Gingerbread Men Cookies

1/2 c butter, softened
3/4 c packed dark brown sugar
1/3 c molasses
1 large egg
2 Tbs water
2 2/3 c flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
frosting of choice

Cream butter and brown sugar until light and fluffy.  Beat in molasses, egg, and water.  In another bowl, whisk together remaining ingredients (minus frosting).  Gradually beat into creamed mixture.  Divide dough in half.  Shape each into a disk, wrap in plastic and refrigerate until easy to handle, about 30 minutes.

Preheat oven to 350.  On a lightly floured surface, roll each portion of dough to 1/8 inch thickness.  Cut with a floured, 4-inch gingerbread man cookie cutter.  Place 2 inches apart on greased baking sheets.  Bake until edges are firm, 8-10 minutes.  Remove to wire racks to cool completely.  Frost as desired.  Yields about 2 dozen.


From Taste of Home

Peppermint Marshmallow Fudge

2 c semi-sweet chocolate chips
14 oz. sweetened condensed milk
1/4 c butter
1/8 tsp peppermint extract  (<--- measure VERY carefully!)
2 c mini marshmallows
1 large candy cane (or 6 miniature ones) crushed

Combine milk, chocolate, and butter in a bowl and microwave for 90 seconds.  Stir to combine and heat another 15 seconds if needed.  Stir until smooth.  Stir in the extract and marshmallows.  Pour into a well greased pan (9" round works or 8 X 10").  Top with crushed candy canes.  Chill until ready to serve.  Store in an airtight container in the refrigerator.


From Barefeet in the Kitchen

Brownie Cheesecake Ball

8 oz. cream cheese, softened
1/4 c butter, softened
1/4 c powdered sugar
1/2 tsp vanilla
2 c coarsely crumbled bite-sized brownies, divided
1/4 c finely chopped pecans, toasted

Shortbread cookies or Nilla wafers for serving


Beat cream cheese, butter, sugar, vanilla and 1 1/2 crumbled brownies with mixer until blended.  Refrigerate 45 minutes or until firm.  Combine nuts and remaining brownie crumbs in a shallow baking dish.  Shape cream cheese mixture into a ball; roll in nut mixture until evenly coated.  Refrigerate 2 hours.  Serve with shortbread cookies, Nilla wafers, pretzels, and/or strawberries.


From Laura Benson

Giant Oatmeal Chocolate Chip Cookies

1 c butter, softened
1 c dark brown sugar
1/2 c white sugar
1 large egg
1 large egg yolk
1 Tbs vanilla extract
2 c flour, lightly spooned into measuring cups and leveled with a knife
1 c quick-cooking oats
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
3 c chocolate chips (18 oz.) (I use 2 c milk chocolate, 1 c semi-sweet)


Preheat oven to 325.  Beat butter and sugars together until light and fluffy.  Add the egg and egg yolk and vanilla and mix until combined.  In a separate bowl combine the dry ingredients (except the chocolate chips!).  Add to the butter/sugar mixture and mix until combined.  Add the chocolate chips and mix until just combined.

Using a 1/4 c ice cream scoop, drop the dough by the scoopful onto cookie sheets.  You should be able to fit 6 cookies per sheet.  Bake in a preheated oven 12-15 minutes or until they begin to turn light brown around the edges.  Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack.  Makes 18 large cookies.


From Our Best Bites

Simple Beef Stroganoff

1 lb. ground beef
1 medium onion, chopped
1/4 c butter
2 Tbs flour
1 tsp salt
1/4 tsp pepper
1 tsp garlic salt or 1 garlic clove, minced
8 oz. mushrooms, stems & pieces, drained (optional)
1 can cream of chicken soup
1 c sour cream
hot buttered noodles (I use egg noodles) or rice

Brown beef with butter and onions.  Stir in flour, salt, pepper, garlic, mushrooms, cook 5 minutes, stirring constantly.  Remove from heat.  Stir in soup, simmer uncovered, 10 minutes.  Stir in sour cream, heat through.  Serve over noodles.


