Soft Gingerbread Cookies

I have never been fond of gingerbread cookies until now.   I love these.  They are so soft and tasty.

 Ingredients:

• ½ c butter flavor shortening
• ½ c butter
• 1c granulated sugar
• 1 ¼c unsulphered molasses
• 2 eggs
• 1 tsp. flavoring extract such as vanilla or orange
• 5-5 ½c all-purpose flour {sometimes even six}
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground ginger
• 3 tsp ground cinnamon
• 1 ½ tsp ground cloves
•  2 tsp ground nutmeg
• ¼- ½ tsp ground white pepper {optional}

Instructions

1. Preheat oven to 375 degrees. Cream together shortening butter and granulated sugar. Add the molasses and eggs and whip until light and fluffy. Sift all of your dry ingredients into a large bowl then use a measuring cup to add the dry ingredients about a cup at a time. Seperate the dough into three equal piecesthen wrap in plastic wrap and chill for an hour or two. Roll out on floured parchment paper to about 1/4 an inch thick and cut into desired shapes. Place the cut out cookies into the freezer for ten minutes or so before baking. Bake at 375° for 6-8 minutes for small cookies, 8-10 minutes for medium, and 10-15 minutes for large. Let cool, then decorate with vanilla royal icing.

Notes

Cookies can be decorated with royal icing or glaze. 

Ovens vary and gingerbread has to be watched. This year, my baby cookies took about 8 minutes and medium-ish ones ten. I really watch them. It’s kind of hard to tell when gingerbread is done because you cannot see browning. If you wait until you do, you have gone too far and will have hockey pucks rather than cookies. So, watch those baking times, stay near the oven until you figure out what it’s going to do.

Creamy Chicken Noodle Soup (Reams Classic)

 Kindra made this for us and it is amazing. She served it with Chew Bread. Creamy deliciousness.

Ingredients

• 12 cups chicken broth
• 1 package (24 ounce) Reames® Homestyle Egg Noodles
• 1/2 teaspoon thyme, dried
• 2 cups onion, chopped
• 2 cups carrots, shredded
• 1/2 cup flour
• 2 cups heavy cream or half and half
• 2 bay leaves
• 2 teaspoons parsley, dried
• 1 teaspoon black pepper
• 2 cups celery, chopped
• 8 tablespoons butter
• 1 pound chicken, precooked, boneless and skinless
   Substituted for celery and carrots, Kindra used 1 bag frozen green beans and 1 bag of frozen carrots and peas.
  Directions:Bring chicken to a boil with Bay leaves.  Or pan fry. Add  frozen noodles and cook for 20 minutes.  Stir often.
  Add parsley, thyme, black pepper, onions, celery, carrots.( or substitute  frozen vege bags.)Simmer 10 minutes until done.
  Melt butter in skillet, Add flour and cook 1-2 minutes.  
  Add cream to soup and bring to a simmer then add flour/butter mixture.
  Discard Bay leaf and add  cooked chicken.
  Heat through and serve.

Kindra's Perfect "Shape-Holding" Sugar Cookies

Kindra's Perfect "Shape-Holding" Sugar Cookie

Cookie Recipe
If you are looking for a sugar cookie to decorate, these are for you! These hold their shape!!

Ingredients
2 1/4 cup  flour
1/4 t salt
3/4 cup  sugar
12 T butter
1 egg
1 t vanilla

Instructions
Whisk together flour and salt and set aside.  In another bowl mix butter and sugar until  smooth and creamy.  Add egg and vanilla. Add flour.
Refrigerate dough in plastic wrap.
Roll 1/4 inch thick.
Bake at 350 for 8-10 min

Royal Icing Recipe
For the frosting, I suggest cutting the meringue powder in half for a slightly softer icing. It will take a day or so to dry if you do, but it won't crack.  Makes 5 cups

Ingredients
2 pounds {one bag} confectioner's sugar {907 grams}
5 tablespoons meringue powder {approximately 53 grams}
2-3 teaspoons oil-free extract or emulsion...  vanilla
1/2-3/4 cups warm water

Instructions
Begin by stirring the flavoring into half the water. Using a paddle attachment, gently mix the sugar and meringue powder. It's not necessary to sift the sugar beforehand, but you can if you like.
With the mixer on it's lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy. Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak.

Notes:
Don't be afraid to experiment by adding corn syrup, glycerin, or cream of tartar to the mixture. Use a fan for a smooth shiny finish. Royal icing can be affected by many variables. With a little time and patience, you will find your perfect match.

Caramel Popcorn

I love everything coated, dipped, or filled with caramel. In the Russell clan we call these *Neesha's Best Ever* Caramel Popcorn Balls because they are the best ever!!

Caramel Popcorn
1 cup corn syrup
2 1/2 cup brown sugar
1 tsp salt
1/2 cup butter
1 can sweetened condensed milk
1 Tblsp vanilla
25-30 cups popped popcorn (1-1 1/4 cup popcorn kernels; 4-6 bags)

Cook first 3 ingredients to a boil.

add butter and milk

Heat to 228 degrees

Remove from burner, add vanilla

Pour over popcorn and coat well.

