Old Fashioned Sour Cream Sugar Cookies

I got this from my Aunt Bobbi, who in turn got it from her best friend Sherri

1/2 cup shortning

1 cup sugar

1 egg

1 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 tsp nutmeg

1/2 cup sour cream

2 3/4 cups flour

Cream shortning, and sugar until fluffy. Add egg and vanilla, mix well. Add baking powder, baking soda, salt, and nutmeg. Mix until well combined. Add in sour cream. Last add the flour. Roll as thin as you like, or not. I like my sugar cookies on the thick side.

Bake at 350 until done.

You can sprinkle with sugar before baking, or frost when they are cooled. Either way, very tasty.

Triple Onion Baked Potatoes

I got this from taste of home-

4 large baking potatoes
1 pound sliced bacon, diced
1/2 cup finely chopped red onion
1/2 cup finely chopped yellow onion
1/2 cup sour cream
2 Tbsp milk
1 cup diced american cheese*
1/2 cup shredded cheddar cheese
4 green onions, finely sliced

Bake potatoes at 400 for one hour, or until they are done. While they are baking, in a large skillet, cook the bacon until crisp. Remove from pan, place on paper towels. Drain all but 1 tbsp oil from the pan. Saute red and yellow onion until tender. Set aside.

When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving 1/8 inch shell. In a large bowl, beat the pulp, sour cream and milk until creamy. Stir in sauteed onions, american cheese and 1 cup bacon. Spoon back into potato shells.

Place on a baking sheet. Bake at 400 for 25 minutes. Sprinkle with cheddar cheese, green onion, and remaining bacon, Bake 5-10 minutes longer until cheese is melted.



*There are a few changes I usually make, I am not a huge fan of american cheese. So I usually use only cheddar, or whatever sounds good, in place of it. When I freeze them, 2 halves in a package, I do not add the cheddar to the tops, or the green onion, Just the rest of the bacon.
And add the other when i cook them.

they are way worth the effort!!!

Spicy Pepper Steak

4-servings-11/2 lbs beef round stk or chuck, fat trimmed off

Marinade:
1/3 cup soy sauce
1 clove garlic, minced or pressed
1 tsp paprika
1/2 tsp ground ginger
1/3 cup salad oil, divided


1&1/2 cups sliced peppers(red, yellow, and or green)
1 cupfinely sliced celery
1 cup sliced green onion
1 Tbsp cornstarch
3/4 cup water
salt and pepper to taste
1 cup diced fresh tomatoes

We love vegis, so, I also add

1 cup sliced zucchini

1 cup sliced mushrooms (thrown in towards the end, they dont take as long to cook)

1. with a sharp knife, cut beef into thin strips, across the grain.
2. combine soy sauce, garlic, paprika, ginger, and 1/4 cup oil
3. add beef strips, toss to blend. let stand at room temp at least 30 min. Strain and reserve marinade. - i never strain it
4. prepare vegis
5. in lg heavy frying pan, or wok, heat remaining oil
6. Add beef. Toss over high heat until evenly browned. Taste. if not tender enough, add a little water, and simmer over med heat about 20 min
7. remove meat from pan. Add vegis to pan. turn up heat. cook vegis until tender crisp about 10 min. Add meat to pan. Add left over marinade to pan.
8. Mix cornstarch with water, add to pan. stir and cook until thickened.
9. Add tomatoes. add salt and pepper to taste. reheat. serve over cooked rice or noodles.



I personally am not a big rice fan, so i use the noodles.

Cherry Dream Bars

Its soo good, I promise!

cookie crust-

2 cups flour
1 cup butter
1 cup chopped walnuts
1/2 cup brown sugar

preheat oven to 350. Cream above ingredients together and pat 1/2" thick onto a cookie sheet. Bake for 20 minutes and cool. Crumble and set-aside 1 cup of cookie crumbs. Spread the rest into the bottom of a 9 x 13" serving dish.

filling

2 8-oz pkg cream cheese
5 cups non dairy whipped topping
1 can cherry lite pie filling
1 tsp vanilla
2 cups powdered sugar

Whip the cream cheese and powdered sugar together until very fluffy. Whip the whipped topping and vanilla into the cream cheese mixture until fluffy and lump free. Spread the filling over the crust evenly. Spread the pie filling over the top of the cream filling and sprinkle the remaining crumbs over the top. Chill for at least one hour, cut into squares and serve.

this is soooo yummy!!

Easy cream cheese frosting..

And by that, I mean WAY easy..

4 oz cream cheese, softened

1/2 cup butter, softened

1 tsp vanilla-or any flavoring your heart desires

1 1/2 cups powdered sugar.

If you want, add 1/2 cup cocoa-mmmmmm, chocolate....

