Tis the season of giving. Fa la la la la la la la la!
I love a good Christmas cookie. Especially a soft sugar cookie that my mom makes.
Of course learning from the best (my mom), I make a double batch of these at Christmas time and keep them in the freezer to have handy to take with me anytime I go to a friends, a neighbors, or a party.
They are always welcomed with an open mouth…haha! I crack myself up! LOL!
Here is the yummy recipe:
Fabulously Soft Sugar Cookies
3/4 C Real Butter, softened
1 C Powdered Sugar
1 C Granulated Sugar
1 C Vegetable Oil
1 tsp. Cream Of Tartar
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Vanilla
1 tsp. Almond Flavoring
4 C Flour
Cream together butter, eggs, powdered sugar, and granulated sugar. Add remaining ingredients in the order listed. Mix real good and refrigerate overnight. Place cookies onto a chilled cookie sheet with a small cookie scoop. Bake at 375 degrees for about 10-12 minutes. It is very important that all cookies are placed on a cooled cookie sheet before baking. Keep cookie dough chilled between batches.
1/2 C Real Butter, softened
1 tsp. Vanilla
1/4 tsp. Almond Flavoring (or more to taste)
Milk (a few drops)
Combine all ingredients. Use enough powdered sugar to achieve desired and spreadable consistency.
Tint to your desired color and top with your favorite sprinkles.
And voila! There you have it. Melt in your mouth heavenly yummyness that’s totally worth giving! (yes I make up words)
This is one of my families favorite dishes, and it’s super easy to make. Unfortunately I have never measured the seasonings out so just season to your liking. If you would like another side dish with this, roasted potatoes are a great choice (I’ll post that below).
1 lb. Chicken Breast (bone in or boneless)
1/2 bottle Kraft Light House Italian Dressing
2 tsp. Garlic, crushed
1 can Diced Tomatoes (or 4 fresh)
Preheat oven to 350 degrees. In an oven safe pan, sauté chicken in Italian dressing and garlic until chicken is cooked through. Pour tomatoes over chicken and generously dust the top of chicken with spices. Cook covered for 45 minutes. Remove lid and cook an extra 15 minutes.
1 head Cabbage
1 lg. purple onion
1T Olive Oil
Slice cabbage and onion as thin as you can. Heat olive oil in a large skillet and cook cabbage and onion until cooked through and has the crunch or (no crunch) you want. I like mine pretty well done. Season with Adobo and Mrs. Dash as it reduces to your liking.
Nutrition for Sauce (about 1/4 cup):
Calories: 41, Fat: 2, Sat. Fat: <0.5, Chol: 0, Sodium: 339, Carb: 4, Fiber: <0.5, Protein: <0.5
You will have to figure your chicken out separate it varies by type.
Just a quick way I prepare my roasted potatoes. Boil little red potatoes. Let cool. Seasoning cookie sheet with olive oil. Place potatoes on like cookies, and mash with the bottom of a glass. Brush olive oil on top and sprinkle with kosher salt and rosemary. Bake for the last 15 minutes of chicken cook time. Once chicken is removed from oven, turn broiler on and broil potatoes for a few minutes until they crisp up on the top.