Buttery Raspberry Crumble Cookies #2

1 c. butter, softened

1/4 c. sugar

1/3 c. powdered sugar

1 t. vanilla

1 t. almond extract

2 1/4 c. plain flour

1/4 t. kosher salt

1/2 c. seedless raspberry jam

Preheat oven to 350. Grease muffin tins or line with papers. Cream together butter, sugar, and powdered sugar until light and fluffy. Add vanilla & almond extracts. Mix well. Gradually add flour and salt. Mix until a dough forms. Press a tablespoonful of dough into each muffin tin. Create a well in the center. Fill each well with raspberry jam. (about a teaspoonful in each).

Crumble Topping:

In a small bowl, combine a small amount of the dough with a bit of flour. to create a crumbly mixture. Sprinkle the crumble mixture over the raspberry jam in each muffin cup. Bake in preheated oven for 20-25 minutes, or until edges are golden brown. Allow the cookies to cool in the muffin tins for a few minutes before transferring to wire rack to cool completely.

Whipped Shortbread Cookies

1 c. butter

1/2 c. powdered sugar

1 1/2 c. plain flour

1/4 c. cornstarch (for softer, chewier cookie)

1/4 t. salt

1 t. vanilla

sprinkles. optional 

Preheat oven to 300. Line cookie sheets with parchment paper. Beat butter and powdered sugar until very fluffy and aerated (at least 5 minutes). Mix in flour, cornstarch. salt, and vanilla. Dust hands with cornstarch. Form dough balls, 2 t. to 1 T. in size. Place on lined sheet and press down the top of each cookie with the tines of a fork, dipped in cornstarch. Add a few sprinkles to the top of each cookie. Bake 10-15 minutes, or until tops look set.

Orange Crush Sherbet

2 c. orange soda

1 c. eaglebrand milk

2 c. heavy whipping cream

1 t. vanilla or orange extract (optional)

Mix all ingredients. Pour in container. Place in freezer for several hours. Scoop it and enjoy!

Italian Stromboli

1 tube Pillsbury pizza crust

8 slices deli ham

10 slices Genoa salami

12 slices sandwich pepperoni

8 slices mozzarella cheese (or shredded cheese)

2 T. butter, melted

2 garlic cloves, minces

3 T. Parmesan cheese

Preheat oven to 375. Line baking sheet with parchment paper. Roll out pizza dough to nearly fit the pan. Layer meats* & then cheese. Roll tightly lengthwise, sealing the seam and ends. Score the top with a serrated knife. Mix butter, galic, and Parmesan. Brush over stromboli. Bake 20-25 minutes, until golden brown. Slice and enjoy warm with marinara sauce.

*other meats and toppings can also be used.

Crockpot Chicken Noodle Soup (with starter)

1 pkg Bear Creek starter pkg

1 can of sliced carrots, drained

1 can of peas, drained

2 chicken breasts, cubed

2 boxes chicken broth

Place liner in crockpot. Add soup starter, Add chicken. Add broth. Stir all together. Cook on low for 6-8 hours. Yummy! Serve with crackers, brocolli cornbread or grilled cheese sandwiches.

*The starter pkg already has the seasonings in it. The carrots in the pkg were very hard to find, they were so small. We just added the carrots and peas after it was done cooking. This was a very tasty soup!

Raspberry Crumble Cookies #1

1/2 c/ butter, slightly softened, not melty

2 T. sugar

3 T. powdered sugar

1/4 t. vanilla

1/4 t. almond extract

1 1/3 c. plain flour

1/8 t. salt

1/3 c. raspberry jam

Preheat oven to 350. Fill muffin pans with papers. Cream together butter, sugars, and extracts really well. Scrape the sides of the bowl. Stir in flour and salt until combined and crumbly. Press 2 packed teaspoonfuls of dough in hand and press in bottom of muffin tins. Add extra dough base if needed for thicker cookie. Leave 3/4 c. cookie dough crumbs for topping. Spread 1 t. raspberry jam in the center of each cookie. Sprinkle remaining cookie dough over the top, until mostly covered. Bake 15-20 minute until tanned. This recipe makes12-16 cookies. Store covered.

