Smothered Chicken

Oh my goodness this is so good!  We made this tonight in my cooking class and WOW! 

I am always looking for recipes to make because we have class about 48 times in the year ( this is the 5th or 6th year of me doing this class) and we make two or three things each night... Like tonight we made 3 chicken dishes!  I'll post the other two later they were also good.  This one just stood out!

You basically just cook the chicken in some vegetable oil and season it with lemon pepper and salt.
Then when the chicken is done you take that out and add 8 slices of bacon!  Yeah, bacon right in the same pan!  When that is done you add the sliced onions and 1/4 a cup of brown sugar to the bacon drippings and cook them till they are just sauteed.  Is your mouth watering?  Next you either take the onions out or just push them to the side and add the chicken back.... Then add two slices of bacon,
onions and cheese on each piece of chicken!  I put my skillet in the oven (it's oven proof all stainless still) so the cheese could melt  (400 degrees). When you pull it out it's just beautiful!


I am making this tomorrow night for dinner it was that good and I'm going to bake some potatoes in the oven to go with!

Just out of the oven!  Look at all that caramelized goodness on the bottom of the pan!

Doesn't it make your mouth water!

Chicken, bacon, onions and cheese!



4 skinless, boneless chicken breast

¼ tsp salt

¼ tsp lemon pepper

1 Tbl veg oil

8 bacon strips

1 medium onion

¼ cup packed brown sugar

½ cup shredded Colby- Monterey Jack Cheese

Sprinkle chicken with salt and lemon pepper.  In a large skillet, cook chicken in oil for 13-15 mins or until juices run clear and chicken is done; remove and keep warm.

In the same skillet cook bacon over medium heat until crisp then take out and place on a plate or just on top of chicken.  Reserve about 2 Tbl of the bacon drippings.  In the drippings sauté’ the onion and brown sugar until onion is golden.  Place two bacon strips on each chicken breast top with caramelized onions and cheese.

Place oven safe skillet into the oven at about 400 degrees for 5 to 10 minutes to allow the cheese melt, if your skillet is not oven safe you can layer the chicken onto a cookie sheet and then place in oven.

Pineapple Cream Cheese Dip

So I have mentioned I do not really care for Cream Cheese but I LOVE this dip!  Anytime I make it people can't stop eating it!  Last week I catered an event and forgot to take this lovely dip with me for the cheese table (I had plenty of other things... thank goodness).  So the next night I went over to a friends house for dinner so I took some with me... All my friends were like get that away from me!!!  It's so addicting! 

Make sure you really get all the juice out of the crushed pineapple if not it's becomes soupy and won't hold up...but if that happens just add some more cream cheese till the liquid is gone!

When I make this for a wedding I will triple the recipe then shape the dip into a pineapple shape.  I take whole almonds and cover it in rows...  Since I'm doing a wedding I usually have fresh pineapple so I cut the top off and cut into half so it can lay flat... Then just line club crackers around or leave it as is!

NOW the trick to this dip is you have to make it the night before or at least 4 hours before!  It does not have the same taste in the beginning!  The flavors have to blend together!

I do this often and have used whole almonds, pecans but I think I like the sliced almonds best!

Pineapple Cream Cheese Dip

2 pkg of soften cream cheese

1 can of crushed pineapples drained well

¼ cup chopped green onion

¼ cup green pepper (optional)

In a bowl mix with mixer,  pineapples with cream cheese then add green onion and green pepper. 

Let this set in the fridge for at least 4 hours or over night!  Keeps well in fridge for about 2 weeks!

You can serve as is in a bowl or you can make a cheese ball by shaping

 into a ball in saran wrap and place in  fridge for an hour then roll into

pecans or sliced almonds.

Or you can shape dip in the shape of a Pineapple then outline with

Almonds and the top of a pineapple for decoration. Use a top of a

pinapple to top it!

Serve with crackers...club crackers go very well with this!



Chewy Chocolate Cookies

I make alot of desserts during the week for different things and one night a couple of years ago I did not feel like making anything.  I kept thinking what can I make that is easy and fast???   I don't use cake mixes unless I am using it to make like a crumble topping or something.  I do however use brownie mixes, generally I use Pillsbury or Duncan Hines.  I find that brownie mixes are just consistently moist ( I like to under bake them a tiny bit so they are chewy)!  I had some brownie mixes in my pantry and remembered hearing someone saying they made great cookies!  So I  googled a recipe!