Cream cheese and butter together until well blended. Add the vanilla and mix well. Add in the powdered sugar. Mix until light and fluffy. The longer you mix this, the better it is. And the lighter the color will get.

I use this one for almost everything I frost, its great on the beet cake, and works great with cookies. It does take extra time to set up though..

Beet Cake

Make this.. Your tummy, and your taste buds will thank you.

2 cups cooked beets-you can mash, dice, shred, buy in a can, the 14 oz can is the exact amount you need..

1/2 cup beet juice

1 1/2 cups sugar

1/2 cup cocoa

3 eggs

1 cup oil

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla

2 cups flour

Mix it up, put in a greased and floured (or not, if you arent going to serve it out of the pan) cake pan. Bake at 350, until done-averages about 45 min.

Cool. Frost. Eat. Enjoy.

On Big Ass Recipe Post

Red Head Soup

Amorie

4 cans Beef Broth (or 3 Beef & 1 Chicken)

1-2 lbs stew meat cubed & cooked

1 Large can Stewed Tomotoes

1 cabbage chopped

3 stalks celery chopped (I like more)

1 C chopped carrots

2 Large potatoes Diced

1 small/medium onion chopped

Chili powder to taste

(also good to add: zucchini, snap peas, etc)

Combine everything in a large stock pot

Bring to a boil, reduce heat cover and simmer until veggies are soft and flavorful, about 90 minutes. 

Makes a LOT, but really good.

Easy Stroganoff

Mom

1 lb Ground beef, stew meat or venison steak cut into strips or chunks

1 Can Cream of Mushroom Soup

1 small onion chopped

½ soup can milk (or till de

Sour cream (to taste)

S&P to taste

Egg Noodles or Rice to serve over

Cook meat in a skillet till done, drain.  Add onions and cook till done. Boil

Add soup and milk.  Add sour cream, salt & pepper to taste.

Cook until heated through and desired taste/consistency

Serve over noodles or rice.

Hammin & Yammin

(Praline Sweet Potatoes)

4 C Mashed sweet potatoes (2 29 oz. cans)

½ C White Sugar

1/8 C Vanilla

3 Eggs- beaten

1 C Heavy Cream

(if you don’t make the topping add brown sugar to casserole or else you lose flavor)

TOPPING:

1 Stick Butter

1 C Packed Brown Sugar

½ C Flour

1 ¼ C Chopped Pecans

Preheat to 350*

In a mixing bowl combine yams, sugar, vanilla, eggs and cream.  Blend well (hand mixer) and spread in casserole dish.

Prepare topping ingredients in a bowl, mix until crumbly & sprinkle over casserole.

Bake uncovered 30 Minutes.

Chicken Pot Pie

Morgan

1 Lb Boneless skinless chicken breast

1 C sliced Carrots

1 C frozen peas (use a bag of mixed frozen veggies in place of carrots & peas)

½ C sliced celery

1/2 C Chopped Onion

2 Medium sized potatoes diced

1/3 C Butter

1/3 C Flour

½ tsp Salt

¼ tsp Pepper

¼ tsp Celery seed

¼ tsp Garlic Powder

½ tsp Poultry Seasoning

1 Can Swanson’s Chicken Broth

2/3 C Milk

2 9” pie crusts Unbaked (I like the kind you buy premade that you roll out yourself)

Preheat oven to 425*

In a stockpot combine chicken and Vegetables (except onion to sauté in butter).  Add water and boil till vegetables and chicken are done.  Drain; remove chicken and shred/dice to bite sized pieces. Set aside.

In saucepan cook onions in butter until translucent.  Add spices, milk and broth and simmer.  Whisk in flour till slightly thickened.  Remove from heat.

Place chicken/vegetables over the bottom piecrust.  Pour sauce over top.  Cover with top pie crust, pinch to seal edges & trim away excess.  Cut slits in the top to vent.  Wrap foil around the edges of the crust to prevent burning.

Place cookie sheet on bottom rack of oven to catch spill over.  Bake 30-35 Minutes or until top is golden.  Let cool 10 Minutes before serving.

Funeral Potatoes

6 C Boiled and shredded potatoes

1 Can Cream of Chicken Soup

½ Soup Can Milk

1 C Sour Cream

1 C Shredded Cheddar Cheese

¼ Onion- Grated

S&P to taste

Topping:

3 TB Melted Butter

¾ C crushed Corn Flakes or Corn Chex

Preheat to 350*

Layer potatoes on the bottom of a 9X13” Casserole dish

In a bowl combine soup, milk, sour cream, cheese, onion and S&P.  Mix well and pour over potatoes.

Mix melted butter and cereal.  Sprinkle over potatoes.

Bake uncovered 30-45 minutes or until hot and bubbly throughout.

