Super Easy Salisbury Steaks

1 1/2 lbs ground beef

1 medium onion finely chopped

1/3 cup bread crumbs

1 egg, beaten

2 8-oz jars beef gravy (I like Boston Market brand)

Preheat oven to 350.

In a bowl, combine beef, onions, bread crumbs, egg, and 1/2 jar of gravy. Mix well. Form into 4-6 oval patties and place in baking dish. Pour the remaining gravy over the meat.

Cover the pan with foil and bake 45 minutes. Remove foil and bake 15 minutes longer.

Serve with mashed potatoes or rice.

Cake Mix Cookies

1 package cake mix (devils food is our favorite)

2 eggs

1/3 cup oil

Combine all ingredients, stirring by hand. Shape into 1" balls and place on un-greased cookie sheet. Flatten cookies to 1/4. Bake at 375 degrees for 6-8 minutes or until edges are lightly browned. Cool before moving to cooling rack.

When I make the chocolate ones, I also sprinkle them with powdered sugar.

Parmesean Crusted Chicken w/ Cream Sauce

6 Ritz Crackers, finely crushed (I actually used one of the tubes that comes inside a box)

2 Tbsp Parmesan Cheese (I used more since I used more crackers)

4 boneless skinless chicken breast halves (I cut it to make them flat)

2/3 cup Chive and Onion Cream Cheese Spread (this is actually a small container)

1/2 cup chicken broth

Mix cracker crumbs and Parmesan cheese in bowl. Rinse chicken with cold water, shake off excess water. Dip chicken in some melted butter, and then in cracker mixture turning to coat. Place in greased baking dish and bake at 350 for about 35-45 minutes or until chicken is done.

For the sauce pour 1/4 (or if your doubling 1/2) cup chicken broth and cream cheese to skillet. Cook, stirring constantly. Simmer 3 minutes or until sauce thickens.

Note: This happens fast and if you let it go it gets thick and clumpy so as soon as it's all melted and slightly thick it's good to go. Serve sauce over chicken. Also, I like to double the sauce and serve with white rice.

6 Can Chicken Tortilla Soup

This is probably the easiest soup I have ever made, and it is so yummy! I love eating soup in the fall, it just feels right!
1 (15 oz.) can whole kernal corn- drained
2 (14.5 oz.) cans chicken broth
1 (10 oz.) can chunk chicken
1 (14.5 oz.) can black beans, drain and rinse
1 (10 oz.) can rotel, drained

Serve over tortilla chips and top with shredded cheese.

That is the recipe- but did a few things differently, and I loved it.
Instead of 2 cans of broth, I used 1 can broth and 1 can cream of chicken soup, to make it thicker.
I added about 1 tsp. of cumin, and minced garlic
Added salt, pepper, 2-3 green onions, lime
I wanted to add cilantro, but didn't have any, but next time...
While my soup was simmering, I used a pizza cutter to thinly slice a couple tortillas, and baked them for about 5 minutes at 350. We used these instead of the chips, and topped with cheese and sour cream. I was really skeptical about using the canned chicken, and almost cooked my own, but I couldn't tell the difference. So easy and so good!

Apple Dip

Easiest stuff in the world!

1 8 oz. pkg cream cheese, softened
1/2 c. brown sugar
1 TBS vanilla

Mix it all together and enjoy! It is soooo yummy! We ate it with apples, strawberries and pears. (I didn't put in the vanilla and it was still great.)

Patricia's Zucchini Bread

3 eggs
1 c. veg oil
2 c. sugar
2 c. grated zucchini
1 tsp. vanilla
3 c. all purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon (I also add a little nutmeg)
1/2 c. chopped nuts (optional)

Preheat oven to 350. Beat eggs and oil until foamy. Add sugar, vanilla, and zucchini and mix well. Add dry ingredients and nuts. Mix well. Pour into 2 greased loaf pans. Bake for 45 minutes to an hour (mine always takes closer to an hour, but I guess it depends on your oven.) This bread is really moist and good! The recipe says it freezes well, but I haven't ever frozen it. I have made it a ton lately since the zucchini in my garden have gone out of control. I also read that you can grate and freeze zucchini to use in bread later.

