As requested by Melanie! Originally from the Betty Crocker Cookie book, but slightly modified.
1 1/2 cups sugar
1 cup butter
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Coating
2 tablespoons sugar
2 teaspoons ground cinnamon
Heat oven to 400°. Mix sugar, butter, and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonful into balls.
Mix remaining sugar and cinnamon; rolls balls in mixture to coat. Place about 2 inches apart on an ungreased cookie sheet. Bake until set, 8-10 minutes. Remove immediately from the cookie sheet to a rack.
Granny's Potato Salad
5-6 Russet potatoes (2 1/2 pounds)
2 cups mayonnaise
salt & pepper
1 teaspoon sugar
1/3 cup vinegar
1/3 cup water
1 small onion
Boil potatoes with skins on, and then peel and slice them while still warm. Put the remaining ingredients in a blender or food processor and process until fairly smooth to create the dressing. Add mixture to warm potatoes and mix gently. Refrigerate and serve the next day for the best flavor.
Optional ingredients: fresh celery, 3/4 to 1 cup sour cream
Dorrie
2 cups mayonnaise
salt & pepper
1 teaspoon sugar
1/3 cup vinegar
1/3 cup water
1 small onion
Boil potatoes with skins on, and then peel and slice them while still warm. Put the remaining ingredients in a blender or food processor and process until fairly smooth to create the dressing. Add mixture to warm potatoes and mix gently. Refrigerate and serve the next day for the best flavor.
Optional ingredients: fresh celery, 3/4 to 1 cup sour cream
Dorrie
Chicken and Corn Chili
From AllRecipes iPhone app - submitted by Sarah Jane
4 skinless, boneless chicken breast halves
1 16-oz jar of salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder (I use chipotle powder for a smokier taste - Laura)
salt to taste
ground black pepper to taste
1 11-oz can Mexican-style corn
1 15-oz can pinto beans
Garnishes
Chopped green onions
Shredded cheese
Chopped cilantro
Sour cream
Flour tortillas
Serve on the side; add to the chili.
Place chicken and salsa in the slow cooker the night before you want to eat the chili (or in the morning). Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6-8 hours on low setting.
About 3-4 hours before you want to eat, shred the chicken with two forks. Return to the pot, and continue cooking.
Before serving, stir in the corn and the pinto beans. Simmer until ready to serve.
Sarah
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