Jessica's Molasses Crinkle Cookies

 

Molasses Crinkle Cookies
3/4 cup shortening

1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt
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Mix first 4 ingredients thoroughly in a mixer fitted with a paddle attachment. Sift remaining ingredients into a separate bowl and slowly combine with shortening mixture. Do not over mix. Heat oven to 375°. Roll teaspoonfuls of chilled dough into balls about the size of a walnut. Dip tops in sugar. Place cookies, sugared side up, 3 inches apart on a baking sheet. Bake for 8 minutes or just until set, but not hard. Cool on wire rack. Makes approximately 3-4 dozen depending on size of cookies.

Recipe taken from The Pineapple Girl's Cookbook.

Rocky Road Brownies

Rocky Road Brownies
6 Tbsp unsalted butter

2 oz unsweetened chocolate, coarsely chopped
1/4 cup semisweet chocolate chips, divided
1 cup granulated sugar
2 large eggs
3/4 cup unbleached flour
1/2 tsp salt
1/2 cup butterscotch chips
1/2 cup pecans, chopped
1 1/4 cup miniature marshmallows
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Preheat oven to 350°. Grease and flour a 9x9-inch pan.

Melt the butter, unsweetened chocolate and 2 Tbsp semisweet chocolate chips in a small saucepan over low heat, stirring frequently. Remove from the heat and let cool for about 15 minutes.

Beat the sugar and eggs together until frothy. Add the cooled chocolate mixture and mix until incorporated. Measure the flour and salt and sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remain.

Using a spatula, spread half of the batter evenly in the prepared baking pan. Bake for 12 minutes.

Meanwhile, stir the butterscotch chips, pecans, marshmallows and remaining 2 Tbsp chocolate chips into the remaining half of the batter by hand.

Spread the marshmallow mixture evenly over partially baked layer. You may have to use your hands to spread it evenly. Bake for an additional 15 minutes.

Remove from oven and let cook on rack for 1 hour. Cut just before serving.

Recipe taken from Plain Chicken.

Candied Popcorn

Candied Popcorn
16-18 Cups Popped Popcorn (unflavored, unsalted)
1 14-oz. Sweetened Condensed Milk
1 3-oz. box Jello--flavor of your choice
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Preheat oven to 250°. Place Popcorn in a large, clean paper grocery bag and set aside.

Mix the Sweetened Condensed Milk and the Jello in a small saucepan; heat over medium heat until the Jello is dissolved, stirring often. Watch carefully, as this can scorch! When the Jello has fully dissolved, pour over the Popcorn and still well until all Popcorn is evenly coated. Transfer Popcorn to a large, deep roaster which has been well coated with butter or non-stick spray (I use a deep foil lasagna pan).

Bake on the lowest oven rack for 20 minutes, stirring every 5 minutes. Watch carefully; if the oven runs too hot or if the Popcorn is too close the element, it can scorch.

Turn out the baked Popcorn onto a sheet of foil which has been well coated with non-stick spray. Enjoy when cool. Store in a tightly sealed container.

Recipe taken from Gift of Simplicity

Raspberry Lemonade Bars

Raspberry Lemonade Bars

For the crust:
9 tablespoons unsalted butter (1 stick, plus one tablespoon)
1/4 cup sugar
1 cup all-purpose flour
pinch salt

For the filling:
1 1/2 cups sugar
3 egg whites
1 egg
2/3 cup freshly squeezed lemon juice (from 3 lemons)
2 tablespoons lemon zest (from 2 lemons)
2/3 cup all-purpose flour
pinch of salt
1-2 cups of frozen raspberries, defrosted
1 tablespoon confectioner’s sugar
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Preheat oven to 350°. Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)

Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.

3. Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.

4. Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely.  Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into squares. Dust with confectioner’s sugar.

Recipe taken from Sophistimom

Bulgogi

Bulgogi
1 lb cube steak, cut in strips
4 Tbsp. soy sauce
2 Tbsp. sugar
1 tsp. vinegar
1/4 tsp. pepper
1/2 tsp. garlic powder
1 carrot, grated
2 green onions, chopped
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Mix marinade ingredients together. Then add meat and marinate in fridge for 24 hours. After 24 hours, stir-fry until meat is cooked through, but not dry.

