Ginger Spice Cookies

Theses cookies taste like spicey ginger snaps, only they are soft and chewy. They make your house smell so yummy while they are baking!

3/4 cup butter Crisco
1 c. sugar
1 egg
1/2 c. molasses
2 c. flour
2 t. baking soda
1 t. cinnamon
1 t. ginger
1/2 t. cloves
1/2 t. salt

Preheat oven to 350 degrees. Cream sugar and crisco. Add egg and molasses. Add dry ingred. Roll into 1 inch balss and roll in sugar. Place on cookie sheet and flatten with a glass. Bake 8-10 min. Cool on cooling racks.

Homemade Carmels

2 sticks butter
1 cup eagle brand milk
1 cup sugar
1c brown sugar
1 cup karo syrup

Combine all together in a saucepan.  Bring to boil and simmer while stirring continually until it reaches soft ball stage, 238 degrees.

Pour onto greeted cookie sheet with sides.  Allow to cool.  Cut and wrap on wax paper.

Hash Brown Quiche

I made this today for a brunch at my house and had many requests for the recipe.  Today I substituted the Swiss cheese for a handful of fresh Parmesan and mozzarella.  Essentially you can use any two cups of cheese though it is nice to have one that is stronger like Swiss or Parmesan.  I did less butter and used milk.  

8 shredded hash brown potato patties (found in the freezer section)
1/2 cup butter or less
1 cup cubed precooked ham or cooked sausage
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
8 eggs
2 cups milk or cream
1/2 t. salt

Optional add ins: salsa, green chilies, green onion, chopped mushrooms etc
Place hash brown patties in greased 9x13 pan. Pour melted butter evenly over the surface of potato patties. Bake at 350 for 20 min. Remove from oven. Sprinkle potatoes with ham and cheeses. In a large bowl beat eggs. Add milk or cream and salt. Pour mixture over cheeses and ham. Bake at 350 for about 30 min, until eggs are cooked solid. serve 8.

Thai Noodles

Tasty dinner that comes together quickly.  Adjust the Siratcha and Ginger to adjust the heat to your taste.  Double the recipe... it's a safe bet that it will all get eaten.

8 oz Liguine Noodles, Cooked

Sauce:
1/2 cup Chicken Broth
3 Tbs Creamy Peanut Butter
Drops Siratcha Sauce (adjust to taste)
1 1/2 Tbs Honey
3 Tbs Soy Sauce
1 1/2 Tbs Ginger (or less)
2-3 cloves Garlic, minced
Chicken, Cooked and Chopped (optional)
Vegetables: optional i.e. Red Pepper

Mix everything together in a saucepan over medium heat until you get a creamy sauce.  Mix sauce with cooked noodles.  Serve with suggested toppings.

Toppings:
Chopped Green Onion
Cilantro
Limes, wedged
Crushed Peanuts

Sweet Potato Soup

1/2 stick of butter (I used smart balance)
2 cups finely chopped onion
6 cups chicken broth
5 cups peeled and cubed fresh yams or sweet potatoes
5 cups peeled and cubed russet potaoes
1 cup peeled and shredded russet potatoes (about 1 med)
1/2 cup heavy cream (I am going to try using fat free half and half)
2 t. ground cumin
1 t. dried parsley
1/4 t. salt
ground black pepper to taste

Melt the butter in a large stockpot over med-high heat. Stir in onions and saute until soft. Add broth and sweet potatoes, bringing to boil, then lowering heat and simmering for 10 min. Add the potatoes, return to simmering and cook until the potatoes are soft. Stir in the cream, cumin, parsley, salt and pepper. Cook over low heat, stirring often until heated through.

(This recipe is from the Farm Chicks in the Kitchen book. This soup is so good, you will be tempted to swallow the spoon you are eating with!)

