Quick, Simple & Perfect Air Fryer Pot Sticker Dumplings

These pot stickers are the so 

delicious and simple to prepare!

Ingredients:

5 to 10 frozen pot sticker dumplings (I prefer Ling Ling brand)

1 to 1 1/2 cups warm water

Method:

Place 5 to 10 dumplings in a glass bowl or microwave safe container. Add 1 to 1 1/2 cups of warm water. Microwave for 4 minutes. Carefully remove the hot bowl from the microwave. Drain the water from the bowl.

Set the air fryer to "air fry" for 4 minutes at 400*.  After the air fryer preheats, use a slotted spoon to add the dumplings to the fryer basket. Cook for two minutes. Turn and cook for another two minutes. Serve with the dipping sauce that is included in the bag of  frozen potstickers, soy sauce, or your favorite dipping sauce.

Notes: This method produces perfect pot sticlers! I always used the skillet method to steam and fry pot sticker dumplings, but this method is better and so much quicker!

 

Banana Sheet Cake With Spiced Cream Cheese Frosting

This moist cake's flavor is secretly enhanced

 with a tiny amount of spiced rum.

Cake Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar

2 large eggs at room temperature

2 tablespoons spiced rum

1 tablespoon pure vanilla extract

2 cups extra ripe mashed bananas (about 4 medium bananas)*

2 cups all purpose flour

1 teaspoon baking soda

 

*The riper the banana the better the flavor. I put 4 bananas in a large measuring cup and pureed with an immersion blender.

Frosting Ingredients:

4 ounces cream cheese at room temperature

2 tablespoons (1/4 stick) butter at room temperature

1/2 teaspoon pure vanilla extract

1 teaspoon spiced rum

3/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

3 cups powdered sugar

Garnish Ingredients:

1 cup heavy whipping cream

3 tablesppons powdered sugar

nutmeg

15 to 20 pecan halves

Cake Method:

Preheat oven to 350*. Use butter or shortening to grease the bottom and sides of a 9x13 inch baking pan. Dust with flour and set aside.

(Use the butter wrapper to apply the butter or shortening. Add a few tablespoons of flour to the pan and then turn and tap the pan to coat the bottom and sides. Tap over the sink to remove any excess flour.)

Add the butter and sugar to a large bowl. Beat with an electric mixer on medium-high speed until fluffy and creamy. Add the eggs, rum and vanilla to the creamed mixture and mix at medium speed until well combined.

Sift together the flour and baking soda. Add to the creamed ingredients and mix at low speed just until combined. Add the bananas and beat on medium speed until all the ingredients are thoroughly mixed.

Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a wooden pick inserted into the middle of the cake comes out clean. Transfer to a rack to allow the cake to cool completely.

Frosting Method:

Add the cream cheese and butter to a medium/large bowl and beat on medium speed until light and creamy. Add the vanilla, rum, cinnamon and nutmeg. Beat until well mixed in. Mix in the powdered sugar, one cup at a time, at low speed. When the sugar is completely mixed in and the frosting is fluffy. Spread over the top of the cooled cake.

The cake may be stored in an airtight container in the refrigerator for 3 to 5 days. The cake may also be made ahead of time and frozen for 1 month. (Thaw overnight in the refigerator.)

Garnish Method:

Whip the cream at high speed just until soft peaks form. Add the powdered sugar and continue beatimg until the cream is stiff enough to be piped through a a pastry bag.** Cut the frosted cake into 15 to 20 equal portions.*** When ready to serve, spoon or pipe a dollop of whipped cream on top of each piece of cake. Sprinkle lightly with nutmeg. Place a pecan on top of the whipped cream. Serves 15 to 20.

**If you do not have a pastry bag, the whipped cream can be placed in a plastic baggie. Snip one corner and pipe the cream on top of each portion of cake. You may substitute canned whipped cream for the homemade cream, but it is softer and doesn't hold it's shape as well.

***This cake is delicious, but rich. I recccomend cutting into 20 servings ~ you can always have a second piece!

Notes:  I reccomend making this cake the day before serving because like banana bread, the flavor is even better the following day. I also think  the cake tastes best served chilled. 🍌 

My husband was skeptical about this recipe, because he doesn't like rum ~ None-the-less, he really liked this cake!

Perfect & Best Air Fryer Chicken (Low Carb!)

Quick, Super Moist & Flavorful!

