Easy food to make at home, from My Wella's Kitchen to yours. (Click Picture for Recipe)

Prep Time:  25 minutes

Cook Time: 12-14 minutes

Servings: 38

Ingredients     

• 1 16.5 oz. roll of refrigerated sugar cookie dough
• 3 oz. cream cheese, softened
• 1/2 cup all-purpose flour
• 2 teaspoons lemon zest
• 1/3 cup jam (use your favorite jam and/or lemon curd...I like making a variety)
• Drizzle:
• 1 cup powdered sugar
• 4 to 5 teaspoons lemon juice

Direction 

• Heat oven to 350F degrees. Line large cookie sheets with cooking parchment paper.
• In large bowl, break up cookie dough. Add cream cheese, flour and lemon zest; stir with spoon or hands until well blended.
• Shape dough into 38 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets. Press thumb or end of a wooden spoon into center of each cookie to make indentation (do not press all the way to the cookie sheet).
• Bake 12 to 14 minutes or until edges are golden brown. Immediately remake indentation in each cookie with end of wooden spoon.
• Spoon rounded 1/4 teaspoon jam into each indentation. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• Meanwhile, in small bowl, stir powdered sugar and lemon juice, adding lemon juice until desired drizzle consistency. Drizzle over cooled cookies.
• Store in airtight container.

Prep Time:  10 minutes

Cook Time: 10-12 minutes

Servings: 4 dozen

Ingredients     

• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 1/2 cups brown sugar, firmly packed
• 1/2 cup sugar
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon root beer extract
• 1/2 teaspoon vanilla extract
• Frosting:
• 4 cups powdered sugar
• 3/4 cup unsalted butter, room temperature
• 3-5 Tablespoons milk
• 1 teaspoon root beer extract

Direction 

• Preheat oven to 375F degrees and line 4 baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking soda and salt. Set aside until ready to use.
• In a large bowl or mixer, cream butter until whipped and fluffy, then add brown sugar and sugar and cream together until lightened in color.
• Beat in eggs, then mix in root beer extract and vanilla extract.
• Mix in buttermilk, then gradually add in dry ingredients, mixing until just combined.
• Use a 1-tablespoon scoop or spoon to drop dough onto baking sheets, then place in oven.
• Bake for 10-12 minutes, or until just lightly browned on the bottom. Remove from oven and transfer to wire racks to completely cool.
• For the frosting: cream butter and powdered sugar together for 1-2 minutes, then beat in milk and root beer extract, mixing until smooth.
• Frost cookies as desired, then set aside until set.
• Store in an airtight container.

Cook Time:  3 hours

Servings: 2 fifths

Ingredients     

• 1 qt. water
• 2 1/2 cups sugar
• 3 Tablespoons instant coffee
• 1 Tablespoon vanilla
• 2 1/2 cups vodka

Direction 

• Boil water, coffee, sugar. Reduce to simmer.
• Simmer for 3 hours (stirring frequently).
• Let cool and add vanilla and vodka. Cool completely.
• Bottle and cap tightly.

Prep Time:  30 minutes

Servings: 18 bars

Ingredients   

• melted milk chocolate, dark chocolate or white chocolate
• 3 cups unsweetened coconut flakes
• 1 cup sweetened condensed milk
• roasted almonds or your favorite nut, even dried fruit tastes awesome or leave without and you have a Mound bar

Direction

• Mix the shredded coconut with sweetened condensed milk and mold into oblong shape.
• Freeze them for 20 minutes.
• Dip them in melted chocolate.
• Place almonds on the bars or whatever nut or addition you like or leave plain. Remember, make every recipe your own.

Prep Time:  15 minutes

Cook Time: 15-20 minutes

Servings: 6-8

Ingredients   

• 1 lb. lean ground beef
• 1 small chopped, onion
• 1 1/2 Tablespoon of your favorite taco seasoning mix
• 1 14-1/2 oz. can diced potatoes, drained and rinsed
• 1/4 cup sour cream
• 7 cups of flour tortilla chips (I make my own by cutting tortillas into quarters and deep frying until golden brown, drained and lightly salted), you can substitute corn tortilla chips, but do me a favor and try the flour tortilla chips, you won't be disappointed!
• 2 cups shredded cheese (use your favorite, we love cheddar/jack)
• Topping ideas: sour cream, avocado, tomatoes, salsa, green onions, black olives, cilantro, etc. (make it your own)

Direction

• Pre-heat oven to 4250F degrees.
• Brown meat and onion in large skillet; approximately 5-7 minutes.
• Add potatoes and seasoning mix; stir. Cook an additional 10 minutes, stirring occasionally.
• Stir in 1/4 cup sour cream.
• Place half of the chips in 13x9-inch baking dish; cover with layers of half each of the meat mixture and cheese. Repeat layers.
• Bake 10-15 minutes or until cheese is melted and starting to brown.
• Top with your favorite toppings.