Ordering spices

I'm trying to figure out a cheaper way to get the spices I need. Does anyone have suggestions of good companies I can order from online?
Thanks!!
Cami

English Muffin Bread with Whey

If you have tried to make your own mozzarella now you are probably wondering what to do with all that leftover whey – Here is another recipe:

This bread is delicious - compare to store-bought. It is very easy to make and it freezes well. I make a half recipe, because I’m not sure my mixer bowl will handle 12 cups of flour!

2 Tbsp. sugar
1 ⅓ cup warm water

Dissolve the sugar in the water.

4 Tbsp. active dry yeast

Pour the yeast into a large bowl or plastic container. Add the sugar water and let sit for at least 10 minutes.

Cornmeal, for sprinkling

Meanwhile, grease four loaf pans and sprinkle with the cornmeal.

12 cups sifted all-purpose flour
½ tsp. baking soda

In a large bowl, combine 6 cups of the flour and the baking soda.

4 cups whey
4 tsp. salt

In a medium-sized saucepan, combine the whey and salt and warm over low heat until just lukewarm. Stir the yeast mixture, then pour the warm whey into it. Stir to combine.

Pour the yeast mixture into the flour mixture and stir. Add the remaining flour and combine. (This will take a few minutes, as it makes a very stiff, dry batter. Keep stirring until all of the flour is absorbed.

Preheat the oven to 400 degrees.

Spoon the batter into the prepared loaf pans and press flat. Sprinkle the tops with cornmeal. Let rise in a warm place until the center is 1 ½ inches above the rim of the pan. (The top of the stove is a good place to do this while the oven preheats.)

Bake for 30 minutes.
Yield: 4 loaves

Whole Wheat Rolls

My mother found this recipe on Everyday Food Storage and was raving about it. I had the chance to try it while I was visiting her and agree with her, they are really good. I got the recipe from her yesterday and tried them myself. They came together really well and tasted really good. My mother always doubles the recipe and gets a cookie sheet full of rolls.

1 1/4 cup warm water
1 Tbs Yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour
1/4 cup vital wheat gluten
1 tsp salt
2 Tbs nonfat dry milk
1 Tbs butter or margerine or oil

Start the yeast then mix in other ingredients. Knead for 10 minutes. Transfer to oiled bowl and let rise for 1 hour or until doubled. Punch the dough and shape into 2-3 in balls (push the dough through a ring made by your thumb and index finger to get a uniform ball). Allow rolls to rise.

Bake at 375 for 20 minutes (my rolls took less than 15)

Ricotta from Heaven

www.cheesemaking.com

Use fresh whey leftover from making 30-Minute Mozzarella, that is no more than 3 hours old.

Heat the whey in a pot until foam appears. This usually happens just prior to boiling; if the mixture boils, it will taste burned.

Turn off the heat; let the whey set for 5 minutes.

Gently skim off the foam and place the whey in a colander lined with butter muslin.

Let drain for 15 minutes, then refrigerate. This ricotta will keep for up to 1 week in the refrigerator.

Yield: About ½ pound per gallon of whey.

30-Minute Mozzarella

www.animalvegetablemiracle.com

We made this over the weekend. It’s very easy and satisfying to make your own cheese. You can use the leftover whey to make ricotta (also very easy).

Measure out all additives before you start, in clean glass or ceramic cups. Use unchlorinated water.

1 gallon pasteurized milk (NOT ultra-pasteurized)
1 ½ level teaspoons citric acid dissolved in ¼ cup cool water

Stir the milk on the stove in a stainless steel kettle, heating very gently. Add 55 degrees add the citric acid solution and mix thoroughly. At 88 degrees it should begin to curdle.

¼ tsp. liquid rennet, diluted in ¼ cup cool water

Gently stir in diluted rennet with up-and-down motion, and continue heating the milk to just over 100 degrees, then turn off heat. Curds should be pulling away from sides of pot, ready to scoop out. They whey should be clear. (If it’s still milk, wait a few minutes.) Use a large slotted spoon or ladle to move curds from pot to a 2-quart microwaveable bowl. Press curds gently with hands to remove as much whey as possible, and pour it off.

