Giant Ginger Cookies

I love ginger cookies, but no one else in my family enjoys them. :(  So when I can find someone to share them with me I will make a batch of these.  Any takers?

4 1/2 cups Flour
4 tsp ground Ginger
2 tsp Baking soda
1 1/2 tsp ground Cinnamon
1 tsp ground Cloves
1 1/2 cups Shortening
2 cups Sugar
2 Eggs
1/2 cup Molasses
3/4 cup coarse Sugar

Note: For chewy texture, use shortening, not butter or margarine.

In medium mixing bowl, stir together flour, soda, spices, and salt.  Set aside.  In large mixing bowl, beat shortening until softened.  Gradually add 2 cups sugar, beat until fluffy.  Add eggs and molasses; beat well.  Add half of flour mixture; beat until combined.  Stir in remaining flour with wooden spoon. 

Using a 1/4 cup ice cream scoop, shape dough into 2 inch balls.  Roll in coarse sugar.  Place on ungreased cookie sheet about 2 1/2 inches apart.

Bake at 350 for 12 to 14 minutes or until cookies are light brown and puffed.  Do not over bake or cookies will not be chewy.  Let stand 2 minutes before transferring to wire rack.  Cool. 

Bar-B-Que Baked Beans

I loved Baked Beans.  Especially with brown sugar!! I haven't tried these but plan on trying them the first time we smoke some ribs.  Love the summer time!!


1 can (28oz) pork and beans
2 Tbsp chopped onion
1/4 cup packed dark brown sugar
1/2 cup sweet hickory barbecue sauce or favorite barbecue sauce
4 slices bacon, cooked and crumbled

Heat for 10-15 minutes, covered, stirring occasionally, until beans come to a boil.  Turn temperature down and let beans simmer until ready to serve. 

Smore Cookies

When you look at this recipe you think WOW are those going to be rich.  They are a little but not as bad as you think.  I was very skeptical about these cookies but they are GOOD.  I mean really how bad can chocolate and grahm crackers be?

Ingredients

• 11 Tablespoons unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 2 ½ cups flour
• 1/2 cup semi-sweet chocolate chips  (I used mini chips)
• 1 cup mini marshmallows
• 3 regular sized Hershey’s bars, broken into pieces
• 1-2 packages graham crackers, broken into squares

Directions:

1. Preheat the oven to 375 degrees. Line baking pans with parchment paper or tin foil. I used the 11 x 17 pan.
2. Lay out graham crackers side by side on the pans as close as possible (they should be touching).
3. Cream together the butter and both sugars. Add the eggs and vanilla.
4. Gradually mix in the dry ingredients: flour, baking soda, and sea salt.
5. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour.
6. Place rounded tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Use your fingertips to slightly press down.
7. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
8. Bake for and additional 7-9 more minutes or until dough is beginning to turn golden brown at the edges. Make sure cookies are completely cool before cutting, otherwise you'll end up with a doughy mess!

Tim's Chili

This recipe is my husbands recipe.  When he makes chili he doesn't really measure - he just throws in everything till it tastes good.  So this is just approximate on measurements.  You can add or take out to your liking.

Ingredients:

Tomato Juice- amount depends on how much you want to make.  One quart feeds 7-8 people

Hamburger- 1 ½ to 2 pounds per quart of juice. (I like it thick)

Mrs. Grimes Chili Beans- 3 to 4 of the small cans per quart of juice

Onion- 1 large per quart

Green Pepper- 1 per quart

Jalapeno- 1 to 2 per quart finely chopped (remove the seeds, that is where most of the hot is)

Chili Powder- add to taste (start with about 4-5 tablespoons per quart and go from there)

Minced Garlic- add to taste (I don’t use a lot, a teaspoon or two)

Cayenne Pepper- teaspoon or two

Corn Meal- gives it a thick texture.  Add about 2-3 heaping tablespoons and then add to desired thickness. (Chili will thicken as it cooks)

Cilantro- fresh is preferred; just do not add too much as it will overpower the flavor.

You can add whatever else you think might be good in it.  Cook over very; very low heat for at least 4-5 hours, stirring often.  If time permits, let it cool for an hour or so and then re-heat prior to eating. 

 

Creamy Chicken and Noodles

I love any chicken and noodles.  So when I seen this recipe I instantly knew I would have to try it.  I tried it when my sister came to visit and she thought it was good so I knew it was a keeper. 

Ingredients:

1 (0.6 oz) envelope Italian dressing mix
1 (8.0 oz) package wide egg noodle
2 Tbsp butter, softened
3 cups cooked chicken
1 cup whipping cream or evaporated milk
1/4 cup fresh grated Parmesan cheese

Directions:

 

Cook noodles according to package directions; drain well, and return noodles to pan.

