Pumpkin Chocolate Cookies-Bakery Style-Smiths style

 When I went to Smiths this morning to shop, I saw their pumpkin chocolate chip cookies and I wanted to buy them but they were set to expire in two days and I didn't want to eat them if they were that old, so I thought I would go home and try to make some like them.  I searched on google for bakery style cookies and found this one, I made them and they are yummy!

Bakery Style Pumpkin Chocolate Chip Cookies

from togetherasfamily blog:

1 cup pumpkin

1 cup granulated sugar

1/4 cup brown sugar

1/2 cup vegetable or canola oil

1 large egg

2 tsp vanilla extract

2 cups all purpose flour (i added 1/4 to 1/2 cup more)

2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/4 tsp ginger

1/4 tsp ground cloves

1 1/2 cups milk chocolate chips and 1/2 cup chocolate chips to put on top of cookies before baking

Heat oven to 350 degrees.  Prepare two cookie sheets with sil pat liner or parchment paper

In large bowl, combine the pumpkin, sugar, brown sugar, oil, egg, and vanilla extract

Mix with wire whisk or can use hand mixer

In small bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt, ginger and ground cloves. Stir together with a whisk and then add to the pumpkin mixture. Use a spatula or wooden spoon to mix everything together until there are no flour streaks.

Add in 1 1/2 cups chocolate chips and stir to combine. 

Scoop out about 1/4 cup dough and place six dough balls on each cookie sheet

Bake 10 to 14 minutes  (I started at 9 min), you do not want any of the cookies to look wet or raw, as no one likes soggy pumpkin dough, so just make sure they are evenly cooked, and let them cool 10 min on the cookie sheet.  They do soften up as you store them.  Can store at room temperature.

Here is the web site  I found these on: 

and these cookies turned out very yummy, at first I made too big of a dough ball and they were big like pancakes! so you may want to experiment with the size of dough ball at first!

Pretzel Chex Snack Mix That is Yummy

My Friend Shelli Christiansen got this recipe from her relatives and she shared some with me and I had to get the recipe that night cuz I couldn't stop eating this stuff!

Pretzel Chex Snack Mix

Combine together in a big bowl:(My tupperware thatsabowl is my favorite as nothing will stick to it!)

4 cups stick pretzels (the straight sticks)

3 cups Kix Ceral (I used Reeses Peanut Butter Puffs)

3 cups Rice Chex Cereal

2 cups Golden Grahams cereal

1 cup peanuts (optional - I didn't put in)

1/2 cup pecans (optional)

1/2 cup almonds

In a saucepan you can cook on the stove with add:

1 cup brown sugar

1 cube butter

1/4 cup light corn syrup

pinch of salt

Melt and stir the above ingredients, only boil for about a minute or two.  Remove from heat and add 1/2 tsp of baking soda and 1 tsp of vanilla.  (I also added 1/2 cup peanut butter cuz I had some and wanted to do so, but you dont have to add it)

Stir all together until creamy and pour over the cereal pretzel mixture in the big tupperware bowl until everything is coated.

Let cool and ENJOY!

Wonderful Dip for Doritos

 

Found on Pinterest this dip for Doritos, it looks wonderful:

8 oz cream cheese, softened

8 oz sour cream

1 can chopped green chilies (4 oz can)

1/3 cup bacon bits

1/4 tsp garlic powder (she uses 1/2 tsp cuz she likes garlic)

Mix all ingredients together and allow to chill for 3 hours for the flavors to blend

Top with additional bacon bits before serving

Serve with crackers/ chips/ or raw veggies

but many say served with Doritos is the best!

beefy tomato soup from the sassy barn

 Beefy Tomato soup from the sassy barn

I found this on instagram at the sassy barn . com:  click on that link for her recipe! looks wonderful!