Microwave the curds on high for one minute, then knead the cheese again with hands or a spoon to remove more whey. (Rubber gloves help – this gets hot!) Microwave two more times (about 35 seconds each), kneading between each heating. At this point, salt the cheese to taste, then knead and pull until it’s smooth and elastic. When you can stretch it into ropes like taffy, you are done. If the curds break instead, they need to be reheated a bit (but don’t over cook it, or it will turn stiff and dry) Once cheese is smooth and shiny, roll it into small balls to eat warm or store for later in the refrigerator.

Peanut Butter Frosting

From the Taste of Home Baking Classics Cookbook. This frosting is perfect with chocolate cake.

1 pkg (3 oz) cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners' sugar
2 Tbs milk
1/2 tsp vanilla extract

Beat the cream cheese and peanut butter in a bowl until smooth. Beat in the sugar, milk and vanilla. Spread over cake. Store in the refrigerator.

Enough frosting to cover the top of a 9x13 cake. I usually double the recipe.

Bowtie Crockpot Chicken

4 cans cream of chicken soup
8oz package cream cheese
1 cup sour cream
1 pkg ranch dressing mix
3 Tbs parmesan cheese
2 cups chicken broth
1 1/2 Tbs italian seasoning
1 Tbs minced garlic
About 7-8 chicken breasts

Cut up chicken into bite size pieces or strips. Put in crockpot with all ingredients. Cook on low 6-8 hours or on high for 4 hours. Serve over bowtie pasta with grated parmesan cheese or mozzarella.

Spinach Feta Florentine Chicken

1 lb boneless skinless chicken tenders
6-8 oz baby fresh spinach
8 oz sliced fresh mushrooms
3-4 Roma tomatoes, sliced
4 oz container feta cheese
8 oz bottle fat free Balsamic vinaigrette salad dressing

In greesed 9x13 layer spinach, chicken, mushrooms, tomatoes, then feta. Pour bottle of dressing over all of it. Bake at 350 for 30 mins uncovered.

Serve over angel hair pasta.

Lasagna Soup

1 lb gound sausage
1 med onion chopped
minced garlic
2 14oz cans diced tomatoes
1 15oz can tomato sauce
1 14oz can beef broth
1 1/2 cup water
1 Tbs brown sugar
2 tsp chopped basil
2 tsp oregano
1 tsp salt and pepper
1 tsp thyme
3 cups dried mini lasagna noodles
3/4 cups parmesan cheese
1 1/2 cups mozzerella

Brown sausage, garlic, chopped onion in a soup pot. Add cans of diced tomatoes and tomato sauce. Stir in beef broth, water, brown sugar and seasoning. Bring to boil add dry pasta. Reduce heat. Cover and simmer for 20 mins. Add parmesan. Garnish with mozzerella.

Shortcut: can adjust and use spaghetti sauce.

Olive Garden's Zuppa Toscana Soup

I've been relishing my mother's cooking while staying in Utah and I'm taking the opprotunity to post some of her yummy recipes so I don't have to bug her for the recipes when I get home. This recipe is super yummy!

1 lb Italian Sausage (like Jimmy Dean, if using lowfat sausage add italian seasoning)
1 Onion, diced
2 Garlic Cloves, minced
1/4 precooked bacon (just as good without it)
2 cups potatos, peeled and diced
Enough water to cover potatoes 1/2 inch
3 Chicken Bullion Cubes
Pepper to taste
One Bunch of Kale
1/2 cup Heavy Cream (mom uses about a cup of fat free half and half)

Brown sausage and garlic and onion. Remove from pan. Add potatoes and cover with water. Add bullion cubes. Boil until tender. Add sausage mixture back to the pot. Add pepper and heavy cream. Heat through and then remove from heat. Add chopped kale and serve.

