Cut-out Sugar Cookies

1 cup shortening
1 tsp. salt
2 cups sugar
1 tsp. baking soda
3 tsp. baking powder
2 eggs
1 Cup milk
2 tsp. vinegar (trust me!)
6 cups flour

Mix ingredients together. Roll onto a floured surface and cut into desired shapes. Bake at 350* for 8-10 minutes. Frost with Butter cream Frosting. (recipe follows)


Butter cream Frosting:
3/4 cup butter
3/4 cup shortening
4 2/3 cup powdered sugar
1 1/2 tsp. lemon juice
1 1/2 tsp. vanilla
1/3 cup water


In a large bowl combine butter, shortening, and sugar and beat until creamy. Add lemon juice and vanilla. Mix until well blended. Add water and mix until very light.

Chocolate Krispies

1 cup karo syrup
1 cup sugar
1 cup peanut butter
2-2 1/2 cups Rice Krispy cereal
1/2 bag butterscotch morsels
1/2 bag chocolate morsels


Melt syrup, sugar and peanut butter over medium heat. Then stir in cereal. Place in a buttered 9x13 inch pan. Cool in the fridge for half an hour. Melt butterscotch and chocolate morsels together in a microwave safe bowl for approximately 1-1 1/2 minutes, or until melted through. Pour over cereal and put back into the fridge for another half hour. Serve and Enjoy!

Italian-Style Pork Chops

4-6 boneless pork chops

1 packet Lipton Golden Onion soup mix

Italian Style breadcrumbs

seasonings (Italian seasoning, poultry seasoning, s & p, etc..)

2 eggs, well beaten

Parmesan cheese

Mix soup packet, breadcrumbs and seasonings in a shallow bowl. Dip pork chops in eggs then dip in crumb mixture. Place on a greased baking dish and cook at 400* for 20-25 minutes. Sprinkle with Parmesan cheese before serving.

The Best Homemade Rolls- EVER!

This is Stephanie Waite's recipe that I got off of her blog.

These rolls were so good and pretty simple to make.

This will be a recipe to go in the "favorites" recipe box!

1 large carton of sour cream (2 Cups)

1/4 Cup shortening

Heat them together in a little pan, but don't boil.

Place in mixing bowl and stir in:

1 Cup sugar

1 tsp. baking soda

1 tsp. salt

2 eggs, well beaten

Take 2 pkgs. dry, fast rising yeast and dissolve in 1 cup of lukewarm water. Then mix with other ingredients in large bowl. Add 7 1/2 cups flour (i had to use almost 8 cups), and knead.

Cover the bowl with aluminum foil and place a dishtowel over it. Place bowl and contents, well covered, in a refrigerator overnight and until the dough has doubled in bulk. Make rolls and place in roll pans, cover with dishtowel and let raise for about 3-4 hours.

I made them into knots and into crescents.

How to make knots: roll a small handful of dough out 12 inches, then tie once into a knot.

crescents: cut the dough into 4 equal parts and then roll it out into a 16 inch circle. Then use the pizza cutter to cut the circle into 16 even triangles. Roll them up like crescent rolls.

-Butter the rolls with melted butter and a pastry brush after they have cooked in the oven.

Cheesecake Apple Streusel

Mmmm.... this was DELICIOUS! Sorry I don't have a picture of this wonderful dessert. It was all gone before I got a chance. Is this a healthy recipe? No. But, was it worth it? YES!!
-Paula Deen included the apple recipe for on top of the cheesecake, but for those who don't like fruit filled things, you could omit the apple recipe and just do the rest and it still would taste great. This is a perfect dessert for the holidays.

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Directions
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.



Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients.

Kick A*# steak in a crock pot

Haha! I didn't know the name of this recipe so I made up one!! This is the EASIEST and YUMMIEST recipe.

Steaks, any kind, I used New york, cut into strips and put into the crock pot.

