Greek Chicken Salad

The best Greek Seasoning that I have found

Greek Chicken Salad

1 pd chicken tenders, cut into bite-size pieces

1-2 Tbls Greek seasoning

1 head romaine lettuce, rinsed and chopped

1 cucumber, peeled, seeded, and chopped

4 plum tomatoes, chopped

1- 15 oz can garbanzo beans, drained and rinsed

1/4 cup sliced, ripe black olives

1-14 or 15 oz can artichoke hearts, drained and chopped

4 oz block feta cheese, crumbled

Greek Vinaigrette* or Athenos Brand Greek Dressing with Feta Cheese

4 Tbls fresh lemon juice

4 Tbls red wine vinegar

1 tsp salt

1/4 tsp pepper

1 tsp dried oregano

1/4 tsp garlic powder

1/3 to 1/2 cup olive oil

1/4 cup crumbled feta cheese

*Combine lemon juice and next 5 ingredients in a blender. Start blending and slowly pour in olive oil. Turn off blender and stir in feta cheese. Store in the fridge.

1. Heat 1 Tbls olive oil over medium-high heat in a skillet. Add chicken; sprinkle greek seasoning over chicken and saute until cooked through. Cover and set aside.

2. Put romaine lettuce in a large salad bowl. Add remaining ingredients and toss lightly.
3. Add chicken and drizzle with Greek Vinaigrette
4. Serve and Enjoy!

The Winner of our Cake Taste Test- Strawberry-Lime Layer Cake

On Friday night we celebrated my little brother's 16th birthday and had a Cake Taste Test. We tested 8 cakes and voted for our favorites. This is the winner- a light, white cake with lime zest, frosted with strawberry buttercream and whipped cream

Strawberry Lime Layer Cake (cake recipe from Betty Crocker)

1 box white cake mix

water, egg whites, and oil called for on cake mix box

2 Tbls grated fresh lime peel

1 recipe Strawberry Buttercream Frosting

2 1/2 cups sliced strawberries

1 cup whipping cream

Prepare cake according to box directions, stirring in lime peel after cake is mixed. Bake as directed at 350 degrees in 2 9-inch round pans. Cool in pan, on wire rack for 10 minutes. Cool completely after removing from pan, at least 1 hour.

When cool, place 1 cake round on platter. Cut top with serrated knife, if needed, to make the top even. Spread a thick layer of Strawberry Buttercream on top, just to edges. Cover with thinly sliced strawberries. Place the other cake layer on top, upside down (you might also want to trim the top of this cake layer, so that it will fit better). Spread Buttercream on top, just to edges.

In a chilled metal bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Frost sides of cake with whipped cream. Refrigerate at least 1 hour before serving. Garnish with sliced strawberries and fresh mint right before serving. Store covered in the refrigerator

My Strawberry Buttercream Frosting

1/2 cup butter, softened (1 stick)

1/2 cup finely chopped strawberries

4 cups powdered sugar

1-3 Tbls skim milk

1 1/2 tsp strawberry extract

In a medium bowl, beat butter with electric mixer on low speed about 30 seconds, to soften, then on high speed until fluffy. Add chopped strawberries and powdered sugar; beat on low speed until sugar is incorporated; increase speed to medium and beat until frosting is fluffy, stopping to add milk (until consistency is thin enough to spread, but still thick and creamy) and strawberry extract.

Best Yellow Cake

The cupcakes were made from a chocolate cake mix and then I spent the time decorating them with buttercream frosting. I first saw this type of idea on Bake and Destroy, when the author made an Elmo cupcake for a friend- I changed it a little and made my own designs as well.

The bunny was a plain, old yellow cake, but for some that is their favorite. This is my favorite yellow cake recipe- It is so good!

