Italian Au Jus Sammies

This recipe was given to me from my step-mother-in-law.  She swears she isn't much of a cook, and this recipe tells me otherwise.  Such a quick (prep), easy, and ridiculously TASTY meal!

The Ingredients:
1 chuck roast (3-6 pounds)
1 packet Au Jus Seasoning Mix
1 packet Italian Dressing Mix
1 can beef broth (or 2 cups water and 2 bouillon cubes)

The Instructions:
Place the roast in the bottom of your crock pot.  Sprinkle seasoning packets over roast, then pour broth over all.  Cook on low for 6-9 hours (depending on how frozen the roast is).  Pull the cooked meat out of the crock pot and shred (I use my kitchen aid and the cookie paddle for about 10 seconds on low). Add back to the crock pot and serve with hoagie rolls and provolone cheese.

Pineapple Cream Cheese Braid

I found this recipe online and honestly fell in love!  I am not always a huge fan of desserts... okay- well, that's not true.  I love dessert, BUT- I can only eat a small amount before I have had enough and can no longer eat any more.  THIS recipe is not the same as most others.  I do believe I can eat (and possibly may have eaten)  half a loaf in one sitting...  I am SO playing with this recipe...  Imagine raspberry, peach or apple filling!

The Ingredients:

Dough: 

1/2 C warm water

1 package instant yeast

2 Tbsp. sugar

1 egg

1/4 C butter, softened

1/4 tsp. salt

2 1/2 C flour

Filling:

16 ounces cream cheese, softened

2/3 C sugar

1 20 ounce can crushed pineapple, drained 

The Instructions:

Preheat oven to 350 degrees. Spray nonstick cooking spray onto two cookie sheets. This recipe yields two braids.

In a small bowl mix together the water, yeast and sugar; set aside.  In a separate bowl whisk the egg.  Add in the yeast mixture and butter. Mix together for two minutes.        (The mixture may be clumpy, but that won't be a problem.)

Add salt and flour, knead for five minutes; set aside to rest.  In another bowl cream together the cream cheese and sugar; set aside.  On a floured surface roll one half of the dough out into a rectangle.  Place dough onto prepared cookie sheet then spread half of the cream cheese mixture down the center of the dough. Take half of the pineapple and place it on top of the cream cheese.

On the sides of the dough, cut horizontal slits about two inches apart.

Starting at the bottom of the dough, flip the end in then fold over alternating pieces of the dough.

Continue until you reach the top of the dough then tuck in the top piece.  Brush a little water on top of the dough then sprinkle on some sugar.  

Bake in preheated oven for 20-25 minutes or until golden brown.   (Repeat the process with the rest of the dough and filling.)

Slice, serve and enjoy!  

Pictures and recipe courtesy of Flour Me With Love

Donny Mac's Chicken Sandwhich

I have never been to a Donny Mac's, and for that matter, I don't even know what they are... but I did find a knock off Donny Mac Chicken Sandwhich online HERE, and thought it sounded tasty.  And it was.  So I now share it with you! 


The Ingredients:
2 chicken breasts, halved and pounded to ¼” thickness
3-4 c. buttermilk (enough to cover the chicken)
oil for frying


Breading:
8 oz pkg. Panko bread crumbs
2/3 c. flour
1 tsp. salt
2 Tbsp. cayenne
2 Tbsp. Garlic powder
1 Tbsp. paprika
½ Tbsp. Thyme


Sauce:
1/2 c. corn
1 c. buttermilk
½ c. ranch dressing
salt & pepper to taste
2 -3 Tbsp. chopped green onion
2 c. chopped cabbage
4 Cibatta buns


The Instructions:
Place chicken breasts in medium-sized bowl and pour buttermilk over until chicken is pretty much swimming buttermilk. Refrigerate overnight.
For the sauce: Sauté corn until a little caramelized and blend in a food processor. Add buttermilk and ranch to food processor and pulse 1-2 times until well mixed. Stir in green onion and set aside.
Combine breading ingredients until all ingredients are mixed in really well and pour in a shallow dish. Place chicken in bread crumbs. Press it down then let it sit for a few seconds so the break crumbs really stick on there.
Heat oil in a deep pan, or deep fryer and add breaded chicken. Fry until golden brown and cooked through.
Combine cabbage and about ¼ c.- ½ c. of the sauce to make the slaw (you just want the cabbage covered in the sauce, not drowning in it). Do this right before putting on the sandwich so it doesn’t get soggy.
To serve: Toast Cibatta in toaster or oven until slightly toasted. Add a little of the remaining sauce to the bottom bun. Place fried chicken on bun, slap on some “slaw” and top with remaining bun.

