Cookies

Alright, it is becoming closer to Saint Patrick's Day. We wear green. I decorate with green. The best part of Saint Patrick's Day is it means Spring is almost here! The outside starts to blossoms with a lot of green. These cookies are good. I didn't press down hard enough to get the crinkled edges. These cookies are good and pretty. I had to go with green for the time of year.

Swig Sugar Cookies
1 cup butter, softened
3/4 cup vegetable oil
1 1/4 cup sugar, plus additional for topping
3/4 cup powdered sugar
2 Tbsp water
2 eggs
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp salt, plus a pinch for the sugar topping
5 1/2 cups all purpose flour
frosting (recipe below)

Directions:

1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper. 
3. In a large bowl, cream the butter, vegetable oil, sugar, powdered sugar, water, and eggs.
4. In another bowl, combine the baking soda, cream of tarter, salt, and flour.
5. Add the flour mixture to the butter mixture. 
6. Combine until incorporated. Dough shouldn't be sticky just crumbly.
7. Scoop the dough into balls and place onto the baking sheet. 
8. On a small plate, combine a little sugar with a pinch of salt for the topping.
9. Dip the bottom of a glass into the sugar topping mixture. Press the bottom of the glass onto the dough for a cookie press. 
10. Press the dough until flatten. The edges should be crinkly.
11. Bake the cookies for 8 minutes. 
12. Remove from the oven and place the cookies on a wire rack. 
13. Allow to cool completely before frosting.

Frosting:
1/2 cup butter, softened
3/4 cup sour cream
1 tsp salt
1 package (2 lb.) powdered sugar

1/4 cup milk
2-3 drops of green food coloring

Directions:

1. In a large bowl, cream the butter, sour cream, and salt.
2. Slowly, add a cup of powdered sugar with a little milk then add another cup of powdered sugar with more milk until the desired consistency. 
3. Add one drop of the green food coloring until the desired color.
4. Frost the cookies immediately before serving.

Recipe adapted from Vintage Revivals.

One year ago...................................I made Mint Chocolate Pudding.
Two years ago.................................I made Mint Cheesecake Pie.
Three years ago...............................I made Bourbon Cookies.

Did you already know.............................
-In the U.S., Irish ancestry is the second largest behind German ancestry.
-In Australia, over 1/3 of the population has Irish ancestry.
- Eleven U.S. Presidents had Irish ancestry including President Obama.

Irish Breakfast

Have you ever been to Ireland? Someday I'll visit but not today. Instead, I figured I would try making a breakfast like one in Ireland. I will admit I didn't look hard for black pudding (blood sausage) or white pudding (sausage with oatmeal). My son selected apple chicken sausage. Yes, we know this isn't an authentic Irish meal just similar. The kids thought this was pretty cool. My husband thought it was good. I can see the similarity between the Irish breakfast and the American breakfast.

 Irish Breakfast
1 tsp vegetable oil
1 package of bacon
1 package of sausage
1 package of black pudding and white pudding
1 can of beans
4 tomatoes
4 boiled potatoes
4 eggs

Directions:

1. Heat the oil in the skillet over medium heat.
2. Cook the bacon until done but not crisp.
3. Remove the bacon and place onto a plate lined with paper towels.
4. Place the bacon in the oven in the warming section to keep warm.
5. Cook the sausage until golden brown. Add the sausage to the bacon.
6. In a saucepan, heat the beans on low heat.
7. Add the tomatoes to the pan and brown until golden. Place with the bacon.
8. Slice the potatoes into the pan and brown until golden.
9. Remove the potatoes and place on the plate to serve.
10. Fry the egg and cook to desired doneness.
11. Serve immediately.

Recipe adapted from Food Ireland.

One year ago.......................I made Creamed Spinach Soup.
Two years ago.....................I made Lasagna French Bread Pizza.
Three years ago...................I made White on White Buttermilk Cupcakes.

Did you already know.....................
-Natural redheads make up 9% of the Irish population.
-In Ireland, the longest river is Shannon.
-In Gaelic, surnames with Mac or O' mean the son or grandson of.

Irish Scones

Since Saint Patrick's Day is approaching, I figured I would try some Irish dishes. Scones had to be one of the dishes I wanted to make. Why? Only because I love them. They are easy to make. They are a fast breakfast. They go well with tea. Then the main reason is because I love them. Well, I did try to find currants for these scones. I guess currants aren't a popular product to carry so I elected to make half of the scones with raisins. My daughter asked for some without any raisins which was fine. I didn't want to over knead them since my daughter kept telling me that scones are as hard as stones. These scones weren't hard.

