Santa Hat Party Mix

This is so yummy and fun to make and to eat!  You'll definitely want to take it to one of the many Christmas parties of the season.

Ingredients:

Santa Hats

• Bugles
• Red melting disks
• mini marshmallows
• white sprinkles (nonpareils)

Snack Mix

• 3 c. mini pretzels
• 1/2 c. craisins
• 1 c. salted dry roasted peanuts
• 2 c. Rice Chex
• 2 c. holiday colored M&M's
• 8 oz. white chocolate for metling

How to Make

Santa Hats

1.  Melt the candy melts, along with a tablespoon of shortening (to help thin the melted candy), in 30 second intervals on half power in your microwave until melted.

2.  Immediately start dipping.

3.  Let them set up for 10 minutes or so on parchment or wax paper.

4.  When they are set, remelt the red candy disks (if necessary) and dip just the bottoms (the large part of the Bugle) into the white sprinkles.

5.  Then flip it over and dip the top in the melted candy and press a mini marshmallow on top.

6.  Let dry on wax paper.

Snack Mix

1.  Spread all your ingredients, EXCEPT M&M's and Santa Hats, out on a baking sheet lined with parchment or wax paper.

2.  Melt your white chocolate according to package directions and drizzle over the pretzel mix.  Transfer to a large bowl.

3.  When chocolate is set, sprinkle M&M's and Bugle Santa Hats over the mix.

Source:  cookiesandcups.com

Apple Cobbler Cupcakes with Pumpkin Pie Frosting

Made these for a school party.  A mouthful of fall flavors!

Cupcakes

Ingredients:

1 1/2 c. flour
1 1/4 t. baking powder
1/4 t. baking soda
1/2 t. ground ginger
1/2 c. unsalted butter, room temperature
3/4 c. brown sugar
1/4 c. sugar
2 eggs
1/2 c. sour cream
1/4 t. lemon extract
2 1/2 c. apples, roughly chopped and loosely packed

Directions:

1.  In a medium-sized bowl, whisk flour, baking powder, baking soda and ginger.
2.  Beat butter and sugars in a large bowl until light and fluffy.
3.  Beat in eggs, sour cream and lemon extract until blended.
4.  Mix in flour mixture.
5.  Fold in apples.
6.  Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
7.  Bake at 350 degrees for about 25 minutes or until a toothpick comes out of the cupcake clean.

Pumpkin Pie Frosting

Ingredients:

3/4 c. sugar
1/2 t. salt
1 1/2 t. pumpkin pie spice
2 large eggs
15 oz. canned pumpkin
12 oz. evaporated milk

Directions:

1.  Preheat oven to 425 degrees.
2.  In a large bowl, beat eggs.
3.  Stir in sugar, salt and pumpkin pie spice.
4.  Mix in pumpkin.
5.  Mix in evaporated milk.
6.  Pour into 9" pie plate.
7.  Bake for 15 minutes.
8.  Reduce heat to 350 degrees and bake for another 40-50 minutes, until a toothpick comes out dry.
9.  Remove from oven and leave on counter for two hours before use.

*Put "pumpkin pie" into a piping bag or ziplock bag with a hole cut out.  Pipe frosting onto cupcakes.

Notes:

While you can load a slice of pie directly into the piping bag, I found that the pie piped better if I put it in a large mixing bowl and beat it for about thirty seconds to evenly distribute any moisture before loading it into my bag.

Source:  cupcakeproject.com

Savory Mushroom Sage Stuffing

This is my family's stuffing recipe. I don't actually stuff my turkey. I use this recipe and make a big 9x13 inch pan of this stuff. The bread gets slightly crispy on top and the mushrooms and onions and celery are soft. It is really simple, but one of my all time favorite things to eat!