*can also be made in mini muffin tins using 1-2 packed teaspoonfuls of dough into muffin liners, then top with raspberry jam and crumbled dough. Bake at 350 until they start to tan, 8-12 minutes.

Claudia's Best Chocolate Chip Cookies

1 c. cold butter, cubed

1 c. sugar

1 c. light brown sugar

2 eggs

1 t. vanilla

3 c. SR flour

2 c.  chocolate chips, your choice

1 c. chopped pecans, optional

Preheat oven to 410. Line baking sheets. Cream together cold butter, sugar, and brown sugar until incorporated. Add eggs one at a time. Mix well after each. Stir in vanilla. Gradually add flour. mixing until just combined. Fold in chocolate chips and nuts, if using. Using a cookie scoop, scoop onto prepared baking sheets, leaving space between cookies. Bake 10-12 minutes, until edges are golden, but centers are still soft. Cool 10 minutes. Makes 2 dozen cookies.

Pumpkin Spice Truffle Cookies

2 c. SR flour

1 t. pumpkin spice 

1 stick softened butter

1 1/2 c. dark brown sugar

1 t. vanilla 

3/4 c. pure pumpkin

1 egg

9 oz pkg. Nestle pumpkin spice flavored truffles, if these are not available, use pumpkin spice chips

Preheat oven to 375. Combine butter, brown sugar, and vanilla until creamy. Add pumpkin. Mix. Add egg. Mix. Gradually add flour. Stir in pumpkin truffles or chips. Drop by rounded tablespoonfuls onto lined cookie sheet. Bake 11-15 minutes until golden brown. Cool 2 minutes. Makes 2-3 dozen cookies.

*The first time I made them, they came out more like scones, but very tasty!

 

Cream Puff Berry Breakfast Casserole

17.6 oz. box cream puffs, thawed

sliced strawberries* (thawed if using frozen)

blueberries* (thawed if using frozen)

raspberries* (thawed if using frozen)

12 eggs, slightly beaten

1 c. milk

1 T. cinnamon

1 c. heavy cream

1/4 c. powdered sugar

1 t. vanilla

Spray 9x13 dish. Place cream puffs evenly in bottom of dish. Top with strawberries, blueberries, and raspberries. Combine eggs with milk. Add cinnamon and blend well. Pour over fruit. Add more cinnamon if desired. Place in refrigerator for 1 hour. Heat oven to 350. Place casserole in oven for 1 hour*. Whip heavy cream, powdered sugar, and vanilla**. Place in refrigerator to chill while casserole is baking. When casserole is done, dust with powdered sugar. Slice casserole and serve with whipped cream on the side. Yum! 

*Mine wasn't done after 1 hour. Next time I'll bake longer, maybe an additional 10 minutes. 

**can also use store bought whipped cream or redi-whip

1st pic: before baking, before adding sauce; 2nd pic: before baking, after adding sauce; 3rd pic: after baking and topped with powdered sugar; 4th pic: ready to eat!

Chewy Snickerdoodle Bars

2 1/2 c. SR flour

1 c. butter, room temperature

1 c. sugar

1/2 c. brown sugar

2 eggs, room temperature

2 t. vanilla

Topping:

3 T. sugar

1 t. cinnamon

Preheat oven to 350. Line or grease 9x13 pan. In a large bowl, cream butter and sugars together until light and fluffy. Slowly add eggs and vanilla and combine until smooth and well combined. Gradually add flour until just combined. Drop spoonfuls of dough into pan. Smooth the dough until it is even. Combine cinnamon and sugar for topping and sprinkle on top of dough. Bake the dough 20-25 minutes until the edges are set, lightly golden, and slightly puffed up. Cool in pan 25-30 minutes before cutting. Cut into bars and enjoy!