SWIG Sugar Cookies

Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking Soda

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

Directions:

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

Roll a golf ball sized ball of dough and place it on your cookie sheet.

Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting

1/2 cup room temperature butter

3/4 C Sour Cream

Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

Skillet Creamy Macaroni and Cheese

INGREDIENTS

• 3 1/2 cups water, plus extra if needed
• 1 (12-ounce) can evaporated milk
• 12 ounces (about 3 cups) elbow macaroni
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1/4 teaspoon hot sauce
• 6 ounces cheddar cheese, shredded (1 1/2 cups)
• 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
• 2 tablespoons butter, cut into small chunks
• Ground black pepper to taste

DIRECTIONS

1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Crockpot Pork Chops

1/2 cup light brown sugar, packed
1/2 cup ketchup
1/4 cup low sodium soy sauce
1-3 tablespoon red chile paste (I used Gourmet Garden)
1 teaspoon minced garlic
1 teaspoon black pepper
1/2 teaspoon kosher salt
3-5 pounds boneless pork chops (thick cut 1"- 1 1/2") 
1/4 cup cornstarch

Add ingredients (except pork chops and corn starch)  in a 6-quart slow cooker.  Stir to combine. Add pork chops. Toss to coat with the sauce. Cook on low 6 hours.

After 6 hours, combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake the living tar out of it, to create a slurry. Add the slurry to the crockpot. Stir and cover, cook 1 more hour. 

Serve and enjoy!

Fresh Strawberry Pie

Ingredients

• 3 tablespoons cornstarch
• ¾-1 cup sugar (depending on how sweet your strawberries are)
• 1 cup water
• 1 box (3 oz) strawberry Jell-O
• ½ box (3oz) raspberry Jell-O
• 2 cups strawberries
• 1 pie crust, prebaked
• Whipped Cream, sweetened

Instructions

1. Line the bottom of a baked and cooled pie crust with whole or sliced strawberries.
2. Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-Os and stir until dissolved. Allow to cool for a few minutes and then pour gelatin mixture over strawberries and refrigerate until set. Top with freshly whipped cream and serve.

Sweetened Whipped Cream

1. Pour a pint of heavy whipping cream in bowl and stand mixer and couple of teaspoons of sugar. Using the egg beaters, whip the cream until stiff peaks appear.

French Toast Casserole and Buttermilk Syrup

Ingredients:
4 oz cream cheese
8 eggs
2 cups milk
6 T butter (optional)
1/2 cup sugar mixed with 2 T cinnamon
12 cups fresh bread, cubed

Layer in 13x9 pan:
1/2 bread, cream cheese, 1/2 sugar/cinnamon
1/2 bread, 1/2 sugar/cinnamon

Beat together eggs, milk, and butter. Pour over top of bread and press down to moisture. Cover and chill 2-24 hours. Bake uncovered at 350 for 45 minutes, or until eggs aren't runny. Serve warm with buttermilk syrup.


Buttermilk Syrup:

Boil 2 cube unsalted butter (or margarine). 1 cup white sugar, 1/2 cup buttermilk, and 1 t karo syrup. Remove from heat. Add 1/2 t baking soda and 1 t vanilla. Make sure you use a fairly big pot...when you add the baking soda it bubbles up quite a bit. Serve immediately. Refrigerate leftovers and reheat in microwave when ready to use again.

Overnight Breakfast Enchiladas

Ingredients

• 6 eggs
• 8 flour tortillas medium size, not the large burrito size
• 1 1/2 cups half & half you can use whole milk if it's all you have on hand
• 2 cups ham cubed
• 3 cups of shredded cheddar divided into two bowls, each containing 1.5 cups
• 1/4 cup chopped green onion
• 1/4 cup diced onion
• 1 tsp garlic salt