Mexican Rice and Beans

This makes a great side dish to any Mexican food.  I found two recipes and adapted them to make them mine, and lemme tell ya, I LOVE it!

The Ingredients:
3T vegetable oil
1 c. long grain rice (uncooked)
1 tsp. garlic salt
1/2 tsp cumin
1/4 c. chopped onion
1/2 c. tomato sauce
2 c. chicken broth
1 can black beans, rinsed and drained
1 can chopped green chiles
2 T chopped fresh cilantro
garnish: sour cream, diced tomato, cheese

The Instructions:
Heat oil in a large saucepan over medium heat.  Add rice. Cook, stirring constantly until puffed and golden.  While rice is cooking sprinkle with salt and cumin.  Stir in onions and cook until they are tender. Stir in tomato sauce and chicken broth, bring to a boil.  Reduce heat to low, cover and simmer for 15 - 20 minutes .  Add beans, chiles, and cilantro and continue to simmer for another 5 minutes.  Serve with whatever garnishes you prefer!

Tried and True Chocolate Chip Cookies

I have been searching for YEARS for the perfect Chocolate Chip Cookie Recipe.  Now, I know my idea of perfect and yours MAY be different.  Therefore I will start by saying that my idea of the perfect cookie is soft, chewy and SUPER THICK.  I hate puddle cookies.  Hate em!  And through the many years of searching, I have finally found my favorite thus far.  This recipe is ALL over Pinterest right now, and I must admit, I can see why...

The Ingredients:

3/4 c. unsalted butter, softened

3/4 c. brown sugar

1/4 c. sugar

1 egg

2 tsp. vanilla extract

2 c. all-purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

milk chocolate chips, as many as you like

The Instructions:

Preheat oven to 350 degrees.  Cream together butter, brown sugar and sugar until light and fluffy.  Add the egg and vanilla and beat to combine.  Combine the flour, cornstarch, baking soda and salt and add to wet ingredients.  Mix to combine and stir in the chocolate chips.  Chill dough for 30 minutes (optional).  Use a small cookie scoop and drop dough onto a greased cookie sheet.  Bake 8-10 minutes or until barely golden around the edges.  The key is to NOT overbake.  

If you want crispy cookies, omit the cornstarch and replace the baking soda with baking powder.

Baked Monte Cristos

Okay... so this recipe was surprisingly simple, and very tasty. The puff pastry gave it a buttery, light taste that is hard to beat. I found this recipe at Mmm...Cafe


The Ingredients:
1  egg
1 sheet Puff Pastry, thawed
4 thin slices deli Black Forest ham
4 slices deli Swiss cheese (about 4 ounces)
Confectioners' sugar
Pure maple syrup

The Instructions:
Heat the oven to 400°F.  Beat the egg in a small bowl with a fork.
Unfold the pastry sheet on the work surface.  Cut the pastry in half, diagnally to create two large triangles. Brush the edges of the pastries with egg.
With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry.  Fold the pastry over the filling to form a triangle and press the edges to seal.  Crimp the edges with a fork.  Repeat with the remaining pastry.  Brush the top of the pastries with the egg mixture.  Place the pastries onto a baking sheet.
Bake for 20 minutes or until the pastries are golden brown.  Sprinkle the pastries with the confectioners' sugar.  Serve with the maple syrup.

