Cookie Glaze (dries hard and shiny)

Here is a great recipe for a Glaze for your cutout cookies!,,,I just recently started adding the secret ingredient to making this glaze dry hard and stay shiny,,,,it is light corn syrup!,,,,I love the way  this looks on my cutouts!,,,,I left mine white but you can add food coloring to make this any color you like, also add any sprinkles you want right after your frost, it dries really quick! I also added a drop of almond extract to mine but you could add whatever flavor you like also!,,,Here is what I did....Enjoy!

 

 

 

INGREDIENTS

 

 

2- 1/4 cups confectioners sugar

2 Tablespoons light corn syrup

2 Tablespoons milk + more

1-2 drops almond extract

 

 

DIRECTIONS

 

Add sugar to mixing bowl add corn syrup,,,,then add milk 2 Tablespoons at a time stirring with a fork until it comes to a spreadable consistency,,,,add extract or food coloring if you desire!

Mushroom Beef Barley Soup

I just love making soups!...They are really easy to make and they make a great dinner!....And the possibilities are endless....Here is a recipe for one of my favorites, Beef barley....here is what I did....Enjoy!!

 

 

INGREDIENTS

 

2 T olive oil

1 pound stew meat (diced into smaller pieces)

2 carrots (diced)

2 ribs celery (diced)

1 shallot (diced

1 small onion (diced)

1- 8 oz. container fresh sliced mushrooms

1 can petite diced tomatoes

2 bay leaves

1 t dry basil

1 t salt

 1/4 t pepper

6 cups beef broth

1 cup Quick cooking barley (I used Quaker brand)

 

DIRECTIONS

 

Dice stew meat and add to pot with 2 T olive oil

cook until no longer pink

add onion, shallot, carrots and celery

stir and cook a few minutes then add mushrooms, spices and then

the broth and tomatoes....stir and add the barley....let it come to a boil and then let simmer until soup thickens and vegetables are tender...about 20-30 minutes

 

 

Avocado Hummus

Hummus is one of my favorite snacks,,,,and it is so simple to make fresh at home!....I added some avocado to this batch and it is very good, everyone really enjoyed it!......Here is what I did....Enjoy!!

 

 

 

INGREDIENTS

 

1 can Garbanzo beans (drained)

3 Tablespoons olive oil

2 Tablespoons Tahini paste

1-2 cloves garlic

1-2 avocados

salt and pepper

olive oil to add while blending

you can add a squeeze of lime to prevent avocado from browning, if you are not eating right away

 

 

DIRECTIONS

 

Place garbanzos, olive oil, tahini and garlic in blender, start pulsing add avocado and salt and pepper. blend until smooth adding more olive oil until desired consistency

serve with pita or veggies and enjoy!

 

 

 

 

 

Individual Pistachio Dessert

Years ago I used to make a Pistachio dessert where you made your own shortbread in a 9 x 13 dish and then add a cream cheese filling, pistachio pudding and cool whip, It was always a big hit!......Well I was looking for a way to make this as an individual dessert in my little dessert glasses, and I  I couldn't bake the shortbread like in the original, so I thought about using a cookie instead and decided to use Pecan Sandies, and it worked out perfectly. This is now my go to dessert, I have been making them for years now, and everyone looks forward to and enjoys them!!,,,,I found some cute little cappuccino spoons to serve with them!...So now with these cute little glasses and spoons, the ideas are endless of what I can make. I also use these for my Spumoni and Holy Cannoli trifles. But it is fun to come up with new ideas!....Here is what I did....Enjoy!!


 

 

WHAT YOU NEED

 

Pecan Sandies cookies

 

Pistachio Pudding (make as directed)

 

Cool Whip

 

Layer in this order and refrigerate until ready to use!

The cookie will soften to make your shortbread crust!

