Bunny Ears Cookies

1 pkg. (24 ct) refrigerated sugar cookies

pastel m&m's

Bake cookies as directed. As soon as they come out of the oven, press one m&m onto the cookie and place two of the same color m&m's on their sides above it. You should be able to put 3 bunny heads on each cookie. These make cute cookies for spring or Easter.

Easter Chocolate Chip Cookies

2 1/2 c. SR flour

1 c. butter, softened

3/4 c. sugar

3/4 c. light brown sugar, packed

2 eggs

2 t. vanilla or almond extract

gel food coloring (pastel colors), optional

2 c. chocolate chips, vanilla chips, Easter sprinkles, etc..., your choice

Preheat oven to 350. Line baking sheets with parchment paper. Beat butter and sugars together until light and fluffy. Add eggs one at a time. Mix well after each. Add extract. Gradually add flour. Stir until combined. Divide dough into 4 bowls, or leave together if not coloring. Tint each with a different color (if using). Mix gently until evenly colored. Take small portions of each and press together to form a marbled ball. Place on baking sheet and gently flatten. Sprinkle with chocolate chips or other garnish. Bake 10-12 minutes until edges are golden. Cool 5 minutes. Serve warm if desired.

Strawberry Shortcake Crumbs (use w/Strawberry Shortcake Cookies)

3 oz. pkg. vanilla instant pudding mix*

3 oz. pkg. strawberry jello powder*

1/4 c. plain flour

1/4 c. butter, super soft, but not melted

14.3 oz. pkg. golden oreos

Preheat oven to 350. Add strawberry jello powder to butter in bowl. Beat until well combined. Add vanilla pudding powder. Beat. Beat in flour until no white specks are left. Spread onto parchment paper lined baking sheet. Bake 8 minutes. Remove and cool 3 minutes. Transfer to fridge for 15 minutes. Place oreos in food processor and pulse until cookies are crumbly. Break jello mixture into pieces. Place in food processor and pulse until crumbly. Toss mixtures together. Sprinkle on top of baked Strawberry Shortcake Cookies that have been drizzled with icing.

Also good sprinkled on vanilla ice cream.

*Make sure the pudding mix and jello powder are the same size.

Strawberry Shortcake Sugar Cookies

1 1/2 c. of Strawberry Shortcake Crumbs (separate recipe)

2 3/4 c. SR flour

3/4 c. butter, softened

1 1/2 c. sugar

2 eggs, room temperature

2 t. vanilla

Topping:

4 c. powdered sugar

3 T. milk

pink food coloring

Preheat oven to 350. Line baking sheet with parchment paper. Combine butter and sugar until creamy & light yellow in color (4-5 minutes). Add eggs one at a time. Beat into butter mixture. Add extract. Add flour. Roll dough into 1 T. size balls. Press down balls until flat (1/4" thick). Bake 10 minutes. Remove from oven. Cool completely 2-3 minutes. Once completely cooled, stir together first 2 topping ingredients. Divide into two small bowls. Leave one white and add pink food coloring to the other one. Use a fork to zigzag drizzle icing on cookies. Sprinkle with Strawberry Crumbs or other garnish. Allow to dry completely. 

Picture is with strawberry crumbs.

Easter Bunny Button Cookies

1 c. butter, softened

2/3 c. sugar

2 eggs, room temperature

1 t. vanilla/almond extract

2 1/3 c. plain flour

1/2 c. white sanding sugar (found at craft stores)

pastel m&m's or cadbury mini eggs

Preheat oven to 350. Line baking sheet with parchment paper. Beat together butter and sugar until light and fluffy. Add eggs and extract. Beat to combine. Add flour to butter mixture until combined. Do not overmix. Roll into 1 t. size balls. Roll in sanding sugar and place on baking sheet. Push candy in center of cookies. Bake 10 minutes. Allow to cool 3-5 minutes. Makes 2-4 dozen cookies (depending on size of balls).

