Month: December 2015

Pecan Cookie Balls (Recipe)

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Pecan Cookie Balls recipeOne of my very favorite cookies is a recipe I inherited from my grandmother. I don’t make it often – about once every other year or so – but that doesn’t negate its place at the top of my ideal cookies list.

There are a couple of things that make this cookie special (excluding the fact that the recipe is from my late grandma). First, there’s very little sugar in them – only a quarter cup. Second, they don’t spread and flatten like traditional cookies. Instead, they retain their ball shape, which makes them fun to eat. Last but not least, they are absolutely the most delicious sweet ever! I hope you’ll try them. Maybe they’ll become a holiday staple at your house.

Blessings,

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 I’m sharing this recipe at Try a New Recipe Tuesday.

Pecan Cookie Balls
Serves 60
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75 calories
6 g
8 g
5 g
1 g
2 g
14 g
20 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
14g
Servings
60
Amount Per Serving
Calories 75
Calories from Fat 47
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 8mg
3%
Sodium 20mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 0g
2%
Sugars 3g
Protein 1g
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup butter
  2. 1/4 cup brown sugar
  3. 2 cups all purpose flour
  4. 1/2 teaspoon salt
  5. 1 tablespoon water
  6. 1 teaspoon vanilla
  7. 2 cups finely chopped pecans
  8. 1/2 to 1 cup powdered sugar
Instructions
  1. Cream butter. Add sugar gradually and blend well.
  2. Add flour, salt, water, and vanilla. Mix.
  3. Add pecans and combine thoroughly.
  4. Shape into small balls - about 1 inch in diameter.
  5. Place on a cookie sheet (greased or ungreased - it doesn't matter). They can be placed quite close together since they won't spread and flatten. This allows you to get quite a few onto each cookie sheet.
  6. Bake at 350F for 18-20 minutes.
  7. While the cookies are still warm, roll them in powdered sugar.
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calories
75
fat
5g
protein
1g
carbs
6g
more
Ladybug Daydreams http://www.ladybugdaydreams.com/

Recipe: Creamy Chicken Noodle Soup

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Creamy Chicken Noodle Soup Recipe

As the weather cools down here in the northern hemisphere, we start craving warmer foods. It was absolutely pouring down rain earlier this week, and staying home and out of it wasn’t an option (too many appointments). So I decided that while I was out anyway, I was going to make a trip to the store to pick up some ingredients to make a soup for lunch. The result was this, and I must say, it was easily the most delicious chicken noodle soup I’ve ever tasted, and definitely the best soup I’ve ever made. Enjoy!

Creamy Chicken Noodle Soup
Serves 8
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454 calories
34 g
168 g
25 g
25 g
13 g
471 g
665 g
2 g
0 g
10 g
Nutrition Facts
Serving Size
471g
Servings
8
Amount Per Serving
Calories 454
Calories from Fat 220
% Daily Value *
Total Fat 25g
38%
Saturated Fat 13g
66%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 168mg
56%
Sodium 665mg
28%
Total Carbohydrates 34g
11%
Dietary Fiber 4g
16%
Sugars 2g
Protein 25g
Vitamin A
85%
Vitamin C
16%
Calcium
10%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 yellow onion, diced
  2. 4 boneless, skinless chicken thighs (or you can substitute 2 breasts)
  3. 2 bags frozen vegetables, whatever kind you like (12 ounces each)
  4. 8 cups chicken broth
  5. 1/2 pound egg noodles
  6. 1 pint cream
  7. 2 pinches dried basil
  8. 2 pinches dried oregano
  9. 3 pinches dried thyme
Instructions
  1. In a splash of oil, saute the onion until it softens, about 5 minutes.
  2. Add the chicken and brown. Don't worry about cooking it through just yet; it will finish cooking in the broth.
  3. Add the vegetables and heat through. (I used one bag of peas and carrots, and another of corn.)
  4. Pour in the broth and bring to a boil. Add the herbs. Reduce heat slightly and simmer for 10-12 minutes, until the chicken is cooked through and the vegetables are soft.
  5. Add the egg noodles and cook for another 7 minutes (or according to package directions).
  6. Stir in the cream and heat through.
  7. Serve with your favorite sandwiches, bread, or crackers.
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calories
454
fat
25g
protein
25g
carbs
34g
more
Ladybug Daydreams http://www.ladybugdaydreams.com/

This recipe has been linked up at Try a New Recipe Tuesday.

Update: I was the featured recipe for the week I linked up! Special thanks to Lisa for hosting.

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