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Dad’s Cut Out Cookies
1 ½ cups butter softened, 2 cups sugar, 4 eggs, 1 tsp vanilla extract, 5 cups AP flour, 2 tsp baking powder, 1 tsp salt.
Cream the butter and sugar until smooth. Beat in eggs and vanilla. Combine flour, baking powder and salt. Cover and chill overnight.
Preheat oven to 360. Roll to ¼ inch thick and cut into shapes. Place on an ungreased baking sheet. Bake 8-12 minutes.
Bakery Buttercream Icing
½ cup shortening, ½ cup unsalted butter softened, 1 tsp (vanilla) extract, 4 cups powdered sugar, 2 tbl milk, food coloring
Cream together, butter, shortening, and vanilla. Blender in sugar, one cup at a time and beating well after each addition. Beat in the milk until light and fluffy. Add food coloring.
Mocha Chip Cookies
¼ cup instant coffee granules, 2 TBL hot water, ½ cup butter softened, ¾ cup sugar, ½ cup packed brown sugar, 1 egg, 1 tsp vanilla extract, 1 ½ cup AP flour, ¼ tsp baking soda, dash salt 1 package semisweet chocolate chips
In a small bowl, combine coffee and water. Set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt. Add to creamed mixture alternating with coffee mixture, beating well after each addition. Stir in chocolate chips. Cover and refrigerate for 30 minutes. Shape tablespoons of dough into balls. Place 2 in apart of a greased baking sheet. Bake 350 for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Reindeer Plops
1 cup buttered softened, 1 cup packed brown sugar, ½ cup sugar, 2 eggs, 2 tsp vanilla extract, 2 ½ cup AP flour, ¾ cup dark baking cocoa, 1 tsp salt, 1 tsp baking soda, 1 cup semisweet chocolate chips, ½ cup dark chocolate chips
In a large bowl, cream butters and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt and baking soda, gradually add to creamed mixture and mix well. Stir in chocolate chips. Roll into rounded ball (roughly tablespoons) 2 in apart onto a ungreased baking sheet. Bake at 375 for 8-10 minutes or until set. Cool for a couple of minutes before removing to wire racks to cool completely.
Frosting: 4 oz cream cheese room temp, ¼ cup butter softened, 2 cup confectioner’s sugar, 1 tsp vanilla extract
In a medium bowl or stand mixer, beat cream cheese and butter together until creamy and no lumps. Add the confectioner’s sugar (one cup at a time) and vanilla extract. Beat until frosting is creamy. Will last 1-2 week in fridge.
Once cookies are cool, frosting cookies and sprinkle with crushed candy canes.
Bakery Butter Cookies
2 cups powdered sugar, 18 oz butter softened, 1 1/2 tsp salt, 1 large egg, 1 tsp vanilla, 6 1/2 cups AP flour
Cream together sugar, butter, salt. Slowly mix in eggs and vanilla. Fold in flour (do not over mix). Roll by tablespoon into balls and place in greased cookie sheet. Bake at 360 for 8-10 minutes (until bottom is golden brown, top of cookie will be soft). Use favorite icing or dip in cinnamon and sugar when cool.
Bakery Chocolate Chip Cookies
1 cup sugar, 1 1/3 cup brown sugar, 10 oz butter softened, 1 tsp baking soda, 2 tsp salt, 1 tsp vanilla, 2 large eggs, 1/3 cup water, 4 cups AP flour, 16 oz chocolate chips
Cream together sugars, butter, baking soda, salt and vanilla. Slowly mix in eggs. Add water. Fold in flour and chocolate chips. Drop by heaping tablespoon onto greased baking sheets. Bake 360 for 10-12 minutes.
Bakery Raisin Bars
1/2 cup sugar, 2/3 cup brown sugar, 4 oz butter, 1/3 cup molasses, 2 tsp salt, 1 tsp baking soda, 3 eggs, 2 tsp cinnamon, 1/2 cup water, 6 1/2 cups AP flour, 24 oz raisins.
Cream together sugars, butter, molasses, salt and baking soda. Mix in slowly eggs and cinnamon. Add water. Fold in flour and raisins. Let sit 15 minutes. Divide into six long loafs. Bake 360 8-10 minutes. Slice when cool. Ice with favorite icing.
