White Velvet Cutout Cookies
By · CommentsFood~Flavor~Fun: A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.
You can find me on Facebook at Food Flavor Fun FB Page. Please give me a “like”. You can also hit me up on Twitter at @foodflavorfun.
I’m so glad you’ve found your way here. Welcome! Welcome! Welcome!
Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)
Why? ‘Cause few things in life beats a great tasting meal!
And remember, 10% of profits are going to feed the hungry and house the homeless. Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.
To find other recipes and past posts, you can either enter search terms and hit enter. A filtered list will be returned for you. You can also find the most popular tag words in the left nav. If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.
You can use all kinds of cookie cutters for these rich, rich cookies. They hold their shape really well while baking. Save this one away! Just change the cutout theme and they work for any occasion.
White Velvet Cutout Cookies
Ingredients:
- 2 cups butter, softened
- 1 package (8 oz.) cream cheese, softened
- 2 cups sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 4 1/2 cups all-purpose flour
Frosting:
- 3 tablespoons butter, softened
- 1 tablespoon shortening
- 1/2 teaspoon vanilla extract
- 3 1/2 cups confectioners sugar
- 4 – 5 tablespoons 2% milk
- food coloring (optional)
Directions:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg yolks and vanilla. Gradually beat flour into the creamed mixture. Divide the dough in half. Shape each into a disk and wrap in plastic wrap. Refrigerate for 2 hours or until firm enough to roll.
- Preheat oven to 350ºF. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Cut with floured cookie cutters. Place 1-inch apart on greased cookie sheets. Bake 10 – 12 minutes until set. (do not brown) Cool on pan for 5 minutes then remove from pan to a wire rack to finish cooling.
- For the frosting, in a bowl, beat the butter, shortening and vanilla until creamy. Beat in the confectioners sugar and enough milk to reach a spreading consistency. Continue to beat for 3 minutes until light and fluffy. If desired, seperate into smaller bowls and beat in food coloring. Frost the cookies. Apply sprinkles if desired before the frosting sets.
Tip: Keep frosting covered with a damp towel to prevent it from drying out.
Extra Points: Ever try using a new squirt bottle (like for mustard or ketchup) to frost your cookies? Allows you to draw using frosting. Lots of fun!
Makes about 5 1/2 dozen cookies.
Enjoy!
I’d love to hear from you! You can reach me by using the comment box below. Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com. Another option (and often the most responsive is to hit me on Twitter @foodflavorfun.
Full Thanksgiving Menu and All The Recipes
By · CommentsHi there,
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Thanksgiving is just around the corner and you’re not set on a menu?
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Hit the link to download a full Thanksgiving Day Menu and All the recipes you need to have a great feast!
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If you’ve been assigned a particular piece of the meal and are looking for some great ideas.
This is a free download to save the day!
Pass it along to friends that may be in the same place.
Believe me…you are not alone!
Cheers!
John Paul II High School Christmas Bazaar
By · CommentsI’ll be here on Saturday with all my fantastic flavor found in jars. Come by and say Hi!
Peppermint Meltaway Cookies
By · CommentsFood~Flavor~Fun: A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.
You can find me on Facebook at Food Flavor Fun FB Page. Please give me a “like”. You can also hit me up on Twitter at @foodflavorfun.
I’m so glad you’ve found your way here. Welcome! Welcome! Welcome!
Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)
Why? ‘Cause few things in life beats a great tasting meal!
And remember, 10% of profits are going to feed the hungry and house the homeless. Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.
To find other recipes and past posts, you can either enter search terms and hit enter. A filtered list will be returned for you. You can also find the most popular tag words in the left nav. If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.
I just love peppermint! If you do too, you are absolutely going to love these cookies. A great holiday treat but I like them year round. Oh, and maybe a little peppermint ice cream on the side!
Peppermint Meltaway Cookies 
Ingredients:
- 1 cup butter, softened
- 1/2 cup confectioners sugar
- 1/2 teaspoon peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup corn starch
Frosting:
- 2 tablespoons butter, softened
- 2 tablespoons 2% milk
- 1/4 teaspoon peppermint extract
- 2 to 3 drops red food coloring (optional)
- 1 1/2 cups confectioners sugar
- 1/2 cup crushed peppermint candies
Directions:
- In a small bowl, cream the butter and confectioners sugar until light and fluffy. Beat in peppermint extract. In another bowl, whisk flour and corn starch; gradually beat into the creamed mixture. Refrigerate, covered, for 30 minutes.
- Preheat oven to 350ºF. Shape dough into 1-inch balls; place 2-inches apart on ungreased cookie sheets. Bake 9 to 11 minutes or until bottoms are a light brown. Remove from pan to a wire rack to cool.
- In a bowl, beat the butter until creamy. Beat in the milk, peppermint extract and optional food coloring. Beat in the confectioners sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.
Makes about 2 1/2 dozen cookies.
Enjoy!
I’d love to hear from you! You can reach me by using the comment box below. Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com. Another option (and often the most responsive is to hit me on Twitter @foodflavorfun.
