Pumpkin Spice No Bake Cookies

A fun twist to traditional no bake cookies! I used vanilla pudding and added pumpkin pie spice, but there is also pumpkin spice pudding you can buy (I couldn't find it at the commissary but I think Walmart has it). If you use that instead, omit the 1 Tablespoon of pumpkin pie spice.

INGREDIENTS:

1.5 cups white sugar

1/2 cup brown sugar

1/2 cup butter

2/3 cup milk

3.4 oz box of vanilla instant pudding

3.5 cups quick cooking oats

1 Tablespoon and 1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

DIRECTIONS:

In a large saucepan, combine sugars, butter, and milk.

Bring to a boil, stirring occasionally. Let boil for 2 minutes (this is important for it to set correctly!).

Remove from heat. Stir in pudding until completely  mixed. Add the oats, spice, and vanilla.

Drop by spoonfuls onto waxed or parchment paper. Allow to cool completely so they set. Enjoy!

Recipe was adapted from HERE

No Bake Cookies

I love no bake cookies! I don't make them very often because I have no self control and will eat the entire batch within a day. 😃
My favorite thing about this recipe is that it is peanut butter free. We don't have allergies in our household, but I just personally prefer my no bake cookies made without peanut butter! 



INGREDIENTS:
1/4 cup butter
1/2 cup milk
2 cups white sugar
5 Tablespoovs unsweetened cocoa
Splash of Vanilla
3 cups quick cooking oats
1/2 cup coconut 

DIRECTIONS:
Mix the butter, milk, sugar, and cocoa in a large saucepan and bring to a boil. Boil for 2 minutes.

Remove from heat. Add a splash of vanilla. Mix in the oats and coconut. Drop by spoonfuls onto wax or parchment paper. Let cool. Enjoy! 

Sweet Coleslaw

Matt informed me that I ruined him because, after having this, he doesn't like any other coleslaw that he has tried. It is super yummy! There is kind of a lot of sugar in it - but that is what makes it so good! The recipe calls for 1/2 cup of it - I actually use just under it. I am not exactly positive of the amount because I use the 1/2 cup measuring cup, I just don't fill it quite full. It is excellent alone or on top of saltine crackers (one of my favorite snacks!).

INGREDIENTS:

1 bag of coleslaw mix (16 oz)

2 Tablespoon diced onions (or 1 Tablespoon onion flakes)

2/3 cup Miracle Whip

3 Tablespoons Vegetable Oil

1 Tablespoon White Vinegar

1/2 cup White Sugar

1/4 teaspoon Salt

DIRECTIONS:

In a large bowl, mix everything except the coleslaw mix together until smooth. It will seem thick, but trust me, it works! Add in the coleslaw mix. Stir until completely coated. Chill for 1-2 hours before serving. Enjoy!

Cranberry Sauce

This cranberry sauce is SOOOO good! Even Matt, who claimed he didn't like cranberry sauce, loves it. Good on turkey, potatoes, and plain. Best part, it is quick and easy - and can be made a day or so ahead of time! In fact, making it ahead of time allows the flavors to blend, so it is even better.

INGREDIENTS:

12oz bag cranberries

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup orange juice

1/2 cup water

DIRECTIONS:

In large saucepan, combine sugars, juice, and water over medium heat. Add cranberries.

Cook 10-15 minutes, until all cranberries have popped (they do splatter a bit, so if you have a splatter guard, you might want to use it!). Whisk occasionally, helping to mash the cranberries. Pay attention to it as it easily boils over.

Pour into bowl and chill in the fridge. It will thicken as it cools.

Soft Frosted Sugar Cookies

These are some of the best sugar cookies I have had! They are soft, moist, and delicious! The frosting is awesome, too. It gets hard enough to stack the cookies (some frosting sticks to the bottom but not very much...and it might not if a person waited a little longer to stack them), but stays soft too, if that makes any sense. 

INGREDIENTS:

For the cookies:

3/4 cup unsalted butter, softened

1.5 cups white sugar

2 eggs

3/4 teaspoon vanilla extract

2.5 cups white flour

1 teaspoon baking powder

1/2 teaspoon salt

For the frosting:

2 cups powdered sugar

1/2 cup shortening (I used butter flavor)

2 Tablespoons milk plus 1.5 teaspoons milk

1/2 teaspoon vanilla extract

food coloring, if desired

DIRECTIONS:

For the cookies:

In large bowl, cream sugar and butter together until smooth.

Beat in eggs and vanilla. Stir in remaining ingredients.

Refrigerate dough for at least one hour for easier handling.

Roll out dough between 2 pieces of parchment paper. Use a cookie cutter, and place cut out shapes onto a baking sheet lined with parchment paper.

Bake @400F for about 6 minutes, until bottom edges are just beginning to brown (the tops will still look white). Remove from oven and off of baking sheet immediately. Cool completely before frosting.

For the frosting:

In large bowl, cream together the powdered sugar and shortening.

Slowly mix in milk and vanilla with an electric mixer until stiff and smooth.

Add food coloring if desired.

I found this recipe here and made a few adjustments, including cutting down the servings.  I made 25 good-sized cookies with this. If you need more, its easily doubled. The frosting recipe (from here) makes enough for all of the cookies plus a couple more.