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Cherry Almond Delights (Sour Cream SOFT frosted) Cookies

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Cherry Almond Delights (Sour cream)

It’s that time…. Time to start the cookies!

I love to bake everyone’s favorites for the cookie trays and every year I try a few different recipes to see what can be added… well HERE is a keeper!

You know a cookie is a keeper when you eat one straight from the oven – before they are frosted – and your eyes roll back in your head…. And you actually contemplate NOT frosting them because they are that good already!

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BUT, as we all know, frosting makes EVERYTHING better! I did cheat and use a container of Cream Cheese frosting… I whipped it with my mixer (did you know if you whip your frosting with your mixer you can almost double it) and added about 2 TBS of the reserved cherry juice…. It turned a beautiful pink and tasted delish!!!

Give these a try and let me know what you think!!

 

Cherry Almond Delights (Sour cream)

INGREDIENTS:

  • 3 cups sifted all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup butter – softened at room temperature
  • 1 and ½ cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla
  • 1 small jar maraschino cherries – drained and chopped
  • 1 cup roasted almond slivers – chopped
  • Cream Cheese frosting

INSTRUCTIONS:

  • Sift flour, powder and soda…. Set aside
  • Beat butter, sugar and eggs until light and fluffy – medium speed
  • Add sour cream and vanilla – beat on low
  • Add Cherries and Almonds – continue beating on low
  • Gradually beat in flour mixture until well combined
  • Refrigerate 1 hour
  • Preheat oven to 375 and lightly grease cookie sheets
  • To Bake, drop by rounded teaspoonful, 2 inches apart, onto cookie sheets
  • Bake 10 minutes, until just starting to brown on bottom…. Remove to wire rack to cool
  • *Frost with cream cheese frosting of your choice… I bought a tub of frosting and added 2 TBS cherry juice to tint it pink… then used pink sprinkles…. Will use red and green for Christmas!

 

 

 

 

Tasty Tuesday ~ Hot, CHEESEY, Taco Dip (crockpot style, football food)

Most Requested, Hot Cheesey Taco Dip (THANK YOU Jeni Dean)

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A while back, my friend Jeni made this super awesome dip of cheesey goodness and she served it up in a football crockpot and all was good in the world for the 37 ½ minutes I stood over said crockpot slurping up the deliciousness…  sweet picture – right??  We had to have this for our Super Bowl gathering and as usual it caused quite a stir on facebook… even the angels commented…  Try it now – and YES, you gotta use REAL Velveeta…  call me, I will find you a coupon!!

 Ingredients:

  • ·         2 lb. block of Velveeta
  • ·         1 lb. ground beef
  • ·         1 package taco seasoning
  • ·         1 cup sour cream
  • ·         1 cup salsa
  • ·         Tostito SCOOPS for dipping

 

Directions:

Brown your ground beef , drain well, add the taco seasoning (just like you are making tacos…  I generally use a little less water than called for – and I generally make up 2-3 lbs. of taco meat at a time and freeze in 1 lb. servings for preplanned meals – are you with me here?)

Cube the whole ENTIRE block of Velveeta (now I throw the cubes in the micro. to start the melting process ‘cus LAWD knows everyone in my house is “starving to death”…)

Mix the melted (or not ) Velveeta, the prepared taco meat and the cup each of Sour Cream and Salsa in your crockpot and leave on low for a scrumptious , hot, cheesey, taco-y, filling dip! (Our favorite way to enjoy it is on Tostito Scoops, but hey, have it your way!!)

 

~Maybe Velveeta or Tostito should be sending me (and Jeni – of course) some FREE coupons…don-cha’ think??