This frosting is really good on the
Soft Sugar Cookie recipe I posted.
6 TBLS Butter (I use whole stick)
4 1/2-5 1/2 c powdered sugar
1/4 c half and half (I usually use a little more until consistency is right)
1 1/2-2 tsp vanilla
These cookies come out kind of like the soft fluffy lofthouse sugar cookies you can get at the grocery store...only better.
1 c shortening
1 1/2 c sugar
1tsp vanilla
3eggs
5 c flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 c buttermilk
Cream shortening, sugar and vanilla. Add eggs. Alternating, add dry ingredients and buttermilk. Chill dough for at least 1hr. When you roll out the dough make sure not to reuse the scraps more than 2 or 3 times. That way the cookies will stay nice and cakey.
Preheat oven to 350 degrees and bake for around 8 min
If you don't have a good recipe for frosting check out my
Butter Frosting Recipe
1/2 cup Red Wine vinegar
1/2 cup Olive Oil
1/2 cup brown sugar
2-3 T Poppyseeds (depending on your preference)
In a pot combine brown sugar and red wine vinegar. Heat on medium until brown sugar is completely dissolved. Add olive oil and poppyseeds. Pour in a jar and keep in the fridge for dressing. You will have to warm it up each time you use it so be sure and store it in a microwave safe container. Jar's or water bottles work quite well. You can add more or less olive oil depending on how strong you like your dressing.
This is an easy crockpot recipe that requires little, preparation time, as in less than 5 minutes.
1 (3-4lb) rump roast
2 small cans diced green chiles
1 small can tomato sauce
salt and pepper
Place the roast in a crockpot with all sides nicely salt and peppered. Add green chiles & tomato sauce. Cook for at least 8 hrs. When it's done cooking take a fork and shred all of the beef and mix well with the juices, tomato sauce and chiles. Voila, super quick, super easy and delicious. I serve the meat with all the fixins, flour tortillas, grated cheese, diced tomatoes, avacados, sour cream etc etc. Sometimes I'll even add a can of rotel with the tomato sauce and chiles to give it an extra kick.
2-4 bone-in skin-on chicken breasts
2-3 cans chicken stock
Chicken Bullion
1 onion
Carrots
Celery
Leek
In a large pot place the chicken breasts, the onion chopped in quarters, 3 carrots, 3 celery stalks (chopped into 3rds) and some salt. Bring to a rolling boil and leave for at least 1 hr (until the chicken is cooked through). Once the chicken is fully cooked turn the soup on low and remove chicken, onions, carrots and celery from the pot. The larger you chop the onion, carrots and celery the easier they are to pull out later. Throw away the bone and the skin from the chicken and the onion, carrots and celery. Using your fingers, sherd the chicken to desired size and add back into the pot. Add 2-3 cans of chicken stock and add chicken bullion to taste. I usually use 2-4 T depending on how much soup I'm making.
Once the chicken is shredded and your broth is going chop up fresh carrots, celery and leek to desired size and add to the pot. The leek is really important, it gives the soup the best flavor, don't forget it. If you want to add other vegetables you can, whatever your preference is. Once all your vegetables are added then it's time to decide what kind of starch you want. You can add barley, chopped potatoes, noodles, dumplings, whatever you want. Personally I make homemade noodles. If you want those here is the recipe I use. Sometimes I substitute regular flour for seminola flour and it comes out just fine.
1 cup flour
1 cup seminola flour
Dash of Salt
3 eggs
Mix all of those ingredients, roll them out, cut your noodles and toss them in. voila.
Once you've added you're noodles, starch, or whatever all you have to do is simmer the soup until your vegetables are all done through. Add salt and pepper or a little extra bullion to taste.
The other day I mentioned on my Google Buzz how much I disliked "Recipe Hoarding" and the hoarders that hoard them. Recipe Hoarding occurs when you taste something delicious, ask the cook what the recipe was and 1) They tell you it's a family secret or 2) They leave one ingredient out so yours never tastes quite as good. I don't understand why people find it necessary to guard things that should be shared. Isn't that the point of food? I grew up in a home where good food was religion. It was something to be shared and celebrated and a reason to get everyone together and have a good time.
After posting said Buzz my dearest friend Mindy suggested that I should have a food blog of some kind, so here it is. I will do my best to stay on top of posting recipes, food disasters, things I loved, hated and everything in between. Please feel free to comment, make suggestions, invite your friends to read etc. I may not spend a lot of time making my blog 'pretty' or extra 'cool' but I'll toss up some of my favorite recipes, links and pictures on this cute little dotted template for all of you to enjoy....I also reserve the right to post the occasional non food related adventure. Enjoy.