Cowboy Caviar

Well I have been making this for years and I just called it Bean Salsa,,,but apparently it has a name,,,"Cowboy Caviar",,,,who knew!,,,This is a guilt-free snack I serve with Tostitos Multigrain Scoops,,,,,You can store this in the fridge for days,,,If it lasts that long!,,,,You use 3 cans of beans for this Black, Pinto and Cannellini,,,,but you can use what you like,,,garbanzo would be good in here also or Kidney or black eyed peas,,,I also used pimentos from the jar but you could also finely dice a red pepper.....you could also add diced tomatoes if you like and if you are eating quickly you can add avocado before serving,,,Have fun with it,,,here is what I did,,,Enjoy!

 

 

INGREDIENTS

 

Dressing

 

1/2 Cup vegetable oil

3/4 Cup apple cider vinegar

1 Tablespoon Water

1/3 Cup Sugar 

 1/2 teaspoon pepper

1 teaspoon t salt

 

Bring these ingredients to boil then cool

 

INGRIDIENTS

 

1 can black beans

1 can pinto beans

1 can white cannellini beans, kidney beans or black eyed peas (your choice)

1 can sweet corn drained

1 small jar diced pimentos

1 cup finely diced celery

1 small onion finely diced

 

 

 

Place all of the beans in a colander and rinse and drain

add to a large bowl with the rest of the ingredients

Pour cooled dressing over it

Mix well

 

Cover and refrigerate overnight to marinate

Serve with chips and enjoy!

Italian "S" Cookies

These cookies are one of my family's favorites!...Especially around the Holidays...we always make them at Christmas time but they are also a great Easter cookie..."S" cookies are an Italian tradition that can be made for any special event though....although the traditional shape is an S, I am sure you could make them into a  different shape or letter,,,Just be sure to test it first because this cookie does puff when it bakes so you may have to adjust...This is a really nice dough to work with and they come out perfect every time I make them!..I am also Including the recipe for the glaze that tops this cookie...this is a great recipe that I also use on my Italian cutout cookies, I use almond extract in mine but you can use whatever flavor you like....Here is how I make them...Enjoy!!

INGREDIENTS

2 Sticks of Butter {softened}

6 Eggs

1 Cup Milk

1/2 Cup oil {vegetable}

2 teaspoons Vanilla extract

2 Cups Sugar

4 Tablespoons Baking Powder

8 Cups Flour

Optional to add Almond extract to this dough also about 2 teaspoons or more if you like

DIRECTIONS

Preheat oven to 350

1. Add Flour and baking powder to a bowl mix together with a whisk and set aside

2. In your stand mixer add butter, eggs, and sugar, mix til creamy

3. Add milk, oil and vanilla and mix

4. Slowly add the flour mixture until dough forms

5. Remove dough and add flour to knead until not sticky

6. Pinch off about a Tablespoon of dough, roll into 6 inch log then roll in ends in opposite direction to form your S

7. Place on silpat or parchment lined baking sheet

8. Bake at 350 for 10-12 minutes {should be light in color}

This recipe makes 8 dozen cookies

When cool you can frost with this glaze recipe then add sprinkles if you like...this glaze will harden and stay shiny!

Glaze Recipe

2-1/4 Cups Confectioners Sugar

2 Tablespoons light corn syrup {Karo}

2 Tablespoons Milk + more

1-2 drops Almond extract

You can add food coloring for color of your choice also

Mix all ingredients until desired consistency then frost cooled cookies

Here are cookies I decorated all white for my Grandchildren's Christening

Here are the cookies before glazing and decorating

These are other cookies I have made with this dough

Cutouts and braided candy canes...I added almond extract to this batch

Here is the Glaze used on my Italian Cutout Cookies

Easter Bread

Easter Bread has always been a tradition in my family...I have fond memories of my Grandmother making each of her grandchildren their own egg bread at Easter time....I was never really a bread maker or fond of using yeast until recently so I thought I would give making this bread a try, and I am so glad I did....now I can bring back this tradition for my grandchildren....These little individual breads are just so cute!....This recipe will make 6 small breads...you could also make 3 larger breads if you like...I recently found some colorful new sprinkles on Amazon....and I used Neon food coloring on this batch for a bold colored egg....you color these eggs raw, they will bake with the bread....Here is how I made these...I hope you enjoy!

