Gingersnap 'Dipping' Cookies

I previously wrote about the Pum'kin Dip... well, the bestest thing in the world that goes with that??  Gingersnap cookies!  I shaped these into long oval 'dipping cookies'... and I tell ya, it was not the most appetizing to look at before they went in the oven.  (Ah-Hem!)  However - when you vary the cooking times, you can get good soft cookies and nice crunchy ones, too! 

Gingersnap Dipping Cookies

3/4 C butter, room temperature
1/2 C brown sugar
1/2 C white sugar
1/4 C molasses
1 large egg
1/2 tsp vanilla extract
2 C all purpose flour
1/2 tsp baking soda
1/4 teaspoon salt
1 1/2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves

** garnish: cinnamon sugar mixture **

1) In a bowl, beat the butter and sugars until light and fluffy (about 2 - 3 minutes) with an electric mixer. Add the molasses, egg, and vanilla extract and beat until well blended. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes or until firm. (*** Side note: My mixture came out quite sticky & gooey, after almost an hour.  It posed a problem when forming the dipping shapes, however still turned out and tasted great!)

2) PH the oven to 350' F.   Line two baking sheets with parchment paper.

3) Put about 1 C of white sugar in a bowl & mix with a descent amount of cinnamon, until it's pretty.  (A little help on this step never hurts! )  

Roll the dough into long, oval-like shapes about 1 1/2 to 2 in long, then roll the dough into the sugar/cinnamon mixture, coating them thoroughly. Place on the baking sheet, spacing about an inch apart or so.  You may flatten the cookies a bit with anything around that works. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack. 

** Follow the recipe posted previously for the Pum'kin Dip and use these 2 together... it's super yummy!!**

Pum'kin Dip

It's almost Thanksgiving time and pumpkin always seems to put you in the mood for the holiday season.  (Well... me and everyone else I know, except for Chris.  He seems very adamant that everyday is the same and his mood won't change.  We'll see about that. )

Pum'kin Dip

8 oz cream cheese, softened
1 16oz pkg powdered sugar, sifted (I've never sifted anything, don't know how... but it says to do it.)
1 15oz can of pumpkin
2 tsp ground cinnamon
1 tsp ground nutmeg
Gingersnaps

1) Place the cream cheese in a medium bowl.  Beat w/a mixer until creamy and light, on medium speed.

2) Add the powder sugar gradually and beat until blended.  Next add in the pumpkin, cinnamon, nutmeg; beat until well blended.

3) Cover w/plastic wrap and refrigerate for at least 2 hours to allow the flavors to blend.  Serve with the gingersnaps. 

Mmm Mmm Mmm!!!

Molasses Cookies

I thought I liked Molasses cookies until after I had one of these.  Then Chris tells me that HE is the one that likes Molasses cookies....  Hm.  Guess once you're with someone long enough, your likes are their likes.... or you just plain forget what you like cuz you make what they like so much.  Either way - Chris loves these cookies (and so does everyone else where he works.)   ** Warning: Do not make a double batch until you see how much a single batch makes.  Smiles!!  **

Molasses Cookies

3/4C Shortening
1C (tightly packed) brown sugar
1 egg
1/4C Molasses
2 1/4C flour
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp salt

 Mix together with an electric mixer: shortening, b sugar, egg and molasses.... then add in remaining ingredients.  Chill for 2 or more hours in fridge.  Form 1" balls, place on a lightly greased cookie sheet then flatten with bottom of a glass cup coated with (white) sugar.  Bake for 8-9 min at 350'. 

Chris loved these... the boys ate them up... and everyone at Chris's work wanted more.  However... I apparently like Gingersnaps.   =)

Cold Day Chicken Soup

Chris didn't feel good and I got home early.... so.... Chicken Soup.  Not quite chicken noodle soup, but much more hearty!  This soup fills you up, has a kick to it that keeps your warm and made Chris feel good enough to go to work.  (And finally... it's been a cold enough day in Southern Texas to make a soup with 'Cold Day' in the title!! - - like 50'!  Woohoo!)

