Ingredients

Cookies

• 1/2 cup shortening or butter (softened)
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 2/3 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sour cream

Frosting

• 1/2 cup butter (softened)
• 1 lb confectioners sugar
• 1 1/2 tsp vanilla
• 4 tbsp milk

Dough Directions

1. In a large mixing bowl mix the butter and sugar together.
2. Add the eggs and vanilla  and mix until smooth.
3. Sift together the flour, baking powder, baking soda and salt
4. Add the sifted ingredients to the mixing bowl
5. Add the sour cream and mix until all the ingredients are blended and a the dough is in ball form.
6. If the dough is too loose add more flour
7. Refrigerate the dough for at least 2 hours (can be left overnight).

Cookie Directions

1. Preheat the oven to 425 F.
2. On a well floured flat surface roll out some of the dough to 1/2 inch thickness leaving the rest in the refrigerator to remain chilled until needed.
3. Cut out the dough with cookie cutters and place on a cookie sheet.
4. Bake 4-6 minutes, cookies are done when the bottom is lightly brown and top is white
5. Remove the cookies to a wire rack for cooling
6. Repeat until all the dough is used up

Simple Frosting

1. Place the softened butter in a large mixing bowl.
2. Add the confectioners sugar, vanilla and milk.
3. Mix until smooth.
4. If the frosting is too loose add more confectioners sugar.
5. If the frosting is too stiff add more milk.
6. Frosting can be colored with food coloring (divide into multiple bowls for multiple colors if desired)
7. Frost the cookies using a butter knife or spreader, or with a decorating tip & bag

Ingredients

• 2 lbs ground beef
• 46 oz tomato juice
• 29 oz tomato sauce
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) butter beans, drained and rinsed
• 1/8 teaspoon ground cayenne pepper
• 1/2 tsp white sugar
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1  1/2 tsp ground cumin
• 1/4 c chili powder (less if you want it milder)

Stovetop Directions

1. In a large pot over high heat brown the ground beef and drain the liquid
2. Add the rest of the ingredients to the pot and mix well
3. Bring to a boil, then reduce heat to low to simmer.
4. Simmer for at least 90 minutes.

Slow Cooker Directions

1. Brown the ground beef and drain the liquid
2. Add the ground beef and the rest of the ingredients to the slow cooker and mix well
3. Cook on low for 8-10 hours

Serve with shredded cheese, sour cream & cornbread

INGREDIENTS

• 1 (10 3/4 ounce) can cream of mushroom soup
• 2 cups beef broth
• 1 teaspoon garlic powder
• 1 Tablespoon Worcestershire Sauce
• 2 tablespoons Steak Sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon nutmeg
• 1 (28 ounce) bag frozen swedish or homestyle meatballs
• 1 cup sour cream
• Egg noodles

INSTRUCTIONS

1. In the crock pot or a large bowl, mix the cream of mushroom soup and beef broth with a whisk.
2. Add remaining seasonings and stir in the frozen meatballs.
3. Cook on high for 4 hours.
4. Add the sour cream, mixing it well, and allow to cook for another 30 minutes.
5. Prepare the egg noodles egg noodles so they’ll be ready when the meatballs are done.
6. Serve the meatballs in their sauce over egg noodles.