Grandpa Baadsgaard's Apple Crisp

DAD'S RECIPE "APPLE CRISP"

Cake:
4 cups granny apples, about 1/2 in. pieces
3 cups flour
1 tsp baking soda
2 cups sugar
1 tsp cinnamon
1 tsp allspice
1 tsp salt
2 eggs stirred with
1 T. vanilla
1/2 cup oil

Topping:
1 cup chopped nuts
1 cup brown sugar
1/3 cup butter

Mix all parts of cake except flour. Then mix in flour.
Place in pan, smooth down. Thru (sic) all nuts to top, then spread brown sugar then add melted butter with brush.

Bake at 375 for 55 to 60 min.

Apple Crisp

I crave apples like crazy right now. I have had a hankering for apple crisp. I got Grandpa B's "apple crisp" recipe from Mom that I will post on here for fun, but it is more of a apple nut cake and I really wanted an oatmeal type apple crisp. I searched the web and found a recipe here and it was dang good!! So here ya go if you are wanting some apple crisp.

I only made a small batch because I thought the kids wouldn't eat it. (I was wrong.) However, even though I only did half the apple mixture part, I made the full amount of the crumb topping because I think that more crumb topping is best, and it for sure wasn't too crumby :) ***My suggestion is if you make the full 9x13 size, make more crumb topping.

Ingredients

• 10 cups all-purpose apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup water
• 
  
• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Baked Smores

I found this recipe on Pinterest, made them and dream about them a lot. I bought the ingredients to make more just days after we finished off the pan. It was so easy too.  Here's the link to the blog where I got it, complete with pictures. I followed the recipe exactly and made it in a 11x7 pan.

Baked S'mores
Ingredients
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla
1 1/3 cups flour
1/4 tsp salt (optional)
3/4 cup graham cracker crumbs (approximately 5 full graham crackers)
1 tsp baking powder
2 or 3 super-sized (5 oz.) chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (or mini marshmallows if you must!)


Directions


Preheat oven to 350. Grease bottom of pan.

In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.

Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly [for 8 by 8] side by side, but break the chocolate (if necessary) to get it to fit in a single layer. [use 3 Hershey's for 12 by 8 pan]

Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars.

Enjoy!

Strawberry Heart Oreo Cookies

I just mixed these up for my kids for when they get home from school today. They were super easy and because I am such an awesome baker...I messed one up taking the pan out of the oven as a result I had an ugly one to "sample". They are yummy.

I didn't make homemade frosting because I am lazy and I find that the butter cream flavor in the tub is sufficient. So give em a whirl :)

Tip...when they are barely out of the oven and still super hot, I took a butter knife and cleaned up the shape a little so the heart shape was a little more precise.

Strawberry Heart Oreo Cookies

• 1 package of strawberry cake mix
• 2 eggs
• 3/4 cup of shortening

Frosting:

• 8 oz. cream cheese
• 1/2 stick of butter, softened
• 2 tsp. vanilla
• 4 c. powdered sugar

Instructions

1. Mix together.
2. The dough will be pretty stiff-
3. it’s supposed to be that way.
4. Roll into balls.
5. Place two next to each other.
6. Pinch the bottom to create a heart.
7. Bake at 350 degrees for 8 minutes.
8. Immediately transfer to a cooling rack.
9. When cookies are cool, frost them and then
10. sandwich them like an Oreo.
11. This will only make about 12-15 cookies total
12. depending on how big you make them.
13. Mix frosting ingredients together. Spread onto cool cookies. Sandwich together.

Here is what they look like before going into the oven:

White Chicken Enchiladas

Chicken enchiladas with green chili sour cream sauce. This was so easy to make and delicious. Justin wanted it spicier so next time I'll add jalepenos to the sauce. I also added a can of white beans to the filling because I add beans to anything I can.

8-10 flour tortillas

2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
1 can white beans
3 Tbsp. butter
3 Tbsp. flour

2 cups chicken broth

1 cup sour cream
1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Petite Lasagnas

I made these for our "Super bowl party". Tyler loves lasagna but I really don't like making it. This was a great substitute. I was leary of the wontons, but it really worked out. Kenny liked it that I let them bake for awhile so the tops of the wontons got crunchy. And...I am lazy and I didn't make the sauce from scratch, I just used bottled pasta sauce. But this give you an idea of you can work with. There are additional pictures of how to put them together here.