Ingredients:

1 lb ground beef

3 cloves of minced garlic

2 tsp salt

1/4 tsp black pepper   1/4 tsp garlic salt

1 28 oz jar of crushed tomatoes

4 cups of chicken stock

1/2 cup cream cheese , softened to room temperature

2 cups ditalini pasta

shaved parmesan cheese

Directions:

In large pot cook the ground beef, drain

Add in crushed tomatoes and all the spices and stir to combine

Pour in the chicken stock and cream cheese and bring to a simmer for 10 minutes

Pour in the pasta and let cook another 10 minutes, be sure to stir every few minutes so the pasta does not stick to the bottom

Add in some shaved parmesan cheese

spoon into bowls and garnish with parmesan cheese

if the soup gets too thick, add in more chicken stock!

Dairy Free Raspberry Milk Shake

 Dairy Free Milk Shake from my friend Becky Edwards She said she was loving the raspberry shake in Bear Lake and decided to try and make herself one at home.

Dairy Free Raspberry Milk Shake

Update: Some have asked for the recipe. I'm estimating the amounts:

Dairy-free Raspberry Shake (serves 2)

2 cups dairy-free vanilla ice cream (1 pint, I like the coconut milk kind. You can buy this at natural food stores or Smiths or Harmon's in Utah)

1 cup frozen raspberries (you could also use fresh)

1 cup dairy-free milk (I use almond milk)

Blend in blender. Adjust amounts as needed if the shake is too thick or too thin.

One person on the post said to add fresh lime juice, she loves hers that way

Luscious Lemon Cake

I got this recipe from my friends at work, apparently Tara Bruce Wilson , their manager, made it for their birthday cakes, so I was asked to make one since she got promoted up and out of office, it is very good!

 Luscious Lemon Cake

Cake:
1 box lemon cake mix plus ingredients on box
1 cup buttermilk
3 oz white chocolate pudding

Frosting
1/4 cup butter softened
4 oz cream cheese softened
2 cups powdered sugar
2 Tblsp lemon jello mix
1 tsp vanilla
1 Tblsp lemon juice you can use more if you want more lemon taste
1 to 2 Tblsp milk

 

Instructions:

Preheat oven to 350

Add lemon cake mix and pudding mix to a medium bowl

Add buttermilk plus the ingredients on back of the cake mix box and beat until well combined

Pour into a greased 9 x 13 pan

Bake for 25 to 30 min   Let cool

While cake is cooking , make frosting by creaming together butter and cream cheese, add powdered sugar, vanilla, jello mix, lemon juice and milk, Beat until smooth

Frost cake and ENJOY!!

When I made this, when I added the jello mix to the frosting, it didn't blend together well and crystalized and tasted like sugar granules in the frosting, Tara said it didnt do that to her but her sister made it and it did it to her.  So.... probably leave out the jello mix in the frosting part if you dont want to have that happen!

 

SMORES cookie cups

 I found this on facebook from kitchen fun with my three sons, you can find the site here:

SMORES COOKIE CUPS

1 cup finely crushed graham cracker crumbs (about 7 whole graham crackers)

1/4 cup powdered sugar

4 TBLSP butter, melted 

12 marshmallows (regular size, not mini marshmallows)

2 full size Hershey's chocolate bars unwrapped and divided into 24 pieces

Instructions:

Preheat oven to 350

In a small mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter

Grease a 24 cup mini muffin pan with non stick cooking spray.  Scoop the graham cracker crust mixture into the 24 cups. Gently press the crumbs into the bottom of each cup and up the sides to form little cups.

Bake the mini graham cracker crusts at 350 for 4-5  min until golden brown

Cut each marshmallow in half to make 24 round marshmallows.  Place one marshmallow in each graham cracker cup, cut side of the marshmallow facing down.

Set the oven to broil.  Place the pan of smores in the oven under the broiler and broil for 1 to 2 min, just until the marshmallows are soft and beginning to look toasted.   Note: the marshmallows can burn fast so watch them closely

Top each marshmallow with one piece of the Hershey's Chocolate bar, allow the smores to cool for 15 minutes. then use a butter knife to lift them from the pan