Wondering what is a great cookie to take to your cookie exchange? My daughter Sara’s favorite is the old-fashioned Snickerdoodle. It’s a cinnamon sugar cookie. Recipe is courtesy of Pose.com, a new website for selling your fashion items. I really like it! Enjoy and love, HauteAngel
So the other week my dad came home from Tennessee with a lemon he picked off of my grandpa’s lemon tree. He let me keep it and I went on a search to find recipes with lemons in it. I looked for main course type things that I could eat for lunch or even better freeze for later.
I found two recipes and the first was a lemon chicken orzo soup. I decided to pick this one because I knew I already had chicken stock and rice that I could use. The recipe called for one lemon, and I think I could have used just half considering the lemon I had was massive.
Despite the fact that I only used half the amount of chicken stock (My pot wasn’t big enough.. counting down the days till the wedding so I can get stuff from my registry!).. the soup was still delicious, however, the next day.. not so much.
The next day it tasted as if all the lemon juice saturated the veggies and nothing else. This made everything taste sort of bland compared to the very sour vegetables.
Sara- 0 Pinterest-1
My first soup attempt was a bust but I will persevere!!! The one good thing that came out of it was that my house smelled like chicken noodle soup all day. Yum!
CHRISTMAS SPICE BOIL
Gather These Supplies: Bay leaves, orange, lemon, cranberries, cloves, and cinnamon sticks
The best thing about this potpourri is that you can mix and match it to fit your needs. If you have everything but the cranberries, don’t fret! Just add the remaining ingredients! Don’t have a pantry stocked with bay leaves, that’s okay! But, the base of this potpourri is the cloves and the orange. Those should ALWAYS be present in the recipe.
To begin your simmering potpourri, first measure out 4 cups of water and add it to a deep pot.
Next, add the cinnamon sticks. You can use as many as you like. The more, the better in my opinion! For this batch, I add 5.
Then, add the bay leaves. Again, add what you have on hand. If you have 2, toss them in! This time around, I add 4.
Next, add the cranberries. I add ½ cup.
My favorite! The cloves are added next. They add the perfect touch of spicy goodness. For this batch, I added 2 tablespoons. If you want a more clove enhanced scent, feel free to add more.
Then, add your citrus. Slice up an orange and a lemon and toss them into the pot. This adds a fresh smell to your simmering potpourri.
That’s it! Set your burner to low and allow it to simmer. Love, HauteAngel
The apple doesn’t fall far from the tree and I can safely say, my Mother is one of the sassiest women I know. One of my favorite parts of our Thanksgiving trip was watching her entertain the grandkids while making her delicious carrot cake, which is actually my recipe. But she makes it and I never do. It’s so good, that I decided to share the recipe with you. You can add dried fruit, coconut, any type of nut you want. Below is our favorite way to make it!
Ingredients for Cake:
2 cups all-purpose flour
2 cups of sugar
2 tsp. baking powder
1/2 tsp. baking soda
4 beaten eggs
6-8 cups freshly shredded carrots (we used 6 cups for this one)
3/4 cooking oil
3/4 cup dried fruit bits (grandma soaks hers in orange liqueur first!)
3/4 tsp. ground ginger
Ingredients for icing:
6 oz. cream cheese
1/2 cup softened butter
zest from one whole orange
4 1/2 cups of powdered sugar
Combine dry ingredients into a bowl
Combine wet ingredients into a second bowl
Add wet bowl to dry bowl and mix
Put into pans and cook on 350 degrees until a toothpick comes out clean
This makes two normal layers or three thin layers. We like three layers.
Beat cream cheese and 1/2 cup softened butter, and orange zest
Gradually beat in 4 1/2 cups of powdered sugar
Or you can do like my Mom did and get my Dad to flirt with a baker and get 2 lbs. of cream cheese icing already made, then add all the orange zest to it 🙂
This weekend was a holiday weekend and it was very busy. During times like these your crockpot is your best friend! I love to make chili. It’s also one of Chris’ favorites. What I love about chili is that it is so customizable. You can throw in any type of meat (or no meat!) and veggies.
Here is what I made this weekend but sometimes it changes, just depends on what’s in the pantry! Enjoy!
1 large can of tomato sauce
1 large glass of water
1 lb ground turkey breast
1 lb lean ground beef
1 can chili diced tomatoes
1 tablespoon cinnamon
1 can of pumpkin
1 can of corn (Drained)
1 can of black beans (Drained)
1 packet of chili seasoning (or you can add cumin, paprika, and chili powder yourself)
I like black olives but Chris doesn’t so I added them in my bowl at the end
I put it in the crock pot for 4-5 hours and then ate it for lunch. It’s also amazing for leftovers! (It’s my lunch today!)