Eggplant Pizzas

I just love eggplant!...and one of my husbands favorite thing I make is my eggplant parmesan. So I knew he would love these,,,,They were very good and super easy to make!....Here is what I did,,,,Enjoy!!

 

 

 

WHAT YOU NEED

 

Eggplant

Salt

Pizza Sauce

Shredded Mozzarella

 

 

DIRECTIONS

 

Wash and slice eggplant (about 1/4 to 1/2 an inch)

 

Place on parchment lined cookie sheet

 

Salt each slice

 

Top with pizza sauce

 

Add Mozzarella

 

Bake at 350 until cheese melts

 

 

Chopped Tomato Cucumber Salad

Lately when I go to a restaurant and order a salad, I ask them if they can chop it. They usually will and it just makes it so much easier to eat!.....Well this tomato and cucumber salad is one of my family's favorites, so I figured why not chop that too! You could even add a can of Tuna to this and make a meal out of it!.....It turned out great, this is what I did....Enjoy!!

 

 

INGREDIENTS

 

2 Cups diced tomatoes

2 Cups diced cucumber ( I used 1 English cucumber peeled)

2 Tablespoons diced shallot (you could use purple onion also)

4 Tablespoons olive oil

4 Tablespoons white balsamic vinegar

1/2 teaspoon salt

pepper (to taste)

 

DIRECTIONS

 

Add all ingredients to a bowl and mix

Cover and refrigerate until ready to eat!

Roasted Ranch Potato Wedges

I was looking for a way to make potatoes as a side dish for the crock pot ribs we were having for dinner,,,,I came across some recipes that used ranch dressing powder and they diced the potatoes,,,I came across some other recipes that wedged potatoes, so I decided to combine a couple of different recipes to make these, They turned out amazing and everyone loved them, I will be making them this way a lot now!,,,Here is what I did,,,,Enjoy!

 

 

 

INGREDIENTS

 

5  Idaho potatoes

1/4  Cup Olive Oil + more to drizzle

1 package Ranch Powder

salt

 

 

 

 

DIRECTIONS

 

Wash and scrub potatoes......cut in half and then 2 more times lengthwise

Place 1/4 cup olive oil in gallon size zip bag, add ranch powder then add potatoes

Zip bag and mix around to coat

Line up on a parchment lined cookie sheet and bake at 450 check after 30 minutes and cook until golden brown,,,,,towards the end of baking I drizzled with olive oil and added salt then continued to bake until desired browness

Crock Pot Ribs

Usually when we make ribs in the summer, I precook them in the oven with my rib rub and then my husband will finish them off on the grill then brush them with our home made barbecue sauce! Once summer is over we usually don't make ribs, well now with making them in the crock pot we can make them more often!,,,,I read up on a lot of different ways to make them in the crock pot and a lot of the recipes had them cooking on low for 6-8 hours!....We found ours to be pretty done at around 4 1/2 hours,(thicker ribs may take longer)  I then removed the ribs and the crockpot liner replaced with a new liner and then added some sauce and the ribs,,,I cooked on low for another hour with the sauce on and they were fall off the bone ready! About the crockpot liners....this was the first time I used them and I highly recommend for this recipe!( you can find them by the plastic wrap and foil) I actually used 2, 1 at the beginning when cooking the ribs, there will be a lot of liquid once done you toss that liner  I added a new liner placed some sauce on bottom add ribs and cover with more sauce, replace lid and continue to cook for another hour if you aren't ready to eat them yet just turn crockpot to warm, that is what I did. You can also use your favorite sauce for this recipe I used Sweet Baby Rays plus my husband added a little open pit, they were very good! Next time I may try with my home made sauce!
We will definitely be making these often this way!,,,,Here is what I did....Enjoy!!

