Soft Sugar Cookies Recipe
INGREDIENTS:
2/3 c. shortening
1 c. sugar
2 eggs
1/3 c. milk
1 tsp. vanilla
3 c. flour
2 tsp. baking powder
1 tsp. salt
Cream Cheese Frosting:
8 oz. cream cheese-softened
1/4 c. butter, softened
1 tsp. vanilla
1 lb powdered sugar
DIRECTIONS:
Preheat oven to 350 degrees. Beat shortening and sugar together. Add eggs, milk and vanilla. In separate bowl, combine flour, baking powder and salt. Slowing add dry ingredients to wet ingredients. Mix together until you can form a large dough ball. On floured surface, roll out dough ball until about 1/2 to 3/4 inch thick. Use cookie cutters (or rim of a drinking glass) to cut cookie shapes out of dough. Place cookies on lightly sprayed cookie sheet. Bake about 10-12 minutes. Don’t overcook or they will turn out hard. For frosting…beat together cream cheese, butter, and vanilla. Add powdered sugar to desired consistency. Spread over cooled cookies.
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Worlds Best Chocolate No Bake Bars
Ingredients:
1 cup peanut butter
1/2 cup honey
… 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract
Instructions:
Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9×13 pan and cool in the fridge. When it’s set, cut into bars and enjoy. Store in the fridge. If they last that long!
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Shrimp Linguine (a different spin)
Shrimp Linguine
1 lb. of cooked large shrimp (thawed and tails removed)
2 T. butter
3 cloves of garlic, minced
1 (14.5 oz.) can of diced tomatoes (I bought the tomatoes with basil, garlic & oregano)
pinch of crushed red pepper
salt and pepper
2 t. light brown sugar
1 c. of half and half (plus a splash more)
3 T. fresh parsley or 1 t. dried parsley
1/4 c. (heaping) of freshly grated Parmesan cheese (plus extra cheese for topping)
8 oz. cooked linguine
Hwo to make it
Heat the butter in a large skillet over medium heat. Add garlic and saute for 2-3 minutes until fragrant.minced garlic (I may have added more than called for).
Next add the canned tomatoes.
I broke up the tomatoes in a mini food processor before adding them, I’m not a fan a big chunks of tomato. You can omit this step or if you’re not a fan you can keep this step. I thought it looked liked a better finished product also, if you’re going on eye appeal.
Add the crushed red pepper, a pinch or two of salt and the brown sugar. Cook for about 5 minutes.
Next add the half and half and don’t forget that extra splash :) Add the parsley also. Bring to a slow boil and then immediately turn heat down to medium-low. Cook for 5-10 minutes, stirring occasionally until mixture reduces by a third.
While this is reducing, cook your linguine according to package directions.
Lastly, add the shrimp, parmesan cheese and a little freshly ground black pepper. Cover and simmer for about 3 minutes until shrimp are heated through and the cheese is melted.
Add the linguine and simmer another 3-4 minutes.
Serve immediately and top with some more parmesan cheese and fresh cracked pepper. Enjoy!!
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