Potato Soup

This soup requires very little time and ingredients, but it till tastes great!

Potato Soup

Recipe by Lyn Denna

6 potatoes, peeled and cubed
1 onion, chopped
1 medium carrot, sliced
1 rib celery, sliced
4 cubes chicken bouillon
 4 c. water
1 Tbsp. parsley flakes
¼ tsp. black pepper
½ tsp. salt
13oz. can evaporated milk
Combine all ingredients except evaporated milk in slow cooker. Cover and cook on High 3-4 hours, or on Low 10-12 hours. Stir in milk during last hour.

Lemon Meringue Pie

LEMON MERINGUE PIE
Recipe by Sandy Bishop

PIE FILLING:
3 egg yolks
5 Tbsp. corn starch
2 c. water
5-6 Tbsp. fresh lemon juice
1 c. sugar
1 Tbsp. margarine

Put ¼ c. of sugar in water and bring to a boil. Blend sugar and cornstarch, add lemon juice and egg yolks. Beat well. Pour into top of double boiler with sugar water. Cook and stir until thick and clear. Add margarine. Pour into pre-baked pie shell. Top with meringue and brown. Makes one 9” pie.

MERINGUE:
3 egg whites
6 Tbsp. sugar,
½ tsp. vanilla
¼ tsp. cream of tartar

Beat egg whites.  Add remaining ingredients.  Beat till stiff and place on top of pie. Brown in oven.

Deviled Eggs

I loved deviled eggs!  Our family had these every Easter and Thanksgiving growing up.

Deviled Eggs
12 hardboiled eggs
3 Tbsp. mustard
1/2 c. Miracle Whip
salt and pepper to taste
1/4 tsp. celery seed
1/8 tsp. paprika
1 Tbsp. dried chives

To hardboil eggs: Place eggs in pan and cover with cold water, 1-2" above eggs.  Bring water to a boil.  Reduce to a lower heat, but make sure water is still boiling.  Boil eggs for 10 minutes.
Place eggs in ice water, or put pan in sink and run cold water over eggs until water stays cold (this will help yolks retain their color).

Shell eggs and rinse.  Cut each egg in half, lengthwise. 
Collect yolks in a bowl and smash with fork.  Add mustard, miracle whip, salt and pepper, and mix until smooth and creamy.
Fill whites with yolk mixture. 
Sprinkle herbs over individual eggs.
Chill and serve.

Apple Salad

 Apple Salad
2 apples, cubed
1 banana, sliced
1 pear, cubed
1/2 c. mini marshmallows
1 can mandarin oranges
1/3 c. yogurt
optional: craisins, almonds

Combine all ingredients.  Stir to coat evenly with yogurt.  Chill before serving.

Turkey and Artichoke Stuffed Shells

TURKEY AND ARTICHOKE STUFFED SHELLS
Recipe by Giada De Laurentiis

12 oz. box jumbo pasta shells
3 Tbsp. extra-virgin olive oil
½ large yellow onion, chopped
3 cloves garlic, chopped
1 lb. ground turkey
8-10oz. canned artichokes, cut up
15 oz. ricotta cheese
¾ c. chopped fresh basil
¾ c. grated parmesan
2 eggs, lightly beaten
2 Tbsp. chopped parsley
1 ½ c. grated mozzarella
5 c. Arrabbiata Sauce (or marinara)
salt and pepper to taste

Cook pasta al dente, 4-5 minutes. Drain.
In skillet heat oil. Cook onions and garlic 3 minutes, add turkey, salt and pepper, and cook until meat is cooked through. Add artichoke hearts and stir. Remove from heat and cool.
Combine cooled turkey mixture with ricotta, parmesan, eggs, basil, parsley and salt and pepper. Stir to combine. Stuff shells. Place stuffed shells in baking dish lined with sauce. Spread remaining sauce on top. Top with mozzarella. Bake at 400 for 20 minutes.

Baked Penne with Roasted Vegetables

This is the perfect vegetarian meal - perfectly filling, and you will not miss the meat!

