Well, I've not posted a menu because it's been such a busy time around here, I've been "winging it" or we've all been fending for ourselves. I had my Pampered Chef Holiday Open House this past weekend and did a lot for that...but who feels like cooking a meal after spending two days in the kitchen? Not this girl...not this past weekend, anyway. I'm still recovering from whatever crud hit me two weeks ago and I was just plain tired. Thank goodness for left-overs! :)
Last night I did cook. I made a smoked ham with pineapple/Dijon sauce, garlic green beans, and creamed corn. It felt good to have a nice meal on the table and sit down as a family again. I love sitting around the table with my little family and just chit chatting about whatever comes to mind.
Tonight I am trying my Meme's recipe for Taco Soup. She raves about it and has sent me the recipe several times over the past two years...it's time that I give it a try! I will have to run to the grocery store to get some ingredients for it. I'll do that later this morning.
I'm getting a LATE start, but am finally going to start my Christmas baking today! I think I will will two different types of cookies today, Sour Cream Sugar Cookies and Old Fashioned Pumpkin Cookies. YUM!
I'll get back on track with the menu one of these days. For now, please check out this recipe. These cookies are so yummy and such a hit when I take them places! Enjoy!
Old Fashioned Soft Pumpkin Cookies
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cup sugar
1 stick butter
1 cup canned pumpkin
1 large egg
1 tsp vanilla
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. Set aside. Beat sugar and butter until well blended. Gradually add flour mixture. Mix well. Drop about 1 1/2 - 2 rounded tsp. (original recipe calls for rounded TBS, but I made mine smaller...perfect bite sized cookies!) onto greased cookie sheets. Bake at 350 for 15 - 18 minutes. Remove from oven and cool for 2 minutes. Drizzle with glaze.
Glaze: 2 cups sifted powdered sugar, 3 TBS milk, 1 TBS melted butter, 1 tsp vanilla. Mix until smooth
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