Saturday, October 27, 2012

Six Sisters' Stuff: Pumpkin Snickerdoodle Cookies

I Love these cookies.

Six Sisters' Stuff: Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies
1 stick (1/2 cup) margarine
1/2 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree
1 large egg
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
Preheat oven to 400 degrees.
Mix together the margarine, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts.
In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (more or less depending on how you like it). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2" apart on ungreased cookie sheet.
Bake 7-9 minutes until lightly browned, but still soft.
Makes about 4-5 dozen cookies.


Thursday, March 15, 2012

Lazy Slow Cooker Creamy Chicken Noodle Soup Recipe

Lazy Slow Cooker Creamy Chicken Noodle Soup Recipe 

4 cups cooked chicken, chopped (from a store bought chicken?)
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
2 teaspoons fines herbes (chervil, chives, parsley, and tarragon)
pepper, tp taste
2 cups egg noodles, cooked

Remove skin from the chicken and chop the meat.
Put the chicken into a slow cooker with the onions, celery, carrots and peas.
Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
When soup is finished, stir in egg noodles.
Season to taste and serve. Enjoy!

Lazy Slow Cooker Creamy Chicken Noodle Soup Recipe - - 144837

Thursday, January 26, 2012

Spinach Muffins

 I have been having a lot of fun this past month.  I have been working on three things I love to do.  Making meals/snacks for my family, photography and digitalscrapbooking.  (When I have time that is)  In this post I get to use all three of my hobbies. 
    I got this recipe from .  She creates a lot of recipes that taste great but are healthy at the same time.  I recommend visiting her website.   Here is one of my favorite recipes.  Find it below or here is a link to her recipe
   It is a Spinach Muffin recipe.  My kids love it! 

Spinach Cake Muffins (Makes 24 Mini Muffins)
1/2 Cup Unsweetened Applesauce ( I have been adding a little extra.)
1 Large Egg
2 Tsp Vanilla Extract
1 Cup Fresh Spinach, packed
1/3 Cup Sugar
2 Tbsp Vegetable or Canola Oil
1 1/2 Cups All Purpose Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt  ( I have been adding a tiny bit less)
1. Preheat oven to 350 F.
2. Place the first 6 ingredients in a food processor or good blender and puree.
3. Place the remaining ingredients in a separate bowl and combine.
4. Pour the spinach puree in a large mixing bowl.
5. Slowly mix the dry ingredients into the wet until combined.
6. Scoop batter into a greased mini muffin tin, filling each cup 2/3 of the way.
7. Bake for 12 minutes.
8. Serve.