Menu Monday: Gingerbread Cookies

I'm not going to lie to you and tell you this is a hard recipe to make, but during Christmas, I'm appreciative of not having to work hard on everything. My mom introduced me to William Sonoma Gingerbread Cookie Mix. It's amazing y'all and tastes just like from scratch cookies.

 

It's easy peasy y'all...here's what you need:

• 8 tbsp. unsalted butter, 1 bag sugar mix (incl.), 1 egg, 1 tbsp. water, 1 bag dry mix (incl.) Have all the ingredients at room temperature.

• Beat butter on medium speed until creamy, 4 to 6 minutes. Reduce to low and slowly add the sugar, beating until just blended. Add the egg and water and beat until just blended. Add the dry mix in 2 additions, beating after each addition until just combined. 
• Continue beating until the dough starts to come together, about 1 minute more. Turn the dough out onto a work surface and divide into 2 equal portions. Shape each portion into a ball, then flatten into disks. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days. 
• Let dough soften slightly at room temp before continuing. Roll out dough ¼-in thick and cut out cookies. 
• Bake at 350 degrees for 8-12 minutes, depending on whether you want the cookies to be soft or crisp. Cool on racks then decorate as desired.

 E and my mom had a great time making the cookies (and Jon and I had a great time eating them!).

Enjoy this easy, cheat recipe!

Xo,

Menu Monday: Fajita Chicken

So this is without a doubt one of the easiest meals you'll ever make and I swear your whole family will love it. I have no idea where I learned about making fajita chicken this way, but I've been doing it for years and it's totally a staple on days when I know I'm not going to get to cook. There are just a few simple steps!

First, put thawed chicken breast in your crockpot and pour a container of salsa (any kind of salsa you want) over it.

I cook the chicken on high for 6-8 hours (you'll want the chicken so tender that it falls apart.

After the check has cooked for a couple of hours, I add peppers and onions. You can use the frozen ones you buy at the grocery or you can cut up fresh peppers and onions (whichever way is fine).

Okay so your peppers and chicken should continue cooking 4-6 hours on high (I don't know that you could overcook this because there's so much liquid).

Using a spoon, start pulling your chicken apart. Then you're going to load it up on a tortilla (we like flour). I top them off with cheese, sour cream and guac.

And then roll it up like a burrito or fajita :)

I make up a batch of black beans (or refried if you prefer) and yellow rice.

That's it! So easy, so yummy and I swear your kids will love it!

Xo,