Orange Spice Cookies

I whipped up some of these cookies. It fits right in for a Halloween treat. Here’s what you’ll need:

  • 1/2 cup & 6 T. butter or butter-flavored shortening
  • 1/2 c. brown sugar
  • 1/2 c. granulated sugar
  • 1 tsp. orange extract
  • 2 eggs
  • dash salt
  • 1/2 tsp. allspice
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. baking soda
  • 1 1/2 c. flour
  • 3 c. quick oats
  • 1/2 pkg. pumpkin spice Toll House morsels

Preheat oven to 350 degrees F.  Blend butter with sugars, eggs, and orange extract in a bowl. Add flour and spices. Mix well. Add the oats and blend in. Stir in the morsels. Drop by spoonful dough onto ungreased cookie sheet. Bake for ten minutes. Cool on a rack.pumpkin spice

Maple Nut Cookies

maple cookiesYou will need these ingredients:

  • 1 cup either butter or butter-flavored shortening
  • 2 cups brown sugar
  • 3 eggs
  • 1 tsp. maple extract
  • pinch of salt
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1 tsp. baking soda
  • 3 1/2 cups flour
  • 1 cup chopped walnuts

Preheat oven to 375 degrees F. In a large bowl, add the sugar, maple, butter, and eggs. Cream together. Add the spices and flour together. Blend well. Stir in the nuts and mix well. Roll dough into balls. Place on ungreased cookie sheet. Bake for 10 minutes. Cool on rack.

Dark Chocolate Crescents

Looking for a treat to satisfy your craving of chocolate? Try this. You will need:

  • 1 8 oz. pkg. crescent rolls
  • 8 fun size dark chocolate bars + 2 extra for drizzle
  • 32 mini marshmallows

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Unroll the crescent rolls into 8 triangles. Unwrap candy. Place 1 mini dark chocolate bar and 4 mini marshmallows in each triangle. Roll up. Bake for 10 minutes. Cool on wire rack. Place the 2 extra bars in the microwave and melt about 30 seconds. Put in a sandwich bag and drizzle the melted chocolate over the cooled crescent rolls.

Pumpkin Cookies

Here is an easy recipe for those with an Autumn sweet tooth. You will need these ingredients:


  • 1/2 cup brown sugar
  • 3/4 cup unsalted butter
  • 1/2 cup pureed pumpkin
  • 1 tsp. vanilla extract
  • 1 egg yolk
  • 2 1/4 cups flour
  • 1 tsp. pumpkin spice
  • 1/2 tsp. salt
  • optional 1 T. orange zest


  • 1/4 cup butter
  • 4 oz. cream cheese
  • 3 cups  powdered sugar
  • 1 tsp. vanilla extract
  • 1 T. milk

In a large bowl, blend zest in with brown sugar, ( if you decide to use the zest.) add butter and beat for a few minutes. Stir in pumpkin, egg yolk, and vanilla. Mix well. Add spices, salt, and flour. Blend well. Divide dough in half. Flatten into circles and wrap in waxed paper. Refrigerate for 1 hour. Meanwhile make the icing.

Cream together the butter and cream cheese in a large bowl. Add 1 cup of the powdered sugar and blend in. Add the vanilla, milk, and the rest of the sugar. Blend until smooth. Set aside until cookies are done.

Preheat oven to 375 degrees F. Grease and flour 2 cookie sheets. Set aside. On a floured surface, roll out each round of dough until about 1/8 in. thick. Cut out pumpkin shapes and transfer to prepared cookie sheets. Bake for 10 minutes. Cool on rack. Frost with icing and decorate with tinted sugar when cookies have cooled.

Chicken Doritos Casserole

This is a simple recipe for those who want a meal in a hurry. You will need:

  • 3 cups chopped cooked chicken
  • 2 cups shredded cheese
  • 1- 10.75 oz. can condensed cream of mushroom soup
  • 1- 10.75 oz. can condensed cream of chicken soup
  • 1-14.5 oz. bag of nacho Doritos, crushed
  • 1- 15.25 oz. can corn, drained
  • 1 1/2 cups salsa
  • 8 oz. sour cream

Preheat oven to 350 degrees F. Grease a 9×13 inch baking dish. Spread crushed chips in the bottom of the prepared dish. Mix chicken, salsa, soups, sour cream, and 1 cup of the cheese into a bowl. Spread mixture over crushed chips. Bake for 20 minutes. Remove dish from oven and add rest of cheese on top. Bake again for 5 minutes until cheese is melted.