YELLOW BIRTHDAY CAKE
3/4 cup butter, at room temperature
2 cups sugar
4 large eggs, separated
2 tsp vanilla extract
2 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk

1. Preheat oven to 350 degrees. Grease and flour pan ( or use one of those baking sprays that has flour in it)
2. Cream butter for 1-2 minutes; add the sugar and cream for another 2 minutes. Add the egg yolks and beat for another minute or until mixture appears light and fluffy. Beat in vanilla extract
3. In a separate bowl mix flour, baking powder, baking soda and salt. Add a third of the flour mixture to butter-sugar mixturea nd mix well. Then mixing,(but not overbeating) affter each addition, add half the buttermilk, followed by another third of flour, remaining buttermilk, and finally the last of the flour.
4. Beat the egg whites until stiff. Gently fold into batter with a rubber spatula. Pour into prepared pan and bake until a toothpick comes out clean.

2- 8 or 9 inch pans 45 minutes
13 by 9 by 2 inch 45 minutes
24 cupcake tins 20 minutes

Poppy Seed Cake with Lemon Glaze

Poppy Seed Cake with Lemon Glaze (from Better Homes and Gardens)
Ingredients
3/4 cup butter
4 eggs
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups granulated sugar
1/4 cup poppy seeds (about 1 oz.)
1 8-oz. carton dairy sour cream
1 recipe Lemon Glaze
Directions
1. Let butter and eggs stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour 10-inch fluted tube pan; set aside.
2. In medium bowl combine flour, baking soda, and salt; set aside. In large mixing bowl beat butter on medium 30 seconds. Gradually beat in sugar. Beat in eggs and poppy seeds. Alternately add flour mixture and sour cream to butter mixture; beat on low after each addition just until combined. Spread evenly in prepared pan.
3. Bake 40-45 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on rack 10 minutes. Meanwhile, prepare Lemon Glaze. Remove and invert cake on rack; poke all over with fork tines. Brush glaze over cake. Serve immediately or cover and refrigerate. Makes 16 servings.
4. Lemon Glaze: In small saucepan heat 1/4 cup sugar, 1/4 cup lemon juice, and 2 Tbsp. butter over medium-low heat until butter is melted and sugar is dissolved. Makes 16 servings.

Caramel Frosted Hummingbird Cake

This cake was super dense and sweet. In my opinion, there was way too much frosting. If I were going to make this again, I would reduce the sugar by 1/2 cup, reduce the oil by 1/2 cup and reduce the frosting recipe by at least half.

Caramel Frosted Hummingbird Cake (from Better Homes and Gardens)
Ingredients
3 eggs, lightly beaten
3 cups all-purpose flour
2 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp. ground cloves
2 cups mashed bananas (5 medium)
1 cup cooking oil
1-1/2 tsp. vanilla
2 cups peeled, shredded uncooked sweet potatoes (about 1/2 lb.)
1 8-oz. can crushed pineapple (juice pack), drained
1 recipe Caramel Butter Frosting
Directions
1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease three 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper; set aside.
2. In bowl combine flour, sugar, baking powder, salt, and cloves. Stir in bananas, oil, eggs, and vanilla until moist and thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans.
3. Bake 30 minutes or until pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Peel off paper. Cool completely.
4. Prepare Caramel Butter Frosting. Place one layer, flat side up, on plate. Spread top only with 1-1/4 cups frosting. Stack and frost remaining layers. Makes 16 servings.
5. Caramel Butter Frosting: In large saucepan melt 1 cup butter; add 2 cups packed brown sugar. Bring to boiling over medium heat; stirring constantly. Cook and stir 1 minute; cool 5 minutes. Whisk in 1/2 cup milk until smooth. Whisk in 6 cups powdered sugar until smooth. Use at once; frosting stiffens as it cools. Makes 4 cups.

