Aunt Janeal's Sugar Cookies

Sugar Cookies:
2 Cups softened butter
2 Cups white sugar
6 Cups flour
2 Tbsp vanilla
1 tsp lemon extract
1 tsp baking soda
3 eggs

Cream butter and sugar, add eggs, add in vanilla and lemon. Slowly mix in soda and flour. Refrigerate for at least an hour. Bake at 350 degrees for 8-10 min.

Butter Cream frosting:
1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt (I would use less if you are using salted butter)

Peach Crisp

Filling:
4 large peaches sliced
1/4 sugar
T. flour
1/2 tsp of cinnamon
1/8 tsp of ground ginger

Topping:
1/2 cup brown sugar
1/2 cup flour
1/2 cup oatmeal
1/4 cup butter softened
dash of salt
1 tsp. cinnamon

Arranged sliced peaches in 9x9 baking pan, sprinkle sugar, flour, cinnamon, and ginger over the top and gently mix.

In a bowl add softened butter, oatmeal, flour, salt, cinnamon. Cut together until butter is well mixed in. Sprinkle topping over peaches and bake at 375 degrees for 45 min.

Serve with whipped topping or vanilla ice cream. Also great cold.

Baked Honey Lime Chicken Taquitos

adapted from Sweet Treats and More who adapted from Plain Chicken

makes 12 taquitos

12 corn tortillas

2 cups cooked and shredded chicken (2 large breasts) (I boiled my chicken tenders (5) with onion salt, garlic salt, pepper)

1/2 cup shredded cheddar or Colby jack cheese

(I also added a green onion and a dash of chili powder)

Olive Oil (I used cooking spray)

Salt & Pepper

Honey-Lime Sauce:

2-3 limes, juiced (taste your sauce after one lime and add more juice if you want) (I used 2 limes, maybe next time I will add a little zest and some cilantro)

1/3 cup honey (Next time I will use a little less honey)

1/2 teaspoon cumin

1/2 teaspoon garlic

3 tablespoons sour cream (fat free works too)

Preheat oven to 425.

1. In a small bowl whisk together the juice of 2-3 limes, honey, cumin, garlic, and sour cream. In another bowl pour the honey-lime sauce over the shredded chicken. Let it marinade for 20-30 minutes.

2. Mix the cheese in with the chicken mix, and add a dash of salt and pepper.

3. Place a damp paper towel over one corn tortilla and microwave for 20-30 seconds, until the tortilla is soft and moist, and doesn't crack when you roll it.

4. Place a spoonful of chicken on one end of the corn tortilla and roll it up tightly.

5. Repeat until all corn tortillas are rolled.

6. Place the taquito seam-side down on a lightly greased baking sheet. (oops, forgot to grease the pan. Didn't stick too bad)

7. Lay taquitos next to each other, but not touching. Brush a little bit of olive oil over the tops of the taquitos and sprinkle with salt. (Again, I used cooking spray instead of olive oil)

8. Bake at 425 degrees for 15-20 minutes.

Pizza Pasta

1 box mini farfalle pasta (cooked according to package)
1 can Hunts Garlic and Herb sauce
1 lb. bulk sausage of your choice
1 stick pepperoni cut lengthwise and diced
1 cup grated mozzarella
1/4 cup grated parmesan
1/4 cup sour cream
1/4 yellow onion diced

Sauce:
brown sausage and drain if needed. Add onion and pepperoni. Saute until onions are softened. Add Garlic and Herb sauce, heat to low boil. Stir in sour cream and turn down to low or simmer.

Drain pasta and stir in sauce and cheese.

Kahlua Vodka Cake

My friend made this cake for bunko. It was so good topped with whipped topping.

1 (18.25 ounce) box yellow cake mix (with pudding in mix)
1 small box instant chocolate pudding mix
4 eggs
1 cup vegetable oil
3/4 cup water
1/4 cup vodka
1/4 cup Kahlua or other coffee-flavored liqueur

Heat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.

In a mixing bowl, combine cake mix, pudding mix, eggs, oil, water, vodka and Kahlua; beat for 10 minutes by hand or 5 minutes with electric mixer. Bake in prepared pan 55 to 60 minutes, or until cake tests done.

Cool in pan for 5 minutes, then invert on wire rack to cool.

Once cake is cooled, poke holes in cake with a chopstick and slowly pour icing over cake.

2 Ingredient Fudge

1 bag chocolate chips

1 tub of frosting

Too many combinations to imagine!

Melt chocolate chips in microwave in 40 sec intervals stirring each time until melted.

Mix in tub of frosting, microwave for 1 minute.

Spread into a buttered 8x8 pan. (I lined mine with buttered wax paper, which makes it easy to transfer to a cutting board. If it gets stuck let it sit in a shallow sink with warm water to loosen) I also am impatient and put it in the freezer to harden. When it reaches room temperature it is soft and creamy.

Cut in squares and serve!

*I have also heard of others adding a teaspoon of vanilla for a homemade taste. I left it out of the combination below.

**Betty Crocker frosting has also been said to make a firmer fudge.

Try this combination that resembles an Almond Joy: Semi sweet chips, coconut pecan frosting (I added mini marshmallows to the bottom of the pan and mixed a few in on top) YUM!

Creamy Chicken and Rice Soup

2 cans of chicken broth + 1 can of water

2 cans of cream of chicken

2 carrots diced

1 celery stock diced

1/2 a white onion diced

1 lg. potato diced

3/4 cup uncooked rice

1 tsp basil

1/2 tsp thyme

dash of rosemary

1/2 tsp garlic salt

salt and pepper to taste

2 tbsp sour cream

olive oil

2 chicken breasts or 4 chicken tenders diced

Heat oil in large pot or dutch oven. Add chicken and start to brown. Add onion, carrots, and celery. Cook until vegetables tender and chicken is cooked through. Add chicken broth, water, cream of chicken, basil, thyme, rosemary, and garlic salt. Add potatoes and rice, cook until tender. Remove from heat and stir in sour cream. Salt and pepper to taste.