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.