Best Snickerdoodles Ever

 

Snickerdoodle Cookies

These classic Snickerdoodles are soft, chewy, and coated in cinnamon sugar making them simple, nostalgic, and absolutely perfect every time!
Ingredients

Snickerdoodle Dough

• 2¾ cups all-purpose flour
• 2 teaspoon cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, just softened
• 1½ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract

Cinnamon Sugar Coating

• ⅓ cup sugar
• 2 tablespoons cinnamon

Instructions

• Preheat oven to 350°F.
• In a large bowl, mix flour, cream of tartar, baking soda, and salt. Set aside.
• In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
• Add dry ingredients to wet ingredients and mix well. 
• In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
• Use a small cookie scoop to scoop out dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture - twice.
• Place 2 inches apart on an ungreased cookie sheet.
• Bake for 8-10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.

Notes

Cream of tartar substitute. Replace the 2 teaspoons cream of tartar AND the 1 teaspoon baking soda with 2 teaspoons of baking powder and ½ teaspoon lemon juice or white vinegar.

Store. Keep cooled cookies in an airtight container at room temperature for 3-4 days. Store in a freezer bag, or air-tight container in the freezer for up to 4 months. 

Store cookie dough. See How to Freeze Cookie Dough for tips.

ChiChi Corn Casserole

 Corn Casserole (5 Ingredients) Easy & Delicious!

INGREDIENTS Nutrition

SERVINGS 8-10 UNITS US

1 (8 ounce) box Jiffy cornbread mix

1 (15 ounce) can whole kernel corn, drained

1 (15 ounce) can creamed corn (not drained)

1 cup sour cream

1⁄2 cup melted butter

DIRECTIONS

Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8" casserole dish.

Cook uncovered for 55-60 minutes at 350 degrees.

Tastes like Chi Chi's Corn casserole they serve as a side dish!

Double the recipe for a 9x13 dish

Can also serve as a yummy dessert by adding 3/4 c of sugar!

Enjoy!

Crispy Dry Rub Chicken Wings

 

Crispy Dry Rub Chicken Wings

Perfectly Spiced Crispy Chicken Wings

Ingredients:

2 pounds chicken wings

2 tablespoons olive oil

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice preference)

1 teaspoon dried oregano

Directions:

Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet to allow for maximum crispiness. 

In a large mixing bowl, combine the olive oil, baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and dried oregano. Mix well to create a dry rub.

Pat the chicken wings dry with paper towels to remove any excess moisture. This step is crucial for achieving crispiness. 

Add the chicken wings to the bowl with the dry rub and toss until the wings are evenly coated with the mixture.

Arrange the wings in a single layer on the wire rack, making sure they are not touching. 

Bake the wings in the preheated oven for 40-45 minutes, turning them halfway through, until they are golden brown and crispy.

Once cooked, remove the wings from the oven and let them rest for a few minutes before serving. Enjoy them as is or toss them in your favorite sauce!

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes

Kcal: 330 kcal | Servings: 4 servings

Bulk Homemade Brownie Mix

INGREDIENTS

  

• 4 cups flour
• 4 cups unsweetened cocoa powder
• 4 cups granulated sugar
• 2 cup powdered sugar
• 1 TB salt

INSTRUCTIONS

 

• To make the mix, combine the flour, sugar, powdered sugar, cocoa, and salt in a large bowl. Mix well. Transfer the brownie mix to an airtight container and store at room temperature for up to 3 months.
• This equals 8 store bought boxes of brownies.

To make brownies from the mix:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish.
• Combine 2 1/2 cups of the brownie mix, 1/2 cup melted butter, 2 eggs, 1 TB vanilla extract, and 2 TB water in a bowl. Mix until smooth. Transfer the brownie batter to the prepared baking dish. 

School Pizza

 Servings: 8

Ingredients :

Crust :

2-2/3 cup flour

3/4 cup powdered milk

2 T sugar

1 package quick rise yeast

1 tsp salt

1-2/3 cup warm water (110-115)

2 T vegetable oil

Filling :

1/2 lb Italian sausage

1/2 lb ground chuck

1/2 tsp pepper

1/2 tsp salt

1 (8oz) block mozzarella cheese

Sauce (I made the day before) :

1 (6oz) can tomato paste

1 1/2 cups water

1/3 cup olive oil

2 cloves garlic minced

1 t salt

1 tsp pepper

1/2 T dried oregano

1/2 T dried basil

1/2 t dried rosemary

Instructions:

Crust :

Preheat the oven to 475.

Spray an 18 x 13 sheet pan with Pam and lay parchment paper down.

Add flour, powered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.

Add oil to warm water. Pour into the flour mixture. Stir with a wooden spoon until batter forms. Don’t worry about lumps - you just want no dry spots.

Spread dough onto a sheet pan with fingertips until even. If the dough doesn’t want to cooperate then let it rest for 5 min and try again.

Bake just the crust for 8-10 min. Remove from the oven and set aside.

Filling :

Brown meats (add salt and pepper) until it resembles crumbles. Drain, set aside.

