Vanilla Frosted Cookie

Double Vanilla Delights

Vanilla frosted cookies is a delicious double punch of vanilla flavor.CourseCookiesCuisineAmericanPrep Time25 minutesCook Time10 minutes0 minutesTotal Time35 minutesServings24 cookiesCalories217kcalAuthorLeigh Anne Wilkes

Ingredients

• 1 vanilla bean or 1 Tbsp pure vanilla extract
• 1 cup butter softened
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 egg
• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1/2 cup granulated sugar for rolling

Frosting

• 1 Tbsp pure vanilla extract
• 1/2 cup whipping cream
• 2 Tbsp butter softened
• 2 cups powdered sugar

Instructions

• Preheat oven to 350 degrees F.
• Slice open vanilla bean and scrape with a sharp knife. Put seeds into a bowl.
• Add butter to seeds (or extract) and beat until creamy.
• Add sugar, 1/2 cup powdered sugar and egg. Beat until well mixed.
• Add flour, baking soda, cream of tartar and salt. Beat until well mixed.
• Place additional sugar for rolling in a bowl.
• Shape dough into 1 inch balls and roll in sugar.
• Place 2 inches apart on a parchment lined baking sheet and bake for 9-11 minutes or until lightly browned around edges.
• Cool completely

Frosting:

• Combine cream, butter, vanilla extract and 2 cups powdered sugar into a bowl and beat until combined. Add additional whipping cream if needed to get a good spreading consistency.
• Frost cooled cookies

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Fifty Found: Fierce 50 Campaign

Today I am joining the Fierce 50 Campaign where women over 50 are coming together in support of each other.

The idea of turning 50 was a hard one for me and I went to bed the night before my 50th birthday feeling a little depressed.  I woke the next morning to a glorious sunrise and knew that God was sending me a birthday message.   I think it was God’s way of saying “Happy Birthday Leigh Anne, 50 is going to be beautiful!

And you know what!?  Fifty has been beautiful. I’ve seen my children grow into amazing adults and two of them marry and find their eternal companions. (I’m still hoping to add grandma to the list of things I accomplish in my 50’s!)  After 36 years of marriage I am grateful that he is a “keeper.”  I became a full time blooger in my fifties, started a new business with my daughter , wrote a cookbook and have a list of lots more things I have yet to accomplish and do!

Today I am joining the Fierce 50 Campaign where 50 women over 50 on the 50th day of the year are coming together to celebrate!  We  celebrating and honoring each other and all women over 50! One of our main goals is to show the world that 50 is not old and that being at that midlife point is exciting.  A time when we have the time, freedom and the money to really become who we’ve always wanted to be.

It is a time when hopefully the competition that we sometimes feel as women is over, we can celebrate, support and promote one another.

As Lee Woodruff said, “Far from beginning to fade, most of us are just hitting our stride and putting five decades of life, smarts, confidence, love and sassy to work.” Lee Woodruff.

Now that I am well into my 50’s I have learned a few things.

I’ve learned that wrinkles don’t hurt.  I admit, there are times when I walk by the mirror and startle myself a bit, wondering who is that looking back at me!  The thing about aging is, I really don’t feel any different or older inside my head than I did 30 years ago.  I am still me.  I may have a few aches and pains now and then, more wrinkles than I wished,  a few grey hairs (somewhere under that blonde) and a few extra pounds but I’m still just me.

I’ve learned how to grieve the lost of a parent and know that no one will ever love me the way my daddy did.  I’ve lost friends that were my age and younger and I’ve learned that each day is truly a gift and that life brings no guarantees.

I’ve watched my children grow up, become adults, make mistakes and have great success.  They don’t “need” me anymore and I have to remind myself that that is a good thing.  It’s a hard transition to go from 25 years of being needed by and involved in your children’s life on a daily basis to being a bystander and observer of their life.  It’s a transition.

I’ve learned to honor and treasure the relationships and friendships I have with other woman.  I have a group of dear friends that I call the Beach Babes, this year we are celebrating 25 years of friendship.  These women are my mentors, my heroes and my friends.