  Oh, yes they do make good cookies! 

So chewy in the middle and a tiny bit crisp on the edges....

I rolled this batched into powder sugar

Chewy in the middle crispy on the edges

Chewy Chocolate Cookies

1 brownie mix

1 egg

1/3 vegetable oil

2 T water

Chopped Walnuts or Pecans about ½ cup (optional)

Preheat oven to 375

Mix all together and roll into a balls about the size of a ping pong or golf ball.

Bake for 10 mins

Option 2 – roll  balls into powder sugar before baking ( like a kringle cookie)

Pumpkin Bread

It's always good to have pumpkin bread around especially in the winter months!  I love it for breakfast with a good cup of coffee or really anytime of the day!

This recipe is one that I got from my sister Julie.

It truly is one of the best pumpkin bread recipes I have ever made and it is so moist everytime!

You can make this in a bread loaf pans or muffin tins, if you make muffins cooking time goes down to about 25 to 30 mins.  Sometimes I make a loaf and muffins since this makes to loaves. This freezes very well!  If I freeze the muffins I just take one out and pop it in the microwave for about 20 to 30 seconds.  If it's a loaf I just set it out and let it defrost but you could pop it in the microwave also.

Ingredients
3 1/3 cup of flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1tsp nutmeg
2 3/4 cup of sugar
1 cup veg oil
4 eggs
14 oz can pumpkin
1 cup chopped nuts (optional)

Sift dry ingredients together in a large bowl. Add remaining ingredients.  Mix well until smooth.
Pour into two greased loaf pans.  Bake at 350 for 1 hour

You can make muffins using a muffin tin, check them after about 25 to 30 mins.

Note:  While bread is still hot take out of pan and wrap with foil.....keeps it very moist!

Green Bean Bundles

These little bundles look like you went through alot of trouble to make but they are pretty fast to assemble the bacon to the green beans and then you just pour over the mixture after it comes to a boil and place them in the oven!

They are really delicious and have a great flavor to them!  I often will place them on a white platter then I pour the juice on top when serving them.

Just fyi, you can buy a large bag of frozen extra fine green beans for $6.50 at Sam's Club and it's a large bag!   They changed the packaging so now there are 5 small bags in the large bag making it easier to use and store.

You basically just wrap a 1/2 a piece of bacon around 6 or 7 green beans then pour the sauce over them...you can squeeze a lot of these in 9X13 pan.  The first picture below was for just a few people but the second picture was for alot of people!

So this is a smaller size portion I did once

and this is a large deal I did for a wedding so they are bunched together!

Green Bean Bundles

1 bag of fresh or frozen extra fine green beans

1 lb bacon – cut strips in two

½ cup    Butter

½ cup    Brown sugar

3 Tbl      Worcestershire sauce

2 Tbl      Soy Sauce

¼ cup    Water

Preheat oven to 350

Take a bundle of green beans (about 6 or 7) and wrap them with bacon.  Place in a 9X13 baking pan (or smaller if you make less) lined up side by side.

In a sauce pan melt butter add brown sugar, Worcestershire sauce, soy sauce and water until it comes to a soft boil.

Pour sauce over bundles and bake in a pre-heated 350 degree oven and bake for about 30 minutes until bacon is done.

Pumpkin Crunch Cake

I don't like pumpkin pie but I really love this pumpkin crunch cake!!! 

It's oh so easy too!  I will add a picture later because I am going to make one on Monday. 
The cake mix is used for a buttery crumb topping!

This taste very good warm so if you eat it after it has cooled off just pop your piece into the microwave for 15 to 30 seconds.... when it's warm  it melts into your mouth!

I often make whipping cream and top each piece when serving.

I think you will love this recipe!

