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.

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.

Gypsy Soup

SUBMITTED BY: BINGADING
"This is a savory vegetable soup that permeates a wonderful aroma. Perfect for those brisk fall days. Serve with crusty bread. For a vegetarian soup, substitute vegetable broth for the chicken broth."

Original recipe yield:
10 servings

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

INGREDIENTS

• 4 tablespoons olive oil
• 2 cups chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic, crushed
• 2 cups diced peeled sweet potatoes
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 pinch ground cinnamon
• 1 pinch cayenne pepper
• 1 bay leaf
• 3 cups chicken stock
• 1 tablespoon tamari
• 1 cup chopped fresh tomato
• 1 1/2 cups cooked garbanzo beans
• 3/4 cup chopped green bell pepper

DIRECTIONS

1. Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.
2. Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.

NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 143

• Total Fat: 6.3g
• Cholesterol: <>
• Sodium: 658mg
• Total Carbs: 19.5g
• Dietary Fiber: 3.6g
• Protein: 3.3g

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

Quick Onion Kuchen

SUBMITTED BY: Phyllis Drewes
"This is a great accompaniment to a dinner entree, or may be served as the entree, with a salad. Delicious!"
Original recipe yield:
1 (10 inch) quiche pan

PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

INGREDIENTS

• 2 tablespoons butter
• 4 large onions, sliced
• 4 slices rye bread
• 2 eggs
• 1 cup sour cream
• 1/4 teaspoon salt
• ground white pepper, to taste
• 1/2 teaspoon caraway seeds
• 4 slices bacon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C.) Heat butter in a large skillet. Saute the sliced onions until soft and translucent; set aside.
2. Line a 10 inch quiche pan with bread. Place cooked onions in an even layer over the bread. In a small bowl, combine eggs, sour cream, salt, white pepper and caraway seeds. Pour egg mixture over bread and onions, then lay bacon strips over top.
3. Bake in the preheated oven 25 to 30 for minutes, or until filling is set

1. NUTRITION INFORMATION

2. Servings Per Recipe: 6

   Amount Per Serving

   Calories: 330

3. Total Fat: 25.1g
4. Cholesterol: 111mg
5. Sodium: 439mg
6. Total Carbs: 19.3g
7. Dietary Fiber: 2.4g
8. Protein: 7.9g

Butternut Kisses - for Christmas

Butternut Kisses
SUBMITTED BY: Cindy Carnes
"This cookie recipe is made every year for the holidays; my family can't have Christmas without them."
Original recipe yield:
2 1/2 dozen

INGREDIENTS

• 1 cup butter, softened
• 1 cup white sugar
• 2 eggs, beaten
• 2 tablespoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ground walnuts
• 60 milk chocolate candy kisses, unwrapped

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, sugar, eggs and vanilla.
3. Add the flour, baking soda and salt; mix well. Shape into 1 inch balls and roll in ground nuts.
4. Place on ungreased baking sheet and bake for 10 minutes or until set. Press kiss in center of each cookie. Cool on wire rack.

   NUTRITION INFORMATION

   Servings Per Recipe: 30

   Amount Per Serving

   Calories: 191

5. Total Fat: 11.2g
6. Cholesterol: 33mg
7. Sodium: 115mg
8. Total Carbs: 20.7g
9. Dietary Fiber: 0.8g
10. Protein: 2.6g

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

Quick : 15 min Amy's Triple Decker Turkey Bacon Sandwich

Amy's Triple Decker Turkey Bacon Sandwich

SUBMITTED BY: Amy
"Layers of turkey bacon, Cheddar cheese, lettuce, tomato, and mayo grace two slices of bread for this triple decker doozie. A wonderful sandwich at any time of the day." Original recipe yield:
1 serving

PREP TIME	5 Min
COOK TIME	2 Min
READY IN	7 Min

INGREDIENTS

• 2 slices white bread
• 1/4 cup mayonnaise
• 3 lettuce leaves
• 1 tomato, thinly sliced
• 3 slices turkey bacon
• 3 slices Cheddar cheese

DIRECTIONS

1. Toast the bread slices.
2. Spread a thin layer of mayonnaise on each slice. Layer bottom slice with lettuce, tomato, turkey bacon, and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. Top with second slice of bread. Heat in microwave for 45 seconds to 1 minute, or until cheese is melted.

   NUTRITION INFORMATION

   Servings Per Recipe: 1

   Amount Per Serving

   Calories: 1106
   Total Fat: 90.4g
   Cholesterol: 197mg
   Sodium: 2230m
   Total Carbs: 35.5
   Dietary Fiber: 3.1g
   Protein: 40.3g