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Fall Leaf Shortbread Cookies

Fall Leaf Shortbread Cookies

I love fall. It’s just my favorite time of year. The nip in the air, the pumpkins on porches, the kids going back to school and getting excited about new friends and Halloween costumes. Besides, who doesn’t love all those cushy sweaters! One of my family traditions that I just love to share is making our fall leaf shortbread cookies! As soon as I feel that slight chill in the mornings, and the sun shining through the beautiful leaves on a Saturday afternoon, it’s time for the fall cookies. Kids absolutely love this recipe, and they can eat the dough because there are no eggs! Perfectly safe for little tummies — and big ones too! *wink The recipe itself is very very easy. In fact, it’s so easy, that you can remember it any time, in any place. Easy peasy. If you can remember to start with 2 cups of flour, the other ingredients are cut in 1/2 as you go down the list…. 2 Cups Flour (you may need 2 1/4 cups in more humid climates)1 Cup Butter1/2 Cup SugarPinch of Salt Yep, that’s it. You put all of the ingredients into a large bowl and you mix with your hands. This is what makes this so much fun for kids! Who doesn’t love to get in that bowl and squeeze some butter and watch the mess turn into beautiful buttery dough! Roll the dough out to your desired thickness on a floured surface with a floured rolling pin. Cut the dough with appropriately shaped cookie cutters. As you can see from the photos, I have a few fall leaf cutters, which makes the finished product really fun. There are many different shapes and sizes of leaves, just like outside. Place the cut cookie dough on an ungreased cookie sheet and bake in a 350 degree oven for 12 to 15 minutes, depending on the size of your cookies. The cookies are done when the edges just start to brown. For the frosting, I just use powdered surgar, a little bit of milk, and food coloring. Start with a 1/2 cup of the powdered sugar and 2 teaspoons of milk. Add the food coloring and mix up with a fork. I like the frosting a little bit thicker, so it doesn’t ooze down the side of the cookies. For the fall cookies, we use one bowl of red...

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Grandpa’s Stuffing

Grandpa’s Stuffing

When I was young, Thanksgiving was my favorite holiday. I starts off the whole holiday season, my mom always made an incredible meal and I got to have my cousins come to the house and eat with us! Nothing could be better. My favorite part of the dinner was my mother’s stuffing. Every year when I make it now, the smell of the onions cooking and the sage being tossed on the top, sends me right back to my mother’s kitchen, the excitement of waiting for my cousins and the childhood joy of the holidays. And the stuffing itself is incredible. But the really special part of this recipe is that it was the stuffing that my great-grandfather used to make for my mother’s family when she was young. So the stuffing that I now feed to my children has been passed on through four generations of my family. That means a lot to me as I enjoy it every holiday season. In addition to sharing this recipe with my family every Thanksgiving, I also share it with my friends. I’ve created a holiday that we call “Friend’s Thanksgiving.” Every November, on the Friday before Thanksgiving, I host a full on Thanksgiving dinner for around 25 of our friends. I started this holiday celebration when I moved to New York City, and I couldn’t always afford to go home for the holidays. At that time, my girlfriends had become my new “family.” I thought, “Hmmm…why not make sure we get a celebration as well?” After all, you don’t get to choose our families, but we do get to choose our friends. And just like that, Friend’s Thanksgiving was born. So, today, I’m proud to say that my friends rave about the stuffing the same way I did as a child. I’m so happy to be able to share it with them and to share it with the Better Way Moms community! Grandpa’s Stuffing 1 Cup Pecans (if desired) 1 Square of Butter 6 Full Stalks of Celery 1 Large Onion 2 Cups of Mushrooms One Large Loaf of Your Favorite White Bread 1 Tbls Sage 1 Cup of Water or Poultry Juice (optional) Directions: Chop celery, onion, mushrooms and sauté together with butter for about 20 minutes, or until veggies are tender. Cube the bread (you may include the crusts of the bread if you choose) and lay the...

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