Soft Sugar Cookies

Soft Sugar Cookies

an easy sugar cookie recipe, that you don't have to roll out

Ingredients
  

  • 2/3 cup shortening
  • 2/3 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup granulated sugar for decoration

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter, shortening and sugar.
  • Stir in the eggs and vanilla. Combine the flour, baking powder and salt.
  • Stir into the creamed mixture until dough comes together.
  • Roll dough into walnut sized balls and roll the balls in sugar.
  • Place them on an unprepared cookie sheet about 2 inches apart.
  • Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown.
  • Remove from baking sheets to cool on wire racks.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Sandy Buchmann
Great snack or dessert!

Ingredients
  

  • 1 1/3 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/3 cup unsweetened baking cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/3 cup butter melted
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup coarsely shredded zucchini
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup chopped walnuts or pecans

Instructions
 

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular size muffin cups.
  • In large bowl, stir flour, brown sugar, cocoa, baking soda, and salt with spoon or whisk.
  • In small bowl, beat buttermilk, melted butter, eggs and vanilla with whisk until blended.
  • Pour buttermilk mixture into flour mixture; stir until just moistened. Stir in zucchini, chocolate chips and nuts.
  • Divide batter evenly among muffin cups.
  • Bake 20-24 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes; remove from pan. Server warm or cool.

Rotini with Creamy Burger Sauce

Rotini with Creamy Burger Sauce

Alex Cameron
Makes a great hot dish!
Total Time 20 mins
Servings 6

Ingredients
  

  • 1 pound rotini spiral pasta
  • 1 pound lean ground beef
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1/4 teaspoon. red pepper flakes
  • 2 teaspoons soy sauce
  • Two 15-ounce cans diced tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and ground black pepper

Instructions
 

  • Bring a large pot of water to a boil
  • Add the pasta and cook according to package directions, then drain
  • Meanwhile, in a large skillet over medium-high,
  • combine the beef and onion and saute. breaking up the meat with a wooden spoon
  • Cook until the beef is starting to brown and the onions are tender, about 8 minutes
  • Add the garlic, red pepper flakes, soy sauce and tomatoes. Bring to a simmer and cook for 5 minutes
  • Add the heavy cream to the meat sauce and simmer until thickened, about 2 minutes
  • Add the cheese, then the pasta, tossing to coat
  • Season with salt and pepper

Notes

Nutrition information per serving:
540 calories;
150 calories from fat (28 percent of total calories);
17 g fat (8 g saturated; 0.5 g trans fats);
80 mg cholesterol; 66 g carbohydrate;
4 g fiber; 8 g sugar; 28 g protein;
690 mg sodium

Sticken Chicken

Sticken - Chicken

Glazed Chicken Thighs

Ingredients
  

  • 6 chicken thighs or 6 chicken breasts
  • 1/2 cup flour
  • 1 teaspoon garlic salt…
  • 1 teaspoon paprika
  • 1/2 teaspoon ginger
  • 2/3 cup brown sugar
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup soy sauce

Instructions
 

  • Preheat oven to 300 degrees.
  • Carefully rinse Chicken
  • Dry thoroughly.
  • Coat chicken with flour seasoned with garlic salt, paprika and ginger.
  • Arrange chicken skin side up in a single layer in baking pan.
  • Roast, uncovered, for 1 hour.
  • Drain.
  • Mix other ingredients in a pot over a low flame.
  • Pour over baked chicken when sugar has suitably melted.
  • Bake for another 2 hours at 325 degrees or until
  • chicken is done and deliciously glazed.

Notes

Basting and turning at least once will ensure an evenly coated glaze.

Eggnog French Toast

Eggnog French Toast

robynp80
Eggnog makes it an extra special treat
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 6

Ingredients
  

  • 2 eggs beaten slightly
  • 1 1/2 cups eggnog
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 12 slices French bread

Instructions
 

  • Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
  • Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
  • Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
  • Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side.
  • Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

Notes

Adapted from allrecipes

Homemade Cranberry Sauce

Homemade Cranberry Sauce

Homemade Whole Berry Cranberry Sauce
Prep Time 5 mins
Cook Time 15 mins

Ingredients
  

  • 1 cup sugar
  • 1 cup water
  • 1 12- ounce package Ocean Spray® Fresh or Frozen Cranberries rinsed and drained

