Crisco Sugar Cookies

1 c Crisco Vegetable Shortening
1 1/2 cups granulated sugar
1/2 cup firmly packed brown sugar

2 tablespoons milk
3 large eggs

1 teaspoon vanilla extract

4 cups All Purpose Flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar

1 teaspoon salt

1. Mix shortening and sugars together until creamy.
2. Add milk eggs and extract.
3. Add flour, soda, tartar, and salt.
4. Divide into 3 balls and refrigerate for at least an hour.
5. Roll to about 1/3 to 1/4 inch thick. These are tender cookies and tend to break if too thin.
6. Bake at 350 degrees for 8 minutes or until edges are slightly golden.
7. Okay to freeze cookies and decorate later.

Modified from this link.

Southwestern Chopped Salad

Ingredients
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
1 cucumber

Chuys Jalapeno Cilantro Sauce as a dressing

Directions
Finely chop all the veggies.
Place all ingredients in a large bowl and stir to combine.
Toss Creamy Cilantro dressing or with desired dressing.
Add some grilled chicken and it's a home run!

Debi Hanninen pinned this to her Pinterest account and I had to try it. Fabulous!
http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html

Toffee Bars

 

1 cup butter

1 cup brown sugar

1 tsp vanilla

2 cups flour

1 6-oz package (1 cup) semisweet chocolate pieces

1 cup chopped walnuts (optional)

 

Cream together butter, sugar, and vanilla. 

Add flour, mix well.  Stir in chocolate and walnuts.  

Press mixture into ungreased 15 1/2 x 10 1/2 x 1 inch jelly-roll pan.  

Bake in preheated 350 degree oven 20 - 25 minutes or until browned.  While warm, cut into bars or squares.  Cool before removing from pan.

Melinda Bauers' recipe Mahjongg 2013

Taco Seasoning Mix

1/2 cup chili powder 2 t garlic powder 2 t onion powder 1 t crushed red pepper flakes 2 t dried oregano

1T and 1 t paprika 1/4 c ground cumin 2 T and 2 t salt 2 T and 1 t black pepper

Use 3T for every 1 pound ground beef.

For each pound of beef, 
Add: 2 tsp. of cornstarch or 1 T flour 

2/3 cup of cold water

Enchilada recipe

Super yummy enchiladas from this.
3 T of the taco seasoning mix
A small can of tomato sauce
2 cans of diced tomatoes w/green chilis (like Rotels) 
2-3 chicken breasts

1 cup shredded cheddar cheese

Add everything except the cheese into a crock pot. 
After the chicken is cooked, shred it up and add about a third of the sauce to the chicken. Roll into flour tortillas with a bit of cheese (I used sharp cheddar). Put a little sauce in the bottom of a pan, place the enchiladas in the pan, cover with the rest of the sauce, then top with cheese and bake until bubbly.

Blueberry Crisp

Baking glaze, here's the link.

3 cups blueberries, rinsed and lightly dried
2 T cornstarch
2 T sugar
Pinch salt

1/4 cup all-purpose flour
1/4 cup quick-cooking oats
2 T packed light brown sugar
2 T cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

2 T room temperature unsalted butter, cubed

Whipped cream, for topping
Ice cream, for topping

Directions
Preheat oven to 375 degrees F.

Coat individual 4 baking dishes with the glaze.


Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.

Combine next set of ingredients.

Add butter and pinch into chunks. Mix until it looks crumbly.

Add the blueberries into baking dishes. 

Top evenly with the crumb mixture. Bake for 25-30 minutes. Serve with ice cream and whipped cream.

Butternut Squash Soup

This is a puree soup, no chunks. I'm normally not a fan, but this is so good. Try it.
























Ingredients:
2 T olive oil
2 pounds butternut squash, cubed (available from Costco)
salt and pepper


2 T olive oil
1 T garlic, minced

4 bouillon cubes
4 cups water

Preparation:
1. Pour 2 T olive oil in a plastic bag.
2. Toss squash with olive oil, coating each piece
3. Lay squash onto a silpat, and sprinkle with salt and pepper.
4. Roast 25-30 minutes at 400 degrees. It's fine if the squash gets a little brown on the edges.

While the squash is in the oven:
5. Using a large saucepan, saute the minced garlic in the olive oil, just until the garlic turns a dark tan.
6. Add the water and bouillon cubes to stop the garlic from turning too dark.

7. Add the roasted squash and the bouillon water to the blender and puree until smooth.
(At first, I left a few chunks, but surprisingly didn't like it at all)
8. Return the soup to the large saucepan where you  roasted the garlic and simmer for 30 minutes.

Optional:
Serve with a few drops of hot sauce and a dollop of sour cream.

Vegetable Beef Soup

Ingredients

1-2 pounds of beef stew meat, cut into bite-sized pieces
1 large onion, chopped
2 T olive oil

1 T minced garlic 
1 t salt
1/2 t black pepper
1/2 t dried italian seasoning spice
1/2 t ground cumin

2 medium-diced celery stalks
4 medium-diced carrots

3 chicken bouillon cubes
3 cups of water 
1/3 small can of tomato paste, put the rest in a baggie, freeze in 2 spoon fulls
1/2 c frozen corn
1/2 c frozen peas
1 large peeled potato, diced

2 T red wine or red wine vinegar
Freshly grated Parmesan cheese

Directions

1. In a large stockpot on medium heat, brown the beef with the olive oil.
2. Add onions and saute until translucent.
3. Add garlic, salt, pepper, Italian seasoning, and cumin. 
4. Add the celery and carrots and saute for 10 more minutes.
5. Add the bouillon cubes, water and tomato paste, along with the corn. peas and potatoes.
6. Cover and bring to a boil. Reduce the heat and simmer covered for about 1 hour.
7. Check the seasonings. Salt if needed.
8. Add the red wine and serve hot, and sprinkle with grated Parmesan.