Pumpkin Delight Magic Bars
By · CommentsFood~Flavor~Fun: A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.
You can find me on Facebook at Food Flavor Fun FB Page. Please give me a “like”. You can also hit me up on Twitter at @foodflavorfun.
I’m so glad you’ve found your way here. Welcome! Welcome! Welcome!
Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)
Why? ‘Cause few things in life beats a great tasting meal!
And remember, 10% of profits are going to feed the hungry and house the homeless. Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.
To find other recipes and past posts, you can either enter search terms and hit enter. A filtered list will be returned for you. You can also find the most popular tag words in the left nav. If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.
This recipe is a little like making soup. Just throw in a little bit of everything holidayish. Even though I’m not a huge pumpkin fan, I like these flavorful bites!
Pumpkin Delight Magic Bars 
Ingredients:
- 1 package (11 oz.) vanilla wafers
- 1/2 cup butter, melted
- 3 ounces cream cheese, softened
- 1 can (14 oz.) sweetened condensed milk
- 1/2 teaspoon pumpkin spice
- 1 can (15 oz.) solid-pack pumpkin
- 1 1/2 cups flaked coconut
- 1 cup white chocolate chips
- 1 cup dried cranberries
- 1 cup chopped pecans
Directions:
- Preheat the oven to 350ºF. Place vanilla wafers in a food processor; pulse until coarse crumbs form. Or do it the old fashioned way and put them in a zip-lock bag and pound them into crumbs. (Much more satisfying) Drizzle with melted butter and pulse until blended. Press into bottom of a greased 13 x 9 inch baking pan.
- In a bowl, beat cream cheese, milk and pie spice until smooth. Beat in the pumpkin. Pour all over the crust. Layer with coconut, white chocolate chips, cranberries and pecans.
- Bake for 45 – 55 minutes or until golden brown. Cool in pan.
- Loosen from the sides of the pan with a knife. Cut into bars.
Makes 2 dozen bars.
Enjoy!
I’d love to hear from you! You can reach me by using the comment box below. Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com. Another option (and often the most responsive is to hit me on Twitter @foodflavorfun.
Turkey Salisbury Steaks
By · CommentsFood~Flavor~Fun: A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.
You can find me on Facebook at Food Flavor Fun FB Page. Please give me a “like”. You can also hit me up on Twitter at @foodflavorfun.
I’m so glad you’ve found your way here. Welcome! Welcome! Welcome!
Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)
Why? ‘Cause few things in life beats a great tasting meal!
And remember, 10% of profits are going to feed the hungry and house the homeless. Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.
To find other recipes and past posts, you can either enter search terms and hit enter. A filtered list will be returned for you. You can also find the most popular tag words in the left nav. If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.
Salisbury steaks have been popular at my house for years and years. This is a new version using turkey rather than beef. It may be the one asked for by your family too.
Turkey Salisbury Steaks 
Ingredients:
- 2/3 cup seasoned bread crumbs, divided use
- 1/2 cup chopped onion
- 2 teaspoons Worchestershire sauce
- 2 teaspoons A-1 Steak Sauce
- 1 garlic clove, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fresh ground black pepper
- 1 pound extra-lean ground turkey
- 1 1/2 teaspoons olive oil
For the sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worchestershire sauce
- 1 tablespoon A-1 Steak Sauce
- 1 can/jar (4 oz.) sliced mushrooms
Directions:
- In a large bowl, combine 1/2 cup seasoned bread crumbs, onion, Worchestershire sauce, steak sauce, garlic and seasonings. Add ground turkey; mix lightly but thoroughly. Shape into four 1/2 inch thick oval patties. Place remaining bread crumbs in a shallow bowl. Press patties into the bread crumbs, pressing to coat each patty.
- In a large non-stick skillet coated with cooking spray, heat 1 1/2 teaspoons of olive oil over medium heat. Add the patties and cook for 3-4 minutes on each side until golden brown and center reaches 165ºF. Remove from the pan.
- In the same pan, heat 2 tablespoons of olive oil over medium heat. Stir in the flour until smooth. Whisk in the beef broth, Worchestershire sauce and steak sauce. Bring to a boil stirring constantly for 1 or 2 minutes until thickened. Stir in the drained mushrooms. Return the turkey patties to the pan. Reduce the heat to a simmer, cover and cook for 2-3 minutes until patties are heated through.
Makes 4 servings.
Enjoy!
I’d love to hear from you! You can reach me by using the comment box below. Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com. Another option (and often the most responsive is to hit me on Twitter @foodflavorfun.
Easy Eggs Benedict
By · CommentsFood~Flavor~Fun: A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.
You can find me on Facebook at Food Flavor Fun FB Page. Please give me a “like”. You can also hit me up on Twitter at @foodflavorfun.
I’m so glad you’ve found your way here. Welcome! Welcome! Welcome!
Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)
Why? ‘Cause few things in life beats a great tasting meal!
And remember, 10% of profits are going to feed the hungry and house the homeless. Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.
To find other recipes and past posts, you can either enter search terms and hit enter. A filtered list will be returned for you. You can also find the most popular tag words in the left nav. If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.
