Butter Cream Syrup

1 cup butter (I use salted)

2 cups sugar

1 (12 ounce) can evaporated milk
2 tsp vanilla
dash salt

1. Place 1 cup butter into a saucepan and melt it over medium high heat.

2. Add 2 cups sugar and 1 can evaporated milk.

3. Bring it to a boil, while you stir. Let it boil for 3 minutes, stirring while it cooks.

4. Add 2 teaspoons vanilla and a dash of salt to the pot and stir to combine.

5. Allow it to sit for 3-4 minutes, it will thicken up a bit for you while it sits.

Serve over pancakes, waffles, ice cream. warm peach cobbler. Stores well in the fridge. Just warm up before use. (I just microwave it for a bit then stir)


You can half this recipe if needed or double it.

 From Jamie Cooks it Up

Turtle Cookies

                                                 

Chocolate Brownie Cookies:
1- 1/2 cups salted butter, melted
1- 3/4 cups brown sugar
3/4 cup granulated sugar
5 eggs
2 TBS corn syrup
1 TBS vanilla
4 cups all purpose flour
1- 1/4 cups dutch processed cocoa (or natural)
1 TBS cornstarch
1 tsp salt
1 tsp baking soda
2 cups chopped pecans

Toppings:
1-1/2 cups caramel dip (not ice cream topping it's too thin) I used Peter's Carmel melted
1-1/2 cups milk chocolate chips, melted
extra pecans for garnish, optional

Instructions

1. Preheat oven to 350℉.

2. In the bowl of a stand mixer, add the melted butter, brown sugar and granulated sugar.
Turn the mixer onto low and combine the butter and sugars. Leave the mixer going and add in the eggs, corn syrup and vanilla.

3. Turn the mixer off and add in the flour, cocoa, corn starch, salt and soda. Mix until just combined. The dough will be very soft and slightly sticky.
Scoop out the dough in approx 1/2 cup portions. Place 6 cookie dough balls on each tray, for a total of 12 cookies. (I made them smaller).

4. Chop your pecans and place into a small bowl.
Roll the edges of your cookie dough in the chopped pecans leaving the center of the top and bottom plain. 

5. Place back on the baking sheet. Repeat with the remaining dough.
Bake at 350° for 13-15 minutes. (less for smaller cookies)  The cookies will spread and start to crackle.

6. Allow the cookies to cool completely on the pan. Once the cookies are completely cool, microwave the caramel dip for about 10 or 15 seconds until it is soft and easy to spread.

7. Divide the caramel up among the cookies and spread to cover the top of the cookies.

8.Melt the milk chocolate chips in the microwave by microwaving for 30 second increments, stirring in between each one, until the chocolate is completely melted.

Spoon and spread the chocolate on top of the caramel. (I drizzled on some instead of spreading the chocolate) Immediately top with pecan pieces if desired.

Chill for at least 30 minutes before serving. 

from Cooking with Karli

Creamy Crockpot Chicken Noodle Soup

Ingredients

3 celery stalks diced
2 medium carrots peeled and sliced
1 lb chicken breasts, boneless skinless whole raw
1/2 TBS dried thyme
1/2 TBS dried basil
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
6 cups chicken stock
3 TBS unsalted butter
1/3 cup all purpose flour
1-1/2 cups dried penne noodles, or whatever kind you like
1 cup heavy cream


Instructions

1. Combine the diced celery, carrots, whole chicken breasts, chicken stock, thyme, basil, garlic, salt, and pepper in the slow cooker. Cook on low for 6 hours or on high for 3 hours.

2. After cooking time is up, pull 2 cups of liquid from the slow cooker. Melt the butter in a small sauce pan. Whisk in the flour until smooth. Slowly add the liquid from the crockpot. Start by adding about 2 tablespoons at a time (no need to measure) adding more once the liquid you just add is fully whisked in. The adding of liquid should take you more than 30 seconds, but less than 2 minutes.

3. Add the roux to the slow cooker and stir to combine. Add in uncooked penne noodles and turn the slow cooker to high. Cook for 30 minutes.

4. Turn off the slow cooker, remove the chicken breasts and shred them. Return the shredded chicken to the slow cooker. Stir in the heavy cream. Serve and enjoy.

I just made it on the stove top.

from Simple Joy

Slow Cooker Lasagna Soup

1 lb lean ground beef
1 small yellow onion, diced
3 tsp minced garlic
1 can (14.5 ounces) chicken broth or stock
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes, drained
1 tsp beef bullion granules (or 1 cube, crushed)
2 cups water
4 TBS tomato paste
1 tsp dried parsley
2 tsp dried basil
1 tsp dried oregano
salt and pepper, to taste
8 ounces lasagna noodles, broken in small pieces

Optional Toppings:
Ricotta cheese
shredded Mozzarella cheese
freshly chopped basil
freshly chopped parsley

1. Cook and crumble ground beef in a large skillet over medium-high heat. Add onion and cook until beef is brown and onion is soft. Drain any grease. Season with salt and pepper.

