Packer Super Bowl Cookies

*I love this recipe because they do not spread in baking at all. Great for cut-outs. *

For this recipe, I used  Best Sugar Cookie Recipe, Poured Fondant for base color, and Royal Icing to decorate.

Best Sugar Cookie Recipe

Ingredients

•1 cup butter, softened
•1 cup powdered sugar
•1 egg, beaten
•1 ½ tsp. almond extract
•1 tsp. vanilla
•1 tsp. salt
•2 ½ cups sifted flour


Directions
1.Cream the butter and powdered sugar.
2.Blend in egg, almond extract, vanilla extract, salt and flour.
3.Chill dough until firm.
4.Roll to ¼” thickness on a well-floured surface.
5.Cut with cookie cutters. Place on greased cookie sheets, and bake at 375° for 8-10 min. The cookies should not brown.
6.Frost and decorate when cool.

                                                                                                                                                            

Poured Fondant

*I would suggest more water. I found the fondant to be a little too think for my liking*

Ingredients
6 cups confectioners' sugar (I often add 1-2 cups more sugar to make it a bit thicker, optional)

1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract ,optional
1 teaspoon vanilla, optional


Directions
In a saucepan, combine confectioner's sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cookie. Add food coloring to desired color and stir thoroughly.
                                                                                                                                                        


Royal Icing

Ingredients
•3 tablespoons meringue powder
•4 cups sifted confectioners’ sugar
•5-6 tablespoons water
•½ teaspoon almond extract


Directions
1.Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks.

Tips:


•Icing recipe can be doubled. I recommend doubling it if you double the cookie recipe and/or if you are using more than 2 colors of icing. It’s always better to have a little extra, than to run out.
•Keep icing covered with a wet kitchen towel (or wet paper towels) at all times, as icing can dry out quickly.

Roasted Carrots

*I love roasted vegetables. You can roast really anything very easily. Today I roasted a few carrots and extra squash & zucchini left over from last night's lasagna. I used only seasoned salt, pepper, and a little cooking spray to roast mine. I used about 6 carrots instead*


Ingredients

carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Directions

Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Recent Trip to Hearst Castle in San Simeon, CA

So lavish and large! I can't imagine that William Randolph Hearst (1863-1951) was actually living here in the 1920s! A must see if you are around the Central Coast Area of California. http://www.hearstcastle.org/

Garden-Style Lasagna

*I served this as the main course after the soup course of Golden Winter Soup*
*Letting stand after finished baking is VERY important, as with all lasagnas. Everyone finished their soup so quickly, we just dove in... resulting in a lasagna that was a bit runny. But the taste was still great! Cuts back fat and calories in every possible place it can.*

Golden Winter Soup

*I loved this soup! So Tasty and Light!*

*I totally excluded the half and half, it was unnecessary for me, but some people prefer a creamier soup*

Some of my pictures:

Baked Brie with Caramelized Onions

Ingredients

1/2-lb. wheel of Brie (about 4-inch diameter), at room temperature
1 sheet frozen puff pastry, thawed
1 Tbs. unsalted butter, melted

Caramelized Onions

2 Large onions; yellow, white, or red

Olive Oil

Butter

Salt

Sugar

First Caramelize the onions.
*You can make this ahead of time and store in the refridgerator for several days in an air-tight container*

Method

1. Slice off the root and top ends of the onions, peel the onions. Cut the onions in half. Lay
them cut side down and slice the onions lengthwise to desired thickness.

2. Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I added only about 1/2 tsp. sugar, but you can add more.)



3. Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are starting to burn. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.

*As you can see I chose the balsamic vinegar... I love the taste!*

Putting Together the Pastry

Position a rack in the center of the oven and heat the oven to 425°F.
Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it. Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the caramelized onions, leaving a 1/2-inch border around the edge, and gently press so they adhere.
Set the Brie rind side down on top of the pastry, sprinkle with the remaining caramelized onions, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.
*I cut it right away and it didnt't ooze out of control, just oozed perfectly to spread on crackers.*

---

Curry Chicken Salad Sandwich

*Had leftover roast chicken so I decided to make chicken salad sandwiches. I am new to Curry seasoning and am trying it in all sorts of places. I really like the flavor... gives a little kick. These sandwiches were tasty. I buttered one side of  each piece of toast, spooned salad in middle, and grilled like a grilled cheese.*

