VALENTINE'S DAY MELT AWAY COOKIES

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I am so excited to share this sugar cookie recipe with you guys today.  While it is not my mom's world famous recipe, it is pretty darn close. It's a dear friend of mine, Betsy's recipe. It was LOVE at first bite when I had them at a baby shower her daughter-in-law Sarah hosted over 15 years ago. THEY ARE TO DIE FOR. I begged her immediately for the recipe. You can make these for any occasion, but today I wanted to put a fun twist on a Valentine's Day treat to share with you. To make them even more festive I went with an ombre icing in varying shades of pink. These cookies would be perfect to send in to your kids teachers, share with the neighbors, or bring to a Galentine's Day party. 

 

I just know you'll love them! Enjoy.
XOXO
Landyn
 


WHAT YOU NEED


  • 2 cups margarine
  • 6 tablespoons of sugar
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt
  • 4 cups flour

ICING


  • 1 16 ounce box powdered sugar
  • 4-6 tablespoons of hot water
  • 1 teaspoon of vanilla extract
  • Pinch of salt
  • Food coloring

WHAT TO DO


  1. Cream margarine, sugar and salt together. (has to be margarine, can not sub with butter)
  2. Add vanilla then stir in flour.
  3. Roll dough into marble size balls and place on an ungreased cookie sheet.
  4. Make thumbprint in dough, that's where the icing will be.
  5. Bake cookies at 350 for 10-12 minutes. 

For Icing: 

  1. Mix all ingredients together with a fork until smooth and free of lumps.
  2. Once cookies are cool, fill each thumb print with icing. Use sprinkles if desired. 

*Easily makes over 2 dozen! 


 

 

BROWN BUTTER MUSHROOMS

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Ok, so you've got the beef. Now, how about some more of those mushrooms. Today I'm sharing Steve's absolute favorite side dish and quite possibly, vegetable in general, SAUTEED MUSHROOMS. 


WHAT YOU'LL NEED


  • 6 cloves garlic, minced
  • 1 lb mushrooms
  • 5 springs fresh thyme
  • 1/4 cup butter
  • 2 tbs white wine
  • salt + pepper
  • 1 tbs olive oil 

  1. In a medium bowl, toss mushroom with olive oil + salt + pepper. 
  2. Place on a parchment lined baking sheet and roast in a 400 degree oven for about 20 minutes. Tossing a few times during that time. They will begin to caramelize.
  3. Meanwhile in a medium skillet, cook butter until it starts to turn a light brown color. 
  4. Remove from heat and add minced garlic, thyme and white wine. 
  5. Add mushrooms to butter, add salt + pepper. Toss and coat well. 
  6. Pour into serving dish and top with a little more fresh thyme for garnish. 

PEPPERCORN BEEF TENDERLOIN

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Well, ain't that pretty....Today, I'm sharing with you the most delicious beef tenderloin recipe that I've been making for quite sometime. Number one, because it's TO DIE FOR. Number two, because it looks fancy + tastes gourmet, yet a rookie cook can pull it off! If you're wondering what to serve at this years Christmas dinner, look no further. Trust me. 

Xx
Landyn


WHAT YOU'LL NEED


  • 1  16oz pkg gourmet mushrooms, sliced if not
  • 1 pkg fresh thyme sprigs
  • 6-8 peeled garlic cloves
  • 2 tbs dijon mustard
  • kosher salt + pepper
  • 1/4 cup whole peppercorns 
  • 2 tbs butter
  • 1 tbs olive oil 
  • 4-5 lb beef tenderloin 

WHAT TO DO


  1. Pre heat oven to 475 degrees F.
  2. Rub beef tenderloin with mustard and season well with kosher salt and peppercorns and set aside. 
  3. Heat a large cast iron skillet to medium high heat and add olive oil. 
  4. Add mushrooms, garlic cloves and fresh thyme sprigs. 
  5. Cook for 5-7 minutes or until tender.
  6. Push mushrooms and garlic mixture to the outsides of the pan. 
  7. Remove from heat and place beef in the center of cast iron pan, peppercorn side up. 
  8. Melt butter and drizzle over top of the roast. 
  9. Put roast into preheated oven and cook until beef reaches 120-125 degrees F for medium rare, (how it's best) about 35 minutes.
  10. When temp is reached, remove from oven, cover with foil and let rest for 10 minutes.

Slice and serve. We love it with a creamy Horseradish sauce. Here's a simple one that's easy to make, and can be made ahead. It's actually better that way. 


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CREAMY HORSERADISH SAUCE 


  • 1 cup sour cream
  • 1/4 cup of prepared horseradish
  • 1 tablespoon dijon mustard
  • 1 tsp white wine vinegar
  • salt + pepper

Mix all the ingredients together in a bowl, until smooth. Cover and place in refrigerator for at least 3 hours, but better if left over night. 

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SHOP THE RECIPE



EASY ENTERTAINING RECIPES

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I get asked to share easy entertaining recipes all the time, so today I am delivering with two of my favorite simple party recipes.  These are great for tailgating season, or really any time of the year.  The best part is that they can all come together from start to finish in less than 15 minutes...including cook time.  Score!


BLACK BEAN BITES


The first recipe is my Black Bean Bites.  I actually make several different variations of these, including brie + pear and small buffalo chicken bites,  They are the perfect little bite sized app to have and they taste great straight out of the oven or room temperature, so they work really well if you are needing to make some of your dishes ahead of time.

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WHAT YOU NEED


  • 1 package of phyllo dough cups (found in frozen section of your local grocery store)
  • 1 can refried black beans
  • salsa
  • Mexi-blend or cheddar cheese
  • pickled jalapenos
  • sour cream

WHAT TO DO


  1. Preheat oven to 350 degrees.
  2. Fill each phyllo cup with a small scoop of refried black beans.
  3. Top with salsa, cheese and pickled jalapeno.
  4. Bake fro 5-7 minutes.  It just needs time for the ingredients to warm up and the cheese to melt.
  5. Remove from oven and top with sour cream and/or guacamole.

BUFFALO CHICKEN SLIDERS


This one is so easy it is almost embarrassing to call it a recipe.  Steve LOVES chicken wings, so I am always looking for different variations on wings that I can serve that are also a little bit healthier.  These little sliders are a perfect game day food and they are perfect if you are actually tailgating at the game because they have the same great taste as wings without the big mess.

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WHAT YOU NEED



WHAT TO DO


  1. Preheat oven to 350 degrees.
  2. Pull rotisserie chicken and toss with wing sauce.
  3. Put chicken on sliders and top with blue cheese crumbles.
  4. Bake at 350 until blue cheese has melted and bread is toasted.

SHOP THE POST 


GAMEDAY BITES: PIZZA KABOBS

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It's game day, and you want to have a few people over to cheer on your favorite team. You've got the beer and know what time the game starts.... now, what are you going to feed the people? Sure, you could fire up the grill, but then you'd miss the game. Order pizza? Good idea, but why not put a spin on that classic game day eat. Next time try these Pizza Kabobs. They are delicious + fun to eat and even more fun to make. Set up bowls in your kitchen with all toppings and guests can stack up they're skewers how they like, bake and enjoy! FYI: Also makes for a great week-night dinner the kids will love! 


WHAT YOU NEED 


  • 3 green peppers, cut into 1” pieces 
  • 3 cups whole cherry tomatoes 
  • 2 cups button mushrooms 
  • 2 cups sliced pepperoni or cooked Italian sausage 
  • 1/2 cup fresh basil leaves 
  • 1 can refrigerated pizza dough 
  • 3 table spoons olive oil 
  • 1 cup shredded mozzarella cheese 
  • 1 tbs Italian Seasoning 
  • wooden skewers 
  • 1 jar pizza sauce or marinara for dipping 
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WHAT TO DO 


  1. Pre-heat your oven to 400°
  2. Thread your wooden skewers with tomatoes, bell peppers, mushrooms, pepperoni and basil. 
  3. Flour your counter top and roll out pizza dough. Slice dough into 1/2 “ strips and wrap around veggies. 
  4. In a small bowl combine olive oil and Italian Seasoning. With a brush, baste each skewer. 
  5. Place on a parchment lined baking sheet and bake until pizza dough is golden brown, about 15 minutes. 
  6. Remove and sprinkle with mozzarella cheese. Place back in oven and bake for 5 minutes more. 
  7. Serve with marinara sauce. 

ROASTED CAULIFLOWER

Cauliflower is probably one of my favorite vegetables to roast. Super simple and filing. And always makes a beautiful presentation on the table. *If it makes it to the table. I'm notorious for eating it right out of the oven while it cooks. The best part...the crispy little burnt ends that are stuck to the side of the pan. I call dibs on those. 

  • I large head cauliflower, cut in florets (I also love to use the already chopped bag of cauliflower)
  • 2-3 tablespoons olive oil
  • 1/2 cup grated parmesan cheese
  • 4 cloves garlic, minced 
  • kosher salt + pepper

Preheat oven to 425°. Mix cauliflower florets in a large bowl with garlic + olive oil + 1/4 cup of parmesan cheese + salt and pepper. Place in a baking dish and spread evenly. Roast, turning with a spatula occasionally, until almost tender, about 35 to 40 minutes. Sprinkle with remaining 1/4 cup of parmesan cheese and roast another 10-12 minutes until cauliflower is tender and golden on the edges. 

Yum! 

Xx
L