Buttah Ballin'

BUTTER BALLS!



How could I not make cookies called Butter Balls? It's the best cookie name ever! Think about it!!

Okay, these are more than tasty, they're damn tasty. They're butter ballin' tasty.

BUTTER BALLS
or
BUTTAH BALLS

1 cup Buttah
1/2 cup sugar
2 cups flour
1/2 cup slivered almonds
1 teaspoon vanilla
1 teaspoon cinnamon

Beat the butter till its fluffy, add sugar and beat it again. Add flour and mix. Add almonds, vanilla, and cinnamon. The dough will be crumbly, thats okay. Its still sticky. Roll the dough into one inch balls and place on a non-greased cookie sheet (what would be the point of greasing it, these things are nothing but butter). Cook at 375 for 20 minutes. They won't really be brown but they'll be done. Let them dry completely before moving them off the sheet, otherwise they crumble.
OKAY! ENJOY!

BUTTER!

OH UM KAY

Somedays, you need something incredibly easy, but also incredibly delicious. Sunday, was one of those days.

QUICK MEDITERRANEAN PASTA
this is the doubled recipe so maybe you shouldnt make this much. UNLESS YOU DARE.
1 pack of spaghetti
1/2 a pack of croutons, you pick the flavor
1 teaspoon dried oregano
1 teaspoon basil
1/2 cup olive oil, or to taste

First, cook pasta and mix with about a tablespoon of olive oil so it doesnt stick together. In a bowl, crunch up all the croutons till they're a little bigger than bread crumbs. Mix in oregano and basil. Add to pasta with the rest of the olive oil.
If I had more time, I think onions and tomatoes would be a nice addition. And this can be eaten warm or cold.

SO MAKE IT.



THEN EAT IT.

CRANBERRY TWIST APPLE PIE

Jenny and I made some delicious Apple Pie with cranberries and handmade crust! It was a lot of fun to cook up! Here's the recipe for the in the pan crust and pie makings and instructions:

IN THE PAN PIE CRUST:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup vegetable oil
3 tablespoons milk

Place flour, salt, oil and milk in an 8- or 9-inch pie pan and start stirring. The mess will begin to form into a ball resembling pastry (Be sure not to mix it too well, otherwise the crust won't be crumbly). When the flour is all mixed, you can use the back of a wooden spoon and your fingers to smoosh it out over the bottom and sides of the pan. Be sure to seal any breaks in the pie crust with your fingers as you move it around the pan.


CRANBERRY TWIST APPLE PIE:


6 cups thinly sliced, peeled cooking apples (about 2 1/4 pounds)
1 tablespoon lemon juice (optional, but tasty)
3/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup dried cranberries
Milk (optional)
Sugar (optional)

Preheat Oven to 375 degrees Fahrenheit!

Peel and if desired, sprinkle apples with lemon juice. In a large bowl stir together 3/4 cup sugar, the flour, cinnamon, and nutmeg. Add apples slices and cranberries. Gently toss until coated.

Transfer apple mixture to the pastry-lined pie plate and seal with a latticed or covering pie crust on top. Seal the pie crust. If desired, brush top pastry with milk and sprinkle with additional sugar. To preventing over-browning, cover the edge of the pie crust with foil.

Bake for 40 minutes in 375 degree oven. Remove foil and bake for 20 minutes more or until the fruit is tender and the filling is bubbly. Cool on a wire rack for about an hour and a half to let the filling settle and gel. Then enjoy your delicious pie!