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Carmel Apple Snickerdoodle Cookie

Carmel Apple Snickerdoodle Cookie

Food

Carmel Apple Snickerdoodle Cookies

Print Recipe
Servings: 24 Cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

Cookie
  • 1 Cup Butter Softened
  • 1.5 Cups Granulated Sugar
  • 2 Eggs
  • 2 tsp Vanilla
  • 2 1/4 Cups AP Flour
  • 2 tsp Cream Of Tartar
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 4 tbsp Granulated Sugar (for coating)
  • 1 tbsp Cinnamon (for coating)
Filling
  • 2 Honey Crisp Apples
  • 1/3 Cup Granulated Sugar
  • 1.5 tbsp Brown Sugar
  • 1 tbsp Cornstarch
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground Cloves
  • 1 1/4 Cups Water

Method
 

  1. Preheat oven to 375 and line a baking sheet with parchment paper
Filling
  1. In a small saucepan over medium/high heat add: sugar, brown sugar, cornstarch,
    cinnamon, nutmeg, cloves, salt and water.
  2. Stir until completely dissolved
  3. Let mixture come to a boil, stirring frequently
  4. Add chopped apples and stir to coat, turn heat down to medium/low and simmer until soft.
Cookies
  1. In a large mixing bowl, cream together butter and sugar until light and fluffy
  2. Add eggs and vanilla and mix until combined
  3. Fold in flour, cream of tartar, baking soda and salt until dough forms - dough will be slightly sticky
  4. Using a medium cookie scoop, scoop out dough balls and roll in mixture of cinnamon and sugar until coated, place on baking sheet at least 2 inches apart!
  5. Bake for 8-10 minutes
  6. Remove from oven and make a well in the center of each cookie by pressing with a tablespoon
  7. Add apple filling to center and bake another 2-3 minutes
  8. Take out and let cool completely
  9. Optional: drizzle with caramel or icing

Notes

Lake’s Mississippi Beef

Lake’s Mississippi Beef

Food

Lakes Mississippi Beef

Print Recipe Pin Recipe
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 3-4 lb Chuck Roast
  • 1 Packet Ranch Dressing
  • 1 Packet Au Jus
  • 1/4 Cup Butter
  • 1 Jar Pepperoncini

Method
 

  1. Sprinkle to coat on both side ranch dressing.
  2. Add 1 pouch of Au Jus on the top of the roast
  3. Place a stick of butter on the top of the roast
  4. Add about 6 pepperoncinis and about a cup of juice from the jar.
  5. Put in a baking dish you can cover at 275 for 5 hours.

Hot Chocolate Dip

Hot Chocolate Dip

Food

Hot Chocolate Dip

Print Recipe Pin Recipe
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 1 8 oz Cream Cheese
  • 1/4 Cup Butter Softened
  • 7 oz Marshmallow Cream
  • 1/3 Cup Hot Chocolate Mix
  • 1/4 Cup Powdered Sugar
  • 1 tsp Vanilla
  • 1/2 Cup Mini Marshmallows
  • 1/2 Cup Semi Sweet Mini Chocolate Chips
  • Graham Crackers

Method
 

  1. In a medium-sized mixing bowl, beat cream cheese and butter together with a hand mixer (you can use a fork but it may take a few minutes to combine).
  2. Stir in marshmallow creme, hot chocolate mix, and confectioners sugar until smooth.
  3. Add the vanilla and mix well.
  4. Fold in marshmallows and chocolate chips.
  5. Transfer dip into a serving bowl and garnish with extra marshmallows, chocolate chips, crushed peppermint, crushed candy cane, or hot chocolate mix.
  6. Chill in the refrigerator until ready to serve.

Notes

Props to: https://kitchenfunwithmy3sons.com/hot-chocolate-dip/

Jiffy Spoonbread Casserole

Jiffy Spoonbread Casserole

Food

Jiffy Spoonbread Caserole

Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 1 Package Jiffy Corn Muffin Mix
  • 1/2 Cup Butter Melted
  • 8 3/4 oz Whole Kernel Corn Drained
  • 8 1/4 oz Creamed Corn
  • 1 Cup Sour Cream
  • 2 Eggs

Method
 

  1. Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.
  2. Pour margarine or butter and corn into dish. Blend in sour cream.
  3. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly.
  4. Bake 35 – 40 minutes or until center is firm.

Notes

Props to Jiffy - https://site.jiffymix.com/recipe/spoon-bread-casserole/

Jackie’s Corn Salsa

Jackie’s Corn Salsa

Food

Jackie's Corn Salsa

Print Recipe Pin Recipe
Course: Appetizer
Ingredients Method

Ingredients
  

  • 1 Can Black Eyed Peas Drained and Rinsed
  • 1 Can Pinto Beans Drained and Rinsed
  • 2 Cans Shoepeg Corn Drained
  • 3/4 Red Onion Chopped
  • 3-5 Jalapenos Chopped
  • 1/2 Green Pepper Chopped
  • 1/2 Yellow Pepper Chopped
  • 1/2 Cup Sugar
  • 1/2 Cup Canola Oil
  • 1/2 Cup Apple Cider Vinegar
  • Salt To Taste
  • Pepper To Taste

Method
 

  1. Mix together and let chill
  2. Serve with Tortilla Scoops

Christina’s Clam Chowder

Christina’s Clam Chowder

Food

Christina's Clam Chowder

Print Recipe Pin Recipe
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 6-7 Pieces of Bacon Cooked and Cut into small pieces
  • 1 Medium Yellow Onion
  • 10 ounces Can Baby Clams With Juice Reserved
  • 6-7 Potatoes Cubed
  • 21 ounces Cream of Celery Soup
  • 1 Cup Heavy Cream
  • 1 Cup Milk
  • 1 tbsp Butter
  • 1 tsp Dried Dill Weed

Method
 

  1. Add bacon to sauce pan and cook on medium low heat until crispy.
  2. Add onion and cook until translucent.
  3. Add clam juice from both cans.
  4. Add potatoes.
  5. Cook and cover until potatoes are fork tender, about 15-20 minutes.
  6. Stir occasionally so potatoes won't stick.
  7. Add clams, soup, cream, milk, and dill weed.
  8. Stir together.
  9. Add butter and let melt into the chowder.
  10. Cook for about 30-45 minutes or until thickened.
  11. Stir occasionally.

Notes

Props to https://www.food.com/recipe/thick-and-creamy-new-england-clam-chowder-52272