Gingerbread Boys (People, really)

  I'm getting excited- making this recipe for some little girls I'm babysitting for tonight.  It's such a fun holiday recipe.  I have a feeling we will be making more "princesses" than "boys" tonight... And don't underestimate the amount of fun that adults have whacking and molding the dough, either!  

 

1 c. sugar                     1 1/2 t. soda

1 c. margarine              1 t. salt

1 egg                            1 t. ginger

1 scant c. molasses      1/2 t. ground cloves

3 T. vinegar                   1/2 t. cinnamon

5 c. plain flour

 

Cream sugar and margarine.  Add egg, molasses and vinegar.  Add dry ingredients and mix well.  Cover and chill dough for several hours.

 

To make "boys" and "girls":  Using small pieces of dough, make 1 flattened ball for head and 2 strips for legs and arms. Assemble on greased cookie sheets.  Decorate with raisins for eyes and nose and cherry slice for a mouth.  Bake for 10 to 15 mins. at 350 degrees.  Dough keeps well in fridge in a Ziploc bag.

 

Heavenly Freeze

28 oreos

1/4 c. margarine, melted

6 teaspoons margarine

1/2 gallon icecream

1 c. sugar

1 (5 oz) can evaporated milk

4 squares semi-sweet chocolate

1 teaspoon vanilla

Put oreos in the food processor with 6 teaspoons margarine, melted.  Place in a 9x13 pyrex.  Freeze.  Let the icecream sit out until softened.  Spread over frozen oreo crust.  Boil sugar, evap milk, vanilla, chocolate, and margarine for one minute.  Let cool.  Pour over the icecream and refreeze.

This takes three steps of freezing.  Tastes delicious with coffee icecream.  My momma adds whipped cream and pecans on top of every serving.  I have also made it with mint chocolate chip icecream.  Yum!!

Spinach Artichoke Dip

1 1/2 packages of cream cheese, softened

juice of one lemon

1 cup parmesan

1/3 c. sour cream

1/3 c. mayonnaise

1 (10 oz) package of chopped spinach, thawed and drained

1 (12 oz) jars of marinated artichokes chopped

1 clove garlic minced

Mix all of the above in a crock pot and let it heat up on low.  Serve with Triscuits or tortilla chips.

Pumpkin Cheesecake

Jan made this in honor of Halloween.

Crust:

1.5 cups graham cracker crumbs

1/3 cup ground almonds

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/3 cup butter, melted

Mix crumbs, almonds, ginger, and cinnamon.  Stir in butter.  Press onto bottom of 10 inch springform pan.  Bake at 425 degrees F for 10 minutes.  Remove pan from oven; reduce temperature to 325 degrees F.

Filling:

4 (8 oz) packages cream cheese, softened

1 1/4 cups sugar

3 tablespoons maple syrup

3 tablespoons cognac or brandy

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

4 eggs, room temperature

1 cup cooked pumpkin

1/4 cup whipping cream

Beat cream cheese at high speed of electric mixer until smooth.  Gradually add sugar, beating until fluffy and light.  Add syrup, cognac, ginger, cinnamon, and nutmeg; blend well.  Add eggs, one at a time, beating well after each addition.  Add pumpkin and cream; mix well.  Pour into prepared crust.  Bake at 325 degrees F for 45 minutes.  Turn off oven.  Do not open oven door during baking or for 1 hour thereafter.  Remove cake after 1 hour.  Return oven to 425 F.

Topping:

2 cups sour cream

1/4 cup sugar

1 tablespoon maple syrup

1 tablespoon cognac or brandy

1/4 cup almonds, sauteed in butter

Blend sour cream, sugar, syrup, and cognac.  Spread over cake.  Bake at 425 F for 10 minutes.  Allow to cool to room temperature for 1 hour.  Arrange almonds around top edges of cake.  Chill at least 3 hours before removing form.

This is from Perennials:  A Southern Celebration of Foods and Flavors

Meaghan's Banana Crumb Muffins

   Last weekend Meaghan brought these muffins to the cabin weekend.  They're heavenly; tastes like banana bread in a bite-size form.   Get ready!

BANANA CRUMB MUFFINS

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted

Topping for muffins

·          1/3 cup packed brown sugar

·          2 tablespoons all-purpose flour

·          1/8 teaspoon ground cinnamon

·          1 tablespoon butter

1.      Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2.      In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3.      In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4.      Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

 ** Can always add nuts to this recipe if you so desire! Would be yummy.

Chicken Spinach Lasagna Casserole

Jan made this fantastic chicken concoction this weekend in South Georgia.  It's originally a Trisha Yearwood recipe that Jan has altered and doctored to make her own.  Have fun with this scrumptious recipe:

1 (10 oz) package frozen spinach, thawed and drained 

2 cups cooked chicken, shredded

2 cups grated cheddar cheese

1/3 cup chopped onion

1/2 tsp salt

1/4 tsp black pepper

1 Tbsp soy sauce

1 (10 oz) can cream of mushroom soup

1 cup sour cream

1 small jar sliced mushrooms, drained

1/3 c. mayonnaise

1 lb. egg noodles, cooked

1 c. grated Parmesan cheese

1 c. chopped pecans

Preheat oven to 350 degrees.  In a large bowl, combine spinach, chicken, cheddar cheese, onion, salt, pepper, soy sauce, soup, sour cream, mushrooms, and mayonnaise.  Spray a 9 x 13 pyrex.  Dump in drained egg noodles in bottom of the pan. Add in mixture over top.  Parmesan cheese on top.  Bake for 30 minutes.  Add pecans to the top of the casserole.  Cook another ten minutes.  Enjoy!!