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These are the "CUTEST" cookies I ever saw!! So much Fun to make & the Kids can help with the jelly!! They are a Big hit with the grownups as well as the kids! One of my friends at work made them & brought them in AND I just had to get this recipe & I am gald I did !The time is split up because of the refrigeration on the dough! So the dough can be made the day before if you wish! Its EASY & FUN & CUTE !!

P.B.J.(sandwich-shaped ) Cookies:

brown sugar

butter, soften

peanut butter

vanilla extract

all-purpose flour

baking powder

salt

grape jelly

In medium-size bowl, with electric mixer on medium speed, beat brown sugar, butter &amp; peanut butter until light &amp; fluffy.

Beat in egg &amp; vanilla until well mixed.

Reduce mixer speed to low; gradually beat in flour, baking powder &amp; salt.

Gather dough into a ball: form into a 12-inch long log, With fingers, press dough to resemble a loaf of bread by making top round &amp; squaring off bottom.

Wrap &amp; refrigerate dough several hours or until firm enough to slice.

With sharp knife, cut dough crosswise into 1/4- inch thick slices.

Place slices, 1 inch apart, on greased baking sheet.

If necessary, reshape cookie slices to resemble a slice of bread.

Bake cookies 8-10 minutes ot until just golden brown at edges.

Cool cookies 2 minutes on baking sheet, than transfer to wire rack &amp; cool completely When cookies are cool, turn half side down on work surface.

Spoon 1/4 teaspoon grape jelly on each and top with another cookie, right side up.

Gently press cookies together to spread jelly evenly.

These were so good! I used creamy peanut butter. I found the dough was firm enough to cut after freezing for 30 minutes instead of chilling in the refrigerator for hours. Pressing two chopsticks on each side of the dough makes it easy to shape it into a sandwich bread. So fun to make and they were delicious!

Found this on www.PastaShoppe.com where they sell wonderful fun shapes of pasta. This one sounds perfect! Servings and times are a guess-timate until I can make this.

Southwestern Pasta

pasta

olive oil

grape tomatoes or 3 cups cherry tomatoes, halved

corn, cooked (fresh

yellow pepper, diced

red onion, chopped

mayonnaise mayonnaise

Dijon mustard

lime juice

jalapeno

chili powder

cumin

fresh cilantro, chopped

ground pepper

Cook pasta in gently boiling water until tender but firm.

Combine pasta, tomatoes, corn, yellow pepper, and onion in a bowl.

For dressing, mix mayo, mustard, lime juice, jalapeno peppers, chili powder, and cumin in a small bowl.

Toss dressing with pasta and veggies, add chopped cilantro and salt and pepper.

This salad was just right.  I liked that it was easy to make and not too mayonnaisy.  The cilantro makes the dish.

A frosting just like the bakeries use on their cakes and there is no refrigeration required--it may be kept for 3 months covered in the refrigerator  just bring to room temperature before using.  Recipe yields 8 cups of frosting.  You will love this!

Authentic No Refrigeration Bakery Frosting/Icing

shortening

coffee creamer (such as Coffee Mate)

almond extract (can use more to taste)

vanilla

confectioners' sugar, sifted

water

food coloring, use color of choice

In a large mixing bowl beat the shortening creamer and extracts.

Gradually beat in the confectioners sugar.

Add in enough water (starting with almost 1/2 cup) until frosting reaches desired consistency.

Add in food coloring until the desired shade is achieved.

I'm a Pastry Chef and a Culinary School Grad. I'd just like to point out that I was taught that there is a different in a 'frosting' and an 'icing'. The former is much thicker and has many ingredients, where as the latter is very light and has only 2 or 3 ingredients. Also, I'd love to send my very best frosting recipe. I learned how to make it in CA, and now that I'm in The Thousand Islands, no one in northern New York knows how to make it. It's not a buttercream. It's called a mock whip, and it's very fragrant, not ickky sweet, soft and fluffy. When I'm setting up a wedding cake at Best Western, the front lobby folks can smell them from the Banquet Room. Before I know it, their GM is running down to take any frosting left, from setting up the cake, to take home. She even washes out my mixing bowl in the kitchen for me. When I came here, I only baked as a hobby. Every place I took a cake, or wedding cake, (restaurant, resort, army base, etd.) would call me in a few days and say they were going to refer all their clients to me exclusively for cakes. I developed an over night business that required hiring 5 employees, to keep up with. I did have my dream come true when I graduated from the local Culinary College, at the age of 40, and have taught some of their classes. My website is www.BestCakes.biz if you'd like to learn more about cake flavors, fillings, and frostings.

Make and share this Caribbean Shrimp recipe from Food.com.