Tasty Macaroons

20170919_125920 cookiesI made some macaroons, but I added white chocolate and almonds. Here is the recipe:

4 cups Baker’s coconut

3 squares white chocolate baking bar

1 tsp. almond extract

4 egg whites

6 T. flour

1/4 tsp. salt

1/2 cup sliced almonds

2/3 cup sugar

Preheat oven to 325 degrees F. Grease and flour cookie sheets.  In a mixing bowl, beat the egg whites and almond extract together until soft peaks form. Melt chocolate. Add chocolate, sugar, salt, and flour into dough. Blend well. Add the coconut and almonds. Stir together until it is mixed in well. Drop by teaspoon onto cookie sheet. Bake for twenty minutes. Allow to cool on a rack.

Natural Peach Syrup

I try to avoid most syrups as they are too sugary. I’ve been on a Mediterranean diet to help lower my cholesterol and to hopefully lose weight. I found this recipe and thought I would share it. It doesn’t have any sugar in it. You will need these ingredients:

  • 6 cups sliced peaches
  • 3 cups water
  • 1 cup honey
  • 3 T. lemon juice

In a large pot, combine peaches and water. Bring to a boil. Reduce heat and simmer until peaches are soft and have colored the liquid, approximately 20 minutes. Strain through a sieve over a bowl. Discard peach solids. Return strained juice to pot. Add honey and stir. Bring to a boil. Skim off any foam. Add lemon juice. Pour hot syrup into clean half-pint jars. Leave a 1/2 inch head space. Wipe rim of jars with a damp cloth. Allow to cool, about an hour. Apply lids. Store in fridge up to 3 weeks or place in freezer up to 6 months. The syrup is good on pancakes or anything else your heart desires.


Lemon Dessert

I made this for a family party and decided to share the recipe. It’s easy and there isn’t any baking to it. You will need these ingredients:

  • 1 graham cracker crust
  • 1  3.4 oz. pkg. lemon pudding mix
  • 1 cup powered sugar
  • 1  8 oz. pkg. cream cheese
  • 1 cup whipped topping
  • 1 1/2 cups milk
  • additional whipped topping for garnish

Beat cream cheese, powdered sugar, and 1 cup whipped topping together until smooth. Spread over crust. Pour pudding mix into a bowl and add milk. Mix until blended well. Spread on top of cream cheese layer. Top with more whipped topping. Refrigerate for an hour, then it’s ready to serve.

Snickerdoodle Ice Cream Sandwiches

My mother used to make snickerdoodle cookies, when I was a kid, and it was one of my favorite cookies. Here is a recipe that follows that tradition but is a better dessert. You will need these ingredients:

  • 1 cube of butter
  • 1 cup sugar
  • 1 egg
  • 1 1/2 cups flour
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • dash of salt
  • 1 T. brown sugar
  • 2 tsp. cinnamon
  • 2 T. granulated sugar
  • 2 cups vanilla ice cream

Preheat oven to 400 degrees. Melt the butter in the microwave for about thirty seconds. Remove and pour it in a mixing bowl. Add the cup of sugar and egg. Blend well. Add the flour, baking soda, salt, and cream of tartar. Mix well. Set aside. In a small bowl, add the brown sugar, cinnamon, and 2 T. of granulated sugar. Shape dough into balls and dip into cinnamon-sugar mixture. Place balls on ungreased cookie sheet, about 2 inches apart. Bake for 8-10 minutes until lightly browned on edges. Remove from oven and allow to cool on wire rack. After cooled, you may scoop ice cream onto a cookie and top it with another cookie. Press gently to flatten ice cream. Wrap in plastic or wax paper. Freeze sandwiches overnight.

Seafood Salad

Looking for something different for your Lenten feast? Try this hearty salad. You will need these ingredients:

  • 1 cup smoked salmon, cut up in small chunks
  • 1/2 cup cooked lobster, cut up in small chunks
  • 1 cup diced cucumber
  • 1 cup chopped celery
  • 3 hard boiled eggs, sliced
  •  6 small sweet pickles, chopped
  • 1/2 cup mayo

Mix all ingredients in a bowl and serve.


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