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Sunday, November 18, 2018

Our Favorite Pumpkin Cookies

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1 cup butter, room temp
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/4 tsp salt

3 TBS butter
1/2 cup firmly packed dark brown sugar
1/4 cup milk
1 1/2-2 cups confectioners sugar

Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and the sugar together still fluffy.
Blend in pumpkin, egg and vanilla.
In a separate bowl, stir together flour, baking soda and powder, cinnamon and salt.
Mix flour mixture into the butter/sugar mixture.
Drop tablespoonfulls 3 inches apart on lightly greased cookie sheets.
Bake the cookie for 10-12 minutes until golden around the edges.
Remove warm cookies and transfer to racks.
Let cool completely for at least one half hour, then frost with glaze.
For glaze:
In a medium sauce pan, heat butter and brown sugar over medium heat until bubbly.
Cook, stirring constantly, for one minute or until slightly thickened.
Beat in the milk.
Blend in confectioner's sugar until the glaze is smooth and spreadable.
Keep the sauce pan over the stove on the lowest possible heat to keep from hardening.

Sugar Cookie Bars

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I made this for a quick dessert one evening when we had friends over and it was delicious and it's now a requested item here.  The bars taste just like a sugar cookie but is so much easier (and less messy) to make.  It could also be served with a small side of berries to garnish the top, or sprinkles.

Sugar Cookie Bars


1 box white cake mix, dry, not prepared 8 TBS melted butter 1 egg


8 oz cream cheese, softened 2 eggs 16 oz powdered sugar 1. Preheat oven to 350 degrees. 2. Combine cake mix, butter and egg in a bowl and beat until smooth. 3. Press dough down evenly into a 13x9 greased baking pan. 4. In a separate bowl combine cream cheese, eggs and powdered sugar and beat well. 5. Pour over crust and spread to corners. 6. Bake for about 25-30 minutes at 350.  It will look slightly under-baked-you don't want to overbake it.  The top will still have the consistency of frosting. 7. Remove and let cool and garnish as desire.

Delicious Apple Tart

This is pretty easy and fun to make and SUPER delicious.  Top it with a little vanilla ice cream.

Delicious Apple Tart

1 pie crust-I use one roll of crust from the Pillsbury pie crust in the refrigerated section 5 Granny Smith (or any) apples, peeled and sliced (a job for a kid) Mix: 1/2 cup light brown sugar 1 tsp cinnamon pinch of salt For The Crumb Topping_ 1/4 cup cold butter 1/2 cup light brown sugar 1/2 cup flour Preheat oven to 400. Spray the inside of a tart pan (or you could use a shallow pie pan) with non-stick spray. Press the crust into the pan. Put the sliced apples in the crust evenly. Sprinkle the brown sugar and cinnamon mixture on top. Mix the crumb topping ingredients together (use a fork)-it will be a coarse mixture.  Sprinkle on top of the cinnamon/apple mixture. Bake for 40-45 minutes until top is slightly browned.

Tuesday, September 4, 2018

Jenny's Eggy Casserole

My friend Jenny made this for us when I was sick and it was gobbled up so quickly I had to ask for the recipe.  I've made it many times since then and it is always a hit.  It refrigerates well after baked, so the kids can have a piece before they go to school in the morning (high school growing boy breakfast for sure) if there are any leftovers.

Jenny's Eggy Casserole
Grease a 9 x 12 pan (I use cooking spray).
 Whip 8 eggs.
Add 3 cups of milk.
Add 1 tsp salt and 1/2 tsp pepper.
Tear up 8 cups of bread-I've always used 5-6 English Muffins, but any bread would do.
Add 8 oz of ground cooked sausage (I only use 1/2 the 16 oz. package and save the rest so it's not too heavy on meat.)
Pour into the pan.
Top with 2 cups of shredded cheese (I've used provolone or cheddar.)

Chill overnight.

Bake for 40 minutes, at 350 degrees.

Wednesday, September 20, 2017

Apple Fritter Bread

This is so delicious! I doubled the recipe because it looked so tasty and was glad I did so since it went fast.  Matthew requested his own loaf and then topped the slices with vanilla ice cream.  He knows how to do dessert.

 Apple Fritter Bread

 Heat oven to 350.  Coat a loaf pan with non-stick spray.

