Does anyone have a good recipe for sugar cookies? Not the fluffy, soft ones, I have a good one for those, but they aren't my favorite. Plus they're not the best for decorating. Also I signed up to do a chili at our ward Halloween dinner and I've never made any....so if you've got one I'd love to try it out!! Thanks!
Linds
Monday, October 26, 2009
Pumpkin Bars with Cream Cheese Frosting
This is a recipe from my sister-in-law's mother originally, Mary Lou Erickson. My mother-in-law made it the other night for dessert and it was enjoyed by everyone! Delicious!
4 eggs 2 1/2 cups flour
1 c. oil 2 tsp. baking powder
2 c. sugar 2 tsp. cinnamon
1/2 tsp. salt 1 tsp. baking soda
2 cups canned pumpkin
Combine the eggs, oil, sugar, & salt. Then add the dry ingredients. Bake at 350 for 30 min.
*Use a cookie sheet or a shallow pan.
Frosting:
1 8oz. cream cheese softened
1 cube margarine softened
1 16oz. pkg. powdered sugar
1 tsp. vanilla
Blend all ingredients together.
4 eggs 2 1/2 cups flour
1 c. oil 2 tsp. baking powder
2 c. sugar 2 tsp. cinnamon
1/2 tsp. salt 1 tsp. baking soda
2 cups canned pumpkin
Combine the eggs, oil, sugar, & salt. Then add the dry ingredients. Bake at 350 for 30 min.
*Use a cookie sheet or a shallow pan.
Frosting:
1 8oz. cream cheese softened
1 cube margarine softened
1 16oz. pkg. powdered sugar
1 tsp. vanilla
Blend all ingredients together.
Dinner in a Pumpkin
Dinner in a Pumpkin
My mom made this every Fall when I was growing up. For those who have never heard of it-it may seem a little weird, but it is easy and soooo good.
You need one medium size pumpkin (make sure it can fit in your oven) scraped out, saving the top.
Saute the following in butter:
water chestnuts
mushrooms (about 4 oz)
3 gloves pressed garlic
small onion chopped
1-2 cups chopped peppers (any variety of colors)
1 tsp salt
Add 2 lbs ground beef and cook through
When meat is cooked and vegetables are tender stir in:
1/4 cup soy sauce
2 TBS brown sugar
1 can cream of chicken soup
2 cups hot cooked rice
Place inside pumpkin and cover with pumpkin lid. Bake 375 for one hour. Enjoy!
My mom made this every Fall when I was growing up. For those who have never heard of it-it may seem a little weird, but it is easy and soooo good.
You need one medium size pumpkin (make sure it can fit in your oven) scraped out, saving the top.
Saute the following in butter:
water chestnuts
mushrooms (about 4 oz)
3 gloves pressed garlic
small onion chopped
1-2 cups chopped peppers (any variety of colors)
1 tsp salt
Add 2 lbs ground beef and cook through
When meat is cooked and vegetables are tender stir in:
1/4 cup soy sauce
2 TBS brown sugar
1 can cream of chicken soup
2 cups hot cooked rice
Place inside pumpkin and cover with pumpkin lid. Bake 375 for one hour. Enjoy!
Friday, October 23, 2009
Labels
Ok lets just not put the main ingredients in the labels...I think it would just get a little crazy. Also if anyone has any suggestions let me know!
Linds
Linds
Thursday, October 22, 2009
White Texas Sheet Cake
Here you go David! Enjoy! I got this recipe from Ross's mom and it's his favorite cake- super yummy!
Ingredients:
1 C butter/margarine 1 tsp almond extract
1 C water 1 tsp salt
2 C flour 1 tsp baking soda
2 C sugar 1/2 C sour cream
2 eggs beaten*
Directions:
In large saucepan bring butter and water to boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10 (1 in deep) baking pan. Bake @ 375 for 20-22 mins or till golden brown. Cool for 20 mins before frosting.
Frosting:
1/2 C butter/margarine
1/4 C milk
4 1/2 C powder sugar
1/2 tsp almond extract
Combine butter and milk in a saucepan and bring to boil. Remove from heat. Add sugar and extract and mix well.
Ingredients:
1 C butter/margarine 1 tsp almond extract
1 C water 1 tsp salt
2 C flour 1 tsp baking soda
2 C sugar 1/2 C sour cream
2 eggs beaten*
Directions:
In large saucepan bring butter and water to boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10 (1 in deep) baking pan. Bake @ 375 for 20-22 mins or till golden brown. Cool for 20 mins before frosting.