I’ve learned to say no and not feel guilty about it, not to sweat the small stuff, that I can wear whatever I want to wear and eat whatever I want.  And that life is way too short not to eat dessert.  I’ve learned that who I am on the inside is so much more important than what I look like on the outside (including in a bathing suit), that my happiness is my responsibility, not my husbands or anyone else.  I’ve learned I will never make everyone happy so quit trying, and life is not fair.  I’ve learned that I don’t always need to have an opinion and sometimes it is better to keep my mouth shut and to smile and nod.

I’ve learned I’ll never get to read all the books I want to read or visit all the places I want to visit but that’s o.k.  I’ve learned to love and appreciate what I have and that what I have is enough. Being 50 is a privilege and a badge of honor I wear proudly.

As part of the Fierce 50 campaign we were paired with another blogger.  It was so fun getting to know Hilda from Over the Hilda blog and I’m excited to introduce her to you.

Hilda is a fashion and lifestyle blogger who lives in Ireland in a small seaside town called Malahide, just outside of Dublin.  She has been married to Graham for 35 years and has two daughters and she is a new grandmother to baby Logan.

She started her blog when she became disillusioned with magazines and couldn’t find anything relatable in the blogs she was reading.  She wanted her blog to reflect who she was and things that she found helpful as an “older” woman. She is a retired English teacher who loves her family, friends and misses her students.  I hope you will visit her and follow her on Instagram too

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Nacho Potato Skins

These Nacho Potato Skins are the perfect combination of two favorite game watching foods! They are sure to be a winner no matter which team wins the ball game!CourseAppetizerCuisineMexicanPrep Time40 minutesCook Time20 minutes0 minutesTotal Time1 hourServings8 servingsCalories115kcalAuthorLeigh Anne Wilkes

Ingredients

• 4 Russett Potatoes 1 potato makes 2 skins
• 4 tsp melted butter
• garlic salt
• 1/2 c black beans or refried beans
• 1/2 shredded meat beef or chicken, pork
• 1/2 cheddar cheese grated
• salsa
• 1/2 guacamole
• 1/4 green onion chopped
• 1/4 black olives sliced
• 1/4 tortilla strips

Instructions

• Prick potatoes with a fork and cover in foil. Bake in a 400 degree F oven until potatoes are soft and cooked through.
• Allow potatoes to cool until they are cool enough to hand.e
• Cut in half lengthwise.
• With a spoon scoop out the inside leaving a 1/4 inch of potato.
• Brush insides of potato with melted butter and sprinkle with garlic salt
• Bake for 10 minutes in 400 degree oven.
• Fill potatoes with beans, meat and cheese.
• Put back in oven until cheese is melted.
• Sprinkle with remaining toppings.

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Chocolate Chip Cheesecake Bars

Chocolate Chip Cheesecake Brownie Recipe

When you can’t decide between a chocolate chip cookie and a piece of cheesecake – don’t decide!  Have both with theseCourseCookiesCuisineAmericanPrep Time20 minutesCook Time49 minutes0 minutesTotal Time1 hour 9 minutesServings24 barsCalories256kcalAuthorLeigh Anne Wilkes

Ingredients

• 3/4 cup butter melted
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 Tbsp vanilla extract
• 3 eggs 1 egg yolk
• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cups white chocolate chips
• 3/4 cups milk chocolate chips
• 2 8 oz. packages cream cheese softened
• 1/4 cup granulated sugar

Instructions

• Preheat oven to 350 degrees F.
• Mix together the brown sugar and 1/2 cup granulated sugar and butter. Add in 1 egg and 1 egg yolk and vanilla.
• Add in the flour, baking soda and salt.
• Stir in chocolate chips.
• In another bowl, mix together the cream cheese and the 1/4 cup white sugar and 2 eggs.
• Spread half of the chocolate chip dough in a greased 9 x 13 pan.
• Spread cream cheese mixture over the top.
• Drop remaining cookie dough batter over filling. There will be gaps in the batter but it will spread as it bakes.
• Bake for 40-45 minutes or until lightly browned on top. Allow to cook before cutting.
• Keep leftover bars refrigerated.

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Mexican Lasagna

Mexican Lasagna is sure to be a hit with the whole family and a fun flavor twist on a classic dish.

