Quick and Simple Butter Cookie Recipe

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butter cookie recipe picture

It’s amazing how good these butter cookies are because they require so few ingredients – chances are you will have every thing you need on hand.
When I first looked at this recipe I thought it should have had baking powder in the ingredients, but it did not. The cookies were prepared as written without baking powder. They were a little flat but they had good texture and are delicious – actually I could not stop eating them.

This is a really simple recipe, give it a try, and enjoy.

Quick and Simple Butter Cookie Recipe
 
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Author:
Serves: 24 depending on size
Ingredients
  • 1 cup butter (softened)
  • ⅔ cup sugar
  • 2 large eggs (beaten)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 375F.
  2. In a large bowl cream the butter while gradually adding the sugar.
  3. Mix in the eggs, vanilla and then add the flour mixing until just moistened.
  4. Place the cookie dough 1 teaspoon at a time on a baking sheet lined with parchment paper, or lightly sprayed with cooking spray. Bake for 8 minutes, let rest for 1 minute, and then remove to a wire rack to cool.

 

Chicken Cacciatore for Two

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Chicken Cacciatore for Two

Sometimes it’s hard to scale down a recipe for 2 people without sacrificing the quality of the recipe, but this Chicken Cacciatore for Two recipe is delicious. This recipe is fairly quick to put together and doesn’t require a lot of cooking time. You can use 2 chicken leg quarters in this recipe or 3-4 chicken thighs depending on whats available. I used 3 because that’s what was in the package.

If you’re cooking for two give this one a try it’s excellent. Enjoy

Chicken Cacciatore for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • 4 chicken thighs or 2 leg quarters
  • Salt
  • pepper
  • 2 teaspoons vegetable oil
  • 8 ounces fresh portabella mushrooms (trimmed and quartered)
  • 1 small onion (chopped)
  • 1 medium red pepper (chopped)
  • 1 tablespoon tomato paste
  • 2 garlic cloves (crushed and minced)
  • ½ teaspoons dried rosemary
  • ⅛ teaspoon red pepper flakes
  • ¼ cup white wine
  • 1 can diced tomatoes (14.5-ounces)
  • ½ cup chicken broth
Instructions
  1. Salt and pepper the chicken on both sides. In a large nonstick skillet over medium high heat brown chicken on both sides; remove chicken to a plate. Reserve about 1 tablespoon of fat in the skillet.
  2. Chicken Cacciatore for Two prep 2
  3. In the same skillet cook the mushrooms, onion, bell pepper, 1 teaspoon salt, and ¼ teaspoon pepper until vegetables are softened and start to brown. Stir in the tomato paste, garlic, rosemary, and pepper flakes and cook until mixture is rust colored. Mix in the wine stirring any dripping off the bottom of the pan and continue cooking until liquid is evaporated.
  4. Chicken Cacciatore for Two prep3
  5. Chicken Cacciatore for Two prep 4
  6. Mix in the diced tomatoes and chicken broth and then work the chicken into the mixture. Cook covered over low heat for about 25 minutes until chicken reaches a temperature of 175F. Remove cover and cook on medium high until sauce starts to thicken and chicken is done. (185F.)

Adapted from cookscountry.com

Slow Cooker Salisbury Steak

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Slow Cooker Salisbury Steak

I needed to free up some time in the afternoon so I decided to put this Slow Cooker Salisbury Steak on tonight’s supper menu. I think there is some room for improvement but I decided to prepare it as written to see how it was.

I thought it was a little on the salty side but I guess it depends on your taste – my wife loved it. The next time your looking for a good slow cooker recipe give this Slow Cooker Salisbury Steak recipe a try.

