Crackle Top Molasses Cookies

SUBMITTED BY: Laurie

"These cookies taste like gingersnaps."
SERVINGS & SCALING Original recipe yield: 4 dozen

INGREDIENTS

• 2/3 cup vegetable oil
• 1 cup white sugar
• 1 egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/3 cup white sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C).
2. In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
3. Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.

Cheesy Chicken and Potato Casserole

SUBMITTED BY: Trish

"This spud's for you! It is a cheese, potato and chicken delight! You can make the same dish with pork chops - it's great."

SERVINGS & SCALING Original recipe yield: 8 servings

INGREDIENTS

• 3 teaspoons vegetable oil
• 3 skinless, boneless chicken breasts
• 1 (5.5 ounce) package scalloped potato mix
• 4 potatoes, thinly sliced
• 2 cups shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.
3. Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.

Italian Grilled Cheese Sandwiches

SUBMITTED BY: NYCDAVE PHOTO BY: bhague

"I came up with this recipe for my niece. I combined grilled cheese sandwiches with garlic bread. Its tasty, its quick and its the perfect appetizer for friends, family and unexpected guests. Use a firm white bread for best results."

PREP TIME	8 Min
COOK TIME	7 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

INGREDIENTS

• 1/4 cup unsalted butter
• 1/8 teaspoon garlic powder (optional)
• 12 slices white bread
• 1 teaspoon dried oregano
• 1 (8 ounce) package shredded mozzarella cheese
• 1 (24 ounce) jar vodka marinara sauce

DIRECTIONS

1. Preheat your oven's broiler.
2. Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.
3. Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.
4. Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.

Asian Beef with Snow Peas

SUBMITTED BY: Holly

"Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles."

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

INGREDIENTS

• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

DIRECTIONS

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Outrageous Chocolate Chip Cookies

SUBMITTED BY: Joan

"A great combination of chocolate chips, oatmeal, and peanut butter."

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 3 dozen

INGREDIENTS

• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Thin Mint Crackers

SUBMITTED BY: Kim
"Just like the Girl Scout cookies!"
SERVINGS & SCALING Original recipe yield: 80 cookies

INGREDIENTS

• 1 pound bittersweet chocolate
• 80 buttery round crackers
• 1/2 teaspoon peppermint extract

DIRECTIONS

1. Using a double boiler method, melt the chocolate coatings over hot tap water for 15 - 20 minutes. Stir . Do not cook or get water into the chocolate.
2. After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
3. Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
4. In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.

Cherry Tomato Salad

SUBMITTED BY: Keren

"This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner."

Original recipe yield:
6 servings

PREP TIME	15 Min
COOK TIME	5 Min
READY IN	1 Hr 20 Min

INGREDIENTS

• 40 cherry tomatoes, halved
• 1 cup pitted and sliced green olives
• 1 (6 ounce) can black olives, drained and sliced
• 2 green onions, minced
• 3 ounces pine nuts
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon white sugar
• 1 teaspoon dried oregano
• salt and pepper to taste

DIRECTIONS

1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 341

• Total Fat: 32.2g
• Cholesterol: 0mg
• Sodium: 940mg
• Total Carbs: 12.6g
• Dietary Fiber: 3.3g
• Protein: 5.1g

Fuzzy's Chipotle Flank Steak

SUBMITTED BY: ERIEH2O
"A surprisingly tasty grilled steak made with ease. A potent Chipotle paste makes this a very spicy steak, not for the faint of heart!"
Original recipe yield:
6 servings

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	8 Hrs 15 Min

INGREDIENTS

• 2 tablespoons olive oil
• 2 (7 ounce) cans chipotle peppers
• 2 pounds flank steak

DIRECTIONS

1. Puree olive oil and chipotle peppers in a blender until smooth. Spread over flank steak, and marinate in the refrigerator overnight.
2. Preheat a grill for medium-high heat.
3. Grill the flank steak to desired doneness, about five minutes per side for medium.

Note

The chipotle puree will become crusty and begin to burn as you grill the steak. The trick is to get the heat just right so that the beef is ready just as the chipotle begins to singe.

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 221

• Total Fat: 13.8g
• Cholesterol: 45mg
• Sodium: 349mg
• Total Carbs: 4.2g
• Dietary Fiber: 2.1g
• Protein: 17.5g

Banana Crepes

Banana Crepes
SUBMITTED BY: Jessica Eymann
"French crepes filled with a sweet cream sauce over bananas and topped with whipped cream."
Original recipe yield:
6 servings

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

INGREDIENTS

• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 2 eggs
• 1 cup milk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup half-and-half cream
• 6 bananas, halved lengthwise
• 1 1/2 cups whipped heavy cream
• 1 pinch ground cinnamon

DIRECTIONS

1. Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
2. Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
3. Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
4. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 523

• Total Fat: 28.9g
• Cholesterol: 155mg
• Sodium: 296mg
• Total Carbs: 61.5g
• Dietary Fiber: 3.6g
• Protein: 7.9g

Donna's Lasagna

Donna's LasagnaSUBMITTED BY: Kathy Caswell
"This is a great tasting lasagna, and a family favorite."
Original recipe yield:
12 servings

