Category Archives: Snack Time!

Holiday Cookies (Friends Feeding Friends)

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Happy Friday everyone! As you all know, for Live, Laugh, Cooking this means it is time for “Friends Feeding Friends”.  Today’s festive recipe comes from Ada of “New Sweets on the Blog”  Please be sure to check out her wonderful blog & beautiful treats here! Thank you so much Ada for sharing these delightful cookies with us!

Ingredients for the cookies:

  • 4 cups flour
  • 1 cup butter, softened
  • 2 large eggs
  • 1 1/2 cup granulated sugar
  • 1 teaspoon orange zest
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Steps for cookies:

  • Preheat the oven to 350 degrees.  Beat all the ingredients together until smooth.
  • Roll dough out on a generously floured surface (to about a 1/4″ thickness).
  • Using cookie cutters cut out into desired shapes.
  • Bake 10 to 12 minutes, or until edges are lightly golden brown.

Ingredients for the icing:

  • 1 egg white
  • 3-4 cup confectioners’ sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon oil-free flavoring (optional)
  • assorted food coloring colors (optional)
  • edible decorator balls, sprinkles, or other (optional)

Steps:

  • In a bowl, stir together the egg white, lemon juice, cream of tartar, and the flavoring.
  • Beat in confectioners sugar until smooth and glossy.  If the icing is too think, add some drops of water.
  • Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Pant the icing onto the cookies or pipe with decorator icing tubes and tips.
  • Top with candy decorator balls, holiday sprinkles, or any other festive design. Enjoy!

HAPPY COOKING, HAPPY FRIDAY, & HAPPY HOLIDAYS EVERYONE!

*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps.  If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

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Pumpkin Dip

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“We write to taste life twice” – Anais Nin

Going to someone’s house for Thanksgiving and need one last minute thing to bring?  Try this simple, quick, and delicious pumpkin dip!

Ingredients:

  • 1 1/2 cans of pumpkin (about 22 ounces)
  • 1 large container of Cool Whip (12 ounces)
  • 1 tsp of cinnamon
  • Whatever you choose to dip into the dip (I will be using graham crackers and pears)

Steps:

1. Pour the cool whip into a medium sized bowl.  Mix around a little to soften it.

2. Slowly (in small bits) add the pumpkin and stir into the cool whip.

3. Sprinkle in the cinnamon and stir.

4. Serve with graham crackers and pears (can also use apples and other fruit)

Happy Thanksgiving! What are you making this holiday? Share your recipes below!  Be sure to like  Live, Laugh, Cooking’s Facebook page for weekly recipe updates!

BBQ Chicken Dip

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“I won’t be impressed with technology until I can download food”- Anonymous

Despite the crazy amount of work I had to do for my grad classes this past weekend, I forced myself to take a bit of a mental break & spend some time with friends.  On Saturday, we forced our lazy butts out of bed and arrived in Boston nice and early for the “Rolling Rally” Red Sox parade.  The atmosphere was amazing and the excitement of seeing all the players in their glory was worth the wait!  Boston deserved this moment more than ever after last year’s tragedy.  I will never forget the panic in my family’s voice when they called my cousin and I, who live in the area, to see if we were okay.  Or the attachment I had to my phone waiting for a response from my friends assuring me of their safety.  Or the fear & worry I experienced with my classmates when the entire campus was put on lockdown.  That event will never be forgotten… just as the powerful sense of community Boston illustrated will stay in all of our hearts forever.

The next day, I had a lazy Sunday in my sweatpants consumed with writing papers, grading, and LOTS of coffee.  I took a break to make some BBQ Chicken Dip for our viewing of “The Walking Dead” that night & the smell quickly filled the house.  This recipe, without a doubt, was my friends’ favorite so far.  I hope you all enjoy it! It makes for a perfect Sunday snack, especially if you plan on plopping yourself in front of the TV for some football 😉

   RS1   RS8    RS6    RS7

Ingredients:

  • 3 cups of cooked chicken (To make it easier, I used rotisserie chicken and pulled the meat off into thin pieces.  I recommend using Honey Glazed chicken if you can) – see picture below
  • 1 block of cream cheese (8 oz- softened)
  • 1/2 cup of BBQ sauce
  • 1/4 cup of Hickory & Brown Sugar sauce (I used Sweet Baby Ray’s)
  • 1/4 cup of ranch dressing (or blue cheese)
  • 1/4 cup of low fat sour cream
  • 1.5 cups of shredded cheddar cheese

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Steps:

Directions:

1. In a large bowl, mix the shredded chicken, softened cream cheese, BBQ sauce, dressing, sour cream, & 1 cup of the cheddar cheese.

