Shortbread Christmas Cookies

Shortbread Christmas Cookies
1 c. butter softened
3/4 c. powdered sugar
2 t. vanilla extract
2 C. flour
1/4 t. baking powder
1/8 t. salt
red and green sprinkles

Cream together butter, powdered sugar and vanilla.
Add in flour, baking powder & salt.
Mix together and divide into 3 equal portions.
Roll each portion into and 8" roll
Cover and refrigerate
After cool (about an hour) slice each roll into 15-20 slices.
Take each slice, unbaked and press into sprinkles.
On lightly greased cookie sheet, bake at 350 degrees for approx. 10 minutes. (Get them out before they start to brown...they will look undone.)
This makes about 50 cookies.

The Best Chicken Pasta Salad Ever!

Chicken Pasta Salad
Cook:
1/2 box large rings and chill (you can also use elbow macaroni)
Add:
Leftover rotisserie chicken, cubed
1 small can mandarin oranges, drained
2 stalks celery diced
3 green onions, diced
1/2 cup orange flavored Craisins
Dressing:
1 Cup Miracle Whip
1/2 Cup Ranch dressing
3 Tbsp. Milk (to thin)
salt and pepper for seasoning
Mix all together and Enjoy, this is my favorite pasta salad of all time.

Apple Crisp

Apple Crisp:
5 cups sliced, peeled cooking apples
2-4 Tbsp. granulated sugar
1/2 Cup regular rolled oats
1/2 Cup packed brown sugar
1/4 Cup all-purpose flour
1/4 tsp. ground nutmeg, ginger or cinnamon
1/4 Cup butter or margarine
1/4 Cup chopped nuts (optional)
Vanilla Ice Cream (optional)

Place apples in a 2 Quart baking dish. Stir in the granulated sugar.
For topping, in a medium bowl combine the oats, brown sugar, flour and cinnamon.
Cut in butter mixture until mixture resembles coarse crumbs.
Stir in nuts.
Sprinkle topping over apples.
Bake in a 375 degree oven for 30-35 minutes, or until apples are tender and topping is golden.
If desired serve warm with ice cream.

Turkey Chipotle Chili

This Chili is so good. You can adjust the spicyness by adding more or less adobos or eliminating them all together. We like to have pepper jack cheese and corn bread muffins with the chili! Enjoy!!
Ingredients

* 2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
* 2 pounds ground turkey breast
* 1 medium onion, chopped
* 3 cloves garlic, chopped
* 1 rounded tablespoon chili powder, a palm full
* 2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
* Salt
* 1 cup Mexican beer
* 2 cups chicken stock
* 1 (28-ounce) can chopped stewed tomatoes
* 1 can red kidney beans, drained
* 1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn bread muffins
* 1 1/2 cups shredded pepper jack cheese, 8 ounces


Directions

Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.

Donut Muffins

Donut Muffins (makes 18 mini muffins)
I got this recipe from http://smashedpeasandcarrots.blogspot.com

1/2 cup sugar
1/4 cup butter, melted
1/4 tsp ground nutmeg
1/2 cup milk (soy milk works nicely too!)
1 tsp baking powder
1 cup all-purpose flour

1/4 cup butter, melted
1/2 cup sugar
1 tsp cinnamon

Preheat your oven to 375 degrees and grease a mini-muffin tin, set aside. Mix up the 1/2 cup sugar, 1/4 cup butter and nutmeg in a large bowl. Then, add in the milk, baking powder and flour until just combined. Fill muffin tins about 3/4 full and bake for 15-20 minutes.

During baking get your cinnamon-sugar topping mixed up! Melt 1/4 cup butter in a small bowl and then in a separate bowl mix together the cinnamon and sugar. When the muffins are done, remove them from the pan. Dip the tops in the melter butter and then roll the WHOLE muffin in the cinnamon-sugar mixture. Let cool and then try not to pig out too badly!!

Minestrone Soup

Minestrone Soup
I got this recipe from www.cookingoncloverlane.com

4 TBS butter
1 medium chopped onion
1/2 cup chopped carrots
1 (19 oz) can of cannellini beans
1/2 shredded cabbage
1 (14 oz.) can stewed tomatoes
1 TBS tomato paste
11/2 cup cubed potatoes
2 quarts vegetable broth
2 cloves garlic, minced
2 TBS dried parsley
1/2 cup elbow macaroni
1 cup grated Parmesan cheese

1. Melt butter in a heavy stock pot over medium heat. Add onion and carrots; saute for a few minutes.
2. Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley to the pot. Bring to a boil, cover and reduce heat.
3. Simmer for abou 1 hour until vegetables are barely tender.
4. Add pasta and simmer for 30 minutes more.
5. Serve hot with grated cheese.