Sugar Cookies w/ cream cheese icing

I don't make many desserts because, well...I suck at it. But I seem to do cookies and pies pretty good and these sugar cookies have taken MANY batches (and taste testing) to get just right. They are soft with a slightly crispy edge and the icing...OMG! So good. The icing recipe does make quite a bit, but I freeze the extra so next time I want sugar cookies I don't have to make icing too. I can usually do 3 rounds of cookies with one batch of icing. So if you don't want to make as much you can trim the icing recipe, but it's so good....just freeze it!

Side note: I don't have many pictures of the finishes cookies because

1. We eat them so fast

2. I'm not Cake Boss and they aren't that "pretty".

But I will post what I have.

Seriously....just make these and shove them in your food hole!!

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Servings: about 24 cookies, depending on cookie cutter size

For the dough:

-- 3/4 cup butter, softened *I like to let my butter sit out for 1-2 days; the softer, the better

--3/4 cup sugar

--1 large egg

--1 tsp vanilla extract

--1/2 tsp almond extract

--2 1/4 cups all-purpose flour

--1/2 tsp baking powder

--1/2 tsp salt

For the Cream Cheese Frosting:

--8 oz cream cheese, softened *again; the softer, the better

--1/2 cup butter, softened *you know...softest is bestest

--4 cups powdered sugar

--2 tsp vanilla extract

--food coloring, if desired

Additional:

--sprinkles!!

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**I use a stand mixer, so the instructions are based on that, but if you use a handheld mixer instead, the speeds will be the same.

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. In your stand mixer with the paddle attachment, beat the butter on medium speed (3), until smooth and creamy; about one minute. Add the sugar and continue to beat until creamy; about 2 minutes. Add the egg, vanilla, and almond extract and continue to beat until well mixed. Use a rubber spatula to scrape the sides and set back to medium speed for another minute.

3. Slowly add your dry ingredients to the creamed mixture, while on medium speed (3), until the dough comes together. For the last 30 seconds turn speed to medium-high (4) and let the dough really come together. Form the dough into a ball, using your hands, and chill in the fridge for one hour. (can be chilled overnight)

4. Preheat oven to 350 degrees F.

5. Clean your stand mixer bowl and attach the whisk attachment.

6. To make the cream cheese frosting: whisk together the cream cheese and butter, on high speed (6), until smooth. Slowly, add powdered sugar, one cup at a time and vanilla, 1/2 tsp at a time, and continue to whisk on high (6) until it is smooth and creamy. Make sure your place a towel over your stand mixer or it'll look like you're bagging cocaine in your kitchen.

7. Line a large cookie sheet with parchment paper. Remove dough from the fridge and let it sit at room temperature until softens a little, this will make it easier to roll; about 20 minutes or so.

8. Roll dough out to approx. 1/4 inch thickness and cut with cookie cutters. Transfer to the lined baking sheet.

9. Bake for 8 minutes; the time is important. 8 minutes if perfect for the inside to remain soft and the edges to be slightly crispy.

10. Let cookies cool completely before frosting.

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Loaded Potato Soup

I'm sure everyone has had O'Charley's potato soup, but my family..and even my MOM..prefers this potato soup to theirs, and I consider that a WIN! It's so creamy and hearty and it definitely will fill you up! This recipe makes quite a bit because we usually always want leftovers; my husband even takes it to work for his employees. Best part...it's all made in ONE POT! So the clean-up is a breeeeeeze. We even have this in the summer because it just hits the spot every single time and does not disappoint. Hope you love it like we do!

Warning: This dish has a lot of potatoes, a lot of butter and a lot of dairy...it is

Threat Level: Midnight on the Food Coma chart.

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Servings: A LOT!!

Ingredients:

--thick cut bacon (I use a whole pound, but if you want to cut out the heart attack factor, just use about 8 slices)

--1 small white onion, diced

--3 cloves garlic, finely chopped

--5-6 large potatoes, peeled and diced

--2 cups chicken broth

--12 TBSP unsalted butter

--3/4 cup all-purpose flour

--1.5 cups heavy whipping cream

--4.5 cups whole milk

--2 tsp salt

--3/4 tsp pepper

--2 cups shredded sharp cheddar cheese

--1/2 cup sour cream

--green onion, sliced (one bunch should be plenty)

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1. Peel and dice potatoes, place in a large bowl and set aside. *I cut some into bite size chunks and some into small pieces that almost dissolve in your mouth.* Wow...I'm salivating a little bit...

