Grandma Sigurjonsson's Sugar Cookies

2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup sugar
1 egg
1 Tablespoon milk
1 teaspoon vanilla

Sift flour, baking powder and salt. Cream butter and sugar. Add egg, milk and vanilla. Mix well. Add sifted dry ingredients. Cover and chill about one hour. Grease cookie sheets. Roll out chilled dough to 1/8 inch thickness on lightly floured board. Bake at 375 degrees for 7 minutes (until lightly browned around the edges).

White Chocolate Raspberry Scones

1 3/4 c flour
3 T sugar
2 1/2 t Baking powder
1/2 t salt
1/3 c butter
1 egg beaten
1/2 t almond extract
1/2 c whip cream
3/4 c frozen raspberries (or blueberries, blackberries)
3/4 c white baking chips

*In large bowl mix: sugar, flour, BP, salt
*cut in butter
*add berries and chips to dry ingredients
*mix egg, almond extract and whip cream in a small bowl add to dry ingredients
*mix til all is moistened
*pat into 8" circle on a greased cookie sheet or baking stone
*bake 18-23 min at 400. Cool til warm.

Raspberry Lemon Bars

2 c flour
1/2 c powdered sugar
2 T cornstarch
1/4 t salt
3/4 butter
4 eggs, lightly beaten
1 1/2 c sugar
3 T flour
1 t finely shredded lemon peel
3/4 c lemon juice
1/4 cup half and half or cream
1 1/2 c fresh raspberries

line a 9x13 pa with foil, extending foil over ends of pan. Grease foil.

In a large bowl combine 2 c flour, powdered sugar, cornstarch and salt.
Cut in butter til mix resembles coarse crumbs.
Press mix into bottom of pan and bake 350 18-20 min til edges are golden

Meanwhile, for filling, in a med. bowl stir together eggs, sugar, 3 T flour, lemon peel and juice and cream (half and half).
Pour over hot crust. Sprinkle raspberries over top.
Bake 20-25 min until center is set.
Cool completely in pan on wire rack. Grasp overhanging foil and lift out of pan. Cut into bars.

Ricotta Pizza Pie (quiche)

I tried two new "gourmet" recipes this week. Both were delicious and pretty easy! This one and the Butternut Squash Soup:

Ricotta Pizza Pie
For the crust:
3 c flour
1 T kosher salt
6 T olive oil
2 eggs, beaten and mixed w/ 6 T water

For the filling:
5 eggs, beaten
1/2 c. grated pecorino
1 lb. ricotta, excess liquid drained
1 c salami, cut in cubes
1 c shredded mozzarella
1/2 t. pepper
2 T chopped parsley

Preheat oven to 400. Place flour, salt, olive oil in large bowl and work it with your hands until the oil is incorporated and mixture resembles crumbs. Add egg mixture and toss until dough comes together in dry mass. Knead until just smooth. Flatten dough into disc, set aside.
In large bowl, combine all filling ingredients except 1 T of eggs and 1 T pecorino. Line bottom and sides of 9 inch pie pan with 2/3 dough (rolled out 1/8 inch thick), allowing for 1 inch overhang. Scrape filling into the dish and top with remaining 1/3 dough (rolled out as well). Press edges together to seal, cut slits in top crust. Brush with reserved egg and sprinkle with reserved cheese. Bake for 10 minutes, then reduce heat to 350 and bake until the top has puffed out, 45 min to an hour more. Let cool 15 min before removing from dish.

Butternut Squash Soup

1 butternut squash, cut in half lengthwise and scoop out seeds, prick hard side with fork randomly, set face down on cookie sheet and pour about 1/2 inch of water into the cookie sheet. Bake @ 350 degrees for 45 min to an hour, will be soft when cooked. Let cool and scoop out flesh.
Melt 2 T butter in pot, cook 2 med diced onions until translucent. Add 3/4 t. white pepper and 1 1/2 t. salt, stir. Add 4 c chicken stock and squash mixture. Stir until heated through, bring to a boil. Remove from heat and puree. Add 1 c heavy cream and 1 c half and half. Warm. Serve with lime slices (use lime generously, mm!).
Makes 2 qts.

Perfectly Easy Dinner Rolls

If I were to name these rolls, I'd call them "Ohmigosh-I'm-In-Love Dinner Rolls." I made them for the first time tonight, and our family of five eaters ate 22 rolls! I'm totally sold. Here's the introduction from my recipe card: "This icebox dough requires no kneading and can be made up to 4 days ahead. Just take it out of the refrigerator, let rise and bake for perfect rolls every time."