BAKED PENNE WITH ROASTED VEGETABLES
2 red peppers, cut in strips
2 zucchini, cut in 1” cubes
2 summer squash, 1” cubes
1 yellow onion, sliced in strips
¼ c. extra-virgin olive oil
salt and pepper to taste
1 Tbsp. Herbs de Provence
1 lb. penne pasta
3 c. marinara sauce
1 c. grated fontina cheese
½ c. grated mozzarella
1 ½ c. frozen peas, thawed
¼ c. parmesan
2 Tbsp. butter

On baking sheet, toss veggies with olive oil, salt and pepper, and herbs. Roast at 450 until tender, about 15 minutes.
Cook pasta for about 6 minutes and drain.
In large bowl, toss pasta with vegetables, marinara sauce, cheeses, peas, and salt and pepper. Gently mix until all pasta is coated with sauce and ingredients are combined.
Pour pasta into greased 9x13” pan. Top with more parmesan and sprinkle utter pieces on top. Bake until top is golden and cheese melts, about 25 minutes.

Herbs De Provence

I know you can buy this spice already made, but I always have all of the spices, so I make it myself. 
I love this spice mix on roasted vegetables, in hamburger patties, and pretty much everything else.

HERBS DE PROVENCE
Equal parts of the following DRIED herbs:
savory
rosemary
thyme
oregano
basil
marjoram
fennel seed
lavender

The Breakfast Burger

I have been working on this one for a while - and now it is perfect!  If you've never had an egg on a hamburger, you have to try it!

Breakfast Burgers
½ lb. Italian sausage
½ lb. ground beef
¼ c. bread crumbs
1 egg
1 tsp. dried onion

8 strips bacon, cooked
4 eggs, cooked to your liking
Lettuce, tomato, cheese, condiments of choice

Lightly mix sausage, beef, bread crumbs, 1 egg and dried onion with fork until blended. Grill or fry until cooked through.
Place cheese on burger until melted.
On a toasted bun, layer hamburger, egg, bacon, tomato, lettuce and condiments.

Serves 4.

30 minute Hamburger Buns

I hate buying hamburger buns - we can never eat all of them before they go bad.  These are super fast - and easy, and they taste WAY better than the store-bought ones!

Hamburger Buns
1 c. + 3 Tbsp. warm water
1 egg, beaten
¼ c. sugar
1 tsp. salt
1/3 c. oil (½ veg, ½ olive)
3 1/3 c. flour
2 Tbsp. instant yeast

Mix sugar, yeast, water and oil and let sit for 15 minutes. Add remaining ingredients and knead. Roll out to ½” thickness. Using a wide mouth jar ring, cut out circles (10-12). Place on greased cookie sheet.
Spray tops of buns with non-stick spray (Pam). Sprinkle with sesame seeds, and lightly press down to indent.  Brush over seeds with olive oil or egg wash.
Let rise for 10 minutes, or until double.
Bake at 350 for 10-15 minutes, or until golden on top.

This recipe yields 10-12 buns.
I usually cook the amount that I need, and freeze the rest.

**To Freeze: Roll out and cut into circles.  Place on a cookie sheet, and top with oil and sesame seeds.  Put sheet in freezer overnight.  Stack buns and store in a freezer bag.

**To Thaw: Place on a cookie sheet and let sit at room temperature until completely thawed and then double in size (about 5 hours).  Cook as directed above.

Strawberry Glaze

I had this a lot growing up.  It is perfect for strawberry shortcake, waffles, etc.  Plus, the sugar will preserve the berries, making them last a few days longer in the fridge.  This recipe can also be used with other fruits - just swap out the Kool-Aid flavor for whatever you are using.

Strawberry Glaze
1 ½ c. sugar
5 Tbsp. clear gel
1 pkg. strawberry koolaid
Pinch salt
2 ½ c. water
5 c. fresh strawberries
Combine dry ingredients and mix well. Add water.
Fold in fruit.

Artichoke Spinach Dip

I made this for a dinner party my friend was throwing.  It made a TON, so I halved the recipe before posting.  It will still serve a lot of people, so plan accordingly.

Artichoke Spinach Dip
Recipe from Emeril Lagasse

3.5oz. frozen spinach leaves
2 Tbsp. unsalted butter
½ c. chopped yellow onions
½ Tbsp. minced garlic
½ tsp. salt
¼ tsp. ground black pepper
1/8 tsp. cayenne
2 Tbsp. all-purpose flour
½ c. milk
½ c. heavy cream
1 tsp. fresh lemon juice
½ c. rind-less Brie, cut in ½” cubes
½ c. grated Monterey Jack
~3oz. marinated artichoke hearts, chopped
2 strips bacon
2 Tbsp. grated parmesan
Assorted chips or bread crisps

Preheat oven to 350o. Lightly grease a 9” round chafing dish and set aside.
Thaw spinach, and squeeze to remove all excess water. Chop and set aside.
In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute.
Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2-3 minutes.
Add the cooked spinach and lemon juice, and stir to incorporate.
Add the cubed and grated cheeses, artichoke hearts, and bacon (cut into strips and fried crisp), and stir well.
Remove from the heat and pour into prepared dish. Top with Parmesan and bake until bubbly, about 10 minutes.
Remove from oven and serve hot with chips.
Would easily serve at least 12 people.

