10 fresh garlic cloves
1/2 cup pure maple syrup
1 cup butter, softened
3/4 cup light brown sugar
3/4 cup sugar
1 1/2 teaspoons vanilla
2 1/2 cups flour
1/4 teaspoon cinnamon (I forgot the cinnamon)
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups chocolate chips (I used dark chocolate chips)
Drop garlic cloves into boiling water for about 5 minutes until tender; peel cloves and chop, then soak in maple syrup for 20 to 30 minutes.
While cloves are soaking, cream together the butter, sugars, eggs, and vanilla until light and fluffy.
Combine the flour, cinnamon, baking soda, and salt, then add to cream mixture; stir the chocolate chips into the mixture (you can add a 1/2 cup of chopped nuts at this time, if you like).
Pour the garlic and syrup through a strainer, draining the syrup, and add the chopped cloves to cookie batter; stir well.
Drop the cookie batter by tablespoons onto an ungreased cookie sheet, spacing about 2 inches apart.
Bake at 375 degrees for 8 to 10 minutes until lightly browned (careful not to overcook!).
Remove from oven and cool on racks.
Makes about 4 dozen cookies.
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 8 hours in slow cooker
3 small chicken breasts (about 1 1/3 lb.)
2 tsps red wine vinegar
Salt and pepper
1/2 bag baby carrots, or 4-5 peeled carrots sticks
1 butternut squash, peeled, seeded and diced
2 tsp Italian seasonings
Place the chicken breasts in the base of the slow cooker and splash the vinegar over the top. Season with salt and pepper.
Add the baby carrots and butternut squash around and on top of the chicken. Season with the Italian seasonings and more salt and pepper if you like.
Set the slow cooker on low for 8 hours.
Prepare bread or toast.
Serve Savory Slow Cooker Chicken and Butternut Squash with carrots and toast.
More at $5.00 dinners
Fresh carrots from the garden and butternut squash from someone up at the church.
Ingredients 1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside (leftover batter can be used to make a couple muffins if using a pan other than bundt).
Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet, set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
Remove from oven, and cool slightly on a wire rack. Invert cake onto rack; turn cake right-side up to cool completely on rack.
5688 Vegetable Sampler, (Reg. 1 for $11.99) 1 $5.99 Beans and peas did well.
6835 Luffa Sponge, Packet 1 $1.00 Yield 0
6298 Peach, Vine, Packet 1 $0.90 Hundreds of little melons, not much flavor.
6603 Pumpkin, Dill’s Atlantic Giant, Packet 1 $2.50 Yield 0
3375 Gourd, Bushel, Packet 1 $1.39 Yield 0
Spaghetti squash 20 medium sized squash.
Zucchini only planted four yielded two or three every couple of days for about two months.
Corn planted four kinds and none of them did well.
Cherry tomatoes two plants although they did look sickly yielded a good crop. $3.50
Yellow tomatoes produced like mad, ended up growing to about four feet tall. Ate a bunch and gave away a bunch. $3.50 each
Roma tomatoes six plants bought these from Beth Ann on closeout after mid July, made pickled tomatoes.
Black Krim two plants tasted great and came in after the yellows, also bought from Beth Ann.
Assorted red tomatoes four plants $3.50 each I got a couple of tomatoes not worth the effort.
Broccoli did very well and I froze some, used the last of them in December.
Brussels Sprouts season wasn’t long enough and I got nothing.
Planted thirty Asparagus they all survived the summer hope to get something to eat from them in 2013.
Cucumbers planted one package in the lower garden all were eaten before producing anything.
Cucumbers after the first batch were eaten tried to plant more in mid July. To late in the season and frost got them before I got any cucumbers, but the plats did very well and were not eaten.
1. Russian blue pathetic puny and not worth the effort.
2. Red did well and I got about five pounds to eat.
3. Yukon gold got a pound or so but only planted less than half.
4. White never planted these wasted my money.