 

 

INGREDIENTS

 

2 slabs ribs (I used baby backs)

1 bottle Sweet Baby Rays sauce

salt and pepper

2 slow cooker liners

 

DIRECTIONS

Preheat crock pot to low

 

1. Prepare ribs by removing any fat you can and on bone side we remove the skin or membrane that is over the bone

2. salt and pepper the ribs

3. add liner to crock pot

4. add ribs meat side out, bones toward the center

 

Cover and check after 4- 4/12 hours, if done remove ribs to a plate

toss the liner, add new liner and add sauce, then add ribs and cover with sauce

cook for another hour on low

 

 

**Note...All crock pots are a little different so the first time you make them there may be some trial and error as far as timing goes

 

 

Acorn Squash w/ Apple Stuffing (gluten free)

One thing I always missed being Gluten Free is Stuffing!!......So a couple of years ago I decided to try to make my own, I found this Tapioca bread at the grocery store, so I cubed it up , toasted it and made my stuffing out of it, It turned out really good!.....So when I saw this apple stuffing recipe I wanted to try it and stuffed in an acorn squash it made such a nice meal....My husband actually called it a pleasant dinner. He really enjoyed it!.......So you could take any stuffing recipe you like, prepare it with these gluten free bread cubes and not have to miss out on the stuffing for the Holidays!.....Actually when I make it with my traditional stuffing recipe for Thanksgiving some people actually chose it over the regular!.....Here is what I do...Enjoy!

 

INGREDIENTS

 

2 Acorn Squash

 

+

 

 

STUFFING RECIPE

 

3 Tablespoons Butter

1 small onion (diced)

3 celery ribs (diced)

1 granny smith apple (peeled and diced)

1 cup dry cranberries

4 Cups cubed and toasted bread (I cubed and toasted the whole loaf of  theTapioca loaf..you will have extra you can save)

1 teaspoon sage

1/2 teaspoon thyme

1 cup chicken broth + more if needed

here is the bread I use (I stack and slice both ways to cube) it is very dense so it is perfect for this

 

DIRECTIONS

 

Cube loaf of bread place on a cookie sheet and toast in 350 oven until browned

remove and set aside

 

Prepare squash

I heated in microwave one at a time about 2-3 minutes until soft enough to cut in half

scoop out seeds drizzle with olive oil  and place on a cookie sheet flesh side down

bake at 350 for 20 minutes

 

Prepare stuffing by melting butter in a dutch oven or large pan add onion, celery and apple

cook until translucent add cranberries, spices and bread pour broth over and mix together

 

Spoon stuffing into each squash half , add a pat of butter on top of each  then bake for another 20 minutes

 

 

 

 

 

Simple Caramel Apple Crumb Pie

I am usually not much of a pie maker. But when they are this simple I am willing to give them a try! Gather your ingredients and this literally takes 5 minutes to throw together. Once the filling is made you pour it into a premade frozen crust (you don't even have to thaw the crust!)......This pie is perfect for your Fall gatherings....Here is what I did.....Enjoy!

 

 

 

INGREDIENTS

 

 

4  Tablespoons melted butter

1 egg

3/4 Cup granulated sugar

1/4 Cup brown sugar

1 1/2 teaspoons cinnamon

1/4 teaspoon allspice

1/4 teaspoon salt

3/4 Cups flour

3/4 Cups old fashioned oats

1- 21 ounce can apple pie filling

1- 9 inch premade frozen pie crust

caramel sauce (for garnish)

 

 

 

 

DIRECTIONS
preheat oven to 350

 

In a large glass bowl, add butter and microwave until melted

let cool then add egg and whisk, add all of the sugars and spices, mix in flour and oats until incorporated

add apple filling and mix well

pour mixture into pie crust

place pie on a cookie sheet and bake for 50 - 60 minutes

remove from oven when it looks firm

let cool for 30 minutes and serve warm or refrigerate until ready to use

I took caramel apple dip from the container added to a small glass bowl and melted in microwave to drizzle on top of pie

 

 

 

 

 

 

 

 

 

 

 

 

 

One Pot Caprese Pasta

I have said it before and I will say it again. I Love these one pot pasta dishes!!.....The fact that you put the dry pasta in with the rest of the ingredients is just amazing! And I usually have everything on hand which makes it great for those nights when you need to get home and make a fast dinner! Here is what I did for this one....Enjoy!!

