The Best Pumpkin Chocolate Chip Cookies

Are you looking for a perfect Pumpkin Chocolate Chip cookie recipe? Try this one! I'll bet it will become your new favorite. And don't be thinking you have to wait for fall and Halloween and pumpkin season to enjoy these little beauties. No sirreeeeee Bob! The recipe calls for canned pumpkin which ...helloooooo...is available all year round. Hallyoolah (as Erin used to say when she was an itty bitty thing). You probably have a can sitting around in your pantry and perhaps you even have a few cans stored in your food storage that needs to be used up anyway. You don't need a reason to make these. Grab a can of pumpkin and in a few minutes you'll be the hero at your house.

Be sure to read the remainder of this post that follows the recipe at the bottom. I have a little secret to share with you....

Pumpkin Chocolate Chip Cookies

3 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

1 15-ounce can pumpkin (or 1 3/4 cups)

2 cups chocolate chips

Heat oven to 350. Combine flour, baking soda, salt, cinnamon, ginger, and cloves. In a separate bowl, combine softened butter, sugar, and brown sugar. Beat in eggs. Stir in vanilla and pumpkin. Stir in dry ingredients. Mix thoroughly. Stir in chocolate chips. Drop by spoonfuls on a greased or parchment lined baking sheet. Bake for 15 minutes. About 5 dozen cookies. Store in airtight container.


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Okay.

Now I'm going to tell you a little secret. Some of you will breathe a sigh of relief and say o gee what a good idea. And I am quite sure there are those of you who will scoff and laugh and maybe even give a great giant guffaw right out loud. Brace yourselves.

Deep breath.

I usually don't bake all of these on the same day. They won't get eaten fast enough.

Yes, yes, I know. For some of you this is a ridiculous thing to say since at your house the whole batch won't last a single day. It used to be that way at my house, too. But the clock ticks and time marches and so do the kids. Sad. But true. Let's not talk about that right now.

But. I do love some good, soft, home baked cookies. So I bake a dozen or two today and freeze the rest  to be baked later. And I like to have plenty on hand for when the troops come home.

The truth is, making a bunch now and freezing some for later will help you, too. If your crew gobbles through the cookies, make a double batch. Bake up a few dozen today. Freeze the rest. Now you can bake up a few or a lot any time you please. And without the effort of mixing them up. You can have fresh, hot cookies in just a few minutes.

Cover a cookie sheet or a sheet pan with foil. I use a scoop to form the cookie balls.

Place the cookie dough balls close together, but not touching.

Cover with plastic wrap and pop them in the freezer. Allow them to freeze for at least 3 hours and maybe even overnight.

When the dough balls are frozen, pop them into a freezer bag and put them somewhere handy in your freezer so you can snag a few or all of them next time you need/want/desire/must have delicious, hot, freshly baked Pumpkin Chocolate Chip cookies!

The truth is, you can freeze other similar cookie recipes the same way.

Freeze a variety. 

Be a hero at your house!

Bake frozen cookies a little slower and a little longer.

325 for 22 minutes.

Creamy Cole Slaw

There is a war going on. I am aware of it, sort of in the background of some meals, on the outskirts of some gatherings, on the edges of some conversations. The polite might voice which side of this war they are on but they mostly keep their opinions under their breath. I have known some who will carry on with dignity and politeness even when, or maybe especially when they are outnumbered by the other side. Others are not so polite and express their disgust with the other side and are loud and even obnoxious about their standing on the matter. Some hold their stand to be based on fact rather than preference and hold an elite sort of superiority over the other. 

What war, you ask?

The war between Mayonnaise and Miracle Whip, of course.

Beautiful, smooth, white, creamy stuff. Some recipes are just not the same without it. 

Which?

I love both.

I cannot take a true stand in this war. 

This was not always the case.

When I was a little girl...actually all the way up until I left my parents' home when I was 18 (yes, I suppose I was still a little girl then, too), I only knew of Miracle Whip. I knew next to nothing about mayonnaise since it was never allowed into our home. Dreadful stuff, they said. Miracle Whip is the correct choice, they said. 

