1 cup softened butter
1 1/4 Cup Sugar
2 eggs
3 Cups flour
1 tsp lemon extract
1 tsp soda
1 tsp salt
1 cup ground lemon heads
cream butter and sugar
add eggs and lemon extract
Mix well
add dry ingredients mix just to combine.
Fold in lemon heads
Cookie scoop size (about a table spoon) leave round
Baked ungreased cookie sheet 8-10 minutes at 375*
after cooling drizzle with powdered sugar glaze
(powdered sugar and milk)
Showing posts with label Karen. Show all posts
Showing posts with label Karen. Show all posts
Wednesday, June 27, 2012
Friday, April 6, 2012
Frosting for Soft Sugar Cookies
By Karen Butterfield
1 Cube Butter ---Room temperature
1/2 Package (about 3 cups) Powder sugar
1 can evaporated milk-- Do not use all, just enough to blend
1 tsp extract (almond, or vanilla. or peppermint)
1 Cube Butter ---Room temperature
1/2 Package (about 3 cups) Powder sugar
1 can evaporated milk-- Do not use all, just enough to blend
1 tsp extract (almond, or vanilla. or peppermint)
Soft Sugar Cookies
Soft Sugar Cookies
By Karen Butterfield
Cream together
1 Cup Butter
2 Cups Sugar
3 Eggs
1 tsp vanilla
Add to mixture
3 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp salt
1 Cup Sour cream
Blend into
5 to 5 1/2 Cups Flour (more of less)
Refeidgerate 1 hour
Roll thick about 1/4 inch
Cut into shapes
Bake 8-11 minutes at 350*
By Karen Butterfield
Cream together
1 Cup Butter
2 Cups Sugar
3 Eggs
1 tsp vanilla
Add to mixture
3 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp salt
1 Cup Sour cream
Blend into
5 to 5 1/2 Cups Flour (more of less)
Refeidgerate 1 hour
Roll thick about 1/4 inch
Cut into shapes
Bake 8-11 minutes at 350*
Monday, July 4, 2011
Bow Tie Chicken Salad
Bow Tie Chicken Salad
By Karen Butterfield
1 box bow tie pasta cooked
3 chicken breasts, cooked and cubed
1 large can pineapple tidbits, drained
1 large can mandarin oranges, drained
1 bunch grapes, cut in half
1 bunch onion, sliced
1/2 stalk celery, chopped
slivered almonds
1/2 bottle Litehouse coleslaw dressing
1 cup mayo
Mix all ingredients together EXCEPT the dressing and the mayo. Toss. Mix together the dressing and the mayo and pour over the salad. Salt and pepper to taste.
By Karen Butterfield
1 box bow tie pasta cooked
3 chicken breasts, cooked and cubed
1 large can pineapple tidbits, drained
1 large can mandarin oranges, drained
1 bunch grapes, cut in half
1 bunch onion, sliced
1/2 stalk celery, chopped
slivered almonds
1/2 bottle Litehouse coleslaw dressing
1 cup mayo
Mix all ingredients together EXCEPT the dressing and the mayo. Toss. Mix together the dressing and the mayo and pour over the salad. Salt and pepper to taste.
Sunday, July 3, 2011
Oven Stew
Oven Stew
By Karen Butterfield
8 potatoes, cubed
8 carrots, cubed
1 onion, cubed
3-4 stalks cellery, cubed
2 lbs stew meat
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 pkg Lipton dry onion soup mix
1 can water
Mix together and cover. Bake in 200* oven for 8 hours.
Or is a great in a crock pot
By Karen Butterfield
8 potatoes, cubed
8 carrots, cubed
1 onion, cubed
3-4 stalks cellery, cubed
2 lbs stew meat
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 pkg Lipton dry onion soup mix
1 can water
Mix together and cover. Bake in 200* oven for 8 hours.
Or is a great in a crock pot
Wednesday, June 29, 2011
Cool Whip Salad
Cool Whip Salad
By Karen Butterfield
10 oz Cool Whip
1- 3 oz Jello (strawberry or raspberry)
1/2 carton cottage cheese
2 c mini marshmallows
Frozen fruit (strawberries or raspberries)
Sprinkle dry jello over cool whip, mix well. Add cottage cheese, marshmallows and fruit.
Mix and chill
By Karen Butterfield
10 oz Cool Whip
1- 3 oz Jello (strawberry or raspberry)
1/2 carton cottage cheese
2 c mini marshmallows
Frozen fruit (strawberries or raspberries)
Sprinkle dry jello over cool whip, mix well. Add cottage cheese, marshmallows and fruit.
