Saturday, December 22, 2007

sugar cookies

1 1/2 cups powdered sugar

2 Sticks (1 cup) butter

1 egg

1 teaspoon vanilla

1/2 teaspoon almond flavoring

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

In large bowl, cream together thoroughly the powdered sugar, butter, egg, vanilla and almond extract. In a smaller bowl, combine the flour, soda, and cream of tartar. Add flour mixture to butter mixture and mix thoroughly. Form into 2 large patties, wrap in wax paper, and refrigerate for 3 hours.

Preheat oven to 325. Roll out the dough on a floured cloth to 1/2-inch thickness. Cut using cookie cutters of your choice. Bake 7 to 10 minutes. When cool, frost with butter frosting if desired.

Butter frosting:

4 cups powdered sugar

1 stick (1/2 cup) butter

1 teaspoon vanilla

Milk, as needed to make a spreading consistency

Food coloring, as desired.

Beat together the sugar butter and vanilla, adding enough milk to make a spreadable consistency. Add food coloring as desired.

Butter nut balls

Butter Nut Balls by Alisha

1 cup soft butter or margarine (I use spread, because I didn't feel like waiting on the butter to soften today!! it works just a great)
1/2 cup confectioners sugar (recipe calls for it to be sifted, but heh... I don't...)
2 tsps vanilla extract
2 cups sifted (or not!! I'm lazy!) all purpose OR unbleached flour
1 cup finely chopped pecans (or walnuts)
1/8 tsp salt

1/4 cup (I use a bit more than this, but don't measure) more confectioners sugar...for rolling the cookies in.

Beat butter and sugar togehter in medium mixing bowl until creamy. Add salt, vanilla, flour and nuts. Mix until well mixed.. .Shape dough into 1 inch balls, and place on ungreased cookie sheet. Bake in a 375 degree oven for 12-14 minutes or until light golden brown. Roll in sugar while still warm, and then roll again when they have cooled.

This recipe is one my mother and grandmother always used... these have been a tradition in our family.. They HAVE to be there every christmas! : ) Even though they have sugar coated on them, they really aren't an overly sweet cookie, which is nice. It says it makes 36-40 cookies, but I always get about 45-50 of them. Well, it made 45 of them, and I got the 50 from if we didn't eat the dough! LOL We seem to love cookie dough in all forms around here! and since this one doesn't have an egg in it........... : ) it gets eaten in hefty bites! LOL

Are any of you willing to give it a try?

Tuesday, December 11, 2007

White Chicken Chili by Sheryl

White Chicken Chili

2-3 chicken breasts, boiled and chopped
1 can navy beans, undrained
1 can great northern beans, undrained
1 can Rotel, undrained
1/2 tsp. cumin
2 tsp. chili powder
1/2 tsp. garlic powder
1/4 t. thyme
cheddar cheese
Monterey Jack cheese

Combine all ingredients except chicken and cheeses in large pot. Simmer for 30 minutes covered. Add cheese and chicken and simmer for an additional 15 minutes. Serves 4.