Pumpkin Prizes

During Fall, pumpkin-based products pop up everywhere. Recently I found this recipe in Mom's recipe box, so I had to give it a try. These cookies are delicious and amazingly soft. I highly recommend these cookies. This recipe makes dozens of cookies, so you will have plenty to share and still eat many on your own. And, as an added bonus, your house will smell amazing after baking these cookies.

I did not have pumpkin pie spice on hand, but it is easy enough to make your own. For this recipe, I add more spice than what is called for by using 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon ground allspice. You can easily vary the spices to suit your taste.

Pumpkin Prizes 

• 1 cup butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 cup canned pumpkin
• 3 1/2 cup flour
• 2 tsp. baking soda
• 1 tsp. pumpkin pie spice
• 1/2 tsp. salt

Cream butter and sugars thoroughly. Add eggs. Beat well. Stir in pumpkin. Sift together dry ingredients; mix with creamed mixture. Drop by teaspoon onto cookie sheet. Bake 350 for 10 to 12 minutes or until lightly browned. Enjoy!

Chicken Congee

Congee is a rice porridge that is quite versatile. Some recipes cook the rice much longer so that it breaks down more, and some recipes add more water for a more soupy consistency. When I was in China, congees were often served for breakfast (comparable to oatmeal) with salted duck eggs.

When I made this dish, I used basmati rice, but any type of rice would work, just adjust the cooking time accordingly. Also, I used boneless chicken, but you could use bone-in chicken removing the bones as you shred the chicken. There are many variations of congee, mostly savory. Next time, I might try a sweet variation with ginger and fruit or honey.

Chicken Congee

• 1 pound chicken
• 5 cups water
• 1 cup rice
• 1/4 cup chopped green onion
• 4 tsp. ginger paste
• 1 tsp. sesame oil
• black pepper, to taste

Place the chicken in a large pot and add the water. Bring to a boil. Lower heat and simmer for 20 to 25 minutes minute, until chicken is tender. Remove chicken from the water. Bring the water back to a boil, add rice, return to boil. Then, lower heat and simmer for 20 minutes or until rice is tender. Meanwhile, shred the cooked chicken. Add shredded chicken, green onion, ginger paste, sesame oil, and ground black pepper. Enjoy!

Marbled Cookies

I recently made these cookies for a classic Saturday night at Mom's house. Luckily the weather was pretty good, so we spent time outside. It was fun to see many of the nieces and nephews and just hang out. The current family dynamics were on full display with some sibling rivalries resulting in rough housing that fortunately did not result in injury despite multiple close calls.

These cookies are classic butter cookies with vanilla and chocolate dough twisted together. The dough is quite basic. Like most butter cookies, the dough can require some manipulation and needs to be refrigerated before baking. The resulting cookie has a marbled mix of chocolate and vanilla. Like most butter cookies, these are nicely crisp.

Marble Cookies

• 1/2 cup butter
• 1/4 cup sugar
• 1 tsp. vanilla
• 1/8 tsp. salt
• 1 1/4 tsp. flour
• 2 Tbsp. cocoa

Cream butter, sugar, vanilla, and salt until fluffy. Gradually stir in the flour until well blended. Divide dough in half. With hands, work cocoa into half dough until well blended. Using both hands, roll each half of the dough into an 18 inch rope. Twist the ropes together; fold in half to form a 9 inch rope and shape into a smooth rope. Wrap airtight and chill for several hours or overnight. Cut into 1/4 inch slices. Place one inch apart on lightly greased cookie sheet. Bake at 350 for 12 to 14 minutes. Cool on a wire rack. Enjoy!

Saucepan Oatmeal Cookies

When the weather is too warm to turn on the oven but you still want cookies, give these cookies a try. They are easy and quick to make on the stovetop and taste a bit like a peanut butter cup. The cookies need to cool and set for one to two hours before being stacked or stored, but can be eaten while still warm. Also, these cookies freeze well and only need a few minutes out of the freezer to be ready to eat. 

I used peanut butter when I made this batch. In the future, I might try another nut butter such as almond or cashew butter for a different flavor. The corn syrup gives the cookies a bit of shine and sweetness. I think the amount of sugar can be reduced a bit, but will be just as good with a little less sugar.

