What's for Dinner?

It works so fabulously I'm tempted to ice everything in the house =). Here's the recipe I used to ice the sugar cookies made from the recipe below. The cookies are amazing by themselves- I'm so glad I went with that recipe. 1 cup confectioners' sugar 2 teaspoons milk 2 teaspoons light corn syrup 1/4 teaspoon almond extract assorted food coloring In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, paint them with a brush, or I put mine in ziplock bags, cut the corner tip off, and "flooded" them. I had to use thinner icing for the bottom (white) layer to"flood" them. The icing gets hard and glossy, so you can stack them on top of each other and they don't mess up the design. I mixed a second batch to do th...

I found this on Soul Kitchen's blog last week, but every time I open thatblog it jams up my computer, so I'm posting it here. I found some snowflake cookie cutters (finally!) and Dball & I are going to make this recipe for our family and friends. We may even ship it to folks- don't know how that will go! No Fail Sugar Cookie Recipe 6 cups flour 2 cups butter 2 cups sugar 2 eggs 1 TBSP baking powder 2 tsp. vanilla extract 1 tsp. salt Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well. Chill for 1 to 2 hours Roll to desired thickness (I like ¼ inch) and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 8-dozen 3" cookies. Royal Icing 2 tablespoons meringue powder 1/4 cup water About 2 cups confectioners' sugar 1 teaspoon flavoring such as vanilla, lemon, orange or almond (optional) It'...

I am not warm. It's definitely a crock-pot day, and I'm trying this recipe for the very first time. Since I made it up in my head. =) But I'm extremely optimistic, and cold. Keep your fingers crossed, will report back after! Black Bean Soup Ingredients 2 lbs dry black beans salt pork (fat back, 10-12 slices bacon...) 2 medium onions 1 can diced tomatoes 6 cloves garlic 1-2 bay leaves 1-2 TBSP cumin 1 tsp chipotle pepper cilantro sour cream, cheddar cheese, scallions for garnish I soaked my beans overnight w/2 tsp baking soda and a large bowl of water. I don't know what the baking soda does for it, I've heard it cuts the gas and also that it can soften really hard beans (like the ones that have maybe been in your food storage for 10 years?! I don't know....) So this morning I drained the beans, rinsed them real well and dumped them in the crock-pot. If you don't want to soak your beans overnight, you can clean, rinse, and sort them- then boil them for 1-2...

I found this recipe on Homesick Texan's recipe blog , then read it later yesterday on Let's Dish's blog . They were both making standard Tex-Mex chicken and dumplings, but today is cold and misty, and I need to use the crock-pot. So I'm converting it and hoping for the best =). ' UPDATE: The chicken and soupy part was fab- my dumplings didn't turn out so well. I'll add pics though and you can maybe see where I went wrong!? Tex-Mex chicken and dumplings For the chicken: 2.5 lbs chicken breast (or 1 whole chicken, about 4 lbs... I dislike deboning!) 16 cups of water (1 gallon) 1 onion 9 cloves of garlic, divided 2 carrots, peeled and cut into quarters 4 celery stalks, cut into quarters 2 bay leaves 1 stem of cilantro (optional) plus 1/4 cup of cilantro, chopped 1 can of Ro-Tel 2 jalapenos, sliced 1/4 cup cilantro Juice of one lime 1/2 cup of cream Salt, black pepper, cayenne and cumin to taste For the cornmeal dumplings: 1 cup cornmeal 1/4 cup all-pu...

So AceBall spent a few years tweaking his chocolate chip cookie recipe, until he felt it was "the perfect cookie". I can't complain- I eat 'em hot, I eat 'em cold (the day after is THE BEST !) and pretty much any time of the day or night. I have been using the tollhouse pan cookie recipe straight off their site, but it always tastes too salty for some reason!? So I decided to use B's recipe and and see if it was any better. It was! Here it is, the ingredients are the same whether making traditional or pan cookies, just the baking instructions change a little so after you get it all mixed up you have to decide which kind you want ;o). Ingredients: 2 ¼  c. flour ½ tsp. salt 1 tsp. baking soda 2 eggs 2 tsp. vanilla 1 c. butter 1 c. brown sugar ½ c. sugar 2 c. chocolate chips B creams together butter, sugars, eggs, vanilla in the Bosch (note the extra vanilla- we kind of love it here, so we use extra in most recipes!). Then mix in dry ingredien...

There's nothing good for you about it, I'm afraid. It comes out rich, moist, chocolatey.... and might induce a diabetic coma. But they're SO FABULOUS! Most people put PEEcons on theirs, but I'm allergic to them so I do not. I've been know to "eat around" them on occasion, but it's really not a good idea with a nut allergy.... Ingredients: 1 cup butter 1 cup water 1/4 cup cocoa 2 cups sugar 2 cups flour 1/8 teaspoon salt 2 eggs 1 teaspoon baking soda 1/2 cup sour cream 1 teaspoon vanilla Frosting, below chopped pecans Frosting 1/2 cup butter 1/4 cup cocoa 1/4 cup plus 2 tablespoons milk 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted) 1/2 teaspoon vanilla Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch...

Saw this recipe on Reba's facebook... tweaked it a little and even DBall eats them if "there's nothing else" lol. The rest of us LOVE them though! 1 15 oz can pumpkin puree 1 box spice cake mix 2 eggs 1 bag of cinnamon chips (like chocolate chips- but cinnamon!) 1/4 c. water Glaze 1/2 cup powdered sugar 1/2 cup (4 ounces) cream cheese, softened 1/2 teaspoon vanilla extract 3 tablespoons fresh orange juice Mix the first 4 ingredients together, then stir in cinnamon chips. Pour into cupcake cups in muffin pan, bake according to spice cake package directions. To prepare glaze, place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add orange juice, 1 tablespoon at a time, beating well after each addition. Drizzle warm muffins with glaze. FABULOUS!!!!