the loaf—if it makes a hollow sound, it’s done. Let challah cool on the baking sheet or a wire cooling rack before serving.

Bear's Favorite Oatmeal Chocolate Chip Cookies

from https://ourbestbites.com/giant-oatmeal-chocolate-chip-cookies/

1 c butter, softened
1 c dark brown sugar
1/2 c white sugar
1 large egg
1 large egg yolk
1 T vanilla
2 c flour
1 c quick-cooking oats
1 t baking soda
1 t baking powder
1 t kosher salt
3 c (or 18 ounces) chocolate chips


Preheat oven to 325.  Line baking sheets with parchment paper.

Cream together softened butter and sugars.  Add the egg, egg yolk, and vanilla, and mix until combined.

In a separate bowl, combine the dry ingredients (except the chocolate chips).  Add by cupfuls to the butter/sugar/egg mixture and mix until incorporated.  Add the chocolate chips and mix until just combined.

Using a 1/4 cup ice cream scoop, drop the dough by the scoopful onto the prepared baking sheets.  You should be able to get about 6 cookies per sheet.  Bake in the preheated oven for 12-15 minutes or until they begin to turn light brown around the edges.  Remove from the oven and cool for 5 minutes and then eat them with milk while they're still warm!

Makes about 18 giant cookies.


copycat Gristmill cookies

Cornbread

Doctored Jiffy Cornbread
from https://www.accidentalhappybaker.com/make-boxed-cornbread-mix-better/

• 2 boxes Jiffy cornbread mix
• 1/2 cup milk
• 1/2 cup sour cream
• 3 Tablespoons honey
• 2 eggs

Instructions

1. Preheat the oven to 375 degrees. Prepare a 9 x13 pan or a muffin tin with nonstick baking spray. (I usually bake this in my cast iron skillet.)
2. Mix together the cornbread mix, milk, sour cream, honey and eggs. Pour into your prepared pan. Bake for 18- 20 minutes for corn muffins or 25-27 minutes for 9x13 pan. 

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas
an old time Castillo classic


1 dozen corn tortillas
1 c grated cheddar cheese (for top)
Filling:
1 c grated cheddar cheese
1 c cooked chicken (diced)
1/4 c chopped green onions (omit if you're a Manning)
Sauce:
2 cans cream of chicken soup
1 (soup) can milk
1/2 c sour cream
1 can diced green chiles

Combine ingredients for sauce and heat until mixture is smooth.  Mix filling together.  Dip corn tortillas in warm sauce for a few seconds to soften.  Place portion of filling across center of tortilla and add a teaspoon of sauce.  Roll tortilla.  Place enchiladas side by side in 9x13 baking dish.  Pour remaining sauce over enchiladas.  Top with additional cheese.  Cover with foil and bake at 350 for 30 minutes.

Serve with Mexican salad, beans and rice, El Pato hot sauce.

Pear Sauce

Easy Pear Sauce

A fall family classic

Ingredients

• 8-10 pears; peeled cored, and cut into 1-inch pieces (I use Bartlett)
• 1 teaspoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Instructions

1. Combine pears, lemon juice, cinnamon, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 25-30 minutes.
2. Use an immersion blender to process the pear sauce until smooth. If you prefer a chunky pear sauce, mash with a potato masher. You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down.
3. Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

from https://www.twopeasandtheirpod.com/easy-pear-sauce/

Delightful Roasted Vegetable Mess "Recipe"

Delightful Roasted Vegetable Mess "Recipe"
from @amberskitchen on instagram
"Let the oven do the work!"

a few small red potatoes
olive oil
#amberskitchenitalianseasoning OR salt and pepper OR herbs de provence
1/4 head of cauliflower
1 zucchini
1 sweet bell pepper
Aidell's chicken sausage, about one per person
*optional, chopped kale (this cooks fast so add it at the very end)
(I have also added squash, asparagus, and extra cauliflower to this)

Preheat oven to 450 degrees.  Slice sausage, dice vegetables.  On a baking sheet lined with parchment paper, spread out potatoes and cover with olive oil and spices.  Roast for 15 minutes.  Remove from oven and toss the potatoes with the remaining vegetables and the sausage, plus a little more oil and spices.  Roast in the oven another 15-20 minutes. 

Any other veggies you have work really well in this.  Harder veggies like butternut squash or sweet potatoes or carrots need longer to bake, so include them in the first bake with the potatoes.  Softer vegetables can be added for the second bake only.  Enjoy!


