SUGAR COOKIE BARS

Filed Under Desserts

Ingredients
Cookies
1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
Frosting
1/2 cup butter, room temperature
4 ounces cream cheese, softened
1 teaspoon vanilla or almond extract
¼ teaspoon salt
4 cups powdered sugar
5 tablespoons milk

Directions
Preheat oven to 375 degrees.  In a large bowl, cream butter and sugar together with an electric mixer until fluffy. Add eggs, one at a time, mixing well after each addition. Blend in vanilla. In a separate bowl combine flour, salt, and baking soda. Add to butter/sugar mixture and stir until combined. Spread dough onto a greased 13x18 inch baking sheet. Bake for 10-12 minutes, until light golden brown or until a toothpick inserted in the center comes out clean.  For soft cookies, do not overbake.  Cool completely before frosting.

To make frosting, combine butter and cream cheese until smooth. Stir in vanilla or almond extract and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk one tablespoon at a time until frosting is desired spreading consistency. You may not use all the milk. Spread frosting over cooled cookie bars and cut into squares.
 
Let's Dish
I first shared this recipe back in 2010, but with Valentine's Day coming up, I thought it was worth repeating.  I don't know about you, but I hate all the rolling and cutting and frosting involved with making sugar cookies.  That's why I think sugar cookie bars are a brilliant idea!  And these cookie bars aren't just quick and easy, they're delicious too. Thick and soft, just the way sugar cookies should be.  You can color your frosting and use different sprinkles or jimmies to dress these up for any occassion, just like regular sugar cookies.  In an airtight container, these will stay soft for several days (I think they were even better on the second day).  This recipe will feed a crowd, so it's perfect for a class party (if you're allowed to bring homemade treats) or Valentine's for all of your neighbors.  I may never make cut-out sugar cookies again.
 
Who Dished It Up First
Adapted from a recipe I spotted at The Girl Who Ate Everything.  I'm glad she shared it and made sugar cookie baking so much easier!

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PEPPERONI PIZZA PULL-APART BREAD

Filed Under Appetizers
Ingredients
1 round bread loaf
16 ounces mozzarella or Provolone cheese slices, cut into 1-inch squares
1 (3.5 ounce) package pepperoni, halved
3 tablespoons butter, melted
1/2 tsp garlic powder
1/2 tsp dried oregano
2 Tablespoons Parmesan cheese
Marinara sauce for dipping

Directions
Preheat oven to 350 degrees.  Being careful not to go through the bottom crust, horizontal then vertical cuts in the bread, about one inch apart. Place the cut loaf on a foil-lined baking sheet and insert cheese slices and pepperoni between the cuts. Combine butter, salt, and oregano. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese. Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and bread is golden and crusty.  Serve with warm marinara sauce for dipping.

Let's Dish
The Super Bowl is right around the corner, and this pizza bread is sure to be a hit with everyone at your party, kids and grown-ups alike.  It's so easy to put together, and the possibilities for other pizza "stuffings" are endless. Sausage is fabulous, and plain old cheese is pretty good too.  Don't be shy about shoving the toppings down into the cut bread--you can fit a lot more in there than you think!  If you have a fairly sturdy loaf of bread, it shouldn't be a problem.  If you can find the mini pepperonis, they work great in this recipe!

Who Dished It Up First
Adapted from The Girl Who Ate Everything.

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LOADED BAKED POTATO SOUP

Filed under Soups
Ingredients
4-5 medium russet baking potatoes
4 tablespoons butter
1/2 cup flour, divided
3 cups chicken or vegetable broth
3 cups half and half
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup shredded sharp cheddar cheese
1/3 cup finely diced green onions
1/3 cup sour cream

Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Cooked, diced bacon pieces

Directions
Preheat the oven to 375 degrees.  Pierce the potatoes all over with the tines of a fork and place directly on oven rack.  Bake for about an hour, until tender. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle. Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.

In a large pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. Whisk together the broth, half and half, and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Stir in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.

Let's Dish
This soup is a big hit at my house!  I always serve the green onions on the side, along with some extra cheese, sour cream, and bacon.  That way the picky people don't question the green things floating in their soup.  If your baking potoatoes for dinner, throw in a few extras so you can make this soup the next day.  It's serious comfort food that the whole family will enjoy.

Who Dished It Up First
Adapted from Mel's Kitchen Cafe.

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SKILLET GRANOLA

Filed under Breakfast & Brunch
Ingredients

4 cups rolled oats (not quick cooking)
1/2 cup butter
1 tsp. vanilla
4 tablespoons honey
1/2 cup packed brown sugar
1/2 cup sliced almonds
1/2 cup chopped pecans
1 cup shredded coconut
1/4 cup sunflower kernels
2 tablespoons sesame seeds
1/2 cup dried cranberries (or other dried fruit, optional)

Directions
Melt the butter in a large skillet over medium heat.  Stir in the honey, brown sugar and vanilla.  Add the oats, nuts, coconut, sunflower kernels and sesame seeds to the pan and stir until well coated with the butter/sugar mixture.  Continue cooking, stirring frequently until granola is a dark golden brown, 10-15 minutes. Remove from heat and stir in dried cranberries or other dried fruit if using.  Pour onto a cookie sheet to cool.

Let's Dish
I've tried a lot of homemade granola recipes and this one is by far my favorite.  First, I love the sesame seeds.  Why did I never think of adding sesame seeds to my granola before?  Admittedly, most of the ingredients in this recipe are optional, and can be ommitted or changed to suit your tastes, but I highly recommend including the sesame seeds!  I also love how quick and easy this granola is to make.  It doesn't require hours of baking, with frequent stops for stirring.  It takes about 15 minutes from start to finish.  I also love the toasted, nutty taste that results with the skillet method.  I actually cook mine about 12 minutes (or as long as I can possibly cook it without burning it) because I love the toasty taste so much! This keeps well for several weeks in an airtight container.  It can also be frozen for longer term storage.

Who Dished It Up First
My friend Erin brought me some homemade granola, mentioning how she'd made it in a skillet.  I proceeded to eat the entire bag, then began scouring the internet for skillet granola recipes.  This is my variation of the many recipes and methods I discovered.

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CHICKEN ENCHILADA PASTA

Filed under Main Dishes

Ingredients
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 jalapeno pepper, seeded and diced
1 (4 oz.) can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
1 1/2 cups salsa verde
1 cup red enchilada sauce
1 can large black olives, cut in half (optional)
1 cup sour cream
2 cups shredded cheese
16 oz. pasta

Directions
Bring a large pot of water to a boil. Cook the pasta until tender; drain and set aside. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and jalapeno and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, salsa verde, enchilada sauce and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted.  Add the cooked pasta to the sauce and toss to coat. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Let's Dish
Pasta is a favorite with my kids, so I'm always looking for new ways to make it.  This chicken enchilada pasta is different and delicious!  You can easily adjust the heat by choosing mild or hot enchilada sauce, or replacing the jalapeno pepper with a red bell pepper.  To make things even quicker and easier, use a shredded rotisserie chicken, or leftover chicken if you have some handy.  My husband loves olives, but the kids don't, so I serve those on the side as an optional garnish.

Who Dished It Up First
Adapted from Mel's Kitchen Cafe.

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