CANDY CORN SUGAR COOKIES

Here you go - I just thought this morning, why not give it a try?
They are good and both kids that came over for lunch approved!

CANDY CORN SUGAR COOKIES
1 c. crisco shortening
1 c. powdered sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
2 c. all-purpose flour
1/2 bag of Brach's candy corn (the only brand I will buy) cut into pieces

Mix all together.  Stir in the candy corn.  Roll into walnut size balls and flatten on your baking sheet with a glass dipped in sugar.  Bake at 350 for 10-12 minutes.

Shredded Potatoes au Gratin!

MOVING stinks.  Just sayin.....Sorry I have been so neglectful.  We signed on our house last week.  Since then I have been trying to coordinate flooring guys, painters, appliances, carpet cleaners, etc., all while being 50 miles away and packing as well, and maitaining my part-time gig at Herbergers.  I haven't done much baking or cooking in the past month that is for sure and that is sad.  I am sick of eating out or on the fly.  Here is a recipe I came across the other day and its easy, quick and tasty!  If you don't have Ramekins - use a baking dish - no biggie.

Shredded Potatoes au Gratin
4 cups shredded hashbrowns, either refrigerated or frozen (if frozen, let thaw)
2 c. whipping cream or half-half
1 1/2 c. shredded cheddar cheese
1/4 c. sliced green onions
salt & pepper

Preheat your oven to 350.  Lightly spray 4 ramekins with non-stick cooking spray.  Combine the ingredients in a large bowl - mixing well.  Spoon into the ramekins or baking dish.  Bake until bubbly and golden - about 35-40 minutes.

Six-Herb Linguine = simple supper

Here is a recipe I found in an issue of Good Housekeeping.  It is simple to whip up and very flavorful.  Give it a try.  We sign papers on our house next Friday - YES - get this move and transition going.  However I will miss Fergus Falls and am leaving both of my kids here (as they are attending college and working).  That part I am so NOT looking forward to.

Six-Herb Linguine
2 tsp. olive oil
2 medium shallots, finely chopped (or use 1 small onion)
2 tsp. finely chopped garlic
8 fresh sage leaves, finely chopped
1 tbsp. fresh oregano leaves or a dash of the kind in the spice tin
1 tsp. fresh rosemary, finely chopped
1/2 c. chicken broth
1/2 c. dry white wine
1/2 c. basil leaves
1/4 c. fresh parsley, chopped fine
1/4 c. snipped fresh chives
2 oz. freshly grated parmesan cheese or about 1/2 cup)
1 1# box of linguine noodles

Cook your pasta and then drain, reserve 1/4 c. of the pasta water.  Put the pasta back into the large pot.
In a skillet heat the oil, add shallots and cook 2 minutes.  Add garlic, sage, oregano, rosemary and some salt and pepper.  Cook 1 minute.  Add broth and wine.  Bring to a boil.  Reduce heat and cook 5 minutes.  Stir sauce into pasta, stir in the rest of the ingredients, including the pasta water.  Stir in the parmesan cheese. 

Enchilada Bake~!

Here's a recipe that isn't a dessert (shocking I know!)  Sometimes I have to post recipes for real food too!  Such a beautiful night here in Minnesota - my window is open and I can hear all the frogs singing.  As long as I can't SEE them - I am good. 
Here is a good, easy, one pan supper dish for you!

Enchilada Bake
1 pound ground beef
1 medium onion, chopped
1 can (14.5 oz.) stewed tomatoes
1 can (10 oz.) enchilada sauce
1 can black beans, drained
1 egg, beaten
1 1/2 c. skim cottage cheese
8  8-10" flour tortillas, cut in half
2 c. shredded monterey jack or cheddar cheese

In a skillet cook your beef and onion together.  Stir in the tomatoes and enchilada sauce.  Bring to a boil.  Reduce heat and simmer, for 20 minutes.  In a bowl combine the egg and cottage cheese.  set aside.  Spread 1/3 of the meat sauce into a greased 9 x 13 pan.  Add 1/2 of the cottage cheese blend, 1/2 the tortillas and 1/2 of the black beans. Sprinkle with 1 c. of cheese. Repeat the layers.  Cover and bake at 350 for 20 minutes.  Uncover and bake 10 minutes longer, or until bubbly.  Let stand 15 minutes before serving!

Super Easy Vanilla Ice Cream :)

Wouldn't this be a great treat to whip up and know that you made it yourself?  I have never made ice cream because I did not have a big clunky ice cream maker - well I guess that is not required!  Wahoo!  I do love my ice cream - hubby knows if he is on my bad side a trip to the DQ will certainly help.

Super Easy Vanilla Ice Cream
2 c. heavy cream
1 14 oz. can sweetened condensed milk
2 tsp. vanilla extract

Using an electric mixer beat the 3 ingredients together in a large bowl until thick, stiff peaks form.  Will take 3-5 minutes.  Transfer the mixture to a loaf pan or a freezer safe container.  Cover and freeze until firm (at least 8 hours!)

Glazed Donut Muffins~!

My daughter was here visiting from San Diego last week - and she asked me to make these muffins - of course, you know I did :)

Glazed Donut Muffins
1/4 c. butter, softened
1/4 c. canola oil
1/2 c. sugar
1/3 c. brown sugar
1 egg
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. nutmeg
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla
2 2/3 c. all-purpose flour
1 c. skim milk

Glaze:  3 tbsp. butter, melted, 1 c. powdered sugar, 3/4 tsp. vanilla and 3 tbsp. hot water

Preheat your oven to 425.  Line your muffin pan with muffin papers or spray with Pam.  Mix together your butter, oil and sugars.  Beat in egg.  Add in the dry ingredients and the milk.  Mix until combined.  Spoon into muffin tin.  Bake about 15 to 17 minutes until lightly golden brown.  Cool about 15 minutes before glasing.  Mix your glaze together.  When muffins are cooled slightly - dip the towp into the glaze.  let harden and dip a second time. 

Coconut-Lime Pie :)

I love pie - I love Whipped cream, and I love Coconut so for sure I love this pie :)

Coconut-Lime Pie
1 can (14 oz.) sweetened condensed milk
1 can (13.5 oz.) unsweetened coconut milk
1/3 c. lime juice
7 large egg yolks
1 graham cracker crust
2 c. heavy cold whipping cream
2 tbsp. powdered sugar
3 tbsp. sweetened, shredded, toasted coconut

Preheat oven to 325.  In a bowl whisk together condensed milk, coconut milk, lime juice and egg yolks until smooth.  Pour into crust and bake until set but slightly wobbly in center.  (about 40 minutes)  Let cool on a wire rack and then refrigerate 3 hours (at least).  Whip the cream and mix in the powdered sugar (and a dash of vanilla).  Spoon out onto pie and sprinkle with the toasted coconut!