Summer BBQ

So without a kitchen you have to get creative... The grill is perfect for that! So I made these for Jer a couple of weeks ago and we loved it! I used my rice cooker to make the rice and it was great as well.

• 1 tablespoon vegetable oil, plus more for grates
• 1 cup long-grain white rice
• 1/3 cup honey
• 1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
• Coarse salt and ground pepper
• 1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
• 2 medium red bell peppers, cut into 1 1/2-inch pieces
• 2 scallions, thinly sliced
• 1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
• 1 lime, cut into wedges, for serving

1. Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
2. In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
3. Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
4. To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.

Sweet and Sour Crock Pot Pork Chops

I just got this recipe on line and thought 'what the hay' (that's really what I said to myself :) 'I'll try it.' As it turns out, Trent and Haillie really loved it. I didn't add in the brocolli... I wasn't sure if it would be mushy (if someone tries to add it, let me know how it turns out). I also added some onions, just because I needed to use them.
3 pork chops, frozen
1 can tomato soup
1/4 cup vinegar
1/4 cup soy sauce
1 can water
2-3 cups frozen broccoli

Cook frozen pork in frying pan until browned on all sides.
Add all ingredients to crock pot, including pork.
Cook on low for 7-8 hrs or on high for 3-4 hours.

Serve on a bed of rice.

Mom's Potato Salad

This has surely been a family favorite. My mother always said it would be better if I would just add some purple or green onions. Perhaps you would like that. There aren't too many Spring or Summer occasions where it doesn't show up. Takes a bit of time. Start early...even the night before. Boil your potatoes and eggs and give them plenty of time to cool. Go for it, Jen!

4 potatoes, washed, boiled, cooled, peeled and diced
4 hard boiled eggs, 3 diced and sliced and saved for the top
1 C celery, sliced or diced small
1 C dill pickles, diced
1 or 2 T mustard
Mayonnaise to taste and texture
Celery salt
Salt and Pepper
Top with sliced egg and Paprika and Parsley sprinkle.

Boil potatoes in water until tender...about 20-30 minutes. (These are all estimates. If I make a large salad, I use 6 potatoes and 6 or 7 eggs. Add what you like most. More celery or pickles if that suits your taste.) Boil eggs about 20 minutes. (I have heard that if you put a few drops of vinegar in the water, the eggs will peel better.) When cooled, peel the potatoes and the eggs. Dice and put in a large bowl. Reserve one egg to decorate the top of the salad. Add the diced celery and pickles. Squeeze on some mustard and then a couple of big spoonfuls of mayonnaise. I use the real thing. Stir and add the seasonings. Add enough mayo until it seems moist and tastes good. Just taste and stir. If you like mustard...add more. You will learn as you go. It never turns out the same way twice, but always seems to be popular.
Good luck.

Zucchini Pancakes

This is one of my favorite ways to cook zucchini! It's a recipe from the Barefoot Contessa.

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
unsalted butter and vegetable oil

Preheat the oven to 300 degrees.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10- to 12- inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot. Makes 10 (3-inch) pancakes.

Request!

Hey All!
Can I put out a request for Jan's Potato Salad recipe... it's Trent's favorite and I think I'm ready to try it! I'd be so grateful!
Thanks,
Jen

Salmon Baked in Foil

I made this for Sunday dinner last night with Brother Jer, Amanda and Papa and we all thought it was pretty tasty. It was super easy and fast to make and super easy and fast to clean up! I got this from my Everyday Italian cookbook (Giada de Laurentis). Giada says this method of cooking in foil (or parchment paper) is a great way to cook any type of fish or even chicken and/or vegetables. I will definitely be making this again!

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained (I used canned tomatoes)
2 chopped shallots (I used green onions)
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. (I used parchment paper.) Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Chicken Pot Pie

This is a great Sunday dinner. Trent takes the kids so I can concentrate... it takes some time but it's worth it! Haillie use to love Marie Calendar's Pot Pies (which we rarely bought, but she would ask for a lot), but now wants nothing to do with them... on her get to know you paper for church she even wrote this in as her favorite food...

