Lemon Poppy Seed Pound Cake

Sunday, September 11, 2016

Pumpkin Cookies "Cakey or Non- Cakey!?"

There are two recipes here.  One is for the traditional cakey type of cookie and the other is for one more like the traditional choc. chip cookie.  I made both, and we compared them to decide which type of family we are:  Cakey or Non-Cakey  cookie people! 
Well, the verdict here in our house, after much sampling, ......
the kids like the non-cakey, and the adults like the cake like ones.  But, the kids
did eat quite a few of the cake like ones while deciding!

posted by Lisa

Cake like recipe:

source:  www.allrecipes.com , by Gina

Iced Pumpkin Cookies

2 1/2 c all purpose flour
1 tsp Baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1 1/2 c white sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract

2 c confectioner's sugar
3 tbsp. milk
1 tbsp. melted butter
1 tsp vanilla extract

*Preheat oven 350
* Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt.  Set aside
*Cream 1/2 c butter, white sugar.
*Add pumpkin, egg, and 1 tsp vanilla, beat until creamy.
*Mix in dry ingredients.
*Drop onto cookie sheet, flatten slightly.

*bake for 15-20 minutes. (I only needed 15 min)
*Cool, and drizzle with glaze if you like.

Glaze directions:
*combine confectioner's sugar, milk, and 1 tbsp. melted butter, 1 tsp vanilla.  Drizzle away!

(Non-Cakey) Pumpkin Spice Chocolate chip cookies
source: www.chelseasmessyapron.com


1/2 c unsalted butter
1/4 c white sugar
3/4 c light brown sugar, lightly packed
1 large egg yolk, white not needed for this recipe
1 tsp vanilla, Mexican preferred
1/3 c canned pumpkin (NOT pumpkin pie filling)
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4-1/2 tsp ground allspice
3/4 tsp baking soda
1 1/2 c white all purpose flour
2/3 c chocolate chips


*Melt butter, mix with white and brown sugar
*Add egg yolk
*Add vanilla, pumpkin.  (If pumpkin isn't high quality and is watery, your cookies will be cake like)
Combine well.
*Add salt, cinnamon, ginger, cloves, nutmeg and allspice
*Mix baking soda into the flour, stir into the pumpkin mixture.  (note that too much flour will also lead to cakey cookies.  Make sure you load measuring cup with a spoon and level off)
The mixture should pull away from the edges of the bowl once all flour is added. 
*Add choc chips
**IMPORTANT:  chill the dough for at least 1 hour.  If you do not,  your cookies will spread like a pancake.**

*line pan with parchment paper, drop cookies and bake for 9-12 minutes.  On her website she gives some elaborate directions on how to roll these and stack them to get a crispy outside and chewy inside, I did not do this....I just scooped them and dropped like a traditional cookie.  If you are having a strange outcome, look up her site and see if her method works better for you.

Thursday, July 28, 2016

Chow Mein

posted by Lisa Banks
Chow Mein
Recipe courtesy of Ree Drummond

One of my kids favorite things is chow mein, this hit the mark!


8 ounces thin lo mein noodles
1 tablespoon peanut oil
1 carrot, julienned
1/2 head napa cabbage, sliced thin
1/2 onion, sliced
1/4 cup chicken broth
1/4 cup low-sodium soy sauce
1 teaspoon sesame oil
Sliced green onions, for topping


Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.

Tuesday, July 26, 2016

Beef with Broccoli

Posted by Lisa
Beef with Broccoli
Recipe courtesy of Ree Drummond

This was so good!  Very simple to make and tasted just like
we got it from a take out place.

Beef with Broccoli
Total Time:
15 min
10 min
5 min
Yield:4 servings

1/2 cup low-sodium soy sauce
1/4 cup cornstarch
3 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil
1 pound broccoli florets
1/4 cup beef broth
1/4 cup oyster sauce
Salt as needed (use sparingly)


In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.
Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.

Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed

Serve over Chow Mein.

Sunday, July 24, 2016

Orange Chicken

Posted by Lisa
Source: Recipe courtesy of Ree Drummond

I watched the Pioneer Woman make this dish and wanted to give it a try.  It
was very good and the kids and hubby loved it.  Not hard to do, and much
simpler than a usual breading on chicken.  I will make this again for sure.


2 tablespoons cornstarch
4 egg whites
4 boneless chicken thighs, cut into bite-sized pieces


1/2 cup orange juice (I used Simply Orange)
1 tablespoon soy sauce
1 packed tablespoon brown sugar
1 tablespoon rice wine vinegar
1/4 teaspoon sesame oil
Dash salt
Dash crushed red pepper
1 clove garlic, pressed
A little grated or minced ginger
1 teaspoon cornstarch

Vegetable or peanut oil, for frying


For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.

Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.

Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.

Toss the chicken in the sauce and serve.