Mix and chill
Limeade Slush
Limeade Slush
By Karen Butterfield
1- 12 oz Limeade Concentrate
11 cups water
3 cups sugar
Combine and freeze until solid.
To serve mix with Sprite
By Karen Butterfield
1- 12 oz Limeade Concentrate
11 cups water
3 cups sugar
Combine and freeze until solid.
To serve mix with Sprite
Bette's Onion Chip Dip
Bette's Onion Chip Dip
By Karen Butterfield
From Bette Boice
2 c sour cream
1 1/2 c mayonaise
1 Tbs minced onion
1/2 tsp garlic galt
1/2 tsp onion salt
1 lid vinegar
Mix and chill overnight
You may want to add more seasoning to taste
By Karen Butterfield
From Bette Boice
2 c sour cream
1 1/2 c mayonaise
1 Tbs minced onion
1/2 tsp garlic galt
1/2 tsp onion salt
1 lid vinegar
Mix and chill overnight
You may want to add more seasoning to taste
Uncle Rulons Carmel Corn
Uncle Rulons Carmel Corn
By Karen Butterfield
1 c sugar
1 1/2 c brown sugar
1 tsp salt
1/2 c white corn syrup
3/4 c water
1 cube butter
2 tsp vanilla
1 tsp soda
Cook to soft ball stage the first 5 ingredients.
Add butter,vanilla and soda.
Pour over popped corn.
Mix thoroughly, and enjoy
By Karen Butterfield
1 c sugar
1 1/2 c brown sugar
1 tsp salt
1/2 c white corn syrup
3/4 c water
1 cube butter
2 tsp vanilla
1 tsp soda
Cook to soft ball stage the first 5 ingredients.
Add butter,vanilla and soda.
Pour over popped corn.
Mix thoroughly, and enjoy
Monday, February 14, 2011
Loaded Baked Potato Soup
Loaded Baked Potato Soup
By Karen Butterfield
6-8 slices bacon, sliced into about 1/2 inch cubes
1 large carrot, finely diced
2 celery stalks, finely diced
1/2 onion, finely chopped
2 cloves garlic, minced
2 cups cubed ham
14.5 oz. can chicken broth
1 1/4 cup milk, divided
1/2 cup heavy whipping cream
4 large potatoes, baked, peeled and mashed
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
3/4 cup freshly grated cheddar cheese + more for garnish
thinly sliced green onion
In a large pot or dutch oven, cook bacon over medium heat until browned and crisp. transfer bacon to a paper towel lined plate. pour out bacon grease, reserving 1 Tablespoon in the pot. saute carrots, celery, and onion in bacon grease for 10 minutes or until tender, stirring often. stir in garlic and ham and cook 3 minutes. stir in chicken broth, 1/2 cup milk and cream.
in a separate bowl, add salt, pepper and 3/4 cup milk to mashed potatoes and mix with an electric hand mixer until combined. stir mashed potatoes into soup until combined. stir in half of the cooked bacon. heat for 10 minutes.
stir in sour cream and 3/4 cup cheddar cheese until smooth. simmer on low until ready to serve. top with bacon, cheese and green onion.
By Karen Butterfield
6-8 slices bacon, sliced into about 1/2 inch cubes
1 large carrot, finely diced
2 celery stalks, finely diced
1/2 onion, finely chopped
2 cloves garlic, minced
2 cups cubed ham
14.5 oz. can chicken broth
1 1/4 cup milk, divided
1/2 cup heavy whipping cream
4 large potatoes, baked, peeled and mashed
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
3/4 cup freshly grated cheddar cheese + more for garnish
thinly sliced green onion
In a large pot or dutch oven, cook bacon over medium heat until browned and crisp. transfer bacon to a paper towel lined plate. pour out bacon grease, reserving 1 Tablespoon in the pot. saute carrots, celery, and onion in bacon grease for 10 minutes or until tender, stirring often. stir in garlic and ham and cook 3 minutes. stir in chicken broth, 1/2 cup milk and cream.
in a separate bowl, add salt, pepper and 3/4 cup milk to mashed potatoes and mix with an electric hand mixer until combined. stir mashed potatoes into soup until combined. stir in half of the cooked bacon. heat for 10 minutes.
stir in sour cream and 3/4 cup cheddar cheese until smooth. simmer on low until ready to serve. top with bacon, cheese and green onion.