Oreo Cheesecake Ice Cream

So I love me some Cheesecake, and my husband loves Cookies and Cream Ice Cream.  So of course, it stands to reason that this recipe is the perfect combo for both of us!  I was a little sad that the Oreo's overpowered the cheesecake a little, but my husband disagrees.  What do you think?  (This recipe was found online at The Girl Who Ate Everything)  

The Ingredients:

1 cup sugar

4 oz. cream cheese, softened or room temperature

1 egg

1/2 t. vanilla

3/4 c. milk

1 1/2 c. heavy cream

1 row of crumbled Oreo cookies

The Instructions:

Beat the sugar and cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble. Remove from the heat and pour the hot cheese custard through a strainer into a large bowl. Allow the custard to cool slightly, then stir in the the cream. Cover and refrigerate for at least two hours, or overnight if you plan ahead.

Stir the chilled custard, then freeze in your ice cream machine according the manufacturers instructions, adding the crumbled Oreos to the machine when the ice cream is almost done. Allow the machine to mix in the cookies. When finished the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.

Chicken Noodle Soup

I found this recipe online and fell in love with the simplicity of this dish.  So good, so simple, and easy to make!

The Ingredients:

6 cups water
4 chicken breasts
1 tsp salt
1 onion
1 cup of thinly sliced carrots
2 TBS. Better than Bouillon (Chicken Flavor, of course)
1/2 cup finely diced celery-(I don't always add celery) it's good either way
2/3's bag of Homestyle Egg Pasta (or homemade noodles)


The Instructions:
In a large stock pot combine water, chicken and salt. Boil until chicken is cooked completely through. Remove the cooked chicken into your kitchen aid and (with the cookie paddle) shred your chicken (30 seconds on the lowest speed). Keep the broth. Cover the chicken with plastic wrap so it doesn't dry out. Strain the broth to get a nice clear broth for the soup and put it back into the stock pot.

Peel onion and dice. Combine 1/2 c. of water and onion in a food processor. Puree for 30 seconds, add to the chicken broth. Add carrots, bouillon and celery. Bring to a boil, then add noodles. Cook the noodles until done, 15-20 minutes. Add the chicken. If you need to add more liquid to the soup, either add a can of Swanson's chicken broth or water and season with more of the chicken bouillon to taste. Add bouillon granules and pepper to taste. 

Pineapple Beef

This recipe was given to me by one of my favorite people ever.  My cousin told me about this dish, and I must admit, I was skeptical...  But then I ate it.  Consider me schooled! This was fabulous! Thanks, Ju!

The Ingredients:

1 lb Beef (ground or chunk)

onion

green bell pepper

garlic

2 Tbs cornstarch

1/3 cup brown sugar

¼ cup red wine vinegar

3 Tbs soy sauce

1 can pineapple tidbits, separated from juice (keep juice)

The Instructions:

Brown beef with onion garlic and bell pepper.  In a separate bowl mix cornstarch, brown sugar, vinegar, soy sauce, and pineapple juice together.  Add sauce to beef.  Simmer about 15-20 minutes.  Add pineapple and warm through.  Serve over rice.

Banana Cream Pie

I wanted to make a good banana cream pie from scratch- you know, none of that instant pudding kind?  Yeah- this recipe is pretty fabulous!  Enjoy it!

The Ingredients:

¾ c. white sugar

1/3 c. flour

¼ tsp. salt

2 c. milk

3 egg yolks, beaten

2 T. butter

1 ¼ tsp. vanilla extract

1 (9-inch) pie crust

3 bananas

The Instructions:

In a saucepan, combine the sugar, flour, and salt.  Add milk in gradually while stirring gently.  Cook over medium heat, stirring constantly, until the mixture is bubbly.  Keep stirring and cook for about 2 more minutes, and then remove from the burner.  Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture.  Cook for 2 more minutes, while still stirring. Remove the mixture from the stove and add butter and vanilla. Stir until the whole thing has a smooth consistency.   Slice bananas into the cooled baked pastry shell. Top with pudding mixture. Bake at 350 for 12 – 15 minutes.  Chill for an hour.

