Avon Sugar Cookies

Avon Sugar Cookies

1 cup softened butter or margarine

1 1/2 cups confectioner's sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

2 1/2 cups all purpose flour

1 teaspoon baking soda

Mix thoroughly butter, sugar, egg, vanilla, and almond extract. Blend in flour and baking soda. Cover; chill 2-3 hours.

Heat oven to 375. Divide dough in half. Roll each half 1/4 inch thick onlightly floured clothcovered board. Cut into desired shapes. Place on lightly greased baking sheet. Bake 7-8 minutes or until light brown on edge. Yeidls approx. 4 dozen 2 -2 1/2 inch cookies. * If using self-rising flour; omit soda

Special Icing

1# confectioner's sugar

1 large egg white water

Beat confectioer's sugar into egg white, adding 1 tablespoon water or enough to produce a fairly thick frosting.

Crepes

...or Swedish Pancakes...or Norwegian Pancakes...doesn't matter what you call them, they are delicious!
3 eggs
1 1/4 C milk (or soy milk)
3/4 C flour
1 T sugar
1/2 t Salt

(Makes about 8 crepes) Combine all ingredients and mix well. Using a medium-sized pan on medium heat, pour batter into hot, buttered pan, just enough to coat the bottom of the pan. Cook for a couple of minutes on each side.

You can fill them with ANYTHING. I've had them with ice cream, pie filling, cottage cheese & fruit, but my favorite is yogurt. This morning I filled it with french vanilla bean yogurt and topped with frozen/thawed blueberries and powdered sugar. I think that is my favorite so far!

Heidi found a cream cheese filling that she likes to use, I imaging it's like cheesecake. I bet that's incredible too!

Feel free to share your favorite filling!

Baked Mushroom Chicken

Mom loves it when Mark makes this recipe especially in the dutch oven. Very, very delicious!!

4 Boneless Skinless Chicken Breasts

¼ C. Flour
3 Tbsp Butter, divided

1 C. Fresh Mushrooms, sliced
½ C. Chicken Broth

¼ tsp Salt
1/8 tsp Pepper

1/3 C. Mozzarella Cheese, shredded
1/3 C. Parmesan Cheese, grated

¼ C. Green Onions, sliced

Flatten each chicken breast half to ¼ inch thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 Tbsp butter on both sides. Transfer to a greased 11-in x 7-in x 2-in baking dish. In the same skillet, sauté mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to ½ cup. Spoon over chicken. Bake uncovered, at 375 for 15 minutes. Sprinkle with cheeses and onions. Bake 5 minutes longer or until the chicken juices run clear.

Chicken Puffs

Do any of you guys remember Mom making these? I remember just loving them. Enjoy for old times sake!!

8 oz Crescent Rolls

8 oz. Cream Cheese
2 C. Cooked Chicken
2 Tbsp Butter, soft
¼ tsp Salt
1/8 tsp Pepper
2 Tbsp Milk
1 Egg White

Blend cheese & butter until smooth. Add chicken, salt, pepper and milk. Separate crescent dough into 4 rectangles. Press together at seams. Top each with ½ c. of chicken mixture. Fold over and pinch ends together to form a pouch. Brush w/ egg white. Bake on a cookie sheet at 350 for 20-25 minutes.