 

 

 

INGREDIENTS

 

1 box Farfalle (Bowtie Pasta)

1 box (32 ounces) Chicken Broth

1 Cup Water

about 20 grape tomatoes (cut in half)

1 -14 1/2 ounce can Petite Diced Tomatoes

1/2 Cup Fresh Basil Leaves (chopped)

1 small shallot (sliced)

3 cloves garlic (minced)

salt and pepper

 

1 Cup shredded mozzarella

10-12 small mozzarella balls (cut in half)

 

 

 

 

DIRECTIONS

 

Add all ingredients except cheeses to a Dutch oven or pot with a lid

bring to boil and stir, turn to simmer cover and cook for about 20-25 minutes  (stirring every 10 minutes) until liquid is absorbed and pasta is cooked

Once done  stir and add shredded mozzarella and mozzarella balls

serve and enjoy,,,you can also garnish with parmesan cheese if you like

 

 

 

Boozy Cider Sangria

This cocktail screams fall!!!......I really love a drink that is easy to put together for a crowd of people. And this would look so pretty in a drink dispenser, I added Honey Crisp apples and red Bartlett pears you can use green pears also but I chose the red for the color! I also used Pinot Grigio for the wine but I am sure you could use your favorite white.....Here is what I did.....Enjoy!!

 

 

INGREDIENTS

 

1 Bottle Pinot Grigio

3 Cups fresh apple cider

1/2 Cup Spiced Rum (Captain Morgan)

1 Cup Club Soda

2-3 Chopped Honey Crisp Apples

2-3 Chopped Pears

 

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Spiedini (small meat roll)

Spiedini are an Italian dish which means small meat roll,,,,,,Everyone fills these a little different.......and you could also use chicken {pounded thin} as your meat, for mine I used chip steak which you can get at your butcher, it is just really thinly sliced meat. You bread your meat first and then layer your fillings and roll up securing with a toothpick....I use salami, provolone cheese and shallot to stuff them, you could use any onion of your choice but I prefer the flavor of shallot, some people also use diced tomato in these, the choice is yours!,,,Here is what I did...Enjoy!!

INGREDIENTS

1 Cup Italian seasoned breadcrumbs

1/2 Cup grated parmesan

1 Tablespoon dry parsley flakes

salt and pepper

olive oil

4  pieces Chip Steak (I cut mine in half to make 8 pieces)

salami

provolone cheese (cut in half)

1 shallot (sliced thin)

DIRECTIONS

In a shallow bowl add breadcrumbs, parmesan, parsley flakes and salt and pepper

In another shallow bowl add olive oil

Dip each piece of meat in olive oil then breadcrumbs

lay flat and add salami then provolone cheese

top with sliced shallot and then roll

secure with a toothpick

place in a baking dish and lightly drizzle with olive oil cover with foil

Bake for 25-30 minutes in a 350 oven

Spiedini (small meat roll)

Author: Natalie Buscemi-Hindman

Prep time: 25 MCook time: Total time: 25 M

Spiedini are small meat rolls that you can make with either steak or chicken...they are stuffed with cheese salami and onion

Ingredients:

• 1 Cup Italian seasoned breadcrumbs
• 1/2 Cup grated Parmesan
• 1 Tablespoon dry Parsley flakes
• salt and pepper
• olive oil or egg wash ( about 3 eggs beaten)
• 4 pieces chip steak (cut in half to make 8 pieces) or you can use 4 chicken breasts butterflied
• Salami
• Provolone cheese(cut in strips)
• sliced shallot or purple onion

Instructions:

How to cook Spiedini (small meat roll)