Cold Day Chicken Soup

2 Tbsp butter
3 boneless skinless chicken breasts (eventually cut into small cubes)
1 medium white onion, chopped
1 1/2 C fresh mushrooms, sliced
3 carrots, sliced
3 celery stalks, sliced (I like using the leaves from the celery as well.  Adds to the aroma & 'spices'.)
3 Tbsp flour
2 cans (19 or so oz each) Cannellini beans, drained (aka White Kidney Beans)
7 Chicken bouillon cubes
2 envelopes of Garlic, Herb & Wine "Grill Mates Marinade" mix packets

1) Boil 4C water w/4 bouillon cubes and the 3 whole chicken breasts in a large pan on the stove.  When chicken is cooked, remove and cut into cubes when cooled slightly.  Add 4C of water to the pan with the remaining 3 bouillon cubes.  Dissolve the 2 env of the marinade mix and the flour, boil.  (This is where I add in the chopped up celery leaves - letting it boil & simmer with the chicken... then I make sure to leave it in the broth when I take the chicken out, later.)

2) Melt butter in a medium saucepan, add mushrooms and onions.  When cooked, put into crockpot (or the large pan with the bouillon mixture, on medium heat).  Then add the sliced carrots, celery and cut up chicken. Heat about 10 min, then add the beans.

3) Reduce heat to low and simmer, about 20 min or until the vegetables are soft.  Serve & enjoy!!

** Note: I love serving warm croissants with soups for my dinners.  Right before putting the rolled croissants in the oven; spread tops lightly with butter then sprinkle with a little garlic powder and a little chili powder.  These croissants will match perfectly with this soup.  Tastes great together and sure made Chris feel better!!

Savory Chops w/ Holiday Dressing

I was looking for a recipe that would give me a little holiday cheer and use up the pork chops I had in my fridge. I searched around and found a handful of recipe components I liked and put them together.  This turned out SO good and definitely put me in the holiday mood!! 

Savory Pork Chops with Holiday Dressing

6 boneless pork chops
4 Tbsp Dijon mustard
1 Tbsp honey
2 tsp corriander
1 tsp garlic powder
4 sprigs of fresh rosemary (stripped off the stem)
2/3 C Italian dressing
1/2 C maple syrup
5 slices bacon, cooked & crumbled
4 green onions, chop'd
1 pkg stuffing, chicken flavor (water & butter according to package directions)
1 Red Delicious Apple, unpeeled & diced
3 celery stalks, chop'd

1) Mix together the Dijon mustard, honey, garlic powder & corriander... spread both sides of each pork chop with the mixture.  Press the rosemary into both sides of the pork chops & set aside.

2) Heat half of dressing and half of the maple syrup in a large non-stick skillet, on medium heat.  Add the chops and cook approx. 4 min on each side or until browned.  Add the remaining dressing & syrup for the second half of cooking.  Meanwhile....

3) Boil the water & butter according to dressing package.  Once boiling - add the diced apple & sliced celery into the boiling water & cook until celery slightly tender.  Finish the dressing according to package: Usually: add dressing mixture, cover & remove from heat.... then fluff with a fork. 

4) Right before chops are finished, top with green onions & bacon crumbles for a few minutes.  Place dressing on plate & top with the chops, with the onions & bacon on top. 

(This picture isn't the best... the colors all kind of run together and look very similar, however the smells and tastes make it all worth it!!)

*** It happened by chance, however a perfect drink to go with this meal is something my husband bought me so that I wouldn't keep drinking Mt. Dew.  He got me a "Fruit Punch Snapple".... I don't know if it was a special drink, new or old... but it was SOOOooooo good.  It tasted crisp and clean... and the pomegranate taste went so well with the sweet pork chops with the great woodsy rosemary smell!  Perfect combo!! ***

Sherried Mushrooms

I really, really love mushrooms!  Big ones, small ones, itty bitty sliced buttery ones!  So I'm always looking for a new & yummy way to use them.  This popped up in a cookbook called Young and Hungry by Dave Lieberman... and boy was it a hit with my boys!  (I made this exactly per recipe then during the last few minutes, added in some cooked & warmed asparagus spears.  Wow... it was great!)

