Sugar Cookie Bark

 Just saw this recipe. I wanted to save it to try with Christmas cookies this year. 

Ingredients:

8 oz butter

1 c. sugar

1 TBS vanilla extract

2 c. flour

1/2 tsp salt

1 bag (10 oz) bittersweet chocolate chips

Sprinkles or small candies 

Directions:

1. Preheat oven to 350 F. Line a 10x15 inch rimmed baking sheet with parchment paper.

2. In large, microwave-safe bowl, heat butter in 20 second intervals until melted. Add sugar and vanilla, and whisk until lighter in color, about 1 minute. Add flour and salt, stir with spatula until completely incorporated. 

3. On prepared baking sheet, press dough into even layer. Bake until edges are golden brown and top is firm, 20 -22 minutes. Cool slightly, then invert onto a wire rack to cool completely.

4. In sperate large, microwave-safe bowl, heat chocolate chips in 30 sec intervals, stirring until smooth. Spread evenly overtop of cookie. 

5. While chocolate is still warm, add sprinkles or small candies overtop. Allow chocolate to cool completely at room temperature or in fridge. 

6. Break into pieces for serving or gifting. Store in airtight container.

Creamy Tomato Gnocchi Soup

 Just saw this recipe. I haven't tried it yet, but it looks good. Adding it here so I can recycle the paper recipe.

Ingredients:

2 TBS Butter

2 TBS Olive Oil

4 Cloves garlic, minced

1 TBBS Italian Seasoning

1/2 C. Dry White Wine

1 (15-oz) can cannellini beans, drained

2 (28-oz) cans whole peeled tomatoes with basil

1 tsp salt

1 pkg gnocchi

Grated parmesan cheese (optional for serving)

Fresh basil, chopped (optional for serving)

Directions:

1. In a large pot over medium-high heat, melt butter with oil. Add garlic and Italian Seasoning. Stir and cook until fragrant, about 1 minute. Add wine and boil about 1 minute. Stir in beans, tomatoes and salt. Remove from heat. 

2. Using blender, puree soup until smooth.

3. Return soup to pot over medium-high heat and stir in gnocchi. Bring to a simmer, then cover and cook about 15-20 min. 

4. Serve topped with parmesan and basil. 

Creamy Cilantro Lime Chicken

 This one is SO delicious! It's gluten free and we make it dairy free by using coconut milk instead of cream. Everyone in my family enjoys this meal. I'm changing the directions from the original to show what we normally make for our family. 

originally from Sally's Baking Addiction

INGREDIENTS

3 lbs chicken breasts

1/2 tsp salt

1/2 tsp pepper

2 TBS olive oil

3 c. chicken broth

6 TBS fresh lime juice

1 red onion (chopped)

4 TBS chopped fresh cilantro

1 tsp red pepper flakes (more or less depending on your preferences)

1/2 can of coconut milk (or 2/3 cup heavy cream)

Rice, cooked according to package directions, for serving

optional: lime wedges and cilantro for garnish

DIRECTIONS

1. Preheat oven to 375 F or 190 C. 

2. If the chicken is uneven in thickness, pound them down to be even so that they cook simultaneously. Sprinkle both sides with salt and pepper. 

3. In a large skillet, heat oil over medium-high heat. Add chicken and cook 6-7 minutes, turning once. You want the chicken to be nice and browned on the outside but it doesn't have to be cooked all the way through yet. Transfer the chicken to a 9x13 pan and cover with foil until step 5.

4. Add broth, lime juice, onion, cilantro and red pepper flakes to the skillet. Cook and stir to scrape the brown bits from the bottom. Allow to boil uncovered for 10-12 minutes. Add the coconut milk or cream, stir and remove from heat. 

5. Pour the sauce over the chicken and bake in preheated oven for 10 minutes or until the internal temperature of the chicken reaches 165 F.

6. Serve the chicken over rice with sauce spooned on top. Garnish with lime wedges or extra cilantro, optional.