Wednesday, November 28, 2007


2 cups semisweet chocolate chips
2 cups butterscotch chips
1 12-ounce can of cocktail peanuts
5 ounces chow mein noodles

Melt chocolate and butterscotch chips in the top of a double boiler over hot (not boiling) water. Stir in nuts and noodles. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool. Store covered in the refrigerator.

Fresh Mushroom Soup

I think I forgot to post a soup recipe yesterday so I'll do 2 today.

1/2 pound fresh mushrooms, chopped
1/2 medium onion, chopped
3 tablespoons butter or margarine
3 tablespoons flour
1 can chicken broth (or at least 1 1/2 cups)
1 1/2 cup milk
Salt and pepper to taste

In a 2 quart saucepan, sauté chopped onions in butter. Add the chopped mushrooms, stir and cook quickly. Add flour, stirring to coat each piece of mushrooms, stirring constantly. Simmer without boiling for 15 minutes. Serve hot.

Rachel Ray's Turkey Corn Chili

1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
1 large bell pepper, red or green, chopped
1 jalapeno pepper, seeded and chopped
1 bay leaf, fresh or dried
1 1/2 pounds light and dark meat cooked turkey meat, diced
1 1/2 to 2 tablespoons (a palm full) chili powder
1 1/2 to 2 tablespoons (a palm full) ground cumin
1 teaspoon to
2 teaspoons (several drops) cayenne pepper sauce
Coarse salt
2 cups frozen corn kernels or leftover prepared corn
1 (32-ounce) can chunky style crushed tomatoes
2 cups prepared chicken stock or broth, paper container or canned
2 scallions, white and greens, chopped

Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them. Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.

Tuesday, November 27, 2007

Spritz Cookies

These are always an easy favorite. I think I'll make some tonight!

1 cup butter, softened
3 egg yolks
2 1/2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon vanilla extract

Mix the butter or margarine, sugar, egg yolks and vanilla. Add the flour and mix by hand.
Spoon into cookie press and press onto ungreased cookie sheets. Sprinkle with colored sugars.
Bake in preheated 400 degrees F (200 degrees C) oven for 7-10 minutes.

Monday, November 26, 2007

Chicken Noodle Soup

I don't think I posted just a plain chicken noodle soup recipe so here's one. Mmmm it sounds good with this cold weather we've been having.

3 skinless, boneless chicken breast halves
8 cups water
10 carrots, peeled and sliced
6 stalks celery, thinly sliced
1 onion, diced
8 cubes chicken bouillon
1 (12 ounce) package uncooked egg noodles

In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving


My grandma used to make these. I got her iron but have never tried making them myself. Maybe I'll have to try give them a try this year, I think there is an art to making these.

2 eggs
1 tablespoon white sugar
1 cup sifted all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt

Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.

Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.

Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).

Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.

Reheat iron 1 minute; make next rosette.
Sprinkle rosettes with confectioners' sugar.

Sunday, November 25, 2007

Andes Chocolate Mint Cookies

This recipe was posted by Dannelle at they sound yummy, I love mint.
3/4 cup butter (not margarine)
1 1/2 cups packed brown sugar
2 tablespoons water
12 ounces semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mints candies, broken in half

Heat oven to 350°F.
Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir.

Pour into large mixing bowl. Let stand 10 minutes to cool slightly. Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended.

Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling). Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes.

Place an Andes Mint half on top. Allow to melt slightly and spread with a spoon

Peanut Butter Kiss Cookies

These are my favorite!

1 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
1/2 c Margarine
1/2 c Peanut butter
1/2 c Sugar
1/2 c Brown sugar
1 Egg
1 ts Vanilla
Hershey kisses

Preheat oven to 375. Mix flour, baking soda and salt. Soften butter and mix with peanut butter. Add sugars gradually until creamy and well-blended. Beat in egg and vanilla. Stir in flour mix. Roll into one-inch balls, and cover in sugar. Bake on ungreased cookie sheets for 12 minutes. Press an unwrapped kiss into the top of each warm cookie.

Easy Turtles

I've made these for Christmas and they are so easy and mmm good.

