Monday, October 26, 2009

Maggie's Pumpkin Cookies

For the first pumpkin taste of the fall, Maggie and I made a delicious batch of homemade pumpkin cookies.. I hope you enjoy as much as we did!

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsps ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract

  • 2 cups confectioner's sugar
  • 3 tbsp milk
  • 1 tbsp melted butter
  • 1 tsp vanilla extract

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup butter and white sugar. Add pumpkin, egg, and 1 tsp vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by the spoonful.

Bake 15-20 minutes. Allow cookies to cool then drizzle glaze with a fork.

To make glaze: combine confectioner's sugar, milk, 1 tbsp melted butter and teaspoon vanilla. Add milk as need to achieve drizzling consistency. Enjoy!

Monday, October 19, 2009

Asian Chicken and Rice

Sorry no picture this time- I ate it too fast, haha. I love this dish. It's easy to make and the rice is delicious. I hope you enjoy!

  • 3/4 cup uncooked regular long-grain white rice
  • 4 skinless, boneless chicken breast halves
  • 1 can Campbell's Golden Mushroom Soup
  • 3/4 cup water
  • 2 tbsp soy sauce
  • 2 tbsp cider vinegar
  • 2 tbsp honey
  • 1 tsp garlic powder
  • frozen vegetables (optional)
  • paprika

Preheat oven to 375 degrees. Spread rice in an 11x18-inch shallow baking dish. Top with chicken. Stir the soup, water, soy sauce, vinegar, honey and garlic powder in medium bowl. Pour the soup mixture over the chicken. Add frozen vegetables if desired. Sprinkle with paprika. Cover. Bake for 45 minutes or until chicken is cooked through.

Tuesday, October 13, 2009

Herbed Shrimp Kebabs

From Cooking Light July 2008. Very easy to make and tasty!
  • 1/2 cup packed fresh basil
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh parsley leaves
  • 2 tbsp fresh lemon juice
  • 2 tbsp water
  • 1 garlic clove
  • 4 tsps EVOO
  • 24 peeled and deveined shrimp (about 1 1/2 lbs)
  • 1 medium zucchini, cut into 1/2 inch slices
  • cooking spray
  • salt & pepper

Prepare grill or grill pan to medium-high heat. Place first 6 ingredients in a blender or small food processor; add 2 tsps oil. Process until smooth. Transfer mixture to medium bowl. Add shrimp and toss to coat. Let stand at room temperature for approximately 15 minutes. Thread shrimp and zucchini, alternating. Drizzle kebabs with remaining oil. Place kebabs on grill coated with cooking spray. Grill 3 minutes on each side or until done. Sprinkle with salt & pepper. Enjoy!