Snowballs

These cookies remind me of tiny little pie crusts...and I love pie crust.

1 cup real butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup powdered sugar (not a typo, you will use a 1/2 cup twice)

Preheat oven to 400.

In a large bowl, beat butter until fluffy. Gradually beat in 1/2 cup powdered sugar until light and fluffy. Stir in the vanilla extract. Add the salt. Gradually add the flour.

Shape dough into 1-inch balls and place on ungreased cookie sheet 2 inches apart.

Bake for 9-11 minutes or until edges just start to brown. Do not overbake or they will not be as light and fluffy as they should be. Cool slightly. Roll each warm cookie in the remaining 1/2 cup of powdered sugar. Place on cooling rack to cool completely.

Variations:

**almond extract in place of the vanilla

**stir in dried cherries and drizzle with melted chocolate after rolling in powdered sugar

Pierogie Casserole

This is a recipe from a friend that loves to cook. It is absolutely phenomenal.

**I had to change the cooking method slightly to allow for the differences in our ovens.

1 box of frozen pierogies  (I used potato and onion but any kind would be tasty)
1 brick of cream cheese (I used low fat)
1/2 cup of chicken broth (I make mine using low sodium bouillon)
1 cup shredded cheddar (I use 2% sharp and eyeball this when topping the casserole)
real bacon bits, or crumbled bacon
chopped green onions

Preheat oven to 350. Spray a 13x9 baking dish with cooking spray.

In a medium saucepan, mix cream cheese and chicken broth. Stir frequently until cheese is melted and the mixture is smooth. While this is cooking, arrange pierogies in dish. Pour the cheese sauce evenly over the pierogies. Sprinkle with shredded cheddar. Cover with foil. Bake for 20-25 minutes or until the cheese is bubbly and the pierogies are warmed through.

Garnish with bacon bits and green onions.

Zuppa Toscana

1 lb. bulk mild or spicy sausage
1/4 cup real bacon bits
1 medium onion, finely diced (I put it in the Ninja)
2 cloves of garlic (I used 4 cloves and put them in the Ninja with the onion)
16 oz. chicken broth (I use low sodium bouillon)
2 large or 5 small russet potatoes
1/2 a bag of frozen, chopped spinach

8 oz. heavy whipping cream

In a crock pot set to high, brown the sausage. Using a potato masher, break up the sausage into very small pieces as it cooks. Add the bacon bits, onion, and garlic and allow to saute for about 15 minutes.

Turn the crock pot to low. Add the broth and potatoes. Allow to simmer for about 3 hours or until potatoes are soft. (If more broth is needed, add to your preference.)

Add the spinach and cream. Allow to simmer for about an hour or until it is heated through.

Serve with hot rolls.

Broccoli Cheese Soup (Panera's Version)

Kid-tested and approved.

1 Tablespoon melted butter
5 green onions, finely diced (I used the Ninja)
1/4 cup melted butter
1/4 cup flour
16 oz. half and half cream
3 cups chicken broth
2 bags of frozen chopped broccoli, steamed
1 handful of baby carrots, julienned (I used the Ninja)
1/4 teaspoon nutmeg
2 cups of shredded sharp cheddar cheese
salt and pepper to taste

Steam the broccoli for about 10 minutes.

Saute the green onions in 1 Tablespoon of butter. Set aside.

Cook the melted 1/4 cup of butter and flour using a wire whisk over medium heat for 3-5 minutes. Stir constantly. Add the half and half. Add the chicken broth. Simmer for 20 minutes.

Add the broccoli, carrots, and onions. Cook over low heat for 20 minutes.

Add the salt, pepper, nutmeg, and cheese. Stir until cheese is melted. Serve and enjoy.

This soup makes wonderful leftovers!!

Raspberry Chocolate Ricotta Parfait

Mmmmm...enough said.

Ingredients

1-15 oz. tub fat free ricotta cheese
2/3 cup confectioner's sugar
1/3 cup of Coffee Mate french vanilla creamer (liquid form, not powdered form)
dark chocolate chips
sliced almonds
raspberries (fresh or frozen)

In a large bowl mix together the ricotta cheese, confectioner's sugar, and creamer until creamy.

In three parfait cups layer the ricotta mixture, then some raspberries, chocolate chips, and almonds. Repeat layers. Served chilled.

Crock Pot Asian Pork Chops

I crave the taste of Asian dishes and this one fits the bill without the wok!

Ingredients

4 thick pork chops
2 Tablespoons extra virgin olive oil
1 Tablespoon minced garlic
1 cup low sodium chicken broth
6 Tablespoons low sodium soy sauce
4 Tablespoons honey
sprinkle of red pepper flakes

In a skillet, heat the olive oil over medium-high heat. Brown the pork chops in the hot olive oil. Place the pork chops in the crock pot.

Without cleaning the skillet, over medium heat, saute the garlic, about 1 minute. Add the red pepper flakes and heat, about another minute. Add the broth, soy sauce, and honey. Whisk until heated through, about 2-3 minutes. Pour over the pork chops in the crock pot.

Cook on high about 4 hours or low about 6-8 hours.

Serve the pork chops on top of pasta or rice. Add broccoli as a side. Spoon the extra sauce over all when serving.

Super Easy Crock Pot Chicken Marinara

What a nice way to serve this yummy Italian dish!

Ingredients

1 large can of whole tomatoes
1-12 oz. can of tomato paste
1 Tablespoon minced garlic
a dash of sugar (to counteract the acidity of the tomatoes)
Italian seasoning
salt and pepper to taste
4 skinless, boneless chicken breasts

Spray crock pot with non-stick cooking spray.

Pour the tomatoes, juice and all, into the crock pot. Using a potato masher, work the tomatoes so that they are crushed somewhat. They will reduce during cooking. Add in the paste, garlic, sugar, Italian seasoning, salt, and pepper. High on high for about an hour, working at the tomatoes with the potato masher occasionally.

After one hour add the chicken breasts to the sauce. Mix to coat the chicken. Allow to cook for about 4 hours on high.

Serve over your choice of cooked pasta, spaghetti squash, or rice.