Molasses Ginger Cookies

• ½ cup butter
• 1 cup sugar
• ½ cup molasses
• 1 egg
• 1 ½ teaspoon baking soda
• 1 Tablespoon hot water
• 1 ½ teaspoons white vinegar
• ½ teaspoon vanilla
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• 2 ¼ cups flour
• Extra sugar for sprinkling

1. Let the butter slightly soften. (Cut the butter stick in 8 pieces and wait about 10 minutes.)
2. Cream the sugar with the butter.
3. Stir in the molasses and egg.
4. Dissolve the baking soda in the hot water. Add to the mixture and stir.
5. Add vinegar and stir.
6. Add vanilla, ginger, and cinnamon. Stir.
7. Stir in the flour gradually until completely mixed, but be careful not to overstir. (Overstirring can ruin the chewy texture of the of the cookie.)
8. Cover the bowl and chill, preferably overnight, but at least 4 hours.
9. Preheat oven to 350 degree.
10. Line cookie sheet with a silicone baking sheet or parchment paper.
11. Make nickel marble sized balls of dough and place on the sheet. These cookies are small, but spread considerably, so I only baked 15 (3 x 5) at a time.
12. Return the dough to the refrigerator.
13. Slightly flatten the balls and sprinkle with some extra sugar.
14. Bake on the oven center rack for 12 minutes.
15. Remove and cool for 5 minutes.
16. Transfer to racks to continue to cool.
17. Let the cookie sheet completely cool between batches.
18. Repeat the baking process until all cookies have been baked.

Serve and enjoy.

Key Lime Pie

• 6 egg yolks
• 2 cans Eagle Brand Sweetened Condensed Milk
• ½ cup Nellie & Joe's Key West Lime Juice
• 1 prepared graham cracker crust

1. Preheat oven to 350 degrees.
2. Whisk slightly the six egg yolks.
3. Add 2 cans of sweetened condensed milk and whisk.
4. Whisk in gradually ½ cup of the Key West lime juice. It will not be green. If your juice is green, it is not real key limes.
5. Pour into the prepared graham cracker crust.
6. Bake for 20 minutes on the middle rack of the oven.
7. After 20 minutes, shut oven off and open the door and let it cool gradually for 30 minutes. If it cools too suddenly, it will crack.
8. Transfer to a baking rack outside the oven to continue cooling for another 20 minutes.
9. Refrigerate several hours before serving
10. Slice, serve on plates, and enjoy.

Delta Hot Tamales

For years, I have wanted to learn to make tamales. My first attempt tasted more like a flat tire and from what I understand, I was making Mexican tamales. I heard there was a version of the tamale that was made in the Delta, so I decided to give them a try and I am so glad that I did. There are as many recipes as there are cooks perhaps, but these ingredients make it a Delta Hot Tamale. They are made with yellow corn meal instead of masa. They are also simmered instead of steamed. And they typically are a bit more spicy than the Mexican version. They are a little time consuming, but definitely worth it. Notice, this recipe uses butter instead of lard and I think it also adds flavor to the tamales.

24 husks, soaked in hot water for 30 minutes

1 ½ tablespoons of chili powder

1 tablespoon paprika

1 tablespoon salt

2 teaspoons ground cumin

2 teaspoons sugar

¾ teaspoon pepper (I reduced the black pepper to ½ teaspoon because I knew my family would not tolerate it hotter.)

¾ teaspoon of cayenne pepper (I cut this back to ½ teaspoon also.)

Blend spice mixture with a fork.

2 ½ cups of yellow corn meal (not masa)

1 tablespoon baking powder

Mix in the food processor.

12 tablespoons butter

1 ½ tablespoon of spice mixture

Cut into mixture. Pulse several times.

1 ¼ cup of water. Process about 30 seconds.

Reserve ½ cup of mixture.

1 ½ tablespoon cookie scoop to make rounds for each tamale. 24 of them

Meat mixture:

1 lb. 85% ground beef

½ teaspoon baking soda

2 tablespoons water

and the ½ cup of the corn meal mixture

2 cloves minced garlic

1 ½ tablespoon of spice mixture.

