Month: December 2013

Andrea’s answer to the best snickerdoodle cookie recipe!

I am an addict.  There I said it. I am addicted to those little recipe magazines that you find in the check out aisle at the grocery store.  You know what I’m talking about right?  Well I have drawers full of them and that my friends in this little gem is where I found the best snickerdoodle cookie recipe.


As you can see by the post it flags sticking out from all sides I have made quite a few cookies from this book and there are plenty of dog-eared pages as well.  But, the most requested and loved has to be the Holiday Snickerdoodles.  I actually make these year round  but they are a MUST at Christmas time.


(time to get a better picture…..)

Holiday Snickerdoodles

2 tablespoons each decors red and green sugar
1 tablespoon ground cinnamon ( I use a little more we like cinnamon!)
1 1/2 cups sugar
1/2 cup shortening
1/2 cup butter or margarine, softened
2 eggs
2 3/4 cups Gold Medal® all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
  1. Heat oven to 400ºF. In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon; set aside. In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon; set aside.
  2. In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
  3. Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Makes 6 dozen cookies (perfect for a cookie exchange!)
** Of course you can use whatever color decors sugar you prefer.  As I said I make these year round so I use the sugars that are out for that holiday we are currently celebrating!
*** Also I alter the cook time on these cookies, some prefer them on the crisper side and some like them chewy.  The pic above I had cooked them on the longer side of the scale suggested.
Linking with :   What’s Cooking Wednesday

Andrea’s Answer To , “Mom, is that what I think it is in the crockpot?”

“If you’re wondering if it’s White Chicken Chili, then YES!”  My son lovessssss this recipe.  He’d probably eat this once a week if he could.

In my household we think this is the best White Chicken Chili, hands down.  I’ve made this both on the stove and in the crockpot and it tastes amazing either way!  Lately though I’ve done it in the crockpot because it’s just so much easier to walk in the door on a weeknight to your meal ready for you.   Mel’s Kitchen Café, my family and I are sending you a great big cyber hug for this White Chicken Chili, the search is over we have found the best.



FROM:  Mel’s Kitchen Cafe

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped

1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced

1 tablespoon oil

2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup whipping cream

Fresh cilantro, for garnish (optional)


In a large saucepan, sauté chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately.

**Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chilies and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through.

* We love to eat ours with Tositos Scoops and I add another dollop of sour cream on top.

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