Heather's Sugar Cookies

I got this recipe from my friend Heather Hales who is a very talented baker.  These cookies are soft and stay puffy after they are baked.

Super Soft Sugar Cookies

Ingredients:
1/2c butter
1c sugar
2 eggs + 1 yolk
1t vanilla
1/2t baking powder
1/2t baking soda
add 1/2t salt
3/4c sour cream
3c flour (add 1/2c more, or more to get consistency right)

Instructions:

Cream butter and sugar.  Beat in eggs, sour cream, and vanilla.  Mix dry ingredients in a separate bowl, and slowly add to wet mixture.  Adding more flour as needed.  Refrigerate if your dough is too soft to roll and shape.  Roll out to 1/4″-1/2" thick and usecookie cutters.  Bake for 8min at 425f.  Cool on wire rack before frosting.

For Frosting:
1/4c butter at room temperature.
1t vanilla
1/8c heavy whipping cream (more or less to right consistency)
3c  Powdered Sugar

Beat butter and vanilla until smooth.  Add 1cup of powdered sugar at a time- be sure to beat it really well.  After 2 cups of sugar add the whipping cream.  Continue adding powdered sugar/whipping cream until the desired texture is reached.

Layered Ice Cream Cake

I have made this a few times for birthday cakes and it is always a hit! I got the recipe from here.

Layered Ice Cream Cake

Ingredients

15 chocolate and cream sandwich cookies (such as Oreo)

1 tablespoon milk

8 to 9 ice cream sandwiches, depending on size

1 pint mint chocolate chip ice cream

1 pint vanilla frozen yogurt

1 pin tstrawberry ice cream or frozen yogurt

1container (8 ounces)frozen whipped topping, thawed

Directions

1. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.

2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.

3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.

4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.

5. To serve, remove side of pan, then waxed paper. Cut into wedges. 

Creamy Chicken Noodle Soup

I got this recipe from my sister-in-law Kristen.  It is a great version of classic chicken noodle.

Creamy Chicken Noodle Soup

 Ingredients:

4 C. Chicken Stock

8 C. Water

1- 16 oz. Bag of Grandma’s frozen egg noodles

Carrots

Celery

4 Shredded cooked chicken breasts

1 pint of heavy Cream

¼ c. butter

¼ C. flour

Salt and Pepper to taste

Instructions:

Cook Chicken stock, water and noodles for 10 minutes while boiling.  Add carrots and celery, cook for 30 minutes.  Add chicken and cream.  Then mix butter, flour and some broth in a separate bowl and mix into soup to thicken.

Marcy's Beans

Another family must have recipe!!  These beans are awesome!

Harlequin Bean Bake

Ingredients:

1 clove garlic - chopped
1/2 lb. bacon - chopped
2 medium onions - sliced
1 c. brown sugar
1/2 c. apple cider vinegar
1 can lima beans - drained
1 can kidney beans - drained
1 small can cut green beans - drained
1 28 oz. can of pork and beans (do not drain)

Instructions:
Brown chopped up bacon until crisp.  Add garlic, onions, brown sugar, and vinegar and cook for 20 minutes at low heat.  Add drained lima beans, kidney beans, and green beans and the undrained can of pork and beans.  Stir together.

Bake 1 hour at 350 degrees.

*  Can be made a day or two ahead of time.  I only use a 1/2 can of the lima beans.

Marcy's Stuffed Shells

My sister-in-law Marcy made these when we had an Italian theme for one of our second Sunday family dinners.  They were amazing!

Marcy’s Stuffed Shells

Ingredients:

2 eggs
1 container (15 oz.) ricotta cheese
2 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese
2 tsp.  dried parsley leaves
2 tsp.  no-salt herb and garlic seasoning
24 jumbo pasta shells, cooked and drained (about 1/2 a box)
2 c. prepared marinara sauce

Instructions:
Mix together eggs, ricotta cheese, mozzarella, parmesan, parsley, and seasoning.

Fill each shell with 2 to 3 tablespoons cheese mixture.  Place filled shells in a 9x13 in. baking pan.  Pour marinara over shells.  Cover pan with foil.  Bake at 350 degrees for 30 to 35 minutes or until bubbly.

