Monday, November 7, 2011

Pumpkin Cookies

I first made these cookies probably 10 years ago. Actually... I was a teenager when I made them, so it was probably 15 years ago at least!

Anyway, I made them for Thanksgiving, and with all the family pies, no one ate the cookies. I gave a bunch to my aunt for my cousins to eat later.

Once we returned home from the Thanksgiving feast, my aunt called asking me for the recipe. My cousins ate the cookies on the way home and LOVED them!

Back then, I never made the icing thick enough- not adding enough powdered sugar. The old icing was a very thin drizzle. Now, the icing is spreadable- but I think it is too sweet and it over powers the cookie a bit. So- somewhere in between! Or- just put on less!

Cookies
1/2 cup sugar
1/2 cup firmly packed brown sugar
1cup butter, softened
1 cup canned pumpkin
1 teaspoon vanilla
1 egg
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
Frosting
3 tablespoons butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 1/2 to 2 cups powdered sugar
1. Heat oven to 350°F. In large bowl, combine sugar, 1/2 cup brown sugar and 1 cup butter; beat until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. 
2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350°F. for 10 to 12 minutes or until light golden brown around edges. 
3. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled. 
4. Meanwhile, in medium saucepan, combine 3 tablespoons butter and 1/2 cup brown sugar; bring to a boil. Cook over medium heat for 1 minute or until slightly thickened, stirring constantly. 
5. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies.

Thursday, November 3, 2011

Chili bowl chili time

Onion
Oil
Meat
Lots o chili powder
Weird combo of tomatoes, like sauce, paste, and chopped cherries
Beer
Bouillon
Garlic powder
Cayenne
Cumin
Paprika
Oregano

Cook long time.

Post #200

I didn't even plan this, but THIS is a great meal for my 200th post. Who knew that 200 posts later, I'd still be at it...

This meal was tasty good.

The butternut squash soup tasted creamier than normal even.

The chicken (which I call olive oil delights) was good as always (thighs are just tasty and cheap- can't go wrong)!

The collards were simple (boiled in chicken broth).

And the rice was a cheat (90 sec bag in the microwave).


Updated Olive Oil Delights Chicken:



Lay chicken thighs in pan (I use one with higher sides since there will be juice/liquid).

Pour over it: 
1/4c olive oil
3 T garlic (or some garlic powder)
3 T soy sauce
1/4 t black pepper
1 t paprika (I like hot)

Preheat broiler. Broil for 10 minutes. Flip and finish broiling for 10 minutes.

Enchiladas

I really enjoy my homemade enchiladas sauce, and a fall day craves the oven (can I say that another 5 posts?!).






For my enchiladas, I used onions, refried beans, black beans, with 1 cup of enchiladas sauce, cheese in corn tortiallas. Baked with enchiladas sauce and cheese ontop. Not sure how to do this? Click on the link above.

On the side, I made corn sauteed in milk and red pepper flakes. Mixing corn and enchiladas in a bite is the way to go.