Instructions

1. Spray a 9x13 baking dish with non stick cooking spray and set aside.
2. In a large bowl, combine 1.5 cups of shredded cheddar, 2 cups of diced ham, 1/4 cup chopped green onion, 1/4 cup diced onion, and garlic salt.
3. After those ingredients are mixed well, set aside 1/4 cup for toppings and set the bowl aside.
4. In another medium sized mixing bowl, whisk together 6 eggs and 1.5 cups of half & half.
5. Once egg mixture is mixed well, set aside.
6. Starting with one tortilla, add 1/4 - 1/3 cup of the ham mixture into the center and roll up.
7. Place seam side down onto the baking dish.
8. Repeat until all tortillas are used.
9. Pour egg mixture over the top and then top with remaining ham mixture that was set aside.
10. Cover with foil, and store in fridge until ready to bake.
11. Bake at 350 degrees for 30-40 minutes until eggs are set.
12. Remove the foil, top with remaining 1.5 cups of shredded cheese, and bake until cheese is melted.
13. These are best served with sour cream and salsa.
14. Enjoy!

Lemon Pull-Aparts

Ingredients

12 Rhodes Yeast Dinner Rolls, thawed but still cold
zest from 2 whole lemons
1/2 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh lemon juice

Instructions

Mix lemon zest with sugar. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9x13-inch sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size. 

Remove wrap. Sprinkle on remaining mixture. Bake at 350°F 20-25 minutes. Remove immediately from pan and place on cooling rack. 

Combine glaze ingredients and mix well. Drizzle over pull-aparts.

Strawberry Cream Cheese Danish

Ingredients

• 2 cans of crescent rolls
• For Strawberry Filling ( or you can use strawberry preserves)
• 2 cups sliced strawberries
• 1/4 cup sugar
• 1 Tbsp. cornstarch
• 2 Tbsp. water
• For Cream Cheese mixture
• 1 8oz package of cream cheese at room temp.
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• For Icing:
• 1 cup confectioner's sugar
• 1 tbsp milk
• 1 tbsp softened butter

Instructions

1. *If you are using store bought strawberry preserves you can skip this step.
2. Combine sliced strawberries, 1/4 cup sugar, cornstarch and water in a small saucepan and cook over medium low heat.
3. Smash up the berries slightly while they cook, and cook until the mixture is thickened.
4. In a large bowl mix together cream cheese, powdered sugar and vanilla. Set aside.
5. Remove crescent dough from container. Do not unroll.
6. Using a sharp knife, cut the dough into 8 slices, about 3/4 inch thick.
7. Place each dough slice on a parchment paper lined cookie sheet.
8. Press the centers with a finger or a measuring cup to make a well for the filling and stretch the sides a bit if it is necessary.
9. Place a heaping teaspoon of cream cheese mixture onto each danish.
10. Add a teaspoonful of strawberry filling.
11. Bake in preheated oven for 15 to 17 minutes. or until lightly golden brown.
12. In a small bowl, stir together confectioners' sugar, milk and butter.
13. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
14. Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.

White Chocolate Raspberry Scones

Ingredients:
4 cups flour
2/3 cup sugar
2 T baking powder
1 t salt
1 cup cold butter
1 cup white chocolate chips
3/4 cup milk
1/2 cup cream
2 eggs
1 1/2 t almond extract
1 t vanilla extract
2 cups fresh raspberries
1/3 cup white chocolate chips for drizzle

Directions:
1. Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Cut in the butter with a pastry cutter, or use a grater to grate it in. Stir in the 1 cup of white chips. In a small bowl whisk together the milk, cream, eggs, and extracts. Add to the flour mixture and gently stir till barely combined. Carefully fold in the raspberries. If the dough doesn't stick together, you can add a little more milk, but you don't want to add too much.

2. Divide dough in half. Pat each portion into a 7-8" circle on a floured circle on a floured counter top. Cut each into 8' wedges. Place on cookie sheets and bake at 400 degrees for 15-20 minutes of till lightly browned. Drizzle with melted white chocolate if desired.

Easy White Chicken Chili

Ingredients:
6 cups chicken broth
4 cups cooked shredded chicken
2 (15 oz) cans Great Northern beans, drained
2 cups salsa verde
2 t ground cumin
optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips.

Directions:
Stovetop Method: Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.
Serve warm with desired toppings.

Slow Cooker Method: Add chicken broth, 2 (uncooked) boneless chicken breasts, beans. salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred the chicken.