Blueberry Cream Cookies

This is a recipe that I found on Pinterest. It originally called for raspberry muffin mix, but they did not carry it at my local store, so I used blueberry. These cookies are amazing! I added lemon extract to make a lemon blueberry cookie and my family ate them up. Just make sure that the cookie dough is very cold when you pop them in the oven. These cookies were crunchy on the outside and a slight chewy texture on the inside. I will definitely make these again.

Blueberry Cream Cookies

Ingredients

• 6 Tablespoons Butter
• 4 ounces, weight Cream Cheese
• ½ cups Light Brown Sugar, Packed
• 2  Eggs
• 1/2 tsp lemon extract
• 2 boxes (7 Oz. Size) Jiffy Blueberry Muffin Mix
• 1-½ cups White Chocolate Chips

Preparation Instructions

Using an electric mixer, cream together the butter, cream cheese,lemon extract and sugar until fluffy. Add the eggs one at a time and continue mixing until well combined. Slowly add in the muffin mix and continue mixing until incorporated. Gently fold in the chocolate chips.

Chill the dough in the refrigerator for at least 1 hour. **This is very important; if the dough is not cold enough, the cookies will flatten and spread out too much during baking. Also, in between batches, store the dough in the refrigerator.**

Preheat oven to 325ºF. 

Drop chilled dough by teaspoonfuls, about 2 inches apart, onto a greased cookie sheet and bake for 13-15 minutes. Cookies should be lightly browned around the edges, but still pale on top.

Cool on cookie sheet for 2 minutes and transfer to a wire rack to cool completely.

Cookies can be stored in an airtight container for about 1 week. This recipe will yield about 4 dozen 1 1/2″ to 2″ cookies.

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Teriyaki Beef Skewers

These beef skewers are so good on a warm  spring or summer afternoon. The flavor of teriyaki is loved by all who try them.You can use bottled teriyaki sauce, if you prefer. I always have oj on hand, so I just make my own. I serve these with steamed brown rice and whatever veggies are ready in the garden.

 Teriyaki Beef Skewers

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup orange juice (i use Simply Orange)
• 1/4 cup soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 2  pounds beef sirloin, cut into 1-inch chunks
• 2 large  onions, cut into wedges
• 2 green peppers, cut into chunks
• 
  

Directions

• In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Seal bag; refrigerate for 1 hour, turning occasionally.
• Drain and discard the marinade. On metal or soaked wooden skewers, alternate beef, green peppers and onions. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness ..

Hawaiian Smoked Sausage Kebabs

I love the warmer weather. My husband takes over most of the dinner cooking. So all I have to do is prep and marinate. The grille is his domain. Don't get me wrong. I can use a grille like the best of them. I just give him the tongs and let him have at it. Last night we had a late dinner. The Pittsburgh Penguins were playing the NY Islanders in game 6 of the playoffs (they won!!) and we were preoccupied and forgot to marinate the meat longer. I should marinate the sausage for longer, but tonight only for about 30 minutes. Still good .No complaints from my brood. This is actually one of my hubby's favorite meals. I serve it with brown rice and corn and red pepper salad.
* I had to use canned pineapple chunks. I am out in the middle of nowhere and I could not for the life of me find a ripe pineapple. :(

Hawaiian Smoked Sausage Kebabs

SERVES 4 , 4 -8 skewers

* 1 lb smoked sausage, cut into 1-inch chunks ( I use Hillshire Farm Turkey Smoked Sausage)
* 2 cups fresh pineapple, cut into 1-inch squares
* 2 cups green peppers, cut into 1-in chunks

Marinade

* 1/2 cup soy sauce
* 1/4 cup rice vinegar
* 1/4 cup canola oil
* 1/4 cup brown sugar
* 2 teaspoons garlic, minced
* 2 teaspoons ginger, chopped
* 1/2 teaspoon dry mustard

1. Mix all marinade ingredients and add sausage. Marinate for 1 to 2 hours, no more.
2. If you are using wooden skewers, be sure to soak them in water for 2 hours.
3. Heat grill to medium-high.
4. Alternate sausage, pineapple and pepper pieces on skewers. Place on grill until sausage is hot throughout, about 5-7 minutes on each side.

