My friend Deb shared this wonderful dip recipe with me. It's really yummy. You can substitute many different types of shredded cheese. I've also made it with plain shredded cheddar and shredded pepper jack...it's all good!
1 (11 oz) can shoe peg corn, drained
1/2 (11 oz) can sweet yellow corn, drained
1/2 (15 oz) can black beans, rinsed and drained
1 (8 oz) pkg cream cheese, softened
1 (10 oz) can Ro-tel tomatoes, drained
1/2 cup shredded taco style cheese
1 cup shredded Mexican style cheese
Tortilla chips or Fritos Scoops
Drain and mix corn, beans, and Ro-tel tomatoes. In separate bowl, beat cream cheese, then fold in the taco style cheese and corn, bean, and tomato mixture. Pour into casserole dish (9 x 9 or close) and cover with shredded Mexican style cheese. Bake at 350 until bubbly - 10 to 20 minutes. Serve warm with chips.
Tuesday, December 22, 2009
Slow Cooker Pot Roast
This is my favorite pot roast recipe. I've made it many times and it always turns out delicious. When the roast is ready, I transfer the meat and veggies to a platter and cover. Then I strain the liquid remaining in the slow cooker and pour it into a sauce pan to make gravy. (I just use a few tablespoons of flour mixed with a small amount of cold water to thicken the liquid.)
3-4 lb chuck roast
olive or vegetable oil
Montreal steak seasoning
1 pkg Lipton beefy-onion soup mix
2 cups water
1/2 small pkg baby carrots (or more if you'd like)
4-5 potatoes
Heat oil in pan; season beef with steak seasoning and brown on each side. Meanwhile, add water and soup mix to slow cooker and stir. Peel potatoes and cut into about 1 inch pieces. Add potatoes and carrots to slow cooker. Place roast on top of vegetables. Cover and cook on low 8-10 hours (or until fork tender).
3-4 lb chuck roast
olive or vegetable oil
Montreal steak seasoning
1 pkg Lipton beefy-onion soup mix
2 cups water
1/2 small pkg baby carrots (or more if you'd like)
4-5 potatoes
Heat oil in pan; season beef with steak seasoning and brown on each side. Meanwhile, add water and soup mix to slow cooker and stir. Peel potatoes and cut into about 1 inch pieces. Add potatoes and carrots to slow cooker. Place roast on top of vegetables. Cover and cook on low 8-10 hours (or until fork tender).
Sunday, December 20, 2009
Chocolate Gooey Butter Cookies
These cookies are delicious! Thanks Paula Deen!
1 (8 oz) brick cream cheese, room temperature
1 stick butter, room temperature
1 egg
1 tsp vanilla
1 box Devil's Food chocolate cake mix
Confectioners' sugar, for dusting
Preheat oven to 350 degrees. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
You can view the original recipe here.
1 (8 oz) brick cream cheese, room temperature
1 stick butter, room temperature
1 egg
1 tsp vanilla
1 box Devil's Food chocolate cake mix
Confectioners' sugar, for dusting
Preheat oven to 350 degrees. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
You can view the original recipe here.
Slow Cooker Beef Stroganoff
We had this for dinner last night and it was very, very good. I will definitely make this again. Thank you Betty Crocker!
2 lbs beef stew meat
1 cup chopped onion
1 can cream of golden mushroom soup
1 can condensed cream of onion soup
1/4 tsp pepper
1 package (8 oz) cream cheese, cubed
1 container (8 oz) sour cream
6 cups hot cooked noodles
In slow cooker, mix beef, onion, soups, and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.
You can view the original recipe here.
2 lbs beef stew meat
1 cup chopped onion
1 can cream of golden mushroom soup
1 can condensed cream of onion soup
1/4 tsp pepper
1 package (8 oz) cream cheese, cubed
1 container (8 oz) sour cream
6 cups hot cooked noodles
In slow cooker, mix beef, onion, soups, and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.
You can view the original recipe here.
Tuesday, December 8, 2009
Italian Meatballs
These are very flavorful meatballs, take very little time to make, and freeze well.
1 lb ground beef
1/2 tsp onion powder
1/2 tsp salt
1/8 tsp pepper
1 tsp garlic powder
1/2 cup Italian breadcrumbs
1 egg
2 Tbsp milk
1/4 cup grated Parmesan cheese
Mix all ingredients in a large bowl until combined. Shape mixture into balls and place on shallow baking pan (makes about 24 meatballs). Broil until slightly brown (this takes just a few minutes, so don't stray too far from your oven). Turn meatballs and brown other side for another few minutes until fully cooked.
