Grandma Vita Cookie Recipe

6 large eggs

1 cup granulated sugar

2 sticks melted butter (slightly cooled)

pinch of salt

2 tsp vanilla

2 tsp anise extract

5 tsp baking powder

4 1/2 cups flour

In a large bowl, place melted butter and sugar and mix well. add eggs all at once

and mix well, add baking powder and mix very well till it looks thick and light yellow.

add vanilla and anise extract and mix well. add flour one cup at a time.

when it gets too hard to mix by spoon, mix with your hands and form a ball of dough

make cookies into small golf balls and place on ungreased cookie sheets (with or without parchment paper) about l " apart...
bake at 350 degrees for at least 15-18 minutes (light golden and watch carefully)
Cool on wire rack. Makes around 60 or so.

frost cookies with confectioners icing and decorative candy sprinkles

frosting recipe:

mix confectioners sugar, milk and drop of anise extract until thick and spreadable.

Typically an Italian holiday cookie. I get numerous requests for these. Never seem to be able to make enough!

Oreo Truffle Balls

Ingredients:

1 (16 ounce) package Oreo cookies, crushed

1 (8 ounce) package cream cheese, very softened

12 oz. bag of Semi-sweet chocolate chips

1/4 bar of paraffin wax

Directions:

In a mixing bowl, add cream cheese (microwave for 20 seconds if necessary)

Open each Oreo, with a butter knife, scrape out white filling and add to cream cheese.

Finely crush all now empty Oreo halves by hand and add to bowl.

With a wooden spoon mix together.

Store mixture in fridge for 1-3 days.

Roll into quarter sized balls. Melt chocolate and wax in a double boiler.

Dip in the same process as the recipe below (Buckwild Balls)

Sprinkle with "jitchaleans" before hardened.

(The sprinkles in the picture, but that's what my Grandma used to call them )

"Buckwild" Balls

The actual name of these at Buckeye Peanut Butter Balls, but....while first adding these to my family's holiday traditions, my sister and I were at the moment obsessed with VH1's reality stars Real and Chance and New York. Another character on the shows was named "Buckwild," a fabulously trashy broad who was a ball to mock. Hence, Buckwild Balls.....

1 stick of margarine/butter (softened)

1 lb (box) confectionery sugar

1 tsp vanilla

1 1/2 cups of creamy peanut butter

12 oz ( 1 1/2 cups) semi-sweet choc. chips

1/4 bar paraffin wax

Mix together sugar, margarine, vanilla and peanut butter with an electric mixer.

the mixture may be a bit crumbly, but as you roll it together, it will become smooth.
You may choose to mix it by hand when the electric mixer starts to slow down a lot.

Roll into small balls and place on parchment paper (cookie sheet).
I roughly yield about 77 of them.

Refrigerate for 2 hours (but up to 24 hours is alright too).

Melt chocolate chips and wax in a double boiler, it will take a while on low heat,

mix occasionally with a rubber spatula.

Put a toothpick into the center of a ball. Using the toothpick, pick up the balls,

one at a time, and dip into the melted chocolate, then place back on the parchment paper. (I use a method of one toothpick in the ball, and one to help assist dropping it back onto the paper and repeat.)

When you have dipped all of the buckwild balls, go back and using a spoon, drop some of the chocolate onto the hole to fill it.

Refrigerate the balls to harden the chocolate!
I store mine is super clean sushi containers, but they don't last long.

Homemade Biscuits

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup butter, diced into small cubes
1 cup milk

Directions:
Preheat oven to 425 degrees F.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter by hand until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface. Pat or roll dough out to 1 inch thick. Cut biscuits with a wine glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet with parchment paper.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Makes 6-8 biscuits depending on the size of your wine glass. Must serve with butter.

