Wednesday, December 17, 2014

Gingerbread Men


Ingredients

  • 1 cup white sugar
  • 1 cup molasses
  • 3/4 cup lard
  • 1/2 cup hot water
  • 2 eggs
  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons ground ginger

Directions

  1. In a large bowl, mix together the sugar, molasses, and lard until smooth. Rinse molasses out of the measuring cup with hot water. Stir in eggs. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the batter to make a soft dough. Add more flour if needed. Cover the bowl and refrigerate dough for at least 1 hour, or until firm.
  2. Preheat the oven to 350 degrees F (175 degrees C). Roll out the dough to 1/4 inch thickness on a floured surface. Cut into desired shapes using cookie cutters. Place cookies onto ungreased baking sheets.
  3. Bake for 10 minutes in the preheated oven, or until cookies appear dry in the center.

Creamy Crock Pot Chicken


4 boneless skinless chicken breasts


1 (8 oz.) package cream cheese, softened

1 can cream of chicken soup (or homemade equivalent)


2 tsp minced garlic


1/2 tsp garlic salt


1/4 tsp fresh ground pepper


1 tbsp parsley


1 tsp onion powder


Place chicken in crock pot. Mix softened cream cheese, cream of chicken and seasonings together and dump evenly over chicken.
Cook on high for 4-6 hours or until chicken is fully cooked and tender.
Serve over rice or pasta.

Wednesday, December 10, 2014

Sydney's Crock Pot Lasagna



Hamburger/sauce:
Brown 1 lb. ground beef (or ground turkey), and add:

4 - 8 oz. cans tomato sauce OR 2 cans 15 oz tomato sauce OR your favorite go-to jar of sauce - you need approx. 24 - 32 ounces. {If using jarred sauce, you don't have to add the remaining seasonings}
1 tablespoon italian seasoning

2 teaspoons onion powder (or fresh onion, minced, if you prefer)


1 teaspoon garlic salt (or plain salt if you don't want too much garlic, we always use the garlic salt in place of regular salt, in addition to minced garlic)


1 tablespoon minced garlic (fresh cloves or in the refrigerated jar)

fresh ground pepper

5 - 7 basil leaves (or about 2 tablespoons basil paste in a tube)


1 tablespoon sugar



While that is simmering on low, prepare the cottage cheese/ricotta mixture:

1/2 (15 oz or so) container ricotta cheese

1/2 (15 oz or so) container cottage cheese
1/4 cup parmesan cheese
1 tablespoon minced garlic
1 tablespoon parsley
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 tsp. italian seasoning

For the top:

a few cups of shredded mozzarella cheese combined with about 1/4 cup grated parmesan cheese


You'll also need 1 box lasagna noodles, uncooked (I have to break mine in half to get them to fit)


Spray the liner of the crock pot (or use a slow cooker liner) with Pam, pour one ladle-full of sauce into the crock pot, and add 1 cup water. Add noodles, followed by some of the cottage cheese/ricotta, followed by some more sauce, repeating until the last layer - top the last layer of noodles with only sauce and the mozzarella/parmesan mix. Turn on low for 4 - 6 hours, or until done. 


**You can leave the top layer of cheese off, and add it during that last hour or so.**