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The Plaid Scottie

Reader Favorites Cookbook
Autumn Recipes

compiled by kaelin telschow

bourbon pumpkin cheesecake

from Amy @ The Nifty Foodie crust 5 ounces graham crackers (9 whole crackers), broken into large pieces 3 tablespoons granulated sugar teaspoon ground ginger teaspoon ground cinnamon teaspoon ground cloves 6 tablespoons unsalted butter, melted

filling 1 cups canned solid-pack pumpkin 3 large eggs cup (3.5 ounces) packed light brown sugar 2 tablespoons heavy cream 1 teaspoon vanilla 1 tablespoon bourbon liqueur or bourbon (optional) cup (3.5 ounces) granulated sugar 1 tablespoon cornstarch 1 teaspoons cinnamon teaspoon freshly grated nutmeg teaspoon ground ginger teaspoon salt 3 (8-ounce) packages cream cheese, at room temperature directions 1. Adjust oven rack to lower-middle position and heat oven to 350F. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, 2

spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 12 minutes. Cool on wire rack while making filling. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth. In a medium bowl, stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt. Add granulated sugar mixture to cream cheese and beat for another 2 minutes. In a medium bowl (or the same one), whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) until combined. Beat at medium speed until combined, about 2 minutes. 3. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set and measures 140 to 150 degrees on an instant-read thermometer, 50 to 60 minutes. 4. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove sides of pan and bring to room temperature before serving.

best pie crust youll ever make

from Michelle via The Pioneer Woman 5 lb. bag of flour (set aside 1 cup) 2/3 Cup Sugar 4 teaspoons Salt 1 pinch Baking Powder 3 Lb. Can Of Crisco (regular, Not Butter-flavored) 2 cups Very Cold Water directions Mix dry ingredients together. Drop shortening into dry mixture, by large spoonfuls. Mix with hands until its all pea-sized. Add the water, mix very little. You want to see shortening streaks in your crusts. Form into 10 oz.-size balls. Freeze them individually. It makes ~13-15 pie crusts. Thaw and roll out for the best pie crust youve ever had. 3

My Note: My sister received this recipe from a friend who owned a bakery. It doesnt work if you try and halve it or anything like that, but the pie crusts freeze really well. The 1 cup of flour that you set aside would be used to roll out all your pie crusts if you were making pies in bulk.

chicken tortilla soup

from Candice @ Made With Love ingredients 4 boneless, skinless chicken thighs (I prefer to use 8 boneless, skinless chicken tenders) 1 4-oz can chopped green chilies, drained (hot or mild, depending on preference) 2 cloves garlic, minced 1 yellow onion, diced 2 15-oz cans of diced tomatoes, including juice to 1 cup chicken broth 1 tablespoon cumin salt and pepper 2 tablespoons chopped cilantro 1 lime 4 corn tortillas, sliced into -inch strips cup shredded Monterey jack cheese 1 avocado, diced and tossed with lime juice to prevent browning

directions 1. Place chicken in slow cooker. 2. In a separate bowl, combine chilies, garlic, onion, tomatoes, c chicken broth and cumin. Blend and pour over chicken. 3. Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary. 4. Just before serving, add tortillas and cilantro to slow cooker. Stir to incorporate. Adjust seasoning to taste. 4

5. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.

chili
from Caitlin Brown 2 lbs of ground beef or turkey in a big pot. Then add: 2 cans dark red kidney beans 2 cans black beans 3 cans tomato sauce 1 can tomato paste 2 packets of hot chili seasoning or some chili and onion powder

Stir well and let it heat up for half an hour at least, and then dig in! I like to sprinkle fresh shredded cheddar cheese on top and eat it with saltine crackers :)

apple pie
from Tong @ Ting Tong & Things

pie dough (for 2 pie crusts, top and bottom)

ingredients all purpose flour, sifted - 750g butter, cold and grated using a box grater- 500g cold water - 250ml (increase by 20% if made ahead and then frozen before use) salt - 15g brown sugar - 30g

method 1. in a big/deep bowl, rub grated butter into flour with both hands (work from bottom of the bowl and up, taking 2 handfuls of flour and butter and rub your thumbs with the other 4 fingers), until the butter pieces are reduced to irregular pea sized crumbs (it won't be completely mixed and don't over mix!). 5

2. dissolve, completely, salt and brown sugar in cold water, and add it to the flour and butter mixture all at once, mix just enough to incorporate, don't knead and don't over mix!! 3. transfer dough to floured table, shape into a thick roll or block, cover, refrigerate, and allow to rest for a few minutes before rolling.