Wipe off corn husks to dry them.

Spread a 3 ½ inch square in one corner of the husk. It can be on the edge on the side edge, but ¼” from top edge. Roll one portion of the meat into a log. Place on the mixture. 

Roll the tamale in the husk and fold the bottom of the husk upward. Lay to the side. Repeat 23 times.

Put in bunches of six and tie with a string.

Place the remaining 2 tablespoons of the spice mixture in the bottom of a pan that is at 5” high. Place tamale bunches around the sides. Place 6 cups of water poured into the center of the bunches (or until it is 1 inch below the top of the pan, but not covering the tamales completely or it will wash the filling out. Bring to boil and lower heat to simmer for about 30 minutes. The corn meal should start to separate from the husks. Use tongs to transfer to a platter.

Crank the heat up on the sauce.

Snip twine and spread the tamales out on a platter. This recipe made more than we would eat for one meal, so I unwrapped the ones that we were eating immediately.

Add a 4 ounce can of tomato paste and stir until well blended. Add ½ teaspoon salt and stir.

If the sauce is too thin, add a slurry of 1 teaspoon cornstarch and two tablespoons cold water. Whisk it into the sauce and let it thicken about a minute. Pour over tamales and serve. (Reserve enough sauce for leftovers.)

Apple Spice Dessert

This dessert is so easy and delicious!

• 2 cans apple pie filling
• 1 boxed spice cake mix
• 2 sticks butter

1. Spray the bottom of a large slow cooker with non-stick spray. 
2. Spread 2 cans of apple pie filling across the bottom. 
3. Sprinkle the dry spice cake mix across the apple pie filling. 
4. Put two sticks of butter on top. Cook in slow cooker on high for 2 ½ hours. It will be a soft dessert, rather than a crisp or cake texture.

Serve and enjoy. 

Rhubarb Pinwheels

• 2 cups sugar
• 2 ½ cups water

Boil sugar and water until dissolved. Set this syrup aside to cool.

• 6 tablespoons butter
• 2/3 cup milk
• 2 cups flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon salt

Melt butter and mix with milk. Let cool.

Add dry ingredients. Mix and knead lightly.

Roll 1/3 inch thick into a 6 x 12 inch rectangle.

• 3 cups rhubarb, cut into ½ pieces
• ½ cup confectioner's sugar
• 1 tablespoon butter

Spread rhubarb over the dough and sprinkle with a crumb mixture of confectioner's sugar and butter.

Roll up and cut into 1 ½ inch slices.

Place in a 9 x 13 inch baking pan.

Pour the syrup over the pinwheels.

Bake 25 to 30 minutes in a 400 degree oven.

Enjoy.

Hamburger Pie

Meat layer

• 1 lb. ground beef
• ½ cup chopped onion
• ½ teaspoon salt
• dash pepper
• 1 160 oz. can French style green beans, drained
• 1 can tomato soup

Mashed Potato Layer (or your favorite recipe of making homemade mashed potatoes for 8)

• 3 1/3 cups water
• 5 tablespoons butter
• ¾ teaspoon salt
• ¾ cup milk
• 3 1/3 cups mashed potato flakes

Topping

• ½ pound shredded cheddar cheese

Instructions

Layer in this order in a 13 x 9” greased baking dish:

1. Meat layer
2. Mashed Potato Layer
3. Topping

Bake at 350 degrees for 25-35 minutes. Let sit 5 minutes before cutting and serving with a spatula. Enjoy.

Apple Crisp

• 4 cup honey crisp applies,  sliced (6 apples)
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ cup water

In another bowl mix up:

• ¾ cups sifted flour
• 1 cup sugar
• ¾ cup butter

1. In a 9 x 13 " baking dish, poor over top of applies.
2. Add extra sugar (1/2 cup). Dust with more cinnamon.
3. Baket 350 degrees for 60 minutes.

