Sandi's Snickerdoodles...

3 3/4 Cups Flour
1/2 Tsp. Baking Soda
1/2 Tsp. Cream of Tartar
1/2 Tsp. Salt
1 Cup Butter
2 Cups Sugar
2 Eggs
1/4 Cup Milk
1 Tbl. Vanilla
1 Tsp. Almond Extract

3 Tbls. sugar
1 Tsp. Cinnamon
2 Tsp. Brown Sugar

Sift dry ingredients and set aside. In a medium bowl, cream butter and sugar... Add eggs, milk, vanilla and almond extracts. Gradually add the dry ingredients. Cover and chill for a couple hours. Preheat oven to 375*

In a pie dish...stir together the remaining brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, then roll the balls in the sugar mixture. Place cookies 2 inches apart on the cookie sheets.
Bake for 9 minutes in the preheated oven, until cookies begin to brown at the edges. Remove from baking sheets to cool on wire racks.

These are the best Snickerdoodles ever... I sometimes dip a third of the cookie in chocolate for a special treat. YUM!

Yummy Chicken Enchiladas...

2 Cups Shredded Cheddar Cheese
2 Cups Shredded Monterey Jack Cheese
1 Onion Chopped and browned in butter
2-3 Cloves Garlic Chopped
3-4 Cups Shredded Cooked Chicken
1-2 Cups Sour Cream
1 Can Condensed Cream of Chicken Soup
1 Can Chopped Green Chilies
10 (8 inch) Flour Tortillas, warmed

In a skillet brown onion, add garlic and chilies, stir in Sour Cream and Soup. Remove 1/4 of this sauce.
In a large bowl combine chicken, 1/4 of the sauce (already removed) and Monterey Jack Cheese.
Spoon chicken mix into flour tortillas and roll placing seam side down in a large glass baking dish. Top with remaining sauce and sprinkle Cheddar Cheese on top.

Cover and bake at 350 degrees F for 20 minutes. Uncover; and let the cheese bake until golden. Let stand for 10 minutes before serving.

Everyone loves these... Enjoy!

So Good Spanish Rice...

2 TBL. Canola Oil
2 TBL. Chopped Onion
1 1/2 Cups Uncooked White Rice
2 Cups Chicken Broth
1 Cup Chunky Salsa

Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

This is a really good rice to serve with tacos, enchiladas, and other Southwest Meals. Enjoy!

Bean and Bacon Soup...

Sharee has always loved Bean n Bacon Soup. This is a wonderful hardy soup. The whole family will enjoy it. I made it for Grampa and Gramma Martin and they loved it too!

1 Meaty Ham Bone
2 lbs. Navy Beans
6-8 Cups Vegetable Broth
1 Yellow Onion (chopped)
3 Cups Sliced Carrots
2 Cups Chopped Celery
2 Tsp. Minced Garlic
4 Tsp. Paprika
Salt to taste

Rinse and soak Navy Beans overnight. Place vegetable broth, ham bone and beans in a large stock pan (Broth should cover the beans by about 3 inches) and bring to boil. Reduce heat to simmer and cook until beans are soft. Remove 1/2 the beans and set aside. Add Onion, Carrots, Celery and Seasonings to soup. Continue to simmer until carrots are soft. Remove the ham bone and clean meat off the bone in small chunks. Return meat to the soup. Mash the beans you have set aside until well mashed... you may process in blender. Return mashed beans to the soup... this will thicken the soup. Continue to simmer soup until it thickens and you are ready to serve it.

I serve this soup with Homemade Breadsticks... Everyone cleans the broth from their bowls with breadsticks.... it's just that yummy!

Mom's Famous Sticky Buns...

These are simply the best... we just can't have Christmas without Sticky Buns.

Prepare the night before...

20 Frozen Rhodes Dinner Rolls
1/2 Cup Melted Butter
1 Box Non Instant Butterscotch Pudding
3/4 Cup Brown Sugar
1 Tsp. Cinnamon
2/3 Cup Pecan Halves

Spread softened butter to cover a Bundt Pan. Place pecan halves in the bottom of the pan... place frozen rolls... combine pudding, brown sugar and cinnamon and sprinkle over rolls, pour melted butter over everything. Cover with plastic wrap and refrigerate overnight.

Christmas morning place in a cold oven and set heat to 350* and bake for 30 minutes or until golden brown. Carefully turn upside down on large platter...

Enjoy!

We have to make three of these when the whole family is Home for Christmas!

Apple Macadamia Nut Stuffing...

I've searched for years trying to find a good Thanksgiving Stuffing. "Voila"... here it is. You don't want to stuff your turkey with this one. Just bake it and serve it as a side dish.

11/2 Cup Butter
2 Cups Apples peeled and diced
1 Cup Onion chopped
1 Cup Celery chopped
7 Cups Toasted Bread Cubes
1 Cup Macadamia Nuts chopped
1 Tsp. Salt
1/2 Tsp. Nutmeg
1/4 Tsp. Pepper
2 Tsp. Poultry Seasoning
1/2 Cup Chicken Stock

Melt butter in stock pan- add apples, onion and celery and cook until soft. Add seasonings, followed by bread cubes and nuts. Moisten with the chicken stock and place in a buttered glass baking dish. Bake at 350 for 30 minutes.

Bacon Bites...

Okay now this is a great appetizer... they are gone before anything else.

1 lb. Bacon cut in thirds
3 Cans of Whole Water Chestnuts

Sauce
1 Cup Catsup
1/2 Cup Brown Sugar

Wrap each chestnut with a slice of bacon and secure with a toothpick. Place on a baking sheet and bake at 375 for 15 minutes... Drizzle with the sauce and return to the oven for 10 more minutes. Try to arrange on a platter to serve your guests... Good Luck with that one!