Thursday, April 19, 2018

Cutlers Sugar Cookies

Its hard to drive past Cutlers and not stop and get a yummy cookie! Now you can make them at home! They are so good!! The owner of Cutlers taught a class and said the secret is using cake flour! They will work with all purpose but the texture will be different! Use cake flour- you won't regret it!



Cutler’s Famous Glazed Sugar Cookies
1 1/2 cups butter (3 sticks)
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour
glaze ingredients (below)
sprinkles for topping cookies
parchment paper (optional)
Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.
Generously flour surface.
Roll dough on floured surface to about 1/4 inch thick. Cut cookies and bake at 350 for 10 minutes.
Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.
Top the cookies with glaze.
Makes about 2 1/2 to 3 dozen, depending on the size of your cookie cutter.
Cutler’s Glaze
Single recipe is fine if you are dipping the cookies. If you are pouring out of the trough, double this to insure you will have enough to pour out of pan and cover all cookies
4 cups powdered sugar
1/2 teaspoon almond emulsion* or almond extract
1/2 teaspoon meringue powder**
milk or water to thin (Curt prefers milk) about 1/2 cup
milk will make a thicker glaze, water a thinner glaze
Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with milk or water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.
Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.
Place cookies on rack or cookie sheet until glaze sets.
Tips:
-*almond emulsion is sold at specialty cooking stores (Orson Gygi’s in Salt Lake City) or stores where cake decorating supplies are sold. You may also use almond extract.
-** Meringue powder is also sold at specialty cooking stores. Cutler’s uses meringue powder to create a shiny effect on their glaze. It is optional when making the glaze. Or you may use the same amount of cream of tartar in place of the meringue powder to create the shiny effect. I have noticed the shiniest effect seems to come when using the combo of water and meringue powder in the glaze.
-If the glaze starts to get too stiff, add a small amount of water and whisk in until desired consistency. I mixed up the glaze, then poured it into a pie plate so we could easily dip the cookies that are covered in white glaze in the photos above.

  • Butter Cream Frosting:

  • 1 cup butter
  • 4-5 cups powdered sugar
  • milk
  • 1 teaspoon vanilla
  • Beat soft butter and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting.


These steak fajitas were a hit at our house! Give them a try! The recipe is from Bountiful Kitchen and she said she uses her husbands elk meat in these and they turn out great and moist! 

Ingredients

  • 2 teaspoons chili powder*
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Mexican or regular oregano flakes
  • 1 teaspoon cumin
  • 1 1/2-2 lbs round steak or skirt steak *, sliced thin
  • 1 onion, chopped or sliced
  • 2-3 tablespoon olive oil
  • juice of one lime
  • 1 tablespoon flour
  • 1/3 cup water or broth
  • 1 each, red, green and orange bell pepper, seeded and sliced
  • sour cream, guacamole and chopped cilantro for garnish

Instructions

  1. Turn the Instant Pot to the SAUTE mode and let it heat up without the lid on while you prep the meat.
  2. Combine chili powder, salt, pepper, garlic powder, onion powder, oregano and cumin in a bowl or Ziplock bag.
  3. Place cut up meat into bag with seasonings, seal and give the bag a good shake. Massage the seasonings into the meat. Set aside. You can also do this up to three days ahead if you'd like and store in fridge.
  4. The Instant Pot should be heated up at this point. Pour the oil into the pot and then throw the meat and chopped onion in as well and stir while browning.
  5. When the meat is browned, squeeze the lime juice over the meat and add flour and continue to cook until the flour disappears. If the mixture seems a bit dry, add a little olive oil.
  6. Add water or broth to the meat and onion mixture in the pot.
  7. Turn the pot OFF.
  8. Place the lid on the pot (make sure the seal is in place inside of the lid, and the pressure valve is turned to the sealing position (not to the venting position).
  9. Lock the lid in place to CLOSE.
  10. Hit the MEAT/STEW setting or manually enter 35 minutes. The pot will automatically start the cooking process when the time is selected and the lid is in the close position.
  11. Let the meat cook until the timer is finished (about 45 minutes from the time it starts cooking) and then let the pressure release naturally for about 10-15 minutes.
  12. When you are ready to serve the fajitas, release the remaining pressure in the pot using the pressure release valve. Turn the valve to the VENTING position. Remove the lid when pressure is released, and add the remaining sliced vegetables (peppers).
  13. Close the lid again and hit the STEAM setting. I let the veggies steam for about 5 minutes or less and then place the pressure release to the VENTING position.
  14. Serve fajita filling with warm tortillas, guac, and sour cream.