*****

Is something this easy really a recipe?  It is if it's this delicious! 
My baby LOOOOVES vegetables but sometimes it's still hard for her to eat them raw with her little teeth.  This makes everything just right!

"Fresh" Salsa

"Fresh" Salsa (from canned ingredients)
from Amanda Ralphs

3 cans tomatoes
1 can green chiles
2 bunches green onion
1 bunch cilantro
3 cloves garlic
salt, onion salt, garlic salt, accent salt

Blend all but one can tomato and green chiles until cilantro is blended.  Pour into a container and then blend the can of tomatoes and green chiles together and add to the rest.  Salt to taste.

Chicken Pillows

Chicken Pillows
from https://ohsweetbasil.com/chicken-pillows/print/

• 2 Cans Pillsbury Crescent Rolls
• 1 Rotisserie Chicken’s breast meat picked off or 2-3 Large Split Breasts, cooked with poultry seasoning
• 1 (8 oz) pkg Neufchatel Cheese
• 1 Cup Thinly Sliced Mushrooms* optional
• 1 Tablespoon Softened Butter
• 1 Cup Shredded Cheddar Cheese
• 1/4 Teaspoon Garlic Powder
• 1/2 Teaspoon Italian Seasoning
• 1/4 Teaspoon Kosher Salt
• Pinch of fresh ground black pepper
• 1 Cup Seasoned Bread Crumbs (In a dish)
• 3 Tablespoons Melted butter (In another dish)

FOR THE GRAVY

• 1 Packet Chicken Gravy
  or
• 1 Can Cream of Chicken Soup
• 1 Packet Chicken Gravy

DIRECTIONS:

1. Heat oven to 350
2. Mix the chicken, cream cheese, butter, cheese, garlic powder, Italian seasoning, salt and pepper.
3. Flatten out the crescent roll triangles and fill each with a large spoonful of the chicken mixture.
4. Roll the pillows in the melted butter and then the seasoned bread crumbs.
5. Bake for 20-30 min or until lightly golden brown.

Smoked Chicken Thighs

Smoked Chicken Thighs, Traeger style

chicken thighs (with bones and skin)

Traeger poulty rub

Start Traeger on Smoke setting.  Season chicken pieces with spice rub, under and over skin.  Once Traeger is pre-heated, place chicken pieces in the Traeger and place thermometer in thickest piece.  Close lid and let smoke 3 hours.  After 3 hours on smoke, turn Traeger up to 225 and cook about 45-60 minutes until thermometer reads 190. 

Eat all the chicken, or eat some and save some to put in other recipes, like green spaghetti or various soups.

Copycat Olive Garden Salad

Copycat Olive Garden Salad
It is what it is.

Iceberg lettuce, chopped
black olives
pepperocinis
red onions, thinly sliced
Roma tomatoes, quartered
cheese (we use the mix of salad topper cheese flakes from Sam's Club)
croutons (Sam's Club)
Olive Garden dressing (Sam's Club)

Sometimes I think I'll get sick of this but I never do.  Great served with any Italian or pasta dish.

Green Spaghetti

Green Spaghetti
from Kellie Dye's Instagram a few weeks ago
It's a weird name but that's what we call it.

1 box spaghetti, cooked to package directions (I like thin or angel hair)
Artichoke hearts, halves and quarters, in marinating oil, from Costco
Chicken chunks (usually leftovers from smoked thighs or rotiss chick)
Genovese basil pesto, from Costco
cherry tomatoes, halved
salt and freshly ground pepper to taste

Heat chicken with one jar of artichokes over low heat in dutch oven.  Add spaghetti noodles.  Add pesto and stir to coat - I usually use about half the jar of pesto.  Add tomatoes and stir again.  Salt and pepper to taste.  Sometimes we top with parmesan cheese.

Goes well with copycat Olive Garden salad and Costco baguettes.

Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies

from Pinch of Yum  https://pinchofyum.com/the-best-soft-chocolate-chip-cookies/print/39213

• 8 tablespoons of salted butter
• 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 1/2 cups all purpose flour (more as needed – see video)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (but I always add a little extra)
• 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

1. Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
3. Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.
4. Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.
5. Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

I'm still looking for my favorite recipe, but this one is really good.  Makes one dozen big cookies or two dozen small cookies, so double the recipe if you have six hundred kids like I do.