Pasta Primavera

I tried this recipe out the other day. I didn't use the asparagus or the shrimp, but made it to go with spaghetti and meatballs. I actually made it in the crock pot. The magic little ingredient here is the salsa. I never would have thought of it, but both Nate and I loved it. It made it taste a bit more spicy, and very fresh. It was great.

1/2 16-ounce box ziti
1/2 bunch asparagus (about 12 spears), cut into 2-inch pieces
1 16-ounce tub mild fresh salsa
4 ounces soft goat cheese
1 teaspoon sugar
1/2 16-ounce bag frozen cooked shrimp, thawed

Cook the pasta according to the label directions, adding the asparagus to the boiling water during the last 5 minutes of cooking. Drain. Meanwhile, heat the salsa in a large skillet over medium heat, stirring frequently until the tomatoes release their

juices, 2 to 3 minutes. Stir in the goat cheese and sugar and heat until smooth. Add the shrimp and fold in gently until heated through, about 2 minutes. Pour the sauce over the pasta and toss.

Choripan

Nate served in Argentina and today (to celebrate his birthday) we made these sandwiches. They are SUPER yummy. We made them open face, and liked them a lot. A choripán is a popular sandwich in Argentina and Latin American countries. The name comes from the combination of its ingredients: a grilled chorizo (sausage) and a crusty bread.

INGREDIENTS
• 1 avocado, small dice
• 1/2 small red onion, small dice
• 1 clove garlic, minced
• 2 plum tomatoes, seeded and small diced
• 2 tablespoons parsley, minced
• 1/2 jalapeño, minced
• 1 lime, juiced
• 1 tablespoon extra-virgin olive oil
• Sea salt and fresh ground pepper
• 6 Italian sausages, no fennel (hot or sweet, as you prefer)
• 6 crusty rolls (ciabatta, Kaiser, Portuguese, etc.)

DIRECTIONS
Prepare the salsa for your choripan by mixing the avocado, onion, garlic, tomato, parsley, jalapeno, lime juice, olive oil, and seasoning. Place in refrigerator while you grill your sausages.

Grill your sausages on your grill, away from direct flame. Open the rolls just before your sausages are ready, and place on the grill to toast up.

When your sausages are ready, slice open lengthwise and lay flat on your open roll. Divide the avo-salsa among the rolls.



Chimichurri

INGREDIENTS
1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

1. Pulse parsley in processor to chop.
2. Add remaining ingredients and blend.
3. Separate sauce into equal parts.
4. (Use half for basting or marinade).
5. (Use other half for table service).

Betty Crocker's Easy Garlic, Herb & Cheese Biscuits

A fast favorite at our house. I tried them once mixed with pesto, but not nearly as good.

2c Bisquick
2/3c milk
1/2 shredded Cheddar cheese
3/4t basil, oregano, parsley, or rosemary

Mix until soft dough forms, beat vigorously 30 sec. Drop dough on cookie sheet by 10 to 12 spoonfuls (I actually usually make 6 or 7 big ones). Bake 8-10 min at 450. Mix together 1/4c melted butter and 1/4t garlic powder then brush on warm biscuits. Serve immediately. Ahhhh....

Marietta's Colombian Rice

This is from a Colombian friend who served this at every meal (in Colombia, they serve rice with everything, even spaghetti. A meal is not complete without three carbs). I have never been able to achieve the same amazing results (fabulous flavor and a beautiful brown, delicious crust on the bottom), but am still trying because David thinks this is absolutely heavenly.

Chop 1/2 onion and 2 cloves garlic per cup of rice (long grain, white Mahatma is good). Saute in 2T olive oil until clear. Add rice and stir. Add 2c water, salt to taste, and 1t bouillion per cup of rice. Bring to a boil, cover, and let cook until dry (about 20 min?). Then turn off the heat and let it sit for a while(she swears this is the most important part).

Mexican Meat

This is from my mom. We buy lots of ground chuck when it goes on sale, cook it up like this then freeze it in sandwich baggies (1/2-1lb) for a quick, easy meal. Defrost and sprinkle on nachos with black beans and peppers, put in quesadillas with black beans and peppers (or refried beans, if that's your thing), or eat in tacos. I've put dried pantry ingredients below, you can, of course, substitute fresh.

Mexican Meat

In a large pan, per 1lb of ground beef, add:
2T onion flakes
1t salt
1t chili powder
1/2t cornstarch
1/2t crushed red pepper
1/2t cumin
1/4t oregano
1/8t garlic
1/2c water

Brown, mixing well, then drain fat.

Spectacular Sides

Sidsie and I were talking the other day about cooking the same old boring things. She mentioned that she wanted to spruce up her sides, instead of always serving just plain old steamed veggies. So, here are a few of my straight from the pantry, amazing side dishes. By the way, I hardly ever measure things (including time). So all of this is approximate (sorry, Bonnie).

Carrots
Steam cut up carrots until tender. Toss with honey. Serve warm.
OR
Toss with shelled pistachios (get them at the Farmer's market). No extra salt needed.

Green beans
Saute green beans in 1-2T butter, add 1/4 c water and cover for, I don't know, 5 min? or until tender. Toss with toasted almond slivers (again, the blanched ones at YDFM are great, but you have to toast them yourself).

Asparagus
Wash and snap off tough ends of spears. Steam spears in some water in a covered skillet for ~5min. Drain. Saute spears in 2T butter, basil, salt and pepper to taste (about 1/2t basil). Sprinkle with parmesan cheese and Serve warm.
(Betty Crocker, who I've adapted this from, adds 8oz sliced mushrooms and 1/4c chopped hazelnuts, but I don't like mushrooms and never have hazelnuts so I've always cooked it this way).

Summer Squash, Zucchini and Onions
Saute sliced summer squash, zucchini and onions in 2T olive oil and 1t basil. Salt and pepper to taste. Yum!

Pumpkin Stuff

Sorry Amber, that I've not honored your request until now. I've been a complete mooch off this site so far.
I served this dessert at Book Group last October at my house and it's one of David's favorites.

Pumpkin Stuff

1 big can of pumpkin
1 can evaporated milk
1c sugar
3 eggs
2t cinnamon
1t nutmeg
1/2t ginger
1/2t cloves

Combine all, place in a 9x13 pan. Top with dry yellow cake mix, then pour 1.5 cubes of melted butter over the top (I usually use less than that, maybe 1 cube?). Bake for 50-55min at 350.

Cooking Light recipes

A few years ago, I had a subscription to Cooking Light, and I kept all the magazines. Some of the recipes have been WINNERS; others have not, but I have all of them. If anyone wants to try them . . .

granola bar request

I would love a great recipe for granola bars. I have tried a couple and neither were what I was looking for. The granola was good but the bar was not.

Elementary School Peanut Butter Bars, Anyone?

Do you remember getting those peanut butter bars during lunch in elementary school? They had a layer of chocolate on the top of the peanut butter cookie thing. I am looking for a recipe. Anyone?

Carrot Cake Extraordinarire (my mom's title)

While I am not a carrot cake lover (it is tasty, but I would rather have variety), my mom swears by this cake. She was always happy when she would get it for her birthday or mother's day or something like that.

1 1/2 c. cooking oil
2 c. sugar
5 eggs
2 1/2 c. flour
2 t. baking powder
1 t. baking soda
2 t. cinnamon
1 t. salt
2 t. vanilla
2 c. carrots, grated
1 c. crushed pinapple, drained
1/2 c. nuts

Beat oil and sugar in large mixing bowl. Beat in eggs, one at a time, beating after each addition. Sift together dry ingredients. Add with vanilla, carrots, pineapple, and nuts to sugar mixture. Pour into 14x10 baking pan. Bake about one hour at 350. Frost with cream cheese frosting, and pipe those little carrots on if you like.

I think I remember my mom making this in a layer cake a few times. I would just ckeck after 35–40 minutes if that is what you are after.

Carrot Cake request

Does anyone have an awesome recipe for carrot cake? Dave is in China for the next 10 days, and I'd like to surprise him with something excellent when he comes home.

Hope you guys are well!

Sweet and Sour Chicken

A new family favorite! It is similar to Rosemary's but I prefer it this way.

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Thai Chicken Peanut Noodles

This meal makes you feel like you have gone to an amazing Thai restauant for dinner. It is seriously delicious. I found this recipe on Picky Palate and I love it! When it's fresh and warm, the sauce has a tendency to pool at the bottom, so serve it in a shallow dish and scoop deep when serving. I agree with the chef, "Every ingredient is important - if you don't have fresh ginger, cilantro, roasted peanuts, or red bell pepper, I would say, wait until you do!"

1lb whole wheat thin spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped
2 Tablespoons sesame seeds (I just sprinkle some on top)

*I cooked the chicken in the crock pot in the morning and shredded it before preparing the rest of the meal. Alternatively, you could cook the chicken in the microwave at 50% power until cooked through. Set water to boil and cook noodles according to package. Meanwhile, prepare the sauce in the food processor.
*Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

Makes 6 servings.