Idiot Proof Sugar Cookies

These are by far the simplest sugar cookies I have ever made, and SO delicious!


All you need:
1 1/2 cups butter (softened but not melted)
1 1/2 cups sugar
1 tablespoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
3 cups All Purpose Flour


In mixing bowl- cream butter and sugar. Add vanilla.
Add in baking soda and salt, and then gradually add in flour one cup at a time until mixed well. 


Take the dough and divide into two sections. Roll into two 8 inch logs and wrap and place in the fridge for 4 hours. Then you simply slice them into 1/4 inch slices and place on an ungreased baking sheet. 

If you wish to use cookie cutters, Pat out the rolls prior to putting in the fridge, and then starting at one end, roll them up into a log. Then after they get cold (about an hour), unroll the log and cut into whatever shapes you would like. 


If you do not wish to slice or cut, you can simply drop the dough by rounded spoonfuls onto an ungreased cookie sheet without refrigeration. 


Bake at 350 for about 10 minutes or until set. Do not brown. Let cool on a wire rack or cutting board. 

These cookies need no icing, but you can use a simple confectioners sugar icing or a glaze recipe posted below if you want to ice them. 
 Enjoy!


Icing:
4 cups confectioners' sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
food coloring

Glaze: (which is what I prefer)
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring

My Bestie Callie's Cheesecake Recipe

Callie sent me her family's famous cheesecake recipe, so I decided to share it with you!

Crust: (9" pan)
1 cup graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar

Blender:
2 eggs
1 1/2 cups sour cream
2 teaspoons vanilla

Mix for 2 minutes and then add
1 pound cream cheese (softened)
Add 2 tablespoons melted butter and 1/4 cup sugar

Pour in crust
Bake at 350 for 45 minutes and then broil the crust until lightly browned.

Enjoy!

Creamy Spinach Chicken Bake

2 cups diced boneless skinless chicken breasts (I used  3 boneless skinless chicken breasts)  1 10 oz package of frozen spinach 1/2 cup of Sour Cream (you can use fat free) 1/2 cup Mayo (or light) 1/4 Mozzarella cheese 1 cup Parmesean Cheese  2 tsp garlic powder

Cook chicken either on the grill or in a small skillet with a drizzle of extra virgin oil and season. I used garlic and herb seasoning. Cook chicken covered until done and skin is browned. Let cool and then chop into small pieces. 

While chicken is cooking, combine mayo, cheeses, sour cream, and garlic powder. Set aside.

Microwave spinach until thawed. Drain between paper towels until no moisture is left. 

Mix the spinach in well with the chicken pieces. 

In a small casserole dish, spread half the cheese mixture in the bottom. 

Layer the chicken and spinach mix over the cheese, and then top with the remaining cheese. 

Bake at 350 for about 45 minutes, or until top is browned, bubbly and cheesy. 

Serve with rolls. 

Enjoy! 

Sopapilla Cheesecakes! So quick and delish!

What you need:
2 can of crescent rolls
2 blocks cream cheese
1/4 cup sugar
1 tsp vanilla
2 tablespoons melted butter
cinnamon and sugar
Pumpkin Spice (optional)

This is SO easy!
Soften your cream cheese at room temp, or in the microwave for 15seconds. In a bowl, mix together cream cheese, sugar, vanilla, and pumpkin spice.
Spread one can of the crescent rolls out in the bottom of a 13x9 baking pan. Press it down to connect all the triangles and create one solid crust.
Spread the cream cheese mixture over the crust.
Unroll and spread remaining crescent rolls over the top.
Spoon melted butter over top crust and sprinkle with cinnamon and sugar.
Bake at 350 for about 20-30 minutes or until crust is browned.
Serve with vanilla bean ice cream!


I halved my recipe because I only had one can of rolls and one block of cream cheese (and I only used half the block of cream cheese cause I wanted to use the other half to stuff chicken breasts haha!) I used 4 crescent rolls on the bottom and 4 on top and used a square 9x9 pan instead of 13x9.

Enjoy!