INGREDIENTS

1 Cup Milk

1 package or 2 1/4 teaspoons of rapid rise or instant yeast

pinch of sugar

1/2 Cup or 1 stick soft butter

5 Cups flour -divided- ( I use 00 flour) but all purpose is fine

1/4 teaspoon salt

1/2 Cup Granulated Sugar

3 eggs

2 1/2 teaspoons Anise Extract or 2 teaspoons for more subtle flavor

1 teaspoon Vanilla Extract  

6 Eggs-raw- (for coloring)

1 egg for egg wash

GLAZE

1 Cup Powdered Sugar

2-3 Tablespoons Milk

1 Tablespoon Light Corn Syrup (Karo)

DIRECTIONS

1. Warm the milk in the microwave for 40 seconds...add yeast and pinch of sugar and set aside

2. Using a stand mixer with a dough hook, add the soft butter, beat then add 2 cups of the flour

3. Add the eggs one at a time, then slowly pour the milk mixture in, then add the salt, sugar and the extracts and continue mixing

4. Slowly add the remaining 3 cups of flour until dough forms

5. Remove dough and knead, adding flour if needed till no longer sticky

6. Place dough in well greased bowl and cover, let rise til doubles in size about 1-1 1/2 hours

7. Punch dough down and remove from bowl...separate into 12 even pieces (I cut in half then half each piece until I have 12

8. Roll each piece into a 12 inch long rope...take 2 pieces and pinch ends together ...braid..and form into circle being  sure to pinch other end under

Place each circle on parchment lined or silpat lined baking sheet, cover and let rest for 1 hour .....you can dye your raw eggs while waiting

9. Once done rising place a dyed egg into center of each circle...brush with egg wash and bake at 350 for 15-20 minutes until golden

10. Once cooled brush with glaze then sprinkles of your choice

ENJOY!!

NOTE: I would not consume the eggs unless you are eating within a couple hours of baking

EASTER BREAD

Yield: 6 individual breads or 3 large

Author: Natalie Buscemi-Hindman

Easter bread is a tradition in my family...and I am trying to keep this tradition going!

Ingredients:

DOUGH

• 1 Cup Milk
• 1 package or 2 1/4 teaspoons rapid rise or instant yeast
• pinch of sugar
• 1/2 Cup or 1 stick soft butter
• 5 Cups flour divided ( I use 00 but all purpose is fine)
• 1/4 teaspoon Salt
• 1/2 Cup granulated sugar
• 3 Eggs
• 2 1/2 teaspoons Anise Extract 
• 1 teaspoon Vanilla Extract
• 6 raw eggs for coloring
• 1 Egg for egg wash

GLAZE

• 1 Cup Powder Sugar
• 2-3 Tablespoons Milk
• 1 Tablespoon Light Corn Syrup

Instructions:

How to cook EASTER BREAD

1. Warm the milk in the microwave for 40 seconds...add yeast and pinch of sugar ...stir and set aside
2. Using a stand mixer with a paddle add butter, beat then add 2 cups of flour
3. Add eggs one at a time, then slowly pour the milk and yeast mixture in, then add salt sugar and extracts and continue mixing 
4. Remove paddle and add dough hook...slowly add remaining 3 cups of flour until dough forms
5. Remove dough and add to floured surface...knead, adding flour till no longer sticky
6. Place dough in greased bowl...cover and let rise until doubled in size,,,1-2 hours
7. Punch dough down and remove from bowl...separate into 12 even pieces (cut in half and then half each piece until you have 12)
8. Roll each piece into a 12 inch long rope... take 2 pieces ..pinch ends together and braid...then form into a circle...pinching ends together
9. Place each circled braid onto parchment lined baking sheet...cover and let rest 1 hour...you can dye your raw eggs while waiting (I used neon food coloring for a bolder color)
10. Once done rising , place a dyed egg into center of each circle...brush dough with egg wash and Bake at 350 for 15-20 minutes until golden
11. Once cooled, brush with glaze and then add sprinkles of your choice...Enjoy!!

Created using The Recipes Generator

Family Recipe Cutout Cookies

 This cutout cookie has been in the family for years!...And it is the only recipe I use for my roll out Christmas cookies...but they can be used for any occasion you need a cutout recipe for....I have an abundance of cookie cutters for all occasions so I make these often...Back in the day I used to frost these with canned frosting then top with sprinkles...But I recently came across this glaze recipe that dries hard and is shiny (recipe included below)...which I love...then I top with sprinkles...So I hope you enjoy this recipe as much as my family does.....it isn't Christmas without them!!!