1 whole chicken (I just boil 3 - 4 chicken breasts)
4 med carrots, peeled and chopped
4 cups celery, diced
1 med onion
1 cup water
4 cups chicken broth
2 chicken bouillon cubes
2 tsp. salt
1/2 tsp. pepper
1 Tbsp. parsley flakes
1/2 tsp. poultry seasoning
1 (12 oz) can evaporated milk
1 cup flour
1 cup corn
1 cup frozen peas
1 (9") uncooked pie shell or 8 - 10 personal pie shells ( it calls for 1 pie shell but i use 2 because we like a top on our pies)

Preheat oven to 350 degrees (I don't do this until the mixture has been in the refrigerator for a while). Debone chicken and cut into bite size pieces. Place carrots, celery and onion in pan with 1 cup water. Cook covered for 15 minutes, drain. In separate pan put 4 cups broth, bouillon cubes, salt, pepper, parsley, and poultry seasoning. Bring to a boil. Mix evaporated milk and flour; add to broth and heat until thick. Ad cooked veggies, corn, peas, and chicken. Refrigerate for 1 hour. Spoon into uncooked pie shells and cook for 45 mins.
I add 2 or 3 potatoes and it makes about 3 pies. I also add a pie crust to the top of the pot pie. It makes a great meal for when you are making dinner for a neighbor because it makes enough for your family too!
tip: always bake it on a cookie sheet... the juice runs over!

Rumbi Island Grill Voodoo Chicken Salad

Mom made this awhile ago & then Nate & I made it at home...we really liked it, but we made a few changes that I'll point out. Mom got it off Good Things Utah. It was really yummy. We would just suggest halving or even fourthing the dressing, it makes a TON, & we're not kidding!!

Chicken Salad Mix:
3 cups lettuce mix Feta cheese
Diced tomatoes Tortilla strips
We also added avocado Hot chicken breast, diced

Procedure:
Grill the chicken breast, let it cool & dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottom over the lettuce mixture. Place the salad dressing in a container on the side. Sprinkle the chicken down the center of the salad.

Dressing:
1/4 cup Dijon mustard 1/4 cup fresh lime juice
1/4 cup chili paste 2 Tbs.crushed red pepper
3/4cup lite mayonnaise 1 1/2 cups sesame oil
1 cup rice wine vinegar 1/2 cup soy sauce
1 1/2 cups white sugar 1/4 cup minced garlic
1/3 cup pureed ginger
Procedure: Place all ingredients into a large bowl except the ginger. Using an electric mixer, mix for one and one-half minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the ginger is totally mixed.

I didn't put quite as much garlic in the dressing. But then when we served it, we made it into a Cafe Rio Salad. So, we cooked a tortilla & melted a little cheese on it and then I made a Cilantro Lime Rice & put that on before all the lettuce & other toppings. It was a fun way to mix it up a bit.

GRILLED CHICKEN TERIYAKI SALAD

1 small bag baby spinach
1 16 oz. box bow tie pasta
2-4 tbsp. sesame seeds (toasted)
1/2 c. sunflower seeds
1 can water chestnuts
3 chicken breasts-seasoned with lemon pepper or marinate in yoshida's teriyaki sauce
1 cup bean sprouts
Toss
Dressing:
2 cloves garlic
1 teaspoon ginger grated
3/4 c. oil
1/2 c. sugar
1 tsp salt
6 tbsp. soy sauce
1 tbsp. sesame oil
4 tbsp. rice vinegar
Combine and toss with salad

When I am making this as a side dish, I leave the chicken out.

FARFALLE WITH SAUSAGE, TOMATOES AND CREAM

We really liked this Italian dish

2 tbsp. olive oil
1 lb. hot italian sausage
1/2 tsp. dried red pepper flakes
1/2 c. diced onion
3 garlic cloves
1 (28 oz.) can Italian diced tomatoes
1 c. cream
1/2 tsp. salt
12 oz. farfalle pasta
3 tbsp. minced fresh parsley
freshly grated parmesan cheese

Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes.
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Add pasta to sauce and cook until heated through. Sprinkle with parsley and serve. Pass the parmesan around.

Aunt Julie's Chicken and Artichoke Casserole

Hoooray! We have been eager for this delicious recipe served at Britney's baby shower hosted by Aunt Julie. It was so delicious and we all raved! What a sensational celebration we had thanks to the Clements family!