1 1/2 cups pecan halves
1 bag vanilla caramels (14 ounces)
5 milk chocolate candy bars (1 1/2 ounces each), broken into sections

On a greased baking sheet, arrange pecans in clusters of 3 halves about 2 inches apart. Top each cluster of pecans with a slightly flattened caramel. Bake at 300 for 6 to 8 minutes, or until caramels soften. Remove to waxed paper. Flatten caramels with a spatula. While caramels are still warm, top each with a section of chocolate. Spread chocolate a bit when it melts. Refrigerate turtles for a few minutes to harden candies.

Delicious Ham & Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added.

Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Creamy Turkey & Wild Rice Soup

I've really been slacking this Thanksgiving vacation on my recipes. I think I need to post 2 soups and 3 cookies to get caught up :)
This is another turkey soup recipe, it sounds yummy.
4 cups COLLEGE INN® Turkey Broth
2 cups water
3 cups shredded cooked turkey
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
1 cup Del Monte® canned peas

In a large pot over medium heat, combine broth, water and turkey. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice; add peas. Cook over medium heat until heated through, 10 to 15 minutes.

Friday, November 23, 2007

Left Over Turkey Noodle Soup

I thought this was appropriate for the day after thanksgiving.

1 1/2 c. sliced carrots
1 1/2 c. sliced celery
1 1/2 c. cubed potatoes
1 med. onion, diced
1 chicken bouillon cube for every c. of water
Pinch of summer savory (optional)
2 c. egg noodles
2 c. cooked, diced turkey

Put carrots, celery, potatoes, and onions in a large pan. Cover with water, add bouillon cubes, summer savory. Cook on medium heat until vegetables are almost tender, about 20 minutes. Then add egg noodles. Cook for 10-12 minutes more, then add turkey and serve.

Thursday, November 22, 2007

Happy Thanksgiving

Im not posting any recipes today because of Thanksgiving. I'll have 2 new recipes posted tomorrow. Have a great day!

Wednesday, November 21, 2007

Gingerbread Cookies

3 cups flour
2 teaspoons McCormick® Ground Ginger
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon baking soda
1/4 teaspoon McCormick® Ground Nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk; wrap in plastic wrap. Refrigerate 4 hours or overnight.
2. Preheat oven to 350°F. Roll dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
3. Bake 8 to 10 minutes or until edges of cookies are set and just beginning to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks to cool completely. Decorate cooled cookies as desired.

Seafood Chowder

1 small onion
3 Tablespoons butter
1 teaspoon parsley
1/2 teaspoon Old Bay seasoning
2 Tablespoons flour
1 cup evaporated milk
4 cups cream
2 hard boiled eggs, diced
2 stalks celery, sliced
4 medium potatoes, diced
2 teaspoons pepper
1/2 teaspoon Nature's Seasoning
1 cup crab meat
1 pound medium shrimp, peeled and deveined
1 cup small scallops
3 cups regular milk
2 cups chicken broth

Use a large pot! Saute onion and celery in butter until tender. Add chicken stock, potatoes, parsley, pepper, salt, Old Bay and Nature's seasoning. Cook over medium heat uncovered for 12 minutes, to let some liquid evaporate. Sprinkle flour over the potatoes and stir. Add scallops, shrimp and crab meat, evaporated milk and regular milk, stir and simmer very low for 30 minutes or more until potatoes fall apart and thicken the soup. Add hard boiled eggs and sprinkle with parsley before serving.

Tuesday, November 20, 2007

Famous Snickerdoodle Cookies

2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups sugar
1 cup unsalted butter, softened
2 large eggs
4 teaspoons cinnamon

