Snickerdoodles

This is my all-time favorite cookie. It's Emeril Lagasse recipe, which is by far the best!

Pre heat oven to 350 degrees

2 3/4 cups all-purpose flour

1 teasp baking soda

1/2 teasp fine salt

1/2 cup shortening

8 tblsp (1 stick) unsalted butter, softened

1 1/2 cups sugar, +3 tblsp

2 large eggs

1 tblsp cinnamon

Sift the flour, baking soda, & salt into a bowl.

With a handheld mixer, beat together the shortening and butter. Add the 1 1/2 cup sugar and continue beating until light and fluffy, (about 5 minutes). Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix 3 tblsp. sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls into cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until golden brown, but still moist in the center about 12 min. Cool on a rack.

Parmesan Chicken in Crockpot

I got this recipe as a recommendation from my friend Lindsay who found it on this website. It really yummy and I love it for those nights when I am in need of a hearty meal!

2-4 boneless, skinless chicken breast halves (cut smaller size to make more kid friendly

1/2 cup plain bread crumbs

1/2 cup grated parmesan cheese

1 tsp Italian seasoning

1/4 tsp ground black pepper

1/4 kosher salt

1 tbs olive oil

1 egg, beaten

4-6 slices mozzarella cheese

1 jar (28oz) favorite marinara sauce

Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware. In a medium bowl, beat egg. In Second medium bowl, mix the bread crumbs, spices, and grated parmesan cheese all together. Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides. Place chicken breasts on bottom of crockpot. Place a layer of mozzarella slices on top of breaded chicken breasts. Cover cheese layered chicken with entire jar of sauce. Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours. Serve over cooked pasta of your choice.

Chicken and White Bean Chili

This one came from my dear friend Allison, who proudly told me it won 1st place in their ward chili cook off! Great Fall/Winter recipe!

1 lb chicken breast, cubed

1 medium onion, chopped

1 can chicken broth (14 or 15 oz)

1 1/2 tsp. garlic powder

1 Tbl. vegetable oil

2 cans white beans (drained and rinsed)

1 can (4oz) chopped green chilies

1-2 dashes cayenne pepper

1 tsp. salt

1 tsp. cumin

1 tsp oregano

1/4 - 1/2 tsp. pepper

1 cup sour cream

1 cup water

Saute chicken, onion, and garlic powder in oil until chicken is done. Add beans, broth, chilies, seasonings, and chicken to crock pot. Cook on LOW 7-8 hours. Add sour cream 20 min. before serving.

Crock Pot Hawaiian Chicken

This is definitely the easiest recipe, but does not fall short on taste!

Ingredients:

Frozen Chicken Breast (I usually do 2 to 3 breast)

Favorite BBQ sauce

1 can pineapple chunks, drained

Place frozen chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. cook on high for 2 to 3 hours or low for 4 to 6 hours. Shred chicken in crock pot so the chicken will be well coated with sauce.

The original recipe says to serve over rice, which is good, but my family loves it in buns (slider style).

Pumpkin Fluff

I got this one from my latest addiction, Pinterest! It taste like pumpkin pie, how can you go wrong with that?

Pumpkin Fluff

1 (16 oz) container frozen whipped topping, thawed

1 (5 oz) pkg instant vanilla pudding mix

1 (15 oz) can solid pack pumpkin

1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

I serve mine with cinnamon gram crackers.

Chicken Enchilada Soup

I found this recipe on a blog I ran across and it's become one of my top favorite soups!

Ingredients:

1 15oz can black beans, rinsed & drained

1 14oz can diced tomatoes

1 10oz pkg frozen whole kernel corn

1/2 cup chopped onion (I use tablespoon of dried onion)

1/2 cup chopped yellow, green, or red peppers

2 chicken breasts (I use frozen)

1 10oz can enchilada sauce (mild)

1 10.75oz can condensed cream of chicken

1 1/2 cups milk

1 cup shredded pepper jack cheese

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, & bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover, cook on low 6 to 8 hours or on high 3 to 4 hours. Remove chicken, shred and put back in soup.

Top with cheese (other favorable toppings: sour cream, avocado, and/or crushed tortilla chips)

Amish Friendship Bread

Day 1: squeeze bag
Day 2: squeeze bag
Day 3: squeeze bag
Day 4: squeeze bag
Day 5: squeeze bag
Day 6: Add 1 cup each of sugar, flour,milk
Day 7: squeeze bag
Day 8: squeeze bag
Day 9: squeeze bag
Day 10: Scoop out 2 cups for starters (give one to a friend)

Add:
1 c oil
1 c sugar
1 tsp vanilla
3 eggs
1/2 tsp salt
2 c flour
1/2 c milk
1/2 tsp baking soda
1 large instant vanilla pudding
2 tsp cinnamon

mix well (with a wooden spoon)
grease and sugar two loaf pans (stone works best)
bake at 325 degrees for 1 hour