Pecan Tassies
1 cup butter, softened, 1 (8-oz.) package cream cheese, softened, 2 1/2 cups all-purpose flour, 1 1/2 cups firmly packed brown sugar, 1 1/2 cups chopped pecans, 2 large eggs, 2 tablespoons butter, melted, 2 teaspoons vanilla extract, 1/8 teaspoon salt
Beat 1 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 1 hour. Place 1 dough ball into each lightly greased muffin cup in mini muffin pans, shaping each into a shell. Whisk together brown sugar and next 5 ingredients. Spoon into tart shells. Bake at 350° for 20 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks 20 minutes or until completely cool.
Bakery Donut Glaze
4 cups powdered sugar, 1 cup shortening, 1 tsp vanilla extract, 2 tbl water.
Combine ingredient in a bowl. Mix on low speed, , the mix on on medium speed for five minutes.
Bakery Chocolate Glaze
1 cup powdered sugar, 2 tbl milk, 1 oz unsweetened chocolate melted.
Mix ingredients until smooth.
Carrie’s Chili
8 oz loose, hot sausage cooked, 8 oz ground sirloin 2 medium onions, diced 4 garlic cloves, chopped 1 can diced chilies chili powder cumin Salt and freshly ground black pepper to taste 2 cans beef stock 1 28-ounce can crushed tomatoes 1 15-ounce can red beans, drained, 1 15-oz can black beans, drained. 1/4 cup hot deli mustard, Hot sauce, to taste
Brown sirloin and sausage in large soup pot with onion, Add all other ingredients, simmer to heated through..
Trifle
1 store-bought angel food cake, 8 vanilla pudding cups, 4 large bags frozen fruit, 1 16 oz jars berry jelly or jam
Starting the day before: Thaw fruit. Dump into large bowl. Heat jelly in ceramic or glass dish in microwave for a minute or so until runny, add to fruit and mix. Rip angel food cake in pieces and put down a bottom layer in glass bowl. Add spoons of pudding in random spots, covering most of cake. Add spoons of fruit mix on top of pudding, keeping an eye on the design as seen from the outside of the bowl. Repeat layers, finishing with fruit. Cover lightly with foil or saran wrap and refrigerate overnight.
Favorite Chicken Dish
1-2 skinless boneless chicken breasts 4 beaten eggs Italian bread crumbs Butter Crisco 1 cup of chicken broth-made with water and 1 chicken bouillon cube 1 small can of sliced mushrooms 1 cup shredded mozzarella cheese
Cut chicken in bite-sized pieces and soak in eggs for one hour. Bread with bread crumbs and fry in Crisco until golden brown on both sides, put in 9 and 13 pan. Pour chicken broth over and place mushrooms over Bake 350 degrees for 40 minutes, last 10 minutes of baking spread cheese
Mom’s One Step Lasagna
1 lb. ground beef 1 med. onion, chopped 1 Tbsp chopped garlic 4-6 cubes beef bouillon seasonings: 1 Tbsp Italian seasoning, 1 Tbsp sage, 1/3 cup sugar 1/2 cup water 1/2 cup grated Parmesan cheese 2 jars ( 15 oz each ) spaghetti sauce 1 box ( 16 oz ) lasagna noodles (regular NOT the oven ready) 15 oz ricotta cheese 1 cup mozzarella cheese, shredded 1 small can mushrooms
Brown beef and onion with garlic. Add water, sauce, seasonings, bouillon and mushrooms. Cover bottom of 9 by 13 pan with 1/3 with this sauce. Arrange 1/2 noodles, then spread 1/2 ricotta cheese, then 1/2 mozz. cheese. Sprinkle with 2 Tbsp Parmesan cheese. Add another layer of sauce. Repeat, ricotta and mozzarella and parmesan. Top with another layer of noodles and rest of sauce. Sprinkle with rest of Parmesan cheese. Cover tightly with heavy duty foil. Bake at 350 degrees for 1 and 1/2 hours or until knife goes in easily. Let stand covered for 10 minutes before serving.
Sirloin Roast
3# beef sirloin roast, 2 tbl montreal steak seasoning, 1 tbl minced garlic, 1/4 cup soy sauce, 3 tbl balsamic vinegar, 1 tbl worcestershire sauce, 1 tbl mustard,
Rub roast with seasoning and garlic. Cut in half and place in crock pot. Combine the soy sauce, vinegar, worcestershire sauce and mustard. Pour over beef. Cover and cook on low 6-6 1/2 hours.
Diane’s Sauce
2- 28 oz cans crushed tomatoes with roasted garlic, 2-28 oz cans crushed tomatoes
2- small cans of tomato paste, 1 tsp baking soda, sprinkle in Italian seasoning
At this point Diane puts in the pre-baked meatballs. Cook on low for a couple hrs (put screen over do not cover. Stir occasionally.
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