CURRY CHICKEN SANDWICH

Serves 4
3 ½ cups of chicken that has been grilled or roasted, and cut up into bite-sized cubes
2 tablespoons curry powder
1 tablespoon powdered ginger
2 teaspoons powdered cumin
1 cup mayonnaise (I used Light Miracle Whip)
Kosher salt and freshly ground black pepper, to taste
The juice of one lime
A dozen red grapes, cut in half
2 ripe avocados, peeled and cut up into bite-sized cubes (same size as the chicken)
8 thin slices red onion

Set aside the cooked, cut-up chicken in a bowl.
Combine in a bowl the mayonnaise, spices, and lime juice. Add the chicken. Stir well. Add the grapes and avocado. Taste for seasoning.
Place 2 slices of red onion on each sandwich, a slice of fresh tomato, (optional) and then the curry chicken. Serve immediately.

How To: Bake Squash

Take a knife and stab holes sporadically around entire squash
Bake (or convect bake) whole at 375deg. for 45 min.
Turn over and bake another 45 min.
When finished, cut open squash and spoon out seeds. It is cooked perfectly and seeds come out so easily.

*This works the same for spaghetti squash. Baking the spaghetti squash whole is great because cutting a raw spaghetti squash is next to impossible*
*After cooking either butternut or spaghetti squash, you can scoop out the insides, place in zip-lock bags and it will freeze great. *

Calico Beans

* One of my favorite side dishes: Calico Beans. It seems that whenever we make this in our house, it's always for a big crowd or a lot of company. And that means... LEFTOVERS! Although I love this side dish freshly made, (and hot) I like it straight out of the refrigerator the day after the best (ice cold).. I know, weird right? It's slightly sweet and oh so beany. (and I love beans) This is a great recipe *

1 lb. hamburger

1/2 to 1c. chopped onions

1/2 to 1 lb. bacon, cooked and crumbled

2- 15oz. cans Pork and Beans Do Not Drain

1- 15oz. can butter beans Do Not Drain

1- 15oz. can kidney beans Drain

1/2c. ketchup

1/2c. granulated sugar

1/2c. brown sugar

1 tsp. salt

2 tsp. vinegar

Brown hamburger and onions. Add rest of ingredients, put in a 9 x 13 pan and bake 45 min. at 350deg.

After baking, put in a crock put and set to low.

If you want to make an entire roaster full, x8

Chicken & Broccoli Braid

*My mother got this recipe from a Pampered Chef party years ago. I loved it, the crust is so soft and flaky with the use of the crescent roll dough. Very easy to put together... but looks fancy :) *

2c. cooked chicken, chopped

1c. broccoli, chopped

1/2c. red bell pepper, chopped

1 garlic clove, pressed

4oz. (1c.) sharp cheddar cheese, shredded

1/2c. mayonnaise

2 tsp. all-purpose dill mix

1/4 tsp. salt

2 pkg. (8oz. each) refrigerated crescent rolls

1 egg white, lightly beaten

2 TBL. slivered almonds

Preheat oven to 375deg. Chop chicken and broccoli, place in a medium bowl. Chop bell pepper. Press garlic over vegetable mixture. Shred cheese and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt, mix well. Unroll 1pkg. of crescent dough; do not separate. Arrange longest sides of dough across width of 12 x 15 baking stone, pizza pan, or baking dish. Repeat with remaining pkg. of crescent dough. Roll dough to seal perforations. On longest sides of dough, cut dough into strips 1-1/2 in. apart, three inches deep, using a pizza cutter. (there will be six inches in the center for filling) Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush dough with egg white. (and top with almonds opt.) Bake 25-28 min. or until deep golden brown. Cut with serrated knife.

*The use of crescent dough is so versatile, I am going to try to make a breakfast braid with sausage gravy, eggs, bacon... whatever! *

Candied Pecans

* Made these for Christmas this year to go with my cookie assortment. Very good and SO easy! *

2-1/2c. raw pecans
1 large egg white, lightly beaten
1/4c. sugar
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt

Preheat oven to 300deg. Line a baking sheet with parchment paper. In a large bowl, stir the pecans with the egg white. In a small bowl, stir together the sugar, cinnamon, allspice, and salt. Pour over nuts and stir until evenly coated. Spread in a single layer on baking sheet and bake for 30 min. Remove pan from oven and slide parchment paper (with nuts on it) off the baking sheet and onto wire rack or counter to cool. Break up nuts into a bowl and serve or store at room temperature in an airtight container.

