MELTING MOMENTS SHORTBREAD COOKIES

Martha from A Sense of Humor is Essential here to fill in for Joanne and to share a special shortbread recipe that is easy to make, with ingredients readily at hand, and has a nice, not too sweet taste, which goes wonderfully with coffee and tea. These cookies are also always a hit at baby showers,  bridal showers, and as hostess gifts too.

MELTING MOMENTS SHORTBREAD COOKIES
1 cup salted softened butter
5 1/2 tablespoons powdered sugar
1 cup corn starch 1 1/4 cup flour (I used whole wheat)
1 teaspoon vanilla extract

  • Mix all ingredients using mixer for approximately 3-5 minutes until a soft ball dough is formed. The dough will look like cornmeal prior to the dough ball forming.
  • Refrigerate for 30 minutes.
  • Preheat oven to 350 degrees F.
  • Drop by teaspoons unto un-greased cookie sheets.
  • Bake until golden at edges, approximately 12 – 15 minutes.
  • Allow cookies to completely cool on cookie sheet. 
  • Frost with glaze or frosting if desired. Refrigerate if necessary. 
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The Last Hurrah: Lovin’ From the Oven/What Did You Bake Today

This is my farewell post here on Our Krazy Kitchen.  Life in the Harried Homemaker’s world has gotten busier than ever and although I hate to do it, I am cutting back on my “extra curricular”  activities.  Please continue to visit me over at my blog.  I so enjoy the friendships that I have made during my sojourn here.
As my swan song, I am simply posting pictures of all of the recipes I have posted here.  You can find them under either of the titles I have used for these Friday posts (Lovin’ From Your Oven or What Did You Bake Today).  Happy Baking, Friends!!!

Banbury Tarts:
 
Clover Leaf Rolls

Whole Wheat Flax Bread 
 
Monkey Bread
Banana Bread

Southwest Biscuit Casserole

Blueberry Muffins
Apple Pumpkin Muffins

Autumn Cake
Molasses Cake
Chocolate Chip Cookies
 
Mummy Cookies

Spoon Rolls
 
Bread Pudding w/ Caramel Sauce

Lemon Pudding
 
Lemon Meringue Pie

Chicken Bundles
 
Crockpot BBQ Turkey Breast

Yellow Cupcakes
 
Banana Cake

Lazy Daisy Oatmeal Cake
 
Chocolate Chip Cookie Dough Cheesecake Bars
 
Donut Muffins
Raspberry Muffins

Easy Strawberry Shortcake
Deep South Caramel Cake

Sour Cream Coffee Cake
Pizza Casserole

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FIRE DAY FRIDAYS

Later this week we are losing our resident baker, Kristen to her Harried Homemaker life.  She has been a great asset to OUR Krazy kitchen and will be sorely missed.  We wish her well and hope she’ll visit often.  We are also blessed to be gaining Chris from Nibble Me This as our new resident grill master and another male voice.  Dave from My Year on The Grill and right here on Thursdays for I CAN COOK THAT! is our other resident grill master, but that silly tropical island has a rule about grilling and he’s being so good to abide by it.  He must be going through withdrawals by now though!  Be sure to join us for FIRE DAY FRIDAYS here at OUR Krazy kitchen.

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Mexican French Bread Pizza: Lovin’ From the Oven

Thank goodness for good online recipe sites. My favorite two are Taste of Home and All Recipes. If I am in a cooking rut, I am almost 100% guaranteed to find something delicious there. Here is an easy meal that all the family is sure to love. Add or subtract ingredients according to your tastes.