Preheat the oven to 350 F. Grease cookie sheets. Sift together the flour, the cream of tartar, the baking soda, and the salt. Using an electric mixer, beat together the butter and 1 1/2 cups of the sugar. Add and continue beating, the eggs. Beat flour mixture into butter mixture, until smoothly incorporated. Pull off pieces of the dough and roll between the palms to form generous 1 1/4-inch balls. Roll in a mixture of 1/4 cup of sugar, and the cinnamon. Space about 2 3/4 inches apart on sheets. Bake 1 pan at a time, in the upper third of the oven for about 8 to 11 minutes, or until the cookies are light golden brown around the edges. Rotate sheets half way through baking for even browning. Transfer sheets to wire racks and let stand after cookies firm up slightly, 1 to 2 minutes. Then, transfer the cookies to wire racks and cool thoroughly. Cool cookie sheets between batches or cookies may spread too much. Store, airtight, for 10 days, or freeze up to one month. Makes about 3 dozen

Brat, Beer & Cheese Soup

I was browsing soup recipes at and came across this one and thought it was a good one to post for us Wisconsinites. If you try it let me know how it is.

3 tablespoons olive oil
1 cup onions, minced
1 cup celery, minced
1 cup carrots, sliced
1/4 cup flour
1 lb potatoes, peeled and diced
6 cups chicken stock
1 (12 ounce) can beer
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon red cayenne pepper
1/2 cup half-and-half (or milk)
1/4 teaspoon Worcestershire sauce
2 cups grated sharp cheddar cheese
3 bratwursts, cooked and sliced

Heat olive oil in soup pot over medium heat. Add onion, celery and carrots. Cook about 15 minutes or until tender, stirring every so often to keep from sticking. Stir in flour, cook about 1 minute. Add potatoes, stock and beer. Bring to a boil and cook 10- 15 minutes or until potatoes are tender. Add mustard powder, granulated garlic, salt and peppers. Combine milk and Worcestershire sauce in a small bowl. Stir into soup. Remove soup from heat. Add cheese, stirring until cheese is melted and smooth. Remove 2 cups of vegetables with some liquid and add to a blender or food processor. Puree. Stir back into the soup to give it nice body. Return to low heat and add sliced, cooked bratwurst. Cook until bratwurst is warm- about 5 minutes.

Monday, November 19, 2007

Cappuccino Crinkles

I made these cookies a couple years ago at Christmas time and they were mmm good. Paul doesn't like them though :) The recipe is from

1/3 cup butter (no substitutes), softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1/3 cup vanilla yogurt
1-1/2 cups all-purpose flour
1/4 cup granulated sugar

1. Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
2. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool. Makes about 32.
Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

Italian Wedding Soup

I saw this one over at
1/2 lb. lean ground beef
1/2 small onion, finely diced or grated
1 egg white
2 tbsp grated parmesan
1 tbsp fresh parsley
1/2 tbsp fresh basil
1 tbsp breadcrumbs
1/2 tsp. salt pepper

2 Tbsp. butter
1 small onion, diced
1/2 cup carrots, sliced
1/2 cup celery, sliced
1 clove garlic, minced
2 sprigs thyme (leaves)
8 cups chicken broth
3/4 cup acini di pepe pasta
10 oz. spinach or escarole
salt and pepper to taste

Mix together all ingredients for meatballs and shape into 1/2" balls. Referigerate for an hour or up to a day. Melt butter in a large stockpot. Add onions, garlic, celery, carrots and thyme and cook until tender. Pour in chicken broth and bring to a boil. Simmer 20 minutes. Season with salt and pepper to taste. Drop in meatballs and cook about 5 minutes before adding pasta. Add pasta, cook about 5 minutes.

Sunday, November 18, 2007

Mrs. Santa's Magical Cookies

I saw this on bakespace too and thought I'd share it with you.

About four years ago, in the month of December, my family and I were at the Heber Valley Railway Station enjoying the sites and sounds of the old rail station turned museum, when something amazing happened. A sky full of snow danced down from the heavens. "From outside came the sounds of hissing steam and squeaking metal. I looked through [the] window and saw a train standing perfectly still." Everyone rushed outside to the old platform to see a wondrous train, hung with the holly and the ivy, and garland. I looked at the engine and tried to read the big, white letters but could not make them out amid the steam.

