Snowman Cookies

This is more of a tutorial than a recipe. I saw this in an ad in a magazine and thought it was such a cute idea.

Ingredients
1 package of Nutter Butter cookies
1 package of almond bark coating

Melt almond bark in microwave (follow package instructions). Coat cookies in candy coating and lay on parchment paper to dry. Decorate as desired.

Christmas Cookies

This recipe was given to me a couple of years ago by a friend and it is the best sugar cookie recipe I have ever found. The cookies are soft and the icing is very tasty....not the hard sugar cookies your grandma made.

Cookie Ingredients
1 cup butter, softened
1 cup sugar
1 egg
2 tablespoons milk
1 tablespoon vanilla
1 teaspoon almond extract
3 cups flour
1.5 teaspoons baking powder

Mix first 6 ingredients together until well blended. Add flour and baking powder and mix. Roll dough out on floured surface and roll to about 1/4 inch thick. Use cookie cutters for desired shapes. Bake at 350 for 10-12 minutes.

Frosting Ingredients
4 cups powdered sugar
1/2 cup butter
3 squares almond bark, melted
2 ounces cream cheese
1 tablespoon vanilla

Beat all ingredients until desired consistency. Add milk if frosting is too thick.

Easy Chicken & Dumplings

I call this "easy" because I don't make my own dumplings...I use canned biscuits. I also use chicken breasts instead of a whole chicken because I always have those on hand. It's such a great meal for a cold day.

Ingredients
2 - 3 chicken breasts
1 onion, chopped
2 cups celery, chopped
2 cups carrots, chopped
3 - 4 tablespoons butter
1 container of chicken broth
3 chicken bouillon cubes
1 bay leaf
1 large can biscuits (I use Grands by Pillsbury)
Salt and pepper to taste

Saute onions, carrots and celery in butter until tender. Add broth, bouillon cubes, bay leaf and bring to a boil. Add chicken and cook until tender. Once chicken is cooked, remove from broth and shred. Add chicken back to broth and simmer. Pinch off pieces of biscuit dough and stir. Let simmer for about 10 minutes or until dough pieces are cooked through.

Cranberry Walnut Pie

My cousin Gretchen made this pie for Thanksgiving last year and I had to have the recipe. I have made it a couple of times since then, and it is always a hit. It has a perfect combination of tart and sweet....in my opinion.

Dry Ingredients
1 Pillsbury refrigerated pie crust
2 heaping cups Fresh (or frozen) cranberries
1/4 cup sugar
1/4 cup light brown sugar
1/2 cup chopped walnuts
1/2 tsp ground cinnamon

Wet Ingredients
1 large egg
1/3 cup sugar
3/4 cup melted butter (6 Tablespoons)
3 TBSP all purpose flour

Directions
Unfold and place pie crust in pie plate, fold edges under and crimp.
Stir together dry ingredients and pour into pie crust.
Whisk wet ingredients in a bowl and pour over dry ingredients. (Mixture will be thick)

Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake for 30 more minutes.

White Chicken Enchiladas

This is my version of Pioneer Woman's white chicken enchiladas. I used fresh roasted Hatch chiles that my local HEB has every year and they were fantastic! I don't dip my tortillas in oil like she does for various reasons, but found that if you just heat the corn tortillas, they bend easier. This recipe is great with flour tortillas as well.

Ingredients
2-3 chicken breasts, cooked and shredded
2 cups Reserved Broth From Chicken
12 whole Corn Tortillas
1 Onion, Diced
3 4 Oz Cans Diced Green Chilies(or diced fresh roasted Hatch chiles)
1 teaspoon Paprika
1/2 cups Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2.5 cups Monterrey Jack Cheese, Grated
Salt And Pepper, to taste
2 Avocados, sliced
Cilantro, chopped


Saute onions in olive oil until they become tender. Add chicken and half of the chiles along with 1/2 teaspoon of paprika. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chiles. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if and then bake at 350 degrees for 30 minutes. After you take them out of the oven, sprinkle with fresh cilantro and cover with sliced avocados.

Apple Pie

Who doesn't like apple pie? I use a variety of apples to give it a really great flavor. Use a variety of ones labeled for baking. I guesstimated on the amount of apples, but you need about 4 lbs of apples in total if you want it to be pretty and high!

Ingredients
4 Granny Smith Apples
3 Jonagold Apples
2 Honey Crisp Apples
2 refrigerated pie crusts (2 come in a box)
1/2 cup, granulated sugar
1/4 cup, light brown sugar
1/4 teaspoon, cinnamon
1/4 cup flour
1 dash, nutmeg
Juice of 1 lemon
1 egg

Peel and core apples and cut into 1/4 inch slices. Mix apples, lemon juice, sugar, spices and flour until well combined. Place one of the pie crusts in bottom of pan and cover with apple mixture. I pile as many as I can and then cover with remaining pie crust. Cut slits in top to vent and brush with lightly beaten egg. Sprinkle with some sugar and cinnamon and follow baking instructions on pie crust box.