Ingredients:
14-16 slices hearty white bread (I use Grandma Sycamore's white bread)
2 sticks butter
7-8 celery stalks, chopped
2 medium onions, diced
16-20 ounces button or baby bella mushrooms, sliced
2 tsp. rubbed sage
S & P to taste
1 1/2-2 Cups chicken broth

Directions:
1. Using a serrated knife, cut the bread slices into small cubes. Lay the cubes out on a baking sheet. Dry them out in an oven set to 170 degrees over the course of a few hours or overnight. You want them to be completely dry and crunchy.
2. In a large skillet, melt the butter over medium heat. Add the celery and onions. Saute til just tender. Add the sage and S & P to taste. Add the sliced mushrooms, cook til mushrooms begin to soften.
3. In a large bowl, place the dried bread cubes. Add the warm mushroom mixture. Stir a bit. Then, add about 1 1/2-2 cups chicken broth-depending on how moist you want your stuffing.
4. Place the stuffing in a 9x13 inch baking dish. Cover with foil. Cover with foil and cook for about 30 minutes. Uncover and continue baking until the top becomes slightly crispy and golden.

Pumpkin-Shaped Dinner Rolls

This time around I thought I'd post more of an idea than a recipe.  You can use any bread dough recipe you like or use a mix like I did.  Whatever dough you choose to work with, the results will be similar.  This is an easy way to bring a little fall fun to your Thanksgiving table.

Directions for one-loaf's worth of dough:
1.  Prepare dough according to recipe or can instructions.  Allow to rise until doubled in bulk.  Punch down.
2.  Roll dough into a log.  Using kitchen shears (or unflavored dental floss) cut the log into half, then cut each half into half again.  This will give you four log pieces.  Each of these pieces should then be cut into thirds.  You will have 12 pieces.
3.  Take one section of dough and roll firmly between your palms.  Roll into a tight, smooth ball.  Take your kitchen shears and snip into the edge of the dough eight times equal distance apart.  Do not cut all the way through.
4.  Place on greased baking sheet.  Repeat with remaining dough.  Cover lightly with a sheet of plastic wrap lightly sprayed with cooking spray.  Allow to rise.
5.  Bake according to your recipe.  Garnish with a sliver of pecan.

Source:  it's all over Pinterest, baby.

Candy Corn Cookies

Now, I'm normally a "make it from scratch" kind of girl.  But sometimes, well, you just don't have the time or energy.  I had planned to make these cookies from scratch but then thought, "You know, it's just as wonderful to have a time-saving way to make something cute as it is to have a scratch way to make something cute!"

So, if you're the type of person who loves ideas using convenience foods, you'll love this.

Ingredients:
2 logs of sugar cookie dough
food coloring

1.  Preheat oven according to dough directions.  Unwrap logs of dough.  Set aside about 1/3 of the dough.  Take the other 1/3's and place into two small mixing bowls.  Color one of the 1/3's orange and the other yellow.  (I used gel food coloring in orange and yellow because that's what I had.  If you have liquid food coloring, use yellow and then yellow/red to make orange.)
2.  Line a loaf pan with a large sheet of wax paper (you want it to cover all the sides, not just the bottom...and allow some to hang over the sides).  Press the uncolored cookie dough into the bottom of the paper-lined loaf pan.  Make sure it's even.  Then do the orange, then the yellow so that you have three even layers.  Fold the wax paper down over the top of the dough and press to help the layers be even and also to adhere them to each other well.  Chill for an hour.
3.  Use the paper to lift out the dough from the loaf pan.  Remove the paper.  With the dough on a cutting board, carefully cut the dough into slices about 1/3-inch thick.  Cut each slice into little candy corn shaped wedges (also known as triangles!).  Place on an ungreased cookie sheet, two inches apart.
4.  Bake for 9-11 minutes, or until the edges are just barely starting to get golden brown.  Allow to cool for a few minutes on the baking sheet.  Then carefully remove to a cooling rack to cool completely.

I could have sworn I had a picture of the loaf slice cut into diagonal candy corn shaped wedges, but apparently I did not.  Sorry!

These cookies are a little on the small side, but 2 logs makes a lot of them.  I only had time to cut and bake a few of the slices and that was over 2 dozen.  The rest of the dough I put back in the fridge to use later.

Source:  idea from Kathie Cooks

Halloween Poison Cake

You know, it's scary how many Halloween recipes you can find on Pinterest.  All the boys and ghouls are pinning all their faves for their upcoming spookiest soirees.  Every year I get so excited and say "This is the year I am going to host a "Tim the Tool Man Taylor"  monster bash!"  And every year I don't.  Maybe next year.  Anyway, here is a sweet treat you can try out, the trick is trusting the conversion equivalents.  The source for this recipe has included both, but I think next time I make this I will tweak it.

