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.

I'm not sure if I posted this before or not. It sounds like it would be good for a meal in January. Ham or sausage, or even chicken sausage can be used. She used a 3.5 quart slow cooker, but this recipe freezes well, so it can be doubled and used in a larger pot. Louisiana-Style Red Beans and Rice (Kalyn's Kitchen) 1 large onion, diced small 2-3 tsp olive oil 2 garlic cloves, minced 1 tbsp creole seasoning 1 tsp. dried thyme 1 tsp. dried oregano salt and black pepper to taste --salt isn't necessary because of the Creole seasoning 4 cups cooked small red beans (or use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock) 3 cups diced lean ham or Louisiana Hot Sausages (dice into pieces about the size of the cooked beans) 3 cups homemade chicken stock or canned chicken broth 1 T Worcestershire sauce 1 tsp. green Tabasco (or use a smaller amount of red Tobasco) 2-3 bay leaves 1 tsp. red wine vinegar 3 cups cooked white or brown rice for serving If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook in pressure cooker about 25 minutes. Drain beans. If using canned beans, rinse with cold water until no more foam appears, then drain. You can also cook them in the slow cooker the day before. Cut ham or sausage into small pieces, about the size of cooked beans. Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown. Add garlic and saute 1 minute, then add Creole Seasoning, dried thyme, and dried oregano and saute 1-2 minutes more. Put onion mixture into small crockpot. Add cooked beans and diced ham or sausage. Add stock, Worcestershire sauce, Tabasco sauce, bay leaves, and red wine vinegar, and stir to combine. Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer. I like this best when the beans are at least 3/4 broken apart and dissolved into the liquid. Canned beans are usually softer and will break apart more quickly. An immersion blender works great to thicken the beans. Serve hot, topped with white rice. In New Orleans this is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice.

I am going to add some of the goodies that I am going to be making this Holiday season.....hoping others will to! ~hint, hint~ ;) I picked up a Taste Of Home cookie book last night...OH MY! (of course I can find them all online..but I still like to HOLD a cookbook and read. Butter Brickle Biscotti Ingredients 1/2 cup butter, softened 1/2 cup sugar 1/4 cup packed brown sugar 3 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips Directions In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits. Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen. Here is a link that might be useful: Butter Brickle Biscotti

Sour Cream Quick Rolls (Sandra Lee) 1 c. unsalted butter, softened 1 c. sour cream 2 c. self-rising flour If you want, add one of the following, or experiment with other additions (recipe doesn't say, but I would add to the flour before mixing) 1/3 c. shredded Parmesan cheese 1/2 c. shredded Cheddar cheese 1/3 c. chopped pecans or walnuts 1 tsp. dried thyme Preheat oven to 400 degrees. Spray a 12 cup muffin an with nonstick cooking spray. In a large bowl, whisk together butter and sour cream until well blended. Whisk in flour just until blended. (Dough will be thick.) Place in prepared muffin cups, filling 2/3's full. Use damp hands to smooth tops. Bake 13 to 15 minutes or until golden brown. Serve immediately. Makes 12.