Ingredients:

2 pounds boneless skinless chicken breasts**

dill pickle juice***

3 tablespoons olive oil

1 1/2 teaspoons smoked paprika (or regular paprika)

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 - 1 1/2 teaspoons ground black pepper

cooking oil spray (I use avocado oil)

Method:

Cut the chicken breasts in half. place in a container or bowl. Add enough pickle juice to cover. Place lid on container and refrigerate 8 hours or overnight.

Combine the olive oil and spices in a small bowl.

Drain the pickle juice from the chicken. Arrange the chicken piece in a flat container or dish. Brush both sides of each piece with the spice mixture. Let sit in the refrigerator for 30 minutes.

Select AIR FRY option on air fryer. Set timer for 20 minutes and temperature to 375*. Preheat. Spray bottom rack of air fryer with cooking oil. Add chicken. Air fry for 10 minutes. Turn with tongs and continue to fry for another 10 minutes. 

Remove from the fryer and allow to rest for a few minutes before serving. Makes 6 (4 ounce servings)

**Chicken thighs may be used instead of chicken breasts.

***Never throw away dill pickle juice! It makes an excellent tenderizer for chicken (don't use additional salt for seasoning) and a few swigs before bed will prevent leg cramps.

Nutritional info:

Each 4 ounce serving of chicken breast equals approximately:                 87 calories ~ 7.3 grams fat ~ 3 grams carbs ~ 4.6 grams protein

Note: When I served this to my family, it became an instant favorite!

 

Andes Mint Chip Cookies (Simple & Gourmet!)

These decadent cookies are specialty 

bakery shop quality and so simple to make!

Ingredients:

2 cups butter (4 sticks) room temperature

1 cup sugar

2 cups packed brown sugar

4 eggs

2 teaspoons pure vanilla extract

1/8 teaspoon peppermint extract

4 to 8 drops green food coloring (optional)**

7 cups all purpose flour

2 teaspoons baking soda

2 cups semi sweet chocolate chips

2 cups chopped Andes mints

Method:

Add the butter and sugars to a very large bowl. Mix on medium speed until lifgt and fluffy, for 2 to 3 minutes. Add the eggs, extracts and food coloring. Mix on low speed until well combined.

Sift together the flour and baking soda. Add 1/3 of the sifted ingredients to the creamed mix and mix at low speed until blended in. Repeat until all of the flour is mixed in. 

Use a wooden spoon to stir in the chocolate chips and mint candy.

Refrigerate for 30 minutes or longer.

Preheat oven to 350* Line baking sheets with parchment paper and set aside. Use an ice cream/cookie scoop to scoop just a little less than 1/4 cup of dough onto the prepared cookie sheets. (6 portions, well spaced, per cookie sheet.)

Bake for 13 minutes, or until the outer edges of the cookies are slightly golden.

Allow the cookies to cool on the baking sheets for 10 minutes. Transfer to a rack to finish cooling completely.

 Store in an airtight container in the refigerator. Makes approximately 4 dozen large gourmet cookies.

**I used just 4 drops of green food coloring, which gave the cookies a very light green tint. If you prefer, you can use more coloring, or none at all.

Notes: 

Make ahead and store in the freezer for up to 4 months. 

Cut the recipe in half for fewer cookies.

For smaller cookies, use make balls from 2 tablespoons of dough and bake for 8 to 10 minutes.

I think these cookies have a flavor reminicent of mint chocolate chip ice cream ~ decadent, rich & delicious!

 

Sunflower Cheese & Crackers Board (Simple & Pretty!)

 

This cheerful cheese & cracker board

is simple and quick to assemble!

Ingredients:

20 thin cut cheddar cheese triangles

1 stalk celery

wheat thins or other small thin cracker

blackberries or black olives

Cutting board or serving tray

Method:

Cut a thin slice on one side of the length of the celery. Cut another thin slice on the other side of the celery that is shorter in length. Place on the board and position away from the center of the stalk.

Arrange the cheese slices in a circle sun pattern at the top of the stalk. 

Fill the center of the circle with blackberries.

Layer crackers at the bottom of the stalk.

Serves 4

Note: This pretty presentation is perfect to serve at Spring and Summertime gatherings.🌻

Simple Homemade Bubble Solution ~ For Kids Of All Ages!

Blowing bubbles on a Spring or Summer Day

is fun for all ages. This simple recipe, made 

from common household items, creates 

great bubbles for everyone to enjoy.

Ingredients:

3 cups water**

1/2 cup light corn syrup

1 cup baby shampoo or blue Dawn dish soap***

Method:

Add the water and corn syrup to a large (8 cup) measuring cup or bowl. Stir until well mixed together.