Ingredients:

375 grams sugar (2 cups)

250 grams soft unsalted butter (9 oz.)

3 large eggs

250 grams all-purpose flour (1 3/4 cup)

1 1/2 t. baking powder

pinch of salt

250 ml  milk, room temperature (1 1/8 cup)

2-3 t. almond extract (or vanilla or mint )

Green food coloring, to desired color

Cocoa Icing:

1 cup or more of powdered sugar

Unsweetened cocoa powder, about 1/2 a cup

A few T. boiled, lukewarm water (not sure how this makes a difference.  I just used tap water.)

1.  Preheat oven to 350 degrees F.

2.  Line a 9 x 13 pan with parchment (I used baking spray with flour).

3.  In a large bowl, sift together the flour, baking powder and salt.  Set aside.

4. In another bowl, cream together the butter and sugar.  Add the eggs one at a time, mixing well each time.  Scrape down the sides when needed.

5.  Add the flour mix to the creamed mixture alternately with the milk, mixing well.

6.  Stir in the almond flavoring.  Next add green food color.  Don't use too much since the color will darken as it bakes (it really does!).

7.  Pour the green batter in the cake pan and smooth with a rubber spatula.  Place cake on lowest rack in oven to prevent over-browning. Do this for sure.  I didn't and ended up with a zombie cake top  Bake for about 40-60 minutes, until a cake tester comes out clean.

8.  Transfer cake to a cooling rack and cool completely before frosting.  Cut the cake into squares.

ICING:

Mix ingredients together in a bowl, adjusting liquid/sugar depending on desired consistency.  It should have a thick pouring consistency that is easily spread with a spatula.

SOURCE:  Cake Journal.

Spider Deviled Eggs and Clementine Pumpkins

Just thought a couple of healthy treats would be nice for a change around the Halloween season.  No need for recipes here, just a few simple instructions.

For the Spider Eggs:

Make your basic deviled eggs.  Use a half black olive for the body of the spider.  Slice the other half into 4 segments to make legs.  You'll need one and a half olives to make one spider.

For the Pumpkins:

Peel a clementine.  Insert a cut piece of celery into the top opening for a stem.

Source:  pinterest

Cranberry Relish

 

 

 

 

Just in the St. Nick of time (and notice, by the way, how he is eyeballing the relish)! Be sure and add this to your Christmas menu.  My good friend Phyllis brought this dish to a church Christmas party one year and gave me the recipe so that I could add it to our holiday meal traditions.  It is a big hit with everyone and full of yummy goodness.

 

Ingredients:
2 cups ground fresh cranberries (I just zap mine in the Ninja blender)

1 cup sugar
2 small pkgs. Cherry Jell-O

1 15-oz. can crushed pineapple, drained and juice reserved

1 apple, unpeeled (Red Delicious is good) sliced and chopped

2 oranges (regular oranges NOT navel.  Tried that.), peeled, sliced and chopped

grated rind from one orange

1 cup chopped pecans

 

1.  Mix Jell-O with 2 cups boiling water, 1 cup sugar and reserved pineapple juice.  Let thicken in refrigerator. DO NOT LET IT SET COMPLETELY.

 

2.  Add other ingredients, already mixed together.

 

NOTE:  You can substitute cranberry Jell-O for the cherry

 

Source:  Phyllis Mecham, Mocksville, NC

Turtle Cookies

Turtle Cookies

    These might be my new favorite cookie! They are soft, the caramel is gooey, and aren't they pretty? The perfect holiday cookie. They were also not difficult at all and pretty foolproof, which is always a bonus!

Ingredients:

Cookie:

1 C. flour

1/3 cup cocoa

1/4 tsp salt

1 stick (8 Tbsp.) butter, softened

2/3 C. sugar

1 large egg, separated, plus one additional egg white

1 tsp vanilla extract

2 Tbsp milk

1 1/4 c. finely chopped pecans

Caramel filling:

14 traditional caramels (I used Werther's soft caramels)

3 Tbsp. cream

Chocolate Drizzle:

2 oz. semi-sweet chocolate chips or chocolate bar

1 tsp shortening

Directions:

Combine flour, cocoa, and salt in a bowl and set aside. Beat butter and sugar with electric mixer on med-high speed until light and fluffy, about 2 minutes. Add egg yolk, vanilla, and milk until incorporated. Reduce speed to low and add flour mixture just until incorporated. Do not overbeat. 

