I decided to make these cookies just for something different for the Airman Cookie Drive. I figured there would be a fair amount of sugar cookies and chocolate chip cookies, so I wanted to branch out a bit. I had no idea these cookies would turn out to be such a hit! Andrew loves them. I love them. My friends who have eaten them here love them. I think I will have to keep making them now! 🙂

1 c. (2 sticks) butter, softened
2/3 c. sugar
1/2 t. almond extract
1/2 t. vanilla extract
2 c. flour
1/3 c. seedless raspberry jam
1 c. powdered sugar
2-3 t. water

1. In a large bowl, cream butter and sugar together until light and fluffy. Beat in almond extract and gradually add flour until dough forms a ball. Cover and refrigerate until easy to handle, about 1 hour.
2. Preheat oven to 350F/180C. Roll dough into 1-inch balls and place on ungreased baking sheets 1 inch apart. Using the end of a wooden spoon handle, make an indentation in the center of each ball a little less than 1/4 inch deep. Fill with jam. Bake 14-18 minutes or until edges are slightly golden. Cool on baking racks. Spoon in additional jam as needed. Cool completely.
3. Combine powdered sugar, water, and vanilla extract; mix well. Drizzle thinly over cooled cookies.

Yield: 3 dozen

**The recipe calls for seedless raspberry jam, and all I could find at the commissary was the sugar-free stuff. So next time I will probably just get regular raspberry jam (with seeds), since I don’t like that artificial sweetener taste. It’s just up to what you prefer!

This mac ‘n’ cheese is SO good! I used it as a side dish to go with the Ranch-Parmesan Chicken but it would also be something really yummy to bring to a potluck or picnic!

Active time: 10 minutes
Total time: 45 minutes
Serves: 8

12 oz. elbow macaroni
2 T. Dijon mustard
1-1/4 c (10 oz) sour cream
Kosher salt & pepper
1 small onion, finely chopped
8 oz extra-sharp cheddar, grated (about 2 cups)

1. Heat oven to 400F/200C. Cook the pasta for half the time recommended on package directions;drain.
2. Meanwhile, in a large bowl, whisk together the mustard, 1 cup of the sour cream, and 1/2 teaspoon each salt and pepper. Fold in the onion and 1 cup of the cheddar.
3. Add the pasta to the bowl and toss to coat. Transfer the pasta mixture to a shallow 3-qt or 9×13-in. baking dish and bake until beginning to brown, 15-20 minutes.
4. Remove the baking dish from the oven and fold in the remaining cup of cheddar and 1/4 cup sour cream. Return to the oven and bake until golden brown, 15-20 minutes more. Serve with freshly cracked pepper.

**Each serving has about 345 calories**

Here’s a nice simple (but tasty) baked chicken recipe. I served this with Easy Mac ‘n’ Cheese and some green beans. It was delicious!

6 boneless, skinless chicken breasts
1 c. dry breadcrumbs
1/3 c. Parmesan cheese
1 t. seasoned salt
1 t. ground black pepper
1 t. garlic powder
1 c. ranch dressing

1. In a resealable bag, marinade chicken breasts in ranch dressing for at least half an hour.
2. Preheat oven to 400F/200C. Lightly grease a 9″x13″ baking dish.
3. In a shallow bowl, mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper, and garlic powder. Remove chicken from marinade, allowing any excess to drip off. Coat in the breadcrumb mixture.
4. Place chicken in a single layer in greased pan. Bake uncovered for about 30-35 minutes, or until a thermometer reads 160F.