I actually think this is true. Sometimes.

Like on a lovely BLT. Bacon. Fried until the fat has partially rendered until slightly soft, slightly crisp and oh so salty. Red, ripe, juicy, delicious tomato. Not those red things you buy at the store. No. I mean a garden ripe, fresh tomato. Lovingly dusted with salt and pepper. Crisp, slightly moist, perfect lettuce. Toast. Not too dark. Barely tan, but definitely toast, not just warm bread.

And.

Miracle Whip.

It must be Miracle Whip.

On most sandwiches.

And in Potato Salad. (Do you want the recipe?)

But.

Then there is mayonnaise.

Delicious, smooth, creamy, dreamy.

Some recipes are just not the same without it. There is no replacement.

Like in Macaroni Salad. (Do you want the recipe?)

And in most Salad Dressings. Which is ironic since Miracle Whip is "salad dressing". 

But really.

Most salad dressing recipes (the creamy sort, of course - I don't mean the vinaigrettes and such) are much better beginning with mayonnaise than with Miracle Whip.

But.

Now for the exception.

Cole Slaw.

THIS Cole Slaw.

The dressing for these bits of shredded cole vegetables is a loving marriage of both the lovely Mayonnaise and the beloved Miracle Whip.

Both in your refrigerator is a beautiful thing.

This perfect Cole Slaw recipe starts with all the usual suspects.

Shredded cabbage and carrots.

Miracle Whip

Mayonnaise

Vinegar

Sugar

Bon Apetit

Salt

Pepper

Gather all the dressing ingredients in a bowl.

Whisk them all together to make a smooth, creamy sauce.

I used red wine vinegar here because I love it, and you can see that the dressing is a bit pink. You could use white wine vinegar if you want it stay white. But really any vinegar will do...apple cider vinegar is probably my second choice.

Pour the loveliness on to the shredded cabbage. Is it not lovely? Just looking at this makes my mouth water. It is smooth and creamy and sweet and slightly tart. The Miracle Whip does not overpower the Mayonnaise. The Mayonnaise does not overpower the Miracle Whip. It is a truly loving marriage.

Serve it just like this. Or perhaps portion it out into individual servings and pour the dressing over each, the way they do in some restaurants.

 Or stir it up and allow each bit of cabbage to be embraced on all sides by the deliciousness.

I love this Cole Slaw so much. It is great with so many things.

Serve it up with BBQ Ribs.

Serve it with BBQ anything.

Like BBQ Pulled Pork Sandwiches topped with THIS Cole Slaw.

Oh my!

(Do you want the recipe?)

And so many other things. Like...

Shrimp Po' Boys.

Sandwich of Shrimp on a bed of THIS Cole Slaw.

Oh my!

(Do you want the recipe?)

But for now.

This is all I want for dinner.

This whole bowl is mine.

I shall use a spoon so I do not miss a single drop.

Creamy Cole Slaw

3 1/2 - 4 cups shredded cabbage, red cabbage, carrots

(or use about 1/2 of a 1 lb. bag of cole slaw mix)

1/3 cup Mayonnaise

1/3 cup Miracle Whip

1 tablespoon red wine vinegar (or white wine or apple cider)

2 tablespoons sugar

1/8 teaspoon Bon Apetit

(substitute a combination of onion salt and celery salt, if you don't have this)

salt

pepper

Shred the cabbages and carrots. Any combination you like will be lovely. When I use the bag of pre-shredded vegetables from the store, I usually chop it finer before putting it into the bowl. In a separate bowl, whisk together the other ingredients. Be generous with the pepper. Pour it over the shredded cabbage and enjoy!

Adding finely chopped green onion and sliced almonds add a level of deliciousness to this salad. More on that later.

Star Spangled Jello

Star Spangled Jello

1 6-ounce box red Jello

2 cups boiling water

1 6-ounce box blue Jello

2 cups boiling water

2 envelopes unflavored gelatin (Knox)

1/2 cup cold water

1 1/2 cups boiling water

1 14-ounce can sweetened condensed milk

Combine boiling water and gelatin, making red and blue in separate bowls. Stir for about 2 minutes until completely dissolved. Do not add cold water. Spray two containers with cooking spray. Pour one flavor in each. Containers should be small enough that the gelatin is deep enough to cut into cubes.