Wrap dough in plastic wrap and refrigerate at least one hour.

Whisk egg whites until fluffy (by hand). Place pecans in a separate bowl. Roll dough into 1 inch balls. Dip in egg whites and then roll in pecans. Place on cookie sheet at least 2 inches apart. Use the back of a 1/2 teaspoon measuring spoon to make an indentation in the center of each cookie. Bake at  350 until set, about 12 minutes.

For caramel filling: Microwave caramels and cream, stirring occasionally, until smooth and melted, about 1-2 minutes.

When cookies come out of the oven, gently re-press indentations. Fill with 1/2 tsp. caramel filling. Let cool on the pan for 10 minutes, then remove to wire wrack. 

Melt chocolate and shortening together in a plastic bag dipped in hot water. Cut tip off bag and drizzle over cooled cookies.

Yield: About 30 cookies. 

Source: America's Test Kitchen

Cookie:

1 c. all-purpose flour

1/3 c. cocoa powder

1/4 tsp. salt

8 T. (1 stick) butter, softened

2/3 c. sugar

1 large egg, separated, plus 1 additional egg white

2 T. milk

1 tsp. vanilla extract

1 1/4 c. pecans, finely chopped

Caramel Filling:

14 soft caramel candies (I used Kraft Traditional Caramels)

3 T. heavy cream

Chocolate Drizzle (optional):

2 oz. semi-sweet chocolate (I used 2 squares of Baker's semi-sweet chocolate)

1 tsp. shortening

Directions
Prepare the Cookies:  
1.  Combine flour, cocoa, and salt; set aside.

2.  With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.

3.  Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

4.  Whisk egg whites in a bowl until frothy.  Place chopped pecans in another bowl.  Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans.  Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.

5.  Bake at 350 degrees until set, about 12 minutes.

Prepare the Caramel Filling:  
6.  Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.

7.  Once cookies are removed from the oven, gently re-press the indentations.  Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Chocolate Drizzle (optional):  
8.  Place chocolate and shortening in a small zip-top plastic bag.  Set bag in a bowl of warm water to soften.  Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.

9.  Snip a very small hole in the corner of the plastic bag.  Drizzle chocolate over the cooled Turtle Cookies.

Makes about 30 cookies.

Enjoy! 

Read more at http://www.thekitchenismyplayground.com/2012/09/insanely-delicious-turtle-cookies.html#vAFMPMioIaCqGHIJ.99

Cookie:

1 c. all-purpose flour

1/3 c. cocoa powder

1/4 tsp. salt

8 T. (1 stick) butter, softened

2/3 c. sugar

1 large egg, separated, plus 1 additional egg white

2 T. milk

1 tsp. vanilla extract

1 1/4 c. pecans, finely chopped

Caramel Filling:

14 soft caramel candies (I used Kraft Traditional Caramels)

3 T. heavy cream

Chocolate Drizzle (optional):

2 oz. semi-sweet chocolate (I used 2 squares of Baker's semi-sweet chocolate)

1 tsp. shortening

Directions
Prepare the Cookies:  
1.  Combine flour, cocoa, and salt; set aside.

2.  With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.

3.  Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

4.  Whisk egg whites in a bowl until frothy.  Place chopped pecans in another bowl.  Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans.  Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.

5.  Bake at 350 degrees until set, about 12 minutes.

Prepare the Caramel Filling:  
6.  Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.

7.  Once cookies are removed from the oven, gently re-press the indentations.  Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Chocolate Drizzle (optional):  
8.  Place chocolate and shortening in a small zip-top plastic bag.  Set bag in a bowl of warm water to soften.  Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.

9.  Snip a very small hole in the corner of the plastic bag.  Drizzle chocolate over the cooled Turtle Cookies.

Makes about 30 cookies.

Enjoy! 

Read more at http://www.thekitchenismyplayground.com/2012/09/insanely-delicious-turtle-cookies.html#vAFMPMioIaCqGHIJ.99

Turkey Pot Pie

I found this recipe on Allrecipes a few years back. It is one of our favorites and a great way to use up turkey leftovers. As I have said before, I tend to be a home made pie crust snob, but when it comes down to it, buying store bought pie dough just makes things so much easier.

