Shrimp & Rice
1 cp raw rice, 1 can cream of chicken soup, 1 can cream of celery soup, 1/2 can Rotel, 1/2 cup chopped onion, 1/2 cup water 1/2 stick butter (melted), 1 1/2 pounds of shrimp, little garlic or garlic powder
Saute onions in a little butter, Spray your casserole dish with Pam, Combine all the ingredients, bake @350 for an hour.
Optional.. 1/2 cup cheddar cheese.
Italian Sausage and Pasta
1pound of Italian sausage, 1 bag of broccoli, 1 can roasted garlic chicken broth, 1 box bow tie pasta, parmesan cheese and mozzarella cheese
Brown sausage, cook pasta and broccoli according to directions on package (yes, I used the microwave to cook the broccoli) Combine ingredients and pour the broth over it (I usually heat the broth in a bowl first). Everyone can add as much parmesan and mozzarella cheese as they want. (Since I can’t have dairy I try to leave it off most meals and let my family add it if they want.)
Cookies: 1 cup butter (softened), 1 cp sugar, 1/4 tsp baking soda, 1 tbsp cream (or milk) 2 eggs (well beaten) 1 1/2 tsp baking powder 3 to 3 1/4 cups flour
Cream together butter and sugar in mixing bowl. Dissolve baking soda in the cream(or milk) and add to creamed mixture, mix well. Add eggs & baking powder and mix. Add flour in 1/2 cp at a time, add enough to make the dough stiff. Roll dough 1/4 to 1/8 inch thick and cut with cookie cutter. Bake at 350 until lightly browned. (my old stove used to be 10 to 12 minutes, my current one anywhere from 9 to 15 minutes) Usually makes around 45 cookies, if you make them thinner you’ll get more but remember to reduce your cooking time, the cookies are more like a shortbread, not a thin sugar cookie.
Frosting: 3 oz cream cheese (softened) 1/2 cp butter (softened), 2 Tbsp milk, 1tsp almond extract & powdered sugar
Blend 1/2 cp butter, cream cheese, milk & extract in bowl (this is also when I add food coloring). Beat in enough powdered sugar for spreading consistency. (I usually get a knife and practice spreading on one of the broken cookies, if it’s too thick I add more powdered sugar, the more sugar you add the thinner it gets.)
Frost cookies and store in airtight container in fridge!!
Warning!!!!! Give some of these cookies to a friend or otherwise you’ll find yourself having them for breakfast, lunch and supper!!
Let me know what you think if you make them.