 

Stir in the 2 Tbsp butter and toss to coat.  Stir in chopped chicken, milk, cheese, and the dressing mix.  Cook mixture over medium high heat, tossing to coat evenly approximately 5 minutes or until thoroughly heated.  Serve immediately.

Sausage and Creamy Tomato Pasta

This recipe makes a lot so make sure you invite all your neighbors over.  Also have copies of this recipe ready cause it is so good!!

Ingredients:

1 lb Italian sausage cooked and drained
1 cup chopped onion
3 gloves garlic, minced
1 (16 oz) can Italian style diced tomatoes
1 (8 oz) can tomato sauce
1 cup heavy cream
5-6 leaves of fresh basil chopped (I sometimes omit this and it still tastes great)
12 oz penne pasta (Get a 16 ounce box and use 3/4 of it)
Grated Parmesan for Topping

Directions:

Cook the pasta in salted water al dente.

While pasta is cooking, cook the Italian sausage.

Add the onions and garlic to the sausage and saute for a few minutes.

Pour the entire can of diced tomatoes and the tomato sauce and heat through.

Pour in the cream and heat through.  The longer you cook the sauce the thicker it will get so simmer until it is the consistency you want.

Add the fresh basil and let is simmer for a few minutes.

Finally mix the sauce, with the pasta and serve.  Top each serving with a sprinkle of Parmesan cheese.

Poppy Seed Lemon Bread

This is one of the best and easiest lemon poppy seed bread recipes out there.  It is so moist and easy.

Ingredients:

1 box yellow cake mix
1 pkg instant lemon pudding (3.4 oz)
4 eggs
1/2 cup oil
1 cup warm temped water
1/4 cup Poppy Seed

Directions:

Preheat oven to 350 degrees. Grease and flour a Bundt pan or 2 bread loaves pan. Combine dry cake mix and dry pudding mix. Add eggs, water and oil and stir until well blended. Stir in poppy seeds.   Pour mix into Bundt pan. Bake for 45 minutes at 350 degrees F. If top of cake looks wet after that time, turn oven off and let it bake a few more minutes. Remove cake from oven and let it cool at room temperature for 15-20 minutes, then invert into serving plate.

Better than ________ Cake

This is actually one of my very favorite cakes.  It is so easy to make and just tastes so darn good.  It has another name for this cake but since I am trying to keep this blog G rated thought you can fill in the blank!! 

Ingredients

• 1 package (18-1/4 ounces) chocolate cake mix
• 1 jar (17 ounces) butterscotch-caramel ice cream topping
• 1 carton (12 ounces) frozen whipped topping, thawed
• 3 Heath candy bars (1.4 ounces each), chopped

Directions

1. Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. 
2. Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.

Foolproof Pie Dough

The first time I saw this pie crust recipe I thought what is she talking about but then I saw the same recipe from America's Test Kitchen and they talked about how the alcohol burns off first and leaves the water behind to make a flaky crust and I thought that makes total sense. 

2 1/2 cups all-purpose flour
1 tsp salt
2 Tablespoons sugar
12 Tablespoons COLD butter, cut into 1/4-inch pieces
1/2 cup vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in a food processor until combined, about 2 one-second pulses.  Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 12 to 15 seconds (dough will resemble cottage cheese curds and there should be no coated flour.)

Scrape the bowl with a rubber spatula and redistribute dough evenly around the processor blade.  Add the remaining 1 cup flour and pulse until evenly distributed around the bowl and the mass of dough has been broke up, 4 to 6 quick pulses.

Empty mixture into bowl.  Combine vodka and water.  Sprinkle liquid over mixture.  With a rubber spatula or wooden spoon, use folding motion to mix pressing down on the dough until the dough is slightly tacky and sticks together.

Divide dough into two even balls, wrap in plastic wrap, and flatten each into a 4-inch disk.  Refrigerate at least 45 minutes or up to 2 days.  Freezes very well.

Dry rub for Ribs

We love to smoke ribs and brisket.  Our favorite is ribs.  Usually we just buy rub but I think I am going to try this on Mothers Day when we are going to smoke ribs again.  I will let you know what we think!! This would be easy to make up a big batch and than just use as needed.  If it is as good as it looks we just might have to do that!!

1/4 cup packed brown sugar
1 to 3 Tablespoons salt
1 Tablespoon chili powder
1 Tablespoon black pepper
1/2 teaspoon ground allspice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin

Mix all together and rub onto meat.

Carol Menkens Caramel Peach Pie

2 favorite pie crusts
1 can (29 oz) sliced peaches, drained
3/4 cup brown sugar
1/3 cup all purpose flour
1/3 cup butter
3 Tablespoon light corn syrup
Milk
1 tsp granulated sugar
1/4 tsp ground cinnamon


Ease 1 pie crust into 9 inch pie plate. Trim pastry even with edge of pie plate.