From Patrice Bentley

World's Best Dinner Rolls

2 c whole milk (2% will do, but nothing less)
1/2 c sugar + 1 Tbs sugar, divided
5 1/3 Tbs butter
2 tsp kosher salt
4 1/2 tsp yeast
2/3 c warm water
8-9 c flour
3 beaten eggs

Combine milk, 1/2 c sugar, butter, and salt in a medium saucepan.  Heat over medium heat until butter melts.  Remove from heat and allow to cool to lukewarm.  (You can rub ice cubes along it or put the pan in a sink full of ice water to hurry this process along.  If the mixture is too hot it will kill the yeast, though, so this is important!)

Proof the the yeast and 1 Tbs of sugar in warm water for 10 minutes.

In a large mixing bowl, combine 3 c of flour and milk mixture.  Beat on low for 30 seconds, scraping sides of bowl constantly.  Add yeast mixture and beat on high for three minutes.  Add beaten eggs.  Stir in as much remaining flour as needed to make a soft dough.  (Dough should be very soft-- it will come away from the sides of the bowl, but it will stick to your fingers).  Place bowl in a warm place and cover with a clean towel, let rise 1 hour.

Punch dough down.  Turn out onto a lightly floured surface.  Divide in half.

Spray 2 9X13 pans with cooking spray.  Roll first portion of dough into a rectangle and cut into 12 equal size pieces.  Shape each piece into a ball and place in prepared pan.  Repeat with remaining dough in second pan.

Cover with a clean cloth and allow to rise in a warm place for 30 minutes.  After 15 minutes, preheat oven to 375.  Bake 15-18 minutes.  Rub a stick of cold butter over the tops of rolls when they're finished.


From Our Best Bites

Amish Fudge Cake

1 c flour
2 tsp baking powder
1/4 tsp salt
1 c unsweetened cocoa
1 c sugar
about 1/2 c milk
2 Tbs shortening, melted
1 tsp vanilla

Sauce:
1 1/2 c brown sugar
5 Tbs cocoa
1 3/4 c hot water

Vanilla ice cream


Mix together dry ingredients, then stir in milk, melted shortening, and vanilla.  Mixture will be very stiff.  Spread in an 8" or 9" square pan.

Sprinkle brown sugar and cocoa over batter.  Pour hot water over all.  Bake at 350 for 45 minutes.  Serve warm with ice cream.


From Experience Ohio Amish County

Katherine's Pasta Salad

1 lb. penne pasta
3/4 c feta cheese, crumbled
3/4 c pesto
1/2 bag baby spinach
4+ tomatoes, chopped
1 c ranch dressing
1/4 c milk
Extra options: cooked chicken, chopped olives, etc.


Cook pasta and drain briefly, not giving it time to cool down too much.  Mix with feta cheese and pesto until well mixed.  Add spinach and tomatoes and stir gently, allowing spinach to wilt slightly.  Mix ranch and milk in a separate bowl and then add to pasta and mix again.

Chill for 2-3 hours.

*This recipe is super forgiving-- nothing needs to be measured too carefully.



From Rachael Aveytua

Vegetable Pot Pie with Biscuit Topping

Filling:
3 Tbs butter
1 onion
3 Tbs flour
1 c whole milk
1/2 tsp salt
1/4 tsp thyme
1/4 tsp sage
1/4 tsp pepper
1 c vegetable broth
1 lb frozen mixed vegetables (I use something that has carrots, corn, and green beans)


Cheddar Biscuit Topping
4 c flour
2 Tbs baking powder
12 Tbs cold butter
1 tsp salt
2 c shredded cheddar
4 Tbs chopping chives (optional)
2 c milk


Dice the onion and add it to a deep, oven safe skillet (I just use my Dutch oven) with the butter.  Saute the onion until soft and transparent.  Add the flour and continue to saute for 2 minutes.  Whisk in the milk until no lumps remain.  Add the seasonings.  Allow the milk to come to a simmer, whisking often, until it thickens.