Chicken and Artichoke Casserole
1/2 lb. fresh mushrooms, sliced
2 T. butter
1 can (14 oz.) chicken broth
4 chicken breasts, boneless and skinless (3 lbs.)
1 can (14 oz.) artichoke hearts (in water), drained
1/4 cup butter or margarine
1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
3/4 cup light cream (half and half)
1/2 cup Parmesan cheese
1/2 tsp dried rosemary, crushed
Saute mushrooms in 2 T. butter until golden brown. Set aside. Put chicken breasts in simmering chicken broth in a single layer. Cover. Cook 20 minutes. Remove from broth. (Save 3/4 cup broth). Cool chicken. Arrange chicken slightly overlapping in 8"x12" casserole. Top with artichoke hearts. Set aside. Melt 1/4 cup butter. Stir in flour, salt, and pepper until smooth. Gradually stir in 3/4 cup chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese, and rosemary Pour over artichokes, covering them. Sprinkle mushrooms down center. Bake at 325 degrees for 30 minutes. You can assemble casserole ahead of time. Cover and refrigerate. Bake 10 minutes longer. Yield: 6 to 8 servings.

CHICKEN ENCHILADAS

I tried these a few weeks ago and thought they were pretty good. Just something different than the enchiladas I usually make.

3 to 4 chicken breasts cooked and shredded
1 pt. sour cream
2 cans cream of chicken soup
1 can sliced olives
3 c. cheese
1 large can green enchilada sauce
1 small can green enchilada sauce
flour tortillas

Preheat oven to 350.
Filling: Put the chicken in a bowl. Add 1 can soup, 1/2 of the sour cream, olives, cheese and 1/2 of the large can enchilada sauce.
STIR.
Sauce: In a seperate bowl, mix the remaining enchilada sauce, sour cream and soup.
Assembly: Spray bottom of a casserole pan and pour a little sauce into the pan (just so the bottom is covered). Spread filling into each tortilla and then roll. Place tortillas on top of the sauce in the pan. Continue until all the filling is used. Pour the remaining sauce evenly on top. Cover with aluminum foil and bake in oven for an hour or until bubbling in the middle. Remove foil and sprinkle with remaining cheese. Put back in oven until cheese is melted. Remove from oven and let sit for 5 minutes before serving. Can serve with lettuce, tomato, whatever you like.

I made this in two pans and froze one of them for another night. It made plenty.

BREAKFAST COOKIE

I know, I know, it's about time right? I am just figuring the blog thing out, but am way excited about it. This was a great idea Cass!! I made these breakfast cookies for DeAnne for a race that she was doing. They are great for breakfast on the run or a healthy snack. They sound kind of weird, but I was pleasantly surprised.

1/2 c. pumpkin seeds
1/2 c. sunflower seeds
1/2 c. sesame seeds
4 c. flour (I use wheat)
1 c. chocolate chips
2 c. rolled oats
1 tsp. salt
1 tsp. baking powder
1 c. canola oil
1 c. honey
1 c. craisins soaked in 3/4 c. hot tap water (reserve liquid)
2 eggs
1 tsp. vanilla

Preheat oven to 350. Spread pumpkin, sunflower and sesame seeds on baking sheet and toast in oven about 5 minutes, until lightly browned and fragrant. Combine the toasted seeds with flour, chips, oats, salt and baking powder in a large mixing bowl. Set aside.
In another mixing bowl, combine canola oil, honey, soaking water from craisins, eggs and vanilla. Add the wet ingredients to the dry mixture. Fold in craisins. You should have a moist and slightly stiff batter. Scoop cookies with an ice cream scoop and place on a parchment-lined baking sheet. Flatten each a little, with the tines of a fork. Bake at 350 for 12 to 15 minutes. Cool; if you want, wrap by 2's in aluminum foil and freeze in ziploc bag. Makes 3 dozen.

Cucumbers in Vinegar!

YEAH!!! I'm so excited! I have my first cucumber from the garden! I wanted to have them in a way my mom used to make so here is the recipe... it's my VERY favorite way to eat them... I'm sure we'll eat a garden full!!!

1/2 c. oil
1/2 c. vinegar
3 tbsp. sugar
1 tsp. salt
Dash of pepper
1 med. onion, thinly sliced
Water (optional)
2 cucumbers, thinly sliced

Combine all the above ingredients and chill 1-2 hours.