Ranch Chicken Fajita Pizza

Chicken Fajita Pizza
1 chicken breast
1 Tbsp. fajita seasoning
2 Tbsp. olive oil, divided
1/2 onion, thinly sliced
salt and pepper to taste
1/2 red or orange bell pepper
1-2 Tbsp. Ranch Dressing
1 1/2 c. mozzarella cheese
1/4 c. parmesan cheese
1/4 c. monterey jack cheese
Dried Italian Seasoning
Pizza Dough
ps. You can use any combination of cheeses you like, or have on hand.

Season chicken breast with fajita seasoning.  Heat 1 Tbsp. oil in skillet and cook chicken until done.  Set aside.
Meanwhile, heat remaining 1 Tbsp. oil in small pan, and saute onions over medium-low heat until carmelized, adding salt and pepper to taste.
Prepare pizza dough.  Spread ranch over entire surface (ranch is mainly to season the dough, so spread thin, with no globs).
Combine cheeses, and put 3/4 of it over ranch.  Sprinkle Italian Seasoning over cheese.
Shred or cube chicken breast and layer over cheese.  Top with carmelized onions and fresh bell pepper pieces.
Top with remaining cheese.
Bake as directed on pizza dough instructions - usually around 400 degrees for 18 minutes.

Check below, or in my 'Recipe - Breads' section for my pizza dough recipe.

Pantry Secrets Pizza Dough

I will often use the same recipe for pizza dough as I do for bread (Pantry Secrets Bread Recipe).  The only difference is that I don't let it rise.  If you've never made Pantry Secrets Bread, or you have questions about the ingredients, more information can be found here.

 

Pantry Secrets Pizza Dough
2 1/2 c. Turkey Brand Flour
2 Tbsp. sugar
1 heaping Tbsp. Instant yeast
3/4 tsp. salt
1 Tbsp. liquid lecithin
1 c. hot tap water.

Combine dry ingredients and mix.
Add lecithin and water and knead for 6 minutes.
Roll out dough and spread evenly over baking sheet or pizza rack.
Add pizza toppings.Bake at 400 for 20 minutes, until cheese is melted and slightly browned.

Bacon Cheddar Perogies

My husband went to Canada on his mission, and they had a lot of perogies (basically a potato filled ravioli).  We would occasionally get them from a specialty Canadian store, and then WalMart started carrying them, but every now and then I make them.
Traditionally, they are cooked in water, just like pasta, but we prefer ours crispy, so we fry ours (not deep fried).

BACON CHEDDAR PEROGIES
4 c. mashed potatoes
1 Tbsp. dried chives
1 Tbsp. dried parsley
salt, pepper and butter to taste
1 c. cheddar cheese, shredded
¼ small onion, chopped small
8 slices bacon, cooked crisp and crumbled
2 packages wonton wraps

Combine all ingredients and wrap in wontons. Seal edges with water.
Fry in bacon grease or olive oil until browned on both sides.  Serve immediately.

Will keep fresh in fridge for 2-3 days.
To Freeze: lay out (separated) on cookie sheet and freeze.  Store in ziplock bag.

If you've never used wontons before, lay them out individually on a clean counter or cutting board. 
Spoon about 1 Tbsp. mixture into the middle.
Dip a pastry brush in water, and run it along the outside edges of each piece. 

Top each wonton with an additional wonton and press the edges together (the water will create a seal).  If you can find circle wontons, I prefer those.  If not, after forming each square, wrap the outside edges in towards the middle, forming a circle.

Square corners burn easily, and when frozen are very sharp, often ripping through the freezer bag.

Chili Spaghetti Casserole

Chili Spaghetti Casserole

8 oz. spaghetti noodles

1 lb. ground beef
1 onion, chopped
salt and pepper to taste
¼ tsp. garlic powder
1 tsp. chili powder
1 can stewed tomatoes
1 ½ c. sour cream
1 can chili
1 ½ c. shredded cheese, divided

Cook pasta, drain, and set aside.
Brown beef with onion, salt and pepper. Stir in chili, tomatoes with juice, 1 c. cheese, sour cream, chili powder, and garlic powder.
Add pasta to sauce mixture and coat noodles. Pour into greased 9x13” baking dish. Cover tightly with foil. Bake at 350 for 30 minutes.

