Gingerbread Cookies

These gingerbread cookies are awesome. They are soft and not too strong and kids like them! --Elnora


1c. margarine
1 1/2 c. brown sugar
1 c. molasses
3 eggs
3 1/2 tsp. baking soda
2 Tbsp. vinegar
1/2 c. sour cream
2 tsp cinnamon
2 tsp ginger
6 c. flour

Blend margarine, brown sugar, molasses and eggs together. Add the rest of the ingredients and mix well. Put the flour in last. Add enough flour to make a soft dough. Roll out dough on floured counter to about 1/4 inch thick and cut out with cookie cutters. Put onto cookie sheet and bake at 350 degrees for 8 minutes. Allow to cool then decorate with icing. Store in air tight container to maintain softness. (I also like mine a little plump so probably go a little thicker than 1/4 inch).

These cookies freeze really well. After they have cooled completely, you can place unfrosted cookies in freezer bags with waxed paper in between layers and place in the freezer. Then when you are ready to have a decorating party, just pull out the desired amount and you are good to go.

Mom's Peanut Clusters

This is a Christmas tradition from the Merrill home. Don't underestimate the deliciousness of just three ingredients!--Elnora



6 oz. chocolate chips
12 oz. butterscotch chips
12 oz. Spanish peanuts

Melt the chocolate and butterscotch chips over medium heat, stirring constantly. After they have melted, remove from heat and stir in the peanuts. Drop by tablespoons onto waxed paper and allow to set.

Sticky Legs and Mom's Fudge

My kids and Rachel's kids beg me to make these when they are together at our home.--Nichole

2-1/2 pounds chicken wing sections

1/2 cup barbecue sauce (we like "Bullseye" or "KC Masterpiece"-original)

1/2 cup honey

1/2 cup soy sauce

Place wings in a greased 13 x 9 inch pan. Combine the barbecue sauce, honey, and soy sauce; pour over wings. Bake, uncovered, at 350 for 60 minutes. (I turn them every 15 minutes to really coat them well) Serves 4.

Fudge:

4 cups sugar

20 marshmallows

1-1/3 cups evaporated milk

Boil on med-high; when it starts to boil, turn down to med-low. Cook for 10 minutes. When 10 minutes are up, add 2 teaspoons of vanilla.

Meanwhile, in big metal (mom says no plastic) bowl, have 2 sticks of margarine (not butter) and 12 oz. of semi-sweet choc. chips ready.

After the sugar, marshmallow, milk mixture has boiled 10 minutes and vanilla has been added; pour it into the bowl with choc. chips and margarine. Stir for 5 minutes. (Can add 1 cup of chopped walnuts or almonds-after choc. chips and margarine are completely stirred together)

Pour into greased 13 x 9 inch pan. Cool completely and refrigerate.

Aunt Chantel's White Chili

This is similar to Nichole's white chili recipe with just a few differences. This one is made in the crock-pot so it's very easy. I'm not a chili fan, but I LOVE this one! Actually, my whole family loves this one, especially served with "Hint of Lime" Taco chips.--Elnora (Forgot to take a picture, so will add that next time.)

4 cans white northern beans, with liquid
3 cups chicken broth
1 chicken bouillon cube
1 Tbsp. garlic powder
Minced onions to taste
2 cans white corn, with liquid
2 cans green chilies
1 Tbsp. oregano
2 Tbsp. cumin
4 cups chicken breasts, cooked and cubed

1 (24 oz) sour cream
4 cups Monterey Jack cheese, grated

Mix all ingredients (except sour cream and cheese) in a crock-pot. Cook on low for 6-8 hours (high 2-4 hours). Fifteen minutes before serving, stir in sour cream, mix well, replace lid and continue cooking for the last 15 minutes. Serve with grated cheese (and hint of lime taco chips!)

Pumpkin Pancakes

I made these pancakes for my kids on Halloween morning. They were a little thin, I think I was a little too generous with my measurement of the pumpkin. But, they had a great taste and the kids loved them.--Elnora



2 eggs
1 1/4 cups buttermilk
4 Tbsp. melted butter
5 Tbsp. canned pumpkin
1/4 cup granulated sugar
1/4 tsp. salt
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. allspice
few drops of orange gel food coloring

Combine eggs, buttermilk, butter, pumpkin, sugar and salt in a large bowl. Use an electric mixer to blend ingredients. Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange. Pour or scoop the batter onto a hot skillet coated with no stick spray. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. Serve warm with syrup.

TIP: To make buttermilk, put 1 Tbsp. white vinegar in the bottom of a one cup measuring cup and fill the rest of the way up with milk. Let sit for a couple of minutes.

Mom's Pumpkin Cookies

Mom used to make these soft moist cookies quite often as we were growing up. She used to top them with a shortening frosting but I did a cream cheese frosting instead. They were quite a hit with the family.--Elnora


1/2 cup shortening
1 1/4 cups sugar
1 egg
1 tsp. vanilla
1 cup pumpkin

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon

Cream the first five ingredients together. Add the dry ingredients, mixing well. Drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 13-15 minutes.

Cool then frost.

Mom's Crisco Frosting:
1/2-1 tsp crisco
about 3 cups powdered sugar
1 tsp. vanilla
milk until spreading consistency

Cream Cheese Frosting:
8 oz. cream cheese
2-3 cups powdered sugar
3 sprinkles of salt
1 tsp. vanilla
1-2 Tbsp. milk (start with 1; want the frosting to be a little thick)
Zest of one lemon (optional)

Nichole's Butter Frosting:
1/4 c. butter, softened
3-4 cups powdered sugar
2-3 Tbsp. milk
1/2 tsp. vanilla
1/2 tsp. almond

Tortilla Soup!

This is a staple in our home. My kids love coming home from school and having the smell of this soup filling our home. (Plus it's Christmas colors)--Elena

1 small onion chopped

1 4 0z can of green chilies

2 cloves of garlic ( I use the fresh garlic that is chopped in a glass jar)

2 tsp oil

Put in a pot and let cook a bit.

Then add:

1 can diced tomatoes

2 can beef broth

1 can chicken drained (I use frozen chicken tenders or chicken breasts and then cut up)

12 oz can tomato juice

1 tsp ground cumin

1 tsp chili powder

2 tsp worstershire sauce

cilantro to taste

Simmer

Garnish with

Tortilla chips

grated cheese

sour cream

fresh diced avacado