I stole this from Tyler's friend's blog. These cookies seriously melt in your mouth hence the name and they are so cute and fun. I enjoyed making them for Easter with pastel colored frosting. Don't let the nasty tasting dough fool you.
1/2 lb butter
3/4 cup corn starch
1/3 cup powered sugar
1 cup flour
Beat butter, add corn starch, flour, and sugar. Beat until creamy. Drop by teaspoonful onto ungreased cookie sheet (don't make them too big). I shaped them into perfect little balls and made a divet on the top for frosting. Bake at 350 for 12-14 minutes. Frost when cool. I used a spoon to drop frosting onto the top.
Frosting
3 oz cream cheese
1 tsp vanilla
1 cup powdered sugar
food coloring
Cream cheese, add vanilla and sugar. Divide and color.
Yields 40 cookies
Monday, April 27, 2009
Saturday, April 25, 2009
Crockpot Creamy Shredded Chicken
Crockpot Creamy Shredded Chicken
Ingredients:
4 chicken breasts
1 package dry Italian seasonings mix *
1 stick butter
1 can cream of chicken soup
8oz of cream cheese (i only used 4oz)
Directions:
In a crockpot place your chicken breasts. Sprinkle on them the Italian seasoning mix. Take the stick of butter and cut it up and place it on your chicken. Cook on Low 4-6hrs. 1/2 hr before serving shred chicken while still in crock-pot. Add in cream cheese and cream of chicken soup. Stir together. Replace lid and cook until heated through. Serve over rice.
* I'm sure if you added more cream cheese it would have made it more creamy then ours was. we decided it would be great on croissant sandwiches.
*the seasoning is sold in the salad dressing aisle. (with the powered ranch dip)
Ingredients:
4 chicken breasts
1 package dry Italian seasonings mix *
1 stick butter
1 can cream of chicken soup
8oz of cream cheese (i only used 4oz)
Directions:
In a crockpot place your chicken breasts. Sprinkle on them the Italian seasoning mix. Take the stick of butter and cut it up and place it on your chicken. Cook on Low 4-6hrs. 1/2 hr before serving shred chicken while still in crock-pot. Add in cream cheese and cream of chicken soup. Stir together. Replace lid and cook until heated through. Serve over rice.
* I'm sure if you added more cream cheese it would have made it more creamy then ours was. we decided it would be great on croissant sandwiches.
*the seasoning is sold in the salad dressing aisle. (with the powered ranch dip)
Monday, April 6, 2009
Baked Zitilicious
This is fast & easy!!! and SOOOOOOOOOO GOOD.
This Makes enough for about 2 casserole dishes (8-10 pple) (bake one and freeze or refridgerate another).
1 - 16 oz package dry ziti pasta (or penne)
1 pound lean ground beef
1/2 white onion chopped
1 tablespoon minced garlic (optional)
2 28 oz jars spaghetti sauce ( I used HUNTS 1 can marinara sauce and 1 can sauce with italian sausage flavor) * you probably wont use all of the sauce*
*for the cheese, you can choose how much you want to add and what kind-the more the better :)**
6 oz provolone cheese
6 oz sliced mozzarella cheese
1 bag of Shredded italian cheese mixture.
1 1/2 cups sour cream
1/2 cup grated parmesean cheese
Basil seasoning
1. Bring a large pot of water to a boil. Add 1 1/2 boxes pasta & cook until "al dente" dont let it get mushy.
2. In skillet Brown the beef, Add onions, garlic & saute until tender. Drain off fat. Add about 1/2 of the Spaghetti sauce to beef (save rest for later). Simmer 15 minutes.
3. preheat oven to 350 degrees.
4. Mix sour cream and pasta noodles in a large bowl.
5. In a lightly greased 2 quart baking dish, place a level of pasta on bottom of pan. Top with Meat mixture. Top with a single layer of Provolone, mozzarella, & other cheeses you want to add.
6. Pour a small layer of more spaghetti sauce on top of cheese. Sprinkle parmesean cheese on top of that & sprinkle basil lightly around the top of the entire pan.
7. REPEAT IN ANOTHER PAN IF YOU HAVE EXTRA.
8. Bake covered for 20 minutes & remove foil and bake another 10-20 minutes until bubbly & heated through.
This Makes enough for about 2 casserole dishes (8-10 pple) (bake one and freeze or refridgerate another).
1 - 16 oz package dry ziti pasta (or penne)
1 pound lean ground beef
1/2 white onion chopped
1 tablespoon minced garlic (optional)
2 28 oz jars spaghetti sauce ( I used HUNTS 1 can marinara sauce and 1 can sauce with italian sausage flavor) * you probably wont use all of the sauce*
*for the cheese, you can choose how much you want to add and what kind-the more the better :)**
6 oz provolone cheese
6 oz sliced mozzarella cheese
1 bag of Shredded italian cheese mixture.
1 1/2 cups sour cream
1/2 cup grated parmesean cheese
Basil seasoning
1. Bring a large pot of water to a boil. Add 1 1/2 boxes pasta & cook until "al dente" dont let it get mushy.
2. In skillet Brown the beef, Add onions, garlic & saute until tender. Drain off fat. Add about 1/2 of the Spaghetti sauce to beef (save rest for later). Simmer 15 minutes.
3. preheat oven to 350 degrees.
4. Mix sour cream and pasta noodles in a large bowl.
5. In a lightly greased 2 quart baking dish, place a level of pasta on bottom of pan. Top with Meat mixture. Top with a single layer of Provolone, mozzarella, & other cheeses you want to add.
6. Pour a small layer of more spaghetti sauce on top of cheese. Sprinkle parmesean cheese on top of that & sprinkle basil lightly around the top of the entire pan.
7. REPEAT IN ANOTHER PAN IF YOU HAVE EXTRA.
8. Bake covered for 20 minutes & remove foil and bake another 10-20 minutes until bubbly & heated through.