Simple Vanilla Icing

NE is playing NY today.  Time to bake treats in honor of my Patriots...Using my sugar cookie recipe, I created cookies that were easy to decorate with vanilla icing and colored sugar.  The icing was especially easy to make with my new immersion blender and whisk attachment. :)  Go Pats!

Simple Vanilla Icing
makes 1 cup  

Ingredients

• 1 1/2 cups confectioner's sugar
• 1 teaspoon vanilla extract
• 3 tablespoons milk

Mix ingredients together with the immersion blender (or another electric mixer).  Add more sugar for a thicker frosting or more milk for something less stiff.





Suggestion: Try this with Old-Fashioned Sugar Cookies or Shaped Sugar Cookies!

Cornbread Muffins

I have been seeking the perfect cornbread recipe for a very long time.  This recipe can be used to make a loaf of cornbread or for muffins.  These are a great addition to a comforting dinner or as a breakfast treat.  I ate mine with the Neely's Honey Butter, which consists of a softened stick of butter and 2 tablespoons of honey.  Just mix these two ingredients together with a wooden spoon to make honey butter...can't get much easier than that!

Corn Muffins

Ingredients

• 2/3 cup (1.5 sticks) butter, softened
• 1 cup granulated sugar
• 3 eggs
• 1 2/3 cups milk
• 2 1/3 cups all-purpose flour
• 1 cup cornmeal
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. Preheat the oven to 400 degrees F.
2. In a medium bowl, use an electric mixer to cream butter and sugar.  Combine the eggs and milk in a separate medium bowl.  In another bowl, combine the flour, cornmeal, baking powder, and salt.  Add the flour mixture and egg mixture alternately to the creamed mixture.  
3. Thoroughly grease your mini-muffin tins with Pam Baking Spray.  Bake the muffins for 18-20 minutes.  **Note: I was nervous about rotating the pans during baking because I did not want to to interrupt the rising of the bread.  This recipe makes about 20 mini-corn muffins.  For a loaf of cornbread, grease a 13" x 9" baking pan and bake for 23-27 minutes.

 

Slow Cooked BBQ Ribs

Delicious, falling-off-the-bone baby back ribs with a spicy kick.

 Slow Cooked Barbecue Ribs

Ingredients

• 3 lbs. pork baby back ribs
• 5 tablespoons of balsamic vinaigrette dressing
• 1 1/2 ketchup
• 1/2 cup Frank's Red Hot Sauce
• 3 tablespoons Dijon mustard
• 2 teaspoons crushed oregano flakes
• 3/4 cup brown sugar
• salt and pepper

Directions

1. Preheat the oven to 400 degrees F.
2. Wash the ribs and trim as much fat off as possible.  Season ribs with salt and pepper.  Place in a shallow baking pan.  Brown in oven for 15 minutes. Then, turn over and brown the other side for another 15 minutes.  Separate ribs in single-boned pieces or pairs.  Place pieces into the slow cooker or crock pot.
3. In a medium bowl, mix together all the other ingredients.  Pour sauce over the ribs in the crock pot and toss ribs until all pieces are coated with sauce.  
4. Cover and cook on LOW for 6-7 hours.  Carefully toss the ribs occasionally, every 2 hours.

Basic M&M cookies and more

Basic M&M Cookies

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1 1/2 cups all-purpose flour
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 1/2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 1/3 cups m&m candies

Directions

1. Preheat oven to 375 degrees F.
2. In a large bowl, whisk together the flour, granulated sugar, salt, and baking soda. 
3. In another bowl, use an electric mixer to combine butter with brown sugar.  Next, add the egg and vanilla extract.  Slowly add the flour mixture until the dough is combined.  Add the candies using your hands to press them into the dough.
4. On two cookie sheets lined with parchment paper, drop tablespoons of dough, 2 inches apart.  Bake the cookies for 9-10 minutes, until golden.  Rotate the cookie sheets halfway through baking.  Allow the cookies 1-2 minutes to set until transferring them to wire racks to cool completely.

*Revisited*
In the mood for something even more chocolatey?  Try using this same recipe, but with 1 cup plain m&m candies and 1 cup chocolate chip miniatures.  Using an ice cream scoop, drop 12 mounds of dough onto a cookie sheet lined with parchment paper.  Bake these cookies in the oven at 350 degree F for 15-17 minutes.  The edges will be golden brown when cooked, but not the tops; so don't be fooled!

Slow-Cooked Chicken Fajitas

Meals made in a slow cooker are a novice chef's dream.  The following recipes were inspired by one little slow cooking book...They are easy to execute, and the results were delicious! 
 

Slow Cooker Chicken Fajitas
Adapted from The Slow Cooker Bible (2005)

Ingredients

• 1-1 1/2 pounds of your choice of meat (chicken or steak)
•  1 medium onion, cut into strips
• 1/2 medium salsa
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 table spoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1/2 teaspoon freshly ground black pepper
• Additional/ optional items: flour tortillas, warmed; additional salsa; guacamole; sour cream; grated Mexican blend cheese

Directions

1. Prepare the chicken according to the directions below.  Then, combine the onion, 1/2 cup salsa, lime juice, cilantro, garlic, chili powder, cumin, and salt in the slow cooker.  Add the chicken and toss everything to enhance the flavors.
2. Cover and cook on LOW for 3-4 hours.  
3. Add the bell peppers.  Cover and cook on LOW for 1 hour.
4. Serve with flour tortillas, additional salsa, guacamole, and sour cream.  See directions below for homemade guacamole.

Directions for the chicken:

Ingredients

• 1.75 lbs boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt

Cut each chicken breast length-wise into strips.  In a resealable plastic storage bag, combine the flour and salt.  Add chicken strips and shake to coat chicken in flour.  In a large skillet over medium heat, use vegetable oil to pan-fry the chicken in 3-4 batches.  Each side will take about 2-3 minutes to brown.



Pair your fajitas with my Red Wine Sangria or Homemade Guacamole.