food.

Life has been business as usual here in the Clawson household. Busy with work, school, church and family. The biggest excitement in the Clawson household is that Addi started a Pre-K program this week--five days a week. Our mornings are bound to be a little more peaceful. Instead of taking pictures this month, I have been cooking and baking. For Christmas, Barb Davis gave us her cookbook, AKA, the Bible of all things food. I have gone through and marked the whole book with post-it. Here are a few I thought I'd share...

Steak & Noodles

1 lb. of steak, cut into small strips

1/2 lb. chopped mushrooms

3 T. chopped onion

Dash of salt and pepper

1 T. Worcestershire sauce

1 can cream of mushroom soup

8 oz. sour cream

1 tsp. Lawry's seasoning salt

1 T. parsley

Saute' steak, mushrooms and onion in 1/4 cup of butter. Cook until steak is done and tender. Stir in rest of ingredients. Simmer for 15 minutes. Serve over noodles. Yum and yum.

Chicken Enchilada Casserole

4 chicken breasts

1 doz. corn tortillas

1 can cream of chicken soup

1 can cream of mushroom soup

1 c. milk

1 onion, chopped

1 can green chili sauce

1 1/2 lbs. shredded cheddar cheese

1 1/2 lbs. shredded jack cheese

Wrap chicken breasts in foil; bake 400 degrees for 1 hour. Bone and slice. Cut tortillas in 1-inch strips. Mix soups, onion, chili salsa and milk in bowl. Butter casserole dish. Layer tortillas, chicken soup mix and cheese. Repeat, ending with cheese. Refridgerate 24 hours. Bake at 300 for 1 hour (longer for deep dish).

Now, I have a problem following directions. And because I didn't want many leftovers, I cut the recipe in half, only using 1 can of cream of chicken soup, instead of the mushroom and chicken. I also used flour tortillas instead of corn, just for personal preference. It turned out great. I will definitely make it again.

And to the baking...Martha Stewart does it again. I made a double batch of these Snickerdoodles...

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1/2 cup pure vegetable shortening

1 3/4 cups sugar, plus more if needed

2 tablespoons ground cinnamon, plus more if needed

2 large eggs

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack.

I actually found her recipe on bakerella.com, where I found this fabulous picture.

And lastly, after baking 37 bunt cakes for a Young Women's fundraiser, I make a triple batch of oreo balls for Ian's work. These are so easy and so good. And I did actually take this picture myself.

Oreo Balls

• 1 (16 ounce) package OREOS
• 1 (8 ounce) package Cream Cheese, softened
• 2 (8 ounce) packages of melting chocolate
• Mix the oreos with cream cheese (I use my Kitchenaid, it makes it quick and easy). Make 1 inch balls, put in freezer to harden. Dip in melted chocolate. I buy chocolate from Classic Cake off of Valley View. It is by far the best chocolate you can buy here locally.

I don't know why some of the font is green and some of it is black, I tried to fix it. Oh well.