Old-Fashioned Pumpkin Cookies

Don't you love Pumpkin Bread?

Now imagine Pumpkin Bread in the form of a cookie - and that is what this recipe gives you.

To start, heat your oven to 350 degrees.

Now in a good sized mixing bowl, put the following...
5 c all-purpose flour, 2 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon, 1 1/2 tsp nutmeg and 1 tsp salt.


Stir them all together, and set aside.


Now in a large mixing bowl (or stand mixer bowl) - you need 1 cup (2 sticks) butter.


Add 2 1/2 c sugar, and mix until creamy.


Now add 2 tsp vanilla


2 eggs


and two cups of solid packed pumpkin (a standard can)


Mix well, and then begin adding your dry ingredients, a cup or so at a time. Blending well.


When all of your dry ingredients are mixed in, stir in 1 cup of chopped nuts - I used pecans.


Now, using a medium-sized scoop, or a tablespoon and spatula, place the dough on a parchment paper, by rounded tablespoons. Smooth the top as best you can. I really recommend the parchment paper, because these are soft cookies. If you don't have parchment paper, you will need to lightly grease your cookie sheets before adding the dough to them.


Bake for 18-20 minutes or until done. Cool completely. This makes about 5 dozen cookies.


Now for the finishing touch. This step is optional, but really makes these cookies super special.

In a small mixing bowl, cream together 4 ounces of soft cream cheese, 1/4 cup soft butter, and 1 tsp vanilla.

Add in 1 cup powdered sugar, mix well.

Now spoon the frosting into a frosting applicator, or into a ziplock bag.


Press out all of the air, and close the bag, squeezing it down towards one corner.


Now using a pair of scissors, snip off the very tip of the corner.


Tadaaa! Instant decorator bag, with no mess to clean up!

Now squeeze a little frosting onto each cookie. You can do this any way you like, circles, squiggles, dots, whatever. You could even spread it on with a knife if you want. I just put a little squiggle of frosting on each cookie.


Enjoy!





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Printable Version: Old-Fashioned Pumpkin Cookies

"Pollo Alla Cacciatorra" or Hunter-Style Chicken with Noodles

This is a very simple Italian dish made with very basic ingredients.

In a dutch oven, heat 1/2 c butter, and 1/4 c olive oil.


Using a towel (regular or paper) dry your chicken - I am using a whole chicken cut up, but you can use your favorite pieces...legs, thighs, etc. or whatever was on sale.


Place the chicken in the oil & butter, and cook until golden brown on all sides. This will take about 10 minutes.


Meanwhile, chop up 2 onions, a green pepper, and finely mince 4 cloves of garlic.


When the chicken is golden, you can remove some of the oil & butter - just spoon it out and leave about 1/4 cup.


Add in the garlic, onions and pepper, as well as a can (14.5 oz, undrained) of diced tomatoes.


Now add 1 cup chicken broth.


Then att 1 tablespoon basil, 1/2 tsp salt, and 1/4 - 1/2 tsp black pepper (fresh ground)


Isn't this looking beautiful? Bring it to a boil...


...then put the lid on, reduce heat to low, and simmer for 20 minutes.


While it is cooking, heat up a large pot of salted water. You will need 8 ounces of egg noodles. I love these. I get them at the army commissary, but any egg noodle will do.


After the 20 minutes, you are going to add 1 cup red wine.


Keep the lid off and cook another 10 minutes. In the meantime, cook the noodles.

When they are cooked, place the noodles on a platter (or do this right on the plates), place the chicken on top.


And ladle the sauce on top.


Enjoy!



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Printable Version: "Pollo Alla Cacciatorra" or Hunter-Style Chicken with Noodles

Chicken Cordon Blue

This is a yummy dinner, with a little "wow" value, but so simple to make.

First, you are going to need to set up some "dipping stations" with three small dishes.

In the first, you will beat together 2 eggs and 1/3 cup of milk.




In the next bowl, you will add 1/2 cup of flour and in the third bowl, you will combine 1 1/2 c dry bread crumbs, 1/2 tsp garlic powder, 1 1/2 tsp oregano, 1 tsp dry thyme leaves and 1/3 c parmesan cheese.


To make dry bread crumbs, just pop a couple slices of bread in the toaster, and toast. let the slices of toast cool, then tear into pieces, and give a buzz in a food processor. Instant bread crumbs. If you need fresh crumbs, skip the toasting step.


Now, you need one package of the thin-sliced, boneless chicken breasts. Depending on how many slices are in your package, that will determine how much of the other ingredients you need. I had 6 slices, so I need 6 slices of ham, 6 sticks of swiss cheese (about 1/2 inch thick, 3 inches long), and 6 toothpicks.


Now take one slice of chicken, layer on one slice of ham, and a stick of cheese.


Roll them up, and secure by sticking a toothpick straight through it. Repeat with all.


Now you are going to start dipping. Take the first roll, and dip it into the egg wash, coating all over.


Second, dip it into the flour.


Next...go BACK to the egg wash, and dip again.


And last, roll it around in the crumb mixture, coating all over.


Place on a baking stone/sheet. Repeat with all.


Bake at 350 degrees for 40-45 minutes. The cheese will ooze and get crispy in the edges, and the outside will be brown and crunchy.


Enjoy!




Printable Version: Chicken Cordon Blue

On an Outing, Part 2

Continuing along on our trip to Raven Rock State Park, we headed along the trail and came across a very interesting looking tree.










Yes, we have tree-huggers in our family.




Then we came to another sign.




And a great view.












Looking way down, we saw a turtle convention.








It was a lovely day.