Tampa Bay Bucs Molasses Cookies (2009.37)

Tried a new recipe. I personally like Ginger Cookies better. I like these because of their softness and chew. Even though the cookies aren't the greatest in the world - I still like the Bucs. And I still like molasses. These were probably a little runny, maybe because of the applesauce.

1 egg

1 cup sugar

1/4 cup oil

1/2 cup applesauce (I changed from all oil)

1/4 cup molasses

2 cups flour

2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp cloves

1/2 tsp salt

Mix all. 375 for 8 minutes on a lightly greased pan. I sprinkled the top with raw sugar. I loved the crunch that it added. I love raw sugar for topping cookies!

Simply Good by Mark Bittman

Another great article in this month's Runner's World. Mark Bittman is a great cook and a good runner - been doing both a long time, so I think he's pretty knowledgeable. He cooks sane, simple food - and runs a lot. More than I will ever run - guess I can have hopes right?
"To me, running and cooking are both uncomplicated pleasures that can be enjoyed with minimum equipment and time." One of the reasons I picked up running was because it was cheap and I could do it most anywhere. I didn't pick up cooking for the same reasons. I love to cook, but I wish I could cook cheaper! I love having random ingredients, and simple ingredients, fresh ones, aren't always really cheap. But, I also don't have tons of gadgets. I have my good pots and pans, a few good knives, and other simple things. Two things I love: microplane and my dutch oven. Fab!
"Plants, of course, means vegetables, fruits, whole grains, legumes, and nuts. What do these things have in common? One, they don't have ingredients, they are ingredients. Two, they might be shelled, or peeled, or trimmed, but they are essentially unprocessed." I love unprocessed foods. Give me fresh ingredients - none of this fake stuff. I'd rather have unsweetened tea (drinking Gold Peak Tea right now) then sweet tea made with sugar (too high in calories) or fake sugar (hint: fake). I do drink some diet stuff every now and then, but he does talk about moderation in this article as well.
"It was important I maintain my love affair with food. I believe no food is "evil" - its the proportions that are off. Don't fall into the trap of thinking about foods as good or bad - nothing is evil, or is going to hurt you in moderate proportions, similarly, no food is going to save you." I love this quote. I may write this on my fridge or something. Every year for my bday - I have Cheesecake Factory Dulce Le Leche cheesecake - I eat most or all of it. But, I don't have it every day. I love cheese - but if I do, I don't have it in 2 cups of homemade mac and cheese, I an ounce of it - or some shredded over a great salad. I love Oreos. If I could eat just one, I'd have them around the house - but I can't, so I don't bring them into my kitchen.
"Increasingly, studies show plant-based diets lead to weight loss or help prevent obesity." This is very true - but again, moderation is the key. Don't eat 1 cup of pistachios - eat 1/4 cup. Don't eat 2 cups of black bean soup - eat a cup. It is still all about serving sizes and moderation - even with dealing with healthy, nutritious food. I am still very much learning this myself.
"Studies show that diets rich in plant foods, moderate in fat and protein, and low in processed foods can help protect against diabetes." This is key! Obesity and bad eating habits are two key factors in adult diabetes. I have to give my Dad props in this area. Many years ago the doc told him to watch his sugar intake. He started. Now, he has kept off a bunch of weight for a few years now and has no medical problems, taking no medicine, is in great health! Go Dad!
"Unquestionable, eating sanely has rejuvenated my running, made me more youthful, and helped me feel, well, simply good." Eating good foods and treating your body well - exercising - makes you feel better! You perform better, you work better, you sleep better, you have fun better. Try it!
"Its impossible to eat well if you don't shop; its nearly impossible to eat well if you don't cook." I know many friends who dread going grocery shopping. I love it. I wish I had more money to do it with. I wish I could shop all the time at Whole Foods - but I can't (nor do I need to, Walmart is just as good). I miss Publix and guarantee I would grocery shop more if I lived near one. If any of you out there want grocery shopping how to have fun while doing it lessons, or need some new healthy recipes - ask me!

Check out cool stuff at Mark's website. Live healthy. You'll be glad you did!

Healthy Pumpkin Oatmeal Muffins - Updated

I found a new healthy blog tonight. This recipe came from here. I made a slight change. Posted here with my changes.

