Thursday, November 29, 2012

Best Ever Butter Cutout Cookies and frosting

I got this recipe years ago from a friend...these have got to be the best cut out cookies ever... the hold their shape and are buttery and yummy!!! they aren't hard like some cut out cookies
Best Ever Butter Cutout Cookies

2 cups Butter (not margarine)
1-1/2 cups sugar
2 eggs
1 teasp vanilla

5 cups all purpose flour
2 teasp baking powder
1/2 teasp salt

In a large bowl cream butter and sugar until fluffy. Beat in eggs and vanilla.
In another bowl mix flour baking powder and salt, gradually add to the butter mixture and mix well... divide dough into fourths and chill about 30 minutes. Roll out one fourth of the dough on a floured surface to 1/4 inch thickness. Keep remaining dough refrigerated.
Preheat oven to 375 degrees Cut into desired shapes, place 1 inch apart on unbuttered cookie sheet.

Bake 6 to 8 minutes or until lightly browned on the edges. transfer cookies to to a wire rack. cool completely and decorate as desired
store in a airtight container up to one month (they won't last that long lol)
or in the freezer up to 3 months.

Buttercream Frosting ( this makes A LOT!!! it can be frozen or you can cut it in half)
1 1/4 cup Crisco shortening (only use Crisco)
2 lbs. powdered sugar
1 tsp salt
1/2 cup water
2 Tbsp Karo light corn syrup
1 tsp butter flavoring
1 tsp vanilla

Beat 5 to 10 minutes with a power mixer until very smooth. Water down a small amount for a crumb coat if frosting a cake. After 20 minutes (when set), frost with remainder of frosting. When set, use paper towel or typing paper to set desired surface texture. This is fluffy enough to frost easily, yet stiff enough for keeping its shape for decorating.

Monday, July 30, 2012

Cherie's Fried Rice

I have made this for many many years and everyone that tastes it loves it. Don't turn your nose up at the bacon until you have tried it...

4 to 6 cup of cooked rice
1/2 lb bacon fried crisp
4 to 6 green onions, diced
soy sauce to taste
scrambled eggs (optional

crumble bacon and add to rice, add a little bacon grease for flavor, Mix in the onions and soy sauce. If you are adding Scrambled eggs (I do) scramble them in a little bacon grease and add to the rice.

You can also add any other ingredients you'd like such as:
water chestnuts
bean sprouts...

Thursday, July 19, 2012

Coffee Punch

found this yummy punch at 2 busy brunettes

Coffee Punch

1 cup water
3 cups sugar
¼ cup instant coffee granules
1 gallon milk
½ gallon vanilla ice cream, softened
½ gallon chocolate ice cream, softened
Bring water to a boil in a saucepan. Add sugar and coffee. Reduce heat and simmer, stirring constantly until sugar and coffee dissolve. Remove and cool.
Combine milk and coffee mixture in punch bowl. Just before serving, stir ice cream into bowl. Serve immediately. Makes 7 quarts.

Thursday, June 21, 2012

Peachy Keen Bars

- 1 pkg dry cake mix -white or yellow                
- 1/3 c butter, room temperature   
- 2 lg eggs, divided                
- 29 oz can light peach slices, drained
- 8 oz cream cheese, room temperature
- 1/3 c sugar
- 1 tsp pure vanilla extract                 
1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.
2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.
3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
4. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
5. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
6. Sprinkle with reserved crumbs; Bake 30 minutes.
7. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.

Monday, June 18, 2012

Olive Garden Chicken and Gnocchi Soup

found this recipe at hope it's as good as Olive Gardens!!

Yield: 8 servings.

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions. or make your own from this recipe

Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.

Comments about this recipe: You can add more chicken if you like. While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.

Mini Bacon-Wrapped Sausages

This is a Betty Crocker recipe

Makes 40 appetizers

1 lb bacon (14 slices)
1 package (1 lb) cocktail-size smoked link sausages (40 sausages)
3/4 cup ketchup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon white vinegar
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 Set oven control to broil. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.
2 Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.
3 Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.
4 Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.
5 Bake about 20 minutes or until hot and bubbly.
Serve hot.

