IDAHO and NEVADA-Pumpkin Chocolate Chip Cookies III

A new recipe for Our Cookie Nation Series and once again it is a recipe for pumpkin cookies!
The most viewed recipe from the state's of Idaho and Nevada via Readers Digest and Allrecipes.com is Pumpkin Chocolate Chip Cookies III (I do love these neighboring states...ummmm pumpkin).
These are good cookies, the recipe reminded me of the type my mom and grandma used to make, the true old fashioned, from scratch kind, and they are perfect for the fall weather!

Grade:  B+

PUMPKIN CHOCOLATE CHIP COOKIES III

1 c. canned pumpkin

1 c. white sugar

1/2 c. vegetable oil

1 egg

2 c. all-purpose flour

2 tsp. baking powder

2 tsp. ground cinnamon

1/2 tsp. salt

1 tsp. baking soda

1 tsp. milk

1 Tbsp. vanilla extract

2 c. semi-sweet chocolate chips

1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees.

Combine pumpkin, sugar, vegetable oi., and egg.  In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. In a small bowl or measuring cup dissolve the baking soda in the milk, and stir.  Add the baking soda mix and the dry ingredients to the pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts.

Drop by spoonful onto greased or parchment lined baking sheets and bake for approximately 10 minutes, or until lightly brown and firm (I found that I had to bake the cookies for 12-13 minutes).

Cool on wire racks.

Recipe Source: Allrecipes.com

Twisting Chicken Casserole

For the last 6 weeks or so my life has been crazy busy.  I think I have cooked about 4 meals for my family.
My parents who live in an apartment on my home have needed extra care these past few weeks while my mother has been trying to get past some health problems, and although I cook for them 2-3 times a day, the meals are simple and small so I haven't had much to blog about.
However, I did make this dish for my parents and then for my own family and it was a winner with everyone!
Simple and fairly inexpensive it is quick to put together and very tasty~ give it a try!

Twisting Chicken Casserole

Ingredients:

4 chicken breasts, cooked and diced.

2 c. Monterey Jack cheese, shredded

About 1/2 of a 12 oz. bag of tortilla chips, slightly crushed

2 (10.25 oz.) cans cream of chicken soup

3/4 c. water

1-2  (4 oz.) cans diced green chili's (personal taste)

2 drops tabasco  sauce (optional)

Preheat oven to 350 degrees.

Mix together the soup, water green chili's and Tabasco sauce.

In a greased 9 x 13 baking dish layer 1/2 of the lightly crushed tortilla chips, 1/2 of the chicken, 1 c. shredded cheese, and 1/2 of the sauce mix. Repeat the layer with remaining ingredients, ending with the cheese on top with this layer.

Bake uncovered for 45 min or until bubbly. Serve with sour cream.

Sour Dough Scones-oh ya!

Back in April I posted a great recipe I have been using for Sour Dough Bread Starter.  Well as much as we love sour dough bread you can get pretty sick of it when you are making 2 loaves every 5 days...I must admit I have thrown out some starter along the way.

But then I received a fabulous suggestion from Frieda at Frieda Loves Bread.  Make sour dough scones!!!!

I think I love her-so does my family-and my dogs-and my friends!

We have made these so often I have permanently oiled hands!

Here is the recipe for the scone dough, using the sour dough starter from my earlier recipe post:

 Sour Dough Scones

1 c. sourdough starter

1 1/2 c. warm water

1 1/2 tsp. salt

1/2 c. white sugar

1/2 c. vegetable oil
6 c. flour

Mix the 1 c. sourdough starter, the water, salt, sugar, and oil together in a large bowl.  Add the flour, and mix well.  Lightly oil the dough and inside of the bowl, cover and let rise overnight (I like this part, leaving it overnight-seems to agree with my baking skills more).

The following morning, knead the dough for a few minutes (I did this for about 2-3 minutes, using a bit of flour to keep the dough from sticking, kneading until the dough is smooth).  Place the dough back in the re-oiled bowl, and allow the dough to rise until double in size.

In a large heavy dutch oven pan heat 2-3 inches of vegetable oil to 375 degrees.  Be sure to use a thermometer for safety.

Pinch of large pieces of the dough (about the size of a plum).  Press the dough ball out.

Gently lower the dough disc into the hot oil, and allow to cook on one side.  The dough will rise back to the surface and you will see golden edges on the dough~1-2 minutes. Turn over and repeat the cooking on the opposite side.

 A great way to tell if your oil is at the correct temp is to place a small ball of dough in the oil.  If bubbles immediately develop around the dough and they rise and pop then the oil is ready.

Depending on the size of your dutch oven, you can cook more than one at a time, but do not crowd the scones, the oil temperature will cool to much and then the scones will become greasy and saturated with oil.  Drain them on several layers of paper towels.

Serve these warm with huge pats of butter, cinnamon sugar, honey, jams and syrup.  Your family will worship you.  Isn't that great? 

HAWAII-Melt in your mouth Shortbread Cookies

Today I am a happy woman.  While making the next recipe in the OUR COOKIE NATION series, I came to Hawaii's most requested recipe of shortbread.  I am a huge fan of shortbread cookies, and as far as shortbread recipes are concerned, this is the first "keeper" I have found.  Loved, loved, loved this cookie (my family said they wanted the cookie to be sweeter, but what do they know about shortbread? LOL).

And hello, 4 ingredients!!!!!!!!!

Grade B+

Melt-in-your-mouth Shortbread

1 c. butter, softened

1/2 c. powdered sugar

1/4c. cornstarch

1 1/2 c. all purpose flour

Preheat oven to 375 degrees.

In a medium size mixing bowl whip butter until fluffy.  Stir in the powdered sugar, cornstarch and flour.  Beat on low  for 1 minute until combined, and then on high for 3 to 4 minutes.  The dough will become smoother and creamier as you mix it.

Drop by spoonfuls 2" apart on ungreased baking sheets.
Bake for 12-15 min. watching that the edges don't become too brown.  Cool on wire racks and decorate if desired.

Recipe source:  Allrecipes.com Melt in your mouth Shortbread