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Fancy Schmancy Snickerdoodles

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My friends Julie & Betty want to help you out this holiday season with some semi homemade cookies that will surely get you, and anyone else you may share them with, into the spirit.

White Chocolate Cranberry Cream Cheese Snickerdoodles 

Sounds fancy, right? Fancy, yes. Lots of work, no.

First, you need to procure some Betty Crocker Snickerdoodle mix. I found mine at Target, but I’m sure a lot of places have it as a seasonal item. If you see it, pick it up because I understand it can be hard to come by.

Ingredients:

1 pouch Betty Crocker snickerdoodle cookie mix
4 oz. cream cheese, softened
1/4 cup butter, softened
1 tablespoon water
1 egg
1 cup sweetened dried cranberries
1 cup white chocolate chips

Beat together cream cheese and butter until smooth.
Open cookie mix.
Set aside cinnamon sugar packet.

Add water, egg and cookie mix to cream cheese mixture.
Stir until soft dough forms.
Add in cranberries and white chocolate chips.


Cover & refrigerate 30 minutes.

After that horrible 30 minutes is over, drop rounded spoonfuls of dough into cinnamon sugar.
(You need to ask Santa for this cookie scoop. Perfect, uniform cookies every time.)
Roll in cinnamon sugar mixture to coat.

Place two inches apart on ungreased cookie sheet.

Bake a 375º for 8-9 minutes until edges are set.
Cool one minute then transfer to cooling rack.

Makes approximately 2 1/2 dozen.

They are to-die-for. Guaranteed to make back injuries feel a little bit better. True story.

These can be baked up in a jiffy and are perfect holiday treats for the special people in your life. Package up a half dozen or a dozen, attach a little festive handwritten note and deliver cinnamon sugary happiness.

 You could change it up and do dark chocolate chips and chopped dried cherries or keep the white chocolate chips and sub dried blueberries. Adding some orange zest would also be a nice touch to the cranberry variety. Or what about some fresh lemon zest to the blueberry ones?

OK, go. Log off now and get the goods to make these.

Enjoy and Happy Tuesday!

Monday Night Football Burger

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Hi friends. Happy Monday!

Fortunately Elliott’s soccer practice was cancelled for tonight so that means we can get in our jammies early, light some candles and be in for the night to watch some Monday Night Football.

Go Niners!

Buffalo chicken wings are synonymous with football, no?

Last night I made another Pinterest find ~ Buffalo Chicken Burgers

They were awwwwesome.

For all my buffalo chicken recipes, I like to use this…

Now, there is the Original Frank’s RedHot Cayenne Pepper Sauce , and then there is the WINGS sauce {pictured above}….I have found that the wings sauce gives whatever buffalo chicken dish you’re making a more authentic buffalo flavor ~ and we don’t want to mess with that, right? Right.

I totally messed up the recipe, but they worked out just fine. I will tell you what I did and you can determine if you’d like to do what I did or follow the original recipe provided in the link above.

1/4 cup light sour cream {I used plain greek yogurt}
1/4 cup reduced fat blue cheese crumbles

1/4 teaspoon Worcestershire sauce

1/2 cup diced celery

1 package ground chicken {approx 1.25 lbs.}
1/4 cup hot pepper/wing sauce

2 tablespoons bread crumbs {more if your meat mixture is too sticky}

 1/2 teaspoon celery salt

1 pinch cayenne pepper, or to taste

4 buns or rolls, split & lightly toasted
For garnish: lettuce, tomato and/or red onion

{I spread a little bit of bottled Ranch dressing on the bun and used up some leftover chopped tomato on top}

Directions
Preheat your pan or grill on medium-high heat, and lightly oil the grate.
Mix the ground chicken, sour cream/yogurt, blue cheese crumbles, chopped celery, worcestershire sauce,  1/4 cup hot sauce, bread crumbs, celery salt, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked, flip and cook for another 5-6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Note: ground chicken has a very different texture than ground beef or ground turkey. Once you mix all the ingredients into the meat, it may seem very wet. If this is the case, you can add a little more bread crumbs to bring it together more or you can go ahead and separate into four patties and once they cook up, they will firm up obviously. The original recipe didn’t call for adding the blue cheese into the meat. I like to add things to the burger before cooking it and that is why I chose to add the chopped celery into the meat. You could certainly leave out the celery if you are not a fan. A little grated carrot would also be fun to throw into the meat for added color and crunch. Again, you can refer to the link above to see an alternate way to prepare these.

