Peaunut-Butter-Cup-Stuffed Ginger Cookies

Peaunut-Butter-Cup-Stuffed Ginger Cookies

ingredients

• 3 cups flour

• 1 teaspoon baking soda

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1/4 teaspoon pepper

• 1/4 teaspoon salt

• 2 sticks  (8 oz.) unsalted butter at room temperature

• 1/4 cup granulated sugar

• 1/4 cup light brown sugar

• 1 egg

• 1/3 cup molasses

• 36 miniature peanut butter cups, such as Reeses, chilled

• Confectioners sugar, for rolling

directions

1. In a medium bowl, whisk together the flour and baking soda. Whisk in the ginger, cinnamon, pepper and salt.
2. Using an electric mixer, cream the butter, granulated sugar and brown sugar on high speed until smooth, light and fluffy, 2 minutes. Beat in the egg for 30 seconds, then mix in the molasses. Scrape down the bowl. Add the flour mixture in 2 batches, mixing on low speed until just combined. Turn out the dough onto a large piece of plastic wrap. Using the wrap to help, form the dough into a disk and seal tightly. Refrigerate the dough for at least 1 hour or up to 1 day.
3. Preheat the oven to 350 degrees . Line 3 cookie sheets with parchment. Working with 1 tbsp. of dough at a time, mold the dough around each peanut butter cup to enclose completely. Place 12 dough balls on each of the prepared pans. Bake until the tops are just set and slightly cracked, 12 to 14 minutes. Using a spatula, transfer the cookies to a rack to cool for 5 minutes.
4. Roll the cookies in the confectioners sugar, then return to the rack to cool completely. Roll the cookies in the confectioners sugar again before serving.

Crockpot Chicken and Noodle Soup

Crockpot Chicken and Noodle Soup

Chicken and Noodle Soup
5 cups of chicken broth (boxed or can is fine)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles - we used brown rice vermicelli noodles that worked amazingly well!
2 cups cooked chicken chopped or 2 cans canned cooked chicken - we used 3 chicken breasts

Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken.
- See more at: http://www.creativelydomestic.com/2010/10/guest-post-crockpot-chicken-and-noodle.html#sthash.mptJ6hck.dpuf

Easy Baked Chicken Dinner and Vegetables

Easy Baked Chicken Dinner and Vegetables

We cook almost every night and sometimes I am just not "feeling" it and need something easy to cook? As the guy from the new movie "We're The Millers" would say, "know what I'm sayin'?" Side note: We saw that movie last night, it was hilarious! Highly recommend it! Anyway, yes, this is our go-to easy chicken dinner!

This would also be great to bring over for a family who may have their hands full and could use the friendly help. 

Easy Baked Chicken Dinner and Vegetables

Ingredients:

Package of boneless, skinless chicken breasts
Green Vegetables of your choice (I used broccoli and carrots, have done this before with green beans, even canned veggies! )
Potatoes (I use the red potatoes)
1 stick of butter
1 package of Italian Dressing Mix (I used zesty Italian)
Foil

Directions:
1.) Place chicken breasts in center of a 9x13 baking dish
2.) Cube the potatoes and place on one side, place vegetables on other side
3.) Sprinkle packet of Italian dressing over chicken and vegetables
4.) Melt butter and pour on top
5.) Cover with foil and back at 350 degrees for 1 hour

The Smells of the Season

The Smells of the Season

Holiday Stove Top Potpourri Mix

• one whole orange or just the orange peel
• 1/2 cup cranberries
• 1 Tbsp. whole cloves
• 3 sticks of cinnamon or a small handful of small pieces of cinnamon
• a bit of grated nutmeg if desired

Quarter the orange.  Put all the ingredients into a saucepan.  Fill pan with water.  Place on the stove on the smallest burner, on the lowest setting.  Refill water as needed.

REESE'S Peanut Butter Bark Recipe

Ingredients

• 2 packages (4 oz. each) HERSHEY'S Semi-Sweet Chocolate Baking Bar, broken into pieces
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

• 1 tablespoon shortening
• 1/2 cup roasted peanuts or toasted almonds, coarsely chopped

Directions

1. Cover cookie sheet or tray with wax paper.

2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts.

4. Alternately spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy.

* To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

Gingerbread Doughnuts with Maple Ginger Glaze

Vegan Gingerbread Doughnuts with Maple Ginger Glaze

Vegan Gingerbread Doughnuts
Ingredients
1 3/4 cup flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
pinch of all spice
1/4 tsp salt
1/4 cup oil
1 tbsp vinegar
1 tsp vanilla
1 cup lukewarm water

Directions
Preheat oven to 375F and grease a doughnut pan. Set aside.

In a large bowl, combine all the dry ingredients (flour, sugar, baking powder, baking soda, spices, and salt) and mix them up until they're blended together nicely.

Make three wells in dry ingredients, and pour the oil, vinegar, and vanilla into each well separately. Pour the water over everything and mix it all together with a fork, whisk, or whatever you've got around. This batter really isn't picky.


Scoop the batter into each doughnut well, about 2/3 full, and bake for 10-13 minutes. Allow to cool slightly, then remove to a wire rack. Repeat with the remaining batter.

Maple Ginger Glaze
Ingredients
1 cup icing sugar
2 tablespoons maple syrup
1/4 teaspoon ground ginger
1-2 tablespoons water (if needed)

Directions
Combine the icing sugar, syrup, and ginger in a small bowl. Whisk until well combined. Add water, one teaspoon at a time, until it's smooth and glossy, but not too runny.

Dip each cooled doughnut, one at a time, into the glaze to cover one half. Set on a wire rack and repeat with each doughnut until all of them are glazed and delicious.

Eat! Eat now!