I cooked what?? Brussels Sprouts? and I ate them!!

Whenever any one asks me what food I don't like, top of the list...BRUSSELS SPROUTS.  Well, this last week in my bountiful basket was a bag of Brussels sprouts.  I was going to give them to my mom, but she challenged me to take some of them and use the Pioneer Woman's roasted brussels sprouts recipe.  Being the dutiful daughter I am, and I am always willing to challenge my likes and dislikes...so...here is roasted brussels sprouts...by the way, I roasted them with sweet potatoes, and zucchini....it was  actually good!!  I ate them all (I am still in shock) It all made for a delicious dinner.  So keep roasting!!!!

Brussels Sprouts

Ingredients

• 3 pounds Brussels Sprouts
• 1/2 cup Olive Oil
• Salt And Pepper
• 1 cup Balsamic Vinegar
• 1/2 cup Sugar
• 1 cup Dried Cranberries

Preparation Instructions

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Spiced Iced Pumpkin Cookies

This weekend is our annual family dinner-go-round.  It is a progressive dinner that we do with the family from my grandmother Hazel and her sister Aggie.  This year I am in charge of a dessert and the dinner-go-round soup.  For the cookies I decided to try something new.  My friend had brought over some pumpkin cookies one night, and I really enjoyed them, so I decided to try my hand at it.  this is what I came up with.  It is spicy, and full of pumpkin.  I also added chocolate chips to one of the batches to make pumpkin chocolate chip cookies.  It is delightful!  So, pumpkin away!

Spiced Iced Pumpkin Cookies

 Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
1 Tbsp molasses
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
1/2 tsp baking spice
3 tablespoons milk
1 tablespoon melted butter
1/4 cup cream cheese
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then frost.
To Make icing: Combine confectioners' sugar,baking spice, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.