Pan Sugar Cookies

This past 4th of July weekend I had pan sugar cookies.  I couldn't quit thinking about them.  I asked for the recipe at the BBQ.  Apparently it's not a shared recipe.  So I started looking on the internet.  Surely there was something out there that mimicked those sugar cookies.  I found a few recipes and combined them to make these.

I love sugar cookies.  But I hardly ever make them.  Too much work.  But these little gems do not fall into the "too much work" category.  Plus I love the almond flavoring. 

Pan Sugar Cookies

1 ½ cups sugar
1 cup butter, softened
8 oz cream cheese, softened
1 egg
2 teaspoons almond extract
½ teaspoon vanilla
½ teaspoon baking soda
1 teaspoon baking powder
2 ½ cups flour

Cream butter, cream cheese and sugar together. Add the egg, almond extract and vanilla and blend until smooth. Mix in all of the dry ingredients. Grease a jelly roll pan with cooking spray. Spread the dough in the pan with a long flat spatula. This is the tricky part.  The dough is sticky and it might seem like there's not enough to cover the pan.  I keep dipping my long spatula into the flour while spreading.
Bake at 350 for 20-25 minutes. Cook just until golden brown.
Let cool completely.

After cooling frost with your favorite frosting.  Or you can use my cream cheese frosting recipe. Or use this simple white frosting.

White Frosting

1/2 cup butter, softened

1 tsp vanilla extract

dash of salt

6 cups powdered sugar

7-8 T. milk

Mix butter, vanilla, salt, powdered sugar and half of the milk together with electric mixer.  Slowly add more milk until you reach the desired consistency.

Now go and make some for yourself!

and the winner is...

The winner of the Rhodes Bake-N-Serv givaway is...

Sarah Holman!

Sarah send me your address and the Gift bag from Rhodes is on it's way to you!

you can contact me at  julie@juliesfoodlove.com

Shirley J Beef Stroganoff

I love Shirley J Universal Sauce.  It's the #1 product in the Shirley J line.  It's a great replacement for any cream based dishes and soups.  I've been wanting to try it out converting my easy hamburger stroganoff.  I finally made it.  We all loved it.  Not to mention is was super easy.  The hamburger was browned and the sauce made, right as the rice was finished.  The whole dinner was made in under 30 minutes.  That's my kind of quick meal.  The family agreed!

Hamburger Stroganoff--Shirley J Style

1 pound hamburger, browned
1 tsp. beef bouillon
3/4 tsp. Shirley J onion seasoning
4 cups water
1 cup Shirley J Universal sauce
1/2 cup sour cream

In large pan mix together water and Universal sauce mix.  Bring to a slow boil.  Add beef bouillon, onion seasoning and hamburger.  Simmer on low for 10 minutes. Add salt and pepper to taste.  Stir in sour cream right before serving.

Serve over noodles or rice.

Rhodes Bake-N-Serv Giveaway

The good folks over at Rhodes Bake-N-Serv were so good to us at the demo last month.  We had a fabulous time.  They showered us with gifts.  And now they want me to shower you as well.  They sent me a gift pack to giveaway to you fine readers.  It's just like the one I received that night.

Inside is a Rhodes apron, a coupon for free product and the Fresh Ideas with frozen dough cookbook.  I'm loving mine and can't wait to send you a gift pack for yourself.  So leave me a comment (or more--see below).  I'll be announcing the winner on Tuesday October 19th. 

To enter leave a comment on this post

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Leave a comment for each entry.

Giveaway ends at midnight on Monday, October 18th

Winner will be announced Tuesday, October 19th

Winner will be chosen by Random.org

Peach Freezer Jam using Instant Clear Jel

I think I've just about finished off my peaches.  Well... it's close now.  Not all of my kids like peach jam so I wasn't going to do any this year.  But when it came down to it, there were soo many peaches on our tree this year.  I decided to just jump in and get some done.

I started out using store bought pectin.  It turned out runny and used a ton of sugar.  Let's face it, jam is mostly sugar with a little bit of fruit mixed in.  Maybe that's why I like it so much.  After that first batch I went back to my old standby.  Which makes me wonder why I even picked up that pectin from the store anyway.  Oh yeah, it was on sale.  I can be a sucker for a sale. So back to the standby.  Instant Clear Jel.  Have you used it before?  I've used it for years.  It's an instant starch.  It can be used to thicken just about anything and it doesn't need to be heated.  I buy mine at Orson Gygi Company in Salt Lake City.  But you can also buy it from them online at their online store.  It comes in a 5 lb. bag that will last forever, especially when you use a few tablespoons at a time.  But it's much cheaper that way.

Back to the jam.  I lost track of how many bottles I made.  Every time someone would stop by I would give them a bottle or two.  Not to mention how much we've gone through.  I think my husbands had toast and jam every day this past week for breakfast.  We all love the jam made with instant clearjel.  No more store bought pectin for me!

This recipe works with any type of mashed fruit.  I also make it with strawberries.  Raspberry and peach combine to make  a tasty jam as well.

Freezer Jam

3 1/2 cups mashed fruit ( I do mine in the blender on very low for a short amount of time-not pureed)

2 cups sugar

1/2 cup light corn syrup

1/4 cup lemon juice

3-4 T. instant clearjel

Mix clearjel with the sugar thoroughly.  Add remaining ingredients and stir to combine.  Let thicken in bowl for 5 minutes.  Pour into freezer safe containers.  Stays fresh in the refrigerator for 3 weeks or freezer for 1 year.

Good luck making it last that long!

Dee-Dee's Recipe Roundup

Today I am featured over at Whatever Dee-Dee Wants.com on her recipe roundup.  For a full week she hosts different bloggers sharing a recipe.  It's a great way to get new recipes and meet new bloggers too.  She's featuring the Rootbeer Cupcakes I made last month.  You really should try them if you haven't.  I need to make them again. This weekend!

Check out the other great recipes this week with Dee-Dee too.  I can't wait to try a few of them myself.