Italian beef sandwiches

from Taste of Home

8 ServingsPrep: 20 min. Bake: 25 min.

8 submarine or hoagie buns (8 inches)
1 pound ground beef
1 cup spaghetti sauce
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
•Make a 2-in.-wide V-shaped cut in the center of each bun to within 1
inch of the bottom. Remove cut portion and save for another use; set

•In a large skillet, cook beef over medium heat until no longer pink;
drain. Add the spaghetti sauce, garlic powder and Italian seasoning.
Cook 4-5 minutes or until heated through.

•Meanwhile, combine the ricotta, Parmesan cheese and half of cheddar
and mozzarella cheeses. Spoon meat sauce into buns; top with cheese
mixture. Place on a baking sheet. Cover loosely with foil.

•Bake at 350° for 20-25 minutes. Uncover; sprinkle with remaining
cheddar and mozzarella. Return to the oven for 2-3 minutes or until
the cheese is melted. Yield: 8 servings.

Sawdust Pie

This sounds yummy for Thanksgiving!! found it on this blog!

•7 egg whites, unbeaten
•1 1/2 cups of each of the following: sugar, graham cracker crumbs, pecans, coconut
•9-inch unbaked pie shell 
Mix all ingredients together and stir by hand. Pour into pie shell. Bake in preheated oven at 325 degrees until glossy and set, about 25-30 minutes.

Do Not Overbake!

Serve warm with sliced bananas and whipped cream or ice cream. Serves 8.

Cheez-it Buffalo Chicken Tenders

1 lb. fresh boneless, skinless chicken breast tenders
3/4 c. buffalo wing sauce
2 c. Cheez-it crackers, crushed (can use Regular or Spicy)

Put chicken in a Ziploc bag with the buffalo sauce.
Marinate at least 30 minutes.
Coat chicken tenders with crushed crackers.
Place on cookie sheet or other baking pan and bake at 375 degrees for 25-30 minutes.

Butterscotch Sauce

found this here...

makes 6 cups


4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter
4 tsp. distilled white vinegar
1/2 tsp. salt
4 tsp. vanilla extract


In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.

White-Chocolate Cherry Shortbread

Yield: 60 cookies


1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)


1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

Aunt Sandy's Clam Dip

16 oz sour cream
8 oz cream cheese
1 teasp garlic powder
1 teasp season salt (Lawry's)
1 1/2 teasp Tabasco
1 1/2 teasp lemon juice'
1 teasp Accent
1 sm can (6oz) minced clams (drained)

Mix all together and chill
Good with fritos, chips, or crackers

Grandma Solomon's Carrot Cake

3 eggs slightly beaten
3 cups sugar
1 lg can crushed pineapple
3 teasp cinnamon
1 1/2 teasp salt
2 cups grated carrots
2 cups walnuts
2 cups oil
4 cups flour

Cream eggs and sugar together, add pineapple, cinnamon, soda, salt and mix together. Add carrots and nuts and mix. Add oil and mix and then add flour. Put into 3 greased cake pans. Bake at 300 degrees for 1 1/2 hours or until done, check with a toothpick

1 1/2 cups butter
12 oz cream cheese
cream together

Add enough powdered sugar to make the consistence wanted .

Grandma Solomon's Gingersnap

3/4 cups shortening
1 cup dark brown sugar (firmly packed)
1 Egg, unbeaten
1/4 cup molasses
2 cups sifted flour
1/4 teasp salt
2 teasp baking soda
2-1/2 teasp ground ginger
1 teasp cinnamon
1 teasp cloves

Combine shortening, sugar,and egg and beat until fluffy, add molasses and beat well....
Sift dry ingredients together and add to wet mixture and mix well.
Shape into 1 inch balls roll in sugar and place 2 inches apart on cookie sheet.
Bake at 350 for 12 to 15 minutes
Makes about 4 doz cookies

Friday, June 15, 2012

Mom's Fruit Cocktail Cake With Topping

2 eggs
2 cup flour
2 teasp baking soda
1/2 teasp salt
1 1/2 cups sugar
1 (15 oz) can fruit cocktail
1 teasp vanilla
1/2 cup brown sugar
Combine all ingredients except brown sugar, Pour into a greased 9X13 cake pan. Sprinkle with brown sugar. Bake at 350 degrees for 45 minutes

1 can of condensed milk
Bring to a boil pour on hot cake and serve warm but also good cold
you can add chopped nuts and coconut to the topping if you like.

