Monday, November 29, 2010

Eggless Sugar Cookie Cutouts

I promised my dad some sugar cookies for Sunday dinner. When I went to start making them, I realized that I didn't have any eggs! I did a little research online and decided to try using plain yogurt as a replacement (which actually was great for me, because happened to have plain yogurt in my fridge that really needed to be used). For each egg, I used 1/4 cup of yogurt. Eggs are also used as leavening, but since there was already baking powder and soda in the recipe, I didn't make any further changes.

I was really pleased with how tasty these cookies turned out! They tasted so good. No one would have even known they were eggless. :) Of course I told everyone. Bragging rights, you know. They weren't quite as fluffy as usual, so next time I might increase the baking powder a bit.
Eggless Sugar Cookie Cutouts

  • 1 cup shortening
  • 1 cup sugar
  • 1/2 cup plain yogurt
  • 1 tsp vanilla
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Beat shortening and sugar until light and fluffy. Add yogurt and vanilla.

Combine flour, baking powder, baking soda, and salt. Gradually add to creamed mixture; mix well. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/4" thickness. Cut with cookie cutters. Place on ungreased cookie sheets, 1" apart.

Bake at 325°F for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool.

Frost as desired.
Eggless Sugar Cookie Cutouts

Sunday, November 28, 2010

Individual Shepherd's Pies

For dinner the other night, I thawed out some ground beef but wasn't sure how to prepare it. I thought a shepherd's pie sounded good, but it seemed like too much for just the two of us. After scouring the Internet a bit, I came up with the idea of making mini-shepherd's pies. Here is the recipe I concocted. I was so pleased with how delicious these turned out! Jeff even liked them so much that he warmed up leftovers the next day! :)

Click here for Printable Recipe


  • 1 lb ground beef
  • 1/2 cup dried, minced onions
  • 1 tsp dried, minced garlic
  • 1 can cream of celery soup
  • 1 cup frozen mixed vegetables
  • 2 cups instant mashed potatoes, prepared
  • Parmesan cheese, to taste
  • Paprika, to taste


Brown ground beef, onions, and garlic. Drain fat.
Defrost frozen veggies slightly by running under cold water.
Add soup and veggies to beef mixture.
Spoon mixture into a muffin tin.
Top with prepared mashed potatoes.
Sprinkle with parmesan cheese and paprika.
Place muffin tin on a cookie sheet (in case of overspill). Bake at 350°F for 20 min or until hot.
Individual Shepherd's Pies
This was incredibly tasty; however if I make it again, I would stretch the beef mixture to make 24 mini-pies and increase the amount of potatoes. This would hopefully prevent the spilling over in the oven.
That would be a LOT for the two of us, so I might just make 1/2 the amount of beef mixture to accomplish the same task.

Thursday, November 4, 2010

Cider-Glazed Chicken with Browned Butter-Pecan Rice

I was a little hesistant to try this recipe from MyRecipes because I thought it might be too sweet for Jeff. He doesn't usually like meats with any type of sweet glaze.

This tasted fantastic!

It definitely won his approval, and I definitely plan on making it again!

The glaze had a perfectly delectable taste, and the rice was magnificent. I don't think I'd ever had a flavored rice before, let alone one with toasted pecans in it! I loved the added crunch from the pecans. :-)

Cider-Glazed Chicken with Browned Butter-Pecan Rice
Serve with green beans for one delicious meal!
Total: 20 minutes
Yield: 4 servings (serving size: 1 cutlet and about 1/2 cup rice)

  • 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's) I just used regular white rice - prepared in my rice cooker. Nothing fancy, like boil-in-a-bag. Just what I had on-hand at home.
  • 2 tablespoons butter, divided
  • 1 pound chicken breast cutlets (about 4 cutlets)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup refrigerated apple cider
  • 1 teaspoon Dijon mustard
  • 1/4 cup chopped pecans
  • 2 tablespoons chopped fresh flat-leaf parsley This is just a garnish, so I left it out.


Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.

While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done.
Remove from pan.

Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy.
Add chicken to pan, turning to coat. Remove from heat; set aside.

Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently.
Add rice and the remaining 1/2 teaspoon salt; toss well to coat.
Serve rice with chicken. Sprinkle with parsley.


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