Mix together in a bowl:
1/3 cup light brown sugar
1 teaspoon ground cinnamon
Set aside.

In a different bowl combine:
Two apples, peeled, cored, chopped.
2 TBS white sugar 1 tsp cinnamon
Set aside.

In a mixer bowl combine:
1 stick of butter (1/2 cup)
2 eggs
2/3 cup white sugar
1 1/2 teaspoon of vanilla
1 1/2 cups all purpose flour
1 3/4 tsp of baking powder
1/2 cup milk

Pour half of the batter into loaf pan.  Add half of the apple mixture, and then half of the brown sugar/cinnamon mixture.  Repeat.  Lightly press apples into the cinnamon mixture and swirl through batter gently with a knife (I just made a figure 8 with the knife through the whole loaf pan once). Bake 55-60 minutes, or until toothpick comes out clean.

 To make glaze mix:
1/2 cup powdered sugar and 2 tablespoons of milk.  Wait for 15 minutes after bread comes out of oven and drizzle on top.

Friday, July 10, 2015

The Most Delicious Garlic Bread

A little twist on the normal recipe I use for garlic bread.  I serve this often as it fills up hungry boys. 1 baguette (or any kind of bakery bread) sliced lengthwise Mix together:
1/2 cup (or 1 stick) softened butter
1/4 cup of mayo  
3 cloves of garlic, chopped (I use chopped garlic from a jar)
about a half dozen fresh basil leaves chopped
1/4 cup grated parmesan cheese
I honestly don't measure any of these ingredients, I just estimate, and it's never turned out anything but delicious. 

Spread mixture evenly on bread. (There should be nice thick layer.)
Leave open, and bake at 400 degrees for about 10 minutes or until golden brown..

Monday, July 6, 2015

Grilled Sweet Peppers

One day in the grocery store, I couldn't resist buying this big bright bag of mini sweet peppers.  I had no idea what I was going to do with them-I doubted any kids but my oldest (who eats anything and everything) would eat them plain.

I decided to throw them on the grill with some chicken that evening.  

I took off the green caps, threaded them on wood skewers, brushed them with olive oil and sprinkled them with some course kosher salt.  I left them on till they were just slightly soft and had some pretty grill marks on their sides.

They were delicious and gone in seconds.

Tuesday, June 5, 2012

Our New Favorite Chocolate Chip Cookie Recipe

1 cup butter
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1/2 tsp vanilla extract
2 2/3 cups all purpose flour
1 1/4 tsp baking soda
1 tsp salt
1 pkg semi-sweet chocolate chips

In a large bowl cream together butter, sugars, eggs and vanilla.  Add dry ingredients.  Mix well.  Add chocolate chips.  I put the dough in the fridge for about 2 hours.

I wanted to make large cookies, so I used my ice cream scooper to measure and scooped dough onto parchment covered cookie sheets.  I flattened each cookie a little before baking.

Bake at 400 degrees for 8-10 minutes (keep in mind my oven is fast).  Cool before removing from sheets.

Wednesday, December 21, 2011


I love hummus.  This is an easy recipe-no fancy food processor needed, I make it right in my blender.

2 garlic cloves, minced and mashed
1 15 oz can of garbanzo beans, drained
1/3 cup of tahini (roasted not raw)
1/4 cup lemon juice
1/3 cup water
1/4 cup olive oil
1/4 tsp salt

I put all of that in my blender and blend till smooth-I add a little water if it needs to get "unstuck" and thinner.

Tuesday, December 20, 2011

Pita Chips

These are so easy and taste great with my homemade hummus.  If there are any left-my kids eat them up as soon as I remove them from the oven.

coarse sea salt
Greek seasoning

Heat oven to 350.  
Spread a thin layer of butter on one side of pita bread.  If your pita is thick and you'd like thinner chip-like pita crisps, you can carefully, using a serated knife or simply by pulling apart, separate each piece of pita.
Place on bread on cookie sheets, butter side up.
Sprinkle seasoning and salt-don't go crazy! less is more!-over each buttered pita.

Bake in oven till bubbly and brown. Watch carefully as they burn quickly.  Usually mine are perfect in about 10 minutes.  I break them apart, or while they are still hot, I'll take a pizza cutter and slice them in wedges.