Instructions
 

  • Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Notes

Adapted from Ocean Spray

Fleishkeukla

Fleishkeukla

Vera Schneider (2/2/92)
German comfort food from the settlers of North Dakota

Ingredients
  

  • 3 pounds lean ground beef
  • 3 medium toes crushed garlic to your taste
  • 1 Teaspoon. black pepper
  • 1 Tablespoon. salt
  • 1/2 cup water
  • MIX WELL
  • DOUGH
  • 5-6 cups flour
  • 5 eggs
  • 1 Tablespoon. sugar
  • 1 Teaspoon. salt
  • 1 1/2 - 2 cups cream or 1/2 cream and 1/2 milk

Instructions
 

  • Cut large walnut size pieces of dough, roll out, add meat.
  • Seal using 1 egg beaten with 1 Tablespoon. water.
  • Deep Fry until Golden

Marinated Vegetables

Marinated Vegetables

Sandy Buchmann
A Delicious Blend of Raw Vegetables with a little Zing!

Ingredients
  

  • 0.33 c Oil
  • 3.00 tb Lemon juice
  • 3.00 tb Vinegar
  • 1.50 ts Salt
  • 0.25 ts Pepper
  • 1.00 ea Cauliflower small head
  • 0.50 ea Green pepper
  • 1.00 ea Onion small
  • 7.00 oz Black olives
  • 2.00 ea Carrots medium

Instructions
 

  • Cut up vegetables in bite size portions. Mix together oil, lemon juice, vinegar, salt and pepper.
  • Pour over vegetables and let stand overnight.

Sandy’s Chocolate Chip Cookies

Sandy's Chocolate Chip Cookies

Sandy Buchmann
A Delicious Chewy Chocolate Chip Cookie

Ingredients
  

  • 2.00 c Margarine
  • 2.00 c White Sugar
  • 2.00 c Brown Sugar
  • 4.00 ea Eggs
  • 2.00 ts Vanilla
  • 4.00 c Flour
  • 4.00 c Oatmeal
  • 6.00 oz Hershey Candy Bar
  • 1.00 ts Salt
  • 2.00 ts Baking Powder
  • 2.00 ts Soda
  • 12.00 oz Chocolate Chips

Instructions
 

  • Cream together margarine and sugars. Add eggs and vanilla. Put oatmeal in blender and blend until fine.
  • Mix together the blended oatmeal, flour, salt, baking powder and soda.
  • Add to creamed mixture. Blend well.
  • Add chocolate chips and grated candy bar.
  • Mix.

Notes

Bake on ungreased cookie sheet
at 375 degrees 11 to 15 minutes. Remove immediately.
Makes 6 to 8 dozen

Garlic Herb Brined Turkey

Garlic Herb-Brined Turkey

If you've never tried making a brined turkey before—this is the one to try. Get out the garlic and fresh herbs and discover how easy it can be
Total Time 11 hrs 20 mins
Servings 18

Ingredients
  

  • 1 fresh turkey 12 lb.
  • 3 qt. 12 cups water
  • 1 cup kosher salt
  • 12 cloves garlic lightly crushed
  • 1 small onion sliced
  • 8 sprigs fresh parsley
  • 4 sprigs fresh rosemary
  • 4 bay leaves
  • 1 gal. 4 qt. ice water
  • 1 bottle 16 oz. KRAFT Tuscan House Italian Dressing
  • 1/4 cup butter

Instructions
 

  • Remove neck and giblets from turkey cavities; discard or reserve for another use. Place turkey in plastic brining bag or turkey-size oven bag.
  • Bring 3 qt. water, salt, garlic, onions and herbs to boil in 8-qt. stockpot on high heat, stirring occasionally. Remove from heat. Add ice water and dressing; stir until ice is melted. Slowly pour over turkey in bag; tightly close bag. Refrigerate at least 8 hours or up to 16 hours.
  • Remove turkey from bag; discard bag and brine. Pat turkey dry with paper towels. Let stand at room temperature 30 min.
  • Heat oven to 425ºF. Place turkey on rack in roasting pan sprayed with cooking spray. Bake 20 min. Reduce oven temperature to 375ºF. Melt butter; brush onto turkey.
  • Bake 1-1/2 to 2 hours or until turkey is done (165ºF). Transfer to cutting board; tent with foil. Let stand 15 min. before carving.

Notes

Adapted from Kraft Recipes