Lille's Take on "Grandma Tuzie's" Sugar Cookie

Oh my AMAZING!!  Hands down, these rock my socks off.  Literally, I am sitting here on my couch eating cookie number 6!  I'm going to feel it in the morning, but for now...Mmmmm

Sugar Cookies

3/4 C butter
1 C white sugar
2 whole eggs
1 tsp lemon zest
3/4 tsp vanilla
2 and 1/4 cups of flour
1tsp baking powder
1 tsp salt

Cream shortening, butter sugar together til creamy, then add eggs and the lemon and vanilla extract. Once well creamed add baking powder, salt and flour.

Chill dough for at least an hour then roll out and cut out shapes cook for 6- 8 minutes 400 degrees.

Enjoy!

Greek Crockpot Chicken

I made this today for lunch, it was fast, easy and delicious!!  However, I can't find the recipe I used, so here is the Lille version.

7 Chicken Tenderloins
2 teaspoons Lemon Pepper
1/2 - 1 teaspoon basil
1 onion sliced
1/2 Cup Plain Yogurt

Throw the chicken, lemon pepper, basil and onions into the crockpot.  Cook on high 3-4 hours or low 5-6 hours.  Shred chicken then add the plain yogurt.

Now to be honest, we didn't add the plain yogurt.  We ate it out of the crockpot (I know, we are straight up redneck, but Tim was home from work and we were just chatting away while munching it down) and it was delish as is.

Great to add in pitas with some yummy tzatziki sauce or eat just plain (as once was said).  Enjoy!!!

Quick Chicken Curry

So I have this thing for curry, it's quite delish.  The seasoning trumps all other seasonings.  Ok, so I may be a little dramatic, but hey, it keeps us entertained...

Here is a great SIMPLE curry recipe!

 

3-4 Large boneless skinless Chicken Breasts

1 jar  (16 oz.) Salsa

1 onion, chopped

2 Tbsp.  curry powder

1 cup Sour Cream

• PLACE ingredients in a big pot.  Cover with lid.  
• COOK until boiling, then simmer until chicken is done.  The longer you simmer the chicken, the more tender it becomes.  I like to shred my chicken at this point, but that's just me.  
• AND THAT'S IT!  Serve over rice or potatoes.  We did potatoes last night, and Mmmm Mmmm good.  

{This was originally a crock pot recipe, if you like crock pot meals for the convenience, here is the how to: PLACE chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid. COOK on LOW 8 to 10 hours (or on HIGH 5 hours). REMOVE chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over chicken.}

Peanut Butter Fudge Icing

• 1 cup peanut butter chips
• 1/2 cup butter
• 1 (14 ounce) can sweetened condensed milk

Directions

1. Bake brownies according to package directions. Allow them to cool in the pan. Do not cut. 
2. In a medium saucepan over low heat, melt peanut butter chips and butter together, stirring frequently until smooth. Remove from heat and stir in the sweetened condensed milk. Spread evenly over the cooled brownies. Chill until set and cut into squares.  

Mmmmm...ever so healthy for you!!

Chocolate Mint Cookies - Delicious!

Chocolate Mint Cookies
1 1/2 packed brown sugar
3/4 c. butter
2 T. & 1 1/2t. water
2 c. Chocolate Chips
2 eggs
1 1/4 t. baking soda
1/2. t salt
3 pkgs (4.67 oz.) Andes Mint or one large bag

In a heavy sauce pan combine sugar, butter, and water. Cook and stir over low heat until butter melted & mixture smooth. Remove from heat and add chocolate chips. Transfer to a bowl and let stand 10 minutes. With mixer on high speed , add eggs one at a time to chocolate mixture, beating after each addition. Combine dry ingridents, add to chocolate mixture, beating until blended. Cover and refrigerate 8hrs or overnight.
Roll dough in 1 inch balls. Place 3 inches apart on lightly greased sheet. Bake at 350 degrees for 11 to 12 minutes or until edges are set and top puffs and cracks. Immediately top with a mint. Let stand 1-2 minutes and spread over cookie. If the cookis is smaller, I broke the mint in half.

Vanilla Pudding Sauce

So I have to start by saying that breakfast foods are a weakness of mine...but yet I do not like syrup.  Too much sugar.  I know what you all are thinking, then why do I love breakfast?  Good question.  No answer.  So on my waffles/pancakes/french toast I usually do fruit and whip cream.  Wholesome and just plain lovely.  So when I came across this recipe, it was a must share (and perfect way to use the yolks when you separate them for the meringue recipe).




Vanilla Pudding Sauce
2 Tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla
Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Really, really bad.) Boil for at least 1 minute, still stirring constantly.  Remove from heat and stir in butter and vanilla. Serve warm or chilled.

Notes:
-I sometimes use one whole egg instead of the yolks. I crack the egg into a small bowl first and pull off those white stringy things. (I think they might be called albumen, but I could be totally wrong.) Then I beat the egg really well. It is a little trickier, but I don’t have to waste 2 egg whites. I am
cheap
thrifty that way.

Mmm Mmm Meringues....

• 3 large egg whites (room temperature)
• 1/8 tsp cream of tartar
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup shredded coconut
• 1/2 cup chocolate chips

Heat oven to 300°F. Spray cookie sheet with spray oil.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Fold in chocolate chips. Drop mixture by tablespoons onto cookie sheet.

Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.