Monday, November 29, 2010

sugar cookie

Sugar Cookies

I'm always on the look out for the perfect sugar cookie recipe. This by far is the best yet that I have made. It's found over at Our Best Bites - go check all their yummy stuff!

Sugar Cookies
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1 C real butter (no substitutions!)
1 C sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 t almond extract (or other flavor of your choice, like vanilla)
3 C flour
1 1/2 t baking powder
1/2 t salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt and whisk to co
mbine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Chill the dough in the fridge for about an hour, or use this great tip to make things easier:

When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting it out. This way it chills faster and the bonus is that you don't need to add extra flour to roll it out. If you don't use this tip, proceed as follows:

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.


Saturday, November 27, 2010

Ham and Swiss Loaf

Ham and Swiss Loaf

When I had my second baby a friend from church brought this over for dinner and we were instantly in love - it was absolutely delicious!

Don't mind my ugly picture - hers was much more beautiful - but it all still tastes good anyways!

8 servings
1 serving = 4 WW points


Bread Dough (can use your own or see recipe below)
8 thin ham slices, fully cooked
1/2 c. shredded (2 oz.) Swiss cheese
3 Tbsp. mayonnaise
2 tsp. mustard

Roll bread dough into a 9 inch square. Mix mayonnaise and mustard; spread onto dough. Lay ham slices and Swiss cheese on bread dough. Roll up tightly into a loaf; pinch edge of dough to seal. Pinch ends as well - fold ends under loaf. Place, seam side down, on cookie sheet; cover. Let rise in warm place 40 to 45 minutes. Cook at 375 degrees for 25-30 minutes or until golden brown. Cut into 1 inch slices to serve.

For my family I always have to double this recipe


3/4 c. water
1 Tbsp. vegetable oil
2 c. flour
2 tsp. sugar
1 tsp. salt
1 1/2 tsp. yeast

Mix all ingredients together and set aside for about 30 minutes.


Thursday, November 25, 2010

Cookies and Cream Cupcakes

I found this recipe forever ago over at Annie's Eats. Go over there and check out her BEAUTIFUL pictures that make me want to make and eat absolutely every recipe she posts!

I LOVE Oreos so this was just up my alley!

Cookies and Cream Cupcakes
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Yield: 24 cupcakes
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.


Tuesday, November 23, 2010

Spinach Pasta Salad

I found this recipe over at Sweetpea Recipes - check out the original recipe here. After getting several comments from friends about how good this salad is I knew I had to try it. It was light and yummy and low in points. You could easily add some chicken and serve it as a main course.

1 cup = 3 WW Points


8oz. penne pasta (I use Ronzoni Smart Taste to save on calories and points)
Feta cheese, crumbled (I used 1/4 cup)
1/2 bacon, cooked and crumbled (I used 10 slices of turkey bacon)
1 red pepper, chopped
1 onion, chopped
6-8 sun dried tomatoes, chopped
1 package baby spinach

1/4 cup olive oil
2 T. vinegar
salt and pepper

Cook and crumble bacon. Saute onion and pepper while pasta is cooking. After the pasta and spinach are rinsed and drained toss them together with the bacon, onion, pepper, tomatoes, and cheese. Top with dressing and serve warm or cold.


Sunday, November 21, 2010

pumpkin muffin

I'm sure everyone already knows this one but it's a classic, easy, healthy muffin recipe.

1 muffin - 2 WW points
(depending on just how many chocolate chips you add!)

1 Spice cake mix
1 can of pumpkin
chocolate chips

1. Mix together and put in tins (muffins) or cookie sheet (cookies) in 350 degree oven for about 10 minutes.


Friday, November 19, 2010

oven fries

I found this recipe at a friend's blog I Like Food and So Do You. My numero uno favorite food is potatoes - especially fries. However we all know french fries usually aren't the best thing for us - unless they're homemade. I orginally tried this recipe just as it is here. Then I experimented making it even healthier - and they still turned out perfectly! My changes are in italics.

1 potato (usually 8-10 fries) - 2 WW points

Oven Fries


3 russet potatoes (8 oz each), peeled, each potato cut lengthwise into 10-12 evenly sized wedges
5 tablespoons vegetable or peanut oil (don’t substitute olive oil)
(all I used was non-stick spray - NO OIL)
Salt and ground black pepper

Adjust oven rack to lowest position and heat to 475. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. (Don't be tempted to skip soaking, as this is what will give you the crisp crust and soft innards.) Meanwhile, coat 18 x 12 heavy-duty baking sheet with 4 T oil (or just spray it with non-stick spray) and sprinkle evening with ¾ t. salt and ¼ t. pepper.

Drain potatoes and thoroughly pat dry with paper towels. Toss potatoes in dry bowl with 1 T oil (or just the non-stick spray). Arrange potatoes in single layer on baking sheet, cover tightly with foil (I just use a cookie sheet) and bake 5 minutes.

Remove foil and continue to bake until bottoms of potatoes are spotty golden brown (15-20 min), rotating the pan in the oven after 10 minutes. Using metal spatula and tongs, flip potatoes to other side, keeping in single layer. Continue baking another 5-15 minutes until fries are golden and crisp, rotating pan as needed for even browning.


Wednesday, November 17, 2010

hot rolls

I found this recipe over at Oopsey-Daisy . I'm a sucker for homemade rolls and knew I'd have to try this recipe when I - 1. saw the picture and 2. saw that the recipe was easy. It's called Grandma Munns' Hot Rolls.

1 roll: 3-4 ww points

Combine 1 T. yeast and 1 tsp. sugar in 1/2 cup warm water. Let set.

Beat 2 eggs.
Add 5 T. sugar - beat.
Add 1/2 c. shortening - beat.
Add 1 T. salt - beat.
Add 1 c. warm water.
Add "some" flour. (About 1 cup.)
Add 1 c. warm water.
Add "more" flour. (About 1 cup.)
Add yeast mixture.
Add enough flour to make a soft dough. (About 4 cups.)

Put dough in refrigerator. Roll out 4 hours before eating. Brush dough with melted butter and roll out in desired shape. Great Grandma Munns rolled her hot rolls out like a jellyroll, cut it off, and put them in muffin tins. (This is my favorite way to make my rolls, too.)

Let rise for 4 hours. Bake at 400 for 11-12 minutes or until golden. Brush with melted butter while hot.