Tuesday, October 16, 2012

Molasses Cookies

Super Delicious anytime, but these cookies always make me feel like it is fall.  They are some of the first cookies I ever learned to make.  These remind me of cool fall days and family parties.  Hope you enjoy....

Molasses Cookies


1 1/2 C oil
1 C white sugar
1 C brown sugar
1/2 C molasses
2 eggs
1 t ground cloves
1 t ground ginger
2 t salt
4 t baking soda
4 C flour
Extra sugar for dough balls

Preheat oven to 350 degrees.  Combine all ingredients except for flour and extra sugar.  Beat well!  Add the flour!  Roll dough into balls.  I use a 1 Tablespoon measuring spoon and scoop out a little more than 1 Tablespoon on dough.  Then roll it into a ball.  Roll dough balls in the extra sugar and place on an ungreased cookie sheet.  If you can, use parchment paper!  Bake cookies for 5 - 7 minutes.  They are done when the tops start to crack.  I pull them out of the oven and place the cookie rack on a cooling rack for 7-10 minutes and then remove the cookies to cooling racks to finish off.

Enjoy warm or cold with a nice tall glass of milk!!!

Monday, October 15, 2012

Crock Pot Corn Chowder

This is a pinterest recipe I found traced back to Crockin Girls.  We had it tonight and loved it!! This colder weather gets me in the mood for yummy soups and comfort food.  I made quite a few adjustments being dairy free and all, but I'll put the original recipe and my tweaks.

4 potatoes (I used 4 medium sized reds) peeled and diced
1 can creamed corn
1 can whole kernel corn (I used sweet corn)
2 cups chicken broth (or 1 14.5 oz can will do)
8 oz. diced ham ( I used bacon diced and cooked in the chowder)
1 cup diced onions (or dried onions to taste)
1/4 cup butter
2 cups half and half

Place potatoes, both cans of corn undrained, chicken broth, ham (or bacon), and onions in crock pot.  Cook on low 7 - 8 hours or high 4 - 5 hours.

Blend 2-3 cups of soup in blender and place bak into crock pot, stir.  If you want a thicker consistency blend another 2 cups and stir back into crock pot.  Add butter and half and half, season with salt and pepper to taste, then cook 30 minutes more on high.

I used bacon (uncooked and diced), and dried onions (about 1 tbl). Instead of adding half and half I added about 1/2 a cup of almond milk so I could keep the thicker consistency.  Then I totally left out the butter.  I'm sure the original recipe is much richer and creamier :), but it was fabulous even so!

Caramel Corn

This is my favorite recipe of carmel corn.  My mom makes this every fall and it is just a must when the weather turns cold for me! This makes a huge batch so I usually half it.

6 quarts air popped popcorn with all unpopped kernels removed.
2 cups or a little less packed brown sugar
1/2 cup light Karo Syrup
1 cup butter
1/4 tsp salt
1 tsp butter
1 tsp baking soda

Preheat oven to 200.

In a large saucepan (if doing half batch use medium saucepan) bring brown sugar, karo syrup, butter and salt to a boil over medium heat.  Boil for 5 minutes stirring continuously.

Take caramel off heat and add butter and baking soda, stirring until completely combined.  The caramel should puff up a bit.
Poor over popcorn stirring to combine.

Poor into 2 shallow baking pans (jelly roll pans). Bake for 1 hour stirring every 15 minutes.

If you want sticky/chewy caramel corn boil caramel for 3 minutes and do not bake!