Sugar Cookies

This is the best sugar cookie recipe I have ever made- and I'm not even a fan of sugar cookies, but I can't get enough of these. The kids and I made a simple jack-o-lanterns, but I think these cobweb cookies look so yummy!

Lactose-Free Funeral Potatoes

I had to schedule my own funeral right after eating (more like chowing) these! If you're not from Utah or Idaho, I guess you would call these "Cheesy Potato Casserole" but out here this is a staple at all funerals. It's ultimate comfort food, and now that I can make it sans milk I'm in heaven!

*note: you can totally make this with real cheese and sour cream instead of the yogurt version.

1 bag frozen potato hash browns (thawed)
4 Tbsp butter
1/2 onion, chopped
2 cloves minced garlic
1/4 cup flour
1-2 cups chicken broth (heated)
1 cup plain Greek yogurt
1 cup shredded yogurt cheese

* grease a 9x13 casserole dish and preheat the oven to 350 degree
* in a large dutch oven, saute onion in butter until tender (5 minutes); add garlic and cook 1 more minute.
* sprinkle in flour and stir to coat onions; cook 1 minute. SLOWLY add broth a little at a time and stir constantly (you're making a white sauce here); cook 5 more minutes until bubbly.
* season with salt and pepper (to taste); add yogurt.
* stir in hash browns and half of cheese. Pour into the casserole dish and top with remaining cheese.
* cook, covered, for 30 minutes; remove the foil and cook 10 more minutes until browned and bubbly. SO YUM!!!!!!!!!

Sweet and Salties

For our engagement party, the hostess made these as a little post-dinner treat and I have never forgotten them. They are amazing! When I found this recipe in Southern Living last Fall, I saved it as one of my faves. I've been craving these regularly, but have to really force myself not to eat the whole container. So good!!!! Does anyone have a better name for these?

Serves 20. (or just me cause they're so addictive!)

40 saltine crackers
1 stick butter
1 cup light brown sugar
8 ounces semisweet chocolate chips

Preheat the oven to 425 degrees. Line a large jellyroll pan with parchment paper and the saltine crackers.
In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes.
Remove from the heat and pour over the crackers, covering them evenly. Put the jellyroll pan into the oven and watch closely. Bake for 4 to 5 minutes, or until just bubbly.
Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

Note: Substitute graham crackers for the saltines for a sweeter snack. Or pretzels.

Chicken Pot Pie

I was really craving the comfort of a chicken pot pie, so I made this delicious dinner Monday night. I have been using puffed pastry sheets for the top of the pie and that takes it to a whole new level. Yum!
* This makes enough for 2 medium pot pies or one large (as shown above and 1 loaf pan size)
2 Tbsp. butter
1 medium onion, chopped
2 garlic gloves, minced
salt/pepper
1 tsp dried thyme leaves
1/4 cup all-purpose flour
1/4 cup white cooking wine (optional)
4 cups hot chicken broth
1 bay leaf
2 medium potatoes, peeled and cute into 1 inch cubes
3 medium carrots, peeled and chopped
1 cup frozen peas
2 cups cooked, shredded chicken
1 pkg frozen puffed pastry sheets, thawed (you can find these by the pie shells in the freezer section)
1 egg white beaten

Heat butter over medium heat in a large dutch oven. Add onion and garlic, cook until tender.
Add salt, pepper, thyme and flour. Stir to coat and cook for 1 minute. Add the wine and stir until blended. Slowly add broth, a little bit at a time, stirring to incorporate. It should smell AWESOME at this point! Bring to a slow boil and add potatoes and carrots, with bay leaf. Cook 20 minutes on a simmer. Preheat oven to 400 degrees.
Once veggies are tender, add peas and chicken, remove bay leaf. Divide pot pies into the various sized pans you want to bake them in (or leave in dutch oven). Cut pastry to fit on top of pies. Cut slits in the top of pastry and brush with egg white. Bake for 40-50 minutes or until golden brown. Crazy good!

Most Delicious Frosting

2 sticks butter, softened
3 1/2 cups powdered sugar, sifted
1/2 tsp vanilla
1/2 tsp milk (or rice milk)
lemon zest (from 1 lemon)
1 tsp (more or less) fresh lemon juice

Cream the butter on medium speed for 2 minutes.
Add the powdered sugar one bit at a time until thick.
Add the vanilla, milk, leomn zest and juice.

Oven Fries

I make these oven fries more often than I care to admit. They're awesome!

French Onion Rice

I might have already posted this one- it is such a staple and a reliable side dish. And EASY!
1 cup white rice
1 can French onion soup
4 Tbsp butter, cut into squares
salt and pepper

In a 2.5 qt casserole or dutch oven (will need an oven-proof lid), mix all ingredients and 1 can of water (yes, use the soup can). Cover and bake at 350 degrees for 45-55 minutes.