White Velvet Sugar Cookies

2 cups butter, softened

1 (8 oz) pkg cream cheese, softened

2 cups sugar

2 egg yolks

1 tsp. vanilla

4 ½ cups flour

-Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well.  Gradually add flour. Cover and chill 2 hours or until firm.  Roll out on floured surface to ¼ inch thickness.  Cut into 3-inch shapes; place on greased baking sheets.  Bake at 350 degrees for 10-12 minutes or until set (but not browned).  Cool 5 minutes.  Place on wire racks to cool.

Funfetti Cookies

Added by Julia Mestas on April 30, 2012 in Cookies, Desserts

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 14

Difficulty Easy

Ingredients

• 1 cup Butter, Room Temperature
• 1-¼ cup Sugar
• 2 teaspoons Vanilla Extract
• 1 teaspoon Almond Extract
• 1 whole Egg
• 2-½ cups Flour
• ¼ cups Cornstarch
• ¾ teaspoons Baking Soda
• ½ teaspoons Salt
• ½ cups Rainbow Jimmie Sprinkles
• 2 Tablespoons Nonpareil Sprinkles

Preparation Instructions

Preheat the oven to 375ºF.
Cream the butter and sugar in your stand mixer (or hand mixer) for about 2 minutes, until fluffy. Add the vanilla, almond, and egg. Beat until well combined.
In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Mix in the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough).
Using an ice cream scoop, scoop cookie dough onto cookie sheets, about 1 1/2 inches apart (fits 8 cookies per sheet). Bake for about 15 minutes. (Note: Only bake until they very slightly start to turn light golden brown just on the edges. You don’t want them to totally turn golden or they’ll be crisp cookies. Check them around 10 minutes, then 12, and so on.)
Cool on a wire rack. Store in an airtight container up to 4 days.
Recipe adapted from Yammie’s Noshery’s Funfetti Whoopie Pies.

Queso Taco Pasta Bake

4 tablespoons unsalted butter
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups reduced sodium chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup prepared mild salsa
2 tablespoons extra virgin olive oil
1 cup finely chopped onions
1 tablespoons minced garlic
1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 10 ounce can Rotel tomatoes, mild
1 tablespoon ground cumin
1 tablespoon fresh lime juice
3/4 pound small pasta of your choice
2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with cooking spray.
2. Place butter into a medium saucepan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 seconds until bubbly. Slowly whisk in chicken broth until smooth. Increase heat to high while whisking until thickened. Takes 3-5 minutes. Stir in salsa, turn off heat and set aside.
3. Place 2 tablespoons olive oil in medium skillet over medium heat. Saute onions until softened, about 5 minutes. Add garlic and cook for an additional minute. Add ground beef, salt and pepper, cooking until browned. Drain fat if necessary. Add tomatoes, cumin and lime juice, stir to combine.
4. Cook pasta according to package directions, drain and run under cold water.
5. Transfer beef, noodles and queso to a large pot or dutch oven over medium low heat. Taste and season with additional salt and pepper to your liking. Transfer to prepared baking dish and top with shredded cheese. Bake for 25-30 minutes until cheese is melted. Serve warm.
Makes 8 servings

Malva Pudding

1 cup sugar
1 egg
1 Tablespoon apricot jam
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon white vinegar
1 cup milk
Sauce:
1 cup heavy cream
6 oz. butter
1 cup white sugar
1/2 cup hot water
Directions:
1.Beat the egg and sugar well in a mixer. Add the jam. Sift together flour baking soda, baking powder and salt. Melt the butter add the vinegar and milk. Add liquids to egg mixture alternately with the flour. Beat well and bake in a COVERED dish, 350 degrees for 45- 1 hour. It is important to use a covered dish otherwise the sauce won't soak into the cake.
2. Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven.
Serve with custard adn whipped cream.

I used more jam, about 3 tablespoons, and I may have used a bit less water. It only took 45 minutes, and even then I think it was a bit too long, so just watch it.

Viva la Taco Monkey Bread

Prep Time: 20 Min

Makes 6-8 servings

INGREDIENTS:

1 1/2

lb lean (at least 80%) ground beef

1tablespoon Old El Paso® taco seasoning mix

2cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits

2cups shredded sharp Cheddar cheese (8 oz)

1/2cup chopped tomato

1/4cup chopped red onion

1avocado, pitted, peeled and diced

1tablespoon chopped cilantro

1medium lime, squeezed (1 to 2 tablespoons juice)

Salt and pepper to taste

1 1/2cups shredded iceberg lettuce

1/2cup sour cream

• Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
• In 12-inch skillet, cook ground beef with taco seasoning mix over medium-high heat, stirring occasionally, until thoroughly cooked; set aside.
• Separate each can of dough into 8 biscuits; cut each into quarters. In large bowl, toss biscuit pieces with cooked ground beef and Cheddar cheese. Pour into loaf pan.
• Bake 35 minutes or until dark golden brown.
• Meanwhile, in medium bowl, toss tomato, onion, avocado, cilantro, lime juice, salt and pepper.
• Cool bread in pan 5 minutes. Place lettuce on serving plate. Invert bread onto plate over lettuce.
• Top with sour cream and tomato-avocado mixture. Serve immediately.