Swedish Sticky Cake (Kladdkaka)

2/3 c. butter, melted

2 eggs

3/4 c. SR flour

1 1/3 c. sugar

1 t. vanilla

1/3 c. cocoa

Topping:

1/2 c. heavy cream

1/2 t. vanilla

1 1/3 c. semi-sweet chocolate chips

Preheat oven to 325. Spray 8" round springform pan. Combine sugar and butter until smooth. Add egg and vanilla. Add flour & cocoa until just combined. Spoon batter into pan and spread into a thin layer. Bake 17-20 minutes or until just set in the center. Allow cake to cool while making topping. Add cream to a large microwave safe bowl and microwave for 1 minute on high. Add chocolate chips and vanilla. Allow chocolate chips to melt for 5 minutes, then mix for 1-2 minutes until smooth. Pour chocolate over cooled cake and allow to set for 1 hour then refrigerate until ready to serve. Remove from pan to serving plate before serving.

(Original recipe from 12 tomatoes)

Chocolate Chip Pan Chewies

1/2 c. melted butter

1 c. dark brown sugar

1 egg

2 t. vanilla

1 c. SR flour

1 c. chocolate chips

Preheat oven to 350. Spray 9x9 pan. Combine butter, brown sugar, vanilla and egg until well combined. Add flour. Stir. Stir in chocolate chips. Spread in pan. Bake 20-25 minutes. Enjoy!

*May be doubled for 9x13 pan.

Butter Chicken

1 pound boneless skinless chicken, cut in chunks 

1 T. olive oil

butter chicken sauce, Sherwood or Patak's, your choice of heat (we like mild or extra mild)

Basmati rice, cooked (I use Ready Rice, cooks in pouch in microwave)

naan bread

Cook chicken in oil over medium heat until browned. Add sauce and simmer until warmed through. Serve over warm rice with side of naan bread. My daughter's favorite!

Seafood Pot Pie

1 lb. shrimp, peeled, deveined, and chopped, or use salad shrimp

1/2 lb. scallops or white fish, optional

3 T. butter

1 small onion, finely diced

2 cloves garlic, minced

2 T. plain flour

1 1/2 c. seafood or chicken broth

1 c. heavy cream

1/2 c. sharp cheddar cheese, shredded

1/2 t. old bay seasoning

salt & pepper to taste

1 T. fresh parsley, chopped

Cheddar Bay Topping:*

1 c. biscuit mix

1/2 c. shredded cheddar cheese

1/2 t. garlic powder

1/3 c. milk

2 T. melted butter

Over medium heat, melt butter. Add onion and garlic. Cook for 2-3 minutes until soft and fragrant. Add other seasonings, if desired. Stir in flour and cook for 1 minute. Slowly whisk in the broth and heavy cream. Stir continuously until sauce thickens and is smooth. Fold in shrimp, scallops, or fish, shredded cheese, & seasonings. Simmer gently for a few minutes until seafood is tender and coated in sauce. In a mixing bowl, combine all of biscuit mix ingredients. Stir until soft dough forms. Transfer seafood mixture into ramekins or baking dish. Drop spoonfools of biscuit dough over filling. Bake at 375 for 22-25 minutes until the biscuits are golden and the filling is bubbling. Sprinkle with parsley and serve hot for a rich, cozy seafood meal. Makes 4 servings.

*could also pour in unbaked pie shell instead of using biscuit mix

Easter Pastel Striped Shortbread Cookies

2 sticks butter, softened, name brand, not melted

3/4 c. powdered sugar

2 c. plain flour

1 t. vanilla or almond extract

1/4 c. cornstarch (makes chewier cookies)

1/4 t. salt

gel food coloring (soft pink, soft green, not bright)

1/2 c. sugar

Preheat oven to 325. Line baking sheets with parchment paper. Beat powdered sugar and soft butter for 3 full minutes (no less!) Add vanilla, mix briefly. Whisk flour, cornstarch, and salt together. Add other ingredients on low. Mix until all incorporated. Overmixing produces toughness. Dough should be soft and smooth, not sticky. Dovide sugar into 2 bowls. Add a tiny drop of gel coloring to wach bowl. Mix thoroughly using back of spoon to evenly distribute. You want muted colors, not vibrant. Roll dough into 1" balls. Roll in plain sugar. Place on baking sheet 2" apart. Flatten cookie to 1/2" thick. (too thick=undercooked, too thin=crispy cookie). Dip fork in colored sugar and press gently across cookie surface. Repeat until all cookies are striped. Alternate colors on the same cookie if desired. Each cookie should have 3-4 stripes. Bake 12-15 minutes. Bottoms should be lightly golden, tops should be pale. Do not wait for visible browning on top. Remove to cool. Shortbread forms as it cools.