Slow Cooker Italian Beef Sandwiches

I cannot believe that I have not posted this recipe before. It is a wonderful, full-flavored crock pot recipe that everyone in my family devours. And it is super easy. I serve it on big hoagie rolls with melted provolone cheese. There is a bit of a kick to it, but the boys  do not seem to mind. Especially with the melted cheese.

*****NOTE- you do not have to use the beer. I use it only if I have some in the house, and the meat still tastes great.

Italian Beef Sandwiches
1 boneless beef roast (3-4 lbs)

1 jar (12 oz) pepperoncini

1 can beef broth

1 can beer

1 package (1 oz) Italian dressing mix (dry)

hoagie rolls

provolone cheese

Place roast in the crockpot. Drain the pepers and remove the stems . (discard stems)

Add peppers, broth, beer, and dressing mix to the crockpot. Do not stir.Cover and cook 8-10 hours on Low .Take the meat out and shred. Return the shredded beef to the crock pot and mix well.Serve on hoagies with provolone cheese.

Old Fashioned Peach Cobbler

Growing up in the south,I have had many peach cobblers.Every bbq and potluck has it's fair share of these when the peaches are in season.I usually eat them the way my mother used to serve it.Peeled,sliced,sprinkled with sugar in a bowl of ice cold milk.I usually don't buy peaches unless I have a specific recipe in mind because for some reason they don't get eaten .This recipe is from a local Church cookbook from back home in NC.It's the only one I have ever used it's that good.Throw a dollop of whipped cream or mound of vanilla ice cream and you have a perfect,easy summer dessert.


Old fashioned Peach Cobbler


4 fresh large peaches,peeled and sliced
1 1/2 cups sugar, divided
1/2 cup butter, melted
1 cup flour
2 tsp baking powder
1/4 tsp salt
dash nutmeg
3/4 cup milk


Preheat oven to 375 degrees.
Mix peaches with 3/4 cup sugar.Set aside.
Pour melted butter into an 8" square pan.
Mix flour, baking powder,salt , nutmeg and remaining sugar.
Stir in milk  just until combined. Do not over mix.
Pour batter over the butter in the 8" pan. Top with sugared peaches.
Bake at 375 degrees for 45 minutes, or until golden and bubbly.

Blueberry Bread Pudding

I had a pint of fresh blueberries that I had to use up and I was planning to make a batch of blueberry pancakes for breakfast. Until. I realized I wanted something a bit more easy to make. And besides ,  didn't really want one child to whine while the other one was eating because I cannot seem to get the pancakes made fast enough for either of them. They will inhale them and waiting patiently is not a strong suite for a six year old and a seven year old. I had a few loaves of french bread that I needed to use up, so I decided to use one of those loaves to make a blueberry bread pudding. . I used heavy cream, and real maple syrup for this batch and it was heaven! Fluffy bread, a hint of cinnamon and fresh  blueberries are a perfect concoction on a cold snowy morning.  You can definitely substitute another fresh fruit , like blackberries or raspberries, for the blueberries. This would be great for a lazy weekend brunch.

Blueberry Bread Pudding

6 eggs
1 1/2 cups heavy cream
1/2 cup real maple syrup
1T grated lemon zest
1 loaf french bread, cut into 1 inch cubes
1/2 pint fresh blueberries
2 T ground cinnamon
2 T sugar

Preheat oven to 325 degrees.
Butter an 8 " square casserole dish.In a bowl, combine the eggs, syrup, cream and lemon zest. Whisk until mixed well.
In a large bowl, add the cubed  bread and pour the egg mixture over the bread. Let the mixture soak until all of the egg mixture is absorbed into the  bread.
Fold  the  blueberries into the bread mixture and pour into the casserole dish.Combine the cinnamon and the sugar and sprinkle that on top of the bread.
Bake 45- 50 minutes until the bread is golden and a toothpick comes out clean.

