“Drop” Sugar Cookies

The BEST Chewy Sugar Cookies Recipe!

Author: Robyn Stone | Add a Pinch
Serves: 36 cookies
Ingredients
1 cup (2 sticks) butter, softened
1½ cups granulated sugar
1 egg
2¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon Kosher salt
1 teaspoon vanilla
¼ cup granulated sugar for rolling cookies

Instructions
Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
Stir in flour, baking powder, salt, and vanilla.
Scoop cookie dough by the tablespoon full and roll into a ball.
Add granulated sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of granulated sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned.

Sausage and Spinach Casserole

1/2 – 1 lb Italian sausage
1 15oz tomato sauce
1 16oz stewed tomatoes undrained
1 small container (16oz) sour cream
3-4 cups cooked pasta
Handful+ of spinach

Thyme + garlic salt, pepper, other spices
Cheese for top

Cook sausage. Drain. Toss in tomotoes, sauce, sour cream and spices. Cook pasta till almost done (just tender). Put pasta in 9×13 pan. Cover with spinach. Pour sausage mixture over. Cook at 350 for 30-40 mins. Top with cheese.

Simple Grits

From amazon.com reviewer Eagle…
For stone ground grits..

½ Cup Grits
½ Cup Milk
1 3/4 Cups Water
¾ Teaspoon salt
¼ Teaspoon freshly ground pepper
Bring Milk, Water, Salt, and Pepper to a boil in medium saucepan.
Sprinkle ½ Cups grits into center of pan while stirring constantly to avoid lumps.
Reduce heat to low and cover.
Set timer for 20 minutes and stir every 5 minutes while cooking.
If not tender enough after 20 minutes continue cooking another 10 minutes, stirring after 5 minutes.
Burners vary so you may need to raise the heat from low to medium low to maintain a slow bubble.
Serve with patty of butter on each serving.

Grandma Rhea’s Divinity

2 C sugar
1/2 C white corn syrup
1/2 C water
2 egg whites
1 tsp vanilla
1/2 C chopped nuts

Boil sugar, syrup and water until a firm ball forms when dropped in cold water (probably just to firm ball on candy thermometer).

Add 1/2 of syrup to stiffly beaten egg whites.

Cook remainder of syrup until it forms a bard ball when dropped in cold water (265 F)

Add slowly to first mixture.

Beat until mixture holds its shape. Add vanilla and nuts and drop by spoon full on greased platter or wax paper.

Grandma Rhea’s Date Swirls

1 C dates, stoned and chopped
3/4 C water
3/4 C sugar
1 C chopped nuts
1 C shortening (butter)
2 C brown sugar
3 eggs, well beaten
5 C sifted flour
1 tsp cinnamon
1 tsp soda
1 t vanilla
1 tsp salt

Combine dates, water and sugar and cook over a low heat until thick stirring constantly. Remove from heat and add nuts. Cool.

Cream shortening and brown sugar. Add eggs and blend.

Sift dry ingredients together; add to creamed mixture and blend. Add vanilla. Divide dough in half. Roll each half to 1/2 inch thickness. Spread with date mixture and roll as