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.

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.

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.

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.

simple sauce

1/3 c butter

1 lb. tomatoes, peeled, seeded and chopped

1 onion, thinly sliced crosswise

8 fresh basil leaves, torn into small pieces

Fry pan, medium heat melt butter. Add onion, cook until translucent -10min. Add tomatoes to pan, simmer until desired thickness -20min. Remove from heat and stir in salt to taste and basil.

peanut butter and banana french toast

1 egg
1 dash vanilla extract
2 tablespoons creamy peanut butter
2 slices bread
1 small banana, sliced
2 tablespoons butter

In a small bowl, lightly beat the egg and vanilla together.
Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.

In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

oreo ice cream cake

24 OREO Cookies, divided

2 cups Strawberry ice cream, softened (I used vanilla instead, and abt 3 cups)

2 cups thawed COOL WHIP Whipped Topping, divided

2 cups Chocolate ice cream, softened (3 cups also)

2 Tbsp. Hot fudge ice cream topping (I used crushed oreos instead)

LINE 9-inch round pan (I used a 10 in springform pan. Didn't have to use the plastic wrap) with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup COOL WHIP and reserved crumbs. Cover with chocolate ice cream.

FREEZE 4 hours.

REMOVE dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP; drizzle with fudge topping.

vodka sauce

1 tablespoon olive oil
1 onion, minced
2 cloves garlic, minced
1/2 (6 ounce) can tomato paste
1 cup good quality vodka
2 (15 ounce) cans crushed tomatoes
1 (14.25 ounce) can tomato puree
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon dried parsley
1/2 teaspoon dried, ground rosemary
1/4 cup water (optional)
1 cup heavy cream, or as needed

Directions:
Heat the olive oil in a large saucepan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the tomato paste into the onion mixture, working all of the lumps out. Pour in the vodka and bring to a boil over medium-high heat; boil for 1 minute. Add the crushed tomatoes and tomato puree. Season with oregano, pepper, salt, thyme, parsley, and rosemary.
Return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes, stirring occasionally. Add water if the sauce becomes too thick as it cooks, but remember that you'll be adding the cream soon, so don't thin it too much. Once the sauce has cooked, stir in the cream until the consistency and color are to your liking. Cook another 5 to 10 minutes to reheat.

Sweet and Sour Sausage

1 package cooked sausage(I used Hillshire farm Beef sausage)

1 green pepper

1-2 red peppers (I had some already cut up so I think I tossed in extra)

1/2 large red onion

1 20 oz can chunk pineapple drained(save the juice)

For Sauce

1/4 C brown sugar

1/2 C white sugar

1/4 C pineapple juice

1/4 C. Ketchup

1/3 C white vinegar

1/4 C Soy sauce

2 Tbs cornstarch or flour

1 1/2 C rice

3 C water

1 chicken bouillon cube

Put water, rice and bouillon cube on to boil in a medium pan. Once it boils, turn to low and set timer for 20 minutes.

Cut the sausage in half lengthwise and then chop into 1/4 inch slices. Add to large Saute pan and start cooking. While cooking chop up onions and peppers. Continue cooking sausage until it is getting browned spots on it. Drain grease or wipe it out with a couple paper towels, leave a little bit of grease. Add peppers and onions. Stir every couple minutes. Get out a small saucepan for the sauce. Add in the sugar and ketchup, let it liquefy a little then add all your liquid ingredients, use a wisk to stir. Add drained pineapple to sausage mix. Let the sauce come to a boil and then turn it down to a simmer. Get a little cold water, about 1/4 cup in a glass and stir in the 2 Tbs of cornstarch or flour, I used flour, stir until combined. Add to the sauce and turn the heat up a little, watch so it doesn't boil over. Let the sauce thicken a little and then add it to your sausage mix. Your rice should be done and you are ready to eat!! I love those little Chinese noodles that add a little crunch to it. Have fun with the recipe.

