This is not my normal recipe but I thought I would try one that is not as time consuming....
Recipe:
1 c. pumpkin (from can) not Pumpkin PIE filling
3/4 c. sugar
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Nuts (optional)
Preparation:
Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Serve on top of cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.
My Adds: I added a 1/2 tsp (maybe more) of nutmeg also. These cookies are moist and fairly easy to make. Can pumpkin is found in the baking aisle of any store.
Monday, January 31, 2011
Tuesday, January 18, 2011
Better than Toll House Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Chips
Preheat the oven to 375 degrees Fahrenheit. In a small bowl, combine the flour, baking soda, and salt. In a separate large mixer bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until the dough is creamy. Add the eggs, one at a time, beating the dough well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop out rounded tablespoons of dough and place 2 inches apart on ungreased baking sheets. Bake for 8 to 10 minutes, or until golden brown. Cool on the baking sheets for 2 minutes and then remove the cookies to wire racks to cool completely.
**I baked the cookies at 350 for 10-13 minutes in the muffin top pan
Source: al.com
Monday, January 17, 2011
Chicken Enchiladas
Ingredients:
3-4 Chicken Breasts Boiled and Shredded
Cheddar Cheese (3 or more Cups worth)
1 package Flour Tortillas I use the small fajita size
1 large or 2 small cans of Enchilada Sauce ( I like to use Hot)
Directions:
Pour some sauce on a large dinner plate. Dip a tortilla on each side in sauce. Lay flat and put some chicken and cheese in the tortilla. Roll the tortilla and place in a 9in x 13in pan. Repeat until pan is full. Pour any remaining enchilada sauce over the enchiladas and sprinkle withe remaining cheese on top. Cover with foil and bake for 20 mins....
My Adds: Sometimes I add a drained can of black beans and just add a spoonful to each enchilada before rolling it. You can also add a can of diced green chili's to the chicken before it goes into the tortilla. I usually add some taco or spicy seasoning to the chicken after I shred it.
3-4 Chicken Breasts Boiled and Shredded
Cheddar Cheese (3 or more Cups worth)
1 package Flour Tortillas I use the small fajita size
1 large or 2 small cans of Enchilada Sauce ( I like to use Hot)
Directions:
Pour some sauce on a large dinner plate. Dip a tortilla on each side in sauce. Lay flat and put some chicken and cheese in the tortilla. Roll the tortilla and place in a 9in x 13in pan. Repeat until pan is full. Pour any remaining enchilada sauce over the enchiladas and sprinkle withe remaining cheese on top. Cover with foil and bake for 20 mins....
My Adds: Sometimes I add a drained can of black beans and just add a spoonful to each enchilada before rolling it. You can also add a can of diced green chili's to the chicken before it goes into the tortilla. I usually add some taco or spicy seasoning to the chicken after I shred it.
Friday, January 7, 2011
Blue Ribbon Gingersnaps
3/4 cup shortening
1 cup packed light brown sugar
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 cup sugar (for dipping)
1. Preheat oven to 375 degrees.
2. Cream shortening, brown sugar, molasses and egg in large bowl. In a separate bowl sift flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until mixed. Dough can be chilled for easy handling.
3. Shape the dough into balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack.
Makes 3-4 dozen.
Source: Picky Palate
1 cup packed light brown sugar
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 cup sugar (for dipping)
1. Preheat oven to 375 degrees.
2. Cream shortening, brown sugar, molasses and egg in large bowl. In a separate bowl sift flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until mixed. Dough can be chilled for easy handling.
3. Shape the dough into balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack.
Makes 3-4 dozen.
Source: Picky Palate
Monkey Bread
During the Summer I try to find fun activities for myself and the girls that I nanny to do. Having such a small baby this summer has put a damper on things. We aren't able to go out in 96 degree weather and go to theme parks etc... so I found a recipe for us to make.... MONKEY BREAD
Enchilada Casserole
This Recipe is delish!I found it on an app on my phone called BigOven. I changed a few things to fit my familys likes ,but it was yummy!
Preparation
Ingredients
Preparation
Brown hamburger and onion. Pour off fat. Cut tortillas into 1" squares and mix with all the other ingredients except cheese in a large bowl. Add drained hamburger. Mix and pour into a 9x13 glass casserole. Spread cheese evenly over mixture. Bake covered at 375 for 1 Hour. Serve with Sour cream and Salsa.
My Adds:
I only used 1 small can of green chilis and 1 can of medium enchilada sauce. I browned the hamburger and then added a package of taco seasoning to it...it might be good with chicken too!
My Adds:
I only used 1 small can of green chilis and 1 can of medium enchilada sauce. I browned the hamburger and then added a package of taco seasoning to it...it might be good with chicken too!
Thursday, January 6, 2011
Chicken Spaghetti
I found this recipe on the Pioneer Woman Cooks website. John really likes this recipe!
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
My Adds:
I rarely use a fryer chicken. I usually use about 4 boneless chicken breasts, then boil the noodles in that water. This is a great recipe to make and freeze for a day when you dont want to cook. You also can use dried onions instead of a fresh one if you dont like alot of onion.
Ingredients:
- 2 cups Cooked Chicken- Shredded or Cubed
- 3 cups Dry Spaghetti, Broken Into Two Inch Pieces (Break into 3 pieces per noodle)
- 2 cans Cream Of Mushroom Soup
- 2 cups Grated Sharp Cheddar Cheese
- ¼ cups Finely Diced Green Pepper
- ¼ cups Finely Diced Onion
- 1 jar (4 Ounce) Diced Pimentos, Drained (I never add these)
- 2 cups Reserved Chicken Broth From Pot
- 1 teaspoon Lawry's Seasoned Salt (Any seasoning will work)
- ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper (Or leave out if you use a spicy seasoning above)
- Salt And Pepper, to taste
- 1 cup Additional Grated Sharp Cheddar Cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
My Adds:
I rarely use a fryer chicken. I usually use about 4 boneless chicken breasts, then boil the noodles in that water. This is a great recipe to make and freeze for a day when you dont want to cook. You also can use dried onions instead of a fresh one if you dont like alot of onion.
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