1 cup flour
1 cup oats
1/2 cup packed brown sugar
1 1/4 pumpkin PIE mix in a can
1 egg
1 T applesauce (instead of oil)
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/3 cup raisins
scant 1/4 cup diced walnuts

Mix all together. Fold in nuts and raisins. Bake at 375 for 17 minutes. In greased muffin tins. I got 10 muffins out of these. Don't overcook.
181 calories, 3 fat, 4.4 fiber
Update: I had one of these for lunch today. It was very moist, chewy, filling, and so yummy! I cut it in half and spread some Dark Chocolate Peanut Butter (PB and Co so yummy). Definitely make these for company coming or just for breakfast or for a healthy filling snack before a run or something.

Enjoy this fall treat!

Healthy Black Bean and Chicken Chilaquiles

This will definitely be one of my fave Cooking Light recipes ever. I really enjoyed it. I will be eating it for breakfast all week. Yum. I love Mexican food and this is a winner. Spicy - definitely may need to drink some milk with it.

1 large onion, thinly sliced
3 large garlic cloves, chopped
2 cups chopped chicken (I used the balsamic roasted chicken from an earlier post)
1 can black beans, drained and rinsed
1 cup chicken broth
1 7 oz can salsa de chili fresco (in the mexican aisle. I thought it was salsa till I found the named can)
15 6 inch corn tortillas (cut in strips)
1 cup 2% Mexican cheese

Spray skillet and brown the onions. Add garlic. Then chicken - cook for a minute. Take off heat and stir in black beans. Dump in another bowl. Put broth and salsa in pan and heat for 5 minutes, simmering.
11x7 pan - sprayed - layer tortilla strips then chicken mixture 2x. Then top with sauce. Then add cheese. Bake at 450 for 10 minutes until cheese is melted.

This is typically a breakfast dish - but it is great at any meal.
6 servings
293 calories, 5 fat, 5 fiber.

BEST Roasted Chicken (Sara Foster)

Sara Foster is the WOMAN!!! I love this. It will be my go to roast chicken recipe. I may never buy a rotisserie chicken again. This is AMAZING! I really could eat the whole thing. It is juicy and full of flavor!
Make it tonight. Enjoy!

1 whole chicken - about 4 lbs.
6 sprigs marjoram
1 lemon
1/2 onion (depending on the size of your chicken, 1/2 large fit in mine, not the whole thing)
1/4 cup good balsamic vinegar (the flavor is going to concentrate)
1/2 cup apple juice (or dry white wine)
2 tsp olive oil
1 1/2 T italian seasoning

Remove innerds of chicken. Pat dry. Preheat oven to 400. 9x13 pan or roasting pan (w/rack). Stuff sprigs into chicken. With breast side up - squeeze lemon. Stuff lemon and onion into cavity. Mix vinegar and juice (or wine) and pour over top. Rub down with olive oil and italian seasoning. Flip over. Cook for 30 minutes with butt up. Basting some with juices. Flip over and cook for another 40 minutes or until done (depending on the size of your girlie bird).
EAT! This is amazing. I can now throw out every other roasted chicken recipe!

Menu Week: September 28

This is the last week of September and we are already getting into the 40s at night. I don't know if that is all together a great thing or not - we'll see what the winter holds! :) But, I do like crisp mornings!
This week:
Recipe of the week: African Sweet Potato Stew with Red Beans (Cooking Light Slow Cooker)
Leftovers: veggie barley, hamburger vegetable - both soups. Chicken salad. Salads. Going to Lotsa Pasta. Lunch with friends next Saturday. Housesitting so things will be easy.
Breakfast: black bean chiliquiles (from Cooking Light). Can't wait to try these - nice filling breakfasts this week that I can make this weekend and leftover them for a quick breakfast before I head off to work.
Yummy! Happy Cooking everyone!