Gently stir in the shampoo or soap (trying not to make bubbles) until mixed in.

Dip, don't stir, wands into the bubble mixture. (The bigger the wand, the bigger the bubbles,) Blow.

**If you live somewhere with hard water, use distilled water instead of tap.

***Baby shampoo is the top choice and if you use dish soap blue Dawn works best.

Notes: Perfect for kid parties, outdoor gatherings and any sunny day!

Recipe may be doubled.

 

Almond Joy Cookies

These cookies have the flavor of an Almond Joy

 candy bar! I made both extra large (left) and 

regular sized (right) cookies.

Ingredients:

parchment paper

1 cup butter (at room temperature)

1 cup granulated sugar

1 cup brown sugar, packed

2 teaspoons pure vanilla extract

3 large eggs

2 1/2 cups all purpose flour

1 teaspoon baking soda

2 cups shredded coconut**

2 cups semi sweet chocolate chips

1 cup chopped almonds

Method:

Preheat oven to 350*. Line baking sheets with parchment paper and set aside. 

Add the butter and sugars to a large bowl. Mix on low speed for 2 to 3 minutes until they are well blended, light and fluffy. Add the eggs and vanilla and mix on low speed until all are mix in.

Sift together the flour and baking soda. Add to the creamed ingredients and mix on low until well combined.

Use a wooden spoon or silicone bowl scraper to gently fold in the coconut, chocolate and nuts.

For giant cookies, scoop six 1/4 cup potions of dough onto a prepared baking sheet and bake for 15 minutes.

For regular size cookies, scoop eight potions of 2 tablespoons of dough onto a prepared baking sheet and bake for 12 to 13 minutes.

The cookies should be a light golden brown and the centers should be set. Allow to cool on the baking sheets for 10 minutes before transferring to a rack to finish cooling completely. Store cooled cookies in airtight containers with waxed paper in between layers of cookies. Place containers in the refrigerator. May be served chilled or at room temperature. Makes approximately 25 giant cookies or 50 regular size cookies.

**I used unsweetened organific coconut, but non organic or sweetened coconut also will work.

Note: My husband was skeptical when I mentioned what I was baking and very pleasantly surprised when he tried a cookie. He said, "They do taste like an Almond Joy" and liked them both warm and chilled. A neighbor stopped by and also approved! 😀

 

Easter Cross Fresh Fruit Platter (For Easter & Church Gatherings)

Simple, Pretty Fresh & Tasty!

Ingredients:

2 fresh pineapples

3  pounds small to medium sized strawberries

1 1/2 cups (approximately) green seedless grapes

1 1/2 cups (approximately) red seedless grapes

Method:

Fill a sink or large bowl with water. Add the berries and grapes. Take the grapes off of the stems and place in a colander to drain. Lay out 2 sheets of paper towels. Cut the stems from the strawberries and place cut side down on the paper towels.

Cut the top and bottom ends off of the pineapples. I have a special tool that cores and slices the pineapple into rings. If you don't have a special tool, trim off the outer spines. Next cut the pineapple in half lengthwise. Cut into slices. (You can leave the core section in place or cut out.)

Arrange the pineapple slices in a cross design on a platter. Gently pat dry the grapes and strawberries with paper towels. Fill in the spaces on the bottom edges of the cross with strawberries. Place the green grapes along the top edges of the cross. Arrange the red grapes in the center of the cross.

Prepare the day before serving, cover with plastic wrap and refrigerate. Serves 10 to 15.

Notes: Young and old appreciate this attractive presentation of tasty fresh fruit!

 

Quick, Simple & Fluffy 7 Up Biscuits

 

These are so quick, easy & tasty!

Ingredients:

1/4 cup butter

2 cups Bisquick or other buttermilk all purpose baking mix

1/2 cup 7 Up or other lemon lime soda

1/2 cup sour cream

1/2 cup all purpose flour

Method:

Preheat oven to 425*. Place the butter in a 13 x 9 inch baking pan. Put the pan in the preheated oven. Remove once the butter is melted. Set aside on the stovetop.

Add the Bisquick, 7 Up and sour cream to a large bowl. Mix with a large fork until the ingredients are well mixed. The dough will be soft and sticky.

