Freezing Green Peppers: Strips and Chunks

Green Peppers ready for the freezer.
Pepper Strips and Pepper Chunks

August is a great month to "buy local" and visit a local farmer's venue to purchase fresh vegetables. Tomatoes, Zucchini, Summer Squash, Eggplant, Corn on the Cob and yes, Green Peppers are available. They are all ready to be purchased! This past weekend, time was set aside to return to one of our local farm's roadside stand to purchase Green Peppers. At this time of year I purchase this vegetable to prep and place in our freezer. During the year whenever a recipe has a Green Pepper for an ingredient it is so easy to reach into my freezer and take out a needed frozen bag to defrost.

The process is easy! 

1. Rinse the vegetables under cool running water.
2. Dry each Green Pepper.
3. Cut into slices or chunks and discard the stems and seeds. 
4. Place a handful of slices or chunks into a sandwich bag, close.
5. Then place the sandwich bags into freezer bags and seal.
6. Label and freeze.   

Seven Green Peppers were prepped yesterday and are now in our freezer. Earlier last week seven were also purchased and prepped. A few at a time works well.

Enjoy!
Yummy!

    

~Freezing Butternut Squash~

Mashed Butternut Squash
ready to pack into freezer bags
(File Photo)

Sometimes slowly and at other times quickly when the wind blows, the leaves are falling down from the Maple and the Oak trees. It is at this time of year that our purchased Butternut Squash is prepared for our freezer. It has been a tradition for so many years to purchase the Squash and prep them to enjoy this delicious veggie at dinnertime throughout the year. Two pots of cleaned, cut squash is steamed on our stove at a time. Packaged in dated freezer bags these bags can be easily located later in our freezer. 

Ready for our freezer!

It is so easy to open a bag to remove the frozen squash and place it in a microwave safe baking dish. Cover it, leaving a vent and defrost it in the microwave, quickly. Or, defrost overnight in the fridge and heat in the microwave (in a microwave safe covered dish) just before serving.

I also use the Butternut Squash by substituting it for Pumpkin when I bake. This delicious veggie is always at my fingertips whenever needed for a tasty recipe. There are SO MANY recipes!

For my easy instructions for freezing Butternut Squash, click here! No need to purchase the frozen squash in your supermarket.        

Enjoy!
Yummy!

 

Freezing Green Pepper Strips and Chunks

Fresh "Buy Local" Green Peppers
(File Photo)

This is the time of year when I freeze Green Pepper strips and chunks to use while cooking in the future months. In January rather than purchase a Green Pepper at the grocery store, I reach into my freezer and take out a small bag of Pepper strips to defrost. The Peppers are purchased fresh- locally during August/ September when they are in abundance and available at the local roadside stands. Yes, bags of frozen Pepper chunks are sold in grocery stores, but it is an easy process to get them ready to freeze, so why not freeze the "buy local" produce yourself?

Yesterday the last of 6 Peppers were prepared/ labelled and placed in our freezer. I have been freezing this veggie for so many years. 

Strips and Chunks
from last year
(File Photo)

For my very easy Instructions on Freezing Peppers, click here!     

Purchase a few Peppers to prep for your freezer. Then, this winter reach into your freezer and take out a small bag of already prepared Pepper Strips or Chunks whenever you need one. 

Enjoy!
Yummy!

 

Freezing Butternut Squash

A Bushel of Butternut Squash
 packed in a carton

The season of purchasing a bushel of local Butternut Squash is here! That delicious orange colored vegetable has always been a favorite with my family. So many years ago when we rented an apartment- we had a large garden. Yes, Butternut Squash was one of the vegetables that we grew and harvested. After harvesting it, the squash was prepared for our freezer and enjoyed during the remainder of the year. No longer do we keep the tradition of having a garden, but we purchase a bushel of "buy local" Butternut Squash every year. That occurs in late September/ early October. A bushel (now packed in a cardboard carton) was purchased 3 weeks ago and some of the Butternut Squash have been prepared for our freezer. As the week moves on a few more will be prepared.

The process is easy. The Butternut Squash is washed and the outside skin removed. After cutting into chunks the chunks are placed in a large pot. Water is added to the pot and then the process continues by steaming the orange chunks. After it has cooked and drained, mash the cooked veggie and pack it for your freezer.

