Butter Snow Flake Cookies

2 1/4 C Flour

1/4 t Salt

1/4 t Cinnamon

1 C Butter

3 oz Cream Cheese (Softened)

1 C Sugar

1 Egg Yolk

1 t Vanilla

1 t Orange Zest

Stir together the flour, salt, and cinnamon.

In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk, and beat until light and fluffy. Stir in vanilla and orange zest.

Gradually stir in dry ingredients.

Drop by rounded tablespoonful on cookie sheet. Bake at 350 for 12 to 15 minutes.

provolone stuffed chicken.

2 T prepared basil pesto

1 t each balsamic vinegar and honey

4 boneless, skinless chicken breasts

salt and freshly ground pepper, to taste

4 slices provolone

1 whole roasted red pepper, halved lengthwise

16 baby spinach leaves

1 T butter

preheat oven to 425. stir pesto with vinegar and honey; divide into two equal portions and set aside.

lay chicken flat and slice horizontally about 2/3 of the way through. season each with salt and pepper. brush one portion of pesto mixture evenly over chicken.

generously stuff chicken with cheese, red pepper, spinach.

melt butter in ovenproof skillet. add chicken and cook for 3 minutes. turn and brush with remaining pesto mixture.

transfer to oven. roast, basting occasionally, for 30 to 35 minutes until fully cooked.

* this simple pesto sauce was delish! you could replace provolone with a tasty gouda or havarti

pumpkin cookies.

2 1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1 1/2 cups sugar

1/2 cup butter, softened

1 cup pumpkin

1 egg

1 tsp. vanilla

preheat oven to 350*.

beat sugar and butter until well blended.

beat in pumpkin, egg and vanilla.

combine dry ingredients. mix in gradually.

bake for 12-15 min. until edges are firm.

drizzle glaze over cookies.

the glaze.

2 cups sifted powdered sugar

3 tbsp. milk

1 tbsp. butter, melted

1 tsp. vanilla

beat together until smooth.

basic caramel.

1/2 cup water

2 cups sugar

pour water into heavy saucepan.

add sugar.

cook over medium heat.

stir until sugar is dissolved and syrup is clear.

continue to cook without stirring until syrup comes to a boil.

let syrup boil, gently swirling pan occasionally until it is

medium amber in color.

remove from heat.

3 tips.

1. stir gently. this helps keep sugar from splashing onto the pan's sides, where it can crystalize, making the caramel grainy.

2. brush sides. dip a pastry brush in water and use it to wash away any sugar that does stick to the sides of the saucepan.

3. watch syrup. as it boils vigorously, syrup will quickly change in color; swirl pan for an even hue.

orange julius.

1 cup water

1 cup milk

6 oz. orange concentrate

2 tbsp. sugar

1 tsp. vanilla

10-12 ice cubes

blend. and enjoy.

Monster Cookies

3/4 C Butter

1/2 C Peanut Butter

1 C Sugar

1/2 C Brown Sugar

1 t Baking Powder

1/2 t Baking Soda

2 Eggs

1 t Vanilla

1 1/4 C Flour

2 C Oats

1 1/2 C Chocolate Chips

1/2 C M&Ms

Cream together sugars and butters. Add eggs. Beat. Add the rest of the ingredients and mix.

Bake at 375 for 8-10 minutes.

Serious yumminess...

Perfect for an after school snack for your kids.

Tortellini Soup

2 stalks celery, chopped

3 carrots, chopped

3 garlic cloves, minced

2 T onion flakes

2T butter

56 oz. diced tomatoes

1 1/2 T sugar

6 c water

3 T chicken bouillon

2 T parsley

1 1/2 Y basil

20 oz pkg. tortellini

salt and pepper to taste

Saute celery, carrots, garlic and onions in melted butter until tender.

Add tomatoes, sugar, water, chicken bouillon, parsley, and basil. Bring to a gentle boil, reduce heat and simmer one hour.

Add tortellini and continue to simmer until tortellini is cooked.

I sometimes add bacon. I also puree the tomatoes.