Turkey Pot Pie



1 recipe for a double crust pie  
4 tablespoons butter, divided  
1 small onion, minced  
2 stalks celery, chopped  
2 carrots, diced  
3 tablespoons dried parsley
1 teaspoon dried oregano (or any other dried herbs. I use thyme and basil sometimes.)
salt and pepper to taste  
2 cubes chicken bouillon (or equivalent of chicken base or stock, etc.)
2 cups water
2 potatoes, peeled and cubed  
1 1/2 cups cubed cooked turkey  
3 tablespoons all-purpose flour
 1/2 cup milk

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside. 

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. 

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. 

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

Sweet Potato Souffle

This is a family recipe that we bake every year for Thanksgiving. It is so delicious! This tastes like a pecan pie on top of sweet potatoes. How can that be wrong? Happy Thanksgiving!

Soufflé:
3 cups of sweet potatoes, boiled and mashed
*I use a big can of sweet potatoes and drain the syrup.
1/2 cup sugar
2 eggs
1/2 cup butter
1 tsp. cinnamon
1/2 cup milk
1/2 tsp. salt
1 tsp. vanilla
2 Tbsp. flour

Preheat oven to 350 degrees. Mix all of these until smooth. Pour into a greased baking dish and set aside. I used a 9x13 sized baking dish.

Topping:
1 cup light brown sugar
1 cup coconut
1/3 cup melted butter
1/3 cup flour
1 cup chopped pecans

Mix all of these topping ingredients together a  sprinkle evenly over the sweet potatoes. Bake at 350 degrees for about 30-35 minutes.
*The secret to this, is to double the topping recipe! 

Pinecone Cheese Ball

One thing I love about the holiday season is the yummy food that accompanies it. One appetizer that I love during this season are cheese balls! I saw this idea to make your cheese balls look like pinecones and put my little spin on it. It's so pretty, festive, and yummy!

Pinecone Cheese Ball

- 2 (8 oz.) packages of cream cheese (I use one full fat and one light, you'll need some fat to it so it'll hold it's shape)
- 2 1/2 C. freshly shredded cheddar cheese
- 1 pkg. ranch dressing mix
- About 2 cups sliced almonds
- Rosemary springs (or you could use evergreen needles) for garnish

Directions

1. Start off by toasting your almonds over the stove with a little bit of butter. When fully toasted, spread on a paper towel and allow to cool.
2. Mix together cream cheese until nice and smooth. Add Cheddar cheese and the ranch dressing mix. Mix until well blended.
3. On wax paper shape your two pinecones. Transfer them to your serving dish.
4. Take your almonds and stick them into the cheese ball giving the effect of a pinecone.
5. Cool in your refrigerator for at least two hours before serving.


Hope Y'all enjoy it as much as we did!
Emily

Perfect Pie Crust

For years I searched for a great pie crust recipe. I had a friend in Florida share this recipe with me. I believe it came from a cookbook she had but I cannot say which one.

Perfect Pie Crust

12 Tbsp. very cold unsalted butter

3 C. flour 

1tsp. kosher salt

1 Tbsp. sugar

1/3 C. cold vegetable shortening

6-8 Tbsp. ice water  

Dice the butter and return to the fridge or freezer while preparing the flour mixture. 

Place the flour, salt and sugar in a food processor. Pulse a few times. Add the butter and shortening. Pulse 8-12 times til the butter is pea-sized. 

With the machine running pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured surface and roll into a ball. Wrap in plastic wrap and refrigerate at least 30 minutes.

Cut the dough in half and roll out. 

This actually makes enough for about 3 single crusts. 

 

 

Snickerdoodle Brownies

 

So, you should know, that unless you are prepared to pretty much eat the whole pan of these you might not want to make this recipe! You think I'm kidding!? These have the perfect texture, a little chewy and just the right amount of sweet. This is definitely going down as a family favorite! I did find this recipe on "pin-interest". (That's how my mom pronounces it. LOL!) This is a great fall dessert. The cinnamon and sugar are warm and cozy.

 

Recipe:

 2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tablespoon vanilla
2 Tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

Get out three separate bowls.

1-In a medium bowl, whisk together the flour, baking powder, salt and set that aside.

2-In  small bowl combine the white sugar and cinnamon, and set that aside.