Mashed Butternut Squash
ready to pack for our freezer
(File Photo)

For my complete instructions click on the link below:

Instructions for Freezing Butternut Squash

During the year this veggie is not only found as a side dish on our dinner table, but I substitute it for pumpkin in recipes. I see baking a Butternut Squash Bread in my future this week! Will you be baking this bread, too? Do you freeze Butternut Squash? 

Enjoy!
Yummy!

           

~Freezing Green Pepper Strips~

Green Pepper Strips and Chunks
ready for the freezer

It was raining outside today, so it was perfect timing to prep the "buy local" Green Peppers for the freezer! They were purchased 3 days ago and just waiting in the fridge for me to get started. It's always great to take a small bag of previously washed/ cut pepper strips out of the larger freezer bag whenever I need them as an ingredient for prepping dinner.

It is also very easy to prep this fresh veggie. Click here for my instructions!  

They come in very handy in the cold winter months!

Enjoy!
Yummy!

Freezing Butternut Squash!

Preparing Butternut Squash
for the freezer!
(File Photo)

It's that time of year!  The new "buy local" crop of Butternut Squash is available in October!  This yummy orange veggie is a great side dish at dinner and we have always enjoyed it!  For that reason we purchase a bushel of Butternut Squash at one of the local farms and prep the squash to freeze.  Yes, they can be purchased individually and sold by the pound at roadside stands and grocery stores, but we purchase a bushel and store it in our garage.  Then, a new project is added to our "to do" list.  Preparing the squash for the freezer.  

In addition to enjoying this vegetable as a delicious side dish at dinner, I use the prepared/ cooked/ mashed Butternut Squash in recipes by replacing it for canned pumpkin.  It works so well!  More on that later.   

The process for prepping and freezing the squash is quite simple.  After the individual squash are washed under cool running water, dry them.  Then, remove the stem, seeds and skin.  Cut into chunks and steam.  There is more to the process, so click here for my process/ recipe.  It works very well and before you know it you will have this tasty vegetable in your freezer, too!

Freezing Butternut Squash 

It will be in your freezer ready to take out whenever you want this tasty veggie to be included with your dinner or you will be using it in baking a treat.  The frozen Butternut Squash is defrosted in the microwave very easily!  Or it can be defrosted overnight in your fridge!

Enjoy!
Yummy!

 

The Month of Blueberries!

Fresh Local Blueberries!

The month of July is the month of blueberries!  Blueberries that are locally grown and available at farmers' markets and also ready to be purchased at roadside stands.  After the "buy local" freshly picked blueberries are purchased it is a tradition for me to prepare many of them to store in freezer bags and place the labeled/ dated bags in our freezer.  I always appreciate just reaching into our freezer to take out a bag to defrost during the colder months of the year.

Blueberry Buttermilk Pancakes

Not all of the juicy blueberries find their way into our freezer.  A batch of Blueberry Buttermilk Pancakes are always prepared that week and enjoyed for breakfast! It is a favorite breakfast here. I have been making these pancakes for so many years!  Click here for recipe.  Oh, there are definitely extras.  Those extras are placed in the freezer for quick breakfasts on other mornings.  Reheating the pancakes in the microwave is so easy on a busy morning.   

Another treat is to bake a batch of Yummy Blueberry Muffins!  Yummy definitely is a great description for these muffins!  Click here for recipe.  A fresh muffin or two really hits the spot.  After they cool, a few muffins also find a spot in the freezer.  It is a nice surprise to find and defrost a few weeks later.

Yummy Blueberry Muffins

Fresh local blueberries are just delicious!  Delicious for snacking, for adding to cereal and also to use when baking.  Do you purchase fresh local blueberries?

Enjoy!
Yummy!

                

Freezing Butternut Squash

Freezing Butternut Squash
(File Photo)

Autumn brings many beautiful shades of red, yellow, orange and rust colored leaves.  Whenever we look out our windows, drive down our streets doing errands or take a walk in the neighborhood, it's a great treat to see all of these colors.  These days when we return home there is a bushel of orange colored Butternut Squash waiting in our garage.  Waiting? Yes, waiting to be prepped and then placed in our freezer.  