We all marveled at the site, wondering what to happen next? Was the train for us? Where would it take us? As we all talked and wondered at the mystery and the magic, a shadow, hidden in the steam, was seen to emerge from the front car of the train. Though most everyone stepped back, not knowing who or what it was, one little girl stood still without fear, looking with wonder at the shadow as it stepped out from the mist to reveal a nice old man, dressed in a conductor's uniform, a warm smile, framed in wrinkles, sitting on his face. He looked like he could be anyones favorite grandpa.

He patted the child on her head, then looked at the crowd.

"Well? You all coming?" he asked.

"Where?" the girl asked.

"Why, to the North Pole, of course!" He said, joy pulsing from his being. "This is the Polar Express!"

I would be lying if I said we all jumped on board without hesitation, but the conductor's warm smile reassured us. What followed is best documented in Chris Van Allsburg's "The Polar Express."
As you may remember in the book, cookies and hot chocolate were served, and truly magical cookies the were, as they were made by Mrs. Santa herself. So delicious were those cookie that I could not help but ask for the recipe. After a few minutes, a grandmotherly woman, dressed in a red winter dress, trimmed in white, walked into the car. She came up to me, looked me over, and smiled.

"A cook's heart, pure and good, always striving for the perfect cookie and cake and showing his love and friendship with his cooking. Here you are, young man." and she gave me a red card with a recipe on it, and she walked away.

On that card was the recipe for Mrs' Santa's Magical Cookies.

1½ cups white sugar.
The giggle from an elf
2 cups of brown sugar
Found high on a shelf.
1 pound of sweet butter
A reindeer’s shy wink,
Three eggs freshly chosen,
Fairy Dust colored pink,
1½ teaspoons salt
A wish from a child,
1½ teaspoons soda,
One griffin smile-wild.
6 cups of white flour,
One gallon of joy
The twinkle that’s found in a small girl or boy.
2 cups nuts if you like them,
if not, leave them out.
6 cups chocolate chips.
Remove all signs of doubt.
2 tablespoons vanilla
A huge dash of love,
A sprinkle of peace
From the wings of a dove.

Cream the butter and sugars, ten minutes for sure, Mix in the giggle and winks, add the eggs and beat more. Add salt, soda, flour, fairy dust and the wish, The griffin’s sweet smile and beat well - What a dish! Add the chips and vanilla, and nut if you will, Scoop with small ice cream scooper and your cookie sheets fill. Bake 350 degrees, 7 minutes ‘til done, Eat with love, joy and peace and have bundles of fun!
“The Polar Express is about faith, and the power of imagination to sustain faith. It's also about the desire to reside in a world where magic can happen, the kind of world we all believed in as children, but one that disappears as we grow older.” - Chris Van Allsburg

Garlicky Tortellini Soup

I found this one on Bakespace.

1 Tbsp. butter
6-8 cloves garlic, chopped. (use it all - honest!)
4 cups chicken broth
6 oz. (170 g.) cheese tortellini
14 oz. can diced tomatoes with liquid or 2 1/2 cups skinned, chopped fresh ripe tomatoes
10 oz. (300 g) bag of spinach, stems removed
8-10 fresh basil leaves, coarsely chopped
parmesan cheese, grated

Melt butter in a large saucepan over medium-high heat. Add garlic and saute about 2 miinutes. Add broth and bring to a boil. Add tortellini and cook halfway (about 5 minutes if frozen, less if using fresh.) Add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender. Stir in spinach and basil and cook until wilted, 1-2 minutes. To serve, sprinkle with parmesan cheese. Serves 4.

Saturday, November 17, 2007

Peanut Butter Munchies

I thought I'd stay with the peanut butter theme for today. This is another better homes & gardens recipe.
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Peanut Butter Soup

When I saw this soup in a cookbook I couldn't resist posting it. I dedicate this recipe to the freeberg family men :)

1 Tbsp minced scallion
2 Tbsp butter
2 Tbsp flour
1 tsp salt
1/4 tsp curry powder
Pinch grated nutmeg
2 cups hot milk
2 cups light cream
1 cup creamy style peanut butter
Whole peanuts, optional

In a saucepan over medium heat, saute the scallion in the butter until translucent, about 5 minutes. Lower heat, stir in the flour, salt curry and nutmeg. Beating constantly, add the hot milk, and cook, stirring, until bubbly, 1 to 2 minutes. Stir in the cream, raise heat a little, and bring to a boil. Add peanut butter and continue to stir until blended. Serve and garnish with peanuts.

