Sugar Cookies

These are my favorite ever sugar cookies. I love them. They have a special secret ingredient that makes them delicious!

Cream together:
1 c. butter, softened
1 c. powdered sugar I know it sounds weird but it works!
1 1/2 c. sugar
Add:
1 c. oil I skipped on the oil today and they were still really good.
2 eggs
1 t. vanilla
1 t. almond extract *special secret ingredient*
Mix in:
1 t. cream of tarter
1 t. salt
1 t. baking soda
5 c. flour

Roll into golf ball sized balls (I used my melon baller) and place on cookie sheets. Flatten with bottom of a glass dipped in sugar. Bake at 350 for 10-15 minutes. (If they are brown on top, that means it is burnt.
When completely cool, frost.

Frosting:
2-2 1/2 c. powdered sugar
1/2 c. oil Once again. Sounds weird, but good.
2 t. almond extract *Special secret ingredient*
3-4 T. milk
Coloring

Mix adding powdered sugar and milk until desired consistency is achieved.

Enjoy!!

Mexican Rice

Well this post is really overdue... I've been meaning to post some recipes on here forever!  I have some good ones to share but for now this will have to do.  I found this yummy rice for EASY Mexican Rice to put in our tacos tonight and it was pretty dang good.  Sorry I don't have a picture... we ate it all!

3 T. vegetable oil
1 cup uncooked long grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 cup chopped onion
1/2 tomato sauce
2 cups chicken broth

Heat oil in pan.  Add rice and cook over medium heat until golden and puffed.  Stir constantly, adding salt and cumin.  Stir in onion and cook until tender.  Stir in tomato sauce and chicken broth; bring to a boil.  Reduce heat to low and simemr 20-25 minutes.  Fluff with a fork and serve.  Enjoy!

Parmesan Chicken

Ingredients:
4 small chicken breasts
1/2-1 c. yogurt
1 tube Ritz crackers
2 T. parmesan Cheese
1 t. basil
1 t. garlic salt
4 thick slices mozzarella cheesee
spaghetti noodles

Marinara Sauce:
2 cans crushed tomatoes
1 small can tomato paste
1 small can tomato juice
1 t. basil
1 t. oregano
1 t. parsley
1/2 t. marjoram
1/4 c. brown sugar
4 cloves garlic

It is best to cover chicken breasts in yogurt and chill in fridge over night. Usually I forget and end up just putting it in for 20 minutes or so.

Mash up crackers I used Wheat Thins because I didn't have any Ritz. Ritz are MUCH BETTER. Mix in parmesan cheese, basil, and garlic salt.

Dip chicken breasts in cracker mixture and put on cookie sheet. Put in oven for 35-40 minutes (or until no longer pink) at 350 degrees.
While chicken is baking make your marinara sauce. You could also just open a jar of spaghetti sauce if you didn't want to make it. Pour all ingredients into a big skillet/pot. Bring to a boil. Turn heat down to low and let simmer until chicken is done.

During last 10 minutes of cooking time boil the pasta.

During the last 5 minutes of baking time, spread a mozzarella cheese slice on top of chicken breasts and let melt.

Most people like to put the chicken breast right on top of the spaghetti and then smother it all in red sauce. Me, I'm a little different...

Enjoy!