Teddy Bear Oatmeal Cookies

Tuesday, June 25, 2013 8:30 PM Posted by The Cookie Cutter Diva 0 comments


This is and old favorite here but we had it for desert again tonight!

Teddy Bear Cookies
1 1/2 cups firmly packed brown sugar
1 cup butter or margarine, softened
1 to 2 tsp vanilla
2 eggs
2 1/4 cups pillsbury best all purpose flour
2 1/2 cups quick-cooking rolled oats
1tsp baking soda
brown or chocolate decorator icing
red miniature candy coated chocolate pieces


In large bowl, combine brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well


Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, oats and baking soda; mix well. Add to brown sugar mixture; blend well. Cover with plastic wrap; refrigerate 1 hour for easier handling.


Heat oven to 375. For eat bear, form two 1/2 inch balls and on 1 1/2 inch ball. Place the large ball on ungreased cookie sheet; place smaller pieces on top to form ears. Flatten dough slightly; crimp edges with fork. Repeat with remaining dough, placing large balls of dough 3 inches apart on cookies sheets.


Bake at 375 for 7-10 minutes or until light golden brown.

Bacon Wrapped Chicken

3:50 PM Posted by The Cookie Cutter Diva 1 comments
Tonights dinner on our plate!! Bacon Wrapped Chicken with pasta on the side!



Ingredients

4 chicken breasts cut in thirds (12 pieces)
Bacon slices
Salt and pepper to taste
Garlic powder
Chili powder
Brown sugar
Preparation

Cut each breast into 3 pieces,
Season all the chicken with the spices
Wrap a bacon slice around each piece
Roll in brown sugar and place into an oven proof dish (make sure you have some olive oil in the dish too!)
Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy

Beef Stir Fry

Monday, June 24, 2013 7:54 PM Posted by The Cookie Cutter Diva 0 comments
Dinner tonight in our home!


Ingredients
• 1 bag (12 oz) frozen vegetable stir-fry
• 1 Tbsp peanut or vegetable oil

• 1 Tbsp onion, minced (or ½ Tsp dried)
• 1 Tbsp garlic, minced (about 2 to 3 cloves)
• 1 Tbsp ginger, minced
• 1 egg, lightly beaten (or substitute liquid egg white)
• 2 Tbsp cornstarch
• 12 oz beef flank steak, sliced into thin strips
• 3 Tbsp Hoisin sauce
• 1 Tbsp lite or low-sodium soy sauce
• ½ C orange juice
Directions
1. Thaw frozen vegetables in the microwave (or place entire bag in bowl of hot water for about ten minutes. Set aside.
2. Heat oil in large wok or sauté pan.
3. Add onion, garlic and ginger and stir fry until tender, but not brown (30 seconds to 1 minute)
4. Put egg white in one bowl and cornstarch in another. Dip steak strips into egg white and then coat with cornstarch.
5. Add steak strips to pan and continue to stir fry until steak strips are lightly browned (5 to 8 minutes)
6. Add Hoisin sauce, soy sauce and orange juice, and bring to a a boil over high heat. Immediately lower temperature to a gentle simmer.
7. Add the thawed vegetables and mix gently. Simmer until vegetables are heated through (3 to 4 minutes).
Serve over rice or noodles and enjoy!

Watermelon Slice Cookies

5:50 PM Posted by The Cookie Cutter Diva 0 comments
a fun little summer treat for my special girls today!!
Watermelon Slice Cookies!



Sugar Cookie Recipe
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter softened
1 1/2 cups white sugar
1 egg
1 tsp vanilla
green food coloring

Preheat oven to 375. In small bowl mix flour, baking soda, baking powder. Set aside.
In large bowl cream together butter and sugar til smooth. Beat in egg and and vanilla gradually. Gradually blend in dry ingredients. Add green food coloring. Roll in rounded teaspoon size balls and place on ungreased cookie sheet and bake 8-10 minutes.

Vanilla Icing Recipe
this is a favorite icing recipe from a friend! Super yummy!
1/2 cup of crisco
1/2 cup butter
4 cup powdered sugar
1 tsp vanilla
2 tbs of milk
red food coloring.
Cream butter and shortening. Add vanilla and slowly add in sugar. Add milk and food coloring at end when icing is dry.
After cookies are cooled cut in half, then ice cookies. Top cookies with a few chocolate chips for the look of watermelon seeds.

Recycled Sock Bunny Rabbits

5:37 PM Posted by The Cookie Cutter Diva 0 comments
Well the boys are off to church camp as of yesterday for the week and it's just me and my girls this week! So we had some fun today making some Sock Bunnies!!

They used..
old socks
tissue paper for stuffing
piper cleaners to tie
Googly Eyes
Construction paper noses, whiskers and ears!

