Gingersnap Cookies

4 c. flour
4 tsp. baking soda
1 tsp. salt
2 tsp. ginger
2 tsp. cinnamon
1 1/2 c. cooking oil (all I had was canola oil and it turned out great.)
2 c. sugar
1/2 c. molasses
2 eggs

Stir together dry ingredients, set aside. With beater, blend thoroughly oil, eggs, sugar and molasses. Stir in dry ingredients until blended. Refrigerate one hour, then form into balls using one teaspoon of dough. Roll in granulated sugar and bake on ungreased cookie sheet @ 350 for 8 min. Makes about 4 dozen cookies.

Meat Loaf with Potato Crust

1 Medium onion, finely chopped
1 garlic clove, minced
2 tsp. olive oil
4 1/2 tsp. curry powder
3/4 tsp. salt
1/2 tsp. ground allspice
1/2 tsp. pepper
3/4 c. vegetable broth (I use beef sometimes)
1 1/2 tsp. thyme
2 eggs
3/4 c. soft bread crumbs
2 lbs. ground beef

Potato Topping:
1 1/2 lbs. red potatoes, peeled and cubed
1 tsp. salt
1/4 c. vegetable broth
2 tbsp. olive oil
1/4 tsp. pepper

Directions:
1. In a small skillet, saute onion and garlic in oil until tender. Stir in the seasonings. Add broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in thyme. Transfer to a large bowl; cool to room temperature.

2. Whisk in the eggs; stir in bread crumbs. Crumble beef over mixture and mix well. Shape into a loaf and place in an ungreased 13x9 baking dish. Bake, uncovered, at 350 for 30 min.

3. Meanwhile, place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 min. or until tender; drain, reserving 1/4 c. cooking liquid. Mash potatoes with the broth, oil, pepper and reserved cooking liquid.

4. Using a large star tip, pipe mashed potatoes onto meat loaf. Bake 45 min. longer or until meat thermometer reads 160 and meat is no longer pink.

Turtle Pumpkin Pie

1/4 c plus 2 tbsp. Caramel Ice Cream Topping, divided
1 Honey Maid Graham Pie Crust
1/2 c. plus 2 tbsp. Planters Pecan Pieces, divided
1 c cold milk
2 pkg. (3.4 oz each) JELL-O Vanilla Instant Pudding
1 c. Canned Pumpkin
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1 tub (8 oz.) Cool Whip

Directions
1. Pour 1/4 c. caramel topping into crust; sprinkle with 1/2 c pecans.

2. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 c. of Cool Whip. Spread into crust.

3. Regrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.

White Bread

I use my kitchen aid stand mixer with the dough hook to make this bread.

2 (.25 oz.) active dry yeast
3 tbsp. sugar
2 1/2 c. warm water (110 degrees F.)
3 tbsp. lard (You can also use butter or margarine)
1 tbsp. salt
6 1/2 c. bread flour

Directions

In a mixing bowl, dissolve yeast and sugar in warm wage. Stir in lard, salt and 2 c. flour. Stir in remaining flour, 1/2 C. at a time, beating well after each addition. When the dough has pulled together, turn it out onto lightly floured surface and knead until smooth and elastic, about 8 min.

Lightly oil a large bowl, place the dough in the bowl and turn to coal with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn onto a lightly floured surface. Divide the dough into 2 equal pieces and form into loaves. Place the loaves into 2 lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 min.

Bake at 375 degrees for about 30 min.

Chicken Dumpling Soup

Chicken Dumpling Soup

Ingredients

Soup:

• 2 - 3 Tablespoons Cooking Oil
• 1 small onion, diced
• 2 Carrots, Diced
• 1/2 Stalk Celery, Diced
• Meat from 1 Chicken, cooked and shredded
• 4 - 6 Cups Chicken Broth
• 1 Tablespoon Parsley
• 2 Bay Leaves
• Salt and Pepper

Dumplings:

• 1 C. Milk
• 1/2 C. Butter
• 1/2 Tsp. Salt
• 1/2 Tsp. Nutmeg
• 1 C. All Purpose Flour
• 3 Eggs

Directions

Soup:

In a small amount of cooking oil, sweat the onion, carrots and celery. Add chicken, broth, parsley, bay leaves, salt and pepper. Simmer about 30 min.

Make Dumplings:

Bring milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.

Add spoon sized balls of dumpling dough and simmer until dumplings rise.

Chocolate Elegance

For this next recipe, I'll be giving the ingredients and directions for each layer seperately.

1st Layer

1 c. flour
1 c. chopped walnuts
1/2 c. melted butter

Combine all three ingredients in a 9x13 cake pan. Press the mixture to cover the bottom of the pan. Bake @ 350 degrees for 15 min. Remove from oven and let cool completely.

2nd Layer

8 oz. Cream Cheese
1 c. powdered sugar
1 c. cool whip

Combine the cream cheese and the powdered sugar in a large mixing bowl. Fold in the cool whip. Spread evenly over the first layer.

3rd Layer

1 5.9 oz. package chocolate instant pudding
1 5.9 oz. package vanilla instant pudding
5 c. milk

Combine all three ingredients in a large mixing bowl. Mix for 3 min. and then pour over 2nd layer. Place in frig. for about an hour. Spread cool whip over the top and then serve.

Peanut Butter Cup Cookies

Ingredients

1 cup butter, softened
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 package (13 ounces) miniature peanut butter cups

Directions

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Roll into 1-1/4-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets.

Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

Yield: about 3 dozen.