pie filling (for 2 pies)

ingredients pie dough - prepared as described above apples - 200g or 10 to 12 apples lemon juice - 1 tsp (optional) sugar - 500g (i like to use brown sugar, and i reduce it to about 400g) corn starch - 50g cinnamon - to taste butter - 60g egg - 1 egg, whisk well with 1 tsp of water to make egg wash

method 1. peel, quarter, and core apples, slice into thin pieces. optional: sprinkle lemon juice over sliced apples to keep them from browning. 2. blend sugar, corn starch, and cinnamon, and pour over apples and mix thoroughly. 3. divide pie dough into 4 even pieces. roll 1 piece to size of the pie plate (top of pie plate, not bottom!), and line the pie plate with dough. use a pairing knife to cut off excess dough around the pie plate. 4. fill pie plate with half of the apples (you will have a heaping plate and that's what you want), egg wash the rim of the pie crust around the pie plate. 5. cut butter into small chunks and spread over the top of the apples. 6. roll out another piece of the pie dough to the same size as before, cut a small hole (about 1 inch in diameter) in the centre so that hot air can escape while baking. cover apples, secure to bottom crust, make sure it's well sealed. 7. brush egg wash to the outside of the pie, bake at 380F for about 40-45 minutes, or until the pie crust is puffed up and golden. 6

pumpkin putz cookies

from Kelly O. via Old Red Barn Co. cookies c. butter-flavored shortening 3 c. sugar 1 can (15 oz.) solid-pack pumpkin 2 eggs c. milk 6 c. all-purpose flour 2 tsp. baking soda 1 tsp. ground cinnamon 1 tsp. salt 1 tsp. ground allspice tsp. ground cloves

cinnamon frosting c. butter, softened 2 c. confectioners sugar 2 tbsp. milk 1 tsp. ground cinnamon 1 tsp. vanilla extract

In a large mixing bowl, cream shortening and sugar. Beat in the pumpkin, eggs and milk. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees for 10-13 minutes or until lightly browned. Remove to wire racks to cool completely. In a small mixing bowl, combine the frosting ingredients and beat until smooth. Frost the cookies and try to save it all for the cookies. Its so good you are going to try to sneak a few bites! 7

midsummer nights dream bars

from webmailaddress2 8 tablespoons (1 stick) unsalted butter, melted 16 whole graham crackers, crushed 2 cups whole almonds (I used roasted, unsalted) 1 cup semi-sweet chocolate chips 1 cup milk chocolate chips 3 cups sweetened flaked coconut 14 ounces condensed milk

1. Preheat the oven to 325 degrees F. Line a 139 inch baking pan with foil making sure the foil is tucked into all the corners and that there is at least 1 inch overhanging the top of the pan on all sides. 2. Combine the melted butter and graham crackers in a medium bowl and stir until all the crumbs are moistened. Sprinkle the mixture across the bottom of the pan and press with your fingertips into and even layer. 3. Place the almonds in a food processor and pulse 3-5 times to coarsely chop. 4. Scatter the almonds evenly over the crumbs. Layer both kinds of chocolate chips over the almonds. Sprinkle the coconut over the chocolate chips and press with the back of a large spoon to compact the ingredients. Drizzle the sweetened condensed milk over the coconut. 5. Bake until the coconut is golden, 25-30 minutes. Let the bars cool completely in the pan on a wire rack. Bars can also be frozen at this point. Makes 36 Bars

pumpkin bread
Jessica via Food Network ingredients 3 cups sugar 1 cup vegetable oil 4 eggs, lightly bean 16 ounces canned unsweetened pumpkin 8

 3 1/2 cups flour 2 teaspoons salt 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon nutmeg 1 teaspoon allspice 1 teaspoon cinnamon 1/2 teaspoon cloves 2/3 cup water directions preheat oven to 350 degrees. butter and flour 2 9 by 5 loaf pans. stir together sugar and oil. stir in eggs and pumpkin. combine dry ingredients in separate bowl. blend dry ingredients and water into wet mixture, alternating. divide batter between two loaf pans. bake for 30 to 40 minutes or until cake tester comes out clean. let stand 10 minutes. remove from pans and cool.

autumn cheesecake
from Melissa Corry crust 1 cup graham cracker crumbs teaspoon ground cinnamon cup finely chopped pecans cup butter or margarine, melted 3 tablespoons sugar

filling 2 packages, 8oz, cream cheese cup sugar teaspoon vanilla 2 eggs 9

topping 1/3 cup sugar teaspoon ground cinnamon 4 cups sliced peeled apples cup finely chopped pecans

Crust MIX crumbs, pecans, sugar, cinnamon, and butter. Press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes. Filling MIX cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Pour over crust. Topping MIX sugar and cinnamon; toss with apples. Spoon apple mixture over cream cheese layer; sprinkle with pecans. BAKE at 325 for 1 hour and 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; Refrigerate for 4 hours. Remove rim from pan and serve.

baked bakerys pumpkin chocolate chip loaf

Natalie @ A Blood Recollection 3 cups all-purpose flour 2 teaspoons cinnamon teaspoon ground nutmeg teaspoon ground allspice teaspoon ground ginger (optional) 2 teaspoons baking soda 2 teaspoons salt 1 cups (one 15-ounce can) pumpkin puree 1 cup vegetable oil 3 cups sugar 4 large eggs 1 teaspoon pure vanilla extract 1 cups (12 ounces) semi-sweet chocolate chips 10

