2 1/2 Cups flour
1 tsp Salt
1/2 cup shortening, softened
1/2 cup butter or margarine, softened
1 cup powdered sugar
1 egg
1 tsp vanilla
1 tsp peppermint extract
1/2 tsp red food coloring
Preheat oven to 375 degrees
Cookie sheet ungreased
1. In a medium bowl, mix together flour and salt.
2. In a large bowl, beat shortening , butter or margarine, and powdered sugar until smooth. Stir in vanilla and peppermint extract and mix well. Gradually add flour until a dough forms.
3. On a lightly floured surface, divide dough into two portions. Knead red food coloring into one portion until well blended. eave other portion as is.
4. Shape 1 tsp. from each half into a rope about 4 inches long. Place plain rope and red rope side by side, twist together to make a candy cane. repeat with remaining dough.
4. Place canes on cookie sheet and, using you hand, curve the top of each to form the handle of the cane. Bake in preheated oven for 8 to 10 minutes of until firm and lightly brown. Immediately transfer to wire racks to cool.
Monday, December 29, 2008
Snickerdoodles
3 Cups all purpose flour
2 tsp cream of tarter
1 tsp baking soda
1 cup butter or margerine
1 1/3 cups plus 1/4 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1. Preheat oven to 375 degrees. In a large bowl stir together flour, cream of tarter and baking soda.
2. In a second large bowl, with a mixer at medium speed, beat butter an 1 1/13 cup sugar until light and fluffy. Beat in eggs and vanilla
3. In small bowl combine cinnamon and remaining sugar. With hands shape dough into 1 inch balls. Roll in cinnamon and sugar until coated. Place balls 1 inch apart on ungreased cookie sheet.
Bake until set and lightly golden and slightly crinkly on top. 12 minutes approx.
4. Cool on wire rack 1 minute.
2 tsp cream of tarter
1 tsp baking soda
1 cup butter or margerine
1 1/3 cups plus 1/4 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1. Preheat oven to 375 degrees. In a large bowl stir together flour, cream of tarter and baking soda.
2. In a second large bowl, with a mixer at medium speed, beat butter an 1 1/13 cup sugar until light and fluffy. Beat in eggs and vanilla
3. In small bowl combine cinnamon and remaining sugar. With hands shape dough into 1 inch balls. Roll in cinnamon and sugar until coated. Place balls 1 inch apart on ungreased cookie sheet.
Bake until set and lightly golden and slightly crinkly on top. 12 minutes approx.
4. Cool on wire rack 1 minute.
Stained Glass Wreath Cookies
Parchment Paper or Foil
1 16oz tube of sugar cookie dough
1 bag assorted round hard candies (lifesavers recommended)
Optional 1 tube of white decorating icing
Preheat oven to 350 degrees. Line 2 cookies sheets with parchment paper or foil. Slice dough at 1/4 inch intervals; place 1 inch apart on cookie sheets. Press a 1 inch round cookie cutter into the center of each cookie. (a water bottle top works well also.) Remove the smaller circle of dough and replace it with a hard candy. Bake for 8 to 10 minutes. Place baking sheet on the cooling rack . When cookies have cooled, use icing to decorate. Allow icing to harden then serve, of give a plateful as gifts.
1 16oz tube of sugar cookie dough
1 bag assorted round hard candies (lifesavers recommended)
Optional 1 tube of white decorating icing
Preheat oven to 350 degrees. Line 2 cookies sheets with parchment paper or foil. Slice dough at 1/4 inch intervals; place 1 inch apart on cookie sheets. Press a 1 inch round cookie cutter into the center of each cookie. (a water bottle top works well also.) Remove the smaller circle of dough and replace it with a hard candy. Bake for 8 to 10 minutes. Place baking sheet on the cooling rack . When cookies have cooled, use icing to decorate. Allow icing to harden then serve, of give a plateful as gifts.
Sunday, December 14, 2008
Pineapple Cookies
1 2/3 c. sugar
2/3 c. fat
2 eggs
2 t. lemon juice
1 c. crushed pineapple
3 c. flour
1/4 t. baking soda
Mix together all ingredients, roll in balls? Place on ungreased cookie sheet and Bake for 13 minutes at 375 degrees.
2/3 c. fat
2 eggs
2 t. lemon juice
1 c. crushed pineapple
3 c. flour
1/4 t. baking soda
Mix together all ingredients, roll in balls? Place on ungreased cookie sheet and Bake for 13 minutes at 375 degrees.
Thursday, October 16, 2008
Chicken Pasta Salad with Roasted Red Pepper Dressing
3 cups uncooked farfalle (bow-tie) pasta (8 ounces)
6 1/2 cups Green Giant® SELECT® frozen broccoli florets
2/3 cup refrigerated Alfredo sauce (from 10-ounce container)
1 jar (7 ounces) roasted red bell peppers, drained and finely chopped
1/4 teaspoon salt
1 package (6 ounces) refrigerated diced cooked chicken breast
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
DIRECTIONS
1. Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
2. In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.
6 1/2 cups Green Giant® SELECT® frozen broccoli florets
2/3 cup refrigerated Alfredo sauce (from 10-ounce container)
1 jar (7 ounces) roasted red bell peppers, drained and finely chopped
1/4 teaspoon salt
1 package (6 ounces) refrigerated diced cooked chicken breast
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
DIRECTIONS
1. Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
2. In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.
Salmon Veggie Packets
2 cups uncooked instant rice
1 3/4 cups Progresso® chicken broth (from 32-ounce carton)
1 cup (from 10-ounce bag) matchstick-cut carrots
4 (4 to 6 ounces each) salmon fillets
1 teaspoon lemon pepper seasoning salt
1/2 teaspoon salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices
DIRECTIONS
1. Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
2. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
3. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.
1 3/4 cups Progresso® chicken broth (from 32-ounce carton)
1 cup (from 10-ounce bag) matchstick-cut carrots
4 (4 to 6 ounces each) salmon fillets
1 teaspoon lemon pepper seasoning salt
1/2 teaspoon salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices
DIRECTIONS
1. Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
2. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
3. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.
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