I also have a pot of chili started that I will put in the crock pot Saturday morning so we can at least have something a little healthier and hot for the cool day. Sunday we will have shredded BBQ pork sandwiches for lunch. I have some in the freezer so all I have to do is add a little more BBQ sauce to it and put it on low in the crock pot to heat it up. All the canning I did is sure coming in handy. I used 2 qts of the chili beans that I did earlier this week and 2 quarts of chopped tomatoes I did this summer for the chili. I love to cook for others so I don't consider it work; just some love. After all the cooking for this weekend I will have some empty canning jars. :)
Pumpkin Cookies
1 Cup shortening
2 Cups white sugar
2 Cups pumpkin
2 eggs
4 cups flour
2 tsp. baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
Cream shortening and sugar.
Add eggs and pumpkin.
Combine dry ingredients.
Add to shortening and sugar mixture.
Mix well.
Drop by teaspoonful onto greased cookie sheet.
Bake at 350 degrees for 15-17 minutes.
I mixed some powdered sugar with a little cinnamon and sprinkled on the cookies as I removed them from the oven.
Cobbler Topping
1 c flour
1/2 c sugar
1 tsp baking powder
1 egg
1/2 c oil
Combine all ingredients, it will be very thick and you might think this isn't going to work. Drop by spoonfuls over the fruit and bake for 45 - 50 minutes at 375 degrees.
Peach, raspberry and apple cobblers. My daughter Gina was over so I sent a piece of each home for my son in law Ali. |
Pumpkin cookies, cake type of cookie and oh so good. |
Chocolate brownie cookies. |
Chili for Saturday. |
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