"Food for Thought" - Southern Living January 2009

During my lunch break today, I went to an office down the hall and picked up the January 2009 copy of Southern Living. The last page in there had this article.
My brother has been inspiring me with his writings on Florida - so I thought I would tap into Southern Cuisine.
I grew up on smoked mullet, black eyed peas, cornbread, chicken and rice, mustard greens, fried chicken, buttermilk biscuits, corn beef hash and rice, liver and onions, sweet tea, banana pudding, hummingbird cake, strawberry pizzas, chicken casserole, goulash, fried catfish straight from the Suwannee River - all these things are still tasty to me! They remind me of home.
Southern cuisine does that. It reminds you of simpler times, home, front porches, the river (and by this I mean the Suwannee), summers on a farm playing with doodle bugs, swimming with cousins, playing softball in the field, "enter your favorite southern past time here". I love being from the South. It is the greatest thing!
So, here are some thoughts from the article by Marti Buckley Kilpatrick subtitled "One world traveler finds her Southern roots in a bowl of greens."
1. "If you want to get a Southerner impassioned, ask him or her about the correct way to cook collard greens." SO TRUE! Anyone can tell you their family recipe for many of the above dishes. And if you differ - you are wrong. Just true - same with gumbo, clam chowder Cincinnati chili, or any other "northern foods".
2. "If collards couldn't be incorporated into my global worldview, then did I really have hope as a Southerner?" I love to travel and have been all over the world. I love to try new cuisines and taste other cultures' food. But, if people ask me what I would live on the rest of my life - if I could only have one food - Southern. That's it. Well-cooked Southern. Now, it isn't healthy - but I could learn moderation and pick up the exercise!
3. I love her last paragraph - so here it is: "After a couple hours of simmering (collards), I settled onto the sofa with a bowl of slow-cooked collards. I realized that everything I love about the South was contained in this steaming mess o' greens - the simplicity, the straightforwardness of the flavor, the comfort and warmth that flooded my mouth and throat after every spoonful. I may go far and wife, fall in love with faraway cuisines, people, and places, but it's a relief to know that all it will take to remind me of my roots is a simple stewed vegetable." And that is why I still love to make Southern foods.
Thanks to my Papa, Granny, Mom, Dad, Alan, Martha, Aunt Gladys, Lindsay, and many others over the years who have taught me about southern cuisine. I live currently in Louisville, KY - it is NOT the SOUTH. That is why I have to get home every now and then to go back to my roots. I'll never forget. I pray one day that God allows me to live in the South again. But, if not, at least I know how to cook Southern.

What I Like Right Now

I haven't done one of these in a while, so here goes.
1. Tomatoes - end of summer crop. Tomatoes seemed to come late this year due to the weather, so I'm still enjoying yummy ones. Had a tomato sandwich last night.
2. Roasted Garlic Hummus - I made some last weekend and have been eating on it all week.
3. Ginger - I love the sweet yet with a kick of spice.
4. Granola and granola bars - something I eat almost every day of the week.
5. Great Value (Walmart) ice cream sandwiches - 110 calories - yummy!

Tomato Pie - Updated Again

I need to call this day Tweak Closet Cooking day. I used another one of his recipes (great cook in our northern neighbor). I tweaked this one to make it a little healthier. Fresh summer end tomatos from a friend came in handy and were so yummy and juicy!
His looked better, but mine was lower in fat and calories - and just as yummy!

Ok - and I am thinking about it more now. The pie crust is soggy - save your pie crust. Layer it all in a 8x8 pan sprayed. What would be good - get some day old italian bread - cube it up - make croutons. They harden and get nice and crunchy while the cheese melts. Still yummy!

Tomato Pie

1 frozen pie crust (or make your own)
4 tomatoes, thick sliced
2 green onions, chopped
1 tsp sugar
s/p to taste
3/4 cup light mayo
3/4 cup 2% sharp cheddar cheese
2 cooked pieces of bacon, chopped
pepper to top

Layer tomatoes with green onions and sugar - then s/p.
Mix rest and spread on top (that proved to be the most difficult). 400 - 25 minutes.
YUM!

Ok - I'm eating this the next day w/o the crust - just the innards. Its not that great warmed up. So, I still think this is a great dish if you are going to serve it right then. Don't bother saving the leftovers!

Pumpkin Oatmeal - Updated

I love Fall! Today is the first day of fall. I woke up thinking I needed to make pumpkin oatmeal - and remembered a blog I had read at Closet Cooking - one of my fave food blogs. I tweaked his a little - and it was so yummy!

1/2 cup oats
3/4 cup water
1 T canned pumpkin puree
3/4 T brown sugar
1/4 tsp chopped walnuts
dash of cinnamon and nutmeg
2 T milk
1 crumbled ginger cookie

Cook the first two for 1.40 seconds - then add the rest.
260 calories - 3 fat grams, 4.5 fiber - very healthy and filling for breakfast!