Slow Cooker Salisbury Steak
 
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Author:
Recipe type: Slow Cooker
Cuisine: Italian
Serves: 8
Ingredients
  • 2 pounds lean ground beef (I used ground round)
  • 1 envelope dry onion soup mix
  • ½ cup Italian bread crumbs
  • ¼ cup milk
  • ¼ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 one ounce package dry Au jus mix
  • ¾ cup water
  • 2 cans cream of chicken soup
Instructions
  1. Place flour in a shallow dish.
  2. In a large bowl using your hands mix together the ground beef, onion soup mix, bread crumbs, and milk; form into eight patties.
  3. In a medium size bowl mix together the soup and Au jus mix.
  4. Roll the patties lightly in flour and brown them on both sides in a large skillet using the oil. Arrange the parries in a pyramid shape in the slow cooker and pour the soup mixture over the top.
  5. Cook on low for 4-5 hours or until burger is done.
  6. Serve hot with the gravy over the top of the patties and mashed potatoes.

Slow Cooker Salisbury Steak picture 2

Adapted from Allrecipes.com

Smothered Chicken Bake

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Smothered Chicken Bake recipe

Smothered Chicken Bake

The sun dried tomato pesto gives this Smothered Chicken Bake recipe a delicious and unique flavor. This is a simple recipe that requires few ingredients, and is quick to prepare; you can have this dish on the table in less than an hour.

Smothered Chicken Bake
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 slices bacon (cut crosswise into ½ inch pieces)
  • 1 medium red bell pepper (diced)
  • 4 boneless skinless chicken breasts
  • ¼ teaspoon ground pepper
  • ¼ cup Sun Dried Tomato pesto
  • 1 jar (15 oz) Alfredo pasta sauce ((15 oz)
  • Serve over rice or pasta
Instructions
  1. Preheat oven to 350F.
  2. Cook bacon in a large skillet until crispy; remove bacon and set aside on a plate covered with paper toweling to drain.
  3. In the same skillet cook red pepper pieces in the bacon dripping to crisp-tender; using a slotted spoon place remove the pepper, and place in medium size bowl. Add the Alfredo pasta sauce, Sun Dried Tomato pesto, and mix until combined.
  4. In the same skillet, season the chicken with pepper and cooked until nicely browned on both sides. Place chicken in the bottom of an 11 x 7 casserole dish and pour the sauce over the top. Cover with aluminum foil and bake for 35 minutes or until the internal temperature of the chicken is 165F.
  5. Serve chicken and sauce over rice or pasta.

Adapted from Pillsbury.com

Rabbit Cacciatore

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rabbit-cacciatore recipe

This Rabbit Cacciatore is perfect for wild or domestic rabbit meat. This recipe has a delicious combination of flavors and tastes exceptionally good on a cold night.

If you have rabbit meat available give this one a try you wont be disappointed, it is delicious.

Rabbit Cacciatore
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 rabbit cut into 6 – 8 pieces (about 2 ½ pounds)
  • 1 tablespoon dried thyme (divided)
  • ½ teaspoon dried rosemary
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • ¼ cup white wine (I used homemade cherry wine)
  • ½ cup chopped onion
  • 4 cloves garlic (crushed and minced) or more to taste
  • 3/ cups fresh mushrooms (coarsely chopped)
  • 2 cans diced tomatoes (14.5 ounces each)
  • 2 red bell peppers (seeded and cut into 1 inch pieces)
  • 1 bay leaf.
  • 1 can sliced black olives (4 ounces)
Instructions
  1. Place flour, salt, ½ tablespoon thyme, and pepper into a food grade disposable bag and work with your hands to combine.
  2. Shake rabbit pieces in flour mixture one piece at a time. In a large skillet over high heat using the olive oil cook rabbit until nicely browned on both sides; set aside on a platter.
  3. browned rabbit-cacciatore
  4. Reduce heat to medium, add the onion and cook for about 1 minute. Add the garlic, mushrooms and pepper pieces and continue cooking for about 2 more minutes. Stir in the other ½ tablespoon of thyme and the rosemary. Add the wine to the skillet and using a spoon scrap any dripping from the bottom of the pan. Continue cooking until wine is reduced to about in half. (about 1 minute)
  5. rabbit-cacciatore sauce prep picture
  6. rabbit-cacciatore tomato prep picture
  7. Reduce heat to low - place the rabbit pieces back into the pan and pour the diced tomatoes over the top. Add the bay leaf, cover, and cook until rabbit is tender. (domestic rabbit meat 35 minutes – wild may take longer depending on the rabbit)
  8. remove rabbit to a serving platter, add the olives, and continue cooking sauce until sauce starts to thicken. (about in half)
  9. rabbit-cacciatore sauce reduction
  10. Serve rabbit and sauce over spaghetti.

