Goddess Food

I like to bake cookies, and I'm always trying to design something new and yummy. My 2011 Christmas Cookie creation is not only festive looking in color, but tastes spectacular! I hope you try it out and enjoy it as much as we do! Christmas Chip Cookies Ingredients: 1 1/8 c all purpose flour 1/2 tsp baking soda 1/2 tsp salt 1/2 c butter flavor shortening 3/4 c dark brown sugar 1 Tbsp vanilla extract 1 Tbsp vanilla powder 1 Tbsp allspice, ground 1 lg egg 1/2 c vanilla or white chocolate chips 1 c dried cranberries; original 1 c coarsely chopped pistachios Directions: 1. Pre-heat the oven to 350F degrees. 2. Lay a sheet of foil, shiny side up on a cookie sheet; spray with non-stick cooking spray. 3. Mix ingredients together in order till soft dough is formed. pretty holiday colored batter 4. Roll dough into bite-sizes balls. this cookie dough was amazing to taste too! 5. Lay 3 across-4 down (1 dozen) on the cookie sheet. 6. BAKE FOR O

I LOVE pumpkin, and nearly always have canned pumpkin in my pantry. I love easy, instant, yumminess, and this pie fits the bill perfectly!!! Butterscotch Pumpkin Pudding Cheesecake Ingredients: 1 9-inch graham cracker crust 8 oz softened cream cheese 2 bx (large) butterscotch instant pudding 15 oz (1 can) pumpkin 8 oz whipped cream topping, chilled, not frozen 1 Tbsp freshly grated nutmeg 1 Tbsp pumpkin pie spice 1 Tbsp cinnamon 1 c coarsely chopped pecans (optional) Directions: 1. Whip softened cream cheese and pumpkin till smooth. 2. Add pudding and spices. Blend until creamy. 3. Fold in whipped cream topping and mix till blended. 4. Pour into crust and top with pecans. 5. Chill for at least 1 hour before serving. SO yummy!