Sugar Cookies

I added this sugar cookie recipe to my recipe book two years ago. One of my darling neighbors brought over these sugar cookies for a Christmas neighbor gift. They were so good that Mark and I hid from our kids and ate every last crumb. They truly are that good!! What is wonderful with this recipe is that you can change the flavor of the dough and frosting by using several different extracts such as: vanilla, almond or lemon. My favorite is the almond and is what I use every time I make these yummy cookies. I started the tradition of making these sugar cookies with my kids each Halloween, Christmas and Valentines day Holiday. It does take some time to make these but are well worth the wait. It is also fun because you can decorate these cookies to your liking and imagination!! I hope you all enjoy this recipe because it truly is one of our family favorites!

I made these cookies with my kids a few weeks ago and we decorated them in very cute Halloween fashion. We delivered them to our neighbors and they were delighted for an early Halloween treat!

My lil' chef! Isn't he cute?

Sugar Cookies

recipe adapted from the kitchen of Brittany Brown

Ingredients:

1 c. shortening (butter flavor)

2 c. sugar

2 eggs

1 c. Sour Cream

1/2 tsp. salt

1 tsp almond extract( you can use lemon or vanilla)

1/2 tsp. baking soda

4 tsp.baking powder

5 1/2 c. Flour

Mix ingredients together and roll thick. Bake in a 375 degree oven for 8 1/2 minutes or until golden brown.

Frosting:

1 cube butter, softened

1- 3oz. cream cheese

1 tsp. almond extract (or you can use lemon or vanilla)

1 lb. powdered sugar

Mix ingredients together until fluffy and thick. Sometimes I add a Tablespoon or two of milk so the frosting is a thick and creamy texture. Add any food coloring of your choice, frost cookies and enjoy!!

I

Ashlee, The Culinary Queen

Grandma Johnson's Chicken Noodle Soup

This is my favorite chicken noodle soup recipe!! My mom actually got this recipe from the cutest older lady that lived just down the street from us while I was growing up. Grandma Johnson as I will call her, is such a sweet and classy older lady and I always looked up to her when I was growing up. That is why I am calling this Grandma Johnson's Chicken Noodle Soup since it is her recipe and I must give credit where credit is due! I made this Chicken Noodle Soup this past Saturday and took it to a church function, in which I received many compliments! I love making this soup when the weather turns crisp and chilly. I like serving this soup on top of mashed potatoes or even paired up with a nice slice of homemade wheat or white bread topped with butter and homemade jam! This is always a kid friendly dish. My kids love that I use those big fat homemade noodles that you buy in the store. Look for them in bags down the pasta aisle! Hope this becomes a favorite at your home!

Grandma Johnson's Homemade Chicken Noodle Soup

Recipe is Adapted from Beth Johnson's Kitchen

1- Rotisserie Chicken, shredded and cut up
6 c. cold water
3 chicken bouillon cubes
6 pepper corns or 1/2 tsp ground black pepper if you don't have access to peppercorns
3 whole cloves ( not garlic cloves)
1- 10 3/4 oz. can chicken broth
1-10 3/4 oz. can cream of chicken soup
1-10 3/4 oz. can cream of mushroom soup
1 c. chopped celery
1 1/2 c. chopped carrots
1 c. chopped potatoes
1 small bay leaf
1 tsp. seasoning salt
1 medium onion, chopped
1-2 c. egg noodles or homemade noodles

Directions:
Place chicken in big soup pot and the rest of the ingredients on top. Simmer for 2-3 hours until veggies are tender. Add 1-2 cups of egg noodles during the last 15-25 minutes of cooking.

I

Ashlee, The Culinary Queen

Turkey Chili

This truly is one of the best Chili recipes that I have ever tried. I love the spices that you add to the mixture of Turkey, two different kinds of beans, fresh veggies and diced tomatoes and chopped green chilies. The other aspect I like about this chili recipe is that it has a little bit of a kick to it but cools off nicely in your mouth with a dollop of sour cream. This recipe is also great made in your slow cooker! My kids adore this recipe as well and I don't have to nag or pull teeth to make them finish their dinner when I serve this. Tortilla or Corn chips pair up nicely with this chili. I like to serve my chili by topping it with Sour Cream, chopped green onions and shredded cheddar cheese!

Turkey Chili

1 1/2 lbs ground turkey
1 (1 ounce) package taco seasoning mix
1 teas. ground coriander
1 teas. dried oregano
1 teas. chili pepper flakes
2 T. tomato paste
1 (14.5) can beef broth
1 (7 oz.) jar of salsa
1 (14.5) can crushed tomatoes
1 (15.5 ounce) can kidney beans, drained
1 (15.5 ounce) can black beans, drained
1 (7 ounce) can chopped green Chile peppers
1 medium onion, finely chopped
1 green pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 c. sour cream
1 c. shredded cheddar cheese

Cooking Instructions:
Step 1: In a large stock pot heat oil over medium-high heat. Add ground turkey to the stock pot and break it up with a spatula or spoon. Season with taco seasoning, coriander, oregano, chili flakes, and tomato paste. Mix until the meat is coated with the seasonings. Continue cooking until the turkey is browned.
Step 2: Pour in beef broth, bring to a boil, and reduce heat and simmer for 5 minutes or until the broth has slightly reduced. Add salsa, tomatoes, and green chilies. Add beans. Continue cooking at medium heat for 10 minutes.
Step 3: While chili is cooking, heat 1 T. of oil in a skillet over medium high heat. Stir fry onion and green pepper until onion is translucent. Add onion and bell pepper to chili and mix well. IN the same pan used to fry the onion and pepper add the last bit of oil and add the sliced zucchini. Stir fry for 5 minutes. Add the zucchini to the chili.
Step 4: Continue cooking for 15 minutes or more. Add water if chili becomes to thick. To serve- top with sour cream, cheddar cheese, and green onions. Serve with tortilla or corn chips if desired.