Dawn, if you're reading this, this recipe says its an African invention kids love. Maybe Rueben and Malia are familiar with it?

If anyone is brave enough to give this recipe a try let me know how it turns out.

Friday, November 16, 2007

Spice Doodles

This is another recipe from These look really yummy, I might have to try them sometime.

This recipe starts out using a basic cookie dough so that's what the first recipe will be then the spice doodles to follow.

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

1. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.

2. Continue as directed in individual recipes.
To Store: Pack dough into an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.

Spice Doodles

1 recipe Basic Dough (see Recipe Center)
2 tablespoons sugar
1 teaspoon pumpkin pie spice

1. If necessary, cover and chill dough about 1 hour or until easy to handle.

2. Preheat oven to 375 degree F. In a small bowl stir together sugar and pumpkin pie spice. Shape dough into 1-inch balls. Roll each ball in sugar mixture to coat. Place balls 2 inches apart on an unerased cookie sheet.

3. Bake in a preheated oven for 10 to 11 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. Makes about 40.

To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Cauliflower and Cheese Soup

Todays soup is a quick recipe, you can whip it right up.
2 cups water
1/2 tsp salt
1/8 tsp paprika
1 thin slice onion
1/2 - 10 oz pkg frozen cauliflower
1- 1 1/4 oz pkg cheese sauce mix
2 cups milk
1 cup heavy cream
1/8 tsp grated nutmeg
1 Tbsp minced parsley

In a kettle over medium heat, bring the water to a boil with the salt, paprika, and onion, then add the cauliflower. Simmer 10 minutes, uncovered. Strain, reserving the cooking liquid. Cut the califlower into tiny florets.

Turn the cheese sauce mix into a saucepan over low heat and stir in the milk. Stir in the cauliflower liquid and the florets, then the cream. Add the nutmeg, heat to just below boiling. Serves 3 to 4.

Thursday, November 15, 2007

Frosty Snowballs

I found this one on

1 cup butter, softened
1/3 cup granulated sugar
1 tablespoon water
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1 cup chopped pecans
1 cup sifted powdered sugar
Green, pink, and purple edible cake sparkles or colored sugar

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar; beat until combined, scraping sides of bowl occasionally. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chopped pecans.

2. Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet.

3. Bake in a 325 degree F oven 20 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool completely.

4. In each of three bowls place 1/3 cup of the sifted powdered sugar. Add a different color of edible cake sparkles or colored sugar to each bowl. Gently roll and shake cooled cookies in desired powdered sugar mixture. Makes 36.

Cookie Recipes!

It's November 15th so as promised I will be starting my 30 days of Christmas cookie recipes. These all won't necessarily be cookie recipes, they might be bars and candies too. If you have a recipe you'd like to share just let me know.

Cream of Tomato Soup

1-16 oz can whole tomatoes
1/4 cup chopped onion
1/2 cup chopped celery & leaves
2 Tbsp butter
3 Tbsp flour
2 cups beef broth
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
2 Tbsp tomato paste
1 Tbsp brown sugar
2 Tbsp butter
1 cup milk
salt & pepper

In a saucepan over medium heat, simmer tomatoes, onion and celery in butter with basil, oregano, salt, tomato paste and brown sugar, uncovered until celery is tender, 7-10 minutes. Puree in a blender or food processor, 2 cups at a time, or press through a sieve.

Over very low heat, melt butter in saucepan, stir in flour, and beating briskly, stir in broth to make a smooth, thick sauce. Beat in milk and add the pureed tomato mixture. Add salt and pepper to taste and serve at once.

This sounds yummy with grilled cheese sandwiches, mmmm.

Wednesday, November 14, 2007

French Onion Soup

Another recipe from a swap.

