Melt-in-Your-Mouth Pumpkin Cookies:

Melt-in-Your-Mouth Pumpkin Cookies:

They really do melt in your mouth. Need I say more?

Melt in Your Mouth Pumpkin Cookies

By Better Homes and Gardens and sweettreatsandmore.blogspot.com

This recipe makes tons of cookies, be ready to share.

Ingredients

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 2 teaspoons vanilla
• 1 15-ounce can pumpkin
• 4 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla
• 2-3/4 cups powdered sugar
• Ground cinnamon (optional)

Directions

1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
3. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.

Peach Shortcake

Bring to boil: 2 cups sliced peaches, or berries, 1 cup sugar, and 1 cup water

Or: 1 bottle sliced peaches, or 1 can berries + ¼ cup sugar

[For peach cobbler add 1 tsp. almond flavoring just before pouring over dough]

Dough: In a 9 X 13 pan (or deep casserole 8 X 8 dish) mix together with a fork until smooth:

1 cup flour, ½ cup sugar, 2 tsp. baking powder and a pinch of salt

Add: ½ cup milk and 3 Tbs. vegetable oil or melted shortening

Pour hot fruit and liquid/syrup over dough. Bake at 350 degrees for 25-30 minutes until golden brown on top. (The pudding rises to the top.)

Serve warm with ice cream or milk on top.

Delicious!

**I like to make this in the 9X13 pan and double the cake, but not the liquid portion of the recipe—for a more cake to fruit ratio.**

My Relief Society President brought me this and I had to get the recipe. So yummy!

Creamy Lemon Chicken ( better than an olive garden recipe!)

2 tbsp. olive oil
10 chicken tenders ( or breasts, I usually do like 4, and use the extra sauce and mix with thin spaghetti noodles mmm!)
1 tsp. Herbes de Provence
1/2 tsp. creole seasoning
1 cp. chicken broth
1 3/4 cp. heavy cream or half/half ( to cut calories)
zest of 1 lemon
2 tsp. lemon juice

Serve with thin spaghetti noodles or rice.
Sprinkle herbes de provence and creole seasoning. Heat oil in skillet over med-high heat and brown tenders on both sides. Add chicken broth and simmer just until chicken is cooked through. 1 to 2 minutes. Remove chicken from broth and set aside.

Allow broth to simmer and reduce down for a few more minutes, then add cream and lemon zest. Simmer for 10 to 12 minutes or until sauce has reduced to desired consistency. Stir in lemon juice and add chicken back to sauce.

Lemon Bars

Lemon Bars-

Crust: 2 cps. flour, 2 cubes butter ( I did one cube, it was great.), 1/2 cp powdered sugar 1/4 tsp salt mix. Pour into non-greased 9x13 Bake @ 300 for 15-20

Filling: 4 eggs beaten, 2cp sugar, 1/4 cp flour, 1/2 tsp. baking powder, 6 tbsp. lemon juice ( or the juice of 2 real lemons, I do this) Mix and pour over hot crust.

Bake @ 350 23-25 minutes. Enjoy!

Whole Wheat Blender Waffles

Blend:
1 c. Whole Wheat Kernels
1 c. Milk
Blend wheat and milk for about 3 minutes. If you have a strong blender (Vitamix or Blend tech) you don't have to do it this long. I just blend it while I get out all the rest of my ingredients.
Add:
1/2 c. Milk
2 Eggs
1/2 tsp. Salt
1/2 c. Oil
1 T. Baking Powder
2 T. Sugar
Blend long enough to combine. Pour onto hot griddle. The batter is very thin.
These are SO yummy and healthy.

Pumpkin Cookies

1/2 c. Shortening
1 1/2 c. Sugar
1 Egg
1 c. Vanilla

2 1/2 c. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Nutmeg
1 tsp. Cinnamon
1/2 tsp. Salt
1 bag Mini chocolate chips
Mix all together and Bake at 375 for 10-12 minutes
Such a yummy fall time cookie
Note: 1 small can of pumpkin makes this recipe 2 times so I usually double it so I don't waste the pumpkin or don't have to figure out what to do with it. I bake what I want and then I put the remainder in the fridge or freezer. This freezes really well.