INGREDIENTS

6 Cups Flour

2 Cups Sugar

8 teaspoons Baking Powder

6 Eggs

2 1/2 Sticks Butter (softened)

3 teaspoons Vanilla extract

1/2 teaspoon Salt

DIRECTIONS

Pre Heat oven to 350

In your stand mixer with the paddle attachment ....Add Butter along with sugar and mix together slowly add eggs ...add vanilla....Replace paddle with dough hook attachment...then slowly add the flour until dough forms...add more flour if needed until no longer sticky...Remove dough and place in well floured surface and roll out 1/4 inch thick

Cutout with your favorite cutters and place on cookie sheet leaving enough space between...these cookies do puff up....Bake for 6 to 10 minutes or until  bottom is lightly golden...this is a very light and airy cookie...not thin and crispy.....when cool you can glaze and decorate as you like....here is my glaze recipe I use on them

GLAZE RECIPE

2 1/4 Cups Confectioners Sugar

2 Tablespoons Light Corn Syrup (Karo)

2 Tablespoons Milk + more

1-2 drops Almond extract ( you can also use Vanilla if you prefer)

Add Sugar to mixing bowl...add corn syrup...then add 2 T of milk at a time and mix until it becomes a spreadable consistency ...you can add food coloring  if you like...add to cookies then top with sprinkles

Print

Family Recipe Cutout Cookies

Yield: 120 cookies

Author: Natalie Buscemi-Hindman

This recipe has been in our family for generations...and is one of our Family's favorites...especially around the Holidays!!

Ingredients

Cookie Dough

• 6  Cups Flour
• 2  Cups Sugar
• 8  teaspoons baking powder
• 6  Eggs
• 2  1/2 Sticks butter ( softened )
• 3  teaspoons Vanilla 
• 1/2  teaspoon Salt

Glaze...dries hard and shiny

• 2  1/4 Cups Confectioners Sugar
• 2  Tablespoons Light corn syrup (Karo)
• 2  Tablespoons Milk + more
• 1-2  Drops Almond extract (or Vanilla  or other flavor if you like)

Instructions

Dough

1. Preheat oven to 350
2. Add Butter to stand mixer with paddle attachment
3. Add Sugar and Mix..then add Vanilla
4. Add Eggs one at a time and mix
5. Remove paddle and add dough hook
6. Add Flour, salt and baking powder
7. Mix until dough forms...adding more flour if needed
8. Place dough ball on well floured surface and roll out 1/4 inch thick
9. Cut cookies and place on cookie sheet leaving space...cookies will puff up during baking
10. Bake 6-10 Minutes until lightly golden 
11. Cookies should be light and airy not thin and crispy
12. When cool Glaze and sprinkle as you like

Glaze

1. Add sugar to mixing bowl
2. Add corn syrup
3. Add Milk 2 Tablespoons at a time until smooth consistency
4. Once spreadable add food coloring if you would like another color
5. Spread or dip cookie in glaze then sprinkle if you like

Created using The Recipes Generator

Print

Family Recipe Cutout Cookies

Yield: 120 cookies

Author: Natalie Buscemi-Hindman

This recipe has been in our family for generations...and is one of our Family's favorites...especially around the Holidays!!

Ingredients

Cookie Dough

• 6  Cups Flour
• 2  Cups Sugar
• 8  teaspoons baking powder
• 6  Eggs
• 2  1/2 Sticks butter ( softened )
• 3  teaspoons Vanilla 
• 1/2  teaspoon Salt

Glaze...dries hard and shiny

• 2  1/4 Cups Confectioners Sugar
• 2  Tablespoons Light corn syrup (Karo)
• 2  Tablespoons Milk + more
• 1-2  Drops Almond extract (or Vanilla  or other flavor if you like)

Instructions

Dough

1. Preheat oven to 350
2. Add Butter to stand mixer with paddle attachment
3. Add Sugar and Mix..then add Vanilla
4. Add Eggs one at a time and mix
5. Remove paddle and add dough hook
6. Add Flour, salt and baking powder
7. Mix until dough forms...adding more flour if needed
8. Place dough ball on well floured surface and roll out 1/4 inch thick
9. Cut cookies and place on cookie sheet leaving space...cookies will puff up during baking
10. Bake 6-10 Minutes until lightly golden 
11. Cookies should be light and airy not thin and crispy
12. When cool Glaze and sprinkle as you like

Glaze

1. Add sugar to mixing bowl
2. Add corn syrup
3. Add Milk 2 Tablespoons at a time until smooth consistency
4. Once spreadable add food coloring if you would like another color
5. Spread or dip cookie in glaze then sprinkle if you like

Created using The Recipes Generator

Print

Family Recipe Cutout Cookies

Yield: 120 cookies

Author: Natalie Buscemi-Hindman

This recipe has been in our family for generations...and is one of our Family's favorites...especially around the Holidays!!

