Santa Claus Nutter Butter Cookies

Another fun gift I made last year for the kids class was Santa Claus made from Nutter Butter Cookies. I found SEVERAL ideas to do this, I will give credit to Taste of Home. But like normal I tweaked them just a little to be my creation.

Ingredients

• Unsweetened Coconut
• 1 package (1 pound) Nutter Butter sandwich cookies
• Red Candy Melts
• vanilla or white chips (I used White Candy Melts)
• Miniature semisweet chocolate chips
• 32 red-hot candies

Directions

• 1. In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.  Place on wire racks.
• 2.  Dip other end of each cookie into melted chocolate for beard, leaving around half the cookie uncovered. Before it dries, dip into coconut. Place on wire racks.
• 3. In a microwave, melt red melts at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.  For Santa's hat, dip into red melts on top part of cookie. Press one vanilla chip off-center on hat for pompom, OR with pipping bag put a little white chocolate dot; let stand until set. Leave the center of the cookie uncovered to make the face. With a dab of melted chocolate, attach semisweet chips for eyes and a red-hot for nose. Place on waxed paper until set. 

Have a GREAT Weekend!!

Zucchini the size of my arm ... We make Zucchini Dessert Squares

Since this zucchini gave me 7 CUPS of shredded zucchini I had to find a few recipes to make with this one zucchini!  I found a recipe for Zucchini Dessert Squares on Taste of Home. 

These looked so yummy! I was being good on my diet so I didn't even taste a little but I heard they were yummy! I will have to make when I hit my goal weight!

The Zucchini!!

Ingredients

• 4 cups all-purpose flour
• 2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1-1/2 cups cold butter
• FILLING:
• 8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)
• 2/3 cup lemon juice
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

• 1. In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.
• 2. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
• 3. Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden. Yield: 16-20 servings.

One Zucchini - Three Recipes!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Deluxe Chocolate Marshmallow Bars

I had some left over goodies from s'mores and found this recipe for Deluxe Chocolate Marshmallow Bars on Taste of Home that I made for the Boys and Girls Club workers / volunteers.  I loved bringing them goodies, they helped me so much by giving the boys a safe and fun place to go during the summer while I worked.  I tried to bring them a weekly treat. These were a huge hit!

36 ServingsPrep: 25 min. Bake: 15 min. + cooling

Ingredients:

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3 tablespoons baking cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped nuts, optional
• 4 cups miniature marshmallows
• 
  
• TOPPING:
• 1-1/3 cups semisweet chocolate chips
• 1 cup peanut butter
• 3 tablespoons butter
• 2 cups Rice Krispies

Directions

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.
• 
  

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Fall Recipe ... Moist Pumpkin Scones with Glaze

My amazing friend from High School Brandy has a photography business (~Brandy Stockwell Photography~).  She was so kind to come over at church on Sunday and shoot at my parents house.  My dad is still not moving around that well so we wanted to do it where he didn't have to move around a lot and not have to sit in a waiting room and then try to squeeze him into a small photographer room like the ones at the mall.  Since she was so kind I wanted to make her something sweet to take home for her and her family.  As most of you know I LOVE pumpkin and pumpkin scones are my all time favorite.  I sadly am not allowed sugar or carbs on my diet so this is way out of the question.  I couldn't even take the batter to make sure it was right, Thank God they came out perfect!

I found a recipe for Moist Pumpkin Scones on The Taste of Home website.  I thankfully had everything in my cupboard and was able to whip them up in the early am for our afternoon photo shoot.

Ingredients

• 4-1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 4 teaspoons baking powder
• 3 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cold butter
• 2 eggs
• 1-1/4 cups canned pumpkin
• 3/4 cup milk, divided
• GLAZE:
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1/4 teaspoon pumpkin pie spice

Directions

• In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
• Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
• Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 16 scones.

They turned out big and fluffy and if you don't have one of these corn bread/scone making pans I say you must invest in one.  They are great and in silicone which is the best!

And for a sneak peek here is one of the family photos:

Have a GREAT week!!

TMT ~ 3 Rice Dinners

Nothing new times are a little tight so I've been using up everything I can in the house and still trying to stick to my mission of always making something new for dinner. Rice has become a HUGE hit in the house, Cole actually ask for it several times a week so I'm trying to find new ways to bring it in the meals.

