I made these Pumpkin Cookies with Penuche Frosting yesterday. I’ve been having a hankering for pumpkin. It’s getting to be that time of year. These are really good. They are very tender with a cake-like texture. I put them in the fridge to keep because that keeps the icing firm so I could stack the cookies in a container. I added chocolate chips to these, but won't do that in the future. The chocolate took away from the pumpkin flavor too much. The frosting on these is yummy.
I enjoyed TWO WHOLE DAYS off on Monday and Tuesday. It was back to work yesterday with a rush job.
Tuesday I made Paula Deen’s Spicy Cinnamon Cake and was sorely disappointed. It seemed to be baked too long and was dry. At my mother’s suggestion, I made a brown butter frosting to go on it and that ended up being its only redeeming quality. I remember thinking when I made it that it didn’t have much oil. I think it might be much better with at least double that amount. I won’t be making it again though. After taking it over for lunch with them, I threw what was left in the garbage when I got home.
Here’s a good one for you. I got the original recipe from Nance and tweaked it a little for my taste.
Buffalo Chicken Dip
1 large can chicken breast meat, drained
8 oz light cream cheese
1/2 cup Ranch Dressing
1/3 cup Frank’s Red Hot sauce
2/3 cup shredded cheddar
Mix all well and place in an 8 x 8 baking pan sprayed with cooking spray. Bake 20-25 minutes at 350 degrees or until hot and bubbly. Serve with tortilla chips.
You can double this recipe if you have a lot of people. It’s salty, but I love it. I guess if it’s too salty, you could mix in another 8-oz of cream cheese. If you're not familiar with Frank's Red Hot, you can find it by the Tabasco sauce and stuff like that. It's my favorite. Justin Wilson , rest his soul, used to use it all the time and got me started.