2. Place beef and onions in a greased 6-quart slow cooker. Add the rest of the ingredients and stir. Cover with lid and cook on low heat for up to 8 hours or on high heat for 4 hours.

3. When cooking time is up turn off the heat. Keep the lid on while you separately cook the lasagna noodles. Cook lasagna noodles according to package directions. Drain water. Add cooked lasagna to the soup in slow cooker and stir gently.

4. Serve soup warm in individual bowls with desired toppings.

from Life in a Lofthouse

Soft Chocolate Toffee Cookies

                                        

1-½ cups plus 2 TBS all-purpose flour
¾ cup cocoa Dutch processed (I used natural and it worked fine)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
14 TBS unsalted butter (I used salted)
1-¾ cup dark brown sugar packed
1 TBS vanilla
1 large egg plus 1 egg yolk slightly beaten together
½ cup mini chocolate chips
1-8 oz. package Heath Milk Chocolate Toffee Bits or 8 oz. chocolate coated toffee bars finely chopped

Instructions

1. Preheat oven to 350° F. Line a cookie sheet with parchment paper.

2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
In a large microwave safe bowl, melt the butter. Allow to cool about 10-15 minutes until room temperature. (If the butter is not sufficiently cooled, the batter will be too loose to scoop into balls and will need to be refrigerated for an hour before scooping.)

3. To the slightly cooled, melted butter add brown sugar and vanilla. Stir until smooth.

4. Mix in the egg.

5. Add the flour mixture and stir until combined. Fold in the chocolate chips.

6. Pour the Heath bits onto a plate. Using a 2 tablespoon scoop, scoop dough, roll into a ball, and roll the ball in the Heath bits to coat completely. Place the coated dough balls 2-3” apart on the prepared cookie sheet.

7. Bake for about 12 minutes. (I did smaller cookies and baked for about 8 minutes)

Allow the cookies to cool for about 10 minutes on the cookie sheet before transferring to a wire rack to cool completely.
When completely cool, store at room temperature in an airtight container.

from The Monday Box

Baked Chicken Taquitos

                                                

1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 TBS fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic, or garlic powder
3 TBS chopped cilantro
2 TBS sliced green onions
2 cups shredded cooked chicken (rotisserie works great)
1 cups grated pepperjack or plain jack cheese
small flour or corn tortillas
salt
cooking spray or olive oil

FOR THE FILLING
1. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.

2. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
Stir to combine and then add cilantro and green onions.

3. Add chicken and cheese and combine well.
(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)


FOR THE TAQUITOS
1. Heat oven to 425℉. Line a baking sheet with foil and lightly coat with cooking spray.


2. If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.


3. Place 2-3 TBS of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving.


4. Dip in sour cream, Creamy Lime-Cilantro Ranch, or salsa etc.


FOR THE FREEZER INSTRUCTIONS
Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425℉ and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

from Our Best Bites 

Lemon Sugar Cookies

1 cup butter cold, cut into cubes

2 cups sugar
2 eggs
1 tsp pure vanilla extract
1-½ TBS Fresh Lemon Juice
1 TBS Lemon Zest may put more lemon zest for extra flavor
3 cups flour
1-¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
*may put in a drop of yellow food coloring for color if desired

1.  Preheat oven to 350℉.

2. In a large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, vanilla, lemon juice, and lemon zest and stir to combine.

3. Stir in flour, baking powder, baking soda, and salt and mix just until combined.

4. Drop dough onto light colored baking sheet.

5. Bake for 8-11 minutes. Sprinkle with sugar or white sparkling sugar.

from Modern Honey

Sausage Tortellini Soup

                                    

1 lb ground Italian sausage, hot or mild
1 small yellow onion, diced
3 cloves garlic, minced
3 TBS flour
1 tsp dried basil
½ tsp oregano
1 pinch cayenne, optional
1 tsp hot sauce
½ tsp mustard powder
¼ tsp pepper
1 cup heavy cream
5 cups chicken broth
2 cups kale (I leave out or reduce for my family)
2 cups refrigerated tortellini, just under 10 oz.
Salt to taste
1 pinch red pepper flakes

1.  Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.

2. Add the flour and cook for 1-2 minutes to remove the raw flour taste.

3. Add 1 tsp dried basil, ½ tsp oregano, 1 pinch of cayenne, 1 tsp hot sauce, ½ tsp mustard powder, ¼ tsp pepper. Stir to combine.

4. Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Add the cream. Bring to a boil, reduce to a simmer.

5. Add the kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)

6. Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
Transfer to serving bowls and top with a pinch of red pepper flakes. 

Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!

from the Cozy Cook