Cut-Out Sour Cream Sugar Cookies

5 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup sour cream, room temperature
1 cup butter, softened
2 cups sugar
2 eggs
1 tsp vanilla

For Frosting:
2 cups powered sugar
2 tbsp butter, softened
1 tsp vanilla
3-4 tbsp. canned evaporated milk
food coloring (optional)

MAKE COOKIE DOUGH:
In large bowl, whisk together flour, baking soda, & salt; set aside. In second large bowl, with an electric mixer, cream the sour cream and butter at low speed; add sugar, eggs, and vanilla & mix until combined. (It's okay if it's a little lumpy as long as no butter chunks are visible.) Gradually add the flour mixture to the sour cream mixture, mixing until well combined. Dough will be sticky. (If cookie dough is too thick for your mixture to handle, you can stir it by hand with a wooden spoon.) Divide dough onto two pieces of plastic wrap; flatten dough, wrap tightly, and refrigerate until chilled, 1-2 hours. (Make ahead tip: Dough may be made to this point and refrigerated for up to 3 days or frozen for up to 1 month.)

ROLL, CUT, & BAKE COOKIES: 
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.  Generously flour your counter or work surface to prevent dough from sticking. Rub flour on the rolling pin. Put one of the chilled pieces of dough on top of the floured surface and sprinkle the top of the dough with more flour. Starting at the center, roll the dough out to one edge; return to the center and roll to the opposite edge. Continue rolling until dough is an even 1/4" thick all over, sprinkling with additional flour, if needed, to avoid sticking. Dip cookie cutter in flour and cut out dough shapes. Transfer dough shapes to baking sheets. Continue rolling dough, cutting shapes, and adding to baking sheets until they are filled.  Bake 2 sheets at a time for 8-10 minutes, rotating and switching pans half way through cooking time. Bake them just until they are baked all the way through but haven't started browning on the bottom. If a soft textured cookie is desired, it's very important not to over bake them.  Transfer hot cookies to a baking rack to cool completely. 

Make-ahead tip: Cooled, unfrosted cookies may be stacked in a sealed container and stored at room temperature for up to 2 weeks; although the fresher, the better. Freezing them is recommended to maintain their freshness. Unfrosted cookies may be frozen up to a month.

MAKE FROSTING:
Combine powdered sugar, softened butter, vanilla, and half of the evaporated milk in a large bowl. Use an electric mixer to combine ingredients on a low speed until its' a thick paste consistency and all of the lumps are gone. Gradually add remaining milk and continue mixing on medium speed until frosting is a smooth, silky, spreadable consistency. If it's still too thick, add more milk 1/2 teaspoon at a time until it's desired consistency. Mix in food coloring, if desired.

FROST & STORE COOKIES:
Frost each cookie and decorate with sprinkles while frosting is still wet. Leave out to dry for several hours until dry to touch before storing in an airtight container. If stacking frosted cookies, put waxed or parchment paper between layers. 

theyummylife.com

Oreo Peppermint Crunch Cookies

Ingredients:

1 box white cake mix (15.25 oz.)(I use Pillsbury)

1 stick butter, melted (8 Tbsp.)

1 egg

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

4 ounces cream cheese, softened

1 cup Oreo cookie chunks

1 cup Andes Peppermint Crunch pieces

1/2 cup dark chocolate chips

Instructions:

1.            Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream  cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes.

2.            Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.

3.            Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies.

Read more at http://insidebrucrewlife.com/2013/12/oreo-peppermint-crunch-cookies/#hhYVPbpI1Esc62zM

Sweet Potato Casserole

3 cups sweet potatoes, mashed
2 eggs
1/2 cup butter, melted
1/2 cup sugar
1 tsp vanilla

Mix and pour into dish. Mix topping with fork to crumble.

Bake 30 minutes, 350 degrees.

Topping:
1 cup brown sugar
1 cup pecans, chopped
1/2 cup flour
1/3 cup unmelted butter.

Beef and Vegetable Melt - 240 calories

Ingredients:

1/3 c Bisquick Heart Smart mix

1 TBSP water

1 egg white or 2 TBSP fat-free egg product

1/4 c plus 2 TBSP shredded reduced-fat Cheddar Cheese (1-1/2 oz)

1/4 lb lean ground beef (at least 80%)

1/2 cup canned condensed cream of mushroom soup

3/4 cup frozen mixed vegetables

Directions:

1. Heat oven to 400 degrees. Spray pan with cooking spray. In small bowl, stir together bisquick mix, egg, water, and 1/4 cup of cheese; spread in pan.

2. In 10 inch skillet, cook beef over medium high heat, stirring occasionally, until thoroughly cooked; drain. Stir in soup and vegetables; heat until hot. Spoon beef mixture over batter in pan. Sprinkle remaining 2 tbsp. of cheese.

3. Bake about 20 minutes or until edges are light golden brown.

*Makes 2 servings

Total fat 10 g, Carbohydrates 20 g, Dietary Fiber 2 g, Protein 20 g

Weight Watcher Points - 6 points+

Broccoli and Cheddar Quiche - WW Recipe

Ingredients:

6 oz pie crust, 9-inch, refrigerated    2 tsp olive oil 1/2 cup sliced uncooked red onions, chopped 1-1/4 cups part-skin ricotta cheese 1 cup low fat shredded cheddar cheese
1 large egg 2 large egg whites 1 TBSP Dijon mustard
1 tsp dried oregano
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground, or more to taste 10 oz. frozen chopped broccoli, thawed and well drained
1 TBSP grated Parmesan cheese Directions: Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use. To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese. Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving. Weight Watchers - 6+ points

Brine and Dry Rubs

Basic Brine Ratio

Works well on bone in chicken and pork

3/4 cup brown sugar
3/4 cup kosher salt
1 gallon water

Basic Herb Rub

Works well on beef, poultry, or lamb

3 cloves fresh garlic
1 TBSP kosher salt
1 TBSP dried rosemary
2 tsp black pepper
2 tsp dried thyme

Blend with olive oil to make paste

Summer Pork Rub

Works well on pork, beef, or chicken

1 1/4 cup brown sugar
2 1/2 cup sugar
3 TBSP black pepper
2 TBSP kosher salt
2 tsp ground ginger
4 tsp onion salt
1 TBSP dry mustard
1 1/2 tsp crushed red pepper
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1 tsp dried thyme
2 TBSP garlic powder

Balsamic Glaze

1 part balsamic vinegar
2 parts oil

Courtesy of In His Service Professional Catering
Dustin Harper and Ashley Shedden
2717 Fairview Rd.
Granville Summit, PA 16926
570-364-8189

Easy Corn Salad

ingredients

2 - 15 OZ. CAN WHOLE KERNEL CORN (DRAINED)

2 CUPS GRATED CHEDDAR CHEESE

1 CUP MAYONNAISE

1 CUP GREEN BELL PEPPER, CHOPPED

1/2 CUP RED ONION, CHOPPED

1 (10.5 OZ) BAG COARSLEY CRUSHED CHILI-CHEESE CORN CHIPS (Use Nacho Doritos for less salty taste ) preparation

Mix first 5 ingredients and chill. Stir in corn chips just before serving.