Pie Crust Cookies

Using left over pie crust roll out crust and place on cookie sheet. Sprinkle with cinnamon and sugar mixture. Bake at 450 for 10 min.

Snicker doodles

Snicker doodles are awesome because they are cheap, easy and make a million cookies. Kids can help out with these too. They are very forgiving. These are perfect for a primary activity.

Preheat oven 400 degrees.

Mix:
1/2 c butter (softened)
1/2 c shortening
1 1/2 c sugar
2 eggs

Mix in separate bowl:
2 3/4 c flour

2 tsp cream of tartar
1 tsp baking soda

1/4 tsp salt

Combine mixtures.

Form 1 inch balls and roll in cinnamon sugar mixture. Bake 8-10 min.

Makes 50 cookies

Orange rolls

My neighbor made these special little treats for us today. Yummy!

Mix together:
1/3 C sugar
1 cube melted butter
1 Tbsp frozen orange juice


2 cans Pillsbury buttermilk biscuits
Bunt pan

*spray bunt pan
line pan with biscuits
pour mixture over top of biscuits
Bake 350 degrees 15-18 minutes -voila!

HomeMade Syrup

I am not a fan of store-bought syrup. I grew up on homemade and now anytime I HAVE to eat store-bought, I choke it down. (Not really, but it is just not my fav!) It is super simple and super good!



Start with sugar and water.



add flavoring....



And VOILA....It's done!


HomeMade Syrup

2 cups sugar
1 cup water
1 capful of Mapleine flavoring
1/2 capful vanilla extract

Cook over high heat until just boiling. Remove from heat and add maple and vanilla. Serve warm..... This can be stored in your cupboard for 5 days and in the fridge for about 1 month.

YUMMY!!!

Squash ME!!

A few weeks ago I went to a RS Enrichment and for the 'Dinner Group', the theme was SQUASH!  I really didn't have any of my own recipes so I fervently searched for some ideas.  What I ended up doing was combining a few that I found.....  It turned out pretty yummy!! The best thing was that I did it all in the microwave. I did do it in a 'tupper****' , BUT I am not someone who thinks only one type of cookware works.... Any microwave safe bowl should work.




Squash Medley

1 med sized yellow squash diced or sliced (Zucchini would be wonderful too!)
1-2 garlic cloves chopped
1/2 bag of frozen peppers & onions (SUPER CONVENIENT)
1 tsp. italian seasoning
salt to taste
3 TBSP Butter

Start the microwave in 3 minute increments.

After 9 minutes I added 1 ripe tomato cubed.

Then I put it back in for 1 minute. But it depends on how you like your squash cooked. You don't want the squash super-smooshy, but not super-crunchy either. ENJOY!!!

Bruschetta Chicken Bake

I have two recipes for this one. One is the original from Stove Top and the other is the perfected version...

I will give you both and you can make your own version.

Original:

1 can (14 oz) diced tomatoes, undrained

1 pkg (6 oz) Stove Top Stuffing Mix for Chicken

2 cloves garlic, minced

1 1/2 lbs boneless skinless chicken breasts, diced

1 tsp dried basil leaves, crushed

1 c mozzarella cheese

1. Preheat oven to 400 degrees. Place tomatoes with their liquid in medium bowl. Add stuffing mix, 1/2 c hot water and the garlic; stir just until stuffing mix is moistened. Set aside.

2. Place chicken in 13x9 dish sprinkle with the basil and cheese. Top with stuffing mixture.

3. Bake30 min or until chicken is cooked through.

My Version:

Same as above but double hot water (may substitute with broth), double stuffing (just one can of tomatoes still - "yuck...gross...ew!"), and last but not least double the cheese - of course. I also precook my chicken so it is done when the stuffing is crisp and golden.

Goof-Proof Chocolate Chip Cookies

If my life was somehow hanging in the balance and all I had to do to save myself or the ones that I love was to make chocolate chip cookies – we’d all be pushing up daisies. That is, until I found this recipe for the cookie-crippled like me. These actually turn out soft and not pools of goo resembling something of a cookie afterthought.

Cream the shortening and sugars then add the eggs and vanilla with a flip of a switch, then measure out the dry.

Fluff with a fork and slowly dump it in.

I said SLOWLY!!!

That’s better, keep it going a few seconds longer, just until…

it pulls clean from the sides. That way we don’t have to wash the bowl. Just kidding.

Add the chippage. Yeah, I just made up a new word.

This time I thought I’d try something different since the chips were gargantuan. I rolled some dough and stuck a bit of edible love in the center.

Line them up on an ungreased sheet so that these belly-bombs can practice their expanding powers; like what will happen to my thighs after eating them.

Look! They’re puffy and not piles of goopey-grossness that harden to the point of needing to be fully submerged in a tall, cool glass of milk just so you don't ruin all that dental work you spent the kids college fund on.

The moment of truth. Deflation within acceptable standards while cooling.

Success!!! Yummy goodness to be devoured by rabid wolves, bears, and webolos? If I can do it, so can your three year old.

Goof-Proof Chocolate Chip Cookies

1 cup shortening (butter flavor's best)

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 tsp. vanilla

1 tsp. salt

1 tsp. baking soda

2 1/2 cups flour

1 bag (or half) of chocolate chips

Nuts if you want'em.

Cream shortening and sugars. Add eggs and vanilla. Mix dry and slowly add. Stir until it pulls clean, scoop or form into balls. Bake at 375 for 8-10 min. Cool 1 min. on sheet before removing to rack. Store in airtight container.