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• 3 Cups AP Flour
• 1/4 Tsp Salt
• 3/4 Tsp Baking Soda
• 2 Tsp Ginger
• 1 Tsp Cinnamon
• 1/4 Tsp Nutmeg
• 1/4 Tsp Cloves
• 1/2 Cup Butter, room temp.
• 1/2 Cup Sugar
• 1 Egg
• 2/3 Cup Molasses

Steps

1. Sift together dry ingredients into a large bowl.
2. Whisk together butter and sugar.
3. Add egg and molasses to butter mixture.
4. Beat until well combined.
5. Add the dry ingredients a quarter at a time.
6. Divide the dough into halves.
7. Wrap each half with plastic wrap.
8. Refrigerate 2 hours to overnight.
9. Preheat oven to 350°F.
10. Place parchment paper on 2 baking sheets.
11. Flour your rolling surface lightly with flour.
12. Roll the dough out to 1/4″ thickness.
13. Cut out your cookies.
14. Bake 8-12 minutes.

Notes

• Spray the measuring cup with non-stick spray before measure molasses.
• If you don’t have a rolling pin, use a clean piece of PVC pipe.
• If you don’t have a cookie cutter, use the rim of a glass or cup.

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Ingredients

• 16 Oz. Ziti
• 1 (15 Oz.) Can Tomato Sauce
• 8 Oz. Ricotta
• 8 Oz. Mozzarella, shredded

Steps

1. Heat sauce over low heat.
2. Prepare ziti to al dente.
3. Stir ziti and ricotta cheese together in a large pot.
4. Stir in half of the tomato sauce.
5. Stir in most of the mozzarella.
6. Stir in rest of sauce.
7. Top with remaining mozzarella.

Notes

• The oregano, basil and garlic tomato sauce works very well.

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• 1 (16 Oz.) Container Peanut Butter
• 1 (16 Oz.) Package Powdered Sugar
• 1 Cup Butter
• 1 (12 Oz.) Package Semisweet Chocolate Chips

Steps

1. Combine peanut butter, sugar, and butter with a mixer.
2. Roll into 1″ sized balls.
3. Place on baking sheet.
4. Chill for 30 minutes in the refrigerator.
5. Place waxed paper on another baking sheet.
6. Melt chocolate in the microwave, stirring every 15 seconds.
7. Roll each ball in the chocolate.
8. Place on waxed paper.
9. Chill for 30 minutes in the refrigerator.
10. Store in the refrigerator.

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Ingredients

• 1 Lb. Chicken Breast, boneless and skinless
• 1/2 Cup Soy Sauce, low sodium
• 1/2 Cup Flour
• Dash of  Salt
• Dash of Pepper
• 1/4 Cup Sesame Seeds

Steps

1. Cut chicken into 1″ pieces.
2. Marinate the chicken in the 1/4 cup of soy sauce for 5 minutes.
3. Preheat oven to 350°F.
4. Spray a 8×8 baking dish with a non-stick spray.
5. Mix flour, salt, pepper and sesame seeds in a small dish.
6. Coat the chicken in the flour mixture one piece at a time.
7. Place the chicken in dish about 1″ apart.
8. Drizzle the other 1/4 cup of soy sauce over the breaded chicken.
9. Bake for 20-30 minutes, or until the thickest piece is cooked thoroughly.

Notes

• Use low sodium so you have more control over salt content.
• Make sure to wash your hands after handling the chicken.
• To simplify the breading process, use one hand for wet and the other for dry.

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Ingredients

• 1/4 Cup White Sugar
• 1/8 Tsp Salt
• 1 Cup Milk
• 1/2 Tsp Vanilla Extract
• 1/2 Tbs Butter
• 1+ Oz. Semisweet Chocolate, Chopped
• 2 Shots Peppermint Schnapps

Steps

1. Dissolve sugar and salt into milk in a small pot.
2. Add vanilla, butter and chocolate to mixture.
3. Cook over low heat until chocolate is melted, stirring constantly.
4. Remove from heat.
5. Add schnapps.

Notes

• If you don’t have semisweet chocolate, use some chocolate candy and less sugar instead. Even a peanut butter cup lends itself well.
• Use half and half to make a richer, creamer hot chocolate.

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Swirl Brownies

Ingredients

• 4 Oz. Semisweet Baking Chocolate
• 1/4 Cup Butter
• 1 Cup Sugar
• 2 Eggs, beaten
• 1/2 Cup Milk
• 1 Tsp Vanilla
• 1 1/3 Cup Flour
• 1 Tsp Baking Soda

Steps

1. Melt 2 oz. chocolate and butter in microwave, stiring every 15 seconds.
2. Temper the 2 eggs into the chocolate mixture.
3. Add sugar, milk and vanilla to chocolate mixture.
4. Beat in flour and baking soda.
5. Spread into a 8×8 pan.
6. Melt other 2 oz. chocolate in microwave, stirring every 15 seconds.
7. Drizzle melted chocolate on top of brownie batter.
8. Bake for 20-30 minutes.

Notes

• DO NOT OVERMIX in step 4.
• Top with chopped nuts, if desired.
• Add in some chocolate chunks, if desired.
• Swirl in 3 Tbs peanut butter right before baking, if desired.
• Use chocolate chips instead of melting the second 2 oz of chocolate

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• 2 Cups Powdered Sugar, sifted
• 1/2 Cup Flour
• 1/2 Tsp Baking Powder
• 4 Egg Whites, unbeaten
• 2 Cups Pecans, chopped
• 1/2 Cup Dried Apricots, chopped

Steps

1. Preheat oven to 325°F.
2. Sift together sugar, flour, and baking powder.
3. Beat in egg whites until smooth, 2 – 3 minutes.
4. Stir in nuts and apricots.
5. Chill for 5 minutes.
6. Drop onto cookie sheet.
7. Bake for 15 to 18 minues.

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• 2 Lbs Sausage, lean
• 1 1/2 Cups Celery, diced
• 3/4 Cup Onion, chopped
• 1 Green Pepper, chopped
• 2 Pkg. Dried Chicken Noodle Soup
• 1 Tsp Salt
• 1 Cup Rice
• 4 1/2 Cups Water
• 1/3 Cup Almonds, sliced

Steps

1. Preheat oven to 350°F.
2. Put water on to boil.
3. Saute sausage until brown.
4. Add celery, onion and green pepper to sausage.
5. Add soup, salt and rice to boiling water.
6. Cover and simmer for 20 minutes.
7. Combine everything into a baking dish.
8. Sprinkle almond slices on top.
9. Bake for 17-20 minutes.

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• 1/2 Cup Butter, melted
• 1 1/4 Cups Self Rising Flour
• 1 1/2 Cup Powdered Sugar
• 1 – 8 Oz. Pkg Cream Cheese
• 1 – 16 Oz. Pkg Cool Whip
• 1 Qt. Fresh Strawberries
• 1 Pkg Strawberry Glaze

Steps

1. Preheat oven to 350°F.
2. Mix butter, flour, and 1/2 cup powdered sugar in a pizza pan.
3. Press firmly into pan.
4. Bake 7 to 15 minutes.
5. Cool 20-40 minutes.
6. Combine cream cheese, 1 cup powdered sugar, and cool whip.
7. Spread mixture over cooled crust.
8. Prepare glaze, per instructions on the package.
9. Combine strawberries and glaze.
10. Spread on top of pizza.
11. Refrigerate for 1 hour.

Notes

• Make fresh whipped cream.

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