Vanilla Sugar Cookie Cutouts

I was trying to track down Michael's Grandma's famous recipe this year.  Apparently some mysterious relative gave it to me a few years ago but no one claims to recognize it!  I have bits and pieces but not the whole thing.  Maybe it was the the ghost of Christmas past.  So I decided to make up a recipe this year, fingers crossed that it was good.  I taste tested it on my Daisy troop and some parents and everyone just loved it!!  I am not a master baker so thank you Christmas ghost for pushing me to try something new.  The cookies retain their shape, are soft in the center with a good firm bite.  They are sweet enough unfrosted but not overly sweet with frosting.  I didn't get the best picture because decoration is all about fun anyway!

Vanilla Sugar Cookie Cutouts

Ingredients
1 1/2 cups butter
3 cups sugar
4 eggs
1 tbsp vanilla (kick it up a notch by adding vanilla bean seeds)
5 1/2 cups of flour
2 tsp baking powder
1 tsp salt
powdered sugar for rolling

Recipe

1. In a large bowl cream the sugar and butter until it's lightened in color and is light and fluffy.
2. While that's mixing - combine flour, baking powder and salt in a medium bowl and whisk to mix together.
3. Add eggs and vanilla to creamed butter and sugar and mix thoroughly.
4. Slowly add flour mixture to wet mixture.  Mix until just combined.  Scrape the bottom and sides as needed.  I usually hand stir after mixing to be sure I got all the flour incorporated.
5. Divide into four sections.  Roll them into balls and flatten.  Wrap with plastic wrap.  Chill for at least 4 hours or overnight.
6. Preheat the oven to 400 degrees.  Line cookie pans with parchment paper.
7. Remove the dough a section at a time for the fridge.  You will need to knead the dough.  Roll the dough out on parchment paper.  It will be hard to roll at first but will warm very fast so work quickly.  Use powdered sugar on the paper and rolling pin as needed.  Roll to 1/8 for crispy, 1/4 for softer but sturdy cookies.  
8. Cut shapes and put them on the cookies sheets about 1 inch apart lined with parchment.  Cook for 7 - 9 minutes in most ovens.  Time varies based on cookie size and thickness.  You want to pull out at the first sign the edges are getting lightly brown or just before.
9. Cool cookies for 2 minutes on cookie sheets then transfer to wire racks to cook completely.  Cookies are great plain or can be frosted, enjoy!

Quick Chipotle Chicken Chili

I think dropping and picking up my girls in frigid weather has made me love spicy food even more.  My husband probably doubts that's possible though!  Chili is great when you're having one of those crazy busy weeks.  You can make a big batch.  Eat the leftovers for days or even better freeze half of it and eat them when an even busier week comes along.  And you know it always does for those of us who overcommit even when we've parsed down our commitment list.  

This is quick chili that has amazing flavor with little simmering time.  I really like the simple truth organic tomatoes and beans and use this recipe.  The chili would also be just as good meatless or with ground turkey/beef.  To freeze the chili let it cool completely in the fridge.  Then place it in a freezer bag and laying flat in the freezer.  This allows for easy storage.  When you are ready defrost in the fridge and heat.  The beans will not get mushy using this method and it will taste like you just made it. 

Ingredients
2 tsp olive oil
1/2 cup finely chopped onion
1 - 1.5 lbs chicken breast in small bit sized pieces
1/2 tsp chipotle chili powder
1/2 tsp cumin
salt and pepper to taste
2 cans of tomato sauce (15 ounce each)
1 can chopped or diced tomatoes (14 ounce)
1 can diced tomato and green chilis (14.5 ounce)
2 cans tri-bean blend beans drained (15 ounce each)
1 can hot chili beans (15 ounce)

Directions

1. Heat olive oil over medium heat in a large pot.
2. Add chicken and onions.  We use kitchen shears to cut ours into small soup size pieces.  Season with chipotle chili powder, salt, pepper and cumin.  Cook until meat is just done. 
3. Add sauce, tomatoes and beans.  Cover with a lid.  Bring just to a low boil stirring occasionally.  Reduce heat to low and simmer for 30 minutes.  We like ours saucy so we keep the lid on while cooking.  You can also cook the onions and chicken then put all the ingredients into a slow cooker on low.  Let it cook a few hours and it's good to go.
4. Now it's time to enjoy!  Garnish with cheddar, avocado or sour cream or eat it as is.  This of course will taste even better the next day.  

Machine Free Pumpkin Pie Ice Cream

We love ice cream but rarely make it.  Part of the problem is the frozen bowl our mixer uses.  I don't always keep it in the freezer.  I tend to make treats when the mood strikes and with the ingredients I have on hand.  Some of my favorite recipes and epic fails have resulted in this cooking style!

I had a Costco size heavy whipping cream to use.  You know why, I couldn't bare to go to another store the Wednesday before Thanksgiving toting three small children.  Didn't I see a method of ice cream that uses heavy whipping cream?  Yes thank you Kevin and Amanda's machine free method for making an ice cream base.  So I had half a pumpkin pie and all this whipping cream.  Umm problem solved I'll make ice cream!  The result is a decadent rich ice cream that was super easy to make.  On the plus side my mom is visiting and loved it too!

