cut out- Kim

Cream together:
1 1/2 cup butter
1 cup+ 5tbs+1tsp sugar
2 egg yolks
1/2 cup heavy cream
1 1/2 tsp vanilla


add:
4 1/4 flour
1 tsp baking powder


refrigerate for an hour
bake 350 6-8 minutes

candy cane pie

Ingredients

• 24 large marshmallows
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 6 drops peppermint extract
• 6 drops red food coloring
• 2 tablespoons plus 1 teaspoon crushed peppermint candy, divided
• 1 cup heavy whipping cream, whipped
• 1 chocolate crumb crust (8 inches)

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Directions

• In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat. 
• Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream. 
• Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.

Cranberry-Jalapeno Cream Cheese Dip

INGREDIENTS

•  12 ounces fresh cranberries
•  4-5 green onions, chopped
•  1/4 cup chopped fresh cilantro
•  1 jalapeno pepper, seeded and finely diced
•  1 cup sugar (more or less to taste)
•  1/2 teaspoon cumin
•  2 tablespoons fresh lemon juice (from about 1 large lemon)
•  1/8 teaspoon salt
•  2 (8 ounces each) packages cream cheese, light or regular, softened
•  Crackers, for serving

grandma's Sugar cookies

1 cup real butter
1 1/5 cups confectioners sugar
1 egg
2-3 tsp flavoring (almond)
2 1/2- 2 3/4 cup flour
2 tsp baking powder
1 tsp salt

cream together butter and conf. sugar.  crack egg in separate bowl and add the flavoring.  I use emulsions but extract works.  add that to the butter/sugar and mix until the egg is throughly incorporated
in separate bowl, sift the flour, baking powder, and salt.  add a little by little.  can tell dough is ready when most sticks to paddle.  when touch has a little give and doesn't stick to finger

roll out about 1/4 inch.
cut, bake 400 for 7-8 minutes

Gingersnaps

1 1/2 cup crisco
2 cups sugar
2 eggs
8T molasses
4tsp baking soda
1 tsp cloves
2 tsp cinnamon
2tsp ginger
4 cups flour
roll into small balls, dip in sugar
bake 375
7-10 minutes

This is doubled

pumpkin snickerdoodle cookies

NGREDIENTS

COOKIES

• 1 cup butter room temperature
• 3/4 cup dark brown sugar packed
• 3/4 cup granulated sugar
• 3/4 cup pumpkin puree
• 1 tsp. vanilla extract
• 1 egg
• 2 1/2 cups all-purpose flour
• 2 tsp. pumpkin pie spice
• 1/2 tsp. cream of tartar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt

CINNAMON SUGAR

• 1/4 cup granulated sugar
• 1 tsp. ground cinnamon

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. In a large mixing bowl, add in the butter, brown sugar, and sugar. Beat with a hand mixer on medium speed until creamed.
3. Add in the pumpkin puree, vanilla extract, and egg. Beat until incorporated.
4. Add in the flour 1/2 cup at a time, pumpkin pie spice, cream of tartar, baking powder, baking soda, and salt. Beat on low until most of the flour is worked in. Turn the hand mixer to medium and beat the rest of the flour into the cookie dough.
5. In a shallow bowl, add in the cinnamon and sugar. Stir to combine.
6. Using a 1 1/2 tablespoon cookie scoop, scoop the cookie dough into the cinnamon and sugar. Roll the cookie dough until it's completely coated in cinnamon and sugar.
7. Place onto the prepared cookie sheet 2 inches apart.
8. Bake for 10 to 13 minutes until the cookies are done. Mine took 13 minutes. Let cool for 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
   
   
   
   
   recipe from:  https://iambaker.net/pumpkin-snickerdoodles/?fbclid=IwAR1wwjSWKSYDLLjUwSPq7HA9eqE1zkSUde1V1J0YtYDlXJWz2Q4-KelYyh0

stuffed pepper soup

https://confessionsofafitfoodie.com/2018/10/instant-pot-low-carb-stuffed-pepper-soup/

apple brownies

Riggies

garlic and herb chicken and asparagus

Ingredients

• 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness)
• salt and pepper, to taste
• 1 pound asparagus, ends trimmed
• 3 tablespoons butter, divided
• 1 tablespoon minced garlic
• 1/2 teaspoon dried basil (see note)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• salt and pepper, to taste
• fresh herbs for garnish (optional)

1. Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
2. Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
3. Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
4. Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

Recipe Notes

In place of the dried basil, oregano, and thyme, you can use about 1 1/2 teaspoons dried Italian seasoning.

recipe from:  https://www.lecremedelacrumb.com/one-pan-garlic-herb-chicken-asparagus/?fbclid=IwAR2JIWL6RFv1-jG6y4QidNU-KSfM4IKdbpbSd6ajwNAPiguum7BdO5BycJc

garlic shrimp asparagus skillet

1lbs shrimp
salt and pepper
pinch crushed red pepper
1 teaspoon onion powder
2+1 tablespoon Ghee/EVOO
3 cloves garlic
1 bunch asparagus
2 cups mushroom
1tbsp parsley

• in bowl add shrimp, salt and pepper, red pepper flakes, onion powder mix well
• in skillet add to TBSP EVOO
• add garland sauce 30 seconds add shrimp and cook until done
• in skillet add 1 tbsp EVOO and sauce mushrooms then add asparagus and cook to your liking
• return shrimp and mix well
• garnish with [parsley and enjoy
• 
  

Lemon Parmesan Salmon asparagus

4 salmon fillets
1lbs asparagus
1/3 cup melted butter
1/3 cup lemon juice
1 tbsp minced garlic
2 teaspoons fresh parsley
salt and pepper to season
2/3 cup fresh grated parmesan cheese

• preheat oven/grill
• place each salmon in foil, divide asparagus evenly
• in bowl mix butter, lemon juice, garlic parsley.  pour evenly over salmon and asparagus
• tent to foil so no butter leaks out
• top with cheese and place under broiler to give a crunchiness

Broccoli cheese stuffed chicken

3 large Chicken breast
Salt and pepper
1.5 tsp garlic powder (divided
1/4 tsp paprika
1 cup chopped finely broccoli florets
1/2 cup diced red bell pepper
1 cup mild cheddar
1tbsp mayo
2 tbsp OO

1- preheat over 425
2-  season both sides of chicken with salt and pepper, paprika, 1/2 tsp of garlic powder
Cut slice through chicken (are pocket)
3-  for filling- place broccoli in bowl with a little water in microwave for 1 min- drain
add peppers, cheese, mayo and remaining garlic powder, salt and pepper to taste.  Stuff chicken
4-  over medium heat add OO to pan and sear chicken on both sides
5- cover with foil and bake in oven for 15-17 minor until done and leave covered for 5 minutes