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.
1 pound ground pork sausage
2 cups Cheddar cheese shredded (optional use pepper jack cheese)
2 cups biscuit baking mix (I add a little more)
1/4 cup milk – you may need to add more
Preheat your oven to 350 °F.
In a large bowl, combine the ground sausage, biscuit baking mix and shredded cheese.
Use Pampered Chef scoop to scoop balls onto baking sheet
Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely.
Remove and serve with syrup or jelly