This Wife Cooks

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 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. 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. Bake for 10 minutes in the preheated oven, or until cookies appear dry in the center.

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.

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/...

6 tablespoons butter 1.5 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3 tablespoons ground cinnamon 3 teaspoons allspice 1 teaspoons nutmeg 1 teaspoon ground ginger 2 eggs 2/3 cup brown sugar 1 1/4 cups peaches pureed (I also add a splash of the syrup from canned peaches.) 1 tablespoon vanilla Topping: 1/4 cup flour 3 tablespoons brown sugar 1 1/2 tablespoons butter, softened 1 teaspoon cinnamon OR 1/3 cup sugar 1 tablespoon sugar Directions Melt butter and let cool. Combine all dry ingredients except brown sugar. Cream eggs and brown sugar, stir in butter and vanilla. Add peach puree to egg and brown sugar mixture. Add dry ingredients. Mix thoroughly to combine. Put into mini muffin tins and sprinkle each one with a bit of either topping choice. Bake at 375 for 9 - 12 minutes or until done. *Regular muffins bake for a little longer - approx. 20 minutes.

4 chicken breasts 4 broccoli heads, with stems cut off and discarded 2 cans cream of chicken 1 large lemon, juiced 1/2 cup mayonnaise 4 - 6 teaspoons curry powder 1/4 teaspoon salt* 1/4 teaspoon fresh ground black pepper* *in addition to salt, pepper, paprika to season chicken while searing 3 cups Bread Crumbs 1 stick melted butter Salt & pepper chicken breasts, sear in oil or butter until done. Cut into bite-sized cubes. Combine the cream of chicken, mayonnaise, curry powder and pepper in blender, pulse a few times until combined. Next, add lemon juice and pulse just until blended. (If you mix it too much with the lemon in it, it can curdle, so make sure it's just until blended .) Scrape out of food processor and into a bowl, in which you have combined the chicken and broccoli (steam the broccoli first). Stir until mixed. Pour into greased casserole dish or individual ramekins, if you'd l...