Giant Sugar cookie

Hey All! This week I made a giant sugar cookie for someone that I work with. It was a massive hit and it was so easy to make. I was a little intimidated but I wanted to make something special for my co-workers birthday and was quite pleased with the result. If you're not in the mood for a giant cookie you can still make regular sized cookies and I have even included the instructions for frosting below.

Old­ Time Soft Sugar Cookies

1⁄2 Cup Shortening
1⁄2 Cup Granulated sugar
1⁄2 Cup Brown sugar
1 Egg
3⁄4 Cup Milk
1 teaspoon Vanilla
1⁄2 teaspoon Baking powder
2 Cups All ­purpose flour

1. Cream together the shortening, granulated and brown sugar.
2. Mix in the egg, milk, vanilla, salt and baking soda.
3. Stir in the flour. Do not over mix.
4. Chill for 1 hour in the frig or 1⁄2 hour in the freezer.

For normal drop sugar cookies
5. Preheat the oven to 400 and lightly grease a baking sheet.
6. Drop by the rounded tablespoon two inches apart on a greased and bake for 7­9
minutes.

For one giant cookie. 
1. After chilling the dough grease a round baking sheet and place a generous amount of parchment paper on it. Grease and dust with flour the parchment paper.
2. Preheat over to 330.
3. Spread to about 10­-12 inches in diameter on the parchment with a spatula.
Tips: Keep in mind it will spread out a little while baking.
When spreading out the cookie leave the edged the same thickness as the rest. You may even make the center a little thinner for timely cooking.
4. Bake for 18-­22 Minutes. Turn every 7-­10 minutes if your oven heats unevenly.
5. Let cool completely on the pan and parchment then top to your heart delight.

Frosting
1/4 cup butter, softened (1/2 stick)
1- 1 1/2 lb powdered sugar
1/8-1/4 cup milk

1. Place  the butter and a small amount the powdered sugar in a medium sized bowl, and mix.
2. Add the 1/8 cup milk and more powdered sugar and mix.
3. Keep adding in the powdered sugar and milk in a little at a time until the desired stiffness is achieved.
Tip you can whip the frosting to make it a little stiffer.

There you have it a great way to look fancy without getting too technical or breaking the bank. I hope you enjoy trying this and have fun topping this

Enjoy!

Tags: cookies, cookie, giant cookie, frosting. 

Chicken Teriyaki Rice Bowl (Rumbi Island Copycat)

Hello everyone! Long time no post. Sorry for my long absence. Although I have not been posting recipes that I have still been trying new ones. To start (with what I am sure will be a flurry of posts) is a copycat recipe from Rumbi Island Grill: Spicy Hawiian Teriyaki Chicken Rice Bowl! 

Ingredients

Rice: 

2 Cans chicken stock or chicken broth

2 cups water

3 cups plain uncooked white rice

Sauce: 

6/8 cup of soy sauce

3 TBS brown sugar. 

1/4 TSP Worcestershire sauce

1 TBS corn starch

1/2 TSP garlic powder. 

1 TSP hot sauce

1/2 cup water

Chicken and veggies:

2 large chicken breasts, diced. 

2 TBS vegetable or canola oil

1 stock of celery, diced

2-3 large carrots, Shredded.

3 medium stocks of broccoli with florets cut into bit sized pieces and the stocks diced. rougly 1 1/2 cups for each

In a medium sauce pot place the rice, water and chicken stock. Bring to a boil and simmer for 15 minutes stirring only once. Fluff with a fork when done. 

For the sauce in a small pot add and stir all the sauce ingredients. Simmer on a low heat till the desired thickness is achieved. (About the thickness of gravy, to your liking)

In a large hot skillet cook your diced chicken until done. Add all of the vegetables and toss. Cover and let cook for 2 minutes or until the vegetables are just a little tender. Stir if needed. 

Serve with the rice and drizzle with sauce. 

It is so easy and so fantastic. The recipe that this is inspired from called for 4 carrots but that was way to many carrots for me so I think I will use only 2-3 carrots next time I make it. The original can be found at Desert Now Dinner Later. Enjoy!