Sugar Cookies

I had these cookies and frosting at a Ward Valentine's Dance while we were in college. Oh my! They were so soft and delicious that I made sure to get the recipe! And of course in the subsequent years and moves I lost it. Fast forward 7 or 8 years and, thanks to Facebook, I reconnected with Kristin and begged for the recipe once again. Now I commit it to the blog - never to be lost again!!!

2 c. butter

4 c. sugar

4 eggs

2 t. vanilla

2 c. sour cream

1 t. baking soda

8 t. baking powder

2 t. salt

10 c. flour

Cream butter, sugar, eggs, vanilla and sour cream. Add baking soda, baking powder, salt and flour. Mix well - will be very sticky. (You can refrigerate the dough to help with rolling). Place dough on floured surface and sprinkle flour over the top of the dough so it won't stick to the rolling pin. Roll out dough to about 1/4" thickness or a little less. Cut into desired shapes and bake at 350F. Start with 7 minutes and add a minute or 2 as needed. You don't want them browning on top so keep a close eye on them! This makes a lot so reduce quantities as desired.

FROSTING

1/2 c. butter

3/4 c. Crisco

1/8 t. salt

2 t. vanilla

1/3 c. cold water

2 lb powdered sugar (I sometimes use less to make a softer frosting that sticks better to the cookies)

Combine all ingredients and mix well. Color as desired and frost cooled cookies.

Macaroni Salad

from the Polynesian Kitchen

1 lb elbow macaroni

1/2 medium yellow onion, minced

1/2 medium celery stalk, minced

1 medium carrot, shredded

1 small can of sliced olives

1 c. mayo

2 dashes curry powder (or 1/2 t)

season to taste with 1/2 - 1 t of pepper, garlic salt, celery salt, celery seed

Cook macaroni and drain. Mix all ingredients, adding more mayo if needed. Cover and chill 2 hours or overnight.

Glazed Poppy Seed Bundt Cake

from My Kitchen Cafe

1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don't overbake).

When the cake is about 10 minutes from being done start the glaze.

Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)

Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.

Hot Chicken Hoagies

From My Kitchen Cafe

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional - I omit these due to my kids' preferences)

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Danish Puff Pastry

From Lynette

For dough:

1 c. flour

1 cube margarine

2 T cold water

In mixing bowl, blend four and margarine together as for pie crust.  Add 2 Tb cold water, mix until blended.  Divide dough in 1/2 and pat out 2 strips, 10" by 4.5-5", on ungreased cookie sheet.

Filling:

1 c. water

1 cube margarine

1 tsp almond extract

1 c. flour

3 eggs

Cook water on stovetop until boiling - add margarine.  Remove from heat and add almond extract.  Pour in flour, stirring until smooth and blended.  Add eggs one at a time and blend in thoroughly by hand.  Spread on top of dough strips.  Bake for 1 hour in 350F oven.  Frost with butter cream icing and top with chopped nuts or sliced almonds.

Butter Cream Icing:

1/3 c. soft margarine

3 c. confectioner's sugar

1 tsp almond extract

about 2 T milk

Blend margarine and sugar.  Stir in almond extract and milk and beat until smooth.

White Bean Chicken Chili

from Lynette

1-2 T oil

1 onion, chopped

1 clove garlic, chopped

2 cans (14 oz) chicken broth

2 cans (14 oz) white beans

1 can (15 oz) corn (may use frozen corn)

1 can chopped green chiles

2 cups cooked, cubed chicken breast

2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

juice of 1 lime

tortilla chips

Saute onion and garlic in oil until soft.  Add a little flour to the onions to thicken the soup slightly.  Combine remaining ingredients except chips.  Simmer covered 25 minutes.  Serve with tortilla chips, grated cheese and sour cream.

Pork Barbacoa Salad with Fixins

from Jessica

Pork Barbacoa Salad (Café Rio)

1 pork sirloin tip roast (Costco-three in a package)

1 large bottle of Pace Picante Sauce – medium or hot

1-cup brown sugar

Put roast in crock-pot. Mix picante sauce with brown sugar and pour over roast. Cook on high 4-5 hours. Remove roast and cut across the grain about every 3 in. Shred and put back in crock-pot with sauce. Turn to low to keep warm.

from Jessica

Cilantro Lime Rice

Uncle Ben’s long grain rice, cooked according to directions for 6 servings. (I just cook 2 cups of rice)

Grated lime peel

Juice of 1- 1 ½ limes

Sweeten with about 2T sugar (or a little more) ½ c water

Chop fresh cilantro (about ¼ of one bunch)

Cook rice according to directions for 6 servings. When about done add the lime juice, rind, sugar, water and cilantro. Steam for 10 mins longer to absorb liquid.

To assemble salad, layer: Mixed greens, chopped Cilantro, lime rice, Pork Barbacoa, Goya Black bean soup or plain black beans drained, Seven Sea Green Goddess Dressing. Top with Cheddar Cheese

If you'd like to make your own dressing:

CAFE RIO SALAD DRESSING

1 1/3 cups sour cream
3/4 cup mayonnaise
1 bunch of cilantro
1 package ranch dressing mix
4 tbsp. salsa verde (green salsa)
2 cloves of garlic
1/8 tsp. Tabasco sauce
juice of one lime

Mix together in the blender... and that's it!