It has been a tradition for me (learned from my mom while I was growing up) that prepared/ mashed Butternut Squash freezes very well.  Growing up my family always had 2 large gardens and one of the gardens always had many Butternut Squash plants that produced a great harvest.  Prepping that veggie and freezing the mashed orange colored squash was part of the plan for food in the colder months.  No longer do I have any gardens, but my hubby and I purchase a bushel of this delicious veggie from a local farm.  

The process to prep it to freeze is simple.  The squash is rinsed under cold running water and dried.  Then, it is peeled, cut into chunks and steamed.  After mashing the drained squash it is placed in freezer bags, labeled/ dated and into they freezer they go.

Ready to be placed in our freezer!
(File Photo)

I have written posts with my complete directions for Freezing Butternut Squash in the past, so I am linking one here.   

You may not want to purchase a bushel of squash like we do.  However, do purchase a few of them to prep and freeze while they are available at road side stands and in the grocery stores, now.  Not only is this a delicious veggie at dinnertime, but I substitute it for pumpkin when baking.  I don't purchase canned pumpkin, but I use Butternut Squash in recipes.

It is so good!
Enjoy!
Yummy!           

Freezing Green Peppers: Strips + Chunks

Green Pepper Strips
ready for the freezer!
(File Photo)

It's time!! Time to freeze Green Pepper strips and chunks! For quite a few years it's been a tradition with me to purchase the fresh local Green Peppers and prep them for the freezer.  No, I don't freeze the whole Pepper, I cut each Pepper into strips or chunks- discarding the pulp and seeds.  Then, the strips/ chunks are packaged into sandwich bags.  The closed sandwich bags are placed into freezer bags, labeled and into the freezer they go.  In the colder months it's great to reach into my freezer and take out a sandwich bag of prepared Green Peppers to add to an entree while preparing it.  

One day (a few years ago) I noticed that packaged frozen cut Green Peppers were located in the freezer department of a local grocery store.  In the summer this vegetable is plentiful at the local farm stands in my area.  So, the following summer I decided to freeze my own to use!  I learned it worked very well and it was not difficult to do.  

Purchase some fresh Green Peppers and prep them for your freezer.  Prepping a few at a time works well! 

Click here for my post with the complete directions!  

In the colder months you will be able to reach into your freezer and take out a small bag rather than purchasing a Green Pepper in the grocery store.

Enjoy!
Yummy!

       

Freezing Butternut Squash

Butternut Squash
(File Photo)

The bushel of Butternut Squash is in our garage w-a-i-t-i-n-g (similar to the bushel that was in our garage last year in October that is pictured above).  Waiting for what you may be thinking.  Waiting for me to get busy and begin prepping this delicious veggie for our freezer!  We always purchase a bushel.  Usually during the month of October, working with a few at a time the Butternut Squash are cleaned/ cut into chunks and steamed, so the chunks can be mashed.  The next step is to place the mashed squash into freezer bags.  After labeling/  dating each bag, into our freezer the bags go.  What a great veggie to enjoy not only now and at Thanksgiving but for months to come!

Butternut Squash ready for the freezer.
(File Photo)

I did say usually I am working on this during the month of October.  Well, I have not been as quick about it this year.  It is time to get busy!  

We enjoy mashed Butternut Squash served at dinner and I also substitute this veggie for pumpkin when baking in so many recipes.  Taking a bag out of the freezer and defrosting overnight in the fridge comes in handy!  If we are having this veggie as a side dish for dinner, I place the frozen veggie (taken out of the bag, first) in a microwave safe baking dish, venting the cover and defrost/ heat in my microwave.  I use my CorningWare.  No butter/ margarine nor sugar is added nor needed before placing the steaming veggie on the dinner table.   

Do you freeze Butternut Squash?  It is so delicious!   

Click here for my complete instructions that are included in this post that I wrote in 2014. 

Enjoy!
Yummy!

    

Blueberry Season

~Local Fresh Blueberries~

It's been that time of year! Time to purchase the local fresh Blueberries!  One morning about a week ago my tradition continued.  

The tradition is freezing Blueberries and Blueberry Freezer Jam!  I wrote the linked highlighted Post exactly two years ago.   

The fresh local blueberries were purchased and in the afternoon they were prepped for our freezer.  Yes, some were saved for munching, for the Jam and also for Blueberry Pancakes!  There was even some to add to cereal to enjoy at breakfast.  Yum and double yum!!

