Sugar Cookie Dough and Frosting

Sugar Cookie Dough:

2/3 cup butter (~11 Tbsp.)
1 cup sugar
2 eggs
1 tsp. vanilla
1/4 cup milk
1 tsp. baking soda
4 cups flour
1/4 tsp. salt

In large bowl, cream the butter and sugar together. Add the eggs and vanilla, and beat until well mixed. Scrape down sides of bowl. Dissolve baking soda in milk and add to mixture. In a medium bowl, combine the flour and salt with a wire whisk, then add the flour mixture. Blend on low speed just until combined. Gather dough into a ball. Flatten the ball into a disk and place in plastic bag. Refrigerate for 1 hour or until firm. On floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Bake 8-10 minutes at 350 degrees. Frost when cooled and decorate.


Granny B's "Pink" Frosting

4 Tbsp Butter
2 1/3 cups powdered sugar
1 Tbsp. milk
3/4 tsp. vanilla
Food coloring

Cream butter and 1/2 of powdered sugar. Add the rest of the ingredients and add more milk or powdered sugar to mixture for desired thickness. Mix in food coloring.

(Double Recipe- 8 Tbsp. Butter, 4 2/3 cups powdered sugar, 2 Tbsp. milk, 1 1/2 tsp. vanilla, food coloring)

Raisin Pecan Oatmeal

1/2 cup butter
1 cup brown sugar
2 eggs
1 tsp. vanilla
3 cups oats
2 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1 cup milk
1/2 cup raisins
1/2 cup chopped pecans

In mixing bowl, cream together butter and sugar. Add eggs and vanilla; mix well. Combine oats, baking powder, salt and cinnamon; add to creamed mixture alternately with milk. Stir in raisins and pecans. Pour into greased 3 quart microwave-safe dish. Cover and microwave on high for 4 minutes; stir. Cook at 50% power for 6 minutes or until oats are tender. Serve warm with additional milk. Makes 6-8 servings.

Lime Slush

4 cups sugar
4 cups water
1 pkg. (3 oz.) lime Jello
1 can (46 oz.) unsweetened pineapple juice
juice of two lemons
7 cups cold water

In saucepan, mix together sugar and water and boil for 5 minutes. Stir in Jello until dissolved. Pour in gallon container. Stir in pineapple juice, lemon juice and water. Freeze. Place in punch bowl and mix with 7-up until desired slush consistency.

Orange Slush

1 can (12 oz.) frozen orange juice
1 bottle (10 oz.) lemon juice
4 cups sugar
20 cups water
2 tsp. vanilla
2 tsp. almond extract

Combine all ingredients and pour into container to freeze. Take out of freezer 2 hours before serving. Place in punch bowl and mix with Sprite until desired slush consistency.

Elegant Chicken Salad

2 cups uncooked shell macaroni
1 cup mayonnaise
1 cup coleslaw dressing
4 cups cut-up cooked chicken
1/2 Tbsp. chopped onion
2 cups chopped celery
1 can (20 oz.) pineapple tidbits, drained
2 cups red or green seedless grapes (grapes cut in half)
2 cups chopped red apples

Cook and drain macaroni as directed on package. Rinse with cold water; drain. Mix macaroni and remaining ingredients. Cover and refrigerate to chill.