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Sour Cream Sugar Cookies 
(Photo courtesy of: blogs.creativeloafing.com)This recipe is from my Mother in Law.
It is the BEST recipe I have ever used.
The cookies are moist, stay soft, and are delicious!
Ingredients:
3 1/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2. C. butter
1 C. granulated sugar
1 egg
1 tsp. vanilla extract
3/4 C. (8oz) sour cream
Mix: Flour, B. Soda, & Salt.
Cream: Butter, Sugar, Egg, Vanilla, & S. Cream.
Add: Dry ingredients to wet ingredients.
Roll: Dough to 1/4 to 1/2 inch thick & cut out shapes.
Bake: at 4oo degrees for 5-6 minutes.
Frost your with your favorite icing.
Store in an air tight container to keep them soft!
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ANGEL BISCUITS Jessica H.
1/8 c. Sugar, divided
1/4 c. Warm water
1 pkg. Yeast
2 1/2 c. Flour
1/2 tsp. Soda
1 tsp. Baking powder
1 tsp. Salt
1/2 c. Butter or Shortening
1 c. Buttermilk
Add 1 tsp. sugar to warm water, then add yeast. Mix well and set aside till foamy. Mix dry ingredients together, then cut in butter or shortening. Heat buttermilk to lukewarm. Pour yeast mixture into warmed buttermilk mixing well. Pour into the dry ingredients and mix until soft dough forms. Roll out dough on a floured surface to almost 1 inch thick. Cut out with a round cutter. Place dough on a greased sheet and let rise for about 15 min. Bake at 400 degrees until golden brown. Serve with butter and honey.
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Hot Cocoa
Now that the weather is cooler, let's enjoy some hot cocoa!!
Here is a fabulous recipe I found for some homemade warmth.
Enjoy!
Ingredients
- 1/3 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 pinch salt
- 1/3 cup boiling water
- 3-1/2 cups milk
- 3/4 teaspoon vanilla extract
- 1/2 cup half-and-half
Cooking Instructions
- Combine the cocoa, sugar and salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch.
- Stir in milk and heat until very hot (do not boil!) Remove from heat and add vanilla. Divide between four mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature
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Green Chicken & Bean Burritos
Ingredients:
12 - 13 Chicken Tenders
1 bottle of Chipotle Lime Marinade (I use Kroger Brand)
1 Tbs. Montreal Chicken Seasoning
1 clove of garlic, minced
Salt and Pepper
1 Can of Ranch Style Beans
1 Jar of Salsa Verde
Tortillas - Burrito Size
Mexican Blend Cheese
Sour Cream
Salsa
In crockpot place thawed chicken tenders.
Top with 2 cups of marinade, the chicken seasoning, garlic, and s & p.
Cook on low for 4 hours or until chicken is tender. Shred it.
Heat tortillas until warm.
Place shredded, some beans, some salsa verde, cheese, and a dollup of sour cream in tortilla.
Roll up into a burrito and enjoy with salsa!
My Input:
I created this recipe the other day with things I had on hand.
It turned out awesome and tastes way better than anything Taco Bell or Del Taco could make! :)
Try them, you will love them!
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Potato Soup
6 C. Chicken Broth
2 C. Water
1 Tbs. Parsley
2 Tbs minced onion
1/2 large carrot, grated
8 potatoes, diced small
2 cups milk
1/4 C. butter
1/2 C. flour
Grated Cheese
In large pot boil broth, water, parsley, onion, carrot & potatoes until potatoes are tender.
In sauce pan melt butter, add flour and whisk until blended.
Add milk and mix well.
Pour milk mixture into the large pot and let soup thicken.
Season with salt and pepper.
Serve with grated cheese.
Enjoy!
