The Christmas Countdown Extra: Molasses Crinkle Top Cookies

These cookies just remind me of Christmas. I remember making them when I was in high school with a friend and I kept the recipe. I still have the recipe on the same little blue post it I wrote it down on. Sooo….on the longest day ever (Fall Back Sunday), A and I made the cookies and I didn’t have the shortening. So we used applesauce. And they were gross. So my husband offered to run to Wal-Mart and get shortening. And I finally re-made them on Wednesday with A. SO much better. The moral of the story is: don’t believe the “internets”. HA!

OH and they were the fodder of a quote that my husband will go down in history as saying:

A: Daddy do you want to help make cookies?

B: Sorry, dude. I don’t make them. I just eat them.

True story.

Here is the recipe picture story:

Dry Ingredients:

Flour, Baking Soda, Salt, Cinnamon, Cloves, and Ginger

And these wet ingredients:

A Helper, egg, shortening, sugar, and molasses

You’ll combine the dry ingredients in a separate bowl and sift to make sure they are well combined. In your mixing bowl you will combine the sugar and shortening and mix on low to medium speed until combined. Then you’ll add in the egg and blend well and lastly the molasses. Then while on low speed you will slow add in the flour mixture being careful not to over mix (I do it a ladle full at a time).

By far A’s favorite part. Sitting on the counter and watching the items mix together.

Then using a cookie scoop put them on a cookie sheet that has either parchment paper on it or a silicon mat:

I place them about an inch to an inch and a half apart (they don’t spread a whole lot), and I use a tablespoon size cookie scoop.

Then bake them off in a 375 degree preheated oven for about 8 minutes. DO NOT overbake! They will come out hard and yuck, instead of crunchy with a soft center.

After they come right out of the oven they should look like this:

Puffy and golden, and a little more golden on edges.

Let them cool on the cookie sheet for three minutes then transfer to a cooling rack to let them cool completely.  But before you do you need to eat at least one or two warm…sooo yummy. Anyway. Then they will look like this:

See how the top looks broken? That’s why they are called Molasses Crinkle Top Cookies.

Now stack ’em up on the plate and eat them!

Delicious by themselves or dipped in coffee or my favorite Trader Joe’s Chai Tea. Yum!

Here’s the written out recipe…enjoy!

Ingredients (Makes about 2 dozen)

3/4 cup shortening

1 cup sugar

1/4 cup molasses

1 egg

2 tsp baking soda

2 cups flour

1 tsp cinnamon

1/2 tsp clove

1/2 tsp ginger

1/2 tsp salt


Preheat oven to 375 degrees.

Line a cookie sheet with parchment paper or a silicon baking mat (I love Silpats!).

In a medium bowl sift together flour, baking soda, cinnamon, clove, ginger, and salt. Set aside

In a mixing bowl, using an electric mixer beat together shortening and sugar until creamed. Add in egg on low speed and mix, then add in molasses and mix. On low speed slowly add in sifted ingredients mixing until just combined. Then using a tablespoon cookie scoop place dough on cookie sheet about an inch a part. Bake in oven for about 8 minutes (don’t over bake!). Let them cool on the pan out of the oven for about three minutes and then transfer to a cooling rack to cool completely. Store in an air tight container (my Nannie always used to through in a slice of bread to keep the cookies from getting stale…and her cookies were never stale. Just saying).


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Shrimp and Scallop Cocktail and Roasted Potatoes

I whipped up this tasty treat on Saturday night before our dinner and movie with A. A had popcorn shrimp with waffle fries, and we had shrimp and scallop cocktail with roasted red peppers.

It was from my new cookbook that my husband got me for Valentine’s Day “Mexican Made Easy” by Marcela Valladolid.

You can find the recipe for the shrimp and scallop cocktail by following this link. The cocktail has clamato juice in it, it may sound strange but it was tasty, and you can find it at Publix. It is a bit spicy, if you want to reduce the spice, add a bit less of the serrano pepper and half of the hot sauce, but I have to say the spice is what makes it so good.

