by sherricrandall | Oct 28, 2023 | Recipes
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.
by sherricrandall | Oct 9, 2023 | Recipes
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!!
by sherricrandall | Sep 23, 2023 | Recipes
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
by sherricrandall | Aug 15, 2023 | Recipes
Crock Pot Parmesan Chicken and Potatoes
Ingredients
- 3 tbsp. extra-virgin olive oil, divided
- 4 boneless chicken breasts
- 1 lb. baby red potatoes, quartered
- 2 tbsp. butter, softened
- 5 cloves garlic, minced
- 2 tbsp. freshly chopped thyme
- 1 tbsp. oregano, dried
- Freshly chopped parsley
- salt and pepper to taste
- 2 tbsp. freshly grated Parmesan, plus more for serving
Directions
-
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden brown.
Meanwhile, in a large slow cooker or dutch oven, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, oregano and parsley. Add parmesan and season generously with salt and pepper. Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
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!
by sherricrandall | Aug 11, 2023 | Recipes
Watermelon Lemonade
Ingredients
6 c. cubed seedless watermelon, chilled
4 c. cold water ( You can also use sparkling water )
3/4 c. freshly squeezed lemon juice
2/3 c. granulated sugar
Ice
Fresh mint leaves
Instructions:
In a blender, blend watermelon chunks until well pureed – Pour through a fine mesh strainer to reduce pulp
In a large pitcher, whisk water, fresh lemon juice and sugar until the sugar is dissolved. Add the watermelon puree and ice.
Pour over ice and serve with fresh mint. Store in refrigerator
Enjoy !
by sherricrandall | Aug 11, 2023 | Recipes
Watermelon Salad
Ingredients
Watermelon – 1 small melon or 1/2 of a large melon (cubed into bite size pieces)
1 English cucumber, sliced
1 shallot – chopped finely
1/2 c. fresh mint leaves
1/2 c. fresh basil leaves
1/2 c. crumbled feta cheese
Dressing
1/2 c. nonfat greek yogurt
2 Tbsp. olive oil
2 Tbsp. honey
juice of 1 lime
salt and pepper to taste
Combine all ingredients and chill in refrigerator at least 20 minutes prior to serving.
This is a great summer salad to enjoy alongside hamburgers, turkey burgers or grilled chicken.
ENJOY!
