Chocolate-glazed peppermint cookies

1 package (18 oz) refrigerated sugar cookie dough

3 TBSP. finely crushed hard peppermint candy

Glaze

1/2 cup semisweet chocolate chips

1 1/2 tsp. shortening

Heat oven 350 F. Cut cookie dough into 1/4 tsp. peppermint candy in center of each slice.

Bake for 7 to 11 minutes or until slightly golden. Cool 1 minute, remove from cookie sheets. Cool 15 minutes or until completely cooled.

In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle glaze over cooled cookies. Let stand until set.

Three Ingredient Treat

1 date

1 pecan half

1 slice of cooked bacon

Remove pit from date. Fill with pecan. Wrap slice of bacon around date, and skewer with a toothpick.

Bake at 350 degrees for 5 minutes

Blueberry Turnovers

1 (8 0z) package refrigerated crescent rolls

1/2 cup fresh blueberries

1/4 cup powdered sugar

1/4 cup prepared vanilla frosting

Preheat oven to 375 degrees F. Roll out crescent dough triangles onto a baking sheet.

Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.

Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining powdered sugar. Drizzle with the vanilla frosting.

Lori's Chocolate Chip Cookies from January Relief Society Meeting

mix dry ingredients together:

2 1/4 c. flour
1 tsp. salt
1 tsp. baking soda

Mix and beat (in separate bowl):
1 c. butter flavored shortening
3/4 c. granulated sugar
3/4 c. brown sugar
1/2 tsp. water
1 tsp. vanilla

After mixing the wet ingredients, add 2 eggs and beat well. Then add the dry ingredients to the mixture and beat until blended.

Add 1 cup semi-sweet chocolate chips. Stir well. Bake at 375 degrees for 9-10 minutes until barely browned on top.

Sabrina's Chicken Tortilla Soup from January Relief Society Meeting

4 c. chicken breasts, cooked & shredded
1 can corn, drained
2 cans tomato soup
1 can Rotel tomatoes
2 t. dried onion or 3 T fresh onion
2 c chicken broth
2 cans chicken and rice soup
1 can cream style corn
2 cans ranch-style beans
2 tsp. garlic salt
2 cubes chicken boullion

Combine and heat

Chopped Salad

Chopped Salad

6-8 cups chopped romaine lettuce

2 pears sliced small

1/2 to 1 cup dried cranberries

1/2 to 1 cup sugared walnuts (or any nuts you prefer)

1/2 lb to 1 lb bacon cooked, crumbled

4-6 oz. feta cheese crumbles

Poppy Seed Dressing (I prefer Briannas)

You can add a splash of Balsamic Vinegar as well

Tomato Cheese Soup

Tomato Cheese Soup

Serves 7-8

2 cans Beef Consomme Soup

2 cans Tomato Soup

2 cans water

1/2 tsp. thyme

1/2 tsp. marjoram

4 tsp. butter

Simmer 15 minutes

Pour over grated Swiss cheese and croutons in a cup