The roasted potatoes with chipotle butter were a slight deviation from the original recipe in the cookbook. Here is what I did:

I roasted quartered red potatoes (dressed with a bit of olive oil, salt, and pepper) on a high sided baking sheet at 350 degrees for about twenty five minutes. I mixed a half stick softened butter with one canned chipotle pepper that I had minced. I then put the butter in the fridge for about a half hour to forty five minutes, then topped the finished potatoes with the butter.

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Two Wraps One Picture

I can’t remember if I have posted these recipes before, but if you come over to my house for lunch sometime this is probably what we will have if I have all the ingredients (which I usually do!). I do not care for sandwiches, so I make a lot of wraps. I am constantly tweaking one basic recipe (the turkey wrap) with what I have in my fridge. Here is the base recipe (the turkey wrap) and one of new additions.

Turkey Wrap (inspired by my favorite at Amsterdam’s in Auburn)

Ingredients (I don’t have “amounts” listed, for each wrap you will need one flour tortilla, two slices of turkey, two slices of cheese and one romaine lettuce leaf)

– Flour tortillas (I like Aztec’s medium size tortillas)

-Light Cream Cheese

-Turkey (I get honey maple boar’s head)

-Sliced cheese (I like either white American cheese, provolone, or even pepper jack)

-Romaine lettuce

-Ken’s Steak house light honey mustard


-Spread a thin layer of cream cheese on tortilla, place two slices of turkey, two slices of cheese, and one romaine lettuce leaf. Roll and slice diagonally. Dip in honey mustard.

Chicken Salad Wrap

Ingredients (For each wrap you will need one flour tortilla, one romaine lettuce leaf, two slices of cheese, and a few tbs of chicken salad)

-Chicken Salad

-Romaine Lettuce

-Provolone cheese

-Flour tortilla

– Light cream cheese


Spread thin layer of cream cheese on flour tortilla, then layer with two slices of cheese, one leaf of romaine lettuce, chicken salad in the middle, then roll and cut diagonally.

Chicken Salad Recipe (will fill about four wraps)

– 2 cups of cooked shredded chicken (I used left over chicken from making quesadillas that had been marinated in mesquite lime marinade…it was quite tasty)

– 1/3-1/2 cup of mayonnaise (this is a personal decision for how mayonaissey you like your chicken salad)

– 2 tbs of dijon mustard

– 1/4 tsp of salt and pepper

– 2 celery stalks finely minced


Mix all ingredients together! When making chicken salad it really is a personal choice of how dry or wet you want your chicken to be. I like mine somewhere in between.

For more information on my fine china please consult the Up and Up brand of paper plates at Target. HA!

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French Dip Croissants with Homemade Au Jus

I found this recipe on Pinterest. I was particularly excited about this recipe because it comes with a recipe for homemade au jus sauce. I stopped getting the canned au jus when I read on the package that it has MSG in it. We have had just beef broth with our french dip sandwiches in the past, but this was much tastier.

French Dip Croissants with Homemade Au Jus

It makes me laugh that somehow whenever I take food pictures I am still using the dishes my sister gave me from college. And the reflection of the light in the sauce is so lovely! We’ve had a lot of spinach salad this past week, obviously. The only thing I would do a little differently was the croissants were not quite cooked enough. Next time I am going to try lowering the temperature twenty five degrees and cooking an extra five minutes.

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Chicken Stew and Spinach Salad

I found this recipe while cleaning out our junk drawer, it came with my dutch oven I got for Christmas last year. What I really like about it is that you slide the chicken breasts in and essentially poach them in the stew for most of the cooking time. Doing this really kept the chicken moist and tender (something that I often find is lacking in soups and stews with cut up chicken).

The chicken stew is a Giada DeLaurentiis recipe and you can find it here. I paired it with a spinach salad (baby spinach, croutons, mandarin oranges, and honey mustard dressing), and Sister Shubert rolls per my husband’s request!

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A Complete Meal- Salmon in Foil and Sweet Pea Risotto

So for New Year’s Eve I made this tasty meal:

It’s two recipes: baked salmon in foil and sweet pea risotto.

What makes this meal really work well is when you put the salmon in the oven it takes about 25 minutes (because it is wrapped in foil). That is about the same time it takes to make the risotto. Therefore both parts of the meal are completed at the same time! And they are delicious! The links to both recipes are above. Enjoy!