Pumpkin Crunch Cake

1 pkg  yellow cake mix  

1 can libby’s solid pack pumpkin

1 can evaporated milk

3 eggs

1 ½ c sugar

4 tsp pumpkin pie spice

½ tsp salt

1c chopped walnuts or pecans

1 cup melted butter

Combine pumpkin, evaporated milk, eggs, sugar, spice and salt.  Pour into a greased 9X13 pan.  Sprinkle mixture evenly with dry cake mix.  Top with walnuts and drizzle melted butter over all.  Bake at 350 for 50-55 minutes.  Cool. Cut and serve with whipped cream.

This is best served warm so pop a piece in the microwave for about 20 seconds if it has already cooled.

Angel-7up Biscuits

When I first made these heavenly things my first thought was "who didn't tell me about this recipe"?

I made these for the first time last week and now I have made 4 batches!!  First batch was for dinner which I halved the recipe (which made 4) then I made some for my pokeno friends (doubled the recipe),  finally last night in my cooking class we doubled the recipe again using a 9X13 pan. !

A few of you know my side kick, Blake.  He is a young man who helps me in catering and has come to my class for over  3 years now. Everyone loves Blake and he gets all the attention when he is around.  Blake is quiet (but I can get him to talk and laugh) so last night after he tried one of these biscuits he said hummmmmmm these are good!  I said Blake...... is that you?  Cause we have another guy who comes to my class and his name is Jermondre and he sometimes has to sit down he enjoys our food in class so much!  He makes all kinds of good food noises which always makes all of us laugh!  Last night he was taking home 6 cinnamon rolls and he said I'm not sharing these with my family.... then he said but they are going to smell them in the car...Man.....I guess I'll have to share!


Oh my, I felt like I did when I found the Refrigerator Yeast Rolls recipe 7 years ago... it was like I found gold! 

There is a restaurant in Waxahachie called Cancun's (a kinda hole in the wall)  and by the name you would think they only have mexican food.  Nope, not only do they have Mexican food they have breakfast all day and with the breakfast they have these heavenly biscuits (from 7:00 a.m to 10:00 am) that taste very very very close to this recipe! They also have American food and when you come in they greet you like family!

Just last week I told myself I am going to try and find that recipe!  I haven't eaten at Cancun's in several months but they are so good I think about those biscuits often, I'm not even a big biscuit girl!  So last week on pinterest I found this recipe!  If you're not on pinterest you need to be!   There is so much great ideas on there!!!

* you can use a biscuit cutter, glass, cookie cutter (round) or something you have in the kitchen to cut circles.  I like to mound my dough up and make a thicker biscuit.

after cutting biscuits you just place them in melted butter and they just soak that butter up!

*note I doubled the recipe so I used a 9X13 pan, if you are making  a regular batch use a 9 inch square pan.  It's important so the butter gets in each biscuit!!!

Just out of the oven.... the first two batches I made had more of a smooth top but oh well they tasted the same!

See the bottoms they are soaked in butter!

Who would have thought by just adding sour cream and then 7-up that you could make a lovely biscuit like this!

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake at 450 degrees until golden brown about 12 to 15 minutes.

Oven Roasted Asparagus

This is a quick and easy way to prepare asparagus and it's oh so good! 

Who said cooking was hard and took to long to make???  This is simple and delicious!

Oven Roasted Asparagus

1 bunch of Asparagus (4  to 6 servings per bunch)

Olive Oil

¼ cup melted butter or less

Sea Salt and Pepper

Lawry’s Garlic Salt with green lid

Cut or snap off ends of asparagus then place on a cookie sheet.

Drizzle olive oil and melted butter on top of asparagus then sprinkle on sea salt and Lawry’s garlic salt.. Toss to coat evenly.

Bake at 350 for 12 to 17 minutes depending on the desired tenderness

Chicken and Rice Casserole

I know most of you make Chicken and Rice Casserole already.

For years I would only use the bone in chicken breast with skin on.   Then for some reason two different times I used the boneless skinless chicken.  I kept thinking what happened.  It was good but not the Chicken and Rice I used to love.

The last time I made it with the skinless boneless chicken it hit me duh....  So I made it again this week with the bone in and the skin on and there it was the Chicken and Rice I was used to!

The juice of the chicken baking just soaks into the rice giving it a rich buttery flavor because of the bone and skin. You don't have to eat the skin just use it for flavor! 