PREP TIME	15 Min
COOK TIME	1 Hr 30 Min
READY IN	2 Hrs

INGREDIENTS

• 1 pound lean ground beef
• 8 ounces Italian sausage, casings removed
• 1 (10.75 ounce) can tomato puree
• 2 (6 ounce) cans tomato paste
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 1/2 tablespoons dried parsley
• 9 lasagna noodles
• 3 cups cottage cheese
• 2 eggs, beaten
• 1/2 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1 1/2 tablespoons dried parsley
• 1/2 teaspoon salt
• 16 ounces sliced mozzarella cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, prepare the sauce. In a large pot or Dutch oven, cook ground beef and sausage over medium heat until brown; drain. Stir in tomato puree, tomato paste, sugar, 1 teaspoon salt, garlic, and 1 1/2 tablespoons parsley. Reduce heat, and simmer uncovered for 30 minutes.
3. In a bowl, stir together cottage cheese, eggs, pepper, Parmesan, 1 1/2 tablespoons parsley, and 1/2 teaspoon salt until blended.
4. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, layer a third each of the noodles, sliced mozzarella, cottage cheese mixture, and meat sauce. Repeat layers twice.
5. Bake lasagna in the preheated oven for 1 hour, or until hot and bubbly. Let stand 15 minutes before serving.

NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 409

• Total Fat: 19.8g
• Cholesterol: 102mg
• Sodium: 1249mg
• Total Carbs: 26.4g
• Dietary Fiber: 2.4g
• Protein: 32.1g

Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions

SUBMITTED BY: Christine L.
"This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup. Originally submitted to ThanksgivingRecipe.com."
Original recipe yield:
8 to 10 servings

INGREDIENTS

• 7 cups low-sodium chicken broth
• 3 pounds baking potatoes, peeled and cubed
• 1 1/2 pounds rutabagas, peeled and cubed
• 1 1/4 pounds parsnips, peeled and cubed
• 8 cloves garlic
• 1 bay leaf
• 1 teaspoon dried thyme
• 3/4 cup butter, softened
• 3 onions, thinly sliced
• salt and ground black pepper to taste

DIRECTIONS

1. Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
2. Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
3. Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.
4. Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

   NUTRITION INFORMATION

   Servings Per Recipe: 9

   Amount Per Serving

   Calories: 372

5. Total Fat: 17g
6. Cholesterol: 44mg
7. Sodium: 274mg
8. Total Carbs: 50.1g
9. Dietary Fiber: 9.4g
10. Protein: 7.9g

Rum Truffles perfect for Christmas

Rum Truffles

SUBMITTED BY: Michelle Chen
"These truffles will be soft inside despite that it feels firm on the outside. You only need to store them in a cool place, but not necessarily the fridge. Make sure you always use an airtight container! Be sure to use good quality chocolate!"

Original recipe yield:
24 truffles

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	1 Hr 50 Min

INGREDIENTS

• 8 (1 ounce) squares bittersweet chocolate, chopped
• 1/4 cup cream
• 2 tablespoons unsalted butter
• 1/2 cup chocolate cake crumbs
• 2 teaspoons dark rum
• 1/2 cup chocolate sprinkles

DIRECTIONS

1. Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
2. In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
3. Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

Note

I save up chocolate cake crumbs whenever I have a chance. They can be stored in the freezer. Pack the crumbs in the amount needed. A good chocolate cake makes all the difference!

NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 98

• Total Fat: 6.2g
• Cholesterol: 8mg
• Sodium: 9mg
• Total Carbs: 9.6g
• Dietary Fiber: 0.8g
• Protein: 0.9g

Mexican Turkey

SUBMITTED BY: VALERIA97
"What a great and easy way to use leftover holiday turkey! You can make tacos, burritos, Mexican sandwiches (tortas), etc."
Original recipe yield:
4 servings

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

INGREDIENTS

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 1 pound shredded cooked turkey
• 1 teaspoon garlic powder
• 1 large fresh tomato, chopped
• 1/2 cup water
• 1 tablespoon chopped fresh cilantro
• salt and pepper to taste

DIRECTIONS

1. Heat the oil in a skillet over medium heat, and cook the onion until tender. Mix in turkey, and season with garlic powder. Stir in the tomato. Pour in water, sprinkle with cilantro, and season with salt and pepper. Cover skillet, and simmer 5 minutes, or until heated through.

   NUTRITION INFORMATION

   Servings Per Recipe: 4

   Amount Per Serving

   Calories: 225

2. Total Fat: 7g
3. Cholesterol: 86mg
4. Sodium: 183mg
5. Total Carbs: 5g
6. Dietary Fiber: 1.1g
7. Protein: 34.1g

Eileen's Spicy Gingerbread Men

Eileen's Spicy Gingerbread MenSUBMITTED BY: STEPH67
"Spicy gingerbread men. This is the only recipe we have ever used. For best flavor, do NOT use blackstrap molasses."
Original recipe yield:
2 1/2 dozen

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

INGREDIENTS

• 1/2 cup margarine
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg yolk
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ginger
• 1/2 teaspoon ground nutmeg

DIRECTIONS

1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

4. NUTRITION INFORMATION

   Servings Per Recipe: 30

   Amount Per Serving

   Calories: 87

5. Total Fat: 3.3g
6. Cholesterol: 7mg
7. Sodium: 102mg
8. Total Carbs: 13.6g
9. Dietary Fiber: 0.3g
10. Protein: 1g