Sugar Cookie Bars

It has been a hectic couple of weeks, leading up to an even more hectic couple of weeks coming up here. And, reader dear, I have come to the conclusion that I dislike being busy. Some people thrive on it, but to me it's like death. I would almost rather be bored stiff than have so little time to myself. Sometimes when I'm so busy I barely feel human.

And what counters crazy-busy-ness?

Dessert. (naturally)


These bars are definitely a go-to treat for me. I always have the ingredients on hand, and they take only 10 - 15 minutes to cook.


Sugar Cookie Bars

Ingredients:
2 sticks (1 cup) butter, softened
2 c. sugar
4 eggs
2 tsp. vanilla (or 1 tsp vanilla and 1 tsp. almond extract)
5 c. flour
1 tsp. salt
1/2 tsp. baking soda

Directions:
Cream together butter and sugar until fluffy. Add eggs one at a time, mixing after each one. Add vanilla (& almond extract) and mix well.
In a separate bowl, mix together flour, salt and baking soda. Add to wet ingredients and mix until just combined.
Spread dough/batter onto a greased baking sheet. (This should have a lip to it. Don't use a flat cookie sheet, you need what is sometimes referred to as a jelly roll pan.)
Bake at 375 for 10 to 15 minutes until lightly golden and a toothpick comes out clean when inserted into the center.
Let cool completely before frosting.

Now, don't you feel better? I know I do!

Refire: Shredded BBQ Beef Sandwiches

Still have pot roast left over?

While I marvel at how this is possible, I do have another way to transform Amanda's amazing pot roast. It's simple, and therefore perfect for a busy weeknight meal.

Ingredients:
1 lb. leftover pot roast, shredded
1 c. or so good quality barbeque sauce (we like Famous Dave's, which we can find right in the grocery store, but whatever kind you like is awesome)
good quality buns

Directions:
Place beef in medium pan with sauce and warm over medium-high heat until heated through. Serve on buns that have been toasted under the broiler.

If you like, you can do all the prep work (and there's really nothing to do, so you can hardly call it prep work...) for this in the morning and let it simmer in the crock pot all day. Then toast some buns and enjoy!

Refire: Shredded Beef Tacos

If you followed my (meaning Amanda's) instructions and enjoyed a beautiful pot roast, the prep work for this meal has been largely done. A few spices and fixins and you're in business for some delicious tacos! (If not, you've got a long wait ahead of you before I see shredded beef tacos in your future...)

PS: This one is Amanda's, too. I'm something of a recipe poacher.

Ingredients:
1 lb. leftover pot roast, shredded
1, 14 oz. can diced tomatoes (last time I made this I used the "Mexican" ones, and it was fabulous! But any old kind will do.)
1 c. beef stock or broth
2 tsp. chili powder
2 tsp. cumin
salt and pepper to taste
uncooked tortillas, cooked according to package directions (I like "Tortillaland" brand. You can get them at Costco and most grocery stores in SLC.)

Directions:
Heat meat in a large skillet over medium heat and pull apart until shredded. Add tomatoes and spices. Cover and let simmer for about 15 minutes.
Serve with warm tortillas and toppings of your choice.

We almost always have extras of this, and I have found that it freezes well. So make a big batch and the next time you want some you'll just have to defrost!