Thick, Soft and Chewy Snickerdoodles ~ by Caroline

I am excited to share with you the best recipe for the ultimate Snickerdoodle! I've always been a fan of Snickerdoodles, but could never seem to come up with the perfect recipe that made them nice and chewy. After trying several recipes with them all ending up crispier than I like, I finally found this one.  And believe me, it is THE BEST!!  These cookies are light and buttery, soft and chewy, and so thick and delicious you won’t be able to eat just one.  ;-)  

 

The directions are for regular sized cookies. If you want to make them mini sized, roll into 1″ balls and bake 6 minutes. You want them slightly underdone so they stay soft and chewy!

Ingredients

• 1 Cup Butter
• 3oz Cream Cheese
• 1 1/2 cup Sugar
• 1 egg
• 1 1/2 tsp. Vanilla 
• 1/e tsp. Salt
• 1 1/2 tsp. Cinnamon
• 2 tsps. Cream of Tartar
• 1 tsp. Baking Soda
• 3 1/4 cups Flour

Topping

• 1/3 cup Sugar
• 1 heaping tsp. Cinnamon

Directions

Preheat oven to 350. 

In a mixing bowl beat together the butter, cream cheese, and sugar until light and fluffy. Add in the egg, vanilla, salt and cinnamon and mix well.  Add in the cream of tartar, baking soda, and half of the flour mixture and mix on low until combined.  Add in remaining flour and mix again just until combined. 

In a small bowl mix together the sugar and cinnamon. Set aside.

Roll the dough into 1 1/2" balls and coat them with the cinnamon sugar topping.  Place them on an ungreased cookie sheet 2" apart.  Bake for 8 minutes.  Let cool for a couple minutes on the cookies sheet before cooling completely on a wire rack.  Store in an air tight container. Enjoy!

Source: backforseconds.com

Rich Chocolate Pecan Pie ~ by Caroline

 

I have always loved pecan pie, but chocolate pecan pie is even better!  After trying out several different recipes, we have decided that this one is definitely the BEST!  Enjoy! 

Ingredients

• 1 1/2 cups pecans
• 1 cup semisweet chocolate chips
• 1 unbaked 9-inch pie shell
• 4 eggs, beaten
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1/2 cup corn syrup
• 1/2 teaspoon vanilla extract
• Pinch salt

Directions

Preheat the oven to 375 degrees F.

 

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

 

In a mixing bowl, whisk the remaining ingredients together.  Pour the filling over the pecans.  Bake until the filling sets, 50 to 60 minutes.  Remove from the oven and let cool for 30 minutes before slicing.

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I actually tried doubling the filling last time I made this, and it turned out great!  But either way is awesome.  :)

 

Source: food.com 

 

 

 

Broccoli Salad ~ By Valerie

 This summer, we were introduced to this broccoli salad by some new friends that invited us over to their home!  We all enjoyed it very much!  But I especially LOVE this salad!  I even requested it for my birthday meal!  It has so much flavor and texture to it! And it is all fairly healthy things that go in to it!   So I knew I needed to record the recipe here, and share it with you all!  Enjoy! 

 

Broccoli Salad

    5 C. fresh broccoli florets

    1/2 C. raisins or craisins

    1/2 C. sunflower seeds

    1/2 C. cooked bacon

    1/2 C. onion (any variety, but we haven't added these to ours yet)

    1/2 - 1 C. grated cheese

    1 C. frozen peas, thawed (our family isn't a big fan of peas, so we haven't added these) 

Dressing:

    1 C. Mayo

    2 TBS. vinegar (any kind)

    1/2 C. Sugar 

Mix salad ingredients in a large bowl.  In a separate bowl whisk dressing ingredients together.  Add dressing to salad and mix well.  Chill before serving.

 

Source:  Mrs. Langdon's Kitchen 

Baked Garlic Chicken and Glazed Carrots ~ By Victoria

Both of these recipes are definitely favorites of ours! The chicken recipe takes just 5 minutes to put together and the carrots are a nice side dish... although any side would go good with this chicken.  I had to improvise a little with the chicken recipe the night this picture was taken as we didn't have shredded parmesan or bread crumbs.... so I used grated parmesan and crumbled up Ritz crackers for the bread crumbs. :)

Baked Garlic Chicken

 

Ingredients: 6 chicken breasts
1/3 cup California Olive Ranch olive oil
1 tablespoon garlic, crushed
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/3 cup shredded Parmesan cheese

 

Directions:
Preheat oven to 400 degrees. Line a 9x13" baking pan with aluminum foil (for easy clean-up) and lightly spray with non-stick cooking spray. In a small bowl, mix together the olive oil and garlic. In another bowl, combine the bread crumbs, grated Parmesan cheese and the Italian seasoning.

