Best Sugar Cookies

INGREDIENTS:

1cup Powdered Sugar

1cup Gran. Sugar

1 cup butter

1 cup oil

1 tsp. Vanilla

2 eggs

1tsp. salt

1tsp. soda

1tsp. Cream of Tartar

4 ½ cups Flour

DIRECTIONS:

Cream together sugars. butter and oil. Add eggs, vanilla, salt and cream of tartar. Mix in flour.

Refrigerate 1 hour.

Roll into walnut sized balls and roll in granulated sugar. Place on ungreased cookie sheet and flatten with a fork. Bake in preheated 350° oven for about 12 minutes or until barely brown.
Cool on wire rack for crisp texture; wax paper for chewy texture.

Slow Cooker Beef Brisket

Ingredients 

One 4-pound first cut brisket, excess fat trimmed
Salt and freshly ground black pepper 
2 tablespoons olive oil 
One 6-ounce can tomato paste 
2 cups vegetable broth 
1 tablespoon Dijon mustard 
3 red onions, quartered 3 carrots, peeled and cut into thirds 
6 cloves garlic, smashed 
2 tablespoons apple cider vinegar 
2 tablespoons Worcestershire sauce 
2 bay leaves

Directions 

Sprinkle the brisket on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside. 

Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits. Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic. Then add the brisket, vinegar, Worcestershire, bay leaves, and the remaining 1 cup broth. Cook on low until the brisket is very tender, about 8 hours. 

Remove the brisket to a platter and let rest for 20 minutes. Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm. 

Slice the brisket against the grain and serve it with the sauce. 

Source: Food Network

Fried Okra Southern Style

1-1/2 cups sliced fresh or frozen okra, thawed

3 tablespoons buttermilk

2 tablespoons all-purpose flour

2 tablespoons cornmeal

1/4 teaspoon salt

1/4 teaspoon garlic herb seasoning blend

1/8 teaspoon pepper

Oil for deep-fat frying

Additional salt and pepper, optional

Directions

• Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture.
• In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.

Spaghetti Squash

Halve the squash lengthwise and scoop out the seeds. Place halves face down in a baking pan with enough water to cover the bottom of the pan.

Bake at 400° for 30 - 45 minutes. Check the squash after 30 minutes to gauge cooking. The squash is done when you can pierce a fork through the flesh and easily separate it into strands.

Scrape out the strands and serve the squash like spaghetti. Spaghetti squash will keep refrigerated for up to a week, or frozen for up to 3 months.

Apple Turnovers

2 - 9" Pie crusts rolled out and cut into quarters (8 wedges)
2 cups diced peeled apples
1/3 cup of sugar
1 Tablespoon flour
1-1/2 teaspoons cinnamon

Heat oven to 400°F.
Mix apples, sugar, flour and cinnamon. Top half of each wedge with 1/3 cup apple mixture. Fold untopped half of wedge over filling. With fork, press wedges to seal. Place on ungreased cookie sheet. Cut several small slits in each to allow for steam to escape.
Bake 15 to 20 minutes or until golden brown.  Serve warm or cool.

Crustless Quiche

The beauty of this recipe is that you can toss almost anything you like into the egg mixture.  Thanks to my Aunt Marie for the recipe!

2    Tbsp. snipped fresh basil, oregano, rosemary, and/or thyme

4     eggs, slightly beaten

1 ½ cups half-and-half, light cream, or milk

¼    tsp. salt

1/8  tsp. black pepper

¾     cup chopped cooked ham, cooked bacon, roasted or grilled chicken, and/or steamed  vegetables

1 ½  cups shredded Swiss, Monterey Jack and/or Havarti cheese

2      Tbsp. all purpose flour

1. Preheat oven to 325°. Lightly coat a 9-inch pie plate with cooking spray. Sprinkle 2 tablespoons herb or herb combination on the bottom of the prepared pie plate; set aside.

2. In a medium bowl stir together eggs, half-and-half, salt, and pepper.  Stir in meat and/or vegetables.  In a small bowl, toss together the cheeses and flour.  Add to egg mixture; mix well.

3. Pour egg mixture into prepared pie plate.  Sprinkle top with a small amount of cayenne pepper and/or paprika, if desired.  Bake in a 325°oven for 40 – 45 minutes or until a knife inserted near center comes out clean.  Let stand for 10 minutes before serving.