We’ve moved to http://thecountrygirlcooks1.blogspot.com!  I hope you’ll join us.  I will be keeping this address just in case I have problems with blogger again.

Ingredients:

1 cup butter, softened

1/3 cup granulated sugar

1 tsp. vanilla

2 cups flour

1/2 cup chopped pecans

sifted powdered sugar

1 pkg. Hershey Kisses, foil removed

Directions:

Cream butter, sugar and vanilla with 1 Tbsp. water.  Stir in flour and nuts; mix well.  Shape dough around Hershey Kisses forming a ball.  Place cookies on ungreased cookie sheet.  Bake at 350 degrees for 15 to 20 minutes.  Cool on rack; roll in powdered sugar.  Makes about 60 cookies

Microwave Cashew Brittle

Ingredients:

1 cup sugar

1/2 cup white corn syrup

1 cup cashews

1 teaspoon butter

1 teaspoon vanilla extract

1 teaspoon baking soda

Directions:

In 1 1/2 qt. casserole, stir together sugar and syrup.  Microwave on HIGH for 4 minutes.  Stir in cashews.  Microwave on high 3-5 minutes only until light brown.  Add butter and vanilla, blending well.  Microwave on high 1-2 minutes more.  Nuts will be lightly browned and syrup VERY HOT!  Add baking soda ans stir gently until light and foamy.  Pour onto lightly greased cookie sheet.  Cool 30-60 minutes.  Break into small pieces and store in airtight container.

NOTE: You can sub 1 cup salted peanuts, or 1 cup pecan halves, or 1 cup dry roasted almonds.

Ingredients:

4 T. melted butter

4 T. water

1/3 cup instant vanilla pudding

1 cup milk

1 egg

1 T. sugar

4 cups bread flour

2 1/2 tsp. yeast

Directions:

Place ingredients into bread machine in order listed.  Set for dough cycle.  After cycle is complete, roll into 17 X 10 inch rectangle.  Butter the dough rectangle.  Sprinkle the dough with a mixture of 1 cup brown sugar and 2 teaspoons cinnamon.  Roll tightly, pinch edges closed and slice into 1/2 inch slices.  Place into greased 13X9″ pan and bake at 350 degrees for 15-20 minutes.  While still warm spread with frosting.

Frosting Ingredients:

4 oz. cream cheese

1/4 cup butter

1 1/2 cups powdered sugar

1 1/2 tsp milk

Ingredients:

8 oz. bacon, cut up

1/2 cup chopped onion

1 – 16 oz. can pork and beans

1 – 16 oz. can green beans, drained

1 – 15 1/2 oz. can butter beans, drained

1 – 15 1/2 oz. can kidney beans

1/2 cup ketchup

1/4 – 1/2 cup brown sugar

1 tsp. prepared mustard

1/2 tsp. salt

Directions:

Brown bacon and onion together; add to crock-pot.  Stir in remaining ingredients.  Cover and cook on low for 6 hours.

Ingredients:

3 cups cooked, diced chicken

10 oz. frozen mixed veggies

1 can cream of celery soup

1 cup chicken broth

1/4 tsp pepper

1 cup Bisquick

3/4 cup milk

1 cup melted butter

Directions:

Pour cooked, diced chicken in a 13X9″ pan sprayed with oil.  Pour frozen veggies over chicken.  Blend together in a bowl, celery soup, chicken broth and pepper until smooth and pour over chicken and veggies.  In another bowl stir together Bisquick, milk and melted butter.  When blended smooth, pour over the ingredients in the pan.  Bake 45-50 minutes at 400 degrees.  Cool 10 minutes before serving.

I’m putting the “word for word” directions for this one up because in the post that is coming with the photo’s in it I made a double batch due to only having ground beef available to me 2 lb.’s at a time.  So here we go:

Impossibly Easy Cheeseburger Pie

1 lb. Ground Beef

1 Large onion, Chopped

1/2 tsp salt

1 cup shredded Cheddar cheese

1/2 cup Bisquick

1 cup milk

2 eggs

 

Directions:

Preheat your oven to 400 degrees.  Spray the bottom of your baking pan.  Brown your ground beef and add onion; drain.  Stir in salt.  Spread mixture into your baking pan and sprinkle with cheese.  In a mixing bowl, mix together the remaining ingredients, pour into pan.  Bake for 25 minutes.