Tomato Salad

This is a staple in our house. It's a great complement to our Sunday night steaks. Measurements are estimated....as usual. Feel free to change up the tomato to cheese ratio as you please.

Ingredients
5 or 6 ripe tomatoes, diced in bite size pieces
1 "ball" of soft mozzarella cheese, diced in bite size pieces
1/4 cup basil, chopped
1 tablespoon olive oil
2 tablespoons Balsamic Vinegar

Mix all ingredients and season with salt and pepper. Tastes best after it sits in the fridge a while.

Lasagna

This is really a simple recipe, but I always get requests for it.

Ingredients
1 pound, lean hamburger meat
2 links, mild Italian Sausage (casings removed)
1 onion, diced
1 tablespoon, chopped garlic
1 jar spaghetti sauce (I like Classico's Italian Sausage or Tomato Basil varieties)
2 tablespoons, tomato paste
1 teaspoon, sugar
1 package, no boil lasagna noodles
2 cups, shredded mozzarella cheese
1 cup, shredded Parmesan cheese (not the kind in a can)
3 cups, ricotta cheese
1 egg
1 teaspoon, Italian seasoning

Brown hamburger meat and sausage with onion along with desired amount of salt and pepper. Add spaghetti sauce, tomato paste and sugar and simmer over medium heat. In a mixing bowl, combine cheeses, Italian seasoning and egg and mix well. Be sure to save some shredded cheese for the top of the lasagna. Layer noodles, cheese and sauce in large baking dish and follow baking instructions on pasta box.

Chocolate Chip Cookies

Yes, we can bake too! These cookies are sure to make you the most popular person at your next get-together. I try not to make these too often because they are extremely addicting...but this was for a good cause. My fried Lola brought me this plate. Each time it is passed along, Kitchenaid donates $5 to breast cancer research.

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon creamy peanut butter
2 large eggs
3.5 cups NESTLÉ semi sweet chocolate chips

Instructions
Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar, vanilla and peanut butter in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cajun Chicken Pasta

Ingredients
6 ounces penne pasta
1 onion, chopped
2 boneless, skinless chicken breast halves, sliced into thin strips
1-2 teaspoons Chachere's Seasoning
1 tablespoon olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 green onion, chopped
1 1/2 cups heavy cream
1 teaspoon chopped basil
1/8 teaspoon garlic powder
Salt and pepper to taste
1/2 cup shredded Italian Cheese Blend

Directions

In a skillet over medium heat, saute chicken and onion in olive oil until cooked, about 5 to 7 minutes. Add green and red bell peppers; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, salt, pepper and garlic powder, and heat through. Add Italian cheese blend. Serve over cooked penne pasta and garnish with green onion.

Penne a la Megan

This is my version of Pioneer Woman's Penne al a Betsy.

Ingredients
¾ pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 onion, chopped
2 cloves Garlic, chopped
½ cups White Wine (or To Taste)
1 can Rotel tomatoes
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste

Instructions
Prepare the penne pasta. Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally.
Add Rotel tomatoes and can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Add chopped herbs and shrimp into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Serve over cooked penne and garnish with Parmesan cheese.

Cowboy Spaghetti

Not your usual spaghetti dish! This is my version of a Rachel Ray favorite.

Ingredients
1 pound spaghetti
Salt and pepper
1 tablespoon olive oil
3 slices peppered bacon, chopped
1 pound ground beef
1 medium onion, chopped
3 to 4 cloves garlic, chopped
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup beer
1 (14-ounce) can, chopped fire roasted tomatoes
1 (8-ounces) can, tomato sauce
Shredded Cheddar for garnish

Directions
Heat a skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.

Serve over cooked spaghetti. Garnish with crisp bacon and cheese.

Chicken Spaghetti

This is not your traditional chicken spaghetti recipie. Thanks to Ryan's mom for the recipe.

Ingredients
1 onion, chopped
1 bell pepper, chopped
2 tbs. olive oil
2-3 chicken breast, sliced into bite size pieces
1 can diced tomatoes
1/2 can tomato paste
1 tsp. sugar
1 jar sliced mushrooms
1 can sliced black olives
11 tsp. Itallian Seasoning
salt and pepper to taste
cooked spaghetti

Directions
Saute onion and bell pepper in olive oil. Add chicken and cook until chicken is done. Add tomatoes, tomato paste, sugar and itallian seasoning. Add remaining ingredients and simmer for about 5 minutes. Serve over cooked spaghetti noodles.

Pork Tenderloin

The raspberry chipotle sauce adds a lot of flavor to the pork and can be added after cooking as well. I like to serve this over brown rice.

