Wednesday, January 5, 2011
Moved on to allrecipes.com
Thursday, January 14, 2010
Rolled Sugar Cookies and Frosting
Rolled Sugar Cookies & Frosting
Cookie Ingredients
3 C. sifted powdered sugar
2 C. butter or margarine
2 eggs
2 tsp. vanilla
1 tsp. almond flavoring
5 C. flour
2 tsp. baking soda
2 tsp. cream of tartar
Instructions
Mix sugar and butter. Add egg and flavorings; mix thoroughly. Stir dry ingredients together and blend in.
Refrigerate 2 to 3 hours.
Heat oven to 375°. Divide dough in quarters and roll 3/16” thick on lightly floured surface. Cut with cookie cutter. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until delicately golden.
Cookie Frosting
2 C. powdered sugar
½ tsp. salt
1 tsp. almond flavoring
3 T. cream (half and half)
Blend sugar, salt, and flavoring. Add enough cream to make easy to spread. If desired, tint with a few drops of food coloring. Spread on cookies.
Recipe credit: Arrion Rathsack
Wednesday, January 13, 2010
Double Chocolate Dream Cookies
I made these for the first time this past Christmas and the family loved them. I am posting this for my sister-in-law Sarah who is looking forward to baking them herself!
Double Chocolate Dream Cookies
Ingredients:
2 ¼ C. All-Purpose Flour
½ C. Nestle Toll House Baking Cocoa
1 tsp. baking soda
½ tsp. salt
1 C. (2 sticks) butter softened
1 C. packed brown sugar
¾ C. granulated sugar
1 tsp. vanilla extract
2 large eggs
2 C. Nestle Toll House Semi-Sweet Chocolate Morsels
Instructions:
Preheat Oven to 375°
Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, brown sugar, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 4 ½ dozen cookies
Recipe Credit: Nestle
Friday, January 8, 2010
Slow Cooker Italian Vegetable Soup
This recipe is from Weight Watchers, considered 0 points for those counting! This is an Italian spin on their Garden Vegetable soup.
I am going to make up a batch and perhaps add some browned ground turkey or pasta, to make several different meals.
Ingredients
5-10 oz baby spinach leaves
16 oz of chopped carrots, celery, onions (I use 2 containers of the HEB Fresh Chopped Savory Vegetables)
1 medium garlic clove, minced
4 cups vegetable broth (I used a carton of HEB Central Market Organic vegetable broth)
2 bay leaves
1 T. dried basil
1 tsp. dried oregano
½ tsp. red pepper flakes, crushed
Instructions
Place all ingredients in slow cooker; cover and cook on high 5 hours.
Remove bay leaves, stir, and serve.
Yields about 8 - 1 Cup servings
Recipe Credit: Weight Watchers and Arrion Rathsack