(makes 12)

12 oz raw ground turkey (I used a pound of hamburger, it doesn't matter)

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Nutrition Info for 1 petite lasagna:

Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

Baked Chicken Taquitos

I found this recipe on OurBestBites.com. They looked really good and relatively easy to make, but I got a little worried as I was making the chicken filling because it smelled a lot like tamales, and I HATE tamales. But the finished product was completely tamale free and delicious! Plus they're baked, not fried so they're healthy, right?Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
small corn or flour tortillas
kosher salt

I left out the cilantro because I hate cilantro. I used flour tortillas because I like them better. And I don't have kosher salt, so I just sprinkled them with regular salt. And we dipped them in our secret dipping sauce (sour cream and salsa mixed together).

Heat oven to 425.
Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.
Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
Stir to combine and then add cilantro and green onions.
Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave (or on the stove) until they are soft enough to roll without cracking. Place 2-3 Tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Original post here: http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/

Chopped Ham BBQ Sandwiches

This was soooo easy to put together. You can see the original recipe here including pictures. I halved the original recipe and used shredded cheddar cheese instead of Velveeta mostly because I couldn't find it in the store and my kids were acting up. And I don't love Velveeta so I didn't really care.

Chopped Ham BBQ Sandwiches

2 lbs ham, chopped
4 hard boiled eggs, chopped
8 oz Velveeta cheese, diced
1 (12 oz) bottle chili sauce
12 sandwich buns

1. Preheat oven 350. Mix ham, eggs, cheese and chili sauce in a large bowl.  Make sure it is well coated with sauce.

2. Spread on buns.  Wrap them individually in foil and place on cookie sheet. Bake for 30 minutes.

Jam Filled Muffins

Do you have fond memories like I do of Mom making these? I asked her for the recipe and she couldn't find it or couldn't remember where it was or something. She told me to just look for a basic sweet muffin recipe.  Well here's the one I use.  They are even good plain.  We also put jam and peanut butter in the center. So good for breakfast or dessert or a cold winter day. You don't need a reason.
Makes 12 muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• Jam

Preparation

Stir together first 4 ingredients in a large bowl; make a well in center of mixture.
Stir together egg, milk, and oil until blended. Add to dry ingredients, stirring just until moistened. Spoon batter into lightly greased muffin pans, filling two-thirds full. (Or fill 1/3 full, blob of jam, blob of batter.)
Bake at 400° for 15 to 18 minutes. Remove from pans immediately. Don't forget a glass of cold milk.

(Adapted from MyRecipes.com )

Cheesy Chicken Pesto Pasta

This is from my new favorite food blog, www.plainchicken.com She has 22 brownie recipes. You can see her original post with pictures here. I used cottage cheese instead of ricotta because it's much cheaper. And next time I will bust the spaghetti in half before I cook it so that it's easier to stir.

Cheesy Chicken Pesto Pasta

2 chicken breast, cooked and chopped (I sprinkled my chicken with some garlic seasoning before I cooked it)
8 oz spaghetti
6 oz pesto
8 oz ricotta cheese
1 1/2 cups shredded mozzarella or Italian cheese blend
1/2 cup grated parmesan cheese

Preheat oven to 400.

Cook spaghetti for 2 minutes less than the package directions specify. Drain the spaghetti well and transfer it to a bowl. Stir in chicken, ricotta, pesto, 1/2 cup mozzarella and 1/4 cup of the parmesan cheese. Toss the mixture well and transfer it to a 9-inch square dish. Sprinkle with remaining mozzarella and parmesan cheese.

Bake until the cheese is melted, about 20 minutes. Turn the oven to broil and broil for 1 minutes or until golden.

Olive Garden Chicken and Gnocchi Soup

I really like this soup at Olive Garden and this is pretty darn close.  I found gnocchi in the frozen pasta section, like next to the ravioli and tortellini. Make some breadsticks to go with it or you'll regret it. I used whipping cream and didn't do the cornstarch thing.