Frosting:
1/2 C butter/margarine
1/4 C milk
4 1/2 C powder sugar
1/2 tsp almond extract
Combine butter and milk in a saucepan and bring to boil. Remove from heat. Add sugar and extract and mix well.
Peanut Butter Pizza
This is my husbands absolute favorite dessert and he is not even a big sweet eater. It is delicious! It has been in my family since I can remember! Enjoy!
Peanut Butter Pizza
1 cup sugar
1 cup brown sugar
2 cubes marg. or butter
1 cup peanut butter
1 tsp. vanilla
2 eggs
3 cups flour
Mix all ingredients together but add flour gradually. Press big cookie dough ball into a pizza pan leaving about a 1 inch ridge from the edge of the pan. Bake at 375 degrees for 10 minutes. Immediately sprinkle with 6 oz of chocolate chips and about 2 cups marshmellows. Bake for another 5-8 minutes until marshmellows are a golden brown.
Peanut Butter Pizza
1 cup sugar
1 cup brown sugar
2 cubes marg. or butter
1 cup peanut butter
1 tsp. vanilla
2 eggs
3 cups flour
Mix all ingredients together but add flour gradually. Press big cookie dough ball into a pizza pan leaving about a 1 inch ridge from the edge of the pan. Bake at 375 degrees for 10 minutes. Immediately sprinkle with 6 oz of chocolate chips and about 2 cups marshmellows. Bake for another 5-8 minutes until marshmellows are a golden brown.
Question...
So originally I was wanting to put the main ingredient (chicken, potato, beef) in the label along with "main dish", or "soup", or whatever it may be. But now I'm wondering if that would too many labels going on. Should I leave it the way I was thinking...or just have these main labels: main dish, side dish, dessert, soup, holiday, crock pot, and maybe some others?
Wednesday, October 21, 2009
Chicken Paprika
Ingredients:
4-6 chicken breasts 1 1/2 tsp. salt
1 T. dried minced onion 1/2 tsp. pepper
3 T. oil 1 C. water
1 1/2 tsp.paprika 6 T. flour
2 C. sour cream
Directions:
Cook onions in oil in a preheated frying pan until a light yellow color. Add paprika, salt, pepper, water and mix. place the chicken on the onion mixture, cover tightly and simmer for 45 mins to 1 hour or until tender. Remove chicken. Mix flour and sour cream together and add to the onion mixture, stir and cook until thick. Return the chicken to the frying pan and simmer until hot.
This is so yummy, and the chicken is super tender. I had it with white rice, but I think that it'd be good with mashed potatoes too.
4-6 chicken breasts 1 1/2 tsp. salt
1 T. dried minced onion 1/2 tsp. pepper
3 T. oil 1 C. water
1 1/2 tsp.paprika 6 T. flour
2 C. sour cream
Directions:
Cook onions in oil in a preheated frying pan until a light yellow color. Add paprika, salt, pepper, water and mix. place the chicken on the onion mixture, cover tightly and simmer for 45 mins to 1 hour or until tender. Remove chicken. Mix flour and sour cream together and add to the onion mixture, stir and cook until thick. Return the chicken to the frying pan and simmer until hot.
This is so yummy, and the chicken is super tender. I had it with white rice, but I think that it'd be good with mashed potatoes too.
Tuesday, October 20, 2009
Baked Potato Soup
I got this recipe from http://crockpot365.blogspot.com/2009/06/crockpot-baked-potato-soup-recipe.html
I just copied the recipe from there on to here...it's delicious!
Ingredients:
5 lbs. potatoes, peeled and diced
1 small onion diced
4 cloves of garlic minced
1 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp red pepper
2 quarts chicken broth
2 -8 oz cream cheese, to add at the end
crumbled bacon, green onion, shredded cheese, as garnish(optional)
Directions:
Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.
After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.
Garnish with crumbled bacon, green onion or chives, and cheddar cheese.
I just copied the recipe from there on to here...it's delicious!
Ingredients:
5 lbs. potatoes, peeled and diced
1 small onion diced
4 cloves of garlic minced
1 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp red pepper
2 quarts chicken broth
2 -8 oz cream cheese, to add at the end
crumbled bacon, green onion, shredded cheese, as garnish(optional)
Directions:
Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.
After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.
Garnish with crumbled bacon, green onion or chives, and cheddar cheese.