Mexican Salad

Mexican Salad

Ingredients:

1 ½ lbs ground beef

1 medium onion

1 can diced tomatoes

1 jar salsa

1 can of pinto beans

1 can of Great Northern beans

½ head of lettuce

½ cup shredded cheddar cheese

½ cup Fritos

In a large skillet brown the ground beef; be sure to drain the fat.  Add the onion, tomatoes, salsa, and beans.  Simmer for 15 to 20 minutes.  Serve over chips and top with lettuce and cheese.  Eat immediately or the chips will become soggy.

Taco Soup

Another go to meal for us!  Easy and we usually have everything already on hand.

Taco Soup

1 lb ground beef

1 medium onion, chopped

2 cans pinto beans + liquid

2 cans stewed tomatoes+ liquid

1 can corn niblets + liquid

1 package taco seasoning

In a large pot brown ground beef; be sure to drain the fat.  Add onions and continue to cook until the onions are translucent.  Add the rest of the ingredients and bring soup to a boil.  Turn heat to low and let simmer for about an hour.  Serve with tortilla chips, grated cheese, chopped chives or green onion and sour cream.

Hamburger Soup

This is one of my favorite soups.  I loved it as a child and I still love it.  Definitely one of my comfort foods!

Hamburger Soup

Ingredients:

2 lbs ground beef

1 lb carrots

2 celery stalks

1 tsp salt

1 bay leaf

1 large onion, diced

1 ½ lbs potatoes

2 cans tomato soup

½ tsp pepper

2 cans water (use the tomato soup can)

Instructions:

In a large pot brown ground beef; be sure to drain the fat.  Add onions to the beef and continue to cook until the onions are translucent.  Mix tomato soup, water, salt, pepper and bay leaf into the pot.  If you want to leave it on the stove bring to a boil then turn the heat to low and let it simmer for a couple hours.  If you want to put it in a crockpot cook it on low for 8 hours or on high for 4 hours.  Serves 12.

Green Chile Egg Puff

Another family favorite for a special breakfast or brunch.

Green Chile Egg Puff

Ingredients:

10 eggs

½ cup butter, melted

½ cup flour

1 tsp baking powder

½ tsp salt

1 pint cottage cheese (small curd)

1 pound Monterey Jack cheese, shredded

2 can green chiles

Instructions:

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with non-stick spray.

Beat eggs with mixer until light and lemon colored.  Add the rest of the ingredients except the chiles.  Blend everything together in the mixer.  Then stir in chiles.  Pour mixture in the baking dish and bake for 45 minutes.

Chicken Salad

My friend Shannon's aunt always made this for her family gatherings.  I love it.  Shannon was nice enough to bring it to Andie's birthday party this year!

Chicken Salad

Ingredients:

1 head of cabbage, chopped (or coleslaw mix)

1 can of chicken

1 bunch green onions, chopped

2 packages of ramen noodles without seasoning packet

Marinade:

1 cup oil

1/3 cup cider vinegar

3 Tbsp sugar

2 tsp salt

1 tsp pepper

Instructions:

Combine ingredients, pour marinade over them let sit for 4 hours or overnight.

Funeral Potatoes

I am basically putting this recipe on here so I hopefully don't have to look for it in my stacks of papers since I know I will have to make it for something one of these days.

Funeral Potatoes

Ingredients:

6 cups potatoes, diced

1 can cream of chicken soup

1 stick butter, melted

1 cup sour cream

2 cups cheddar cheese, shredded

¼ cup onion, diced

Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with non-stick spray.

Combine chicken soup, butter, sour cream, 1 cup of cheese, onion, salt and pepper in a bowl and mix well.  Add potatoes mix until incorporated.

Put mixture in baking dish.  Sprinkle 1 cup cheese over the top.  Bake uncovered at 350 degrees for 30 to 45 minutes.

Kristen's Potato Soup

My sister-in-law Kristen makes this soup for us every fall and we love it!  She triples the recipe and it still isn't enough to last very long at any family function.  Yes it is just that good!