Zucchini Pistachio Cupcakes and Praline MIni Bundt Cakes

Praline Mini Bundt Cakes (from Betty Crocker)
These mini cakes are a doctored-up cake mix. Start with a yellow cake mix and mix according to directions. Fold in 1/2 cup chopped pecans and 1/2 cup toffee bits. Bake in a mini bundt pan that is greased and floured, for 18-23 minutes. Cool on wire rack for 10 minutes; remove from pan and cool completely.
In a 1-qt saucepan melt 1/4 cup butter over medium-high heat. Stir in 1/2 cup brown sugar, 2 Tbls corn syrup, 1 Tbls milk, and heat to a rolling boil-stirring frequently. Remove from the heat and immediately whisk in 1 cup powdered sugar and 1 tsp vanilla. Immediately drizzle over mini cakes and sprinkle with additional toffee bits.

Zucchini Pistachio Cupcakes

I saw these cupcakes a while ago in EveryDay with Racheal Ray and have been wanting to try them ever since. I finally got the chance and they are delicious! Click on the link above and try them. They use a yellow cake as a base and the spices mixed in will drive you wild. My kitchen smelled so good after these got out of the oven!

French Banana Cake

My sister discovered this recipe that plays up a cake mix. It tastes a little like banana bread and has a very light texture.

French Banana Cake

2/3 cup water

1 Tbls vinegar

1 tsp baking soda

1 18.25-oz white cake mix

2 eggs

1 1/4 cup very ripe banana, mashed

2/3 cup walnuts, optional

Mix water, vinegar, and soda. Combine with cake mix, and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas and beat with electric mixer for 3 minutes at medium speed. Pour into a greased and floured pan. (You can use 2 rounds, 9*13, or tube pan-look at back of cake mix box to adjust cooking time according to which pan you use). Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean.

Cool for 10 minutes on wire rack. Remove from pan and cool completely.

Dust with confectioners sugar or serve with ice cream/whipped cream.

Egg Salad Open "Face" Sandwiches

This is my son's favorite dinner, so with all those leftover hard boiled eggs..... it is no wonder that we had egg salad sandwiches! I first saw this idea in Martha Stewart's Kids magazine, but ended up making my own version of egg salad and just using her idea as a template for the faces.
The makings for the faces- sliced olives, bell peppers, grape tomatoes, sliced baby dill pickles, sliced egg "eyes", peas, carrot coins, shredded lettuce and whatever else you want.
Some people in my family like their bread toasted, others do not
Then put on the eyes, shown here without yolks
Eyes with yolks

My 6-year old's creation

My 3- year old's face
A few additions, tuna and red onion, give this version a little more kick
My sandwich, minus the face, on toasted whole wheat bread with tomato

and lettuce

I like for any kind of sandwich salad (egg, tuna, chicken, etc) to have a little crunch and alot of flavor. That is how I came up with this recipe. You could also add whatever fresh herbs you have on hand to flavor this.

Mary Ann's Egg Salad

5 Hard Boiled Eggs* ( a few more if you want to make egg "eye" slices)

1/4-1/2 cup fat free mayo (depending on how moist you like it)

2 tsp yellow mustard

1/2 cup dill pickle relish

1/2 cup finely chopped celery

1 Tbls dried onion flakes

1 Tbls dried parsley flakes

salt and pepper, to taste

1. Mash eggs in a medium bowl with a fork. Add remaining ingredients and stir to combine.

To make variation- add 1 6-oz can tuna, drained and 2 Tbls finely minced red onion

To make "Faces"- Spread egg salad on toasted or untoasted bread. Add egg slice "eyes" Use other cut up vegetables to make the rest of the face. Top with another slice of bread or eat open-"faced".

*Hard Boiled Eggs- from Martha Stewart.com
Put eggs in a single layer on the bottom of a medium saucepan. Fill with cool water at least 1-inch above the eggs. Bring to a boil over medium-high heat. As soon as water boils, turn off heat, cover and let stand for 10 minutes. Run eggs under cold water until completely cooled and peel.

TWD- Caramel-Topped Coconut Flan

I am so excited! This is my first time participating in Tuesdays with Dorie- A group of bloggers that are baking their way through Dorie Greenspan's Baking: from my home to yours- by taking turns each week choosing a recipe, baking, and blogging about it. Everyone posts on the same day and I had a lot of fun!
I have never attempted to make flan before, mainly because it isn't my favorite dessert, so this was a good opportunity for me to bake something I probably wouldn't have otherwise.

