Nacho Crockpot Dip from Liora!

2 pkg. cream cheese
2 lbs. Jimmy Dean sausage half hot half normal.
2-4 tomatoes
1 onion
16 oz sour cream
2-4 green peppers
1 can of olives sliced

melt cheese on low add veggies. cook sausage and add mix. Cook until all warmed through then add sour cream. 

Liora's Cinnamon Bun Syrup

1/2 c. white sugar
1/2 c. brown sugar
1/2 heavy whipping cream
1/2 c. butter

Bring to boil
Then remove from  from heat and then add 1 tsp of cinn. 1 tsp van.

Coconut & Chicken Soup

Coconut & Chicken Curry Soup

Adapted from a recipe by Katie Goodman

Printable Recipe

Ingredients:

• olive oil
• 3 chicken breasts, cut into bite sized chunks
• 1/2 of a large onion, chopped fine
• 1 tablespoon grated fresh ginger
• 1 1/2 cups chicken broth
• 1 can (14 ounces) unsweetened coconut milk, full fat
• 2 teaspoon curry powder
• 1 jalapeño, seeded, minced
• 2 tablespoons lime juice
• 1 small green bell pepper, sliced thin
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• 1/2 cup unsweetened chipped coconut
• 2 cups freshly cooked jasmine rice (optional)

Directions:
1) Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.
2) Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
3) Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.


Add Chilli Oil
bamboo shoots
lemon grass
more onions
carrots sticks
coconut milk
fish sauce
add garlic
add a little more ginger.


I doubled the curry paste. I added more chicken broth.
 

CHOCOLATE CHIP COCONUT COOKIES BY: SHEENA

2 sticks of butter (1c), at room temp

1/2 c white sugar

1 1/2 c brown sugar

2 eggs

2 tsp vanilla

3 c all purpose flour

1 1/2 tsp baking soda

3/4 tsp salt

3 cups shredded sweetened coconut

1 lb chocolate chips/chunks

Cream the butter and the sugars until light. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk, stir to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix.

With a spatula fold in the chocolate and coconut

Drop by spoonful onto parchment lined cookie sheet.

Bake at 350° for 11-13 minutes. They should be lightly golden on the outside but still look gooey on the inside.

* I added white chocolate chips to the mix and about a tb or so of coconut to make it easier to mix.
 So good.

Taya's Sugar Cookies

2 cup Shortening
3 C Sugar
4 Eggs
2 Tsp vanilla
16 oz sour cream
3 tsp baking soda
2 tsp salt
8-10 C flour
bake 350 for 8-12 mintues

1 cube butter
8 oz cream cheese
powdered sugar
evap milk
almond flavoring

YUMMERS

Sugar Cookies from Jeanette Lassen

1 1/2 c. powdered sugar
1 c. softened butter
1 egg
1 t. vanilla
1/2 t. almond extract

Mix (beat) till thoroughly blended and combined.

2 1/2 c. flour
1 t. baking soda
1 t. cream of tartar

Sift together the dry ingredients with a wire whisk. Gradually add to the butter mixture, blending in after each 1/2 c. of dry ingredients.

Divide into 2 portions. Put in a large ziplock bag and shape into a flat disk. Refrigerate till firm (about 2 hours).

Heat oven to 375 degrees. Lightly butter cookie sheets. Roll chilled dough out to 3/16 inch thickness. Cut out. Bake for 7-8 minutes, till edges are light brown.

I frost with butter cream frosting:

1/3 c. softened butter
3 c. powdered sugar
1 - 1 1/2 t. vanilla
2-3 T. milk

Beat till very smooth and fluffy. Be careful not to add too much milk. Add food coloring and frost

Lemon Loaf Recipe

The lemon extract is a very important ingredient in this recipe, so don't leave out or try to substitute with more lemon juice.

Recipe Link: www.topsecretrecipes.com

List of Ingredients

1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 cup sugar
2 Tblsp. softened butter
1 tsp. vanilla
1 tsp. lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil

Lemon Icing:
1 cup plus 1 Tblsp. powdered sugar
2 Tblsp. milk
1/2 tsp. lemon extract

Recipe

Preheat oven to 350 degrees.

In a large bowl, combine flour, baking soda, baking powder, and salt.

In a separate bowl, blend eggs, sugar, butter, vanilla, lemon extract, lemon juice and oil with an electric mixer.

Pour wet ingredients into dry ingredients and mix until smooth.

Pour into a well-greased 9 x 5 loaf pan and bake for 45 minutes.

When loaf is cool, remove from pan and ice with icing. Slice into 1" slices. Serves 8