I did write the words "about a week ago".  This past year+ I have been cooking/ baking a lot!  Like so many of you have been.  Well, that led to me not blogging as much.        

Last year I did not prepare the Freezer Jams.  There were some containers left from the previous year and they tasted delicious!  However, this year they are finding their place in our freezer.  If blueberries grow in your area have you purchased them to freeze?  Or to prepare Freezer Jam?  They are so delicious! 

Enjoy!
Yummy!          

Freezing Green Peppers

Green Peppers
(File Photo)

There have been so many great tasting local veggies available to purchase these days!  Not only in grocery stores where local produce is sold, but at roadside stands.  Slices of locally grown juicy fresh tomatoes hit the spot on our dinner table.  Another veggie that is available at this time of year is Green Peppers.  I like to add them to various main dishes when I'm cooking.  Usually at this time of year, I purchase the Peppers and prep them to place in our freezer, so I have them to use all winter.  Somehow, that did not work out for me last summer.  I missed opening our freezer door this past winter to take out a small bag to use. 

Not so this summer!  I have been getting to work!  There will be Pepper strips for Chili, for Pizza and for Chicken dinners.  I really do not want to purchase bags of frozen Pepper chunks in the grocery store this winter.  

 Green Peppers are easy to prep to freeze, too!

1. Rinse Green Peppers under cool running water.
2. Pat dry.
3. Cut into slices or chunks, discarding the stems and seeds.
4. Place a handful of slices or chunks of Green Peppers in sandwich bags, close.
5. Then, place sandwich bags into Freezer Bags and seal.
6. Label and freeze.

Ready for my Freezer!
(File Photo)

The photo I used is a File Photo from 2014, but you can see the results!  This year I will have the Green Peppers that are needed for a recipe in my freezer ready to defrost!

Enjoy!

Yummy!

 

Freezing Blueberries and Blueberry Freezer Jam

Suddenly, it was blueberry season!  Oh, you know what that means.  You know the ole' saying- when the fresh local juicy blueberries are ready, purchase a large quantity to freeze and also to prepare Blueberry Freezer Jam!  That was on my agenda the middle of last week.

On Blueberry Day 1- A large quantity were triple rinsed in cold water, drained in a colander and then packaged in freezer bags.

Packaged, labelled & ready
to be placed on our freezer!

 On Blueberry Day 2- That was Blueberry Freezer Jam Day!  This year I prepared 2 batches- each batch was prepared separately.  All of the clean utensils, freezer containers and ingredients were taken out and I started in.  CERTO is the pectin I use- it is a liquid pectin.  The directions are in the CERTO box.  Follow directions exactly!  No shortcuts here! 

After Freezer Jams are prepared and placed in the containers with the lids snapped on and labelled, the containers sit on a table undisturbed for 24 hours.  Then, they are placed in the freezer until needed.  Taking a container out and placing in the fridge is easy enough and it is ready to enjoy on toast, English Muffins or as an addition to plain Yummy Yogurt.

Blueberry Freezer Jam
sitting on the table undisturbed for 24 hours!

It's amazing how time just flies by!  I had intended to post this last week.  The week just went in a flash!  We have also been enjoying fresh local blueberries in cereal, in fruit salads and yes, there was baking going on, too.  That is for other posts.  :)

Enjoy the local fresh fruit!
Yummy!

    

Freezing Green Pepper Strips

Last September when fresh local Green Peppers were available to purchase at roadside stands or in the grocery stores, I did not purchase any to freeze.  Every year I do, but it just never happened.  Oh, did I ever miss them this past winter whenever a recipe called for chopped Green Pepper!  I always like to freeze the pepper strips and use them in entrees whenever that veggie is an ingredient in a recipe.  No, I don't like to purchase that veggie in the cold winter months.  They just never look that good in the grocery stores.  Because I did not have them, it seemed that I needed them!  Well, this past week I took some action!  The first 5 Green Peppers were purchased/ prepped and found their way into our freezer.  Three days later 5 more were purchased and 5 more little bags of pepper strips were prepped and frozen.    

It's quite a simple process.  After cutting the Peppers into strips, the strips are placed in sandwich bags and then in a large freezer bag.  Whenever one package is needed, it is at my fingertips.

* * * For me 1 fresh Green Pepper = 1 little sandwich bag of ready to use Green Pepper strips.

