This afternoon I decided to make these chocolate chip cookies, after asking Daniel what kind of cookie he would like for me to make him. These are simple, but you might want to make more than one batch as they might go very quickly! You can substitute any brand of chocolate chips you would like. Do not over bake, they will get brown pretty quick! Enjoy!

Original Nestle Toll House Chocolate Chip Cookies

2 1/4 Cups Flour

1 Teaspoon Baking Soda

1 Teaspoon Salt

2 Sticks Butter/Margarine, softened

3/4 Cup Granulated Sugar

3/4 Cup Brown Sugar

1 Teaspoon Vanilla Extract

2 Large Eggs

12 Oz. Package Nestle Toll House Semi-Sweet Chips

INSTRUCTIONS

Preheat oven 375

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixing bowl until creamy. Add eggs, one at a time, beating well after each one. Beat in flour mixture slowly, stir in Chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

BAKE for 9-11 minutes, remove from cookie sheet and cool on rack. Enjoy!

I made these cookies a few night ago, I am just now getting around to posting about them. I made a bunch, these are “cookie cutter” cookies so pick some cutters that are in season. Since it is fall I thought there would be no better time to use my leaf cookie cutters! You also sprinkle these with sugar, so keep colored sugar in mind to fit your cutters and the season.

I used red & yellow sugar as I was thinking about leaves changing color.

Daniel took these into work and people said the taste reminded them of ginger snap/bread. These give off an amazing smell in the kitchen, and they will not last long. Enjoy!

OLD FASHIONED MOLASSES COOKIES

4 Cups Flour

2 Teaspoons Baking Soda

2 Teaspoons Ground Ginger

1 Teaspoon Ground Cinnamon

1/8 Teaspoon Salt

1 1/2 Cups Molasses

1/2 Cup Butter- Flavored Shortening

1/3 Cup Boiling Water

Colored Sugar

INSTRUCTIONS:

In medium bowl, combine flour, baking soda, spices and salt. In large bowl, mix molasses, shortening and water. Add dry ingredients to molasses mixture; blend well. Cover; refrigerate until firm, about 2 hours. Roll out dough 1/4 inch thick, cut with cookie cutters, sprinle with sugar. Place on baking sheets 2 inches apart on ungreased cookie sheets. Bake in preheated 375 oven about 10-12 minutes. Move to cooling rack. Enjoy!

Tonight for dinner I made this delicious chicken meal. I have really gotten into slow cooking as I enjoy pretty much setting it & forgetting it! You can cook this meal 8 hours on low or 4-5 on high. This one is simple and easy as you use a McCormick Seasoning. Enjoy!

ITALIAN HERB CHICKEN

Ingredients:

2- 2 1/2 Pounds Chicken, No Skin

1 8 Oz. Package of Mushrooms, sliced

1 Package of McCormick Slow Cookers Italian Herb Chicken Seasoning

2 Cans Stewed Tomatoes

1 Can 6 Oz. Tomato Paste

Directions:

Place chicken and mushrooms in slow cooker. Mix seasoning, tomatoes and tomato paste until blended. Pour over chicken & mushrooms. Cover.

Cook on low 8 hours or high 4-5

I made this tasty treat for my hubby Daniel, he loves all things pumpkin. I do too but for a different reason, he likes the taste, I like the smells. It always brings me to my most favorite time of year which is fall. Enjoy!

Pumpkin Roll

3/4 Cup Flour

1/2 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1/2 Tsp. Cinnamon

1/2 Tsp. Ground Cloves

1/4 Tsp. Salt

3 Large Eggs

1 Cup Granulated Sugar

2/3 Cup 100% Pure Pumpkin

Instructions For Baking Cake

Preheat oven 375. Grease 15×10 pan.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large bowl till thick. Beat in Pumpkin. Mix into flour mixture. Spread evenly into prepared pan.

Bake

15-20 minutes, cake is done when touched, it springs back. Immediately loosen and turn cake onto towel. Roll up cake & towel together. Cool on wire rack.

Filling

1 Package Cream Cheese, softened

1 Cup Sifted Powdered Sugar

6 Tbsp. Butter or Margarine, softened

1 Tsp. Vanilla Extract

Instructions For Filling

Beat cream cheese, powdered sugar, butter and vanilla in small bowl until smooth. Gently unroll cake & towel, remove towel. Spread cream cheese mixture on cake. Re-roll the cake. Tightly wrap in plastic wrap and refrigerate at least 1 hour.