Sugar Cookie Bars

Source: Our Best Bites

2 cups butter, softened

2 cups sugar

2 eggs

2 tsp. vanilla extract

1 Tbsp. almond extract

6 cups flour, spooned lightly into the measuring cup and leveled with a knife

1 Tbsp. baking powder

1 tsp. salt

Frosting

1 cup butter, softened

3 cups powdered sugar

1 tsp almond extract

½ tsp. vanilla extract

2 Tbsp. milk

Preheat oven to 350°. Lightly spray a half sheet pan (13x18x1) with cooking spray.

     In mixer bowl, cream together butter and sugar about 2 minutes. Add eggs and extracts and beat until combined. In small bowl whisk dry ingredients, mix into wet ingredients.

     Press the dough evenly into prepared baking sheet. Smooth with rolling pin. Bake for 25-30 minutes until top is light golden brown.

    

     For frosting: In large mixing bowl, whip together powdered sugar and softened butter to combine. Slowly add a little milk at a time until desired consistency is reached. Add food coloring if desired. Frost cooled cookies.Add sprinkles!

*Delicious sugar cookies without all the chilling and rolling out!

Crepes

Source: Tricia Neilson

1½ cups flour

1 Tbsp. sugar

½ tsp. baking powder

½ tsp salt

2 cups milk

2 Tbsp. melted butter

2 eggs

½ tsp. vanilla

In blender, mix milk, eggs, melted butter and vanilla. Add dry ingredients. Blend until almost smooth, leaving some small lumps. Pour onto buttered fry pan or griddle over medium heat. Flip when entire surface of crepe is bubbled.

Caramel Banana Filling

¼ cup butter

¼ cup brown sugar

¼ tsp. cinnamon

¼ tsp. freshly ground nutmeg

¼ cup cream

5-6 bananas, sliced

Melt butter in large skillet, stir in brown sugar, cinnamon, nutmeg, and cream. Cook until thickened.

*I am not a huge fan of bananas, but I absolutely love this filling! Other filling options: fresh fruit, nutella, bananas and chocolate, ham and cheese (omit sugar and vanilla in crepe batter for savory crepes.)

Almond Bundt Cake

Source: Eileen Johnson

1 cup butter, room temp

2 cups sugar

3 eggs

3 cups flour

2 tsp. baking powder

½ tsp. salt

13 oz. evaporated milk

2 tsp. almond extract

Preheat oven to 350°. Cream butter and sugar. Beat in eggs. Sift dry ingredients. Mix in 1/3 dry ingredients, alternating with 1/3 evaporated milk. Add almond extract. Bake for 1 hour. Let cool for 10 minutes before turning out of pan onto a cooling rack. Sprinkle with powdered sugar.

* I always use Bakers Joy cooking spray for cake pans- especially bundt! It has flour in it and really works!

No Bake Cheesecake

Source: Eileen Johnson

16 oz. cream cheese

1 can sweetened condensed milk

¼ cup lemon juice

1 tsp. vanilla

graham cracker crust

Combine cream cheese, condensed milk, lemon juice, and vanilla in blender. Blend until smooth. Pour into graham cracker crust. Refrigerate for 3 hours, or however much time you have.

*This is the cheesecake I grew up eating. Still love it!

Spanish Rice

Source: Tami Richardson

2 Tbsp. oil

½ chopped onion (I use frozen, pre-chopped)

2 cups chicken broth

1 cup chunky salsa

1 ½ cups uncooked white rice

Heat oil in large skillet over medium heat. Saute onion until tender, about 5 minutes. Mix rice into skillet stirring often, until rice begins to lightly brown. Add chicken broth and salsa, bring to a boil. Reduce heat to low, cover and simmer 20 minutes, stirring once half way through, until liquid has been absorbed.

*I know you are not supposed to stir rice while cooking, but this always sticks to the bottom if I don’t. Add chicken or black beans to rice for a complete meal.