Edible Playdough!

I started just laying out all the ingredients and the measuring cups and had Hai make it herself when she was about 4 (little did she know she was having a math lesson). She loved playing with it, even when it didn't turn out so great!

Ingredients:
1 c peanut butter
1 c corn syrup
1 1/4 c powdered sugar
1 1/4 c powdered milk

Mix all together. The consistency can vary... harder or softer (that is done by the amount of powdered milk). It works best when chilled for a couple hours before use (but we never do that).
I then let hai choose 3 or 4 kitchen utensils and cookie cutters and let her go at it!

Chicken Artichoke Pizza

This is one of mine & Nate's own creations...with the help of a few people along the way. I got the pizza dough recipe from my friend Audrey, and the sauce recipe from my sister-in-law Stacie. We thought it made a great combo!

Perfect Pizza Dough

*mix in bosch

1 cup warm water 1 tsp sugar

1 Tbsp yeast 3 Tbsp olive oil

2 1/2 C Semolina flour 1 tsp salt

Mix warm water, sugar, and yeast until active. Add to Bosch w/oil and most flour. Mix for 5 minutes, add flour & salt until pulls clean away from the bowl. Shape & roll & place on warm pizza stone. Bake w/toppings at 400 for 12-15 minutes. Makes 2 12'' pizzas.

Fettuccine Alfredo

1 cube butter 1 pint heavy whipping cream

1 cup sour cream 1/2 cup Parmesan cheese

1 tsp minced garlic salt & pepper to taste

Melt butter & sour cream then add rest of ingredients.

**I love to make this & just keep it in the fridge to either stir in with freshly made pasta or put on a pizza.

To make the pizza, this is what we did. I cut little chunks of chicken & cooked them in alfredo sauce until they were done. Then, I spread sauce on the dough & just started adding whatever we wanted on our pizza. I think we put: spinach, red onion, chicken, quartered artichokes, crumbled bacon, maybe pine nuts (can't remember), mozzarella cheese & Parmesan cheese. You can put on whatever you have & sounds good. This is really fun to experiment with. We enjoyed it...hope that was all clear, let me know if you have any questions.

Kendra's Peanut Butter Cookies

I'm doing Kendra's dirty work for her now...j/k. But this is her recipe & I don't think it's one anyone else has, but I know that Britt loves it too. These really are the best PB cookies I've ever had & you can even mix it up and add chocolate chips in too. Yum.

1/2 cup sugar 1/2 cup brown sugar

1/2 tsp baking soda 1/2 tsp baking powder

1 1/4 cup flour 1/2 cup butter

1/2 cup peanut butter 1 egg

1/2 tsp vanilla chocolate chips (optional)

Kendra rolls them into little balls & then rolls them in sugar before baking them. Bake at 350 degrees for 7 minutes. My oven actually took 9, but be careful, you want these to be extra soft. Just watch for them to start to get a little crinkly on top.

Mom's Stir Fry

Okay, so Mom should really be doing this post, cause I'm not the expert at this. But, it is definitely something she needs to teach us all. She is the best fresh cook ever. I love her stir fry especially this time of year. So, I attempted it last night, and all I did was to chop my veggies & saute them in a little olive oil starting w/the ones that take longest to cook, then adds a little seasoning & shredded turkey. but Mom has a lot of different ways to do it so hopefully she'll expound on this post sometime. Anyway here's my picture. I thought all these veggies looked so pretty...I put in: yams, potatoes, onions, peppers (any color), peas, carrots, zucchini, yellow squash, and I think that's it. It was delicious!

Yay!

I'm so excited everyone has been adding recipes...everyone except Kendra & Britt....come on guys!!! Anyway, thanks guys for participating. My good friend Audrey has been doing a recipe blog as well, & with theirs they have been adding pictures of the dishes they make. I think it's a great idea & is fun to see what you're about to make or whatever...so if you think about it before you dig in, snap a picture & post it with your recipe. It'll add a little spice to the blog I think! Have fun!

Peach French Toast

Hey Amanda...we all love this one so much! It's more like a dessert than a breakfast almost! Enjoy.