Caribbean Shrimp

allspice

black pepper

onion powder

garlic powder

thyme

cayenne pepper

vegetable oil

molasses

lbs shrimp

lime,

Coat large broiler-pan rack with nonstick vegetable-oil cooking spray.

Mix brown sugar, allspice, black pepper, onion powder, thyme, salt and cayenne in bowl.

Whisk in oil, molasses and lime juice until smooth.

Cover and refrigerate for 10 minutes, stirring after 5 minutes.

Arrange shrimp in single layer on broiler-pan rack.

Broil about 4 inches from heat for 2 minutes.

Broil 1-2 minutes  or until shrimp are cooked through.

Serve shrimp immediately with white rice if desired.

Pour drippings from broiler pan over shrimp, if desired.

These shrimp were quick and easy to prepare. The flavor was good, maybe a little spicier than what I anticipated, so be careful.

You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies buttery delicious, the dough is an absolute dream to work with, it rolls out easily and is easy to handle, also the cookies hold their shape when baked something many sugar cookies do not do --- make as many different colors as desired in separate bowls with the icing, the cookies must be completely cooled before icing --- plan ahead the dough must be chilled for at least 2 hours before rolling -- since these are topped with icing they are not a sweet cookie if you want a sweeter taste then increase the sugar amount

Kittencal'S Buttery Cut-Out Sugar Cookies W/ Icing That Hardens

butter, softened (no substitutes)

sugar

eggs

almond extract

baking soda

sugar sugar

milk (adding

corn syrup

almond extract (can use 1/2 teaspoon vanilla in place of the almond)

food coloring (use your choice of colours)

Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens

For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.

In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.

Cover bowl with plastic wrap and chill for 2 hours.

Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).

On a very lightly floured surface roll out the dough into about 1/4-inch thickness.

Cut into desired shapes using cookie cutters.

Place cookies 2-inches apart on cookie sheet.

Remove cookies to wire racks to cool completely before icing.

For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).

Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).

Divide into as many separate bowls as you wish for different colours.

Add in food colouring until desired intensity is achieved.

Paint the icing over the cookies using a brush, or dip edges of cookies into icing.

I too was set to try a different recipe when I came across this one.  This dough is fabulous to work with. The flavor is buttery without being too rich or sweet - the perfect foil for the icing.  Mine actually baked up perfectly with a little crunch on the outside while the inside was softer.   I subbed all vanilla as I am not a fan of almond flavoring. The cookies did not spread much at all.  I did chill my dough well in addition to cooling my cookie sheet down between batches.  The icing was just what I needed as I didn't really want to make a batch of royal icing. Instead of spreading it on with a spatula or putting it in a piping bag, I placed it in bowls with wide rims and held my cookies upside down and dipped them in.  I was even able to dip some of the cookies so they had multiple colors on them by dipping one color, allowing it to dry and dipping the next color.  My cookies were iced very quickly this way.   It dried firm and glossy and did not smear or smoosh when I layered my cookies on a serving platter and covered them with plastic wrap for transport.  An awesome recipe that has become my standard for sugar cookies.

I got this recipe from a friend when looking for something different to serve for a holiday brunch. We like ours with fruit and honey. Goes really well with cheesy ham cups that I've also posted. The prep time is putting it together along with refrigerate time.

French Toast Casserole

(10 ounce) French bread, cut into 1 inch cubes (10 cups)

milk

salt (optional)

butter, cubed

cinnamon

maple syrup (optional)

Cool Whip (optional)

fruit, for topping (optional)

Place bread cubes in a greased 13x9x2-inch baking dish.

In a mixing bowl, beat eggs, milk, sugar, vanilla and salt (if desired).

Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking.

Combine sugar and cinnamon; sprinkle over the top.

Cover and bake at 350&deg; for 45 to 50 minutes or until a knife inserted comes out clean.

Loved this recipe.  Try it with adding 8 oz. cubed cream cheese. Place 1/2 of cubed bread then cream cheese then remainder of bread.  Also add 1/3 cup real maple syrup to mixture you pour over it.

Adapted from the focaccia and pissaladière recipes in Bread Toast Crumbs.
A few notes:

I've been baking the focaccia in two 9-inch Pyrex pie plates. Butter + oil is essential to prevent sticking.
Other pan options include: A 9x13-inch pan — do not split the dough in half, if you use this option, which will create a thicker focaccia (I love this USA pan for this one). A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches.
As always, for best results, use a digital scale to measure the flour.
I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also.
Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.


The Best, Easiest Focaccia Bread Recipe

(512 g) all-purpose flour

(10 g) kosher salt

(8 g) instant yeast

butter

olive oil, divided

flaky sea salt,

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place in the refrigerator immediately for at least 12 hours.

Line two 8- or 9-inch pie plates or a 9&#215;13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)

Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9&#215;13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9&#215;13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.