Potato Cream Cheese Soup

Ingredients:

½ cup onion, chopped

¼ cup celery, diced

2 Tbsp butter

2 Tbsp flour

3 cups potatoes, chopped

3 cups chicken broth

½ cup sour cream

4 oz cream cheese

2 Tbsp cooked bacon or ham

½ tsp dill

Salt and pepper to taste

Instructions:

In a small saucepan sauté onions and celery in butter until tender. 

Add flour to onion mixture; stir and cook over medium heat for 1 minute, set aside.

In a 3 quart pan combine broth and potatoes, bring to a boil.  Reduce heat.  Cook until potatoes are tender, but not mushy.  Stir occasionally so potatoes don’t stick.  While potatoes are cooking, melt cream cheese with sour cream in microwave.  Add cream cheese mixture to potatoes and broth mixture along with onions and celery.  Add dill and bacon or ham.  Simmer and stir until cream.  Add salt and pepper.  Thin with milk if necessary.  Serves: 5 to 6.

White Chicken Chili

My Mom introduced this recipe to us at our family Halloween party a couple years ago.  This has been a go to meal for us since it is so simple, doesn't take very long to cook and we usually have everything we need on hand.

White Chicken Chili

Ingredients:

1 ½ Tbsp Oil

1 large onion, chopped

2 cloves garlic, minced

2 cups chicken, cooked and chopped (I just use canned chicken)

4 oz can green chiles

½ Tbsp jalapeno pepper(optional), diced

1 ½ tsp cumin powder

1 tsp dried oregano

1 can chicken broth

1 can Great Northern beans

Salt to taste

6 ounces Monterey Jack cheese, shredded

½ cup low-fat sour cream

For garnish or toppings:

Green onions, chopped

Fresh cilantro, chopped

Instructions:

In a large pot, sauté onion and garlic in oil over medium heat.

Add chicken, chiles, jalapeno pepper (if using), cumin, oregano, chicken broth, and beans to pot and stir well.  Bring to a boil, reduce heat and simmer, covered, for 10 – 15 minutes.

Just before serving add salt, cheese and sour cream.  Heat just until cheese is melted, being careful not to let the soup boil.

Serve at once, garish with chopped green onion and fresh cilantro if desired.

Serves: 6

Jalapeno Poppers

This is Brian's dad's recipe for Jalapeno Poppers.  Everyone who likes anything spicy will enjoy these.

Jalapeño Poppers

Ingredients:

15 large green jalapeños

1 package cream cheese

Sugar

Thin sliced hickory smoked bacon

Toothpicks

Instructions:

*I would definitely recommend wearing gloves to make these and do not touch your eyes or nose.*

Preheat oven to 325 degrees.  Line a baking sheet with aluminum foil and spray with non-stick spray.

Wash peppers, cut off stems and remove all seeds and veins.  Cut the peppers in half lengthwise. 

(If you want super spicy poppers you can reserve some seeds to add to the cream cheese.)

If the cream cheese is not already at room temperature you can soften it in a bowl in the microwave.  Once softened add about 4 tsp of sugar it and mix together.

Spoon the cream cheese mixture into the peppers.  Wrap a strip of bacon completely around the pepper and secure with a toothpick.

Put the peppers on the prepared baking sheet.

Bake at 325 degrees for 45 minutes to 1 hour or until the bacon is fully cooked and semi-crunchy.

Serves:  30 finger food appetizers

Cowboy Caviar

My Aunt Margo brought this dish to our family reunion awhile back and ever since it has been one of our family favorites.  It makes a great appetizer for barbecues or Mexican themed meals.

Cowboy Caviar

Ingredients:

6 tomatoes, chopped

1 bunch cilantro, chopped

1 bunch green onions, chopped

2 cans blackeyed peas, drained and rinsed

2 cups frozen whitecorn

2 avocados, chopped

Dressing:

1 package Good Seasons Italian Dressing Mix

1/3 cup oil

¼ cup vinegar

¼ cup water

Instructions:

Mix all of the ingredients together, mixing the avocados last.  Mix all of the dressing ingredients together, once mixed pour over the tomato mixture then refrigerate overnight or for a few hours.  Serves 10