3- n a large bowl, mix together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

Spread the mixture into the 9x13 baking dish.

Sprinkle the sugar cinnamon mixture evenly over the batter.

Bake for 25-30 minute or until it springs back at touch.

Let the brownies cool on a wire rack for a bit and serve.

 

 

original recipe from Dozen Flours



Pumpkin Bars

I know, I know it isn't Halloween yet. BUT we all want it to be right?  I make these bars year round, in fact my husband's work asks for them for every work gathering.  It feeds a big crowd and you will love them!!!

1 c. oil (I use coconut oil)
2 c. sugar
4 eggs
2 c. pureed pumpkin (or squash/sweet potatoes)

Mix together then add:

2 c. flour (whole wheat works well!)
2 t. baking powder
1 t. baking soda
1/4 t. salt
2 t. cinnamon
1 t. pumpkin pie spice (cinnamon, nutmeg, and clove)

Mix together well and bake at 350 for 20-25 minutes in a greased cookie sheet.

Frosting:
*frost when cooled
3 oz. cream cheese
6 T. softened butter
1 t. vanilla
2 c. powdered sugar
1 t. (or more) milk

Source: Honica Smith

Pumpkin Chocolate Chip Cookies

I was camping in the mountains recently, and those cool mornings reminded me fall was right around the corner, and it made me think of my favorite cookies! Yum! These are soooo delicious! 

Pumpkin Chocolate Chip Cookies

Ingredients:

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips (I used some chocolate chunks this time)
1/2 cup chopped pecans or walnuts (optional)

Directions:

1. Combine pumpkin, sugar, vegetable oil, egg and vanilla. Add flour, baking powder, baking soda, milk, cinnamon and salt. Stir in chocolate chips and nuts.

2. Spray cookie sheet with baking spray. Drop cookie dough by spoonful onto baking sheet.

3. Bake at 350 degrees for about 10 minutes. These are cake-like, so make sure centers are done like a cake. Baking time will depend on the size you make the cookies. I personally like to take them out of the oven right before they start to brown. I'm not a fan of overdone cookies!

4. Eat warm with a glass of milk and you will think you have died and gone to heaven!

Notes:

1. I am pretty crazy over lots of chocolate chips in my cookies, and lots of nuts too. Feel free to use as many or as little as you like. 2 cups is quite a lot, and that's how I like them! For these in the pictures, I used 1 cups of chocolate chips and 1 cup of chocolate chunks. And I used about 3/4 cup of chopped pecans. So, so, so delicious! 

Source: I've had this recipe for over 20 years in my notebook. Not sure where it came from!

The Best Chocolate Chip Cookies Ever!

Forget about your diet! You have to try these! They will make you so happy! 

The Best Chocolate Chip Cookies Ever!

Cream together:

1 cup CRISCO shortening (Sometimes I use ½ cup shortening and ½ cup butter)

1 cup brown sugar

½ cup white sugar

Mix in:

1 tsp vanilla

2 eggs

Add:

2 ¼ cups white flour (you can use white wheat flour…it’s very good)

1 tsp baking soda

1 tsp salt

Chocolate chips (as many as you like!) I used "chunks." You can add chopped nuts too!

Put spoonfuls on a baking sheet and bake at 350 degrees until just barely starting to brown on the edges. They will look a bit underdone to the average person! Take out of oven and let them sit for a few minutes on the pan. (DO NOT over cook if you want them to be chewy and soft.) 

Pour a glass of milk and ENJOY!!!! YUM YUM!!!

Notes: 

1. One batch makes 2 dozen large cookies. Trust me, you'll want to make a double batch. 

2. These make fabulous M&M cookies too! You can add anything you like in these cookies! White chocolate chips and macadamia nuts, or dark chocolate and pecans...the possibilities are endless! 

Source: My amazing mom! (Brenda Joyner) She taught my sister and I how to make these when we were really young, and we were famous for our delicious cookies! 

Grandma's Best Apple Pie

There once was a girl who liked making pies

But all of those years she could not devise 

how to make the perfect pie crust 

or apples that would not turn to mush

Until by chance she tried a new way

different from any she'd made up to that day

It turned out superb to her great relief

she conquered the pie that had given her grief. 

