Cookie Calendar, Day 4 ~ More Snickerdoodles!

Today's variation on the basic snickerdoodle recipe is to add 3 tbsp. of chopped candied ginger before you roll and dip in the cinnamon sugar!  Then bake as previously directed  :)  These sound good too, so give them a try and let me know what you think!  Make it a great day!

Cookie Calendar, Day 3

Another variation on the Snickerdoodle, so again, mix up the same batter.  This time stir in 2 tsp. of vanilla extract and 1/2 c. chocolate chips.  Bake as directed.  Now, Chocolate & Vanilla, that is a variation I CAN get on board with  :) 

Cookie Calendar, Day 2

Day two on my Cookie Calendar is a variation of the snickerdoodle that I just posted.  So you prepare the same dough as you did for the regular snickerdoodles and you stirl in 1/2 c. raisins.  Wa La (ha).  A new cookie - RAISIN SNICKERDOODLES! 
Now I am sharing this with you as it is ON my calendar, but let it be noted here, I DO NOT put raisins in any of my cookies  :)  (Just a personal preference!)

A cookie a day for a year :)

A good friend of mine, who is also an aspiring Betty Crocker, such as myself.  Sent me a Cookie-A-Day calendar for the year 2012. So I decided to share this with you, and therefore there are going to be lots of blog posts and updates and its a big goal for me to get this done.  A cookie a day recipe for you, by sharing what is on the calendar.  Of course I will disperse some other receipes along the way.  I think it will be fun - so let's get started  :)
Recipe #1 is:

SNICKER DOODLES
1 1/4 c. flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1 c. butter
3/4 c. + 2 tbsp. sugar
1 egg

Preheat your oven to 400.  Stir together your flour, cream of tartar, baking soda, salt, and half the cinnamon together.  In a separate bowl beat your butter and sugar (less 2 tbsp.) together.  Add the egg and mix well.  Combine your dry ingredents with the butter mixture.  Refrigerate for about 30 minutes.  Stir together remaining sugar and cinnamon.  Roll your dough into small balls and roll in the cinnamon/sugar mixture.  Place about 2" apart on your baking sheet as they do thin out and spread.  Bake for 1o to 12 minutes.  ENJOY!

Mexico for Christmas

To finish out the year 2011 my family went to Cabo San Lucas, Mexico to spend a week together in the sun and relaxing.  I brought Scrabble, Yahtzee and some decks of cards, we had a great time, and none of us were all running around trying to find a perfect gift for each other.  The best thing is to spend quality time together and we did just that.  We saved up for 3 years (since our last Mexico Christmas trip) so it was paid for up front.  I recommend this sort of option to everyone  :)

Lemonade Pie!

I know this sounds like a summertime treat - and it surely can be - it is however, tasty, any time of the year and it is super simple to make!  It's a great pie for today because I am in a hurry.  I am getting ready to go to Mexico in a few days so I went tanning and have been packing and very soon I need to go to work.  Please refer to an earlier blog posting of mine for my simple, flaky pie crust recipe.  Here is the Filling recipe for today:

Lemondade Pie
1 6 oz. can lemonade concetrate, frozen
1 can sweetened condensed milk
1 8 oz. tub Cool Whip

Stir these 3 things together until well mixed.  Pour into a cooled, baked pie shell.
Refrigerate!

Craving - WAFFLES :)

I have a part-time job at Herberger's working evenings and weekends.  So as not to interrupt my stay-at-home day job.  Anywhoo - we have been selling lots of waffle irons lately and as I worked all weekend long it got me really craving waffles.  So this morning, I got up and did something about it - I made them!  I also need to whip up a lemondade pie later today.   Hopefully, I will have a chance to post that too.  But for now, here is the waffle recipe:

Never-Fail Waffles
2 eggs
1 c. milk ( I used skim)
1 1/3 c. flour
1 tsp. sugar
1/4 tsp. salt
2 tsp. baking powder
1/4 c. canola oil
dash of vanilla

Preheat your waffle iron.  Mix your ingredients together (if you are in a hurry to eat, like I was).  And cook according to your iron.   IF, you have time and are more patient than I was this morning, you can seperate your eggs, and whip your egg whites and fold them in at the end before you cook the batter!