Ginger Bread House

This is a tradition that has begun in my home for the last 3 years. In 2007, 2008, and 2009 I copied my friend, Nicole, and I am so glad that I did. I thought I would share the recipe. I have a pattern that fits the jelly roll pan that I need to somehow put online. For now, here is the recipe:

1/2 tsp salt
1 tsp. Ginger
1/3 C Brown sugar
1/2 Cup oil
1 egg
3 tsp baking powder
1 tsp cinnamon
1/8 tsp. cloves
2/3 cup molasis
2 3/4 cup flour

add all the ingredients and 3/4 cup flour together. Then add the remaining flour. Chill atleast overnight. Put foil in jelly roll pan and roll out in oil. Bake at 300 degrees for 20-30 minutes. Makes 1 house.

Best Toffee Ever - Super Easy

2 cups butter

2 cups sugar

1/4 tsp salt

2 cups semisweet chocolate chips

1 cup finely chopped almonds

In a large heavy bottomed saucepan combine the butter, sugar, and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil and cook until the mixture becomes a dark amber color. Stir constantly or the butter and sugar will seperate.

While the toffee is cooking, cover a large baking sheet with aluminum foil.

As soon as the toffee reaches the proper temp (285 degrees or the right color), pour it out onto the prepared baking sheet. Sprinkle the chocolate chips over the top and let it set for a minute or two to soften. Spread the chocolate in a thin layer once it is melted. Sprinkle the nuts over the chocolate and press in slightly.

Place the toffee in the refrigerator to chill until set. Break into pieces and store in an airtight container.

CrockPot Tacos

4-6 chicken breasts (I put them in frozen)
1 can black beans, drained and rinsed
1 can corn, drained
1 can Rotel, all of it ( I use the mild but use what your family likes)

Put the chicken in the bottom of a 4 qt crockpot. Then pour all the cans on top. Cook on low for about 6-7 hours (High for about 3-4 hours).

Shred the chicken when it is done. Put it in taco shells(I like the hard shells better than the soft with this mixture) and then add all the regular taco fixin's.

My little ones asked for seconds.

Pulled Pork BBQ

This meat is great for pulled pork BBQ sandwiches. It also taste great on baked potatoes and I like it cold on salads. It freezes great so I buy a big chunk of Boston Butt pork roast when they go on sale for under $1 and get lots of meals out of it.

Pulled Pork Barbecue

1 Boston butt or pork shoulder roast
1 large onion, quartered and sliced
salt and pepper to taste
garlic powder
1 cup barbecue sauce, your favorite
1/2 cup vinegar
a teaspoon or two of liquid smoke, if desired

Place pork roast in the crockpot; add chopped onion, salt and pepper and a generous sprinkling of garlic powder. Cover and cook on low for about 9 to 11 hours, or until very tender and shreddable.

Drain all juices off and shred or chop pork; add vinegar and bbq sauce (and liquid smoke, if using). Continue cooking on high for about 1 hour. Serve with buns and tangy coleslaw for topping. About 8 to 10 generous servings.

Kolaches

This recipe is from a great seminary teacher. When I make them I use 2 pkgs of little smokies but you could use larger sausages or ham and cheese. Whatever you like to fill them with. They freeze great and make excellent swim team breakfasts.

2 cups milk (lukewarm)
1/2 cup sugar
1/2 cup margarine
2 pkgs yeast (or 2 TBSP if using bulk yeast)
1/4 cup warm water
1 TBSP sugar
1 tsp salt
1 egg
5 1/2 cups flour

Start yeast to rise in 1/4 cup warm water and 1 TBSP sugar. Warm milk in a saucepan with 1/2 cup butter. Allow butter to just melt then pour into mixing bowl and add 1/2 cup sugar and 1tsp salt. Stir to dissolve. Then add egg and some flour. Mix well and knead in remaining flour. Cover and allow to rise until double. Punch down. Roll out and shape and fill as desired. If you want them to be sweet cut into desired shape and when they have risen again, punch thumb hole in the center and will with jam before cooking. Bake at 375 for 10-15 minutes.

Egg Foo Yung

1/2 cup finely shredded cabbage
1/4 cup thinly sliced mushrooms
1/4 cup thinly sliced carrot
2 tablespoons finely sliced scallions
2 tablespoons chopped red bell pepper
1 teaspoon chopped garlic
1 teaspoon chopped fresh ginger
6 large egg whites and 1 whole egg, or 1 1/4 cup egg substitute
2/3 cup diced lean turkey, chicken, lean pork, or cooked shrimp
1/2 teaspoon pepper
1 tablespoon chopped fresh cilantro

Lightly coat a large nonstick skeillet with cooking spray. Over medium - high heat, cook the cabbage, mushrooms, carrot, scallions, bell pepper, garlic, and ginger for about 3 min, or until they're almost tender bu still bright. Transfer beggies to a bowl to cool. Clean skillet to use again.
Beat eggs well. Add the vegetable, turkey and black pepper. Stir to combine.
Again, lightly coat the skillet wiht cooking spray and place it over medium-high heat. When the skille tis hot, add the egg mixture. Cook for 1 minute or until it is set around the edges. Reduce the heat to low, cover and simmer for 2-3 minutes or until eggs are set in the middle. Remove from the heat and allow the eggs to rest, covered, for 2 minutes. Fold the eggs in half, then cut them in half again before transfering to 2 large plates. Garnish with cilantro.

per serving: 130 cal. 21 g protein. 6 g carbs. 2 g fat. 30 mg cholesterol, 1 g fiber. 360 sodium
-Biggest Loser Cookbook

Raspberry Pork

1 cup low sodium chicken broth
4 boneless pork chops
black pepper, to taste
1/4 cup chopped onion
2 tablespoons raspberry vinegar
3 tablespoons raspberry preserves
2 tablespoons low fat sour cream

In a large skillet bring chikcen broth to a boil. Sprinkle pork chops evenly with pepper; add to skillet along with onion and raspberry vinegar. Cover and cook over medium heat for 15-20 minutes or until pork chops are cooked through. Remove chops form skillet and keep warm. Add raspberry perserves (I have used homemade peach jam) and sour cream to broth mixture in skillet, stirring with a whisk. Cook, stiring contantly, until mixture is heated through. (I usually add about a tablespoon of cornstarch mixed with 1/4 cup cold water ). Spoon sauce over pork and serve.

Serve with rice and broccoli.

Broccoli Cheese Soup

I made this last night for supper and it was so good. The worcestershire sauce gives it a little different taste. Even my kids really liked it!

1 C water

1 Chicken Bullion cube

1 (10oz) pkg frozen broccoli

1 med carrot, grated

3 Tbsp butter

4 Tbsp flour

3 C milk

1 lb grated cheese

1 can cream of chicken soup

1 Tbsp minced onion flakes

1 Tbsp Worcestershire sauce

salt and pepper to taste

Heat water and bouillon cube to a boil. Add broccoli and carrot. Cook according to package directions and remove from heat. Do not drain. In separate saucepan make a white sauce by melting butter and slowly stirring in flour. Continue stirring while gradually adding milk. Stir cheese, chicken soup, onion, Worcestershire sauce, salt and pepper. Add broccoli-carrot mixture to white sauce mixture and cook over medium to low heat until desired degree of thickness. Yield 6-8 servings.