Whisk in the vegetable broth and allow is to come to a simmer again.  The sauce should be thick and creamy.  Add the frozen vegetables and stir to combine.  Turn the heat down to low and allow the mixture to heat through, stirring occasionally while you prepare the biscuits.

Preheat the oven to 425.  In a large bowl stir together the flour, baking powder, and salt until well combined.  Cut the butter into several chunks, add to the flour mixture and then use a pastry cutter to cut the butter into the flour until it resembles damp sand.  Stir in the cheddar and chives.  Add milk and stir until a dough forms.  Add a dusting of flour if it seems to sticky to work with your hands.

Turn the dough onto a lightly floured surface and press down into a 3/4 inch circle, then cut biscuits out of it (gather up the scraps and reshape to make more).  Place 6+ biscuits over top of the vegetable pot pie mixture in the skillet, put the rest on a baking sheet.

Bake all in preheated oven 18-20 minutes.  Serve hot.


From Budget Bytes

Chipotle Taco Salad

Salad: 
4 c chopped Romaine lettuce
2 c chopped grilled chicken (optional)
1 c cherry or grape tomatoes, washed
1/3 c vertically-sliced red onions
15 oz. black beans, rinsed and drained
8 3/4 oz. can of corn, rinsed and drained
1 avacado, cubed

Dressing:
1/3 c chopped fresh cilantro
2/3 c sour cream
1 1/2 tsp adobo sauce from canned chipotle chilies
1 tsp chili powder
4 tsp fresh lime juice
1/4 tsp salt

Tortilla strips (optional, but yummy!)



Rinse all the salad ingredients that need it and gently toss together (except the avacado!).  Mix dressing ingredients in a small bowl, set aside.  Fry up tortilla strips if using, allow to cool.  When ready to serve, add avacado, tortilla strips, and dressing.  Gently combine and serve.


From Our Best Bites

Italian Asiago Bubble Bread

Dough:
   1 1/2 c warm water
   1 tbs yeast
   2 tbs sugar
   2 tbs oil (canola, olive whatever)
   1 tsp salt
   3 oz. shredded Asiago cheese (about 3/4 c)
   4 c flour, give or take a little

Asiago Topping:
   4 tbs butter, melted
   1/4 c olive oil
   6 cloves garlic, minced
   2 oz. Asiago cheese, finely grated (about 1/2 c)
   1 tsp Italian seasonings

In the bowl of a stand mixer, proof your yeast in the warm water and sugar for 5-10 minutes, then add oil, salt, cheese, and 2 c of the flour.  Begin mixing; continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl and is soft and smooth, but still slightly tacky to the touch.  Knead the dough for 2-3 minutes.  Lightly spray a large bowl with cooking spray, and place the dough in the bowl.  Cover tightly with greased plastic wrap.  Let the dough rise until it has doubled (about an hour).  Punch down the dough and turn it onto a lightly greased surface. 

An a shallow dish or bowl, whisk together the melted butter, olive oil, garlic, Asiago cheese, and Italian seasonings.  Lightly grease a 9X13 pan.  Divide the dough into 14-20 equal pieces and shape the dough into round balls.  Roll the top and sides of each ball in the Asiago mixture and place in the prepared pan.  Pour/scrape the remaining filling and cheese over the dough.  Cover the pan with lightly greased plastic wrap and let the dough rise for 30-45 minutes, or until doubled.  Preheat the oven to 375, bake for 25-30 minutes, until golden and baked through to the center.  Let cool for 5-10 minutes before digging in!