There are a ton of options in the cookbook for "playing around"- which means switching up an ingredient or baking it with a twist. With this recipe there was the playing around option of Caramel-Topped Coconut Flan-where you use 1-15 oz can of unsweetened coconut milk instead of the heavy cream and reduce the amount of milk to 1 cup.

I chose this option because it sounded yummy and I also took the option of baking the flan in ramekins instead of a cake pan. I think that individual servings are more fun. I used 8 4-oz ramekins and therefore skipped the warming of the pan. Also, you start checking for doneness at the 25 minute mark if using ramekins. Mine took about 40 minutes to bake. I also doubled the amount of caramel, to be sure there was enough for all of the ramekins. Doubling the caramel ingredients also doubled the cooking time for the caramel.

The caramel in the bottom of the ramekins
getting ready to be popped in the oven

Caramel-Topped Flan


For the Caramel:
1/3 cup sugar
3 tbsp water
squirt of fresh lemon juice


For the Flan:
1-1/2 cups heavy cream
1-1/4 cups whole milk
3 large eggs
2 large egg yolks
1/2 cup sugar
1 tsp pure vanilla extract


Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Line a roasting pan or a 9-x-13-inch baking pan with a double thickness of paper towels. Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat. Put a metal 8-x-2-inch round cake pan-not a nonstick one-in the oven to heat while you prepare the caramel.


To Make the Caramel: Stir the sugar, water and lemon juice together in a small heavy-bottomed saucepan. Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5 minutes-remove the pan from the heat at the first whiff of smoke. Remove the cake pan from the oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to spread the caramel evenly over the bottom; set the pan aside.


To Make the Flan: Bring the cream and milk just to a boil. Meanwhile, in a 2-quart glass measuring cup or in a bowl, whisk together the eggs, yolks and sugar. Whisk vigorously for a minute or two, and then stir in the vanilla. Still whisking, drizzle in about one quarter of the hot liquid-this will temper, or warm, the eggs so they won't curdle. Whisking all the while, slowly pour in the remainder of the hot cream and milk. Using a large spoon, skim off the bubbles and foam that you worked up.
Put the caramel-lined cake pan in the roasting pan. Pour the custard into the cake pan and slide the setup into the oven. Very carefully pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don't worry if this sets the cake pan afloat.) Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there. A knife inserted into the center of the flan should come out clean. Remove the roasting pan from the oven, transfer the cake pan to a cooking rack and run a knife between the flan and the sides of the pan to loosen it. Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours. When ready to serve, once more, run a knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over and remove the cake pan-the flan will shimmy out and the caramel sauce will coat the custard.
Yield: 6 to 8 Servings

cooling to room temperature
My biggest disappointment with how these turned out was mainly that the outside edge was not smooth at all so it didn't look as pretty as the picture. I had a hard time getting them out of the ramekins and I think that I loosened them too much with a knife around the edge.

The best part about making the flan was serving one of these individual servings to my husband and awaiting his response. He took one bite- nothing. He took another bite and I started asking him questions. He loved the hint of coconut flavor and also loved the thin layer of caramel because it added just enough sweetness. He also liked the texture and finished his portion. I was amazed because he is picky and I thought for sure that he wouldn't like this at all. I stand corrected! Thank you Dorie and fellow bloggers for inspiring me to try something new and getting my husband to love it!

