Recipe for Dipped Gingersnaps

I hope my post yesterday made you want to try out these cookies.  You won’t be sorry – and this recipe makes a ton so there are plenty to share or freeze or eat three a day like I do.

Ingredients

2 cups sugar

1 1/2 cups vegetable oil

2 eggs

1/2 cup molasses

4 cups flour (+ a little bit more)

4 tsp baking soda

1 Tbs.  ground ginger

2 tsp. cinnamon

1 tsp.  salt

additional sugar (for rolling)

1 1/2 packages (30oz total) Almond Bark, vanilla flavor

1/4 cup shortening

 

Directions

In mixing bowl, combine sugar and oil.  Add eggs, one at a time.  Stir in molasses.  Combine dry ingredients; gradually ad to the creamed mixture and mix well.  Shape to 3/4 inch balls and roll in sugar.  Place 2 inches apart on ungreased cookie sheet.  Bake at 350 degrees for 10-15 minutes (mine takes 10 on the nose).  Remove to wire racks to cool.  Melt Almond Bark with shortening over low heat, mixing continually.  Dip cookies halfway (or more) into Almond Bark (careful not to get your fingers in… its HOT!).  Shake off excess (or not). Place on waxed paper.  Sprinkle with sprinkles before dip dries.  Then let dip cool/harden before removing from paper. 

NOTE:  The Almond Bark dip is also SO good on pretzels. 

Mimi’s Dipped Gingersnaps

I want to share with you our favorite FAVORITE Christmas cookie recipe. It comes from my mother-in-law and never disappoints.  They are Dipped Gingersnaps.  Moist gingersnap cookies dipped in vanilla flavored almond bark. 

Because of his amazing “Terandadon brain” (watch Dinosaur Train) Gage has the ability to remember the craziest details from WAY back in his life.  So, he recalls helping me with these cookies, starting when he was 2.  And consequently started asking when we could make them on Thanksgiving.  A few days later, it was time. 

The ingredients…  

Oh, and they can’t possibly make Christmas Cookies without hot chocolate.  I found this stuff at Costco and I may prefer it over a Peppermint Mocha from Starbucks.  

After the dough is made, the fun begins. 

Gage had a hard time trusting Cooper with such responsibility of rolling the balls in the sugar.  But when reminded that I let him do it when he was 2, he sighed loudly and handed some more over. 

And then you bake them…

And watch the sunset while they cool…

… and then make the Almond Bark to dip the cookies in.  This stuff gives the effect of dipping something in white chocolate, so I’m tempted to say you could do that, too.  However, at 1.99 a package for this stuff (and needing 1.5 packages) I think Almond Bark is the way to go. 

Then the REALLY fun part.  Gage carried around the red sprinkles and Cooper carried around the green, all day in anticipation for the finale. 

Well, the finale is actually eating them, but you’ll sense that when you make them yourself. 

I know its mean, but I’ll share the recipe tomorrow.  :) 

Homemade Chicken Noodle Soup

Just when I was cozying up to the idea that Fall was here, we’ve gotten an influx of 70+ degree days.  So much for slow-cookin’ this week… its back to the barbeque for a few more days. 

However, before the hot weather started I got in one meal of good-‘ol comfort food.  Homemade Chicken Noodle Soup.  I found this recipe on Becky Higgins’ blog, so again, I totally can’t take credit for its goodness, but I will take credit for passing it on to you!  :)  And I have tweaked it to add a bit more broth – when I first made this recipe it was more like a soupy casserole.   Oh, and I ALWAYS double this recipe. We couldn’t handle it any other way, and leaving half of a soup can in the fridge is just silly.  Ready? Enjoy… 

  Ingredients

2 chicken bouillon cubes (or 2 tsp. granules)

2 cans chicken broth (or about 4 cups)

1 c. chopped carrots (I usually just do 4 large ones)

2 c. chopped celery (I usually just do 4 large stalks)

1/2 can cream of chicken soup

1/4 c. milk

1/2 cube (4tbsp) butter

1/4 c. flour

2 c. chopped cooked chicken (2 breasts)

4-6 oz. egg noodles

 

Directions

Boil chicken until fully cooked, remove but SAVE THIS WATER.  In Dutch oven dissolve 2 bouillon cubes in 1 cup boiling water.  Add chicken broth and vegetables to the liquid until tender.  Meanwhile, cook noodles in the water that they chicken was boiled in (adding more if necessary).  In separate bowl, whisk a half a can of cream of chicken soup and milk until smooth.  Whisk soup and milk mixture into broth and vegetables.  Melt butter then stir into flour.  Add to soup mixture.  Add chicken and noodles.  Season with a little salt and pepper and we love to add garlic powder, too. 

