The Best Sugar Cookies

4 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. sugar
3 eggs
1 tsp. vanilla
1/2 c. sour cream
Bake @ 425 for 5 to 7 min.
Note: Do Not Brown

Sugar Cookies

I was wondering if anyone had an absolutely amazing sugar cookie recipe that they would like to share? I am looking for moist sugar cookies... not the ones that crumble when you pick them up. HELP please!

6 week muffins

Ingredients:
5 c. flour
5 tsp. baking soda
4 beaten eggs
1 15oz box bran flakes (or raisin bran)
1 c. applesauce
2 c. sugar
2 tsp salt
1 qt buttermilk
1/2 tsp nutmeg
2 tsp cinn.
1/4 c. frozen OJ concentrate

Mix in LARGE bowl. Bake what you want in greased muffin tin at 400 degrees for 18-20 min. Freeze the rest of the batter, when re-using, do not stir, place right into tin.

Pumpkin Seeds

Take as many seeds as you want(Whatever comes out of your pumpkin)
rinse and let dry
spread sparingly with Olive Oil
Shake about 1/4 cup or more Worchestershire sauce all over the top
Shake lot's of Salt all over the top.
Cook @ 325 and stir every 10 minutes until cooked and dried.
You can taste test and add accordingly but this is about how I like them! Yummy!

Pumpkin Chocolate Chip Cookies

1 15 oz can of Libby's pumpkin
2 cups of sugar
1 cup oil
2 eggs
4 tsp baking powder
2 tsp cinnamon
2 tsp cloves
2 tsp nutmeg
2 tsp Salt
2 tsp Baking soda
2 tsp milk
2 cups or 1 package of choc. chips
2 1/4 tsp of vanilla

Southwest Chicken

3 – 4 skinless, boneless chicken breasts cut into cubes
1 tsp garlic
2 cans spicy chili beans
2 cans black beans (drained)
1 can of corn
3/4 c. salsa
1 c. chicken broth

Mix all ingredients in a 2 qt dish. Cook at 350 degrees for 45-60 min. Serve in tortillas or over rice. (I usually make ½ this recipe and it still makes a lot!)

Bonco Berry Sauce

This sauce is great with Jalapeno Poppers!

Ingredients

• 3/4 cup water
• 1/3 cup sugar
• 1/4 cup corn syrup
• 3 teaspoons fruit pectin
• 2 teaspoons cornstarch
• 1 teaspoon vinegar
• 50 drops red food coloring or 1/4 teaspoon red food coloring
• 1/8 teaspoon onion powder
• 1 dash cayenne pepper
• 1 dash garlic powder
• 1 dash paprika
• 1/4 cup red bell peppers, finely minced
• 1/2 teaspoon canned jalapeno peppers, finely minced

Directions

1. Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan; Whisk well.
2. Set saucepan over medium / high heat, uncovered: Add peppers and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick.
4. Remove from heat and let sauce sit for about 10 minutes; Stir and cover.
5. Use sauce when it reaches room temperature or cover and chill until needed.

Creamy Zucchini Soup

2 tbsp butter
1 med onion, chopped
2 med potatoes, peeled
1 lb zucchini, peeled and sliced (2cups)
1/4 c. parsley
3 c. chicken broth
1 c. plain yogurt
2 tbsp lemon juice
1/2 c. chopped chives
1/2 tsp pepper

In 3 cups chicken broth and butter, boil onion and zucchini and potatoes until tender. Puree these when done, and then add remaining ingredients. Garnish with chives. (I usually stir in some sour cream or extra yogurt)

Homemade Rolls

2 Tbs. Saf instant yeast
1 C. Warm water
1 C. Warm buttermilk
1/2 C. melted butter
5 1/2 to 6 C. flour (Bakers flour or bread flour)
1/2 C. sugar
1 tsp. salt
1/4 tsp. baking soda
2 eggs

Dissolve yeast in water and buttermilk. Add melted butter, sugar, salt, and eggs. Mix in flour two cups at a time. Knead on slightly floured board. Put in greased bowl in a warm place and let raise 30 minutes to 1 hour. Knead again and pinch off bread and roll in balls. Place in greased cake pan (DON'T crowd rolls). Let raise again. Bake at 350 in oven until golden brown. Remove from oven and brush tops with butter. Enjoy!!!