I'm back logged on recipes so here is 3 to choose from :).

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cheesy Broccoli Rice Recipe from Taste of Home

Cheesy Broccoli Rice

Ingredients

• 1 pound ground beef
• 1 medium onion, diced
• 1 garlic clove, minced
• 3 cups cooked long grain rice
• 2 cups fresh or frozen chopped broccoli, thawed
• 2 cups (8 ounces) shredded cheddar cheese
• 2 tablespoon grated Parmesan cheese

Directions

• In a skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the rice, broccoli and cheddar cheese.
• Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 4 servings.
  
  Making Cheesy Broccoli Rice for a holiday dinner? Give it a festive look by stirring in some drained pimientos.

ALEXIS NOTES: I used the brown rice I have it tasted great and used the cheese I had on hand which was the Colby Jack. This was super yummy!!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chicken and Rice Casserole Recipe by Simply Recipes

Chicken & Rice Casserole

INGREDIENTS

• 2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
• Salt and pepper
• Olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 lb cremini or button mushrooms, sliced
• 1/4 cup dry sherry or white wine
• 1 1/3 cups* chicken stock**
• 1/2 cup sour cream
• 1/4 cup cream
• 1 cup raw, medium or long grain, white rice
• 1 1/2 teaspoon salt
• 1 teaspoon each of Italian seasoning and poultry seasoning (or 2 teaspoons of one of these herb mixes, or 2 Tbsp chopped fresh herbs such as rosemary, sage, thyme, and basil)**
• 1/2 teaspoon paprika
• 2 Tbsp chopped fresh parsley

*This recipe assumes the rice requires approx 1 1/2 cups liquid per cup of rice to cook. Some rice varieties, such as brown rice, require more liquid (and a longer cooking time). Adjust recipe accordingly.

**If you are cooking gluten-free, use homemade stock or gluten-free packaged stock, use gluten-free packaged herbs and spices.

METHOD

1 Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.

2 In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.

3 Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.

4 Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.

5 Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.

Sprinkle with fresh parsley before serving.

Serves 6 (with leftovers)

ALEXIS NOTES: I used my Fat Free Half & Half, skipped the mushrooms and used the white wine I had left over (remember you can sub with more broth). As you'll see I added in some carrots & celery got to sneak them in where I can :). Ok don't freak when you remove the foil and it's really liquid. I promise it will firm up. I used brown rice so I used more stock.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

And my last addition is this great addition!!!

Naked Chicken Burrito Bowls by Relish.com

Naked Chicken Burrito Bowls

4	boneless, skinless chicken breasts
1	packet taco seasoning
1 1/2	cups basmati rice, uncooked
2	tablespoons cilantro, chopped, more for garnish
3	tablespoons lime juice
1	15-ounce can black beans, rinsed and drained
1	cup shredded cheddar cheese
2	avocados , peeled and sliced
2	green onions , sliced
1/4	cup prepared chunky salsa
1/4	cup sour cream
	coarse salt and freshly ground pepper, to taste

[1] Mix taco seasoning with water as directed on package. Place chicken breasts in a large resealable plastic bag, pour seasoning mixture over top and turn to coat. Refrigerate for approximately 2 hours or all day.

[2] Heat grill to medium-high or heat a grill pan until hot but not smoking.

[3] Cook rice according to package instructions. When done, toss rice with chopped cilantro and the lime juice. Keep warm.

[4] Remove chicken from bag and discard marinade. Grill chicken, turning once, 4-5 minutes per side. Transfer to a cutting board and cut into 1-inch chunks. Sprinkle with salt and pepper.

[5] Heat beans in microwave or in a small saucepan.

[6] Assemble burrito bowls: in each bowl, layer rice, chicken, beans, cheese, avocado slices and green onions. Top with a dollop of salsa and sour cream. Garnish with chopped cilantro, if desired.

ALEXIS NOTES: Of course I was running late so I cut up the chicken add the seasoning and water and cooked it that way ... it rocked! Out of black beans so I used pinto beans, use what you got :). No avocados and green onions hello on a budget! But at Caden's request added corn :). ENJOY

Make sure to check out more recipes at: