Cookie Friday: Easter Sugar Cookies Pops

 

 

 

Hi, just got back from a week long getaway {I needed it trust me.} . Happy Cookie Friday ! Easter is just around the corner, and I have the  yummiest rolled out sugar cookie pops you will ever make ! And the easiest.  Pick out  any Easter holiday cookie cutter, then pick any colors that you like.  So easy, the hardest part is waiting for the dough to chill.

 

Cookie Friday: Easter Sugar Cookies Pops

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The yummiest rolled out sugar cookie pops you will ever make !

 

 

 

 

Cookie Friday: Easter Sugar Cookies

 

 

 

TOTAL TIME

Prep: 15 min

Chilling: 3 hours

Bake: 10 min

 

 

Ingredients

1 cup butter, softened

1 package  cream cheese, softened

1 cup sugar

1 egg yolk

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

2-1/4 cups King Arthur Unbleached All-Purpose Flour

1/2 teaspoon salt

1/4 teaspoon baking soda

Tinted frosting or colored sugar { Any color you like }

lollipop sticks

OPTIONAL: Attach candies and decorations with additional Royal Icing.

 

 

 Directions

1. In a bowl, cream butter, cream cheese and sugar. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.

2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place lollipop sticks foil-lined baking sheets. Top each with cutout dough; press down gently.

3. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.

4. Fill pastry bags with Royal Icing tinted with colors of your choice. Outline each cookie with plain icing; let dry. Fill center of each cookie with tinted icing; spread with a toothpick. Let dry completely.

5. OPTIONAL: Attach candies and decorations with additional Royal Icing.

 

 

 

 

 

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6 Cheese stuffed shells with Vodka meat sauce

 

Six cheese stuffed shells with vodka meat sauce

Six cheese stuffed shells
with vodka meat sauce


Me and my family{ here in NYC around 25-30 crazy family members}  get together every christmas  for a big holiday party. So , we prepare a holiday menu . Add this recipe  is one of the dishes that’s been selected by my family. Yes, it’s a lot of cheese. Just the way I like it. I”m making two large pans. One with the vodka sauce and one kid-friendly, without vodka . If you try this dish, you can use a store brought sauce or make your own. I really like to make my own, but, sometimes you get busy and can”t. Not everyone has the time . So, I listed below my favorite vodka sauces and vodka sauce recipe . By the way, this is the perfect make ahead meals for the week. Which I will be introducing after the new year. So please come check it out.

My favorite store brands are:

  Rao’s Vodka Sauce

www.raos.com

Bertolli® Italian Vodka Sauce

Bertolli<sup>®</sup> Italian Vodka Sauce

villabertolli.com

 Victoria’s Vodka Sauce

VC Vodka Sauce - 25 oz

www.victoriafinefoods.com

6 cheese  stuffed shells with vodka meat sauce

 

 

Stuff cheese with cheese mixture

Stuff cheese with cheese mixture

Top it with remaining cheese mixture

Top it with remaining cheese mixture

Remove from oven, cool just a couple of mins and serve.

Remove from oven, cool just a couple of mins and serve.

Total time:1 hr 15 mins

Prep Time:35 mins

Cook Time:40 mins

Ingredients 

One 6-ounce box jumbo pasta shells

8 ounces lean ground turkey

cloves garlic, finely chopped

1 1/2 cups part skim ricotta

1 large egg, lightly beaten

1/4 cup fresh basil leaves, torn

1 teaspoon oregano

 vodka pasta sauce or your favorite pasta sauce

 salt and pepper to taste

 Nonstick spray

 6 cheese Itailian shredded blend 

1/2 cup of Mozzarella

1/4 cup of Provolone

1  1/4 cup of Parmesan

1/4 cup of Fontina

1/2 cup of Romano

1/2 cup of Asiago

 Make your own Opt:

Vodka sauce recipe

1 tablespoon extra virgin olive oil once around the pan in a slow stream

1 tablespoon butter

2 cloves garlic, minced

2 shallots, minced

1 cup vodka

1 cup chicken stock

1 can crushed tomatoes (32 ounces)

1/2 cup heavy cream

20 leaves fresh basil, shredded or torn

Coarse salt and pepper

Heat a large skillet over moderate heat. Add the olive oil, butter, garlic and shallots. Gently sauté the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock  and the tomatoes. Bring the sauce to a bubble and reduce the heat to a simmer. Season with salt and pepper. Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat.

Directions 

1.Bring a large pot of salted water to a boil. Cook the shells for 1 minute less than indicated on the box. Drain and let cool. Spray a 9- by 13-inch casserole dish with nonstick spray.

2.Heat a large high-sided skillet over medium-high heat. Add turkey meat and cook until browned, while stirring and breaking up with the back of a big spoon, 3 to 4 minutes. Stir in the garlic and season with salt & pepper. Simmer on medium-low, uncovered, until meat is cook about  12-18 minutes. Add in basil at the end.

3.In a bowl, Combine the egg, ricotta cheese, 1/2 cup of six cheeses, basil, oregano, salt and 1/2 cup of the parmesan cheese . Put the mixture in the shells  like a tablespoon and half into each one line them up in across casserole pan. Combine meat and vodka pasta sauce; pour over shells.

4.Add remaining parmesan and  six cheeses and bake at 350 for 15-30 mins or until light golden brown.

5.Take out and let it set for a few minutes. Then serve .

Mini ham & three cheese frittatas

Perfect recipe for leftover ham or turkey from thanksgiving. Mini ham and three cheese frittata.  Mozzarella, cheddar &  parmesan cheese make this frittata so delightful. .I love this leftover recipe. So easy to make, great for breakfast or  brunch .

Chopped ham

Chopped ham

in a bowl stir eggs

in a bowl stir eggs

Spoon egg mixture in lightly greased ramekins.

Spoon egg mixture in lightly greased ramekins.

Take out,let cool a bit before serving . Love the golden brown cheese !

Take out,let cool a bit before serving . Love the golden brown cheese !

TOTAL TIME: 

Prep: 15 min.

Bake: 25 min

Yield: 5-6

Ramekins: 4 ounces  

Ingredients 

1/4 pound of cubed cooked ham

1 cup of mozzarella and parmesan cheese

6 eggs

4 egg white

3 tablespoons of minced chives

2 tablespoons of milk

1/4 teaspoon of salt

a dash pepper

2 tablespoons of yellow peppers

Directions 

  1. Divide ham among 5-6 ramekins coated with cooking spray; top with cheese. In a large bowl, beat eggs and whites. Beat in the chives, milk, salt and pepper. Pour over cheese, 4 ounces ramekins or filling each muffin cup three-fourths full .
  2. Bake at 375° for 22-25 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm.

Chocolate fudge cookie bars with Biscoff drizzle and pretzel crust

Cookie Friday : Chocolate fudge cookie bars with Biscoff Drizzle and a pretzel crust

Chewy & Fudgy

Chewy & Fudgy

 

 

 

 

 

 

 

 

 

 

 

 

 

Happy cookie Friday ! Today recipe is for chocolate fudge lovers.  It has 3 layer of flavors . 1) Pretzel crust 2) Chocolate fudge cookie 3) fudge  sauce with biscoff drizzle to top it off. These flavors work so well together. Grab some milk when serving this chocolate treats. Have a good weekend & a  happy cookie Friday !

Press pretzel crumbs mixture in the pan.

Press pretzel crumbs mixture in the pan.

 

Pour on top of bake pretzel crust

Pour on top of bake pretzel crust

nov 031

Pour fudge sauce over bars. Then drizzle biscoff spread over it.

Pour fudge sauce over bars. Then drizzle biscoff spread over it.

YuMMY Chocolate heaven

YuMMY Chocolate heaven

nov 027

Chocolate fudge cookie bars with Biscoff drizzle and a pretzel crust

Total Time: 1 hr 15 min  

Prep time: 25 mins

Bake: 25 mins

Servings : 8-12 bars

Ingredients 

 Chocolate fudge cookie

3/4 cup of cubed butter

1 oz of unsweetened chocolate

3/4 cup of brown sugar

1 egg

1 cup of flour

1 teaspoon of vanilla extract

1 teaspoon  of baking powder

a dash of salt

Fudge sauce

 

  Pretzel crust 

1- 1/2  cup pretzel crumbs

3/4 cup margarine, softened

2 tablespoon of brown sugar

 Biscoff drizzle  

1/2 cup of biscoff spread

Fudge sauce { store brought}

 Directions 

  1. Preheat oven to 350 degrees. In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9×11 inch square baking pan.  Bake in oven for 10 minutes
  2. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in brown sugar until dissolved. Cool to lukewarm. Stir in egg and vanilla. Combine the flour, baking powder and salt; stir into chocolate mixture until blended.
  3. Spread into a greased  square baking pan. Bake at 350° for 22-27 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack.  Pour fudge { a little or a lot, it depends on your chocolate craving  on that day} and  let  it set for a few mins.
  4. In a microwave safe  cup, heat biscoff spread for 20-25 seconds. Then using a spoon or plastic zip lock . {Plastic bag : pour in biscoff spread, squeeze to the bottom corner of the bag . Make a small cut at the tip of the bag and drizzle , using a back and forth method .}  Drizzle over frosted fudge bars and serve.

Pretzel crust Adapted from http://allrecipes.com/recipe/pretzel-crust/

White cheddar cheese drop biscuits with spinach

White cheddar cheese drop biscuit with spinach White cheddar cheese drop biscuit with spinach I have to say  this is one of my favorite biscuit recipes to make. It’s ready in 20 mins. But, I warn you, the smell from the oven will leave  you drooling, waiting for it to come out. This is a drop method recipe. Adapted from  Bisquick Heart Smart mix. It’s so easy to make . Defrost chopped spinach, then drain and set aside until biscuit batter is ready. Drop on lightly oil cookie sheet, bake for 8-10 mins. Brush melted butter and garlic over slightly hot biscuits and serve warm. Place 2 inch's  apart Place 2 inch’s apart You can see the chopped spinach in the drop batter. YUMMY ! You can see the chopped spinach in the drop batter. YUMM       Prep time: 10 mins Overall time:20 mins Bake time: 8-10 mins severing 12   Ingredients 2 cups Bisquick Heart Smart® mix 1/2 cup shredded reduced-fat sharp white  Cheddar cheese 1- 1/2 of chopped spinach Frozen { drained } 3/4 cup fat-free (skim) milk 2-3 tablespoons butter or margarine, melt 1/4 teaspoon garlic powder   Directions

  1. Heat oven to 450°F. Spray cookie sheet with cooking spray.
  2. In medium bowl, stir together Bisquick mix and cheese; make well in center of mixture. Drop in chopped defrosted and drain spinach.
  3. Add milk, stirring just until dry ingredients are moistened. Onto cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  4. Bake 8 to 10 minutes or until golden.  Brush  garlic and melted  butter , over warm biscuits; serve immediately.