Rice Pudding

This recipe is TO DIE FOR!  My husband and I loved the creamy texture, and it was awesome to start with cooked rice, therefore cutting the cooking time down by half! :)

The Ingredients:

3 c. cooked rice

4 c. milk

2/3 c. sugar

½ t. salt

2 eggs beaten

2 T. butter

1 tsp. vanilla

The Instructions:

Combine rice, 3 c. milk sugar and salt.  Cook over medium heat until creamy.  Stir in 1 c. milk and egg.  Cook 2 minutes more, stirring constantly.  Remove from heat and stir in butter and vanilla. Cool and serve.  Good both warm and cold.

Ranchiladas

Now THIS recipe is a real winner with my kids. They don't really like the whole "spicy" part of mexican food (ah- who am I kidding? Neither do I). So when I came across this recipe I knew I had to try it. Not only is it fantastically tasty, but it isn't too spicy at all and can easily be "spiced up" for those who prefer a little heat!

The ingredients:

4 boneless, skinless chicken breasts, cooked and shredded (or diced)
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
1 1/2 cups salsa (we prefer mild)
2 cups shredded cheese
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The instructions:

In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Add shredded chicken to the large mixing bowl. Mix well with the ranch sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan. Fill one tortilla with some of the chicken mixture and a little cheese. Roll up tortilla a place seam side down in prepare baking dish. Repeat with remaining ingredients (usually makes 8 enchiladas). Add salsa to the small bowl of ranch sauce and mix together. Top enchiladas with mixture. Sprinkle with remaining shredded cheese.

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla).

Hamburger Noodle Skillet

Okay so who here HATES Hamburger helper? Really? ME TOO! To me, it tastes completely chemical. Something about it just rubs me wrong. But I love the idea of a meat and noodle skillet dish, and so when my cousin (Thanks Katie!) introduced me to this one, I was over the moon! I love it, and so do my kids.

The ingredients:

1 lb (or less) ground beef (or sausage)

1 1/2 cups elbow macaroni

1 teaspoon chili powder

1 (15 oz) can tomato sauce

15 0z water (just use tomato sauce can)

1/4 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon sugar

salt and pepper to taste

Sour cream, for garnish

Brown meat over medium high heat in a large skillet with a tight fitting lid. Drain grease and add all remaining ingredients. Bring to a boil then stir, cover and reduce heat to low. Simmer and stir occasionally until the sauce is thick and the pasta is tender. Serve with a dollop of sour cream on top for a creamy tomato sauce.

You may add water 1/2 cup at a time if the pasta isn't cooked and it seems the sauce is becoming too thick.

(My kids like me to mix the sour cream right into the dish. I also, usually only use about 3/4 pound of ground beef.)

Split Pea Ham and Barley Soup

Now, I must admit I have never been much of a fan of soups. But LATELY... I guess this winter was just the right kind of cold and I got on a soup and stew kick that left me in LOVE with some new recipes. This one in particular is so fantastic. Super creamy and smooth, without all the cream and butter! And the barley adds just the right touch of chewiness that I so very much love. PLEASE try it, and I bet you, too, will love it! (Picture and recipe courtesy of MelsKitchenCafe.com)

The ingredients:

1 cup dry split green peas
1/2 cup medium pearl barley (not quick-cooking barley)
2 cups chopped ham
3/4 cup chopped carrots
3/4 cup chopped yellow onion
3/4 cup chopped celery
5 cups water
2 chicken bouillon cubes (or 2 teaspoons chicken bouillon granules)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf

The instructions:

In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it’s okay if the bouillon cubes don’t completely dissolve).

In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix. Pour in the water/spices mixture and add the bay leaf to the slow cooker. Don’t stir! Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture. Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately. Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before reserving.

(Brown rice makes an excellent barley substitution!)

Coconut Chicken

I was introduced to this recipe by the friend of a friend. After a little bit of tweaking, I found this recipe to be absolutely FANTASTIC! So sweet, and light, and wonderful. And for those trying to eat healthy- I recommend skipping the sauce and pairing this with a nice sweet and sour sauce or something along those lines.