Sprinkle flour on a counter or silicon mat.  Use a bowl scraper to transfer the dough to the floured surface. Sprinkle additional flour on top of the dough. Knead and fold until the dough it is no longer sticky and can easily be patted to about 1/2 to 3/4 inch thickness. Cut with a 3 inch round cutter or drinking glass. Continue to pat and cut the dough until all of it is used. 

Place the cut dough rounds into the prepared pan. Bake for 12 to 15 minutes or until the tops are browned. Makes 7 large biscuits.

Notes: These biscuits have are fluffy with a tasty crunchy bottom.

The recipe may be doubled ~ use a baking sheet with sides, instead of a 13 x 9 inch pan  and increase the flour to 3/4 cup.

Norma's Peanut Butter Delight Bundt Cake With Chocolate Glaze (Family)

This impressive cake is so simple to make!

Ingredients:

bundt pan

butter or shortening for greasing

3 tablespoons flour

2 1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 cup sugar

1/2 cup brown sugar

3/4 cup butter flavored shortening

3/4 cup creamy peanut butter

3 large eggs

1 1/2 teaspoons pure vanilla extract

1 cup buttermilk or sour milk**

3/4 cup Hershey's chocolate syrup

Glaze:

1 cup powdered sugar

1/4 cup chocolate syrup

2 teaspoons pure vanilla extract

1/4 cup chopped peanuts

Method:

Preheat oven to 350*. Generously grease the bundt pan with butter or shortening (even a non-stick one). Add 3 tablespoons of flour to the pan. Turn to coat the inside of the pan with a light dusting of flour. Turn upside down and tap the sides to remove any excess flour and set aside.

Sift the flour, baking powder and baking soda into a bowl and set aside.

In a large bowl, beat together the sugar, brown sugar, butter flavored shortening and peanut butter until creamed and well blended. (Use a medium high speed, number "4" on some electric mixers.) Beat in eggs, one at a time. Add vanilla and mix in. Add 1/3 of the flour to the creamed mixture and mix in at low speed. Add one third of the milk and mix in on low speed. Continue to mix in alternate portions of the flour and milk just until all are mixed in.

Remove two cups of the batter into a separate bowl. Mix in, at low speed, the 3/4 cup of chocolate syrup into the 2 cups of bater. Spoon the peanut butter batter evenly into the prepared pan. Top with the chocolate batter. Gently rotate the pan with circular movements to settle the batter evenly in the grooves of the cake pan.

Place the bundt pan on a baking sheet and place on the middle rack of the preheated oven. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a wooden pick inserted in the center comes out clean. (If needed, after 50 minutes, loosely cover with aluminum foil to prevent over browning or burning on top.) 

Remove from the oven and the baking sheet. Place the bundt pan on a cooling rack.

Allow to cool for 15 minutes. Use a butter knife to gently loosen the cake from the sides of the pan. Invert on to the cooling rack and allow to cool for another 30 minutes.

In a small bowl, stir together the powdered sugar, 1/4 cup chocolate syrup and 2 teaspoons vanilla. Move the cake to a serving platter. Spoon the glaze over the top of the cake. Sprinkle the chopped peanuts over the top. Let sit for 15 minutes or longer to allow the glaze to set.

Slice into 12 portions and serve. Store in an airtight container in the refrigerator.

**If you do not have butter milk on hand, you can use sour milk instead. To sour milk, place 1 tablespoon of vinegar or lemon juice into a measuring cup and add enough milk (whole or low-fat) to equal 1 cup of liquid. Also, if your container of milk exceeds the expiration date, there is no need to pour it out. Label "sour milk for baking", so no one drinks by mistake, and use to make snickerdoodle cookies tea breads and cakes that call for buttermilk.

Notes: My husband inherited his mother's recipe box. He pulled out this recipe, that he had fond memories of, and asked if I would make it. (He prefers the cake served chilled.) 

Those handwritten recipes handed down from grandmas, moms and aunties are quite special! This one was scribbled in 1974 ~ most likely dictated by a friend or relative. I did some research online and found some similar cakes, but none identical to this recipe. Here is Norma's handwritten recipe:

Fortunately, I am skilled 

at deciphering handwritten 

scribbles & recipes. 😀

Sean's Favorite Cheddar Beer Quick Bread (Family)

The recipe for this quick, simple,

moist & flavorful bread came 

from my oldest son, Sean.

