Knockoff Swig Sugar Cookies

Photo & recipe from here.

Cookies:

1 C Butter (room temperature)
3/4 C Vegetable Oil
1 1/4 C Sugar
3/4 C Powdered Sugar
2 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs. Combine dry ingredients and slowly add to butter mixture. Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all. Roll a golf ball sized ball of dough and place it on your cookie sheet. Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press. Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better. Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting:

1/2 cup room temperature butter
3/4 C Sour Cream
Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)
1 t salt
1/4 C Milk

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

CHRISPY CHEDDAR CHICKEN

4 lg. chicken breasts
1 sleeve Ritz crackers - crushed
1 can cream of chicken soup
2 T. sour cream
2 T. melted butter
1/2 c. milk
2 c. cheddar cheese - shredded
1 t. dried or fresh parsley

Cut chicken breasts into 3 equal pieces, or you can use chicken tenders and just leave them.
Place milk, cheese, and crackers in separate bowls.
Dip chicken in milk, then roll in cheese, then crackers.  Repeat with all chicken pieces.
Line chicken in baking dish and cover with the remaining crackers and cheese.
Cover with foil and bake at 350 for 40 min, or until done.
Remove the foil and bake for an additional 10 min. to crisp the chicken.
In medium saucepan over med heat, combine soup, butter, and sour cream.  Whisk until smooth and heated through.
Serve chicken with sauce.                                      Tricia

Cream Cheese Frosting

1/2 cup heavy whipping cream
1/2 cup butter, room temperature
1 - 8 oz cream cheese, room temperature
1/8 tsp salt
1 tsp vanilla (clear is best for light frosting)
6 cups powdered sugar
6+ tablespoon milk

Whip whipping cream in a small bowl until soft peaks form. Set aside. In separate bowl, combine butter, cream cheese, salt, vanilla, powdered sugar and only 3 tablespoons of milk. Add more milk 1 tablespoon at a time until it is thick enough to frost. Stir in whipped cream and frost immediately. Keep refrigerated when finished.

Recipe Via A Little Sussy

Sugar Cookies

Photo & recipe via Lauren's Latest

 Ingredients:

1 c sugar
1 cup cold butter, cut into cubes
1 large egg
3/4 tsp vanilla extract
3 cups + 2 tablespoons unbleached, all-purpose flour
1 1/2 teaspoons baking powder

Directions:

Preheat oven to 350 degrees.
In a large mixer, stir butter and sugar together until blended. Stir in egg and vanilla. Scrape sides of bowl and mix again. Slowly stir in flour and baking powder until just incorporated. Dough will be crumbly so you'll have to work it together with your hands. Shouldn't take too much effort. Roll dough out to be 1/4-3/8 inch thick on well floured work surface. Cut into heart shapes and transfer to baking sheet. Stamp phrases onto cookies and freeze 10 minutes. Immediately transfer to oven and bake 8-10 minutes. The thicker the cookie, the longer the baking time. Cool 3 minutes, then transfer to cooling rack. Serve at room temperature. Store any extra cookies in an airtight container for up to 4 days.

Great with cream cheese frosting.

Granola

4 c. old fashioned oats
3 c. rolled wheat flakes
1/2 c. (heaping) wheat germ
1/2 c. flax seed
1 tsp. salt

Mix well

Add:
1 c. water, mix well
1/2 c. canola or coconut oil, mix well
1 c. honey, mix well

Bake 1 1/2 hours at 250, stirring every 1/2 hour. Remove from oven and cool completely, then stir in sliced almonds and Crasins.         Norma Haynie

Mississippi Roast

Chuck roast
Ranch dressing mix
Au Jus mix
1/2 cup butter

Put roast in crock pot and sprinkle other ingredients on top. DO NOT ADD WATER. Cook on low for 7-8 hrs.

Lemon Sugar Cookies with Lemon Cream Cheese Frosting

for the cookies:
1/2 cup butter, softened
1/2 cup crisco
1 cup sugar
1 teaspoon vanilla
1 egg
1 Tablespoon lemon zest
2 1/2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon milk
1 Tablespoon fresh lemon juice

for the frosting:

1/4 cup butter, softened

4 oz cream cheese, softened

1/2 teaspoon vanilla

1/2 lb. powdered sugar

pinch of salt

fresh lemon juice

Preheat oven to 350°F. In the bowl of an electric mixer, cream butter, crisco, and sugar until fluffy. Add vanilla, egg, and lemon zest; mix. In a separate bowl, sift together flour, salt, and baking soda. Add dry ingredients to mixer and combine. Add milk and lemon juice, and stir until completely incorporated. Roll dough into Tablespoon-sized balls and place on a greased baking sheet. Bake for 10-12 minutes, until cookies are just beginning to turn golden on the edges. Remove from oven and cool completely before frosting.

To make the frosting, beat butter and cream cheese until smooth and well mixed. Add vanilla. Add powdered sugar and salt. Stir. Mix in fresh lemon juice until the frosting reaches a spreadable consistency.             - Tricia