Sugar Cookies

1 c. butter
1 1/2 c. sugar
1 egg
1 tsp. vanilla
1/2 c. sour cream or vanilla yogurt
4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Cream butter and sugar. Add egg and vanilla, beat well. Add sour cream or vanilla yogurt. Mix dry ingredients and add to butter mixture. Bake on a greased cookie sheet at 375 for 9 min. For easier handling and rolling, refrigerate dough for an hour before rolling.

Peanut Butter Bars

1 ½ c. Peanut Butter
1 ½ c. Brown Sugar
1 ½ c. Butter
1 ½ c. Sugar
Cream above ingredients

4 Eggs
1 T Vanilla
Add above ingredients – I add one egg at a time and mix well.

1 t Salt
1 ½ t Baking Soda
3 c. Oats
3 c. Flour

Mix all together. You may or may not need to add a little more flour based on the consistency of the dough, though the dough should be quite sticky (more so than a regular cookie recipe)

Spread into cookie sheet (I use one 15-cookie sheet and another small cookie sheet. Otherwise it is too thick) and bake at 325 F for 15-20 minutes or until looks slightly glassy but is not jiggly. :)

Frosting:
2 c. Powder Sugar
1 c. Peanut Butter
Milk – to consistency of slightly smoother than PB consistency.
Mix & set aside.
Sprinkle chocolate chips onto dough as soon as it comes out of the oven (I mix semi-sweet and milk chocolate). Once the chocolate is melted, spoon drops of frosting in random spacing and spread (to get the swirl look).

Enjoy!!
Suzy Wyman

Chicken Cranberry Salad

2/3 c. lemon juice
1/3 c. soy sauce
2 t. minced garlic
1/4 t. pepper
2 t. basil
4 chicken breasts, cut in strips

Marinate chicken for an hour or more. Grill in the George Foreman grill. Set aside.

Toss together the following salad ingredients in the amounts to your liking.

Leafy lettuce
Dried cranberries
Crumbled Feta cheese
Pecans (toasted or untoasted)
Pealed, sliced cucumbers

Serve with chicken and Balsamic Vinaigrette (like Newman's Own)

Peppermint Patties

2 c. powdered sugar
3 T. light corn syrup
2 tsp water
Scant 1/8 tsp. peppermint extract
6 oz. bittersweet or semisweet baking chocolate, chopped

Line a baking sheet with plastic wrap and dust it with about 1 T. of the powdered sugar.

In a bowl, mix the corn syrup, water, and mint extract. Gradually stir in the remaining sugar. As the mixture thickens, knead it with your hands until it forms a smooth ball (it will seem dry at first, but it should come together.)

Pat the dough out onto the sugar-dusted sheet about into a circle about 1/4 inch thick and let it dry, uncovered, for 8 hours or overnight.

Line a dinner plate with plastic wrap. Melt the chocolate in the microwave according to package directions until smooth. Cut the mint disk into 6 triangular wedges, as if cutting a pie, and brush off any excess powdered sugar. Using 2 forks, dip each wedge in the chocolate, turning it over to coat both side, then transfer each piece to the plate. Chill in the refrigerator or freezer until the chocolate has firmed back up.

(store in the fridge or freezer, well wrapped, for up to a month.)

Creamy Chicken Noodle Soup II

1 store-bought roasted chicken
OR 2-3 cups chopped cooked chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4 (14-ounce) cans low-sodium chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic
2 teaspoon fines herbs* (chives, parsley, and tarragon)
Salt and pepper
2 cups egg noodles, cooked

Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

When soup is finished, stir in egg noodles. Adjust seasonings and serve.
*Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.

5 Minute Chocolate Mug Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Judi Johnston

Candied Chicken Breasts

A few years back Barbara Smith from Channel 4 news also had a program on TV at 11:00 AM week days I can't remember the name to save me, but it was a lot like Good Things Utah anyway I entered this recipe into the show and Barbara and her camera man came to my home and filmed me making the recipe, and I became a TV star. Anyone want my autograph? Ha Ha
Judi Johnston

6 to 10 Boneless skinless chicken breasts
1 Cup breadcrumbs
2 Tbsp Flour
1 Tbsp oregano
Salt & pepper to taste
Mix last 4 ingredients together. Moisten chicken
Breasts and roll in bread crumb mixture put a little
Oil in frying pan brown breasts on both sides then
Layer in bottom of a pan.

Sauce
1 1/2 Cups brown sugar
1/4 Cup mustard
1/2 Cup catsup
1 Tbsp Worcestershire sauce
1/4 Cup grated onion
1/2 tsp salt
3/4 Cup water
Bring to a boil pour over chicken. Cover with foil and bake 1 hr. at 350 oven. For an added touch you can put a slice of pineapple on each chicken breast after taking out of oven, but it’s not needed.