Old-Fashioned Gingersnaps

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When I'm craving gingersnaps.........these are the ones!

They're that perfect combination of crispy and chewy.
Great balance of flavor and they bake up perfectly.

Linked with Weekend Potluck and Foodie Friday
and Thursday Favorite Things Bloghop.

Old-Fashioned Gingersnaps

2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup butter, softened
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/4 cup molasses
1 large egg
1/4 cup sugar for rolling

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.

Add the butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Add molasses and egg; beat until well incorporated. Add the flour mixture in batches and mix until combined.

Add the 1/4 cup sugar to a bowl. Roll the dough into balls that are 1 inch in diameter, then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Remove cookies and cool on wire racks.


Best Cheeseball Ever

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You know what this is?

Only the best cheeseball EVER!!!!!!

I first tried it at a Christmas party many many years ago and fell in love.

I make it 2-3 times through the holiday season every year.

Here's all you do:

Beat together.....

3-8 oz cream cheese, softened
4 oz mushrooms, chopped
4 oz black olives, chopped
2.25 oz jar of dried beef, chopped
2 1/4 tsp Accent
3 green onions, green part only

Serve with whatever you like.....Clubhouse crackers are my favorite.

That's it and it's totally AWESOME!


Green Chile Burger with Cream Cheese Spread

This burger is packed full of flavor.

It's loaded with green chiles and spices. Then with jalapenos and the cream cheese 
mayo on easy and beyond delicious!!

I like to add the top bun with spread on it, to a "still hot" burger, so it gets all warm and gooey.

I can also say, it's just as good on a cold burger right out of the fridge.

Linked with Foodie Friday and Weekend Potluck.

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Green Chile Burger with Cream Cheese Spread

3 oz cream cheese, softened
3 tbsp mayonnaise
1 tsp jalapeno juice (from jar of jalapenos)
Salt and pepper

1 1/2 lbs ground chuck
4 oz green chiles, chopped
1 tbsp dried minced onion
1 tbsp Worcestershire
1 tsp cumin
1 tsp chili powder
1 1/4 tsp salt
1/2 tsp pepper

Stir together ingredients for the spread; store in refrigerator until ready to use.

Mix together ingredients for the burger and form into patties. I just use my hands to combine.
Cook patties on a preheated grill or in a skillet heated over med. heat 6-8 minutes, turning once, for med. or until desired doneness.

Serve on a burger bun that has been drizzled with olive oil and toasted along with sliced jalapenos and plenty of spread.


French Peasant Bread

I've always been a little skeptical about no-knead breads but 
when I saw this recipe over on Taste and Tell, I knew I wanted to try it.
I got to mind is made up. Love no-knead breads. 

Super easy to throw together and the taste was awesome. 
Nice crust on the outside with a soft (but not too soft) middle.
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French Peasant Bread

1 tbsp quick rising yeast
2 cups warm water
1 tbsp sugar
1 tsp salt
4-5 cups all-purpose flour (you may need more or less than this)
Corn meal
1/4 cup butter, melted

Combine the yeast, water and sugar in a large bowl. Allow the yeast to bloom for a few minutes. Add the flour and salt and stir just until combined. Do not knead. Cover and let rise until doubled in size, about an hour.

Dust a cookie sheet with corn meal. With floured hands, remove dough from the bowl and shape into 2 round or oblong loaves. Place loaves on the prepared cookie sheet and let rise for an additional hour.

Preheat oven to 425F.

Use half of the melted butter and brush on top of the loaves. Bake for 10 minutes, then reduce heat to 375F and cook an additional 15 minutes. Remove from oven and brush with the remaining butter.