Christmas Tree Thumbprint Cookies

The Thumbprint Cookie

1/2 Cup Shortening
1/2 Cup Butter
1/2 Cup Brown Sugar
2 Egg Yolks
2 Cups Flour
1/2 teaspoon Salt
2 teaspoon Vanilla
2/3 Cup Chopped Pecan (optional)

Mix all ingredients together with an electric mixer. Roll into ping pong size balls. Press in center with thumb. Bake on 350 for 10 to 12 minutes (until slightly brown).

Buttercream Icing

6 Cups Powdered Sugar
3/4 Cup Butter or Margarine, softened
1/4 Cup Shortening
6 to 8 Tablespoons milk
1 teaspoon Clear Vanilla

Combine 3 cups powered sugar, butter, shortening, 4 Tablespoons milk and vanilla in large bowl. Beat with electric mixer until smooth. Add remaining powdered sugar; beat until light and fluffy, adding more milk. 1 Tablespoon at a time, as needed. If the icing will not stand semi-stiff add a little more powdered sugar until is does. Color with Green food coloring to desired color. Use a Wilton tip 22 to pipe on the tree. Shake on colored nonpareils to decorate.

Options: Color part of icing red and pipe on a Santa hat using remaining white icing to pipe fur around the base of the hat and a ball on the tip. Or leave icing white and pipe on a snowman. Use colored decorating gels to add eyes, buttons, mouth, and carrot nose.

Or to make regular thumbprint cookie icing, use the following recipe and drop spoonfuls in to fill impression.

1 Stick Butter
1 lb Powdered Sugar
a dash of Salt
1 teaspoon Vanilla
just enough milk to make it the right consistency

Chicken & Rice Casserole

1 cup Chicken Broth
1/2 cup Heavy Whipping Cream (or 1 cup Milk with a little flour to thicken)
1 can Cream of Chicken Soup
2 cans Chicken Breast
Salt & Pepper to taste
3 cups Shredded Cheese
3 cups Cooked White Rice

In a saucepan on medium heat combine broth, cream, soup, salt and pepper to taste until hot and smooth.
Cook white rice while waiting.
Drain canned chicken breast and add to mixture. Also add 2 cups of the cheese. Again cook until hot and smooth.
Put half of cooked rice in the bottom of a 9 X 13 pan. Then pour heated mixture on top of rice. Mix together. Mix in remaining rice. Smooth out and top with remaining cup of cheese.
Bake in 350 degree oven for 15 minutes or until cheese is melted.

** You can also prepare this (up to the baking part) and freeze or refrigerate it until you need it. Pull it out when you need it and bake it on 350 until heated through to the center.**