Mexican French Bread Pizza:

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 cup salsa
  • 1 can (2-1/4 ounces each) sliced ripe olives, drained
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 loaf (1 pound) unsliced French bread
  • 2 cups (8 ounces) shredded Colby Jack cheese
In a large skillet, brown ground beef and onion. Add salsa, olives, salt, chili powder, garlic powder and cumin. Slice the loaf of French bread in half lengthwise. Spread equal amounts of the ground beef mixture on each half. Sprinkle one cup of cheese on each half. Bake for 10 minutes at 450 degrees.
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Pizza Casserole: Lovin’ From The Oven

This recipe was originally meant for the slow cooker, but after making it, I realized it would have been a lot easier to simply bake it.  Any crock pot recipe that isn’t easy, that makes you cook two or three things separately, just shouldn’t be a crock pot recipe in my opinion. So that being said, the pictures you are about to see take place in a slow cooker.   You will have to use your imagination.  (Tamy, this would look great in your new white roaster!)

Pizza Casserole: 
1 package egg noodles, cooked
1 1/2 pounds ground beef (a combo of beef and pork would be great)
1/2 onion, chopped
1 jar spaghetti sauce
1 small can mushrooms
1 1/2 tsp Italian seasoning
+ your favorite pizza toppings (1 cup ham or pepperoni, green peppers, black olives, etc)
3 cups each shredded mozzarella and cheddar cheese (I added some Provolone, too)
Cook the hamburger with the onion.  Combine the meat with the spaghetti sauce, mushrooms, and Italian seasoning. 

For Crockpot: Spray crock with PAM.  Layer the meat sauce, then noodles then pizza toppings then cheese three times.  This completely filled my large crock pot.  Cook on low 3-4 hours.
For Oven: Spray a very large casserole or maybe two 9 X 13 pans with PAM and layer 2 or 3 times like you would in the Crockpot.  Cover with foil and bake 350 degrees for 40 minutes or until cheese is melted and all is heated through.  (Note: you could eat one and freeze one before you baked it)
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Butterscotch Brownies: Lovin’ From the Oven

Here’s an oldie but goodies from my blog, Frugal Antics of a Harried Homemaker: Butterscotch Brownies.  My grandmother used to make them for the school children in her town.  She was the head baker for the school district back in the 1970s.  They are full of butter and sugar, so dieters beware!

Butterscotch Brownies: 
2 cups brown sugar
2/3 cup butter
2 eggs
1 tsp salt
2 tsp vanilla
1 tsp baking powder
2 cups flour
1 package butterscotch flavored chips
Combine the moist ingredients with a mixer. Sift together the dry ingredients in a bowl and add to the wet. Fold in the chips. Spread in a greased 9 X 13 pan and bake 350 degrees 30 minutes or until done.
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Sour Cream Coffee Cake: Lovin’ From the Oven

My sister in law makes a killer coffee cake.  It has a ripple of cinnamon through the center.  The cake is buttery and moist.  It’s really wonderful and my husband adores it.  She has never shared the recipe.  I have asked.
So.  I have had to search high and low for something similar.  This is attempt 2,538 in twenty years.  It’s as close as I have ever come to replicating it.  I am not sure I am done trying, but this is a good fall-back.
Sour Cream Coffee Cake: 
Cake

3 cups flour
1 heaping tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 sticks butter, softened
1 cup sugar
1 tsp vanilla
4 eggs
1 1/2 cups sour cream
Combine the dry ingredients in a bowl and set aside.  Cream the butter and sugar.  Add the vanilla and eggs.  Alternately add the dry ingredients and the sour cream. Pour  half of the batter into a greased 9 inch pan.  
Topping:
1 1/2 cups brown sugar
1 Tbsp cinnamon
1 stick butter
Combine ingredients in a bowl with a pastry blender or fork until crumbly.  Sprinkle half of the topping onto the batter in the pan.  Top with the other half of the batter and then sprinkle on the remaining half of the topping.  Bake 350 degrees for about 40 minutes.  Tent the cake with foil and bake another 30 minutes or until a cake tester comes out clean.
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Super Simple Strawberry Shortcake: Lovin’ From the Oven