Chili Con Carne

Mom & Dad

1 lb. Ground beef or chicken (I like chicken better)

2 Large onions chopped

2 Green Bell peppers chopped

1 28 oz. + 1 14.5 oz. can whole tomatoes

1 8 oz. can tomato sauce

4 TBS Chili Powder

1 Lrg + 1 Small can dark red kidney beans

1 tsp Salt

¼ tsp Cayenne Pepper

¼ tsp Paprika

In a large stock pot brown the meat and drain fat.  Add all remaining ingredients EXCEPT beans.

Cover and simmer 90 minutes.

Drain and rinse beans, add just before serving.

Erickson Egg Nog

Erickson

6 Eggs

1 Can evaporated milk

1 small pkg instant vanilla pudding

½ bottle rum flavoring

1 C sugar

1 gallon milk

nutmeg to taste

Place all ingredients in a large stockpot or pitcher, mix with hand mixer

Easy Applesauce

4 Apples chopped (no need to peel)

¾ C water

¼ C sugar

½ tsp pumpkin pie spice or cinnamon

Cover & cook 15-20 minutes.

Blend in food processor.

Pumpkin Spice Cookies

Lee’s Bakery

1 Box Spice Cake Mix

1 15 oz can solid pack pumpkin (libby’s)

½ bag semi sweet chocolate chips

¼- ½ tsp pumpkin pie spice

Preheat to 350

Mix Mix Mix, Stir Stir Stir

Grease cookie sheet.

Bake about 15 minutes.

Yucky Casserole

Andra

It’s really good! Tastes kind of like cheeseburger macaroni.

1 lb lean ground beef

½ C Sour Cream

½ onion chopped

1 can cream of mushroom soup

1 can tomato soup

1 can mushrooms (drained)

1/8 tsp red pepper flakes

S&P to taste

Egg Noodles

Preheat to 350

Boil enough egg noodles to fill a 9X13” casserole dish a few inches.

Brown hamburger & drain fat.  Add onion and pepper flakes & S&P to taste.

Add hamburger, mushrooms soups and sour cream to noodles and stir well.

Cover and bake 30 Minutes. 

Frog Eye Salad

Make the night before

1 12 oz box acini de pepe pasta

1 20 oz. can pineapple tidbits (save ¼ C juice)

1 ¾ C Milk

¼ C milk

1 4 oz. pkg vanilla pudding

18 oz. can crushed pineapple

2 cans mandarin oranges (I use 4 J )

2 C (1 tub) Whipped topping

3 C mini marshmallows

½ C flaked coconut

Boil pasta 11 minutes, drain & rinse with cold water.

Beat pineapple juice, milk, sugar & pudding for 2 minutes.

Add pasta and remaining ingredients.

Cover and refrigerate overnight.

Lasagna Rolls

Sauce:

½ lb lean ground beef

2 TBS onion chopped

1 clove minced garlic

16 oz. can crushed tomatoes

½ tsp. salt

½ tsp. oregano

dash cayenne pepper

Filling:

1 ¼ C Cottage Cheese

¼ C fresh grated parmesan cheese

1 egg lightly beaten

½ TBS dried parsley

¼ tsp onion powder

1 C shredded mozzarella

6 Lasagna Noodles (cooked & drained)

Preheat to 375

In skillet cook meat, garlic & onion.  Add tomatoes, salt, oregano & cayenne.  Simmer 10 minutes.

In a bowl combine cottage cheese, parmesan, egg, parsley, onion powder & ½ of the mozzarella.

Spread ½ meat mixture on the bottom of a baking dish.  Spoon 1/6 of cheese mixture on each of the noodles, roll up and place seam down in the casserole dish.  Top with remaining sauce and sprinkle with remaining cheese.

Cover & bake 30 minutes.  Let sit 10 minutes before serving.

Hamburger Hash

1lb Ground burger, turkey or chicken (I prefer turkey)

1 large chopped onion

1 lb potatoes thinly sliced

2 cloves garlic

1 can mushrooms

1 can cream of mushroom soup

1 can green beans-drained

1 can corn-drained

2 TBS beef bouillon

water to cover

In large skillet brown meat, onion & garlic.  Add potatoes, bouillon, mushrooms, cream of mushroom soup and water (just enough to cover).

Cover & simmer 25 minutes.  Add veggies. Cook uncovered 5 minutes or until desired thickness.

Somewhat stew like, but good.

Saucy Beef/Venison/Chicken Over Rice

Andra

1 lb beef, venison of chicken cut into strips

1 large oven bag

2 TBS flour

1 Can stewed tomatoes

1 envelope onion soup mix

1 green bell pepper sliced

½ C water

¼ tsp pepper

2 C hot cooked rice

Preheat to 350

Shake flour in oven bag to prevent sticking (optional).

Add all ingredients except rice to bag. Sloosh to make sure everything is covered. Place bag in 9X13” casserole dish and close bag with nylon tie.  Cut a few slit on the top of bag to vent.