1 can campbells french onion soup

1 can creme of mushroom

Let cook on low from noon until dinner time. So tender, flavorful, tasty and easy!!

By:MEG

Crescent Chicken Rolls

(The picture really doesn't do it justice.)

Cream together:

1 large pkg. cream cheese; softened

1/4 cup butter; softened

1/2 tsp. garlic salt

1/2 tsp. salt

dash of pepper

Add:

2 cups diced, cooked chicken

1 small can mushrooms or 6-7 fresh mushrooms; chopped

2 cans crescent rolls

Put one heaping tbsp. of the creamed mixture in the middle of each roll; pinch sides together.

Roll the filled crescent roll in butter, then a mixture of dried bread crumbs and walnuts (opt.)

Bake at 375* for 20 minutes; then top with gravy.

Gravy:

Mix together 1 can cream of chicken soup and 1 can chicken broth. Heat in saucepan.

Stuffed Beef Tenderloin

I went to buy a beef tenderloin and it was $10.99 per pound. ( I could've just gone to Outback Steakhouse for that price) So I bought a Beef flank steak instead, and it tasted really good. Since the flank steak is a tougher meat, this done in the crock pot would probably make it a little bit more tender. But even still, this meat and recipe has lots of flavor!

2 tbsp. butter
1/4 cup chopped shallots or yellow onion (I used a white onion)
1 cup chopped fresh mushrooms
1 (1 1/2-pound) beef tenderloin
Salt and pepper
Soy sauce to taste

1. Preheat oven to 400* F.

2. In a medium skillet, melt the butter and cook the onion over low heat until tender, about 5 minutes. Add the mushrooms and cook over low heat about 5 minutes or until the liquid is reduced by half. Let cool. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2 inch of the other side. (or if you use the flank steak, you don't need too!)
Set the beef aside.

3. To stuff the tenderloin, open the beef and rub with soy sauce and sprinkle with pepper and a little bit of salt. Spoon the mushroom mixture down the center of the tenderloin. Roll up the tenderloin and tie it closed. (I used nylon twine, or you can use butcher string) Place beef in roasting pan. I also poured a can of beef broth over and sprinkled again with pepper and Season-All.

4. Roast for 50-60 minutes to get a medium rare to almost medium done-ness. Let stand for 5 minutes before slicing. Slice about 1 1/2 inches thick.

My family devoured this. My four year old was requesting seconds! There was no left-overs with this meal. Thanks again, Paula Deen!

*If you do this in a crock pot, cook as directed and use 2-3 cans of beef broth and slow cook for approx. 8 hours on low!

Creamy Shrimp Bisque

2 celery stalks, chopped

1 green onion, chopped

4 tbsp. butter

1 clove garlic, minced (I used 1/2 tsp. store-bought minced garlic)

1/3 cup flour

2 cups half and half

3 1/2 cups fish stock

3 tbsp. chopped parsley

8 oz. cooked shrimp, chopped

-In a medium saucepan add celery, onions, and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and half and half. Let simmer for 5 min.

-Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp and let simmer for 10 min or until heated through. Stir occasionally. Add salt and pepper to taste.

-When ready, serve with croutons

*A few things I would do differently:

I went to two different stores and neither had fish stock, so I used chicken stock.

I probably would add a 1/2 Cup more half n' half and 1/3 cup more flour, so it's more of a thicker soup. It was really easy to make and tasted great.

Thanks Paula Deen!

Cherry cream cake

1 box of white cake mix

1 pint whipping cream

1 (8 oz.) cream cheese, softened to room temperature

1 can cherry pie filling

1 tbsp. sugar

1 tsp. vanilla

1. Bake cake according to package directions in a 9x13 inch pan.

2. Pour whipping cream into a bowl and start whipping it just until it begins to be fluffy.

3. Add cream cheese, vanilla, and sugar; mix until smooth.

4. When cake is completely cooled, add cream cheese topping, then spread cherry pie filling on top.

Keep cool, and enjoy!