The ingredients:

2 pounds chicken tenders or breasts

1/4 cup butter

13-ounce can coconut milk, divided

1 cup sugar, divided

2 1/2 c coconut flakes, divided

1 (8-ounce) package cream cheese, room temperature

The instructions:

Boil chicken 20 minutes. Make sure it is thoroughly cooked. Drain water. Heat butter in pan on medium-low. In one bowl, mix together 1 cup coconut flakes and 1/2 cup sugar. In another bowl, mix together melted butter and 1/4 cup coconut milk. Dip chicken into butter/coconut milk mixture, then roll chicken around in sugar/coconut flake mixture. Bake in oven at 375 degrees for 15-20 minutes until golden and caramelized.

In a small sauce pan combine cream cheese and coconut milk and stir over med-low heat until completely combined. Add rest of ingredients and turn down to low hear. Let sauce stand until ready to serve. Spoon over chicken and prepared rice. (If you want, feel free to sprinkle this dish with chopped macadamia nuts!)

Coconut Pastries

There is just something down home and yummy about this treat. It has become a family favorite of ours over the last two years, and a Thanksgiving tradition. If you love coconut, this recipe is a MUST HAVE.

The Ingredients:

1 package Puff Pastry

3 eggs

1 cup of milk
1 cup of sugar
1 cup of coconut
1 tsp vanilla extract
Powdered sugar for garnish

The Instructions:

Unroll the sheets of puff pastry and cut each one into 9 squares.



Place on a cookie sheet bake in a 400º oven until done. Remove from oven and cool down completely.

In the meantime, in a pan, add the eggs, milk, sugar, coconut and vanilla.



Cook over medium heat until it thickens, remove from heat and allow to cool down.



Open each pastry square and add a tablespoon of the filling or a little more. Sometimes I overdo it just because I love it so much.



Cover back up and sprinkle with powdered sugar. YUM!

Condensed Cream of Soups

My son has recently been diagnosed with an allergy to milk, and this revelation has really thrown a kink in my regular cooking plans... Sooooo- I have begun my quest to find recipes for some of my regular dairy filled foods, that I can substitute with non-dairy options. To start, here is a couple Cream Soups to substitute out with the canned stuff.

Cream Of Chicken Soup (Condensed)

Makes two can's equivalent

1 1/2 cups chicken broth

1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk (separated) (I used goats milk)
3/4 cup flour

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Cream of Mushroom Soup (Condensed)

Makes 1 can's equivalent

1 c Mushrooms,Sliced
1/2 c Onion,Chopped
1/2 c Low Sodium Chicken Broth
1 T Parsley
1/4 t Garlic Powder
2/3 c Non Diary Creamer or milk (I will be using goats milk or soy milk)
2 T Cornstarch

1. Cook mushrooms, onion and spices in the chicken broth until soft.
2. Process in a blender or food processor until well pureed. Leave some out if you like mushroom chunks in your soup.
3. Shake together creamer and cornstarch until dissolved. Cook and stir until thick.
4. Stir in veggie mixture.

Creamy Cauliflower Salad

Alrighty- now before you write this one off, lemme tell you a bit about the circumstances... First off, I am well on my way out of my first trimester of pregnancy. As most previously pregnant women know, cravings can be killers. You HAVE TO HAVE what you WANT- RIGHT NOW! Well, a few days ago, my craving was for chicken and cream cheese enchiladas. (No worries- I will post that recipe next!) So- I made them for dinner! While the enchiladas were in the oven, I was reminded of a ladies only dinner party I was supposed to be attending. The theme? SALAD. CRAP CRAPITY CRAPUMS! I wasn't gonna be able to have my enchiladas! So I grabbed my salad and ran for the door, wish my husband and two kids happy enchilada eating. I was pretty bummed about having salad for dinner- until I took a bite of this salad. Oh. My. GOSH! This salad is so creamy and yummy and amazing, I hounded the poor woman who brought it until she PROMISED to send me the recipe. When I got home, the recipe was in my email inbox. (Thanks Marilyn!) Now the real kicker? It's main ingredient is one of my LEAST FAVORITE ingredients in the WORLD. I HATE the stuff! So does my husband. And my kids! But we ALL love this salad. It is so good, I actually forced myself to buy a large jar of the gastly ingredient just so I can make this salad more often... Now, on with the recipe.

