Category: Recipes

Posted on » by Dana & Nancy » Theme:

Soft Molasses Cookies

 

Recipe from Food.com

Total Time: 40 minutes

Prep time:  30 mins
Cook time:  10 mins

Ingredients:

Directions:

  • Cream together shortening and brown sugar.
  • Stir in egg and molasses and mix well.
  • Fold in dry ingredients and stir.
  • Cover and chill till firm (1-2 hours).
  • Preheat oven to 350°.
  • Roll dough into small balls and roll in white sugar.
  • Place on lightly greased cookie sheet.
  • Bake at 350° for 9-10 minutes.
  • Leave on sheet one minute until set.
  • I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe

 

 

Posted on » by Dana & Nancy » Theme:

Cranberry Orange Pinwheels

Recipe from Lady Behind the Curtain

Ingredients

  • 1 cup fresh cranberries
  • 1 cup pecans
  • 1/4 cup light brown sugar, packed
  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons finely shredded orange peel
  • 3 cups all-purpose flour

Directions:

For the Filling:
    1. Combine cranberries, pecans and brown sugar in a food processor. Process until cranberries and nuts are very finely chopped; set aside.
For the Cookies:
  • In a large mixing bowl beat butter until light and creamy.
  • Add granulated sugar, baking powder and salt.
  • Beat until combined, scraping sides of bowl.
  • Beat in eggs and orange peel.
  • Add flour and beat until combined.
  • Divide dough in half.
  • Cover and chill dough 1 hour or until easy to handle.
  • Roll half of the dough between two pieces of wax paper into a 10-inch square.
  • Spread half of the filling over square, leaving a 1/2-inch border along the edges.
  • Roll up dough.
  • Pinch to seal.
  • Wrap log in plastic warp
  • Repeat with remaining dough and filling.
  • Chill about 4 hours or until firm.
  • Preheat oven to 375 degrees.
  • Using a sharp knife, cut rolls into 1/4-inch slices.
  • Place slices 2-inch apart on an ungreased cookie sheet.
  • Bake 8 to 10 minutes or until edges are firm and bottoms are light brown.
  • Let stand for 1 minute on cookie sheet.
  • Transfer to a wire rack and let cool.
Posted on » by Ashley » Theme: ;

Lasagna-Stuffed Spaghetti Squash

Lasagna-Stuffed Spaghetti Squash
The Kitchn

Makes 4 very generous servings

5 pounds spaghetti squash (2 medium-sized squash)
1 teaspoon olive oil
1 yellow onion, diced
2 to 3 cloves garlic, minced
1 pound ground beef
1 1/2 teaspoons salt, divided
1 (15-ounce) can crushed tomatoes
2 cups ricotta, whole or 2%
1/4 cup roughly chopped parsley
1 cup shredded mozzarella
Chopped parsley or basil, to garnish

Preheat the oven to 400°F. Cut the squashes in half and scoop out the seeds. Lay them cut-side down in a roasting pan or other baking dish, and add about an inch of water. Roast for 45 to 60 minutes, until soft when poked with a fork. Transfer to a cooling rack until cool enough to handle.

While the squash is roasting, warm the olive oil in a high-sided skillet or saucepan over medium-high heat. Stir in the onions and cook until translucent, 5 to 8 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add the ground beef and 1 teaspoon of salt. Cook until well-browned, breaking up the beef into small crumbles, 5 to 8 minutes. Stir in the crushed tomatoes and bring to a simmer. Continue simmering the sauce until the squashes are ready, 5 to 20 minutes. Taste the sauce and add more salt if desired.

Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta cheese, the parsley and 1/2 teaspoon of salt.

Wipe out the roasting pan and arrange the squash shells inside, like bowls. Divide half of the ricotta mixture between the shells, using a spoon to spread the ricotta evenly over the bottom of the shells. Divide half the tomato sauce between the shells, spooning over top of the ricotta. Top with another layer of ricotta and tomato sauce.

→ At this point, the shells can be covered and refrigerated for up to 24 hours. Add an extra 10 minutes to the cooking time.

Bake the shells for 15 minutes at 400°F. Sprinkle the mozzarella over the tops of the squashes and bake for another 15 to 20 minutes, until the cheese is bubbly and browned in spots. (For a more golden top, run the squashes under the broiler for a minute or two.)

Sprinkle parsley or basil over the tops and serve immediately. Leftovers will keep for 1 week in the fridge.

Recipe Notes
Casserole Version: Instead of stuffing the squash shells, this can be baked casserole-style in an 2-quart (8×8-inch) baking dish. Layer 1/3 of the tomato sauce into the dish, followed by 1/2 the ricotta and another 1/3 of the sauce. Top with the remaining ricotta and the tomato sauce. Bake for 15 minutes, then sprinkle with mozzarella. Bake another 15 to 20 minutes, until bubbly.