To roast the spaghetti squash, just cut in half lengthwise, scoop out the seeds, sprinkle with a little olive oil, salt & pepper and place flesh side {cut side} down onto a foil lined baking sheet and roast at 400* for 50 minutes.

I loved this meal. We’ll be having the leftovers tomorrow night before everyone comes into town for Thanksgiving and the real meals begin!

Enjoy.

Just Me & A Recipe

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One of my favorite things is finding a new recipe to try, shopping for the ingredients and spending a Saturday night in the kitchen bringing it to life and onto our dinner plate.

Friday nights we get home late and I am too tired and Sunday nights are spent getting ready for the week, so the only real night that I can relax and enjoy cooking is Saturday. The past several Saturdays have been busy with birthday celebrations and I can’t remember the last time I was eager to be in the kitchen with a glass of wine or a beer and test a new dish.

With the holidays FAST approaching, I’ve been spending a lot more time on Pinterest {dangerous} and recalled this Mexican Stuffed Shells recipe as I was clicking through my boards looking for inspiration.

It did not disappoint.

Mexican Stuffed Shells

1 lb. ground beef
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells {I used 20}
1 1/2 cup salsa
1 cup taco sauce {I used one 7 ounce bottle and that was perfect}

1 cup cheddar cheese

1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef {note: I added 1/2 a chopped onion and about 6-7 cloves garlic, chopped…a must in my book}; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like. I used green onions, fresh tomato and sour cream. Black olives would be another option if you’re a fan ~ I’m not.

I’m mad at myself for not adding several jalapeños! Next time I think I will chop them up and add them to the meat.

This meal was the perfect comfort food after sitting through TWO rainy soccer games and running several errands today. You could certainly use ground turkey, neufchâtel cheese {low fat cream cheese} and reduced fat cheese in this recipe and I don’t think the taste would be affected.

I will certainly be making these again. Did the kids eat them? No, not tonight. Elliott doesn’t care for cheese {??!!??} and would probably like them if I scraped off the queso. But I think they are mild enough for beginner palate to enjoy, too.

Trying another new one tomorrow night.

Hint: Buffalo Chicken Sumpin’ Sumpin’

If you’re like me and feel anything buff chix is a staple in your diet, stay tuned.

Don’t worry, it’s healthy!

Happy Saturday.

XO

List Making, Etc.

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Hello friends and Happy Wednesday!

I don’t know about you, but I have several lists going on right now…

1. Next week’s grocery list

2. Thanksgiving Day grocery list

3. List of holiday goodies to bake

4. List of folks to deliver the holiday goodies to

5. List of gifts to buy and send

Etc.

I’m a list making fool these days.

Trying to pin down the treats I’m going to make this year for neighbors, teachers, office ladies, yard duties, lunch ladies, pediatrician’s office…

Etc.

I think I’ve come up with a few contenders and I wanted to share them with you in case you have NO idea what to bake, either…

{cake batter fudge}

With red, green & white nonpareils, of course!

 {lumps of coal ~ no-bake Oreo/marshmallow bars}

Not that anyone has been bad this year…..

{peppermint sugar cookie bars}

And you KNOW I’m going to make these!

How’s that for narrowing down all the gazillions of holiday treats on Pinterest?

*****

Have you entered my blogiversary giveaway yet? Tomorrow night at midnight is the cut-off, so please take a peek and enter before it’s too late!

Have a wonderful, blessed, productive, {Etc.} day!

XO

Feed Your Soul

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Popping in real quick to remind you that today’s task for The Happy Day Project 2012 is to give a giftcard to the homeless.

It sounds a little bit intimidating, but I assure you that after you’ve handed over the little piece of plastic with a small balance for someone in need, your soul will be fed and that is a great feeling.

Thank you to Emily over at Hope Ink is sharing today’s ROYGBV happiness. Click here to print!

