Sugar Cookie Frosting

From Tami
Also used at enrichment night to decorate the delicious Sugar Cookies.

1 cup Butter
1/2 Bag Powdered Sugar
1 t. Almond Extract
Add Evaporated Milk to desired consistency.

Sugar Cookies

Picture from AverageBetty.com

From Crystal Morgan
Same cookies decorated at Enrichment 2/9/2010.

They are soft - and yummy!


In large bowl cream together:
3/4 c. margarine
1 1/2 c. sugar
2 eggs
1 t. vanilla

In a separate bowl mix together:
1/2 t. baking soda
4 t. baking powder
1/2 t. salt
4 1/2 c. flour

Mix alternately into creamed mixture the dry ingredients and
1 C. sour cream

Mix well - refrigerate for an hour or more.

Roll out and cut shapes 1/4" thick.

Bake 350 degrees 8-10 minutes [time will vary with your oven - I baked them for 10 minutes, Crystal did hers for 12.]

Cool frost and decorate if desired.

Chicken Parmigiana

By The Pioneer Woman

New Sunday Dinner Family Favorite thanks to The Pioneer Woman. Look at her page to see step by step pictures on how to prepare this easy and delicious dish.

Ingredients

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Instructions

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Serves 6

Crock Pot: Recipe 2 Sweet & Sour Chicken

Ingredients (as seen below):

Brown Rice (can substitute any kind of rice :-) )

1 16 oz pkg frozen stirfry

Sliced almonds

2 8 oz cans/jars of sweet and sour sauce

2 lbs chicken breast-cubed

Put frozen stir fry, sweet and sour sauce, and cubed chicken in crock pot. Put on low setting for 3 hours or high setting for 6 hours. Once the chicken is cooked, put some rice on the stove. Sprinkle dinner with almonds.

SO EASY!!!