Cinnamon Spice Buns

For the buns:
1 cup milk
1/2 stick butter
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground nutmeg and ground cloves
grated zest of 1 lemon
1/4 cup warm water
2 tablespoons (packages) dry active yeast
1 whole egg plus 2 egg yolks
5 2/3 cups all-purpose unbleached flour, plus more as needed
1 teaspoon salt
5 tablespoons granulated sugar
1 1/2 cup raisins ( optional )
1 egg yolk mixed with 1 tablespoon milk, for glazing

For the icing:
1 cup confectioners sugar
1 to 2 teaspoons milk, heated
Directions:
Combine milk, butter, cinnamon, nutmeg, cloves, and lemon zest in a small saucepan over medium heat. Bring to a simmer and transfer the mixture to a large bowl. When cool, whisk the egg and egg yolks into the mixture. In a small bowl, combine the warm water with a pinch of sugar. Sprinkle the yeast over the water and set aside 15 minutes until it begins to froth.
In a separate large bowl, whisk together the flour, sugar, and the salt. Add the milk-egg mixture and the proofed yeast and mix until a cohesive dough forms. Next mix in the raisins. Dump the mixture onto a clean, lightly floured surface and knead 10 until smooth and elastic. Dust with flour as needed to keep the dough from sticking.
Transfer dough to a lightly greased bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, 1 ½ to 2 hours. Cut the dough into quarters and then divide each quarter into 4 equal pieces. Roll each piece into a ball and place in a greased 9-by-13-inch pan. Cover loosely with a clean towel and let rise until doubled, about 30 minutes.
Preheat the oven to 375 degrees F. Brush the buns with the egg glaze. Bake 20 to 25 minutes, until golden brown. Cool on a wire rack.
Combine confectioners' sugar and 1 teaspoon warm milk in a bowl and stir until smooth. Add another few drops of milk as needed if necessary. Spoon frosting into a piping bag and pipe the icing diagonally across each cooled bun. Delicious!

Oreo Cookies

Cookie Ingredients:

1. Package of Devils Food Cake mix
1. Egg
1/4. Cup of water
3. Tsp of vegetable oil

Combine all ingredients together in mixer. Roll into 1 inch balls. Bake at 350 for 8 minutes. Let cool.

Center Filling:

Cream Cheese store bought frosting. I like to use the whipped ones.

Sunrise Smoothie

1 Cup of Pineapple Juice
1 Cup Vanilla Low Fat Yogurt or Frozen Yogurt
1 Cup Frozen Strawberries, Partially Thawed
2 Ripe, Medium Bananas, Peeled

Combine Pinapple Juice, Yogurt, Strawberries and Bananas in your blender. Cover: Blend until smooth. Enjoy this yummy treat for summer.

Serving size: 4

Yummy In your tummy Banana Bread!

1/2 cup of Vegetable oil
3/4 cup of sugar
2 beaten eggs

3 Ripe Bananas, Mashed

3 Tbsp. Of Milk
1 Tsp. Vanilla
1/2 tsp Baking Powder
1/2 tsp Salt
2 cups of flour
1 tsp. baking soda

1. Preheat oven to 350 degrees
2. Beat Vegetable oil and sugar together in mixer bowl.
   
3. mix the beaten eggs and mashed bananas in a separate small bowl.
4. Add Milk and vanilla to the first mixture.
5. then after well mixed add dry ingredients. Flour, baking soda, baking powder and salt.Mix well.
   
6. add the bananas and beaten eggs to the the First mixture, but don't over mix.(Over mixing makes bread too airy and dry. You want it moist and yummy)
7. Bake in 9 by 5 by 3 loaf pan. and line the bottom with wax paper.( For some reason the wax paper keeps in more moisture. and it is easer to clean up!)
8. Cook for Approximately 1 hour. Check with a tooth pic because elevation may play a factor.
9. Let cool. Sometimes if you want it a little sweeter you can warm up butter and spread it all over the banana bread and roll it in Powdered sugar. It is really yummy I just didn't do it this time.
   
10. Eat and Enjoy!
    

Creme Brulee French Toast with Syrup

Creme Brulee French Toast
Ingredients:
1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra-thick slices)
5 eggs
1 1/2 cups half-and half-cream
1/2 teaspoon salt
1 teaspoon vanilla

Instructions:
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together Eggs, cream, salt, and vanilla . Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350F. for about 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). Serve with Syrup.
Makes 12 servings.

Buttermilk Syrup
Ingredients:
1 cup sugar
1/2 cube real butter
1/2 tsp. soda
1/2 cup buttermilk
1 tsp karo syrup
1 tsp vanilla
Method:
Mix all ingredients except vanilla and heat in saucepan to boiling. Boil 5 minutes stirring constantly. Remove from heat and add vanilla.

This is rich and yummy.

Mini Portabello Burgers

Ok so Dave and I found a recipe and changed to make it our own.

