Ginger Snaps

Mix with Beater:
2 C. Sugar
1 ½ C. Butter
½ C. Molasses
2 Eggs

Add:
4 tsp. Soda
2 TBSP. Ginger
1 tsp. Salt
2 tsp. Cinnamon
4 C. Flour (Add more flour if needed)

Roll into walnut-size balls. Roll balls in sugar. Bake for 8 min at 350 on a greased cookie sheet.

*To make these cookies healthier and extra “buttery” I have made them with ¾ C. butter and ¾ C. Coconut Oil! Try it!

*What else to do with Coconut Oil???

...Slather on your face and body for total moisture

...Spread on toast for a delicious snack

...Throw on hair for a quick deep condition

...Add to stir fry for a spicy and sweet flavor

*You can find Coconut Oil at any health food store and some regular grocery stores.

PERFECT Hard Cooked Eggs

I grew up with an egg cooker. A little device that you pour water in the bottom, place the eggs inside on a little rack, and in about 10 minutes you have hard cooked eggs. So today when I felt like having an Egg Salad Sandwich for lunch, having no egg cooker, I had to go to the internet to find out how to cook my eggs. I found this recipe claiming to be PERFECT Hard Cooked Eggs, and let me tell you, I am, as we speak, eating the best egg salad sandwich EVER! Now you know how to cook the best hard cooked eggs in the world too.... (Add Great Harvest Cracked Light Wheat Bread, Cage Free Omega 3 Eggs and some dining wear from Anthropology to get the above effect.) ;)

PERFECT Hard Cooked Eggs

1. Put the eggs in one layer on the bottom of the pan. Put the pan in the sink. Run water into the pan until the water is 1 inch over the eggs. Put the pan on a burner. Turn it to medium-high heat.

2. Let the water come to a boil. Put the lid on the pan when the water is boiling. Move the pan onto a cold burner. Set the timer for 15 minutes for Large-sized eggs (or for 12 minutes for Medium-sized eggs or for 18 minutes for Extra Large-sized eggs).

3. Put the pan in the sink when the time is over. Run cold water into the pan until the eggs are cool. Put the eggs into the refrigerator if you're going to use them later or peel them if you're going to use them right away. Be sure to use all the cooked eggs up before a week is over.

4. Gently tap a cooled egg on the countertop or table until it has cracks in it. Roll the egg between your hands until the cracks turn into small crackles all over the egg.

5. Use your fingers to start peeling off the shell at the large end of the egg. If you need to, you can hold the egg under running cold water or dip it in a bowl of water to make peeling easier. Throw out the pieces of eggshell when the egg is all peeled. You can eat the egg or use it in a recipe when it's peeled.

California Salad

1 large bag European mixed greens
1 cup sliced fresh strawberries
1 cup fresh black berries or blueberries
1 small package feta cheese
1 avocado
1 1/2 cups sugared pecans or walnuts

Mix greens, fruit and avocado with desired amount of dressing. Sprinkle top with cheese and nuts. Mix lightly.

Dressing
2 TBS shallot or red onion
1 tsp minced garlic
1 TBS dijon mustard
3/4 Cup cider vinegar
3 TBS sugar
1 Cup vegetable oil
salt and pepper to taste

Combine all ingredients except oil in food processor or blender. While processor is running , slowly add oil until all the ingredients are combined.

Sugared Nuts
Place 1 1/2 cups nuts in heavy cast iron skillet on medium heat. Cook until nuts are toasted (about 2-3 minutes.) Add 1/4 cup white or brown sugar and 1/2 tsp chili powder. Cook and stir until sugar is melted. Remove from pan and cool.

**I made the salad without the avocados and blackberries and it was still so good! So just put in what you like!

Recipe Recommendation

I made this soup for a party tonight and received tons of compliments and requests for the recipe. Thanks Mom! This is one of my favorites that she makes...

White Chili

1/2 tsp oregano
1/2 tsp crushed coriander seeds
1/4 tsp. ground cumin
2 (15 oz) cans white beans (northern or canellini) drained and rinsed
Juice of 1 lime
1 TBS olive oil
1 pound chicken breast, diced
3 Shallots, peeled and chopped
3-4 tomatillos, chipped and sauteed
1 (7 oz) can diced green chilies
1 (14 oz) can tomatoes, chopped or diced
1 (10 1/2 oz) can low sodium chicken broth


*** to make it faster.... I forget the shallots, tomatillos, and green chilies and just get a jar of Salsa Verde (7-12 oz). Be sure to get "Mild". (In this case you'd forget the olive oil.)
*** Also, to make it faster, I usually buy a rotisserie chicken at the grocery store.


Toppings:

red onion
cilantro
Avocado
shredded jack cheese
lime wedges
sour cream
tortilla chips

Pretty self-explanatory. Just put everything in the pot and simmer. Make it a couple hours early if you can, the flavors blend together really well. Personal touch: Growing up my mom would blend the salsa verde, tomatoes and chicken broth for a more creamy soup and no chunks for us picky children. I think it's best that way. Serve the soup with all the toppings and enjoy! (Perfect for parties--have everyone bring a topping)

Black Bean and Quinoa Quesadillas

A little twist on the old classic that is delicious, nutritious, and so easy, your kids can help you make it. Steps in Green should be done by the parent, but steps in orange are perfect for kids with adult supervision. This is a fave around our house! Also, QUINOA is a seed that can be used in the place of rice in many recipes. It is sooo good for you, and I actually prefer it in some dishes, like stir fry and hay stacks.

1/2 cup quinoa, rinsed
1 cup water
1 (15 oz.) can black beans
4 large flower or corn tortillas
3/4 cup grated Monterey Jack or cheddar cheese

1 Measure quinoa and water into a small saucepan
2 Bring the quinoa to a boil. Reduce to a slow simmer, cover and cook for 15 min. until the water is fully absorbed. Set the pan aside.
3 In a separate saucepan, warm up black beans over low-medium heat.
4 Warm cast-iron skillet over high heat.
5 Place tortilla in the skillet until barely warm, then flip.
6 Spoon about 1/4 of the cooked quinoa and black beans over half the tortilla.
7 Sprinkle about 1/4 of the cheese over the black beans.
8 Fold the top of the tortilla down.
9 Cook for about 1 min. on one side. Flip and cook for another minute.
10 Repeat with remaining tortillas.

I use small corn tortillas and Monterey Jack cheese and we like to top ours off with a little hot sauce and guacamole! And we definitely make more than four every time!

Quinoa Facts FYI :
Quinoa is highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. This means it takes less quinoa protein to meet one's needs than wheat protein. It is a good source of dietary fiber and phosphorous and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest.

Sweet and Spicy Thai Dip

My aunt went on a mission to Samoa and learned this recipe from another American woman on a mission there. It is my new favorite party dish!

1 Bottle Sweet and Spicy Thai Sauce (any brand)

1 Large Can Crushed Pinneaple

1 8oz. Block Cream Cheese

1 Box Club Crackers

1 Tray to Spread it on

Tons of people to enjoy it!

Combine about 3/4 (more or less to taste) of the Sweet and Spicy Thai Sauce with the entire can of Crushed Pinneaple in a sauce pan and simmer 20 minutes to one hour to thicken. Let cool. Spread Cream Cheese flat on platter and pour Sauce and Pinneaple mixture over the top. Spread on Club Crackers and ENJOY!

I am making this for my work Christmas party tonight and I'm going to double it because it goes so fast! What a hit, I'm not kiddin...