Food | Motherhood | Lifestyle
This recipe is a hybrid from Karrie at HappyMoneySaver.com and The Chunky Chef. I liked the easy of baking from one and I liked the crisp ingredients from another. This recipe can be easily multiplied for batch baking, and also freezes really well! Ingredients: 1 …
![Pumpkin Pie [Large Batch]](https://i0.wp.com/missyjwhite.com/wp-content/uploads/2021/11/6.jpg?resize=760%2C400&ssl=1)
This recipe originally came from the back of a can of Libby’s amazing pumpkin puree and I have made it my own over the years. Ingredients: 1 1/2 cups brown sugar 2 teaspoons of pumpkin pie spice 1 teaspoon salt 8 large eggs 2 cans …
This is the sugar cookie recipe my Mom always used! She thinks the recipe is originally from the back of a box of cookie cutters from the 1980s, but not totally sure. These cookies taste great, and hold their shape!
In the bowl of a stand mixer, combine the butter, sugar, salt, and baking powder. Blend on medium/high for a couple minutes until light and fluffy.
Scrape the sides of the bowl, and add both eggs at the same time. Turn the mixer back on for a couple minutes until the eggs have combined. Add the vanilla (or almond) extract and mix again for a minute.
Add the flour to the bowl and mix on low, just until combined.
Dump the cookie dough out onto some plastic wrap, and wrap tightly. Refrigerate for an hour before rolling out the dough. Bake cookies at 375 F for 8-10 minutes (depending on the shape of the cookie)