Ingredients
1 onion, chopped
2 tbs olive oil
2 cups baby carrots, sliced
2 cups new potatoes, quartered
1 pork tenderloin
1/4 cup raspberry chipotle sauce
salt and pepper to taste


Directions
Heat oven to 400 degrees. Season pork with salt and pepper and brown in oiled pan on stove on each side. Remove pork and add to casserole dish. Toss onions, carrots and potatoes in bowl and lightly coat with olive oil. Saute vegetables in the same pan used to sear pork until onions are tender. Add vegetables to pork in casserole dish. Pour raspberry chipotle sauce on top of pork and bake in oven until pork is done or about 45 minutes.

Cheesy Squash

This is an easy side dish to prepare and goes really well with steak.

Ingredients
3-4 Zuchini Squash, sliced
3-4 Yellow Squash, sliced
2 tbsp. butter
1 onion sliced
1/3 large block of Velveeta cheese, chopped
Salt and Pepper

Directions
Slice onion and saute in butter until tender. Add squash and more butter if necessary. Once squash is cooked, add chopped velveeta until melted. Season to taste.

Crawfish Etouffee

This is an easy way to make etouffee without having to mess with a roux.

Ingredients
1 onion, chopped
1 bell pepper, chopped
1 cup chopped celery
4 tbsp. butter
1 can Rotel
2 cans cream of shrimp soup
1 lb frozen crawfish tails, thawed
Salt, pepper and Chachere's Seasoning
2-3 cups cooked rice

Directions
Saute onion, pepper and celery in butter until tender. Season with salt, pepper and Chachere's seasoning to taste. Add canned ingredients and crawfish tails and bring to a simmer. Add more Chachere's if not spicy enough for your taste. Serve over rice and enjoy!

Slow Cooker Carnitas

This is a super easy recipe that is one of our favorites. The combination of the pork and the lime juice is amazing, but you can make your tacos however you like!

Ingredients
1 Pork Roast (1-2 lbs)
Salt, Pepper and Chachere's Seasoning to taste
1 Onion, quartered
Corn or flour tortillas
Cilantro, sour cream, avocado, shredded cheese, lime wedges and salsa of your choice for taco toppings.

Directions
After seasoning the pork, add roast and onion to slow cooker. Set cooker on low for 8hours and go to work. Come home from work and warm your tortillas, prepare all of your desired taco toppings and enjoy!

Balsamic Glazed Pork Chops

This is a great way to prepare pork chops and keep them moist (without frying them). I like to serve them over egg noodles, but they are good over rice too.

Ingredients
4 (3/4-inch-thick) center-cut pork chops or 2 thick cut butterfly chops
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 onion, chopped
2/3 cup balsamic vinegar
1/2 cup chicken broth
1 1/2 teaspoons sugar

Directions
Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork along with onion, turning pork over once and stirring onions occasionally, until pork is browned and onions are golden brown and tender, about 5 minutes total. Transfer pork to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and broth to onions in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.

Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total.

Taco Soup

There are several variations of this recipe floating around the internet. This is my version, because I usually have these ingredients on hand.

Ingredients
1 lb lean hamburger meat
1 onion, chopped
1 package ranch dressing mix
1 package taco seasoning
1 can Rotel tomoatoes
1 can diced tomatoes
1 can corn, drained
1 can Ranch Style Beans
1 2.25 oz can sliced black olives
1 cup shredded cheddar cheese for garnish

Directions
Cook hamburger meat and diced onion in dutch oven/soup pot until meat is done. Add the taco seasoning and ranch mix followed by the canned ingredients. Bring to boil and reduce heat and simmer for 15-20 minutes.

Chicken Chilaquiles

This is such a tasty recipe and is easy to prepare. Store-bought rotisserie chicken can be substituted for the chicken breasts. I prepare my own tortilla chips by baking corn tortilla strips at 425 for a few minutes until crisp, but your favorite tortilla chips would work as well.

Ingredients
1 tablespoon olive oil
1 onion, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chilies in adobo, finely chopped,
1 tablespoon adobo sauce (from same can)
1 teaspoon sugar
2 large chicken breasts, boiled and shredded (or 3 cups cooked chicken)
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounces queso fresca, crumbled (about 1/4 cup)
cilantro for garnish
Salt, pepper and garlic powder to taste

Directions
Saute onion in olive oil until tender. Add chicken and season with salt, pepper and garlic powder. Add tomatoes and their puree and break the tomatoes up in the pan. Add chopped chipotle peppers and adobo sauce. WARNING: these are very spicy, so you may want to add the sauce until you get the heat you desire. Add sugar and bring to a simmer.

Layer tortilla strips, chicken mixture, cheese, sour cream and cilantro in bowl to serve.