2. Pour mixture into a crock pot.

3. Cook on low until warm and bubbly (about 2 hours).

4. Before serving, stir the ingredients around & top with remaining 1/2 cup of cheddar cheese and allow it to melt.

Serve with tortilla chips!  Happy cooking! & GO RED SOX!! ❤ Boston Strong

*Please note that this recipe was found on http://www.repeatcrafterme.com/2013/06/crock-pot-bbq-chicken-dip.html and was slightly adapted based on the ingredients I had*

Apple Cinnamon Pecan Muffins

 

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Apple Cinnamon Pecan Muffins

“If you’re afraid of butter, use cream!” – Julia Child 

 

It’s that time of year again… my favorite season!  Bring on the boots and scarves, watch the leaves change color, and embrace the FALL!  For a food blogger, this obviously means lots of baking with apples.  A couple weekends ago my friends and I headed up to Western Mass and enjoyed a nice day of apple picking. 

 

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As a result, I still had tons of apples leftover.  I checked the cupboards and searched through my ingredients to see what types of goodies I could bake for my friends.  The result…. a house filled with delicious fall scents and bellies filled with delicious apple cinnamon pecan muffins. 

 

Servings: 6 muffins

 

Ingredients: 

  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1 egg
  • 1/8 tsp of cinnamon
  • 1 large apple sliced and chopped

Steps: 

1. Preheat the oven to 350 degrees. 

2. Peel and chop your apples into small pieces.

3. Beat the egg, melt the butter, and mix them with the other ingredients (including the apples) in a large bowl. 

4. Pour the batter into the cupcake tin filling each slot about 2/3rds full. 

5. Bake for 20-25 minutes. 

 

Happy baking & Happy fall!!!

 

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Pea Dip

Pea Dip

Okay folks… don’t let the sound of it turn you away! This dip is yummier than it sounds and a great alternative to heavier dips.

Ingredients:

1 can of peas
6 oz. of plain greek yogurt
3 tbsp of water
1 tbsp of grated parmesan cheese
1/2 tbsp of lemon juice

1. Empty your can of peas into a pot of boiling water. Let the peas boil for 2 minutes & drain.
2. Add 3 tbsp of cold water to the peas and either mash your peas with a fork or blend them in a food processor until smooth.
3. Next, add 4-6 ounces of plain greek yogurt (depending how creamy you want your dip to be). Stir well.
4. Add the lemon juice and grated parmesan cheese. Stir and serve with chips of your choice!

Happy dipping! 🙂

Eggplant Bites

Eggplant Bites

“People who love to eat are always the best people” – Julia Child

Serving Size: 5 pieces

Ingredients:

3 mini eggplants (or about 2 medium, or 1 large)
1 tsp of olive oil (or butter- spray butter works also)
pinch of salt & pinch of pepper (optional)
1/2 cup of Italian breadcrumbs
2 tbsp of parmesan cheese
1 egg OR 3 tbsp of eggwhite liquid

Steps:

1. Preheat oven to 450 degrees
2. Spray your baking sheet (will need 2 depending how many you are making… or make them in shifts)
3. Cut & throw out the ends of your eggplant.
4. Cut remaining eggplant into medium size strips (easiest way is cutting it in half, and then those pieces in half again, until arriving at the desired size- see picture for an idea)
5. Mix the breadcrumbs and cheese in one bowl, and your egg or egg white in another bowl.
6. Dip the eggplant slices into the egg, then into the breadcrumb/cheese mixture, then place onto the baking sheet.
7. Cook for about 8-10 minutes (or until lightly brown) then FLIP and cook for another 3-5 minutes.

These make a great snack. Or even a side dish for your dinner! Serve with marinara sauce for dipping.

Happy cooking!