Cookie Lee Sale Instructions

I am making room for Spring/Summer inventory!  I have discounted ALL of my jewelry!  Each item is now 60% off! Prices shown do NOT include tax or shipping.  Tax rate is 8.45% and there will be a $2.00 shipping charge on each order that must be mailed.

Here is how to order the sale items:
1.  Scroll through the pictures under the "Cookie Lee Sale" tab and decide what items you would like to purchase.
2.  Email me your order (please list item numbers) at jillsutton04@gmail.com
3.  I will then email you an invoice with your total (it will include tax and shipping) which you can pay via Paypal.
4 .  Once your payment has cleared I will mail (or deliver if you are in the Wentzville area) your order.

I will remove items once they are sold out.

These items are from my own inventory and many items may no longer be available, therefore I will not be able to accept returns on these clearance items.  However, for items still available through the Cookie Lee website, you can use the item number to look it up and see a clearer picture and to the original price!

Email me with any questions! :)

Cookie Lee Sale!

 Necklace #82462  $14.40

 Bracelet # 82568 $12

 Earrings #91027 $8.80

 Earrings #93220 $11.20

 Earrings #26720 $7.20

 Necklace #93281 $12.80

 Earrings #93280 $8.80

 Earrings #26727 $8.80

 Necklace #26728 $14.40

 

 Necklace #90166 $17.60

 Earrings #26673 $12.00

 Earrings #26811 $8.80

 Earrings #26874 $8.00

 Earrings #26582 $10.40

 Earrings #26689 $8.80

 

Earrings #93347 $11.60 

 Necklace #11301 $12.80

 Earrings #93270 $10.40

 Necklace #93367 $13.60

 Necklace #93297 $16.80

 Necklace #26674 $15.20

 Bracelet #89945 $6.00

 Bracelet #26400 $10.40

 Earrings #26554 $4.00

 Necklace #82511 $14.40

Necklace #26812 $17.60

 Necklace #93211 $14.40

Cookie Lee Spring/Summer 2013 Catalog

It’s here!  The Cookie Lee Spring/Summer 2013 catalog has launched!  There are so many fabulous pieces in this catalog and as always, everything is UNDER $48!!!  Be sure to browse/shop the new jewelry on my website:  www.cookielee.biz/jillsutton

Comfort Food!

Crescent Chicken

Picture courtesy of Comfy in theKitchen

Thanks to Comfy inthe Kitchen for last night’s dinner recipe!  This recipe is SUPER easy and delicious!  Rarely do my children like to try new recipes, but they LOVED this one!  It is so simple and uses very few ingredients.  I think next time I may even add some vegetables to the inside of the crescents.  I served it with mashed potatoes, as suggested.  Excellent comfort food! 

I am posting the recipe, but if you visit Comfy in the Kitchen’s website, you will get EXCELLENT step-by-step pictures!

Crescent Chicken

(serves 6-8 rolls)

1 (8 or 6 jumbo count) package refrigerator crescent rolls

2 cups chopped cooked chicken

1 cup shredded cheddar cheese

1 can cream of chicken soup

1 can of milk (using soup can)

Preheat oven to 350

Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.

Recipe courtesy of Comfy in the Kitchen

Perfect Taste of Fall

Pumpkin Snickerdoodles

Okay…fall is here and pumpkins are plentiful!  I love the sights and smells of fall, but I especially LOVE the tastes!  The taste of pumpkin seems to be one of the most popular during this time of year.  We are flavoring everything from bread to coffee with this glorious gourd.  But what about cookies??  More specifically, Snickerdoodles?  I love Snickerdoodles already, but this recipe using pumpkin is a truly sensational way to feed your fall loving senses!

 

Photo courtesy of A Bitchin’Kitchen

 

What you will need:

For the cookies:

3 3/4 cups flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:

1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

Recipe obtained from Pinterest via  A Bitchin' Kitchen