1. Preheat the oven to 350F. Butter two 9-by-5-by-3 inch loaf pans, dust them with flour, and knock out the excess flour. 2. In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger (if using), baking soda, and salt. 3. In another large bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add cup room-temperature water and whisk until combined. With a rubber spatula, stir in the chocolate chips. 4. Fold the dry ingredients into the wet. Do not overmix. 5. Divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use a spatula to smooth the tops. 6. Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time. 7. Transfer the pans to a wire rack and cool for 15 minutes. Invert the loaves onto wire racks and cool completely before serving. 8. The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature.

impossibly easy french apple pie

BaileyGirl5 via Betty Crocker filling 3 c. sliced, peeled apples (3 large) 1 tsp. ground cinnamon tsp. ground nutmeg c. Original Bisquick mix c. granulated sugar c. milk 1 tbsp. butter or margarine, softened 2 eggs

streusel c. Original Bisquick mix 11

c. chopped nuts cup packed brown sugar 2 tbsp. firm butter or margarine

1. Heat oven to 325F. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate. 2. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling. 3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.

pot roast
from Mrs. Darling My favorite way to cook pot roast is to cover the outside of the roast with Lawry's seasoning salt, onion, and fresh ground pepper. Then, sear it in a hot skillet with a few tablespoons of olive oil. Then, transfer to a slow cooker and add 1 can of cream of mushroom soup and 1/2 can of water. Cook on low for 6-8 hours. Sometimes I also add celery, carrots, onions, garlic, and/or mushrooms, but never ever potatoes because they get mushy. Served with a loaf of crusty bread and some potato-ey side, this is my favorite go-to fall meal!

sour cream apple pie

from craftytammie via allrecipes ingredients 2 tablespoons all-purpose flour 1/4 teaspoon salt 3/4 cup white sugar 1/4 teaspoon ground nutmeg 1 egg 1 cup sour cream 12

 1 teaspoon vanilla extract 3 cups apples, peeled and chopped 1 recipe pastry for a 9 inch single crust pie 1/3 cup white sugar 1/3 cup all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons butter directions 1. Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into unbaked pie shell. 2. Bake in a preheated 400 degree F (205 degrees C) oven 15 minutes. 3. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 minutes more. Remove pie from oven. Increase temperature to 400 degree F (205 degrees C). 4. Prepare cinnamon topping and sprinkle over pie. Return to oven and bake 10 minutes more. Cool on rack. 5. To Make Cinnamon Topping: Combine 1/3 cup sugar, 1/3 cup flour and 1 teaspoon ground cinnamon in bowl. Cut in 2 tablespoons butter or regular margarine until crumbly, using a pastry blender.

havana moon chili

from Nancy Sue via epicurious 2 tablespoons vegetable oil 1/2 cup chopped onion 3 garlic cloves, minced 1 pound ground pork 1 pound ground chuck one 14 1/2-ounce can beef broth one 28-ounce can whole peeled tomatoes, drained 2 tablespoons balsamic vinegar 13

 1/3 cup raisins 2 tablespoons chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/4 cup pimiento-stuffed green olives, halved 1/4 cup slivered blanched almonds 2 cups cooked black beans 2 cups cooked white rice preparation 1. Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat. 2. Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes. 3. To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

apple pie by grandma ople

from tracy said via allrecipes ingredients 1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 14

 8 Granny Smith apples - peeled, cored and sliced directions 1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. 2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. 3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

sweet potato empanadas

from love.sewn 3 lg. sweet potatoes 1/2 stick butter 1 c. brown sugar 1 can Eagle Brand milk 1 tsp. ground nutmeg 1 tsp. ground cinnamon 1 tsp. cloves Pastry dough

1. Cook the sweet potatoes until they are almost dry. Mash them like mashed potatoes and then add butter, sugar and spices. Make sure the mixture is dry. 2. Prepare pastry dough and make dough into little balls about the size of a silver dollar. Then with rolling pin, roll each ball as thin as you can. Put about a teaspoon of filling in the middle and fold the crust over and seal with the edge of a fork. 3. Lay pies on a cookie sheet and bake in a hot oven at 425 degrees until they almost get toasted then take out and with a little brush, spread 1/2 teaspoon Eagle Brand milk on each pie. Return to oven about 5 more minutes or until golden brown on top.

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apple krisp
from Crystal via the Moosewood Cookbook by Molly Gatzen 8-10 medium cooking organic apples juice of 1 lemon 2 cups raw oats 1/4 cup walnuts** 1/4 c. sunflower seeds ** 3/4 cup flour 1 tsp. cinnamon 1/2 tsp. allspice (I didn't have this, so I didn't use it) 1/2 tsp. salt 1/3 cup raw honey 1/2 cup orange juice cup butter

