Monday, September 28, 2020

Snickerdoodles - Two Peas & Their Pod

I love any good cookie recipe.  I have never made a Snickerdoodle cookie I love.  I am usually making chocolate chip cookies of some sort.  Recently, I will flipping through Instagram and saw a friend from church posted a pic of these yummy Snickerdoodles from Two Peas & Their Pod.   I follow Two Peas on Instagram too.  These cookies are buttery and fabulous.  I love the texture.  I did make the cookie dough balls and roll in cinnamon/sugar and then I put the balls in the refrigerated while the current batch was cooking.  I was worried about the dough balls being too soft and the cookies spreading out.  They are amazing! 

Snickerdoodles   - adapted from Two Peas & Their Pod

3 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter ( I used salted)
1 1/2 cups granulated sugar
2 large eggs
1 1/2 tsp vanilla extract

Cinnamon/Sugar Topping:

3 Tbsp. granulated sugar
3 tsp. ground cinnamon

Preheat the oven to 350.  Line a baking sheet with a Silpat baking mat or parchment paper.  In a medium bowl, whisk together flour, cream of tartar , baking soda and salt.  Set aside.  Using a hand mixer or a stand mixer, beat the butter and sugar for about 2 minutes or until light and fluffy.  Scrape down the sides with a spatula.  Add the eggs and vanilla and beat until combined.  Add in dry ingredients and mix on low or with a spatula until flour mixture is combined.  Don't over mix.  

In a small bowl, mix the granulated sugar and cinnamon.  Roll all of the cookies into cinnamon/sugar mixture making sure each ball is generously coated. (If dough balls seem to soft, place in fridge while other cookies are baking) Place the dough balls on the prepared baking sheet, about 2 inches apart.  Bake 8 - 10 minutes or until cookies are set around the edges and still soft in the center. The cookies will set up after they cool.  Allow cookies to cool on baking sheet for 3 - 4 minutes.  Transfer to a wire rack for cooling.  Store in an airtight container.  

Thursday, September 10, 2020

Green Enchilada Chicken Soup - Slow Cooker

 I am still here!  I have been MIA but wanted to share an easy, quick, low-carb soup with you.... Green Enchilada Chicken Soup from Seeking Good Eats Two of my girls are home this week and it is cold and rainy in Nebraska.  My friend Susan shared this recipe with me.  We loved it.  We put tortilla chips in the bottom of the bowl and we all topped with green onion, cilantro and avocado.  Next time, I would love to top with some Cotija cheese.  YUM!  Thank you Seeking Good Eats! We will be making this again!

Green Enchilada Chicken Soup (adapted from Seeking Good Eats)

2.5 lbs chicken breasts or chicken thighs (I used a mixture I had in my freezer)

28 oz can green enchilada sauce 

24 oz can chicken broth

Spray slow cooker with cooking spray.  Add in chicken, enchilada sauce and broth.  Cook 6 - 8 hours.  Shred and add back in to broth.  Add:

1 cup half and half

2 cups Monterey Jack Cheese, shredded

4 oz cream cheese, cubed

4 oz salsa verde

salt and pepper to tate

Stir until cheeses are melted.  Add any additional salsa or salt and pepper to taste. Serve over tortilla chips or enjoy just as is.  

garnish with ... avocado slices, cilantro, green onion, sour cream, shredded cheese

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