Chicken Enchilada Pasta

One thing  I know for sure is that my family will eat pasta. Any  kind of pasta. So when  I  have not planned dinner and need to get food on the table in a hurry, I usually end up making some sort of pasta dish. This is an easy dish to prepare and it is so good. You can add any  type pasta you have on hand. I usually use penne or rotini  for this dish. You can also add other veggies , like black beans, to it to stretch it or make it heartier. Spice it up y adding chili powder or Rotel  tomatoes. If you use a rotisserie chicken, you can save even more time.So many different things you can do to make it your own. I  usually make a salad and it is a  great meal.


Chicken Enchilada Pasta

Ingredients
12 oz pasta (your choice)
3 cups cooked chicken (diced or shredded)
1/2 cup onion,diced
1 cup frozen corn,thawed
1 8oz can tomato sauce
2 cups mild  red enchilada sauce
1 tsp cumin
1/4 tsp garlic powder
salt, to taste
2 cups shredded cheese (cheddar or monterey jack)
1 T chopped fresh cilantro

Directions
1.Preheat oven to 250 degrees and lightly grease a 13 x  9 baking dish
2.Cook pasta al dente ad drain.set aside
3.In a large  bowl, mix the pasta, chicken,onions,tomatoes,tomato sauce, enchilada sauce ,cumin and garlic powder  until thoroughly  mixed.
4.Pour into the baking dish  and sprinkle with cheese, then the cilantro
5. Bake at 350 degrees, uncovered, for about 20 minutes, to heat through and melt the cheese.

Sweet Cherry BBQ Pulled Chicken Sliders

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I have made this easy slow cooker pulled chicken a few times , and my family loves it. It is slow cooked all day with just a few ingredients. The recipe  uses cherry jelly, which gives it a great sweetness that pairs perfectly with the smokiness of the bbq sauce and  the tartness of the mustard. I serve this shredded chicken on hawaiian sweet rolls.

Sweet Cherry BBQ Pulled Chicken Sliders
Ingredients
3-4 chicken breasts, boneless and skinless
1/2 c bbq sauce
1/3 c cherry jelly ,jam or preserves
1/4 c prepared yellow mustard

Directions
Place the chicken breasts in the slow cooker.
In a large bowl, mix together the bbq sauce, cherry jam and yellow mustard. Mix well.
Pour the sauce over the chicken. Cook on low 6-7 hours or high 3-4 hours.
Shred the chicken and stir it into the sauce in the slow cooker. Let it cook for 10 minutes to soak up the sauce into the kitchen.
Serve the shredded chicken on slider buns, hawaiian rolls or biscuits.

Chocolate Cobbler

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I figured since I am such a huge fan of Christy Jordan's cookbook , I should make a few of her recipes  to post. I decided to make the chocolate cobbler. I had every ingredient here, which is a plus. Oh my goodness, I have a favorite new dessert! This cobbler is wonderful. It is cake on the top and a layer of fudgey goodness on the bottom. I do  want to mention that is not overly sweet. The recipe uses cocoa powder and not chocolate, so it has an old fashioned taste to it. But warm out of the oven, with a scoop of vanilla ice cream on the side, it is a perfect way to end a meal. I   will definitely be making this again in the future. Thanks for a great recipe, Christy!

Chocolate Cobbler

from Christy  Jordan  of Southern Plate

1 Cup self Rising Flour
3/4 Cup sugar
2 Tablespoons Cocoa
1/2 Cup Milk
1 teaspoons Vanilla
2 Tablespoons Vegetable Oil
3/4 Cup Brown Sugar
1/4 Cup Cocoa
1 3/4 Cup hot tap water
1 Cup chopped pecans (optional)

Mix together flour, sugar, and cocoa. Add milk, vanilla, oil, and nuts (if using). Mix well. Pour into greased 8×8 inch pan. Mix 3/4 C brown sugar and 1/4 C cocoa together. Sprinkle over batter. Pour, very slowly, hot tap water over dry mixture and batter. Bake in 350 oven for forty to forty five minutes.

White Chocolate Stuffed Rapberries

This really isn't a recipe, but I wanted to include in the blog for posterity! I make these quite often for the boys when they want a quick snack. Just take a container of fresh raspberries, clean them, dry them with a paper towel, and stuff them with white chocolate chips. You can also use chocolate chips. I love them with dark chocolate. But the boys like the white, so that is what I usually have on hand. Just pop one chip into the raspberry and you have a great tasting snack.

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