  
Freezing Green Pepper Strips

1.  The Green Peppers are rinsed under cool running water.
2.  Then, dried.
3.  Using a cutting board, the tops are cut off and discarded.
4.  Then, cut the Green Peppers into large pieces.  Discard seeds and inner pulp.
5.  Cut the large pieces into strips.
6.  Place Pepper strips into sandwich bags and close.
7.  The filled/ closed bags are placed in a Gallon sized freezer bag, labelled and sealed.
8.  Store in the freezer. 

Reaching into my freezer and taking out a bag of Green Pepper strips to use will be a great find this coming winter!  Ten bags should be enough.  This is definitely the time of year to purchase the fresh local Peppers to freeze.  If you have the opportunity to do this, it is worth the small effort!

Enjoy!
Yummy!

 

~Freezing Butternut Squash~

Mashing the Butternut Squash

The annual ritual of freezing Butternut Squash to enjoy the other months of the year is in full swing!  This delicious orange vegetable is such a great treat at dinnertime.  It's great to be able to purchase the fresh local vegetables in autumn at local roadside stands.  With a little prep work this veggie can be frozen, then reheated, for a great side dish during the year!

Ready for our freezer!

I freeze 2 Cups of this mashed veggie in each Quart sized Ziploc Freezer bag.  While preparing dinner it's easy to remove the frozen mashed Butternut Squash from the bag and place in a Corningware dish.  Place the cover on top.  In our microwave it is defrosted/ reheated in ~14 minutes.  The steaming hot vegetable is served in the same baking dish.

There are also many other ways that we enjoy Butternut Squash!  For me it requires only walking down the stairs to open our large freezer.  The bags of Butternut Squash are waiting on the second shelf!

This is the time of year when we find these orange colored squash plentiful in the grocery stores.    

Click here for complete directions on preparing Butternut Squash for the freezer. 

Enjoy!

           

Fresh Local Strawberries

Local Fresh Strawberries

Today was the day!!!  Every year about the middle of June the local strawberries are ripe & ready for us to enjoy.  When visiting roadside stands or Farmer's Markets, quarts of these sweet yummy red berries are available to purchase.   It's been a tradition with me to purchase strawberries to prep for our large freezer & also to make Freezer Jam.  Oh, years ago the tradition was to go to the strawberry patch & pick the berries I needed.  Traditions change!  :)

This morning quarts of strawberries from Meadowbrook Farm in East Longmeadow, MA found their way to my kitchen.  After cutting off the tops, the strawberries were double rinsed in cold water & drained.  Then, 2 and 1/2 cups of this fruit were placed in Ziploc Freezer Bags.  Some of the larger strawberries were sliced first.  I add about 1 Tablespoon of sugar to each bag before closing.  It works well to move the sugar crystals around in the bag, so it dissolves.  Label & date each bag. 

In the winter months a defrosted bag of this yummy fruit is such a treat to top a Belgian Waffle, Yummy Oatmeal Pancakes or ice cream.

Ready for the Freezer!

Strawberries are always a 2 day project with me.  Tomorrow, I'll be making Strawberry Freezer Jam.

Do you enjoy making jams when the local fruit is available in your area?

Enjoy!
Yummy!

   
  

~Butternut Squash~

Mashed Butternut Squash ready to place in freezer bags.

The carton of Butternut Squash had been sitting on our garage floor for a good 2 weeks.  It's location was just to the left of our entry into our Family Room.  I sure could not miss it while glancing over - each time I went in or out of the door.  The squash that had been purchased at Meadowbrook Farm in October would be prepped to enjoy this month and also for our freezer to eat later. 

This "project" has become a tradition.  Butternut Squash is just delicious after it has been cooked.  No sugar nor spices are needed to enhance the taste!  While growing up, my family always raised this veggie and froze it.  Living in an apartment so many years ago in Hampden, MA, my DH & I had a large veggie garden.  Our landlord knew of my desire to grow our veggies, so he plowed a section of his rich soil side yard for us to plant our crops.  It was great!  That was all B.C. = Before Children!  Time moves on!  Now, I purchase the local fresh veggies when they in season and continue to freeze them.