1 lb ground beef
1/2 tsp onion powder
1/2 tsp salt
1/8 tsp pepper
1 tsp garlic powder
1/2 cup Italian breadcrumbs
1 egg
2 Tbsp milk
1/4 cup grated Parmesan cheese
Mix all ingredients in a large bowl until combined. Shape mixture into balls and place on shallow baking pan (makes about 24 meatballs). Broil until slightly brown (this takes just a few minutes, so don't stray too far from your oven). Turn meatballs and brown other side for another few minutes until fully cooked.
The Best Spaghetti Sauce
I have been on a mission to find the best spaghetti sauce recipe for awhile now and with some tweaking, I think I've finally found a keeper. This recipe makes a huge batch, but it's super easy (especially since you use a slow cooker) and it freezes great. Bon appetit!
1 lb ground beef
1 lb ground pork
1 lb sausage
2/3 cup onion, chopped
4-6 cloves garlic, minced
2 - 18 oz cans tomato paste
4 tomato paste cans water
1/3 cup dry red wine
4 Tbsp grated Parmesan cheese
1 1/2 Tbsp salt
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp pepper
1/2 tsp Italian seasoning
In a large pan, crumble and cook ground beef, pork, and sausage until brown. Drain off fat. Combine cooked meat mixture and all of the remaining ingredients in a large slow cooker. Cook 3-4 hours on high or 6-8 hours on low. And don't forget the Italian Meatballs!
1 lb ground beef
1 lb ground pork
1 lb sausage
2/3 cup onion, chopped
4-6 cloves garlic, minced
2 - 18 oz cans tomato paste
4 tomato paste cans water
1/3 cup dry red wine
4 Tbsp grated Parmesan cheese
1 1/2 Tbsp salt
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp pepper
1/2 tsp Italian seasoning
In a large pan, crumble and cook ground beef, pork, and sausage until brown. Drain off fat. Combine cooked meat mixture and all of the remaining ingredients in a large slow cooker. Cook 3-4 hours on high or 6-8 hours on low. And don't forget the Italian Meatballs!
Thursday, December 3, 2009
Italian Pork Chops
This is good. Like fancy Italian restaurant good. Serve it over angel hair pasta (the sauce is thin) and top with Parmesan cheese.
4 thick cut pork chops (about an inch thick)
garlic salt
pepper
1 Tbsp olive oil
1/4 lb sweet Italian sausage (casings removed)
1/4 cup chopped onion
2 cloves garlic, minced
1/4 cup dry red wine (I use Pinot Noir)
8 oz can tomato sauce
1/2 tsp Italian seasoning
Preheat oven to 375 degrees. Season pork chops with garlic salt and pepper. In a large frying pan, brown chops well in olive oil. Remove chops from pan and place in baking dish and set aside. Crumble sausage in same pan and mix in onions. Cook until sausage is done, then stir in garlic, tomato sauce, Italian seasoning, and wine and cook on medium low heat for a couple of minutes. Remove pan from heat and spoon sausage mixture over pork chops. Cover with foil and bake for 45 minutes.
4 thick cut pork chops (about an inch thick)
garlic salt
pepper
1 Tbsp olive oil
1/4 lb sweet Italian sausage (casings removed)
1/4 cup chopped onion
2 cloves garlic, minced
1/4 cup dry red wine (I use Pinot Noir)
8 oz can tomato sauce
1/2 tsp Italian seasoning
Preheat oven to 375 degrees. Season pork chops with garlic salt and pepper. In a large frying pan, brown chops well in olive oil. Remove chops from pan and place in baking dish and set aside. Crumble sausage in same pan and mix in onions. Cook until sausage is done, then stir in garlic, tomato sauce, Italian seasoning, and wine and cook on medium low heat for a couple of minutes. Remove pan from heat and spoon sausage mixture over pork chops. Cover with foil and bake for 45 minutes.
Slow Cooker Vegetable Beef Soup
This is comfort food made easy on a cold winter day.
1 lb beef stew meat, cut into 1/2 inch pieces
1 Tbsp vegetable oil
4 cups water
14 1/2 oz can petite diced tomatoes, undrained
16 oz bag frozen mixed vegetables
2 potatoes, peeled and diced
1 envelope onion soup mix
1 tsp instant beef bouillon granules
2 cloves garlic, minced
1/8 tsp pepper
In a large skillet brown beef pieces, about half at a time, in hot oil. Drain off fat. Combine beef and remaining ingredients in slow cooker. Cover and cook on low for 8-10 hours or high for 4-5 hours.
