Gingerbread

 Gingerbread

Servings: Makes 1 9-inch square cake (about 16 servings)

Cook Time: 35 Minutes

Total Time: 50 Minutes

INGREDIENTS

1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

4 tablespoons unsalted butter, melted

2/3 cup packed dark brown sugar

2/3 cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)

2/3 cup boiling water

1 large egg

INSTRUCTIONS

Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.

In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.

Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.

By Jennifer Segal, inspired by Cooking with Memories by Laura Brody

Internationally Renowned Chocolate Chip Cookies

 Internationally Renowned Chocolate Chip Cookies 

Ingredients:

1 c. butter/margarine
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp vanilla
2 c. oats (measure first then process the oats in a food processor or blender) 
2 c. flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c. chocolate chips

Mix together butter, sugar, eggs, and vanilla in mixer.  In another bowl
combine the oats, flour, salt, baking powder and baking soda.
Slowly add dry ingredients to mixer, then add the chocolate chips.
Bake at 325 degrees for 10-12 minutes.

A blender or food processor works well to chop up the oats.

Chicken Cheese Soup

 Chicken Cheese Soup

Minutes to Prepare: 30
Minutes to Cook: 45
Number of Servings: 8

Ingredients

    5 medium potatoes, peeled and cubed
    1 quart water
    2 carrots, peeled and sliced thin
    1/2 onion, finely chopped
    2-3 boneless chicken breasts ,cubed
    3 low sodium chicken bullion cubes
    2 stalks celery
    1/3 cup margarine/butter
    1/3 cup flour
    8 ounces processed cheese(like velveeta) or cheddar cheese

Directions

Put all ingredients except margarine, flour and cheese in pot (I like to use crockpot and cook 8 hours on low) cook until veggies soft and meat done. Make roux of margarine and flour and add 1/4 cup of cooking broth. add to pot and stir until thickened. Add cheese and stir until melted.
Great the next day for leftovers.

Makes 8 1 cup servings.

Number of Servings: 8

Nutritional Info

    Servings Per Recipe: 8
    Amount Per Serving
    Calories: 288.3

    Total Fat: 12.9 g
    Cholesterol: 33.8 mg
    Sodium: 230.4 mg
    Total Carbs: 29.3 g
    Dietary Fiber: 3.6 g
    Protein: 14.1 g

Enchilada Casserole

 Enchilada Casserole

1 can each - cream of mushroom and cream of chicken soup

1 29 oz can enchilada sauce - Rosarita brand

combine soup and sauce with water about 4 cups

Brown 2-3 lbs hamburger - season to taste - I use pepper and garlic

Put a thin layer sauce in the bottom of a 9x13 pan then layer, tortilla shells (I used one then tore one in ½ and used the other ½ to fill the holes), more sauce, meat, and, cheese, then repeat ending with a layer of tortillas sauce and cheese.  Make it like a lasagna.

Bake uncovered 375 for about 25-30 minutes.  Until the cheese is melted and sauce is bubbling.

** This recipe makes 2 9x13 pans. When I make it just for my family I half the recipe using cream of mushroom soup and use ½ the enchilada sauce.  The other ½ I freeze and use for another time.  I’m sure you could make the whole batch and freeze the actual casserole but I don’t have freezer space.  For our trip I used only cream of mushroom soup.