Archive for June, 2011

Here is a cookie that is worth all the work put into it.

One of my families favorite.

These are asked for as their birthday treats instead of cake…. weirdos i know

It all starts with your favorite sugar cookie dough (mine is below)

After a short stint in the fridge, roll into a rectangle.

Mix your filling

Slather it on

Roll up. Make it do some more time in the fridge. Remove and slice it up.

Bake…let cool (don’t eat while hot…it will hurt your mouth….trust me )

Drizzle with chocolate

Now you can devour.

Cinnamon Roll Cookies

adapted from Picky-Palate

Ingredients

• 1 ½ cup butter
• 1 ½ cup sugar
• ½ cup brown sugar
• 2 eggs
• 5 tsp vanilla
• Seeds from 1 vanilla bean
• 3 tsp almond extract
• 4 cups flour
• 1 tsp salt
• 1 tsp baking powder
• ½ tsp cinnamon

For the filling

• 1 stick (1/2 cup) butter, softened
• 1 cup brown sugar
• 4 oz cream cheese, softened
• 1 Tbsp cinnamon

Directions

1. In the bowl of an electric mixer cream butter and sugars. Add eggs (1 at a time), vanilla, vanilla bean seeds and almond extract; mix until combine.
2. In a separate bowl mix flour, salt baking powder and cinnamon together.
3. Slowly incorporate dry mix into butter mixture.
4. Once fully combine, divide in half and shape into disks. Place in parchment paper or plastic wrap. Pop in fridge for about an hour.
5. Meanwhile make filling. Combine softened butter, brown sugar, cream cheese and cinnamon in a bowl.
6. When dough is done in the fridge, roll out 1 of the disks in a rectangular shape (do this on parchment paper. It makes it easier to roll up). Spread ½ of the filling mixture on. Begin to roll in a ‘log’ shape, starting at the end furthers from you. Cover again in plastic wrap and stick in the fridge for about 30 min. Meanwhile do the same to the other disk of dough.
7. Pre-heat oven to 350.
8. Remove dough from fridge and using a serrated bread knife, cut into ½ inch cookies.
9. Place on lined baking sheet and cook for 9-12 min. Remove and let cool for at least 5 min before moving to a cooling rack.
10. To make chocolate drizzle, just melt 1 cup chocolate chips in microwave and drizzle on cooled cookies. Stick in fridge or freezer until firm.

Hey all!!!

Sorry I have been gone for so long. Things have been crazy around here.

My daughter had her first dance recital….which was awesome. I was so proud of her (I even cried).

We have finished homeschool, so we have been trying to find a new summer routine that works for us. If it was up to them, they would just play video games all day

Then there have been the fires here in AZ. While none of them were too close to us, there was one that was a bit to close for comfort to our place up north. So we had to go up there to check everything out and wait out the fire and see what would happen. (Nothing so far…it is still going, but they have it pretty well contained)

But enough of my excuses.

I will be back tomorrow will an incredible recipe.  (my husband made me make these things three times in a row and snuck them on the this next meals rotation….sneaky boy

What better to complement the wonderful Italian Ranch Chicken Burger?

…. Ranch Smashed Potatoes of course!

First, boil your potatoes (I like to use baby potatoes) until fork tender.

Drain and place on a foil lined, oiled baking pan

Using a potato masher, fork or heavy can…smash the potatoes.

Brush with butter and sprinkle with garlic, salt, pepper and ranch powder.

Bake , let cool and chow down.

Ranch Smashed Potatoes

Adapted from Pioneer Woman

Ingredients

• 1 lb bag baby potatoes
• ½ Tbsp pepper
• ¼ Tbsp salt
• 1 ½ Tbsp Ranch Powder
• ¼ Tbsp Garlic Powder
• 1 Stick butter, melted
• 2-3 Tbsp. Olive oil for drizzling

Directions

1. Pre-heat oven to 450.
2. Bring a large pot of water to a boil. Toss in Potatoes and cook until fork tender. Remove from heat and drain.
3. Line a baking sheet with foil and drizzle with olive oil. Place potatoes in a single layer on baking sheet. Using a fork, potato smasher or heavy can smash the potatoes.
4. Brush each potato with melted butter. Sprinkle with pepper, salt, garlic powder and Ranch Powder.
5. Pop in oven and bake for 20-25 min.
6. Remove and let cool a few min. (about 4-5) and gobble up.

I have to say with the warmer days we have been having (at least out here in AZ), I am officially declaring it BBQ season.

The weekends in our have always been about BBQ or Brick Oven cooking. The kids swim, we cook. Fun all around.

Quick shot of our Brick Oven

I have started to crave grilling more and more. Because I am scared to death of our BBQ, I end up settling for indoor mock grilling. The kids don’t enjoy it as much, but I get my fix.

This came out of pure laziness one day. I sooo was not in a cooking mood; and child #2 was extremely emotional (pretty much everyday she is emotional, but this day more than normal). I needed something quick and something she would enjoy. (she is one of the most picky eaters that I know….short little ditty about her….when she orders her pizza it has to be pepperoni pizza with the pepperoni off. Not cheese pizza, that is no good….picky right?)

My daughter loves Ranch. She (like my hubby and son) dip everything in ranch…their burgers, pizza, eggs….everything! (we go thru a lot of it)

So the Italian Ranch Chicken burger was born

I have to say this little guy was delsih! After hovering down one I wanted another, and another, and another. But sadly I only was able to have the one.

These quickly made it back on our menu and will be made many more times.

The only thing I will try adding/changing is the addition of bacon. Nom, Nom, Nom……Sorry I had to close my eyes there a bit to fantasize

I hope you try these and enjoy.

Italian Ranch Chicken Burgers

Makes 4 Burgers

Ingredients

• 4 chicken breast
• 1 bottle (8 oz) Italian Dressing
• 1 pkg (1 oz) Ranch dressing powder
• 4 buns
• 1 avocado, sliced
• 1 cup chopped lettuce
• 4 slices Swiss cheese

Directions

1. In a large (gallon size) Ziploc bag, place chicken, ranch powder and Italian dressing. Seal and shake. Let sit in fridge for 4 hours (best if overnight).
2. Pre-heat grill (I pre-heated my indoor grill to 300). Cook chicken 4-5 min on each side, or until done
3. Take your bun and add cheese to 1 side and sliced avocado to the other. Place cooked chicken on and top with lettuce and other half of bun.
4. Dig in!