Wednesday, January 26, 2011
Potato Cheese Soup
Potato Cheese Soup
By Karen Butterfield
8-10 Diced potatoes
1 cup diced celery
1 cup grated carrots
Bring to a boil. Drain, but save 2 cups of the liquid
Saute'
3/4 cup onion
1/4 cup butter
Combine potato, celery, carrots and onion. Sprinkle with:
2 Tbs flour
1 tsp salt
1/4 tsp pepper
Add to mixture, 2 cups liquid from vegetables and 1 can evaporated milk.
Heat, do not boil.
Add 1/2 pound Velveeta cheese.
Serves about 10
By Karen Butterfield
8-10 Diced potatoes
1 cup diced celery
1 cup grated carrots
Bring to a boil. Drain, but save 2 cups of the liquid
Saute'
3/4 cup onion
1/4 cup butter
Combine potato, celery, carrots and onion. Sprinkle with:
2 Tbs flour
1 tsp salt
1/4 tsp pepper
Add to mixture, 2 cups liquid from vegetables and 1 can evaporated milk.
Heat, do not boil.
Add 1/2 pound Velveeta cheese.
Serves about 10
Monday, January 10, 2011
Olive Garden's Pasta Fagiolli Soup
Olive Garden's Pasta Fagiolli Soup
By Karen Butterfield
3 tsp oil
2 lbs ground beef or Jimmy Dean Sausage
12 oz chopped onion
14 oz slivered carrots
14 oz diced celery
48 oz canned diced tomatoes
2 cups cooked red kidney beans, drained
2 cups cooked white kidney beans, drianed
88 oz beef stock
3 tsp oregano
2- 1/2 tsp pepper
5 tsp freshly chopped parsley
1-1/2 tsp Tabasco sause
48 oz spaghetti sauce
8 oz dry pasta
Saute beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans then add to pot. Also add beef stock, oregano, pepper, tabasco, spaghetti sauce, noodle and parsley. simmer until celery and carrots are tender, about 45 minutes. If too thick add a bit more beef broth.
Makes 9 quarts of soup
By Karen Butterfield
3 tsp oil
2 lbs ground beef or Jimmy Dean Sausage
12 oz chopped onion
14 oz slivered carrots
14 oz diced celery
48 oz canned diced tomatoes
2 cups cooked red kidney beans, drained
2 cups cooked white kidney beans, drianed
88 oz beef stock
3 tsp oregano
2- 1/2 tsp pepper
5 tsp freshly chopped parsley
1-1/2 tsp Tabasco sause
48 oz spaghetti sauce
8 oz dry pasta
Saute beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans then add to pot. Also add beef stock, oregano, pepper, tabasco, spaghetti sauce, noodle and parsley. simmer until celery and carrots are tender, about 45 minutes. If too thick add a bit more beef broth.
Makes 9 quarts of soup
Tuesday, December 21, 2010
Vegetable Cheddar Soup
Vegetable Cheddar Soup
By: Karen Butterfield
Prep Time:10 Min
Cook Time:30 Min
Ready In:40 Min
Ingredients
1/2 cup butter
1 onion, chopped
4 stalks celery
1 (16 ounce) package frozen chopped broccoli Or use fresh about 2 to 3 cups chopped
about 1 1/2 cups chopped cauliflower
about 1 1/2 cups diced carrots
1 potatoes diced
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk, cream, or half and half
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions
In a stockpot, melt butter over medium heat. Cook onion and celery in butter until softened. Stir in broccoli, cauliflower, carrots and potato, and cover with chicken broth. Simmer until veggies are tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
By: Karen Butterfield
Prep Time:10 Min
Cook Time:30 Min
Ready In:40 Min
Ingredients
1/2 cup butter
1 onion, chopped
4 stalks celery
1 (16 ounce) package frozen chopped broccoli Or use fresh about 2 to 3 cups chopped
about 1 1/2 cups chopped cauliflower
about 1 1/2 cups diced carrots
1 potatoes diced
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk, cream, or half and half
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions
In a stockpot, melt butter over medium heat. Cook onion and celery in butter until softened. Stir in broccoli, cauliflower, carrots and potato, and cover with chicken broth. Simmer until veggies are tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
Wednesday, December 15, 2010
Broccoli Cheese Soup
Broccoli Cheese Soup
By: Karen Butterfield
Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min
Ingredients
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
By: Karen Butterfield
Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min
Ingredients
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
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