Ham Chowder

Evaported milk makes this soup so creamy and delicious!  Plus, it is fast and easy.

Ham Chowder
1 c. chopped onions
1 c. chopped celery
2 medium-large cubed Red or Yukon Gold potatoes
water
1 1/2 c. cubed cooked ham
1/2 c. butter
3/4 c. flour
2 cans evaporated milk
1 c. milk
dried or fresh chives

Chope veggies and place in the bottom of a large soup pan.  Just barely cover veggies with water.
Boil vegetables until tender, stirring occasionally.
In separate pan melt butter.  Add flour to make a roux.  Slowly stir in 1 can of milk, whisking to combine.  Add second can of milk and warm through, stirring until mixture becomes thick and creamy.
Meanwhile, brown ham in frying pan. 
Add milk mixture to vegetables.  Stir in ham, and about 1 c. of regular milk, until desired consistency is reached.
Spoon into individual serving bowls.  Top with dried or fresh chives and serve.

Cafe Rio Smothered Chicken Burrito and Salad

My husband LOVES Cafe Rio (that is an understatement).  We have been toying with the idea of making it at home, and I finally gathered and compared enough recipes to try it.

This post will include recipes for Cafe Rio's: Chicken, Cilantro Lime Rice, Enchilada Sauce, and Creamy Tomatillo dressing

Cafe Rio Smothered Chicken Burrito
Raw tortilla (refrigerated section)
Cilantro Lime Rice
Black or Pinto Beans
Chicken
Enchilada Sauce
Cheese
Lettuce and Salsa

Cook tortilla.  Layer with rice, beans and chicken.  Wrap up and smother with enchilada sauce.  Place on an oven safe plate and put under low broil until cheese is melted and bubbly.  Top with lettuce, salsa, sour cream, etc.

Cafe Rio Chiken Salad
Raw tortilla (refrigerated section)
Cilantro Lime Rice
Black or Pinto Beans
Chicken
Creamy Tomatillo Dressing
Cheese, Lettuce, Salsa, Sour Cream

Cook tortilla and place on plate.  Top with rice, beans and chicken.  Top with cheese, lettuce, salsa, sour cream, and Tomatillo Dressing.

When I found the following recipes they were meant to feed a TON of people.  I have downsized quiet a bit.  These recipes are enough to feed my family of 4 (big eaters), with enough for leftovers.

Cafe Rio Chicken
Recipe from Clements Clan Cuisine (http://cucinafamiglia.blogspot.com)


2 large chicken breasts
1/2 bottle Italian Dressing
1/2 Tbsp. cumin
1/2 Tbsp. chili powder
2 cloves garlic, minced
Place in crockpot and cook on low for 4-6 hours.  Shred chicken and return to pot for the last hour.

Cafe Rio Cilantro Lime Rice
Recipe from Clements Clan Cuisine (http://cucinafamiglia.blogspot.com)

3/4 c. rice
1 1/2 c. water
1 chicken bouillon
1 clove garlic, minced
1/4 bunch cilantro leaves, chopped
1/2 can diced green chilies
1/4 tsp. salt
1 1/2 tsp. butter
1/4 c. onion, chopped
2 Tbsp. lime juice (1/2 of a lime)
zest from 1 lime

Combine all ingredients (except rice) in a pan and bring to a boil.  Add rice, cover and simmer about 20 minutes.

Enchilada Sauce
This isn't supposed to mimic Cafe Rio's, but my hubs thought it was pretty good.  I can't remember where I got the recipe.

1 8oz. can tomato sauce
1/2 can diced green chilies
1-2 green onions, rough chop
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. dried oregano
1 small garlic clove, minced

Combine all ingredients and place in a blender; puree to desired consistency.  Heat over for 5 minutes, or until heated through.

Cafe Rio Creamy Tomatillo Dressing
Recipe from Clements Clan Cuisine (http://cucinafamiglia.blogspot.com/)

1/4 of a large jalepeno
1 clove garlic
1 tomatillo
1/8 c. cilantro leaves
juice from 1/2 a lime (2 Tbsp.)
1/4 c. milk
2 Tbsp. mayo
1/4 pkg. hidden valley ranch dressing mix

Blend and chill.

