Snickerdoodles

There is something so warm and comforting about the aroma of cinnamon coming from your oven. Our kids love anything with cinnamon and I had been meaning to make these cookies for a while already. They're super easy to make and get gobbled up as quickly as you'll allow! I found the recipe from All Recipes and pretty left it the way it was written. Some said they had tried these using butter and others stick to the shortening, you decide.


Snickerdoodles
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
1 tsp baking soda
2 tsp cream of tarter
1/2 tsp salt
2 tbsp white sugar
2 tsp cinnamon

Pre-heat oven to 375F. Cream together the shortening and sugar, add eggs. Sift together the flower, soda, tarter and salt; stir into the creamed mixture. In a small bowl stir together the 2 tbsp sugar and cinnamon.

Roll the dough into 1 1/2" balls and roll in the cinnamon mixture, don't flatten. Bake for 8-10 minutes on an ungreased cookie sheet.

Bet you can't eat just one!

Tina

California Salad

Well it's been a while for me! Life is busy! I've been meaning to make this salad for quite some time, I had actually lost it but I was organizing my craft room and stumbled across it. Very simple to make and I love the flavor of it! I found this recipe from Mennonite Girls Can Cook and they suggest that the dressing is better if allowed to sit for a day, it will keep for 2-3 days in the fridge.


California Salad
1 Head Romaine lettuce, chopped
2 chopped tomatoes
2 sliced green onions
1 cup shredded cheddar cheese (or tex mex, I did half cheddar half mozzarella)
2 cups corn chips

Dressing:1 ripe avocado
1/2 cup mayo
1 tbsp lemon juice
1/4 cup oil
1 clove crushed garlic (or 1/4 tsp garlic pwd)
1/4 tsp Tabasco sauce
1/2 tsp salt

Blend all the dressing ingredients in a blender or food chopper. Mix together all salad ingredients, except the cheese and chips. Just before you are ready to serve, add the cheese and corn chips and toss with the dressing.