1 ½ cups dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups flour
2 tsp. baking soda
1 tsp. ground allspice
2 tsp. ground ginger
1 tsp. ground cinnamon
Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients. Put in a gallon Ziploc bag and refrigerate at least 2 hours.
Heat oven to 350*. Roll dough ¼ inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on lightly greased cookie sheet or parchment paper. Bake until no indentation remains when touched. Cook 10-12 minutes; cool. Decorate with frosting.
Sunday, November 30, 2008
Monday, November 24, 2008
Mouse on a Trap
Maraschino Cherries with steams (body and tail)
Hershery's Hugs (face)
Fudge Shop Deluxe Grahams (mouse trap)
Almond Slices (ears)
Red & Black Decorating Gel (eyes & nose)
White Chocolate Chips (melted)
Dip cherry in melted white chocolate, place on grahams. Add Hug and almond slices. Add eyes and nose with gel.
Sunday, November 16, 2008
Chex® Muddy Buddies®
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
1.
Into large bowl, measure cereal; set aside.
2.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
1.
Into large bowl, measure cereal; set aside.
2.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
The Original Chex® Party Mix (Microwavable)
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
The original recipe includes Corn Chex®, Rice Chex® and Wheat Chex®. You can mix and match to suit your taste—just use a total of 9 cups of cereal.
1.
In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
The original recipe includes Corn Chex®, Rice Chex® and Wheat Chex®. You can mix and match to suit your taste—just use a total of 9 cups of cereal.
1.
In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2.
Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Wednesday, November 5, 2008
Big, Soft, Chewy Gingersnap Cookies
1/2 cup melted butter
scant 1 cup sugar
1 egg
1/2 cup molasses
2 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Sugar, for rolling
Instructions:
Stir butter and sugar together; add egg. Beat well. Stir in molasses. Add dry ingredients and stir until combined.
Shape 1-inch balls and roll in sugar. Place on a lightly greased or non-stick cookie sheet.
Bake at 350 degrees for 8-10 minutes or until done.
scant 1 cup sugar
1 egg
1/2 cup molasses
2 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Sugar, for rolling
Instructions:
Stir butter and sugar together; add egg. Beat well. Stir in molasses. Add dry ingredients and stir until combined.
Shape 1-inch balls and roll in sugar. Place on a lightly greased or non-stick cookie sheet.
Bake at 350 degrees for 8-10 minutes or until done.