Ginger Cookies
Ingredients
3/4 c. butter
1 c. sugar
1 egg beaten
1/4 c. molasses
extra sugar for rolling the dough
Sift together –
2 1/2 c. all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
Blend the butter, sugar , egg and molasses until smooth. Add the sifted ingredients.
Roll dough into small balls, then roll in sugar but DO NOT flatten.
Bake at 350 for 10-12 minutes.
Enjoy!!
Turkey and Rice Soup
Ingredients
6 cups chicken stock
1 Tablespoon of Better Than Bouillon – turkey base
1 left over turkey carcass, cut into small pieces and two turkey wings
2 bay leaves
2 sprigs of fresh thyme
2 tsp. poultry seasoning
1/2 c. chopped fresh parsley
1 Tablespoon olive oil
1 garlic clove, pressed
1 large white onion, chopped
4 medium carrots , chopped
3 celery stalks, chopped
1 pound of turkey meat, chopped into bite size pieces
1/2 c. uncooked rice
Juice of one lemon
Instructions
In a large stock pot place chicken stock, turkey bones and wings. Bring to a boil then simmer for 40 min, allowing the broth to absorb the flavor of the turkey. Strain and remove turkey pieces so you are left with a clear broth. Add the juice of one lemon.
While the broth is being settled, in a large pan heat olive oil and garlic. Add your chopped vegetables to the pan and heat until they have absorbed the oil and garlic.
Place the vegetables, turkey meat, and all spices into the pot. Add the uncooked rice and bouillon.
Simmer for 30 minutes until vegetables are soft and rice is cooked.
A delicious recipe to help with leftovers during the Thanksgiving holiday!
Enjoy!!
Butter Pecan Cookies
Ingredients
2 1/2 c. all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 C. unsalted butter, softened
1 C. dark brown sugar
1/2 c. granulated sugar
1 box ( 3.4 oz ) Jello French Vanilla Pudding mix ( dry )
2 eggs
1 tsp. pure vanilla
2 C. toasted pecans, chopped
1/2 c. crushed Heath Bar bits or plain toffee bits
Instructions
Preheat oven to 350 degrees
Toast pecans by placing on an ungreased baking sheet. Bake uncovered for approximately 8 minutes or until light brown. Stir occasionally.
In a medium bowl, combine flour, baking soda and salt – set aside
In a large bowl, beat with electric mixer, softened butter, brown sugar and granulated sugar. Mix until fluffy. Add the dry pudding mix, then add eggs and vanilla.
Stir in the flour mixture, pecans, and candy bits.
Bake at 350 for approximately 8-10 minutes or until edges are golden brown.
Allow cookies to cool completely on a rack.
The smell and flavors of these cookies will remind you of fall. You are going to love them!
Enjoy
* I found this recipe while scouring through an old church cookbook that my grandma had given me when I was a newly wed. The recipe was submitted by a lady named Betsy Nelson. How fun that we are enjoying these delicious cookies all these years after she shared her recipe.
Pumpkin Bars with Cream Cheese Frosting
Ingredients for Bars
1 15 oz. can of pumpkin puree
1 2/3 c. sugar
1 c. vegetable oil
4 large eggs
2 c. all purpose flour
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. salt
Ingredients for Frosting
1/2 c. unsalted butter, ( 1 stick ) softened
1 8 oz package of cream cheese, softened
1 tsp. vanilla extract
1/4 tsp. almond extract
4 c. powdered sugar
1/4 tsp. salt
Instructions
Preheat oven to 350 degrees
In a large bowl, beat pumpkin, sugar, oil and eggs with an electric mixer until well combined.
In a smaller bowl, sift together, flour, spices, baking soda and salt
Add the dry ingredients to the pumpkin mixture and stir until well combined.
Spread the batter evenly into a well greased 10×15 jelly roll pan
Bake for approximately 30 minutes until toothpick inserted in center comes out clean.
Allow bars to completely cool before frosting
For the Frosting…
Beat together the butter and cream cheese until smooth. Stir in the vanilla and almond extracts. Add the powdered sugar a little at a time until the mixture is smooth.
Enjoy!!
Veggie Soup
Ingredients
2 Tablespoons extra virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, pressed
3 medium carrots, chopped
4 medium potatoes, chopped
1 small sweet potato, chopped
1 small zucchini, chopped
1 14.5 oz can of diced fire roasted tomatoes
1 14.5 oz can of white kidney beans
1 c. chopped green beans
1 1/2 c. chopped kale
1/4 c. dry white wine ( I like to use Pinot Grigio or Sauvignon Blanc )
2 tsp. Italian seasoning
1/4 tsp. red pepper flakes
4 c. vegetable broth
2 bay leaves
1 lemon
salt and pepper to taste
Instructions
In a large stock pot, heat oil over medium heat, add onion and pressed garlic. Cook until onions are clear and garlic is fragrant. Season with salt and pepper.
Add the wine and allow the liquid to reduce by half
Add the remaining vegetables ( minus- green beans, kale and zucchini), canned tomatoes, beans, bay leaves and vegetable broth. Simmer on low for 1 hour.
The last 15 minutes, add the green beans, kale, zucchini, and one big squeeze of fresh lemon juice. Cook until green beans are tender.
This soup is delicious and best served with warm crusty bread and butter.
ENJOY
Crock Pot Parmesan Chicken and Potatoes
Ingredients
Directions
This is super easy and a great addition to the busier season now that kids are back to school. You can use a traditional crock pot as mentioned above or a dutch oven at 300 degrees for approximately 3- 4 hours.
Enjoy!
