Vegetables in a Cloud

2 T. butter
1/2 c. onions, chopped
3 c. broccoli, in bite size pieces
3 c. cauliflower, in bite size pieces
4 carrots, peeled and cut into thin strips
15 ounce can sliced water chestnuts
1/2 c. water
seasoned salt
1 c. extra heavy whipping cream
1 c. mayonnaise
1 c. cheddar cheese, grated
1/2 c. Parmesan cheese

Saute onions and water chestnuts in butter in frying pan until tender. Add all vegetables and water and cover tightly. Let vegetables steam until crisp tender. Drain well. Put vegetable mixture in greased casserole dish. Sprinkle with seasoned salt and mix well. In mixing bowl, whip cream until peaks form. Fold in mayonnaise and cheese. Spread cream mixture over vegetables and bake at 350 degrees for 45 minutes or until golden brown. Serves 8-10

Best-Ever Soft Sugar Cookies

(Taste of Home Cookbook)

Sarah wanted to make cut-out sugar cookies for Easter this year but we were almost done mixing everything together when I noticed this recipe was for "drop" sugar cookies. :( So, we baked the first batch of cookies as directed and then tried kneading flour into the dough, a little at a time, to make the dough stiff enough to roll-out. This hasn't worked out so well for me in the past, but this recipe was great for it.

1 c. butter (softened)
3/4 c. sugar
2 eggs (I substitute 1/2 of the eggs with egg whites)
     (For a double batch I used 2 whole eggs + 4 egg whites)
1 t. vanilla extract
1/2 t. almond extract
2 c. flour
1 t. cream of tartar (try a little less, maybe 3/4 t.)
1/2 t. baking soda
1/4 t. salt
1/4 t. ground nutmeg (I halved this amount)

In a large mixing bowl, seriously, a large one if you are doubling this recipe! ;) Cream butter and sugar until light and fluffy. Beat in the eggs, vanilla and almond extract.

Combine the flour, cream of tartar, baking soda, salt and nutmeg; gradually add to creamed mixture. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.

Bake at 350 degrees for 8-10 mins. or until light brown. Remove to wire racks to cool.



Buttercream Frosting: (Wilton Recipe)

1/2 c. white Crisco
1/2 c. butter or margarine
1 t. clear vanilla extract
1/2 t. almond extract
4 c. (sifted) confectioners' sugar (1 lb.)
2 Tbsp. milk

Cream butter and shortening with electric mixer.  Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.  Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.

Makes 3 cups.

Cinnamon Bun Popcorn

12 C. popped popcorn (1/2 c. kernels)
1 c. pecan halves, roughly chopped (optional)
1 c. brown sugar
3/4 t. cinnamon
1/4 c. karo syrup
1 stick real butter (1/2 c.)
1 t. vanilla
1/2 t. baking soda
3 squares almond bark (about 4 oz.)

Preheat oven to 250 degrees.

Place popped popcorn and pecans in a large bowl and set aside. Combine brown sugar and cinnamon in a 2 liter capacity, microwave-safe, bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour CORN SYRUP over the top of everything. (I often forget this key step!)

Microwave on high for 30 seconds and then stir to combine.

Return to microwave and heat for 2 minutes.

Remove and stir and then microwave for 2 minutes more.

Remove from microwave and stir in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Immediately pour caramel mixture over popcorn and pecans and stir until well-coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Yummy and Addicting!!