1. In a shallow bowl add breadcrumbs, parmesan, parsley flakes and salt and pepper
2. In another shallow bowl add olive oil or egg wash
3. Dip each piece of meat in  egg wash or olive oil  then breadcrumbs to coat
4. top each slice with cheese...then salami and or prosciutto. add onions lsices and you can also add a cube of fontina cheese
5. Roll meat up...you can secure with toothpick if needed
6. Place rolls in Baking dish and you can very lightly drizzle with olive oil if you like
7. Cover with oil and bake at 350 for 25-30 minutes...if using chicken bake for 45 minutes

Created using The Recipes Generator

Caramel Grapes

How adorable are these to add to your next cheese platter!!,,,,These are a cute little bite size appetizer or dessert,,,,would even be fun and easy for the kids to assemble!..And great for Fall entertaining, they look like a mini caramel apple.....Here is what I did....Enjoy!

 

 

WHAT YOU NEED

 

green seedless grapes

toothpicks

caramel dip

chopped peanuts

 

Take a couple Tablespoons of caramel dip and add to a microwave safe bowl

Microwave dip in 10 second increments.....stir

add a toothpick to grape (I inserted at opposite end of where stem was so it stands up)

Dip grape into caramel and then nuts!

Chicken Pot Pie Soup with Puff Pastry Biscuits

One of my most favorite comfort foods has to be chicken pot pie!,,,,I have never attempted to make one from scratch, it always seemed a little intimidating to me. I am not very good with pie crust!
So I thought a soup might be more up my alley, I decided to take some puff pastry dough and cut it with a biscuit cutter and then bake them to serve along with this soup, but I think that pre made pie crust cut the same way and baked would be a good also!....The choice is yours...Here is what I did.....Enjoy!!

INGREDIENTS

 

2 Tablespoons butter

1 small onion (diced)

2 carrots (diced)

3 celery ribs (diced)

2 large potatoes (diced)

 

2 Cups chicken broth

2-3 cups diced cooked chicken (I used rotisserie)

1 cup frozen peas

1 bay leaf

1/2 teaspoon dry thyme

1/2 teaspoon dry parsley

salt and pepper

 

4 Tablespoons butter

6 Tablespoons flour

2 1/2 Cups milk

 

1 Package puff pastry (2)sheets thawed according to package

 

 

 

DIRECTIONS

 

Remove puff pastry from package and cut out circles with biscuit or cookie cutter from each sheet, place on parchment lined baking sheet and bake at 350 for 15 minutes or until golden...set aside

 

In a Dutch oven or large pot add 2 T butter ..Saute onion, celery, carrot

and potatoes for 3-4 minutes

Then add broth ,chicken breast, peas and spices

bring to boil then cover and simmer for 15-20 minutes

stirring occasionally

then in a another saucepan add 4 Tablespoons butter on low add flour and stir with a whisk until mixed then add milk and whisk until smooth add this mixture to broth and vegetables,,,continue to cook and stir on low until sauce thickens

once thick add to a bowl and top each serving with biscuits


***NOTE***
The next time I made this I used corn starch instead of flour and less butter for thickening
I used 3 Tablespoons of butter and 3 Tablespoons of cornstarch to the milk and it worked fine.....we also have used Hungry Jack Grands biscuits instead of puff pastry!

 

 

 

  

 

Quinoa Salad/Dip

This is a really simple Quinoa salad to make....you could use this as a side dish or serve with tortilla chips to use as a dip!......I only used tomatoes and black beans but you could add other things to this also, you could add cilantro or green onion even corn!.....Be creative and ad what you like, here are the bones to this recipe,,,Enjoy!