Monday, April 23, 2012

Mom's Pineapple Upsidedown Cake

This is the Pineapple Upsidedown Cake my Mom used to make when we were kids!!!! so good!!!! found this here
1/4 cup butter or margarine
3/4 cup packed brown sugar
1 can (8 oz) pineapple slices, drained, cut in half
2 tablespoons chopped pecans, if desired (I don't use nuts) Maraschino cherries, if desired
1 1/2 cups Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup milk or water (I use milk)
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg

1.Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
2.In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3.Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered. Makes 8 servings

Tuesday, March 20, 2012

Mexican Street Vendor Style Corn Salad

I found this at ....I can't wait to try it great for the summer!! ...found the cheese at Aldi's

2 (15.25 ounce) cans whole kernel corn, undrained
1 tablespoon butter
2 tablespoons mayonnaise
1/4 cup grated cotija cheese
1 pinch ground red pepper to taste
2 tablespoons lime juice, or to taste
1 sprig cilantro for garnish
1.Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.

Tuesday, February 21, 2012

Mexican Chicken Ring

found this recipe here.... she has a great Picture tutorial showing how it is put together... can't wait to make this...I remember having this at a Pampered Chef party years ago...this is very yummy!!

3 cooked & shredded chicken breasts
1 cup grated Cheddar cheese plus some for sprinkling on top
1 cup grated Monterey Jack cheese
¾ can of Rotel & all of the juice
3/4 cup light sour cream
1 package taco seasoning
2 rolls of regular sized crescent rolls
1 lime (juice)
2/3 cup finely crushed tortilla chips plus some for sprinkling on top

Combine chicken, Rotel, tortilla chips, sour cream, taco mix, cheese and 2T of lime juice.

Unroll and separate crescent dough. Arrange triangles on a baking sheet making a circle with wide ends overlapping in the center and points toward outside. Spread chicken mixture evenly into the center of the ring.
Fold the points of the crescents in and over. Sprinkle with remaining cheese and tortilla strips and bake at 375 for 20 minutes

Saturday, February 4, 2012

Cream Puffs

found this here
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1.Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2.Preheat oven to 425 degrees F (220 degrees C).
3.In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4.Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5.When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Friday, January 6, 2012

Better Than Pam Coating

Better Than Pam Coating

1/2 cup corn, canola or vegetable oil
1/2 cup shortening, room temperature
1/2 cup flour

Beat all ingredients with an electric mixer until it has increased in volume slightly and resembles marshmallow cream.

Store in a covered container in the cupboard. If it separates upon sitting, just stir before using.

Tuesday, January 3, 2012

Jacques Torres' Secret Chocolate Chip Cookie Recipe

This is my niece Candace's favorite Chocolate Chip Cookie... she found it here

Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Sunday, January 1, 2012

Meltaway Cookies

found these here

"These classic cookies are so named because they really do melt in your mouth!"

1 cup flour
1/2 cup Argo® OR Kingsford's® Corn
1/2 cup powdered sugar 3/4 cup butter OR margarine*
1 teaspoon Spice Islands® 100% Pure
Bourbon Vanilla Extract

1. Combine flour, corn starch and powdered sugar in medium bowl; set aside.
2. Beat butter in large bowl with mixer at medium speed until smooth. Add flour mixture and vanilla; beat until well blended. (If necessary, refrigerate dough 30 minutes to 1 hour or until easy to handle.)
3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets; flatten slightly with floured fork.
4. Bake 10 to 12 minutes or until edges are lightly browned. Remove; cool completely on wire racks. Store in a tightly covered container.

Cashew Chicken

    2 cups quartered mushrooms 1 cup chopped onion 1 cup snow peas 8 oz. raw boneless skinless chicken breast, cut into bite-size...