When red and blue Jello is completely set, sprinkle unflavored gelatin over cold water and let it sit for about a minute. Stir in boiling water. Stir sweetened condensed milk. Allow to cool for a few minutes.

Cut red and blue Jello into cubes. They do not need to be uniform. Arrange the red and blue cubes randomly in a 9 x 13 inch dish sprayed with cooking spray. Pour milk mixture carefully over red and blue cubes. Rearrange cubes as you like, but be very careful to not disturb the white milk mixture too much since the red and blue can melt into the white. Refrigerate for about 3 hours until firm. Cut into any shape but they are spectacularly cute cut with a metal star cutter. Arrange them on a platter and they are pretty enough to be the centerpiece! And they taste as delicious as they look!

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Avocado and Bacon Salad

Avocado and Bacon Salad

Oh, I really do love this salad. I always make the dressing first. Start with about 1/4 of a ripe avocado. Cut it up small.

Smash the avocado bits with a fork. The smoother you get the avocado, the smoother the dressing will be. You could use a blender or food processor for really smooth dressing but I like the bits of avocado.

Make it as smooth as you like.

Chop the vegetables and combine them all in a bowl. I like everything chopped small so I don't have to fight with anything to get it into my mouth. :D

Top with some tortilla strips or crunched up tortilla chips and then...

pour on the dressing!

Toss it all together and dig in!

Ahhhhhhhhh.....the deliciousness!

Avocado and Bacon Salad

Dressing:

1/4 ripe avocado

1 tablespoon smooth salsa or hot sauce

1 tablespoon sour cream

1 tablespoon prepared Ranch Dressing

1 tablespoon milk

1/2 tablespoon apple cider vinegar

1 tablespoon sugar

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon pepper

1/8 teaspoon salt

Mash the avocado and combine all together with a whisk. For smoother dressing combine all in a blender or food processor.

Salad:

3 cups chopped lettuce (any kind)

8 slices bacon, cooked and diced

1/2 avocado, diced

1/2 red bell pepper, diced

4 green onions, sliced

1 cup frozen corn, thawed

1 small tomato, diced

tortilla strips or crushed chips (a cup or so, more if you like. I like more.)

Combine and toss with dressing. Serve immediately.

About 2 main dish salads or 4 side salads.

Spicy Creamy Confetti 5 Ways

Just look at this creamy deliciousness!

Start with chicken breast. Cut it up into large cubes.

Place it in the bottom of a slow cooker.

You'll need some Ranch dressing mix. I buy it in a container but you could get the envelope and measure out what you need...or use the whole thing.

There is a Fiesta flavored one that is fabulous in this recipe. 

Maybe give it a try.

Sprinkle the dry Ranch dressing mix over the chicken.

Add a can of drained and rinsed black beans.

Add a can of drained sweet corn. (You could use frozen corn instead.)

Add a can of Rotel tomatoes and chiles.

Place a brick of cream cheese over the top.

Cover and let it cook.

I use the "original" kind but you could substitute the hotter kind

if you like it spicier.

If you really love it spicier, use this jalapenos cream cheese in place of some or all of the cream cheese.

Stir it all together. The chicken is so tender and will fall into smaller pieces.

There are so many ways to serve this.

I will show you 5 fabulous ways.

One: Serve it as a Dip.

Confetti.

Chips.

Salsa.

I can make a whole meal out of just chips and confetti.

Two: Tacos

Crispy taco shells.

Confetti.

Salsa.

Shredded lettuce.

Shredded cheese.

Diced tomato.

Diced avocado.

Three: Burritos

Soft flour tortillas.

Rice (white or Spanish).

Confetti.

Sliced avocado.

Sliced tomato.

Sour cream.

Four: Lovely Salad

Tortilla chips.

Rice.

Lettuce.

Confetti.

