SWIG Cookies 1 cup butter softened ¾ cup Butter Flavored Crisco 1 ¼ cups sugar ¾ cup powdered sugar 2 Tablespoons milk 2 eggs ½ teaspoon baking soda ½ teaspoon Cream of Tartar 1 teaspoon salt 5 ½ cups  flour   In a large mixing bowl (or stand mixer), cream together butter, Crisco, sugar, powdered sugar and milk, Add eggs and mix until well combined.  In a separate bowl, combine flour, baking soda, cream of tartar and salt, Add the flour mixture to the butter mixture and mix until smooth and well combined, Cookie Scoop or Roll the dough into 1- inch balls and place on a greased cookie sheet. Use a cooking spray on the cookie sheet. Get a glass or measuring cup then dip into a plate coated with a thin layer of sugar. Press each ball down slightly to get the rough edge that SWIG Cookies are known for. You don’t want to smash them too thin because these cookies are best when they are thick and soft. Bake for 10 -12 minutes at 350. Cool on wire racks and then frost. FROSTING ½...

  Part 1 Part 2 Olive Garden Pasta E Fagillio 1 pound ground beef 1 small/medium onion, diced (1 cup) 2-3 large carrots, julienned (1 cup) 3 stalks celery, diced (1 cup) 2 cloves, minced, or one heaping spoonful of minced garlic from a jar 2 14.5 ounce cans diced tomatoes 1 15 ounce can red kidney beans (with liquid) 1 15 ounce can great northern beans (with liquid) 1 15 ounce tomato sauce  - then fill a can of water and add 1 12 ounce can V-8 juice 1 tablespoon white vinegar 1 teaspoon oregano and basil ½ teaspoon black pepper and thyme Full hand twice or under 1/3 cups ditali pasta Brown the ground beef and onion in a large saucepan or pot over medium heat.  Drain off most of the fat.  Add carrots, celery, and garlic. Sauté for 10 minutes.  Add remaining ingredients, except pasta, and simmer for 30 minutes to 1 hour.  5 or 10 minutes before you are ready to eat, add the pasta to the large pot of soup.  Simmer for 5 to 10...

  Kathleen shows us how to make honey baked ham. Click on the videos below in order: Part 1 Part 2 Part 3 Recipe 8 lbs.         boneless spiral sliced half ham 2 T            butter, melted 3 T            honey  1½  C         sugar ½  t            seasoned salt ½  t            onion powder ½  t            ground cinnamon ½  t            ground nutmeg ¼  t            ground cloves ¼  t            ground ginger pinch        allspice *Instant Pot – 10-12 minutes  - 3-6 lbs.= 1 cup water .   - 7-8 lbs.= 1½ cup water  *Crock Pot – 4-5 hours on low - 3-6 lbs.= 1 cup water - 7-8 lbs.= 1 ½ cup water  *Foil - make three fold li...

Kathleen shows us how to make yummy meringue cookies! Check out the video below: Recipe          4 large eggs whites, room temperature          1/2 teaspoon cream of tartar          1/8 teaspoon salt          1 cup sugar          1 teaspoon vanilla extract Instructions: Preheat oven to 225 degree.  Line two large cookie sheets with parchment papers. Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl. Using an electric mixer or stand mixer, stir on low speed until mixture becomes foamy.  Increase speed to high. With mixer on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until it is dissolved (about 15-20 seconds between each addition). Beat until mixture is thick, shiny, and has increased. Mixture should have stiff peaks and sugar should b...

Homemade Pumpkin Ice Cream Made in less than 30 minutes Sister Peebler uses this ice cream maker: Cuisinart (ICE-21) Pumpkin Pie Ice Cream Recipe 2 C     heavy cream 1 C     whole milk 3/4 C     sugar 1 C     pumpkin puree 1 t       pumpkin pie spice 1 t      vanilla In a pitcher bowl, use a whisk to combine all of the ingredients. Turn on the Cuisinart ice cream maker. Pour the mixture into the frozen freezer bowl to freeze it. Let it mix until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container. Place it in a freezer for about 2 hours or overnight. Remove from freezer about 10 minutes before serving.