6 Tbsp butter
1 Tbsp olive oil
3 lbs. medium yellow onions, peeled and thinly sliced
1 tsp sugar salt
1 Tbsp flour
8 cups beef stock
Freshly ground black pepper
4 hamburger buns
8 slices of provolone cheese

Over medium heat melt 3 Tbsp of the butter and the olive oil in a large heavy stock pot. Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent. Increase heat to high, rmove lid, add sugar and salt. Saute, stirring often until onions are very soft, and a deep golden brown. Reduce heat to medium, sprinkle in flour, and cook stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend and then add the remaining beef stock. Season to taste with salt and pepper, simmer for 30 minutes. Preheat oven to 425 degrees. Brush hamburger buns with remaining butter and place bread in oven and let this brown. When the bread has browned, remove it from teh oven. Gather 8 small oven proof bowls and spoon in soup, add on bun half, and then fill bowl with soup. Add one slice of provolone and place soup bowls in a baking dish and place in oven. When the cheese has toasted remove.

Tuesday, November 13, 2007

Pasta e Fagoli Soup (Italian Chili)

This recipe is from Lori over at wisconsin scrappers.

Pasta e Fagoli 12 oz Italian sausage, bulk (or 2 link sausages, casing removed) 1/2 C onion, finely chopped
2 cloves garlic
1/2 C carrots, rough chopped
2 stalks celery, rough chopped
1 medium zucchini, rough chopped
1 can diced tomatoes (or 2 medium tomatoes, chopped)
1 can cannelini beans, do not drain
3 C chicken broth
1 can tomato sauce
1 tsp oregano
1 tsp basil fresh basil and parmesan to garnish
noodles, optional

Brown sausage, add onion, garlic, carrots, celery and saute. Add remaining ingredients and simmer for 30 min. Add noodles if desired. Garnish bowl with fresh basil and parmesan just before serving.

Monday, November 12, 2007

Broccoli Cheese Soup

This is another swap recipe.

1 1/2 quarts chicken broth
4 cups fresh broccoli, cut into bite size pieces
2 cups milk
2 (10.75 oz) cans cream of celery soup
4 Tbsp cornstarch
1/2 cup cold water
8 oz cheddar cheese, shredded

In a large soup pot, cook broccoli in broth until tender, do not drain. Set aside. In a bowl, mix together milk and celery soup. Blend cornstarch and cold water, then stir into soup and milk mixture. Pour soup over cooked vegetables. Return pot to medium heat. Cook, stirring steadily until thick and bubbly. Stir in cheese; simmer, stirring until hot. Do not boil.

Sunday, November 11, 2007

Cream Cheese Potato Soup

This is another recipe from my swap by Kim.

6 cups water
2 pkg cream cheese, cubed
1 1/2 cups cubed fully cooked ham
1 tsp garlic powder
7 tsp chicken bouillon granules
1 pkg frozen hash browns, thawed
1/2 cup chopped onion
1 tsp dill weed

Combine water and bouillon. Add cream cheese; cook and stir until cheese is melted. Stir in remaining ingredients. Simmer, uncovered for 18-20 minutes or until vegetalbes are tender.

Saturday, November 10, 2007

Creamy Chicken and Wild Rice

This is another one from the swap I was in by Lori.

6 Tbsp butter
1 tsp chopped garlic
1 tsp minced onion
1 stalk celery, chopped
2 cans cream of chicken soup
1 chicken breast, cooked & diced
1 box Uncle Ben's Wild Rice, cooked/prepared
1/2 tsp salt
1/2 cup flour
6 cups chicken broth
2 cups milk
1 can mushrooms

Melt butter and saute garlic, onion and celery. Blend in salt and flour, stirring constantly. Add broth. Bring to a boil. Stir for 1 additional minute. Add rice and blend in milk, soups, chicken and mushrooms. Heat through.

Friday, November 9, 2007

Perfect Winter Beef Stew

This recipe is courtesy of Emmy.

