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.

Spaghetti Sauce

I found this recipe on www.allreipes.com. I made some changes. I used tomatoes and white onions from my garden. I didn't have green onions so I didn't add them. I also added some tomato paste to thicken the sauce up a little.

INGREDIENTS

* 2 teaspoons olive oil
* 1/2 small onion, chopped
* 2 green onions, chopped
* 2 teaspoons crushed garlic
* 1 (28 ounce) can peeled and diced tomatoes
* 4 teaspoons dried basil
* 4 teaspoons dried oregano
* 1 teaspoon white sugar

DIRECTIONS

1. In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Banana Bread

INGREDIENTS

* 1/2 cup margarine, softened
* 1 cup white sugar
* 2 eggs
* 1 1/2 cups mashed banana
* 2 cups all-purpose flour
* 1 teaspoon baking soda

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.
2. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.
3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.

Spinach Tuna Casserole

INGREDIENTS
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (6 ounce) can tuna, drained
1/3 cup seasoned bread crumbs
3 tablespoons crushed seasoned stuffing
1/4 teaspoon salt
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons lemon juice
2 tablespoons Parmesan cheese



DIRECTIONS
In a bowl, combine the first five ingredients; mix well. Combine the mayonnaise, sour cream and lemon juice; add to tuna mixture and mix well. Transfer to a greased 2-cup baking dish. Sprinkle with Parmesan cheese.
Cover and bake at 350 degrees for 20-25 minutes or until heated through.

Spinach Quiche

From: www.allrecipes.com

INGREDIENTS
1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
8 ounces shredded Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped onion
1 (9 inch) unbaked pie shell

DIRECTIONS
Preheat oven to 400 degrees F. Line a cookie sheet with foil.

In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.

Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Spinach Rice

INGREDIENTS
1/3 cup uncooked long grain white rice
2/3 cup water
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/4 cup milk

1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 ounces shredded Cheddar cheese



DIRECTIONS
In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, mix the soup, milk, salt, and pepper.

Melt the butter in a large skillet over medium-low heat, and cook the onion until tender. Mix in the cooked rice and spinach. Pour the soup mixture into the skillet, and continue cooking until heated through. Mix in the cheese, and transfer to the prepared baking dish.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Chicken Enchilada Casserole

Recipe from Pillsbury

INGREDIENTS:
~ 1 package (11.5oz) flour tortillas for burritos (8 tortillas)
~ 2 cups cubed cooked chicken
~ 1/2 cup uncooked instant rice
~ 2 cups shredded Monterey Jack cheese (8oz)
~ 1 can (15oz) black beans, rinsed and drained
~ 1 can (19oz) enchilada sauce (this determines the spiciness so watch the mild, medium, hot)
~ 1 cup frozen corn, thawed
~ 1 cup salsa
~ 2 tablespoons thinly sliced green onions
~ Sour cream
~ chopped green onions

DIRECTIONS:

1. Heat oven to 350 degrees. Grease or spray with cooking spray 9x13 pan. Cut 5 tortillas in half. Cut remaining tortillas into 2 1/2 inch wide strips.


2. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.


3. Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill empty spaces with tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.


4. Bake uncovered 35-40 minutes or until mixture is thoroughly heated and cheese in melted. Cool 5 minutes. Top with sour cream and chopped green onions.

I leave the sour cream and green onions on the side and extra salsa for people to add it on themselves in they want it. Also if there's leftovers, sour cream will make it a little soggy.

Beef Enchilada Casserole

~From Taste of Heaven Cookbook from my aunt and it's her recipe (Deb Danyo)

INGREDIENTS:
~ 1 1/2 lbs ground beef
~ 3/4 cups chopped onion
~ 3/4 teaspoon ground cumin
~ 1 clove garlic, crushed
~ 2 teaspoon chili powder
~ 1 1/2 teaspoon salt
~ 1/2 teaspoon pepper
~ 1 cup water
~ 2 cup mild taco sauce
~ 12 corn or flour tortillas
~ 1 lb Monterey Jack or mozzarella cheese
~ 1 cup sour cream

DIRECTIONS:
~ Preheat oven to 325 degrees. Grease a 9x13 inch pan. In a 12 inch skillet cook ground beef and onion; drain. Add cumin, garlic, chili powder, salt, and pepper. Add a little taco sauce for color and simmer for 10 minutes, uncovered, until most of the liquid is evaporated. Pour 1/2 cup taco sauce in the pan. Spread 1/2 cup taco sauce over tortillas. Spoon on beef mixture; top with sour cream and half of the cheese. Arrange remaining tortillas; spread remaining taco sauce and cheese on top.
Cover with foil. Bake 40 minutes. Remove foil and bake 5 minutes longer.

Layered Spinach Tortellini Salad

Recipe from my Taste of Heaven Cookbook that my aunt gave me from her church
I made this for my sister in law's baby shower (along with 2 other salads) and everyone was asking me for the recipe! I really like this salad.

