I'm going to start a label for submitted recipes so that others know where they are. They can be found under the comments sections of these posts: ENJOY!
Be sure to check the submitted recipes under the comments section of this post.
Jen's Easy Crockpot Cranberry Pork Roast
Jessica's Quick Oatmeal
Shannon's German Apple Pancake
Jessica's Quick Chicken Cutlets
Spring's Brownie Frosting
Spring's Cookie Frosting
Pizza Sauce Recipe
Shannon's Risotto
2 comments:
I have so many recipes, and I have no idea what kind of recipes you desire. Here is one we like to make on a cold day. These have many of the flavors of ginger snaps, but are very soft.
Big Soft Ginger Cookies
2 ¼ cup flour
2 tsp ground ginger
1 tsp baking soda
¾ tsp cinnamon
½ tsp ground cloves
¼ tsp salt
¾ cup butter (softened)
1 cup sugar
1 egg
1 Tbsp water
¼ cup molasses
3-4 Tbsp sugar for rolling cookies
1. Preheat oven to 350°F.
2. Mix (or sift) together flour, ginger, baking soda, salt, cinnamon, and cloves. Set aside.
3. In a large bowl, cream together butter and 1 cup sugar until light and fluffy.
4. Beat in the egg, then stir in the water and molasses into the wet ingredients.
5. Gradually stir the dry ingredients into the wet.
6. Shape dough into walnut sized balls. Roll them in the remaining 3 to 4 Tablespoons sugar. Place them on an ungreased cookie sheet.
7. Bake for 8 to 10 minutes. Cool cookies on a wire rack.
Here is one of our favorites right now. We like it plain. I also use it as part of an appetizer for parties. I put it on some brie in a puff pastry and cook it. I am not a big fan of brie cheese, but this is great with it.
Cranberry Chutney
INGREDIENTS:
· 1 cup water
· 3/4 cup white sugar
· 1 (12 ounce) package fresh cranberries (if using frozen, use straight from the freezer)
· 1 cup apples - peeled, cored and diced
· 1/2 cup cider vinegar
· 1/2 cup raisins
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon ground ginger
· 1/4 teaspoon ground allspice
· 1/8 teaspoon ground cloves
DIRECTIONS:
In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for about 10 minutes stirring often.
Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
***Note: If you desire a less tart chutney, reduce vinegar to 1/3 cup.
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