Watermelon Cookies

The minute I first saw these I wanted to make them. It just so happened that I found them over the Memorial Day weekend when I was looking for something to add to our family picnic. I found them on another blog: Amanda's Cooking and you can check it out HERE and she has a really great craft blog too! So, I decided to make these cookies just as the recipe instructs-I had never made dough this way but I was willing to try. Just one thing I forgot to do the first time around...you can see it in the picture below :) I call those my honeydew melons with seeds. I was able to fix it the second time I rolled the dough though and they were a hit. They taste really good and we all enjoyed them. Definitely something I would do again!

Watermelon Cookies


**These do not taste like watermelon, only look like one**

Cookie Dough
3 3/4 cups all purpose flour
1 teasponn baking powder
1/2 teaspoon salt
1 cup cold, unsalted butter
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
6 drops red food coloring (try not to forget this!)
1 cup miniature semi sweet chocolate chips

Glaze
1 1/2 cups powdered sugar, sifted
2-3 tablespoons milk
green food coloring

1.In a medium bowl sift together flour, baking powder and salt. Set aside.
2. In a large bowl mix butter, sugar, eggs, vanilla and red food coloring on medium speed until well combined.
3. Turn mixer down to low and gradually add flour mixture. Mix until no more flour can be seen. Gather the dough together in a ball using a spoon or spatula.
4. Remove dough from bowl and divide in two equal pieces. Between two sheets of parchment paper roll out each piece of dough until it is about 1/4 inch thick.
5. Place dough in refrigerator for two hours.
6. Preheat oven to 400.
7. Remove one batch of chilled dough from fridge. Remove top sheet of parchment paper and using a round cookie cutter or biscuit cutter (I used a small drinking cup) cut out circles.
8. Using a sharp knife cut each circle in half and place on baking sheet.
9. Gently press the chocolate chips into each half circle. Repeat process with other half of dough.
10. Bake for 6-7 minutes or until slightly puffed. Don't let them get too brown. Remove from oven and allow to cool completely.
11. You can reroll any unused dough between the parchment and place back in the fridge and cut more cookies.
12. Mix all ingredients together for the glaze. You may add a splash or two more of milk if the glaze is too thick.
13. Have a wire rack ready on your table or counter with parchment paper underneath it.
14. Carefully dip and 'roll' the rounded side of each cookie in the glaze. Place right side up on the wire rack and allow any excess to drip off onto the parchment paper and then dry completely.

Shrimp Scampi

Brad and I both love seafood. I haven't eaten it much lately with being pregnant and now nursing but I still love it. One of our favorites when we go out to eat is shrimp scampi and Brad has always asked me to find out how to make it. Well, I did some research and kind of combined a couple of scampi recipes off of allrecipes.com. We found frozen shrimp for a really good price at Kroger a few weeks ago and I finally tried it out. I defrosted way too much so I had enough for two days and this was even better as leftovers. I served it over pasta and called it a meal.

Shrimp Scampi


1 pound peeled, deveined shrimp (I used frozen with tails on)
1 stick butter
4 cloves garlic, diced
1 Tablespoon lemon juice
salt
pepper
crushed red pepper flakes
parsley


Preheat oven to 350
1. Arrange shrimp in a circular pattern in a casserole dish or pie plate.
2. In a medium sauce pan melt butter. As butter is melting at garlic to pan and allow to simmer until fragrant. Add lemon juice and simmer for about 5 minutes.
3. Add salt, pepper and red pepper flakes to taste.
4. Pour over shrimp in casserole dish and top with some of the parsley. Cook for 25-35 minutes or until shrimp are hot and sauce is bubbly. Check on it after 10 minutes to be sure it isn't drying up.
Serve over pasta or as a side to steak or other seafood dish.

French Dip Sandwiches

I found this incredible easy recipe on allrecipes.com-I LOVE that site! I was willing to try the "real way" someday but when I found this I was so happy. I made sure to file it away in my brain for the right time. Brad and I both love these when we go out to eat so I wanted to try it at home without making a roast and then using the juices to make the 'dip'. But I had to have good au jus since that is Brads favorite part. He soaks his sandwich in it, he dips his fries in it and if I don't stop him he will drink any that is left over. Yes, he did that the other night in our home :)

French Dip Sandwiches


1 can beef stock
1 pound thinly sliced deli roast beef
provolone cheese
4 hoagie rolls-split open

1. Turn broiler on low. Place the hoagie rolls inside face up and put under the broiler until they are slightly toasted. Remove from oven; turn broiler off and set oven to 350.
2. In a pan heat stock until almost boiling. Reduce to medium heat and add roast beef allowing to heat through.
3. Remove beef from stock and pile on one half of each hoagie roll. Top with provolone cheese. Place back in oven until cheese is melted.
4. Place top of hoagie roll on sandwich-cut in half if you wish. Serve with a dipping bowl of the beef stock.

