Wednesday, December 9, 2009

Frosting for Sugar Cookies

This recipe is more of a guide.... The measurements are not exact because it was handed down from my grandma, and that's how she cooks.

-Put powdered sugar in a bowl large enough for mixing. Start with a cup, you can always add more.
-Add a small amount of vanilla extract--about 1/2 tsp.
-Add a small amount of milk--about 1 tsp. If you need more to stiffen the frosting, heat the milk first.
-Add butter or margarine, softened--approximately 1/2 stick. Add more butter to cut sweetness if necessary.

Cream with a hand mixer.

Once frosting is to your liking, divide into bowls if desired and add food coloring. Stir well. Do not let stand, frosting hardens fast.

Sugar Cookies

In my opinion this is the best sugar cookie recipe for cutouts.... They're a hit at any holiday!

Cream Together:
1 1/2 cups sugar
1 cup shortening
3 medium eggs
1 tsp. vanilla
1/2 tsp. lemon extract

Add:
4 1/2 cups flour, sifted or 4 cups unsifted
1/2 tsp. salt
1 tsp. soda

Mix together and chill. Roll to 1/8" & cut. Bake at 350° until they raise. Don't let them get brown (except around the edges).

Tuesday, December 8, 2009

Cranberry Salad

This delicious cranberry salad can be served as an alternative to the plain cranberry dish, a salad, or as a dessert. Either way it a beautiful holiday dish that leaves cranberry lovers wondering what makes it so good!

1 can cranberry sauce with whole berries
1 pkg. raspberry Jello
1 stalk celery, chopped fine
3/4 cup pecans*, chopped
1 medium apple, diced--do not peel
1 small can crushed pineapple, drained

Dissolve raspberry Jello in one cup boiling water. Refrigerate until it's the consistancy of corn syrup. Mix together with the fruit, celery & nuts, and let gel over night.

Topping:
1--4 oz. cream cheese
1/2 cup sour cream
1/3 cup sugar

*You can use any nut you choose, or omit if there is a food allergy.

Tuesday, December 1, 2009

Chicken Pot Pie

Again, another great recipe from my gal pal, Ericha.

1 lb. skinless, boneless chicken breast--halves, cubed
1 cup carrots, sliced
1 cup frozen peas
1/2 cup celery, sliced
1/3 cup butter
1/3 cup onion, chopped
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery seed
2-3 chicken bouillon cubes
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

In a saucepan, combine: chicken, carrots, peas & celery. Add water to cover & boil for 15 minutes. (You will need to reduce the heat once it starts to cook--watch so it does not boil over!) Remove from heat, drain & set aside.

In a saucepan over medium heat, cook onions in butter until soft & translucent. Stir in flour, salt, pepper & celery seed. Slowly stir in chicken broth & milk. Once heated, dissolve bouillon cubes. Simmer over medium-low heat until thick. Remove from heat & set aside.

Place chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away excess dough if necessary. Make several small slits in top to allow steam to escape.

Bake in a preheated oven for 30-35 minutes @ 425°, or until pastry is golden brown & filling bubbles. Allow to settle for 10 minutes before serving.