Fresh Lime Salsa

We love fresh home-made salsa!  This was a small batch since we had it with our Cafe Rio Dinner, but you could easily double or triple!  I added lime juice to go along with the whole 'theme', but it is just as good without it.

Lime Salsa

1 large vine-ripe tomato
1/4 of a small red onion, diced thin
1 clove garlic, minced
1/4 bunch cilantro, chopped
1/2 jalepeno, seeds removed, chopped
juice from 1/2 a lime
salt and pepper to taste

Almond Paprika Spanish Cutlets

Chiken coated with almonds?  Yes - and it is delicious!

Almond Paprika Spanish Cutlets

Recipe by Rachael Ray

4 boneless, skinless chicken breasts

salt and pepper to taste

1 c. flour
2 tsp. smoked paprika
1 ½ c. peeled almonds
2 eggs
½ c. bread crumbs
handful of parsley
4 Tbsp. extra-virgin olive oil

Butterfly fillet chicken breasts (I always cut mine all the way through), and season both sides with salt and pepper. Pour flour, smoked paprika and salt and pepper into a shallow dish. Beat eggs with a splash of water in a separate dish. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as bread crumbs. Dredge chicken in flour, then egg, then nut mixture.

Heat oil over medium heat in a large skillet. Add the chicken and brown on both sides until finished, or finish on wire rack in 375 degree oven.

Parmesan Crusted Oven Fries

Parmesan Crusted Oven Fries
6 small/medium baking potatoes
2 Tbsp. olive oil
1/4 c. Roasted Parmesan Spice Mix (recipe below)

Wash and wedge potatoes.  Place in large bowl.  Pour oil over potatoes.  Cover bowl with lid and shake to coat evenly.  Add spice mix to bowl and shake again.  Place fries on foil lined baking sheet and cook at 475 for 25 minutes, turning once.  Serve with your favorite dipping sauce.

Roasted Parmesan Spice Mix
3 Tbsp. parmesan cheese
1 tsp. paprika
1 tsp. salt
2 tsp. dried parsley
½ tsp. garlic powder
1/8 tsp. cayenne or red pepper

Combine all ingredients.  Keep refrigerated. 
This spice mix works great for fries, hash browns, chicken, etc.

Almond Granola

Almond Granola
12-13 cups oats (2 lbs. 10oz. container)
2 c. wheat germ
1/2 c. sesame seeds
1 8oz. bag (2 c.) slivered almonds
1 14oz. bag coconut
1 1/4 c. oil (I used 1/2 vegetable oil, 1/2 olive oil)
3 c. honey
2 tsp. almond extract
1/4 c. vanilla

Combine dry ingredients in a large bowl.  Combine liquid ingredients and stir to incorporate.  Pour liquid over dry ingredients and stir, coating evenly. 

Line 3 large cookie sheets with tin foil, and cover with an even layer of granola.  Bake at 300 for 30 minutes, stirring occasionally, until top is golden brown.

Yields 2 gallon ziplock bags.

Double Stuffed Mashed Potatoes

These are one of our favorites!

Double Stuffed Mashed Potatoes
4 large baking potatoes
2 Tbsp. butter or margarine

2 slices bacon, cooked and crumbled

½ c. chopped onion

¾ c. cheddar cheese

¼ c. sour cream

2 tsp. dried chives

milk

Garlic Salt and pepper to taste

paprika

Bake potatoes in microwave.  Meanwhile, Melt butter in skillet. Add onions and cook until translucent.

Slice an oval 'V' shape in the top of each potato. Scoop out the insides through the 'V', keeping shells intact; and place pulp in a medium bowl. Mash potato pulp; add onion, ½ c. cheese, sour cream, chives, salt and pepper.  For creamier consistency, add milk until desired texture is reached. 

Spoon potato mixture into shells. Sprinkle with remaining cheese and paprika.

Place on cookie sheet and bake at 350 for 10 minutes.  Then toast lightly under broiler until desired crispiness.

Chicken Cordon Bleu

I absolutely love these!  They are a bit of work, but are definitely worth every second!

Chicken Cordon Bleu
4 chicken breast
8 thin slices cooked ham
4 slices Swiss cheese
salt and pepper
Thyme or rosemary
1/4 c. melted butter
1/2 c. cornflake crumbs

Use a thin long knife to cut a pocket into the thickest portion of each breast, careful not to go through the sides.
Sprinkle each breast with salt and pepper and thyme or rosemary.