Our Simple Easter Dinner

This year I thought it would be nice to have a simple Easter dinner. I decided that we were going to eat something that Jesus might have actually eaten during the time he was on the earth. We had broiled fish, bulgur, and honeycomb (I added some veggies for nutritional reasons!)
I bought this Taboule mix because I knew that is contained bulgur and just made it my own way.
Bulgur Pilaf
Brown 1 cup bulgur in 2 Tbls olive oil in a saucepan. Set aside. Saute 1 cup chopped red onion in 1 Tbls olive oil until tender. Add bulgur, seasoning packet (that comes in the box), 2 cups low sodium chicken broth, the juice of 1 lemon, 2 Tbls fresh parsley, and bring to a boil. Reduce heat to a simmer; cover and simmer for 20 minutes or until bulgur is tender and liquid is absorbed.

The package of honeycomb produced alot of curiosity! What an ordeal I had to go through to get it. My sister, my mom and I were out at a Wilds Oats store trying to find some honeycomb. That store was in the process of being taken over by Whole Foods, so their inventory was changing. They called another store location that had 1 container of honeycomb left and they held it for us. Too bad when we got in the car to drive to the other location, there happened to be a blizzard. We made it eventually and then the price of that tiny container, almost made me change my mind. I don't think it was that hard to come by 2000 years ago.
Our honeycomb-very sweet, as you can imagine. A tiny bite of this was really all you needed.

I steamed fresh green beans, wax beans, and thin slices of carrot in the microwave and then seasoned them with salt and pepper.

Broiled Fish
Mix in a bowl -1 Tbls chopped green onions, 1 Tbls chopped fresh parsley, 1 Tbls chopped fresh dill, the juice of 1 lemon, and a few Tbls olive oil. set aside

Preheat the broiler and move rack to the highest postion possible.
Rub both sides of tilipia fillets with a little olive oil. Place on broiler rack and broil for 3 minutes.
Remove from oven; turn fillets over and cover with herb mixture. Place under broiler until fish flakes with a fork, about 4-5 minutes. Season with more salt and pepper, if necessary.


My kids love eating fish. Tilipia is their favorite. My 6 year old commented about this meal, "If Jesus really got to eat this, he was lucky!"

Easter Breakfast

Ham, Cheese, and Spinach Strata (Family Fun Magazine)
3 or 4 large day-old croissants
2 tablespoons butter
1 cup finely chopped onion
8 ounces fresh baby spinach leaves, chopped
2 cups grated sharp cheddar
3/4 cup diced ham
6 eggs
2 1/4 cups half-and-half
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil


Step 1 Butter a 9- by 13-inch casserole. Using a serrated knife, cut the croissants into 3/4- to 1-inch cubes (you will need 6 cups) and scatter half of them in the casserole. Set the remaining cubes aside for now.



Step 2 Melt the butter in a large sauté pan. Add the onion and sauté it over medium-low heat for 5 minutes, stirring often. Stir in the spinach (you may have to do this in batches) and cover the pan. Let the spinach cook until tender, 4 to 5 minutes, stirring occasionally.



Step 3 Spoon the spinach over the croissant cubes in the casserole. Then sprinkle on half of the cheese and all of the ham. Next, add the remaining croissant pieces and the rest of the cheese.



Step 4 In a mixing bowl, whisk the eggs, half-and-half, mustard, salt, pepper, and basil just until blended. Ladle the liquid evenly over the layers in the casserole. Press the croissants down gently with a fork to dampen all of it. Cover the casserole with plastic wrap and refrigerate it for at least 2 hours or overnight.



Step 5 Heat the oven to 350°. Remove the plastic wrap and bake the strata in the center of the oven until it is puffed and golden brown, about 45 to 55 minutes. Transfer the casserole to a wire rack and allow it to cool for at least 10 minutes before serving.

Makes 12 servings

Bubbly Berries and Grapefruit (Family Fun Magazine)
2 red grapefruits, halved, seeded, and sectioned
1 pint fresh strawberries, rinsed and halved or quartered
1 (25-ounce) bottle sparkling cider
Fresh mint sprigs, for garnish
Step 1 Alternately spoon the grapefruit sections and the sliced strawberries into 6 goblet glasses until you have enough fruit in each to make a nice serving.