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Chicken Tortilla Soup
Ingredients:
1 lb. Chicken Breast, diced
3 1/2 c Chicken Broth
1 tsp. ground cumin
1/2 c uncooked reg. rice
1 can corn, with red and green peppers, drained
1 can of black beans
1 cup thick and chunky salsa
1 Tbs. cilantro, chopped
2 Tbs. lime juice
Crisped Tortilla Chips
Preparation:
Cook Chicken, season how you would like.
Stir in broth, cumin, and rice.
Heat to boil. Reduce to low and cover and cook for 20 min.
Stir in corn mix, beans, salsa, cilantro, & lime. Cook until rice is tender.
Top with tortilla chips.
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Stuffed PeppersImage courtesy of sodahead.com
Ingredients
- 1 pound ground beef
- 1/2 cup uncooked long grain white rice
- 1 cup water
- 6 green bell peppers
- 2 (8 ounce) cans tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- Preheat oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
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Creepy Cupcakes
Photo courtesy of marthastewart.comHere are directions off of Martha's website:
For "spider" creepcakes, make cupcake recipe (above) pouring batter into 2 1/2 mini muffin tins with paper liners. Ice mini cupcakes with vanilla buttercream and coat icing with black sanding sugar. Use cinnamon candy for eyes. For legs, attach 8 pieces of black licorice. For fangs, cut out tiny cone shapes from a marshmallow and attach.
For "tentacle alien" creepcake, spread cupcake with a thin layer of buttercream tinted with a few drops of green food coloring. Cut strips of green taffy and attach around top of cupcake. For eye, slice a yellow gumdrop in half and press into top of cupcake. A piece of black licorice attached in front the gumdrop completes the creepy gaze.
For "big-eyed alien" creepcake, spread cupcake with a thin layer of buttercream tinted with a few drops of green food coloring. For small eye, attach a mini marshmallow and create pupil by painting on melted chocolate (microwave 1/2 cup chocolate chips for 1 minute). For large eye, push chocolate chip, tip down, into regular size marshmallow, then cut gummy tape for an eyelid. For teeth, place 5 mini marshamallows along the bottom of cupcake.
For "mummy" creepcake, spread cupcake with a thin layer of buttercream. Add jelly beans dotted with melted chocolate for eyes and red gummy candy for mouth. Using a ribbon tip (such as Ateco #44), pipe bands of buttercream.
Decorating Techniques
To decorate, use marshmallows and candy-coated chocolates for whites of eyes; jelly beans or gumdrops for peepers with an eerie glow. For pupils, paint on melted chocolate (microwave 1/2 cup chocolate chips for 1 minute). Or use candies whole: candy-coated chocolates will stick to marshmallows sliced to expose their stickiness; for our aliens' eyes, we pushed chocolate chips, tip down, into marshmallows, then made a hole in the other side with a toothpick and inserted a licorice lace. Cut gummy tape for an eyelid. Sandwiched between halved gumdrops, marshmallows form a toothy grin; snip irregular pieces for fangs. Bend licorice or gummy rings into grimaces, or cut taffy tape for a tongue or tentacles.
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Pumpkin Whoopie Pies
Photo courtesy of Lil' Peanut Patch
Recipe courtesy of Racheal RayINGREDIENTS:
- 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup canned pure pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon plus 2 pinches salt
- 1 2/3 cups flour
- 4 ounces cream cheese, chilled
- 1 cup confectioners' sugar
DIRECTIONS:
1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
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Hominy BumbleaudiMargaret JonesIngredients:1 lb. ground beef
1/2 C. diced onion
1/2 C. diced celery
1/4 C. diced green pepper
Salt & Pepper to taste
2 T. Worchestishire
1 T. garlic, minced
1 8 oz. can tomato sauce
1 1/2 tomato juice (or V8)
2 15 oz. cans of hominy, undrained
1 1/2 t. chili powder
1 C. Beef Broth
Preparation:In large pot, brown the beef. Halfway through add the onions, celery, green pepper and salt and pepper. Cook until onions are translucent. Add the remaining ingredients and bring to boil. Reduce heat and simmer until veggies are soft.