INGREDIENTS:
~ 1 (9oz) pkg cheese tortellini (sometimes I use chicken tortellini or both)
~ 2 cups shredded red cabbage
~ 6 cups torn spinach leaves (I use a bag of small spinach leaves and don't tear)
~ 2 cups cherry tomatoes, halved
~ 1/2 cup sliced green onions
~ 1 (8oz) bottle Ranch dressing
~ 8 slices bacon, cooked and crumbled or the jar of ready made bacon) (I skip this part because bacon doesn't thrill me)

DIRECTIONS
~ Cook tortellini as directed; drain and rinse with cold water. In large clear glass 9x13 inch pan or bowl with straight sides, layer cabbage, spinach, tortellini, tomatoes and green onions. Pour dressing over top and sprinkle bacon. Cover and refrigerate until ready to serve. Serves 8-10.

I use a big bowl and just combine it all. I know it's suppose to look neat thru the glass, I don't have a good glass pan or bowl for this.

Good foods for the Eyes

I've been told "eating good will help your eyes" (not restore it but might help slow the progession). I have asked "what is good to eat". They couldn't really say anything specific. My specialist told me that he thinks that foods that are good for the heart is probably good for the eyes. I don't know.

So I've been browsing the internet to see if there's any certain foods that are good for the eyes. I'll be making a list here for my source. And its here for you to know too.

Corn
Asparagus
Squash
Spinach
Carrots
Broccoli
Sweet Potato
sweetcorn
kale
green beans
Brussels sprouts
orange peppers
peas
kiwi fruit
grapes
oranges
mango
papaya
peaches
prunes
pumpkin
melon
courgettes
dark green lettuce

Oreo Truffles

http://www.kraftfoods.com/kf/recipes/easy-oreo-truffles-95085.aspx

INGREDIENTS:

~ 1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
~ 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
~ 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

DIRECTIONS:

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

KRAFT TIPS:

How to Easily Dip Truffles
To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.

Special Extra
Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.

How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Pointers I was given are;
add a little bit of Vanilla
use sweetened condensed milk instead of cream cheese
use mint oreo's instead of plain
use 60% cocoa chocolate chips

French Dip Sandwich

INGREDIENTS:
1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.

Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.

Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Cream Cheese-Swirled Brownies

From: www.myrecipes.com

For moist and fudgy results, be careful not to overbake. When the brownies are perfectly done, the edges of the batter will just begin to pull away from the pan.

INGREDIENTS:

~1 1/2 cups all-purpose flour (about 6 3/4 ounces)
~2 cups sugar, divided
~1/2 cup unsweetened cocoa
~1/2 teaspoon baking powder
~1/4 teaspoon salt
~1/4 cup butter
~2 ounces unsweetened chocolate, chopped
~3/4 cup 2% reduced-fat milk
~3/4 teaspoon vanilla extract, divided
~2 large eggs
~Cooking spray
~1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
~1 large egg white

DIRECTIONS:

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 3/4 cups sugar, cocoa, baking powder, and salt in a large bowl, stirring well with a whisk. Place butter and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring once. Combine milk, 1/2 teaspoon vanilla, and eggs, stirring well with a whisk. Add chocolate mixture and milk mixture to flour mixture; beat with a mixer at medium speed until blended. Spoon batter evenly into a 13 x 9-inch baking pan coated with cooking spray.

Place remaining 1/4 cup sugar, remaining 1/4 teaspoon vanilla, cheese, and egg white in a medium bowl; beat at medium speed until well blended using clean, dry beaters. Drizzle cheese mixture evenly over chocolate mixture; swirl batters together using the tip of a knife. Bake at 350° for 30 minutes or until batter begins to pull away from sides of pan. Cool completely on a wire rack.

Apple sauce

http://www.simplyrecipes.com/">http://www.simplyrecipes.com

There is nothing better than homemade applesauce with hand-picked apples, and it is so easy to do! If you want chunky applesauce, use a potato masher to mash the cooked apples. If you prefer smooth apple sauce, run the cooked apples through a food mill. The key is adding a few strips of lemon peel to the apples while cooking. The lemon heightens the apple flavor.


INGREDIENTS:
~3 to 4 lbs of peeled, cored, and quartered apples. We use granny smith, fuji, or gravenstein apples, or a combination of all three. (Make sure you use a good cooking apple.
~4 strips of lemon peel - use a vegetable peeler to strip 4 lengths
~Juice of one lemon
~3 inches of cinnamon stick
~1/4 cup of dark brown sugar
~1/2 cup of white sugar
~1 cup of water
~1/2 teaspoon of salt

DIRECTIONS

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher. Ready to serve, either hot or refrigerated. Delicious with vanilla ice cream or vanilla yogurt.

Freezes easily, lasts up to one year in a cold freezer.