Ingredients

Cookie Dough

• 6  Cups Flour
• 2  Cups Sugar
• 8  teaspoons baking powder
• 6  Eggs
• 2  1/2 Sticks butter ( softened )
• 3  teaspoons Vanilla 
• 1/2  teaspoon Salt

Glaze...dries hard and shiny

• 2  1/4 Cups Confectioners Sugar
• 2  Tablespoons Light corn syrup (Karo)
• 2  Tablespoons Milk + more
• 1-2  Drops Almond extract (or Vanilla  or other flavor if you like)

Instructions

Dough

1. Preheat oven to 350
2. Add Butter to stand mixer with paddle attachment
3. Add Sugar and Mix..then add Vanilla
4. Add Eggs one at a time and mix
5. Remove paddle and add dough hook
6. Add Flour, salt and baking powder
7. Mix until dough forms...adding more flour if needed
8. Place dough ball on well floured surface and roll out 1/4 inch thick
9. Cut cookies and place on cookie sheet leaving space...cookies will puff up during baking
10. Bake 6-10 Minutes until lightly golden 
11. Cookies should be light and airy not thin and crispy
12. When cool Glaze and sprinkle as you like

Glaze

1. Add sugar to mixing bowl
2. Add corn syrup
3. Add Milk 2 Tablespoons at a time until smooth consistency
4. Once spreadable add food coloring if you would like another color
5. Spread or dip cookie in glaze then sprinkle if you like

Created using The Recipes Generator

Print

Family Recipe Cutout Cookies

Yield: 120 cookies

Author: Natalie Buscemi-Hindman

This recipe has been in our family for generations...and is one of our Family's favorites...especially around the Holidays!!

Ingredients

Cookie Dough

• 6  Cups Flour
• 2  Cups Sugar
• 8  teaspoons baking powder
• 6  Eggs
• 2  1/2 Sticks butter ( softened )
• 3  teaspoons Vanilla 
• 1/2  teaspoon Salt

Glaze...dries hard and shiny

• 2  1/4 Cups Confectioners Sugar
• 2  Tablespoons Light corn syrup (Karo)
• 2  Tablespoons Milk + more
• 1-2  Drops Almond extract (or Vanilla  or other flavor if you like)

Instructions

Dough

1. Preheat oven to 350
2. Add Butter to stand mixer with paddle attachment
3. Add Sugar and Mix..then add Vanilla
4. Add Eggs one at a time and mix
5. Remove paddle and add dough hook
6. Add Flour, salt and baking powder
7. Mix until dough forms...adding more flour if needed
8. Place dough ball on well floured surface and roll out 1/4 inch thick
9. Cut cookies and place on cookie sheet leaving space...cookies will puff up during baking
10. Bake 6-10 Minutes until lightly golden 
11. Cookies should be light and airy not thin and crispy
12. When cool Glaze and sprinkle as you like

Glaze

1. Add sugar to mixing bowl
2. Add corn syrup
3. Add Milk 2 Tablespoons at a time until smooth consistency
4. Once spreadable add food coloring if you would like another color
5. Spread or dip cookie in glaze then sprinkle if you like

Created using The Recipes Generator

Print

Family Recipe Cutout Cookies

Yield: 120 cookies

Author: Natalie Buscemi-Hindman

This recipe has been in our family for generations...and is one of our Family's favorites...especially around the Holidays!!

