Enjoy Each Bite

Gooey goodness. With dark chocolate chips Pumpkin Cookies Preheat OVEN to 350 degrees. Cream together: 1/2 cup margarine, softened 1 1/2 cups white sugar Add and beat together: 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract Combine with: 2 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg (OR replace with pumpkin pie spice) 1/2 teaspoon ground cloves (OR replace with pumpkin pie spice) 1/2 teaspoon salt Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle icing with fork. Icing Combine, add milk as needed to achieve drizzling consistency: 2 cups confectioners' sugar 3 tablespoons soy, rice or almond milk 1 tablespoon melted margarine  1 teaspoon vanilla extract Cooling, before putting on icing

A definite favorite for all who have enjoyed them. Preheat OVEN to 400 degrees. Mix: 1 ½ CUP sugar ½ CUP shortening ½ CUP margarine (softened) 2 eggs Add: 2 ¾ CUPS flour 2 TEASPOONS cream of tarter 1 TEASPOON baking soda ¼ TEASPOON salt Add more flour if needed to be able to make firm balls out of the dough. Shape dough into 1-1½ inch balls and roll in cinnamon sugar. Place about 1-2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Cool on wire rack. Recipe makes about 48 2-inch cookies. Estimated prepare and bake time is 30-40 minutes. NOTE: An additional 1/2 cup of flour may be added for more fluffy cookies (as shown in photo).

Wassail is a hot, nutritious drink with an aroma and flavor that fills the house and soul. This is my very favorite Christmas-time drink. For a group of 15-20 people, slowly heat on stove top or crock pot: 64 ounces apple juice 64 ounces orange juice (fresh squeezed is amazing) 3-4 cinnamon sticks (to taste) 1/2 tsp ground cloves Heat over the stove until perfectly steamy. Store any leftovers in the fridge and reheat on the stove top or in the microwave. This drink makes a great pair with Snickerdoodle  cookies.

I have found that baking and cooking recipes work using non-dairy substitutes most often. The major differences will be texture and lack of creaminess. Using soy, rice and almond milk instead of milk in recipes is often an unnoticable difference. The major difference in taste and texture has occured for me when replacing butter with margarine. I believe the main reason for this is that margarine often has water in it. This means that cookies spread thinner when cooking, so I have learned to add a little extra flour to the dough. Also, when I make rolls, I choose not to brush them with melted margarine before or after cooking because it has resulted in soggy rolls. When using a substitute, use the same amount as directed in the original recipe or use your best judgement. Experiment with new recipes and find the substitutes that you prefer.

Our addiction to this pasta salad began when a friend made it for us for dinner after our baby was born. What a wonderful union of flavors and a quick meal. Mix together: - Cooked and strained Tri-color rotini pasta - Italian sausage sliced thin, cut pepperoni or cut ham/canadian bacon - 1 small can sliced olives - Grape tomatoes (or diced roma tomatoes) - Small pieces of brocolli (fresh or frozen) - Italian seasoning blend - Italian salad dressing Optional: I often sautee the chosen meat alone or with onions before combining.

I convinced my husband that mashed potatoes are an amazing food. Here is what I do: Wash, peel and cut and boil russet potatoes (smaller pieces cook faster) until they are soft enough to break when poked with a fork. Drain and pour into a mixing bowl. Add about 1/2 cup almond, soy or rice milk, 3-4 tablespoons of margarine, garlic salt, season blend and parsley flakes. (I sometimes add Mrs. Dash Garlic Herb blend for more bold flavor.) Blend with mixer until desired texture, adding milk as needed. Serve hot.

These burritos are one of my husbands favorites. Of course, if you don't like shrimp, you can use chicken or beef and still have simply satisfied taste buds. -Large flour tortillas (warmed on the stove top) -Prepared RiceARoni (or similar product) Spanish or Mexican Rice -Black or pinto beans -Cooked shrimp (We use frozen) cooked in a pan with garlic salt and seasoning blend -Avocado chopped or mashed into guacamole -Chopped tomatoes -Chopped Cilantro -Chopped Onion Load it all on the tortilla, wrap it and devour.