Cut Out Cookies {Egg-free}

I am so excited to share this recipe!!  The original version of these cut out cookies came from a friend of a friend.  They are seriously the best sugar cookie cut outs I have ever tasted!  I was nervous about trying to adjust the recipe to exclude the egg.  Would they taste the same?  Would they hold their shape?  Well, I am happy to report they turned out just like the original recipe!  I am so excited!!  We made them today as a fun 4th of July treat!  I can't wait to try them again at Christmas time.  I hope your family enjoys them as much a mine does!

I use sweet glaze to frost these cookies.  See recipe below.

The cookies cooling on a wire rack.

Cut Out Cookies

4 sticks unsalted butter, at room temperature

3 oz cream cheese

1 ½ c sugar

1 t vanilla or almond extract

2 t baking powder

½ t salt

5 ½ c flour

With an electric mixer, blend butter and cream cheese together.  Add sugar and vanilla.  Blend until smooth.  Add dry ingredients a little at a time.  Blend until well combined and dough starts to mold together.  Divide cookie batter into fourths.  Wrap in saran wrap and flatten until almost desired rolling thickness (no less than 1/8 inch thick).  Chill 1 hour.

Roll refrigerated dough a little more to smooth out the surface.  Dough should be no less than 1/8 inch thick.  Cut with cookie cutter and place on ungreased cookie sheet.  Bake at 350 for about 8-10 minutes.  Cool on pan for about one minute.  Remove to a wire rack until completely cooled.  Frost with the cookie glaze below.

Makes about 3 dozen cookies.

Cookie Glaze

16 oz powdered sugar (about 4 cups)

1/3 c whole milk or evaporated milk (add 1 T milk at a time, if needed)

1 t vanilla or almond extract

¼ t salt

Mix together so it is spreadable but not drippy or stiff, adjusting ingredients as needed.

Teriyaki Drumsticks

Over a year ago, I posted a recipe for a baked Teriyaki Chicken (EF, DF, GF).  The original recipe actually used chicken drumsticks.  I usually prefer chicken breast but this marinade is so good on drumsticks.  When I make these, we eat them warm but I actually like to eat the leftovers cold.  That may sound weird but they are really good cold, too.  They are actually the perfect dish for a picnic!  Just take them out of the fridge and go!

Teriyaki Chicken Drumsticks

¾ c reduced-sodium soy sauce*

¼ c vegetable oil              

3 T brown sugar

1 t garlic powder

½ t ground ginger

12 chicken drumsticks, skin removed

In a large gallon plastic bag or glass dish, combine the first five ingredients.  Mix well.  Add chicken.  Refrigerate for 4-8 hours, turning at least once.  Drain and discard marinade.  Place chicken on a foil lined baking sheet and bake at 375^o for about 45 minutes or until juices run clear.

Serves 6

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce. 

Stovetop Cheddar Mac

I was having one of those moments when I didn't know what to cook and I needed to go to the store.  I looked in my kitchen trying to come up with something that wouldn't require going out.  I decided to try some quick macaroni and cheese.  We usually eat the box variety, as my husband prefers it, but my youngest doesn't really like it.  I thought trying homemade macaroni and cheese might be more appealing and we should give it a try.

I know most macaroni and cheese recipes are baked but I was looking for something a little quicker.  I found this Rachel Ray recipe for a quick stove top version.  I had the ingredients on hand.  We don't usually have half and half but I had it left over from when we made our Baggie Ice Cream.  I imagine you could also use milk but would just need to slightly adjust the milk.  I will try that the next time I make it.  I want to find a good recipe for baked macaroni and cheese but this one is a really good quick fix for your cheesy macaroni craving!
 

Stovetop Cheddar Mac - I made as described in this recipe.  Please click to link.   

Chocolate Chip Pancakes {Egg-free}

Over the weekend, we decided to add some mini chocolate chips to our pancakes.  The kids loved them and so did I!  I think my husband is a pancake purist.  He liked the chocolate chip ones but preferred them without.  I had some sliced banana with mine.  Yummy!

When adding chocolate chips to your pancake batter, I found it is best to sprinkle the batter with the chips right after you pour it on the griddle.  If you mix the chips into the the batter before, the chocolate chips will just sink to the bottom.  Sprinkling them on top of each pancakes helps you make sure each pancake has about the same amount of chocolatey goodness!

Chocolate Chip Pancakes

2 c all-purpose flour

2 T sugar

1 T baking powder

½ t salt

1/3 c cooking oil

2 c skim¹ milk

Mini chocolate chips (about ½ c)

Mix together the flour, sugar, baking powder and salt.  Gradually milk and then oil ingredients while blending on low.  Then mix on medium speed until blended through.  Using a large spoon or muffin scoop, pour batter onto a nonstick griddle² heated to medium-low to medium heat.  Sprinkle each pancake with about 1/2 teaspoon of chocolate chips.  Cook on first side until air bubbles come to the surface and edges start to appear dry.  Flip and cook on the other side until golden.

Makes about 20 3 inch pancakes.

Notes:

¹  If I don’t specify on what kind of milk, then use the milk of your choice.  In this recipe, I think skim milk works the best.  The thicker higher fat milks seem to not cook as well and the inside of the pancake doesn’t get cooked all the way.

² I don’t have many nonstick pans but I do have a nice nonstick griddle.  I think it is a must for pancakes.  If you don’t have one, these will likely stick to your pan.

Easy Grilled Chicken

We have tried a few chicken marinades, but you really can't beat using Italian dressing.  It is fast, easy, has good flavor and there is enough oil in it to keep the chicken nice and moist.  I love fresh grilled chicken and there are so many things you can do with the leftovers, if you have any.  You can toss it on a salad, make quesadillas, put it on a panini or grill it in a pita. 

We used Ken's Steakhouse Italian Dressing with Ramano Cheese.  This dressing is not dairy-free and is not labeled as gluten-free.  From some the ingredient list, I think gluten may very well be in this dressing.  If you need an Italian dressing that is egg-free, dairy-free and gluten-free, try Annie's Naturals Tuscany Italian Dressing.

 

 

Easy Grilled Chicken

2-3 pounds boneless skinless chicken breast (about 6-8)

1 16 oz bottle Italian salad dressing

Trim the fat off the edge of the chicken.  Put in a large glass dish.  Cover chicken with dressing and refrigerate for at least 6-8 hours.  Grill to perfection.

We have a kamado style smoker and convection grill.  These aren’t extremely common.  But if you do have one, this is how we cooked it.  Set the dome temperature to 370 ^oF.  Cook on each side for about 10-12 minutes per side or until the internal temperature of the chicken is more than 160 ^oF. 

Homemade Ice Cream in a Baggie

I saw this idea on Pinterst and thought the kids would enjoy it.  You basically put half and half, sugar and vanilla in a baggie.  Put that baggie in a larger baggie with ice and salt, then shake.  The ice cream was so easy and surprisingly good!  I will link directly to the recipe since I followed it as written.  I really like this recipe because it doesn't make a lot and you can get your ice cream fix without over doing it. 

Happy Father's Day to all you Dad's out there!  When we made this, my oldest said Dad was the best ice cream shaker!

 

Homemade Ice Cream in a Bag - Please link to recipe.  Serves 1-2