Vegetarian Curry

Punjabi Garam Masala

1 Tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
1/2 tsp cardamom seeds
3 cinnamon sticks, 3″ long, broken into smaller pieces
3 bay leaves

Heat a small skillet over med-high heat, and toast all the spices until warm and fragrant- usually 1-2 minutes. Take care not to burn. Immediately transfer nutty-smelling hot spices off pan to cool. Once cool, place them in a spice grinder and grind until powdered. The blend will be dark reddish brown, and will be fragrant and complex- every different from untoasted spices.

Cashew Garam Masala- Vegetarian Style

2 small onions, 1 chopped, 1 sliced in thin half-moons
1/4 cup raw cashew nuts
1 can chopped tomatoes with juice, 14.5 oz.
2 Tbsp canola or other high-heat oil
1 1/2 lbs cauliflower florets (or chopped potatoes, or canned garbanzo beans, or chicken breasts, cut into 1″ strips- use whatever you enjoy most)
1 tsp sea salt
1 tsp fresh Punjabi Garam Masala powder (yay for making it!)
1/2 tsp cayenne pepper

In a blender, add 1/2 cup water, the chopped onion, the cashews and the can of tomatoes with juice. Puree, scraping the sides of the blender if needed, until the mixture is smooth.

Heat oil in a large skillet over med-high heat. Add the sliced onion and cook until onion is caramelized, about 3-5 minutes. Pour in the tomato/cashew mixture, and cook over medium heat, stirring occasionally, until most of the liquid evaporates.

Add the cauliflower florets (or whatever you are using) and stir-fry until you develop a brown fond on the bottom of the pan. Add 1/2 cup water to release the fond, stirring to create a rich sauce.

Add the Punjabi Garam Masala powder, salt and cayenne pepper. As sauce comes to a boil, reduce heat and cover, simmering until the vegetables are tender (or chicken is done) 6-10 minutes.

Serve with rice. Yum!!

chicken tikka masala

Marinade
2 Cups plain yogurt
3 cloves garlic, minced
1 inch piece ginger, minced
1-2 tsp. Garam Masala
1-2 tsp. Cayenne (more or less for heat)
salt and pepper to taste
2 tbsp. vegetable oil

Marinate one pound of chicken cut up in bite-sized pieces for 1 hour to over night. Once done marinating, grill chicken pieces until cooked through (The recipe says to cook them on skewers on the bbq. I do this step on the george forman grill, but I should warn you, there's a lot of run-off). Set aside.

Tikka Masala Sauce
3 cloves garlic, minced
1 inch piece ginger, minced
1 medium/large onion, diced
32 oz (the big one) can tomato sauce
2 tsp. garam masala
1-2 tsp. Cayenne (more or less for heat)
1 tsp. cumin
salt and pepper to taste
1 cup cream
fresh cilantro for garnish

In a large sauce pan saute garlic, ginger and onion in a little oil until onion is softened. Add tomato sauce and seasonings, simmer for 10 minutes. Add cooked chicken and cream, simmer one minute. Serve over rice with cilantro garnish. Tasty!

roasted salsa

12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 teaspoon ground cumin
juice from 1-2 limes
1/4 cup chopped fresh cilantro

Directions

Preheat the broiler to high. cut tomatoes in half lengthwise. chop onions in big chunks. cut stem off jalapeno.

place on cookie sheet. broil on high until vegetables are charred (5-15 minutes). throw everything into a food processor. throw in bowl and add cumin, salt, lime juice and cilantro.

almond tart

2 C flour
2 C sugar
1 C softened butter..not melted!
4 eggs
2 tsp almond extract

Bake 350* for 30-35 min in a tart pan. Mine is a 2 piece pan and is dark. If yours is light adjust cooking time. It should be golden brown on top when you take it out. sprinkle with powdered sugar after cool. do not over mix ingredients. just slightly blend with wooden spoon. Enjoy!

smokey tomato salsa

2 cups wood chips
Cooking spray
5 large plum tomatoes (about 2 pounds)
1 jalapeño pepper
1 tablespoon fresh lime juice
1/2 teaspoon dried marjoram or oregano
2 garlic cloves, minced
1 cup diced red onion
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt

Directions:
Soak wood chips in water 30 minutes; drain well.

Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain grill temperature at 200° to 225°.

Place the wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray, and place on grill. Place tomatoes and pepper on grill rack over foil pan on unheated side. Close lid; cook 50 minutes. Remove tomatoes and pepper from grill; discard stem from pepper.

Place tomatoes, pepper, lime juice, marjoram, and garlic in a food processor; process 1 minute or until smooth. Pour mixture into a medium bowl; stir in onion, cilantro, and salt. Cover and chill at least 45 minutes before serving.

giant s'mores cookies

2 sticks softened butter

1 Cup packed light brown sugar

3/4 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

4 Cups all purpose flour

1 teaspoon kosher salt

1 1/2 teaspoons baking soda

1 1/2 Cups chocolate chips

3 regular size Hershey’s Chocolate Bars

3 Full Graham Crackers

5-6 Large Marshmallows cut into fourths

Directions:

Preheat oven to 350 degrees F. Place butter and sugars into a stand or electric mixer; beat until light and fluffy. Add eggs and vanilla until well combined.

Place flour, salt and baking soda into a large bowl; mix then slowly add to wet ingredients along with the chocolate chips. Mix until just combined. Scoop a heaping 1/4 Cup of cookie dough into muffin top pan cups. Press down then gently press chocolate bar squares, graham cracker pieces and marshmallow slices on top of cookie dough. Bake for 11-13 minutes or until edges are just turning brown. Let cool for 5 minutes before removing from pan. Serve with milk and enjoy!

classic basil pesto

2 cups fresh basil leaves, packed2 to 3 large garlic cloves, to preference

1/4 cup pine nuts (see cook's note)

1/4 cup best-quality grated Parmesan cheese

1/3 cup plus 1 teaspoon extra-virgin olive oil, or more to taste

Dash of salt, to taste

Directions:

Rinse the basil well. Remove the leaves from the stems, and place them in a salad spinner. Dry well, and set aside. (Alternately, dry the leaves with paper towels.) Peel the garlic cloves, and drop through the feed tube of a food processor (or blender) onto a moving blade to finely chop. Add the basil leaves and pine nuts to the processor bowl, and pulse the motor just until coarsely chopped. Scrape down the sides of the bowl. Add the cheese to the bowl.

With the motor running, slowly pour 1?3 cup oil through the processor feed tube and process until the oil is incorporated and the pesto is the consistency of cooked oatmeal. Scrape down the sides of the bowl. Taste the pesto, and season with salt to taste. Add more oil (as before) until the desired consistency is reached. (We make pesto in various degrees of thickness depending on how we plan to use it. The consistency here is good for adding to pasta sauces and soups and gives an intense basil flavor.)

Scrape the pesto into a freezer-safe plastic storage container. (We usually freeze the pesto in small batches. Snack-cup-size plastic containers are good. Cover each container with a light film of oil. Alternately, the pesto can be frozen in ice-cube trays lightly sprayed with cooking-oil spray. When frozen, pop out the pesto cubes and store in freezer-weight bags or containers in the freezer for up to three months. To use, defrost as before.) Drizzle the remaining teaspoon of oil on top, and swirl to coat. (Use a bit more if necessary, depending on the size and shape of your container.) The pesto can be refrigerated for up to one week or frozen for up to six months. The top of the pesto will turn dark when stored. This is OK. Just stir well before using. (To thaw, let container stand at room temperature for about 30 minutes or refrigerate overnight.)

Makes about 3/4 cup thick pesto, more if thinned.

Cook's note: Pine nuts can be raw or lightly toasted. Other nuts, such as walnuts, pistachios and pecans, raw or toasted, also can be used.

red velvet cake w/ raspberries & blueberries

Cake:
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting:
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar
3 1/2-pint baskets fresh raspberries
3 1/2-pint baskets fresh blueberries


Directions for cake: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

Directions for frosting: Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

recipe can be found on epicurious.com