Updated - morning 2: I did things a little differently this morning: instead of walnuts I put 2 t of craisins and lowered the brown sugar to 1 1/2 tsp. It was very yummy - I think I may have this tomorrow morning too! - 190, 2.7, 4.8 - wow - those walnuts add a lot!

Menu Week: Sept 21

The year creeps by. Its almost the end of September! Wow! Fall isn't quite in full swing yet, but it is slowly getting here in Louisville.
Going to eat up a lot of leftovers this week and enjoy some time out. The wknd starts housesitting and brings on the UK/UF game on Saturday night.
Monday: Panera (going to try their new breakfast power sandwich, minus one of the slices of bread) and Quills (with soup for lunch in between
Soups for the week: hamburger, rice, veggie soup - white chicken chili - vegetable barley soup
I've got cut up chicken for chicken salad
Spinach for a salad.
Breakfasts will either be yogurt and melon or peaches with granola or Oh's and oats with milk.
If I find the Bucs cookbook - I'll make those molasses cookies
Making some pumpkin muffins (thanks to a package I received in the mail this week) for a prof that were due last week. Roasting some tomatoes to freeze so they won't go bad thanks to a friend bringing me a bag of them - and I'm sure some of them will make their way onto a tomato sandwich this week. I also have hummus to eat with celery and carrots - roasted garlic hummus - yum!
Anyway - there you go.

Lighter Fluffier Ginger Cookies (2009.36)

I have gotten to LOVE ginger cookies! I found a cookie in Cooking Light 2009 (September) that I really love. These make about 30 cookies - and they are light and fluffy and only 58 calories. You gotta love that.

6 T unsalted butter
1/4 cup sugar
3 T milk
3 T molasses
1 1/2 cup flour
dash salt
1 1/2 tsp cinnamon
3/4 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
3/4 tsp baking soda
Raw sugar

Cream butter and sugar. Add milk and molasses. Mix dry and combine with the creamed. Spray cookie sheets with pam and scoop out small cookies. Top with a sprinkle of raw sugar (adds for crunch). 350 for 11 minutes.
Great flavor, a tad of spice, fluffy - not hard like some ginger cookies. Winner!

Silicon Muffin Liners - New Favorite!

I have to admit I am pretty skeptical about new cooking/baking gadgets. I mean - they have done it fine for so many years w/o it - why do they think we need it now?

I got some silicone muffine liners from my secret sister last year. Haven't used them. Until today. They are amazing. I have 18 of them - 3 packs. They are in pastel colors - today's color of choice being Tarheel Blue! I sprayed them lightly. They keep my pan clean, they help muffins cook evenly - and the muffins come right out of the liners. Amazing thing! Why buy so many cupcake/muffin liners anymore?

These should be relatively cheap - I highly recommend them to you! Pictures coming.

Cinnamon Cream Cheese Frosting and Red Velvet Cupcakes

The reason I put the frosting first is because I thought the frosting to be amazing. And I'm not particularly fond of red velvet cake, so I never think that is tasty.
I made some cupcakes for a new baby and his family this week. The frosting - goodness, I could have eaten all of it! It will go on some fall cakes (perfect for a pumpkin cake, maple apple cake, etc).

Red Velvet Cupcakes (makes 12)

4 T unsalted butter, softened
3/4 cup sugar
1 egg
2 1/2 T cocoa powder
1 oz red food coloring (about 3 T)
1/2 tsp vanilla
1/2 cup buttermilk
1 c plus 2 T flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp white vinegar

325 degrees. Cream first three. Mix a paste with the cocoa, red food coloring and vanilla, mix with creamables. Add buttermilk. Add dry and alternate. End with the splash of vinegar. Mix well. Put in 12 cupcake liners and cook for about 22 minutes. (I sprayed the liners)

2 1/2 cup 10x sugar
3 T unsalted butter, softened
4 oz 1/3 less fat cream cheese
1/4 tsp cinnamon

Cream cheese and butter - mix. Add in sugar. Put in cinnamon at end - mix well. Frost. Don't eat all the frosting before it gets on the cupcakes! :)

Spinach Casserole

Don't read the title of this and toss it out. There are tons of yummy things in this bake and it is very yummy! I'm going to eat my first serving of it for breakfast in the morning. It just seemed like breakfast when I tasted it!