The Pioneer Woman's Chicken with mushrooms and artichokes....sort of

In food blog world Pioneer Woman is a legend. Revered by any blogger worth the salt in her recipes :) She is a wonder and rumor has it that they are now even making a movie about HER life. All because she started a blog! Her story is quite interesting and she has a way with words. She is a pro in the kitchen without ever taking real cooking course and her recipes are inspiring. I haven't done one...until now. This one was great for us. We always have tons of chicken in the house and we LOVE mushrooms in anything and Brad had just picked up a carton of fresh ones and asked if I could 'make something with these in it'...but of course he gave no suggestions ;) I really enjoyed this recipe but think I may try to add some cheese to the sauce next time. Don't judge, I told you we like cheese. Oh, and of course I had everything in the house so you know I jumped on this recipe (but I did tweak it since we don't like artichokes). However, I did the unspeakable. I committed the worst crime when it comes to handing on recipes. I forgot to take a picture!!! But, go to Pioneer Woman's website if you want to see this complete project. Plus, she has photos of EVERY step in the recipe. And, she is hilarious. Go see her site. You'll love it. I promise.

Pioneer Woman's chicken with Mushrooms and Artichokes

8 whole chicken legs or thighs (my package only had 5 legs)
Salt and pepper to taste
3 tablespoons olive oil
16 ounces white mushrooms, sliced
5 whole garlic cloves, minced (I thought this would be too much but did it anyway...trust me-do all 5!)
1/2 cup white wine (I omitted. Didn't have any cooking wine in the house. Only the good stuff and since I can't drink it I didn't open it :))
2 cups chicken broth (more as needed)
1 14.5 ounce can artichoke hearts-drained, rinsed and patted dry
1 cup heavy cream
freshly chopped chives to taste (you know I didn't have fresh ones)
Freshly grated parmesan
16 ounces pasta cooked and drained

1. Salt and pepper chicken pieces.
2. Heat olive oil in a large skillet over medium high heat. Add chicken to pan and brown for 1-2 minutes. Remove chicken from skillet.
3. Add mushrooms to pan with garlic. Stir around and allow to cook for a few minutes. Add wine and cook allowing it to evaporate a bit.
4. Pour in chicken broth. It should make the sauce very liquidy. Stir to get all the bits off the bottom of the pan. Return chicken to pan. Add artichoke hearts.
5. Place lid on pan and cook for 30 minutes on medium low heat. Check often to be sure the chicken broth hasn't evaporated. If it has just add a bit more.
6. Remove lid and turn heat to low. Remove chicken once more. Pour in cream and stir it around. Add chives and then put chicken back in pan. Put lid back on and continue cooking for 10 minutes to allow sauce to thicken.
7. Pour over pasta and top with parmesan and more chives.

Double Chocolate Strawberry Shortcake

This is the dessert I made for Mother's Day dinner. I was really excited to try it but it was a semi-fail. It tasted great but the chocolate pudding stuff was supposed to get thick and mine never did. I found this recipe on kraftfoods.com and the picture looked great. Mine shows how runny the cake was but it was still delicious!

Double Chocolate Strawberry Shortcake


1 box chocolate cake mix and the ingredients needed to make it
1 box (4oz.) jello instant chcolate pudding
1 tub whipped topping
2 tablespoons strawberry jam (I thought I had jam but only had jelly...jam would have been easier)
2 cups fresh strawberries sliced; divided
3/4 cup milk

1. bake cake into two 8 inch rounds according to package directions. When done, remove from pans and cool on wire racks.
2. in a bowl mix milk and pudding mix with wire whisk. Beat for about 2 minutes. Mixture should be thick. Add whipped topping and mix well.
3. Place one layer of cake on cake stand or cake board. Spread jam on top cake and top with HALF EACH of the pudding mixture and strawberries.
4. top with second cake and finish off with other half of pudding and strawberries.
5. Chill for at least one hour. Store in refrigerator. Top with powdered sugar if you like.

Roasted Potatoes...on the grill

I kind of made this one up and researched online how long I would need to put them on the grill for. I love grilled veggies and these were good! I made them to go with our Mother's Day dinner.

Roasted Potoatoes


4-5 large potatoes
1 medium sweet onion
2 bell peppers (I had an orange and yellow on hand-you can use whatever color you like)
salt
pepper
garlic salt
poultry seasoning
4 tablespoons of butter cut in slices

preheat your grill on high heat
1. on your countertop lay out about 2 feet of tin foil.
2. cut the potatoes into large slices or wedges and place them down the center of the foil. Cut up the onion and the peppers and mix in with the potatoes.
3. sprinkle with salt, pepper, garlic salt and poultry seasoning. top with the butter slices.
4. fold in the ends and sides of the foil making a packet around the potatoes. Wrap in a second piece of foil going in the opposite direction of the first piece.
5. place on grill for about 45 minutes.

Grilled Tomato and Mozzarella Sandwiches

I hate tomatoes. I only like grape or cherry tomatoes where they are all in one bite and aren't runny and oozing everywhere. I just don't understand why anyone would want a cold, gooey mess leaking it's juices all over their food! When I worked at the Yacht club though I found out I loved them when they are grilled with some mozzarella cheese. I don't have a panini press so I imporvised this recipe the other day when I saw I had some cherry tomatoes that were going to go bad soon and I wanted something different for lunch.

Grilled Tomato and Mozzarella Sandwiches


Two slices of bread
butter
basil
cherry or grape tomatoes (you could also use just regular tomato slices)
shredded mozzarella cheese

1. butter one side of each piece of bread and sprinkle with some basil
2. in a heated pan place one piece of bread in butter side down.
3. cut the tomatoes in small pieces and place on the bread in the pan. Top with a handful of chees and sprinkle with more basil.
4. Place the other piece of bread on top with buttered side up. Cook on first side for about 3 minutes or until bread is toasted. CAREFULLY flip and cook on second side until bread is toasted.