Sugar Cookies with Buttercream Frosting

I officially want cookies nowwwwwww!!!

Happy Valentine's Day!  Or, as I like to think of it - that day when I use a holiday as an excuse to scarf cookies and frosting for breakfast and hoard piles of chocolate wrapped in pink foil.  Who's with me in this? Anyone? :)

This week was filled with cake pop mayhem for me and my side business, so I'm sending out lots and lots of sorries for not posting a fresh new recipe for you today.  I'm hoping to distract you with the photos and link for my very first Blah to Ta-Daa post - Valentine's Sugar Cookies.  They're my very most favorite sugar cookies with my very most favorite buttercream frosting.  I had grand plans to try out two other dessert recipes this weekend, but now I'm tempted to whip up this ol' standby.  Yummmmmm!

Quick question: I'm definitely making Creme Brulee for Valentine's Day dessert - is anyone interested in the recipe and how-to photos?  If so, I'll snap pictures while I'm making it on Sunday.  Let me know!!

Smiles,

Valentine's Sugar Cookies, recipe and photos 

Savory Pasta Salad

My mother-in-law got me a subscription to Family Circle magazine last Christmas.  I have enjoyed it more than I would have imagined, mostly because each month there is at least one recipe that I find worth trying.  I tear it out and stick into my recipe binder for later use.  This was one I thought my whole family would enjoy and was easy enough to whip up on a busy week night.

To make this recipe even easier, make up some extra chicken on another night!

Ingredients:
8 ounces rotini pasta
1 small red onion, thinly sliced
3 Tablespoons finely chooped fresh oregano
1/2 cup low sodium chicken broth
3 Tablespoons white balsamic vinegar
2 cups cooked, shredded chicken breast
1 can (15.5 oz) black beans, drained and rinsed
1/4 cup chopped green olives (I omitted)
nonstick spray

Directions:
1.  Bring large pot of salted water to a boil.  Cook pasta according to package directions.  Drain, reserving 1/2 cup pasta water.  Return pasta to pot.

2.  While pasta is cooking heat large skillet over medium heat. Add onion and oregano, coatinggenerously with nonstick cooking spray.  Cover and cook, stirring occasionally for 3 minutes. 

3.  Stir broth and vinegar into skillet.  Stir in chicken, beans and olives; cook for 2 minutes or until heated through.  Toss with pasta and serve, adding reserved pasta water if too dry.

Country Cooking - Ground Beef Stew

I've made my fair share of stews before. But when I sat down to eat this ground beef stew at my Grandma's house...I was a little confused. See in all the recipes that I have ever used...while every ingredient might be different than the last recipe...there was once constant and that was the protein that was used. Stew meat. But according to all of the women in my family...they all use ground beef to achieve the same taste without having to let it cook all day. Besides with ground beef...there was meat in almost every bite.

Start with as many potatoes as it takes to feed your family. I have six people and chose to peel and chop five.

Cover you potatoes with water and bring to a boil.

In skillet or dutch oven cook onions until tender, brown ground beef and season with salt and pepper. 

When the potatoes are tender add: 1 can whole kernel corn, 1 can green beans/peas, {your choice}1 can diced tomatoes, 1 can tomato sauce, 1 can sliced carrots. Season with salt and pepper.

Add the ground beef and onions to potato mixture and bring to a boil...cook for about 15 minutes.

Serve with cornbread...I would recommend cast iron skillet cornbread! My Grandma showed me how to make it. Maybe I'll show you next week!

On a side note: When Hubby and I first got married I bought all food in name brands...that lasted about as long as our money did. Since I didn't know what the quality of generic was...we went shopping one week for groceries and bought everything generic - there were some things that we noticed a difference in but things like canned veggies...taste the same. Do you buy generic? What would you never buy generic?

Homemade Croutons

I like to make my own croutons.  It's very inexpensive.  Takes only 5 minutes to put together and 30 minutes to bake.  Because I know how to make my own, I never run out.

 Here's my basic recipe:

• 4 slices dense bread - (This time I used Rye Marble) sliced into 3/4 inch cubes
• 2 Tablespoons grated Parmesan cheese
• 1/4 tsp dried oregano
• 1/4 tsp garlic powder or salt
• 2 Tablespoons Olive Oil

Place the bread cubes in a bowl.  Add seasonings and oil.  Toss well to coat.

 Place on parchment lined cookie sheet in a single layer.  Bake for 30 minutes(or until crisp) in an 300 degree preheated oven.  Cool completely.

Store in a glass jar.  Don't be afraid to play around with different types of bread and seasonings!  I've given a jar of freshly baked croutons with fresh salad greens and veggies from our garden as a gift and it was well received.