From Mel's Kitchen Cafe

Killer Crunch Brownies

Brownies:
   12 oz. chocolate chips
   1 c butter
   1 1/2 c sugar
   1 tsp vanilla
   4 large eggs
   1 1/2 c flour
   1/2 tsp salt

Topping:
   7 oz. jar marshmallow creme
   1 c peanut butter
   1 c semi-sweet chocolate chips
   3 c rice krispie cereal


Preheat oven to 350.  Line a 9X13 baking pan with aluminum foil and grease with cooking spray.  In a medium-large-ish saucepan over low heat, melt the butter and chocolate chips.  Stir constantly and remove from heat when the chips are fully melted.  Whisk in the sugar and vanilla.  Add the eggs, blending fully, one at a time.  Add the flour and salt, and mix until well combined.  Pour the batter into the prepared pan and bake for 25-30 minutes, until the brownies are cooked through and set, but not overbaked.

While the brownies are still warm, dollop the marshmallow creme over the top in large scoops and spread into an even layer.  In a medium saucepan, melt the peanut butter and chocolate chips together over low heat, stirring constantly.  When fully melted and smooth, remove from the heat and stir in the rice krispies.  Scoop spoonfuls over the marshmallow layer and gently spread into an even layer.  Let the pan of brownies cool to room temperature and then refrigerate until the chocolate krispie topping is set, 1-2 hours.  Serve chilled.


From Mel's Kitchen Cafe

Chocolate Peanut Butter Chia Pudding

2 c unsweetened coconut milk, or almond milk or whatever you like
1/4 c raw cacao powder
1/4 c natural peanut butter
1/3 c chia seeds
2 tsp vanilla
1/2 c honey


Blend in a blender or food processor until smooth.  Cover and chill in the fridge for a few hours so it can thicken.


From Let Food Heal

Beef & Cabbage Stir Fry

Stir Fry Sauce
2 Tbs soy sauce
1 Tbs toasted sesame seed oil
1 Tbs sriracha
1/2 Tbs brown sugar

Stir Fry
1/2 head green cabbage, shredded
2 carrots, shredded
3 green onions, chopped
1/2 Tbs neutral cooking oil
1/2 lb. ground beef
2 cloves garlic
1 Tbs grated ginger
Pinch of salt & pepper

Garnishes
1 Tbs sesame seeds
More sriracha sauce (if you like the heat)


Whisk together the sauce in a small bowl and set aside.  Prepare all vegetables.

Heat a large skillet over medium heat, then add the cooking oil, beef, garlic, ginger and salt and pepper.  Cook the beef until browned.  Add the cabbage and carrots and continue to stir and cook until the cabbage is slightly wilted.  Stir in the prepared sauce and the green onions.  Top with a sprinkle of sesame seeds and serve.


From Budget Bytes

Roasted Broccoli Salad

Sesame Dressing
2 Tbs neutral oil (vegetable or canola are fine)
1 Tbs rice vinegar
4 tsp soy sauce
1 tsp toasted sesame oil
1 Tbs brown sugar
1 tsp grated ginger
1/2 Tbs sesame seeds

Whisk ingredients together and set aside to let flavors blend.  Preheat oven to 400. 

1 lb broccoli florets
1 Tbs neutral oil
Pinch of salt
1/3 c sliced almonds
1 c crunchy chow mein noodles
2 green onions

Toss broccoli with oil and salt, roast in oven for 10 minutes (or until nearly cooked).  Add almonds and mix together, flipping florets, then continue baking for another 5 minutes.  Put broccoli and almonds in a salad bowl, add noodles and green onions, whisk dressing once more and pour over everything, toss once more and enjoy! 

From Budget Bytes

Creamy Tomato & Bacon Linguine

1 lb bacon
1 onion, peeled & diced
5 cloves garlic, minced
1/2 tsp crushed red pepper flakes (optional)
1 can Italian style tomatoes (crushed, diced, or puree)
5 c chicken stock
1 lb uncooked dry linquine
1/4 c grated Parmesan cheese
4 oz neufchatel cheese, cut into cubes (or cream cheese)

