Sugar Cookies

1 Cup butter, softened

1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups all purpose flour
 

Directions:

Preheat oven to 350° F.

In a bowl cream butter and sugar until smooth.

Beat in vanilla, almond extract and egg.

In a separate bowl combine baking powder with flour.  Then, add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer, wet your hands and finish off kneading the dough by hand.

Divide into workable batches, roll out onto a floured surface about (about ¼ inch thick) and cut with cookie cutters.

Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack

Icing

1 cup confectioner’s sugar

2 teaspoons milk

2 teaspoons light corn syrup

¼ teaspoon almond extract

food coloring

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is glossy. If icing is too thick, add more corn syrup.

Divide into separate bowls, and add food colorings to desired color intensity. Dip cookies, put frosting in squeeze bottles, or paint them with a brush.

Taco Soup

Another snowy and windy day here on the northern prairie.  The big flakes are absolutely beautiful when the wind isn't blowing them sideways across the sky!  When the wind calms down, or the area is sheltered, they float effortlessly to the ground in a clump of fluffy crystals.  The wind and cold have me thinking again of soup for supper.  Here is another one of my favorite go to recipes.  A kid pleasing bowl of taco soup.

Taco Soup

1 large can crushed tomatoes (20-24 oz)

1 1/2 lb hamburger, brown and drain

1 packet of taco seasoning

2 cans sweet corn (don't drain)

2 cans black beans (rinse and drain)

Serve with sour cream, shredded cheddar cheese, corn or tortilla chips, and olives.

Novemberrrrr!

November has arrived with a cold crisp wind and some fluffy white flakes falling from the sky.  We aren't use to temperatures that are below freezing.  I feel the chill and find myself thinking about my favorites soup recipes to warm up.  One of our family favorites is Chicken Tortilla Soup.  Here is my simple recipe that is guaranteed to warm the body and satisfy the taste buds.

Chicken Tortilla Soup

1 can fiest nacho cheese soup

1 can cream of chicken soup

1 can chicken broth

2 1/2 cup milk

1 lb cooked chicken, cubed

1 can enchilada sauce

1 (4oz) can chipped green chillies

Serve with shredded cheddar cheese, tortilla chips and sour cream