Christmas Tequila Cookies

1 cup dark brown sugar
1 cup (two sticks) butter
1 cup granulated sugar
4 large eggs
2 cups dried fruit (dried cranberries or raisins)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon fresh lemon juice
1 cup coarsely chopped walnuts or pecans
2 cups all purpose flour
1 bottle Jose Cuervo Tequila (silver or gold, as desired)

First, sample the Cuervo to check quality.
Take a large bowl.
Check the Cuervo to be sure it is of the highest quality.
Pour another 4 ounces in a measuring cup and drink.
Turn on the electric mixer.
Beat one cup of the butter in a large fluffy bowl.
Add one teaspoon sugar. Beat again.

At this point, it is best to make sure the Cuervo is still OK.
Try another 4 ounces, just in case.
Turn off the mixerer thingy. Break two leggs and add to the bowl and
chuck in the cup of dried fruit, picking the frigging fruit off the
floor.
Mix on the turner. If the fried druit gets stuck in the beaterers,
just pry it loose with a screwdriver.

Sample the Cuervo to check for tonsisticity.
Next, sift 2 cups of salt or something.
Check the Jose Cuervo.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven. Turn the cake tin 360 degrees and try not to fall
over.

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the Cose Juervo and
make sure to put the stove in the dishwasher.

Cherry Mistmas

(a special thank you to my Cousin Rose in TX for this recipe, lol)

1.5 lbs. chicken strips cut into bite sized pieces
4 medium potatoes diced or cubed (bite sized)
2 cans (10 3/4 oz. ea.) Campbell’s Cream of Potato Soup
Milk
2 packages of Pillsbury (or similar) Pie Crusts (2 crusts rolled up per package. Need 4 crusts total)
1 can of sliced carrots  (or fresh**)
1 can of green beans  (*or fresh)
Salt & Pepper
.
.

Cut up the chicken and potatoes into bite sized pieces. Place in a pot with water and bring to a boil. Turn heat down to Medium and continue to boil for 10-12 minutes. Drain. Also, drain the water from your canned veggies and put the veggies into the chicken and potatoes.  (*if using fresh veggies, you can boil them with the chicken and potato.  Carrots may take longer.)

.

Unroll your pie crust(s) and place the bottom crust into the pan.  Pour your Cream of Potato Soup + 1/4 CAN of Milk into the pie crust.

Pour half your filling mixture into each pie.  **It doesn’t matter if you put the filling in first or the soup/milk in first.  Shown here both ways.

Use the last two crusts to cover the pie, tucking the top crust over the edge of the bottom crust.

Bake in a preheated 375 degree oven for 45-50 minutes

Each pie serves 4-5 depending on the hardiness of the appetite.  (Approx. 8   ‘slices’ per pie)

1.) Pound out your chicken on both sides. You can cut the chicken slices in two, or leave as one.
2.) Dip chicken slices in water
3.) Coat both sides with bread crumbs.
4.) Heat oil of your choice (start on high, then lower temp to med-high) in pan. Enough to come 1/2 way up side of chicken – when you put the chicken in. (You can always add more as you are cooking)
5.) Cook chicken 3-5 minutes on EACH side. (Flipping when edges are browned)

6.) Set cooked chicken on paper towel/plate to drain excess oil, then put in warm oven til all chicken is finished cooking.
7.) Serve with your sides (Spaetzel Dumplings, Broccoli and Corn is shown)

ENJOY!