**I used 6 oz. of chopped pecans instead of the walnuts and sunflower seeds. Probably could have used 8 oz, but I didn't want to open a new package. 1. Peel, pare & slice the apples. Drizzle with fresh lemon juice. Spread half of them into a large, oblong pan. 2. Melt the butter & honey together. Combine with oats, flour, nuts, seeds, salt & spices. Spread (really crumble) this mixture onto apples in pan. Cover with the remaining apples and the rest of the topping. Pour O.J. over the top. Bake 40-45 minutes, uncovered at 375. Cover if it crisps too quickly (I should have done this with mine, but I kind of forgot and left it in too long). Notes: you can add some raisins or cranberries in with the apples. You could sub pears or peaches for the apples & reduce baking time to 25 minutes.

toasted pumpkin seeds

from savvy stitch Pumpkin seeds Cooking spray, olive oil, or butter 16

 Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice preparation 1. Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight. 2. Preheat oven to 250 F. Line a baking sheet with non-stick foil. 3. Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat. 4. Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown. 5. Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year. 6. If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above. Note: Pumpkin seeds are also known as pepitas.

pumpkin muffins
Elizabeth D. via Gourmet Magazine (2006) 1 1/2 cups all-purpose flour 1 tsp baking powder 1 cup canned solid-pack pumpkin 1/3 c vegetable oil 2 large eggs 1 tsp pumpkin-pie spice (or 1/8 tsp of cinnamon, nutmeg, cloves, ginger and allspice) 1 1/4 cups of sugar 1/2 tsp baking soda 1/2 tsp salt 1 Tbsp sugar (for the topping) 1 tsp cinnamon (for the topping) 17

1. Preheat oven to 350 F. Line muffin cups with paper liners or lightly grease the tin. 2. In a large bowl, whisk together flour and baking powder in a small bowl. 3. Whisk together pumpkin puree, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. 4. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl. 5. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25-30 minutes. 6. Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

brown butter shortbread

from Molly 1 1/2 sticks unsalted butter 1/2 cup lightly packed dark brown sugar 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1 1/2 cups all-purpose flour

1. Lightly grease a 9 1/2-inch round fluted tart pan with a removable bottom. (I used a round cake pan with tin foil, leaving an overhang of foil, so you can easily lift the cookies out.) 2. In a small saucepan over medium, melt the butter and continue to cook until it caramelizes and emits a nutty, butterscotch aroma. You will notice brown flecks in the bottom of the pan as the butter deepens in color. Be careful not to burn the butter. Remove from the heat. 3. In a medium bowl, combine the melted butter with the sugar, vanilla and salt. Add the flour and mix until incorporated. Spread the dough evenly in the prepared pan. Let stand for at least 2 hours or preferably overnight. Do not refrigerate. (I left it overnight, and it was awesome.)

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4. Preheat oven to 300 degrees F. Bake the shortbread for 45 minutes. Remove the pan from the oven but leave the oven on. Lightly sprinkle the surface of the shortbread with the sugar. Let cool for 10 minutes. 5. Very carefully remove the sides of the tart pan. (Or carefully remove the shortbread from the pan using the aluminum foil as a sling.) Use a very sharp and thin knife to cut it into 12 wedges. Carefully place the slices slightly apart on a baking sheet lined with parchment and return them to the oven for 15 minutes to toast lightly. Cool on a wire rack.

kielbasa & apple bake

from Jodi Package of kielbasa 5 or 6 cortland apples, cored, peeled & sliced 1 tsp. cinnamon 1 tsp. nutmeg 1/4 tsp. cloves 2 cups apple juice or water.

Combine ingredients in a dutch oven or baking dish. Bake in 350 oven for about 40 minutes. Serve over rice or noodles. Yum!

creamy cauliflower cheddar soup

from Colette via King Arthur Flour 4 tablespoons (2 ounces) butter 1 medium-to-large yellow onion (about 8 ounces), diced (about 1 1/3 to 1 1/2 cups) 2 tablespoons King Arthur Unbleached All-Purpose Flour 3 cups (24 ounces) chicken broth 1 pound cauliflower florets, fresh or frozen 3/4 teaspoon salt 2 teaspoons dry mustard 19

1/4 cup (2 ounces) sherry or white wine (optional) 1 1/2 cups (12 ounces) evaporated milk or light cream 8 ounces sharp cheddar cheese, shredded*

*Try to use the sharpest cheddar you can find; the flavor of a mild cheddar will get lost. 1. In a deep, fairly wide-bottomed saucepan, cook the onion in the butter till it's softened and is beginning to brown, about 5 minutes. Stir in the flour, then the broth, cauliflower, salt, mustard and sherry or wine. Let the soup simmer for 15 minutes, or till the cauliflower is very soft. 2. Puree the mixture using a hand blender, or in a blender or food processor. Return the soup to the pot, and stir in the evaporated milk or cream and the cheese. Bring the soup to a bare simmer, and cook very gently just till the cheese melts, stirring all the while; this will only take a minute or so. Serve the soup hot, garnished with fresh or dried chives, if desired. Yield: 7 cups, about 5 servings.

cream cheese potato soup

from Hannah (1) 14.5 oz. can of chicken or vegetable broth 2 cups shredded hash brown potatoes (I always use frozen ones) 2 tablespoon butter or margarine 1/4 cup chopped onions 2 tablespoon flour 1 cup half and half (I use fat free) (1) 8 oz. bar of cream cheese, cubed (I use the 1/3-less-fat Neufchatel cheese) 1/2 cup shredded carrots 1 to 1.5 teaspoons dill 1/2 teaspoon salt 1/4 teaspoon black pepper

