Holiday Sugar Cookies

I found this recipe in the book "Call Me Mrs Miracle" by Debbie Macomber. I love sugar cookies and was very curious about this recipe since it's made with brown sugar rather than white sugar. They are very good with an obvious brown sugar taste. Watch Debbie Macomber's "Mrs Miracle" and "Call Me Mrs Miracle" movies on the Hallmark Channel.

2 cups (4 sticks) unsalted butter, at room temperature

2 cups brown sugar

2 large eggs

2 teaspoons vanilla extract or grated lemon peel

6 cups all-purpose flour, plus extra for rolling

2 teaspoons baking powder

1 teaspoon salt

In a large bowl with electric mixer on medium speed, cream butter and sugar until light and fluffy. Add eggs and vani9lla; beat until combined. In a separate bowl, combine flour, baking powder and salt. Reduce mixer speed to low; beat in flour mixture just until combined. Shape dough into two disks; wrap and refrigerate at least 2 hours or up to overnight. Preheat oven to 350 degrees F. Line baking sheets iwth parchment paper. Remove 1 dough disk from the refrigerator. Cut disk in half; cover remaining half. On a lightly floured surface with floured rolling pin, roll dough 1/4-inch thick. Using cookie cutters, cut dough into as many cookies as possible; reserve trimmings for rerolling. Place cookies on prepared sheets about 1 inch apart. Bake 10 to 12 mintues (depending on the size of the cookies) until pale gold. Transfer to wire rack to cool. Repeat with remaining dough and rerolled scraps. Makes about 48 cookies.

TIP: Decorate baked cookies with prepared frosting or sprinkle unbaked cookies with colored sugars before putting them in the oven.

Thanksgiving Quesadilla with Cranberry Cream Dipping Sauce

I got this recipe from Food Network Sandra Lee. It was something new to try with leftovers. Depending on the size of tortilla used, it makes alot, so share it. We felt it was a little dry. Maybe add some gravy to it.

1 cup small diced leftover turkey breast

1/2 cup leftover stuffing, broken into small pieces

1 cup shredded Cheddar

2 large flour tortillas

Dipping Sauce:

1/2 cup sour cream

1/4 cup whole berry cranberry sauce

Heat a large skillet over medium heat. Put 1 flour tortilla into the pan. Cover with half of the cheese, then a layer of turkey, a layer of stuffing. Top with the remaining cheese and cover with another tortilla. Cook for 3 to 4 mintues and flip. To flip, put a large plate on top of the quesadilla in the pan. Put your palm on the plate and flip the pan upside down. Put the pan back on the stove and slide the quesadilla back into the pan. Cook until the cheese is melted, another 3 to 4 minutes. Stir together the sour cream and cranberry sauce in a small serving bowl. Cut the quesdailla into 8 wedges, transfer to a serving platter and serve with cranberry sour cream.