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Foods, Crafts, Super A

I couldn’t think of a better name for this post, so there you go. As you may have noticed my one week of meals has gone by the wayside. With being sick at dinner almost every night for the past month, it doesn’t make you feel much like blogging about dinner. In the fall I am planning to pick back up our Monday Night Dinners, so stay tuned! To tide you over here are a few recipes we have made lately that are soooo good!

Fly Through Our Window’s Sweet Crunchy Dills

I love this recipe. My sister and her husband made them last year and I made them this year (they provided the cucumbers from a family friend). They remind me of the cucumbers and vinegar dish my Grampie used to make when I was little. So yummy!

The Pioneer Woman’s Simple Perfect Enchiladas

I liked this recipe because it is a slightly different take on the beef enchiladas my family makes. I used flour tortillas instead of corn because for some reason corn tortillas did not sound appetizing in my pregnancy brain. Who knows! Which means I did not dip them in the sauce I just ladled a tiny bit of sauce in the center of each tortilla. This took a couple of tries to get it not to spill, but worked really well.

Okay on to crafts. I have not done that many crafts this summer, I am still trying to get around to sealing a painting project I started back in April. However check out some of these terrific craft projects I have seen lately:

Tales of a Peanut’s Bow Holder

Such a cute idea! As a former owner of many, many bows (many of which my Mom made for my sister and I), I love this.

Under the Sycamore’s Paper Bird Painting

I actually use this as an example in my class of showing steps throw visual aids if you don’t have time to do the steps in front of the class. I don’t think I’ve ever posted it, but I have talked about it so many times I think I’m actually going to make it this fall.

Finally a little of Super A for the fam:

Working on his bike riding skills.

Super A had his first orientation for preschool today. I can hardly believe that he is beginning a whole new adventure of preschool, and while I’m not sure if he will like me leaving him at first, I think it’s going to be a great opportunity for him to learn all new things! One of the most important things Super A learned this summer was potty training. We have successfully accomplished potty training this summer, and I was one proud Mama to tell his teacher that he did not have to work on potty training! It was a long road, but one weekend everything seemed to click, and A has done great. That’s all for now!



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Thanksgiving Stuffing and Roasted Carrots

So our true dinner from last night was fish sticks, french fries, and a macaroni and cheese. From a box. It was that kind of night. However, our Thanksgiving dinner was Saturday night this year, so I did actually cook within the last few days. So my two contributions to dinner were stuffing and roasted carrots. And they both turned out pretty well! So here’s the recipes for the two sides.

Pioneer Woman’s Stuffing

*Note: We had limited oven space, so I actually prepped this then cooked it in the crock pot for about four hours. 45 minutes on high, then 3 hours on low. It turned out really yummy!


* 1 whole Pan Of Cornbread (I Use My Cornbread Recipe)

* 1 loaf French Bread, Somewhat Crusty

* 1 stick Butter

* 1 whole Medium Onion, Diced

* 2 cups Celery, Chopped

* 4 cups Low Sodium Chicken Broth

* ½ teaspoons Dried Basil

* ½ teaspoons Thyme

* 2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped

* ¼ cups Fresh Parsley, Chopped

* Salt To Taste

Preparation Instructions

Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.

Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking chop up any fresh herbs you will be using.

Add 4 cups of chicken broth and bring to a boil. Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and ¼ cup of chopped fresh parsley. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir. Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

Real Simple Roasted Carrots and Oranges

*I also adapted this recipe from it’s original. Instead of cooking it in the oven, I cooked them in a cover skillet on the stove for about thirty minutes. And I left out the dill for the kiddos.


* 2 pounds very small carrots, scrubbed; or regular carrots—trimmed, peeled, and cut into thin sticks

* 1 orange, cut into 8 pieces

* 2 tablespoons olive oil

* 2 tablespoons honey

* kosher salt and black pepper

* 2 tablespoons small dill sprigs


1. Heat oven to 375° F. On a large rimmed baking sheet, toss the carrots and orange with the oil, honey, 1 teaspoon salt, and ¼ teaspoon pepper.

