Molasses Cookies

Source: Gimme Some Oven

Ingredients:

2 1/4 cups flour

2 teaspoons baking soda

1/2 tablespoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1/2 cup white sugar

1/2 cup brown sugar, packed

1 egg

1/4 cup unsulphered molasses (I used Grandma's brand)

Directions:

Mix the first 6 ingredients together in a bowl; set aside. In a separate mixing bowl, cream the butter and sugars for about 2 minutes on medium-high speed until light and fluffy. Add the egg and mix until combined. Add the molasses and mix until combined. Gradually add the flour mixture until all is combined. Refrigerate the dough at least 2 hours. Roll the dough into small balls. Roll each ball in sugar. Bake at 350 for 8-10 minutes, or until the cookies begin to crack slightly.

Comments

Lemon Bundt Cake with Cream Cheese Icing

Source: Southern Crush at Home Cake Ingredients: 1 box lemon cake mix 3.4 oz. package lemon pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil 1/4 cup fresh lemon juice 1/4 cup water Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup unsalted butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 45 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the vanilla. Spread or pipe the icing over the cake.

Broccoli Rice Casserole

Source: Linda Kahler Ingredients: 1 1/4 cup cooked rice 12 oz. frozen broccoli, cooked 1/2 lb. cheese (Velveeta and cheddar 1 can cream of mushroom soup Directions: Grease a baking dish. Mix all ingredients together and spread into dish. Bake at 350 for 30-45 minutes, uncovered. Can add cooked chicken to mixture to make this into a main dish.

Tortilla Soup

Tortilla Soup Ingredients: 4+ corn tortillas, sliced into small strips vegetable oil 1 onion, diced 1/2 teaspoon minced garlic 1 can chicken broth 1 can vegetable broth 1 can water 1 can Rotel tomatoes 1 can black beans, rinsed and drained frozen corn, to taste 2-3 chicken breasts, cooked and chopped salt, to taste cheddar cheese, grated, for serving sour cream, for serving Directions: In a Dutch oven, heat 2 tablespoons vegetable oil. Add onion and cook for about 5 minutes or until onion is translucent. Add garlic and cook for 30 seconds. Add 4 tortillas, stir and cook until tortillas are soft and breaking apart. Add broths, water, Rotel and beans and simmer for about 1 hour. Add chicken and corn and cook until heated through. While soup cooks, heat a small amount of oil in a skillet over medium to low heat. Add tortilla strips to be used as a topping. Stir and cook until crisp. Sprinkle with salt to taste. Serve soup with cheese, sour cream and crisp tort...

Lindsay's Recipes

Search This Blog