Double flake Cookies

Double Flake Cookies

Joanne Flukes-Cherry Cheesecake Murder

Do not Preheat oven-dough must chill before baking

1c melted butter (1/2 lb, 2 sticks)
3 eggs 
1 ½ c white sugar
2 tsp cream of tartar
1 tsp baking soda
1 tsp salt
1 tsp cocount extract or vanilla extract
1 ½ c flour (no need to sift)
2 cups instant mashed potato flakes
1 cup coconut flakes, firmly packed
¾ c finely choped pecans or walnuts (measure after chopping)
½ c white shugar in a bowl for later

melt the butter and set aside to cool. Crack the eggs into a mixing bowl and whip for a minute. They don’t have to be flufy just mixed. Pour in the sugar and stir. Add cream of tartar, baking soda, and extract (coconut or vanilla). Mix well. Stire in the melted butter and add flour. Mix until flour is throuhly incorporated

measure out 2 cups of mashed potato flakes and mix them in. Add the coconut flakes (chop up if you do not like stringy coconut) stir in chopped nuts and mix thoroughly.

Cover the dough tighly and refridgerate for 4 hours. Overnight is even beter

Preheat for 350F when ready to bake

Form balls of dough 1 in in diameter. Roll in sugar and placed on a greased cookie sheet. Flatten with a metal spatula.

Bake at 350F for 10-12 mincool on sheet for 2 min and transfer to a rackand cool




 
Aunt Grace's Breakfast Muffins
taken from: Joanne Fluke's Sugar Cookie Murder

1 ½ c flour
2 tsp baking powder
½ tsp salt
½ tsp nutmeg
½ c white sugar
1/3 c butter melted
1 egg beaten
½ c milk
1 ½ c apples cored, peeled, and shredded

sift or stir flour, baking powder, salt, and nutmeg

in another bowl blend the sugar and melted butter together and cool to room temp

add egg, milk, shredded apples to melted butter mixture. then mix in dry ingredients

fill well gresed muffin tins with 2/3 batter. bake at 400 F for20-25 min.

 
Mrs. Knudson's Seasoning salt
Joanne Fluke's Sugar Cookie Murder

½ c salt
1 tsp celery salt
1 tbsp garlic salt
1 tbsp paprika
1 tsp dry mustard
1 tsp onion powder
½ tsp cornstarch
½ tsp ground oregano

yields ¾ c seasoning salt
 
Tortilla Roll-Ups (easy & Sooo Good)

1 dzn Flour Tortilla
2 8 oz. Pkg. of Cream Cheese
2 sm cans Diced Green Chili's
3 pkg's Thin Slice Ham (i use smoked)

1st thing lay out your tortilla's, spread Cream Cheese completely on them(thin) then sprinke Diced Green Chili's all over top of that(keep chili's from ends or they won't stick) then i put 3 to 4 thin slices of Ham on each one. Roll them up as tight as you can and slice in 1 inch slices!!
Hint-They taste best if you make them the morning or night before you serve them!!! Everyone loves these!!

 
Creamy Chicken & Pasta Rated 

Makes: 4 servings Prep: 10 minutes Cook: 12 minutes
8 ounces penne 
3 small carrots, peeled and sliced into coins 
2 cups broccoli flowerets 
1 medium-sized zucchini, sliced 
1 cup frozen peas 
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 
½ tsp. salt 
¼ tsp. black pepper 
1 Tbs. canola oil 
¾ cup heavy cream 
1 cup shredded Parmesan cheese 
Pinch nutmeg 
Directions 1. Cook penne in boiling salted water for 12 minutes. Add carrots, broccoli and zucchini for last 4 minutes of cooking time. Add peas during the last minute. Drain; transfer to a large serving bowl. 
2. Meanwhile, sprinkle chicken with ¼ teaspoon of the salt and 1/8 teaspoon of the black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook 8 minutes, or until cooked through. 
3. Add cream, cheese, the remaining ¼ teaspoon salt and 1/8 teaspoon pepper and nutmeg to skillet. Boil for 2 minutes, until thick. Toss with pasta and vegetables.
 
Creamy Cajun Chicken Pasta
  ==========================
  2 boneless skinless chicken breasts, cut into thin strips
  4 ounces linguine, cooked al dente
  2 teaspoons cajun seasoning  
  2 tablespoons butter  
  1 thinly sliced green onion  
  1-2 cups heavy whipping cream  
  2 tablespoons chopped sun-dried tomatoes  
  ¼ teaspoon salt  
  ¼ teaspoon dried basil  
  1/8 teaspoon ground black pepper  
  1/8 teaspoon garlic powder  
  ¼ cup grated parmesan cheese  

  Place chicken and Cajun seasoning in a bowl and toss to coat. In a
large skillet over medium heat, saute chicken in butter or margarine
until chicken is tender, about 5 to 7 minutes.

  Reduce heat add green onion, heavy cream, tomatoes, basil, salt,
garlic powder, black pepper and heat through. Pour over hot linguine
and toss with Parmesan cheese.