Recipe ~ Gingerbread Man Cookies

Gingerbread Men Cookies

Original Recipe found HERE

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 4 Hours 30 Minutes

Servings: 24

"These Gingerbread Men Cookies are as cute as can be. 

If desired, decorate with raisins, currants or cinnamon red hot candies 

for eyes and buttons. Or, pipe untinted or colored icing onto cookies."

INGREDIENTS:

3 cups flour
2 teaspoons McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg, Ground

1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon McCormick® Pure Vanilla Extract 

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and 
   salt in large bowl. Set aside. Beat butter and brown 
   sugar in large bowl with electric mixer on medium 
   speed until light and fluffy. Add molasses, egg and vanilla;
   mix well. Gradually beat in flour mixture on low speed until 
   well mixed. Press dough into a thick flat disk. Wrap in 
   plastic wrap. Refrigerate 4 hours or overnight.
   
2. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch 
   thickness on lightly floured work surface. Cut into gingerbread 
   men shapes with 5-inch cookie cutter. Place 1 inch apart on 
   ungreased baking sheets.
   
3. Bake 8 to 10 minutes or until edges of cookies are set and 
   just begin to brown. Cool on baking sheets 1 to 2 minutes. 
   Remove to wire racks; cool completely. Decorate cooled 
   cookies as desired. Store cookies in airtight container up to5 days. 
   
   
   Icing:
   1 Cup Powdered Sugar
   1/3 cup Milk
   "A Titch" (acc. to Lil Sis!) Almond Extract
   
   
   Blend and then pipe or spread on with a knife.

Beware...They may try to run away!

Family Night and Recipe: Best Ever Hot Cocoa

Christmas is in the Air!

Big Sis had a BIG project to do for school.  

Well, I should say that it started out as a little project and then things got a bit carried away!  

She had to journal about a run-a-way Gingerbread Man and before I knew it I had promised her she could take over the kitchen and make cookies.  Yes, I did forget that Daddy was working late and I had 3 other Little people to take care of too.  I decided to turn it into a Movie Night in the kitchen!  

The 3 Littles laid on the table with their blankets and pillows, watched a really fun Christmas Movie starring Tim Allen and sipped on some Hot Chocolate!

I have heard that this is the best Hot Chocolate in the World and I'd like to claim the recipe as my own, but once again the product packaging stole the show! You can find it on the side of the Hershey's Cocoa Powder Container.

Here it is...now invite some friends over and WOW them with your crazy Hot Cocoa Making Skills!

Hot Cocoa

You can find the Original Recipe HERE

Ingredients
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
Dash salt
1/3 cup hot water
4 cups (1 qt.) milk
3/4 teaspoon vanilla extract
Miniature marshmallows or sweetened whipped cream (optional) 

Directions
1 Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.
2 Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.

VARIATIONS: Add one of the following with the vanilla extract:
SPICED COCOA: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.
MINT COCOA: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired. 

CITRUS COCOA: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur. SWISS MOCHA: 2 to 2-1/2 teaspoons powdered instant coffee.
COCOA AU LAIT: Omit marshmallows or whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.
SLIM-TRIM COCOA: Omit sugar. Combine cocoa, salt and water; substitute nonfat milk. Proceed as above. With vanilla, stir in sugar substitute with sweetening equivalence of 1/2 cup sugar.
CANADIAN COCOA: 1/2 teaspoon maple extract.
MICROWAVE SINGLE SERVING: Combine 1 heaping teaspoon HERSHEY'S Cocoa, 2 heaping teaspoons sugar and dash salt in microwave-safe cup or mug. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend; serve. 

Recipe ~ Red Lobster Cheddar Bay Biscuits

 Red Lobster Cheddar Bay Biscuits

You must pair these with Autumn Harvest Soup! (Found HERE)

INGREDIENTS:

4 cups baking mix
3 ounces Cheddar cheese, shredded 
1 1/3 cups water 
1/2 cup melted butter

1 teaspoon garlic powder 
1/4 teaspoon salt
1/8 teaspoon onion powder 
1/8 teaspoon dried parsley 

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan.
3. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until golden brown.
4. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush
   over baked biscuits immediately upon removing from oven. 

You can find the original recipe HERE

Enjoy!

Recipe Autumn Harvest Soup

Today you will get one of our all time favorite Fall Recipes!

Autumn Harvest Soup

I found this in 

Once-A-Month Cooking 

by: Mary Beth Lagerborg and Mimi Wilson

You can buy this book at Amazon.com

I was able to hear them speak at a MOPS Convention and they were fabulous!  

I found many favorite recipes in this book!

SERVES 6

Ingredients:

• 12 slices bacon
• 2/3 cup margarine
• 2/3 cup all-purpose flour
• 7 cups milk
• 4 potatoes, baked, peeled and cubed
• 4 green onions, chopped
• 1 1/2 cups cheddar cheese, shredded
• 1 (8 ounce) container sour cream
• 1 teaspoon salt
• 1 teaspoon garlic powder (optional)
• 1 teaspoon ground black pepper

Preparation:

1. Cook bacon over medium heat until crisp. Drain, crumble and set aside.
2. In a stockpot, melt margarine over medium heat, add flour and whisk until smooth.
3. Gradually add milk, stir constantly until thickened.
4. Add cubed potatoes, onions and spices. Bring to a boil, stir frequently. Reduce heat and simmer for 10 minutes.
5. Add bacon, cheese and sour cream. Stir until cheese is melted.
6. Serve.