Ingredients:

butter or shortening for greasing

parchment paper

2 cups plus 2 tablespoons all purpose flour

1 cup minus 2 tablespoons whole wheat flour

1 tablespoon baking powder

1/2 teaspoon sea or pink Himalayan salt

1 teaspoon sugar

1 teaspoon fresh chopped dill or 1/4 teaspoon dried dill

2 1/2 cups (4 1/2 ounces) grated sharp cheddar cheese

12 ounces beer, ale or stout

2 tablespoons sunflower seed kernels (optional)

Method:

Preheat oven to 375*. Grease the sides and bottom of a 9x5 inch loaf pan. Cut a piece of parchment paper to fit in the bottom of the loaf pan. Set aside the prepared pan.

In a large bowl, whisk together the flours, baking powder, salt, sugar and dill. Add the cheese and the beer. Stir just until all of the ingredients are well combined. Spread the dough evenly in the prepared pan. If desired, sprinkle the sunflower kernels on top and gentle press into the top of the dough.

Place the loaf pan, on a cookie sheet, on the middle rack of the oven. Bake for 45 to 55 minutes or until a wooden pick inserted in the center comes out clean.

Remove from the oven and allow to cool in the pan for 10 minutes. Invert onto a plate. Remove the parchment paper. Place top side up on a cooling rack for 10 to 12 minutes before slicing with a serrated knife. Makes 8 servings. After fully cooled, store in an airtight container in the refrigerator.

Notes: This moist bread is nice served warm the day it is baked and  chilling the bread overnight enhances the flavor. My oldest son, Sean, has been baking since he was 5 years old. He has an excellent palate and is an excellent chef!

Me and son Sean in 2015

Irish Barmbrack Bread ~ A traditional treat for Halloween 🎃, Saint Patrick's Day 🍀, Breakfast🌞 & Tea Time 🫖

While it baked, this delicious bread 

filled our home with a wonderful aroma!

🍀Barmbrack is a traditional Irish sweetened fruit filled tea bread. 

The Gaelic name, "bairín breac" translated "speckled loaf" is commonly served in Ireland during the Halloween season. 

Many of the older traditional recipes use yeast, and are lighter 

in color and texture than the brack loaves most cooks bake today.🍀

Ingredients:

3 cups raisins

1 1/4 cups black tea

parchment paper

butter or shortening for greasing

2 1/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon cardamon

1/8 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 cup packed dark brown sugar

finely grated peel of one lemon

finely grated peel of one orange

1 lightly beaten egg

1/4 cup whiskey (I used a honey whiskey)

Method:

Place the raisins and tea in a small saucepan. Cook over medium heat just until the liquid begins to boil. Immediately reduce the heat to low and simmer for 5 minutes. Remove from heat and allow to cool completely. 

Preheat oven to 260* Generously grease the sides and bottom of a 9x5 inch loaf pan with butter or shortening. Line the bottom of the pan with piece of parchment paper. Set aside.

Sift the flour, baking powder and spices into a large bowl. Stir in the brown sugar and grated peels, making certain to break up any clumps of sugar. Add the cooled raisins and liquid, along with the beaten egg. Stir until all of the ingredients are well blended. Spread the batter evenly into the prepared loaf pan. Place on a baking sheet and put both inside of the preheated oven. Bake for 2 hours or until a pick inserted in the center comes out clean. Pour the whiskey over the top of the bread and allow to cool for 15 minutes. 

Loosen the sides of the loaf with a regular table knife. Place a plate over the loaf and invert. Remove the parchment paper and place another plate or cutting board on top of the inverted loaf. Turn over one more time to put the brack top side up. Slice with a serrated knife and served warm with cold butter. Or, you may wish to bake the bread a couple of days before serving, because like many fruit breads, the flavor tends to improve a day or two after baking. Store in an airtight container in the refrigerator. Serve cold or toasted with butter. Makes 8 servings.

Alternate Method: 

Instead of pouring the whiskey over the baked cake, reduce the tea to a 3/4 cup and increase the whiskey to a 1/2 cup. Simmer together with the raisins. This method maintains the flavor, but allows the alcohol to burn off. (This is the method that I prefer.)

Notes: 

This Irish bread tastes quite nice freshly baked and warm with butter. It is even better after being refrigerated for a day or two. ~ I like it both ways! (I think it is similar in texture to an English plum pudding.)

Barmbrack bread is served all year but, a different version is baked at Halloween. Traditionally, this is when small tokens (wrapped in pieces of parchment paper) are baked into the Barmbrack. The token one receives in their slices said to foretell their fortune for the coming year. Traditionally, a ring signifies finding true love, a coin means riches and a thimble, pea, stick or button that one will never marry, a piece of cloth indicates poverty or that the recipient will become a nun. (If you would like to add treats to your loaf, I recommend rings💍 and coins!🪙)  😀

DYI Cheese Ball Filled "Carrots" with Dollar Tree Supplies

These Charming Cheese Ball "Carrots" 

bring a smile to kids of all ages.