Prep Time:  15 minutes

Cook Time:  40 minut

Servings: 4 

Ingredients   

• 4 boneless skinless chicken breasts
• 1/4 cup flour
• 1/3 cup butter
• 1 cup sliced mushrooms (we love baby bellas)
• 1/3 cup marsala wine
• 3 Tablespoons chicken broth
• 1 cup mozzarella/provolone cheese blend, shredded (more or less depending on how cheesy you like it)
• 1/4 cup grated parmesan cheese
• 2 green onions, sliced (reserve some for garnish)

Direction

• Place chicken one at a time in a large resealable bag (or between 2 sheets of parchment paper).
• Flatten to 1/4 inch thickness using a meat mallet or rolling pin. Repeat with remaining chicken.
• Dredge chicken lightly in flour.
• Place 2 pieces at a time in 2 tablespoons of melted butter in a large skillet.
• Cook over low heat 3 to 4 minutes on each side or until golden brown.
• Place chicken in a lightly greased 13x9 inch baking pan, overlapping edges.
• Repeat procedure with remaining chicken, adding another 2 tablespoons of butter, reserve remaining drippings.
• Sprinkle evenly over chicken.
• Add the remaining butter and sauté mushrooms about 1-2 minutes.
• Stir in wine and chicken broth into pan drippings in skillet.
• Simmer 10 minutes stirring occasionally.
• Spoon sauce evenly over chicken.
• Bake at 400°F for 10 minutes.
• Combine cheeses and onions and sprinkle over chicken.
• Bake an additional 5-10 minutes until golden brown.
• Service with rice or your favorite pasta.

Prep Time:  15 minutes

Cook Time: 2-2 1/2 hours

Servings: 4-6

Ingredients   

• vegetable oil
• 1 onion, chopped
• 1 lb. beef stew meat or chuck roast, cut into small bite size pieces
• salt and pepper to taste
• 1 teaspoon granulated garlic
• pinch of red pepper flakes, optional
• 1 14.5 oz. can of fire roasted diced tomatoes
• 2 russet potatoes, diced
• 2 carrots, sliced or diced
• 4 cups beef broth
• 1 Tablespoon Worcestershire sauce
• chopped parsley for garnish

Direction

• Heat Dutch oven over medium high heat.
• Add oil and onions and cook until onions are lightly browned.
• Add beef and brown.
• Season with salt and pepper, garlic and red pepper flakes. Cook for 1 minute.
• Add tomatoes, potatoes, carrots, beef broth and Worcestershire sauce.
• Bring to a boil, cover and reduce to a simmer. Simmer for approximately 1 to 1 1/2 hours or until beef and vegetables are tender. If you like your stew thicker, add a slurry (flour and water mixed together).
• Garnish with parsley and serve.

Prep Time:  10 minutes

Cook Time: 25-30 minutes

Servings: 4 dozen

Ingredients   

• 1 stick butter, softened
• 3/4 cup sugar
• 1/8 teaspoon salt
• 2 teaspoons orange peel, finely grated
• 3 large eggs
• 24 oz. sweetened flaked coconut (about 6 cups firmly packed)
• 6 oz. bittersweet chocolate, melted

Direction

• Position rack in center of oven; preheat to 325°F degrees.
• Line 3 large, rimmed baking sheets with parchment paper or a silicone mat.
• Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut.
• Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.
• Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheet pans.
• Drizzle chocolate over macaroons.
• Chill on sheet pans until chocolate is firm, about 30 minutes.

Prep Time:  10 minutes

Cook Time: 45 minutes

Servings: 8

Ingredients   

• 8 skinless, boneless chicken breast halves
• 1 egg
• salt and pepper to taste
• 2 teaspoons garlic powder, divided
• pinch of red pepper flakes (optional)
• 1 cup bread crumbs
• 1/2 cup grated parmesan cheese
• 1 pound sliced fresh mushrooms (use your favorite, we love baby bellas)
• 1/4 cup butter, melted
• 1 Tablespoon fresh squeezed lemon juice
• 1 teaspoon fresh parsley, chopped

Direction

• Preheat the oven to 375F degrees.
• In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix breadcrumbs with red pepper flakes, 1 teaspoon of garlic powder and parmesan cheese. Set aside.
• Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom.
• Spread the mushrooms in an even layer in the bottom of the dish.
• Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
• Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear (165F degrees).

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 6

Ingredients   

• 2 Tablespoons olive oil
• 1 lb. ground chicken
• 1 onion, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 1/2 cups red enchilada sauce
• 1-2 Tablespoons chopped chipotle in adobo (add as much or as little as you like)
• 6 corn or flour tortillas
• 1 1/2 cups shredded cheese (use your favorite melty cheese, we love cheddar/jack)
• Topping ideas: pineapple salsa, avocado, sour cream, chopped cilantro, chopped black olives, green onions, etc.

Pineapple Salsa

• 1-2 jalapeños, seeded if desired, and finely chopped
• 2 cups diced pineapple
• 1 cup cilantro, roughly chopped
• 1 juice of a lime (about 2 Tablespoons)
• 2 Tablespoons olive oil

Directions      

• Preheat oven to 400° F.
• In a large oven-safe skillet, heat the olive oil over medium-high heat.
• Add the chicken and onion. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes.
• Add oregano and cumin, cook 1 minute.
• Stir in 2 cups enchilada sauce and the chipotle.
• Season with salt. Simmer 5 minutes. Remove from the heat.
• Arrange the tortillas on top of the chicken. Pour over 1/2 cup enchilada sauce, then top with cheese.
• Bake 10-15 minutes, until the cheese is melted.
• To make the salsa. Combine everything in a bowl, season with salt.
• Serve the enchiladas warm, topped with your favorite toppings and plenty of salsa.