PECS - autism

Friday, June 21, 2013 12:01 PM Posted by The Cookie Cutter Diva 0 comments
Made a new picture schedule to help my 3rd child who was recently diagnosed with autism. We used this with the 2nd child and it worked wonders right after he was diagnosed and didn't communicate well or needed a very strict routine. Now he doesn't need so much of a strict step by step routine but does still like things fairly laid back and routine. We are trying this with my daughter to see if it helps with her. She was pretty intrigued by it and goes to it several times a day and gets excited about what is next! I put the following on it..

we have them in order of the day such as wake up, eat, get dressed, school time, snack time, computer time, eat, play time, snack time, chores, out door time, eat, take a bath, brush teeth, go to bed, etc.. then we have extras to add in for certain days like car ride, pool, dance, karate, etc

Low Cost Summer Fun!

11:52 AM Posted by The Cookie Cutter Diva 0 comments
As a mom of a family of 6 I'm always looking for some fun frugal inexpensive ways to have fun and during the summer most local towns offer a lot of things you just have to scope them out!
Our town for instance has some of the greatest following fun things to do for free or ALMOST free!
Summer Moves 3x a week in the mornings $.50 (older movies but kids don't care!)
Free Storytime at the local library
Free bowling for any local bowling alley by signing up at
Free visits to the pool for military under a certain rank or with a special unit (love that we are part of one and get a lot of free or discounted perks like this!) Or the local city pool has a little nemo pool for 5 and under that is $1 admission in the mornings!
Toddler Time at the local community center for $2 per child! This is for 5 and under and they put out a bounce house and several ride on toys and lots of fun things to do for the little ones! This is twice a week and a low cost way to have fun and get the little one out of the house and have social time!
The possibilities are really endless! I mean these are just some local things offered aside from the good old fashion type of fun like pic nics in the park, flying a kite, camping out, etc! Just something to make the kids feel like they have a special treat!
So yesterday we went into town and we went to see the $.50 movie which was Hotel Transilvania which just happened to be a movie we had not seen yet so that was REALLY a special treat for everyone! My 3yr old said "mom I'm going to a REAL movie theater???" then told me while loading her up on some popcorn that I was her best friend! lol now we go to the real movies fairly often for really good movies for the kids but she doesn't get to attend a lot because she's just now getting old enough to really be quiet! One way I cut down on cost when there is I get a combo for us all to share and use little cups to split the popcorn between all the kids so they feel like they have their own but I'm not buying $4-5 kids combos for each of them which can get very very pricey and they get less then what I'm giving them!
Once the movie was over we headed over to the pool on post with the old neighbors kids and new neighbors as well! The kids had a lot of fun spending the day out there and mamma got a little burned! I normally don't get burned but I guess mamma has been out of the sun way to long lol

Fruit Salad

11:40 AM Posted by The Cookie Cutter Diva 0 comments
just a quick fix for a little healthy snack for all of the kids!

2 cups Grapes
1 can Manderine Oranges
2 chopped up Apples
1/4 cup sour cream
1/4 cup confectioners sugar

Peanutty Peanut Butter Cookies

11:35 AM Posted by The Cookie Cutter Diva 0 comments

Made these last night and hubby wasn't to huge of a fan but kids loved them for something different!
1 cup firmly packed brown sugar
1 cup crunchy peanut butter
1/4 cup margarine or butter, softened
1/4 cup shortening
1 egg
1 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
1 cup coarsely crushed frosted corn flakes cereal
3 tbs sugar

heat over to 375.
In large bowl, combine brown sugar, peanut butter, and shortening; beat until fluffy. Add egg; blend well
Lightly spoon flour into measuring cup; level off. Add flour, baking soda, baking powder; mix well. Stir in cereal.
Roll into tablespoonfuls of dough and cook for 7-10 minutes

Pizza Pasta Casserole

Thursday, June 20, 2013 9:48 PM Posted by The Cookie Cutter Diva 0 comments
Made this recipe tonight off of another recipe but changed a few things/added a few things!

1 Bag Pasta (any shape/kind but I think spiral is the best but we were out tonight!)
3 Cups Spaghetti Sauce
1 6-8oz bag of cheese
1 Can of Mushrooms
1/2lb Ground Beef
1/2 a Pack of Pepperoni
1 Egg
1/4 Cup Milk Brown the beef while noodles cook.
Once Noodles are cooked mix milk, egg, ground beef, pepperoni, mushrooms and half a bag of cheese together and pour into a 1qt baking dish.
Sprinkle with Italian Seasoning for extra flavor.
Pour spaghetti sauce over noodles and top with remaining cheese.
Bake at 425 for 20 minutes uncovered.