Stuffed French Toast Casserole

Also from my (library's) new favorite cookbook Bake Until Bubbly, all about casseroles. Here is a nice break-away from cereal and pancakes every other morning.

8 Stale or fresh white loaf bread, thick
1/2 lb. Cream cheese
1 Granny Smith apple, large
6 Eggs, large
1 cup Whole milk
1 1/2 tsp. Cinnamon, ground
3 Tbsp. Confectioners’ sugar, sifted
Maple or fruit syrup (for drizzling)

Remove crusts from bread and cube. Cube cream cheese. Peel, core and chop apple. Cover the bottom of an ungreased 8x3½ -deep round soufflé dish with half of the bread cubes. Scatter the cream cheese cubes evenly over the bread. Sprinkle the chopped apple over the cream cheese. Cover with remaining bread cubes.

In a bowl, beat the eggs, milk, and cinnamon until well blended. Pour this egg mixture over the bread.

Bake at 375º until the eggs are set and the apples are slightly crunchy, about 35 minutes. Sprinkle with confectioners’ sugar, if desired, and serve with the syrup of your choice.

Frankfurter Casserole

This casserole is so easy and filling, everone will love it. Oh, and it's inexpensive to make, but doesn't taste cheap. I got the original recipe from my new favorite cookbook, Bake Until Bubbly. We had this for dinner last night and I made a few adjustments.

3/4 lbs. macaroni, half-cooked
3 Tbsp. unsalted butter
2 cups chicken broth
1 lb. frankfurters, cut-up
1 cup sour cream

Preheat oven to 350 degrees.

Toss the macaroni with butter and place in an 9x9 casserole dish. Pour broth over macaroni, and place frankfurters on top. Bakee uncovered until the franks are nearly splitting apart, about 25 minutes.

Stir in the sour cream and bake another 5 minutes, then serve hot.

Makes 4-6 servings.

Quick Black Forest Cake

I've never been a big cake fan--except when it comes to Black Forest Cake! YUM! This recipe is super easy and super delicious. It's one of the best birthday presents I've ever given myself :)

Quick Black Forest Cake

INGREDIENTS
1 (18.25 ounce) package devil's food cake mix with pudding
3 eggs
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
1/2 to 1 cup frozen cherries, chopped (add more or less depending on your preference)
1 1/2 cups mini semisweet chocolate chips
1 tablespoon butter
2 tablespoons milk
1/2 cup confectioners' sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix together: cake mix, beaten eggs, almond extract, cherry pie filling, frozen cherries, and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased angel food cake pan or bundt pan.
Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.

To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
Drizzle glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Flautas

Chicken Flutes - Yields 12 flautas

These are as easy to make as a taco salad. And can be quite a filling meal if topped heavy.

Ingredients:

1 cup finely chopped cooked chicken
12 7”-8” flour tortillas
Oil for frying.

Spoon 1 rounded tbsp. of the chicken across bottom of each tortilla. Roll up tightly; secure with wooden picks. Heat 1-in of oil to 350º in a 4-quart Dutch oven. Cook tortillas in oil, turning once, until golden brown, about 2 minutes; drain. Remove wooden picks.

Top with desired condiments:
Salsa, Guacamole, Sour cream, Sliced olives, Chili peppers, Grated Cheese, Shredded lettuce, Chopped tomatoes, etc.

Scotch Shortbread

1 lb. butter, softened
1 cup sugar
4 cups flour

Cream butter and add sugar; beat until light and fluffy. Add flour and mix well. Chill several hours. Roll out about 1/4 inch thick on floured board. Cut into 2x2 inch squares and place on ungreased baking sheet. Prick each cookie several times with fork. Bake at 325 F about 30 minutes, until cookies are delicately brown. Cool slightly before removing from cookie sheet.

Serve with lemon curd.
Makes about 40 cookies.