PUMPKIN SNICKERDOODLES
Sweet Pea's Kitchen
2 3/4 C flour
2t cream of tartar
1 t baking soda
1/2 t salt
1/2 t pumpkin pie spice
1 3/4 C sugar, divided
2 sticks butter, softened
1 large egg
3/4 C pumpkin puree
2T ground cinnamon
Adjust the oven racks to the upper and lower middle positions and heat over to 400 degrees. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In a stand mixer bowl, with paddle attachment, cream the butter and 1 1/2C of the sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
Add the egg and beat at medium speed until combined, about 30 seconds.
Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the remaining 1/4 cup suar and cinnamon for rolling in a shallow bowl. Roll a heaping tablesppon of dough into a 1 1/2" ball. Roll the ball in the sugar mixture and place it on the prepared baking sheet. Repeat with remaining dough, spacing balls about 2" apart.
bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10-12 minutes -- rotating the baking sheets halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
NOTES:
Dough can be made and refridgerated.
To freeze cookie dough, roll into balls then roll in sugar mixture and freeze on parchament paper until completely firm -- 2-3 hours. When ready to bake, reduce the overn temperature to 300 degrees and increase baking time to 17-22 minutes.
Friday, January 24, 2014
SPRING PESTO
SPRING PESTO
Family Circle April 2013
1/3 C toasted, shelled pistachio nuts
1 bag (6 oz) baby spinach
2 C arugula
2C flat leaf parsley
4 chopped scallions
2 cloves garlic
3/4 C olive oil
3/4 C Asiago Cheese, shredded
1 t salt
1/2 t black pepper
2 lb pasta, cooked and drained
In a food processor, add nuts, spinach, arugula, parsley scallions & garlic.
Blend 1 minute.
With processor running, gradually add 3/4 C olive oil and blend until fully incorporated.
Place in a bowl and stir in 3/4 C shredded Asiago Cheese, 1 t salt, and 1/2 t black pepper.
Makes 2 1/2 C pesto -- enough for 2 lb of cooked pasta.
WENDY'S FROSTY COPYCAT
WENDY'S FROSTY COPYCAT
3/4 C Almond Milk
15 ice cubes (about)
1/2 t vanilla
1-2 T unsweetened Cocoa powder
1/3 of a banana
Combine all ingredients in a blender and blend.
VANILLA POPCORN
VANILLA POPCORN
adapted from Read it and Eat
**Note: This quantity of popcorn does not make sense!!!!
2 C popped popcorn (about 1/2 C kernals)
1 C white sugar
1/4 C white corn syrup
1/2 t salt
1 stick butter
1/2 t baking soda
1t vanilla
Pop popcorn and put the popcorn in the biggest bowl you have.
Place sugar, corn syrup, salt and butter in a pan and melt over medium heat. Stirring constantly until mixture begins to boil. Remove from heat and add baking soda and vanilla. Stir until it starts to foam a littel bit and gets thick. Pour over popcorn. Mix well with a big spoon.
Spread the popcorn out on a cookie sheet or two. Bake at 300 degrees for about 30 minutes, stirring every 10 minutes.
ONE-DISH CHICKEN TAMALES
ONE-DISH CHICKEN TAMALES
Family Circle Jan 2014
1 can (14 oz) cream-style corn
2 eggs, lightly beaten
1/2 C milk
1t chili powder
1/2 t ground cumin
8 oz shredded cheese
1 can (10 oz) enchilada sauce
3 C shredded cooked chicken (rotisserie)
1 C sour cream (optional)
Heat oven to 400 degrees. Coat a 9x13 baking dish with cooking spray.
In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 C cheese. Spoon into prepared baking dish. Bake at 400 degrees for 20 minutes.
Piecd corn bread casserole with a small knife about 12 places and spread enchilada sauce over the top. Scatter chicken and remaining cup of cheese over the casserole. Bake for 20 additional minutes.
Allow to cool for 10 minutes. Cut into 8 squares. If desired, serve with sour cream.
WINTER VEGETABLE AND SPELT SOUP
WINTER VEGETABLE AND SPELT SOUP
1 C spelt
1T olive oil
3 links (3 oz each) sweet Italian sausage, casings removed
2 C peeled and cubed butternut squash (cut into 1" pieces)
1 1/2 C peeled and sliced carrots (cut into 1" pieces)
1 1/2 C peeled and sliced potatoes (cut into 1" pieces)
1 large onion, diced
3 cloves garlic, chopped
1 T chopped fresh thyme
4 C chicken broth
3/4 t salt
3/4 t black pepper
Soak spelt in cold water overnight. Drain and set aside.
In a large lidded pot, heat loive oil over medium heat. Add sausage, breaking up with a wooden spoon. Cook 8-10 minutes, until browned. Stir in butternut squash, carrots, potatoes, onion, garlic and thyme.
Cook 5 minutes, stirring occaisionally. Add chicken broth, cup water, adn spelt.
Bring to a boil. Reduce heat to a simmer and cook covered for 30 minutes or until spelt is tender. Stir in salt and pepper.
SAUSAGE BEAN AND SPINACH STEW
SAUSAGE, BEAN AND SPINACH STEW
8 C chicken broth
1 onion, peeled and finely chopped
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
6 cloves of garlic, finely chopped
8 sprigs of thyme
1 bay leaf
1 lb sweet or spicy Italian sausage, casings romoved, shaped into 1/2 inch meatballs
1 bunch spinach, trimmed
Juice of 1/2 lemon
Crusty bread for serving
In a large slow cooker, stir together the beans, chicken broth, onion, carrots celery, garlic, thyme, and bay leaf. Cover and cook on high heat until the beans are nearly tender; about 3 1/2 hours.
Place the sausage meatballs on top of the beans. Cover; cookuntil the meatballs are no longer pink in the center; about 25 minutes.
Discard the thyme sprigs and bay leaf.
Stir in teh spinach then cover and let stand until the spinach wilts, about 10mminutes.
Stir in the lemon juice; season.
Serve with crusty bread.
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