CookyJar Cookies

2/3 c butter

3/4 c sugar

1/2 tsp vanilla

1 egg

4 tsp milk

2 c flour

1 1/2 tsp baking powder

1/4 tsp salt

Costumes

sweet sixteen

First Day of School

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Almond Poppyseed Muffins

3 cups flour
1 ½ tsp. salt
1 ½ tsp. baking powder
3 eggs
2 ¼ cups sugar
1 1/8 cups oil
1 ½ cups milk
1 ½ tbsp. poppy seed
1 ½ tsp. vanilla flavoring
1 ½ tsp. almond flavoring
1 ½ tsp. butter flavoring

1/3 recipe (makes 11-12 muffins)

1 c flour
1/2 tsp salt
1/2 tsp baking powder
2/3 c sugar
1 tsp poppy seeds
1 egg, beaten
3 Tbsp oil
1/2 c milk
1/2 tsp vanilla extract
1/2 tsp almond extract

Mix flour, salt, sugar, powder, poppyseeds together in bowl, make a well for wet ingredients. In a separate bowl or measuring cup, mix remaining ingredients well. Pour wet ingredients into dry and stir with a spatula just until combined. Bake at 375 for 15-20 minutes.

Taco Soup

adapted from Paula Deen

2 pounds ground beef

1 cup diced onions

½ cup diced bell pepper

1 (15½-ounce) can black or pinto beans

1 (15¼-ounce) can whole kernel corn, drained

1 (14½-ounce) can diced tomatoes

1 (14½-ounce) can Rotel

2 (4½-ounce) cans diced green chiles

1 (1¼-ounce) pkg taco seasoning mix

1 (1-ounce) pkg ranch salad dressing mix

2 c chicken broth

Corn chips, for serving

Sour cream, for garnish Grated cheese, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, ranch dressing mix, and chicken broth, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream and cheese.

Pizza Sauce

1 8 oz can tomato sauce

1 tsp garlic powder

1 tsp salt

1/2 tsp pepper

1/2 tsp basil

1/2 tsp oregano

generous pinch of crushed red pepper

splash of olive oil

splash of red wine vinegar