Soft Gingersnap Cookies

I have never loved gingersnap cookies until I tried these.  They are soft and have a great flavor!  They go perfect with a nice cold glass of milk!

Ingredients:

3/4 cup vegetable shortening

3/4 cup butter shortening

2 cups sugar

1/2 cup Grandma's Molasses

2 eggs

3 tsp cinnamon

2 tsp clove

 2 tsp ginger

1 1/2 tsp soda

1 tsp salt

4 cups flour

Cream together the shortening and sugar.

Then add the eggs, one at a time.  Followed by the molasses.

Then add the rest of the ingredients and mix well.  

Roll into golf size balls and roll in sugar.  Place on a cookie sheet with parchment paper.  Bake at 350 degrees for 8-9 minutes.  Over baking will make the cookies hard, so watch them carefully.

Fresh Fruit Crepes

I am not a huge breakfast eater but this is my personal favorite breakfast treat!! These crepes are light and fresh and hit the spot on a beautiful summer morning.

INGREDIENTS

• 2/3 cup flour
• 1/2 tsp salt
• 3 eggs
• 1 1/2 cups milk
• 2 TBS melted butter

DIRECTIONS

In a bowl, whisk together the flour, salt and eggs until smooth. 

Slowly beat in the milk and melted butter.   Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Brush melted butter on pan with a brush. Pour a small amount of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove.  I like to put them on wax paper.  Lay them out flat so they can cool. Continue until all batter is gone.

 

Fill the crepes with your favorite fruit.  My favorite is strawberries, banannas, blueblerries, blackberries and raspberries.  

Top with freshly whipped cream. YUM!!

INGREDIENTS

• 2 tablespoons sugar
• 1 tsp vanilla
• 1 cup heavy whipping cream

DIRECTIONS

Place the whipping cream into a bowl and either hand whisk or on medium speed beat just until the cream reaches soft peaks.  Then add the sugar and vanilla and beat until it forms stiff peaks. Store any unused portion in an airtight container for up to 10 hours. 

Fancy Scrambled Eggs

Our family is pretty picky about eggs and we love these.  These scrambled eggs are extra fragrant and put a little spark into your traditional scrambled eggs. I hope you enjoy.

***TIP: don't season your eggs until they are almost completely cooked.  If you add salt and pepper to your eggs before you start cooking them it will make them watery***

Ingredients:

1 tsp olive oil

1/2 diced red onion

1 cup diced and seeded plum tomatoes

8 eggs

1 TBS fresh or dried dill

salt and pepper to taste

In a nonstick medium pan, heat the oil over medium heat.  The the diced onion and cook for about 2 minutes. Then add the tomatoes and cook for 1 more minute.  Set the mixture aside.

In another bowl whisk the eggs.  Pour the eggs back into the pan and cook over medium heat, stirring continually until the eggs are almost set.

If there is water in the tomato mixture drain it.  Add it to the eggs and then season with salt and pepper.

Banana Nut Streusel Muffins

These muffins are great for a snack or for breakfast.  They are moist and delicious.  The streusel topping add the perfect amount of texture.  I hope you enjoy them.

Ingredients:

1/4 cup walnuts

1 1/2 cup flour

1/2 cup whole wheat flour

3/4 cup brown sugar

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1 cup mashed ripe bananas

3/4 cup milk

3 TBS vegetable oil

1/2 tsp.vanilla

1 egg

Streusel:

6 TBS. instant oats

5 TBS flour

3 TBS brown sugar

3 TBS melted butter

1/4 tsp cinnamon

Place the walnuts in a small saute pan over medium heat.  Stir continually until oils begin to be released from the nuts and they turn a golden brown.  Set aside to cool.

In a mixing bowl combine the flours, brown sugar, baking powder, cinnamon and salt.  

In another bowl combine the bananas, milk, oil, vanilla and egg.

Add the banana mixture to the flour mixture and stir until all the ingredients are combined.  Chop the toasted walnuts and fold them into the batter.