Saucepan Oatmeal Cookies 

• 2 cups sugar
• 1/4 cup cocoa
• 1/2 cup milk
• 1/2 cup butter
• 2 cups oats
• 1/4 cup peanut butter
• 1 Tbsp. light corn syrup 

In a saucepan over medium heat, combine sugar and cocoa; stir in milk. Add butter. Bring mixture to boiling; boil vigorously for three minutes. Stir in oats, peanut butter and corn syrup. Return to boil. Remove from heat; stir until slightly thickened. Immediately drop by teaspoon onto wax paper. Cool. Enjoy!

True French Dressing

I prefer making my own salad dressing to store-bought dressing. Homemade dressings taste better, and I can control what is in them. I always enjoy vinaigrettes, so this recipe stood out as a good variation to try. This dressing will be part of my rotation.

This recipe might be called True French Dressing because it is not a creamy dressing that includes ketchup and called French dressing in America. A true vinaigrette uses oil mixed with vinegar or lemon juice, along with some seasoning. Mom's recipe calls for corn oil, but I used olive oil. I really enjoyed the seasoning of paprika and dry mustard.

True French Dressing 

• 1 cup olive oil
• 1/3 to 1/2 cup vinegar
• 1 to 3 Tbsp. sugar
• 1 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/2 tsp. dry mustard
• 1 clove garlic

Measure all ingredients into a jar. Cover tightly and shake well. Chill several hours, then remove the garlic. Shake thoroughly before serving. Note: Lemon juice may be substituted for all or part of the vinegar. Enjoy!

Vanilla Orange Pizzelles

Recently, our niece Amanda turned 14, and to help celebrate her birthday, I made these vanilla orange pizzelles. I frequently make pizzelles for family events and sometimes try out new flavors. The potential flavor options for pizzelles seems endless. I have tried various combinations in the past and look forward to trying all sorts of new flavor combination in the future. These vanilla orange pizzelles were a hit.

The basic pizzelle recipe is quite easy. Pizzelles have a higher ratio of eggs compared to other cookies which gives them their specific flavor and texture. Various flavors or combinations of flavors can be made by using different flavor additives with the basic recipe. I had previously made rum orange pizzelles, and like those, these vanilla orange pizzelles had a nice subtle orange flavor.

Vanilla Orange Pizzelles 

• 3 eggs, room temperature
• 3/4 cup sugar
• 1/2 cup butter
• 2 tsp. vanilla
• 4 tsp. grated orange peel
• 2 cups flour
• 2 tsp. baking powder
• powdered sugar for dusting

In a large mixing bowl, beat the eggs and sugar. Add the softened butter, vanilla, and orange peel. Gradually add the flour and baking powder. The batter should be stiff enough to drop by spoon.

Preheat the pizzelle maker. Drop the batter onto each plate, close the pizzelle maker and allow to cook for about one minute. Remove each pizzelle to a flat surface to cool. Dust with powdered sugar. Enjoy!

Swedish Meatballs with California Dip

When I read this recipe, I did not specifically recall Mom making it, but it tasted so familiar. Recipes like this one were common when I was a kid because they use staple ingredients like ground beef and sour cream and are easy to make. I especially like the flavor of the nutmeg and allspice. Every time I use those spices, I always think that I should use them more often because they add a distinct, almost sweet, flavor.

Frozen prepared meatballs are easy to find in most grocery stores, but making meatballs allows for you to customize the flavor and adjust the size of the meatballs. I am not sure why mixing sour cream with a package of onion soup mix is known as California dip, but I would guess that it originated with Lipton Soup mix. These meatballs are a tasty dish that is relatively easy to make, to give it a try. 

Swedish Meatballs with California Dip 

• 2 cups California Dip (1 pint sour cream mixed with 1 envelope onion soup mix)
• 1 1/2 pound ground beef
• 1 1/2 cup bread crumbs
• 1 egg, beaten
• 1/2 tsp. nutmeg
• 1/4 tsp. allspice
• 1/4 cup flour
• 2 Tbsp. butter
• 1 cup water

In a medium bowl, combine 1 cup California dip with meat, bread crumbs, egg, nutmeg, and allspice. Shape into one inch balls. Roll in flour. In a large skillet, melt butter and brown meatballs. Stir in remaining dip and water. Heat through for about 15 minutes. Enjoy!