Ingredients

• 3 -4 chicken breasts, cooked and diced
• 4 cups chicken stock
• 2 cups half-and-half
• 1 stalk celery, diced
• 1 garlic cloves, chopped
• 1/2 carrots, shredded
• 1/2 onions, diced
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 1 teaspoon thyme
• salt and pepper
• 16 ounces potato gnocchi
• 1 tablespoon cornstarch (optional)

Directions

1. Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
2. Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
3. Add spinach and cook for another 1-2 minutes until spinach is wilted.
4. (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
5. Ladle into bowls and serve!

Best Ever Chocolate Chip Cookies

1 cup butter
3/4 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
3 cups flour
3/4 tsp salt
3/4 tsp baking soda
1 bag chocolate chips

Cream together butter, sugars, eggs, and vanilla. In separate bowl sift together flour, salt and baking soda.. Add to creamed mixture and beat well. Stir in chocolate chips. Drop onto cookie sheet by heaping tablespoons. Bake at 350 for 8 to 10 minutes.

Cafe' Rio's Sweet Pork Burrito

These are a bit time consuming to prepare, but totally worth it. So if you have time to plan ahead, try these! They are super good!!

(I didn't make the ranch dressing, but I did make the pork, rice and beans)

Sweet Pork
Ingredients:
2 pounds pork roast (boneless ribs can be used as well)
3 cans Coke (NOT diet), buying the 2 ltr. is cheaper
1/4 cup brown sugar
dash garlic salt
1/4 cup water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, mild spiciness but any will work)
1+ cup brown sugar

Directions:
1. Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinate overnight.
2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on low for 6- 8 hours.
3. Remove pork from crock pot and drain any liquid left in the pot. Shred pork. (for those of you who have a Bosch mixer, place meat in mixer with wire whisks and mix on speed 1 for 15-20 seconds, it will be perfectly shredded!)
4. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
5. Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Cilantro-Lime Rice
Ingredients:
1 c. uncooked white rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 Tbsp. fresh chopped cilantro


Directions:
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice

Cilantro Ranch Dressing
Ingredients:
1 packet TRADITIONAL Hidden Valley Ranch mix
1 c. mayonnaise
1 c. buttermilk
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno

Mix all ingredients together in the blender. That's it!

Black Beans
Ingredients:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

Directions:
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Zesty Slow Cooker Chicken BBQ (Or Pork)

This is my modified version of a recipe from Maceys. My modifications are in blue.
3 lbs boneless, skinless chicken breasts I used country style pork ribs. I think a beef or pork roast would work too. Why not?
1 18 oz bottle BBQ sauce
1/2 cup Italian dressing or 1/2 packet Italian seasoning mix plus 1/8 c. vinegar. (Dry seasoning is like 20 cents and makes 1 cup of dressing.  There's plenty of fat in the meat so I omitted the oil from the packet directions and used half the vinegar required).
1/4 cup brown sugar
2 Tbs Worchestershire sauce

Place meat in crockpot.  In a bowl, mix BBQ sauce, Italian seasoning and vinegar or 1/2 cup Italian dressing, brown sugar and Worchestershire sauce.  Pour over chicken.
Cover and  cook 3-4 hours on high or 6-8 hours on low. (I cooked my ribs on high for 6 hours)
Shred meat with 2 forks.  While you're shredding the meat, pour the liquid from the crockpot to a saucepan and bring to a boil to reduce. This will make a nice, thicker sauce. Return meat and sauce to crockpot.

Serve on toasted buns.

Sweet Lime Enchiladas

I stole this recipe from my friend Kirsta's food blog, Tastes like Silveys.  (And in the spirit of full disclosure, I also stole the idea of a family food blog from her as well.)  Everything I've made from her blog is delicious and are the type of things that people that like food but don't like complicated cooking actually make. Check out their other recipes and let me know if you find anything else tasty.

I especially liked this.

Sweet Lime Enchiladas

4 chicken breasts, cooked & shredded
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese

In a large bowl; whisk together honey, lime juice, chili powder, garlic powder and salt. Add shredded chicken to the lime mixture. Let sit 10 minutes.