Get out sauce.

To assemble the partially baked

crust:

Spread sauce all over the crust.

Sprinkle meats.

Sprinkle cheese.

Bake at 475 for 8-10 min. Until cheese starts to brown.

Let stand for 5 min, cut into slices and serve.

ENJOY!! 

Notes

The sauce was good, but too much sauce for a half-sheet. Too much meat too, could reduce by 1/2. The crust was thick, dense and pastey. Could reduce the crust by half to thin it out, add more flour until it resembles dough (instead of batter), and let it rise a bit so it’s more airy

Stuffed Hatch Chile Peppers

 

Servings: 4

Ingredients

8 Hatch Chile Peppers
1 ½ cup Shredded Chicken (rotisserie)
¾ cup small cubed sharp Cheddar Cheese
8 oz softened Cream Cheese
2 TBS Dalmatia Fig Spread (can substitute with honey)
½ tsp Crushed Red Pepper
3 cloves Garlic, crushed
pinch Salt and Pepper
1 lb pckg of Slice Bacon

Steps

Bring a large pot of water to a boil.
Add Chile peppers and boil for 4 minutes.
Remove peppers and allow to cool.
In a medium sized mixing bowl, add cream cheese, chicken, cheddar cheese, fig spread, red pepper, garlic and salt/pepper. Mix until well blended. (I do this in the mixer).
Preheat oven to 400°.
With a sharp knife, slice peppers down the center from the top to close to the bottom. Remove seeds for less heat or leave them for more heat.
Open the pepper and fill with chicken mixture, using a small spoon.
Wrap bacon around the pepper starting from top to bottom. Keep ends of bacon on the bottom of the pepper to avoid using toothpicks to hold it.
Line a large baking tray with foil and set a cooking rack on top of it.
Place peppers on the cooking rack and bake for 45 minutes or until the bacon is cooked.
Serve and enjoy.

Notes

Potato Soup

 

Dutch Oven Potato Soup

This is an easy and delicious creamy dutch oven potato soup recipe that can be made in just one pot!  This is my family’s ultimate homemade comfort food, loaded baked potato soup that is thick and creamy!

Prep Time

15 minutes

Cook Time

30 minutes

Additional Time

10 minutes

Total Time

55 minutes

Ingredients

• 10 Tablespoons Butter
• 2/3 Cup Flour
• 4 Cups Whole Milk
• 2 Cups Heavy Cream
• 4 Cups Chicken Broth
• 5 Pounds Potatoes, Yukon Gold 
• 2 Cups Shredded Cheddar Cheese
• 1 Cup Sour Cream
• 8 Ounces Cream Cheese
• 1 Pound Bacon, Cooked and Diced
• 1 Tablespoon dried minced Onion
• 1 Tablespoon dried minced Garlic
• 1 Tablespoon Salt
• 2 Teaspoons Pepper
• 1 1/2 Tablespoon Parsley
• 1 Teaspoon Thyme

Get Ingredients

Instructions

1. In a large cast iron skillet, fry the bacon until it’s nice and crispy. Then transfer the bacon to a plate lined with paper towels. Once the bacon has cooled, break or cut it into small pieces.
2. Heat a large dutch oven over medium-high heat. Add 10 tablespoons of butter or reserved bacon grease to the dutch oven. Whisk the flour into the butter and saute for 2 minutes to cook the flour, stirring occasionally.
3. Then, gradually whisk in the milk and heavy cream. Whisk continually until slightly thickened. Gradually add the chicken broth and whisk to combine.
4. Add diced potatoes to the roux mixture and bring to a low simmer, stirring the soup every few minutes so that the bottom does not burn.
5. Reduce heat to low and simmer until the potatoes are tender, about 20-25 minutes. (The smaller you dice the potatoes, the faster the soup will cook)
6. Once the potatoes are tender, stir in the herbs and spices, small chunks of room-temperature cream cheese, sour cream, and shredded cheese.
7. Simmer the potato soup for another 10 minutes or until the cream cheese has completely melted.
8. Add cooked bacon pieces. Taste and season with extra salt and pepper, if needed.
9. Ladle into bowls or large mugs with handles and serve warm, garnished with desired toppings.

Notes

• Cut your potatoes into bite-size pieces no larger than ¾″ and try to keep them around the same size. This will help avoid having some raw potatoes while others are cooked to fork-tender perfection.
• Grate a block of cheese and avoid using bagged pre-shredded cheese as it contains cellulose, which keeps it from melting smoothly.
• I love using an Enameled Cast Iron Dutch Oven or Cast Iron Dutch Oven to make this soup, but you can use a slow cooker or large stock pot.
• I like leaving the peel on the potatoes, so I use organic Yukon Gold potatoes. If you are not using organic, I recommend peeling the potatoes.
• I like using minced onion and minced garlic in my recipe, but you can substitute garlic powder and onion powder.
• This creamy potato soup is just that – creamy! There is no need to puree part of the soup to thicken it. However, if you find that you don’t want the chunks of potatoes, use a potato masher and gently mash the potatoes, leaving very small chunks.