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Italian Sprinkle Cookies Recipe

Italian Sprinkle Cookies

Italian Sprinkle Cookies

By: Gigi Howe

I have another cookie recipe for you this week.  This recipe reminds me of my mom, this was her recipe, okay one of her recipes, but was a favorite for everyone.  When I would have my cookie making sprees, she would always ask me to make her Italian Sprinkle Cookies.  They were such a hit, that I kept on making them year after year.

The dough can be a bit tough, its quite thick but these cookies will not disappoint!  Roll the dough into balls, bake them and then toss them into a bowl with the icing, then sprinkle with nonpareils.  The cookies are made with almond, vanilla and lemon extract which give them a great flavor.

Don’t forget to check out our other holiday cookie recipes here on LRWC: Italian Struffoli, Snowball Cookies and German Pecan Brittle Cookies.

I hope you like this cookie as much we do!

Ingredients:

Cookies:
–  6 eggs
–  5 cups all-purpose flour
–  2 cups powdered sugar
–  2 tablespoons plus 1 1/2 teaspoons baking powder
–  1 cup shortening (melted) – I use butter
–  1 tablespoon almond extract
–  1 1/2 teaspoons lemon extract

Glaze:
– 1/2 cup warm milk
– 1 teaspoon almond extract
– 1 teaspoon vanilla extract
– 1 one pound box powdered sugar

Colored nonpareils or sprinkles.

Directions:

1.  With mixer, beat eggs until light and fluffy – about 5 minutes.  Set aside.

2.  In another bowl, sift flour, sugar and baking powder.  Slowly add shortening and extracts until the dough has a bead-like texture.

3.  Gradually add beaten eggs (dough will be stiff).

4.  Roll dough into approximately 1 inch balls and place on ungreased cookie sheet.  Bake at 350 for 12 mins.  The tops of the cookies will not brown but the bottoms should brown very slightly.

4.  For the glaze, combine milk and extracts in a large bowl.  Whisk in powdered sugar, make sure all lumps are gone and the glaze is smooth.

5.  As soon as the cookies are removed from the oven, quickly immerse 3 or 4 at a time into the glaze.  Remove with a slotted spoon and place on wire racks to drain (put wax paper or paper towels under the wire racks for an easier clean up).  Quickly sprinkle cookies with nonpareils before the glaze sets.

6.  Let dry for 24 hours before storing.

Yield:  about 6-7 dozen.

Enjoy!!

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Snowball Cookie Recipe

snowball cookies recipe

Snowball Cookies

By: Gigi Howe

Last week I shared one of my favorite cookie recipes – German Pecan Brittle Cookies.  This week, I have another favorite.  These cookies disappear fast!   You roll the dough into balls, bake the cookies, then roll them in powdered sugar while they are still hot and you have a delicious melt-in-your-mouth cookie!  I’ve had Scandinavian cookies that are extremely similar to these.  The only difference that I know of is the shape of the cookie.  These are rolled into balls, the Scandinavian cookies are shaped into crescents.  These cookies tend to be on the fragile side, so personally I think the round balls hold up better.  I’ve seen these cookies go by many names – Butterballs, Mexican Wedding Cookies, Nutballs to name a few.

I received this recipe from an acquaintance years ago.  I’m not sure of the exact yield of this recipe; it depends on how large you roll your cookies but the recipe can make approximately 5-6 dozen cookies.   There is also not an exact measurement for the confectioners sugar since that depends on how many cookies you roll!  There are plenty cookies for friends and family to enjoy.  You can always cut the recipe in half, if you prefer not to make that many cookies.

Ingredients:

–  1 lb butter
–  8 tablespoons granulated sugar
–  4 cups flour
–  3 cups finely chopped nuts – I use walnuts, pecans are good too
–  1 1/2 teaspoons vanilla extract
–  1/4 teaspoon salt
–  2-3 cups powdered sugar

Directions:

1. Cream shortening and granulated sugar in a large mixing bowl.  Add vanilla and salt, blend well.  Slowly add in the flour.  Mix well.

2. Stir in the finely chopped nuts.  Your dough will be very thick, so do the best mixing that you can do.  You may have to knead the dough.

3.  Roll dough into approximately 1 – 1 1/2 inch balls and place on ungreased cookie sheet.  (These cookies do not expand much at all so you can put them close together on the cookie sheet.)

4. Bake for 15 mins (cookies should not have much color) in 350 degree oven.

5. Remove from cookie sheet and roll cookies in powdered sugar to coat.  Cookies will be hot which helps the sugar coat the cookie.  Place on wire rack to cool.