Chicken with Broccoli and Garlic - diabetic friendly

Tuesday, June 18, 2013 12:02 PM Posted by The Cookie Cutter Diva 0 comments
This is a great recipe that is diabetic friendly out of the diabetic cook book!
1/4 cup all flour
1/4 tsp salt
1/4 tsp pepper
4 medium skinless, boneless chicken breast
1 tsp olive oil
6 cloves garlic, minced
1 cup reduced sodium chicken broth
3 tbs white wine vinegar (I used red wine)
1 tbs honey
1 16oz package roccoli
1 bag pasta
In a plastic bag, combine flour, salt and pepper and add chicken Shake to coat.
I a large skillet, cook chicken in hot oil over medium heat for 10-12 minutes or until chicken is tender.
Transfer chicken to a plate; cover to keep warm
Add garlic to skillet. Cook and stir for 15 seconds. Add broth, vinegar, and honey. Bring to boiling, reduce heat. Simmer, uncovered for 5 minutes. Stir in broccoli. Return to boiling; reduce heat. Simmer, covered for 8-10 minutes more or until broccoli is crisp and tender. serve broccoli mixture with chicken over pasta.

Can't get along??

11:53 AM Posted by The Cookie Cutter Diva 0 comments
Can't get along? Guess you'll spend a little more time together lol

Recycled Stock Pile Oganizers

Sunday, June 16, 2013 5:44 PM Posted by The Cookie Cutter Diva 0 comments
made these today to get a little more organized!

Cheesy Enchilada Casserole

Thursday, June 13, 2013 5:37 PM Posted by The Cookie Cutter Diva 0 comments
Dinner tonight from just get off your butt and bake! Cheesy Enchilada Casserole
Ingredients
1 pound lean ground beef ( lean)
1 large onion, chopped or season with Onion powder or minced onion
2½ cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
¼ cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
¼ teaspoon ground cumin
6 flour or corn tortillas (8 inches)
1 small can of drained corn, or about 1¼ cups of frozen corn (optional)
¾ cup sour cream *Note: I used ½ cup
2 cups shredded Mexican cheese blend or your favorite cheese
1 cup shredded lettuce
1 medium tomato, chopped
¼ cup minced fresh cilantro
Instructions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese.
Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
Notes
*Note: I added ¼ cup of fresh chopped cilantro to the meat mixture instead. I also cut the flour tortillas to fit my pan, since they were the very large size. (That’s why they are square) I fried the cut-off edges and sprinkled them with cinnamon & sugar!
CHEESY ENCHILADA CASSEROLE
Ingredients
1 pound lean ground beef ( lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained

1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour or corn tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup sour cream *Note: I used 1/2 cup
2 cups shredded Mexican cheese blend or your favorite cheese
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
*Note: I added 1/4 cup of fresh chopped cilantro to the meat mixture instead. I also cut the flour tortillas to fit my pan, since they were the very large size. (That’s why they are square) I fried the cut-off edges and sprinkled them with cinnamon & sugar!
Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese. Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Mom and Boys Camping Trip!

Monday, June 10, 2013 11:16 PM Posted by The Cookie Cutter Diva 0 comments

Fresh Strawberry Cupcakes YUUUUM!!!

10:40 PM Posted by The Cookie Cutter Diva 1 comments
nothing smells better in your house like some fresh strawberry cupcakes!! Mmmmm mmmm mmm!!
Fresh Strawberry Cake
A completely from-scratch, fresh strawberry cake. No jello, food coloring, or artificial flavors!
Ingredients
For the strawberry puree:
24 oz very ripe strawberries, hulled (or no-sugar-added frozen strawberries)
1-2 tsp sugar (optional)
(see FAQ above for alternate strawberry puree method)
For the cake:
1/4-1/2 cup milk, at room temperature
6 large egg whites, room temperature (4 whole eggs can be substituted, per reader comments)
2 tsp vanilla extract
2 1/4 cup cake flour, sifted
1 3/4 cup sugar
4 tsp baking powder
1 tsp salt
12 Tbsp unsalted butter (1 1/2 sticks), at room temp
Instructions
If frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard (see FAQ above for alternate use of the liquid).
If using fresh strawberries, just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy.
Place strawberries in a food processor or blender and puree.
Reserve 3/4 cup puree for the cake. (If you are using the cooked puree method from the FAQ above, you will only use 1/2 cup puree.)
Use leftover puree to fill the cake or fold into the frosting, if desired (you will not have leftover puree if you use the cooked puree method). It's also fabulous spooned over ice cream... and eaten straight with a spoon.
Preheat oven to 350 degrees and prepare two 8- or 9-inch pans: spray inside with baking spray with flour (or use some sort of grease/flour combination).
In small bowl, combine puree, milk (if you used the cooked puree method in the FAQ above, you'll use 1/2 cup of milk and 1/2 cup of puree; if you did not cook your puree, use 1/4 cup of milk and 3/4 cup of puree), egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
Add wet ingredients and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.
Note: The batter will not get any pinker in the oven so if you're disappointed in the color from your berries, maybe consider adding a drop or two of pink or red food coloring.
Divide the batter evenly among the pans and smooth tops.
Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).
recipe compliments of Jason and Shawnda Foodie Blog!
And for the Icing...
1/2 cup butter
1/2 cup crisco
4 cups powdered sugar
2tsp vanilla