Craft delightful snowman cookies with this recipe. Mix sugar cookie dough and flour, chill, shape into spirals for heads and bodies. Add gumdrop hats, chocolate chip eyes and noses, candy buttons, and red frosting smiles.
Ingredients
1 roll refrigerated sugar cookie dough
¼ c. all-purpose flour, plus more as needed
Gumdrops
Miniature chocolate chips
Candy-coated chocolate candies
Small tube of red frosting
Directions
Preheat the oven to 350°. Place cookie dough in a large mixing bowl, breaking dough into large chunks sprinkled with flour. Knead the flour into the dough until no streaks of flour are visible. Divide in half and place the dough in the freezer for 10 minutes. Remove dough from freezer and shape it into 1½-inch balls. Roll each ball into a 10-inch rope, then place the ropes onto an ungreased baking sheet. Beginning with the top of each rope, coil the dough to form a small spiral for each snowman’s head. Starting at the other end of the ropes, coil a larger spiral for the body. The end result should look like one small ball attached to a larger ball. With a sharp knife, cut gumdrops into the shape of hats. Place the hats on the snowmen’s heads. Make eyes and noses from the chocolate chips and buttons from the chocolate candies. Make tiny mouths from the red frosting. Space the cookies on the baking sheets and freeze for about 10 minutes. Then bake the cookies for up to 12 minutes, or until golden.
Canned soups are often over-processed and full of salt. This will take you mere minutes to make, and it’s downright good and healthy.
Ingredients1 c. chopped onion 1 c. chopped carrot 1 c. chopped celery 2 tsp. oil 3 (14.5 oz.) cans chicken broth 1 (10 oz.) box frozen chopped spinach ¾ c. uncooked tubetti or ditalini pasta ½ tsp. dried oregano ½ tsp. dried basil ¼ tsp. ground black pepper 1/8 tsp. garlic powder 2 (15 oz.) cans Cannellini, Great Northern or white beans, rinsed and drainedDirectionsIn a large saucepan over medium heat, cook onion, carrot and celery in oil for five minutes. Add chicken broth, spinach, pasta, oregano, basil, pepper and garlic powder. Cover and bring to a boil. Reduce heat and simmer for 20 minutes. Add beans, and cover cooking saucepan for five more minutes.YieldNutrition
Ingredients2 cans (14.5 ounces each) gluten-free, low-sodium chicken broth, such as Swanson’s Natural Goodness 1 can (15 ounces) petite diced tomatoes, including juices 1/4 c diced fresh onion 1-1/2 Tbs. of finely chopped fresh oregano, basil, marjoram and rosemary, plus extra for garnish 1/2 tsp. sugar 1/4 tsp. salt, or to taste 1/4 c instant brown riceDirectionsCombine all the ingredients in a two-quart heavy saucepan. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, for 20 minutes. Serve hot, garnished with a sprinkle of fresh herbs. Brimming with the fresh herb flavors of southern France, this recipe uses instant rice that slightly thickens the soup as it cooks and gives it body. If you don’t like chunks of tomato, puree the tomatoes in a blender before you cook them. Or, puree the entire soup with an immersion blender after it has simmered 20 minutes for an extra-smooth consistency.Yield4 servingsNutrition
Delicious and healthy, this heartwarming soup has a higher glycemic load than some of its squash counterparts so watch your intake if you need to note your blood sugar levels.