Reeses' Bars

*Made for coffee break at work. Everyone loved them. Very rich and addicting... be careful!*

(double for jelly roll pan)

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined.  Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Pour chocolate over peanut butter mixture and spread out evenly.  Place pan in the fridge just until chocolate is set and then cut into bars.  Tip:  If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through.  Can be stored in the fridge or at room temp.  They will stay firmer if stored in the fridge.

*Tip:  Instead of adding shortening to the chocolate topping, add a scoop of peanut butter.  This will prevent the top from getting solid.

Sushi!

I LOVE Sushi! I have been eating a lot of it recently on my trip to California because it's not available near my hometown in Southwest Wisconsin... and I CRAVE it! Going out to eat can make me nervous because you have to estimate points.. and I OVER-ESTIMATE, leaving me hungry and falling short of my Daily Target. I try to plan ahead before I go out so I'll know exactly what to choose.

Sushi Name          #of pieces         WW Points
California Roll                                    3                                       2
California Roll & Inari                       2                                      3
California Salad Roll                          2                                      3
Dragon Roll                                         2                                     3
Edamame Salad                                 2 oz.                                1
Eel Roll                                                1                                      1
Grilled Salmon Roll                            1                                     1
Inari                                                     1                                     1
Eel & Carrot Roll                                1                                     0.5
Tuna & Cucumber Roll                      3                                     1
Shrimp & Avocado Roll                     3                                      1
Nigiri- Eel                                            1                                     2
Nigiri- Octopus                                   1                                     1
Nigiri- Salmon                                     1                                     1
Nigiri- Shrimp                                     1                                     1.5
Nigiri- Snapper                                   1                                      1
Nigiri- Squid                                        1                                      1
Nigiri- Tuna                                         1                                     1
Nigiri- Yellowtail                                 1                                     1
Ocean Crab Roll                                   1                                     1 
Orange Roll                                           1                                     1
Seaweed Salad                                     2 oz.                                1
Small Roll Eel                                       4                                      3
Small Roll Imitation Crab                   1                                     0.5
Small Roll Salmon                                1                                     0.5
Small Roll Shrimp                                1                                     0.5
Small Roll Tuna                                    1                                    0.5
Small Roll Yellowtail                            1                                    0.5 
Spicy Roll Shrimp                                3                                    3
Spicy Roll Salmon                                1                                     0.5
Spicy Roll Tuna                                    1                                    0.5
Spicy Roll Yellowtail                            3                                     2
Tofu Roll                                               1                                     0.5
Tuna Roll                                              3                                       2 
Avocado Roll                             Entire Roll                                 4
Shrimp Tempura Roll             Entire Roll                                 13

Meridian Vineyards & Niner Estate Wines

On a trip up the Central Coast in California, we stopped at two vineyards to do wine tastings. We stopped at both Meridian Vineyards  and Niner Wine Estates.

 

Of the wines and cheeses selected, these were my favorites:

Cheeses:

 Niner Favorite:

Packer Backer

* One more game and the Packers are headed to the Super Bowl!  I remember when I was younger I saw my aunt Beverly make a drink she called a 'Packer Backer'. Go Pack! *

Packer Backer

1 1/2 oz Lime Flavored Vodka
4 1/2 oz Orange Juice

*I used Orange juice, Blue Maui, and Sprite Zero. I thought it was prettier and tastier!*

Spicy Oatmeal Raisin Cookies

*I'm currently visiting my boyfriend in Los Angeles, CA. He has so much style and taste when it comes to decorating his home but let me tell you...his kitchen is as bachelor as it gets! I made these cookies with a wire whisk (mixer... yeah right), a pot ( no mixing bowls), kitchen spoon (no rubber spatula), no oven mitts (used kitchen towels which is fine) and I didn't plan ahead so my butter wasn't at room temperature { this would be no biggie but.... he doesn't own a microwave because he thinks they are not healthy..c'mon! :) } BUT nonetheless they turned out great! I didn't mind the incomplete kitchen :) *

I found my GO-TO Oatmeal Raisin Cookie recipe! They are great... so soft and fluffy.

