Buttermilk Cookies

Buttermilk Cookies
1/2 c butter, softened
1 c sugar
1 egg
1 t vanilla
2 1/2 c flour
1/2 t baking soda
1/2 t salt
1/2 c buttermilk
Frosting:
3 T butter, softened
3 1/2 c powdered sugar
1/4 c milk
1 t vanilla

1. Preheat oven to 375* and grease a cookie sheet.
2. In a large bowl, combine butter and sugar; beat in egg and vanilla.
3. In a small bowl, sift together flour, baking soda, and salt; alternate adding dry mixture and buttermilk into wet mixture.
4. Drop dough on to cookie sheet and bake for 10-12 minutes.
5. To make the frosting, whip together butter, sugar, milk, and vanilla.

Slow Cooker Sausage Tortellini Soup

Slow Cooker Sausage Tortellini Soup
1 lb ground sausage, cooked
1- 8 oz block cream cheese, cubed
1- 28 oz can Italian diced tomatoes, drained
4 c chicken broth
about 2-3 cups fresh spinach
1- 19 oz bag frozen cheese tortellini

1. Throw everything except the tortellini in the slow cooker and cook on low for 4-5 hours. Add tortellini for the last half hour. Stir it all once or twice while it cooks.

Frank's Red Hot Buffalo Dip

Frank's Red Hot Buffalo Dip
2- 8 oz pkgs cream cheese, softened
1 c blue cheese dressing
1 c Frank's Buffalo Sauce
1 c cheddar cheese
2- 12.5 oz cans chicken breast, drained

1.Preheat oven to 350*.
2. Whip cream cheese in a medium bowl; stir in dressing, Frank's sauce, and cheese.
3. Add chicken and transfer to a 9x13 pan.
4. Bake 30 minutes, or until heated through.

Whipped Cream

Whipped Cream
heavy whipping cream
sugar

1. Place [metal] mixing bowl and beaters in the freezer for at least 10 minutes.
2. For every 1/2 cup of whipping cream you put in the bowl, add 1 tablespoon of sugar.
3. Whip on high until fluffy, soft peaks form. Voila!

Grilled Stuffed Burrito

Grilled Stuffed Burrito
1 c cooked rice
1 c shredded, cooked chicken
1 can black beans, drained and rinsed
2 green onions, sliced
1 bell pepper, diced (I used orange)
1/4 c chopped cilantro
juice of 1 lime
1/2 T chili powder
1 t cumin
1/2 t garlic salt
7 burrito-sized tortillas
2 1/3 c Cheddar cheese
sour cream (opt)

1. Combine everything from rice to garlic salt in a large bowl; mix well.
2. For each tortilla, spread 1/3 cup of cheese around the middle, leaving about a 1/2" border all around. Spread 1-2 tablespoons of sour cream in a line down the middle of the cheese.
3. Layer 1 cup of chicken mixture over sour cream; fold one side of the tortilla over the mixture, fold in both sides, and roll up tortilla. Flatten it a little bit with the palm of your hand.
4. Heat a large skillet over medium heat; heat each tortilla, seam side down, for a few minutes on each side until browned and crisp. Serve warm.

Belgian Waffles

Belgian Waffles
2 eggs, separated
1 1/2 c milk
1 c butter, melted
1 t vanilla
2 c flour
3/4 c sugar
3 1/2 t baking powder

1. Preheat waffle iron.
2. In a large bowl, beat egg yolks (save whites in a small bowl); add milk, butter, and vanilla and stir well; stir in flour, sugar, and baking powder.
3. Beat egg whites until stiff peaks form and then fold them gently in to the batter.
4. Bake according to waffle iron directions.

Roasted Red Pepper Chicken

Roasted Red Pepper Chicken
2 chicken breasts
4 T + 3/4 c greek yogurt (or [light] sour cream), separated
8 T mozzarella cheese, separated
3/4 c roasted red peppers, separated
1 egg
6 T panko breadcrumbs (I use Italian style)
1/4 c feta cheese

1. Preheat oven to 375*; line with foil and grease a cookie sheet or 9x13 pan.
2. You can either butterfly the chicken breasts or pound them (in a baggie or between two sheets of plastic wrap) until they are about 1/4-1/3" thick. [I butterflied them and then took a mallet to them.]
3. Combine 4 Tablespoons yogurt, 4 T mozzarella, and 1/2 cup peppers; halve mixture and spread on either breast; roll up chicken and secure with toothpicks.
4. In a shallow dish, whisk egg; in another shallow dish, combine breadcrumbs and remaining mozzarella; dip chicken in egg wash and then in breadcrumb mixture.
5. Bake for 30 minutes.
6. In a food processor, combine remaining 3/4 cup yogurt and 1/4 c red peppers; drizzle over chicken and top with feta cheese.