1 C brown sugar 1 stick butter cut into pieces
2 Tbsp water 1 large can sliced peaches or equiv of fresh peaches
1 loaf fresh french bread, sliced 1" thick 5 eggs
cinnamon & sugar 1 1/2 C milk
1 Tbsp vanilla

In saucepan melt 1 c brown sugar in butter. When butter melts add 2 Tbsp water. Return to burner & stir like crazy until mixture foams. Then pour into 9 x 13 baking dish. Let cool 10 minutes then line dish w/peaches, then layer of french bread, then remaining 1/2 peaches. In blender, blend eggs, milk & vanilla. Pour over bread & peaches making sure all pieces are covered. Sprinkle w/cinnamon & sugar. Cover & refrigerate over night. Bake at 350 degrees for 45 minutes to an hour until golden. Use pan syrup & whip cream if desired.

I don't think you can have this w/out the vanilla syrup recipe, so in case you don't have it...here it is.

Vanilla Syrup

2 cubes butter 2 cups sugar
1 cup buttermilk

Boil for 1 minute. Add 1 Tbsp vanilla & 1 tsp. baking soda.
You want to do it in a large pot because it rises & foams.

Individual Vegetarian Lasagnas

I pulled one of mom's moves and experimented with this dish for company tonight. I was a bit nervous about it, but it turned out to be a hit! I got the recipe from my Everyday Italian cookbook and made it in a 9x13 pan instead of as individual servings. I think the only thing I would change would be to add more marinara sauce and some cheese inbetween the layers so it binds the layers together better. Pretty tasty and a great way to enjoy your veggies!

2 tablespoons vegetable oil
3 tablespoons extra-virgin olive oil
1 medium Spanish onion, finely chopped
1 medium carrot, finely chopped
1 medium zucchini, finely chopped
1 medium summer squash, finely chopped
8 asparagus spears, cut into 1/4-inch slices
1 pound fresh plain lasagna sheets
2 cups tomato (marinara) sauce
1 1/2 cups canned white beans, rinsed and drained
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/2 cup freshly grated Parmesan
3 tablespoons unsalted butter, halved
Salt and freshly ground pepper

Preheat oven to 375 degrees F.

Bring a large pot of salted water to a boil. Add the vegetable oil, then the lasagna sheets, and cook until almost al dente, about 5 minutes. Drain and gently rinse the lasagna sheets under cold water to stop them from cooking and to help remove any excess starch.

In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.

Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.

Peach French Toast!

I'm making a request.... will someone please post the Peach French Toast that we had on Saturday?? Hope everyone is happy!

Kendra's Delicious Broccoli Pasta Salad

This was served at Jensen's blessing and was a big hit!

4 spears fresh broccoli uncooked and chopped 1 medium purple onion finely chopped (or 1/2)
1 lb fresh mushrooms, sliced 2 (1 lb) bacon, cooked and crumbled
2 lb pasta of your choice (she used tortilini cheese cooked as directed and cooled)
1 C roasted sunflower seeds
Place in bowl. Refrigerate.

Dressing:
2 C mayonnaise 1/2 C red wine vinegar
1 C sugar
Make ahead and refrigerate until ready to use.

Several hours before serving, pour dressing over the top of the salad ingredients and stir. Refrigerate. I added a few sunflower seeds on top when serving.

Healthy Shake!

Trent kind of grosses out when I make this, but I LOVE it! I think Haillie will love it too - as long as I don't tell her what I've mixed in:

Ingredients:
Fill the blender with spinach leaves (I stuff it full then pack it down)
12 oz (or so) Chocolate Soy milk
12 oz (or so) ice
a glob of Peanut Butter (I use organic without corn syrup)
a banana

Mix and enjoy!
Tell me if you try a new substitution and like it more!

Orange Cookies

I made these cookies when we first went down to see the cabin land and they were a hit! They are one of my families favorite cookies! Enjoy.
2/3 Cup Margarine
3/4 Cup Sugar
1 Egg
1/2 Cup Orange Juice
2 Tablespoons Orange Peel Grated
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3 Cups Flour

Cream sugar, eggs, orange juice, and peel together. Mix in dry ingredients. Mix well. Bake at 400 until golden brown. Cool and ice!

Orange Icing
1/4 Cup Butter
2 Tablespoons Orange Juice
Small amount of Orange Peel
Powder Sugar to thicken