3/4 c. italian dressing
2# beef stew meat, cut in chunks (i recommened leanest cuts otherwise it can get tough when cooking in this recipe)
6 slices bacon, chopped
1 lg. onion, chopped
3 c. sliced carrots
5-6 med. potatoes peeled and cut in chunks
1-14.5oz can stewed tomatoes, undrained
1-14.5oz can beef broth

Combine beef and dressing in ziploc bag, marinate 30 minutes in fridge. In large stock pot cook bacon until crisp, remove with slotted spoon and drain fat into another bowl. Add onion to stock pot and cook 10 minutes. Remove meat from marinade, discarding juice and bag, and place in stock pot with onions. Add carrots, potatoes, tomatoes with liquid, and bacon to pot. Bring to a boil and stir occasionally. Cover and reduce heat to low, simmer for 20 minutes. Uncover and stir, simmer for 15 more minutes.

I usually simmer it a bit longer than 15 minutes at the end because I like the carrots very tender. Very juicy and great with crusty italian bread! (Emmy)

Thursday, November 8, 2007

Chicken Tortilla Soup

I got this one from a swap. I haven't made it yet but it looks super easy.

1 can condensed cream of chicken soup
1 can condensed nacho cheese soup
1 can (4.5 oz) chopped green chilies
1 package (2 cups) cooked, chopped chicken breast
2 soup cans of milk Tortilla strips or tortilla chips

Mix soups, chilies, chicken and milk in a saucepan. Heat until bubbly. Add tortilla strips to soup just before serving.

Wednesday, November 7, 2007

Vegetable Soup

I made this soup last year and I literally just bought stuff and threw it all together. This one is a super easy and quick recipe.

1 can corn
1 can beans
1 can potatoes (I probably used 2 cans because I like potatoes)
1 can peas
celery, sliced
carrots (I used some shredded ones leftover)
1 cup beef broth (sometimes I add more if I want it more brothy than thick)
meatballs (or whatever you want), optional

Heat meatballs (if they're frozen) in a stock pot, add all the veggies and broth, sprinkle in basil, parsley & pepper, heat through. Or just add all the ingredients to a crock pot and turn on low for the day.

Im sure you could use frozen vegetables and fresh for this recipe too.

Tuesday, November 6, 2007

Baked Potato Soup

I saw this recipe on and it sounds sooo good. I bought the ingredients yesterday to make it sometime this week (after we finish the big pot of chili I made).

2 large baking potatoes (about 8 ounces each)
6 tablespoons thinly sliced green
onion (3)
3 tablespoons
3 tablespoons all-purpose flour
2 teaspoons snipped fresh
dill or chives or 1/4 teaspoon dried dill
1/4 teaspoon
1/4 teaspoon
black pepper
4 cups
1-1/4 cups shredded
American cheese (5 ounces)
4 slices
bacon, crisp-cooked, drained, and crumbled

1. Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins.

2. In a large saucepan cook 3 tablespoons of the green onion in butter over medium heat until tender.
Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts.

3. Top each serving with the remaining 1/4 cup
cheese, remaining 3 tablespoons green onion, and the bacon.

4. Makes 5 to 6 servings (5 1/2 cups)

Monday, November 5, 2007

30 Days of Christmas Cookies

I've been thinking about it and I decided to do 30 days of cookies for all you bakers out there. I think I'll start this November 15th. I'll just be posting these recipes along with the soup recipes so you don't have to look for a different blog. I'm hoping to post pictures along with these recipes, I'm a visual cook/baker and I like to see pictures of what Im making :)

Mom's Chili

This chili recipe is the one I grew up with. Some don't classify it as chili though because it has noodles in it which Ive been told is weird. I didn't like this recipe much as a kid because of the chunks of tomatoes and chili beans, but now I love every part of this recipe and it's mmmm good. I hope to make a pot of it tonight...maybe I'll take a pic and post it.

Bare with me because Im posting this recipe purely by memory and when I make it I just add whatever amounts I want, I think that's how mom makes it.