You have to pair this with Red Lobster Cheddar Bay Biscuits found HERE!

Enjoy!

Recipe ~ Pumpkin Pie Milkshakes

Pumpkin Pie Milkshake

In September, my hubby and I went to Cedar Point (Thanks to winning tickets from itickets.com for PointFest!) and we grabbed a quick bite to eat at one of the Old Fashioned Diners.  

We sat at the bar and watched the High School kids work their magic behind the counter.  

Now seeing that the food was super over priced (more expensive than Disney World!)

 I didn't splurge on a Milkshake, but I did get to see how they were made.  

On the next family night we re-created these Johnny Rocket Pumpkin Pie Milkshakes.

Pumpkin Pie Milkshakes

1 Pumpkin Pie (buy or have Lil Sis and Lil Bro make one!)

Vanilla Ice Cream

Directions: Blend and enjoy!

You can see our fabulous Date at Point fest by clicking HERE!

Recipe of the Week ~ Salted Caramel Popcorn

Salted Caramel Popcorn

Yield: About 8 cups popcorn

Prep Time: 10 minutes

Cook Time: 12 minutes

This sweet and salty popcorn treat is a super yummy to snack on 

while enjoying a night at the Drive-in with friends!

ingredients:

6 cups plain popped popcorn
2 cups coarsely chopped salted pretzels
1 cup granulated sugar
1/2 teaspoon sea salt, plus more for sprinkling
1/4 cup water
1/3 cup heavy cream
1/2 teaspoon vanilla extract
1 cup miniature marshmallows
Drop of red food coloring
     -if you want to make the popcorn pink for Easter
1 1/2 cups Easter Pretzel M&M's

directions:

1. In a large bowl, combine popcorn and pretzels. Set aside. In a
medium saucepan, bring sugar, 1/2 teaspoon salt, and water to a
boil over medium high heat. Boil, undisturbed, until mixture is
amber in color, for about 8-12 minutes. Remove pan from heat
and slowly pour in the heavy cream. Be careful because the mixture
will bubble up. Stir until smooth and add vanilla extract,
marshmallows, and drop of red food coloring-if using. Stir until
marshmallows are melted and mixture is smooth.

2. Pour caramel mixture over popcorn and pretzels and gently
stir with a rubber spatula until popcorn is well coated. Stir in
 the pretzel M&M's. Transfer mixture to a large baking
sheet and sprinkle with sea salt. Let cool completely.

I found the original recipe HERE!

Recipe ~Turkey and all the Fixings!

Turkey Time!

World's Simplest Thanksgiving Turkey

Find the original recipe HERE at the Food Network

Preheat the oven to 325 degrees F.

 Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. 

Fill the turkey with aromatics like chopped onions,carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter.

 Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more meltedbutter and crank the oven to 425 degrees F.

 Roast for another hour or until the meat at the thigh registers 165 degrees F. 

Let rest while you make the gravy.

Turkey is done but lots of little hands helped make rolls, mashed potatoes, stuffing, and green bean casserole!  The house smelled delicious, the food was fantastic and the little 

chefs were pleased with their dinner!

Yum!  We'll have to do this again next year!

Recipe of the Week ~ Fall Squash with apples and sausage

This is a family favorite recipe that is made many times in the fall!

Ingredients:
3 Apples
1 Small Onion
1 Butternut Squash
1/2 cup Water
1 Bob Evans Original Pork Sausage

Directions:
1. Wash and cut the Butternut Squash in half.  Place in a 9x13 pan with 1/2 cup water.  Bake at 350 for 1 1/2 hours  or until tender and easily pierced with a fork.

2. Cook sausage, diced onion and diced apple until Sausage is done.  Drain if needed. Fill the hole of the squash and serve or remove the squash from the shell, mash and top with the sausage mixture.  Enjoy!

Enjoy!

Red Lobster Cheddar Bay Biscuit Recipe

Red Lobster Cheddar Bay Biscuits

Ingredients

4 cups Bisquick

3 Ounces Cheddar Cheese, shredded

1 1/3 cups water

1/2 cup melted butter

1 t garlic powder

1/4 t salt

1/8 t onion powder

1/8 t dried parsley

Directions

Preheat oven to 375 degrees.

In a mixing bowl, combine Bisquick, Cheese and Water.  Mix until dough is firm. Use a small scoop to place dough on prepared pans. Bake at 375 for 10 - 12 minutes or until golden brown. Combine the rest of the ingredients and brush over the baked biscuits as soon as they are removed from the oven.

 These biscuits are absolutely, melt in your mooch, delicious!  Perfect with a bowl of Autumn Soup.

 When I was done taking pictures of my dinner, 

everyone else wanted me to take pictures of their food too!  

 Guess they couldn't wait to eat their biscuits!

You can find the original recipe HERE