WARNING: Extremely HOT, use spatula to mix.

If desired coat hands with Pam and shape into balls.

Panda Express Fried Rice

 The best fried rice recipe ever!!

Panda Express Fried Rice

1 cup regular long grain Rice, uncooked or 2 cups cooked (freshly cooked is best)
2 cups water
2 eggs, beaten
3 Tbsp butter, divided use
1 cup frozen green peas and carrots, thawed
2 Tbsp Soy Sauce
1/4 tsp Sesame oil
1/8 tsp ground white pepper, or to taste
table salt to taste
1 green onion, diced into pea sized bits, including green tops

In a covered saucepan on the stove top, bring 2 cups of water to a

boil. When the water reaches a full boil, stir in the rice. Stir to

bottom of pan to make sure all rice is moistened and not sticking on

the bottom of pan in lumps. Return water to a boil. Reduce heat to a very

low simmer, replace pan lid and cook for 20-minutes. After 20-minutes,

remove rice from saucepan and place in large bowl to cool. Makes about

2 cups of cooked rice.

Scramble eggs in skillet on stove top with 1 Tbsp of butter. After they

are cooked, chop the scrambled eggs into pea size bits with spatula.

After the rice has cooled in bowl, stir in the chopped scrambled eggs,

and thawed peas and carrots. Toss lightly until mixed uniformly.

Melt 2 Tbsp of butter over medium heat in a large skillet on the stove top.

When the butter is melted and heated, add the rice mixture to the skilled.

Mix the soy sauce with sesame oil in a cup and sprinkle evenly over rice

mixture in skillet.

Saute rice mixture for 6 to 8 minutes, stirring and turning frequently

with a spatula.

When done, season with ground white pepper and table salt to taste.

Place in large serving bowl and garnish top with green onions.

Serve warm.

Makes about 3 cups.

Garlic Sirloin

You need to put this one your grilling to-dos before summer over!!

Garlic Sirloin
1 lb sirloin steak
1/2 cup butter
2 TBS minced garlic
1 TBS garlic salt
1 tsp salt

 Melt butter. Mix together butter, garlic, garlic salt and salt. Cut steak meat into about 1.5 inch pieces (cubes).
 Baste butter mixture onto steak pieces. (We put meat and butter mixture in a large ziploc and coated)

Stick steak pieces onto kabob sticks. Grill for about 15 minutes.

 Rotate skewers every couple of minutes, cooking evenly on each side.  Re-baste meat throughout grilling process, because a lot of the flavor will cook off. Check steak temperature when you are done grilling, meat should be 150 for medium well/ or cut one piece open to check the color inside, should be light pink for medium well steak.

You could also use this recipe for cooking steaks this way.

Mrs. Fields Chocolate Chip Cookies

I have tried many different chocolate chip cookie recipes but I always go back to this one. The Russell's have used this recipe for as long as I can remember.

Mrs. Fields Chocolate Chip Cookies

2 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 cup brown sugar
1/2 cup sugar
1 cup butter
2 eggs
2 tsp vanilla
2 cup chocolate chips - one whole bag
Additional options - nuts of any kind

Oatmeal - if you add oatmeal, subtract the same amount from your flour. My sister, Tyre recommends 1/2 cup. (I have also seen some odd people blend their oats before adding them)

Preheat oven to 300 degrees. Combine flour, soda, salt - mix together, set aside. In a bowl combine sugars, add butter - mix until creamed together. Add eggs and vanilla - mix. Add flour to sugar mixture - mix. Add chocolate chips - mix. Bake for 22-24 min.

Ultimate Chicken Fingers

I know this recipe is on the back of the Bisquick box but just in case you didn't know how wonderful they are...

Ultimate Chicken Fingers

3 boneless skinless chicken breasts (about 1 lb), cut crosswise into 1/2-inch strips

2/3 cup Original Bisquick

1/2 cup grated Parmesan cheese

1/2 tsp salt or garlic salt

1/2 tsp paprika

1 egg, slightly beaten

3 Tbsp butter or margarine, melted

 HEAT oven to 450 degrees. Line cookie sheet with foil; spray with cooking spray. in 1-gallon resealable plastic bag, mix Bisquick, cheese, salt and paprika.

DIP half of the chicken strips into egg; place in bag. seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

BAKE 12-14 min, turning halfway through bake time, until no longer pink in center.

My notes: I don't bag it, I bowl it... I like to pack the breading on the chicken. I don't drizzle butter, I just spray cooking spray on the chicken... works the same and it stays on the chicken... the butter just drizzles off the chicken.

Simply Delicious Strawberry Cake

 

Another one of my Paula Deen favorites! These yummies just scream summertime!!