Shredded cheese.

Salsa.

Sour cream.

Avocado.

Tomatoes.

Five: Tostada

Crispy corn tortilla tostada shell.

Confetti.

Salsa.

Shredded lettuce.

Shredded cheese.

The tostada is my favorite way to eat this but the salad is a close second.

Really every single way is delicious.

I serve it different ways, depending on who I am serving it to

and what the occasion is.

Spicy Creamy Confetti

2 to 4 boneless chicken breasts

1 to 2 tablespoons Ranch dressing mix

1 15-ounce can black beans, drained and rinsed

1 15-ounce can sweet corn, drained

1 10-ounce can Rotel (tomatoes and green chiles)

1 8-ounce cream cheese

Cut chicken into chunks. Place in slow cooker and sprinkle with Ranch dressing mix. Add beans, corn, and tomatoes. Top with block of cream cheese. Cover and cook on Low for 6 hours or on High for 3 or 4 hours. Stir to combine and break up chicken.

Make it once, it will become a regular at your house.

Freezer Pans!

Look at these!

Freezer Pans!

I love the convenience of meals in the freezer.

Putting meals in these lovely freezer pans

makes freezing meals so easy and convenient. 

The pans come in 9 different sizes.

The smallest holds 1 3/4 cups and the largest holds 12 cups.

The lids make it easy to stack the meals in the freezer.

Just looking at them in the freezer makes me happy!

The lids are foil lined cardboard and fit exactly onto the pans. Then the edge of pan gets folded down over the edge of the lid.

So easy!

Neat and tidy and easily stackable.

Any freezer recipe can be placed in these wonderful pans. Sometimes I even put meals that can be stored in freezer bags into these pans just because it makes heating and serving them so much easier.

Order Freezer Pans HERE

Instructions to make 30 meals in one day HERE!

Quick and Easy Delicious Spaghetti Sauce

Do you love rich and delicious spaghetti sauce but don't have the time to make the real deal from scratch that takes hours and hours? Here are a few tricks that will dress up a can (or jar) of ready made sauce that will result in a delicious sauce that your family will love. Make a lot since it freezes beautifully.

Start with chopped onion. About a cup on chopped onion for every can (or jar) of purchased sauce. You'll also need about 1/2 pound lean ground beef and 1/2 pound good quality spicy Italian sausage for each can. (29-ounce cans)

Cook them all together, stirring to break up the meat in small pieces. Season with salt and pepper. Cook until the meats are completely cooked and the onions are soft. Stir often to keep the onions from getting too brown.

Choose any brand of sauce you like. I'm using Hunts this time but I've used others with equal success. You'll also need a 15-ounce can of diced tomatoes. You could substitute pureed tomatoes, if you like.

Add one tablespoon of packed brown sugar. This will take the sharp bite out of the tomato sauce and add a delicious richness.

Stir this all together and simmer for a bit. Ten minutes or so. Serve over spaghetti noodles or your favorite pasta. Top with cheese. 

Spoon sauce into freezer containers. Glass bowls or plastic bowls or even freezer bags work splendidly. Make plenty since these will keep for 6 months in your freezer. It is so lovely and convenient to take one from the freezer and have a delicious meal ready in the time it takes to boil some pasta and put a salad on the table. 

Quick and Easy Spaghetti

1 onion, chopped

1/2 pound lean ground beef

1/2 pound hot and spicy Italian sausage

salt and pepper to taste

1 29-ounce can spaghetti sauce (any flavor you like)

1 15-ounce can diced tomatoes

1 tablespoon packed brown sugar

Cook onion, ground beef, and sausage together, stirring to break meats into small pieces. Season to taste with salt and pepper. Cook until meats are cooked through and onion is soft. Stir in spaghetti sauce, diced tomatoes, and brown sugar. Simmer for ten minutes. Serve over hot pasta.

Put meal sized portions in glass or plastic bowls, or in freezer bags. Store in the freezer for up to 6 months. So simple to thaw, heat and serve for an easy but so delicious dinner.

Go HERE to learn how to make 30 Meals in One Day!