1 lb beef stew meat, cut into 1/2 inch pieces
1 Tbsp vegetable oil
4 cups water
14 1/2 oz can petite diced tomatoes, undrained
16 oz bag frozen mixed vegetables
2 potatoes, peeled and diced
1 envelope onion soup mix
1 tsp instant beef bouillon granules
2 cloves garlic, minced
1/8 tsp pepper
In a large skillet brown beef pieces, about half at a time, in hot oil. Drain off fat. Combine beef and remaining ingredients in slow cooker. Cover and cook on low for 8-10 hours or high for 4-5 hours.
Tuesday, December 1, 2009
Peanut Butter Cookies
I think this is the best peanut butter cookie recipe I've tried so far (and I've tried many).
1 stick butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 egg
3/4 cup peanut butter
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp vanilla
Mix butter, sugars, and peanut butter together. Add eggs, flour, baking soda, and vanilla extract and mix well. Drop by tablespoonfuls onto cookie sheet.
Bake at 350 degrees for about 12 minutes or until golden brown. Makes about 30 cookies.
I found the recipe here on cooks.com.
1 stick butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 egg
3/4 cup peanut butter
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp vanilla
Mix butter, sugars, and peanut butter together. Add eggs, flour, baking soda, and vanilla extract and mix well. Drop by tablespoonfuls onto cookie sheet.
Bake at 350 degrees for about 12 minutes or until golden brown. Makes about 30 cookies.
I found the recipe here on cooks.com.
Rigatoni with Sausage and Peas
I made this skillet supper tonight and it's definitely a keeper!
8 oz rigatoni pasta
1 Tbsp olive oil
1 clove garlic, minced
1/2 lb sweet Italian sausage (casings removed)
6 oz frozen sweet peas
3/4 cup heavy cream
2 Tbsp butter
1/3 cup grated Parmesan cheese
1/8 tsp pepper
1/8 tsp garlic salt
1/8 tsp garlic powder
1/3 cup grated Romano cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil and saute garlic over medium heat for a minute or two. Add sausage; once sausage is cooked and crumbled, add frozen peas and saute for about 5 minutes. Slowly stir in heavy cream, butter, seasonings, and Parmesan cheese. Cook for about 5 minutes on medium-low heat (or until pasta is done and sauce has thickened a bit). Toss with cooked pasta and top with Romano cheese. Serves 4.
You can view the original recipe here.
8 oz rigatoni pasta
1 Tbsp olive oil
1 clove garlic, minced
1/2 lb sweet Italian sausage (casings removed)
6 oz frozen sweet peas
3/4 cup heavy cream
2 Tbsp butter
1/3 cup grated Parmesan cheese
1/8 tsp pepper
1/8 tsp garlic salt
1/8 tsp garlic powder
1/3 cup grated Romano cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil and saute garlic over medium heat for a minute or two. Add sausage; once sausage is cooked and crumbled, add frozen peas and saute for about 5 minutes. Slowly stir in heavy cream, butter, seasonings, and Parmesan cheese. Cook for about 5 minutes on medium-low heat (or until pasta is done and sauce has thickened a bit). Toss with cooked pasta and top with Romano cheese. Serves 4.
You can view the original recipe here.
Wednesday, November 25, 2009
Pecan Pie
The first time I decided to make a pecan pie, I was amazed at how simple it was. This is the Karo Syrup recipe.
1 cup Karo Light Corn Syrup
3 eggs
1 cup sugar
2 Tbsp butter, melted
1 tsp vanilla
1 1/2 cups (6 ounces) pecans (I use a mixture of chopped and halved pecans)
1 9 inch unbaked pie crust (I use Pillsbury pie crust dough and a glass pie plate)
Preheat oven to 350 degrees. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes. If pie crust is overbrowning, cover edges with foil. Cool for 2 hours on wire rack before serving.
1 cup Karo Light Corn Syrup
3 eggs
1 cup sugar
2 Tbsp butter, melted
1 tsp vanilla
1 1/2 cups (6 ounces) pecans (I use a mixture of chopped and halved pecans)
1 9 inch unbaked pie crust (I use Pillsbury pie crust dough and a glass pie plate)
Preheat oven to 350 degrees. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes. If pie crust is overbrowning, cover edges with foil. Cool for 2 hours on wire rack before serving.
Pumpkin Pie
This is Libby's famous recipe, except I use pumpkin pie spice. I love pumpkin pie and it's so easy to make.