2. Dice your onion and chop the garlic and add to the bowl of potatoes.

3. Cut the bacon into small bite size pieces and place in a large pot or Dutch oven, cook until crispy and brown. Remove to a paper towel lined plate and set aside.

4. Drain all but 2 TBSP of the bacon grease, if needed. *I usually don't have to drain any, but depending on your bacon you might have a lot of excess grease.

5. Add the butter to the pot and melt it, combining it with the bacon grease, then add the onion, garlic and potatoes and cook for about 4-5 minutes.

6. Add the flour, salt and pepper and stir to combine. Let this cook for a few minutes, you want a light crisp to the potatoes.

7. Add the chicken broth, milk and cream, stir and bring to boil. Once boiling, turn the heat down to low and simmer until the potatoes are cooked and tender, about 30-40 minutes.

8. Add the cheese (ALL OF IT), let it sink in and melt for 30 seconds or so then stir.

9. Add the sour cream, half of the cooked bacon and a handful of sliced green onion and stir.

10. Serve immediately with the remaining bacon, green onion and additional cheese (if preferred). We usually have dinner rolls with ours, because we hate ourselves and want to live like pigs.

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Baked Ziti (Fuhgetaboudit)

I mean, what is there to say...it's Ziti...it's delicious...EAT IT! As with some of the other dishes, using organic ingredients will be key to the BEST flavor with this dish!

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Serves about 12 people

Ingredients:

--2 TBSP olive oil

--3 cloves garlic, finely chopped

--1 large yellow onion, diced

--1 lb Italian sausage

--1 lb LEAN ground beef (organic if possible)

--1 large (28-32oz) jar of good quality Marinara

--One 28 oz whole, peeled tomatoes, with juice

--2 tsp Italian seasoning

--1/2 tsp red pepper flakes

--salt and pepper to taste

--1 lb box of Ziti

--4 cups shredded mozzarella cheese

--one 15 oz tub whole-milk ricotta

--1/2 cup grated Parmesan cheese

--2 TBSP fresh parsley, chopped *reserve a little bit for sprinkling

--2 large eggs

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1. Pulse the can of whole peeled tomatoes in a blender or food processor, leaving some small chunks. Set aside. **you could buy diced tomatoes if you don't want to mess with this step, but I've only made it with whole tomatoes so I'm not sure how that would turn out. It's definitely a quicker option if you wanna give it a try.**

2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the garlic and onions and saute for 3-4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the excess fat, leaving just a little bit for flavor. Add the marinara, tomatoes, Italian seasoning, red pepper flakes and salt and pepper. Stir to combine, lower heat to low and simmer for 25-30 minutes.

3. Remove 3-4 cups of the cooked sauce and put in a separate bowl to cool down.

4. Preheat oven to 375 degrees F

5. Bring a large pot of salted water to a boil and cook Ziti until not quite al dente, you want it to be just a little under done; it will finish cooking in the oven.

6. In a large bowl mix 2 cups of the mozzarella cheese, the entire tub of ricotta, Parmesan, parsley, eggs and salt and pepper. Stir together, but do not mix completely.

7. Drain the Ziti and rinse until cold water to stop the cooking. Pour the Ziti into the bowl with the cheese mixture and toss to combine; there will still be large lumps. Add the reserved cooled meat sauce and toss to combine.

8. Add half of the pasta mixture to a large casserole dish (a lasagna dish works great). Then spoon half of the remaining sauce over the top, then top with 1 cup of remaining mozzarella cheese. Repeat with another layer of the pasta mixture, the remaining sauce, then the last cup of mozzarella cheese.

9. Bake about 20 minutes, until bubbling. Let stand 5 minutes before sprinkling with the reserved last bit of chopped parsley.

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