Lion House Sugar Cookies

1 1/2 Cups sugar

2/3 cup shortening or butter

2 eggs, beaten

2 tbsp milk

1 tsp vanilla

3 1/4 cups flour

2 1/2 tsp baking powder

1/2 tsp salt

Cream sugar and shortening (butter makes a better tasting cookie). Add eggs, milk, and vanilla. Sift dry ingredients together and beat into creamed mixture, combining thoroughly. With hands, shape dough into a ball; wrap and refrigerate 2-3 hours until easy to handle.

Grease cookie sheets lightly. On lightly floured board, roll one half or one third of the dough at one time, keeping the rest refrigerated. For crisp cookies, roll dough paper-thin. For softer cookies, roll 1/8-1/4 inch thick. Cut into shapes desired with a floured cookie cutter. Reroll trimmings and cut.

Place cookies 1/2 inch apart on cookie sheets. Sprinkle with decorative toppings (I waited to decorate them until after they were cooked :D). Bake at 400 degrees about 8 mins or until very light brown. Makes about 6 dozen.

Decorate and enjoy!!!

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Pork Chops with Sweet Potato

By: Jean Nieman 

"As snowbirds originally from Iowa, we love these tender chops and sweet potatoes with an orange sauce in the fall, no matter where we are, explains Jean Nieman from Mesa, Arizona."

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Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 2 servings

 

Ingredients

• 2 boneless pork loin chops, 3/4-inch thick
• 1 teaspoon canola oil
• 1 medium sweet potato, peeled and cut into 1/4-inch slices
• 1 tablespoon butter, melted
• 1/3 cup orange juice
• 1 teaspoon brown sugar
• 1/8 teaspoon salt
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground mace
• Dash pepper
• 2 teaspoons cornstarch
• 2 teaspoons cold water

Directions

1. In a small nonstick skillet, brown pork chops in oil. Place in an 8-in. square baking dish coated with nonstick cooking spray. Layer with sweet potato; drizzle with butter.
2. In a small saucepan, combine the orange juice, brown sugar, salt, ginger, mace and pepper; bring to a boil, stirring constantly. Pour over sweet potato.
3. Cover and bake at 350 degrees F for 30-35 minutes or until the pork reaches 160 degrees F and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato.

Footnotes

• Nutritional Analysis: 1 pork chop with 1/2 cup sweet potato equals 356 calories, 16 g fat (7 g saturated fat), 84 mg cholesterol, 252 mg sodium, 23 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

Pasta Salad

1 pk. color pasta, cooked

1 can Kidney Beans, drained

1 can corn, drained

1 can Garbanzo beans, drained

1 can olives, drained and chopped

cubed cheese--as much as you want

tomatoes, chopped and also as much as you want

Combined all together.

 

DRESSING

1 pk. Hidden Valley Fiesta Ranch Dip

2 cups buttermilk

2 cups mayo.

 

Mix well, pour over pasta and mix together well.