Buffalo Chicken Meatballs

Let me apologize in advance for no photo of this recipe, but these were inhaled and there was no time for that! :)

Ingredients:
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) butter
1/3 cup Frank's Red Hot sauce
1 pound ground chicken, I used Perdue
1 large egg
1/2 celery stalk, minced
3/4 cup breadcrumbs
1 teaspoon salt

Directions:

Yields: 40 3/4-inch meatballs

Preheat the oven to 450°F. Drizzle the vegetable oil into a 9 x 13- inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.

Combine the ground chicken, hot sauce mixture, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly, make 40. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid (8 by 5). The meatballs should be touching one another.

Roast for 20 minutes, or until the meatballs are firm and cooked through.

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

I dipped mine in three cheese ranch dressing that I mixed crumbled blue cheese in.

Larry dipped his in a mix of regular ranch and hot sauce.

(Reciped adapted from Rachael Ray and The Meatball Shop)

Eggnog cheesecake

(Adapted from allrecipes.com)

Ingredients

Crust:

• 1 1/3 cup graham cracker crumbs
• 3 tablespoons white sugar
• 4 tablespoons melted butter
• pinch of nutmeg
• pinch of cinnamon sugar
  

Filling:

• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 3/4 cup eggnog
• 2 eggs
• 2 tablespoons rum
• 1 half cupful of vanilla extract
  
• 1 large pinch ground nutmeg

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl combine graham cracker crumbs, sugar, nutmeg, cinnamon sugar and butter. Press into the bottom of a 9 inch spring form pan.
3. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
4. Preheat oven to 425 degrees F (220 degrees C).
5. In a food processor or with hand mixer combine cream cheese, sugar, flour and eggnog; process until smooth. Blend in eggs, rum, vanilla and nutmeg. Pour mixture into slightly cooled crust.
6. Bake in preheated oven for 10 minutes.
7. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

Cheesy Chicken & Rice Bake

Ingredients:
1 small onion. diced, sauteed and cooled
3 boneless chicken breasts, cooked, cooled and shredded
1 small can of green chiles, drained and diced
1 can of cream of chicken soup
1 packet of Uncle Bens 90 second Jasmine rice, cooked to pkg directions
1 bag of frozen veggies (carrots, broccoli, cauliflower mix), slightly defrosted
1/2 tsp of black pepper
1/4 tsp dried oregano
1/4 tsp garlic powder
1 cup shredded cheddar cheese, divided into 1/2
4-6 slices of white American cheese, diced

Directions:
Preheat oven to 350. Coat a 11x7 glass pan with a light coat of non-stick cooking spray.
In a large bowl, combine all ingredients and and spread into pan.
Top with other 1/2 cup of cheddar cheese.
Bake for 20-25 minutes or until edges are bubbly.

This recipe was influenced by other "chicken and rice casserole" recipes, but this one is totally an original me. We also added a little hot sauce as we ate it. Larry and I were able to polish off the whole pan for dinner, granted that's all we ate. So I'd say this serves 2, but you could probably stretch it to 3 if put with a salad on the side.

Apple Crisp

Ingredients

• 10 cups all-purpose apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup water

• 1 cup quick-cooking or old fashioned oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup (1 stick) butter, melted

Directions

1. Preheat oven to 350 degrees F.
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F for 45 minutes.

Best served warm or reheated. Must also have vanilla ice cream on the side, just saying.

Hint of Chocolate, Pumpkin "cake" Cookies

These are freakin' phenomenal. Just saying. You know those large sized Libby's canned pumpkin? They make those way too big. I made muffins over at my family's place this past weekend and still had a good half of a can left, so what to do with it? Make these...

Ingredients:

1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
3/4 cup canned pumpkin
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 dashes ground ginger
1 small handful semi-sweet chocolate chips

Preheat oven to 375°F.

Butter should be softened slightly but not nearly melting. Cream together butter and both sugars until light and fluffy. Stir in eggs and pumpkin with a wooden spoon.

In a separate bowl, whisk together flour, baking powder and spices until well combined. Combine the mixed dry ingredients with the pumpkin mixture until well blended (continue mixing for less than 1 minute to avoid tough cookies).

