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Posts Tagged ‘cookies’

RSD Update:  I’m just gonna get this out of the way first.  If you read my post on Monday, you’d know that the weekend was really bad, and Monday was the pinnacle.  I ended up taking 6 or 7 Percoset pills – the most I’ve ever taken in one day.  I went to Physical Therapy yesterday morning feeling like a complete failure.  Hobbling in with my crutch was humiliating.  It was all I could do to not cry.  I have gone so far backwards in my recovery.  And the worst part is that I can only figure it was due to the whole “trying on a shoe” thing.  A normal-every-day-kind of a thing.  So after therapy, I finally decided to call on you, my friends, for a little help from above and asked for prayer on my Facebook status.  I never do that.  Never.  I just feel like this is an issue between me and my family and God.

But I was desperate.

And desperate times call for desperate measures.

And you went to Him on my behalf.

And He listened.

I felt my discouragement lifting and the pain letting up….a little.  But every little bit helps!

So thank you, from the bottom of my heart 😀

Now…on to some yummy sweetness!

White Chocolate Cranberry Cookies

  • 1 c sugar
  • 1 c brown sugar
  • 1 c butter flavored shortening
  • 2 eggs
  • 1 tsp almond flavoring
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/4 c flour
  • 1  c chopped white chocolate (or white chocolate chips)
  • 1 c dried cranberries, chopped

Preheat oven to 350 degrees.  In your mixer, cream the sugar, brown sugar, shortening, eggs, and almond flavoring until white and fluffy.  Mix dry ingredients in a medium bowl and add to creamed mixture.  Stir in chopped white chocolate and cranberries.  Place tablespoon-sized scoops on baking sheet and bake for 8-10 minutes.

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These cookies are sooooo yummy!

Polka Dot Cookies

  • 1 pkg instant chocolate pudding mix
  • 1/2 c butter
  • 1/2 c butter flavored shortening
  • 3/4 c sugar
  • 3/4 c brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/4 c flour
  • 3/4 c white chocolate chips
  • 3/4 c semi-sweet chocolate chips

Preheat oven to 375 degrees.  In your mixing bowl, cream together chocolate pudding mix, butter, shortening, sugar, and brown sugar.  Add eggs and vanilla.  Mix well.  Add baking soda, salt, and flour.  Mix well again.  Stir in white chocolate chips and semi-sweet chocolate chips.  Scoop out into tablespoon size and place on baking sheets.  Bake for 8-10 minutes.

RSD Update:  It’s been a really, really rough weekend.  My physical therapists have been “encouraging” me to try a closed-toe shoe.  I haven’t worn a regular shoe since April….4 1/2 months.  I also suffer from flat feet, but that’s never really been a big issue to me.  However, the therapists think a closed-toe shoe could offer a lot more support than just sandals.  Soooo, Mike and I headed over to Brown’s Shoe Store, here in Hutch, on Friday afternoon.  They were very helpful and knew exactly what kind of shoe I needed for flat feet…RSD, not so much.  So I also requested a wide width to help accommodate for the RSD.  They picked out New Balance 1012, and it felt pretty good.  Oh, and they also had me try an orthotic insert.  Nice.  At that point, and at the ripe age of 33, I was suddenly feeling very old.  Anyhoooooo, I wore the shoe around for maybe a max of 10 minutes.  The shoe really did feel good on my left foot and I felt like there was support on my right foot…my bad foot, but something was a stinging a little.  When I took the shoe off and the sock off, I realized that the seam on the top of the sock was the stinging culprit.  Nice.  We left the store thinking we’d go back for them later.  However, by the end of Friday evening… my pain had gone from a normal 7 or 8 to a 10+.  And I had to get my crutch back out.  It’s been pretty bad ever since, but esp. bad today.  To the normal symptoms of aching, stabbing, burning, I’m also having stinging, swelling, and spasms.  And despite my oxycodone, I’m just not getting any relief.  It’s insane.  I’ve just never dealt with anything like this before.  All triggered by wearing a tennis shoe.

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Lemon Squares

It’s been pretty busy around here lately.  We are all hurrying up to wait for my new baby niece to arrive (she was due last Saturday).  My sis, Katrina, and my mom and Katrina’s best friend, Missy, came into Hutch yesterday and we just about had a full day of activities.  Our day started out with an ortho appointment for Cade and then we met up with the rest of the clan (there were 4 of  ladies and 6 lil’ ones!) at Dillards so that the last minute newborn sleeper could be bought 😀  Then we headed over to Freddy’s for an early lunch.  After our yummy burgers and fries (and frozen custard…mmmm) we went to check out Smith’s Market, Apron Strings, and then Glenn’s Bulk foods…all places that I’ve grown to love, places that I’ve got my mom hooked on, and now my sister and her bestie have been lured in to them as well.  It was fun!

I’ve made a couple of changes to some of the recipes I’ve posted:  I forgot about the cocoa in the frosting for the Texas Sheet Cake and found a better way to cook corn on the cob :D.

Foot Update:  I had my MRI this morning and I’ll get my results when I meet with the doctors on Thursday.

And on a completely different note…..Lemon Squares.  Reagan has been asking me to make these for several days now, and today was the first day I’ve been home long enough to get them made.  These are buttery and lemony and very yummy!!

Lemon Squares

  • 1 cup butter (no substitutes), melted and slightly cooled
  • 2 cup flour
  • 1/2 c powdered sugar

Topping:

  • 4 eggs
  • 1 3/4 c sugar
  • 1/3 c lemon juice
  • 1 Tbsp lemon zest
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 drops of yellow food coloring

powdered sugar for dusting

Preheat oven to  350 degrees.  Line a 9×13 pan (for a thicker bar) or a 10×15 baking sheet (for a thinner bar) with foil.  Spray with butter flavored cooking spray or brush with melted butter.  In a medium bowl, combine butter, flour and powdered sugar.  Stir well with a fork and dump dough into greased pan.  Spread out with your fingers.  Bake for 20 minutes or just until slightly browned around the edges.