Adapted from Simply Recipes

Sweet Potato Pancakes Recipe

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Sweet Potato Pancakes Recipe

This is pretty much a basic recipe leaving a lot of room to add additional spices, but I wanted to keep this recipe as quick and simple as possible. The recipe was prepared as written – I thought the end result was pretty good.

Sweet Potato Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 tablespoons unsalted butter (melted)
  • 1 cup mashed sweet potatoes
  • 2 eggs
  • ⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup milk
Instructions
  1. In a large bowl whisk together the sweet potatoes and eggs.
  2. Using a large spoon mix the flour and baking powder into the sweet potato mixture and then mix in the butter and milk. The mixture will be thick and lumpy. (If you want a thinner batter add extra milk a little at a time. (Be careful the batter thins quickly)
  3. Cook pancakes in a skillet, or over a griddle on medium high heat. Cooking until golden brown and bubbles form on top and edges start to firm up, flip and finish cooking.
  4. Serve hot with butter and syrup.

Adapted from Food.com

Quick and Simple Drop Biscuits Recipe

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Quick and Simple Drop Biscuits Recipe

Baking Quick and Simple Drop Biscuits Recipe

For a simple biscuit recipe – this has to be about the best.

I was planning on having stew for supper and thought hot biscuits would be great to have along with it. This Drop Biscuits Recipe looked like it was simple to put together, and I had all the ingredients on hand, so I decided to give it a try. It was just my wife and I for supper, and between the 2 of us there wasn’t a crumb left over.

The next time you need a quick biscuit recipe give this on a try.

Quick and Simple Drop Biscuits Recipe
 
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Recipe type: Side
Serves: 8
Ingredients
  • 1 stick cold unsalted butter (cut into ¼ inch pieces – I threw them in the freezer for a few minutes to get them good and cold.)
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¾ cups whole mild ( I used some cream I had left over from the holidays and mixed it with 2% milk.)
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl whisk together all the dry ingredients. Fold the butter pieces in and using your fingers or a pastry blender work the butter into the dry ingredients to form a pea like texture.(a food processors makes quick work for this)
  3. Add the milk and stir until just moist.
  4. Line a baking sheet with parchment paper, or lightly spray with cooking spray. Using ¼ cup measuring cup place dough on baking sheet about 2 inches apart. Bake until biscuits are golden brown, about 20 minutes, let cool a little bit and serve warm.

Adapted from Serious Eats

Black Forest Cream Cheese Pie

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Black Forest Cream Cheese Pie

Black Forest Cream Cheese Pie picture 2

Chocolate, cream cheese, whipped topping, and cherries forming a rich and delicious combination of flavors to create this Black Forest Cream Cheese Pie.

Wow your Holiday guests – this Black Forest Cream Cheese Pie is quick and simple to put together.

Black Forest Cream Cheese Pie
 
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Author:
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 package cream cheese, (8 ounces softened)
  • ¼ cup butter (softened)
  • ⅓ cup sugar
  • 1½ teaspoons vanilla extract
  • 1½ cups milk chocolate chips (melted and cooled)
  • 1 carton frozen whipped topping ( 8 ounces thawed)
  • 1 graham cracker crust (9 inches)
  • 1 can cherry pie filling
Instructions
  1. In a large bowl using an electric mixer, mix together the cream cheese, butter, vanilla, and sugar until smooth. Add the chocolate and continue mixing until well combined and then mix in the whipped topping until just combined.
  2. Using a spoon, spoon the mixture into a 9 inch graham cracker crust.
  3. Top with the cherry pie filling and refrigerate until ready to serve.

