The ROCK...or at least thats what Im calling it..

I seriously just gained 10 pounds just looking at this picture...I dare ya to make one..I know I can never turn down a dare..YIKES
Here it is in detail..

Softest, chewiest sugar cookies ever Shared by "Or so she says"

Butter-cream Frosting

1 stick softened (not too melted) butter

4 cups powdered sugar

1 tsp. vanilla

Milk to consistency

Food coloring

Directions: mix well with hand mixer.

The Softest, Chewiest, Best Sugar Cookies

5 1/2 cups flour

2 tsp. Baking soda

1 tsp. Baking powder

4 sticks softened butter

3 cups white sugar

2 eggs

2 tsp. vanilla

6 TBS. buttermilk

Directions: Preheat oven to 350 degrees. In a mixer, cream together the butter and sugar until somewhat smooth. Beat in the egg and vanilla. In another bowl, stir together the dry ingredients: flour, baking soda, and baking powder.. Add the dry ingredients to the creamed ingredients. Mix well. Add the buttermilk to make the dough soft, not wet. Roll into med/small balls. Place on ungreased cookie sheet and bake until done.  How do you like that?  After about 12 minutes, check them...and wait until the edges barely start to show a golden color...could take up to 15 minutes, or more. (To be honest, I can't remember how long to cook them...there, I said it.)  Remove from oven and let them rest on the cookie sheet

for several minutes. Then let cool on wire rack or towel. Frost.

P.S. I have also turned these into Snickerdoodles! Instead of frosting, when you roll the dough balls, roll them into a mixture or cinnamon and sugar. Bake as usual.

This isn't food but....

This isn't food but food could be involved in the prizes..
What a fun idea to do on Christmas Eve with the family or any  day..I love it and the prizes could be white elephant or fun or what I'd like CHOCOLATE..Have fun!!
Oh and go Here for download..

Chocolate Peppermint Roll from brown paper packages..oh my goodness..I might feel like Im sinning when I make this..it looks that good!!

{recipe source} 
Ingredients
• 4 eggs, separated 
• 1/2 cup sugar plus 1/3 cup sugar, divided 
• 1 teaspoon vanilla extract 
• 1/2 cup all-purpose flour 
• 1/3 cup HERSHEY'S Cocoa 
• 1/2 teaspoon baking powder 
• 1/4 teaspoon baking soda 
• 1/8 teaspoon salt 
• 1/3 cup water 
• PEPPERMINT FILLING (recipe follows) 
• CHOCOLATE GLAZE (recipe follows) 

Directions
1. 1 Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.

2. 2 Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.

3. 3 Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

4. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving. Cover; refrigerate leftover dessert. 10 to 12 servings.

PEPPERMINT FILLING:
Beat 1 cup (1/2 pt.) cold whipping cream in medium bowl until slightly thickened. Add 1/4 cup powdered sugar and 1/4 cup finely crushed hard peppermint candy or 1/2 teaspoon mint extract and a few drops red food color, if desired; beat until stiff. 

CHOCOLATE GLAZE
2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. (Cool completely for thicker, frosting-type topping) Gradually add powdered sugar and vanilla, beating until smooth. About 3/4 cup glaze.

Love Cake - A Baking Song.Don't forget to pause songs below..

Skinny Taco Dip..Just in time for the holidays..

Skinny Taco Dip
Servings: 24 • Serving Size: 1/24th of dip • Old Points: 1.5 pts • Points+: 2 pts
Calories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g 

• 8 oz 1/3 less fat Philadelphia cream cheese
• 8 oz reduced fat sour cream
• 16 oz jar mild salsa
• 1 packet taco seasoning
• 2 cups iceberg lettuce, shredded
• 2 large tomatoes, diced
• 1 cup reduced fat shredded cheddar cheese
• 2.25 oz black olives,

In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.

Love that its called "Skinny Taco Dip" love the word skinny..

Best Taco soup in the history of the world..Seriously

TACO SOUP

1-2 lbs. ground beef
1 onion chopped
1 can green chilies (optional)
1 can corn
2 cans pinto beans
3 cans tomatoes ( I use the petite tomatoes)
1 pkg. dry taco mix
1 pkg. dry Hidden Valley dressing mix
2 1/2 cups water

Brown ground beef and onion together.  Add remaining ingredients.  Mix all together  and simmer 30 min.
Serve topped with grated cheese and sour cream, if desired.
Serves 10 or 1 if your hungry..
ENJOY