Christmas Cookie Recipe

 Source

Are you making some cookies for Santa? Well I know I am! Being a fan of sugar cookies, I am sure Santa will be a fan of them too! Since I don't have the title of the "World's Greatest Baker" I decided to turn to the great All Recipes Website, where I found a great sugar cookie recipe. Hope you enjoy it! 

Sidenote: I will let you all know how my version turned out or better yet I will see if Santa could leave a quick note before he goes off into the night!

Prep Time: 20 Min

Cook Time: 8 Min

Ready In:  3 Hrs

Ingredients

    * 3 3/4 cups all-purpose flour
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1 cup margarine, softened
    * 1 1/2 cups white sugar
    * 2 eggs
    * 2 teaspoons vanilla extract

Directions

   1. Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
   2. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
   3. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Amount Per Serving:  Calories: 97 | Total Fat: 4g | Cholesterol: 9mg

Recipe courtesy of All Recipes

What's cookin, good lookin?

On tonight’s menu we will be have Chicken Burritos! Courtesy of Yahoo Foods you have a meal that can be ready to serve in just 30 minutes.

Ingredients
1. 2 tablespoons fresh lemon juice
2. 2 tablespoons fresh lime juice
3. 2 tablespoons fresh orange juice
4. 1 tablespoon fresh grapefruit juice
5. 5 sprigs fresh cilantro
6. 4 sprigs fresh tarragon
7. 1/2 teaspoon coarsely chopped dried ancho chile
8. 1/2 teaspoon cayenne pepper
9. 1 teaspoon salt
10. 1 1/4 teaspoons freshly ground black pepper
11. 3 whole boneless, skinless chicken breasts (6 to 8 ounces each)
12. 6 (8 inch) tortillas
13. 2 1/2 cups Mango Salsa
14. 6 romaine lettuce leaves, washed and cut into strips
15. 6 tablespoons nonfat sour cream

Recipe
1. Combine juices, cilantro, tarragon, ancho chile, cayenne, and 1/2 teaspoon salt and pepper in a bowl. Add chicken, cover, and refrigerate for 1 to 2 hours.
2. Heat grill or broiler to medium high. Sprinkle chicken with 1/2 teaspoon salt and 3/4 teaspoon pepper. Cook 3 or 4 minutes per side, or until cooked through. Cover; set aside in a warm place.
3. Using tongs, toast tortillas over a flame, quickly flipping them from side to side until lightly golden. Cut each chicken breast half into 5 slices. On bottom third of each tortilla, place 5 chicken slices, several strips of lettuce, and 3 tablespoons mango salsa. Roll up, and serve with remaining salsa and sour cream.
Yield: 6 servings