father's day Archives - Spindles Designs by Mary and Mags

Pumpkin Chocolate Chip Cookies

August 13, 2020 by Margaret 7 Comments

It is so hard to stick to a diet when you make yummmmy cookies! I have to stop doing this to myself. Good thing most of them left the house.

Pumpkin is one of my favorite flavors and these make the house smell so good. I’m so happy fall is here, well sort of here, August is fall right? Why wait? They are great any time. It doesn’t help that they my dad’s favorite.

Pumpkin Chocolate Chip Cookies

2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1 cup brown sugar, packed
1/2 cup sugar
3/4 cup butter
1 egg
1 cup pumpkin, canned or fresh
1 teaspoon vanilla
1 cup chopped pecans
12 oz bag semi sweet chocolate chips (I used milk chocolate)

Sift together the flour, soda, salt and spices. Cream together the butter and sugars, add the egg, pumpkin and vanilla. Add the flour mixture, pecans and chocolate chips. Mix until just blended. Drop by rounded tablespoon on to greased cookie sheets. Bake cookies at 350 degrees for 15 – 17 minutes or until cookies are slightly brown along edges. Transfer to rack for cooling.

Enjoy!

Mags

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Grilled Turkey Breast

August 6, 2020 by Mary Ellen Stringham Leave a Comment

We used to joke that our boys would eat anything cooked on the grill. While that is not entirely true, almost, “Grilled Turkey Breast” is their favorite.

Years ago when we discovered this recipe it was easy and fairly inexpensive to buy turkey tenders. Now it can be quite costly to purchase enough already boned turkey breasts for our whole family so my wonderful husband bones a couple of turkeys, large turkeys, every summer so we can have this family favorite.

Grilled Turkey Breast

1-4 lbs boneless turkey breast cut in large chunks

Marinade

2 cups lemon-line soda, not sugar free

1/2 cup oil

1 cup soy sauce

1-2 tsp ground horseradish

1/2 tsp garlic powder

Mix together the marinade and pour into a gallon sized re-sealable plastic bag. Add turkey to the bag and seal. Refrigerate. Marinate overnight turning every 4 hours. (please don’t get up in the middle of the night just to turn your turkey). Grill over medium heat until done.

We love is served with pasta salad, fruit and home cranked ice cream.

I hope you enjoy it as much as we do.

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Coconut Macadamia Nut Cookies

April 12, 2020 by Mary Ellen Stringham Leave a Comment

Last October my husband and I went on a cruise to Hawaii. On one of our excursions we went to the Mauna Loa Macadamia Nut Farm on the Island of Hawaii. We were happy to find that they sold small packages of already chopped nuts. We stocked up. Coconut Macadamia Nut Cookies are a big favorite in our family. Even those who don’t like coconut love these cookies.

Recipe

1 cup butter

2/3 cup sugar

1 1/3 cups brown sugar

4 eggs

1 Tbsp vanilla

1 tsp lemon juice

4 cups flour

2 tsp baking soda

1 1/2 tsp salt

2 1/2 cups coconut

1 1/2 cups chopped macadamia nut

With and electric mixer, cream together the butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each. Stir in the vanilla and lemon juice. Sift dry ingredients together and mix into sugar mixture. Add coconut and nuts, mix until just blended. Drop by Tbsp or ( use a small scoop ) onto a greased cookie sheep. Bake at 325 degrees for 15 mins or until golden brown and centers are a little soft. Makes about 4 dozen cookies.

These are my husbands very favorite. Unfortunately for him I don’t make them very often. They are a wonderful chewy treat.

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Chicken Poppy Seed Casserole

March 12, 2020 by Mary Ellen Stringham Leave a Comment

I don’t know about you but I am always looking for different ways to fix chicken. We love anything cooked on the grill but sometimes I just need a change. Chicken Poppy Seed Casserole is a great change.

It is also the perfect Casserole to take to a neighbor or a friend post hospital stay. It is easy and just good.

Recipe

3 lbs chicken breast (6-8) cooked and cubed

1 pint sour cream

2 10 oz cans or 1 family size can cream of chicken soup

2 cups crushed butter flavored crackers

1/2 cup butter

2 tsp poppy seeds

Mix sour cream with soup. Place chicken in a 9″ X 13″ backing dish.

I was taking it to a friend so I used 2 – 9″ pie dishes.

Cover chicken with soup mixture.

Mix cracker crumbs and poppy seed with melted butter.

Sprinkle on top of soup mixture. Bake in a 325 degree oven for 20 – 25 minutes or until hot and bubbly.

It is great served with steamed vegetable and fresh rolls.

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Sour Cream Potato Salad

October 8, 2018 by Mary Ellen Stringham Leave a Comment

I know that it is the wrong time of year for potato salad, but don’t you ever just get that craving for some. Well I did and this “Sour Cream Potato Salad” is not your everyday potato salad.

Oh, I know it looks the same…

[Read more…]

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