Friday, April 12, 2013

Crock Pot Chicken and Veggies

This was a quick meal that threw together by opening my freezer and fridge and looking to see what I had to made.  The result was delicious and turned out great, so my husband deemed it blog worthy.
Credit-My Retro Kitchen
3 Bonless, Skinless, Chicken Breasts cut into strips (frozen or thawed)
4 Large Carrots, peeled, and chopped into chunks
Small Can of Peas, Drained
a few button Mushrooms, chopped
5 Yukon Gold Potatoes, scrubbed, and cut in chunks
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can full of water
2 Tbs. Dried Parsley
2 Tbs. Dried Oregano
2 Tbs. Dried Basil
1 tsp. Salt
1/2 tsp. Pepper
1/3 C. Dried Minced Onions
1 tsp. Minced Garlic
1/3 C. white Rice

Spray your crock pot with non stick cooking spray. Layer chicken strips in bottom.
In a bowl combine soups and water and whisk together. Whisk in garlic and onions, set aside.
Over the chicken sprinkle all your seasonings. Layer on the vegetables. The dump your soup mixture on top.
Cover and cook on low for 8 hours, stirring occasionally. 2 hours before it's done add in 1/4C. white rice and just stir into the mix. Recover and let sit for remaining 2 hours. Serve in a bowl with some crusty bread. Enjoy!

Monday, April 8, 2013

Flower Sugar Cookies with Sour Cream Icing

These are the cookies I grew up with my entire life.  My mom would make these once a month for us.  She loved them plain, and I loved them with icing.  I'm finding on pinterest the recipe is being called "Swig Sugar Cookies".  I've never heard of Swigs, but my Mom grew up in the area where Swigs is, so maybe she got it from them.  I have no idea.  All I know is that this recipe is my personal favorite sugar cookie recipe that I have on my blog.  Seriously, they are amazing!!
Credit-Vintage Revival
1 C. Butter, room temp.
3/4 C. Vegetable Oil
1 1/4 C. Granulated Sugar
3/4 C. Powdered Sugar
2 Tbs. Water
2 Eggs, lightly beaten
1/2 tsp. Baking Soda
1/2 tsp. Cream of Tartar
1/2 tsp. Vanilla
5 1/2 C. All Purpose Flour

Preheat oven to 350 degrees.

Credit-Vintage Revivals
Cream together butter, oil, sugar, and vanilla.  Add the eggs.  Mix in the dry ingredients on low, and add the water.  Add the butter and mix on medium until everything is combined.

Grease your cookie sheet, and get a plate that has 1/4 C. of Sugar dumped on top. Then roll your cookies into golf ball size balls.  Place on the cookie sheet, and then grab a glass cup.  Using the bottom of your glass firmly press into the sugar/salt mixture on your plate.  Using the bottom of the glass press on the top of the cookie until it flattens to about 1/2in and resembles a flower because the sides will break apart.  Do this with every cookie re-dipping your glass into the sugar and salt each time.

Bake for 8 minutes or until the bottom of your cookies are just lightly browned.  Serve plain or with sour cream icing.  (The Swig cookies you serve cold, I've never tried it but I bet it would be amazing!)

Sour Cream Icing
1/2 C. Butter, room temp.
1 2lb Bag Powdered Sugar (yes entire bag)
1 tsp. Salt
1/4 C. Whole Milk
Food Coloring of your choice

Mix all ingredients together adding the milk slowly until you get to the consistency you want.  Spread onto cooled cookies or cold cookies.  Enjoy!!