If you are baking cookies this weekend, this is an amazing sugar cookie recipe. It’s worth the effort!

1 Cup powdered sugar
1 Cup sugar
1 Cup butter or margarine
2 Eggs
1 Tsp salt
1 Tsp cream of tartar
4 Cups flour plus 4 rounded tablespoons
1 Cup Crisco oil
1 Tsp Vanilla
1 Tsp baking soda
sugar
nutmeg
Pecan halves

After mixing as below, chill dough well before rolling into balls for baking.

Cream together the sugar, oil, and butter until light and fluffy. Beat in eggs. Sift measured dry ingredients  together and add to first mixture and mix well.

Roll into small balls and dip into sugar and nutmeg mix. Put on ungreased cookie sheet. Press down with glass bottom dipped in sugar and nutmeg mixture. Lightly press pecan half into center of cookie. Bake at 375 degrees for ten minutes.

I can’t believe the holidays are upon us! Enjoy this yummy cookie recipe from Baileys

• 1/2 cup margarine or butter
• 1 1/2 cups graham cracker cups
• 1 (14 oz) can Eagle Brand Sweetened Condensed milk (not evaporated milk!)
• 1 cup (6 oz) semi-sweet chocolate morsels
• 1 1/2 cup flaked coconut
• 2 cups chopped nuts
• 1 cup Baileys Irish Cream (liqueur)

1. Preheat oven to 350 degrees. In 13X9 inch baking pan, melt margarine or butter in oven. Add 4 oz Baileys and stir.

2. Sprinkle graham cracker crumbs over margarine; pour Eagle Brand evenly over crumbs. Layer evenly with remaining ingredients (not including the remaining Baileys); press down firmly with fork.

3. Bake 25 minutes or until lightly browned. Cool. Chill if desired.

4. Cut into bars. Baste remainder of Baileys (4 oz) evenly over top of bars. Store loosely covered at room temperature.

I haven’t tried this recipe myself yet, but it looks really good. As soon as I get my weight down to where I want it, I’m definitely trying this one out!

I found this recipe on Jenn’s great blog: The Peacock’s Nesting Place

Overnight Spinach Manicotti

1 carton (15-oz.) ricotta cheese
1 pkg (10-oz.) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded mozzarella cheese, divided use
3/4 cup shredded Parmesan cheese, divided use
1 egg
2 tsp. minced fresh parsley
1/2 tsp. onion powder
1/2 tsp pepper
1/8 tsp. garlic powder
2 jars (28-oz. ea) spaghetti sauce with meat
1-1/2 cups water
1 pkg (8-oz.) manicotti shells

-In large bowl, combine ricotta, spinach, 1 cup of the mozzarella, 1/4 cup of the Parmesan, egg, parsley, onion powder, pepper, and garlic powder.
-Combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 9×13 baking dish.
-Stuff uncooked manicotti with spinach mixture (I find this easier to do with a baby spoon); arrange over sauce. Pour remaining sauce over manicotti.
-Sprinkle with remaining mozzarella and Parmesan.
-Cover and refrigerate overnight.
-Remove from the refrigerator 30 minutes before baking.
-Bake, covered at 350º degrees for 40 minutes, uncover and cook for 15 more minutes or until the cheese on the top is melted.

* Tip: to make the filling easier to put in the shells, use a baby spoon!

I tried this last night with the Lemon Dill Salmon. It was the first time for me, but I will fix it again. It seemed to be a favorite with my dinner guests.

Snap off the stem ends and cut into 2-inch pieces:

  2 pounds asparagus, rinsed

Heat a wok or skillet over high heat, then add:

  2 tablespoons peanut or vegetable oil

Stir the oil in the pan, then add the asparagus, along with:

  1 tablespoon slivered peeled fresh ginger

Stir-fry for 2 to 3 minutes, then add:

  2 garlic cloves, slivered

  1/8 teaspoon salt

Stir-fry for 1 minute, then add:

  1/2 cup chicken stock or broth

Cover, reduce the heat slightly, and cook until the asparagus is tender, about 5 minutes.

This is an oldy but a goody that my son liked when he was very young (and still does!)

1 Medium lemon
4 Small halibut or salmon steaks, each cut 3/4 inch thick (about 1-1/2 pounds)
Salt
Pepper
Salad oil
2 Egg yolks
2 Tablespoons cooking or dry sherry
1/2 Cup butter or margarine
1/8 Teaspoon dill weed
Dill sprigs for garnish

Preheat broiler if manufacturer directs. Cut 4 thin slices from lemon for garnish. From lemon, squeeze 1 tablespoon juice.

Sprinkle halibut/salmon steaks lightly with salt and pepper. Lightly brush rack in broiling pan with salad oil.

Place halibut/salmon steaks on rack; broil about 6 minutes, turning steaks once with pancake turner. Place steaks on platter; keep warm.

Meanwhile, in double boiler over hot, not boiling, water, with whisk, beat yolks, sherry, and lemon juice until slightly thickened.

Add butter, 1 tablespoon at a time. Beat until mixture is thickened. Stir in dill weed and 1/2 teaspoon salt.

Serve halibut/salmon with lemon-dill sauce. Garnish with dill sprigs and reserved lemon slices.

Ingredients:

2 cloves minced garlic
2 cups chopped Kale or Swiss Chard
2 cans Chicken Broth
1 qt. Water
1 cup Heavy Whipping Cream
1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in 1/4 inch slices
1 chopped large Onion
1/2 can Real Bacon Bits

Directions:

Bake sausage 1/2 hour in a 300-degree oven. Drain on
paper towels, and cut into slices.
Place onion, chicken broth, potatoes, water, and garlic in pot, and cook on
medium heat until potatoes are done. Add sausage, bacon bits, salt, and
pepper to taste, and simmer for another 10 minutes. Lower heat to low and add cream and kale. Simmer until thoroughly warmed and serve.