sugar cookies

deb child's sugar cookies
2 c. butter
1 1/2 c. sugar
4 egg yolks
2 t. vanilla
4 1/2 c. flour
icing
2 lb. bag of powdered sugar
3 T. powdered meringue
1 t. clear vanilla
1 t. butter flavoring
1/2 t. almond flavoring (optional)
for cookies:
first, cream butter and sugar. then, add egg yolks and vanilla. add flour to mixture gradually. the dough will roll out best if it has been chilled for a few hours. roll out cookie dough to 1/4-1/2 inch thick, and cut into desired shapes. place cookies on a buttered cookie sheet or a cookie sheet covered with parchment paper. bake at 350 for 10-12 minutes.
icing:
mix ingredients. [seriously, that's about it]. Add water to the mixture incredible slowly, until the icing is at the proper consistency for piping through a bag - but it should still be pretty thick. then, feel free to add some color.
and here are some tips.
it's preferable not to do everything at once. when i try to finish these up all in one day, i start to go crazy and the icing job shows it. maybe make up the cookie dough one day and bake and frost them the next. or cook them with a helper - it makes life a lot easier.
i roll my cookies out thick - like 1/2 inch thick - before cutting the dough into desired shapes. they taste better that way.
watch your oven to figure out the exact cooking time. i take my cookies out when they just barely start thinking they want to look the least bit golden on the edges. they'll be softer and more awesome and last longer.
and here's the biggest tip of all - icing. it looks hard, right? wrong. use a piping bag to frost an outline on your cookie - i frost all of my outlines at once. then, thin the remaining icing with water [it doesn't take very much]. use this thin icing with a spoon to fill the inside of the cookies that have already been outlined - that's how the frosting gets so smooth. and if you have any piping icing left, use it for further cookie decoration.
let the icing dry overnight. trust me. then wrap them up, or serve them at a party and impress all your friends.
happy baking!

Mexican Rice

Mexican Rice
by Ann Bowman
2 Tbsp Olive oil or vegetable oil
1 C long grain white rice
2 C chicken broth
1 small can tomato juicesalt and pepper

Heat oil in a skillet. Add the rice. Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat. Add the chicken broth. Add the tomato juice. Add some salt and pepper. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid. (I ’stir’ the mixture several times while it’s cooking by just shaking/moving the skillet back and forth so that I don’t take the lid off.) Simmer/cook for about 20 minutes, until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so.

Tri-berry Muffins

3 c flour
1 Tb baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 Tb ground cinnamon
1 1/4 c milk
2 extra-large eggs, lightly beaten
1/2 lb (2 sticks) unsalted butter, melted
1 c fresh blueberries
1/2 c fresh raspberries
1/2 c diced fresh strawberries
1 1/2 c sugar
Preheat the oven to 375 degrees. Line or grease muffin cups. Sift dry ingredients in a large bowl. In another bowl combine milk, eggs and melted butter. Make a well in the center of the dry ingredients and pour the wet mixture into the well, and stir until just combined. There will be lumps but don't overmix! Add the berries and sugar and stir gently. Bake for 20-25 min or until a toothpick comes out clean and tops are nicely browned. Makes 16-18 muffins.

Matt & Jody's Garlic Scrimp

1/2 Stick Butter
1/2 of a Tube Garlic
1 Bag of Frozen Scrimp

Throw it all together in large skillet or wok and cook until Bright Pink

oh so chocolaty chocolate chip cookies from Merideth

oh so chocolaty chocolate chip cookies

1 1/4 cups butter, softened
2 cups sugar
beat these 2 together really good.

add 2 eggs.
beat really good after each one.

add in 1 tsp vanilla.
beat once again.

sift together these next ingredients.
2 cups flour
1 1/4 cups unsweetened cocoa
1 tsp baking powder
slowly beat this dry mix in. don't over mix.

add in 2 cups of your fave chocolate chips.

dump dough onto saran wrap.
make into a log.
put in fridge for 1/2 hr.
cut log into 1/4-1/2 inch slices.

bake @ 300 degrees for 15 minutes.
let sit on pan for 10 minutes.
then let sit on rack for 30 minutes before eating.

Food networks Homemade dinner rolls

Prep Time:
20 min
Inactive Prep Time:
1 min
Cook Time:
20 min
Level:
Easy
Serves:
24 to 30 rolls
1 (1/4-ounce) package dry active yeast
1 cup warm water, about 110 degrees F
1/2 cup sugar
1 egg, beaten
2 teaspoons salt
1 cup milk, scalded but cooled to warm
4 ounces melted butter, plus 2 ounces
5 cups flour, plus more, as needed
muffin tin pan

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.

Preheat oven to 425 degrees F.

Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.

Hot Fudge Sauce

Mom’s Hot Fudge Sauce
2 C chocolate chips (your choice - dark, semi sweet or milk)
1 can (1 1/3 C) evaporated milk
1/2 C butter
2 C powdered sugar
1 tsp vanilla
Melt chips, butter, milk and powdered sugar. Bring to a boil. Cook for 4 minutes - stirring constantly. Take off heat and allow to thicken. Add vanilla