Jasdip, we just love that soup. So much flavor! This recipe makes delicious cookies, but makes about a gazillion. They are very soft and not browned except for a tiny bit on the bottom. I think I counted 9 dozen once but you can freeze part of the dough and use it later. SOUR CREAM SUGAR COOKIES 1-1/2 C. butter (3 sticks) 3 c. sugar 3 eggs 1 tsp. almond extract 1 c. sour cream 6 c. flour 1 tsp. baking soda 1-1/2 tsp. salt 1 Tbsp. baking powder Cream butter; add sugar gradually. Add eggs one at a time and mix well. Mix almond flavoring to the sour cream. Sift dry ingredients together. Add 1/2 flour mixture and 1/2 sour cream mixture to the butter, alternately and beat until smooth after each addition. Chill dough overnight. Roll in 1/2" thickness using only a small amount of dough each time. Cut into shapes with cookies cutters and bake cookies on a greased cookie sheet at 350 degrees for 5 minutes. Remove from pan immediately. Cool and glaze. Glaze: 1 c. powdered sugar 4 tsp. hot milk 1/2 tsp. vanilla Mix together. Add food coloring, if desired. Let glaze dry and firm up before storing.

Mustard-Crusted Pork Roast with Shallots 16 shallots, unpeeled 3 tablespoons olive oil kosher salt and black pepper 1 6-pound bone-in center-cut pork rib roast (8 ribs);chine bone removed, bones Frenched, at room temperature 1/4 cup whole-grain mustard 2 tablespoons Dijon mustard 2 tablespoons chopped fresh sage 2 cups dry white wine 1/2 cup sour cream 2 tablespoons chopped fresh chives Heat oven to 400* F. In a large flameproof roasting pan, toss the shallots with 1 tablespoon of the oil and 1/4 teaspoon each salt and pepper. Push toward the edges. Place the pork in the center of the roasting pan and season with 1 teaspoon salt and 1/2 teaspoon pepper. In a small bowl, combine the mustards, sage, and the remaining 2 tablespoons of oil; spread over the pork. Roast until the internal temperature of the pork registers 145*, 85 to 95 minutes. Transfer the shallots to a platter. Transfer the pork to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing. Place the roasting pan over 2 burners over medium-high heat. Add the wine and simmer, scraping up any browned bits, until thickened, 5 to 6 minutes. Whisk in the sour cream and chives. Serve with the pork and shallots. *Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many experts. The U.S. Department of Agriculture's recommendation for maximum safety is 15 to 20 degrees higher.

I have some candy molds that I'll "paint" the chocolate in and when they are set add this filling and "paint" the tops with more chocolate. So I'll just use the ingredients, chill and go from there. This won't be happening this week, though!! I haven't personally tried these, but I sure hope they turn out like the real York's!! LIKE YORK'S PEPPERMINT PATTIES (Foodgawker) 2 1/2 cups Confectioners Sugar 2 Tbsps Light Corn Syrup 1 Teaspoon Water 3/4 teaspoon Peppermint Extract Pinch of Salt 1 1/2 Tbsps Shortening around 1/4 cup Confectioners Sugar for kneading/Dusting 1 - 12 ounce bag Semi Sweet Chocolate Chips In the bowl of a stand mixer fitted with paddle attachment, beat the sugar, corn syrup, water, extract, shortening and a pinch of salt until combined. Remove from mixer and knead by hand on counter, incorporating more confectioner�s sugar as you go. Roll out between two pieces of parchment paper dusted with more sugar. When flattened to around 1/4 inch, place in freezer until firm, at least 2 hours. Remove from freezer and cut into circles. I used a small round cookie cutter, about 1 inch across. Too small makes the process very tedious, and too large will just not be very functional. 1 to 1 1/2 inches is perfect. Once all of the filling has been cut, place on baking sheet and return to freezer for another hour. Scraps can be re-rolled and cut until all filling is used. While filling is freezing, prepare your melted chocolate. Place chips in a bowl and microwave at 30 second intervals until the chocolate is smooth and shiny. When rounds are frozen (they won�t get solid), remove when you are ready to dip. Use a fork to dip the rounds in the melted chocolate, and place on parchment to dry. If chocolate gets difficult to work with, return it to the microwave and reheat for 10 seconds. Allow patties to cool � and enjoy!

It might be too late for today's dinner, but I'm posting the slow-cooker dressing I made for today. Did you know that it's called Stuffing when it's inside the bird, and Dressing when it's cooked outside of it? I just call it stuffing, regardless. Slow-Cooker Stuffing/Dressing 3 tbsp butter 2 cups chopped celery 2 cups chopped onion 1/4 cup chopped parsley 2 cans mushrooms, drained 12 cups stale bread, cut into cubes (1 loaf) 1 tsp poultry seasoning 1 tsp dried thyme 1/2 tsp dried marjoram salt and pepper 2 eggs, beaten 2 cups chicken broth, approximately In a large skillet, saute onions, celery and parsley in butter until onions are soft. Combine bread crumbs, vegetables and mushrooms. Add seasonings; toss together well. Add egg and enough broth to moisten. Spray the slow-cooker with cooking spray, dump dressing in and cook on low 6-8 hours. **I omitted the mushrooms, as hubby doesn't like them at all. I have always added leftover cooked rice in my stuffings, and I added it here as well. The original recipe called for 4 cups of broth, but you only want it moistened, as the slow-cooker keeps the moisture in. 4 cups would make it too soggy for our tastes.