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Dixie Chick Martie Maguire serves up holiday sugar, spice and everything nice!
When Martie thinks of Christmas she thinks of home - a cozy fire, a warm sweater and the chance to cuddle up to her new hubby, Gareth Maguire. But first things first.
Before any cozying-up can get underway, there's baking to be done. The Chicks' sizzlin' fiddle player insists on something sweet.
"A yearly tradition in our home was making the sugar cookies, where the whole family got involved," recalls Martie. "We kids got to decorate the cookies any way we liked, which was great fun. It always turned into a massive art project!"
But a Chick can't live on cookies alone. Martie likes to start her holiday feast with a family favorite - tasty Chicken Artichoke Bake.
SUGAR COOKIE CHRISTMAS CUT-OUTS
INGREDIENTS
- 1 1/3 cup shortening
- 1 1/2 cup granulated sugar
- 2 tsp. vanilla
- 2 eggs
- 1 tbsp. + 2 tsp. milk
- 4 cups sifted, all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
PREPARATION
Thoroughly cream shortening, sugar and vanilla. Add eggs. Beat until light and fluffy. Stir in milk. Sift together dry ingredients; blend into creamed mixture. Divide dough in quarters. Chill one hour.
On lightly floured surface, roll to 1/8" thickness. Cut in Christmas shapes with cutters. Back on greased cookie sheet at 375* for 6 - 8 minutes. Cool slightly; remove from pan. We usually frost cookies with a thin powered sugar icing and sprinkle with colored sugar and multicolored sprinkles. The dough may be refrigerated for several days and used as needed.
ICING
INGREDIENTS
- 1 cup sifted powered sugar
- 1/2 tsp. vanilla
- milk or orange juice
PREPARATION
In a small mixing bowl, combine powered sugar and vanilla. Stir in 1 tbsp. milk or orange juice. Stir in additional milk or orange juice, 1 tsp. at a time, till icing is smooth and of drizzling consistency. You can flavor this icing with fruit juice or liqueur to match the flavor of the cake, cookies or nut bread. Makes about 1/2 cup.
CHICKEN ARTICHOKE BAKE
INGREDIENTS
- 1/4 cup butter
- 6 chicken breast halves, skinned and boned
- 1 cup chicken broth
- 1 cup chopped raw onion
- 1 clove garlic, minced
- 3 tbsp. flour
- 1/4 tsp. salt
- 1 1/4 cups dry white wine
- 1 3-ounce package cream cheese
- 1 14-ounce can artichoke hearts - drained and halved
- 1/2 cup sliced almonds, toasted
PREPARATION
Melt butter (or heat olive oil) in pan. Add chicken and cook 5 minutes. Remove chicken and put in casserole dish. Saute onion and garlic in pan drippings until tender.
Add flour and salt, stirring until smooth - cook one minute, stirring constantly. Gradually add wine and broth and cook over medium heat, stirring constantly till thick and bubbly. Add cream cheese and stir until it melts. Arrange chicken and artichoke hearts and pour sauce mixture over chicken.
Back covered at 350* for 45 - 50 minutes
Sprinkle with toasted almonds.
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