Sherried Mushrooms

10 oz small white mushrooms, mostly with small caps (remove stems)
3Tbsp butter
1/4C chicken broth
1/2C Sherry
Chopped green onions
S & P

1) Melt butter in pan large enough for single layer of 'shrooms.  When starts to foam, add 'shrooms w/caps down.  Butter will brown and that's ok, just turn heat down a little.  About 4 min later, turn over and let cook for a few more minutes. 

2) Pour the broth and Sherry into pan, crank heat to high and boil.  (This is where I added the asparagus spears.)  Boil until there's just enough syrupy liquid left to coat the 'shrooms.  Season them w/S&P to taste, then pour the 'shrooms into a shallow serving dish.  Top with chives then serve warm. 

ENJOY!

Shrimp & Grits w/Double Smoked Bacon

Lets start out with a traditionally southern staple: Grits!  I never thought I'd like grits -- but I trust Bobby Flay and bacon.  I've made this several times now and absolutely love it....  and so does my husband and kids (which a major 'Win' in my book!!)

** Note: For this recipe and any future recipe, I tend not to measure too much.  A little of this, a tad of that is how I usually cook.  You'll tend to see the words 'about', 'a little', 'some' and 'approx.' when I list ingredients.  Bare with me and do as you see fit, if you chose to use one of the recipes I list.**

Shrimp & Grits w/Double Smoked Bacon

'Instant' grits - about 2 - 3 portions (Also need required ingredients to make grits according to the directions)
1/2 - 1 medium white onion, chopped
garlic powder (or minced fresh garlic)
Large Shrimp (no tails, de-veined) about 40-50
Bacon (from 1/2 lb to 1 lb) cut into 1in pieces
Shredded mild or sharp cheddar cheese (2-3 cups)
1/2 C chopped green onions

1) Make grits: melt the butter & olive oil in medium saucepan over med heat.  Add chp'd onion and garlic and stir, cook until soft.  Increase heat to high, add milk and water and salt... bring to boil.  Whisk in grits slowly, a handful at a time, then bring to a boil.  Reduce heat to a simmer and cook, stirring often w/a wooden spoon until mixture is smooth and easily falls from spoon, about 15 min.  Add the cheese and stir until completely  melted, add S & P to taste.  (Salt & Pepper)

2) Meanwhile, make shrimp: heat large pan over high heat until smoking.  Add the bacon and cook, stir until golden brown.  Remove w/slotted spoon.  Remove all but 3Tbsp of fat/grease and return to high heat.  Season the shrimp w/S&P, toss in pan lightly brown, about 1 1/2 - 2 min per side.

3) Serve: Pour a serving of cheese grits into soup plate.  Top each serving with shrimp and bacon, then sprinkle with the chp'd green onions. 

** Caution: This is SO yummy you'll want to put a lot on your plate, but it fills you up quickly, so start out small.  Remember - you can always make it again!!  Enjoy!

Fried Rice 'Stories'

Sometimes it's almost time to eat, the boys are hungry and you don't have a fancy, elaborate meal planned.  Sometimes you just have to go with what you got in the kitchen somewhere and make something at least edible.  I tend to stock up on packets in order to make different things; gravy packets, marinade packets, BBQ spice packets and of course ~ Fried Rice Packets. 

Fried Rice is an easy one for us because there's no guidelines or limits and we always have rice in our cupboard. I throw whatever vegetables I have in there and try to match up a meat of some sort.  There are SO many different variations that I'm going to add my meals to this specific post and let you know what was good (to my family) and what was a bomb! 

Story #1 ~ 
1 C small broccoli florets
1/2 red onion, chopped
few pinches of fresh basil
5 eggs, scrambled
3 tbsp soy sauce
1 lb bacon, chopped into bits
3 C cooked white rice
1 fried rice packet

Follow the instructions on the packet, adding meat, veggies and eggs when it tells you to.  I was a little worried about this dish because I've never put broccoli in my fried rice before.  However, the color of this meal were very appealing and the flavors & textures worked very well together.  Overall it was yummy & a success!  (Even my picky 4 year old ate it..... he only picked out a few 'brocco-trees'.)