Monday, January 30, 2017

Strawberry Spritz Hearts

 One of my granddaughter's spent the night with me, and we made these delightful spritz cookies.  I had remembered reading about my bloggy buddy,  Lynn's spritz cookies  here,  where she made Raspberry Spritz cookies.  I wanted to try the recipe with some Strawberry Jello. The cookies were a huge success!  Thanks Lynn, for the inspiration!

 

 This heart-shaped wooden bowl, which had been filled with succulents, was given to me last Valentine's Day from my youngest son and DIL.  I've turned it into an indoor fairy garden.

 My granddaughter almost always chooses this Colclough teacup that I received from  Deb, at  one of Stephanie's teacup exchanges.  I'm thinking that the cottage design just enchants her little heart. 

 Here she is pouring her vanilla chai tea from my cottage girl teapot.  We love to have breakfast in bed.

  Later, we decided to whip up a batch of cookies.  Didn't my granddaughter do well?  I'm sure her family was happy with the treats that she brought home.

 

Here's a sweet note that my granddaughter left for me!

 

yield: Quite a few!print recipe

Strawberry Spritz Hearts

This dough is a great one to use in the cookie press. My son, Mike, who doesn't like spritz cookies, loved the flavor of these!

INGREDIENTS:

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 four serving box of Strawberry Jello (not sugar-free)
  • 2 cups flour
  • sprinkles for garnish, if desired

INSTRUCTIONS:

  1. Beat butter, sugar, vanilla, egg, and Jello with mixer until combined.
  2. Add flour, and mix until just combined.
  3. Fill cookie press, form cookies on cool, ungreased cookie sheets. I actually put my cookie sheets in the freezer, as I had read somewhere that this helps with spritz cookies. Do not try to press cookies onto warm cookie sheets!
  4. Sprinkle the unbaked cookies with sparkling or colored sugar, or mini sprinkles.
  5. Bake at 400 degrees for 6-8 minutes.
  6. Cool cookies on sheet for one minute and then move to cooling racks.
  7. Store in an airtight container.
http://www.kittyskozykitchen.com/2017/01/strawberry-spritz-hearts.html
Created using The Recipes Generator
 

I was featured!

I am sharing this with these lovely parties:

Print Friendly and PDF
Posted by kitty@ Kitty's Kozy Kitchen at 12:00 AM 43 comments
Labels: , , ,

Monday, January 23, 2017

Spicy Chicken and Black Bean Stew

 Let's enjoy some spicy stew today, shall we? 

 This is a favorite winter time mug that I bought at Kroger several years ago, along with the matching plates. 

yield: 5-6 bowlsprint recipe

Spicy Chicken and Black Bean Stew

This is a quick recipe that I clipped from the newspaper, and was submitted by Melissa D'Arabian, and adapted by me. It looks like a long list of ingredients, but it's ready to eat in no time.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 medium carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chipotles in adobo sauce, finely chopped (or tomato paste and some chilipowder, if less spice is desired)
  • 2 cups low-sodium chicken broth
  • 1 and 1/2 cups hot water
  • 1-15 oz. can black beans, drained and rinsed
  • 1 cup frozen corn, thawed, or 1 can or corn, drained
  • 2 cups shredded cooked chicken
  •  make a slurry of about 1/2 cup cold water and 2-3 tablespoons of cornstarch
  • 2 tablespoons lime juice
  • salt and pepper
  • avocodo, cilantro, grated cheese, and lime wedges, for garnishing

INSTRUCTIONS:

  1. In a large heavy pot over medium-high heat, heat the oil. Add the onion, celery, and carrots and cook about five minutes, until they start getting tender.
  2. Add the garlic and chipotles, then stir for about 1 minute.
  3. Add the stock, water, beans, corn, and chicken and bring to a simmer. Add the water/cornstarch slurry and stir. Reduce the heat to medium-low and simmer for 10 minutes.
  4. Stir in the lime juice and season with salt and pepper, if needed.
  5. Ladle into serving bowls, and garnish with avocado, chopped cilantro, shredded cheese, and lime wedges.
  6. NOTE: Leftover chipotles can be spooned out onto a waxed paper lined cookie sheet, in individual clumps, with a little sauce, and then frozen. When frozen, store the chipotles in freezer proof bags. Use when needed, when a little heat is desired.
http://www.kittyskozykitchen.com/2017/01/spicy-chicken-and-black-bean-stew.html
Created using The Recipes Generator


I am sharing this with these lovely parties:
Print Friendly and PDF
Posted by kitty@ Kitty's Kozy Kitchen at 12:00 AM 36 comments
Labels: , , ,

Monday, January 16, 2017

Black-Eyed Pea Soup

 I love cooking soups in the winter, and would like for you to join me for some Black-Eyed Pea Soup.  I don't think I even heard of black-eyed peas until I moved to Texas over 30 years ago.  People in the south eat black-eyed peas for good luck on New Year's Day.  

 My friend, Barbara, gave me this beautiful teacup awhile ago, and it's a favorite of mine.  The pattern is Hazel Dell, by Copeland/Spode.  Isn't it pretty?





yield: 6 bowlsprint recipe

Black-Eyed Pea Soup

I copied this recipe down from the Today Show back in 2015, and adapted it to use canned beans. If you don't like black-eyed peas, try Great Northern beans, instead. It's a really quick, flavorful soup, and perfect for Winter.

INGREDIENTS:

  • 1 lb. mix of hot and mild Italian sausage
  • 1 onion, diced
  • 1 green pepper, diced (I used yellow, becasue that's what I had)
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and minced
  • 1-14 oz. can Italian tomatoes (I used petite diced and added some oregano and basil)
  • 3 cans black-eyed peas, drained
  • 4 cups chicken broth
  • 1/4 cup chopped cilantro, for garnish, if desired

INSTRUCTIONS:

  1. Brown sausage.
  2. Add onion, bell pepper, garlic, and jalapeño and cook about 6 minutes.
  3. Add tomatoes, black-eyed peas, and broth.
  4. Season with salt and pepper, if needed.
  5. Simmer and then garnish with cilantro, if desired.
http://www.kittyskozykitchen.com/2017/01/black-eyed-pea-soup.html
Created using The Recipes Generator

I am sharing this with these lovely parties:

Print Friendly and PDF
Posted by kitty@ Kitty's Kozy Kitchen at 12:00 AM 35 comments
Labels: , ,
Subscribe to: Posts (Atom)
Related Posts Plugin for WordPress, Blogger...