A Break for Sweets

Sugar cookies are one of my favorite sweets to make.  Try this recipe for the perfect cookie...

KooBoo Sugar Cookies

3/4 Cup Butter (Softened)
3/4 Cup Sugar
1 tsp. Baking Powder
1/4 tsp. Salt
1 Egg (Large)
1 tbsp. Milk
1 tsp. Vanilla
2 Cups Flour

Mix softened butter (I typically melt it to make mixing in the flour easier), sugar, baking power and salt until combined.  Add egg, milk and vanilla.  Add flour 1/2 cup at a time until completely mixed (can use mixer or spoon).  Cover and chill for about an hour (this will help to roll out and retain cookie cutter shapes).

Preheat oven to 375.

Roll cookie dough (small amount at a time) out on lightly floured surface until approximately 1/4 inch thick.  Use cookie cutters to cut into desired shapes and transfer to cookie sheet.  Make sure to leave a little room between the cookies!  Bake for 9 minutes on center rack (or until slightly browned).  Transfer to cooling rack.

KooBoo Powdered Sugar Icing

3 Cups Powered Sugar
1/2 tsp. Vanilla
3 tbsp. Milk
Food Coloring

Mix powdered sugar, vanilla and milk until they are the consistency of glue.  Add additional milk if necessary (1/2 tbsp. at a time).  Add food coloring until desired color is achieved.

Transfer icing to a shallow container a little wider than the cookies.  Dip cookies in icing letting the excess drip back into the container.  Let dry for several hours before decorating with additional icing or fondant.

Buffalo Chicken Mac & Cheese

A great adult take on a childhood favorite!!

KooBoo Buffalo Chicken Mac & Cheese

For Chicken:

2 1/4 Cups All Purpose Flour
1 1/2 tbsp. Cayenne Pepper
1 1/2 tbsp. Paprika
1 1/2 tbsp. Salt
1 1/2 tbsp. Ground Cumin
1 1/2 tbsp. Ground Coriander
2 Cups Milk (Preferably Whole)
3 Large Eggs (Beaten)
4 Cups Plain Bread Crumbs
1 lb. Chicken Cutlets (Cut into 1 Inch Strips)
Canola Oil (For Deep-Frying)

For Macaroni:

1 lb. Small Elbow Macaroni
2 Cups Chopped Green Onions (About 8 Large)
2 tbsp. Chopped Fresh Oregano
8 tbsp. (1 Stick) Butter (Divided)
3 Cups Chopped Onions
2 Large Garlic Cloves (Chopped)
1/2 Cup All Purpose Flour
4 Cups Milk (Preferably Whole)
1 lb. Colby Jack Shredded Cheese (About 4 Cups)
8 oz. Provolone Cheese (Coarsely Grated) - about 2 cups packed
2 tsp. Paprika
1 tsp. Salt
1 tsp. Freshly Ground Black Pepper
1 Cup Hot Pepper Sauce (Preferably Frank's RedHot Original)

Cooking Chicken:

Combine first 6 ingredients in deep medium bowl and whisk together. Put milk and eggs in second bowl, and bread crumbs in a third bowl. Take chicken strips and place in flour mixture and toss to coat. Move coated strips into milk and eggs, then bread crumbs, place on a sheet of foil.

Pour oil into heavy medium saucepan to a depth of 2 inches. Add coated chicken strips to hot oil and fry until golden and cooked thoroughly, turning occasionally, about 3 minutes. Transfer chicken strips to paper towel to drain.

Cooking Macaroni:

Cook macaroni in large pot of boiling salted water until just tender. Drain and transfer to very large bowl. Add in green onions and oregano.

Melt 6 tbsp. butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover and saute until onions are soft but not brown, stirring often, about 5-6 minutes. Add flour and stir for 2-3 minutes. Gradually add milk and whisk together. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2-3 minutes. Add all cheeses, paprika, 1 tsp. salt, and 1 tsp. pepper. Whisk until cheeses melt and sauce has a smooth consistency, about 2 minutes. Remove from heat. Season to taste with more salt and pepper. Mix cheese sauce into macaroni. Add in chicken pieces. Mound mixture into glass baking dish.

Preheat oven to 350°F. Stir hot pepper sauce and remaining 2 tbsp. butter in small saucepan over medium heat until butter melts. Spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated thoroughly, about 30 minutes.

When serving pass around leftover hotsauce in case some want more kick.

Winter Cheese Raviolis

I made these raviolis for a snowy Sunday dinner with friends. It's February and we have already experienced our second Snowpocolypse this winter. And to make things worse, Puxatony Phil predicted winter until June! Oooph. So, I thought these wintery raviolis would hit the spot for cabin-fever. I used a soft cheese called Taleggio that is processed and made during the autumn and winter months. I also added nutmeg, which always reminds me of being around family for the holidays.

KooBoo Winter Cheese Raviolis

1 Recipe Whole Wheat Pasta (this can be made ahead of time and can be frozen or refrigerated until ready to use)
Freshly grated Parmesean Cheese (To Serve)
Basil leaves (To Top) - you can substitute Sage or Majoram
Olive Oil

For the Filling:

1 Cup Fat Free Ricotta Cheese (Generous)
4 oz. Taleggio cheese (Rind Removed, Diced)
5 tbsp. Freshly Grated Parmesan Cheese
1 Egg
Pinch of Nutmeg (if using fresh nutmeg, remember a little goes a long way)
Salt and Black Pepper (To Taste)

Make the filling, put the ricotta, taleggio, and grated Parmesan Cheese in a bowl and mash together with a fork. Add the egg and freshly grated nutmeg, salt and pepper and stir to mix well. Make them into raviolis (you can refridgerate up to 2 days or freeze up to 2 weeks until ready to eat).

Boil water and add salt. Boil raviolis for 5 -7 minutes. Top with olive oil, fresh basil, and freshly grated Parmesean Cheese.

Enjoy!!