Cake Mix Thumbprint Cookies

15.25oz boxed cake mix, any flavor 

1/3 cup vegetable oil 

1 tsp vanilla 

2 large eggs 

jam, in a complementary flavor to cake mix 

1. In a bowl, stir together all ingredients except the jam. Chill dough at least 30 minutes. 

2. Preheat oven to 350. 

3. Scoop dough by rounded teaspoons (use my small cookie scoop) and form into balls. Place on cookie sheet about 2" apart (my sheets will hold 16 cookies). 

4. Make an indent in the center of each with finger tip. 

5. Scoop some jam into a small bowl and stir it so it becomes just slightly less dense. Fill each indent with about 1/2 tsp of jam but not to overflowing. 

6. Bake for 9-11 minutes (9 minutes in my oven), until cookies have a matte look and are just starting to crackle on top. 

7. Cool on cookie sheet for 4 minutes before removing to cooling rack. Allow to cool completely before storing in a single layer in an airtight container. 

VARIATIONS 

Red Velvet 

Use seedless raspberry jam. After cookies have cooled completely, add a small dollop of cream cheese frosting on top of the jam. 

Notes: If you find these cookies spread too much for your preference, add 1 tbsp of flour to the cookie mix in step 1. If cookies are still spreading too much, increase that to 2 tbsp. 

Makes approximately 2 dozen cookies.

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Cake Mix Cookies

15.25oz boxed cake mix, any flavor

1/3 cup vegetable oil

1 tsp vanilla

2 large eggs

any desired add-ins (optional) 

1. In a large bowl, stir together all ingredients. Chill dough at least 30 minutes.

2. Preheat oven to 350. 

3. Scoop dough by rounded teaspoons (use my small cookie scoop) and form into balls. Place on cookie sheet about 2" apart (my sheets will hold 16 cookies). 

4. Bake for 8-10 minutes (about 8.5 minutes in my oven) until the cookies are puffed up, have a matte look to them, and are just starting to crackle on top. 

5. Cool on cookie sheet for 4 minutes before removing to cooling rack. Allow to cool completely before storing in an airtight container. 

VARIATIONS

Lemon 

Substitute 1 tsp lemon extract for extra lemony power or a 1/2 tsp each vanilla and lemon extracts for slightly less lemon punch. Sticking with just the vanilla will yield a slightly more mellow lemon flavor. 

Red Velvet White Chocolate Chip 

Add 1 cup of white chocolate chips. 

Makes approximately 2 dozen cookies. 

Adapted from Lauren's Latest.

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Swedish Meatball Pasta

8oz elbow macaroni

3/4 lb ground beef

3/4 lb ground pork

1/3 cup panko

2 large egg yolks

2 green onions, thinly sliced

3 tbsp chopped fresh parsley, divided

1/4 tsp ground allspice

1/4 tsp ground nutmeg

salt and pepper

1 tbsp olive oil

3 tbsp unsalted butter

1/4 cup flour

3 cups beef stock

1/3 cup sour cream

1. In a large pot of boiling salted water, cook pasta according to package directions; drain well.

2. In a large bowl, combine beef, pork, panko, egg yolks, green onions, 2 tbsp parsley, allspice, and nutmeg; season with 1 tsp salt and 1/2 tsp pepper. Mix until well combined. Roll into 1" meatballs.

3. Heat olive oil in a large skillet over medium-high heat. Add meatballs, cooking in batches. Cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined  plate and set aside. 

4. Melt butter in skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, 4-5 minutes.

5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes.

6. Stir in the pasta, remaining parsley, and sour cream, heating through, for 2-3 minutes. Salt and pepper to taste.

Notes: Try stirring in a little cream cheese on step 6 to increase creaminess?

(adapted from Damn Delicious)

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Beef with Snow Peas

1.5lb flank steak, trimmed of fat and sliced very thin against the grain 

1/2 cup low sodium soy sauce 

3 tbsp cooking sherry 

2 tbsp brown sugar 

2 tbsp cornstarch 

1 tbsp minced fresh ginger 

8oz fresh snow peas, ends trimmed 

5 whole scallions, cut into 1/2" pieces on the diagonal salt as needed (use sparingly) 

3 tbsp peanut or olive oil 

crushed red pepper, for sprinkling long grain rice, cooked according to package 

1. In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside. 

2. Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside. 

3. Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. 

4. Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits. 

5. Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice. 

(adapted from Pioneer Woman)

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Mini Meatball Soup

2 tbsp extra-virgin olive oil 

2 carrots, peeled and chopped 

2 ribs celery, chopped 

1 medium onion, chopped 

2 bay leaves 

Salt and freshly ground black pepper 

1 lb ground beef and/or pork 

1 egg, beaten 

2 cloves garlic, minced 

1/2 cup grated Parmesan 

1/2 cup plain bread crumbs 

1/2 tsp ground nutmeg 

8 cups chicken broth 

1 cup water 

1.5 cups ditalini pasta 

1 lb fresh spinach 

1. In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5-6 minutes, stirring occasionally. 

2. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.

3. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. 

4. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. 

5. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. 

Serves 4.

Adapted from a recipe by Rachael Ray.

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Reuben Egg Rolls

1 cup sauerkraut
8 slices of Swiss cheese, chopped
1/2 lb sliced pastrami, chopped
12 egg roll wrappers
1/2 cup water
1/2 cup canola oil
1/2 cup Thousand Island dressing

1. Drain and squeeze sauerkraut. Combine with cheese and pastrami until blended.

2. Place egg roll wrapper on clean work surface with corner facing you. Place 1/3 cup mixture in center (horizontally) of wrapper. Brush edges of wrapper with water, then fold bottom corner up over filling. Fold side corners in and roll up tightly until sealed; repeat with remaining wrappers and filling.

3. Preheat oil in large, nonstick saute pan on medium-high 2-3 minutes, then add egg rolls (in batches, if needed). Cook 2-3 minutes on each side or until golden and crispy.

4. Drain egg rolls on paper towels. Serve with dressing on the side for dipping.

Makes 12.

Adapted from Publix Aprons.

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Zoodles Chicken Parm

1/4 cup seasoned breadcrumbs
1/4 cup seasoned panko
1/4 cup Parmesan cheese
1 tbsp dried Italian herbs
salt and pepper
mayonnaise
2 tbsp vegetable oil
2 chicken breasts
1 jar Vodka sauce
4 slices mozzarella
2 zucchini squash

1. Preheat oven to 425.

2. Cut the chicken breasts in half "by thickness," pounding them afterward to even thickness if necessary.

3. Toss breadcrumbs, panko, Italian herbs, salt, and pepper in a shallow dish.

4. Heat oil over medium heat. in a medium-sized oven-proof skillet. (If you don't have an oven-proof skillet, you will need to transfer to a baking dish before putting into the oven.)

5. Coat the chicken breasts in a thin, even layer of mayonnaise and dredge them in the breadcrumb mixture, coating them thoroughly.

6. Add the chicken to the hot skillet, frying for 3-4  minutes on each side. (You want the outside to be golden-brown; the inside can finish cooking in the oven.)

7. Transfer the skillet to the oven. Bake, uncovered, for 10 minutes.

8. While chicken is in the oven, make zoodles using a spiralizer. (You can also cut zucchini into thin shreds or purchase zoodles pre-cut, if you don't have a spiralizer.)

9. Remove chicken from oven. Add a little bit of sauce to the top of each chicken breast (reserving the rest) and sprinkle with Parmesan. Return to oven for 5 minutes or until chicken is fully cooked. Warm remaining sauce in a small saucepan.

10. Add a slice of mozzarella to each chicken breast, returning to the oven until the cheese is melted.

11. Place individual servings of zoodles on plates and microwave each on HIGH for 30-45 seconds (just enough to warm them a bit but not cause them to lose their crunch). Top with a spoonful of the warmed sauce and a chicken breast to serve.

Serves 4.

Adapted from Pinch of Yum.

Notes: Our preferred Vodka sauce is Uncle Joe's Vodka Celebration by DelGrosso Sauces.

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