No Bake Cookies

1/2 Cup Milk

1 Stick Butter

2 Cups Sugar

1/4 Cup Cocoa

Melt Butter over low heat. Add remaining ingredients and increase heat to medium. At the first sign of bubbles, set the timer for 45 seconds.

After 45 seconds, remove from heat.

Add:

1 Cup Peanut Butter

3 Cups Quick Oats

1 Teaspoon Vanilla

Drop by spoonfuls onto wax paper. Cool and Enjoy!

Onion Roasted Potatoes

2 Lbs. Potatoes
1 (1 oz.) Package Dry Onion Soup Mix
2 Tablespoon Olive Oil
Shredded Cheddar Cheese

Preheat oven to 450 degrees. Wash and dry the potatoes, then cut into chunks. Place the potatoes into a 9x13 inch baking dish. Pour the olive oil on top of the potatoes and stir to coat evenly. Sprinkle the onion soup mix on top and stir to coat the potatoes. Bake for 40 minutes or until tender and golden brown, stirring occasionally. Sprinkle with shredded cheddar cheese.

Montreal Steak

The suggested/preferred steak to use for this is the petite sirloin. You can also buy the thin slice so the marinate really soaks in, plus the steaks cook fast on the grill. I also let this steak marinate all day in this recipe. So delicious!

1/4 cup olive oil
2 Tbsp. soy sauce
1 Tbsp. McCormick Grill Mates Montreal Steak Seasoning
2 pounds boneless beef sirloin or New York strip steaks

Mix oil, soy sauce and Steak Seasoning in small bowl. Place steak in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade. Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.

Makes 8 servings.

Corn Casserole

1 15 oz Can Whole Kernel Corn

1 14.5 oz Can Creamed Corn

1 8 oz Package Jiffy Corn Muffin Mix

1 Cup Sour Cream

1 Stick Melted Butter

In a large bowl, stir together all ingredients. Pour into a greased casserole dish. Bake at 350 for 45-60 minutes, or until golden brown. 

Grilled Portobello Mushrooms

I brushed the backs of the mushroom caps with olive oil, then I put fresh spinach, pico de gallo (made from tomatoes, green onions, cilantro, and salt) and topped with colby jack mix cheese (that was all I had, will probably use something different next time). I drizzled them with olive oil, seasoned them with salt and fresh ground pepper, and grilled them for about 15 minutes, maybe less. They were so good! Since this was an experiment, I will try a couple different things next time. I think it would be good to put a layer of the pico de gallo first, then spinach, then more pico. Patrick said he would like more cheese, and maybe some garlic salt.

Grilled Chicken Marinade

INGREDIENTS
1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley

DIRECTIONS
In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

Now I will tell you how I did it, because I never follow a recipe exactly! I was out of worcestershire sauce, so I added 1 cup of soy sauce to kind of make up for it. I didn't have dry mustard, so I added about 2 TBSP of prepared mustard, it probably could have used even more. I only used 1 tsp of pepper and I didn't have fresh parsley, so I just used dried, I didn't measure. I also added some minced garlic. This recipe makes a lot, so next time I will half it. I saved what I didn't use, I will let you know how it keeps in the refrigerator. It was some of the best grilled chicken I have had! Both of my boys loved it too, so you know it was good!

Taco Seasoning

INGREDIENTS
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

DIRECTIONS
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
This is so much better than the package, my boys love it!

Brownies

INGREDIENTS
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Chicken Salad

1/2 cup mayonnaise
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice

3 cups diced, cooked chicken breast meat
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 (8 ounce) can water chestnuts, drained and chopped
1 1/2 cups diced Swiss cheese (I didn't have any, not sure if it's good or not)
1 1/2 cups halved green grapes

DIRECTIONS
In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.
I also added poppy seeds because I like them in chicken salad. I usually make chicken salad with only chicken, mayo, celery, and grapes, but I wanted something different and with a little more taste. This was really good!

