Ginger Snaps

I only really want to bake cookies at about Christmas time, and I found this awesome recipe that I did last night! The cookies turned out more fluffy than I was expecting, but still really great.
http://allrecipes.com/recipe/10757/moms-ginger-snaps/


1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp clove
1 tsp cinnamon
1 tsp ground ginger
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

Super Easy Butternut Squash Recipe

I just pulled this one off right now. I was going to buy ingredients for a more complex soup, but never got around to it. So I was glad to have these ingredients on hand, and it is REALLY good! Tastes almost like chicken noodle soup. I even didn't puree the squash, I just microwaved it beforehand then mashed it down with a potato masher after the 20 minutes of cooking.
http://www.food.com/recipe/quick-butternut-squash-soup-17987

INGREDIENTSNutrition

SERVINGS 6UNITS US

• 1teaspoon olive oil
• 1clove garlic, minced
• 1⁄2cup chopped onion
• 1teaspoon fresh sage, chopped (or 1t. ground dry sage)
• 1⁄2teaspoon salt
• 1⁄8teaspoon ground black pepper
• 3cups fat-free chicken broth
• 1 1⁄2lbs butternut squash (peeled, seeded, cubed)
• parmesan cheese (Garnish)

DIRECTIONS

1. Add oil, garlic and onion to large stockpot over medium heat.
2. Saute for 3-4 minutes.
3. Add sage, salt, pepper, broth and squash.
4. Bring to a boil.
5. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
6. Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
7. Garnish with parmesan cheese and more fresh sage (if desired).

Slow Cooker Chicken Taco Bowls

Ingredients

• 1½ lbs. chicken breasts $2.90
• 1 (16 oz.) jar salsa $1.99
• 1 (15 oz.) can black beans, drained $1.19
• ½ lb. (8 oz.) frozen corn $0.57
• 1 Tbsp chili powder $0.15
• ½ Tbsp cumin $0.07
• ½ Tbsp minced garlic $0.10
• ½ tsp dried oregano $0.03
• ¼ tsp cayenne pepper $0.02
• ¼ tsp salt $0.02
• to taste cracked pepper $0.02
• 2 cups dry rice $0.66
• 8 oz. shredded cheddar $2.49
• ½ bunch cilantro (optional) $0.45

Instructions

1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
2. Secure the lid on your slow cooker and cook on low for 8 hrs.
3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

This was from Budget Bytes (one of my new fave food blogs!) and I loved these and it was super easy. Delicious!

Sauteed Corn, Spinach, Bacon, and Scallions

So I have been working on getting through a cookbook (thanks Alyse for the suggestion!). I have been doing the "Mom 100" cookbook I got a while ago, and just hit the JACKPOT with this recipe. Even Mr. Not-a-Fan-of-Vegetables went back for seconds. Here is the link where you can see some of her recipes: http://www.thatskinnychickcanbake.com/2012/07/sauteed-corn-spinach-bacon-and-scallions-sundaysuppers-2.html

But here is the printout of instructions.

4 slices bacon, cut into 1-strips

1 tablespoon butter

1 shallot, minced 

3 cups fresh or frozen corn kernels (from about 4 ears corn)

1/2 cup chopped red bell pepper 

Pinch of red pepper flakes (optional)

Kosher salt and freshly ground black pepper

2 to 3 scallions, both white and light green parts, sliced

4 cups baby spinach leaves

Cook the bacon in a large skillet over medium-high heat, turning occasionally,

 until browned.  Using a slotted spoon, transfer the bacon to paper towels to drain.  Pour off all but 1 teaspoon of the fat from the skillet.

Add the butter to the skillet and melt over medium heat.  Add the shallot and cook, stirring occasionally, until tender, about 2 minutes.  Add the corn and the red bell pepper and red pepper flakes, if using.  Season with salt and black pepper to taste.  Cook, stirring often, until the corn is tender, about 5 minutes.  Crumble the bacon and add it along with the scallions and the spinach.  Stir until the spinach leaves have 

wilted and combined with the corn, about 1 minute.

Ginger Cookies

I usually only make these around Christmas, and it never fails that people ask for the recipe when I make them.  They are deceptively simple and delicious.

1 1/2 c. crisco
2 c. sugar
1/2 c. molasses
2 beaten eggs
4 c. sifted flour
4 t. soda
1 t. salt
2 t. cinnamon
2 t. ginger

Roll into ball about th eisze of a walnut.  Roll in sugar.  Bake at 325 degrees for about 10 minutes.

Giada Rigatoni with Squash and Sausage.

Ingredients

• 1 pound mezzi rigatoni pasta
• 1 pound spicy Italian sausage, casing removed
• 1 pound butternut squash, peeled and cut into 1/3 inch pieces
• 1 1/2 cups water
• 1/4 teaspoon kosher salt
• 1 cup freshly grated Parmesan cheese, divided
• 2 cups roughly chopped baby arugula

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.

In a large skillet,cook the sausage breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. (drain fat). Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula.  Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.

(Giada calls for lots of olive oil that I cut out.  She also did not mention to drain the fat from the sausage so I put that in.  I think it would be healthier with turkey sausage and also some whole grain pasta, but whatever way you like it).