Cut peeled chunks

Utensils I use:  Dutch Oven or Pot, Cutting Board, Knife, Spoon, Colander, Ziploc Freezer Bags, Marker for Labeling

Butternut Squash  

1. Rinse/clean the Butternut Squash under cold running water.
2. Dry.
3. Using a cutting board & a sharp knife, cut off & toss the stem and rounded top.
4. The long top portion is cut into slices. The slices are circles.
5. Cut the peel off & discard.
6. Cut each peeled circle into 2" chunks and place in large Dutch Oven/ pot.
7. The lower portion containing seeds remains.  Remove the seeds with a spoon.
8. I save as much of the orange vegetable as possible that surrounds the seeds.  Cut off the peel.
9. Cut into pieces & place in Dutch Oven/ pot.
10. Add cold water to container (so it reaches about 2" up in the pot)
11. Turn the heat to High.
12. After a Boil is reached, lower the heat and simmer about 13 - 15 minutes, until pieces can be pierced with a fork.
13. During the cooking minutes, carefully stir the Squash pieces often in the pot, so they soften equally.
14. Drain the squash using a colander.
15. Return the chunks to the large pot and mash.

*****
    15.  Cool until comfortable to pack in Ziploc Freezer Bags. 
    16.  Pack about 2 Cups of mashed Squash in Ziploc Freezer Bags.
    17. After labeling, store in freezer.

File Photo

Whenever Butternut Squash is desired for dinner, a bag is unwrapped.  The frozen chunk of squash is placed in a Corning Ware container with a lid.  Reheat in the microwave.  No Butter/ Margarine or spices are needed.

Do you serve Butternut Squash?  Have you frozen it?  It's very tasty!

Enjoy!
Yummy!

Sour Cream Sugar Cookies, Yummy!

Reindeer Cookies...Yummy!

Biting into a homemade soft sugar cookie that has just a hint of nutmeg is my choice for a sugar cookie!  Sour Cream Sugar Cookies are hands down...the winner.  Rolled out and cut into festive shapes, then decorated with colored sugars,  they are perfect for the holidays...any holiday.  This past week I started my Christmas baking!  There are always unexpected happenings and also sewing projects to complete, but I always have time to bake these delicious cookies containing sour cream.    

It is a two step process.  On Day 1 the dough is made, wrapped and then stored in the fridge overnight.  On Day 2 my cookie cutters, decorated sugars, rolling pin & rolling mat are used.

Rolling out the dough that has been refrigerated, overnight.

For years I've been baking this soft cut-out cookie and it has become a tradition for my fam to enjoy them at Christmas. 

An added + is that after they are baked and cooled, these cookies can be packaged and stored in the freezer until the holiday arrives.  Now, a double batch of these scrumptious family faves, are ready and waiting in our freezer. 

***Unsalted Butter works best in this recipe!  The stiff dough is easier to work with.
     

 Sour Cream Sugar Cookies   printable recipe card

Oven: 375°F
Yield: About 5 dozen, depending on size

Ingredients:

4 Cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1 Cup unsalted Butter, softened
1 and 1/2 Cups Sugar
1 Egg
1/2 Cup Sour Cream (can be Fat Free)
1 teaspoon Vanilla Extract

Colored Sugars for Decorating

Method:

Day 1-

1. In large bowl with electric mixer beat Butter and Sugar until light and fluffy.
2. Add Egg, beat.
3. Add in Baking Powder, Baking Soda, Salt and Nutmeg.
4. While beating on Low, slowly add Flour, 1 Cup at a time.
5. Add in Vanilla and Sour Cream. Beat on Medium until well combined. Dough will be stiff.
6. Remove dough from bowl and place on plastic wrap, wrap dough.
7. Place wrapped dough on aluminum foil and wrap well.
8. Refrigerate overnight.

Day 2-

1. Preheat oven to 375°F.
2. Unwrap dough and cut into four parts.
3. On well floured surface, roll dough to 1/4" thickness. Use cookie cutters.
4. Place cookies on pan/sheet 1" apart. (Maybe 12 cookies to a sheet.)
5. Sprinkle with colored sugars.
6. Bake 10 - 11 Minutes. Bottom of cookies will be a light golden brown.
7. Remove with spatula to wire cooling racks.
8. When cool store in airtight containers.

**These cookies also freeze very well.

If you want to treat your family and friends to a sugar cookie that is light and contains a hint of Nutmeg, take out your cookie pans/sheets and the cooling racks!  These Sour Cream Sugar Cookies are just the best!

Enjoy!
Yummy!