4 cups small shell pasta
(I usually use 1/2 box or whole box if Im making a big recipe)
1 lb ground beef
1 small onion (I usually cut a larger one in half)
1 can tomato juice (the bigger ones in the juice section)
1 or 2 cans tomatoes (I do 2 because I like cooked tomatoes)
(I usually get the ones that have chilies in it too for extra spice)
1 or 2 cans of chili beans (I usually do 2 and use the spicier ones)
2 sticks of celery, sliced
Chili powder (I just add however much until I like the taste)
Red pepper flakes (I just put in a couple dashes to make it a little more spicy)

In a small pot, start cooking your pasta. In a stock pot brown the ground beef with chopped onion. Drain the grease off the beef. Add tomato juice, tomatoes, chili beans and slices of celery and heat on low heat. Stir in chili powder and pepper. Drain noodles and add to the chili, stir and serve.

Some varieties I like with my chili is a dallop of sour cream on top and eat it with Fritos. Or sprinkle on (or if you're like my hubby dump on :) ) some shredded cheddar cheese and serve with crackers or corn bread.

Sunday, November 4, 2007

Butter Soup

This recipe I received from a swap. I haven't had a chance to make it but I would like to soon.

8 cups water
6 potatoes, cubed
1 yellow onion
1 Tbsp butter
1 bay leaf
2 tsp dried parsley
salt to taste ground
black pepper to taste
1 cup all purpose flour
2 eggs
1/2 cup half and half cream

Quarter the onion and separate the layers. Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, salt and pepper to taste. When the potatoes are done, mix the flour, eggs and about 1 tsp salt in a separate bowl. Add water until it is a thick dough. Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours. AFter noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day.

Saturday, November 3, 2007

Cheese and Potato Wild Rice Soup

Im a little late posting today but at least I still got it :)

This recipe is one my mom has been making for years, I made it last year (apparently for the first time for my hubby) and it's his favorite (along with the cheeseburger soup).

1/2 cup wild rice -- uncooked
1 1/2 cups water
1/2 pound bacon -- cut in pieces
1/4 cup chopped onion
2 cans (10 3/4 oz.) cream of potato soup*
1 quart milk
2 1/2 cups grated American cheese or Velveeta cheese
Carrot curls -- (optional, to garnish)

*(Dilute with 1 can liquid - 1/2 milk; 1/2 water).

Combine wild rice and water in saucepan and cook over low heat for 45 minutes. Drain. Set aside. Fry bacon pieces and onion in skillet until bacon is crisp . Drain bacon and onion on paper towel. Place soup in large saucepan; dilute as directed above. Stir in milk (1 quart), bacon, onion, cheese and cooked rice. Stir until cheese is melted. Garnish with carrot. Yield: 8 to 10 servings.

Friday, November 2, 2007

Italian Meatball Soup

This is another really yummy recipe, I got this one from my sister-in-law.

2 – Tbsp Italian seasoned
bread crumbs
1 – Tbsp grated parmesan
¼ - cup chopped onions
¼ - tsp salt
1 – garlic clove
¼ - tsp pepper
½ - cup thinly sliced carrots
1 – egg
3 – cups beef broth
16 oz – can diced tomatoes
Small zucchini sliced
½ - cup uncooked rotini

Combine for meatballs: ground beef, Italian sausage, bread crumbs, parmesan and egg. Brown with onions and garlic. Add remaining ingredients except zucchini. Cover and simmer 10 min. Add zucchini and cook 5 min. Garnish with parmesan.

Sometimes when I want to make this recipe in a snap I buy frozen meatballs instead of making my own. You could also make up a larger recipe of meatballs and freeze them in the future.

Thursday, November 1, 2007

Cheeseburger Soup

I thought I'd start the recipes out with one of my favorite soups.

1/2 lb. ground beef
3/4 cup shredded carrots
1 tsp dried basil
4 Tbsp butter
4 cups cubed potatoes
2 cups cubed processed cheese
1/4 cup sour cream
3/4 cup chopped onion
3/4 cup chopped celery
1 tsp dried parsley
3 cups chicken broth
1/4 cup all-purpose flour
1 1/2 cups milk

In a large pot, melt 1 Tbsp butter or margarine over medium heat; cook and stir vegetables and beef until beef is brown. Stir in basil ans parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes. Melt the remainder of the butter and stir in flour. Add the milk, stirring until smooth. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.