Ingredients

Cookie Dough

• 6  Cups Flour
• 2  Cups Sugar
• 8  teaspoons baking powder
• 6  Eggs
• 2  1/2 Sticks butter ( softened )
• 3  teaspoons Vanilla 
• 1/2  teaspoon Salt

Glaze...dries hard and shiny

• 2  1/4 Cups Confectioners Sugar
• 2  Tablespoons Light corn syrup (Karo)
• 2  Tablespoons Milk + more
• 1-2  Drops Almond extract (or Vanilla  or other flavor if you like)

Instructions

Dough

1. Preheat oven to 350
2. Add Butter to stand mixer with paddle attachment
3. Add Sugar and Mix..then add Vanilla
4. Add Eggs one at a time and mix
5. Remove paddle and add dough hook
6. Add Flour, salt and baking powder
7. Mix until dough forms...adding more flour if needed
8. Place dough ball on well floured surface and roll out 1/4 inch thick
9. Cut cookies and place on cookie sheet leaving space...cookies will puff up during baking
10. Bake 6-10 Minutes until lightly golden 
11. Cookies should be light and airy not thin and crispy
12. When cool Glaze and sprinkle as you like

Glaze

1. Add sugar to mixing bowl
2. Add corn syrup
3. Add Milk 2 Tablespoons at a time until smooth consistency
4. Once spreadable add food coloring if you would like another color
5. Spread or dip cookie in glaze then sprinkle if you like

Created using The Recipes Generator

LEMON TWISTS COOKIES

These cookies are really close in texture to my S cookies...except they are shaped different and have a fresh lemon flavor ..The icing you top them with with also have a fresh lemon flavor....which I love...These would be a great cookie to add to your Holiday baking....I also think these would make a great Easter cookie...you can add sprinkles to these if you like!...Here is how I made these....Enjoy!!

INGREDIENTS

4 Cups all purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

6 small to medium room temp eggs if eggs are larger use 5

1 cup granulated sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 Tablespoon fresh lemon juice

zest of 1 lemon

LEMON GLAZE

1 cup powder sugar

3-4 Tablespoons fresh lemon juice

DIRECTIONS

In a bowl sift flour, baking powder and salt  and set aside

In your stand mixer with whisk attachment add eggs and and mix a couple of minutes...add sugar and mix until combined

Add oil, extract and lemon juice and zest and combine

Switch to paddle attachment and slowly add flour mixture until fully combined

Cover dough with plastic wrap and let rest for 30 minutes

then transfer to lightly floured surface sprinkle with flour and knead until dough will be easy to work with..if you find dough is too sticky, you may need to add more flour

Preheat oven to 350

Line baking sheet with parchment ...scoop dough with medium cookie scoop and add to lightly floured surface

Roll dough into 6 inch log line up ends and twist once or twice...place on baking sheet

Bake cookies for 11-12 minutes...I like the way mine looked after 11 minutes...you want the bottoms lightly golden place on rack to cool

Whisk your powder sugar and lemon juice to form glaze...you can dip the cookie into the bowl to glaze then add to rack to dry

Let cookies dry before serving...If you can wait that long!!

LEMON TWIST COOKIES

Yield: 46

Author: Natalie Buscemi-Hindman

Prep time: 90 MCook time: 12 MTotal time: 102 M

These cookies are a puffy, airy cookie with a fresh lemon flavor topped with a fresh lemon glaze!!

Ingredients:

COOKIE

• 4 Cups all purpose flour
• 3 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 6 small to medium room temp Eggs use 5 if larger
• 1 Cup Granulated Sugar
• 1 Cup Oil
• 1 teaspoon Vanilla
• 1 Tablespoon Fresh lemon juice
• Zest of 1 Lemon

LEMON GLAZE

• 1 Cup Powder Sugar
• 3-4 Tablespoons Fresh Lemon Juice

Instructions:

1. In a bowl..sift together flour, baking powder and salt and set aside
2. In your stand mixer with whisk attachment...add eggs and mix for a couple minutes...add sugar and continue mixing
3. Add oil, extract and juice and zest of lemon
4. Switch to paddle attachment and slowly add flour until combined
5. Cover with plastic wrap and let rest for 30 minutes  then add dough to lightly floured surface and knead until no longer sticky  adding flour as needed...you don't want dough too floury though
6. Preheat oven to 350
7. Line baking sheet with parchment paper or use silpat lined one
8. Scoop dough with medium scoop and add to lightly floured surface
9. Roll into 6 inch log...line up 2 ends and twist together...I did mine twice
10. Place on baking sheet and bake for 11-12 minutes...until bottoms are lightly golden...I liked mine after 11 minutes...let cookies cool
11. Whisk powder sugar and lemon juice in a bowl to make glaze...you can dip cookie into bowl to coat
12. Let cookies dry on rack
13. Allow to dry before serving...If you can wait that long!!...ENJOY!

Created using The Recipes Generator