Pumpkin Chocolate Chip Cookies (Heidi Ho’s recipe)
1 c shortening
3 c sugar
2 c pumpkin
2 t vanilla
5 c flour
2 t baking soda
2 t bakig powder
1 t salt
2 t cinnamon (or more)
2 t nutmeg (or more)
1 t ground ginger (opt)
1/2 t ground cloves (opt)
2 c chocolate chips
1 c nuts (opt)
Combine flour, baking soda, baking powder, salt & spices in LARGE mixing bowl. Set aside.
In mixer, cream shortening & sugar. Add eggs & mix well. Add pumpkin & vanilla. Mix well.
Pour pumpkin mixture into dry ingredients & mix well. Add chocolate chips & mix well.
Drop onto ungreased cookie sheets, 1 in. apart. Bake at 350 for 12-15 minutes. Or 325 for 15-17 minutes.
Don’t let them brown. They’re best if they’re a little under-done.
Mexican Chicken Soup
2 tablespoons extra-virgin olive oil
2 medium white onions, roughly chopped
2 Anaheim chilies, seeded & roughly chopped
2 garlic cloves, minced
2 jalapenos, seeded and diced
2 cans diced tomatoes with jalapenos
Taco Seasoning, Chalula Original Seasoning, Garlic & Herb Seasoning (Sam’s Club)
8 c. Chicken Stock (I use Knorr Chicken Bouillon powder)
Salt and freshly ground black pepper
1 rotisserie chicken, diced up with skin removed
Crumbled tortilla chips
Avocados, diced, optional
Shredded cheddar cheese, optional
Sour cream, optional
Lime wedges, optional
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, anaheims & jalapenos, and tomatoes; Season with salt/pepper & seasonings. Cook, stirring for 20 minutes until the vegetables are cooked down and pulpy. Pour in the stock, add chicken and simmer for 20 minutes.
Ladle the hot soup into 4 soup bowls. Top with cheese, dollop of sour cream, the diced avocado and tortilla chips. Serve with lime wedges.
Matt LOVED this soup. It was even better the next day for lunch.
Dinner tonight was yummy! Thought I’d share.
This is the recipe that I started with. I added a few things and made it my own. It made so much that I have enough leftovers for at least 2 or 3 lunches.
Penne with chicken, broccoli & lemon
1 lb penne pasta
1 T olive oil
1 lb chicken tenders
salt/pepper to taste
2 T Tone’s Garlic & Herb salt-free seasoning (from CostCo or Sam’s?)
1/2 T butter
1/4 c white wine (or not, Nie would not approve)
2 c broccoli
1 T butter
2 tsp lemon zest
1 T lemon juice
1/2 c chicken stock
crumbled feta cheese
Cook pasta according to directions, set aside.
Heat 1 T olive oil in large skillet. Add chicken tenders. Season with salt, pepper and garlic herb. Cook until done. Remove from pan, cut into bite size pieces and set aside.
Add broccoli, 1/2 T butter and white wine to chicken pan. Sprinkle broccoli with salt, pepper and a little bit of garlic herb. Cook 2 minutes on med-high until tender but not mushy (or however you like your broccoli, we like ours still a little crunchy.)
Put cooked pasta in large bowl. Cut up 1 T butter on top of pasta. Pour hot broccoli on top of butter to melt. Add chicken, lemon zest and herbs. Stir pasta mixture. Add chicken stock. Stir well. Serve with feta cheese crumbled on top.
I love cooking dinner for my family. I can’t wait until it can be done without babies screaming at my feet. Holy cow, can those boys whine.
(PS. Happy Birthday Heidi Ho!)