1 bag fresh spinach (cooked down in 1 T of water)
1 cup cooked brown rice
1 cup 2% sharp cheddar grated cheese
1/4 cup skim milk
1 egg
2 egg whites
2 T sweet onion, chopped
couple splashed Worcestershire sauce
pepper to taste

Mix it all together. Cook in greased 8x8 pan at 325 for about 40 minutes. This makes 4 servings - 220 calories, 3 fat, 3 fiber in each serving. And with all the fiber of the spinach and brown rice - with the protein of the eggs and cheese - this should be filling!
I got this recipe from Cheap Healthy Good - changed just a bit of the seasoning. Loving things from this healthy eats blog!

Taste of Asheville: Tupelo Honey Cafe

Rachael Ray can pick a winner. This restaurant appeared on her 40$ day/Asheville. I met up with some friends from Southeastern to enjoy dinner at this place.

Downtown Asheville is CRAZY at night - all little places, packed into the mountains, parking in parking garages. Beautiful night though, so we enjoyed walking around after dinner as well.

My friends got there a little b4 5 and sat in the park next to the restaurant as we waited for it to reopen for dinner at 530. The line was really long by the time they opened at 540 and we got in during the first seating. Quaint place, great service, fast service, local foods, reasonable prices. Tupelo honey comes from a tree in North Florida, so I felt a little at home!

Here is what I thought of the food:

I ordered the fried green tomatoes on a bed of goat cheese grits. The shreds of basil were awesome on this dish. The tomatoes were just ok. The grits were great - wish I could have eaten the whole thing! The pickled okra (first time for me) was great as well.

I got the southern salad with blackened free range organic local chicken. The chicken was really moist and I loved the basil vinaigrette.

The best thing: the blueberry preserves made at a local farm for the biscuits that they served. Oh my goodness - so good. Definitely could have stuffed myself on those - but practiced self-control. They were very yummy.

So, if you are looking for a good restaurant, local place, fresh food at reasonable prices, Tupelo Honey is for you!

Taste of Black Mountain, NC: Dripolator

Knowing that healthy or unique was not on the Ridgecrest, NC menu for breakfast on Saturday - I drove 2 miles to Black Mountain and found this little coffee place.
Very local, great guys who worked in there, very "organic" and earth friendly (as is Black Mountain and Asheville). I got their African Nectar Mighty Leaf tea (iced) - it was awesome. And a biscotti - which had chocolate in it and was very crisp, which I like.
Great little place, wish I lived there - it would become a regular!

Menu Week: Sept 14

I know this is early, but I'll be gone all wknd, so I've already figured out my menu for next week. I love planning - can you tell?
Two outs: La Vida Java (or other coffee place) and lunch with a friend on Friday - don't know where we are going yet
Food for new parents: Elizabeth's meatballs (look under meat or main dish) subs, spinach salad, and Joy the Baker's Red Velvet Cupcakes
For me: CHG's Spinach Rice Casserole, fruits and veggies, veggie barley soup from this week, cereal and oats, melon and yogurt and granola (yum)
Food for Bday present: Pumpkin Muffins (look under muffins for recipe)
Appetizer for party on Friday night - Roasted Garlic hummus and pita chips
Cookbook recipe of the week: (in honor of the start of the NFL) - Tampa Bay Bucs Cookbook, Center's Molasses Cookies - very fall-ish too and I have everything already in the cupboard! Now I gotta figure out where I'm going to take them!

Vegetable Barley Medley (2009.35)

This soup smelled good, tasted good (a little mushy), and was warm and filling. It is more of a stew than a soup because it wasn't very liquidy. But, the BHG Biggest Book of Slow Cooker Recipes comes through again. May not make into a rotation, but good enough to eat.

1 15 oz can black beans, rinsed and drained
1 14 oz can chicken broth - low sodium
1 12 oz pkg shoepeg frozen corn
1 large onion, chopped
1/2 cup regular barley (I think I used quick cooking, so that may be the reason it was mushy)
1 medium green pepper, chopped
1 carrot, chopped
1 1/2 T italian seasoning
s/p to taste (or wait till you eat it)
2 medium squash, halved, sliced
1 T lemon juice
1 cup diced cooked chicken (I added this because I had some leftover and wanted to make a more hearty meal).

