Sandra lee's Chili Fries

                           Hello my lovely readers, How was everyone's day? Hopefully good.
Today was a lovely day the sun was smiling down on us, and to top it off, Rose brought home an excellent report card. So to reward her I made her a dinner of her choice, and she picked Sandra Lee's Chili Fries. 

Here is the recipe.
1/2 bag (about 16 ounces) french-fried potatoes
1 pound ground beef
1 (12-ounce) bottle chili sauce
1 packet chili seasoning
1/2 cup water
1 teaspoon Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon onion powder
 Shredded Cheddar, optional

Preheat oven to 450 degrees F.

Lay fries in a single layer on a baking sheet. Bake in preheated oven for 20 to 25 minutes, turning halfway through cooking, until crisp and golden.

In a large pot over medium heat, break up ground beef and brown, stirring constantly to break up all the clumps to fine ground.

Add remaining ingredients through the onion powder. Bring to boil. Lower heat and simmer for 30 minutes. Serve hot fries on a plate smothered with chili and topped with shredded cheese, if using.

                                          And also for dessert we made Lee's Butterfly Cookies

Here is the recipe:
4 ounces cream cheese
1 (17-ounce) bag sugar cookie mix
1/4 cup plus 1 tablespoon all-purpose flour, divided
1 egg
1 teaspoon strawberry extract
1 (12-ounce) bag mini candy covered chocolates

Heat cream cheese in a large microwave safe bowl for 1 minute on 80 percent power in microwave to soften. Add sugar cookie mix, 1/4 cup flour, egg and extract. Stir with wooden spoon until dough is well combined and forms a ball.

Sprinkle a flat rolling surface with 1 tablespoon flour. Divide dough in half and roll out onto lightly floured surface using a rolling pin. Roll the rolling pin back and forth, turning the dough as needed so it does not stick. Roll dough to 1/4-inch thickness.

Take cookie cutter and dip cutting edge into a shallow bowl of flour. Then press cookie cutter into rolled out dough. Begin cutting out shapes at the center of the dough and work your way towards the edge, cutting shapes as close together as possible. Once the entire slab of dough is cut, use a small spatula to remove cookies from rolling surface and place on un-greased cookie sheet. Repeat with remaining half of dough.

Preheat oven to 350 degrees F.

Decorate each cookie by pressing mini candies into dough. Refrigerate cookies for 15 minutes to prevent spreading while baking.

Using oven mitts, place cookies in oven on top rack. Bake for 10 to 12 minutes. Remove from oven using mitts and let cool on cookie sheet for 1 minute before moving them to cooling rack.

My daughter really likes these recipes, and I hope you do too, Until later Eat And Be Happy : )