Choose your favorite color and tape it onto your gift card. Or better yet, spread out the love and pass out a rainbow of meals over the holidays. Just keep the giftcards in your glove box and be on the lookout for an opportunity to share a meal with someone less fortunate.

Ready. Set. Go!

life rearranged

Crock Pot Rx

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Last week I was fighting some sneezing, sore throat and stuffy nose business. It lingered for over a week so when I heard about this soup, I nearly ran to the store for the ingredients!

Creamy Crock Pot Chicken Noodle Soup

{recipe adapted slightly from Jen over at Craft-O-Maniac}

1/2 bag {or so} baby carrots cut in thirds
4 celery stalks rinsed and cut into smallish chunks
1/2 onion, chopped
1 32 oz. carton chicken stock
2 cans cream of chicken soup
1 1/2 cups water
1 cup milk {I used 1/2 cup 1% and 1/2 cup whole}
Salt & Pepper to taste
1 1/2 tbsp. garlic powder
1 tbsp. dry thyme
6 boneless skinless chicken tenderloins or 4-5  boneless skinless chicken breasts {can be frozen}
Place the chicken stock, 2 cans of soup, water, milk and seasonings in the crock pot and whisk together. Place the frozen chicken breasts/tenders and chopped veggies in the crock pot. Cook low 4-6 hrs. Pull out the chicken breasts within the last hour and shred with two forks and put back in crock pot.
Boil and cook one bag of egg noodles {per package directions}, rinse, drain, and add to the soup during the last 20 minutes or so.
Ladle up, add some Sriracha if you wish and slurp away!
It totally helped my cold.
Happy Monday.

How Do You Like Them Apples

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Here is a random tip for you on this Tuesday…

Did you know that if you soak sliced apples in lemon lime soda for 5 minutes it will prevent them from turning brown?

Holden had snack duty for soccer again this past weekend and wanted to bring apple slices that were PEELED for his half time fruit. I checked everywhere for pre-packaged sliced and PEELED apples, but came up with nothing. I googled ways to keep them from turning brown other than lemon juice and stumbled upon this option.

Just place your sliced and/or peeled apples in some lemon lime soda {I used store brand} for 5 minutes. Remove, pat dry with a paper towel and place into a tightly sealed container or ziploc bag. I cut ours the night before since we had an 8:00am game {!!} and here is what they looked like before I packed them up to take to the field…

I tried a few because I wanted to see if the taste was affected, but couldn’t tell at all. I used Gala apples, but I’m sure any variety would work just as well.

I sent Elliott to school with some sliced granny smiths yesterday and they came back home with her. I asked her why she didn’t eat them and she told me because I didn’t soak them and they turned brown…..

So there you have it.

From Pumpkin To Peppermint

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Friends don’t let friends eat boring oatmeal.

Sweet Cinnamon Pumpkin Steel Cut Oats

Make some.

1 cup steel cut oats

4 cups water

Bring oats and water to a boil and then reduce heat and cook for about 10-12 minutes or until thick. Stir in about 1/4 cup pumpkin puree, 3-4 tbsp. brown sugar, a few shakes of cinnamon.

Place 1/4 of the cooked oats into a bowl {makes about 4 servings} and add a little coconut almond milk and some toppings of choice: shredded coconut, pecans, almonds, raisins, craisins or sliced bananas.

Store the rest in the ‘fridge for easy breakfasts during the week.

I’m addicted.

You’re welcome.

*****

I’ve kicked around the idea of drinking more tea lately. Maybe not replacing my morning cup of joe with it, but sitting and enjoying a cup in the afternoons especially now that the weather has cooled down {and it’d better stay that way!}.

This afternoon Holden and I were killing time in Goodwill while Elliott was at catechism.

I spotted this and knew I needed it for $2.99…

Isn’t she lovely?

She just had to leave with me and become home to steeping Candy Cane Green Tea from Trader Joe’s in a matter of weeks. I will be STALKING my TJ’s for this tea and HOARDING it since I was a day late and a dollar short last season.

Yes, my posts will go from all things pumpkin to all things peppermint before you know it.