Dip each chicken breast first in the olive oil and then in the bread crumb mixture. Place breaded chicken on the pan and top with additional shredded Parmesan cheese (optional). Cook chicken for 35-40 minutes (or until chicken is completely cooked and reaches an internal temperature of 165 degrees).

 

Source: http://www.sixsistersstuff.com/2013/11/classic-baked-garlic-chicken-recipe.html

 

 

Glazed Carrots

 

Ingredients:

16oz baby carrots

1/3 cup brown sugar

2 T butter

 

Directions:

Combine the carrots and other ingredients in a sauce pan and cook on medium heat until tender, about 10-15 minutes, stirring occasionally.

 

 

 

Blueberry Lemon Cream Cheese Coffee Cake ~ By Victoria

Here is a new recipe that got a "thumbs-up" from everybody. :) This coffee cake seems like it would be a *perfect* spring dessert!  I actually saw a piece of  "Blueberry Lemon Cream Cheese Coffee Cake" at the WA State Fair last month and it looked soooooo good. So,  I took a mental note of it and decided to try it out. :)

Ingredients

• 2¼ cups flour
• ¾ cup sugar
• ¾ cup butter
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup sour cream
• 1 egg
• 8 ounces softened cream cheese
• ¼ cup sugar
• 1 egg
• ½ cup homemade or store-bought blueberry jam
• Zest and juice of one lemon

Directions:

1. Preheat the oven to 350F and lightly grease and flour a 9 by 13″ baking tin.
2. In a large bowl combine flour, sugar, and butter with a pastry cutter to make a crumbly mixture.
3. Remove 1 cup of the crumbs for topping, set aside.
4. Add with baking powder, baking soda, salt, sour cream, and 1 egg to the remaining mixture in the large bowl. Combine until smooth and spread evenly in the prepared baking pan.
5. Beat softened cream cheese, ¼ cup sugar, zest and juice of lemon and 1 egg until smooth.
6. Pour over the batter in the pan and spread in an even layer.
7. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect.
8. Sprinkle the reserved crumbs on top.
9. Bake in a preheated oven for 45-55 minutes until a knife inserted comes out clean.

Source:  http://bakerstreet.tv/2012/09/blueberry-lemon-cream-cheese-coffee-cake/

Pumkin Butter ~ By Victoria

Nothing says fall like pumpkin butter!  You could use pumpkin butter on biscuits, rolls, toast, scones or even in pumpkin butter pancakes. :)  I *highly* recommend using it on top of a bagel with cream cheese.  Now *that* is absolutely heavenly!

Ingredients

• 1 15 oz can Pumpkin
• 1 Cup Sugar
• 1 Cup Brown Sugar
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/2 tsp Ginger
• 1/8 tsp Ground Cloves
• 4 1/2 Pint Sized Canning Jars and Lids

Instructions

1. Combine all ingredients in a slow cooker and mix well.
2. Cover and cook on high for 3 hours- stirring occasionally to prevent scorching.
3. To Can* (see note below): Fill jars 3/4 of the way full and secure canning lids. Place jars in a pot with a shallow boiling water bath for 40 minutes (or 20 minutes in a pressure canner with 10 lbs of pressure)

Source: http://recipesthatcrock.com/slow-cooker-pumpkin-butter/

Chocolate Zucchini Bread ~ By Victoria

This bread it perfect for an afternoon snack, breakfast, or dessert!

It is soooo moist! 

And having zucchini in it makes you feel like you're eating a healthy food!

Well, sorta. :)

 

Ingredients:

2 (1 ounce) squares unsweetened chocolate 3 eggs 2 cups white sugar *1 cup sour cream 1 cup vegetable oil 2 cups grated zucchini

1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 cup semisweet chocolate chips

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2.	In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla,  sour cream and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3.	Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Source: All Recipes http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=17289&origin=detail&servings=20&metric=false * The recipe we use has the exact same direction and ingredients, but a cup of sour cream was added.