3/4 cup sugar
1/2 tsp salt
1 3/4 tsp pumpkin pie spice
2 eggs
15 oz can pumpkin
12 oz can evaporated milk
1 unbaked 9 inch pie shell (I use Pillsbury pie crust dough and a glass pie plate)
Mix sugar, salt, and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. If pie crust is overbrowning, cover edges with foil. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
3/4 cup sugar
1/2 tsp salt
1 3/4 tsp pumpkin pie spice
2 eggs
15 oz can pumpkin
12 oz can evaporated milk
1 unbaked 9 inch pie shell (I use Pillsbury pie crust dough and a glass pie plate)
Mix sugar, salt, and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. If pie crust is overbrowning, cover edges with foil. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Peanut Butter Cup Pie
This pie is fantastic! Just the right amount of peanut butter and chocolate.
Chocolate Pie Crust
15 Oreos, crushed
1/4 cup butter, melted
Mix Oreos and butter and press into 9 inch pie plate. Bake at 375 degrees for 10 minutes. Cool completely.
Pie Filling
4 oz cream cheese, softened
3/4 cup powdered sugar
1/2 cup peanut butter
1/2 cup milk
8 oz carton of Cool Whip, thawed
4-6 Reese's Peanut Butter Cups, chopped
Beat together cream cheese and powdered sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Sprinkle bottom of pie crust with 2 or 3 chopped peanut butter cups. Spoon pie filling over crust. Top with remaining 2 or 3 chopped peanut butter cups. Cover. Freeze until firm.
Chocolate Pie Crust
15 Oreos, crushed
1/4 cup butter, melted
Mix Oreos and butter and press into 9 inch pie plate. Bake at 375 degrees for 10 minutes. Cool completely.
Pie Filling
4 oz cream cheese, softened
3/4 cup powdered sugar
1/2 cup peanut butter
1/2 cup milk
8 oz carton of Cool Whip, thawed
4-6 Reese's Peanut Butter Cups, chopped
Beat together cream cheese and powdered sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Sprinkle bottom of pie crust with 2 or 3 chopped peanut butter cups. Spoon pie filling over crust. Top with remaining 2 or 3 chopped peanut butter cups. Cover. Freeze until firm.
Thursday, November 19, 2009
Taco Sauce
I think this taco sauce is much better than the store bought stuff in a jar.
8 oz can tomato sauce
1/3 cup water
1/4 tsp chili powder
1/4 tsp onion powder
1 Tbsp white vinegar
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp sugar
1/4 tsp cayenne pepper
1 1/2 tsp cumin
1/2 tsp garlic salt
Combine all ingredients in a small sauce pan and simmer over low heat for 15-20 minutes. Remove from heat. Cool and serve or refrigerate.
8 oz can tomato sauce
1/3 cup water
1/4 tsp chili powder
1/4 tsp onion powder
1 Tbsp white vinegar
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp sugar
1/4 tsp cayenne pepper
1 1/2 tsp cumin
1/2 tsp garlic salt
Combine all ingredients in a small sauce pan and simmer over low heat for 15-20 minutes. Remove from heat. Cool and serve or refrigerate.
Taco Meat
Here's the tasty recipe I use when I'm preparing tacos. (Be sure to serve the tacos with a yummy taco sauce.)
1 lb ground beef
1/4 cup flour
1 Tbsp chili powder
1 tsp salt
1/2 tsp paprika
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp cumin
1/2 cup water
Brown beef in a large skillet. Drain fat if necessary. Reduce heat and sprinkle flour and seasonings over meat and mix well. Add water and stir again. Simmer for 10-15 minutes. Remove from heat and serve.
1 lb ground beef
1/4 cup flour
1 Tbsp chili powder
1 tsp salt
1/2 tsp paprika
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp cumin
1/2 cup water
Brown beef in a large skillet. Drain fat if necessary. Reduce heat and sprinkle flour and seasonings over meat and mix well. Add water and stir again. Simmer for 10-15 minutes. Remove from heat and serve.
Wednesday, November 18, 2009
No Bake Chocolate Peanut Butter Cookies
These are my all time favorite cookies and have been since I was a little girl.
2 cups sugar
1/2 cup milk
1 stick butter
4 Tbsp unsweetened cocoa
1/2 tsp salt
3 1/2 cups quick cooking oatmeal
1 tsp vanilla
1/2 cup peanut butter
Combine sugar, cocoa, milk, salt, and butter in sauce pan and bring to a boil. Boil one minute. Remove from heat and add peanut butter, vanilla, and oatmeal and mix well. Drop by tablespoonfuls on foil or parchment paper and let cool.
2 cups sugar
1/2 cup milk
1 stick butter
4 Tbsp unsweetened cocoa
1/2 tsp salt
3 1/2 cups quick cooking oatmeal
1 tsp vanilla
1/2 cup peanut butter
Combine sugar, cocoa, milk, salt, and butter in sauce pan and bring to a boil. Boil one minute. Remove from heat and add peanut butter, vanilla, and oatmeal and mix well. Drop by tablespoonfuls on foil or parchment paper and let cool.
