2.03.2011

molasses ginger sticks & pecan pumpkin cream dip

¾ c. butter

1 c. sugar

¼ c. molasses

1 egg

2 tsp. soda

2 c. flour

½ tsp. each of ground cloves, ground ginger, salt

1 tsp. cinnamon

Cream butter, sugar, egg, and molasses. Add dry ingredients. (I do this all in my kitchen-aid)

I roll this out into a large rectangle, sprinkle lightly with a cinnamon/sugar mix, and cut strips with a pizza cutter and place them on the greased cookie sheet (similar to cut-out sugar cookies).

Pecan Pumpkin Cream

½ jar of your choice of pumpkin butter (I used the williams sonoma brand and it just happened to have pecans in it.) I’m guessing I used about 6-8oz.

½ package of cream cheese

1 c. (or to your taste) powdered sugar

1 container cool whip

Blend cream cheese, pumpkin butter, and powdered sugar. This will be pretty thick. Gently fold in the cool whip. Serve as the dip for the ginger sticks.

375 degrees 10-12 minutes

oreo balls

1 pkg oreos (don’t use double stuffed)

1 8 oz. pkg cream cheese

Almond Bark

Blend an entire pkg of oreos. Add cream cheese to oreos and blend. Mix well - may have to use hands at the end. Roll into walnut sized balls & freeze or refrigerate at least 1 hr (this is important when dipping into chocolate). Melt almond bark (start w/ 4 blocks or so) on medium low. You don’t want to burn it. Put a little Crisco in the pan, it helps it not to burn. Completely dunk the oreo ball into the chocolate. Pull out w/ a fork or spoon and put on wax paper on a cookie sheet.

Keep in fridge & enjoy!

dev's version of the neiman marcus cookie

1 c. butter
2 c. flour
1 tsp. baking soda
1 c. sugar
2.5 c. blended oatmeal (measure oatmeal and blend in a blender to a fine powder)
24 oz. chocolate chips
1 c. brown sugar
1.5 tsp. salt
1 (8oz) Hershey bar (grated)
2 eggs
1 tsp. baking powder
1 tsp. vanilla

Cream butter and both sugars. Add eggs and vanilla; mix together the flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar. Roll into balls and place 2 inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.

12.16.2010

hillside farm’s molasses crinkles

Ingredients:
¾ cup butter
1 cup brown sugar
1 egg
¼ cup molasses

2¼ cups flour
2 tsp baking soda
¼ t. Salt
1 t. cinnamon
1 t. ginger
½ t. cloves

Directions:
In a medium size bowl, cream butter and brown sugar, add egg and molasses, mix well.
In another bowl combine all other ingredients. Add flour mix slowly, mix well. Wrap
dough in wax paper and chill a couple of hours or over night.

Form cookie dough into 1¼” balls and roll in sugar.

Place on ungreased cookie sheet and bake at 350° for 8 to 10 minutes. Cool on wax
paper for a couple of minutes. Now enjoy!
(Makes approx. 1 dozen)

big soft molasses cookies

2 1/2 cups flour (I sometimes use half whole-wheat, half white flour and the cookies turn out just as delicious!)
2 tsp. ground ginger
1 tsp. baking soda
1/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1/4 cup butter, softened
1 cup white sugar
1 egg
1 Tbsp. water
1/4 cup molasses
2 Tbsp. white sugar

Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut-sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart on an ungreased cookie sheet and flatten slightly (I flatten them with the bottom of a glass or cup.) Bake at 350 degrees for 8-10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a rack to cool completely.

11.24.2010

Tomatillo Lime Breakfast Enchiladas

Ingredients:6 eggs, cooked scrambled with a pinch of salt and pepper
Chorizo, sausage, bacon or Ham cooked and added to eggs
8 corn tortillas
3 tablespoons oil
2 cups of green chile sauce
1 1/2 cups grated queso blanco or jack cheese
1/4 cup cotija, crumbled
1 teaspoon serrano chile or jalepeno seeded and diced (optional for spiciness)*
Cilantro for garnish

Tomatillo Lime Sauce:
1 lb. tomatillos
1 Lime (juice from)
1 clove of garlic
1/4 Cilantro
1/2 C. Chicken Stock

- Half the tomatillos and broil them on high in the oven face down for 8-10 min. (until brown/black burn marks start appearing), then combine in a blender with the rest of the ingrediants.
- This may seem like a lot of work for breakfast and it is, but this sauce is quite easy to make. Another option would be to make the sauce for regular enchiladas a night or two before, then use the leftovers for this recipe.

Preparation:
Brush oil onto tortillas and bake in a 400 degree oven for 5 minutes. Turn oven down to 300 degrees.
Fill each warm tortilla with eggs and shredded cheese. Fold the edges over to form a roll and turn over seam side down. Place in a baking dish. Continue with the rest of the tortillas.
Drizzle sauce over the top of the enchiladas and bake in 300 degree oven for 8-10 minutes, or until cheese is melted.
Sprinkle cotija cheese over the top and serve immediately.
*Add serrano/jalepeno chile to eggs before scrambling them.

8.30.2010

delicious whole wheat crackers

1/2 cup butter
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk

Directions
1. In a medium bowl, cream together the butter and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
2. *Note* In place of 1 cup of wheat flour you can use 1/2 cup ground flax seed which is super good for you and 1/2 cup wheat germ. Also I chilled my dough in the freezer wrapped in plastic wrap while I got all my baking pans out, greased them, and my cookie cutters. It doesn't need to be really cold.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. I then sprinkled a little cinnamon and sugar on and rolled it into the dough. Cut into rectangles.Or use cookie cutters for fun shapes. Place 1/2 inch apart onto the prepared cookie sheets.
4. Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks. My pans never cook everything evenly but my browner ones still tasted delicious.