Thursday, June 25, 2009

Spinach Casserole and Cinnamon Ice Box Cookies

This recipe is courtesy of Lane's mother. This is one of Lane's favorite dishes

1 lb lean ground beef
1 medium onion, chopped
1 8 oz can sliced mushrooms, drained
2 cloves of garlic
1 tsp oregano
2 pkgs frozen spinach (thawed and well drained)
1 can cream of celery soup
1 cup sour cream
1 tbsp uncooked rice
salt and pepper to taste
grated mozzarella cheese

Brown ground beef and drain. Add onion, mushrooms, garlic and oregano. Transfer to 9X13 baking dish and add spinach, soup, sour cream, rice, salt and pepper to taste. Mix well and top with cheese. Bake at 350 for 35-45 minutes.

Cinnamon Ice Box Cookies

I baked these cookies for the food show when I was a a blue ribbon. They are one of my favorite cookies

1 cup brown sugar
1 cup white sugar
1 cup crisco
2 eggs
3 1/2 cups flour
1/4 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
1 tsp butter flavoring
extra sugar and pecans (optional)

Cream Crisco and sugar. Then add vanilla and eggs. Add dry ingredients and mix
Make 3 rolls, wrap in wax paper and chill for several hours. Slice and place on ungreased cookie sheets. If you would like, butter the bottom of a cup and dip in sugar and smash each cookie. You may also like to press a pecan in the top of these. Bake at 350 for 10 minutes. After cooling you may like to dip 1/2 of each cookie in melted semi-sweet chocolate. I tried this once and took them to work and the dipped ones were an even bigger hit.

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