Whip cream potatoes

8-10 russet potatoes (or 1 1/2 per person) 16oz whip cream Salt & pepper Peel and shred potatoes and rinse all starch off. Place in greased casserole dish and cover with whip cream, salt & pepper. Cover with foil and cook at 300 for 3 hrs.

Parsley potatoes

8-10 red potatoes (about 1 1/2 potatoe per person) 1 cube butter cut up Garlic salt with parsley Parsley Heat oven to 375 Speay casserole dish with Pam, cut potatoes and place in dish. Sprinkle with garlic salt and parsley flakes and places cut pieces of butter on top. Cover with foil and bake for 1 hour. Remove foil and icrease heat to 425. Cook an additional 30 min or til they begin to get crispy.

The Best Sugar Cookie Recipe

This recipe is great because it the cookies are not too sweet and are nice and soft!  Yum!

Jonna's Sugar Cookies

• 1 1/2 cup butter, softened
• 3 cups sugar
• 3 eggs
• 3 tsp. vanilla
• 1 1/2 cup sour cream
• 9 3/4 cups flour
• 1 1/2 tsp salt
• 3 tsp soda

In a very large bowl, cream together the butter, sugar, eggs and vanilla for two minutes. Mix in sour cream until fully combined.

In a separate large bowl mix together flour, salt and soda. Gradually add this to the butter mixture.

Chill dough for at least an hour to make it easier to work with. Roll out on lightly flour surface to about 1/4 inch thick. Cut out cookies with 2 to 2 1/2 inch cookie cutters. Place cookies about 1/2 inch apart on baking sheets.

Bake at 375 for 6-8 minutes.

This will make about 120-150 cookies and they freeze really well.

Vanilla Butter Cream Frosting

• 1 cup unsalted butter, softened
• 8 cups powdered sugar
• 1 teaspoon salt
• 2/3 cup whole milk
• 2 teaspoons vanilla extract

In a large bowl, cream the butter until smooth. Add the remaining ingredients and mix until smooth and creamy. This will make enough for the sugar cookie recipe. Can be made a day ahead.

Creamy Chicken Noodle Soup (Steph's Recipe)

1 Family size Chicken Noodle Soup
1 Family size Cream of Mushroom Soup
1 "Family" size can milk
1 "Family" size can water
4 stalks celery sliced
4 carrots diced
1 onion diced
1- 2 cans mushrooms (optional)
2-3 cups chicken cooked
pinch of oregano
8 oz. or less country style noodles (or whatever noodles you like)

Saute celery, onion & carrots in a pan. Add soups, milk, water oregano and mushrooms. Bring to a boil and add chicken and noodles. Cook until noodles are tender.

This is a really good soup suprisingly.

Becky's Barley Veggie Soup

1/2 pound ground beef or cut up steak (optional)
1/2 C. chopped onion
1 clove garlic, minced/crushed
7 C. water
1 (14.5 oz) can unsalted whole tomatoes (blended up into small pieces)
1/2 C. Barley
1/2 C. sliced celery (I added 4 stalks of celery which made it more than 1/2 cup)
1/2 C. sliced carrots (I added 4 carrots which made it more than 1/2 cup)
2 beef bouillon cubes
1/2 tsp. dried basil, crushed
1 bay leaf
1 (9 oz) frozen mixed veggies

In a pot, borwn the meat. Add the onions and garlic and cook until onion is tender. Stir in remaining ingredients except frozen veggies. Cover and bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Ad frozen veggies, cook about 10 minutes or until veggies are tender. Additional water may be added if soup becomes too thick.

Very tastey soup.

90 calories per cup.

Steph's 5 can Chili

1 pound Ground Beef or Ground Turkey

1 onion chopped

1 can (14 oz. or 16 oz) tomatoes w/green chilis

1 can corn (drained) or 1 C. frozen corn

1 can (8 oz.) tomato sauce

1 can (16 oz.) can black beans (drained)

1 packet taco seasoning

Brown meat with onion. Add the rest of the ingredients into a big pot and simmer for at least 15 minutes. It is great served over lettuce with tortilla chils and cheese for a taco salad or just eat it plain in a bowl with corn or tortilla chips and cheese. Delicious and Easy

Makes 6 1-cup servings.

Homemade Ranch Dressing

No preservatives. No high-fructose corn syrup.  Just creamy, tangy homemade ranch dressing in 5 minutes!

Ingredients

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 1/4 to 1/2 cup buttermilk
• 1 small bunch of chives
• Small handful of parsley
• 1 clove garlic
• 1/2 tsp salt
• 1/4 tsp white pepper (I use black anyway).

Instructions

1. Place all ingredients with 1/4 cup of buttermilk in a blender
2. Blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping, more for dressing.
3. Store in an air-tight jar in the fridge.

Yum!