The ingredients:

3/4 c. miracle whip
1/2 c. ranch dressing
1/4 c. grated parm cheese (you can use the kind you shake from a can, but I used the grated stuff from the deli--either way works)
1/4 c. sugar
1/4 c. chopped red onion
8 oz. crumbled cooked bacon
1 head cauliflower, cut into bite-sized pieces
6 c. torn lettuce

The instructions:

Mix all ingredients but the last two. Once fully incorporated, toss lightly with the cauliflower and lettuce. Serve immediately as the lettuce will wilt the longer the dressing is on it.

YUM YUM YUM YUM YUM!!!

Vanilla Panna Cotta

I can honestly say I have never had panna cotta before this. And I am SO SAD to have missed out on such a great cool treat! Seriously! It is SO GOOD! It is light, creamy, mild, and very refreshing. This recipe was originally given to me by a lady I know (Thanks Jeri!), and though I tweaked it a bit, the recipe is still just as fabulous!

The ingredients:
1 cup buttermilk
1/2 cup milk
1/2 cup heavy cream
2 tsp vanilla
1/4 heaping cup sugar
1 (1/4 oz.) packet unflavored gelatin

The Instructions:
1. Put 3 tbsp. water in a small bowl, pour gelatin over the top and mix. Let the gelatin dissolve in the water.
2. Heat sugar, milks and cream in a saucepan until sugar dissolves (don't boil or let it get too hot).
3. Add gelatin to milk/cream mixture and whisk to make sure it is completely incorporated with no lumps. Add vanilla.

4. Let mixture sit for 15 minutes.

5. Divide cream mixture between 4-5 ramekins (or other serving dishes). Place in fridge until set- may take up to 6 hours so plan ahead!

6. Serve with fresh fruit ( 2 cups cleaned, prepared fruit, mixed with 1/4c. sugar-- refridgerate for 2 or more hours), or jam/fruit syrup. (I used some homemade raspberry jam for some, and apricot syrup for others. Both were FANTASTIC!)


To serve you can either leave it in the ramekin or place serving dish by running a butter knife around the edge before inverting it onto the plate. (Thanks to Jeri for the pictures!)

Sugar Cookies

Oh my goodness, these cookies are like heaven in your mouth!  I am amazed at how soft, and sweet they are!  I was introduced to these at an auction a few weeks ago.  I won a dozen frosted sugar cookies, got them home and they mysteriously disappeared in just under 48 hours!  The worst part?  I ate 9 of them...  Yeah.  They are THAT good.  I called the maker of these cookies and begged her to share her recipe, which she did without hesitation.  Thanks Natalie!

The ingredients:

1/2 c. sour cream

1 tsp. baking soda

1 c. TUB margarine or butter (not stick- must be spreadable)

1 1/2 c. sugar

1 egg

1 T. vanilla

1/2 tsp. salt

1/2 tsp baking powder

3 1/2 - 4 c. flour

The instructions:

In a small bowl mix sour cream and baking soda.  Set aside.  Cream together margarine and sugar.  Add the egg, vanilla and salt.  Mix well.  Add sour cream mixture, then baking powder and flour.   Freeze dough for 2 hours or refrigerate overnight.  Roll out onto a floured surface to 1/4 inch thickness and use cookie cutters for desired shapes.  If dough gets too soft, put back in freezer for an hour or so until it is workable again.

Bake at 375^ for 10 minutes.  DO NOT over bake them.

Frost with your favorite frosting and decorate as necessary.

The frosting I used was pretty simple, and super tasty... I used equal parts butter and shortening then added a capful of vanilla and a splash of milk followed by as much powdered sugar as I needed to get a good thick consistancy.  Add a bit of food coloring and viola!  Easy enough... but I don't use a recipe for it, so it's hard to add measurements....

Seriously, folks- these cookies are OOBER TASTY!