This is another one of those recipes that because of the fancy name people think it must be really complicated to make. Truth is, it’s not difficult at all. Plus, having a good hollandaise sauce added to your tool box is a huge thing. Secret to great flavor here is not skimping on the sauce.
Easy Eggs Benedict 
Ingredients:
- 4 large egg yolks
- 2 tablespoons water
- 2 tablespoons lemon juice
- 3/4 cup melted butter
- dash white pepper
- 8 large eggs
- 4 English muffins
- 8 slices Canadian bacon, warmed
- paprika
Directions:
- For the hollandaise sauce, in the top of a double boiler or in a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended. Cook mixture, whisking continuously, until it is just thick enough to coat a spoon and the temperature reaches a safe 160ºF. Remove from the heat.
- Very slowly, whisk in the melted butter and then whisk in the pepper. Float bowl in a large bowl of warm water. Keep warm, stirring occasionally until ready to serve.
- To poach the eggs, place 2-3 inches of water in a saucepan. Being the water to a boil and then reduce heat to a gentle, constant simmer. Break an egg into a small bowl. Holding the bowl very close to the surface of the simmering water, slip the egg gently into the water. Do this for 3 more eggs.
- Cook uncovered for 3-4 minutes or until the whites are completely set and the yolks begin to thicken. Use a slotted spoon to remove each egg from the water and repeat with the remaining 4 eggs.
- Toast and butter the English muffins. Warm the Canadian bacon.
- To serve, place the English muffin on a plate. Top wth a slice of Canadian bacon, a poached egg and 2 tablespoons of sauce. Sprinkle with paprika.
- Serve immediately. Makes 8 servings.
Enjoy!
I’d love to hear from you! You can reach me by using the comment box below. Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com. Another option (and often the most responsive is to hit me on Twitter @foodflavorfun.
Gingersnap Rum Apple Crisp
By · CommentsFood~Flavor~Fun: A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.
You can find me on Facebook at Food Flavor Fun FB Page. Please give me a “like”. You can also hit me up on Twitter at @foodflavorfun.
I’m so glad you’ve found your way here. Welcome! Welcome! Welcome!
Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)
Why? ‘Cause few things in life beats a great tasting meal!
And remember, 10% of profits are going to feed the hungry and house the homeless. Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.
To find other recipes and past posts, you can either enter search terms and hit enter. A filtered list will be returned for you. You can also find the most popular tag words in the left nav. If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.
I just love this with a big scoop of vanilla ice cream. Now that Blue Bell is back, it’s time to give this one a whirl!
Gingersnap Rum Apple Crisp 
Ingredients:
- 3/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 2 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons allspice
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 6 cups thinly sliced peeled tart apples (about 6 medium)
- 6 caramels
- 1/3 cup rum (or substitute orange juice)
Topping
- 3/4 cup crushed gingersnap cookies
- 3/4 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup cold butter, cubed
Directions:
- Preheat oven to 375º F.
- In a large bowl, mix the first six ingredients; Add the apples and toss to coat.
- In a small saucepan, combine the caramels and rum. Cook and stir over medium-low heat until caramels are melted. Pour over the apple mixture; toss to coat. Transfer to a greased 8 inch square baking dish.
- For the topping, in a bowl, mix the crushed cookies, brown sugar and flour. Cut in the butter until crumbly. Sprinkle of the apple filling. Bake 35-40 minutes or until the apples are tender. (Cover with foil if the top browns too quickly)
- Serve warm with vanilla ice cream. Yum!
Enjoy!
I’d love to hear from you! You can reach me by using the comment box below. Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com. Another option (and often the most responsive is to hit me on Twitter @foodflavorfun.
Crock Pot Pecan Pie
By · CommentsFood~Flavor~Fun: A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.
You can find me on Facebook at Food Flavor Fun FB Page. Please give me a “like”. You can also hit me up on Twitter at @foodflavorfun.
I’m so glad you’ve found your way here. Welcome! Welcome! Welcome!
Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)
Why? ‘Cause few things in life beats a great tasting meal!
And remember, 10% of profits are going to feed the hungry and house the homeless. Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.
To find other recipes and past posts, you can either enter search terms and hit enter. A filtered list will be returned for you. You can also find the most popular tag words in the left nav. If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.
A fabulous fall treat made really simple. Time to break out the crock pot!
Crock Pot Pecan Pie 
Ingredients:
- 1 uncooked pie crust
- 3 eggs
- 1 cup sugar
- 2/3 cup dark Karo syrup
- 1 cup pecans, broken into pieces
- 1/2 cup margarine, melted
- 1 teaspoon vanilla
Directions:
- Spray the crock with non-stick spray.
- Press the pie crust into the bottom of the crock and about 1/2 inch up the sides.
- In a medium-sized bowl, mix the remaining ingredients and pour into the pie crust. Spread evenly.
- Cook on high for 2-3 hours.
Enjoy!
I’d love to hear from you! You can reach me by using the comment box below. Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com. Another option (and often the most responsive is to hit me on Twitter @foodflavorfun.