Optional garnish: minced fresh parsley, finely chopped sun-dried tomatoes


Cut the bacon into 1/4 inch strips and cook in a stockpot over medium heat until crisp.  Use a slotted spoon to remove bacon to a paper towel lined plate.  Drain all but about 1 tbs of the bacon drippings, turn temperature down to low.  Add the onion, garlic, and red pepper flakes and cook, stirring frequently for about 5 minutes until onions are soft and translucent.  Pour in the chicken stock and tomatoes and half of the reserved bacon, then increase heat to medium high, bringing to a boil.  When it is fully boiling, stir well and add linguine noodles, using tongs to toss it until the noodles soften enough to fully submerge.  Add the lid, drop the heat to low again, cover with a lid, and simmer for 10-12 minutes, stirring frequently so noodles don't stick.  Cook until noodles are done.  Remove pan from heat.  Stir in the grated cheese and the cubed neufchatel cheese, cover again and let stand for about 5 minutes.  Then toss the noodles in the sauce until cheese is melted and sauce has thickened.  Serve with remaining bacon and garnishes.


From Foodie with Family

French Dip Sandwiches

Roast
16 oz. can beef broth
1/2 can water
1 packet dry au jus mix
1 packet dry Italian dressing (if it's a smaller roast, use half the packet)

Sub rolls
Pepper Jack cheese


Place first 5 ingredients in a crock pot, cook on low 10 hours (less if the roast is small).  Remove roast and shred or slice.  Serve on sub rolls and place pepper jack cheese on top.  Broil in oven for a few minutes to melt the cheese.  Dip in the crock pot juices as you're eating!


From Recipe Picnic

(Don't Bake This) Cookie Dough

2 sticks of butter, softened
3/4 c sugar
3/4 c brown sugar
1/4 c milk
1 tbs vanilla
2 1/2 c flour
1/4 tsp salt
1 c mini chocolate chips

Combine butter and sugars in a mixing bowl and cream together until light and fluffy, about 2 minutes.  Beat in milk and vanilla until smooth.  Beat in the flour and salt until just combined.  Stir in chocolate chips.  Eat as is.  OR, shape dough into balls and freeze, and then use later for:

-ice cream mix in
-Cookie Dough Cupcakes

(For cupcakes, preheat oven to 350.  Use this cake recipe.  Place one ball of cookie dough in each cupcake liner, spoon cake batter over them.  Bake 16-18 minutes.  Don't bother with frosting-- these don't need it.)


From Kevin & Amanda

Creamy Tuscan Pasta Sauce

4 Tbs butter
4 cloves garlic, minced
1/2 Tbs dried basil
8 oz. cream cheese, softened and cut into 8 pieces
8 oz. jar sun-dried tomatoes, rinsed, drained, chopped
2 c milk
6 oz. Parmesan cheese, grated (about 2 cups)
1/2 tsp black pepper
1/2 tsp salt
Diced fresh tomatoes, fresh basil for topping (optional)


In a medium pot or skillet, melt the butter over medium heat.  Add the garlic and cook for about 2 minutes, stirring constantly so garlic doesn't burn.  Stir in the basil.  Add the cream cheese, stirring with a whisk until the mixture is smooth.  It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.  Stir in the sun-dried tomatoes.

Over medium heat, add the milk gradually, about 1/4 c at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce.  Stir in the Parmesan cheese, pepper and salt.  Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.  Serve over hot, cooked noodles.


From Mel's Kitchen Cafe

Hearty Italian Vegetable Beef Soup

2 lbs ground beef
4 garlic cloves, minced
1 small onion, diced
10 medium carrots, sliced thin
6 stalks celery, sliced thin
6 c water
16 oz. diced tomatoes
28 oz. crushed tomatoes
15 oz. tomato sauce
2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp kosher salt
1 tsp black pepper
1/2 head green cabbage, roughly chopped

In a very large pot, brown the beef, along with the onion and garlic.  Add carrots, celery and water to pot.  Increase heat to High and add canned tomatoes and spices.  Cover with a lid.  Once the soup is boiling, stir and reduce heat to medium.  Simmer uncovered for about 15-20 minutes, until the carrots are tender.  Stir in cabbage, simmer a few more minutes or just until the cabbage has wilted.  Top with cheese, if desired.


From Barefeet in the Kitchen