Snickerdoodle Recipe

Six Sisters Stuff Recipe

1 stick (1/2 cup) margarine
1/2 cup shortening
1 1/2 cups sugar
2 eggs
3 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Chill dough for about 30 minutes.

 Roll into balls the size of small walnuts.

 In a separate bowl, mix 2 Tbsp sugar with 2 tsp cinnamon (more or less depending on how you like it). Roll dough balls in cinnamon mixture.

Place about 2" apart on ungreased cookie sheet.

Bake 7-9 minutes until lightly browned, but still soft.

Makes about 5 dozen.

Found at Six Sisters Stuff.

Slow Cooked Buffalo Chicken

Slow Cooked Buffalo Chicken

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 3 pounds boneless, skinless chicken
• 12 ounces Buffalo wing sauce
• 1 ounce dry Ranch dressing mix

Directions:

Place chicken, Buffalo sauce, and Ranch mix in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until meat easily shreds with two forks (time will depend on how many servings you are making.). Shred and serve shredded meat in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc.

*You may want to add a touch more Buffalo sauce to the cooked meat when you serve, to taste.

Easy Crockpot Lasagna

1 pound (16 ounces) ground beef

1/2 cup diced white onion

1 teaspoon minced garlic

1 (24 ounce) jar spaghetti sauce

1/2 cup water

1 (15 ounce) container ricotta cheese

2 cups mozzarella cheese

1/4 cup grated Parmesan cheese

1 whole egg

2 Tablespoons fresh parsley or 2 teaspoons dried parsley

6 uncooked lasagna noodles

1. In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.

Add spaghetti sauce and water and simmer for about 5 minutes.

Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.

Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.

Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan.

 Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.

Do not overcook and don't try to speed up the process by cooking it on high.
Works best with a 4 to 6 quart size slow cooker

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Strawberry Oatmeal Bars

These are super easy and super delicous!  A wholesome snack for the family or a treat to take to share.

Ingredients

• 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• One 10 to 12-ounce jar strawberry preserves
• 1/2 cup chopped pecans

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Reece's Peanut Butter Banana Bread

First saw this on Pinterest and followed it over to Cookies and Cups.  Looks fantastic!

Ingredients

• 3 very ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup oil
• 1 egg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups of all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 8 oz bag of Reese’s Mini cups

Instructions

1. Preheat oven to 350
2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
4. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.
6. Fold in your Reese’s Mini cups and spread batter into prepared pan.
7. Bake for approx 1 hour or until toothpick inserted into center comes out clean.
8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Honey Glazed Carrots

Ingredients
1 pound carrots, peeled with tops and ends snipped
2 Tablespoons extra virgin olive oil (EVOO)
2 Tablespoons honey
1 Tablespoon lemon juice
1/4 cup chopped flat-leaf parsley
Fresh ground pepper to taste

Directions
1. Using a medium saucepan, bring water to a boil. Add a pinch of salt.
2. Cut each carrot into several pieces. Cook for 5-6 minutes or until tender.
3. Drain carrots and return to pan.
4. Add EVOO, honey and lemon juice. Cook for about 5 minutes or until glazed.
5. Season with freshly ground pepper to taste.
6. Garnish with parsley.

Amazing Tomato Soup

This soup is amazing!!  Why?  Because I don't like tomatoes, but I loved this soup!!  The texture and rich taste are perfect.

• 3 cups cherry tomatoes
• 1 1/2 tablespoons olive oil
• 1/2 teaspoons salt
• 1/4 teaspoons black pepper
• 1 tablespoon unsalted butter
• 1 teaspoon garlic, minced
• 1/2 cup yellow onion, chopped
• 14 ounces canned diced tomatoes
• 2 cups chicken broth
• 1/4 teaspoon thyme
• 1/2 cup whipping cream

Heat oven to 400 degrees. Combine cherry tomatoes with two thirds of the olive oil, salt, and pepper and spread evenly on a large baking sheet. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.

In a large pot, heat the butter and the remaining olive oil over medium heat. Add the garlic and onion and saute until softened. Add the canned tomatoes with their juice, the chicken broth, thyme, and roasted tomatoes, including any liquid on the baking sheet. Bring mixture to a boil, then reduce the heat and simmer, partially covered for 40 minutes.

Using a food processor, blender, or immersion blender, puree the soup until it’s smooth. Return soup to the pot and stir in the cream. Add salt and pepper to taste.