Thumbdrop Cookies

These cookies were made somewhat by accident. I made a batch of regular peanut butter cookies and decided to "spice" them up a bit. I thought of thumbdrop cookies and knew I should put my grandma's homemade raspberry jam to good use.

THUMBDROP COOKIES

1/2 c shortening

1/2 c peanut butter

1/2 c granulated sugar

1/2 c packed brown sugar

1/8 t baking soda

1 egg

2 T milk

1 t vanilla

1 3/4 c all-purpose flour

1/4 c granulated sugar

1/2 c preserves

1. Beat shortening and peanut butter with an electric mixer 30 seconds. Add the 1/2 c granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping bowl. Beat in egg, milk, and vanilla. Beat in as much flour as you can. Stir in any remaining flour.

2. Shape dough into 1-inch balls. Roll balls in the 1/4 c granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 oven for 10-12 minutes or until edges are firm and bottoms are lightly browned. Immediately press down gently in middle with edge of spoon or end of a wooden spoon. Drop about 1/2 t preserves in center.

These are delicious!

Cowboy Caviar

In honor of Pioneer Day I thought I'd whip up one of my new favorite recipes: Cowboy Caviar. Its a perfect dip or salad for a hot summer day.

COWBOY CAVIAR

2 T red wine vinegar

1 1/2 to 2 tsp hot sauce

1 1/2 tsp salad oil

1 clove garlic, minced

1/8 tsp pepper

2 firm-ripe avocados

1 15 oz can black-eyed peas

1 11 oz can corn

2/3 cup sliced green onion

2/3 cup chopped fresh cilantro

2-3 tomatoes, chopped

salt

1 bag tortilla chips

2 cups shredded lettuce or cabbage (optional)

1 - In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.

2 - Drain and rinse peas and corn. Add peas, corn, onions, cilantro and tomatoes to avocado mixture. Mix gently to coat. Add salt to taste.

3. Serve with chips or add lettuce/cabbage to made a delicious salad.

Hope you enjoy!

Strawberry Shortcake Cupcakes

I wanted a nice light dessert for Mother's Day. I thought of strawberry shortcake, but didn't want to bother with the assembly (we were having a picnic), so I made cupcakes instead. Think of having your own little strawberry shortcake. My family and friends thought they took me a while, but they're really simple.

STRAWBERRY SHORTCAKE CUPCAKES:

1 box yellow cake mix or your favorite yellow cake recipe

1-2 pints strawberries

Granulated sugar to sweeten

2 cups Whipping cream (use the real stuff, not Cool Whip)

2 T Powder sugar

2 tsp Vanilla

-Make cupcakes according to package directions (yield 24-36 cupcakes).

-While baking, chop strawberries and add sugar to sweeten.

-Once cupcakes are cooled, scoop out tops of cupcakes (see photo below). They obviously don't have to be perfect.

-Fill is holes with strawberry mixture (below)

-Beat whipping cream until soft peaks are formed. Add powdered sugar and vanilla. Beat until mixed.

-Right before serving, top cupcakes with whipped cream and additional strawberries if desired.



Here's another close-up. Yummy.

Rainbow Cupcakes

I know the rainbow cake and rainbow cupcakes are everywhere on blogland, but they were so fun and easy to make that I had to mention them.

RAINBOW CUPCAKES

You will need:

1 box white cake mix (prepare as directed)

Gel Food Colors (I used betty Crocker)

Multiple bowls for colors

Muffin tin and liners

Vanilla or buttercream frosting

Mix batter as directed and seperate batter into 4 (or more) bowls. Add food coloring until desired color. Spoonful batters of different colors in muffin tin. Bake as directed on cake box.
Frost when cooled.

You can see a little bit of color on the outside . . .


. . . and a whole lotta color on the inside! You could modify this into team colors or any other holiday. I will definately be making these again. Easy, delicious and cute!

Recipe - Creamy Chicken Noodle

This is one of my absolute favorite soups for lingering, cold winter days.
You won't regret trying it!

CREAMY CHICKEN NOODLE SOUP

1 tsp salt

1/2 tsp pepper

1 qt + 1 cup chicken broth or stock

4 oz egg noodles

1/2 c butter (I used 1/4 cup and it was fine)

3/4 c onion, chopped

3/4 c celery, chopped

3/4 c carrots, chopped

2 T flour

1 qt milk, warmed

1/2 cups chicken, cooked and diced

1 can cream of chicken

1 tsp parsley

Add salt and pepper to chicken broth. Bring to a boil and add noodles. Cook until tender. In a different pan, add butter, 1 cup chicken broth and vegetables. Cook until veggies are tender. Add flour to veggie mixture and stir until smooth. Cook for 5 minutes on low. Add flour mixture to noodles and broth. Add chicken and cream of chicken. Cook until thick, stir occassionally. Salt, pepper and parsley to taste. Best served with rolls. :)

Did I mention its kid-friendly? That's saying something because this toddler is becoming very picky these days.

Pumpkin Cupcakes

Ever since fall began, I've been wanting to make something with PUMPKIN. Ooo, I love it. I found this great recipe and I think they turned out so yummy! I think you'll like them too.

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING
1 stick unsalted butter, room temperature
1 c firmly packed dark-brown sugar
1/3 c granulated sugar
2 c cake flour
1 3.4 oz package instant butterscotch pudding
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 large eggs
1/4 c milk
1/4 c sour cream
1 tsp vanilla
1 1/4 c canned solid-pack pumpkin

Directions:
1. Preheat over to 350. Prepare cupcake tin with liners.
2. In large bowl, beat butter and sugars on medium speed until fluffy, about 5 minutes.
3. Sift flour, pudding, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper in medium bowl.
4. Add the eggs one at a time to the large bowl. Alternate adding flour and milk, sour cream, vanilla mixtures, beginning and ending with the flour. Beat in pumpkin until smooth.
5. Fill liners about 3/4 full. Bake until toothpcik inserted into center comes out clean, about 20-25 mintues.
6. Cool cupcakes completely. Make frosting during cooling time.

CINNAMON CREAM CHEESE FROSTING
1 8 oz package cream cheese, softened
1/4 c butter, softened
5 c powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon

Mix cream cheese and butter until well blended. Add cinnamon and vanilla - beat well. Slowly add the powdered sugar.

Enjoy!