Gingerbread Houses

All info from Gingerbread Lane Kitchens

Gingerbread

1 c vegetable shortening
1 c sugar
1 c dark molasses or corn syrup (dark gives dark, chocolate colored dough; corn syrup gives light dough...or use half molasses and half corn syrup for a medium colored dough)

Melt these 3 in a pot over low heat.

Remove from heat and add:
1 t baking soda
1/2 t salt
1 t ginger
1 t nutmeg
1 t cinnamon

Then stir in 4-4 1/2 cups of flour, 1 cup at a time. (You may have to enlist the help of an electric mixer on the last cup as the dough gets quite thick and hard to stir. Split the dough into manageable balls, wrapping excess in plastic wrap. Roll out, cut pieces, bake at 375 for 6-12 minutes.

If dough isn't working well, then microwave for 10 seconds and try again to knead out.


Icing recipe
(makes 2 cups so you'll probably have to make several batches)

3 egg whites
1/2 teaspoon cream of tartar
1 (16 oz box) confectioners powdered sugar

In a large bowl combine all ingredients. Beat 7 minutes with an electric mixer until smooth and thick.. A good test is when a knife blade drawn through the icing leave a clean cut. Store in a tightly sealed container if you are not using it right away.



Here's a basic house design that you can improvise on and make it better. (Click on the image to make bigger).

Pumpkin muffins or pumpkin chocolate chip cookies

(from the awesomest neighbor ever, Jen)

1 can of pumpkin (the smaller one)
1 spice cake mix (mix as directed on box with pumpkin).

Mix together and put in muffin papers. Bake at 350 for 20 min.

OR add chocolate chips and bake them as cookies for the same amount of time.

These can easily be frozen and kept in the freezer for a couple months and defrosted in the microwave- they are still just as moist as they were when first made.

Bean Burritos (copy cat recipe- Taco Bell)

Serves about 10

10 flour tortillas
2 cans of refried beans
1 can of red enchilada sauce (I only used about 3/4 of the can)
2-3 T of dried, minced onion
shredded cheese (Mexican cheese, Monterrey Jack or mild cheddar tastes best)

Cook stove top the beans, adding enough red sauce until the right consistency (you'll want to make sure you warm up a the beans a bit so that they get less clumpy and that makes it easier to make sure that you add the right amount of red sauce- you could probably use the whole can and have it be fine, but I only added 3/4 of the can). Add onion (to taste). Warm thoroughly. Once warmed spoon abt 3 (large) spoonfuls on tortillas. Top w/ cheese. Fold in bottom and then sides, and enjoy!

Peanut butter cup pie

From Kraft recipes
Sure to be one of Sam's favorites. Serves 10.

1 pkg (8 oz) cream cheese, softened
1/2 c plus 1 T creamy peanut butter, divided
1 c cold milk
1 (3.4 oz) vanilla instant pudding
2 1/2 c thawed cool whip, divided
1 oreo pie crust
3 squares Baker's chocolate

1. Beat cream cheese and 1/2 c peanut butter well until blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup cool whip; soon into crust. Refrigerate until ready to use.

2. Meanwhile, microwave remaining cool whip and chocolate on high 1 1/2 to 2 mins til chocolate is completely melted, stirring after each minute. Cool completely.

3. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter 30 seconds; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Pumpkin corn bread

From BH & G. Serves 12.

6 T butter, melted
2 c cornmeal
1/3 c sugar
2 T corn flour
2 t baking powder
1 t baking soda
1 t salt
1/4 t pumpkin pie spice
1 c buttermilk
1 8oz carton sour cream
1 lightly beaten egg
3/4 cup canned pumpkin

1. Heat oven to 350. Generously brush a 12 inch cast iron skillet w/ 2 T butter; set aside remaining butter.

2. In large mixing bowl combine cornmeal, sugar, corn flour, baking powder, baking soda, salt, and pumpkin spice. In another bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.

3. Bake for 22 to 25 mins or til a toothpick inserted of center comes out clean. Cool on wire rack.

Can also be prepared as muffins. Prepare as above except brush 22 1 3/4 inch muffin tin cups w/ 2 T butter. Spoon in batter. Bake 8 to 10 minutes or until toothpick comes out cleanly.

Peanut butter kisses cookies

A classic cookie that I love to have! Makes about 4 dozen cookies.

48 Hershey's Kisses
1/2 c shortening
3/4 c creamy peanut butter
1/3 c sugar
1/3 c light brown sugar
1 egg
2 T milk
1 t vanilla
1 1/2 c flour
1 t baking soda
1/2 t salt
granulated sugar

1. Heat oven to 365. Remove wrappers from chocolates

2. Beat shortening and peanut butter in large bowl. Add sugars; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, soda, and salt; gradually beat into mixture.

3. Shape dough into 1 inch balls. Roll in sugar, place on ungreased cookie sheet.

4. Bake 8-10 mins or until lightly browned. Immediately press kisses into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Sweet & Savory Chicken Salad

From Costco recipes
Serves 10

Kirkland chicken breast (canned), 2 CANS, DRAINED
Mayonnaise, regular (mayo) (I use Kraft), 3/4 cup
Brown Mustard, 2 tsp
onion, dried minced, 1 tbsp
Dill weed, dried, 1 tsp
Salt, 1 dash
Black Pepper, ground, 1/2 tsp
Garlic powder, 1/2 tsp
Honey, 1/2 tbsp

Sometimes I add grapes too, and it's pretty good.

Directions
Drain chicken. Add all ingredients and mash / stir until chicken shreds and all ingredients combine thoroughly.