Perfect Pie Crust
12 Tbsp. very cold unsalted butter
1/3 c. very cold vegetable shortening
3 C. flour
1 tsp. kosher salt
1 Tbsp. sugar
6-8 Tbsp. ice water
 
Dice the butter and return to the fridge or freezer while preparing the other ingres. Place the flour, salt and sugar in a food processor. Pulse a few times. Add the butter and shortening. Pulse 8-12 times til butter is the size of peas. With the machine running, pour ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured surface and roll into a ball. Wrap in plastic wrap and refrigerate it for at least 30 mins. 
The recipe says it is for a double crust pie, but it actually makes enough for 3 single crusts, depending on how thick you roll it. 
  

Grandma's Best Apple Pie (from All Recipes. Link here)

1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water

1/2 cup white sugar 1/2 cup packed brown sugar 1/2-1 tsp. cinnamon (opt.) 8 Granny Smith apples - peeled, cored and sliced

	Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, and cinnamon (if using) and bring to a boil. Reduce temperature and let simmer.
	Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
	Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Berry Cheesecake Pops & Happy 4th!

How did I get so lucky to post on Independence Day?  I am honored to post on the 4th of July because I am a patriot.  I get teary-eyed when the national anthem is played and the Stars and Stripes are presented at ballgames.  Every time. 

For our followers who are not of the LDS faith, I would like to share a couple of our Articles of Faith--what we believe--that correlate with our celebrations today:

Article of Faith #11--We claim the privilege of worshipping Almighty God according to the dictates of our own conscience, and allow all men the same privilege, let them worship how, where, or what they may.

Article of Faith #12--We believe in being subject to kings, presidents, rulers, and magistrates, in obeying, honoring, and sustaining the law.

I just thought these were very appropriate as we celebrate our freedoms and the principles upon which this great country was established.

Now that I have given you food for thought, here is my food post for today.  Have you seen the new cookbook from our lovely Kate and Sara at OBB?  It is entitled, "Savoring the Seasons with Our Best Bites."  Yummy stuff .  This recipe comes from that book and it is a perfect summer treat for this holiday.

Ingredients:

2 cups assorted berries (I used strawberries and blueberries)*
1/2 cup plus 3 tablespoons powdered sugar, divided
3 oz. cream cheese
1 cup Half-and-Half
1 teaspoon vanilla
2 teaspoons fresh lemon juice



1.  Place berries and 3 tablespoons powdered sugar in a blender or food processor and roughly puree.  Add more sugar, if needed.  You should end up with about 1 cup of berry puree--smooth or chunky. Whatever you want.

2.  Transfer puree to a bowl or measuring cup with a pour spout and set aside.  Wash out food processor and place the cream cheese, half-and-half, vanilla, lemon juice, and 1/2 cup powdered sugar inside.  Puree until smooth--not going to show a picture but it is white and liquid.


3.  Fill popsicle molds, alternating berry mixture and cream cheese mixture.  You can swirl it with a popsicle stick or leave in layers.  Freeze until slightly firm if you are adding your own popsicle stick.  My form came with stick/lids so I just put mine in at the get-go and froze them completely.

4.  To remove from molds, carefully run warm water around the outside of molds until popsicles are loosened.  Store in an airtight container or zip-top bag in the freezer.




*  Next time I make these I am going to try some of my freeze-dried fruit and see how that turns out.  Sounds like a good way to use that fruit from my food storage and it is a healthy snack--pretty much.


Source:  Savoring the Seasons with Our Best Bites, p. 124.

Layered Turtle Cheesecake

Ingredients

• 1 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 cup finely chopped pecans
• 6 tablespoons cold butter, cubed
• FILLING:
• 4 packages (8 ounces each) Cream Cheese, softened
• 1 cup sugar
• 1/3 cup packed brown sugar
• 1/4 cup plus 1 teaspoon all-purpose flour, divided
• 2 tablespoons heavy whipping cream
• 1-1/2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• 1/2 cup milk chocolate chips, melted and cooled
• 1/4 cup caramel ice cream topping
• 1/3 cup chopped pecans
• GANACHE:
• 1/2 cup milk chocolate chips
• 1/4 cup heavy whipping cream
• 2 tablespoons chopped pecans
• Additional caramel ice cream topping, optional

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust.
• In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight.
• For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally.
• Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving. Yield: 12 servings.