Pumpkin Snickerdoodles

Prep Time: 10mn     Cook Time: 18mn     Total Time: 28mn

INGREDIENTS

• 1 and 1/2 cups granulated sugar
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 2 large eggs
• 3/4 cup pumpkin puree
• 2 and 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar for topping
• 2 teaspoons ground cinnamon for topping

DIRECTIONS

1. With your mixer, cream together sugar, butter and shortening. Add in eggs and mix well.
2. In a separate large bowl, sift together flour, cream of tartar, baking soda, and salt.
3. Combine the wet ingredients into the dry and mix until all of the ingredients are incorporated together.
4. Stir in 3/4 cup pumpkin puree.
5. Place the dough in the freezer to chill for about 90 minutes. If you do not chill the dough, these cookies will not turn out right.
6. Pre-heat your oven to 350 degrees.
7. In a small bowl combine 1/4 cup sugar with 2 teaspoons ground cinnamon.
8. Measure 1/4 cup cookie dough and use your hands to roll into a ball. Roll the ball around in the cinnamon sugar mixture.
9. Place the balls of cookie dough on ungreased baking sheets. Bake for about 18-20 minutes.
10. When just the edges of the cookies start to brown, you know they are done. The middle part of each cookie is going to appear undercooked. This is what you want.
11. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. As the cookies cool, they will lose the appearance that make them look like they are undercooked. Make sure to allow the cookies to cool completely!
12. Store leftovers in an air-tight container.

Recipe: http://centercutcook.com/pumpkin-snickerdoodle-cookies/

1/2 cup butter, softened 1/2 cup vegetable shortening 2 large eggs 3/4 cup pumpkin puree 2 and 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sugar for topping 2 teaspoons ground cinnamon for topping DIRECTIONS With your mixer, cream together sugar, butter and shortening. Add in eggs and mix well. In a separate large bowl, sift together flour, cream of tartar, baking soda, and salt. Combine the wet ingredients into the dry and mix until all of the ingredients are incorporated together. Stir in 3/4 cup pumpkin puree. Place the dough in the freezer to chill for about 90 minutes. If you do not chill the dough, these cookies will not turn out right. Pre-heat your oven to 350 degrees. In a small bowl combine 1/4 cup sugar with 2 teaspoons ground cinnamon. Measure 1/4 cup cookie dough and use your hands to roll into a ball. Roll the ball around in the cinnamon sugar mixture. Place the balls of cookie dough on ungreased baking sheets. Bake for about 18-20 minutes. When just the edges of the cookies start to brown, you know they are done. The middle part of each cookie is going to appear undercooked. This is what you want. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. As the cookies cool, they will lose the appearance that make them look like they are undercooked. Make sure to allow the cookies to cool completely! Store leftovers in an air-tight container.

Recipe: http://centercutcook.com/pumpkin-snickerdoodle-cookies/

Snickers Salad

Ingredients

    1 (8 ounce) packages cream cheese, softened
    1 cup powdered sugar
    1 (12 ounce) containers Cool Whip, thawed
    6 Snickers candy bars
    4 -6 granny smith apples (or whatever apple you like, but wouldn’t recommend a soft variety)

Directions

Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip.  Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir.  Chill 1 hour before serving. (Chilling for a long period of time (such as overnight) will result in a runny salad.)

From One Good Thing: http://www.onegoodthingbyjillee.com/2014/06/snickers-salad-salad-doubles-dessert.html

Fiesta Salad

2 cups Cooked and drained pinto beans               1 cup broccoli florets
1 small red pepper, diced                                    1/4 cup diced green onions
2 Teaspoons finely chopped cilantro                     1/2 cup Italian Dressing
1 Bunch spinach                                                1/4 cup toasted cashews or almonds
I cup grated Monterey Jack Cheese

Rinse and drain beans. Steam broccoli for 2 minutes and combine with beans, bell peppers, onion, cilantro, and dressing.  Chili. add spinach and nuts to vegetable and bean mixture.. Toss prior to serving.  Top with cheese.

Lemondoodles

Ingredients

• 2 sticks of butter (16 tablespoons)
• 1 cup of white sugar
• Zest of two lemons
• ½ cup of firmly packed dark brown sugar
• 3 cups of all purpose flour
• 1 teaspoon of baking soda
• ½ teaspoon of kosher salt
• 3 eggs
• 1 teaspoon of pure vanilla extract

Additional, for coating cookie dough:

• ½ cup of white sugar
• Zest of three lemons
• Mash zest and sugar together with a fork to create lemon sugar.

Instructions

1. Start by browning butter. Melt 1½ sticks of butter in a skillet over medium heat, stir continually until butter starts to foam and is light golden brown. Immediately remove from heat and add remaining ½ stick of butter to pan and set aside to cool.
2. Line baking sheets with parchment paper and preheat oven to 425 degrees.
3. In the bowl of a stand mixer, combine sugar and lemon zest and mix on low speed until well combined.
4. Add brown sugar, flour, baking soda, and salt. Mix dry ingredients together on lowest speed just until combined.
5. Add cooled butter, eggs, and vanilla and mix again just until combined.
6. Scoop out two tablespoons of dough and form into a ball.
7. Roll balls in lemon sugar mixture to coat and place on cookie sheet. Flatten the cookie dough balls slightly by using the back of a measuring cup.
8. Bake for about 7 minutes and let cool.
9. They are best slightly underdone.
10. When they come out of the oven, the middle should fall in just a little and the cookie should crackle as it settles.

Braided Nutella Bread

From http://www.toptenlook.com/2013/12/braided-nutella-bread.html 

Use your favorite cinnamon roll bread dough recipe for the dough.  Follow the pictured steps below.  Cook at the same temperature and time as cinnamon rolls.

Chocolate Marshmallow Cookies

- 15 marshmallows (cut into thirds)
- 2/3 Cup cocoa powder
- 2 Cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 Cup sugar (plus 1/2 Cup sugar for rolling)
- 1 Cup crisco
- 1/2 Cup brown sugar (firmly packed)
- 2 unbeaten eggs
- 1 teaspoon vanilla

1. Cut marshmallows into thirds (I use scissors), and place in freezer while preparing the cookie dough.
2. Measure and Sift together with a whisk the: flour, cocoa powder, baking soda and salt.
3. In a separate bowl, cream together the: sugar, brown sugar and crisco.
4. Blend into the sugar bowl the 2 unbeaten eggs and vanilla. Beat together well.
5. Stir in the dry ingredients.
6. Roll the dough around each marshmallow third sealing it in a small ball.(This can get messy, so sometimes I wear those thin plastic throw away gloves.)
7. Roll each ball in sugar.
8. Place on a cookie sheet about 1 1/2 inches apart.
9. Bake at 400 for 4 1/2 to 5 minutes, then set out to cool.

Apple Lasagna Dessert

Original recipe makes 12 - 15 servings
 
Ingredients:
2 cups shredded Cheddar cheese
1 cup ricotta cheese
1 egg
1/4 cup white sugar
1 teaspoon almond extract
2 (21 ounce) cans apple pie filling
8 lasagne noodles, cooked and drained
6 tablespoons all-purpose flour
6 tablespoons packed brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
3 tablespoons butter
1 cup sour cream
1/3 cup packed brown sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9x13 inch pan. Layer with half of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling.
3. Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over top.
4. Bake in preheated oven for 45 minutes. Cool for 15 minutes.
5. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.

From AllRecipes.com