Orange kissed cookies

YUMM...I cannot wait to make these! Remember those hostess cupcakes that were yellowy but they tasted like orange heaven....oh that is what these remind me of!  

{recipe &pic from} Our Best Bites

Orange Kissed Cookies

Not kidding.  Baby angel clouds of orange heaven. 

Recipe from Allrecipes.com

1 c. white sugar
1/2 c. butter-flavored shortening
1 egg
1/2 c. sour cream
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. + 2 Tbsp. thawed orange juice concentrate
1 Tbsp. grated orange zest

Frosting1/2 tsp. grated orange zest
2 Tbsp. thawed orange juice concentrate
1/4 c. softened butter
1 1/2 c. powdered sugar

Preheat oven to 375.

In a medium bowl, combine the flour, baking powder, baking soda, and salt.  Set aside. 

In a large mixing bowl or the bowl of a mixer, combine the white sugar and shortening.  Beat until well-combined.  Add the egg and beat well, then add the sour cream and vanilla and beat for about 1 minute or until the mixture is light and fluffy.  Add the flour mixture and beat until combined. Add the orange juice concentrate and orange rind and mix well.

Using a cookie scoop, drop the dough/batter (the mixture will be VERY moist–thicker than a cake batter but thinner than traditional cookies) by the tablespoon-ful onto a lined, un-greased baking sheet.  Bake for 10 minutes or until the cookies are set and just starting to turn golden brown around the edges.  Remove from the oven and allow to cool for 5 minutes, then transfer to a wire cooling rack and cool completely.

For the frosting, combine the frosting ingredients with an electric mixer until light and fluffy.  Pipe or spread over the cooled cookies.

Yield: Approximately 36 cookies.

Ranch Chicken

Ranch Chicken

{Recipe From}The Sisters Cafe

¾ cup crushed cornflakes

¾ cup grated parmesan cheese

1 pkg ranch salad dressing mix

8 boneless skinless chicken breast halves (or about 2 ½ lbs of frozen chicken tenderloins, thawed)

½ cup butter/margarine, melted (or for a low-fat version, use 2 egg whites, slightly beaten)

In a shallow bowl, combine the cornflakes, parmesan cheese, and salad dressing mix.  Dip chicken in melted butter, then roll in cornflake mixture to coat.

Place chicken breasts in a greased 9x13 inch baking dish.  Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.  (If using tenderloins, check for doneness after 20 or 25 minutes.) Do not overbake. Makes 8 servings.

BROWNIES

{RECIPE & PIC FROM} Sisters Cafe

Brownies for a Crowd (cookie sheet size)

3 cups sugar

1/2 cup + 1 Tbsp cocoa (I prefer Dutch-it is darker)

1/2 tsp salt

1 1/2 cups melted butter

5 eggs

2 1/2 tsp vanilla

3 cups flour

Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost

Frosting:

1/2 cup butter

3 1/2 tsp cocoa

6 TBsp milk

1 tsp vanilla

Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.

Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.

Zucchini Tomato Bake

I CANNOT wait until we can eat some GARDEN veggies!  And I am MOST def making this!


Thank you Sisters Cafe

Zucchini Tomato Bake

Submitted by Mindy (from On My Menu)

1 onion, chopped

4 T butter (I used 2 T)

4 zucchini, sliced in rings (I did 2 zucchini, 2 summer squash)

3 tomatoes, chopped

1/4 lb mushrooms, sliced (I used extra!)

1/2 tsp basil

3 T parsley, chopped

Garlic salt and pepper, to taste

1/4 cup Parmesan cheese

4 oz Cheddar cheese, grated (I used medium cheddar)

Saute onion in butter until soft. Add zucchini and saute until tender. Add tomatoes and mushrooms. Saute briefly, then add seasonings. Put in 1.5 quart casserole dish. Toss with Parmesan; top with Cheddar cheese. Bake at 350 degrees for 20-30 minutes. (A good option for summer: saute everything longer, approx. 10 minutes. Right before serving add cheese and stir to melt - I prepared it this way.)

Butterfinger cookies

{recipe & pic from} The Farm Girl Recipes

Butterfinger Cookies

1/4 c. white sugar

3/4 c. brown sugar

1/2 c. butter, softened

1/4 c. peanut butter

1 egg

1 t. vanilla

1 - 3/4 c. flour

1 t. baking soda

1/4 t. salt

3 butterfingers, chopped in small pieces

melting chocolate ( I use Wiltons)

1.  Preheat oven to 375 degrees.  Cream together butter, peanut butter and sugars. Add egg and vanilla, mixing well.  In a separate bowl combine flour, baking soda, and salt with a whisk. Add dry ingredients to wet ingredients. Mix in Butterfingers . Bake for 8-10 minutes. Remove and let sit on cookie sheet for 2 minutes before removing to cookie rack. Cool completely.  

2.  Melt chocolate in microwave safe bowl in 30 second increments until chocolate is smooth, but not too hot.  Dip half of the cookie in chocolate and set on wax paper until chocolate hardens.  Enjoy!

Chocolate Pull Aparts

{recipe & pic from} Real Mom Kitchen

Overnight Pull Aparts – the chocolate version

• 12 to 16 frozen white roll dough (still frozen, I use 16)
• 1 (3.4 oz.) package chocolate instant pudding
• ¼ cup sugar
• ½ cup butter or margarine, melted
• Frosting (recipe below)

1. In the bottom of a greased bundt pan, arrange rolls evenly in pan.
2. Mix sugar and dry pudding together and sprinkle over rolls.
3. Pour melted butter over  the rolls.
4. Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8 to 10 hours).
5. Remove rolls from oven. Preheat oven to 350 degrees.
6. Remove plastic wrap from pan and bake for 25 min. Immediately invert pan onto a serving platter.
7. Cool slightly and drizzle with frosting.

Frosting

• 1 cup powdered sugar
• 1 tablespoon melted butter
• dash of vanilla
• milk

Combine powdered sugar, melted butter, and vanilla.  Add a Tablspoon of milk at a time until frosting is desired consistency for drizzling.

Sugar Cookie Cupcake

{recipe & pic from} Baked Perfection

Sugar Cookie Cupcakes
recipe by Baked Perfection 

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Recipe makes approximately 30 cupcakes.

Very Vanilla Frosting

recipe by Baked Perfection

2 sticks of butter, softened

6 cups powdered sugar

pinch of salt

3 tablespoons vanilla extract

2 -4 tablespoons milk

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.