Gingersnaps

Well, it's getting to be that time of year for pulling out the holiday recipes and get baking in the kitchen. I came across this recipe in one of the cookbooks I recently purchased.The scent of the cloves just gets me in the mood for this time of year. This is the best recipe for gingersnaps I've ever had.I hope you like it,too. Enjoy!

3/4C. shortening

2t. baking soda

1C. sugar

4T. molasses

1 egg

2C. flour, sifted

1t. ginger

1t. cloves

1t. cinnamon

Cream shortening. Add sugar, molasses and egg. Beat well and add dry ingredients. Beat until

smooth. Mixture will be very stiff. Take a teaspoonful of mixture, roll into a ball, then roll in bowl of sugar. Bake on a greased cookie sheet at 350 degrees for 10-12 minutes. Makes 2 to 3 dozen .

Cookbooks!

I am a collector of cookbooks. I love, love, love them and I really use them,too.I am looking into getting some more.I am looking for suggestions. Would you please share YOUR favorites here?

Berry Cream Muffins

I am not really a big fan of muffins but If I make them this is my" go-to" recipe.These are so moist and delicious!I got this recipe from Country Woman magazine quite a few years ago. Enjoy!

4 cups all-purpose flour

2 cups sugar

1-1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3 cups fresh raspberries or frozen raspberries or blueberries

4 eggs, lightly beaten

2 cups (16 ounces) sour cream

1 cup canola oil

1 teaspoon vanilla extract

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.

Fill greased muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: about 2 dozen.( I got 3 dozen with this recipe)

Taco bake

2lbs. ground beef(I used caribou)
1/2 C. chopped onion
1 pkg. taco seasoning mix
2C. shredded Cheddar cheese
2 pkgs. crescent rolls
1(8oz) sour cream
salsa

Brown ground beef and onion; drain. Simmer ground beef mixture and taco seasoning 5-10 minutes. Open crescent rolls and spread on jelly-roll pan(baking sheet). Spread meat mixture on rolls. Add cheese. Bake at 325 degrees for 18-20 minutes. Serve with sour cream and salsa.

Butterscotch Oatmeal Cookies

These cookies are very easy and inexpensive to make and also very tasty!

1 1/2 C. flour
1 1/2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
2C. quick oats
1C. shortening
1C. brown sugar
1C. white sugar
2 eggs

Sift flour, soda, salt and cinnamon.; set aside. Cream shortening and sugars, add eggs and beat. Add flour mixture and oats. Bake at 325 degrees for 15 minutes.

Coca-cola Porkchops

This is a very easy recipe that I have had for a long time.So easy that the kids can put it together.I would usually serve something like this alongside some mashed or baked potatoes and fruit.

8 porkchops

salt and pepper,to taste

1C. ketchup

1C. Coca-Cola

brown sugar

Place porkchops in a baking dish. Season with salt and pepper. Mix together ketchup and cola. Pour over porkchops.Sprinkle with brown sugar. Bake;UNcovered at 350 degrees for 1 hour or until tender.

Savory chicken sandwiches

This is a recipe that we have enjoyed many times.It is from Taste of Home magazine.It feeds many or is enough for "seconds.

4 bone-in chicken breast halves

4 bone-in chicken thighs (about 1-1/2 pounds)

1 envelope onion soup mix

1/4 teaspoon garlic salt

1/4 cup prepared Italian salad dressing

1/4 cup water

14 to 16 hamburger buns, split

Remove skin from chicken if desired. Place chicken in a 5-qt. slow cooker. Sprinkle with soup mix and garlic salt. Pour dressing and water over chicken.

Cover and cook on low for 8-9 hours. Remove chicken; cool slightly. Skim fat from cooking juices. Remove chicken from bones; cut into bite-size pieces and return to slow cooker. Serve with a slotted spoon on buns. Yield: 14-16 servings.