Carrot Cake

I have been on the lookout for a great carrot cake recipe lately. I prefer a very moist cake with of course a lot of cream cheese frosting! Came across this recipe and will give it a try.

Ever Tried Vegan Food?

A good friend of mine, Lauren, has been vegan since she was 13. It is something she is very passionate about, but for me, I prefer vegan options because I enjoy the taste and it is for the most part much healthier. While visiting her in Los Angeles, we went out to one of our favorite vegan joints... Native Foods (http://www.nativefoods.com/) so delish and light!

Afterward, we indulged in vegan cake from Green Peas ( http://www.greenpeasrestaurant.com/breakfast.html)

I had the carrot cake... YUM!

Lauren had the red velvet...INCREDIBLE!

Have a vegan friend, it makes you much more aware. I could never be vegan... I LOVE cheese too much (yes there is Vegan Cheese, but c'mon I'm from Wisconsin!)

Did you know some microwave popcorn says 'fish' in the ingredients.. what?

or Orbit Gum has milk in it?

Try making your recipes vegan and cut down on calories and fat!

Favorite Vegan Restaurants in Los Angeles:

Native Foods

Green Peas

The Vegan Joint

Veggie Grill

Leaf Organics

Pure Luck

and don't forget Whole Foods!

Weight Watchers... Going Out for Coffee

Coffee.... NOW!

* Links to Points lists for Coffee Shops*

* Check it out, you'll know what to order next time.... and you won't eat or drink half your daily points allowance in one scone or macchiato *

Starbuck's  http://www.dwlz.com/Restaurants/starbucks.html
     I got addicted to the Frappuccino Lights!

Coffee Bean & Tea Leaf  http://www.dwlz.com/Restaurants/coffeebeantealeaf.html
     Check out the No Sugar Added/Fat Free (NSA/FF) powder options!

The Coffee Beanery http://www.dwlz.com/Restaurants/coffeebeanery.html

Caribou Coffee http://www.dwlz.com/Restaurants/caribou.html



Favorite Weight Watchers Items

Breakfast: *I typically eat 5-7 points for breakfast* (My DPA= 20pts/day)
Dannon Light & Fit Yogurt Cup: 1 pt
Earthgrains Whole Wheat Sandwich thins: (1 bun) 1 pt
    I Can't Believe It's Not Butter Spray: spray away for Zero Points
    Maple & Brown Sugar Instant Cream of Wheat: (2 packets) 4 pts      
    3 Egg Whites: 1 pt
    Eggo Low-Fat Whole Grain Waffles: (2 waffles) 2 pts
    Mrs. Butterworth's Sugar Free Syrup: (1/4c.) 1 pt
    Smucker's Sugar Free Jam: (1 TBL) Zero Points
    Jif Reduced Fat Peanut Butter: (1/2 serving = 1 TBL) 2 pts
    Thomas' Light English Muffin: (1 muffin) 1 pt
    Favorite Cereals:
           Kellogg's FiberPlus Antioxidants: 1 serving (3/4c.) 2 pts
           Special K Yogurt & Berries: 1 serving (3/4c.) 2 pts
           Special K Red Berries: 1 serving: (1c.) 2 pts
           Lucky Charms: 1 serving: (1c.) 2 pts
           Fruit Loops: 1 serving (1c) 2 pts
           Cinnamon Chex: 1 serving (3/4c.) 2pts
           Honey Nut Chex: 1 serving (3/4c.) 2 pts
           Whole Grain Cheerios: 1 serving (1c.) 2 pts
           I LOVE Cereal, and I LOVE the sugary ones... but I try to stay away from them
    Tabasco: If you like a little kick, Tabasco is great! Adds flavor and not calories
    Carnation No Sugar Added Instant Breakfast: (1 packet) 1 pt
    Thomas' Bagel Thins: (1 bagel) 1 pt
    Sara Lee 45 Calories & Delightful Wheat Bread: (2 slices) 1 pt
    More to come...          