Add all to crockpot, high for 3.5 hours. Eat.

Menu Week: September 7

Today is Labor Day and this week will be short both by work days and travel for work (and pleasure). The mornings are cooler, but we are still in the 80s for temps. I am glad I'll be in the mtns this wknd to enjoy some great crisp fall mornings. Anyway, I digress. Here is what is on the menu this week:

Vegetable Barley soup is the recipe for the week - I threw in some cooked chicken as well - all in the crockpot
Chicken Salad - left it simple this time with mayo, dijon mustard, and grapes
Hummus and Special K crackers
Red Robin (haven't been there in so long). I think I'm doing a kids burger and side salad
Dinner out on Bardstown Road with some girls from my church on Wednesday
PBJ on the road to NC
Friday I'll hit up the NC Asheville Farmers Market for breakfast and then grab lunch somewhere on the way back.
Dinner, breakfast, and lunch on Saturday are at Ridgecrest, Lifeway's camp in NC (outside of Black Mtn).
Dinner on Saturday is with friends at Tupelo Honey Cafe, in Asheville, which was on Rachael Ray's 40$ a day.
Sunday is travel and then finish up a post-hike meal at Sonny's - YUMMY BBQ!
Looking forward to it this week. Days I eat out I have to eat really light for other meals - so lots of egg white omelettes so I don't ruin the scale this week! :)

Whole Wheat Tortellini Soup with Summer Vegetables

My brother and sister in law gave me a subscription to Eating Well for this past Christmas. I have enjoyed the articles about healthy eating and vegetables and natural foods. It has been a good subscription. I found this recipe (and made a few changes) and it has been delicious this week for lunches.

1 T olive oil
1 large white onion, chopped
2 garlic cloves, chopped
1/4 tsp crushed red pepper flakes
1 14 oz can fire roasted diced tomatoes
1 14 oz can regular diced tomatoes
2 cups chicken broth (preferably homemade)
1 1/2 cup hot water
1 T italian seasoning
pepper to taste
1 9 oz pkg refrigerated whole wheat cheese tortellini
2 medium zucchini, cut in half moons

Sauted onions, add garlic and red pepper. Add tomatoes, and broth, water, and italian seasonings. Let come to a boil. Add in tortellini for 6-7 minutes, then add in zuks, bring to a boil for 3 more minutes.
Serve.

Per 2 cup serving: 264, 9 fat, 8 fiber. I usually eat 1 1/2 cups, so it is still a hearty meal.

Taste of Louisville: Kashmir

Bardstown Road in Louisville is known for its eclectic cuisine. This restaurant is no exception. It was a grand day weather wise so Jenny and I sat outside to enjoy lunch in the sun and cool breeze.
Kashmir is a locally owned Indian restaurant that has a relatively inexpensive lunch buffet. It was 7$ for each. They had a great tossed salad, some chopped fruit, breads (Naan and others), and then I tried a bit of each, or most:
Tandoori chicken
Curry Chicken
Curried potatoes and veggies
Laid off the rice because it was rice.
Had a T of their rice pudding for dessert - yummy - could have eaten much of that!

Everything I ate was good with differing levels of heat. So, if you like buffets, salad, and Indian food - there you go. Don't look anywhere further.

Hershey's Toffee Snickerdoodles (2009.34a) - Updated

Believe me, I was a little skeptical on these based on the raw dough. But, bake them - they are some of the best cookies. I love snickerdoodles - ever since Erin and I made them back in the Durham apt. They are so good and just sugary. These are even better. When the toffee pieces melt - they taste like brown sugar (which we all know I love).
So, try these! These came out of Hershey's Decadent Delights (Thanks Joneses)

1 stick unsalted butter, softened
1/2 cup shortening (regular crisco)
1 cup sugar
2 eggs
2 3/4 cup flour
2 tsp (scant) cream of tartar
1 tsp baking soda
1/4 tsp salt
1 bag Heath bits (toffee pieces)

1/4 cup sugar
1 tsp cinnamon

Cream butter, shortening. Add sugar. Add eggs one at a time. Blend dry ingredients and add to the creamed mixture. Fold in toffee pieces. Scoop and roll in mixture of sugar and cinnamon. Bake on ungreased cookie sheet for 9 1/2 minutes. Cool on rack!

AMAZING warm. Taking them tomorrow to a member meeting at Sojourn!