Sugar Cookies

These are super easy and so good. So take a stand and say 'no' to Pillsbury refrigerated cookie dough this holiday season.

Unlike other sugar cookie recipes I found, this one doesn't require the dough to be refrigerated before using - which is good, because I generally want cookies now. I used cookie cutters to make little Christmas trees, stars and candy canes. Then I put red and green sugar sprinkles on. And then I ate a whole spoonful of cookie dough (because I'm a grown up now and no one can tell me not to!).

One note: I rolled out the dough to about 1/4" (with a soda can) and I think that was too thick. The dough spread when it baked and my trees and candy canes looked fat and bloated - just like I felt after eating 500 of them... (really, they're that good).

Merry Christmas!


Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Yields: 48 servings

INGREDIENTS:

2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened

1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2.	In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3.	Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

source: allrecipes.com

Chicken Veggie Soup

I know, I make a lot of soup. But it's so good - and relatively easy. This is one of my favorites yet - there aren't any overpowering spices and the vegetables blend together well to create a really natural, genuine flavor. The hot pepper sauce adds just the right amount of seasoning.

Prep Time: 20 Minutes Cook Time: 25 Minutes

Ready In: 45 Minutes Yields: 8 servings

INGREDIENTS:

2 tablespoons olive oil 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces 2 onions, chopped 4 cloves garlic, minced 2 cups sliced carrots 2 cups broccoli florets

2 cups chopped cauliflower 2 cups chopped celery 4 cups whole peeled tomatoes with liquid, chopped 8 cups fat free chicken broth 2 cups chopped fresh spinach 12 drops hot pepper sauce salt and pepper to taste

DIRECTIONS:

1.	Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
2.	To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
3.	Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

Notes:
I used...
-carrots and zucchini instead of broccoli, cauliflower, celery (not my favorite vegetables)
-2 cans kidney beans (just for fun, and because they're healthy)
-a whole bag of spinach
-not 8 cups of chicken broth (I supplemented with water)
-lots more than 12 drops of hot pepper sauce.

Source: allrecipes.com