1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
2 1/2-3 c. flour
Cream the butter, sugar, and eggs. Mix in cream of tartar, baking soda, vanilla, and salt, then mix in flour. Start with 2 1/2 c., but I usually add about 1/4 c. more to get the dough a little stiffer. However, it should still be somewhat soft; don't get carried away. Form a teaspoonful into ball and roll in sugar and cinnamon. Place on cookie sheet and bake for 9-10 minutes at 350 degrees. Do not flatten cookies. They will spread out as they bake. Makes about 2 dozen cookies.
Note: I must give credit where credit is due. I found this recipe on http://wickeworld.blogspot.com/ I came across her blog from a friend and have gotten the biggest kick out of her posts. So I have no clue who she is, but she’s really COOL and should you need a day brightener, check out her posts J
~Jody
November 08, 2007
October 30, 2007
Chicken a la Can Can
This is a really quick, easy meal. I got this recipe not long after we got married.
Make it on top of your stove in a large frying pan or similar pan.
1 can cream of chicken soup
1 can cream of celery soup
1 soup can water
1 1/2 soup can Minute Rice (or use 3 C cooked regular rice)[recipe calls for one can, but not enough to suit me!]
2 cans or 1 1/2 C cooked chicken (boned) or tuna or turkey
Mix together and simmer 10 minutes (might take a little more till it thickens up). Stir occasionally.
Top with French fried onions to serve.
Grandma Linda
Make it on top of your stove in a large frying pan or similar pan.
1 can cream of chicken soup
1 can cream of celery soup
1 soup can water
1 1/2 soup can Minute Rice (or use 3 C cooked regular rice)[recipe calls for one can, but not enough to suit me!]
2 cans or 1 1/2 C cooked chicken (boned) or tuna or turkey
Mix together and simmer 10 minutes (might take a little more till it thickens up). Stir occasionally.
Top with French fried onions to serve.
Grandma Linda
October 28, 2007
Chunky Cinnamon Applesauce
8 medium tart apples, peeled and quartered
1 Cup water
1 Cup sugar
1/4 Cup red-hot candies
Place apples and water in a 5 qt. saucepan. Cover and cook over medium low heat for 20 minutes or until tender. Mash the apples. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved. Remove from the heat; cool. Refrigerate until serving. Yields 6 Cups.
This is so easy and delicious. You can leave out the red-hots if you want.
Kim Eastman
1 Cup water
1 Cup sugar
1/4 Cup red-hot candies
Place apples and water in a 5 qt. saucepan. Cover and cook over medium low heat for 20 minutes or until tender. Mash the apples. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved. Remove from the heat; cool. Refrigerate until serving. Yields 6 Cups.
This is so easy and delicious. You can leave out the red-hots if you want.
Kim Eastman
October 21, 2007
Wowie Maui Chicken
4 boneless, skinless chicken breasts, cut into cubes
2 1/2 C chicken broth
1 1/2 C canned pineapple tidbits, undrained
1 1/2 C uncooked long grain white rice
3/4 C finely chopped carrots
1/2 C ketchup
2 cloves garlic, minced
1/2 C chopped green onion
1/2 C red or green pepper
2 T each of brown sugar, soy sauce, and white vinegar
In a large skillet, cook chicken over medium high heat until no longer pink. Add remaining ingredients to skillet, except green onions. Stir well. Bring to a boil. Reduce heat to medium low. Cover and simmer for about 25 minutes, until rice is tender. Stir in green onions during last 5 minutes of cooking time.
2 1/2 C chicken broth
1 1/2 C canned pineapple tidbits, undrained
1 1/2 C uncooked long grain white rice
3/4 C finely chopped carrots
1/2 C ketchup
2 cloves garlic, minced
1/2 C chopped green onion
1/2 C red or green pepper
2 T each of brown sugar, soy sauce, and white vinegar
In a large skillet, cook chicken over medium high heat until no longer pink. Add remaining ingredients to skillet, except green onions. Stir well. Bring to a boil. Reduce heat to medium low. Cover and simmer for about 25 minutes, until rice is tender. Stir in green onions during last 5 minutes of cooking time.
Chicken Pot Pie
Filling:
4-5 chicken breasts, cooked and cubed (or shredded)
Carrots (use canned or frozen)
Peas (1 C frozen)
2 cans cream of chicken soup
2 C (1 can) chicken broth
Crust:
2 C buttermilk (buy the powdered kind that you keep in fridge and mix some up)
1 C butter, melted
2 C self-rising flour (or use regular flour and add 1/2 t salt and 1t baking powder for every cup of flour)
9x13 pan Put filling in then pour over crust mixture. Bake for 30 minutes at 425 degrees.
Kim Eastman
4-5 chicken breasts, cooked and cubed (or shredded)
Carrots (use canned or frozen)
Peas (1 C frozen)
2 cans cream of chicken soup
2 C (1 can) chicken broth
Crust:
2 C buttermilk (buy the powdered kind that you keep in fridge and mix some up)
1 C butter, melted
2 C self-rising flour (or use regular flour and add 1/2 t salt and 1t baking powder for every cup of flour)
9x13 pan Put filling in then pour over crust mixture. Bake for 30 minutes at 425 degrees.
Kim Eastman
Ham Potato Scallop from Taste of Home
1 pkg. (5 oz) scalloped potatoes, a cheesy variety
2 C boiling water
2 T margarine
3/4 C milk
2 C fully cooked ham, diced or cubed
1 pkg (10 oz) frozen cut green beans
1 C cheddar cheese, grated
In an ungreased 1 1/2 qt. baking dish combine potatoes with sauce mix, boiling water, and butter. Stir in milk, ham, and beans. Bake 400 degrees uncovered for 35 minutes or until the potatoes are tender, stirring occasionally. Sprinkle with cheese.
This is a good way to use those boxes of scalloped potatoes that you can get on good sales. Good main dish with vegie included.
Kim Eastman
2 C boiling water
2 T margarine
3/4 C milk
2 C fully cooked ham, diced or cubed
1 pkg (10 oz) frozen cut green beans
1 C cheddar cheese, grated
In an ungreased 1 1/2 qt. baking dish combine potatoes with sauce mix, boiling water, and butter. Stir in milk, ham, and beans. Bake 400 degrees uncovered for 35 minutes or until the potatoes are tender, stirring occasionally. Sprinkle with cheese.
This is a good way to use those boxes of scalloped potatoes that you can get on good sales. Good main dish with vegie included.
Kim Eastman
Tex-Mex Pork Wraps
2 1/2 lbs boneless pork roast
1 8 oz can tomato sauce
1 C BBQ sauce
1 red onion, chopped
2 small cans diced green chilles
1 T chili powder
1 t cumin
1 t oregano
flour tortillas, warmed
toppings, if desired, ie. shredded lettuce, cilantro, sour cream, diced tomatoes, green onion
Place everything in crock pot (except tortillas) on low for 8 hours. When it is done, shred meat with fork. Use slotted spoon when filling tortillas. Add toppings, if you want. Make Spanish Rice to serve with it.
Kim Eastman
1 8 oz can tomato sauce
1 C BBQ sauce
1 red onion, chopped
2 small cans diced green chilles
1 T chili powder
1 t cumin
1 t oregano
flour tortillas, warmed
toppings, if desired, ie. shredded lettuce, cilantro, sour cream, diced tomatoes, green onion
Place everything in crock pot (except tortillas) on low for 8 hours. When it is done, shred meat with fork. Use slotted spoon when filling tortillas. Add toppings, if you want. Make Spanish Rice to serve with it.
Kim Eastman
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