chewy gingerbread cookies

YIELD: ABOUT 2 DOZEN GINGERBREAD MEN

THICK AND CHEWY GINGERBREAD COOKIES

PREP TIME 25 MINUTES

 

COOK TIME 9 MINUTES

 

TOTAL TIME 34 MINUTES

INGREDIENTS

•  3 cups (15 ounces) flour
•  ¾ cup packed (5 ¼ ounces) dark brown sugar
•  ¾ teaspoon baking soda
•  1 tablespoon ground cinnamon
•  1 tablespoon ground ginger
•  ½ teaspoon ground cloves
•  ½ teaspoon salt
•  12 tablespoons butter softened to room temperature (but not warm), cut into 12 pieces
•  ¾ cup light or dark molasses
•  2 tablespoons milk

INSTRUCTIONS

1. With an electric mixer, stir together the flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, 1 to 2 minutes. Reduce the speed to low and with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.
2. Scrape the dough onto a work surface and divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment or wax paper. Leaving the dough sandwiched between the parchment or wax paper, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough for 2 hours or overnight.)
3. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners.
4. Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them ¾ inch apart. Set the scraps aside. Repeat with the remaining dough until the baking sheets are full. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary.
5. Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 9 minutes. Do not overbake!! Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature. Gather the scraps; repeat the rolling, cutting and baking. Frost as desired (I used a ziploc bag filled with simple white icing).
6. Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment paper between the cookie layers. These cookies are best eaten within one week.

Debbie's corn souffle

INGREDIENTS

•  1 (15-oz.) can corn, with liquid
•  1 (15-oz.) creamed corn, with liquid
•  1 (8.5 ounce) box Jiffy corn muffin mix, unprepared
•  1 cup sour cream
•  ½ cup melted butter
• 1 can diced green Chile's 
• Shredded cheddar cheese

Cook at 350 for 50-60 minutes in a 9 inch square pan until top is golden brown and center is set. (If doubled - beware of it overflowing) 

Pumpkin cream sauce

INGREDIENTS

• ½ cup butter
• 1 pint heavy whipping cream (2 cups)
• 4 ounces cream cheese
• Can of pumpkin
• ½ teaspoon minced garlic
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup grated parmesan cheese

INSTRUCTIONS

1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the pumpkin, minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
2. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

Marsala Lasagna

Ingredients:
Sauce:
3 tablespoons olive oil
¼ cup onion, diced
1 tablespoon garlic, chopped
½ pound mushrooms, sliced
3 tablespoons flour
1 cup Marsala wine
1 cup beef stock
Salt and pepper to taste

Cheese Mixture:

16 oz Ricotta cheese
½ cup Parmesan, grated
2 cups shredded Mozzarella
1 egg

Other:

1 lb Italian sausage (mild or spicy- you pick), cut and browned
Box of lasagna noodles

Directions:

Sauce:
Add olive oil to heavy hot saucepan.  Add onions, garlic, mushrooms, saute until mushrooms are tender.  Add flour and cook about 1 minute then deglaze pan with Marsala wine.  Add beef stock and cook until thick and flavors are blended.

Cheese Mixture: Whisk egg and then add cheeses and mix all together.

Assembly: Lightly cover the bottom of the pan with a thin layer of sauce.  Then do noodles, cheese, meat, sauce. Repeat three times.  Cover with foil.  Cook at 375 for 40 minutes.  Remove tin foil and cook for another 10.

Zuppa Toscana

Zuppa Toscana (better than Olive Garden!)

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream, kale, and bacon to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.

BEST. SOUP. EVER!!!!

Chicken Enchilada Casserole

I made the tortillas from scratch using Masa or Maseca and followed the directions for about 12 tortillas, then I split the dough in half and rolled them both out (one in the casserole dish I wanted to use) and one on a cookie sheet to about the same size.  Then I baked them for about 5-10 minutes at 350.  If you want to use pre-made tortillas, then skip this step.

Ingredients:
Masa or corn tortillas (enough to cover the bottom of the pan twice). 
One large can of enchilada sauce
One can of tomatoes with green chiles in it
About 1/2 lb block of cheddar cheese (shredded)
Chicken (breasts or thighs, or whatever you like)- I do 6-10 pieces depending on how many people I'm feeding and how filling I want it to be.
Cumin
Cilantro (I've used dried and a frozen cube of cilantro before, but whatever you have)

Directions:
1. Clean chicken and cut into pieces.  Throw in a saucepan and start to cook on med-low.
2. Add cilantro and cumin- sprinkle over the whole pan.  Then add tomatoes to saucepan. and about half the cheese and stir.
3. Lay half the tortillas in the bottom of the casserole dish you want to use (9x13?).  Then pour in the chicken, tomato and cheese mixture. (NOTE: chicken should not be completely cooked, that was just to give it a head start to ensure that it is fully cooked when the cheese melts in the oven.)  And then pour in most of the enchilada sauce.
4. Layer the remaining tortillas on top and pour remaining enchilada sauce on and remaining cheese on top.
5. Bake at 350 for 20-35 minutes (til the cheese is melted and a little brown)

Wassel

Makes 1 gallon
1 1/4 cup sugar
4 cups water                            Boil for 10 min.

12 whole cloves

6 cinnamon sticks          Add and leave for hour

4 allspice berries       

3 cups orange juice

2 cups lemonade           Add & let stand over night

2 quarts apple cider

        Remove spices