Just Like Grandma’s Snicker Doodle Cookies

1 (16.5 ounce) package refrigerated sugar cookie dough

¼ cup all-purpose flour

¼ cup sugar

2 tablespoons ground cinnamon

2 tablespoons butter, melted

In medium bowl, combine cookie dough and flour.  Mix well.  Refrigerate 20 minutes.  Preheat oven to 350 degrees.  In small bowl, combine sugar and cinnamon.  Mix well.  Form cookie dough into 1 inch balls.  Dip in butter.  Roll in sugar.   

Place on ungreased baking sheet.  Bake 11 to 13 minutes.  

My Great Grandmother Lina, loved to made Snicker Doodle Cookies for us and we loved to eat them!  I wish I had her recipe, but this one is close in taste and it is a shortcut recipe so it saves you time.  I think Grandma would have approved. :) 

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GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Cinnamon and Sugar Roasted Pumpkin Seeds

Pumpkin seeds
3 tablespoons sugar
3 tablespoons butter
1/2 teaspoon cinnamon
dash of salt

Preheat oven to 400 degrees.  Clean pumpkin seeds.  

Place clean seeds in a saucepan and cover with water.  Boil 10 minutes.  

Remove seeds from water and pat dry.  

In saucepan, combine seeds, sugar, butter, and cinnamon.  

Boil 10 minutes.  

Pour mixture onto baking sheet.  

Bake 15 minutes.

 

This is my sister Shelley's recipe and photos.  Shelley loves to go all out at holidays and at family dinners.  When it comes to entertaining, my sister has me beat hands down.  She plates food so well, it looks like she is setting it up for a photo shoot instead of just feeding friends and family.

Shelley was in charge of the dessert table for our Easter dinner.

She threw together a last minute Halloween party for her kids and their friends yesterday.  She had less than two hours to plan, shop, and cook.  Below are the results.

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker Rice Pudding

Slow Cooker Rice Pudding

4 cups instant rice (not cooked)
2 (14 ounce) cans sweetened condensed milk
1 ( 12 ounce) cans evaporated milk
1 1/2 to 2 teaspoon cinnamon

In slow cooker, combine all ingredients.  Add 2 1/2 cups water.

Mix well. 

Cover with a lid. Cook on low 2 1/2 to 3 hours. Makes 8 to 10 servings.

Have you ever forgotten you loved a food, and were only reminded of it, when you had it again?  Well, that's what happened to me with Rice Pudding.  I went to a meeting and they served rice pudding.  I liked it so much, I had two servings!

This recipe has the same taste as that creamy, cinnamon infused, Rice Pudding, I had at that meeting.  Only with this recipe, you can toss it all together in the slow cooker, and walk away.  It doesn't get easier than that.

Check out my Giveaway, 

for your chance to win a cookbook from India

Stop back by on Tuesday, 

for my Tuesday's Tips & Tricks post.

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Pecan Pullaparts

Pecan Pullaparts

1 (8 ounce) can crescent rolls
3 tablespoons melted butter, divided
1 teaspoon ground cinnamon
1/4 cup sugar
1/3 cup chopped pecans

Preheat oven to 375 degrees.  Cover a cutting board with parchment paper.  Unroll crescent rolls on the parchment paper, do not separate into triangles.

Press the seams together.  Brush 2 tablespoons of butter over dough.

Sprinkle cinnamon over top.

Sprinkle sugar over top of dough.

Top with chopped pecans.  

Cut into 3/4 inch strips.

Cut each strip in half.

Spray 4 muffin cups with non-stick cooking spray.  Criss cross 4 dough pieces in the four cooking sprayed muffin cups, cinnamon side up.

Fold the edges of the dough strip into the muffin cup.

Roll up remaining pieces of dough, so they look like mini cinnamon rolls.

Arrange 3 rolled dough pieces on top of dough in each muffin cup. 

Brush the top with remaining butter.

 Bake 17 minutes or until golden brown.  Makes 4 Pullaparts.

I carry a small notebook with me everywhere I go.  I jot down ideas for cookbooks and recipes in it.  Whenever I try a dish I really like at a restaurant, I pull out my trusty notebook and try to decipher what ingredients are in it and the steps necessary to recreate it.  I have done this so often, that I now have my husband and son doing it too.  It has become a family game for us.

This recipe is another one I tasted and deciphered while I was in Las Vegas.  It is delicious!  It tastes like a pecan cinnamon roll, but is lighter and fluffier than traditional cinnamon rolls.  If you have visited my blog before and only looked at the pictures, today is the day to take action.  You can make this and you will be so glad you did!

Stop back by on Tuesday, for my

Tuesday's Tips & Tricks post.

Enter my Giveaway for your chance to 

win a copy of my cookbook,

MY KIND OF COOKING, and cute kitchen towels!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Heartwarming Oat Biscuits

Heartwarming Oat Biscuits

1 1/2 self-raising flour
1/3 cup oatmeal
1/3 cup sugar
6 tablespoons  butter
1/2 cup buttermilk
1 large egg

Topping

1 tablespoon butter, melted
1 tablespoon sugar
1/8 teaspoon cinnamon

Preheat oven to 375 degrees.  In medium bowl, combine flour, oats, and sugar.  Mix well.

Add buttermilk, butter, and egg.  Mix until just combined.  Do not over mix.  

Drop mixture by tablespoons onto an ungreased baking sheet 2 inches apart.  

I like to use a cookie scoop to drop the biscuit dough onto the baking sheet.

Form the dough into the shape of a biscuit.  In small bowl, combine topping ingredients.  Mix well.  Brush butter mixture on top of biscuits.

 Bake 16 to 18 minutes.  Makes 14 biscuits. 

This biscuit recipe is a family favorite.  We often have it for breakfast with a nice cup of hot tea or coffee.  It is slightly sweet, with a hearty oat flavor that reminds me of an oatmeal cookie, but without the guilt that comes from actually eating a cookie for breakfast.  It is perfect for those cool mornings that are now upon us.  It not only warms the kitchen, it also fills it with the comforting aroma of fresh baked goodness.

Stop back by on Tuesday, for my 

Tuesday's Tips & Tricks post!

  
Don't forget to leave a comment on the
Tate's Bake Shop Giveaway post for your chance to win
Tate's Cookbook & Cookies!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!