For Topping: In your mixing bowl, beat eggs with whisk attachment for about 1 minute using medium speed.  Increase speed to medium-high and whisk for another 2 minutes, gradually adding sugar.  The mixture should be light in color and slightly thick.  Add lemon juice, lemon zest, baking powder, salt, and food color.  Beat for 1 more minute.  Pour over the top of the HOT crust.  Bake for another 25 minutes (or longer…the top should be browned and firm to the touch).  Let cool for 3-4 hours before cutting.  Remove entire bar from pan by pulling up the foil.  Place on cutting board and flatten down the sides of the foil.  Cut into desired size of squares.  Remove from foil and let air-dry for an hour or more.  Dust with powdered sugar.

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Snickerdoodle Bars

I’ll be honest with you…I got this recipe from a blog, actually from my bestie…Kris. She found it on another blog…lol 😀

However, I’m going to post it, too. It’s that awesome. Especially if you love Snickerdoodles, and you don’t want to take the time to roll each cookie dough ball in cinnamon-sugar.

Snickerdoodle Bars
2 1/3 c flour
1 1/4 tsp baking powder
1/2 tsp salt
3/4 c butter, softened
1 1/4 c sugar
1/2 c brown sugar
3 eggs
1 tsp vanilla
1 Tbsp sugar
1 Tbsp cinnamon

Glaze:
1 c powdered sugar
1 tsp vanilla
1-2 Tbsp milk

Preheat oven 350 degrees. Grease bottom only of 9×13 (for a thicker bar) or 10×15 (for thinner bar). In a small bowl, combine cinnamon and sugar and set aside In a medium bowl, combine flour, baking powder, and salt. In your mixing bowl, bear butter until creamy. Add sugar and brown sugar. Gradually add eggs and vanilla. Add dry ingredients and Beaton low until well combined. Spoon half of batter onto pan and spread evenly. Sprinkle on cinnamon-sugar mixture. Dollop by teaspoonfuls the rest of the cookie better on top of cinnamon-sugar. Gaps are okay because this makes the marbled look. Bake for 20-25 minutes or until toothpick comes out clean.

For glaze, combine powdered sugar, vanilla and milk. You need the glaze to be pourable, not too thick. Add milk as needed to get to this consistency. Drizzle over the top of bars.

(Pics aren’t the best, but I’m at my mom’s and didn’t bring my good camera. These were taken with my iPhone.)

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Ooooh, these are yummy!  Full of peanut butter and oats and chocolate!  And kids love them because they have M&M’s in them 😀  They just look fun!!

Monster Cookies

  • 1/2 c butter or margarine
  • 1 1/2 c sugar
  • 1 1/2 c brown sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 3/4 c peanut butter
  • 1 1/2 tsp baking soda
  • 4 c quick oats
  • any amount of your favorite additions (M&M’s, chocolate chips, peanut butter chips, peanuts, pecans, etc.
  • (I used 1 c of chocolate chips and 1 c of M&M’s – plain)

Preheat oven to 350 degrees.  In your mixing bowl, cream together butter and sugars.  Add eggs and vanilla and mix well.  Add peanut butter and mix well again.  Add baking soda and quick oats.  Mix well.  Stir in your favorite additions.  Drop by large tablespoonfuls on baking sheet and bake for 8-10 minutes.

And yep, you read the ingredients right…there’s no flour in these babies!

I think that may be a little pool of gooey chocolate there on the top…mmmm

When they’re right out of the oven, they’re super soft and a whole lot messy 😀

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My First Paid Gig

Got a call this week from a sweet lady that attends our church.  She asked me if I’d make some cookies for her.  For the record, I get lots of calls to make stuff…especially for church.  And I LOVE to do it.  It’s a ministry.  And I jump right in and usually offer even before I’m asked.  However, Norma said she pay me and it wasn’t for church.  Sweet!  I was soooo excited…I made them immediately after she called and then finished them today.  Baked ’em and frosted ’em.  Wow.  It was fun!!  I now know for sure that this is something I’d like to do on a regular basis once the kids are older.  I’m not very good at lots of stuff on my plate….I don’t juggle lots of activities well.  But once the kids are older and more self-sufficient….I’m definitely looking into some kind of baking career.  Thank you, Norma.  You don’t know how much this meant to me!!

Oh, and if you’re wondering….you can find the recipe here.

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I love doing baking projects for our church.  One of them is making chocolate chip cookies for our First Time visitors.  It’s a project that was started up by someone else but our secretary, Maxine, gives me a call when they’re getting low on cookies.  I love it!  This is my favorite “go-to” recipe for basic chocolate chip cookies.

Chocolate Chip Cookies

  • 1/2 c butter
  • 1/2 c butter flavored shortening
  • 3/4 c sugar
  • 3/4 c brown sugar
  • 1 3.5oz pkg instant vanilla pudding mix
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/4 c flour
  • 1 c chocolate chips

Preheat oven to 375 degrees.  Cream together butter, shortening, sugar, brown sugar, and pudding mix.  Add eggs and vanilla and mix well.  Add salt, baking soda and flour.  Mix well again.  Stir in chocolate chips.  Drop by tablespoonfuls and bake for 8-10 minutes.  **If you’d like a variation to your cookie, use a different kind of pudding mix!  I’ve used butterscotch and chocolate with great results.  And be creative with your add-ins!**

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