Recipes

BIG SOFT GINGER COOKIES

Ingredients

2 ¼ cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

¾ cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

¼ cup molasses

2 tablespoons white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C).

Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.

Beat in the egg, then stir in the water and molasses.

Gradually stir the sifted ingredients into the molasses mixture.

Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

HAPPY THANKSGIVING

Easy Pecan Pie Bars

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
3 large eggs
1 cup light corn syrup
1 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

Directions:
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
In a medium bowl, combine the flour, softened butter, granulated sugar, and salt until the mixture is crumbly.

Press it evenly into the bottom of the prepared pan.
Bake the crust for 15-20 minutes, or until lightly golden.
In another bowl, whisk together the eggs, corn syrup, brown sugar, and vanilla extract.

Stir in the chopped pecans.
Pour the pecan mixture over the baked crust and return to the oven.

Bake for an additional 25-30 minutes, or until the filling is set.
Allow the bars to cool completely before cutting into squares.

OCTOBER

Cheeseburger Soup

Ingredients

1 pound ground beef

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4 tablespoons butter divided

3 cups chicken broth

4 cups peeled and diced potatoes

1/4 cup all purpose flour

2 cups of Velveeta processed cheese cubed or

2 cups shredded cheddar cheese

1 1/2 cups milk

3/4 teaspoon salt

1/4 to 1/2 teaspoon black pepper

1/4 cup sour cream

Instructions

Brown the ground beef in 3 quart saucepan. Drain and set aside.

In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery.

Saute until tender.

Add the broth, potatoes and beef and bring to a boil.

Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly.

Add to the soup and bring to a boil.

Cook and stir for 2 minutes. Reduce heat to low.

Stir in the cheese, milk, salt and pepper.

Cook and stir until cheese melts.

Remove from heat and blend in sour cream.

SEPTEMBER

Crockpot CORNBEEF BRISKET

Ingredients:

5-7 lb. Corn Beef Brisket

Garlic

Celery

Onion Salt

Sauce:

¾ Tbsp Sugar

4 Tbsp Dijon Mustard

2 Tbsp Worchestershire Sauce

1 Cup Ketchup

Instructions:

Sear brisket on both sides with minced garlic, celery and onion salt

Place brisket in crockpot

Mix sauce ingredients well and pour over brisket

Cook on High 4 -5 hrs.

** Feel free to add cabbage, carrots and baby potatoes

Peanut Butter Lunch Lady Bars

Ingredients

1 cup unsalted butter, melted
1 cup creamy peanut butter
2 cups powdered sugar
2 cups graham cracker crumbs
1 1/2 cups semi-sweet chocolate chips

Directions

1. In a large mixing bowl, combine the melted butter and peanut butter until smooth and well blended.

2. Add the powdered sugar and graham cracker crumbs to the peanut butter mixture, stirring until fully combined.

3. Press the mixture evenly into a 9x13-inch baking dish, creating a firm base.

4. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth.

5. Pour the melted chocolate over the peanut butter base, spreading it evenly with a spatula.

6. Refrigerate the bars for at least 2 hours or until the chocolate is set.

7. Once set, cut into squares and serve.

Variations & Tips

For a crunchy texture, you can add chopped peanuts to the peanut butter mixture. If you prefer a sweeter bar, try using milk chocolate chips instead of semi-sweet. For those with dietary restrictions, you can substitute gluten-free graham cracker crumbs and dairy-free chocolate chips. To make it more festive, sprinkle some sea salt or colorful sprinkles on top of the chocolate layer before it sets.