Potatoes & Broccoli Soup with Chicken RECIPE FOR TODAY

Potatoes & Broccoli Soup with Chicken
Shredded chicken breast
3 lg diced potatoes
1/2 medium diced onion
1 diced celery stalk
1 can cream of chicken soup
2 cans milk ( use soup can)
Broccoli (fresh or frozen)
Salt, pepper & garlic powder to taste
2 cups mild cheddar cheese or of choice 


Cook potatoes, celery & onion in water till tender, add all ingredients except cheese, cook for about 30 minutes then add cheese til melted

BEST SUGAR COOKIES EVER RECIPE FOR TODAY

BEST SUGAR COOKIES EVER
Dry Ingredients:
6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt

Mix all dry ingredients together in a small bowl

Wet Ingredients:
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream

Blend wet ingredients until smooth in large bowl

Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.

SUGAR COOKIE FROSTING

Blend all together:
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk

Color the frosting in your color of choice. Once the cookies are cooled... frost away! YUM!!!

Red Velvet Cupcakes RECIPE FOR TODAY

Red Velvet Cupcakes

1/2 cup butter
1 1/2 cups white sugar
2 eggs 
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

A Few Buttercream Frostings RECIPE FOR TODAY

A Few Buttercream Frostings
Author: Gemma Stafford
Serves: 4 cups

Ingredients
1½ cups (340g/12oz) butter, at room temperature
5⅔ cups (680g/1lb 8oz) confectioners' sugar, sifted*
2 teaspoon vanilla extract
2-3 tablespoons milk or cream
pinch of salt
2 teaspoons vanilla extract

Strawberry Frosting:
½ cup (21/2oz/75g) fresh or frozen strawberries, pureed and strained
Chocolate Frosting:
1⅓ cups (51/3oz/160g) cocoa powder

Coffee Frosting:
1 tablespoon instant espresso dissolved in 2 tablespoons of water

Mint Chocolate Chip Frosting:
3 teaspoons mint extract
½ cup (3oz/90g) chocolate, finely chopped
1 drop green food coloring (optional)

Peanut butter Frosting:
¾ cup (6oz/180g) smooth peanut butter

Vanilla Frosting:
2 teaspoons vanilla extract, total for the batch.

Lemon Frosting:
Zest of 2 lemons

Instructions
In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.
Once the butter is pale in color and light slowly add in the sifted confectioners' sugar one spoon at a time on medium speed. Let the sugar fully incorporate before adding in more sugar.
Add the vanilla extract, salt and milk or cream.
Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
Add in the flavorings of your choice to create your desired flavor.
Notes
Sift the sugar AFTER you have measured it.

Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use make sure it comes to room temperature.

If you want a little bit of extra color add a bit of food dye until you've reached your desired color.

Pink Velvet Cupcakes RECIPE FOR TODAY

Pink Velvet Cupcakes
by Bigger Bolder Baking

Ingredients
1 1/4 cups (6 1/4oz or 210g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (4oz or 120g) butter, room temperature
1/2 cup (4oz or 120g) sugar
2-3 drops pink food coloring
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (4floz or 120ml) buttermilk, room temperature
Instructions
Preheat oven to 350°F (180oC) and line your Sweet Creations Bake Perfect 24 Cup Mini Muffin Pan with liners, set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

In another bowl using a hand or stand mixer cream the butter and sugar until light and fluffy.

Beat in the vanilla extract then add the eggs one at a time, mixing well before each addition. Be sure to scrape the bowl as needed. Lastly, add in the food coloring to get your desired color.

Reduce the speed to low and slowly alternate between adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Spoon the batter into the liners filling them about 2/3 of the way. Bake for 12 – 14 minutes or until a toothpick inserted into the center comes out clean. Be sure not to over bake to keep that pink color. Once baked remove from the oven and allow to cool fully before removing from the pan and decorating.

Prepare your chocolate decoration: In a microwave-safe bowl, melt your chocolate by microwaving in 30-second intervals, be sure not to overheat as this can cause the white chocolate to become lumpy.

Once melted, transfer the chocolate into your Sweet Creations Decorating Pen.

On a sheet pan lined with parchment paper draw with your decorating pen, creating any design you like, I drew small hearts. Note that if you'd like to color your chocolate decoration you can mix in food coloring before transferring it to your decorating pen.

Allow your chocolate drawings to fully set in the refrigerator before peeling away from the parchment paper with and offset spatula. Note these can be very delicate and should be handled lightly.

Assemble your finished cupcakes: Fill the Oodle Tip Disposable Decorating bag with the cream cheese frosting and snip the tip to the size you like, I cut mine to be a medium-sized star tip.

Pipe your cream cheese frosting in a circular motion around the cupcakes outer edge working your way to the center in a spiral motion.

Once all of the mini cupcakes are frosted carefully place your chocolate decorations on the top.

Cupcakes can be covered and stored in the refrigerator for up to 3 days.

BANANA TEA SLEEP REMEDY RECIPE FOR TODAY

Do you have trouble falling asleep at night? The remedy is in a BANANA!!!

BANANA TEA

Ingredients
1 banana 
water to fill pot 
small pot

Directions
1. Cut the ends off a banana (organic recommended).
2. Boil it in a small pot of water for 10 minutes. 
3. Strain into a mug and drink an hour before bed.

Simple Asian Glazed Chicken Thighs RECIPE FOR TODAY

Simple Asian Glazed Chicken Thighs
Weight Watchers: 8pp per thigh including sauce!
Servings: 6 thighs
Calories: 328 kcal
Author: Karina - Cafe Delites
Ingredients
6 chicken thighs (bone in and skin on)
1/3 cup rice wine vinegar
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons brown sugar (or coconut sugar)
2 tablespoons pure sesame oil
4 cloves garlic , crushed
1 teaspoon crushed ginger (fresh)
2 bunches of baby bok choy (quartered horizontally)
sliced green onions/shallots

Instructions
Preheat oven to 220°C | 425°F
Wash chicken thighs and pat dry with a paper towel.
Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens. Take off heat and allow to cool slightly. Place chicken thighs into an oven proof pan/skillet or baking dish. Pour 2/3 of the sauce mixture over the chicken, rotating each thigh until evenly covered. Rotate the chicken to be skin side down, and bake for 30 minutes. Turn thighs and continue to bake until beginning to brown on the skin (about another 15 minutes). At this point, start steaming your bok choy (or any other vegetable), to your desired texture (crunchy, soft, etc).
Change oven settings to grill/broil on medium heat and grill until the skin changes to deep golden in colour (about 5 minutes).
Allow chicken to rest for 10 minutes. Serve with the steamed bok choy, shallots/green onion slices and remaining sauce.