Lightly stir in chocolate chips

Drop by teaspoonful onto a greased cookie sheet. Bake for about 14 minutes. Be careful not to overbake or cookies will be dry. Makes about 17 or 18 cookies.

When completely cool, store in plastic zip bag.

Gooey Butter Cake ala Paula Deen

Yes, this recipe calls for an entire box of powdered sugar.

Yes, there are also 2 whole sticks of butter in this recipe.

Yes, it is totally worth it.

Ingredients

Cake crust:
1 18 1/4-ounce box of yellow cake mix
1 egg
1 stick of butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
1 stick of butter, melted
1 16-ounce box of powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar (slowly) and mix well. Spread over cake batter and bake for roughly 40 minutes or so. Make sure not to over bake as the center should be a little gooey.

Sorry no pic of this one.

Apple Strudel Muffins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 1/4 teaspoons vanilla
• 1 1/2 cups chopped apples (I used the Stayman variety)
  
• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.
2. In a medium bowl, mix flour, baking powder, baking soda and salt.
3. In a large bowl, beat with a mixer together the butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture, both by hand. Spoon the mixture into the prepared muffin pan cups.
4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter with hands until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan.
   
6. Best served warm.
   

Individual Apple Monkey Breads

Ingredients

• 2/3 cup white sugar
• 1 1/4 teaspoons ground cinnamon
• 2 (7.5 ounce) cans refrigerated biscuits, separated and each cut into quarters
• 2 small apples or 1 huge apple, peeled, cored, and finely chopped
• 6 tablespoons (3/4 of a stick) of butter
  
• 1 1/4 cup packed brown sugar

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 12 muffin tin.
2. Combine the sugar and cinnamon together in a medium bowl; add the biscuit dough in batches of 3 to 5 pieces and shake to coat. Alternate layers in each of the 12 muffin tin sections: 4 quarters, large handful of finely chopped apples, 3 quarters on top.
   
3. Melt the butter in a small saucepan over medium heat; stir the brown sugar into the melted butter. Bring to a boil; cook at a boil for 1 minute, remove from heat, and spoon over the apple and biscuit layers.
4. Bake in the preheated oven until cooked through, about 25 minutes. Allow the bread to cool in the pan for 10 minutes before turning out onto a plate to serve.
5. NOTE: YOU MUST PUT AN ALUMINUM FOIL LINED BAKING SHEET UNDER THE MUFFIN TIN TO CATCH ANY BUTTERY OVERFLOW. NOT DOING SO MAY RESULT IN A FLAMING OVEN. (learned from experience)
   

Oatmeal Yogurt Raisin Chocolate Chip Cookies

1 stick butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3 small boxes of yogurt covered raisins
a handful of semi-sweet chocolate chips

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and chocolate chips.

Chill the dough for a bit in the fridge and then scoop it onto parchment papered cookie sheets.
(I think 15 per sheet)

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Black Bean Turkey Burger

Black Bean Turkey Burger

2 oz. of jalapenos, diced
I stalk of celery, minced
1 clove of garlic, minced
Half of a small onion, minced

1 can of black beans, drained and rinsed
1 lb. of extra lean ground turkey breast
1 tablespoon chili powder
2 tsp. red pepper flakes
1 tsp. cumin
1/2 tsp ground black pepper
1 dash of Mrs. Dash table seasoning
2 dashes of paprika
parsley and oregano to taste

Saute top 4 ingredients in saucepan with non-stick cooking spray for 3-5 minutes.
In a large bowl, add the rest of ingredients. When cooled, add sauteed onion mixture to large
bowl. Mix with hands and form into 4 patties. Grill for about ten minutes. Grill sliced tomato and basil. Place burgers atop a bed of lettuce. Add thinly sliced red bell pepper, carrot and salad dressing if desired.

