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