Serves: 6

I finally got my photograph glitch fixed on my original Snickerdoodle recipe so it’s up again, minus the password protection. Now I’m off to find a recipe to try out this week!

“The Supervisors” Laci (the blonde) and Shawna (the dark haired beauty)

Edit: I’m in the process of fixing my photo problem in the original post hence why it’s password protected for now.  I’ll take that off once I have the pictures fixed. 🙂

Ok, so I some how managed to completely screw up my pictures in my original post….I think I know what I did wrong but I won’t know for sure until I do another post.  So I’m just going to give you the word for word directions for this recipe so there isn’t any confusion.

Snickerdoodle Cookie Recipe

1 Tablespoon Sugar

1 Tablespoon Ground Cinnamon

1 Cup Shortening

1 1/2 cups Sugar

2 Eggs

1 teaspoon Vanilla Extract

2 3/4 cups flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

2 Teaspoons Cream of Tartar

 INSTRUCTIONS:

In a bowl combine 1 Tablespoon sugar and cinnamon; set aside.  In a second bowl, cream shortening; gradually add 1 1/2 cups sugar, beating well.  Add eggs; beat well.  Stir in Vanilla.

In a separate bowl, sift together flour, baking soda, salt and cream of tartar.  Add sifted ingredients to creamed mixture; stir until well blended (I acutally had to get in there and kneed with my hands).  Shape dough into 1-inch balls and roll in cinnamon/sugar mixture.  Place snickerdoodles 2 inches apart on baking sheets.

Bake cookies at 400 degrees for approximately 6 minutes (mine needed a couple minutes longer) or until lightly browned.  Remove from baking sheet to wire racks for cooling.

Ok, so I’m giving away one thing that will be in Betty’s swap box from me but that’s it.  I just want to confess now that I did accidentally forget to photograph some supplies and a couple of steps….I think that’s pretty good for a first post right? Let’s move on shall we?  Here are the supplies that you are going to need from your local grocery store:

In the photo above there is:  Sugar, Ground Cinnamon, Shortening, Eggs, Vanilla Extract, Flour, Baking Soda, Salt and Cream of Tartar.  Below are the supplies you will need from your kitchen:

In the photo’s above there are 3 bowls (you will need all three for this recipe, one smaller sized one for the sugar/cinnamon mixture and two larger sized ones), a cup that I used to break the eggs into (anything pretty much will work for that), measuring cups  (in 1 cup, 1/2 cup, 1/4 cup), measuring spoons, you will also need a fork or spoon to mix the sugar/cinnamon mixture, cookie sheets, spatula (I used it to level off the shortening in the measuring cup), wire whisks (I needed two for this recipe), something to take the cookies off of the cookie sheet (we call them “flippers” at our house….not sure what the “technical” term for them is though), pot holders, and a cooling rack (most of these items there are photo’s of coming up but there are some that I did forget to photograph….sorry 🙂

Ok, now we’ve got all our supplies together so lets start mixing!  Ok, first up is our small bowl, with our sugar/cinnamon mixture. 

You are going to add 1 Tablespoon of Sugar and 1 Tablespoon of Cinnamon to the bowl.

 

The mixture before it is mixed together and after it is mixed together (look the fork I was talking about earlier that I forgot to photograph with the rest of the supplies!).  Set this mixture aside until a little bit later.

Now your going to need one of your bigger bowls, cause we’re going to start mixing up the “sticky” bowl. 

Now in this bowl your going to mix 1 Cup Shortening (don’t forget to cream your shortening), 1 1/2 cups Sugar, 1 teaspoon Vanilla Extract and 2 eggs together.  Once you’ve mixed everything together set this bowl aside for a few minutes and get your last bowl ready.

In this bowl your going to mix together your “dry” ingredients.  Sift together 2 3/4 cups Flour, 1 teaspoon Baking Soda, 1/2 teaspoon Salt, and 2 teaspoons Cream of Tartar.  Add this mixture to your “sticky” bowl that you just set aside and stir until well blended.  I actually had to get in there with my hands and kneed the dough cause the whisks just weren’t getting the job done entirely by themselves.

The above photo is what your dough should look like right before your ready to start baking them. First preheat your oven to 400 degrees. Now your going to want to shape your dough into 1-inch balls and roll in the Sugar/Cinnamon mixture.  Place the dough on the cookie sheets 2 inches apart.  Bake for approximately 6 minutes (mine needed a few minutes longer) or until lightly browned.  Take out of oven and place on wire rakes to cool.