Notes

-This recipe may be adapted to use up to 3 lbs of meat with the same amount of spices. -The spice level in this dish is moderate. If you would like to tone down the heat, mix the spices together, and use about half of the spice mixture on the meat. You may also add double the amount of liquid to reduce spice/heat level.

Sunday, September 18, 2016

Fiesta Ranch Salad

1 12 oz. pkg. twist noodles          1 pkg. fiesta ranch dip
                                                           
1 can garbanzo beans
1 can kidney beans
1 can corn
1 can olives
1/2 purple onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
2 cups buttermilk
2 cups mayo
diced tomatoes
diced avacado
cheddar chesse, shredded
bag of Fritos

Boil noodles, drain. Drain beans and rinse. Do not drain corn. Add beans and corn to noddles.
Add onions, peppers, and olives. Make dressing by combining buttermilk, ranch packet,and mayo.
Pour half over noddles and refrigerate 4 hrs. Just before serving add tomatoes,avacado, cheese
and the rest of the sauce. Toss together. Add fritos.  Made this for Grandma Beths birthday party.

Strawberry Pecan Pretzel Salad

1 cup crushed pretzels
1/2 cup chopped pecans
3/4 cup brown sugar
3/4 cup butter, melted
2 cups diced strawberries or peaches
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
8 oz. whipped topping

Mix together pretzels, pecans, brown sugar and melted butter. Spread in jelly roll pan (pan with sides)
and bake at 400 degrees for 7 min. Allow to cool and then break into small pieces. Beat together soft cream cheese, sugar and vanilla.Fold in whipped topping. Before serving, stir in  diced fruit and pretzel, pecans mixture into the cream cheese mixture. This salad was served at Grandma Beths birthday party.

Sunday, May 8, 2016

Chubby Chicken and Creamcheese Taquitos


Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 32 minutes

Yield: about 10 taquitos

The golden crunch of tortillas gives way to a creamy chicken and cream cheese filling that is easy to love.

INGREDIENTS:

3 cups cooked shredded chicken (I like rotisserie)
6 ounces cream cheese, softened
1/3 cup sour cream
1/2 cup salsa
1 + 1/2 cups shredded sharp cheddar cheese
1 + 1/2 cups chopped baby spinach, stems removed
coarse salt and fresh black pepper, to taste
9 - 10 (6-inch) flour tortillas
vegetable or canola oil, for frying
your choice for serving:
sour cream/quacamole/salsa/taco sauce/ranch dressing
INSTRUCTIONS:

In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, 5-7 minutes turning to brown each side. Remove to paper towels to drain.
Serve with your choice of dunking sauce.

- Posted using BlogPress from my iPhone

Sunday, January 18, 2015

Black bean soup

Black Bean soup
1 c. salsa (I used a mango peach salsa from Costco but I have also used mild pace salsa- so any kind you choose.)
2 cans (15 1/2 0z) black beans rinsed and drained
2 c. chicken broth
1 tsp lime juice
2 Tbsp fresh cilantro
sour cream
chips

Heat the salsa in a saucepan over medium heat, stirring often for 5 min. Add beans and broth. Bring to a boil then lower the heat and simmer covered for 15 mins. Let cool slightly, then ladle half of the soup into a food processor or blender and puree it. Return the pureed soup to pot. Stir in the lime juice and chopped cilantro and heat through. Serve topped with sour cream, chips, lime wedges and more cilantro. *I just use a hand emulsion blender and blend to desired consistency.

Thursday, January 15, 2015

Chicken tortilla soup

  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 3 (14 ounce) cans chicken broth
  • 4 cups half-and-half
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup fresh salsa
  • 1 (15 ounce) can creamed corn
  • 6 boneless, chicken breast halves - cooked, skinned
  • 2 teaspoons ground cumin
  • 1 (1.27 ounce) packet dry fajita seasoning
  • 3 tablespoons chopped fresh cilantro
  • 16 ounces tortilla chips
  • 8 ounces shredded Monterey Jack cheese

DIRECTIONS
  1. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
  2. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve. Serves 8.