Lime in the Coconut Sugar Cookies

This week i found inspiration from Pinterest.  I love to bake and happen to have been organizing a fun bake sale that will be held next Saturday April 28th at Encore Dance Academy in Ankeny IA. 

If any of my local readers want to taste some of my delicious recipes, please come by and see me.  I will be there from around 7:30am until 2:00 pm.  We are holding the bake sale to raise money to help our children to be able to attend our national dance competition in Chicago Il.  This is the first of many recipes this week that will be featured.

Lime in the Coconut Sugar Cookies
(Inspired from My Baking Addiction)


Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
Zest of one large lime, finely minced
Juice from 1 lime
½ cup sweetened toasted coconut
1/2 cup sugar for rolling cookies (I used lime green sugar for fun)

Directions
1. Preheat oven to 350 degrees.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on ungreased cookie sheets about 1 1/2 inches apart.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

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Join me Friday to make a pillowcase for kids with cancer

This Friday is another Friday Night Sew In.  Ususally this is a way to work on projects you have and want to complete it.  This week they are patnering with CONKERR cancer to make many pillowcases for cancer.  I can't wait to help out with this great cause.



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Chicken with Artichokes and Peppers

This is dinner tonight.  I made this a few weeks ago and both my children and husband loved it, so I am making it again.  I hope you love it also.  I add some parmesan cheese on top of this and also add a big salad to round out the meal.

Chicken Pasta with Artichokes

Chicken Pasta with Artichokes
From Saving Dinner by Leanne Ely

3 C uncooked fusilli pasta (or other medium-sized pasta)-I used bow tie pasta
1 6 oz jar marinated artichoke hearts, undrained
3 boneless, skinless chicken breast halves, cut into 1/2 inch slices
2 C sliced mushrooms
1 clove garlic, pressed
1 7 ounce jar roasted red peppers, sliced
3/4 C chicken broth
1/2 C dry white wine, optional (substitute apple juice if not using wine)
1 T cornstarch
Salt and pepper to taste
Cook and drain pasta as directed on package. Drain liquid from artichokes into 10″ skillet; heat over medium-high heat. Cook chicken in liquid for 3 minutes, stirring occasionally. Stir in mushrooms and garlic. Cook about 4 minutes or so, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers.
In a medium bowl, mix broth, wine, and cornstarch together till well blended. Gradually stir the broth mixture into the chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute, till thickened. Toss with pasta, salt and pepper to taste, and serve

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Homemade Onion Soup Mix

In my quest for ultimate frugality and to do away with packaged mixes, I found this wonderful recipe for homemade onion soup mix.  I happen to love onion dip for chips made with lipton soup mixes.  This soup mix recipe rivals that of Lipton's and is easy to make and I always seem to have the ingredients on hand.  This is even better. 

Homemade Onion Soup Mix

3/4 cup of instant minced onions
1/3 cup of beef bouillon powder of your choice
4 tsp of onion powder
1/4 tsp of crushed celery seeds
1/4 tsp of sugar

In a bowl, combine all ingredients and store in an a container (airtight)

This makes about 5 tbsp of mix (equal to one package = 1 1/4 oz.)

P.S. To make onion dip: Mix 5 tbsp with one pint of sour cream.
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Last night I made up 2 pounds hamburger meat.  We had nachos with some of the meat last evening and wanting to use up the rest of the meat this evening, I have decided to make htis wonderful taco salad.  This is a go to meal in the summer months or when I don't want to have to cook anything.  It is a way to use up the leftovers from a taco night.  This is the recipe I use, but I substituted my leftover cheese and olives from a previous nights dinner. 

Ingredients

• 1 pound ground beef
• 1/2 cup ketchup
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium head of lettuce (I use leafy greens)
• 2 medium tomatoes, diced
• 1 cup shredded Mexican cheese blend
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup mayonnaise
• 1/4 cup salsa
• 1 package (10-1/2 ounces) corn chips

Directions

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and salsa; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.

I am linking with around my family table

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