Wow! Where does the time go? It is difficult to believe that February is half over and Spring is on the way!
Bill and I have a new grandson, Bradley born last Saturday. What a little sweetie pie!
Ok, if you are anything like me and you like to try new recipes you can easily end up with mounds of food magazines and pages from magazines but when you want to find that recipe again you find yourself digging through the stack trying to remember where you found it. Here is an idea that just might be helpful:
To make yours, choose a pretty notebook and fill it with delicious-sounding recipes culled from magazines or downloaded from the web. Use tape or glue to secure the recipes, making sure to leave space for notes about the finished dish. Organize your recipes chronologically or by course, whichever works best for you.
Chances are your culinary journal will become a treasured family keepsake. So to hand it down spatter-free to the next generation, smooth a piece of Saran™ Premium Wrap over each recipe page while you prepare the dish.
- 1In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
- 2Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.
- 1/2 cup shortening
- 1-1/3 cups packed brown sugar
- 1 egg
- 1/4 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup chopped walnuts
- 1 cup finely diced peeled apple
- 1 cup raisins
- VANILLA GLAZE:
- 1-1/2 cups confectioners’ sugar
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 to 4 teaspoons milk
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and milk. Combine the flour, baking soda, nutmeg, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in walnuts, apple and raisins.
- Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 8-10 minutes or until edges begin to brown. Remove to wire racks.
- In a small bowl, combine the confectioners’ sugar, butter, vanilla, salt and enough milk to achieve drizzling consistency. Drizzle over warm cookies. Yield: about 4 dozen
I hope you enjoy the recipes and that your weekend is blessed!