Cranberry Pecan Sandies

4 c. plain flour

2 c. butter, softened (4 sticks)

1 c. powdered sugar

2 T. water

1 T. vanilla

2 c. fresh cranberries, chopped

1 1/2 c. pecans, chopped

Preheat oven to 325. Line baking sheets with parchment paper. Set aside. Beat butter and sugar together until combined. Add water and vanilla. Beat until combined. Mix in flour 1 c. at a time. Stir in cranberries and pecans. Roll into 1" balls and place on baking sheets. Flatten slightly with bottom of a drinking glass. Bake 18-23 minutes until edges start to turn brown. Remove from oven and place on wire rack to cool. Dust with powdered sugar while warm.

Crockpot Teriyaki Smokies

28 oz. Hillshire Farm Little Smokies

1 c. pineapple chunks, drained

3/4 c. teriyaki sauce

1/4 c. light brown sugar, packed

1 T. soy sauce

1 t. garlic powder

sliced green onion, for garnish, optional

Place smokies in bottom of lined crockpot. Add all other ingredients. Stir. Cover and cook 3-4 hours on low. Serve warm with garnish.

Five Ingredient Hot Dip

1 lb ground chuck, cooked and drained

8 oz. cream cheese, softened

2 c. shredded mexican cheese

1 pkg taco or fajita seasoning

1 c. medium salsa

Tortilla chips

Preheat oven to 400. To drained ground chuck in skillet, add seasoning pkg. Cook 1-2 minutes. Spread cream cheese evenly in the bottom of pie or small baking dish. Pour salsa over top. Spread ground chuck mixture over top. Add cheese. Cover with foil and bake until heated through and cheese is bubbly, about 15 minutes. Serve warm with tortilla chips. Enjoy! 

Cinnamon Apple Pull Apart Bread

1 apple, diced, your choice, I like Fuji or Honeycrisp

2 t. cinnamon, divided

2 t. sugar, divided

2 t. brown sugar, divided

1 t. vanilla

16 oz. can biscuits, cut in half

2 T. butter, melted

1/3 c. chopped pecans, optional

Icing:

1 1/2 c. powdered sugar

3 T. milk (more if needed)

1/2 t. vanilla

Preheat oven to 350. Spray a loaf pan and set aside. Mix together diced apples with cinnamon, sugar, and brown sugar. Add vanilla. Set aside. Combine remaining cinnamon, sugar, brown sugar and nuts, set aside. Spread cut biscuts out on a clean surface. Brush each biscuit slice with butter and sprinkle with nut mixture. Add diced apple mixture to each biscuit piece. Stack the biscuits up in 3 different rows, and place them in a long row in the loaf pan.Brush the top with more melted butter. Sprinkle remaining apples and pecans on top. Bake 25-30 minutes. If the top is browned but the inside isn't fully baked, cover with foil and bake additional 10-15 minutes. Whisk together icing ingredients until smooth. Add more milk if needed. Drizzle over baked bread before serving. Yum!

Simple Roasted Butternut Squash

1 medium butternut squash*

2 T. olive oil

garlic, minced

salt and pepper to taste

*The easiest way to peel butternut squash is to poke/stab holes in it and place it in the microwave on high for 3 minutes. After it cools, you can easily cut the peeling off , scoop out the seeds and pulp, and cut it into cubes. (The skin may change color a little bit but it doesn't affect the flavor.)

Preheat oven to 400 degrees. Combine butternut squash cubes with oil & garlic. Toss to coat. Season with salt and pepper. Arrange on baking sheet in a single layer. Roast in oven until tender when pierced with a fork (about 20-30 minutes).

May also use frozen precut butternut squash from the grocery store. 

Top with shredded cheese and pomegranate seeds if desired. This makes a colorful dish for the holidays.

Crockpot Taco Tortellini

1 lb. ground chuck, cooked and drained

1 small onion, diced, cooked with beef

1 pkt taco or fajita seasoning

10 oz. can Rotel, drained, (I used 1 can diced tomatoes & 1 can chilies, drained)

1 c. beef broth

1 c. heavy cream

36 oz. bag refrigerated cheese tortellini

1 1/2 c. shredded Mexican cheese

green onions, sliced, optional

Place beef and onions in bottom of lined crockpot. Add taco seasoning, rotel, beef broth, and cream. Cover and cook 3 hours on low. Stir in tortellini, cover, and cook additional 30 minutes until warmed through. Add cheese and stir until melted. Top with green onion if desired. I served with Caesar salad.

*tortilla chips or fritos taste good with this as well.

Strawberry Pie Cake

1 box strawberry cake mix*

21 oz. can strawberry pie filling*

1 t. strawberry extract*

2 eggs

1/4 c. milk

Frosting:

1 c. sugar

5 T. butter

1/3 c. milk

1 c. while chocolate chips

Preheat oven to 350. Spray 9x13 pan. Combine all ingredients until just combined. Pour batter into pan. Bake 25-30 minutes until toothpick comes out clean. Cool. In a small saucepan, combine butter, sugar, and milk. Bring to a boil. Continue boiling for 2 minutes, stirring constantly. Remove from heat and stir in whute chocolate chips until smooth. Immediately pur over cooled cake. Cool completely before slicing and serving. This is a moist cake. Store in refrigerator.

*Other flavors can be used for different flavor cake mixes. Use vanilla extract or a comparable flavor for some cakes.

Easy Balsamic Glaze

1 c. balsamic vinegar

2 T. light brown sugar

Place in a light colored saucepan over medium-low heat for 10-20 minutes, until sugar is completely dissolved and glaze is thick. Glaze will thicken as it cools. Store in refrigerator for up to a month.

*I like to serve with roasted eggplant with fresh mozzarella, rice, and teriyaki chicken.

**This is one of my daughter's favorite meals.

Petticoat Tails

1 c. butter, room temperature

1 c. powdered sugar

1 1/2 t. vanilla or almond extract

2 1/2 c. plain flour

1/2 t. salt

food coloring

1/2 t. mint or almond flavor, optional

Combine butter and powdered sugar. Mix until fully combined and smooth. Add 1 1/2 t. extract. Add four and salt. Mix well. Add additional flavoring if desired. Roll into two logs 2.5" in diameter. Cover lightly with plastic wrap and place in freezer for 90 minutes. Preheat oven to 375. Line baking sheet with parchment paper. Slice logs into rounds, 1/4" thick and arrange on sheet. Bake 7-9 minutes until edges are brown. Cool.

*These are the same as shortbread with slightly different flavors as an option. These cookies may also be dipped in chocolate coating or a light sugar glaze applied, if desired. Many people just like them plain.

**The original petticoat tail cookies were in a triangle shape with the round edges crimped to resemble lace, as in the lacy petticoat tail seen under many ladies dresses in the 1800's.

Butterscotch Chewies

3 c. dark brown sugar

3 eggs

3 1/4 c. SR flour

3 sticks butter, melted

1 T. vanilla

2 c. butterscotch chips

Preheat oven to 350. Spray 9x13 pan. Add brown sugar and melted butter to a large bowl and stir until smooth. Add eggs and vanilla. Mix until combined. Add flour. Stir in butterscotch chips. Pour in sprayed pan and spread evenly. Bake 45 minutes. Then, cover with foil and bake 10 minutes more. Do not overbake! Allow to cool completely before slicing, or you can slice immediately with a plastic knife and they will not tear.

Yummy!