Amy Waltman's Whole Wheat Sugar Cookies

1 cup butter
1 1/2 cups sugar
2 eggs
3 tablespoons sour cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
3 1/4 cups whole wheat flour

Cream butter and sugar. Add eggs, sour cream, almond extract and vanilla and mix well. Add soda, salt and flour and mix on low just until combined. Roll dough into a ball, wrap in plastic wrap and refrigerate 3 to 4 hours. Roll out on floured surface and cut into shapes. Bake on ungreased cookie sheets at 375 degrees for 6 to 8 minutes. (They don't brown). Cool on racks, then frost.

Frosting

1/3 cup butter, softened but not melted
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract
pinch of salt

In mixing bowl, beat butter slowly with powdered sugar. Add milk and continue to beat. Add vanilla, almond extract and salt. If needed, add more milk to make frosting spread consistency. Color with food coloring if desired.

Amy Waltman's Taco Soup

1 lb. ground beef (thawed--takes beef the same amount of time to thaw as chicken)
1 can beef broth
1 15.5 oz can pinto beans
1 15.5 oz can corn
1 14.5 oz can green beans (French style)
1 15 oz. can kidney beans
1 15 oz can diced tomatoes
1 10 oz can diced chili and tomatoes (brand Rotel)
1 tablespoon taco seasoning (found in a small seasoning bag in mexican isle)
1 oz ranch dressing (powder form- found in dressing aisle--1 oz is usually the whole package)

Brown ground beef; drain off fat. Rinse and drain pinto beans, corn, and green beans. Add all to ground beef (use the biggest pot you have). Simmer 30 min.

Serve with grated cheese, sour cream and tortilla chips.

Kris Judd's White Chili

Sandi Huang's Seven Layer Bean Dip

Ingredients
2 avocados- peeled, pitted and diced
1 1/2 Tbs. fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup salsa
garlic salt to taste
pepper to taste
1 (8oz) container sour cream
1 (1 oz) package taco seasoning mix
2-4 roma tomatoes, diced (depends on how much you like tomatoes)
1 bunch green onions, finely chopped
1 (16 oz) can refried beans
2 cups shredded Mexican-style cheese blend
1 (2.25 oz) can black olives drained and finely chopped

Directions:
1. In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper
2. In another medium bowl, blend the sour cream and taco seasoning.
3. In a 9x13 inch dish or large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.
Refrigerate until time to serve.

Tammy McKissick's Hershey Pie

Crust
1 ¾ C. graham cracker crumbs
1/3 cup walnuts chopped
½ cup butter (melted)
2-3 TBL sugar

Mix together. Press into pie pan. Refrigerate.


Filling
8 oz. Hershey Bars
4 Tbl milk
8 oz cream cheese (softened)
4 Tbl sugar
2 8 oz containers Cool Whip

In a small pan: melt chocolate with milk.
Ini a seperate bowl beat together cream cheese and sugar.
Fold the chocolate mixture into the cream cheese mix.
Then fold in cool whip and pour the entire mixture into cooled crust.

Grate chocolate on top

Tammy McKissick's French Madelines

4 eggs
2 c sugar
2 c flour
1 1/2 c clarified butter
1 Tbsp vanilla
confectioners' sugar

Stir eggs and sugar into top of double boiler until creammy and lukewarm. Remove from heat and beat until cool (it takes FOREVER, you may consider using a stand mixer).
Add flour gradually, mixing well.
Fold in butter and vanilla... there is a lot of butter, so it takess a while to fold in, and you may think you are doing it wrong, but it will all mix together.

Use special shell-shaped madeline molds that have been buttered and floured (or small 1 1/2 inch muffin tins). Fill molds 2/3 full. Fill muffin tins less than 1/2 full.
Bake in a 425 defree oven for ten minutes or until lightly browned.
Dust cooled cookies with powdered sugar (or, like I did for the shower, dip in melted semi-sweet chocolate chips).

Yields: 5 dozen

Sandi Huang's Lemon Cake

1 box lemon cake mix
1 small box instant lemon pudding
1/2 c. oil
1 c. sour cream
4 eggs
1 tsp. vanilla
1/2 c. lemon juice

Mix everything together. Pour into a bundt cake pan. Bake at 350 (325 if pan is dark) until toothpick comes out clean. (I use the time on the back of the cake box, but start checking it 10 minutes before so I don't overcook)

Frosting
1 tsp. vanilla
1 cube butter softened
1 cube cream cheese
powdered sugar
fresh lemon juice

Cream together butter, cream cheese and vanilla. Alternate powdered sugar and lemon juice until desired consistency and sweetness is achieved. (I add yellow food coloring to the frosting to make it extra pretty)
Frosting should be slightly runny so it can be heavily drizzled over the top.