Supplies:

17 ounces cheese balls (Safeway $7.49)

10 small rubber bands ($ Tree $1.25)

1 bag Easter grass ($ Tree $1.25)

10 disposable icing bags ($ Tree $1.25)

ribbon (2 rolls ~ $ Tree $2.50)

scissors

a small jar or drinking glass

1/2 cup measuring cup

Instructions:

Open an icing bag and place inside of a jar or 

glass for support. Fill with cheese balls, 

leaving the top 1 1/2 inches empty. 

(about 2 cups of cheese balls) 

Gather 20 or more strands of Easter grass 

and fold in half. Put inside the top of the 

filled icing bag and secure closed with 

a rubber band. Trim the Easter grass to 

create the bushy carrot top. Cut a 10 to 12 

inch length of ribbon and tie a bow 

to cover the rubber band.

Makes 10 Cheese Ball Carrots that are perfect favors for kids parties, Easter baskets & gatherings and Harvest parties.

I purchased all of the supplies at the Dollar 

Tree, except for the cheese balls. 

(I already had ribbon, so I didn't need 

to purchase more.) 

 

The total cost to make 10 carrots was $13.75 plus tax. (Approximately $1.40 each) The total cost can be less if you find a better price for the cheese balls. (On this occasion, I only had access to a Safeway grocery store.) 

Green Egg Cookies ~ In honor of Green Eggs & Ham by Dr. Seuss

Celebrate March 2nd ~ In Honor  of 

Green Eggs and Ham & Dr. Seuss Day 

with these fun Green "Egg" Cookies.

Ingredients:

2 cups (1 pound or 4 sticks) butter, at room temperature

2 cups granulated sugar

2 eggs

4 1/2 teaspoons pure vanilla extract

5 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon green food coloring

sanding sugar, optional**

Method:

In a large bowl, cream together the butter and sugar with an electric mixer at medium speed for one minute, or until light and fluffy.

Add the eggs and vanilla and mix on medium speed for 30 seconds or until blended and creamy.

Sift the flour and baking powder together. Add 1 cup at a time, beating on low after each addition. Increase speed to medium and continue to mix until all of the ingredients are fully blended. Remove 2/3 of the dough (40 ounces) from the mixing bowl. Divide into two 20 ounces portions. Wrap each portion in plastic wrap and refrigerate for at least 40 minutes. (Chilled dough is less sticky and easier to handle.)

Add the food coloring to the remaining dough in the bowl. Mix until all of the dough is green and no streaks of white are visible. Divide the green dough in half. 

On a sheet of plastic wrap, roll & shape a portion of the green dough into a 12 inch log. Wrap in the plastic and repeat with the second portion of green dough. place both wrapped logs in the freezer for at least 30 minutes.

Roll out one portion of chilled white dough, between two sheets of waxed paper, into a 12 inch by 6 inch rectangle. 

Remove the top piece of waxed paper. Place one of the green logs along one edge of the white rectangle.

Use the waxed paper to help roll and cover the green log inside of the white dough. Press the white dough against the log as it is being rolled. Pinch together the ends and smooth out the seam to seal. 

 Wrap in one sheet of waxed  paper and freeze foe 15 minutes or longer. Repeat with the remaining white dough and green log.  (The firmer the dough, the easier it is to slice without causing it to lose its shape.) 

Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

Slice each prepared log into 1/4 inch slices. 

Place the slices two inches apart on the prepared baking sheets. If desired, sprinkle lightly with sanding sugar.

Bake for 10 to 13 minutes or until the edges are golden brown. Cool for 5 minutes on the baking sheet and then transfer to a rack to allow to cool completely.

Store in an airtight container, at room temperature, for up to two weeks, or store in the refrigerator if you prefer the cookies chilled. Makes approximately 6 dozen cookies. 

Notes: 

What a whimsical way to celebrate the 2nd of March, Dr. Seuss and Green Eggs And Ham! 

These cookies are fun to serve any day of the year ~ I gave a couple dozen of these cookies to a young granddaughter and her parents along with her first copy of Green Eggs and Ham. ~ It made all three of them smile.

Everyone, of all ages, love these vanilla enhanced butter cookies!