Min posted a wonderful Strawberry Shortcake recipe just last week, but my schedule this week demanded a quicker version. I saw this idea on someone’s blog earlier this week. I am embarrassed to say that I cannot remember whose. If you recognize this, please let me know in the comments so I can give full credit.
This week, I am hosting a Betty Crocker/Safeway giveaway over at my blog. In conjunction with that giveaway, there is a cake mix sale at Safeway. $.69!!! When is the last time you saw named brand cake mix that cheap? There was also a BOGO sale on strawberries. And I had a $25 gift card. You can see where I am heading with this, right? I haven’t described myself as Frugal and Harried for nothing.
Super Simple Strawberry Shortcake:
1 yellow cake mix (or homemade yellow cake)
1 pint whipping cream
1 tsp vanilla
1/4 cup powdered sugar
1 1/2 – 2 pounds strawberries, sliced

Make cake as directed in a 9X13 pan. Be sure to greased the pan well. When the cake is cool, remove it from the pan and slice it through the middle so you have two layers. Whip the cream, adding the vanilla and sugar near the end (Note: does anyone else have a fear of turning their whipped cream into butter accidentally?) Put the bottom layer of cake back into the pan. Spread it with half of the now whipped cream and then top that with half of the strawberries. Place the top layer back into the pan and repeat.
Here is the neat part. The mess is now all in the pan and it slices fairly easily. The longer you wait before serving it, the more trifle like it will become as the cream and strawberries soak into the cake.

I am also hosting a yogurt maker giveaway this week, so feel free to visit and enter both giveaways!
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Deep South Caramel Cake: Lovin’ From the Oven

Every week, I try to bake a recipe that is 50 or more years old. I have a huge box of old books, newspaper clipping and hand written recipes that belonged to my grandmother and another that belonged to an old family friend. It’s a veritable treasure trove of great recipes. This week, I just didn’t get around to posting it over at my blog , so I am posting this one over here. This recipe came from the 1950 Pillsbury Bake Off.
The baker who entered this recipe said, “A rich brown-sugar caramel frosting completes this queenly cake. For company, you can bake it in three layers. For family, you can half the recipe and bake a square loaf cake.”
Deep South Caramel Cake:
3 cups flour
3 1/2 tsp baking powder
1 tsp salt
2/3 cup shortening or butter
2 cups sugar
4 eggs
1 1/4 cups water
1 tsp vanilla

Cream the sugar and butter in a mixing bowl. Add the eggs, one at a time. Beat for 1 minute. Combine the dry ingredients in a smaller bowl and the water and vanilla in another. Add them alternately with each other. Pour into three well greased and lightly floured 9 inch round pans. Bake 350 degrees for 25-35 minutes. (Note: If using half the ingredients, bake in a 9X9 pan for 40-50 minutes or until a toothpick comes out clean).

Caramel Frosting:
3/4 cup butter
1 1/2 cups brown sugar
1/4 tsp salt
1/3 cup milk
3 1/2 cups powdered sugar
1/2 tsp vanilla

Melt butter in a large saucepan. Add the brown sugar and salt; cook over low heat for 2 minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat. Blend in powdered sugar gradually. Add vanilla and mix well. This with a small amount of milk if necessary.
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Wonderful Tuna Casserole: Lovin’ From the Oven

 In my memory, tuna casserole is often dry, tuna-y and slightly gross.  It’s a cheap meal, but it isn’t always something to rave about.  Until now.  This just may be the best darned tuna casserole you will ever eat. 
Tuna Casserole:
2 cans cream of celery soup
1 cup sour cream
1 cup milk
2 small cans tuna, drained
2 Tbsp dried parsley
1/4 tsp garlic powder
1 tsp onion powder
1 small jar pimentos, drained
salt & pepper to taste
16 ounces cooked egg noodles
1 cup cheddar cheese, grated

Blend the sour cream and soup.  Add the milk and stir until creamy.  Combine with all the remaining ingredients except the cheese and bake at 400 degrees for 20 minutes.  Sprinkle on the cheese and return to the oven for 5 minutes or until the cheese is melted. 

Join me over at Frugal Antics of a Harried Homemaker for Irish Soda Bread

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