I also often use 2 cans of cream of chicken soup so it's listed that way below but you can use 1 if you like. 

I cook my rice first, it just makes the rice so tender when you mix it in with the soups and chicken broth then bake it. 

You can even prepare the rice the night before just combine the the cream of mushroom, cream of chicken, chicken broth and seasonings then pour into your 9X13 pan and place in fridge covered till you want to bake it.. When you pull it out just put your chicken on top and put into oven (I wouldn't put the raw chicken on top until I was ready to bake it...just fyi)

Chicken & Rice Casserole

4 chicken breast  (with bone)

3  bags of success rice (cooked)

1 can of cream of mushroom soup

2 cans of cream of chicken soup

½ to 1 can of chicken broth

Lawry’s garlic salt

salt

pepper

butter 

In casserole dish combine cooked rice, cream of mushroom soup, Cream of chicken soup add enough chicken broth to combine everything.

Season to taste with garlic salt and black pepper, spread in pan. 

Place Chicken on top of rice and add little butter to each piece of chicken then sprinkle on black pepper, a little salt and Lawry's Garlic salt.

Bake at 350 degrees for about 30 minutes then turn up to 

375 for 30 to 35 minutes. (if you happen to use skinless chicken cooking time will be less).

Or place in crock pot and cook on low or 6 to 8 hours.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

I've been making this cake for years and it's always comes out perfect! 

You will find this recipe on the back of any Hershey's Cocoa container.  It's been on

there for years!  So you know it has to be good if that is the only recipe they keep on there! 

When I make this cake I generally do the 3 layer cake and I use this recipe when I make chocolate cupcakes!  It makes 30 cupcakes (I usually use buttercream icing on the cupcakes)!

On the 3 layer cake I often will put raspberry jam in the middle layers.  You could also us strawberry, blackberry and etc.  I just heat the jam up for 30 sec or so in the microwave to make it easier to spread.   Then I garnish the outside with fresh raspberries but you can also leave it plain. 

The cake is also just good with the icing for all you chocolate lovers!

I made this Hershey's Perfectly Chocolate Cake for my friend Dina's 40th Birthday

   These are cupcakes made from the recipe!   I made them for a kid's Birthday Party I did once.

I made buttercream icing and ohhhhh it pairs nicely ;)

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:

·         . 2 cups sugar

·         . 1-3/4 cups all-purpose flour

·         . 3/4 cup HERSHEY'S Cocoa

·         . 1-1/2 teaspoons baking powder

·         . 1-1/2 teaspoons baking soda

·         . 1 teaspoon salt

·         . 2 eggs

·         . 1 cup milk

·         . 1/2 cup vegetable oil

·         . 2 teaspoons vanilla extract

·         . 1 cup boiling water

·         .  "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Black Friday Specials

I wanted to share this website with you for Black Friday Deals!  You may already know about it but daily they start adding more and more sales adds for different stores!  So you just click on the store you like and there are the Black Friday Sales Add!

http://www.blackfriday2011.com/

I know I saw a Kitchen Aide in there and then other great kitchen items along with great gifts for all!

Oh, and if you haven't subscribed to this blog yet just hit the subscribe button!  Thank you!

Blackened Tilapia

I like fish but never liked to make it much at home because of the smell.  Several years ago I had a friend of mine who is a Chef come do a class on seafood.  Chad change all our minds on fish!  We were all in amazement on the simplicity of cooking fish.

We told him about hating the smell (pretty much all of us) and he said fresh fish should never smell.  So always buy from the butcher even though they are usually frozen too these days... they are just flash frozen!  A big difference!

 If you go to places like Central Market or Trader Joes (we will be getting one soon) you have more fresh fish options and your local market might fly in fish too.

Tilapia and Cod both have mild fish flavors so usually they don't have that fishy taste to it which is what I prefer. 

Chad told us just to put the seasoning on one side so that it didn't over power the fish and you could still taste the nice butter flavor.. He was right it only needs seasoning on one side!  Delicious!

This cooks in 8 minutes!  You could start your rice and veggie before you make this and by the time you finish the fish your dinner is done!