This soup kind of freezes funny, so its best if you either make this recipe as is, or double it, as I mentioned, and eat it for dinner and lunch for two days straight. 

(And buttery biscuits are kind of a must-have-side for this soup!)

Taco Soup

For some people, the onset of fall means going back to school… for most it means the changing of leaves… for me, it means re-introducing slow cooking to my kitchen.  It actually excites me to be able to say good-bye to the ‘light’ meals of the previous months; the meals that we are stuck with during summer because it is either too hot and our bodies can’t handle the weight of rich foods or because it is too hot in the house for slow-cooking usually required for hearty dishes.  I love a meal that can be put together in-advance and left on the stove to seep together flavors and all the while, filling our house with aroma…

One of our favorites that falls into this category is Taco Soup.  I completely, can not take credit for this recipe… it is ALL Paula Deen.  And this recipe is so easy, that if you have a pot, a stir stick and a can-opener, you can handle it.  Quickly, too, because it is a dump-and-go soup … dump the ingredients in and go rest for an hour till it is done (or clean up the messes in the kitchen that have accumulated all day). 

   

Ingredients 

2 pounds ground beef

2 cups diced onions

2 cans pinto beans (include liquid)

1 can pink kidney beans (include liquid)

1 can corn, drained

1 can Mexican-style stewed tomatoes

1 can diced tomatoes

1 can tomatoes with chilies

1 7oz can diced green chilies

1 4.6oz can sliced black olives, drained

1 package taco seasoning mix

1 package ranch salad dressing mix

corn chips, cheese, sour cream, avocados for garnish

Directions

Brown the ground beef and onions in a large skillet, drain the excess fat then transfer the browned beef and onions to a large pot (I actually do it all in the big pot).  Add remaining ingredients, mix together and simmer over low heat for about an hour on the stove, or in a large crock pot for about 6 hours. 

I channel back to my days of Seattle Summer Swim League and the yummy Frito-ban Ditos they’d sell at the swim meets, and eat my soup OVER the corn chips, topped with cheese and sour cream… and avocados if I’m lucky!  

Nettie’s Chicken Enchiladas…

Sorry this isn’t a very appetizing picture.  The truth is, when the piping hot baking dish of creamy, oozy, goozy Chicken Enchiladas came out of the oven, the last thing I was thinking about was taking a picture for blogging’s sake.  I was thinking:  Get. In. My. Belly. 

So this picture is actually from the next day, when I had it for lunch.  Or was it the next day when I had it again for dinner?  Dunno. 

Anyway, I got this recipe from my girl, Melissa, who got it from her sister-in-law, Nettie.  I’ve tweaked it a bit, so maybe I could call it my own recipe now… but I won’t.  It’ll always be Nettie’s Chicken Enchilada recipe.  And this is one my kids love.  I feel so confidently that you’ll love it, too, that I’d say go ahead and invite friends over to share it with you – even before you try it yourself! 

Ingredients

3-4 boneless chicken breasts

1 large onion

1 can green chilies

1 8 oz. package cream cheese

1/2 tsp each: cumin, chili powder, garlic powder, paprika, and cayenne

1 tsp salt

3/4 cup milk, divided 1/4 c and 1/2 c.

1 small can of green enchilada sauce

1 8 oz container of sour cream

1 package flour tortillas

1 cup mozzarella cheese, grated (or more)

1 cup cheddar cheese, grated (ore more)

Directions

Boil chicken for 10 minutes or until done.  Chop chicken.  Sauté onion or microwave with some butter for about 2 minutes until soft.  Mix softened cream cheese, seasonings and 1/4 cup milk in large bowl.  Add sautéed onion, green chilies, and chicken to cream cheese mixture.  Fill tortillas, roll um up, and put into a sprayed 9x13 inch pan.  In another large bowl, mix sour cream, 1/2 cup milk, and enchilada sauce.  Pour over enchiladas and sprinkle with cheeses. pour over enchiladas and sprinkle with cheese. 

Bake @ 325 for 25 minutes.   

Yum. 

Mimi’s Chinese Chicken Salad

I got this recipe from my Mother-in-Law because it was quite simply one of Matt’s favorites.  Thankfully, she shared it, and it has been a hit at many-a-get-togethers.  This recipe makes a big enough batch to share at pot-lucks or to have for your family’s dinner, and then lunch (and breakfast if you’re like Matt) for several days following. 

My boys don’t so much like it, but then again, Matt and I like it SO much that we don’t push it on them… because then there is more left for us.  