Cream Cheese and Cranberry Snack

I got this idea from one of the sample ladies at Sam's Club. :) I love salty and sweet together and I really like this combination.

Ritz crackers
Cream cheese
Dried cranberries

Spread as much cream cheese as you like on a cracker, top with cranberries and enjoy! I listed this under appetizers, but I'm not really suggesting you serve this at your next dinner party. However, it makes a really good afternoon snack! The kids love it, too.

Special K Bars

WARNING: Do not be deceived by the name, these are in no way healthy, but delicious nonetheless:)

Bring to a boil in a large pot:

1 Cup Sugar

1 Cup Light Karo Syrup

Remove from heat.

Add:

1 Cup Creamy Peanut Butter

Mix Well and Add:

6 Cups Special K Cereal

Spread mixture into a buttered 9x13 pan. Pressing down until even and into all the corners.

Melt:

1/4 Chocolate Chips

3/4 Butterscotch Chips

There really is no quantity for this topping-it just depends on how much you like. You can do more chocolate or more butterscotch depending on your taste.

Spread on top of the bars. These are best if you can let them cool. I always fail at that part:)

Easy Cheesy Rolls

1/4 Cup Melted Butter

2 Tablespoons Parmesan Cheese (the kind in the green can...not fresh)

1 Tablespoon Dried Basil

1/2 Teaspoon Garlic Powder

1/2 Cup Cheddar Cheese, shredded

1/2 Cup Mozzarella Cheese, shredded

1 Package Pillsbury Grands Buttermilk Biscuits

In a bowl, combine butter, Parmesan cheese, basil and garlic powder. Mix shredded cheese. Remove biscuits from can and separate into individual biscuits. Flatten each biscuit slightly and some of the shredded cheese mixture in the center of each biscuit; fold the dough around the cheese to form a ball. Pinch the dough together to seal the cheese inside. Roll each ball of dough in the melted butter mixture and place on baking sheet. If there is any leftover butter mixture, spoon it on top of the rolls on the baking sheet. Bake at 375 for 10-12 minutes. Makes 8 rolls.

Hot Fudge Sauce

1 (12 oz) Package Semi-Sweet Chocolate Chips
1 Cup Butter
4 Cups (1lb) Confectioners Sugar
2 2/3 Cups Evaporated Milk
2 1/2 Teaspoons Vanilla
1/8 Teaspoon Salt

Combine chocolate chips and butter in a large saucepan over low heat, stir constantly until melted. Gradually add sugar and evaporated milk, blending well. Increase heat stirring constantly, bring the mixture to a boil and cook for 8 minutes. Remove from heat, stir in vanilla and salt.

Orzo Salad

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved (I used grape tomatoes)
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves

About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Directions:
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.

Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Yield: 1 3/4 cups (Like it says up above, only use about 3/4 cup of this on the salad)
This recipe serves six.

Conference Breakfast Casserole

Potato Breakfast Casserole

24 oz. pkg. Hash browns
1/2 c. melted butter

1 c. heaping monterey jack cheese

1 c. heaping cubed ham

1 c. heaping cheddar cheese

6 eggs

1 c. evaporated milk

1/2 t. seasoned salt

In 9x13 pan spread potatoes on bottom and up sides. Pour melted butter over potatoes. Bake crust at 425 for 25 minutes. Layer jack cheese, ham, and cheddar. Beat eggs and add milk and salt. Pour over potatoes and egg/cheese layers. Bake for 40 minutes at 350.

I got this from another blog-I'm think I'm going to make it Sunday morning for conference:) It sounds good, so I wanted to share:)

Chicken Scallopini

This tastes very close to Macaroni Grill version, which I love! I actually halved the recipe and it was plenty. Rob and I both had good sized helpings for dinner and Luke ate a ton of the pasta and there was still enough left over for me for lunch. I made quite a few changes and it still turned out really well.

