Recipes

Lavender Snickerdoodles

Lavender Snickerdoodles

I love Snickerdoodle cookies. The warm sugar cookie with cinnamon and sugar reminds me of my Gram when I was little. I decided to change them up just a bit - Fangboner style. Lavender gives them just an extra special touch - perfect with a cup of tea. Enjoy!

Ingredients

  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 teaspoon baking soda
  • 1/2 tsp ground lavender
  • 1/4 teaspoon salt
  • 2 Tb white sugar
  • 2 tsp ground cinnamon
  •  

    Directions

    Preheat oven to 400 degrees F.

    Cream together butter, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda, lavender and salt. Shape dough by rounded spoonfuls into balls.

    Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets

    Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

    Thyme Chicken Salad

    Thyme Chicken Salad

    We all love chicken salad. Well unless you're a vegetarian. But chicken salad is one of those universal dishes that never gets old because we find a million different ways to fix it. 

    Here's my take on chicken salad with the savory flavor of thyme. You can use fresh or dried but either way, it gives the salad a savory twist with the sweetness of cranberries. Yum!

    • 3 cups cooked chicken*
    • 2 stalks (to 3 Stalks) Celery, Chopped
    • 3 whole Green Onions, Chopped
    • 1 cup cranberries (or grapes or even both! Use what you have on hand)
    • 1/2 cup chopped pecans
    • 1/2 cup Mayonnaise
    • 1/2 cup Plain Yogurt 
    • 1 tsp ground thyme (you can use fresh but don't over do. It doesn't look like much but it packs a punch on flavor)
    • 1 Tb lemon juice
    • Kosher Salt To Taste
    • Fresh Ground Black Pepper To Taste
    Mix the cooked chicken in a large bowl with the celery, green onions, cranberries and pecans.

    In another bowl mix mayonnaise, yogurt, lemon juice, thyme, salt and pepper to taste.

    Pour the dressing over the chicken blend and mix.

    Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich. Most of the time my favorite way is straight out of the bowl with a fork!
    *I prefer to cook my chicken in soup pot on the stove. I put a whole chicken cut up in the pot, with some Classic Blend and let it slow cook for a couple hours. I then let it cool, skin it (which is the part Reuben loves), bone it and use it for soups, chicken salad and whatever sounds good that day. I like to use mostly white meat in my chicken salad with some dark meat for more flavor. You can always use leftover rotisserie chicken or Costco has some very good canned chicken breast. Just rinse it well to get rid of the "canned" taste.
    Coconut Cream Pie

    Coconut Cream Pie

    We went to our friends' home for Thanksgiving. I was asked to make pies, since I love to bake pies. Mike's favorite is Coconut Cream Pie - and since I forgot his birthday earlier in the month I figured it was a good "forgive my old brain" present.

    I found a recipe - and of course adapted it. And I made it in a gluten-free pie crust. Not my favorite to work with. I'd suggest using a regular pie crust and if you must go gluten-free, just do in in a pie plate and eat it like pudding. It held together that well and really, all that matters is the taste. It was amazing! So try it out.

    Coconut Cream Pie

    Ingredients

    • Baked 9" pie crust
    • 1 cup sweetened flaked coconut
    • 1 1/2 cup coconut milk
    • 1 1/2 cup heavy cream
    • 2 eggs, beaten
    • 3/4 cup white sugar 
    • 1/3 cup corn starch
    • 1/4 tsp salt
    • 1 tsp vanilla
    • 1 cup frozen whipped topping, thawed (I like to make my own whipped cream)

    Directions

    Preheat oven to 350 degrees F.

    Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

    In a medium saucepan, combine the coconut milk, heavy cream, eggs, sugar, corn starch and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. 

    Pour the filling into the pie shell and chill until firm, about 4 hours.

    Top with whipped topping and with the reserved coconut.

    Get a big cup of coffee, plate, fork and ENJOY!