Artichoke Chicken
This is one of my husband's favorite meals. I often cut the chicken into bite sized pieces, double the sauce ingredients, and serve it over noodles.
1 15 oz can artichoke hearts, drained well and chopped
3/4 cup grated Parmesan cheese
1/3 cup mayo
1/3 cup sour cream
4 boneless chicken breasts
garlic powder
pepper
Preheat oven to 375 degrees. Mix artichokes, cheese, mayo and sour cream in a bowl. Place chicken in a greased baking dish and season with pepper and garlic powder. Pour artichoke mixture evenly over chicken. Bake uncovered for 30 minutes or until chicken is done. Serves 4.
You can view the original recipe here.
1 15 oz can artichoke hearts, drained well and chopped
3/4 cup grated Parmesan cheese
1/3 cup mayo
1/3 cup sour cream
4 boneless chicken breasts
garlic powder
pepper
Preheat oven to 375 degrees. Mix artichokes, cheese, mayo and sour cream in a bowl. Place chicken in a greased baking dish and season with pepper and garlic powder. Pour artichoke mixture evenly over chicken. Bake uncovered for 30 minutes or until chicken is done. Serves 4.
You can view the original recipe here.
Tuesday, November 17, 2009
Pumpkin Banana Bread
I conveniently had all the ingredients to try this bread tonight. It turned out yummy ... definitely a keeper.
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1 tsp baking soda
1/4 tsp salt
1 cup canned pumpkin
2 large eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup (1 medium) very ripe banana, mashed
1/3 cup vegetable oil
Preheat oven to 350 degrees. Grease and flour 9 x 5-inch loaf pan.
Combine flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl. Combine pumpkin, eggs, white sugar, brown sugar, banana and vegetable oil in large mixer bowl; beat until smooth. Gradually beat in flour mixture. Spoon into prepared pan.
Bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
You can view the original recipe here.
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1 tsp baking soda
1/4 tsp salt
1 cup canned pumpkin
2 large eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup (1 medium) very ripe banana, mashed
1/3 cup vegetable oil
Preheat oven to 350 degrees. Grease and flour 9 x 5-inch loaf pan.
Combine flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl. Combine pumpkin, eggs, white sugar, brown sugar, banana and vegetable oil in large mixer bowl; beat until smooth. Gradually beat in flour mixture. Spoon into prepared pan.
Bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
You can view the original recipe here.
Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are fantastic (I've made them many times) and they would be a nice addition to any Thanksgiving feast.
1 stick butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 cup canned pumpkin
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
1 cup milk chocolate chips (not semisweet)
Heat oven to 350 degrees. Spray cookie sheets with nonstick spray.
Using a mixer, beat butter until smooth. Beat in the white and brown sugars until mixture is light and fluffy. Beat in egg, then mix in vanilla and pumpkin. In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Slowly beat the flour mixture into the batter. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto prepared cookie sheets and bake for about 15 minutes, or until the cookies are browned around the edges. Let cookies cool for 2 minutes on baking sheet, then transfer them to cool completely on a wire rack. (Makes about 30 cookies.)
You can find the original recipe on foodnetwork.com.
1 stick butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 cup canned pumpkin
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
1 cup milk chocolate chips (not semisweet)
Heat oven to 350 degrees. Spray cookie sheets with nonstick spray.
Using a mixer, beat butter until smooth. Beat in the white and brown sugars until mixture is light and fluffy. Beat in egg, then mix in vanilla and pumpkin. In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Slowly beat the flour mixture into the batter. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto prepared cookie sheets and bake for about 15 minutes, or until the cookies are browned around the edges. Let cookies cool for 2 minutes on baking sheet, then transfer them to cool completely on a wire rack. (Makes about 30 cookies.)
You can find the original recipe on foodnetwork.com.
The Unorganized Cook
I'm creating this blog because I love to cook and bake and I frequently experiment with new recipes. This drives my husband a bit crazy because there are many tasty dishes he's only seen once, mostly due to my lack of organization. This blog is my attempt to organize the various recipes that I've tried (or will try) so I can weed out the bad ones and have a handy, organized list of the good ones. Hopefully at some point in the future when I'm pressed for time or I'm not inspired to go searching for a new recipe (and all it's looking like my family is going to get for dinner or dessert is cereal), I can relax and choose one of the tried and true recipes I've already posted on this blog. It's good to have a goal, right?
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