6.  Optional – Sprinkle with additional powdered sugar.

Yield: 5-6 dozen.

Enjoy!!

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German Pecan Brittle Cookies Recipe

German Pecan Brittle Cookies recipe

German Pecan Brittle Cookies

By: Gigi Howe

A few years back I was obsessed with making cookies… and more cookies and more cookies around the holidays.  Some years I made 14-15 different types.  I shipped boxes of cookies to my relatives, gave platefuls to neighbors and friends.. and yes, maybe ate one or two myself.  ;)  Then I took a break, but I’m thinking this year I might make some again.

I have had a few favorites over the years and the recipe I am sharing today was a batch that I made many years in a row.  It was always a favorite.  A tasty cookie, easy to make and makes quite a few.  The recipe calls for corn flakes, so if you make this cookie, don’t forget to use the $1/2 Kellogg’s Cereals coupon in the 11/2 Red Plum insert.

Ingredients:

–  1 cup (I use oil)
–  1 cup sugar
–  1 cup firmly packed brown sugar
–  2 eggs
–  1 cup flour
–  1 teaspoon baking powder
–  1 teaspoon baking soda
–  1/2 teaspoon salt
–  1 cup corn flakes, crushed
–  1 cup chopped pecans
–  1 teaspoon vanilla extract

Directions:

1. Cream shortening in a large mixing bowl.  Gradually add sugar, beating well.  Add eggs, beat well.  Add vanilla and mix.

2.  Mix together flour, baking powder, baking soda and salt in a medium mixing bowl.  Add crushed cereal and pecans, stirring to coat well.  Add to creamed mixture, mixing until well blended.

3. Drop by teaspoonfuls (about 1 – 2 inches apart) onto lightly greased cookie sheets.  Bake at 325 for 10 -12 minutes.  Remove to wire racks to cool.

Yield: about 6 dozen.

Enjoy!!

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Turkey Soup Recipe

Turkey Soup Recipe

Turkey Soup

By: Gigi Howe

A few years ago, we put together a list of a few Unique Leftover Turkey Recipes.  Some of the recipes are just for turkey, but others include the whole shebang… Turkey, stuffing, potatoes, cranberry sauce.. you name it.

One of my favorite things to do with leftover turkey is to make soup, its nothing too fancy, just a nice flavorful soup.  I make chicken soup too, but there is something different about turkey soup.  To me its richer and heartier.  Take most of the turkey meat off of the bones use them for your soup.  You can always throw your bones in the freezer and make the soup at a later date.  That’s what I do most of the time.

The secret to this soup is to let it cook… then let it cook some more!  The longer it cooks and simmers the better.  The recipe says let it simmer for at least 2 hours.  I will usually double that time.

Ingredients:

–  Bones from leftover turkey
–  Water to cover (about 2 – 3 quarts)
–  2 carrots
–  1 onion
–  2 stalks of celery
–  2 sprigs parsley
–  3 whole peppercorns
–  1 teaspoon salt 0r to taste
–  1/8 teaspoon pepper
–  fine pasta or noodles – about 2 oz.
–  1 scallion, thinly sliced for garnish

Directions:

1. Put all ingredients except for 1 carrot, pasta and scallion.  Let simmer, covered for at least 2 hours.

2.  Strain broth after cooking.  Discard bay leaf and peppercorns. Remove excess fat, if any from the broth.

3. Take the cooked vegetables and puree in food processor or blender.  Add back into broth.  Take any turkey meat that may be left and add that to the broth.  Grate or thinly slice the remaining carrot, add to broth along with pasta or noodles and cook until pasta is done.

4. Garnish with scallions and serve.

Enjoy!!

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Gigi Howe




Cranberry Nut Bread Recipe

Cranberry Nut Bread

Cranberry Nut Bread

By:

Thanksgiving is coming up, are you cooking at your house or going out?  I’m celebrating at my house.  We’re going to have some of my relatives visit, I’m happy they want to make the trip to Ohio :)  I will have a big crowd here too.. about 35-40 people.

Anyway, I am sharing a recipe for Cranberry Nut Bread today.  I’ve made it for many years and its always good.  Its not super sweet, you can serve it with your Thanksgiving meal or its also nice for breakfast.  You can put butter on it, but its also pretty moist and doesn’t necessarily need it.

Don’t forget you can get a few deals with the Snap Rebate – $0.25/1 Cranberries, any fresh or canned and the Checkout 51 Rebate – 0.25/1 Fresh Cranberries, any variety (part of Pick Your Own Offer).

