Softest Sugar Cookie Recipe

This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these

Ingredients

Original recipe makes 4 1/2 dozen

2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.

Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Chicken and Bean Burritos

Prep Time: 10 min.
Cook Time: 10 min.

1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1/8 teaspoon garlic powder
1 can (11 1/2 ounces) condensed bean with bacon soup
3/4 cup chunky salsa
2 cans (4.5 ounces each) white chunk chicken breast in water, drained
8 flour tortillas (8-inch), warmed

1. Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic powder and cook until the onion is tender.

2. Stir the soup, salsa and chicken in the skillet. Cook until the chicken mixture is hot and bubbling.

3. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold up the sides of the tortillas around the filling then fold up the ends to enclose the filling.

Serving Suggestion: Serve with carrot sticks and apple-raisin salad with red raspberry vinaigrette. For dessert serve mini-sugar cookies.

Makes: 4 servings (2 burritos each).


To warm the tortillas, wrap them in very lightly moist paper towels or clean tea towels and heat in the microwave for 10-second intervals until they're pliable and easy to roll.

Cheesecake Pancakes

Pancakes

1 package (8 oz) cream cheese
2 cups Original Bisquick® mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs
Strawberry Syrup
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

1. Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.

2. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.

3. Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.

4. For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.

5. In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Peking Chicken Wraps

Prep Time:30 min
Start to Finish:1 hr 5 min
makes:6 servings










1/2 cup uncooked brown rice
2 teaspoons dark sesame oil
4 green onions, sliced
1/4 lb snow peas, trimmed
1 cup finely shredded cabbage
1 cup shredded carrot
2 tablespoons unseasoned rice vinegar
2 teaspoons grated gingerroot
6 whole wheat tortillas (10- to 12-inch diameter)
6 tablespoons hoisin sauce
2 cup shredded cooked chicken breast

1. Cook rice according to package directions; set aside.

2. Meanwhile, in medium nonstick skillet, heat oil over medium-high heat. Add green onions; cook and stir 1 minute or until wilted. Stir green onions into cooked rice.

3. Fill 2-quart saucepan half full of water; heat to boiling. Add snow peas and cook 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In medium bowl, stir together snow peas, cabbage, carrot, rice vinegar and gingerroot.

4. To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1 inch from edge. Divide rice and vegetable mixtures evenly over chicken. Fold over bottom edge of each tortilla to cover filling. Fold sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve.

Seasoned Butter Pita Chips

Prep time: 20 minutes
Baking time: 12 minutes
Makes: 12 servings

4 (6 inch) pita breads
1/2 cup butter, melted
1/4 cup shredded parmesan cheese
2 teaspoons italian seasoning

Heat oven to 375 degrees. Cut each pita into 6 wedges, separate each wedge in half (48 wedges total); place into large bowl.

Place butter in glass measuring cup. Microwave on HIGH (100% power) until butter is melted (1 minute). Stir in Parmesan cheese and seasoning. Immediately pour butter mixture over pita wedges in bowl; toss gently until well coated.

Place pita wedges onto 2 (15x10x1-inch) jelly roll pans in single layer. Bake 8 minutes. Turn each wedge over. Continue baking for 4-6 minutes until wedges are golden brown and crisp. Serve warm or at room temperature.

Variation:
Ranch Pita Chips: Omit Parmesan cheese and Italian seasoning stir in 1 (1-ounce) package rance flavored dry salad dressing mix into melted butter.

Mexican Cornbread

Originally posted 11/30/07

1 pack Jiffy cornbread mix
1 cup of buttermilk
1 egg
1/4 cup of canned green chiles
1/4 cup of canned corn
1/4 cup of sharp cheddar or taco cheddar

Blend first three ingredients
Stir in corn and chile
Scoop in greased muffin tins
Baked at 350 degrees for 15 minutes
For the last five minutes sprinkle cheese on top

Serves 6