Arrange peach slices in pastry lined pie plate.  In small bowl combine brown sugar,  1/3 cup flour, butter and corn syrup.  Cook and stir over low heat until sugar dissolves.  Pour over peaches. 
Cut slits in second pastry circle.  Place on filling , trim 1/2 inch beyond edge of pie plate.  Fold top crust under bottom crust.  Seal and flute edge.  Brush top with milk.

In small bowl, stir together granulated sugar and cinnamon.  Sprinkle over pie.  Cover edges of pie with foil.  Bake for 25 minutes.  Remove foil.  Bake 25-30 more minutes  or until golden brown and filling is bubbly.

Bar-B-Que Baked Beans

1 can (28 oz) Pork and Beans
2 Tablespoon onion
1/4 cup packed brown sugar
1/2 cup Sweet Hickory BBQ sauce
4 slices bacon, cooked and crumbled

Heat on stove top till heated through or put into oven at 325 for 30 minutes or until desired thickness of sauce.

Breakfast Casserole

This was a recipe that I just threw together.  I loved breakfast casserole but my kids didn't like it cause of the bread. (I think they didn't like the soggy bread going on) so I had tasted and seen other casseroles make with hash browns so I thought what the heck.  Let's try it with hash browns.  I would have to say that I do enjoy it better with hash browns.

24 oz frozen shredded potatoes, thawed
salt and pepper
12 eggs
2 C milk or 1/2 and 1/2
1 t season salt
3 cups cheddar cheese, grated - or what ever your family enjoys
2 C chopped ham (you can substitute cooked sausage or bacon)

Heat oven to 350 degress. Spray a 9x13 pan with cooking spray. Pour the frozen potatoes into the pan. Shake a little salt and pepper over the top.

In a large bowl whisk the eggs up. Add the milk, season salt, cheese and ham. Stir to mix it all together.

Pour it over the top of the potatoes. Cover with foil and let it hang out in the fridge overnight if you wish.

Bake for  90 minutes. Remove from the oven and let it sit for about 10 minutes before serving. This helps to make it solid. 

I bake without tin foil but if starts to get to brown for your liking just cover with foil and continue baking.

Chocolate Cream Cupcakes

I have to confess, I don't make homemade cupcakes or cake very often.  GASP, I know, but I believe the box mixes are just as good and a whole lot simpler.  BUT if I would make them homemade, this recipe looks pretty darn good.  If I do ever make them I will definitely let you know. 

Filling:

1/2 cup sugar
1 (8 oz) package cream cheese, softened
1 egg

Cupcakes:

1 3/4 cups sugar
2/3 cup butter, softened
2 eggs
1 1/4 cups water
4 (1 oz) squares unsweetened baking chocolate, melted, cooled
1 tsp vanilla
2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Frosting:

2 cups whipping cream
1/2 cup powdered sugar
1/2 tsp vanilla

Heat oven to 350 degrees.  Combing filling ingredients in small bowl.  Beat at medium speed, scraping bowl often, until well mixed.  Set aside.  Combine 1 3/4 cups sugar and butter in large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Continue beating, adding eggs one at a time, until well mixed.  Add water, melted chocolate and 1 teaspoon vanilla.  Continue beating until well mixed.  (Mixture may look curdled.) Reduce speed to low; add flour, baking powder, baking soda and salt.  Beat until well mixed. 

For each cupcake, spoon 1 tablespoon chocolate mixture into each paper-lined cupcake cup; top with 1 tablespoon cream cheese mixture.  Spoon 1 tablespoon chocolate mixture on top.  Bake for 20-25 minutes or until toothpick inserted in center comes out clean.  Let stand 5 minutes.  Remove from pan.  Cool completely.

Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form.  Gently stir in 1/2 teaspoon vanilla.  Spread about 3 tablespoons frosting onto each cupcake.  Store refrigerated.

Texas Caviar

This is a recipe that I received from a co-worker, Becky.  I am not a bean fan but I REALLY do like this stuff. This is best if made up the night before you are serving.


1 can (15 oz) black beans, drained and rinsed
1 can (15 oz)  black eyed peas, drained and rinsed
1 can shoe peg corn, drained
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped tomato
8 oz Italian dressing

Put beans, peas and corn in a big bowl.  Add onions, green pepper and tomatoes. (*NOTE - you can add red peppers or yellow peppers if you like also.)

Add Italian dressing to mixture in bowl.  Let set over night and enjoy with your favorite tortilla chips.