Ingredients:

–  2 cups flour
–  1 cup sugar
–  1 teaspoon salt
–  1 1/2 teaspoons baking powder
–  1/2 teaspoon baking soda
–  3/4 cup orange juice
–  2 tablespoons grated orange peel
–  2 tablespoons vegetable or canola oil
–  1 egg, beaten
–  1 1/2 cups fresh cranberries, coarsely chopped
–  1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350. Mix together flour, sugar, salt, baking powder and baking soda in a large bowl.

2. Stir in orange juice, orange peel, oil and egg. Mix until well blended. Stir in cranberries and nuts.

3. Turn into a greased 9×5 loaf pan. Bake for 55 mins or until cake tester comes out clean.

4.  Cool on rack for 15 mins. then remove from pan.

Enjoy!!

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Gigi Howe




Baked Brie Recipe

baked brie

Baked Brie

By:

A few days ago, Melinda and I were talking about our Cheese Basket giveaway here on LRWC.  She told me about the variety cheeses that she had purchased and asked if I knew any recipes for what she had bought.  I saw Melinda’s list, a photo of her cheese board and wham, I was hit by a lighting bolt.  ;)  I had made a baked brie quite a few years ago.  It. Was. Amazing.  Its a little tricky to make because you wrap the wheel of brie in phyllo dough but it was worth it.  This recipe is a show stopper.

The phyllo dough is light and flaky, it doesn’t overpower the cheese. You split the brie wheel in half horizontally and stuff it with sun-dried tomatoes.  Put the wheel back together, wrap it in the phyllo and bake it.  That’s it and you have one delicious appetizer.  Some people add pesto sauce to the “stuffing” but personally I find that it becomes too oily, especially if your sun-dried tomatoes are already in oil (even though you drain them). This is another recipe where you can experiment and add your own filings to the brie.

Ingredients:

–  1 Round wheel of brie – about 5-6 inches wide
–  4 sheets of Phylllo dough
–  1/4 cup Sun-dried Tomatoes, drained and chopped
–  2 tablespoons butter

Directions:

1. Separate phyllo sheets. Layer one at a time, brushing each one lightly with butter, onto a baking sheet. Try to arrange the phyllo sheets so that they are all going in opposite directions. The sheets are usually rectangular in shape, so you will end up with something that looks close to this:

brie - phyllo diagram

Do the best you can, it does not have to be perfect and the phyllo is tricky to handle. If it breaks or rips, don’t worry about it. Just patch it in as best you can.

2. Cut the wheel of brie horizontally (leave the rind on). Place sun-dried tomatoes and whatever else you decide to add in. If your sun-dried tomatoes are not in oil with spices as some bottles are, you may want to add in some basil, pepper and some of your other favorite spices.

3. Put the wheel of brie back together and place it on top of your buttered phyllo layers. Wrap the brie up in the phyllo.

4.  Bake on the baking sheet or place in a pie plate.  Bake at 375 for 15-20 mins until golden brown.  Let cool for 10-15 mins before serving.  Cut into wedges and serve with grapes, apples and/or crackers, pita or french bread.

Enjoy!!

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Gigi Howe




Waldorf Salad Recipe

waldor salad recipe

Waldorf Salad

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Want a nice change from the traditional tossed salad?  Give this a try.  This recipe has been around quite a while.  It was created in NYC in the late 1800’s.  What I like about the recipe, besides the way it tastes, is that you have the option to add other ingredients to the basic recipe.  Plus right now, with apples being in season and the Checkout 51 Rebate ($0.25/1) we have available until the 12th, why not give this recipe a try!

I like adding raisins or dried cranberries to the recipe.  You can add grapes, some people add pineapple or coconut, try different nuts or go where ever your taste buds send you!  You can also substitute pears for the apples, which is also delicious!  Just peel the pears first, you don’t have to peel the apples for this recipe.

Let us know if you try this and what you like to add to this recipe.

Waldorf Salad

Ingredients:

–  2 cups diced unpared apples
–  2 tablespoons lemon juice
–  1 teaspoon sugar
–  1/2 cup mayonnaise
–  1 cup thinly sliced celery
–  1/2 cup broken walnuts
–  Lettuce

Directions:

1.  Toss apples with lemon juice, sugar and 1 tablespoon mayonnaise.
2.  Just before serving, add celery, nuts and the rest of the mayonnaise.  Toss well.
3.  Serve on lettuce.