Lasagna is comfort food for a lot of people but I have to confess, I don’t make lasagna and I’m not sure I have ever made a lasagna from scratch, maybe once.  If we have lasagna it usually comes from Costco.  I find the whole process messy and time consuming.

Now Mexican Lasgana is another story.  Not only is this a fun flavor twist on the traditionally Italian dish but there are no noodles to boil which is huge for me.  Instead of noodles this Mexican Lasgana uses corn tortillas and all my other favorite Mexican flavors and foods.  Of course, feel free to use flour tortillas if you prefer.

The process begins with a layer of tortillas covered with some refried beans.  This is then topped with a meat mixture of hamburger, garlic, onion, taco seasoning and diced tomatoes with green chiles.  On top of that layer is cheese and then you just repeat.

On top of the final cheese layer I added sliced black olives and green onions. It then bakes for about 20-25 minutes or until it is heated through and the cheese is melted.

I love to serve this Mexican Lasagna with Mexican Rice and a green salad.  It would also be good with some Lime Cilantro Rice.

This dish is one of those that is pretty much guaranteed to become a family favorite.  It also makes a great dish to take to a group event or potluck.

Mexican casserole with layers of corn tortillas, ground beef, refried beans, cheese and more.

CourseMain Dish

CuisineMexican

Prep Time30 minutes

Cook Time20 minutes

Total Time50 minutes

Servings8 servings

Calories329kcal

AuthorLeigh Anne Wilkes

Ingredients

• 1 lb. lean ground beef
• 1/2 cup onion chopped
• 2 tsp garlic minced
• 1 10 oz. can of diced tomatoes with green chiles
• 1 1 oz. package taco seasoning mix
• 12 corn tortillas
• 1 16 oz. can refried beans
• 2 cups shredded cheese mexican blend
• 1 2.25 oz. can sliced black olives
• 2 green onions sliced
• avocado garnish

Instructions

• Preheat oven to 350 degrees F.
• In a large pan, brown hamburger along with onion and garlic. Stir in taco seasoning and canned tomatoes.
• Spray the bottom of a 9 x 13 pan and line with 6 corn tortillas, they will overlap.
• Spread half of refried beans over tortillas. Slightly warm beans to make them easier to spread.
• Cover with half of meat mixture and then half of cheese mixture.
• Repeat with remaining tortillas, beans, meat mixture and cheese.
• Top cheese layer with sliced black olives and green onions.
• Bake or 20-25 minutes or until heated through and cheese is melted.

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Apple Pear Crisp

Apple Pear Walnut Crisp

Apple Pear Crisp is delicious and has amazing flavor and texture thanks to the sweet fruit and the crunch of the walnuts.CourseDessertCuisineAmericanPrep Time20 minutesCook Time45 minutes0 minutesTotal Time1 hour 5 minutesServings6 servingsCalories566kcalAuthorLeigh Anne Wilkes

Equipment

• Cast Iron Skillet
• Measuring Cups
• Measuring Spoons

Ingredients

• 3 apples granny smith, peeled and sliced into 1/4 inch slices
• 2 pears anjou, peeled and sliced into 1/4 inch slices
• 1/2 cup granulated sugar
• 2 Tbsp cornstarch
• 1 tsp cinnamon
• pinch of salt
• 1 Tbsp lemon juice

Topping

• 3/4 cup walnut meal or flour
• 1/4 cup all purpose flour
• 1/2 cup brown sugar
• 1/2 cup quick cooking oats
• 1/2 cup walnuts coarsley chopped
• 1/2 tsp cinnamon
• 1/2 cup butter chilled and sliced
• caramel sauce
• ice cream

Instructions

• Preheat oven to 350 degrees F.
• In a bowl, toss together sliced fruit, sugar, corn starch, cinnamon and lemon juice.
• Place fruit in the bottom of a 10″ cast iron pan or baking dish.
• In another bowl, combine flour, brown sugar, oats, cinnamon and sliced butter. Cut butter into mixture until a coarse crumb forms. Add in chopped walnuts
• Sprinkle mixture over the top of fruit.
• Bake for 45 minutes or until fruit mixture is hot and bubbly and topping is golden brown.
• Serve with ice cream and a drizzle of caramel sauce.

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