Snickerdoodle cookies
I always love cookies more in the fall/winter than any other time! Snickerdoodle cookies also remind me of my grandma because she used to always make them so they’re also kind of special to me. 
I’ve made these two days in a row and they’re sooo good!! Definitely one of my favorites 🙂
Ingredients:
Cookies:
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 1/4 cup dark brown sugar (light brown sugar will work too)
- 2 large eggs, room temperature
- 1/2 teaspoon pure vanilla extract
Cinnamon sugar
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper (or foil with non stick spray)
- In a bowl, mix all your dry ingredients (flour, baking powder, salt, and 1 teaspoon cinnamon) set aside.
- In a mixer, cream together butter, granulated sugar, brown sugar.
- Mix in vanilla extract and eggs one at a time, mixing after each.
- With mixer on low speed, gradually mix in dry ingredients. Don’t over mix!
- Cover bowl with plastic wrap and place in freezer for 15 minutes (or fridge if you plan on making them later)
- Make cinnamon and sugar mix
- Measure about 1 1/2 tablespoons of dough, roll into ball, roll into cinnamon and sugar mix and place on cookie sheet. Bake for 8-10 minutes
Snickerdoodles are light and fluffy and you want them to be chewy and soft 🙂 enjoy!!!
White Chicken Chili
This one is also a big favorite! Growing up we always had people over for Halloween and my grandma would make her yummy red chili and then we decided to make different types of chili and I have to say white chicken chili is my fav!!
Ingredients:
- 4 cans white beans
- 2 cans chicken broth
- 2 chicken bouillon cubes
- 3 teaspoons garlic powder
- 1 onion, chopped & sautéed
- 2 cans corn, drained
- 2 cans green chilies
- 3 teaspoons oregano
- 2 tablespoons cumin
- 1 teaspoon cayenne pepper
- 4 cups cooked, cubed/shredded chicken
- 24 oz. sour cream
- 4 cups pepper jack cheese
Instructions:
- Sauté onions in butter until transparent
- Add everything except sour cream and cheese
- Cook in a crockpot for 3-4 hours or in a large pot for 30 minutes
- Add sour cream and half the cheese and cook for an additional 15 minutes
- Serve with additional pepper jack cheese and tortilla chips. (We also use Fitos)
Such an easy fall favorite! Stick in the crockpot and come back later 🙂 hope you enjoy!!
Banana Bread
This was a first one for me and I loved it! I also just substituted gluten free flour for regular flour and it was really good! The bread didn’t fall apart and had a lot of flavor to it. I will definitely use this recipe again!
Ingredients:
- 1 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 large eggs
- 3 ripe bananas
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
(I also added vanilla for more flavor)
Instructions:
- Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
- Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
- Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
- Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
- Spread slices with honey or serve with ice cream.
Riley Family 