Cheese Crisps

• 8 oz. Monterey Jack Cheese
• 8 oz. Pepper Jack Cheese

1. Preheat the oven to 350 degrees.
2. Place a sheet of parchment on a cookie sheet. Do not use a silicone mat for this recipe.
3. Shred the cheese with a box grater in to a bowl.
4. Mix the cheese.
5. Spoon by tablespoons twelve per sheet onto the parchment. Flatten with the bottom side of the spoon.
6. Bake for 30 minutes at 350.
7. Remove and let cool on the parchment.
8. These are great to serve with salads.

Note: If you prefer it more spicy, use all pepper jack cheese.

Frog Eye Salad

This makes quite a bit.  I made it in a 5 quart Dutch oven.  Great for taking to a potluck.  More like a dessert than a salad.  

Ingredients:

1 cup white sugar

2 tablespoons all-purpose flour

2 1/2 teaspoons salt

1 3/4 cups unsweetened pineapple juice (the amount of juice that drains off of the canned pineapple is about right amount)

2 eggs, beaten

1 tablespoon lemon juice

3 quarts water

1 tablespoon vegetable oil

1 (16 ounce) package acini di pepe pasta

3 (11 ounce) cans mandarin oranges, drained

2 (20 ounce) cans pineapple tidbits, drained

1 (20 ounce) can crushed pineapple, drained

3 (8 ounce) containers frozen whipped topping, thawed (fat free works fine)

2 cup miniature marshmallows

1 cup shredded coconut

Directions:

1.    In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.

2.    Bring water to a boil, add oil, remaining salt and cook pasta 11 minutes stirring frequently. Rinse under cold water and drain. (You must use the oil on this pasta to keep it from clumping.)

3.    In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled (at least 4 hours). Before serving add marshmallows and coconut. Toss and serve.

Boiled Eggs

In two-quart sauce pan, cover bottom of the pan with eggs (takes 7 of them)

.

Add cool tap water to one inch over the tops of the eggs.

For Whirlpool induction cooktop, on the smaller burner, set to 6 (at 1 o'clock position). Do not put on the highest temperature.

Set timer for 15 minutes. (Time starts from cold state, not from when the water starts to boil.)

Cook uncovered for these 15 minutes.

Shut burner off but leave in the same spot.

Set timer for 13:30 minutes and leave them in pan, covered for this period.

Remove egg, crack shell by tapping 10 times and shell one at a time under cool water.

Plunge peeled egg in cold water.

Repeat that process, one at time for the remaining 6 eggs.

Drain and store eggs in the refrigerator until up to 2 days until time to use them.

Voila! Perfect hard boiled eggs and no gray ring around the yolks.

I think the secret to peeling them is to peel them under cold water immediately after removing from the hot water. It works for me even when the eggs are really fresh.   

A Touch of Coffee Chocolate Frosting

• 2 sticks butter, softened
• 1 cup cocoa powder
• 5 cups of confectioner's sugar
• 1 teaspoon vanilla extract
• ½ teaspoon instant coffee crystals
• 3 tablespoons warm water
• ¼ teaspoon salt

1. With a mixer on low speed, cream butter and cocoa powder together.
2. Add confectioner's sugar a bit at a time and mix.
3. Add vanilla extract, coffee crystals and salt to warm water and stir.
4. Add liquid mixture a little at a time to the butter-sugar-cocoa mixture a little at a time and mix until creamy. Add a little more water to make it spreadable at room temperature if necessary.
5. Frost a completely cooled cake.

Note: Cake was a Duncan Hines Devil's Food cake baked according to package directions for a Bundt pan. Then cooled and sliced in half into layers. Then frosted with the above frosting.