Summer Dessert Pizza

* Made for coffee break at work. Got great reviews *

Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 1-1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 
  GLAZE:
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/4 cup water
• 1/4 cup orange juice
• 
  TOPPING:
• 4 ounces cream cheese, softened
• 1/4 cup confectioners' sugar
• 1 cup whipped topping
• 1 firm banana, sliced
• 1 cup sliced fresh strawberries
• 1 can (8 ounces) mandarin oranges, drained
• 2 kiwifruit, peeled and thinly sliced
• 1/3 cup fresh blueberries

Directions

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes.
• Press dough into a greased 12-in. x 14-in. pizza pan. Bake at 350° for 12-14 minutes or until light golden brown. Cool completely on a wire rack.
• For glaze, combine sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes.
• For topping, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Add whipped topping; mix well. Spread over crust. Arrange fruit on top. Brush glaze over fruit. Store in the refrigerator. Yield: 12-16 servings.

Sliced Cucumber Salad

Ingredients

1c. mayo or miracle whip
1/4 c. sugar
4 tsp. vinegar
1/2 tsp. dill weed
1/2 tsp. salt
6 medium cucumbers, peeled and sliced thin
3 green onions

Directions

Combine mayo, (or miracle whip) sugar, vinegarm dill, and salt. Mix well. Add cucumbers and onions. Chill at least 30 min. Best overnight.

Wedding Meatballs

* Made for my brother's wedding, I guess the name just stuck *

Very good!

1- 12oz. bottle Heinz Chili Sauce
1- 10oz. jar grape jelly
Frozen meatballs

Heat chili sauce and jelly in skillet, stirring constantly until melted. Add meatballs and toss to thoroughly coat with sauce. Simmer uncovered 30 min. Place in crock pot, cover and set on low.

Oven Wedge Fries

1 lg. potato
1/2 tsp. vegetable oil
Seasonings (whatever you want: garlic salt, seasoned salt, pepper, red pepper flakes, Italian, onion salt, etc.)

Preheat oven to 400deg. Lightly grease small cookie sheet. Wash and cut potatoe(s) into quarters. Then cut each quarter into wedges with the wedge being about 1/4 in. wide. Toss potatoes with the oil and season. Place on cookie sheet. Place the pan on oven rack about 7 in. from bottom of oven. Bake 7min, until brown. Flip wedges over and sprinkle with seasonings. Bake another 7 min. until browned and cooked through (I broil for an extra minute or two and watch)

How to: Roast a Chicken

* My first go at roasting a chicken. It was much easier than I thought it would be. Don't over-think it :) *

Set your oven to 375 deg.

Open thawed chicken. Remove giblets and wash.

Pat dry and move to roasting pan.

Salt, Pepper, and Herb all sides. (you can basically use whatever you want here. I used poultry seasoning, seasoned salt, and Pepper)

Season WELL, under wings, inside cavity, etc.

Pour olive oil over and massage all over until it looks well oiled and seasoned.

Tuck in wings and tie legs.

Cover with foil and bake for 1 hour (at 375 deg)

Baste, raise temp to 400 deg and bake for another hour.

(Timing depends on size, use and internal read thermometer to check for doneness. 165-170 deg)

Scary Eye Balls (Peanut Butter Balls)

*Used a Peanut Butter Ball recipe and Jazzed it up a little.*
*Make sure to use white chocolate bark. I used White Chocolate chips and needed to add A LOT of shortening to make the white chocolate smooth*

Ingredients

4c. confectioner's sugar
1-1/2c. smooth peanut butter
1c. (2 sticks) butter
1-1/3c. graham cracker crumbs
2c. white chocolate chips (16 oz.)
1 TBL shortening

Directions

In a large mixing bowl, combine confectioner's sugar, peanut butter, butter (melted), and graham cracker crumbs. Mix until well combined. Shape into 1-in. balls (don't make too big, they are very rich) and place on parchment paper lined cookie sheets. Place in freezer. Melt chocolate chips and shortening. Remove balls from freezer and use a toothpick to dip each ball into the white chocolate. Place back on cookie sheet. Use extra chocolate to color and decorate as you choose. I used red food coloring to color chocolate for eye veins. I topped with an m&m (for the colored part of eye) and piped a dot of melted chocolate chips for the pupil.