4 oz. lemon juice
2 oz. white wine (I substituted chicken broth)
4 oz. heavy cream (I substituted half and half)
1 lb. butter (I couldn't bring myself to use this much butter, I used about 3/4 the amt it called for)
6-8 chicken breasts, pounded thin (I used chicken tenders)
2 TBS olive oil
2 TBS butter
1/2 c.-3/4 c. flour for dredging chicken
salt and pepper to taste
6 oz. pancetta (My store didn't have it, so I used regular bacon)
12 oz. mushrooms
12 oz. artichoke hearts
1 TBS capers (I did add these, but my capers didn't taste anything like capers I have had at restaurants, so I wouldn't add them next time)
1 lb. angel hair pasta

For chicken:
Heat 2 TBS olive oil and 2 TBS butter in pan. Dredge chicken in flour and saute until done. Remove chicken from pan and add bacon (I had cooked mine separately), mushrooms, artichoke hearts and capers. Saute until mushrooms are tender. Add chicken back to the pan. (I kept the chicken in tender sized pieces, but next time I might cut it up to make it easier to mix it all together.)

For sauce:
Heat lemon juice and wine (broth) in saucepan. Bring to a boil and reduce by 1/3. Add cream, simmer until thickened, 3-4 minutes. Slowly add butter. Season with salt and pepper. Serve over pasta and chicken mixture.

Strawberry Pie

1/2 Cup Sugar

1 container cool whip

1 container cream cheese

1 bag of the strawberry jelly stuff for pies

Fresh strawberries

2 Graham cracker crust shells

Mix together the sugar, cool whip and cream cheese. Divide the mixture into the 2 pie shells (if you don't like graham cracker crust, you could use a regular one too). Mix the jelly stuff with the sliced fresh strawberries. Top both pies with the berries. Chill and enjoy!

Butter Pecan Cake

1 box Betty Crocker Pecan Cake Mix
4 Eggs
3/4 cup Water
1/2 cup Oil
1 tub Betty Crocker Cocnut Pecan Icing
1/2 cup Crushed Pecans
Confectioners sugar

Mix cake mix, eggs, water and oil together really good. Add icing last, just fold it into the batter-yes, the icing is IN the batter, sounds crazy eh, but it makes it so moist and good! Note: Be carefule here-don't overmix it or all the coconut and nuts will sink to the bottom of the cake. Spray a bunt or a pound cake pan with Pam. Sprinkle confectioners sugar all over as if you were flouring the pan. Add 1/2 cup crushed pecans to the bottom of pan-don't press them in, just place them. Pour mixture over the pecans. Bake at 350 for 45-50 minutes. Enjoy this delightful treat:)

Lemon Bars

1 1/2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
4 eggs
1 3/4 cups white sugar
1/4 cup plus 2 TBS all-purpose flour
1 1/8 cup lemon juice
yellow food coloring
a couple TBS powdered sugar for decoration

1. Preheat oven to 350 degrees, grease 9x13 pan

2. Combine the flour, 2/3 cup powdered sugar, and butter. Pat dough into prepared pan. Bake for 20 minutes.

3. Whisk together eggs, white sugar, flour, and lemon juice until frothy. Add a few drops of yellow food coloring. Pour this lemon mixture over the crust.

4. Return to the preheated oven for 25 to 30 minutes, or until light golden brown. Cool on a wire rack. Dust the top with powdered sugar.

Yummy Yummy

I invented this little meal the other day and I looooove it!! You just make some brown rice, then when its done you put in cheese(fat free to be healthy),chicken(I used the frozen grilled kind), stolen but not really packets of Taco Bell sauce, and fat free sour cream with a ranch packet mixed into that prior. Seriously, it is really good, and It seems kinda healthy? Its good cause I crave Taco Bell A lot, so when you use their sauce on your own stuff, it taste like somethin they would make!! You could add black beans too, I'll do that next time!!!