Simply Delicious Strawberry Cake

1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin 

4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows

Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar

Freshly sliced strawberries, for garnish, optional 

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake.Garnish with sliced fresh strawberries, if desired.

Dreamy Chocolate Mousse Cake

Dreamy Chocolate Mousse Cake
Updated 11/2020 - changes to the recipe to make it easier

2 boxes chocolate cake mix - baked as directed OR Chocolate Cake recipe below

Dreamy Chocolate Mousse
Chocolate Fudge Frosting
Garnish: grated chocolate, chocolate curls

Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.

Chocolate Cake Recip
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 cup milk
1 cup strong brewed coffee
3/4 cup vegetable oil
2 large eggs

Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.

Mousse (Makes about 4½ cups)
1 envelope unflavored gelatin
3 tablespoons cold water
¼ cup boiling water
1 cup sugar Powdered Sugar
½ cup unsweetened cocoa powder
3 cups heavy whipping cream

In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.

In a small bowl, combine sugar and cocoa powder.

In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.

Chocolate Fudge Frosting (Makes about 3 cups)
1 cup sugar
1 cup heavy whipping cream
5 (1-ounce) squares unsweetened chocolate
10 tablespoons butter
1 cup confectioner's sugar

In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.


Note: When making cake from a box follow box instructions to make all 4 9inch cakes. Slice all 4 in half. I pick the best 6 layers for my cake and toss the lesser desirable 2 layers.

Breaskfast Pizza

 

We used bacon and sausage and did a half and half pizza.  This was so good!  Even good reheated!

Ingredients

• 1  (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
• Cooking spray
• 12  ounces  turkey breakfast sausage or bacon or regular sausage... whatever you please
• 1  cup  frozen shredded hash brown potatoes, thawed
• 1  cup  (4 ounces) shredded fat-free cheddar cheese
• 1/4  cup  fat-free milk
• 1/2  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1  (8-ounce) carton egg substitute or (we used 6 eggs and added the milk to the eggs)
• 2  tablespoons  grated fresh Parmesan cheese

Preparation

Preheat oven to 375°.
Separate dough into triangles. Press triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.
Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
Place the sausage, potatoes and cheese on top of the prepared dough.  Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture on the top of the pizza crust and toppings. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.

When we made it... we pre-cooked the dough on the pizza pan for about 7 minutes and then followed the steps.  We still cooked it for the full 25 minutes.

Buttercream Icing

Buttercream Icing

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk or water

Makes: About 3 cups of icing.

Cream shortening, butter and vanilla. Add sugar. Add water until desired consistency, may not use all 2 tablespoons.

Note: I always half and half the shortening and butter, but you don't have to. All butter is super delicious but is more yellowy and all criso is not so good to me. Just remember 1 cup butter/crisco to 1 lb sugar!! You also can use other flavorings instead of vanilla, like almond or butter.

Beef Stroganoff

Yummy! Blake's Favorite!

Beef Stroganoff

1 1/2 lb steak
6 Tbl flour
1 Tbl Kitchen Bouquet gravy (use a packet of brown gravy mix because I can never find Kitchen Bouquet)

1/2 tsp salt
1/2 tsp pepper
6 Tbl oil
2 cps beef broth
1 cp sour cream

Optional toppings:
1/2 lb mushrooms
1 onion
4 Tbl butter

Preheat oven to 350

Cut steak into bit size pieces if not already, stew beef is perf for this recipe!
Mix flour, salt and pepper in mixing bowl or large plastic bag, add beef and
coat. Heat oil in large skillet. Brown beef pieces, once browned add remaining
flour mixture to beef in skillet, stir and remove from heat.

In a large casserole dish add beef, beef broth and gravy.

Bake at 350 for 1 1/2 hours.

While baking start your rice or noodles, whatever you prefer to eat under your
stroganoff. Also saute any additional toppings, always mushrooms for Blake!
Heat butter in pan and add mushrooms, cook till golden brown. Do same for onions.

After stroganoff has baked, add sour cream. Some people are pros and don't need to temper their sour cream, I'm not and think it's easier to get clumps out that way. If your stroganoff is not as thick as you would like, you may whisk in additional flour till as thick as you desire! Just remember it will thicken as it cools!

Serve over rice or noodles.

Blake's favorite side for stroganoff is corn and is recommended!

Crockpot instructions: Brown steak in skillet. Add all ingredients to crockpot except for the sour cream. Cook 4 hours on high or 6 hours on low. Add sour cream right before serving.


Recipe by Kerry and Jeanne Thackeray

Blake and Kindra's Salsa

Printable Version

28 oz can of diced tomatoes(cheaper brand is best)
1 T minced garlic or 2-3 cloves diced
1T garlic powder
2T oregano
1-3 jalapeno peppers diced (start with 1 then add to taste)
1 t salt
dash pepper
1 t sugar(use less if you add diced carrots)
1 large sweet onion diced (vandalia)
1 t cilantro(optional)

Mix and eat. No preservatives so don't keep it in refrigerator for too long.