Tilapia ( or you could use cod)

Butter (about 1/4 cup depending on how many you are making)

Blackened seasoning

In a shallow dish melt butter then dip each piece of fish in butter then sprinkle blackened seasoning on one side of fish only.

Place in heated skillet and cook about 4 minutes on each side until turns white throughout.

Green Beans & Zucchini

I got this recipe from my friend Peggy Hooks.  Peggy is a great cook and submitted some great
recipes for a church cookbook called Girlfriends which I was apart of helping with.  She said that even her grandkids will eat this which is pretty good if you can get a kid to eat Zucchini! 

I might just have to try this out in a couple weeks in my cooking class!  We are making Thanksgiving sides and this would go nicely with that!

Doesn't seem to take long to cook either....that is always a good thing!

If you have a recipe you want to share, please do!



2 lbs fresh green bean washed and snapped
1/4 cup real butter
small onion chopped
2 mediun zucchinis sliced thin
6 bacon slices fried and crumbled ( which I prepare earlier)
1/2 tsp pepper
3/4 tsp salt


After green beans are snapped and washed, blanch in salted water til crisp tender, no more, just crisp tender ( 10 min)
Drain the beans.
Melt butter in a large fry pan and saute onion.
Add zucchini slices saute 3 - 5 minutes. Stir in drained green beans.
Add bacon, salt and pepper. Cook another 3 - 5 minutes.

Serve immediately

Chicken and Sausage Jambalaya

I got this recipe about 6 years ago at the Texas State Fair.  Southern Living had a cooking show in the auditorium of The Hall of State building.  I was super excited because I love Southern living magazines and cookbooks....oh and website! 

This recipe has a great flavor to it and is pretty easy to make.   I use a box of Zatarian's Jambalaya rice then I also add two bags of the plain rice that I cook then put in with the pot with

everything else. Even if the Zatarian's isn't done I still put the cooked rice in because it just gets so tender. 

If it seems to need more liquid add more chicken broth or water.  You want it to have enough liquid to cook the Zatarian's rice and in the end it will absorb all the liquid.  I think in the end I might use more than a can of chicken broth... just fyi

Goes well with cornbread (I love Jiffy cornbread).

1 rotisserie whole chicken
1 pound smoked sausage, cut into 1/4-inch-thick slices or I prefer bite size
1 medium-size green bell pepper, chopped
1 small onion, chopped

1 garlic clove minced
2 (10-ounce) cans ROTEL Milder Diced Tomatoes & Green Chilies
1 (14 1/2-ounce) can chicken broth
1 cup water
1 teaspoon garlic powder

1 box of Zatarain’s New Orleans Style Jambalaya mix

2 bags of cooked rice (equals 1 cup each when cooked)

Remove chicken from bones; cut chicken into bite-size pieces, and set aside.

Sauté bell pepper, onion and garlic for 3 to 5 minutes in a dutch oven over medium heat, then add sausage, stirring occasionally , another 5 minutes

 

Stir in Rotel, broth, 1 cup water, garlic powder, bring to a boil, stirring occasionally. Stir in chicken, box of Zatarian’s uncooked rice along with the 2 bags of cooked rice. Cover, reduce heat, and simmer 30 minutes or until rice is tender.

Yield:  Makes 6 servings

If you don’t have Zatarain’s you may use 3 cups of uncooked rice and 1 tsp of Cajun seasoning to the boiling liquid then cover and let simmer for 30 minutes.

*I always use bag rice but if you don’t have any you may just add 1 cup (equals 2 cups when cooked) of uncooked rice along with the Zatarian’s.  I just think the cooked rice get’s tenderer and adds texture…

Grape Salad

I have never made this myself but I got this from my friend Heather who is in our Creating Heartstrings group!  Family and friends are always requesting she make this for different gatherings.

I will say that when I have been to gatherings where this is served all I hear is how good it is!!  People are always asking what is in it and if they can have the recipe!

I just personally don't like sour cream or cream cheese (a few things I'll eat with cream cheese) so I haven't made it myself.....I know I should branch out but there are 3 things I just can't seem to like... sour cream, cream cheese and BEANS!  I like green beans but all other beans are out for me!

Please send me your recipes too....the more recipes the better!

So thank you, Heather...keep them coming!!!