And it is best if made several hours, if not the day before, being eaten.  

Ingredients

3 pkgs. chicken top ramen noodles 

1 pkg. cabbage coleslaw

3 stalks celery, finely chopped

4-5 green onions, chopped

4 cooked chicken breasts, chopped

salt, pepper, ginger, and garlic powder

Dressing

3 pkgs. of seasoning from ramen pkg.

3 Tbls.  red wine vinegar

1/2 cup sugar

3/4 cup vegetable oil

1 tsp. pepper

Directions

Cook chicken, cool slightly and chop.  Break up ramen packages and cook, 2-3 minutes.  Drain and rinse with cool water.  Mix noodles with coleslaw, celery, green onions, and chicken in big Tupperware (with a lid).  Sprinkle with salt, pepper, ginger, and garlic (this will be to taste).  Mix dressing ingredients together in medium bowl and pour over salad.  Mix all together with wooden spoon, then place lid on Tupperware container and toss and shake vigorously to combine all ingredients.  Chill in refrigerator overnight.

Ready? ENJOY.  

Five-Spice Beef and Pepper Stir-Fry…

In case you’re looking for a dinner to have this weekend that is pretty easy, pretty inexpensive, and pretty darned good, I thought I’d share this one with you today. Its a Rachel Ray recipe and I think for the most part I’ve kept it the same, so if you like it you can be happy with her.

Ingredients:

• Jasmine rice, 1 1/2 cups prepared to package directions (instant rice is fine, too and I like to make 4 servings)
• 2 cups beef broth
• 2 Tbls. peanut oil
• 1 1/2 pounds beef sirloin or beef tinderloin tips, trimmed, sliced and cut into bite sized pieces
• 2 green bell peppers, seeded and diced (1-inch pieces)
• 1 medium onion, coarsely diced
• 1/2 cup dry cooking sherry
• 2 Tbls. Tamari (or regular soy sauce, and I usually use 3 Tbs.)
• 2 Tbls. cornstarch* (I usually use more, but see directions)
• 1 tsp. Chinese 5-spice powder (I use Emirel’s Asian Essence, which has the 5-spice in it)
• black pepper

Directions:

Boil water for rice and prepare to package directions.

Place beef broth in a small pot over low heat to warm.  Heat wok over high heat.  Add oil and beef bits, stir-fry for 3 minutes or so (depending on the size you cut them to … just don’t cook till done) then remove from pan and add peppers and onions.  *If you notice that you have quite a bit of liquid in the wok after removing the meat you will need more than 2 Tbs. of cornstarch.  Stir-fry until softened (recipe says 2-minutes, but I always go longer). 

Add meat back in. Add sherry and stir-fry until liquid almost evaporates, about 1 minute (mine NEVER almost evaporates – again, this is why more cornstarch is needed). 

Add tamari/soy sauce.  Dissolve cornstarch (I’d air on the side of 3-4 Tbs.) with a ladle of warm beef broth.  Add beef broth to the pan, then the cornstarch combined with broth, the five-spice powder and black pepper.  Stir until it thickens enough to coat the back of a spoon.  Adjust seasonings.  Add more soy or salt if necessary (I never add salt).  Remove from heat.  Scoop rice into a large dinner bowl and top with stir fry. 

So, I guess I have tweaked it a bit to get it to actually turn out as its supposed to.  I don’t think you can mess up this recipe, (unless you over cook the meat … Matt’ll agree with that)… if its not thick enough, take out some liquid and mix in more cornstarch – if its too thick, add more broth.  Enjoy!  

O’Henry’s

A WARNING:  If you LOVE chocolate and peanut butter and butterscotch, you will LOVE this recipe.  HOWEVER, if you can not immediately run to the store to purchase the ingredients to make it, I suggest waiting until you can…

My brother shook his finger at me the other day for posting about Rice Krispie Treats while he was stuck at work, so I’d hate to do that again.  Because if you think Rice Krispie Treats are good, you’re in for something else with these.

O’Henry’s are to Rice Krispie Treats as Roses are to Dandilions. As Cinnamon Rolls are to plain toast.  As Heaven is to Earth.  

O’mygoodness… O’Henry’s are O. So. Delicious. (and I can say that because I didn’t make up the recipe… another one I pulled from here.)

And really quite simple, which only adds to their greatness.

O’Henry’s 

 

Ingredients:

1 c. Karo syrup

1 c. Sugar

1 c. peanuts

3 c. Rice Krispies

1 pkg. chocolate chips

1 pkg. butterscotch chips

 

Directions:

Stir together Karo syrup and sugar.  Microwave for 2 minutes.  Add peanuts and peanut butter to the karo mixture.  Microwave everything for 1 minute.  Stir in 3 cups of Rice Krispies.  Spread into a greased 9x13 inch pan.

