Cranberry-Jalapeno Cream Cheese Dip

INGREDIENTS

•  12 ounces fresh cranberries
•  4-5 green onions, chopped
•  1/4 cup chopped fresh cilantro
•  1 jalapeno pepper, seeded and finely diced
•  1 cup sugar (more or less to taste)
•  1/2 teaspoon cumin
•  2 tablespoons fresh lemon juice (from about 1 large lemon)
•  1/8 teaspoon salt
•  2 (8 ounces each) packages cream cheese, light or regular, softened
•  Crackers, for serving

grandma's Sugar cookies

1 cup real butter
1 1/5 cups confectioners sugar
1 egg
2-3 tsp flavoring (almond)
2 1/2- 2 3/4 cup flour
2 tsp baking powder
1 tsp salt

cream together butter and conf. sugar.  crack egg in separate bowl and add the flavoring.  I use emulsions but extract works.  add that to the butter/sugar and mix until the egg is throughly incorporated
in separate bowl, sift the flour, baking powder, and salt.  add a little by little.  can tell dough is ready when most sticks to paddle.  when touch has a little give and doesn't stick to finger

roll out about 1/4 inch.
cut, bake 400 for 7-8 minutes

Gingersnaps

1 1/2 cup crisco
2 cups sugar
2 eggs
8T molasses
4tsp baking soda
1 tsp cloves
2 tsp cinnamon
2tsp ginger
4 cups flour
roll into small balls, dip in sugar
bake 375
7-10 minutes

This is doubled

pumpkin snickerdoodle cookies

NGREDIENTS

COOKIES

• 1 cup butter room temperature
• 3/4 cup dark brown sugar packed
• 3/4 cup granulated sugar
• 3/4 cup pumpkin puree
• 1 tsp. vanilla extract
• 1 egg
• 2 1/2 cups all-purpose flour
• 2 tsp. pumpkin pie spice
• 1/2 tsp. cream of tartar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt

CINNAMON SUGAR

• 1/4 cup granulated sugar
• 1 tsp. ground cinnamon

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. In a large mixing bowl, add in the butter, brown sugar, and sugar. Beat with a hand mixer on medium speed until creamed.
3. Add in the pumpkin puree, vanilla extract, and egg. Beat until incorporated.
4. Add in the flour 1/2 cup at a time, pumpkin pie spice, cream of tartar, baking powder, baking soda, and salt. Beat on low until most of the flour is worked in. Turn the hand mixer to medium and beat the rest of the flour into the cookie dough.
5. In a shallow bowl, add in the cinnamon and sugar. Stir to combine.
6. Using a 1 1/2 tablespoon cookie scoop, scoop the cookie dough into the cinnamon and sugar. Roll the cookie dough until it's completely coated in cinnamon and sugar.
7. Place onto the prepared cookie sheet 2 inches apart.
8. Bake for 10 to 13 minutes until the cookies are done. Mine took 13 minutes. Let cool for 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
   
   
   
   
   recipe from:  https://iambaker.net/pumpkin-snickerdoodles/?fbclid=IwAR1wwjSWKSYDLLjUwSPq7HA9eqE1zkSUde1V1J0YtYDlXJWz2Q4-KelYyh0

stuffed pepper soup

https://confessionsofafitfoodie.com/2018/10/instant-pot-low-carb-stuffed-pepper-soup/

apple brownies

Riggies