Adapted from Taste of Home

Mashed Potato Topped Mini Meatloaves

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mashed-potato-topped-mini-meatloaves-recipe-picture

Little meatloaves topped with creamy mashed potatoes; this is a simple and quick recipe making it ideal for a quick after school or work supper.

Mashed Potato Topped Mini Meatloaves
 
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Author:
Recipe type: Main
Serves: 10-12
Ingredients
  • 1 pond lean ground beef
  • 1 package stove top stuffing mix
  • 1 cup water
  • 2 tablespoons A-1 steak sauce
  • 4 ounces of low fat cream cheese (cut into cubes)
  • 3 cups hot mashed potatoes
  • ¼ cup chopped fresh parsley
  • 1 cup brown gravy mix or you favorite brand (cooked according to package directions)
Instructions
  1. Preheat oven to 375F. Spray a 12 cup muffin tin with cooking spray.
  2. In a large bowl using you hands mix together the meat, stuffing mix, water, and steak sauce until just combined.
  3. mashed-potato-topped-mini-meatloaves-prep-picture
  4. ready-to-form-mini-meatloaves-picture
  5. Press the meat into the muffin cups. (the recipe says it makes 12 – but I filled the cups and wound up with 10. So if this is an issue divide the meat up so it comes our even – I would guess about ¾'s full)
  6. Bake for 20 to 25 minutes to an internal temperature of 160F.
  7. baking-mini-meatloaves
  8. While the meatloaves are baking mix the cream cheese into the potatoes until cheese is melted and then stir in the parsley.
  9. Serve the potatoes over the meatloaves topped with the gravy.
  10. Note: If you are using fresh potatoes cut the potatoes small and cook them while the meatloaves are in the oven. The potatoes should be done and ready to mash about the same time the meatloaves are done.
  11. mashed-potato-topped-mini-meatloaves-picture-2

Adapted from Kraft Recipes

S’mores Blossom Cookies Recipe

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smores-cookies

What would the Holidays be without cookies? These S’mores Blossom Cookies are delicious and have a perfect combination of flavors for the holiday season.

This is a simple and quick recipe that makes 24 cookies depending on the size you make.

Bake some of these cookies up for Christmas; you and your guests will love them.


S’mores Blossom Cookies Recipe
 
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Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter (softened)
  • ½ cup sugar
  • 1 cup graham cracker crumbs (about 8 crackers)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 12 large marshmallows (cut in half crosswise)
  • 24 Hershey's Chocolate Kisses
Instructions
  1. Preheat oven to 350F and line 2 baking sheets with parchment paper.
  2. In a medium size bowl whisk together the flour, salt, baking powder, and baking soda.
  3. Using a stand mixer with paddle attachment on medium high speed mix together butter, sugar, and ½ cup graham cracker crumbs until mixture is light and fluffy. (If you don't have a stand mixer a regular mixer should work fine)
  4. Reduce speed to low and gradually add the flour mixture mixing until just moist (If not using a stand mixture use a spoon).
  5. Place the rest of the graham cracker crumbs in a shallow dish, measure the dough out 1 tablespoon at a time and form a ball like you are making meat balls, roll in the cracker crumbs too coat, placing 12 on each cookie sheet.
  6. smore-cookie-balls
  7. rolling-cookie-balls-in-graham-cracker-crumbs
  8. Bake one sheet at a time for 10 – 12 minutes until edges start to crack, remove from the oven, and switch oven to broil,
  9. baking-smores-cookies
  10. Let cookies cool for 5 minutes and then place a marshmallow slice on the top of each cookie.
  11. placing-marshmallow-on-smores-cookies
  12. Broil cookies 10 inches from the broiler element until deep golden brown.
  13. broiling-smores-cookies
  14. Remove from the oven and immediately place kisses on top of each cookie; transfer to wire rack to cool.
  15. smores-cookies-picture
  16. Repeat the process with the other sheet of cookies.
  17. Note: on the second tray I used a fork and flattened the balls a little bit to make the tops a little flatter to hold the marshmallow – this seemed to work real well.

 

Adapted from Cooks Country