12 medium portobello mushrooms

2 yellow squash

2 zucchini

1 medium onion

Sea salt

oregano

Season All

9 ounces Swiss Cheese

12 mini brioche buns or dinner rolls

sesame oil

1/2 teaspoon of sesame seeds

Take stems off of the portobellos. Slice the squash & zucchini into 1/4 in thick rounds or in strips if you prefer Drizzle canola oil on them. Season to your taste with Season all on zucchini and Sea Salt and oregano on yellow squash. We just put the oil on the mushrooms. Grill vegetables till cooked and grill marks are on them. Brush Sesame oil (Dave put a little butter too) on tops of buns and sprinkle sesame seeds ontop. Put in oven until outside is just crispy at 375 for 4 min. Assemble burger and melt cheese under broiler. So good. The vegetables are so flavorful that you dont need any dressing at all!

Salsa

This is my mother in laws recipe. I hate store bought salsa now. I love this recipe.

15 large tomatoes (15 or 16 cups)
3 medium onions
3 green peppers
3 hot jalapenos & 2 mild jalapenos
2 cloves garlic
1 1/2 tablespoons salt
1/2 cup sugar
1/2 cup cider vinegar

Chope it all up and put in big pot. Bring to boil for 15 min. Mix seperate 1/2 cup corn starch and salsa juice so that you dont get corn starch clumps in your salsa. Add to salsa and cook for 10 min. Bottle them and process for 30 min.

I really liked it chunky but it goes way to fast. If you want it to last longer then cut up fine or use in your food processor.

Note: For those that have never canned. Make sure your bottles are hot and the lids and that nothing is on the mouth of the jar when you put the lid on (wipe with damp cloth) & that your jars and lids are steralized.

Carrie's chocolate chip cookies

2 1/2 cups of all purpose flour
1/2 teaspoon of baking soda
1/4 teaspoon salt
1 cup of (Packed) Brown sugar
1/2 cup of granualted sugar
2 sticks (1cup) of salted Butter (not cold but softened.)(I just stick it out an hour before I make the cookies, the microwave melts the inside too fast)

2 large eggs
2 teaspoons of Vanilla Exract
12 ounces of semisweet chocolate chips(about 2 cups)

Preheat the oven to 350
In a large bowl or kitchen aid
blend the sugars on medium speed till they are totally mixed.
Then add the softened 2 sticks of butter and mix to form a grainy paste
scrape the sides of the bowl and add the eggs and then the vanilla extract. DO
not over mix the eggs. Just until they are blended in

Add the flour cup by cup and baking soda and salt.
Do Not Overmix.

I like to make larger cookies so I double the tablespoon to more like 2 tablespoons per cookie. I cook six at a time but you can cook more if you want. Cook them for only 10 minutes. They might look underdone but they aren't. When they cool you have a deliciously chewy yummy chocolate chip cookie. Enjoy. If you don't like them chewy and soft you can cook them for longer if you want. (Some people like them harder to go with milk)

Mom's Famous Cinnamon Rolls

1)add 1 Cup of warm water
Tsp of sugar
2 packages of yeast
Put in glass Jar

2)1 cup of really hot water in bread maker bowl
Palm of salt(Tbsp)
1/2 cup of sugar
Cube of butter

Turn on mixer to mix. and cover.

When yeast has risen
add 1-cup of flour (to the mixture in the mixer bowl.)
add jar of yeast mix to bowl and another cup of flour keep mixing
keep adding a cup of flour till the sides of the bowl cleans(6-7 cups total)
make a good dough ball ( Knead in bowl or by hand for 10 minutes)

I like to use the press and seal to cover the bowl because it allows
the dough to really get warm and rise better.But you can just cover
it if you want to with towel or something. Raise until double in size.

Roll out dough ( Mom says to let dough still be 1/2 inch in size)
don't thin it out too much!
Smear with butter
cinnamon first
crumble brown sugar everywhere

Roll up &Grease your pan. Flour it too!

Cut the Cinnamon rolls to desired thickness.
Use string or non flavored dental floss.

line them next together In pan. Raise for 40 min to 1 hour.

Can put oven on 200 and turn off and Put cloth under the pan and cover the Cinnamon rolls with seal. And raise them.

Cook Cinnamon rolls 30 minutes @350

Frosting: Cube butter. Small amount of vanilla and small amount of evaporated milk.
Add powdered sugar till desired thickness. (Taste testing is the best then you can
achieve how you want it to taste because some people like more vanilla... some like
it thicker and some like it more like a glaze!) I hope you enjoy cause I sure am!

Chex Candy Mix

Mix:
5 cups Chex
6 cups golden grams
7 oz. shredded coconut
1 cup cashew slivers
Boil for 2 minutes:
3/4 cup margarine
1 cup sugar
1 cup Karo syrup
Pour over dry mix and stir until coated.
This is so yummy!
I just got this recipe from our friends Lance and Niki and can't wait to make it.