Texas Sheet Cake Cookies

Yes you read that correctly, the famous Texas Sheet Cake made into cookies.

Visit Cookies & Cups for the complete Recipe.


1/2  Cup butter, room temperature
1/3  Cup granulated sugar
1  Egg
1  Teaspoon vanilla
1  Teaspoon baking powder
1/2  Teaspoon salt
1 1/3  Cup flour
1/2  Cup semi-sweet chocolate chips, melted



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Cheesy Garlic Pizza Sticks Recipe

You know that feeling when Pizza might be too much, but the thought of cheese bread sounds about right?  Well this is just perfect. Visit Add a Pinch


pizza dough recipe
1 bulb roasted garlic clove
4 tablespoons butter, softened

Rest of the recipe is here


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Smoky Flank Steak and Three Cheese Enchiladas

Wonderful recipes from The Cozy Apron


½ – ¾ pound flank steak
Black pepper
½ teaspoon ground cumin
Olive oil
Smoky Chipotle Enchilada Sauce, warm (recipe below)
12 corn tortillas (I use “Mission” brand’s “super soft” variety)

To see the rest of the ingredients and directions click here

Flank Steak Enchiladas

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Local Photographers

Amazing to me is how you can look at some thing around you every day, but it takes someone with a great eye to capture what you have seen before and allow you to see it in a much better light.

This young man is local here to Ventura, CA and his photography is awesome, he also is serving his country in the Military, I wanted to take a moment to say “Thank you for serving our Country, and thank you for sharing your talents behind the camera.

Check out his sites for some of his work.

Jayson Pugh Photography

Jayson Pugh Etsy

Jayson Pugh Facebook

Ventura Pier

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Gifts and treasures

Going through boxes in storage, so many old, cherished memories, my daughter who will soon be 38, and my grandson soon to be 19, I reflect back on the little bits and pieces of items they shared with me.  Pictures, coloring book pages, an outfit, etc… I came across this cute quote that spoke volumes… try to remember this.


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Candy Apple Pie

Oh my, Oh MY!

Head on over to Serve Delish and check out some of their yummy recipes. I had someone tell me that this link isn’t working, however it was when I posted this recipe, so let us hope it comes back up.

1 1/2  Cups graham cracker crumbs
3  Tablespoons sugar
1/2  Teaspoon cinnamon
1/3  Cup butter, melted
3/4  Cup caramel ice cream topping
1  Cup chopped pecans

For the rest of the recipe go here

Candy Apple Pie

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Slow Cooker Caramel Apple Crisp

Fantastic recipes over at Eat At Home 

Slow Cooker Caramel Apple CrispOh this looks delicious!!

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Ultimate Ginger Cookies

This recipe is one of many that are remarkable, head on over and give more of their recipes a try. BarefootContessa

2¼  Cups all-purpose flour
1  Teaspoon baking soda
2  Teaspoons ground cinnamon
1½  Teaspoons ground cloves
½  Teaspoon ground nutmeg
½  Teaspoon ground ginger
¼  Teaspoon kosher salt
1  Cup dark brown sugar, lightly packed
¼  Cup vegetable oil
1/3  Cup unsulfured molasses
1  extra-large egg, at room temperature
1 ¼  Cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies

Preheat the oven to 350º degrees. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.

In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute.

Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.

Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1¾-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans.

Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside.

Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely.

341_193 Ultimate Ginger Cookie

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Angel Pillow Cookies

Summary: An old time traditional danish recipe, I honestly can’t stop eating them! This is a melt in your mouth cookie. Recipe was brought from Holland by my great grandmother. The recipe calls for apricot jam, but you can substitute your favorite. Check out this web site for more goodies. What2Cook



1 3/4  Cups flour (sifted)
1/2  Teaspoon lemon zest
1/4  Teaspoon salt
8 oz. (225 g) cream cheese soft to room temperature
1  Cup butter soft to room temperature


1  Jar quality apricot preserves (or your favorite)


Cream butter and cream cheese with electric mixer, sift flour and salt together, and stir in lemon zest.

With a wooden spoon blend in flour. When well blended dough will be sticky, form dough into ball and refrigerate for 30 minutes.

Cut dough into 3 pieces and turn out onto floured surface. Roll each piece to 1/8 to 1/4 inch thick, cut into 3 inch squares.

Put 1 Teaspoon apricot preserves into center of each square. Brush edges of squares with egg whites, which have been beaten to a slight foam. Fold dough corners to center , covering apricot, and squeeze seams together.

Brush with egg whites and sprinkle lightly with granulated sugar.

On an ungreased cookie sheet place pillows an inch apart. Bake in a preheated 350º degree oven for 25 minutes or until lightly browned.

Use care and do not overfill, cool on rack.This is a melt in your mouth cookie.

Recipe and Photo courtesy of: Free-Old-Time-Cooking-Recipes.com


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Cherry Kurchen Bars

Dear Chrissy  (adapted from Better Homes & Gardens)


½ Cup butter, softened
½  Cup shortening
1 ¾  Cups sugar
1 ½  Teaspoons baking powder
½  Teaspoon salt
3  Eggs
1  Teaspoon vanilla
3  Cups all purpose flour
1 21-ounce  Can cherry pie filling (or substitute your favorite)

Powdered Sugar Icing:

1 ½ cups powdered sugar
¼ teaspoon vanilla or almond extract
2 to 3 tablespoons of milk (make a drizzle consistency)


Preheat oven to 350º degrees.

In a large bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder and salt.

Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer.

Using a wooden spoon, stir in any remaining flour. Reserve 1 ½ cups of the dough.

Press the remaining dough on to the bottom of an ungreased 15x10x1-inch baking pan.

Bake for 12 minutes. Remove, then spread pie filling over crust in pan. Spoon reserved dough into small mounds over pie filling.

Bake an additional 30 minutes or until top is light brown. Cool in pan on a wire rack for 10 minutes. Drizzle with powdered sugar icing. Cut and serve.



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