Soft Sugar Cookies

Okay, so we make these at least once a month around here at the boys request, but secretly I love them just as much! So so soft and super yummy! 3/4 C margarine
1 C sugar
2 eggs
1/4 tsp. vanilla
2 1/2 C flour
1 tsp baking powder
1 tsp salt

Cream margarine and sugar. Blend in eggs and vanilla. Add flour sifted with baking powder and salt, mix well. Chill for a couple hours. Roll 1/2 inch thick on floured surface and cut into shapes. Bake on ungreased cookie sheet at 400 for 8 to 10 minutes.

* I've tried these with butter instead of margarine and they get to hard when chilling so they won't even roll out. Also I cook them for 9 minutes and when they come out they seem like they might need a few more minutes, but just leave them on the cookie sheet for a few minutes and then transfer them to a wire rack to finish cooling and they will be perfect!

Broccoli and Cheese Soup

This is a super easy and yummy soup that my mom used to make whenever my dad was on a business trip . . . lets just say we looked forward to those business trips! It is one of my favorite soups and my kids gobble it right up!

3T Butter
3/4 C chopped onion
4 1/2 C water
6 cubes chicken bouillon
3 C egg noodles
3/4 tsp. salt
1 head chopped broccoli
1 1/2 tsp. garlic powder
1 1/2 C milk
1 block Velveeta cheese

Saute butter and onion for 3 minutes. Add water and bouillon, then turn on high. Add noodles and salt, cook for 3 minutes - uncovered. Stir in broccoli and garlic, simmer for 4 minutes - covered. Add milk, cheese and pepper to taste. Heat through and enjoy!

"What a Jerk" Wraps

These wraps are really good, and depending on the Jerk Sauce you choose, can either be mild, or a bit spicy!

Ingredients:
1 1/4 lbs boneless, skinless chicken breasts, cut into 1 inch cubes
Kosher Salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/3 c. jerk sauce (liquid version, not dry mix or rub)
2 cups cooked white rice, warm
3/4 c. diced or crushed pineapple
1/4 c. chopped macadamia nuts
3 Tbs. fresh mint (if you have it)
2 tsp. fresh lime juice

Tortillas (I like the spinach or tomato-basil kinds)

Directions:
Preheat oven to 400 degrees.
Combine the chicken with 1 tsp. Kosher salt, cinnamon, and allspice in a medium bowl. Add the jerk sauce and toss to coat evenly.
Spread the chicken mixture evenly into a glass baking pan.
Bake until chicken is cooked through, 10-15 minutes.
Add the rice, pineapple, nuts, mint and lime juice and mix thoroughly.
Divide among tortillas and wrap.

yummy fudge!

this is the recipe for the fudge i made on Christmas

1 c. and 1 T. butter
4 c. sugar
1 c. evaporated milk
1 T. Karo Syrup
1 t. vanilla

Bring to boil, boil consistently for 2 minutes, remove from heat.

Add:
1 package milk chocolate chips
1 package semi-sweet chocolate chips
32 large marshmallows (about 1/2 the bag)

Mix consistently until it's all melted and smooth, pour into a a buttered cookie sheet. Let it sit out at room temperature to solidify (it gets crackly and dry in the fridge)

roasted turkey/chicken

this is the picture from the recipe


this is how mine turned out...not as pretty, but still delicious!

I found this recipe online and decided to make it for a pre-Christmas dinner for Ryan and I tonight, and it turned out amazing! It's really flavorful and moist!

Preheat oven to 350°

Marinade:

1 1/2 cups Dijon mustard
3/4 cup soy sauce
3/4 cup fresh lemon juice (don't throw away lemon rinds)
--Combine ingredients in a bowl. Whisk until smooth and creamy.

Turkey:

1 (15-pound) free-range turkey (I used a 5 lb. chicken for Ryan and I)
2 bunches fresh poultry herbs (I used dried Rosemary and Marjoram)
---Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan. (I used a 9X13 pan and just lined it with foil)

Tie turkey legs together and cover tips with foil (so they don't burn). Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs, or spinkle them. Pour the marinade over the turkey.
Place the second bunch of herbs in the roasting pan. Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast. Cover with foil and roast for 2 hours.

Baste turkey and cover with foil. Roast turkey another 30 minutes and repeat basting process. Continue basting every 15 minutes until the thermometer reaches 180–185°, approximately 3 to 4 hours.

Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.

Russian Teacakes

This is a recipe from Mom that I have always loved. Another Holiday cookie that I must make every year. (These three cookies are what I have given to my neighbors the last 2 years.) I have to be sure to give most of them away, or suddenly I will find that I have eaten half the batch. They are just the right size to just pop into your mouth!

Ingredients:
1 c. butter
1/2 c. powdered sugar
1 tsp vanilla
2 1/4 c. flour
1/4 tsp. salt
3/4 c. chopped walnuts

Directions:
Preheat oven to 375 degrees.
Bake for 15-20 minutes. Roll in powdered sugar while still warm. (I also found this year that is faster and works just as well to dump them all in a ziplock bag with some powdered sugar and give them a little shake, then just dump them on a plate and voila! pretty little cookies.)

Gingersnaps

I have not always been a fan of Gingersnaps, because I do not particularly like a cookie that "snaps". I prefer my cookies soft and chewy. I came across this recipe and now have to bake these every year because they are soft, chewy, and very tasty.

Ingredients:
3/4 c. butter
1 c. white sugar
1 egg
1/4 c. molasses
2 c. flour
1 T ground ginger
1 tsp. ground cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/2 c. white sugar for decoration

Directions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.