Chicken Parmesan Wraps

These are a little bit of work, but they are so worth it. The first time I made them, I made them a week later because I wanted more. Then I made them again a week after that. :)

Chicken Parmesan Wraps

2 lbs. raw chicken breast

1-1/2 cups marinara sauce, plus more for serving
1 pkg. egg roll wrappers
1 cup baby spinach leaves
1 cup mozzarella cheese
1/2 cup Parmesan cheese
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Place the chicken breast in a small pot and fill with enough water just to cover. Bring to a boil on your stove top, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat. Mix the meat with the marinara sauce in a small bowl.

Preheat the oven to 400°. Lay the egg roll wrappers on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and Parmesan.

Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.

Place all filled wraps on a greased wire rack set over a cookie sheet, coat each in cooking spray or a light brushing of olive oil, and bake for about 12 minutes, or until the edges begin to turn a golden brown.

Serve with warmed marinara sauce for dipping.

Recipe taken from Can You Stay For Dinner?

Hot Chocolate Cookies

When I saw these cookies on Pinterest, I knew I had to try them. But I was afraid that once I made them, I would eat the entire batch. So I decided to wait until I had an excuse to make a dessert. At work, we are HUGE foodies. Any excuse is a good enough excuse to bring treats. Each employees work anniversary and birthday are listed on the monthly calendar. When everyone sees your name, they expect you to bring treats. I decided my birthday would be the perfect time to try out these cookies. I made them the night before and I was worried they wouldn't make it to work, they were so yummy! And since it was my birthday yesterday, anytime I went in the break room, I would grab another cookie. I haven't pigged out on cookies like that since starting my diet last March. But they were so worth it! My only complaint (and its MY fault for not fully reading the directions) is that the dough has to refrigerate for a little bit.

Hot Chocolate Cookies

1 stick butter, unsalted

12 oz. semi sweet chocolate chips
7.0 oz. Hersey's bar (broke into sections then cut in half, save any broken pieces and shavings)
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups (packed) light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons vanilla extract
25-30 marshmallows
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In a medium saucepan, melt the butter and chocolate chips, stirring frequently, over medium heat. Let cool for 15 minutes.


In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour. (If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.)

Position a rack in the upper third of the oven; preheat to 325°. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, snip marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes; sprinkle the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.


Recipes says it makes 60 cookies but I only got 34. I used my medium sized Pampered Chef scoop, next time I'll use the smaller sized one to get more cookies.

Recipe taken from Forkful of Comfort.

Breakfast Crepes

Basic Breakfast Crepe
1 cup all-purpose flour

2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Canned fruit or pie filling
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In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Chicken Crescent Rolls

Another great find from Pinterest.

Chicken Crescent Rolls

Cooked Chicken - (I used about 2 lbs.)

1 cup of cheddar cheese

1 can of crescent rolls

1 can condensed cream of chicken soup

1 cup of milk

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Heat the cream of chicken soup and milk until well mixed. Set aside.

Unroll crescent roll. Sprinkle with cheese and chicken. Carefully roll up crescent roll and place in casserole dish, seams pinched together and facing down.

Pour the soup mixture over the rolls. Sprinkle with more cheese, if desired. Bake at 350° for 30 minutes, or until golden and bubbly.

Recipe from Thrifty with Triplets.

Philly Cheesesteak Sloppy Joes

When I saw this recipe on Pinterest, I just had to try it. I LOVE Philly cheesesteak sandwiches, but have never found a recipe I like to make myself, until now. I will be making these again. And again.

We thought the sauce was a little runny so next time we'll maybe only use 1/2 cup of beef stock. Or double everything, but the beef stock because it was so good it didn't make enough for leftovers. Also, our rolls were small, so we ate ours open face.

Philly Cheesesteak Sloppy Joes
1 lb. ground beef/sirloin
1 onion, chopped
1/4 c. steak sauce
1 c. beef stock
1 green pepper, chopped
1 pkg. sliced mushrooms
Provolone cheese, cut into slices or pre-sliced
Salt & Pepper to taste
Buns/Rolls
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In large skillet over medium-high heat brown the ground beef/sirloin, about 5-6 minutes. Add the onion, green pepper and mushrooms and cook another 3-4 minutes, until they start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls, place one slice of cheese on one side and toast under broiler, keep your eye on them so they don't burn!

Place a scoopful of the meat on the bottom half of the bun, drizzle with additional steak sauce and place cheesy bun on top!

Recipe from: