Sprinkle Sugar Cookies

These turned out a lot more like Easter cookies, but at least they are pretty.

Sorry for the terrible photo.

Ingredients:

1 cup butter (room temperature)

1. 1 cup sugar
2. 1 large egg (room temperature)
3. 1/2 tbs pure vanilla extract
4. 2 1/4 cup all purpose flour
5. 1/2 teaspoon baking powder
6. 1/2 teaspoon baking soda
7. additional sugar or sprinkles for rolling
8. Directions:

•  Preheat oven to 350 degrees. Lightly spray a cookie sheet with cooking spray or line with parchment paper. Set aside.
•  In a small bowl, combine flour, baking powder and baking soda. Stir dry ingredients together for a few seconds to just mix it together. Set aside.
•  In a large mixing bowl cream butter and sugar together using a hand held mixer or stand mixer on medium speed. Mix for 2-3 minutes so butter is light and fluffy. Add in egg, vanilla, and almond extract. Continue mixing until egg and extract are combined. Turn the mixer speed to low and slowly add in dry ingredients. Continue mixing on low speed until dry ingredients are fully incorporated and cookie dough is formed.
•  Pour additional sugar or sprinkles (or both) onto a small plate for rolling. Scoop 1.5 tablespoon sized dough balls and roll each one in between your palms to make a circular shape. Roll individual dough balls in sugar/ sprinkles until completely covered. Place dough balls on cookie sheet about 2 inches apart, you may need to make smaller batches at a time. Using the bottom of a small drinking glass, light press on top of each cookie to slightly flatten it. Do not completely flatten, cookies should still be thick. Bake for 10 minutes.
•  Remove cookies from oven and all to cool for about 15 minutes so the cookies have time to firm up slightly. Serve immediately.

Nachoooooos

I basically just had a craving for queso, so I looked a recipe and made my own rendition of nachos. They were super yum and fattening, but maybe the pico makes up for it. I hope you enjoy!

Of course, my favorite chips for any mexican food.

Queso blanco 

Blackened chicken.

Pico de gallo.

My huge plate of nachos because I eat a lot. I always finish off my husband's plate when he is done.

Ingredients:

1 bag of tortilla chips

2 skinless, boneless chicken breasts 

6-8 ripe roma tomatoes, chopped

1/3 bunch fresh cilantro, chopped

1/3 sweet onion, chopped

2 jalapeños, seeded and diced

2 lbs Velveeta queso blanco

4 oz can diced green chilis 

1 cup milk

2 Tbs butter 

olive oil

salt and pepper

Directions:

• Pre-chop tomatoes, cilantro, onion, and jalapeños. Mix together in a bowl and season with salt; set aside.
• Heat up a skillet on high heat and a saucepan on low heat.
•  While heating, cut chicken breasts in half long-ways and season with salt and pepper. 
• Cut the Velveeta into cubes.
• Add a few tablespoons of olive oil to skillet and add chicken.
• Add Velveeta, green chilis, milk, and butter to saucepan. Stir frequently until melted and blended.
• Sear chicken on each side until crispy and cook for about ten minutes, or until cooked through.
• Shred chicken into small pieces.
• Assemble nachos with chips, queso, chicken, and pico. Enjoy!

(note: this makes about 8 servings of queso and pico, so you can double the chicken and chips for 8 servings. Otherwise this serves 4-5.)