Sugar Cookies

This recipe is for cookie-cutter sugar cookies. I'm lazy and instead of rolling out the dough and using my cookie cutters, I developed an easy way to make them. I use one of those small (about an inch in diameter) ice cream scoops to portion out the dough and then I use a small plastic (tupperware) cup that has the bulls eye on the bottom to flatten out the cookies. No rolling necessary.

Here's my recipe:

1 cup butter (2 sticks)
2 cups sugar
4 large eggs
2 tsp. vanilla
5 1/2 cups flour
5 1/2 tsp. baking powder
1 tsp. salt

Cream together the butter, sugar, eggs and vanilla. Sift together the flour, baking powder and salt. Combine both mixtures and stir thoroughly. Divide into two portions, wrap well with plastic wrap and refrigerate over night. Roll out on floured board. (I used the cookie scoop, tumbler dipped in sugar to flatten...no extra flour) . I decorate the cookies with colored sugar and m&m's before baking. (If desired you can frost the cookies after baking.) Bake on a lightly grease cookie sheet at 350 degrees until slightly golden about 10 minutes.

Enjoy :)

Pizzelles

Yesterday I made the first of many different types of Christmas cookies for our family's Christmas...a double batch of pizzelles. A little package of pizelles makes wonderful gift. My recipe comes from my Villaware Pizzelle iron instruction book, but I found a website that has the same recipe. The only thing I do differently is that I use 2 tsp. of anise extract. If you don't like anise, you can just use vanilla. We love the anise flavored cookies and I must say it certainly makes my house smell good. Next on the docket is chocolate chip cookies and gingersnaps, which I have written about previously on my blog.

Lasagna Soup

Last night I tried the Lasagna Soup recipe from Janice's blog. It's definitely a keeper in my house! Everyone enjoyed it and I know I'll be making it again and again. I altered the recipe a tad. In the store I couldn't find the mafalda pasta. I used Pastene's mafaldine 5 instead. I also couldn't find a 10 3/4 can of tomato sauce so I used the same sized can as the stewed tomatoes. Then we used shredded mozzarella. I also added about a can's worth of extra water. The soup is really delicious! This is definitely a soup you can serve to company. Enjoy :)

P.S. Janice always has great recipes on her blog. She also has a blog dedicated to her recipes. Her chicken and gravy recipe has become a staple in my house. We have had it with or without green beans. We like it best served over rice. I have made it so many times now that I can't even tell you. It's great with leftover cooked chicken or even turkey. I make it with leftover store-bought rotisserie chicken, as well as chicken cooked in my crockpot. When I use the crockpot chicken I use the broth that forms in the cooking process. How do I cook my chicken in the crockpot you ask? Well I buy a big roasting chicken (I have a large crockpot). Wash and dry the chicken well and put into a dry crockpot. I season the chicken with salt (Kosher), garlic powder, and onion powder and some butter or margarine. Cook on high for 1 hour then turn to low and cook all day until the chicken falls apart. Refrigerate the broth that forms and remove the fat after it gels. This is the best chicken to use in recipes calling for cooked chicken like chicken pie, chicken in gravy, chicken enchiladas, chicken salad, chicken soup etc.