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3 sticks unsalted butter, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Cream butter and sugar together. Mix in eggs and vanilla
In a seperate bowl, mix dry ingredients - flour, baking powder, and salt
Add wet ingredients to dry ingredients, mix until combined
Divide dough into quarters and roll each piece into a disc shape, wrap in plastic wrap and chill for atleast 2 hours in the fridge, or 20 minutes in the freezer
Preheat oven to 400°
Remove one dough disc from the fridge and roll it out on a lightly floured surface until 1/4"-1/8" thick
Cut with cookie cutter, and bake on baking sheet for 6-8, or until the bottoms are lightly brown
Cool completely on a wire rack before frosting
Note: Too much dough? Freeze the extra discs, then bake fresh cookies whenever you want!
1 can corn
1 can creamed-style corn
1 cup sour cream
1 stick melted butter
1 box corn muffin mix
Preheat oven to 350
Stir all ingredients together in a large bowl
Put mixture into greased casserole dish
Bake for 40-45 minutes, or until golden brown
1 can Black Beans (do not drain)
1 can Pinto Beans (do not drain)
1 can Rotel (do not drain)
1 can corn (do not drain)
1 pound ground meat
2 packets Ole ElPaso Taco Seasoning
1 packet Hidden Valley Ranch mix
Brown ground meat, drain cook with 1 packet of taco seasoning according to package.
Once cooked and in same pot, add all other ingredients with their juices. Let it simmer for 30 minutes.
Serve with whatever toppings you want! Suggestions: Fritos, Sour cream, and shredded cheese.
1.5 cups heavy whipping cream
1 can condensed milk
6 cups milk
1 tsp vanilla
2 cups chocolate chips
Stir all items together in a crockpot
Set on low heat for 2 hours, stirring occasionally with a whisk
Once the chocolate chips are melted, turn to warm and give one last stir before serving
2 10oz pkgs frozen chopped spinach
4 tablespoons margarine
2 tablespoons flour
2 tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup spinach liquid
1/2 teaspoons pepper
3/4 teaspoons celery salt
3/4 teaspoons garlic salt (or more to taste)
6oz mexican velveeta
1 teaspoon worcestershire
Tabasco to taste
In deep pan or pot, cook spinach, drain, and reserve liquid.
Melt margarine over low heat. Add flour, stir until thicker, but not brown. Add onion, cook until soft, not brown.
Add spinach liquid and evaporated milk, stirring constantly until incorporated.
Add seasoning and cheese, stir until melted, and fold in spinach.
Rum or Brandy
Cut up fresh fruits.
Add in some cranberry juice and follow that up with ginger ale.
Throw in some brandy or rum of your choice. (I went with Peach Paul Masson but Southern Comfort is also a great option).
Stir and enjoy. Drink Responsibly!
2 pounds carrots, peeled and sliced
½ cup melted butter
1 cup granulated sugar
3 tbsps flour
1 tsp baking powder
1 tbsp pure vanilla extract
3 eggs, beaten
1 tbsp powdered sugar for dusting
Preheat oven to 350°F.
Bring a large pot of lightly salted water to a boil.
Add carrots and cook 15 minutes or until tender. Drain carrots, place in a large mixing bowl and mash.
Whisk in melted butter, granulated sugar, flour, baking powder, vanilla, nutmeg, cinnamon and eggs until well blended.
Transfer mixture to a 2-quart casserole dish.
Bake 30 minutes. Remove from oven and sprinkle with powdered sugar.
Serve as a side dish to any main course or use as a filling for pies, tarts or turnovers.
18oz Orange Juice
1 Large can Pineapple Juice
1 Large Can crushed pineapple (don't drain!)
1 Large can pineapple tidbits (don't drain!)
1 Large jar maraschino cherries, cut in half
1-2 cups vodka
Simple Syrup to taste
Mix all ingredients together and freeze overnight
Stir a few times to keep it from freezing solid