2. Roast, tossing once, until tender, 30 to 35 minutes. Sprinkle with the dill.

Did I take pictures of these foods? Of course I forgot to do that! Instead, enjoy some pictures from Thanksgiving, and our attempts to take group pictures.

Super A helping Granna fluff the tree

You can’t tell exactly, but Super A is smiling in the picture.

The annual cutting the turkey pose. Somehow I have a lot of these pictures from year’s past.

Our picture taking involves bribes of this nature, “Look at us. Look at the camera…who wants a piece of candy for looking at the camera?”


Aren’t we cute?

Ah. There it is. I knew the true Super A would emerge eventually.

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Beyond Pringles.

As the nap time clock ticks away, as I munched the last Pringles, while simultaneously watching an episode of General Hospital, and checking my blogs I realized I have absolutely nothing interesting to blog about!

While attending Bible Study this past week we were talking about how there isn’t one of The Pioneer Woman’s recipes that we don’t like. One of my friends and fellow bloggers has been blogging though The Pioneer Woman’s cookbook. She tackled the cinnamon rolls. Based on my past baking experiences, I’m a bit afraid to make any cinnamon roll that doesn’t come out of a can. Maybe it was that sad last Pringle urging me to get a better snack, or maybe it was my realization that I have posted almost no recipes this summer, which was my original plan, but I felt the need to share.

So here are some of my favorite Pioneer Woman recipes, all that can be found at her website.

First, Pizza Dough.

I made the pizza dough out of desperation, when we were completely off of soy. Super A LOVES pizza and I felt so bad that he couldn’t have any for two whole weeks. I was afraid at first to make the dough myself, but it was actually extremely easy. I have to concur with her recommendation of letting it sit for a few days. It makes a ton of dough so we had it the first day we made it and then a few days later and it was good both times, but REALLY good a few days later.

Second, Spaghetti with Artichoke and Tomatoes.

I made this for our weekend Settler’s of Cattan nights. It makes a bunch and it is so delicious and creamy and good as leftovers.

Third, Marlboro’s Man Second Favorite Sandwich.

Otherwise known as lemon pepper chicken sandwiches. This is super easy and yummy. I actually cooked the chicken on the grill instead of the frying pan. Did I mention that it’s a steamy 99 degrees here? I can’t stand the stove/oven running in this heat unless I have to. So I’m heating up the yard. And maybe my basil. It’s starting to look a little sad. I’m wondering if it’s the heat from the grill wafting on to it.

Fourth, Cinnamon Baked French Toast.

I love this because you can make it ahead and then cook it the next day. I pretty much love anything that I can make during the quiet of nap time, when a one and a half year old isn’t pulling on my legs saying “little bite? little bite?” the whole time. I cook mine until it isn’t gooey. I’m not a big fan of gooey.

Fifth, Shrimp Pasta in a Foil Package.

Again I made this and cooked it on the grill. Next time I may throw in some scallops, cause I love them.

Sixth, BBQ Meatballs.

These are great for kids. Super A LOVES them and it is also how we figured out he is allergic to soy sauce. I dumped our traditional BBQ sauce on the meatballs instead of making the sauce that comes with the recipe. And presto…red faced child. Now I make the sauce that comes with the recipe (AKA Soy Sauce Free).

Seventh, Fresh Corn and Avocado Salsa.

Okay now this I love. I love love love avocado’s and I made this with my family chicken enchiladas when my in-laws where here. And we couldn’t eat it up fast enough! I left the cilantro out of mine. Sorry cilantro lovers. No matter how many times I eat it, it still tastes like dirty socks to me. Not that I have eaten dirty socks. Lately.

And lastly, macaroni and cheese.

I really have never met a macaroni and cheese I didn’t like. Super A doesn’ t like it, but Super A doesn’t like ANY macaroni and cheese. I have tried EVERY type. He’ll take a cheese quesadilla over macaroni and cheese any day. And if you are making cheese quesadilla’s you should try the pineapple quesadillas. It’s next on my list. I’ll let you know how it works out!

And no I do not have any pictures. The Pioneer Woman does a far better job of posting pictures with her recipes than I ever could. But just for the grandparents…


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