Lemon Crinkle Cookies

I found this recipe on LDS Living Site. It won the Cookies Recipe Contest. I must say they are good. I can see why they won. If you love lemon, you'll love these cookies.

1/2 cup butter softened
1 cup sugar
1/2 teaspoon vanilla
1 egg
1 teaspoon lemon zest
2 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups flour
1/3 cup powdered sugar

1. Preheat oven to 350 degrees. Grease light color baking sheets with non-stick cooking spray and set aside.
2. In a large bowl, cream butter with sugar until light and fluffy. 
3. Whip in vanilla, egg, lemon zest and lemon juice. Scrape sides and mix again.
4. Mix in the salt, baking soda, baking powder, and flour until just combined.
5. Pour powdered sugar onto a plate.  
6. Roll 1 inch balls in powdered sugar. Place on baking sheet. 
7. Bake for 9-11 minutes. Let cool on baking sheet for about 2-5 minutes . Remove onto cooling rake.
8. Makes about 2 dozen.

Crock Pot Oatmeal

I belong to a weight loss group on face book. I adapted it from Rob Sorsenson's  recipe. I had to try it not just because I love to try new foods but because it is healthy. Let me tell you it is so good.

2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1/2 cups fat-free milk (can use almond milk or skim milk)
4 cups water
1 cup uncooked steel-cut oats
4 tablespoons brown sugar or agave nectar
1 tablespoons butter, cut into 5-6 pieces (yes, I know...butter - but it's a small amount for quite a few servings!)
1 teaspoon cinnamon
2 teaspoons ground flax seed
1/4 teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, granola, chia seeds, etc

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. (don't eliminate this or your corck pot will be tough to clean) Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 8 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.


To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Ear Infection Remedy

So I found this on Pinterest a few weeks ago an pinned it just in case I ever needed to try it. Last night Elizabeth started showing all the signs of an ear infection. The fever, running nose, lack of appetite, and not being happy on her back either in her crib or in the floor. So finally at 9:00 last night I decided to give this remedy a try. It certainly would be less money then a doctor appointment and or prescription for the ear infection. I found it on this blog.

All I did was warm up a  tablespoon in a double broiler in the stove and took it off the heat.(you could also put it in a bowl inside a bowl filled with hot water.)  It cools down very quickly. I put her on her side as to nurse her and Ken took a baby spoon and dropped a few drops in her ear. About 5 minutes later, we did this to the other ear. After 20 minutes she was her normal happy self again. I just may do this every time. 

Baked Chicken

This chicken dish came out so tender and juicy. It may very well become my favorite chicken dish. You can  make it with Pork chops which is quite good as well. I adapted it from here. 

Ranch dressing in a bottle.
3 cups dried bread crumbs any kind
1 small package dry Italian dressing mix
2 tablespoons fresh grated Parmesan cheese
1 teaspoon garlic  powder
6 large chicken breasts or Pork tender loins

1. Mix together the bread crumbs, Italian dressing mix, Parmesan cheese and garlic powder.
2. Pour a layer of Ranch dressing on a plate. Take one chicken breast or pork piece and and coat it in the ranch dressing. 
3. Then take the Chicken breast and coat it well in the bread crumb mixture. 
4. Line a baking dish with tin foil.
5. Spray the pan with cooking spray.
6. Place your breaded chicken breast into the foil lined pan.
7. Bake in 350 degree preheated oven for 45 minutes. 
8. Serve with any side of choice or a nice green salad.

Bacon wrapped Stuffed Jalapenos

I found this recipe in the newspaper under the food section. The recipe is by Brenda Stanley.  Let me tell you they are so good. The recipe made 24 of them and Ken and I ate 12 each they were that good. So I hope you love this appetizer as much as we did.

12 Jalapeno peppers

1 tub so cream cheese spread (about 8 oz)

12 slices of bacon cut in half

1. Remove the tops of peppers and cut them in half length-wise. Scrape out seeds and veins. 
2. Fill each pepper with a teaspoon or two of cream cheese spread. 
3. Wrap the pepper half in half a slice of bacon and place cheese side up in a shallow baking dish.
4. Bake at 450 for 15 minutes or until bacon is crispy and peppers are tender.

Tip: When handling the jalapenos pepper wear gloves to avoid itchy hands. So worth it though. You will easily eat half.

Glazed Doughnut Muffins

I let my 10 year old daughter make muffins and she choice this recipe found here at Sweet Pea's Kitchen. They were a big hit.

1/4 cup butter
1/4 cup oil
1/2 cup sugar
1/3 cup brown sugar
2 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla
2  2/3 cups flour
1 cup milk
For the Glaze
3 tablespoons butter melted
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water

1. Preheat oven to 425 degrees. Line 12 muffin cups with muffin liners. 
2. With a mixer beat butter oil and sugar until smooth. 
3. Beat in eggs one at a time.
4. Mix in the vanilla, baking soda, baking powder, nutmeg, cinnamon, and salt just until combined.
5. Stir the flour into the butter mixture alterating with the milk making sure everything is well mixed.
6. Divide batter into the 12 muffin cups. 
7. Bake until muffins are a pale golden about 15-17 minutes.
8. Cool muffins in muffin tins for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. 
9. To make the glaze, in medium bowl mix the melted butter, powdered sugar, vanilla and water. Whisk until smooth.
10. When the muffins have cooled, dip the muffin crown into the glaze and allow the glaze to harden. Once harden dip a second time and allow to harden and serve. 

Swiss Chicken

I discovered this recipe on the justgetoffyourbuttandbake site. I had to make it cause I just love Swiss cheese. It reminded me of Cordon Blue only creamier and without the ham. But oh the chicken was so juicy and tender. The sauce was creamy. LOVED IT. I hope you do to.

8 boneless skinless chicken breasts(about 3 pounds in all, or 4-6 ounces each breast piece)
salt and pepper
4-8 ounces shredded Swiss cheese.( depends on how cheesy you like it.)
2- 10 3/4 cans cream of mushroom soup
1 cup half and half
1/2 cup butter
3 cups stuffing mix or 1-6 ounce box of stove top stuffing

1. Preheat oven to 325 degrees.
2. Arrange chicken in a 9x13 inch pan. 
3. Sprinkle chicken with salt and pepper.
4. Sprinkle cheese over chicken.
5. Combine soup and half and half; pour over chicken.
6. Melt butter and mix with stuffing.
7. Spread over the top of cream mixture.
8. Cover and bake 1 1/2 to 2 hours. 
9. Cook until chicken is tender. Uncover and bake 10 minutes longer.
10. Serves 8. Yummy. 

Lion House Sweet and Sour Chicken

Since I finally bought myself a rice cooker I have been on the look out for meals that go well with rice. I found this on Pinterest. This recipe is Courtney of Just get off your butt and bake O yum.  As the title states it is from the Lion House.  I hope you enjoy it as much as we did. 

2 teaspoons garlic salt

1 teaspoon black pepper

4 tablespoons cornstarch

1 1/2 cups sugar

1 cup vinegar

1 cup chicken broth

1/3 cup ketchup

2 tablespoon soy sauce

6-8 boneless skinless chicken breast(about 4 ounces each)

1. Place Chicken in a 9x13 inch baking pan. 
2. Sprinkle with garlic salt and pepper.
3. In a bowl mix the cornstarch, sugar, vinegar, chicken broth, Ketchup,  and soy sauce. 
4. Pour over the chicken. 
5. Bake at 325 for 1 - 1 1/2 hours. 
6. Serve over rice. So good.