Saturday, October 17, 2009

Pumpkin Cookies with Icing

Fall is in full swing and October is the month of pumpkins. I have been trying to increase my baking skills and have developed a love for making cookies from scratch. I found this recipe online and it turned out really well. Pumpkin Cookies are the perfect Fall cookies.

What you need:

For the Cookies:
1 15 oz. can pumpkin
3 1/2 cups all-purpose flour
2 cups shortening
2 cups sugar
2 eggs
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
(You can also add nuts if you like-walnuts are a great addition)

For the Icing:
1/2 cup brown sugar
3 tbsp. butter
1 tsp. vanilla
2 tbsp. milk
2 cups confectioners sugar

How to Make them:
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets
  2. In a large bowl, mix together shortening, sugar. Mix in pumpkin, egg. Sift together flour, baking soda, cinnamon, and salt; mix on low speed till thoroughly combined
  3. Place the dough onto the prepared baking sheets
  4. Bake cookies for 10 to 12 minutes in the preheated oven
  5. Cool cookies on wire racks
  6. In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency (Note: Icing will thicken as it sits so just add a little bit of milk to thin it out
  7. Spread icing on cooled cookies
Give this wonderful Fall treat a try and enjoy!
Happy Baking!

Mom's Loaded Baked Potato Soup

This week the weather has been in the 40's and 50's and I have been not feeling well so I decide to make a delicious comfort food for dinner. One of my favorite comfort foods is a loaded baked potato soup. It is absolutely perfect for cooler weather. This is my mom's recipe and I promise you will love it!

What You Will Need:
4 large baking potatoes
2/3 cups butter
2/3 cups all-purpose floor
6 cups milk
3/4 tsp salt
1/2 tsp pepper
4 green onions diced
1 jar Hormel bacon pieces
1 1/4 cups cheddar cheese
8 oz sour cream

How to Make it:
  1. Bake the potatoes at 425 degrees for 40 minutes to an 1 hour
  2. Melt the butter in a large sauce pan on low
  3. Add flour slowly, cook for 1 minute, stirring often
  4. Slowly add milk on cup at a time till it mixes thoroughly, stirring often
  5. Add the core of the potatoes, salt, and pepper to the pan
  6. Add 2 tablespoons of green onions
  7. Add 1/2 cup of bacon pieces
  8. Add 1 cup of cheese, mix thoroughly
  9. Add sour cream, be sure it heats thoroughly, about 30 minutes, stirring frequently
  10. Serve each bowl garnished with cheese, onions and bacon
Cozy up for a wonderful evening with a bowl of this great soup and enjoy!
Happy Cooking!

Tuesday, October 13, 2009

A Taste of the Coast: Shrimp Scampi

Sorry for the delay...Today's recipe is a delightful and easy dish: shrimp scampi. Our grocery store here had a buy one get one sale on frozen shrimp so we got them and I found this delightful recipe in my bride's cookbook. Take your taste buds to the coast and enjoy!

What you need:

1 lb of fresh or frozen medium shrimp
4 tbs minced garlic
2 tbs lemon juice
2 tbs chopped parsley fresh or dried
1/3 cup of butter
1/4 cup of dry white cooking wine
1 box of linguini

How to:
  1. Devein and peel the shells off the shrimp
  2. Heat butter in a large skillet over medium heat
  3. Cook garlic for 1 to 2 minutes
  4. Add shrimp, wine, and lemon juice
  5. Cook shrimp until they are pink and firm (about 1 to 2 minutes on each side)
  6. Turn off heat and add salt, pepper, and parsley
  7. Serve this dish on a bed of hot linguini noodles
Another delicious, quick, and easy meal!
Happy Cooking!

Thursday, October 1, 2009

Cheddar Chicken and Potatoes...

Hey Y'all! Sorry it has been a while since I have posted things have been crazy! So today I want to give you a great new dish to add to your collection of recipes. Do you need a one dish meal, that is quick and easy on your budget then try this out! I am an avid reader of Kraft Food and Family Magazine and this recipe is from their Fall 09 issue. I made this Monday for lunch for Bob and I. It was fantastic!
Cheddar Chicken and Potatoes

4 slices of bacon
1 cup of shredded cheddar cheese
4 boneless chicken breasts (we used thawed chicken tenderloins)
1 lb bag of thawed diced (we used shredded) potatoes, onions and peppers

How to make it:
1. Cook your bacon in large nonstick skillet on medium heat for 5 minutes or until it is crispy.
2. Then remove bacon from skillet to a plate with paper towel on bottom for it to drain
3. Now add chicken to the skillet; cook 5 minutes on each side or until it is done.
4. Then remove chicken from skillet; cover with tin foil to keep warm.
5. Now crumble bacon and add it to skillet with potatoes; cook and stir for 5 minutes or until heated through.
6. Finally add chicken on top of the potatoes; top with cheese. Cover; cook for 2 minutes or until cheese is melted.

It is as yummy as it looks, and budget friendly! Enjoy this dish!

Happy Cooking!