Irish Scones
1 3/4 cups all purpose flour
1/4 cup sugar plus more for topping
2 tsp baking powder
1/2 tsp salt
4 Tbsp butter, cold and cut into pieces
1/4 cup raisins/currants
1/2 cup milk
1 egg
1 egg, beaten for brushing the top

Directions:

1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, whisk the flour, sugar, baking powder, and salt.
4. Cut in the butter into the flour mixture to form coarse crumbs.
5. Whisk together the milk with 1 egg. 
6. Using a fork, stir just until a moist dough form.
7. Turn the dough onto a lightly floured surface and knead a couple of times until incorporated. (Don't over knead so the scones won't be like stones.)
8. Pat the dough into 1 1/2 inch thickness.
9. Cut the dough into 6 circles. 
10. Place the dough onto the baking sheets. 
11. Brush the tops with the beaten egg and lightly sprinkle the top with sugar.
12. Bake the scones for 7 minutes and rotate the baking sheet.
13. Bake the scones for another 7 minutes or until golden brown.
14. Serve warm with butter and jam. 

Recipe adapted from Kerrygold.

One year ago...........................I made Mint Flourless Brownies.
Two years ago.........................I made PB Nutella Oatmeal.
Three years ago.......................I made Fried Meatball Sandwich.

Did you already know....................
-The average Irish man is 5 feet 9 inches tall.
-The average Irish woman is 5 feet 5 inches tall.
-The majority of the Irish are Catholic.

Oreo Bars

Recently, my daughter tried some Oreo bars. She liked them so much that she brought some to my sister's house. When we headed home, she forgot her Oreo bars. Since it is a long drive from Maine to North Carolina, I told her that we weren't turning around but I would try making it. My sister kindly made sure the desserts didn't go to waste. We went through many photos. I thought the dessert looked like it was more pale than dark. My daughter said they were more dark than pale. Several of the photos she picked were for Oreo cheesecake bars but my sister said it didn't have a cheesecake taste. My daughter said they didn't taste very marshmallowy. (I was surprised to discover marshmallowy is an actual word and a great description.)  After many discussions, this was the recipe my daughter picked. After making this dessert, my daughter told me it didn't taste like the other dessert but was better. If I make these again, I will try chocolate pudding.

Oreo, Vanilla Pudding, & Chocolate Chip Bars
1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
3.4 oz. instant cheesecake pudding
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
12 oz. package miniature chocolate chips
16 Double Stuffed Oreo Cookies, Chopped roughly

Directions:

1. Preheat oven to 350 degrees.
2. Line a 9x13 baking pan with parchment paper. Set aside.
3. In a large bowl, cream the butter with the brown sugar and the sugar until fluffy.
4. Add the egg and vanilla.
5. Mix in the pudding until fluffy.
6. Add the flour, baking soda, baking powder, and salt. Mix until just incorporated.
7. Fold in the chocolate chips and the chopped Oreo cookie pieces. 
8. Spread the batter evenly into the pan.
9. Bake for 20 to 22 minutes. The center should be slightly underdone.
10. Allow to cool for several hours before cutting.

Recipe adapted from Hugs & Cookies xoxo.

One year ago.................................I made Chicken Pot Pie.
Two years ago...............................I made Chicken Cutlets.
Three years ago.............................I made Peanut Butter Cookies.

Did you already know...................
-There are over 950 miles between Maine to North Carolina.
-It takes about 15 hours to drive between Maine to North Carolina.
-From Maine to North Carolina, a direct flight would take just over 2 hours. 

Cheesy, Kielbasa Pasta

Cheesy, Kielbasa Pasta! Now say that title three times fast! The kids thought the title was quite the tongue twister. We had other titles but the kids liked this one the best. Well, my husband had to head up to Boston for the weekend. He spoils me by doing the majority of the grocery shopping for me. If I head to the grocery store, he is normally with me. It is part of our date Fridays. Since he was gone and it had snowed here, I didn't want to head to the store. This is the creation I made from the stuff in the kitchen. It was a big hit with the kids. They even ate the leftovers the next day which is always a good sign. Why carrots and not broccoli? Well, I had no broccoli in the frig but had some carrots so it was the vegetable of choice. I think it was a nice combination. My son licked his bowl.

Cheesy, Kielbasa Pasta
1 lb. large elbow pasta
2 tsp olive oil
1 medium onion, chopped
1 large carrot, chopped fine
3 garlic cloves, minced
1 package of Kielbasa, chopped
1 Tbsp flour
1 cup milk
8 oz. sharp cheddar cheese
1/4 tsp ground black pepper
1 Tbsp parsley

Directions:

1. Cook the pasta according to the package. 
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onion and carrot. Saute for 5 minutes.
4. Add the garlic cloves and the Kielbasa. Saute until the Kielbasa is browned.
5. Sprinkle the flour on top. Mix into the mixture and allow to cook for 1 minute.
6. Stir in the milk and continue to stir for a minute.
7. Stir in the cheese and black pepper. Allow to simmer until thicken and the pasta is done.
8. Drain the pasta and mix the sauce with the pasta.
9. Serve immediately and top with parsley.

Recipe created by Jen of Sweet Morris.

One year ago....................................I made Blueberry and Lemon Breakfast Rolls.
Two years ago..................................I made Macaroni and Cheese.
Three years ago................................I made Tiramisu with homemade ladyfingers.

Did you already know......................
-Kielbasa is smoked sausage.
-In America, kielbasa tends to be flavored with garlic, marjoram, salt, and pepper.
-Kielbasa originates from Poland.