I really don't know what's up with my letter themes lately! Maybe I'm spending too much time at my son's preschool...
1.
Every Halloween I get a craving for these soft, buttery, melt in your mouth cookies! This is my mom's recipe and as kids she used to make mountains of these at Christmastime for us to decorate and we whined and complained the way that only three sisters can. Now that I'm grown though, the recipe never seems to make enough...
Cut-Out Cookies (adapted from Gigi 😘) - V
INGREDIENTS
Cookies:
1 1/2 sticks softened butter
1 cup sugar
1 egg
2 T. milk
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 1/2 cups flour (plus more for rolling)
1 t. vanilla
Frosting:
1 stick softened butter
2 cups powdered sugar
1/2 t. vanilla
1 T. milk
Food coloring, if desired
Decorations, if desired (sprinkles, mini-chocolate chips, candy corn, etc.)
DIRECTIONS
1. Cream butter and sugar together with an electric mixer. Beat in egg and milk. Add remaining ingredients and mix on low until combined. Cover and chill at least 2 hours.
2. Preheat oven to 350 degrees. Roll out dough on floured surface with floured rolling pin to 1/4 inch thick. Cut into shapes with cookie cutters and place on baking sheet leaving plenty of room around each cookie. Bake 8-9 minutes until golden. Let cool completely before frosting.
3. Combine frosting ingredients with an electric mixer. Add food coloring as desired and decorate cookies with anything you like.
2.
This recipe comes from my friend Iry (of Taco Casserole fame 😊). It's simple and the boys love it. 'Nuff said!
Chicken Fried Rice (adapted from Iry's Mom) - GF*, DF
INGREDIENTS
3 cups rice, cooked according to package
1 cup cooked chicken, chopped
Cooking spray
4 eggs
Salt and pepper
1 T. canola oil
1/2 onion, finely chopped
1/2 cup frozen peas
2 T. low-sodium soy sauce*, plus more for serving
DIRECTIONS
Heat a large non-stick skillet over medium heat and coat with cooking spray. Season eggs with salt and pepper, then scramble and cook until just done. Remove from pan. Add oil and onion to skillet and cook until tender, about 5 minutes. Add chicken and peas and cook until heated through. Add cooked eggs, half of rice and 1 T. soy sauce and stir until heated through. Add remaining rice and 1 T. soy sauce and stir until heated through. Serve with additional soy sauce.
3.
Whenever I buy more fruit than we can eat, I try to find a way to preserve it. And, it turns out I'm the only one who likes fresh cherries around here! This compote freezes well and is delicious on pancakes, oatmeal, ice cream, or anything else you can think of! I pulled some out of the freezer this week to top fried polenta for breakfast. Delish!
Cherry Compote (adapted from Sarah Forte) - GF, DF, V
1 lb. cherries, halved and pitted
1/4 cup water
1/3 cup honey
Pinch of salt
DIRECTIONS
Add all ingredients to medium saucepan and bring to a boil. Reduce to a simmer for about 3 minutes until cherries just start to break down. Remove from heat and serve, or let cool and transfer to a freezer container.
4.
And finally, with chili season in full swing, these corn muffins make the perfect accompaniment! I spent years searching for a Boston Market style corn bread recipe that didn't start with a box of yellow cake mix. 😝 Peas and Crayons hits the nail on the head! My only adjustment is making the muffins smaller to better accommodate little kid hands and smaller appetities.
Makes 36 mini-muffins
INGREDIENTS
Cooking spray
1/4 cup softened butter
1/2 cup sugar
1 cup milk
2 T. oil
2 large eggs
1 2/3 cups flour2/3 cups cornmeal
1 1/2 T. baking powder
1/4 t. salt
DIRECTIONS
Preheat oven to 350 degrees. Coat 2 mini-muffin tins with cooking spray. Cream butter and sugar with an electric hand mixer. Add milk, oil, and eggs and beat to combine. Add remaining ingredients and mix until just combined. Use a small cookie scoop to portion batter into prepared tins. Bake for 10 minutes or until a toothpick inserted into the center of one muffin comes out clean. Cool on a wire rack.
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