Spoon the batter into greased muffin tins to about 2/3 full.  

To prepare the streusel, combine the oats, flour, brown sugar, and cinnamon together.  Then add melted butted and stir well.  Sprinkle over the batter.

Bake for 15-20 minutes or until a toothpick inserted comes out clean.

Huevos Rancheros

These are awesome for a a brunch or even for dinner.  I made this for my husband for breakfast on Father's Day.  The salsa is amazing and is great just with chips.  If you make the salsa the night before, it gives it time for all for all of the flavors to marry. Happy cooking!

Ingredients

For the salsa:

• 2 small tomatoes, seeded and chopped
• 1 small onion, chopped
• 1 medium jalapeno, chopped
• 1 garlic clove, minced
• 1 tablespoon fresh lime juice
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon hot sauce
• 1/4 cup chopped cilantro leaves
• Salt and freshly ground black pepper

For the Black Bean Puree:

• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon lime juice
• 2 teaspoons extra-virgin olive oil
• 1/2 tsp salt
• 2 (12-inch) flour tortillas
• 1 tablespoon melted butter
• 8 eggs, room temperature
• 1/2 cup shredded Cheddar
• 1/2 cup shredded pepper jack cheese
• Sour cream, for garnish
• 4 small ramekins

Directions

Preheat oven to 350 degrees F.

In a small bowl mix together, tomatoes, onion, jalapeno, garlic, juice, olive oil, hot sauce, and cilantro. Season with salt and pepper, to taste.

In a food processer, blend all the ingredients together until smooth.

To assemble: Stack tortillas on a cutting board. Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas. 

Spread the bean puree evenly on 1 side of each tortilla round. Place a round in each ramekin, bean side up.

Crack 2 eggs into each of the 4 ramekins.

 Then add 1/4 cup of salsa, and 1 tablespoon each of Cheddar and jack.

Cover with another tortilla round, bean side down. Do not jam the dishes with too much. The eggs will expand during cooking and overflow. Brush tops of each tortilla with butter and bake on a sheet tray for 35 minutes. Top with remaining cheese during the last 10 minutes of cooking. Cheese should be melted and golden on top. To serve, top with sour cream and salsa.

Carrot Cake

This is my mother-in-laws recipe.  It is easy, really moist and a favorite around our house.

3 cups shredded carrots

1 1/2 cup vegetable oil

2 cups sugar

4 beaten eggs

2 tsp soda

1 tsp cinnamon

1/4 tsp salt

1/2 tsp all spice

1 cup chopped walnuts

2 cups flour

Shred the carrots with a food processor or you can do it by hand with a grater.

Mix together the carrots, oil, sugar and beaten eggs until well incorporated.  

In a separate bowl combine flour, soda, cinnamon, salt and all spice.  Add the fry ingredients to the wet ingredients.  Chop the nuts and fold into the batter.

Pour into a greased and floured 9x13 inch pan or two 8 inch round pans.

Bake at 350 degrees for 25-30 minutes or until the middle of the cake has set.  Remove from oven and let cool on cooling racks.  

Frosting:

4 ounces softened cream cheese

1/4 cup softened butter

1 tsp vanilla

1/2 tsp salt

1 pound of powdered sugar

Cream the butter and cream cheese together until smooth.  Add the vanilla and salt.  Add powdered sugar and beat until smooth.

Braised Baby Back Ribs

I made these for Father's Day for my husband.  They turned out awesome and he loved them!! 

Ingredients

• 2 whole slabs pork baby back ribs

Dry Rub:

• 8 tablespoons light brown sugar, tightly packed
• 3 tablespoons kosher salt
• 1 tablespoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon rubbed thyme
• 1/2 teaspoon onion powder

Braising Liquid:

• 1 cup white wine
• 2 tablespoons white wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 2 cloves garlic, chopped

 On the back side of your ribs there will be a thin membrane that needs to be removed. This is very important in you final outcome!

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly.