Thumbprint Cookies

I remember often having these at Christmas growing up, but seldom make them now. But since I have 4 jars of mint jelly on my shelf, I decided this year I would add them to the list. I think they’re even better than I remember…

1/4 cup packed brown sugar

1/4 cup softened butter

1/4 cup shortening

1 egg, separated

1/2 tsp vanilla

1 cup flour

1/4 tsp salt

3/4 cup chopped nuts

Jelly

Cream together sugar, butter, shortening, vanilla and egg yolk. Stir in flour and salt.

Shape dough into 1” balls. Beat egg white slightly. Dip balls in egg white and then roll in nuts. Press thumb into center of each cookie.

Bake on ungreased baking sheets at 350 for about 10 minutes or until lightly browned. Remove immediately and let cool. Fill “hole” with jelly.

Pumpkin Dessert

I love this recipe for a quick and easy pumpkin dessert. I’ve already made it twice this week! It works great now that I have my own “pumpkin” in the freezer.

1 yellow cake mix

1/3 cup melted butter

1 egg

Reserve 1 cup of dry cake mix. Combine remaining cake mix with butter and egg. Mix well and spread into bottom of greased 9x13 pan.

3 1/2 cups pumpkin puree
1/2 cup sugar

3 eggs

2/3 cup milk

Mix well with wire whisk and pour over cake mix mixture in pan.

1 cup cake mix

1/2 cup brown sugar

1/4 cup butter

3/4 cup chopped nuts

Mix cake mix and brown sugar in bowl. Cut in butter until it is crumbly. Sprinkle with chopped nuts.

Bake at 350 for 45 to 50 minutes, until top is golden brown.

Playdough

This is truly the best homemade playdough recipe I have ever found. It’s totally safe and non-toxic but doesn’t smell like something you should eat, tempting kids to pop it in their mouth and then spit it right back out all over their shirt. It doesn’t use so much salt that it sucks all the moisture out of your hands when playing with it. But the best part is that it is almost impossible to dry out. Even left open for days, it can be smushed up a bit and as good as new! And the hours of quiet entertainment is well worth the time it takes to clean up the mess… :o)

1/2 cup salt

1 cup flour

2 Tbsp oil

2 tsp cream of tartar

1 cup water

food coloring

Put all ingredients into a saucepan and mix well. Cook over medium heat, stirring constantly, until it reaches playdough consistency. Remove and let cool.

Have fun!

3 Meal Roast - #3 Taco Salad

If you happen to have any of your chili left over, just pop it back in the fridge and heat it up the next day for taco salads.

Put Fritos or broken up tortilla chips in the bottom of a bowl.

Spoon some chili on top of the chips.

Sprinkle with grated cheese.

Now top with your favorite toppings:

lettuce

salsa

tomato

onion

olives

sour cream

(I was so enjoying my taco salad and my company for lunch that I forgot to take a picture, but picture will be posted soon)

3 Meal Roast - #2 Chili

This is round 2 of the 3 meal roast. This one is pretty unstructured and you can throw in whatever you like but I’ll tell you what I do.

I usually serve this chili with cornbread and a fruit salad.

Take crock pot of leftover taco meat and add:

2 cans drained beans (kidney, pinto, black…)

2 can tomatoes (or use fresh or frozen)

1 can corn (or use frozen corn)

chopped onion

chopped peppers (red or green or both)

chopped fresh or canned jalapenos or chilies

chili powder

today I used mostly ingredients from the garden

Stir together and turn on crock pot. Cook until heated through.

3 Meal Roast - #1 Taco Meat

I love this recipe because not only can you use it for the base for 3 different meals, but you can use the cheapest pork or beef roast and it still turns out wonderfully!

Use one larger roast or two small ones to have enough meat to last 3 nights.

Serve the shredded taco meat with rice as a filler for your tacos and garnish with your favorite taco toppings (ie – lettuce, cheese, tomato, olives, salsa, sour cream…)

1 large or 2 small pork or beef roasts

1 bottle of red taco sauce

1 envelope taco seasoning

1/2 onion, chopped

1 can of diced chilies or jalapenos

1/2 cup water

Place roasts in crock pot. Place remaining ingredients on top of roast. Cover and cook until the meat shreds easily with a fork. Shred the roasts and stir well. Serve on tortillas. Be sure to save some for the next meal.

Triple Ginger Snaps

I just got this recipe from one of the moms from co-op and it’s already one of my favorites. It is a perfect cookie to kick-off the fall baking season! Soft and chewy, it is lovely with a cup of hot tea on a chilly fall evening. Thanks Marty, they really are “snappy”!

If you like a little more bite, add more of any of the three gingers.

1 1/2 c. SUGAR...

1/2c. BUTTER...

1/2 c SHORTENING 

1/4c. MOLLASSES...

1 lg. EGG...

2 1/4c. FLOUR( I used part whole wheat )...

1 1/2 tbs.FRESH GRATED GINGER ROOT...

4 tsp GROUND GINGER(powdered)...

2tps. BAKING SODA...

1/4 tps salt (optional)...

1/2 c. CHOPPED CANDIED GINGER....

*I DOUBLED THE RECIPE .....

1.)Preheat oven to 350 degrees

2.) With a mixer on medium speed (or by hand) creame the butter & sugar 'til light & fluffy...add molasses,& egg then beat until combined.

3.) Mix in flour, fresh ginger, pwd. ginger, baking soda, and salt; mix until just combined,don't over mix.

4.) Stir in candied ginger with a spoon. Roll into 1 inch balls and roll in sugar(optional) and place on ungreased cookie sheet.

5.) Bake for about 12 minutes. Cookie will flatten and be evenly browned. They'll flatten even more and "crinkle" as they cool.