I

Ashlee, The Culinary Queen

Caramel Apple Cake

If you have a love affair with caramel and apples like I do, then you will love this cake! It is very easy to make and is very moist! There are several things that I love about this cake... Let me count the ways! I love that the recipe begins with a store bought cake mix, making it a great shortcut dessert and perfect for entertaining (especially when time is short). I also love that you add Jell-O pudding, which gives this cake the moist texture. You will find this to be true as soon as you begin to cut the first slice. I also love that it showcases a few flavors that go hand in hand with the Fall season- apples, vanilla and caramel! Last but not least, I love that it is drizzled with caramel! This cake recipe will definitely take the cake when you serve this dessert at your next Fall gathering!

Caramel Apple Cake

1 pkg. (2 layer cake) yellow cake mix
1 pkg. 4 serving size Vanilla or French Vanilla Instant Pudding
1 c. water
4 eggs
1/3 c. vegetable oil
3 Granny Smith Apples, peeled and coarsely chopped
20 Kraft Caramels, unwrapped
1/4 c. milk

Directions:
Preheat the oven to 350 degrees. Grease and flour a 12 cup fluted bundt pan or a 10 inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in a large bowl with an electric mixer on low speed until well blended. Beat on high speed 2 minutes. Gently stir in apples. Pour into a prepared pan.
Bake 50 minutes to an hour or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan. Cool completely on wire rack.
Microwave caramels and milk in microwaveable bowl on HIGH 11/2 minutes, stirring 30 seconds, until blended. Cool 10 minutes until slightly thickened. Drizzle over cake.
Makes 16 servings.
* Note: Place caramels in freezer for 5 minutes before unwrapping- the plastic peels off in a cinch!

I

Ashlee, The Culinary Queen

Pumpkin Chocolate Chip Cookies

My favorite season is Fall time and it is no wonder that it is my favorite season because there are so many delicious treats and dishes to make. I dare say that my husbands favorite cookies are pumpkin cookies. He adores them and since I adore him I whipped up a batch this afternoon to surprise him when he got home from work. I didn't have a good pumpkin chocolate chip recipe so I did a little research online before hand and came across this Oh, so scrumptious looking recipe and wanted to give it a try. The results were fantastic and it made plenty of cookies to share with a few of my neighbors. If you have a hankering for a fall treat, give this recipe a try it is truly one that will please your taste buds.

Pumpkin Chocolate Chip Cookies
adapted from mybakingaddiction.com

Ingredients:
1 c. canned pumpkin
1 c. white sugar
1/2 c. vegetable oil
1 egg
2 c. all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla paste or extract
2 c. semi sweet or milk chocolate chips

Directions:
1. Combine pumpkin, sugar, oil, and egg. In a seperate bowl, stir together flour, baking powder, ground cinnamon and salt.
2. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well with a spoon.
3. Add vanilla and Chocolate chips
4. Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm.

I

Ashlee, The Culinary Queen

Apple Cider Frappe'

My friend used my recipe and made this drink for our craft night last week. I really enjoy making this drink for Fall gatherings. It is sweet and has a hint of nutmeg and cinnamon- two spices that are frequently used in Fall dishes. These two ingredients are also usually found in your typical warm winter drinks but this drink is served cold because it is blended with Orange Sherbet and Vanilla icecream. It is very refreshing and is a wonderful drink to serve at a Halloween Party or a Thanksgiving dinner!

Apple Cider Frappe'

Ingredients:
1 Gallon of Apple Cider (Don't use Apple Juice)
5 tsp. Cinnamon
1 1/2 tsp. Nutmeg
1 1/2 Gallon of Orange Sherbet and Vanilla Ice Cream

Directions:
Pour Apple Cider over ice cream. Add spices and mix with beaters until well blended. Serve Immediately!

Note: You could drizzle caramel over your drink to add a little extra sweetness!

I

Ashlee, The Culinary Queen

Pumpkin Cream Cheese Rolls

This past weekend I threw a craft night for a few of my closest girl friends. We made these darling count down to candy blocks. The advent calendar was so easy to make and I can't wait to use it to count down to Halloween with my kids this next month. My cute kidlets are chomping at the bit to start rotating the blocks! While we were busy crafting we had some delicious desserts and snacks to munch on! One of my all-time favorite fall desserts is Pumpkin Cream cheese Rolls. These cream cheese rolls are delicious and even though they might look intimidating to make they are really simple and very elegant!

Pumpkin Cream Cheese Rolls

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts (optional), chopped
Filling:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
For Cake:
Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For Filling:
Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Makes 10 servings

Note: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

I

Ashlee, The Culinary Queen