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!