Bake 45 minutes

Serve over hot rice.

Peppermint Bark

Andra

1 4 oz. package starlight mints (20-25 unwrapped)

1 14 oz. Package White chocolate/almond bark/12 oz. pkg chocolate chips

Wax paper

Line a cookie sheet with waxed paper

Crush mints in food processor

Melt chocolate in microwave.

Stir in crushed mints

Pour immediately onto wax paper and allow to cool.  Break into pieces.

Ideas:

Add mint flavoring

Make a dual layer of white/dark chocolate

Swirls

Colors

Stir Fry Sauce

3 tsp Corn starch

½ tsp garlic powder

¼ tsp ground ginger

3 tsp chicken bouillon

1 C Cold water

Place into a Tupperware container with a tight lid and shake to mix.

Pour over veggies while they are sizzling on skillet

Sauce will thicken as it cooks.

Nanny’s Chocolate Chip Cookies

Nanny

1 ½ C Shortening

1 ½ C Sugar

1 ½ C Brown sugar

5 Eggs

2 tsp Vanilla

5 C Flour

2 tsp Baking Soda

1 tsp Salt

1 Package Chocolate Chips

1 C nuts

Preheat to 350

Cream sugars & shortening.  Add eggs & vanilla.  In separate bowl sift dry ingredients together.  Add to creamed mixture.  Add nuts & choc. Chips.

Bake for about 10 minutes on ungreased cookie sheet.

Tamale Pie

Mom

1 lb ground beef

1 Chopped Onion

1 Clove mashed garlic

1 16 oz can whole tomatoes

1 16 oz can corn – drained

1 small can chopped olives-optional

1 ½ - 3 tsp. chili powder

1 tsp Salt

1 ½ C cornmeal

1 ½ C milk

3 Eggs well beaten

1 C shredded cheddar cheese (optional)

Preheat to 350

Cook hamburger, onion & garlic.  Drain fat.  Stir in tomatoes w/ liquid, corn, olives, chili powder and salt.  Heat to a boil.  Pour into ungreased baking dish.

In a bowl stir together milk, cornmeal & eggs.  Pour over meat mixture.  Sprinkle with cheese.

Bake 40-50 Minutes.

Chicken Cordon Bleu

4 Boneless Skinless Chicken Breast Halves (thawed)

½ C Italian Seasoned Bread Crumbs

¼ tsp salt

1/8 tsp pepper

6 slices swiss cheese

4 slices ham

Egg white for dipping

Preheat to 350

Spray casserole dish with nonstick spray

Slice chicken breasts to form a pocket.  Place 1 slice of ham and 1 slice cheese inside each.

Mix seasonings together in a bowl

Beat egg whites in another bowl

Dip chicken in egg and then roll in crumbs.  Place in casserole dish and bake uncovered 30-35 minutes.  Place remaining cheese on top of chicken and bake an additional 5 minutes or until cheese is melted.

Rhubarb Dumplings

This one is so easy and so good, you would be stupid to NOT make it!

Ingredients

            2 (12 ounce) can refrigerated crescent roll dough

            2 cups chopped fresh rhubarb

            1 cup white sugar (splenda also works)

            1 cup water

            1/2 cup butter, melted

            1 1/4 teaspoons vanilla extract

            1/4 teaspoon ground cinnamon, or to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Separate the rolls in the can. Pinch 2 together to form a square. Place a generous tablespoon of chopped rhubarb in the center of each circle. Wrap the dough up around the rhubarb, and pinch to seal tightly. Place the dumplings seam side down in a 9x13” baking dish. In a medium bowl, or large measuring cup, stir together the sugar, water, butter and vanilla. Pour over the dumplings in the pan. Sprinkle cinnamon over the top.

3. Bake uncovered for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown.

Nutritional Information Amount Per Serving  Calories: 275 | Total Fat: 13.9g | Cholesterol: 25mg

Fluffy Fruit Dip

Leigh Vaughn

1 tub cool whip (anything EXCEPT fat free- it won’t set up right)

1 Regular sized cup of light Raspberry Yogurt

1 box of regular or sugar free Jell-O powder (you won’t use the whole box)

Defrost the cool whip the night before in the fridge to retain maximum fluffiness J

In the tub, mix in the cup of yogurt.  Add jell-o powder little by little (You will only add a teaspoon or so) to taste.  The Jell-O will firm up the mixture as it sets as well as add flavor & color.

Great with strawberries and apples.  But basically good enough to eat by the spoonful with nothing else! If you make it with light ingredients you CAN eat the whole tub and not feel too bad about it J

Lee’s Deli sells this with their fruit trays, and I was lucky enough to make those so I know the secret!  I also can whip up a mean veggie try if you ask nicely.