Sausage, Green Beans, and Potatoes Slow Cooker Dinner

• 1 smoked sausage ring or 2 links of smoked sausage
• 2 15 ounce cans of cut green beans
• 8 potatoes, peeled and cut into quarters or smaller
• 1 onion, chopped
• 2 teaspoons of chicken bouillon powder or 2 cubes
• 2 cups water
• ¼ teaspoon pepper

1. Cut sausage in quarters long ways. Then cut it crosswise in smaller pieces across.
2. Put in crockpot.
3. Add green beans. Do not drain them.
4. Add potatoes.
5. Add onions.
6. Add bouillon powder.
7. Add water.
8. Add pepper.
9. Cover and cook in slow cooker for 6 hours on high.
10. Serve and enjoy.

Salted Caramel Bars

For the crust:

• 1 pound salted butter, room temperature
• 1 cup sugar
• 1 ½ cups powdered sugar
• 2 tablespoons vanilla
• 4 cups all purpose flour

For the filling:

• 1 bag (14 oz.) caramel candies (about 50 caramels), unwrapped
• 1/3 cup milk or cream
• ½ teaspoon vanilla
• 1 teaspoon course sea salt

Addition to the top crust:

• 1/3 cup sugar

To make the crust:

1. Preheat oven to 325 degrees.
2. In a large mixing bowl, combine the butter and sugars by using a mixer until creamy. Add the vanilla, and beat a little bit longer.
3. Sift the flour into the butter mixture and beat until a soft dough forms, but don't overbeat.
4. Spray a 9 x 13 inch pan with cooking spray.
5. Press a third of the dough to cover the pan and try to make the layer as even as possible.
6. Bake the crust until the edges are a pale brown. This takes approximately 25 minutes.
7. Store the rest of the dough in the refrigerator.

To make the filling layer:

1. Using a microwavable bowl, place the caramels and cream in it.
2. Microwave on high for 1 minute.
3. Remove from the microwave and stir.
4. If the caramels are not completely melted, repeat the stirring and heating for 30 seconds at time.
5. When smooth, add the ½ teaspoon of vanilla and stir.
6. Pour over the bottom crust, spreading until it is evenly covered.
7. Sprinkle the teaspoon of sea salt over the top of the filling.

To make the top layer:

1. Crumble the remaining dough over the filling layer.
2. Sprinkle the dough with 1/3 cup of sugar.
3. Return the pan to the oven and bake until the filing is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 to 30 minutes.
4. Remove from the oven.
5. Let cool before cutting into squares.

Enjoy.

Six Veggie Salad

Thought it was strange that this salad didn't have any vinegar in it. But it was still good.

• 1 cucumber
• 1 package of grape tomatoes
• 1 red onion
• 1 green pepper
• 1 can black olives, drained
• 1 avocado
• 1 2 tablespoons olive oil
• 1 teaspoon seasoned salt

1. Peel onion, cucumber, and avocado.
2. Chop coarsely all the vegetables.
3. Place in a refrigerator container that has a lid.
4. Add olive oil and the lid.
5. Shake.
6. Add the seasoned salt.
7. Shake again.
8. Enjoy.

Kale Chips

• ½ bunch of kale leaves, patted dry
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

1. Heat oven to 350.
2. Line cookie sheet with parchment paper.
3. Spread cleaned and patted dry kale leaves on sheet.
4. Sprinkle with olive oil.
5. Sprinkle with seasoned salt.
6. Bake in oven for 20 minutes.
7. Enjoy this healthy snack.

Zuppa Toscana

• 1 lb. ground sausage
• ½ teaspoon ground sage
• 1 onion, chopped
• 2 tablespoons minced garlic
• ½ bunch kale (at least 2 cups), chopped
• 2 tablespoons dry chicken bouillon
• 6 cups water
• 3 potatoes, peeled quartered and then sliced into ¼ inch pieces
• 1 cup heavy whipping cream
• Shredded Parmesan cheese for garnish

1. Brown sausage and crumble. Soak up any grease with paper towels and discard them.
2. Add sage and chopped onion. Sweat onions, but do not brown.
3. Add garlic, chopped kale, chicken bouillon, and water.
4. Stir and cook for one half hour.
5. Add potatoes and cook another 15 minutes.
6. Add cream and stir.
7. Continue heating approximately 5 minutes.
8. Serve and garnish with Parmesan cheese