Chocolate Chip Shortbread Cookies

 

1 cup butter, softened

2/3 cup powdered sugar

½ tsp. vanilla

2 cups flour

¾ cup mini chocolate chips

8 oz. melting chocolate melting wafers

 

Beat butter and powdered sugar in a bowl until light and fluffy (with either a hand or stand mixer). Add in vanilla and mix. Add flour just until mixed in. Fold in mini chocolate chips. Place dough in a one gallon re-sealable bag. With a rolling pin, roll the dough ¼ inch thick inside the bag. You could also roll between two sheets of parchment paper. Refrigerate on a flat surface for 1-2 hours. Remove the bag (I cut mine off) and cut dough into squares or rectangles with a butter knife or pizza cutter. Transfer pieces to a parchment lined baking sheet and bake for 18-20 minutes at 325 degrees. When cookies are done, melt the melting wafers in a microwave safe bowl at 30 second increments until melted. Dip 1/3 to ½ of each cookie in the chocolate or drizzle it on top. Let cool and serve.

 

thestayathomechef.com

Butter Sandwich Cookies

 

Cookies:

250g butter, softened (about 1 cup + 1 ½ Tbsp.)

50 g powdered sugar (about ½ cup)

225 g flour (about 1 ½ cups + 3 Tbps.)

25 g cornstarch (about 1/4 cup)

 

Filling:

1/3 cup softened butter

4 oz. homemade raspberry jam

1 cup powdered sugar

 

Beat butter and sugar until pale and fluffy. Sift flour and cornstarch on top and slowly beat in. Put dough in piping bag and pipe 24 shapes (swirls, hearts, etc.). Bake at 10 minutes in 375 degree oven. Let sit 5 minutes on the cookie sheet.

Mix together filling ingredients. Put in piping bag. Pipe bottom of one cookie and place another cookie on top, bottoms together.

Makes 12 sandwich cookies

 

 

Modified from the Great British Bake Off recipe

Chocolate Jar Cookies

 

In a quart canning jar, mix together and put in bottom:

1 ½ cups flour

½ tsp. baking soda

¼ tsp. baking soda

Next, layer these in this order, bottom to top:

½ cup cocoa powder

¾ cup white sugar

1/3 cup brown sugar

1 pkg. red and green M&Ms

1/3 cup white chips if there is room…

 

Put lid on and make “cute”. Give away as holiday gift with a tag that says the following:

 

Additional ingredients for cookie mix:

2/4 cup softened butter

2 large eggs, room temperature

1 ½ tsp. vanilla

 

Directions:

Beat butter, eggs and vanilla until well blended. Add jar contents and beat just until combined. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 9-11 minutes.

tasteofhome.com

Split Pea Soup

 

1 cup dried split peas

1/3 cup dehydrated carrots

2 bay leaves

1 Tbsp. dehydrated onion

1 Tbsp. vegetable broth powder

½ tsp. salt

1/8 tsp. garlic powder

¼ tsp. pepper

¼ tsp. smoked paprika

¼ tsp. oregano

 

Place ingredients in a pressure cooker. Add 4 cups water. Secure lid and pressure cook for 11 minutes. Natural pressure release. Makes about 6 servings.

 

Adapted from littleblueplates.com

 

This can also be layered into a pint jar and given away as a gift.

Strawberry Cookie Cups

 

These were fun to make, but make sure the dough is cold enough or it is hard to manipulate into the mini muffin cups.

1 cup softened butter

1 ½ cups powdered sugar

1 large egg

1 ½ tsp. vanilla

2 ½ cups flour

3 oz. strawberry flavored gelatin (Jello)

1 tsp. baking soda

1 tsp. cream of tartar

 

Filling:

8 oz. cream cheese, softened

1 ½-3 cups powdered sugar

½ tsp. almond extract

 

Beat butter and powdered sugar until blended. Beat in egg and vanilla. Whisk flour, gelatin, baking soda and cream of tartar together. Gradually beat into butter mixture. Divide dough in half and wrap in plastic wrap. Refrigerate at least 2 hours. Roll one section of dough 1/8 inch thick and cut with 2 ¾ inch flower cookie cutter. Press gently into a mini muffin pan cup. Bake at 350 degrees for 5 min. and 30 seconds. Coo five minutes and remove from pan to cool completely. Mix filling ingredients until smooth. Pipe filling into center of each cup. (You can use a plastic storage back with the corner cut off or a pastry bag to do this.) Store in airtight container in the fridge.

 

Modified from tasteofhome.com

Cheesy Chicken and Rice (for pressure cooker)

I found this on thestayathomechef.com and modified it to be even better. I love doing that! This is a great recipe for those busy cooks on the go. Once the prep is done, it only takes a little tending between other tasks you may be doing.  And it is kind of a "one pot" dinner that my five-year-old niece gave "135" on a scale of 1-10. Here you go! You're welcome.

2 Tablespoons butter, divided

1/2 cup chopped onion

1/2 cup slivered almonds

1 Tablespoon minced garlic

1 cup rinsed long grain rice

1 cup water

1 1/2 teaspoon seasoned salt

1/4 teaspoon onion powder

2 cups finely chopped broccoli

2 cups finely shredded cooked chicken (or a 12.5 oz. Costco can)

1 cup grated cheddar cheese

With a pressure cooker set to saute, add 1 tablespoon of butter, onion and almonds to the pot and saute gently for a few minutes until onions begin to become clear. Add garlic and saute one more minute. Add rice, water, seasoned salt and onion powder to pot and stir to combine. Set pressure cooker to pressure cook for 4 minutes (secure lid, etc.). Let pressure release naturally for 16 minutes. Open lid and stir in 1 tablespoon of butter and broccoli. Close lid and let sit for 20 minutes to steam the broccoli. Open lid and stir in chicken and cheese. Serve warm. 

Chicken Penne Pesto

I found this jewel on www.thestayathomechef.com (Creamy Chicken Pesto Pasta)
There are definitely many good ones on this lady's blog! I made this for a guy on a date and he took a bite and was very impressed. It was good!! 

Pesto:

Place all pesto ingredients into a food processor or blender and blend until smooth. Set aside.

2 cups fresh basil leaves, loosely packed

3 garlic cloves

½ cup parmesan cheese, freshly grated

1/3 cup virgin olive oil

¼ cup pine nuts

 

Chicken and Penne:

2 lbs. boneless, skinless chicken breasts, cut into one inch pieces

2 Tbsp. Olive oil or cooking oil

2 tsp. salt

2 tsp. black pepper

2 tsp. garlic powder

12 oz. penne pasta

3 cups low sodium chicken broth

1 cup heavy cream

1 cup freshly shredded parmesan cheese

 

Heat oil in large skillet on medium-high heat. Add chicken and season with salt, pepper and garlic powder. When chicken begins to brown, add in uncooked pasta and broth. Bring to boil, then lower to medium heat and cover the pan with a lid. Cook pasta in the broth until al dente, according to the time on the package. Reduce heat to simmer and add cream and pesto. Stir until mixed. Remove from stove and sprinkle with parmesan cheese. Serve warm.