Dinner group recipes

These cookies taste like eggnog!  This dough and icing can also make a delicious and unique rolled sugar cookie Nutmeg Cookie Logs B Bake at 350° for 12-15 minutes. 1. Cream together:  1 cup butter  3/4 cup sugar  2. Add:  1 egg, 2t. vanilla  2 t. rum flavor  3. Sift:  3 cups flour  1t. nutmeg Add dry ingredients to butter and egg mixture. Work thoroughly. Shape into long roll on floured board. Cut into 3" lengths and bake on greased cookie sheet 12-15 min.  While cooling, make frosting.  Frosting: Cream & blend:  3 T. butter 1/2 tsp vanilla  1 tsp. rum flavor Blend in 1/2 cup sifted confectioner sugar and beat well. Add 2 cups confectioner sugar and 2-3 T. milk. Beat to a spreadable consistency. Ice the logs, using fork tines for decor, sprinkle with nutmeg.  sugar + beat well. Add 2 cups confectioner sugar and 2-3 T. milk Beat to a spreadable consistency. Ice the logs, using fork tines for decor, sprinkle with nutmeg.

 Almond Raspberry Thumbprint Cookies 1 cup Butter 3 oz Cream Cheese  1 cup Sugar 1 Egg 3/4 tsp Almond Extract 2 1/2 cups Flour 1/2 tsp Baking Soda 1/4 tsp Salt 1 cup Chopped Almonds 1/2 cup Raspberry Jam Cream the butter, cream cheese and sugar.  Add the egg and the almond extract and mix to combine.  Add the flour, baking soda, and salt and mix just until incorporated.  Chill dough for 1 hour.  Shape into 1inch balls and roll in almonds.  Make and indentation in each cookie with your thumb.  Fill with 1/2 tsp of preserves.  Bake 350 for 10-12 minutes.   Rachel Carter 

3 Cups White Chocolate Chips 14oz Can Sweetened Condensed Milk 3 Tablespoons Unsalted Butter 1/8 Teaspoon Salt 1-1/2 Teaspoon Vanilla Extract 24 Oreo Cookies (crushed into small pieces) Line 8x8 pan with parchment paper.  Over medium heat, combine white chocolate chips, butter, salt, and sweetened condensed milk.  Stir until melted and smooth.  Remove from heat and stir in vanilla extract and 2/3 of your crushed Oreo pieces.  Pour into your pan and smooth the top.  Add remaining crushed Oreo pieces to the top.  Refrigerate until firm all the way through.  Remove from pan and cut into bitesize squares. 

 Peanut butter oatmeal chocolate chip cookies  Cream: 1/2 c softened butter, 1/4 c margarine, and 1/2 peanut butter Add: 1 c sugar, 1/2 c brown sugar, 1 t baking powder, 1/2 t baking soda Add: 2 eggs, 1 t vanilla Add: 1 1/4 c flour, 2 c oats, 1 c chocolate chips Scoop onto parchment paper or silicone liner lined baking tray  Bake 375 degrees for 8-10 min 

  INGREDIENTS 2 tablespoons olive oil 1 pound boneless, skinless chicken thighs (may sub breasts or rotisserie chicken, see notes) salt and pepper 1 onion, chopped 3 carrots, sliced 2-4 tablespoons red curry paste (see notes) 1 tablespoon freshly grated ginger 4 garlic cloves, minced 5 cups low sodium chicken broth 2 14 oz. cans quality coconut milk 1 14 oz. can fire roasted diced tomatoes with juices (optional) 2 tablespoons low sodium soy sauce 2 tablespoons fish sauce 1-2 tablespoons brown sugar 2 bay leaves ADD LATER 1 red bell pepper, chopped 8 oz. cremini mushrooms, sliced 3/4 cup uncooked basmati rice (optional) 1/4 cup minced cilantro 1/4 cup minced fresh Thai basil leaves (or regular or 1 TBS dried) 2-3 tablespoons fresh lime juice Asian chili sauce or sriracha to taste GARNISH chopped cilantro lime juice chili peppers crushed peanuts INSTRUCTIONS Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven

 Food network-Giada Ingredients [] 2 tablespoons olive oil [] 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes [] Salt and freshly ground black pepper [] 3 large celery stalks, chopped [] 2 large carrots, peeled and chopped [] 1 large onion, chopped [] 6 garlic cloves, chopped [] 1 1/2 teaspoons chopped fresh rosemary leaves [] 1 1/2 teaspoons dried oregano [] 6 (14-ounce) cans beef broth [] 1 (28-ounce) can diced tomatoes in juice [] 2 cups (about 11 ounces) lentils, rinsed [] 1/3 cup chopped fresh Italian parsley leaves Instructions: Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the brot