Machine Free Pumpkin Pie Ice Cream

Ingredients
2 cups heavy whipping cream, chilled
14 ounces sweetened condensed milk
1/3 - 1/2 pumpkin pie cut into pieces
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

Recipe  

1. Whip heavy whipping cream until stiff peaks form.  If you over whip (as long as no solid butter has formed) you can add a few teaspoons of heavy whipping cream and whip by hand.  The cream should be good again in a few seconds.  Try not to over whip again!  I do this all the time by the way.
2. In a large bowl whisk condensed milk, spices and vanilla extract.  Gently mix in pumpkin pie pieces.
3. Fold the whipped cream into the condensed milk mixture until no white streaks remain.
4. Pour into 2 quart container and freeze for at least six hours or until firm.  We let ours warm up a bit before scooping.  Scoop and enjoy!

* Ice cream method is thanks to Kevin and Amanda

Potato Crusted Sausage and Cheddar Quiche

Thanksgiving is a time I like to reflect on the past year and start to look towards the new year.  In that spirit I am missing experimenting in the kitchen.  I think the cooking bug has struck again.  And maybe I might blog what I create because I'd never be able to recreate it if I don't!  This quiche is a great way to use up leftover mashed potatoes and cheese after your Thanksgiving feast.  We make our potatoes super charged with garlic so the apple sausage adds a bit sweetness to balance out the dish.  It also has a nice presentation, is gluten free and super easy to make.  A nice brunch item when you are entertaining out of town guests.    

Potato Crusted Sausage and Cheddar Quiche

Ingredients

2 cups mashed potatoes (ours are garlic mashed potatoes)

2 tbsp olive oil

2 - 3 links apple sausage chopped (we like Aidells chicken apple sausage)

2 eggs

4 egg whites

1 1/4 cups milk (we had 1% so that's what I used)

1 cup sharp cheddar shredded (cheese leftover from your cheese tray would work here)

ground pepper to taste

Recipe

1. Preheat oven 350 degrees.
2. Oil 9 inch pie plate.  Mash the potatoes evening in the pan forming a crust.  Be sure to push them up to all side of the pan.  If you pan is slightly larger you can add more potatoes.  Just don't make the crust too thick.  
3. Brush the potato crust with olive oil.  Cook for 30 minutes or until the crust begins to turn golden brown.  
4. Fry apple sausage in olive oil over medium heat until slightly golden.  Usually about 7 minutes.
5. Beat eggs, egg whites and milk in a large bowl.  Add cheese and mix.  Add ground pepper to taste.
6. After the crust has cooled at least 5 minutes, place the sausage evenly in the pie plate.  Next add the egg mixture.
7. Cook pie for 40 minutes or until top is golden and knife in the center comes out clean.  Let the pie cool for 5 minutes before serving.

  

Pan Fried Lemon Butter Garlic Shrimp with Roasted Balsamic Brussels Sprouts and Green Beans

Here is a simple easy meal that adults and children should like.  This is a great way to introduce someone to brussels sprouts that doesn't usually eat them.  They are naturally bitter, but caramelize in the oven and adding the balsamic taste and a bit of salt magic happens!  I suggest breaking a few into leaves, they are crunchy and addictive.  This is a also a great recipe to have little children help snapping beans and pulling leaves off of sprouts.  Thinking warm spring thoughts on this snowy cold March day

Pan Fried Lemon Butter Garlic Shrimp

Ingredients
1-2 pounds of shrimp thawed and deveined
1 lemon
chipotle chili powder to taste
sea salt and pepper to taste
1 tablespoon butter

Recipe

1. Zest the lemon.  In a plastic bag or large bowl, combine lemon zest, juice from the lemon, chili powder, salt, pepper and shrimp.
2. Heat butter in large skillet over medium high heat.  Cook shrimp 3-4 minutes or until done, flipping after two minutes

Roasted Balsamic Brussels Sprouts

Ingredients
1-2 pounds brussels sprouts
1/4 cup olive oil
1/4 cup balsamic vinegar
1-2 garlic cloves minced
sea salt and pepper to taste

Recipe

1. Preheat oven to 400
2. Mix oil, vinegar, salt and pepper.  Note:  you can use less oil if you have less sprouts, just keep the ratio 1 to 1
3. Cut end off brussels sprouts then cut them in half.  Keep the loose leaves they are a family favorite roasted!  Put on baking sheet.  Pour oil mixture over them and toss to coat
4. Cook for 25 minutes stirring once

Simple Green Beans

Ingredients
1-2 pounds green bean ends snapped off
1-2 garlic cloves minced
1 cup chicken broth (or veggie)
1 tablespoon butter

Recipe

1. Wash and snap ends off of green beans.
2. In large skillet over medium heat melt butter.  Add garlic and cook for 1 minute.  Add green beans and cook for 2-3 minutes.
3. Add chicken broth.  Turn down heat to simmer.  Put a top on but vent it so moisture escapes.  Cook for 20 minutes.  You can remove the top the last five minutes.  All the broth does not need to be gone, you should cook until you get the beans as soft as you like them