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1. In a large saucepan, combine chicken broth and potatoes. Heat to a boil, then reduce heat to simmer. Simmer for 5 minutes or so (while you're finishing everything else). 2. In a medium saucepan, melt butter or margarine. Add onions, and saute for 1 minute. Stir in flour to make roux. Add half and half. Stir constantly over medium heat until sauce starts to thicken (about 3 minutes). Add cream cheese cubes to half and half mixture and blend with a wire whisk. Heat until boiling, stirring constantly. Boil for 1 minute. 3. Combine chicken broth, potatoes, and half and half mixture. Add shredded carrots, dill, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.

apple pie
from Tara ingredients 1/2 cup sugar 1/2 cup packed brown sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 7 cups thinly sliced pared apples 1 tablespoon lemon juice 1 Pastry for double-crust pie (9 inches) 1 tablespoon butter or margarine 1 egg white Additional sugar directions 1. In a small bowl, combine sugar, flour and spices; set aside. 2. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat. 21

3. Line a 9-in. pie pan with half the pastry. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie. Cut a few slits in top. beat egg white until foamy; brush over pastry. Sprinkle sugar on top. 4. Bake at 375 degrees F for 35 minutes. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.

berry cobbler
from Dena via allrecipes ingredients 2 cups all-purpose flour 1 cup white sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons butter, melted 2/3 cup milk 1 teaspoon vanilla extract 1 egg, beaten 2 cups raspberries directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. 2. In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan. 3. Bake in preheated oven 35 to 40 minutes, until top is firm.

homemade applesauce
from Cherie peeled and cored apples (macs are my favorite, but my husband loves honeycrisp) 22

sugar to taste cinnamon (optional)

Fill the pot with apples and then fill the water to just above that. Simmer until the apples mash easily into applesauce. Add sugar and cinnamon to taste. Nothing says "fall" like the smell and taste of warm, homemade applesauce!

apple crisp
from The Hungry Crafter via Betty Crocker medium tart cooking apples, sliced (4 cups) 3/4 cup packed brown sugar 1/2 cup Gold Medal all-purpose flour 1/2 cup quick-cooking or old-fashioned oats 1/3 cup butter or margarine, softened 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg Cream or Ice cream, if desired

1. Heat oven to 375F. Grease bottom and sides of 8-inch square pan with shortening. 2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples. 3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

white chicken chili

from Suzanne 1 -2 yellow onions, diced 2 cans chopped green chilies 23

2 tsp. chili powder 1 tsp. cumin 2 garlic cloves

1. Saute onions in olive oil until translucent. Add remaining ingredients. 2. Once ingredients are fragrant, add two diced boneless skinless chicken breasts, some salt, and let the chicken cook for awhile. 3. Add two cans of chicken broth and cook until the chicken is done. Add 1 can navy beans and cook until beans are warm. Serve with chopped cilantro, shredded cheese, and some broken up tortilla chips. Yum!

cooked cinnamon apples

from emedoodle Core, peel and slice about one apple per person (plus one or two extras - I use this cool hand turned thing that does all that at once). Throw them in a pot with maybe about half a cup of water, sprinkle with cinnamon and cover. Simmer, stirring often until they're cooked to your desired doneness. I find that if I do the prep while diner is cooking, and have them on the stove as we're sitting down for dinner, they're done by the time we're done eating and ready for them! I don't add any sugar and they really don't need it. My fav apples to use are honey crisp or pink ladies, but any will work - even a mixed variety (although sometimes they take different times to cook...lol)

cauliflower cheddar soup

from Tiffany @tigglegiggles, adapted from Fine Cooking 1 small head cauliflower (about 1 lb.), cored and cut into 1-1/2-inch florets 2 Tbs. butter 1 medium yellow onion, small diced 1 medium clove garlic, minced 2 Tbs. all-purpose flour 1/4 tsp. nutmeg 1/8 tsp. cayenne 24

2 cups organic chicken broth 1/2 cup heavy cream or whole milk 1/4 tsp. thyme 4 cups grated sharp or extra-sharp white Cheddar (about 14 oz.) Freshly ground black pepper

1. Bring a large pot of salted water to a boil. Boil the cauliflower until tender, about 4 minutes. Drain and let cool slightly. Trim the stems from 18 of the cauliflower pieces and cut the crowns into mini florets about 1/2 inch wide; set aside. Reserve the trimmed stems with the remaining larger pieces. 2. Melt the butter in a 4-quart saucepan over medium-low heat. Add the onion and 1/4 tsp. salt and cook, stirring frequently, until soft, 10 to 12 minutes. 3. Add the garlic and cook until the aroma subsides, 2 to 3 minutes. Increase the heat to medium, add the flour, nutmeg, and cayenne and cook for 3 minutes, stirring constantly. Whisk in the broth, cream/milk, and 2 cups water. Add the thyme and bring to a simmer. Stir in the cheese until melted and simmer for 5 minutes to develop the flavors. 4. Stir in the larger cauliflower pieces and reserved stems. Working in batches, pure the soup in a blender. Return the soup to the pot, season with salt and black pepper to taste. Add the mini cauliflower florets and reheat gently before serving. *I've made this pureeing the soup and keeping it chunky. I prefer the chunky version just mashing it with a potato masher.

