1st October Recipe test with Anna!

For our first recipe test this month we met at Anna’s place for a day of marathon Halloween movies, an overload of cute cats, and great fall comfort food. On the menu: Greek yogurt chicken, apple cinnamon fires, and pumpkin snicker doodles! Yum!

The Recipes:

Melt in Your Mouth Chicken Breast


4 boneless chicken breast, halves
1 cup mayonnaise or 1/4 cup plain Greek Yogurt
12 cup parmesan cheese, freshly grated
12 tsp seasoning salt
12 tsp black pepper, ground
1 tsp garlic powder


  1. Mix mayonnaise or Greek Yogurt, cheese and seasonings.
  2. Spread mixture over chicken breast and place in baking dish.
  3. Bake at 375°F for 45 minutes.

Cinnamon Apple Fries

What You Need;

`Fresh green apples (1 apple is good to serve about 3 people)

`2 cups canola oil

`1 cup cornstarch

`3 tbs cinnamon

`1/2 sugar

`You can melt some caramel for dipping. Or make your own from scratch. Whatever you fancy.


`Wash and cut the apples into fry shapes

`Slowly heat the oil in a deep frying pan.

`In a bowl mix the cornstarch with 1 tbs cinnamon

`Coat the apples in cornstarch and cinnamon right away. Shake off the extra using a strainer.

`In a separate bowl mix the remaining 2 tbs cinnamon and 1/2 cup of sugar. Place aside.

`Once oil has reached 350 degrees, fry apples a few at a time.

`Once the fries are golden brown place on a paper towel to dry. Then sprinkle with cinnamon and sugar.

`Drizzle with caramel or eat plain.

Pumpkin Snickerdoodles

Prep Time: 1 hour, 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 3 to 4 dozen

Serving Size: 2 cookies

For the cookies:
    • 1 cup unsalted butter, at room temperature
    • 1 cup granulated sugar
    • 1/2 cup light brown sugar
    • 3/4 cup pumpkin puree
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 3 3/4 cups flour
    • 1 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
For the coating:
  • 1/2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Dash of allspice

In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.

In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.


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