Set a rack in the middle of the oven and preheat it to 425°F. Pour another tablespoon of oil over each round of dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.

Transfer the pans to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

I made this dough (weighed out the bread flour) with the intention of making focaccia. I left it in the fridge for 27 hours. Then I decided to make pizza instead as the dough was essentially the same. It was absolutely wonderful. The crust had a light, airy yet chewy texture. I will never use a recipe other than this. I think the secret is just as you stated... handle the dough minimally.  This pizza was better than any high-end restaurant made pizza I’ve ever had. I cannot thank you enough for the step by step instructions! If I could give it 10 stars I would!

https://www.youtube.com/watch?v=UI7KidsTbLI

Want to know the secret to incredible focaccia every time? A cold, refrigerator rise. This focaccia bread recipe is nearly foolproof (especially if you use a digital scale) and incredibly delicious. It's one of my favorite breads to make year round — I love it in the winter to serve with soups, and I love it in the summer to use for sandwiches. It takes 5 minutes to stir together the dough, but remember: you have to plan ahead as it needs that overnight, refrigerator rise.

Find the full recipe here: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

The Best Focaccia Bread

Use this as a spread on crackers, a sandwich filling or one of the layers in a sandwich loaf.  I found this in an old Culinary Arts Institute (1956) cook booklet that I bought at a flea market.  I've updated it a bit, to include the use of a food processor.

Shrimp Paste

lb cooked shrimp, defrosted if frozen, roughly chopped

mayonnaise

lemon juice

Worcestershire sauce

onion

Place all ingredients into a food processor or blender.  Cover and process or blend to a smooth paste.  Keep chilled until ready to use.

Serve on crackers or use as a sandwich filling.

A really quick to make and yummy alternative to the commercially-made spreads, and a recipe I’m glad to have found because I’m becoming increasingly wary of – and reluctant to use – commercially processed foods.  I made this with fresh prawns, 1 tablespoon of low-fat mayonnaise and 1 tablespoon of Greek yoghurt, and I added 2 cloves of garlic and about a tablespoon of fresh basil.  Thanks for sharing a great recipe which I’ll be making again!  Next time, I’m going to try this recipe with canned salmon.

Ahh, sauerkraut...one of those things you'd never dreamed you'd grow to like when you were a kid! This is a great, unusual twist on plain old sauerkraut. Fast and easy..great for picnics and barbeques.

Sauerkraut Salad

(1 lb) can sauerkraut, drained but not rinsed

celery,

green pepper,

onions,

pepper

salad oil

cider (I use white) white vinegar (I use white)

Heat sugar, oil, vinegar, salt, and pepper over low heat just until sugar dissolves.

You lost me at &quot;canned&quot; sauerkraut.

All I have to say, is that I'm obsessed with this recipe... I've never tasted better fudge! It's so good... although it's VERY sweet and VERY rich! Prep time includes chill time.

2 Minute Microwave Fudge

cocoa

butter margarine

chopped nuts (optional)

Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.

Absolutely wonderful!  We really enjoyed this desert.  My husband and kids could not wait until it cooled.  They kept sneaking a taste.  I only stirred the powered sugar, cocoa and salt.  I then put the milk and margarine on top and microwaved the ingredients.  I then put the vanilla in and stirred the fudge with a wooden spoon.  I lined my dish with wax paper for easier clean-up.  It worked wonderfully.

Coloured sugar, sprinkles, grated coconut or crushed candy canes may be sprinkled on right after dipping into the chocolate, have fun and use your imagination to decorate the coated pretzels, it's a fun holiday project for children of all ages! :)

Chocolate-Covered Pretzels

chocolate

vegetable shortening

pretzels (can use regular size pretzels)

white chocolate

In a double broiler set over simmering water, melt the semisweet chocolate with 2 teaspoons shortening, stirring gently constantly; remove from heat.

Using tongs dip each pretzel in chocolate allowing excess to drip off.

Place onto waxed paper (if the chocolate in the pot begins to harden then reheat slightly).

If you are sprinkling any toppings on do it right after dipping into the chocolate so it will stick.

Place the coated pretzels in the refrigerator to harden.

After the pretzels have hardened place the white chocolate in a double boiler and melt over simmering water (or you could melted in the microwave).

Drizzle the white chocolate in small strands over each pretzel.

Another winner for Kittencal!!  I made these along with a lot of other cookies and candies for Chrismas and they were the first gone. My DH and DS liked them so much I've already made another batch for just us and they're almost gone too.  I made them some with milk chocolate and white chocolate because that's what I had on hand and used sprinkles on some for that holiday cheer. The only change I made was to reduce the shortening a little so it was still easy to handle but didn't melt so fast in your hands (and also because I was using milk chocolate). I also found that using two chop sticks worked better for me than using tongs.  Thanks Kittencal!

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