Monday

Cranberries, Lemons and Snowmen

So we all know I have to make snicker-doodles when it snows....which means I make them a lot!  Friday night I found a fabulous blog called the The Cooking Photographer  www.thecookingphotographer.com.  I loved the photos and the recipes were making my mouth water, so Sunday I spent the day trying two of her creations.


Lemon Snicker-doodles made with real cream, butter, fresh lemon zest and juice.  Wow...they made my kitchen smell soooo fabulous....(and they tasted delish)!


Lemon Snicker-doodles

1/2 Cup Butter
1 Cup Sugar
1/4 Teas. Salt
Zest of Two Lemons
1 Tbs. Whipping Cream
1 Egg
2 Teas. Baking Powder
1 3/4 Cup All Purpose Flour

Cinnamon Sugar Mixture

1/3 Cup Sugar
1 Teas. Cinnamon
1/8 Teas. Freshly Ground Nutmeg

1. Cream the butter, sugar, salt, and lemon zest and juice together.  Beat in the whipping cream and egg.  Beat in the baking powder and then mix in the flour until just combined.  Refrigerate about 1 hour, or until cool, but not hard.

2.  Preheat the oven to 375.  Line two cookie sheets with parchment paper.

3.  Mix together the cinnamon sugar ingredients in a small bowl.  Scoop the dough with a mini or standard size cookie scoop and roll together with your hands into balls.  Roll the balls in the sugar mixture.  Place two inches apart on cookie sheets.

4.  Bake cookies for 10 to 11 minutes for standard size cookies, and 7 to 8 minutes for minis.  Cool for 3 minutes on cookie sheets and then move to a cooling rack.


Can you smell the lemon?

The second recipe that made me want to eat....was the Cranberry Chili Meatballs.  Can I say oh my gosh?!?  It is seriously the best meatball sandwich I have EVER eaten...and it was made in a Crockpot!


Cranberry Chili Meatballs

1 2 lb Bag of Frozen Meatballs
1 Sweet Green Pepper
1 Sweet Red Pepper
1 1 oz Can of Jellied Cranberry Sauce
1 12 oz. jar of Chili Sauce
Salt
Pepper
 Red Pepper Flakes
Rolls
Grated Italian Cheese

1. Add the cranberry sauce, chili sauce, a pinch of salt, some pepper, and a dash of red pepper flakes to a pot and bring to a simmer.  Stir often and turn off heat when the two sauces combine.

2.  Place the frozen meatballs, slice the peppers, and add sauce to a slow cooker and cook over high heat for 4 to 5 hours.  

3.  Slice good hoogie rolls and spoon in...sprinkle with Italian cheese.



Seriously the best meatball sandwich in the world!


So with the snow blowing and the kids making our first Woodland Hills snowman...cookies in the oven...meatballs simmering....it was a perfect Sunday.  We are suppose to get 24" of frigged snow before Thanksgiving...brrrrrrrrrrr.  I hope you have a wonderful Thanksgiving and try this recipe using your leftover cranberry sauce for one of the many football games your gang will be watching!

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