Sugar Cookies (White Velvet Cutouts-Taste of Home)

Ingredients

• 2 cups butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2 cups sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 4-1/2 cups all-purpose flour
• FROSTING:
• 3 tablespoons butter, softened
• 1 tablespoon shortening
• 1/2 teaspoon vanilla extract
• 3-1/2 cups confectioners' sugar
• 4 to 5 tablespoons 2% milk
• Food coloring, optional

Directions

1. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until set (do not brown). Cool on pans 5 minutes. Remove to wire racks to cool completely.
3. For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners’ sugar and enough milk to reach spreading consistency; beat 3 minutes or until light and fluffy. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.) Yield: about 5-1/2 dozen.

Chicken and Vegetable Stir Fry

INGREDIENTS

Chicken + Veggies:
• 1 tablespoon olive oil
• 1 to 2 pounds boneless, skinless chicken breasts, cubed or cut into thin strips
• Salt and pepper
• 8 ounces baby bella or white button mushrooms, stems removed and quartered
• 1 to 2 red bell peppers, cored, seeded and cut into strips or bite-size pieces
• 1 medium yellow or red onion, halved and cut into thin half moon slices
• 3 cups fresh broccoli florets
• 2 cloves garlic, finely minced
• 2 teaspoons grated fresh ginger (see note above for easy tip)
Sauce:
• 1/2 cup BBQ sauce (my favorite homemade version here)
• 1/3 cup low-sodium soy sauce
• 2 to 3 tablespoons pure maple syrup
• 1/4 cup chicken broth, veggie broth or water
• Hot, cooked rice or quinoa, for serving

DIRECTIONS

1. In a large, nonstick skillet, heat the oil over medium-high heat until hot and rippling. Season the chicken lightly with salt and pepper. Add it to the skillet in a single layer, and let it cook without stirring for 30 seconds so it browns nicely. Flip the chicken pieces, and stir until cooked through, 4-5 minutes (less if the chicken is in really thin strips or small cubes).
2. Remove the chicken to a plate, keeping any excess oil or juices in the skillet.
3. Add the mushrooms, peppers, onions, and broccoli to the hot skillet; add another teaspoon or so of oil if the skillet is dry. Cook for 1-2 minutes and then add the garlic and ginger. Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, 5-7 minutes (longer if you like the vegetables softer).
4. Add the chicken back into the skillet.
5. Whisk together the sauce ingredients and pour over the chicken/veggies. Cook, stirring, until well coated, hot and bubbly. Serve over hot, cooked white or brown rice. 

Broccoli Cheese Soup

Ingredients

• 4 TB butter
• 1 small onion, chopped
• ¼ cup all purpose flour (*see notes to make Gluten Free)
• 1 cup half and half
• 1 cup milk (** see notes)
• 3 cup chicken stock or broth (homemade is best-recipe under the How to tab)
• 2 bay leaves
• ¼ tsp freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 4 cups broccoli florets (about 1 head)
• 1 large carrot, diced
• 2½ cups (about 8 ounces) grated sharp white and/or yellow cheddar cheese plus more for garnish

Instructions

1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half and milk until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20minutes.
2. Add the broccoli florets and carrot to the broth mixture and simmer until tender, about 20 minutes.
3. Discard the bay leaves.
4. If desired, mash broccoli a bit with a potato masher, or puree soup a bit with an immersion blender. You can also puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli.
5. Return to the pot.
6. Add the cheese to the soup and whisk over medium heat until melted.
7. Add up to ¾ cup broth, milk or water if the soup is too thick.
8. Ladle into the bowls and garnish with cheese if desired.