4 pounds of seedless grapes (2 pounds of red and 2 pounds of green)

8 ounces sour cream

8 ounces cream cheese

Between 1/2 and 1 cup of white sugar (to your taste)

1/2 cup brown sugar

1 cup (I use 2 cups though) walnuts or pecans

I put my cream cheese in the microwave for about 15-30 seconds then add the sour cream. Add the amount of white sugar you prefer. I never really measure except by taste. Then add the stemmed and washed grapes and mix gently. This amount usually fits perfectly in a 13x9. In separate bowl mix pecans/walnuts and brown sugar and sprinkle on top of grape mixture.

Meatloaf

I honestly always forget how much I love meatloaf until I make it and say....Wow, I really do love meatloaf!

I made some this morning for the part of the lunches I was doing.  I was in such a zone getting it ready and delivered hot that I forgot to take pictures!  I guess I'll have to make some next week so I can add pics!

I served this with some good ole mashed potatoes and green beans! 

1 1/2 to 2 lbs pounds ground chuck
1/2 cup soft breadcrumbs
1 small onion, minced

2 garlic cloves chopped
1/4 cup ketchup
1 large egg, lightly beaten
2 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon pepper

Lawry’s garlic salt (with green lid) about 1/2 tsp

8 oz tomato sauce

Chicken broth just enough to make it moist ¼ to ½ cup

Stir together first 8 ingredients in a large bowl just until combined. Shape into

A  loaf pan and top with tomato sauce.

Bake at 350° for 45 minutes to an hour until meat is no longer pink in center.

You can also add some cheddar cheese in the middle then some extra tomato sauce…..Repeat on top.

Smashed Sugar Cookies

Update 12-5-2011-  I started making these smaller and they melt in your mouth! I made them several times making the ball about half the size of a ping pong ball... You will have to play around with it once you smash it it's about 2 " 's wide and they are pretty thin. 


I had these at my friend Shari's sister-in-laws house and I immediately said "do you give out your recipes"? She said sure and preceded to hand me her recipe card then said oh you would love this one and this one.... so I walked away a happy girl with some tried and true recipes!

 I love sugar cookies and these are really good!  I think it's because of the mixture of the butter and vegetable oil. 

I did about a ping pong size ball which makes a good size cookie. I think hers were smaller so I am thinking next time I might do a mixture to see which size I like better.

I made these cookies for some lunches I was doing this week.  I put two cookies in each lunch box, icing one cookie with butter cream icing and leaving one plain.  I'm a sucker for sugar cookies and butter cream icing but honestly these are so good I like them just plain!

                                           
This is about the size you want the ball you want it to be...then just smash it with a glass covered in sugar!

Simply the best sugar!

Ingredients

1/2 c butter
1/2 c vegetable oil
1 cup sugar
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tarter
1/2 tsp salt


Preheat oven to 375

Cream together butter, oil and sugar add egg and vanilla until well blended.

In a small bowl mix together flour, baking soda cream of tarter and salt then gradually add
to mixture above.

Roll dough into balls then smash with the bottom of a glass that has been dipped in sugar.  I found wetting the bottom of the glass the first time help the sugar stay on till I was done smashing.

Bake 10 minutes



Chicken Piccata

This is one of my favorites!  There is something about butterflying a piece of chicken that makes it so tender.  The combination of olive oil and butter makes such a rich sauce. 

I generally serve this over spaghetti noodles but have had it over mashed potatoes both taste wonderful.. The noodles give it a nice Italian feel and the mashed potatoes gives it that great comfort food feel.

When you are buying capers just know you can find the bottle over by the olive section.  Also you can buy a bottle for under $2 but for some reason there are a few brands that are very proud of their capers and charge $4 and up!  I have gotten them at Wal Mart, Kroger and I believe Tom Thumb for under $2... you might just have to search.

2 skinless and boneless chicken breasts, butterfly and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 Tbl fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed  (I actually like some of the juice so I don't rinse)
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 4 to 5 minutes.

When chicken is browned, flip and cook other side for 4 to 5 minutes. Remove and transfer to plate.

Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.

When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.

Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.

Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Serve over spaghetti noodles or mash potatoes