chocolate dipped pecan bars

from Jessica via Food Network ingredients crust: 1 1/4 pounds unsalted butter, room temperature 3/4 cup granulated sugar 3 extra-large eggs 3/4 teaspoon pure vanilla extract 1/2 cups all-purpose flour 1/2 teaspoon baking powder 25

1/4 teaspoon salt

topping: 1 pound unsalted butter 1 cup good honey 3 cups light brown sugar, packed 1 teaspoon grated lemon zest 1 teaspoon grated orange zest 1/4 cup heavy cream 2 pounds pecans, coarsely chopped

directions 1. Preheat the oven to 350 degrees F. 2. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool. 3. For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

homemade granola bars

from Our Busy Little Bunch (makes a 9 x 13 pan or double for a full cookie sheet) ingredients 1/2 cup margarine 26

1 cup brown sugar 1/3 cup corn syrup 2 cups rolled oats 1 - 1 1/2 cups mixture of seeds, nuts, raisins, coconut, chocolate chips, smarties (suit to taste) 1 cup flour 1/2 tsp baking soda

method Melt margarine. Add brown sugar and syrup. Mix dry ingredients separate and then mix all together. Spread mixture on greased sheet. Bake at 400 degrees for 10-12 minutes. Freezes well.

pumpkin bread
from Weatherbee 1 c. sugar c. flour 1 tsp soda 1/2 tsp salt tsp pumpkin pie spice c. margarine eggs 1 c. canned pumpkin 1 c. raisins (which I usually leave out!) :) 1 c. chopped walnuts (I'm a plain kind of gal, and I leave these out too.)

That's it. Blend until moistened, beat on medium speed 2 minutes. Add nuts and raisins if you want and pour into greased bread pan. Cook 60-70 minutes at 350 degrees...(or until toothpick comes out clean). Let stand 10 min before removing from pan, and it's easiest to cut the next day. Easy, peasy pumpkin squeazy! :) 27

pumpkin bread
from prsd4tim2 Makes 2 loaves 1 can (15 ounces) pumpkin (not pumpkin pie mix) 1 2/3 cups sugar 2/3 cup vegetable oil 2 teaspoons vanilla eggs 3 cups all-purpose or whole wheat flour 1/2 cup coarsely chopped nuts 1/2 cup raisins, if desired 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon ground cloves

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening. 2. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. 3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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southwestern beef chili with corn

from Angela @ Cut to Pieces ingredients 1 tablespoon olive oil 2 carrots, chopped 1 onion, chopped 1 poblano or bell pepper, chopped 1/2 pound ground beef 2 tablespoons tomato paste 2 15-ounce cans black beans, rinsed 1 tablespoon chili powder Kosher salt and black pepper 1/2 cup corn kernels (from 1 ear, or frozen and thawed) 1/2 cup grated Cheddar (2 ounces) 2 scallions, sliced

directions Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Stir in the beans, chili powder, 3 cups water, teaspoon salt, and teaspoon pepper. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn. Divide the chili among bowls and top with the Cheddar and scallions. We also add a can of stewed tomatoes to the chili and top it with avocado slices!

pumpkin cheesecake bars

from Nancy ingredients 1 (16 oz.) pkg. pound cake mix 29

3 large eggs 2 tbsp. butter, melted 4 tsp. pumpkin pie spice, divided 1 (8 oz.) pkg. cream cheese, softened 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 1 (15 oz.) can pumpkin (about 2 cups) 1/2 tsp. salt 1 cup chopped nuts

directions 1. Heat oven to 350F. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice in large bowl until mixture resembles coarse crumbs. Press into bottom of 15 x 10-inch jellyroll pan. 2. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk; beat in remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts. 3. Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars. Yield: 4 dozen bars.

lentil roast
from the frog princess Serves 6 ingredients 1 cup red lentils 2 cups vegetable stock 1 bay leaf 1 tbsp butter or margarine, softened 2 tbsp dried whole wheat breadcrumbs 2 cups grated sharp cheddar cheese 1 leek, finely chopped 1/2 oz mushrooms, finely chopped 1 1/2 cups fresh whole wheat breadcrumbs 30

2 tbsp chopped parsley 1 tbsp lemon juice 2 eggs, lightly beaten (I just cracked them right into the mix) salt and pepper

directions 1. Put the lentils, stock and bay leaf in a saucepan. Bring to a boil, cover, and simmer gently for 15-20 minutes, until all the liquid is absorbed and the lentils have softened. Discard the bay leaf. 2. Base-line a 2 lb 4 oz-loaf pan with baking parchment. (I didn't do that.) Grease with the butter or margarine and sprinkle with the dried breadcrumbs. 3. Stir the cheese, leek, mushrooms, fresh breadcrumbs, and parsley into the lentils. 4. Bind the mixture together with the lemon juice and eggs. Season with salt and pepper. Spoon into the prepared loaf pan and smooth the top. 5. Bake in a preheated over at 375 degrees for about 1 hour, until golden. 6. Loosen the loaf with a metal spatula and turn onto a plate.