Breakfast Pop-Over

Breakfast Pop-Over

In my opinion, this is the perfect Sunday Breakfast. Only dirties 2 dishes and you don't have to stand over a hot stove to make it:)

Pre-heat oven to 400°

Melt 1 cube of butter in a 9x13 pan (I do this first while the oven pre-heats and I'm mixing the other ingredients)

Combine in a blender and mix it up good.
1 cup flour
1 cup milk
1 tsp salt
8 eggs

Pour the mix into the 9x13. Do not stir. It will mix into the melted butter into a glorious delight for your mouth.

Bake at 400° 12-15 minutes

Serve with syrup and enjoy!!

*This recipe came from my old roommate Aubree-we've truly enjoyed it!!

Light Meatloaf

I found this in the Food Network Magazine-Comfort Foods done Light-this particular one is from Bobby Flay

Ingredients:
2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
11/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

Directions:
Preheat the oven to 425. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes.

Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
Gently press the mixture into a 9-by-5-inch loaf pan (bread pan).

Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 11/4 hours. Let rest for 10 minutes before slicing.

I made this on Saturday and it is WELL worth the effort. If you have one of those pampered chef chopper gadgets, it makes it pretty easy-easier yet would be a food processor. It is really good and it only has like two hundred and some calories per serving...I didn't add the herbs, but it was still great! I hope you like it! The glaze is to die for:)

Chicken Curry

This is a combination of 2 recipes (one from Laura, thanks!), so not the most exact thing ever, but we really like how it turned out!

1 1/2 TBS olive oil
1 onion sliced thin
2 cloves garlic
2 TBS curry powder
1/2 c. plain yogurt, (I think I used a little more)
3/4 c. cream, half and half or coconut milk.(I used half and half one time and coconut milk once, we like it better with half and half.)
1/2 tsp. salt, maybe more to taste
1/4 tsp.pepper, maybe more to taste
a dash or two of cinnamon
a dash or two of paprika
1/2 can diced tomatoes, drained
2 or 3 chicken breasts, cooked and diced. We also added a few shrimp.
basmati rice, this rice is so good and if my Walmart sells it, yours will too!

Saute onion and garlic in oil until tender. Add curry and other spices and cook for 1 minute. Add yogurt and cream. Cook for 3 minutes. Add tomatoes and chicken. Cook until heated through. Serve over basmati rice. It is yummy, but in my opinion, it does not make enough sauce. So, next time I am doubling everything but the chicken, so it will be saucier. And then you won't have a half can of tomatoes and half a thing of yogurt left over. I made naan bread to go with it and if I can find the recipe again, I will post that too.

Cowboy Cookies

Makes about 5 dozen

Vegetable oil cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats
6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
3 ounces (3/4 cup) pecan halves
1/2 cup shredded unsweetened coconut

Directions:
Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.

Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)

Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.

Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)

Toasted-Pecan Butter Cookies

*These taste like Pecan Sandies - yum!*

Yield: About 2 dozen

3 1/2 oz. pecan halves, toasted (1 cup)

8 oz (2 sticks) unsalted butter, softened

1 c. confectioners' sugar, plus more for dusting

1 tbs. pure vanilla extract

1/2 tsp. coarse salt

1 1/4 c. all-purpose flour, sifted

1. Preheat oven 325 degree. Break each pecan half into 2 or 3 pieces. Cream butter and sugar with a mixer until pale. With mixer running, add vanilla and salt, then reduce speed to low. Gradually add flour, beating until just incorporated. Sitr in pecans until distributed evenly. Cover dough, and refrigerate until firm, 15 minutes (or overnight; let dough come to room temperature before using).

2. Drop 2-tablespoon scoops of dough onto baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until edges of cookies are gold, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks and let cool. (Cookies will keep, covered, for up to 2 days.) Dust with confectioners' sugar just before serving.