Ginger Cookies

Ginger Cookies 1 1/2 C crisco 2 tsp each: cinnamon, nutmeg, cloves, ginger, salt 2 C sugar 2 eggs 2 t vanilla 1/2 C molasses 4 C flour 4 t baking soda Cream crisco and sugar.  Add eggs, vanilla and molasses..mix well.  Add spices.  Mix in flour and soda.   Roll into 1 inch balls, roll in sugar, flatten slightly with a glass.' Bake on ungreased cookie sheet, 375 degrees...5 minutes for teaspoon size, 8 minutes for Tablespoon size.. They should be puffed, relaxed, and slightly cracked when done.....Good Luck.

Mom's cutout sugar cookies

1cup butter 1 1/2 cups powdered sugar 1 egg 1 tsp vanilla 1/2 tsp almond extract 2 1/2 cups flour 1 tsp soda t tsp cream of tartar Mix butter, sugar, and almond extract. Blend in remaining ingredients. Cover dough and refrigerate 2-3 hours. Bake at 375 7-8 minutes or until light brown on edges. Roll out dough on lightly floured board. Cut into desired shapes. Reroll as needed. Frosting - I just mix a bunch of powdered sugar with a little milk and some vanilla until the right consistency. Add food coloring until it looks good to you.

Chicken and Dumplings

Ingredients Rotisserie chicken (shredded) 1 can chicken broth 1 cup sliced celery, carrots, onion For dumplins 1 lg egg 1 ½ tablespoon water 2 teaspoon salt 1 cup flour 1 ¼ teaspoon baking powder Directions Cook chicken carcus for ½ hour in boiling water, remove bone, add 1 can chicken broth, boil. Add sautéed veggies, boil 15 minutes, add shredded chicken. To make dumplings. Beat 1 egg, add 1 ½ tablespoon water, 2 teaspoon salt, mix with fork. Add 1 cup flour, 1 ¼ teaspoon baking powder, form into a ball. Tear off pieces, add to boiling soup. When they’re done, they’ll float, takes about 5 minutes.

Mexican Lasagna

Mexican Lasagna

What you need:
3/4 lb. extra lean ground beef
1 onion, chopped
2 green peppers, chopped
1 1/4 cups Thick 'N Chunky Salsa
1 pkg. (10oz.) frozen corn
2 tortillas
1 pkg. Taco seasoning
1/2 cup Sour Cream
3/4 cup cheddar cheese, divided

Make it:
Heat oven to 375*

Brown meat with onions and peppers in large skillet on medium high heat. Add salsa and corn, mix well. Simmer 5 min.
Mix Taco seasoning into the sour cream.
Spread 1 cup meat sauce on bottom of 8 or 9 in. square baking dish; top with 1 tortilla, 1/2 of remaining meat sauce; 1/2 of the sour cream; 1/2 of the cheese. Repeat.

Bake:
25 minutes or until casserole is heated through, garnish with chopped cilantro and green onions just before serving.

Garage Sale Chow Mein

I got this recipe from my husband's grandmother.
It's a quick and easy dinner to put together and very yummy!

INGREDIENTS:
1lb hamburger
1/2 cup chopped onions
2 cups celery chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup uncooked white rice
3 Tablespoons soy sauce
2 cups water
Chow mein noodles
8x8 casserole dish

DIRECTIONS:
Brown hamburger and drain fat
Mix with all of the rest of the ingredients. Bake in an 8x8 casserole dish at 370 degrees for 1 hour.
Warm chow mein noodles, serve over mixture.

Chicken & Spinach Soup

Ingredients

* 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
* 1/2 cup carrot or diced red bell pepper
* 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
* 1 large clove garlic, minced
* 5 cups reduced-sodium chicken broth
* 1 1/2 teaspoons dried marjoram
* 6 ounces baby spinach, coarsely chopped
* 1 15-ounce can cannellini beans or great northern beans, rinsed
* 1/4 cup grated Parmesan cheese
* 1/3 cup lightly packed fresh basil leaves
* Freshly ground pepper to taste
* 3/4 cup plain or herbed multigrain croutons for garnish (optional)

Preparation

1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.

2. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.

3. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.

4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.

Something Simple

I sometimes make this for a side or I make it for lunch.

Cooked Ramen noodles (chicken flavor) and some thawed out frozen shredded spinach.

I like to let the noodle sit for awhile to grow bigger. Before serving I drain most of the fluids out.