Coconut Banana Muffins

Servings: 12

• 1/4 cup butter
• 1 egg
• 2 very ripe bananas, mashed together
• 1/2 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 1/3 cup sugar
• 1/4 cup chopped nuts, I had some cashews on hand
• 1/4 to 1/2 cup grated coconut

Cream together the butter and eggs. Mix in the ripe bananas and vanilla. In a small bowl, mix the flour, salt, baking powder, and sugar together. Add to the wet ingredients and mix just until all is moistened. Add the nuts and coconut. Spoon the batter into muffin tins. Bake at 350 for 30 minutes or so, until done.

Duo of Chocolate Chip Cupcakes

adapted from Erin's Food Files as well as Perfect Cupcakes

1 cup all purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup mini chocolate chips (I used some crunch type chocolate chopped up and a couple cookies and cream chocolate eggs chopped)
1 egg
1/2 cup milk
3 Tablespoons butter, melted or vegetable oil
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Place 6 cupcake liners into tins.

In a medium bowl whisk together flour, baking powder, salt and sugar; then add chocolate chips. In a small mixing bowl, lightly beat the egg, then add milk, melted butter, and vanilla. Add to flour mixture and stir until just moistened. Divide among the 6 cups.

Bake until the tops spring back when lightly tapped, 15-18 minutes. Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack or counter to cool.

Frosting:

For 3 of the cupcakes I used Oreo Ultimate Icing, it's new.

For the other 3, I melted about 1/3 cup Nutella for about 20 seconds in the microwave and iced the cupcakes, also I sprinkles some chopped cashews on top.

Nutella swirl chocolate chip cookies

(adapted from Kirbie’s Cravings who adapted it from Just Jenn)

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup butter, melted
• 2/3 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1/4 cup Nutella
• 1 cup chocolate chips

1. Preheat the oven to 375 degrees and line baking sheets with parchment paper.
2. Whisk together flour, baking soda and salt in a medium sized bowl.
3. In a separate bowl of a stand mixer, cream the butter, sugar and the brown sugar. Add the eggs and the vanilla and mix on medium speed until combined.
4. Add in the flour mixture on low speed until combined.
   
5. Mix in the chocolate chips. Using a large wooden spoon, stir in the Nutella, letting it swirl throughout the batter. Don’t over stir if you want a marbling effect on your cookies.
6. Scoop dough and roll between your palms to shape into 1 inch balls and drop onto baking sheets about 1 inch apart.
7. Bake for about 10 minutes. Remove cookies from tray and let them cool on wire racks.

NOTE: Made these this morning, Larry isn't even up yet! As you can see from the pictures, I did not use chocolate chips. I used chopped up leftover Palmer's peppermint patties, they were from Easter. Yes, Easter was in April, it's now June, but irregardless.....they were BANGIN'! I thought the peppermint white insides would melt into the batter, but they didn't and held up quite nice.

Oreo Cheesecake Cupcakes

This was one of the most easy dessert recipes out there I whipped them out yesterday afternoon after Larry and I went food shopping.

Super impressed with the results. Freakin' phenomenal.

(adapted from 52 Cupcakes, originally from Martha Stewart’s Cupcakes)

21 Oreos, 16 left whole, and 5 crumbled by hand
2 8-oz packages cream cheese, at room temperature or microwaved slightly
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt

Preheat oven to 275 F.
Line 12 standard muffin tins with paper liners. I had to whip out a 2nd muffin tin to fit the extra 4 (with liners), luckily both tins fit side by side on the same oven rack.
Place 1 whole Oreo in the bottom of each lined cup.
Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream and salt.
Stir in crumbled cookies by hand.
Pour the batter into the prepared tins, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

A Pot of Sauce

Ingredients:
A couple (like 4-5) tablespoons of butter
olive oil
(2) 28 oz. cans of crushed tomatoes
any cans of diced tomatoes, jars of premade sauce, cans of tomato puree or whole tomatoes - basically anything you can add to the mix.
an onion, minced
a couple cloves of garlic, minced
fresh/dried herbs
white sugar
Optional: red wine, carrot, celery