Combine chocolate chips (on bottom) and butterscotch chips in a bowl and microwae for 2 minutes.  Stir until smooth.  Spread over krispie mixture and cool in the refrigerator. 

Cut into 1-inch squares.

(and I dare you to try to only eat one square.  I made these today for our 4th of July picnic and I have already eaten 3… THREE! Just make sure you have a big glass of milk ready!) 

Super Sloppy Joes

  

I tend to think that Rachel Ray’s recipes are a bit lacking in the flavor-department.  Not that they taste bad by any means (well, one pumpkin pasta recipe of hers REALLY tasted bad) but they just need a little tweaking… a little of this and a little more of that to suit our fancy. 

But not this recipe.  We LOVE it, just as it is… with a side of crispy, restaurant style French fries. 

And who doesn’t love a quick, easy, flavorful, inexpensive, one skillet meal that even the kiddos like?

Ingredients

1 Tbls. olive oil

1 1/4 pounds ground beef (or turkey or venison)

1/4 cup brown sugar

2 tsp steak seasoning blend (We use Montreal)

1 medium onion, chopped

1 red bell pepper, chopped

1 Tbls. red wine vinegar

1 Tbls. Worcestershire sauce

2 cups tomato sauce (I usually just use a 15oz can)

2 Tbls. tomato paste

4 crusty rolls (kaiser), split, toasted, and lightly (or heavily) buttered 

Directions

Heat a large skillet over med-high heat.  Add oil and beef to the pan, spreading it around the pan to break it up.  Combine brown sugar and steak seasoning.  Drain fat from skillet (if there is any) when meat is still cooking (pink is still seen) and then add the brown sugar/steak seasoning mix to the meat. 

When the meat has browned, add onion and red pepper.  Reduce heat to medium and cook for 5 minutes or so, until tender-crisp. 

Add vinegar, stirring briefly to reduce, and then add Worcestershire, tomato sauce and paste, stirring to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. 

Serve on rolls, either open faced or as a messy, messy sandwich. 

Makes about 4 servings, depending on your appetite!

While I'm in Here, They're Out There...

While yesterday was beautiful for the weather, today was beautiful for this...

It was a bit drizzly this Sunday Morning and what could be a better thing to do on a morning like this, than to bake some of these...

Nestle Tollhouse Chocolate Chip Cookies make me think of three things...

1. My childhood... this was my mom's recipe of choice and she had a tattered cut-out of the recipe taped inside her cupboard for easy reference, though, like me, I'm sure she had it memorized.

2. The episode of Friends when Monica is trying to figure out the secret recipe that makes Phoebe's AMAZING chocolate chip cookies... after trying desperately for the entire show, in the end, Phoebe tells Monica that the recipe came from her French grandmother, Nestle Tollhouse (said with a French accent). I concur, Monica... they are the best.

3. Simply, my most favorite baked treat. But they have to be warm (either out of the oven or microwaved) and with really cold milk (preferably whole milk)

Isn't this a delicious sight?

And while I was inside enjoying making, smelling, and doing this...

Matt and the boys were outside doing this...

Falling more trees for firewood, and limbing them up. The boys were ACTUALLY a help here, with their child-friendly axes, chopping off the limbs...

I liked what I was doing, much better, and there-in lies one of the many perks to being the ONLY girl in this family...

And by the way... to find the recipe for these cookies, you HAVE to buy the actual Nestle Tollhouse chocolate chips, because they just aren't the same with any others. So, I'm not saving you a step by posting it here... :)

Bran Muffins for Cooper...

Per the suggestion of Cooper's pediatrician, I had to pull out this oldiey but goodie recipe of my mom's. This is a bran muffin (so that should tell you what issue Cooper is having to make his doctor recommend making them...) and although the bran sounds rather blah, and they may look rather blah, they are wonderful. Especially warm with a big slab of real butter...



Bran Muffins



Ingredients

2 c. 100% Bran
1 c. 40% Branflakes
1 c. boiling water


1 1/2 c sugar
1 c. vegetable oil
2 eggs


2 1/2 c. flour
2 1/2 tsp baking soda
1/4 tsp salt


2 c. buttermilk


Directions

• Mix the first 3 ingredients together and set aside to cool.


• Beat together the next 3 ingredients and add to the bran mixture


• Mix the dry ingredients together and slowly mix in buttermilk


• Then mix together with the bran mixture.
  

