Butterscotch Slice Cookies

Recipe

1 cup butter, room temperature
2 eggs
2 cups brown sugar
1 teaspoon vanilla
1 cup chopped nuts
3 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon salt
In a medium mixing bowl, sift together flour, baking soda and salt. Set aside. In a large mixing bowl using a hand mixer, cream together butter, brown sugar, and vanilla. Add eggs one at a time. Add flour mixture one cup at a time and mix well. Stir in chopped nuts. Place dough on wax paper and form into 2-inch rolls. Refrigerate overnight.
Preheat oven to 375 degrees. Slice into 1/8-inch slices and bake on an ungreased baking sheet for 5 to 6 minutes.
Allow to cool slightly before removing from baking sheet. Makes 8 dozen
~This is a Paula Deen recipe~

My Three Little Monkeys

Nikos, Lauren, and Steven
Christmas, 2011

Organic Eggs

Yesterday, Lauren and I took a ride into to Chicago to visit Deborah. Her house was beautifully decorated for the holidays.

The eggs are William's project at the farm. The color is REAL.......I didn't dye them. They are just to pretty to eat!

We all enjoyed a wonderful afternoon lunch, followed by an evening of cards. Pam, Grandma Ruth, Aunt Sharon, and I played Canasta. It was so much fun. Lauren, Caroline, and Deborah cheered us on.

Merry Christmas Dad

With all my love.

Christmas Snacks

Roasted Chickpeas

2 tablespoons olive oil

1 tablespoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder

1 pinch sea salt

1 pinch ground black pepper

1 dash crushed red pepper

2 (15 ounce) cans chickpeas, rinsed and drained

Preheat oven to 350 degrees. Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet. Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 55 minutes.

Peppermint Chex

6 cups Rice Chex or Chocolate Chex cereal

1 bag (12 oz) white vanilla baking chips (2 cups)

1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)

Line cookie sheet with waxed paper. Place cereal in large bowl. Microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in an airtight container.

Cranberry-Pecan Cheese Wafers
Visit my sister Kendra at Haden News for this great recipe. As soon as she posted this recipe I printed it off and made these wonderful cheese wafers. I made four rolls. Used two and I have two in the freezer. Thanks Kendra, it is a great recipe:)

Hope you enjoy these recipes as much as I did:)

This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Trip to Chicago November 23 & 24, 2011

A picture slideshow by Smilebox

Pumpkin Pie Spiced and Sugared Nuts

Recipe:
1 cup pecans
1 cup whole almonds
2 tablespoons butter
2 tablespoons water
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
pinch of salt
Toast the nuts in a dry pan for 5 minutes over medium low heat, stirring so they don't burn. When done, pour them into a separate container. Put all the rest of the ingredients in your hot pan, be careful with the water because it splatters. Stir for about 2 minutes until it thickens. Pour the nuts back in the pan and stir well while cooking for 2 minutes more.
Pour the nuts onto a foil lined or parchment paper lined cookie sheet, spreading them out, and let sit until cooled. Keep in a sealed container.
This week I will be joining:
These Chicks Cook
Full Plate Thursday
Foodie Friday