Place a tablespoon or two of butter and a few "rounds of the pan" of olive oil in a 2 handle pot.
Bring to medium high heat. Once butter has melted, add the onion and cook a couple minutes.
Add the garlic and cook for a couple minutes more. Reduce heat to medium.
If you happen to have any celery or carrots in the fridge, you could mince up a stalk or so of each and add them now too.
Add crushed and diced tomatoes. Simmer on medium low for 30 mins? No really, keep stirring every five minutes. The pot should be bubbling, but not exploding all over the stove.
Add any other tomato products to stretch the quantity out.
Keep simmering for like ever (until you need to serve it) but at least an hour or 2.
During the last half hour, add any herbs you want. I usually put in fresh oregano and basil, even some parsley. Use dried if that's all you have. Maybe a sprinkle of rosemary and/or garlic powder. Salt and Pepper. A dash of red wine if you have a bottle open.
Lastly, add a small handful of white sugar and 2 more tablespoons of butter.
This is crucial if you're in a rush (well hell, if you're in a rush, then you have no right trying to whip out a homemade sauce, but that's besides the point)
Anyway, the sugar and butter at the end cut out any tartness that the tomatoes may still have.
Enjoy!

Crock Pot Stuffed Peppers

Crock Pot Stuffed Peppers

4 Bell Peppers (We prefer yellow or orange, then red, but not green. Get ones that are more tall and vertical and less short and round)
1 Package of Uncle Ben's Jasmine 90 second rice.
1 lb. Lean Ground Turkey
1 small onion or half a large onion, diced small
2-3 cloves of garlic, minced
about 1 tsp. dried oregano
Black pepper, no salt
Ketchup
Marinara/Tomato sauce
Frank's Hot Sauce
Butter and Olive Oil
8 slices of Land o Lakes white American deli cheese
Shredded Cheddar Cheese

Turn on Crock Pot to High. Put about 3 large spoonfuls of tomato sauce into crock pot with about 1/2 cup of water to thin it out.
Cut off the tops of the bell peppers, save tops and mince and throw out seeds/core.
Place hollowed peppers into crock pot, standing upright on top of watered down tomato liquid.
Cover with lid and cook for an hour or an hour and a half on High. After the hour, water will start to naturally collect and pool in the bottom of each pepper. I used a pair of metal tongs to remove each pepper one at a time and pour out the water in the sink, then replace each pepper.
Meanwhile, in a pan on the stove on medium heat, melt a tablespoon or so of butter and a couple tablespoons of olive oil. Add onion and garlic, saute until translucent. Add minced bell pepper tops and cook for 3-4 minutes longer.
Add ground turkey and cook until no longer pink. Drain (I usually put some sheets of paper towel on a newspaper and pour the turkey mixture onto it to absorb the extra liquid/fats)
Place turkey mixture back in pan. Microwave 90 second rice according the package directions, then add to pan.
Add the next items to the mixture (I never measure so these are guesses): Tomato sauce (maybe a half cup), Ketchup (maybe a quarter cup, big squeeze from bottle), Frank's hot sauce (about 8-10 dashes), dried oregano and a few shakes of black pepper.
Mix together, mixture should be moist but not overly wet.
Place one slice of American cheese in each hot empty pepper. (I fold each slice into thirds and line the inside of each pepper, they instantly start to melt and adhere)
Fill each pepper with turkey mixture. Replace lid and cook on low for about 3-4 hours.
The last ten minutes, set crock pot to Warm setting and place an additional cheese slice on top of each pepper with a small handful of shredded cheddar on top of that. Put lid back on to melt.

To serve peppers (a helper is needed)
We use the set of tongs and a spotted spoon technique to lift the peppers, one at a time. The helper brings the plate as close as they can to the crock pot so the pepper doesn't have to go far. You'll see, lol. Oh and never use paper plates, it's kinda disastrous. Enjoy!