Posted in Our Favorite Recipes

Every year, I have my father over for dinner and my sister and brothers failes over for desert later in the day.

Well last year, I decided to take it easy and not make so many things for desert. My sisters husband was like, "This is it for desert?", then proceded to ask where my turkey was because he was hungry. That always bothered me. I do invite them for dinner, but they always have plans to have dinner with their own families (fine with me), so after my family is done eating, I put all the food away. It happens for every major holiday that we have. If I invite one to dinner, I am happy to give them plenty of dinner, but if your just coming for desert, then oh well, your out of luck when it comes to dinner food.

So this year, between homeschooling and working evenings, I have no time or energy to clean let alone cook tons for dinner and desert, but I am doing it. Ya I know I should be working on cleaning up my house instead of typing this blog, but I am still not awake yet, and my hubby just left for therapy. So maybe this would be a great time to do a pick up of the computer and living rooms, where he seems to spend most of his time.

So, yesterday, I started cooking. I made some yummy pumpkin cookies (I have eatten 4 already!) I got this recipe from Allrecipes some time ago and it is one of my favorite cookie recipes:

Pumpkin-Oatmeal Cookies 

2 cups all-purpose flour

1 ¨÷ cups quick or old fashioned oats

1 tsp baking soda

1 tsp ground cinnamon

½ tsp salt

1 cup (2 sticks) of butter or margarine, softened

1 cup packed brown sugar

1 cup granulated sugar

1 cup can pumpkin

1 large egg

1 tsp vanilla extract

¾ cup chopped walnuts (optional)

¾ cup raisins (optional)

1. Preheat oven to 350°. Lightly grease baking sheets 
2. Combine flour, oats, baking soda, cinnamon and salt in a medium bowl. Beat butter, brown sugar, and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla; mix well. Add flour mixture; mix well. Drop by rounded tbs onto prepared baking sheets. 
3. Bake 14-16 minutes or until lightly browned and set in center. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.