 

Cinnamon-Apple Coffee Cake

I was looking through my recipe drawer (I have been collecting for a LONG time) and thought this is crazy.  These are stuffed in a drawer and what good are they doing in there?  So I decided that I needed to start working on putting more recipes on my page.  Not all of these I have tried.  But I wouldn't have kept them if I didn't think my family would like them. None of these are going  to be extravagant, just good old ingredients that you can find in any local store.  So if you try one and your family enjoys it please let me know. 

1 1/4 cups all purpose flour
1/2 cup sugar
1/4 cup sour cream
1/4 cup Land O Lakes Cinnamon Sugar Butter Spread
1/3 cup milk
2 eggs, slightly beaten
2 tsp baking powder
1/2 tsp salt
1 medium (1 cup) tart cooking apple, peeled, cored, and chopped

Topping:
1/3 cup all purpose flour
1/3 cup firmly packed brown sugar
1/4 cup Land O Lakes Cinnamon Sugar Butter Spread

Heat oven to 375 degrees.  Combine all coffee cake ingredients except apple in large bowl; stir just until moistened.  Stir in apple.

Spread butter into greased 8 or 9 inch  square baking pan.

Combine 1/3 cup flour and 1/3 cup brown sugar in medium bowl; cut in 1/4 cup Cinnamon Sugar Butter Spread until mixture resembles coarse crumbs.  Sprinkle over coffee cake batter.  Bake for 28-32 minutes or until toothpick inserted in center comes out clean.  Cool.

Italian Beef Sandwiches

I made this Italian Beef tonight for supper.  I have never made these before but will have to say they were FABULOUS. It also is great as it is a crock pot recipe and  you don't have to heat the kitchen in the summer.  I got the recipe from here MrsBettyRocker.  We used just some french bread.  We buttered the bread and than fried it (toasted it) in a fry pan till it was golden brown.  Added provolone cheese and than the meat.  You can use the juice to dip your sandwich if you would like.  One word of advice is trim the roast as much as you can so you don't have fatty pieces floating around.

Two Tone Dessert

My sister Barb is very famous for this dessert.  She has made it as far back as I can remember.  When we all get together my brother in law Bill always requests this dessert.  I believe this recipe comes from the Jello Company WAY back in the day. 

For the bottom crust - Mix together
1 cup flour
1/2 cup butter
1 cup finely chopped  nuts (whatever you prefer)

Pat into bottom of a 9 x 13 pan.  Bake at 350 for 10-15 min, Let cool.

While the crust is baking take:
8 oz  package of cream cheese
1 cup powdered sugar
8 oz. of Cool Whip
Beat cream cheese and powdered sugar until light and fluffy.  Fold the cool whip by hand into the cream cheese mixture.  Spread on cooled crust. Refrigerate.

Mix:
2 1/2 cups of milk
2 small packages of instant pudding. (I use both chocolate).
Mix pudding and milk until thoroughly mixed.
Spread on top of cheese layer refrigerate.

Spread another 8 oz cool whip onto chocolate layer then sprinkle with 1/2 cup chopped nuts.

Refrigerate till ready to eat.

Banana Bread

WOW time sure does go by fast.  I didn't realize that I hadn't posted in so long.  I have been cooking but really haven't made anything great so I haven't blogged.  But last night I tried a new recipe and boy was it good.  I will post my recipe and also post the link of the original recipe.  Of course I can't just try a recipe and not put my own twist on it.  Here you go.  This recipe makes two loaves so in one loaf I put nuts and the other I put mini chocolate chips.  I will say I didn't measure the chips or the nuts.   I just put in what I thought looked good.  Sometimes I cook like my Grandma Lucy did - just throw in until it looks good or tastes good. Enjoy - with butter or without!!

 
Ingredients:

• 2-1/2 cups all-purpose flour
• 1-1/4 cups sugar
• 2 packages (3.4 ounces each) instant banana cream pudding mix
• 1-1/4 teaspoons baking soda
• 1 tsp baking powder
• 1 teaspoon salt
• 5 eggs, lightly beaten
• 2 cups mashed ripe bananas (4 to 5 medium)
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped nuts or chocolate chips, optional

Directions

•In a large bowl, combine the first five ingredients. In another large bowl, whisk the eggs, bananas, oil and vanilla. Stir into dry ingredients just until moistened. Stir in nuts if desired.

•Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 325° for 80-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

I changed the pudding flavor, omitted the cinnamon and exchanged 1/2 cup buttermilk instead of all oil.  I believe buttermilk helps add to the moisture.  Other than that I followed the recipe.  I believe mine took around the whole 65 minutes to bake.  Put a toothpick in the middle - when it comes out clean than it is ready. 

Here is the link to the original recipe - try both and let me know what you think. http://www.tasteofhome.com/Recipes/Moist-Banana-Bread