I called my mom to get her recipe for snicker-doodles and mentioned it to a friend, who insisted that I try her recipe first. I might have a new favorite recipe. They turned out perfectly.
1 cup butter
1 cup granulated sugar
2/3 cup brown sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
3 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tarter
Cream together butter and both sugars.
Add eggs & vanilla & almond and mix well.
In a seperate bowl, combine dry ingredients.
Add dry ingredients to wet ingredients and mix well.
Then place dough in the fridge for 30 min.
Preheat the oven to 300 degrees.
Roll dough into 2-3 Tbsp. size balls. Roll into a mixture of cinnamon & sugar (about 3/4 cup sugar & 1 Tbsp of cinnamon).
Place on baking sheet about 2 in. apart (they will spread out)
Bake 12-14 minutes. Do not bake longer. They will puff up a bit, and they may not seem quite done, but they will set while cooling. If you cook too long they won't be chewy and soft.
Wednesday, December 7, 2011
Creamy Chicken Florentine Pasta
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup halved red pepper strips (I cut the pepper into quarters and then strips)
1 tub (10 oz) Philadelphia Savory Garlic Cooking Creme
1 pkg. 6 oz baby spinach leaves
2 cups hot cooked penne pasta
2 Tbsp. toasted italian pine nuts (optional)
Cook Chicken & peppers in large nonstick skillet on medium heat until Chicken is just cooked through and peppers are tender.
Add cooking creme; cook and stir 3 min.
Stir in spinach & pasta; top with nuts.
Super easy and delicious!
I got this from the Kraft foods website. It was absolutely DELICIOUS! I had to double the recipe, however I didn't double the spinach. It was plenty. I also didn't add the pine nuts since I didn't have any. My kids liked it, except for my 4 and 6 year olds. They don't like pasta with sauce. They want their pasta plain. But they did try a few bites and they liked the chicken (funny how the sauce on the chicken didn't bother them). I will be making this one again.
1/2 cup halved red pepper strips (I cut the pepper into quarters and then strips)
1 tub (10 oz) Philadelphia Savory Garlic Cooking Creme
1 pkg. 6 oz baby spinach leaves
2 cups hot cooked penne pasta
2 Tbsp. toasted italian pine nuts (optional)
Cook Chicken & peppers in large nonstick skillet on medium heat until Chicken is just cooked through and peppers are tender.
Add cooking creme; cook and stir 3 min.
Stir in spinach & pasta; top with nuts.
Super easy and delicious!
I got this from the Kraft foods website. It was absolutely DELICIOUS! I had to double the recipe, however I didn't double the spinach. It was plenty. I also didn't add the pine nuts since I didn't have any. My kids liked it, except for my 4 and 6 year olds. They don't like pasta with sauce. They want their pasta plain. But they did try a few bites and they liked the chicken (funny how the sauce on the chicken didn't bother them). I will be making this one again.
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