Double stack the ham slices (to make 4 stacks).
Fold the cheese slices in half, then in half again, to make a thick rectangle.
Place a rectangle of cheese on each ham slice.
Fold ham over cheese and stuff one into each chicken breast (you may have to be persuasive).
Secure the open end of the breast with toothpicks.

Dip each breast in melted butter, and then roll in cornflake crumbs, turning to thoroughly coat each roll.
Place in a baking dish.

Bake, uncovered, at 400 for about 40 minutes, or until chicken is cooked and crust is golden brown.

**If Freezing:
Prepare using fresh chicken breasts.  Once stuffed and rolled in crumbs, place in a single layer on a baking sheet and freeze.  Relocate to freezer bag once frozen.
To Cook:
Place frozen breasts on a baking sheet and cook at 400 for about 1 hour, or until chicken is cooked thoroughly.

Chicken Chalupas

I got this recipe from my mother-in-law.  It is so delicious!  And easy, I love crock pot meals!

Chicken Chalupas
Put in crock-pot for 5-8 hours:
3 lb. chicken breast
1 qt. stewed tomatoes
1 tsp. oregano
2 7oz. cans green chilis
1 tsp. salt
 ½ tsp. red pepper
2 cloves garlic
1 lb. pinto beans (presoaked)
4 tsp. cumin

Cook in crockpot on low for 8 hours or high for 4-5.
Shred chicken just before serving and return to pot.
Serve over rice or tortilla chips.
Top with lettuce, salsa, olives, guacamole, tomatoes, cheese, etc.

Belgian Waffles with Cinnamon Peach Syrup

Oh, how I love waffles!  Top them with peaches and whip cream and I am in Heaven!

Waffle Batter
2 c. flour
1 Tbsp. baking powder
¾ tsp. salt
1 ¾ c. milk
1/3 c. oil
2 eggs separated
optional: up to 1 c. cracked wheat (I used barley in these ones)

Beat egg whites in a separate bowl until stiff.
Combine everything except egg whites and mix.
Fold in whites.
Bake and top with Cinnamon Peach Syrup and whip cream!

Cinnamon Peach Syrup
1 jar bottled peaches, or 2 cans peaches
3 Tbsp. Instant Clear Gel Sugar mix (*recipe below)
1 tsp. cinnamon
Drain peach juice into a small bowl.  Dice peaches and put into large bowl.  Add Clear Gel Sugar mix and cinnamon to juice and whisk until well blended.  Pour juice over peaches.  Serve hot or cold.

Instant Clear Gel Sugar mix:
1 1/2 c. sugar
5 Tbsp. instant Clear Gel
Mix thoroughly.

Sugar Cookie Dough with Almond Icing

My husband LOVES these cookies; which is odd, since he seems to dislike every other dessert.  I think they are delicious (just like every other dessert).  Come to think of it, I haven't met anyone who doesn't love these... they are soft, moist, and smothered in frosting.  How can you go wrong with that?

Sugar Cookie Dough
2/3 c. butter, softened
1 c. sugar
2 eggs
1 tsp. baking soda
¼ c. milk
1 tsp. vanilla
¼ tsp. salt
4 c. flour

Cream butter and sugar. Add eggs. Dissolve the baking soda in the milk and add to the creamed mixture. Add vanilla. Add flour and salt slowly.
Chill for 2 hours in the refrigerator, or 1 hour in freezer.
Remove from fridge and knead until dough warms/softens.
Roll out 1/4” thick.  Cut out with cookie cutters, or use the rim of a glass for circles.  Place on greased baking sheet.
Bake at 350 for 9 minutes.
Frost with Almond Icing and top with sprinkles, etc.
Makes 2 dozen fist sized cookies.

Note: We like them really thick at our house.  If you prefer a more thin, crisp cookie, roll out to 1/8" thick, and decrease cooking time by 1 or 2 minutes.

Almond Icing:
1/3 c. shortening
3 c. powdered sugar
1 Tbsp. + milk
1 tsp. almond extract

Mix shortening and sugar with beaters until incorporated.  Add milk and beat unil combined  Add almond extract and beat until smooth.  Add more milk if icing is too thick, until desired consistency is reached.

Note: I must say that I have NEVER once measured these ingredients... I just throw it all in a bowl and mix it up.  If it is too wet, I add more sugar.  To dry, add more milk.  You'll have to expirament to get your desired consistency.