 

 

 

INGREDIENTS

 

1 cup quinoa

2 cups water

make quinoa as directed then cool

 

add

grape tomatoes (about 15 quartered)

1 can black beans (drained)

1 clove garlic (minced)

juice of 1 small lemon

2 Tablespoons olive oil

1/2 teaspoon salt

dash pepper

 

DIRECTIONS

 

Mix cooled quinoa with the rest of the ingredients

cover and chill until ready to use

 

 

Pumpkin Spice Muffins (gluten free)

Nothing says fall like Pumpkin!!.....I just came up with this recipe on a whim and boy are they delicious!....These would be a nice companion with a pumpkin spice latte! I just added mini chocolate chips , but I think chopped walnuts would be a great addition also, or even shelled pumpkin seeds! Add what you like, I made these gluten free, but you can also make them to be regular....Here is what I did....Enjoy!!

 

 

 

 

INGREDIENTS

 

1- 15 ounce can 100% pure pumpkin

2 Cups Pamela's gluten free baking mix

1 Cup oatmeal (I used Bob's Red Mill gluten free)

1 egg (beaten)

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon xanthum gum

pinch salt

1 teaspoon cinnamon

 1 teaspoon allspice

 1/2 cup sugar

2 Tablespoons olive oil

1/2 cup mini chocolate chips

 

 

DIRECTIONS

Preheat oven to 350

 

In a bowl mix all ingredients together

Spray a muffin tin and fill 2/3 full with batter

Bake for 25 minutes
This recipe makes about 16 muffins

NOTE: I made these gluten free but I am sure you could make these regular by replacing baking mix with regular flour and use regular oatmeal...just omit the xanthum gum everything else would remain the same

 

 

 



Parmesan Crusted Chicken

I love breaded chicken breast!,,,,But I wanted to see how I could make it gluten free and this is what I came up with. This is also baked not fried so that is a bonus also!.....I used gluten free flour and panko, but you could use regular if you are not concerned about it. I also sprayed the baking dish and the breaded chicken breast with cooking spray before baking. This chicken was so moist and tender, everyone loved it!!....Here is what I did....Enjoy!!

 

 

INGREDIENTS

 

3 chicken breasts (slightly pounded)

1 egg (beaten)

1/3 Cup flour (I used Bob's Red Mill all purpose)

1/2 Cup grated parmesan cheese

4 Tablespoons panko breadcrumbs (I used gluten free)

salt and pepper

 

 

DIRECTIONS

Preheat oven to 350

 

In a shallow dish combine parmesan cheese, panko and salt and pepper

In another dish add flour and in another the beaten egg

 

Slightly pound each chicken breast

 dip chicken in flour then dip in beaten egg

and then coat with parmesan mixture pressing it into breast

spray a baking dish and add breaded chicken

then spray the top of each of the coated breasts

Cover dish with foil

I baked for 60 minutes and they were perfect!!

 

 

 

 

 

 

Spinach, Feta Crustless Quiche

I have always loved Quiche!....This is very close to the frittata I make, the only difference is I start the frittata out in a frying pan on the stove and then finish it off in the oven. The quiche is baked in the oven only. And you don't have to worry about a crust!... In this quiche I used spinach, mushrooms and feta  cheese, but you could use just about any vegetable you like, broccoli or zucchini would be good also, you could add whatever you choose!,,,Here is what I did....Enjoy!!

INGREDIENTS

 

 

8 ounces mushrooms (sliced)

1 small shallot (sliced)

1 clove garlic (minced)

 

1 12 ounce bag frozen cut leaf spinach thawed and squeezed)

2 ounces feta cheese

5 eggs

1 cup milk

1/4 cup parmesan cheese

1/2 cup shredded mozzarella cheese

salt and pepper

 

 

DIRECTIONS

Preheat oven to 350

 

saute mushrooms with shallot until golden add minced garlic at the end stir set aside add

salt and pepper

Spray a pie dish with cooking spray add spinach and then mushrooms and feta

beat eggs add milk and parmesan cheese whisk together

Pour over spinach and mushrooms

top with mozzarella cheese, place pie plate on a cookie sheet and bake for about 60 minutes until center looks cooked

let cool a bit before slicing