pumpkin spice muffins

from The Fam Mix one box of spike cake mix with a can of pure pumpkin puree - that's IT! And they're the most moist & delicious muffins you'll ever eat.

apple & blackberry kutchen

from isabel f. via Nigella Lawson cake base 350-400g strong white flour 1/2 teaspoon salt 50g caster sugar 1/2 packet easy-blend yeast (about 3g) 2 eggs 31

1/2 teaspoon vanilla extract Grated zest of half a lemon 1/4 teaspoon ground cinnamon 125ml lukewarm milk 50g butter, softened 30 x 20cm Swiss-roll tin

topping 1 egg beaten with a tablespoon of cream and a pinch of ground cinnamon 1 small or 1/2 medium Bramley apple (approx. 175g in weight) 375g blackberries zest of 1/2 lemon 50g self-raising flour 25g ground almonds 1/4 teaspoon ground cinnamon 50g cold unsalted butter, diced 2 tablespoons caster sugar 2 tablespoons demerara sugar 25g flaked almonds

method 1. Put 350g of the flour in a bowl with the salt, sugar and easy-blend yeast. In another bowl, beat the eggs and add them, with the vanilla extract, lemon zest and cinnamon, to the lukewarm milk. Stir the liquid ingredients into the dry ingredients to make a medium-soft dough, being prepared to add more flour as necessary. I generally use about 400g in all, but advise you to start off with the smaller amount: just add more as needed. Work in the soft butter and knead by hand for about 10 minutes or half that time by machine. When the dough is ready it will appear smoother and springier. It suddenly seems to plump up into glossy life. 2. Cover with a tea towel and leave till doubled in size (an hour to an hour and a quarter). Or leave to rise slowly in a cold place overnight. Then punch down and press to line a Swiss-roll tin measuring 30 x 20cm. You may think it's never going to stretch to fill, but it will, although you may need to let it rest for 10 minutes or so mid-stretch, especially if the dough has had a cold rise. 32

When it's pressed out on the tin, leave it to prove for 15-20 minutes then brush with the egg and cream mixture. 3. Meanwhile, preheat the oven to 200C/gas mark 6. Peel and chop the apple and toss it in a bowl with the blackberries and the zest from the other half lemon. Set aside in the bowl for the few minutes it takes to make the crumble topping. Put the flour, ground almonds and cinnamon in a medium-sized bowl, stir to combine, then add the cold, diced butter. Using the tips of your fingers - index and middle stroking the fleshy pads of your thumbs - rub it into the flour. Stop when you have a mixture that resembles clumpy (this is a very buttery mixture) porridge oats. Fork in the sugars and flaked almonds. 4. Tumble the fruit over the egg-washed dough and then sprinkle the crumble on top of that. Put in the oven for 15 minutes, then turn down to 180C/gas mark 4 and cook for a further 20 minutes or so, until the dough is swelling and golden at its billowing edges and the crumble is set; don't expect it to be crunchy. 5. Remove from the oven and, if you can, wait five minutes or so before cutting it into greed-satisfying slabs.

butternut squash soup with apples & smoked cheddar

from Mary C. 2 tbsp. olive oil 1 medium onion, halved & thinly sliced c. apple cider 1 lb. butternut squash (peeled, seeded, and cut into 1 in. dice) 4 cups chicken stock c. heavy cream salt & pepper, to taste 2 tbsp. unsalted butter 1 mcintosh apple, diced coarsely grated smoked cheddar

1. Heat olive oil in a large saucepan. Add onion and cook over moderately high heat stirring occasionally until golden (about 8 min.) 2. Add apple cider and cook until syrupy (about 3 min.) 33

3. Add butternut squash and chicken stock, bring to boil. Cover and simmer until squash is very tender (about 40 min.) Puree the soup in batches in a blender. 4. Return the soup to the pan and stir in heavy cream, season with salt & pepper. 5. In a medium skillet heat butter and mcintosh apple and cook over high heat until apple is tender and golden (about 2 min.). Season lightly with salt & pepper. Ladle soup into bowls & garnish with smoked cheddar and sauted apples. Yum, it's delicious!

pumpkin waffles
from Jeni via Smitten Kitchen 2 1/2 cups all-purpose flour 1/3 cup packed light brown sugar 2 1/4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 4 large eggs, separated 2 cups well-shaken buttermilk 1 cup canned solid-pack pumpkin 3/4 stick (6 tablespoons) unsalted butter, melted Vegetable oil for brushing waffle iron or cooking spray

1. Preheat oven to 250F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined. 2. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites youll see in my picture above). Folk them gently into the waffle batter, until just combined. 34

3. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturers instructions. 4. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

creamy tomato soup

from thought/found via epicurious 2 tablespoons butter 2 tablespoons olive oil 1 large onion, chopped 1 tablespoon minced garlic 2 tablespoons flour 3 1/2 pounds ripe tomatoes, chopped 2 tablespoons tomato paste 1 teaspoon sugar 3 cups Fresh Vegetable Broth 1/8 teaspoon ground cloves Salt and pepper, to taste 1/2 cup half-and-half

preparation 1. Melt the butter with the oil over low heat in a pot. 2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring. 3. Add the tomatoes, tomato paste, sugar, and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Season with cloves, salt, and pepper. Remove from heat and cool slightly. 4. Pure the soup in a food processor. Pour through a strainer into a pot. Stir in the half-and-half. 5. Warm the soup before serving. 35

pumpkin pie dip

from SewLindaAnn via Southern Living (2001) 1 (8-ounce) package cream cheese, softened 2 cups powdered sugar 1 (15-ounce) can pumpkin pie filling 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Garnishes: ground cinnamon, cinnamon sticks

Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add pie filling, 1 teaspoon cinnamon, and ginger, beating well. Cover and chill 8 hours. Serve with gingersnaps and apple or pear slices.

dill sauce
from Marcia serves 2-4 Fresh dill leaves (stalks if tender are OK) cup lite mayonnaise cup large cut pickle relish large cut (quarter cup or less) Freshly ground pepper, to taste

Combine ingredients in a bowl and serve. The fresh dill is the important ingredient. It went straight from my mother's garden into the sauce.

healthy banana bread muffins

from D.M.H. ingredients 3/4 cup all-purpose flour 1/2 cup rolled oats 1/4 cup brown sugar, unpacked 36

1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup skim milk or 1/2 cup soymilk 1/4 cup applesauce 1/4 teaspoon vanilla extract 1/2 cup mashed banana (about 1-2 bananas) a few pinches whatever spices you desire in your banana muffins, cinnamon, nutmeg, pumpkin pie spice, etc optional chopped walnuts or almonds

directions 1. Preheat oven to 400 degrees F 2. In a bowl, combine flour, oats, sugar, baking powder, soda, spices, and salt. 3. In another large bowl, mix together milk, applesauce, and vanilla. 4. Add the mashed bananas, and combine thoroughly. 5. Stir the flour mixture into the banana mixture until just combined. Fold in nuts. 6. Lightly grease and dust 6-8 muffin cups (or line with paper bake cups), and divide the batter among them. 7. Bake at 400 degrees F (205 degrees C) for 20 minutes.

chai latte

from my sister, Kendall :) 1 small cinnamon stick 10 green cardamom pods 1 in. piece of fresh ginger root, mulched 1/2 tsp. whole cloves 1/2 tsp. whole black peppercorns 1/4 tsp. ground nutmeg 2 c. milk (we're Skim people, but I use 1% for this to give it more flavor) 2 c. water 2/3 c. sugar (I adjust it to 1/2 cup) 37

2 tbsp. loose tea leaves (Lipton sells them in a small yellow box in the coffee & tea aisle) A stove (verbatim from her instructions, haha!)

1. Pour water into a medium pot and add the following: cinnamon stick, cardamom pods (crush with the flat of your knife and throw in everything seeds & shell), mulched ginger root, cloves, peppercorns, and nutmeg 2. Turn on burner and bring to a boil. Boil about 2 minutes, and then add the sugar. Stir well. 3. After about another 2 minutes, pour in milk and turn down heat to LowMedium heat (if your dial is numbered, I usually take it down between 2-3). Let simmer for about 10 minutes (if you stick your spoon in and pull a thin "skin" off the top, it's ready). 4. Turn off heat, cover, and let sit on burner 15 minutes. 5. Take off lid and return to a boil. Turn off heat completely and add tea leaves. Cover and let sit no more than 5 minutes. 6. Strain tea through a fine mesh strainer and pour into a fridge-friendly container. Can serve hot or cold.

foothill house sweet dreams cookies

from Kaelin @ theplaidscottie via the Foothill House B&B 1 c. butter, room temp. 1 1/2 c. brown sugar 1 egg, room temp. 1 tsp. vanilla extract 2 c. flour 1 tsp. baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. kosher salt 12 oz. package chocolate chips 1 c. powdered/confectioners sugar

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1. Cream butter using an electric mixer. Beat in brown sugar, then the egg, and finally the vanilla extract. 2. In a separate bowl, combine the flour, baking soda, cinnamon, ginger and salt. Gradually stir the dry ingredients into the butter mixture. Fold in chocolate chips and pecans (dough will be very stiff). Refrigerate until firm (about 1 hour). 3. Preheat oven to 375 degrees F and lightly grease cookie sheets. 4. Place all of the powdered sugar in a small bowl. Remove dough from fridge and roll into 1" balls. Roll each ball in the powdered sugar, place on cookie sheet, and bake for 8-10 minutes. Let cool on sheet for 5 min. before transferring.

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