Brittany's Sugar Cookies

3/4 c butter
1 1/2 c sugar
3 eggs
2 Tbs vanilla
1 c miracle whip
5-6 c flour
1 tsp baking powder
1 tsp baking soda

Cream together butter and sugar.  Let mix for 3 minutes.  Add eggs slowly.  Scrape sides and add remaining ingredients.  Mix until all are incorporated.

Bake at 350 for 8 minutes.


Cream Cheese Frosting:
Cream together:
1 stick butter
8 oz cream cheese

Add:
abt 6 c. powdered sugar
1/2 tsp vanilla
1/4 tsp almond

Beat 5 min.

Mindy's Amazing Chocolate Chip Cookies

 INGREDIENTS

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour (to make cake flour use 1 c flour, remove 2 Tbs and add 2 Tbs corn starch)
• 1 ⅔ cups (8 1/2 ounces) bread flour (to make bread flour use 1 c flour, remove 1 1/2 tsp and add 1 1/2 tsp wheat gluten)
• 1 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons coarse salt 
• 2 ½ sticks (1 1/4 cups) unsalted butter
• 1 ¼ cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces)granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 ¼ pounds bittersweet chocolate disksor fèves, at least 60 percent cacao content (see note) (or milk chocolate)  (or milk chcolate, or half and half
•  Sea salt.

PREPARATION

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds (2 of my approx 2 Tbs scoop) of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. (15-16  minutes)  Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
5. **11 min for 1 scoop from frozen

White Bean Chicken Chili

White Bean Chili- Shersten Dallon

1 Tbsp. Oil

1lb chicken cut into cubes or 1 ½ c shredded*

1 small chopped onion

2 garlic cloves, minced

3 cans Great Northern Beans, rinsed and drained (original recipe called for 2)

2 ½ c chicken broth

½-1 can chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1tsp. Dried oregano

1/4 tsp. pepper

1/4 tsp. cayenne pepper

1 cup sour cream

1/2 cup whipping cream

Directions:

In a saucepan, sauté chicken, onion, and garlic in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil. Reduce heat and summer uncovered for 30 minutes.  Remove from heat and stir in sour cream and cream.  Tastes great with tortilla chips, French Bread, or just plain!

*Or if using cooked chicken: Saute onions and garlic in oil. Add all but creams.  Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.  Remove from heat and stir in sour cream and cream.  Tastes great with tortilla chips!

Can put in the crock pot after, just keep it on really low so it doesn't boil.