Cottage Cheese Cookies

Cookies (Cottage Cheese with Jam Inside)

1/2 c. butter, softened
1/2 c. cottage cheese
1 c. flour
jam

Mix everything except the jam. Cover and
let set in the frig for about 15-20 minutes
Flour a flat surface or cutting board and
roll your cookies out like you would a pie
crust.
Cut the cookies into about 3 inch squares.

Put 1 teaspoon of jam into the middle of
each cookie and bring up all the corners of
the square together and pinch them together.

Put the cookies on an ungreased cookie sheet.

Bake at 350° for 18-20 minutes

Heavenly White Cake

Heavenly White Cake

2 3/4 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
3/4 cup butter
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract


Directions
1 Measure sifted flour, baking powder, and salt; sift
together three times.
2 In a mixing bowl, beat egg whites until foamy. Add 1/2
cup sugar gradually, and continue beating only until
meringue will hold up in soft peaks.
3 Cream butter or margarine. Gradually add remaining 1
cup sugar, and cream together until light and fluffy. Add
sifted ingredients alternately with milk a small amount at a
time, beating after each addition until smooth. Mix in
flavorings. Add meringue, and beat thoroughly into batter.
Spread batter in a 15 x 10 x 1 inch pan which has been lined
on the bottom with parchment paper.
4 Bake at 350 degrees F (175 degrees C) for 30 to 35
minutes. Cool cake in pan 10 minutes, then remove from pan and
transfer to a wire rack to finish cooling. This cake may also
be baked in two 9 inch round pans for 30 to 35 minutes,
or in three 8 inch round pans for 25 to 30 minutes.

Spicy Chicken Zucchini Soup

Spicy Chicken Zucchini Soup
(2010 Wine & Herb Festival)

2 quarts water
4 skinless boneless chicken breast
1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 tsp. dried parsley
3 cups chicken bouillon
3 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, chopped
1 16oz. jar chunky salsa (whatever heat you want)
2 cans 14.5oz peeled and diced tomatoes
3 Tbsp. chili powder
1 can corn, drained
4 zucchini chopped
1 can black beans

In a large pot over medium heat combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to boil then reduce heat and simmer for 1 hour or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

In pan over medium heat cook onion, garlic and zucchini in olive oil until slightly browned. Then place all ingredients back into pot with broth and simmer for 1 hour. Serve with sour cream or chips if desired.

Serve with Swedish Hill Viking Red or Jack Ass Red

Buttercream frosting

Ingredients
3 cups confectioners' sugar
1 cup butter
4oz cream cheese (1/2 brick)
1 teaspoon vanilla extract
3 tablespoons whipping cream

Directions
In a standing mixer fitted with a whisk, mix together sugar and (room temp) butter & cream cheese. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Riced Cauliflower Pizza Crust & Breadsticks

http://www.examiner.com/x-355-Low-Carb-Examiner~y2008m6d4-Cauliflower-Pizza-Crust-Worth-its-Wow-in-Gold

Gonna try it next time my group orders pizza.