Pumpkin Chocolate Chip Cookies

Recipe From: Joy the Baker

Ingredients:
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
2 eggs
1 cup sugar
1/2 cup canola oil
1 cup canned pumpkin
1 tsp vanilla extract
1 cup chocolate chips

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Dust the cooled cookies lightly with powdered sugar, if desired. Will keep up to 4 days in air tight container.

Sugar Cookies & Frosting

Recipe From: Kristi Johnson
Yummy!

Frosting Recipe:
4 cups powdered sugar
1 stick butter
5 tbsp milk
1 tsp vanilla
Food coloring

In large mixing bowl, cream together butter and sugar until smooth. Slowly add in milk and vanilla extract using an electric mixer. Mix until stiff and smooth, takes 4-5 minutes. Stir in food coloring until you get the desired color.

Sugar Cookie Recipe:

Cream together:
1 cup sugar
1 1/2 eggs
1 stick butter or margarine
1 tsp vanilla
1 tsp almond extract

Add to creamed mixture:
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
3-4 cups flour
1/2 cup milk

Chill dough until firm. Roll dough out into a large circle.Cut into shapes using festive cookie cutters. Bake at 350 for 8 minutes
(until set around the edges, but not browned). Frost and decorate and enjoy!

Ginger Beef

Recipe From: Blog Chef
I used the fryer and thought it was too heavy. Next time, I'll just stir fry.

Ingredients:
1lb sirloin steak (sliced into thin strips)
¾ cup cornstarch
½ cup water
2 eggs
1 large carrot (julienned)
3 green onions (chopped)
¼ cup fresh ginger (minced)
5 garlic cloves (minced)
Canola oil (for frying)
3 tbsp soy sauce
4 tbsp rice vinegar
1 tbsp sesame oil
½ cup sugar
3 tsp crushed red pepper flakes

In a bowl add cornstarch, gradually add water while whisking. Beat eggs into cornstarch/water mixture. Add sliced steak strips and toss to coat. Pour 1 inch of oil into a wok, heat oil to 375 degrees or until oil is hot enough to fry the steak strips. Add a quarter of the steak strips at a time to the wok. Separate with a fork and cook stirring frequently until crispy. Drain on paper towels. Repeat until all the steak is gone (*you can also use a deep fryer for this).

Drain all oil out of the wok except for 1 tablespoon. Add green onion, carrots, ginger and garlic. Stir fry for 30 seconds-1 minute. In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Add to the wok and bring the mixture to a boil. Add beef, heat thorough and serve.

Chicken & Sausage Gumbo

Recipe From: Delicious Dishes Blog

Start by making a roux:
2 tbsp butter
2 tbsp flour

On medium high heat, melt them together, whisking the whole time. You want to whisk it until it becomes a light brown color. After it turns a light brown color I add the following:

1 tsp. Dijon mustard
3 Roma tomatoes (blended in the blender with a little water to make them smooth)
2 tsp chili garlic sauce
1 tbsp molasses
1 tsp salt
1 can chicken broth
1 small onion (chopped)
1 green pepper (chopped)
1/4 tsp pepper
2 bay leaves
1 chicken breast (cooked and shredded)
1 turkey sausage (sliced)

Cover and let it simmer for at least 30 minutes to let flavors blend. Serve over cooked rice.

Challah Bread

Recipe From: The Sister's Cafe
Makes 3 small loaves.

Ingredients:
1 tbsp yeast
1 cup warm water
1/4 cup sugar
1/2 tbsp salt
1/4 cup canola oil
3-4 cups flour
2 large eggs

Add water to mixing bowl. Sprinkle yeast over water. Then sprinkle sugar, then salt. Let proof. Add oil and 1 1/2 cups of flour. Mix together. Add eggs. Mix well. Then add 2 cups of flour. Mix. Add more flour as needed – usually 3/4 to 1 ½ cups more. Hand knead if mixer didn’t knead enough. Let rise at least 1 hour. Separate into 3 large pieces. Divide each piece into three more pieces. Roll into snakes and braid together. Let rise for about 1-2 hours or until almost double in size. Then brush with egg wash (1 egg mixed with 1 Tb water) over bread. Sprinkle with poppy seeds or sesame seeds if you want. Bake at 350° until done (16-18 minutes)

Crock Pot Beef Stew

Recipe From: The Sister's Cafe
I loved this!

Ingredients:
1 can minestrone soup
1 can tomato soup
1 can water
1 - 1 1/2 lb stew meat
bag of carrots
1 large onion (chopped)
3-4 potatoes (peeled and cut into large chunks)

Combine all ingredients in a crockpot. Cook on low 8-10 hours or high 4-5 hours. Salt and pepper to taste.

Crock Pot Lemon Chicken

Recipe From: Melissa's Bargain Blog
I either cooked my chicken too long or not long enough...it was really tough. The rice was great and was really good the next day as leftovers for another meal.

Ingredients:
4 tbsp unsalted butter
1 onion (finely chopped)
2 garlic cloves (finely chopped)
2-4 boneless chicken breasts
Salt and pepper
4 cups chicken broth
1/4 cup lemon juice
2 cups long-grain rice
1/4 cup fresh parsley (finely chopped)

Melt 2 Tbsp. butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker. Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker. Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours. Remove chicken, stir parsley into rice and season with salt and pepper.