Sugar Cookies

1/2 Cup Butter
1 Cup Sugar
1 Egg
2-2 1/4 Cups Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Vanilla

Cream together butter and sugar.  Blend in egg.  Mix flour, baking powder, salt and vanilla.  Divide dough in half.  Chill for one hour. Roll to 1/8 inch thick.  Cut and sprinkle with sugar.  Bake at 375 degrees for 8-10 minutes.

Blonde Brownies

1 Cup Flour
1/2 tsp. Baking Powder
1/2 tsp. salt
1/3 Cup Brown Sugar, packed
1 Egg yolk
1 Egg, whole
1 tsp. Vanilla
1.2 Cup Semi-sweet Chocolate Chips

Melt butter in large saucepan.  Remove from heat; add brown sugar, stirring until dissolved.  Cool.  Add egg and egg yolk and beat well. Stir in all dry ingredients, except chocolate chips.  Mix well.  Spread batter in greased 9x9 baking pan.  Sprinkle chocolate chips on top.  Bake at 350 degrees for 25-30 minutes.

Butter Cookies

1 pund butter
1 Cup Sugar
1 Egg
1 tsp. Vanilla
4 Cups Flour
Decorating Sugar
1 jar Maraschino Cherries, cut each cherry into fourths

Cream butter and sugar together.  Add egg and beat.  Add flour one cup at a time and keep mixing to keep smooth.  Put through cookie press.  Sprinkle with decorating sugar and place 1/4 maraschino cherry in center of each cookie.  Bake at 350 degrees for approximately 10 minutes or until edges are lightly browned.

Chocolate Chip Cookies

1/2 Cup Butter
1/2 Cup Margarine
1/3 Cup Shortening
1 Cup Sugar
1 Cup Brown Sugar, packed
2 Eggs
2 tsp. Vanilla
3 Cups flour
1 tsp. Baking Soda
1 tsp. Salt
12 ounces Semi-Sweet Chocolate Chips

Preheat oven to 375 degrees.  Cream butter, margarine and shortening together.  Add sugar, eggs and vanilla.  Stir in remaining ingredients.  Drop by rounded teaspoonfuls on ungreased baking sheet.  Bake 8-10 minutes or until lightly browned.  Cool slightly before removing from baking sheet.  Cool completely on wire racks.

Makes about 7 dozen cookies.

Snickerdoodles

1 Cup Shortening
1 1/2 Cups Sugar
2 Eggs
2 1/2 Cups Flour
1 tsp. Baking Soda
2 tsp. Cream of Tartar
1/2 tsp. Salt
2 tsp. Cinnamon
2 Tbsp. Sugar

Cream shortening and sugar together; add eggs and beat with electric mixer until light and fluffy.  Add all dry ingredients, except cinnamon and sugar, and beat only until blended.  Chill.  Shape into walnut sized balls, then roll in cinnamon/sugar mixture.  Place 2 inches apart on ungreased baking sheet.  Bake until lightly browned but still soft in 400 degree oven for 10-12 minutes.  Cookies will puff up at first, then flatten out with crinkled tops.

White Chicken Chili

3 split chicken breasts
3 stalks celery, chopped
1 green pepper, chopped 1 onion, chopped6 cups chicken stock
2 cans Original Rotel (IF you like it spicier you can use hot)
2 cans white shoepeg corn
2 cans Cannelini Beans
2 cans White Northern Beans
salt and pepper to taste

Just cover chicken breasts with water, add celery, green pepper and onion; cover and simmer until chicken is tender. Remove chicken from pot and allow to cool. While chicken is cooling add chicken stock to the leftover water in the pan along with the rotel, corn, beans and salt and pepper. Shred chicken and simmer for 1 hour.

Even my kids love this (which is why I use the original rotel and not the hot)! You can serve it with a dollop of sour cream or a little shredded cheese.

Peach Cobbler

INGREDIENTS:
Filling:
1 can (1 lb. 13 oz.) peaches with syrup
1/2 tsp. cinnamon
3 tbsp. cornstarch

In medium saucepan, combine all ingredients and bring to a boil.  Cook and stir 1 minute or until mixture thickens. Pour into 1 1/2 quart casserole dish. Set aside.

Topping:
1 cup flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg, beaten

Sift together the flour, sugar, baking powder and salt.  Cut in butter until mixture resembles coarse crumbs.  Combine milk and beaten egg.  Add to dry mixture and stir until just moistened.  Drop by tablespoons on filling.  Bake at 400 degrees for 20-25 minutes.

I serve this while it's still warm with vanilla ice cream.