Enjoy!!

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Gigi Howe




Old Fashioned Apple Cake Recipe

apple cake

Old Fashioned Apple Cake

By:

I haven’t made this cake in a few years but for some reason its been on my mind the past week or so.  Probably has to do with all the apples coming into season and visiting a pick your own apple farm ;)  It is that time of year!  I decided that I’m going to make this cake this weekend.  Its delicious.  Nice and moist.. not too sweet, just right.  Its made from scratch but its really simple to put together.  Let me know if you make it also and how you like it!

Old Fashioned Apple Cake

Ingredients:

–  6 large apples – any variety or mix will do.  I usually use delicious.
–  2 teaspoons cinnamon
–  5 tablespoons sugar

–  3 cups flour
–  2 1/2 cups sugar
–  1 cup oil (I like to use canola)
–  2 1/2 teaspoons baking powder
–  4 eggs
–  1/2 teaspoon salt
–  1/4 cup orange juice

Directions:

1.  Peel and slice apples, mix with cinnamon and 5 tablespoons of sugar.  Let sit for 2 or more hours.
2.  In a separate bowl combine the remaining ingredients mix well.
3.  Lightly grease a large angel food pan.  Put one layer of batter into the pan, then layer apples, then batter, etc.  Repeat so you have 3 layers of the batter and 3 layers of apples.  Make sure you end with a layer of apples on top.
4. Bake at 350 for 1 3/4 – 2 hours.  Test with cake tester or toothpick to make sure the cake is done.
Enjoy!!

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Gigi Howe




Honey of a Hen Recipe

honey of a hen recipe

Honey of a Hen

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Do you like chicken?  Keep reading if your answer is yes :)

I have made this recipe numerous times.  Its always good.  The chicken is tender, juicy and full of flavor.  Personally I think its one of the best recipes for cooking a whole chicken that I know.   I’ll give you one HUGE tip if you do make this recipe.  Line your baking pan with foil.  The honey sticks to the pan and it can take a long time to clean it.  So experience has taught me to use foil ;)  And that tip has pretty much made this recipe perfect!

I know some people who don’t cook a whole chicken, I’m not sure why.  Its easy, economical and like I said, this recipe is near perfect ;)

Honey of a Hen

Ingredients:

–  1 whole chicken – about 2 -3 lbs.
–  2 lemons, thinly sliced
–  1 cup fresh mint leaves or 2 sprigs of rosemary
–  4 tablespoons honey
–  2 tablespoons fresh lemon juice

Directions:

1.  Preheat oven to 400.  Rinse chicken with cold water and pat dry.  Place chicken upside-down on your work surface.
2.  Gently separate the skin from the meat using your fingers.  Insert 1 lemon slice on each side of the backbone.
3.  Turn chicken over and carefully loosen the skin from the breast and thighs.  The thighs will be a little tricky so do the best you can.  Insert slices of the lemon under the skin to cover as much of the meat as possible.
4. Place remaining lemon slices and mint or rosemary in the cavity.  Close both ends of the chicken with metal skewers.
5. Place chicken on a rack in a foil-lined baking pan.
6. In bowl, combine honey and lemon juice – use to baste the chicken occasionally while its cooking.  Bake chicken for approximately 1 1/2 hrs, until juices run clear when pierced with a fork.

Enjoy!!

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Gigi Howe




How to Dry Herbs in the Microwave

Dry Herbs in Microwave

How to Dry Herbs in the Microwave

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Its that time of year for some of us that our gardens start to disappear.  Every year I plant a bunch of herbs.  There’s nothing like having fresh herbs when you need them.  But the weather is turning cold and most of my herbs will not survive a frost.  I harvest them, freeze some but I also dry some of them.

I’ve tried hanging them to dry.. but it takes a long time and I’ve never had a whole lot of luck doing that.  But you can dry them in the microwave!  Even if you buy a bunch of herbs from the store, you may use a little for a recipe but what do you do with the rest?  Here’s your answer!  Dry them.  Its fast, its easy and the herbs keep their flavor.

I have dried parsley, basil, tarragon, rosemary, oregano, chives… and yes, catnip for my kitties.  Have to keep them happy too :)

Drying Herbs in the Microwave

Directions:

1.  Place a few sprigs or 1/2 – 1 cup of leaves between two paper towels.
2.  Place in microwave and heat on high for 1 – 1 1/2 mins. or until herbs are dry and crumbly.  Timing may vary with different herbs.
3.  Store dried herbs in labeled jars.

Enjoy!!

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