In a 9×13 pan pour 3/4 of the salsa verde bottle to cover the bottom of the pan. Set aside the remainder sauce.

Take a flour tortilla and fill with a couple tablespoons of chicken and cheese. Roll up and place seam side down in to the salsa verde pan. Repeat process until all tortillas are filled. After you have removed all of the chicken, there will be remaining lime sauce in the bowl. Add the remaining salsa verde and heavy whipping cream to the lime sauce and mix. Pour mixture over the filled enchilada and cover with remaining cheese.

Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.

Recipe From: Krazy Coupon Lady

Banana Bread

2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very rupe bananas, mashed well
1/4 cup plain yogurt (I've used milk when I didn't have yogurt)
2 large eggs, lightly beaten
6 tbsp butter, melted and cooled
1 tsp vanilla extract
1 1/4 cup walnuts, toasted and chopped coarse (I left those out for obvious reasons)

Preheat oven to 350. Grease and flour a 9x5-inch loaf pan; set aside. Whisk flour, suagar, baking soda, and salt toegther in large bowl; set aside. Mix the mashed bananas, yogurt, eggs, butter and vanilla together with wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Fold in the walnuts. Scrape the batter into the prepared loaf pan and smooth the surface with a rubber spatula.  Bake until loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

From America's Test Kitchen

Mexican Quiche

Easy. Cheap. Marginally healthy.  Need I say more?
5 eggs
1/4 cup flour
1/2 tsp baking powder
1/4 cup butter melted (I used oil)
1 (7 ounce) can of green chilies (I just used a 4 ounce can)
1 cup cottage cheese
1/4 cup chopped onion (I would use less)
1 tbsp butter
1 cup shredded Monterey Jack cheese

Beat eggs lightly in large bowl. Stir in flour and baking powder. Add the 1/4 c melted butter, chilies, and cottage cheese. Saute onion in the 1 tbsp butter; add to mixture, along with cheese.  Combine just until blended.  Pour mixture into a greased 9x9-inch baking dish or pie plate and bake at 400 degrees for 15 minutes.  Reduce heat to 350 degrees and continue baking about 30 minutes. Cut into small squares or wedges and serve hot. Makes 6 servings.  (We ate this with corn tortillas.)

From The Essential Mormon Cookbook

Pancakes

I love anything you can put maple syrup on.  And I especially love these.  Justin and I were on a quest for the perfect pancake recipe.  I've always been partial to Bisquik but after doing a little cost comparison (I just thought about it for a second really), homemade pancakes are practically free and Bisquik is a little pricey per pancake.

Back to the quest. We tried 2 recipes out of our cookbooks and one I had in my recipe box from who knows where since who knows when.  Yesterday I went to the web and typed in "pancake recipe".  This is the very first one that came up from allrecipes.com.  We loved it.  It helped they were cooked in the fat from the bacon we just fried.  So it was a short quest but nontheless triumphant.

This makes about 8 pancakes so those of you with larger families, I'd double it. Or if you like leftovers for the freezer.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted (I used oil)

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Kale Smoothie

Created by Melanie

2 Cups Kale

1 Medium Banana

1 Cup Kefir or Plain Yogurt

2 Tbsp Ground Flaxseed or 2 Tbsp Chia Seed

1/4-1/2 Cup Orange or Apple Juice

1 Tsp Coconut Oil

Soft Sugar Cookies

3/4 c. sugar
1/4 c. karo Syrup
1/2 c. shortning
1/4 c. butter

1 egg
1 tsp vanilla
1/2 c. milk

1/2 tsp salt
4 tsp baking powder (really 4 tsp)
1/2 tsp soda
3 1/4 c. flour

1. Mix first 4 ingredients.
2. Add egg, vanilla and milk and mix.
3. Add dry ingredients.

Don't over mix. Refriderate atleast 1 hour before rolling and cutting into desired shapes.

Bake at 350 degrees / time varies on size and thickness of cookies, approx 8 minutes.

Cool and frost. I prefer canned vanilla frosting for these.