Holiday Snickerdoodles

4 1/2 cups four 
1 tsp baking soda 
1 tsp. baking powder 
1 tsp. salt
¼ tsp. nutmeg 
2 tsp. cinnamon 
1 cup shortening 
4 Tbsp. soft butter 
2 cups sugar 
2 eggs 
2/3 C sour cream 
2 tsp. vanilla
Colored sugar
Mix butter and shortening. Add sugar until blended. Add eggs, vanilla, and sour cream. Combine dry ingredients and slowly add to the rest of the dough. Cover and refrigerate 30-60 minutes. Preheat oven to 350 and make dough into 1 ½ inch balls. Roll in colored sugar and cook about 15 minutes on a lightly greased pan. Cool 2 minutes on pan and move to rack to finish cooling.

Doughnut Snowmen

I love this idea found at the idearoom

Beef Stroganoff

Brown 1 lb ground beef and saute 1/2 cup onion.  Sprinkle with 2 Tbs flour, heat for 3-5 minutes.

Mix together and simmer:
1 can cream of mushroom soup
1 can beef broth

Add 1/2 cup sour cream, mix with beef & onion, and serve over rice or mashed potatoes.

Sloppy Joes

{This recipe is a work in progress. It is good as is, but I am always tweaking things for more oomph. let me know if you make it, I love suggestions}


1 lb beef
1/2 large onion, chopped
1/2-1 tsp minced garlic - to taste
1 can tomato sauce
1/3 cup ketchup
2 Tbsp brown sugar
1 1/2 tsp worcestershire sauce
1/2 tsp season salt

optional:
1/2 cup water
3 Tbs quick cook oatmeal
(I am going to try a new filler next time I make this recipe, using 1-3 cups finely shredded cabbage. Inspired by this recipe, which received RAVE reviews. )

Brown beef. Add onions and garlic to pan and saute until translucent
Mix in remaining ingredients and simmer for 30 minutes. Serve on buns and enjoy.

Beef Stew

1 1/2 lbs beef stew meat or cubed roast. Coat in flour and brown in 2-3 Tbs canola oil.

Add: 1 or 2 chopped onions
1 cup chopped celery
Saute with meat until onions are translucent (but not burned!)
Add:
6 large potatoes, washed and cubed
5-6 medium carrots, cut into chunks

1 can beef broth
1 can cream of mushroom soup
3-4 cups water
1 can tomato sauce
1 pkg lipton onion soup mix
1/2 tsp minced garlic
1/4 tsp garlic powder
1/4 tsp Thyme
1 Tbs red wine vinegar

Simmer till veggies are tender, or cover tightly with foil and put in a 325 oven for 2 1/2-3 hours.
Cook peas and add before serving, as desired

Lime Slush

Mix together in large bowl:
12 oz limeade concentrate (1 12oz can)
16 cups water
4 cups sugar

Pop it in the freezer, and don't forget to thaw it for 2-4 hours before serving.
To serve: (Thaw as stated above)
Break up with large fork
add 2 to 3 liters of Squirt brand soda pop or Pomegranite 7-up for the holidays
Ladle into cups and enjoy!

Sweet Roll Glaze

1-2 Tbs melted butter
1/2 tsp vanilla
1-2 Tbs milk
a few drops of almond extract, if you have some
Powdered sugar

Mix together milk, vanilla, and melted butter. Add powdered sugar to thicken to desired consistency.

Drizzle over sweet rolls, toasted cinnamon swirl bread, etc.

Today's Version Sweet Pork Burritos

Sweet Pork:
Put pork roast into crockpot with 1-2 cups of Dr Pepper. (Not diet) Sprinkle with 1/4 cup brown sugar. Cook on low until pork separates easily with fork. (Plan on 5-6 hours) Remove roast from pot, then drain and discard juice. Shred the pork and return to pot. Put in 2 cups of green enchilada sauce (Medium), 1 cup brown sugar, and 1/2 cup Dr Pepper. Cook on low for 1-2 hours. Serve with lime rice & black beans.

Chili-Lime Rice
2 cups rice
3 cups chicken broth
1/2 tsp. garlic salt
1 teaspoon lime zest

2 Tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 Tablespoons fresh chopped cilantro

combine rice, garlic salt, lime zest, and chicken broth. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Mom's Sugar Cookies- Even Better than Before!

2 Cups Margarine or Butter
3 Cups Sugar
4 Eggs
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon salt
8 cups flour
1/2 tsp baking powder

Cream the butter and sugar together. Add in the eggs one at a time, stirring after each addition. Cream well. Stir in vanilla. Mix salt, baking soda, baking powder into flour. Add flour into batter. Divide dough and form into flat disks. Wrap dough in plastic wrap and chill at least 1 hour. I usually chill overnight. This dough freezes beautifully. Roll dough out ¼ inch thick and cut into shapes. Bake at 350 degrees for 9-10 minutes. I bake until edges are slightly golden.

Sweet and Sour Sauce

Mix together in sauce pan:
1 cup orange juice
1 cup pineapple juice
½ cup sugar
¼ cup vinegar

Bring to a boil, then reduce heat. Make thickener by mixing together:

2 Tbs cornstarch
¼ cup cold water

Add to hot mixture while stirring. Once cornstarch is mixed in, raise heat and stir till thick.

Jello Spritz Cookies

Cream together:
1½ cups butter
1 cup sugar
1- 3 oz pkg raspberry (or any flavor) jello.

Beat together:
1 egg
2 tsp vanilla
Add to cream mixture

Mix separately:
3 ½ cups flour
1 tsp baking powder

Gradually blend flour mix into cream mix. Blend till smooth. Press cookies (with a cookie press) onto chilled cookie sheets. Bake at 400° for 7-10 minutes, till edges are barely golden brown.

Warning! This recipe makes a TON of little cookies. Try the half batch first:

½ Batch Recipe for Jello Spritz Cookies:

Cream together:
¾ cup butter
1/2 cup sugar
½ - pkg jello ( ¼ cup)

Beat together:
½ egg (yes, I am serious. Scramble an egg in a cup and use 2 Tbs of it.)
1 tsp vanilla
Add to cream mixture

Mix separately:
1 ¾ cups flour
½ tsp baking powder

Gradually blend flour mix into cream mix. Blend till smooth. Press cookies (with a cookie press) onto chilled cookie sheets. Bake at 400° for 7-10 minutes, till edges are barely golden brown.

Brunch Scones

1 cup sour cream (or substitute plain yogurt)
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar (+1/2 cup for sweeter scones)
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter (or 1 pkg low fat cream cheese)
1 egg
1 cup fruit/nuts (optional)

• In a small bowl, blend the sour cream and baking soda, and set aside.

• Preheat oven to 350 degrees. Lightly grease a large baking sheet.

• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the egg into sour cream mixture and add into the flour mixture until just moistened. Halve the dough to make two varieties or for smaller scones. Mix in the fruit/nuts.

• Turn dough out onto a lightly floured surface, and knead briefly. Dough may seem dry, kneading will distribute moisture enough to hold dough together.

• Roll or pat dough into a 3/4 inch thick round. For sweet scones, brush with water before cutting. Dip cut wedges in sugar. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.

• Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom. If frozen, increase time 2-3 minutes.

Some yummy combinations:  Craisin & Almond, Cheddar & Bacon, Chocolate Chip with Glaze.


Basic Glaze for sweet scones
2 Tbs softened butter
2 tsp vanilla
1 Tbs milk
1 cup powdered sugar

Mix butter, vanilla, and milk. Add ½ cup powdered sugar and blend together. Add remaining powdered sugar and blend till smooth.