(you can also add raisins or dates or walnuts to this, but I prefer them plain)

• Grease your muffin tin and bake at 400 degrees for 15-20 minutes.


• Store the remainder in a mason jar in the fridge (after making 12 regular sized muffins, I had enough left to fill a quart size jar).

This may be too much information, especially since I just gave you a recipe for food, but Cooper's issue isn't that he can't go, it is that he goes man-size.

Funny story, but again, may be too much information... The other day Cooper was sitting backwards on the toilet "going" and he asked me "how does my big huge poop poo come out of my little squeezed bottom?"

"That's a good question for Daddy!" I said, and quickly dialed Matt's cell phone number (this was a very worthy reason to interrupt his work day).

As soon as the phone started ringing though, Cooper said, "No, I can't ask Daddy that... that is inappropriate."

Of course I completed the call, filled Matt in and we both had a good laugh.

I can't believe I just shared that story.

'Nuf said.

Now go enjoy those bran muffins.

Classic Chicken Curry

Every time I make this recipe I wonder why I haven't made it more recently. It is just that good and so very simple. I got it from here, which is where many of my recipes will probably come from that I post here. I adjusted this a bit, so that it is a one-pot dish. Love it.

Trouble is, Gage and Cooper actually like it now, too. So, we only have enough leftovers for Matt's lunch. Maybe it is time to start doubling it. Anyway, here it is....

Classic Chicken Curry

Ingredients

1.5 lbs boneless, skinless chicken, breasts or thighs
2 Tbsp. curry powder

1/4 tsp. ground cinnamon

2 Tbsp. olive oil

1 med. yellow onion, thinly sliced

2 med. zucchini, thinly sliced

1 15 oz can low-sodium chicken broth

1 1/2 c. heavy cream

1 1/2 tsp. salt

1/4 tsp black pepper

2 1/4 c minute/instant white rice

Directions

Cut the chicken into 1-inch pieces and put in bowl, sprinkle with curry and cinnamon, toss, and set aside. Heat 1 tbsp. of the oil in a large skillet (that you have a lid for) over medium heat. Add the onion and zucchini and cook until softened, 3-5 minutes, Transfer to a plate.

Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and simmer until the chicken is cooked through, 5-7 minutes. For a little stronger curry flavor, this is a good time to sprinkle some more of the curry powder into the liquid mixture, which I usually do.

Add the uncooked rice to the skillet and stir into the liquid. Put the lid on the skillet, turn off the heat, and let sit for 5 minutes for the rice to cook.

Cinco de Mayo...

In honor of Cinco de Mayo I thought I'd share 1 of our favorite Mexican-ish dishes. I doubt that it is truly a Mexican cuisine, but it is to us. You may wonder why I am even honoring Cinco de Mayo, given I am of no Mexican descent... honestly, we just love Mexican food and Matt loves the music. We 'honored' Cinco de Mayo more than we did Valentine's Day. Funny. Anyhow... here is the recipe, which we actually had tonight! ... enjoy...

Chicken with Chile-cheese Rice

Ingredients:

2 Tbs. olive oil
1 1/2 pounds boneless skinless chicken, cut into 1-inch cubes

1 tsp salt

1/2 tsp pepper

1 med. onion chopped

3 garlic cloves, minced

2 jalapeno peppers, seeded and finely chopped

2 cups chicken broth

1 1/2 cup instant white rice

1 7oz can of green chilies

1 cup grated Mexican blend cheese

1 cup cilantro leaves, coarsely chopped

optional: sour cream, tortilla chips

Directions:

1. Heat olive oil in a large frying pan over medium-high heat. Sprinkle chicken with salt and pepper and cook, stirring often, until lightly browned but not cooked through, about 5 minutes. Remove chicken from pan and set aside.
2. Add onion, garlic and jalapenos to pan, reduce heat to medium, and cook, stirring frequently, until onion is translucent, about 5 minutes.
3. Add broth and bring to a boil.
4. Add chicken and simmer about 5 minutes.
5. Add rice and let cook for 5 more minutes until liquid is absorbed and rice is tender, and chicken is done.
6. Remove pan from heat and stir in chilies, cheese, and cilantro. Serve immediately.

*A few notes*

1. When you're seeding the jalapenos, don't use your fingernails to scrape them out... use a spoon. Those babies leave some bad stuff on your fingers and rubbing your nose or eyes is a disaster. Been there, done that.
2. Use tortilla chips instead of a spoon to eat this meal. So good. Its also great wrapped up in a flour tortilla.
3. This is only KIND-OF my recipe... I adjusted a bunch of stuff to make it easier than Sunset magazine originally had it.
4. That was a lot of 5-minute increments in this recipe!