Simple Butter Cookies

INGREDIENTS
1 cup butter, softened
1 cup powdered sugar
2 cups flour
1/4 teaspoon salt


INSTRUCTIONS
1. Preheat oven to 350 degrees.  Line your cookie sheet with parchment paper or foil.
2. Beat the butter on medium speed until creamy.
3. Gradually add the powdered sugar, beating well.
4. Combine the flour and salt.  Then slowly add to the butter mixture until well blended.
5. Spoon tablespoon sized balls into your cookie sheet.
6. Bake for 10-15 minutes or until edges are slightly browned.
7. Cool on your baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.

NOTES
*These cookies do not rise at all

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Fried Pickles

INGREDIENTS:
1 cup flour
1/2 tablespoon garlic powder
1/2 tablespoon salt
1 tablespoon paprika
1/2 teaspoon sugar
2 large eggs
Oil for frying
1/2 jar of dill pickle chips


LETS COOK:
1. Heat oil in a large skillet, enough oil to fill the skillet about 2 inches deep.
2. In a shallow dish, mix together the flour, garlic powder, salt, paprika and sugar.
3. In another shallow dish, lightly beat the eggs.
4. Working in batches, coat your pickles in the flour mixture making sure the flour sticks. Shake off any excess flour.
5. Coat the pickles in the eggs.
6. Dip them back in the flour mixture. Shake off the excess again.
7. Place in your heated oil and fry the pickles until they are golden brown on both sides.
8. Transfer them to paper towels or brown grocery bags to drain.
9. Serve hot with dip of choice - I love them with Ranch or 1000 Island

RECIPE INSPIRED BY: Rachael Ray

 THIS RECIPE PROUDLY LINKED TO: A Southern Fairytale, Skip To My Lou, All The Small Stuff, Flour Me With Love, Sumo's Sweet Stuff, The Girl Creative, Serendipity and Spice, Ladybug Blessings, Couponing & Cooking, Gooseberry Patch, Oopsey Daisy, Newlyweds, Mom's Crazy Cooking, The NY Melrose Family

Chocolate Peanut Butter Fudge

INGREDIENTS
1 can of chocolate fudge frosting
1 bag of peanut butter baking chips

INSTRUCTIONS
1. In a double boiler, melt down your baking chips.
2. Melt the frosting in the microwave until it can be easily poured, about 30 seconds.
3. Mix together the baking chips and frosting.
4. Pour into a greased 8x8 pan.
5. Refrigerate until set, at least an hour.
6. Cut & Enjoy!!

NOTES
This easy fudge can be made with any combination of frosting and baking chips.

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Cinnamon Sugar Doughnut Holes

INGREDIENTS
1 package (5.5 oz) baking mix
4 tablespoons sugar
2 teaspoons cinnamon
1/3+ cup of hot water - I ended up adding about an extra tablespoon to the dough
vegetable oil for frying

INSTRUCTIONS
1. In a large skillet, heat 1-2 inches of vegetable oil over medium high heat.
2. In a small bowl, mix together 3 tablespoons of the sugar and the 2 teaspoons of cinnamon.
3. In another bowl, stir together the baking mix, remaining tablespoon of sugar and hot water until a dough forms.
4. Spoon the dough into a pastry bag fitted with a round tip.
5. Pipe tablespoon size balls of dough into the hot oil. You will probably have to use a knife or scissors to cut the dough.
6. Allow to cook until golden brown, flipping over frequently. Mine took about 1 - 2 minutes to cook.
7. Remove to a paper towel to drain.
8. While the doughnut holes are still warm, toss them in the cinnamon sugar mixture.
9. Serve warm.

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THIS RECIPE PROUDLY LINKED TO: Mom's Crazy Cooking, Yummy Inspirations


The Alphabet Box

SUPPLIES
1 empty wipes container, cleaned
1 package foam letters & numbers - I used Munchkin BathTub Letter & Numbers (found @ Target)
Decorations of Choice (optional)

INSTRUCTIONS
Simply add your chosen letters and numbers to the wipes container - the whole pack will not fit.  I decided to use the letters that spell out Princess P's first and middle names, the M for mom, the D for dad (the o & a were already included with her name) and the number 1 since that's her current age.

I stenciled out the ABC on the front and used acrylic paint to fill in


Princess P loved this activity!  She loved being able to pull the letters out of the lid and it gave us the opportunity to talk about letters, numbers and learning her name!

~Activity Inspired by I Can Teach My Child

Chocolate Chip Pie

Ingredients
1 Cup Sugar
1/2 Cup Flour
1 Stick Real Butter 
2 Eggs, lightly beaten
1 Teaspoon Vanilla
3/4 Cup Chocolate Chips
9" Pie Shell

Instructions
1. Preheat oven to 350 degrees.
2. Melt the butter in the microwave at 30% for 30 seconds. Stir and then continue melting in 15 second intervals until the butter is melted.
3. Allow the butter to cool to room temperature before continuing.
4. Add the eggs to the butter and beat with a whisk.
5. Add the sugar, flour and vanilla and mix together well.
6. Fold in the chocolate chips.
7. Pour into the 9" pie shell.
8. Bake for 30-35 minutes.

Notes
*I used a chocolate premade pie crust

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Devil Food Cookies

Ingredients
1 package Devil Food Cake Mix
2 eggs
2 tablespoons butter, softened
2 tablespoons water
1/2 cup mini semi-sweet chocolate chips

Instructions
1. Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.
2. In a large bowl, combine the cake mix, eggs, butter and water - it will be VERY thick
3. Fold in the chocolate chips.
4. Drop by tablespoons onto the baking sheet about 2 inches apart.
5. Bake for about 10 minutes or until the cookies are set.
6. Cool for just a minute or two on the baking sheet and then remove to a wire rack to cool completely.

Notes
*If you are counting calories, these cookies would be a good choice for dessert.  Each cookie has only 105 calories and 4 grams of fat


~Recipe inspired by Taste of Home

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THIS RECIPE PROUDLY LINKED TO: Crazy For Crust, Gooseberry Patch

Chicken Sliders W/ BBQ Mayo

Ingredients For Sliders
Vegetable Oil
2 Teaspoons Minced Garlic
1 Cup Chopped Onion (I used frozen)
4 Chicken Drumsticks
1 Teaspoon Rosemary
1 Teaspoon Thyme
1/2 Cup Water
Salt & Pepper to taste
Dinner Rolls, sliced
Toppings of choice

Ingredients for BBQ Mayo
1/2 Cup Miracle Whip or Mayo
1/2 Cup Barbecue Sauce
1 Tablespoon Spicy Brown Mustard

Instructions
1. Add the vegetable oil to a skillet with a tight fitting lid and put over medium heat.2. Add the onion and garlic and saute until softened, about 4 minutes.
3. Add the chicken, fitting them in tightly.
4. Add the thyme and rosemary, season with salt and pepper and pour in 1/2 cup water.
5. When it comes to a boil, lower the heat, cover and simmer for 1 hour. 6. Remove the chicken from the skillet and let it cool.
7. When it is cool, shred the meat, discarding the skin and bones.
8. In a large bowl, whisk together the Miracle Whip, BBQ sauce and mustard.
9. Add the shredded chicken and toss to coat.
10. Assemble your sliders using the sliced dinner rolls and adding any toppings.

~Recipe inspired by Sandra Lee 

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THIS RECIPE PROUDLY LINKED TO: Mom's Crazy Cooking, Gooseberry Patch