Step 2 Slowly pour enough sparkling cider over the fruit to almost cover it. Add a sprig of mint to each goblet, and your treat is ready to eat.

Makes 6 servings.

Easter Breakfast Rolls (from A Christ-Centered Easter)

1 pkg frozen bread or roll dough, thawed or your favorite homemade dough recipe for rolls

6 Tbls sugar mixed with 1 tsp cinnamon

1 bag large marshmallows

1/4 cup butter, melted

Divide dough into individual roll-sized portions. Press each portion into a flat circle. Place 1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter. Sprinkle sugar mixture over rolls.

Cover with plastic wrap and put in refrigerator overnight. On Easter morning, preheat oven to 350 degrees. Take rolls out of the fridge and bake for 15 minutes or until rolls are golden brown. These rolls will be hollow in the middle- a fun take on the empty tomb.

This was a really great Easter breakfast because I put the strata and the breakfast rolls together the night before and just refrigerated them overnight, so all I had to do was pop them in the oven on Easter morning and assemble the fruit.

This was a great way to make Easter morning special for us. I think it is going to be a new tradition!

Our Simple Passover Dinner

Our passover platter- Lamb koftas, dried figs, herbed goat cheese, dates, and cucumber
Lamb koftas with homemade grape juice

Lamb Koftas (Martha Stewart's Outdoor Living Magazine)
1/2 cup coursely chopped onion
1 piece (1/2 inch) fresh ginger, peeled
1 garlic clove
1/2 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh cilantro leaves
1 tsp garam masala (less if you are not familiar with its taste)
1 tsp coarse salt
1/4 tsp black pepper
1 large egg
1 pd ground lamb
3 Tbls safflower oil (I used olive oil)
1 recipe Cucumber Raita*

1. Pulse onion, ginger, and garlic in a food processor until finely chopped. Add int, cilantro, garam masala, salt and pepper; pulse until finely choppped. Add egg and lamb; process until fully combined, scraping down sides of bowl as needed.

2. Shape mixture into 1-inch balls; flatten into patties. Heat a saute pan over medium-high heat; add oil. When hot add patties in batches until cooked through, about 2 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Or use an indoor grill pan like I did. Heat to medium-high heat. Spray with cooking spray. Add patties and drizzle with olive oil. Cook a few minutes on each side, until cooked through.

Cucumber Raita- 1 English Cucumber, peeled and seeded 1 cup plain yogurt, 1/4 cup coarsely chopped mint leaves, juice of 1 lime, 1 tsp coarse salt - Cut cucumber into 1/4-inch dice. Transfer to a bowl and add remaining ingredients; stir to combine.

Unleavened Bread

Preheat oven to 400 degrees. Combine 3 cups flour and 1/4 tsp salt in a medium sized bowl. Slowly add enough water so that the dough pulls away from the sides of the bowl and it is soft and workable. Add more flour if dough is too sticky.

Divide dough into 3 portions. On a floured surface, roll out each portion as thin as possible. Transfer to a lightly oiled cookie sheet and prick dough lightly a few times with a fork. Bake immediately until browned, turning once. Carefully slide onto a wire rack to cool.

Sugar Cookies

ULTIMATE SUGAR COOKIES
1 1/4 cups sugar
1 cup (1 stick) Butter Flavor Crisco Shortening
2 eggs
1/4 cup light corn syrup
1 Tbls vanilla
3 cups all-purpose flour + 4 Tbls divided
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1. Heat oven to 375 degrees.
Place sheets of foil on countertop for cooling cookies.
2. Combine sugar and crisco in a large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until well blended and fluffy.
3. Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters. If dough is too sticky or too soft to roll: Wrap each quarter with plastic wrap and refrigerate for 1 hour.
4. Spread 1 T flour on large sheet of waxed paper. Place 1/4 of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4-unch thickness. Cut with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart.
5. Bake one baking sheet at a time at 375 degrees for 5 to 9 minutes, depending on the size of your cookies. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired.
makes about 3-4 dozen cookies.