Fasten your holiday seat belts….once Halloween is over it’s all {downhill} from there.

Have a blessed rest of the week!

P’unkin Snickerdoodles

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This past weekend our OC friends came for a quick 24 hour visit.

As always, Richelle comes with a baked good in mind that never disappoints. This time it was Pumpkin Snickerdoodles. Yes, you read that correctly.

Without further ado…

Here’s what you need:

1 cup butter, room temp

1 3/4 cups sugar

2 eggs

3  cups flour

1 cup pumpkin puree {I like Libby’s}

2 tsp. cream of tartar

1 tsp. baking soda

Dash of salt

To roll cookies in:

2 tsp. cinnamon

2 tsp. sugar

1 tsp. pumpkin pie spice

{Mix all three and place into a shallow bowl}

Here’s what you do:

Cream together butter, sugar and eggs. Add in cream of tartar, baking soda, flour, pumpkin and salt. Mix until blended. **Important** Dough will be sticky! Cover and chill in ‘fridge for at least an hour before you attempt to roll them.

Preheat oven to 400*.

Roll into approximate golf ball size balls {I like to use this} and coat in cinnamon/sugar/pumpkin pie spice mixture. Place onto silicone mat or parchment paper {foil is fine, too}. Bake for 9 minutes, turn oven off and leave in for 3 more minutes. Remove and place on a wire rack to cool.

Makes approximately 3 dozen.

Trust me. You NEED to make these.

The thing I absolutely love about snickerdoodles is the thin crispy crust baked on from the cinnamon sugar mixture and the soft inside ~ add in a Fall twist with the pumpkin and the pumpkin pie spice and you’ve gone to snickerdoodle heaven.

Thanks again for sharing, Richelle!

And how cute is this owl bandana? Wally World for a buck. For real.

So, go and bake up some of these for your neighbors, teachers, co-workers and wrap them up in one of these cute bandanas.

Don’t forget to save some to go with your morning coffee…

Enjoy and Happy Tuesday!

Coffee Monday

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This weekend I took the time to rethink the homemade Pumpkin Spice Latte and, based on this recipe, I think I found the method and ingredients that work for me.

I hope you’ll enjoy it, too!

The first time I attempted this, I used 1 cup of coconut almond milk for the pumpkin mixture. I LOVE this stuff, but for some reason my coffee wasn’t creamy enough…I make our coffee strong and like it on the lighter brown side once I add my creamer. With the coconut almond milk in the pumpkin mixture, it was still way too dark and I didn’t particularly care for the flavor. {I will continue to use the coconut almond milk in my smoothies and on cereal/oatmeal, however, just not in my coffee}

: Perfected {in my opinion} DIY Pumpkin Spice Latte :

1 cup whole or 2% milk {I used whole since that’s all we had on hand}

1/4 cup pumpkin puree

Couple dashes of pumpkin pie spice

Mix until blended and heat slightly in the microwave. Add 1 tbsp brown sugar to the bottom of a mug and fill with freshly brewed coffee. Top with half the warmed pumpkin milk mixture and add whip cream and cinnamon for a special treat!

Makes 2 servings.

This won’t be something that I do every morning, but is a nice addition to a slow-moving autumn weekend morning.

*****

Annnnnd, since we are not quite experiencing the Fall temps here in So Cal yet, here is an easy iced version for an afternoon pick-me-up and a great way to use leftover coffee.

{just place your extra coffee from the morning in the fridge so it’s nice and cold when you need it}

: Pumpkin Hazelnut Iced Coffee :

Heaping tbsp pumpkin puree

Splash milk

Splash hazelnut creamer

Leftover cold coffee from your fridge

Lots of ice

Whisk pumpkin, milk and creamer together in a small mug or bowl. It may seem a little thick, but will be fine once you add the coffee and ice. Fill tall glass with ice, pour in pumpkin hazelnut creamer and then fill with iced coffee to the top of the glass. Stir well and sweeten, if needed. I just used the whipped cream as my sweetener! Don’t forget to add a little sprinkle of pumpkin pie spice or cinnamon to your whipped cream.

It is Monday, so turn it around and make a hot or iced version of this Fall fave.

Enjoy!

XO

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