Pumpkin Dip

It can’t be fall till there are fresh cooked gingersnaps and this deliciously creamy pumpkin dip. This dip would work well for unbaked tarts and frosting and could have anything dipped into it. We usually like gingersnaps, but pretzels, apples and graham crackers work in a pinch!

4 cups powdered sugar
16 ounces cream cheese, softened
30 ounces canned pumpkin
2 teaspoons cinnamon
1 teaspoon ginger

Combine sugar and cream cheese, beating till well blended.
Slowly bean in remaining ingredients. (if you dump everything in the bowl, trust me, it turns out with lumps of cream cheese and isn’t nearly as good)
Store in fridge.

Warning: this makes a lot!



These cookies are really easy. Except the never ending pile of dough as you roll. I found Silpats don’t work well, leaving the cookie not crispy enough, but soft. I do cook four pans in my oven, two on each rack, slightly overlapping. Any shape is good but I chose diamonds because you could dip it four times, one for each corner!

1 cup brown sugar, packed
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup water
7 cups flour
2 teaspoons baking soda
2 teaspoons ginger
1 teaspoon salt
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon cinnamon

Beat brown sugar, shortening, molasses and water together in electric mixer.
Mix dry ingredients together.  Stir into wet ingredients.  Cover and chill 2 hours.
Heat oven to 350 degrees.  Lightly grease cookie sheets.
Roll 1/4 of dough at a time.   Roll to 1/4 inch thickness on lightly floured surface.  Cut with floured cookie
cutters.  Place on cookie sheet.
Bake 12 minutes or until almost no indentation remains when lightly touched in center.
Remove to cooling rack.  Cool completely before frosting.

Chapman’s Alfredo

This recipe is by far one of the easiest, impressive meals. We got the recipe from a good friend and make it all the time!

1/2 cup butter
1/2 cup heavy cream
3/4 cup Parmesan cheese, grated
1/4 teaspoon salt
dash pepper

Heat butter and cream over medium heat in saucepan till butter is melted and mixture starts to bubble.  Reduce heat to low, simmer 6 minutes, stirring frequently till slightly thickened. 
Remove from heat.  Stir in cheese, salt and pepper.
Serve over fettuccine, penne or spaghetti pasta. Serve with or without chicken 

Garlic Green Beans

Garlic is one of my must use ingredients. This is absolutely the best way to serve green beans. The garlic stays crispy when sprinkled on top and the oil and water is infused with garlic as well. I need to use less oil when making these.

1 bulb garlic, peeled and chopped
1 or more pounds green beans

Smash garlic cloves and cook in 1/4 cup oil till crispy. Set aside crispy garlic and use oil and a little water to cook green beans (I add a clove or two of preminced garlic to the bean while cooking.
Once cooked, sprinkle with salt and crispy garlic.

Orange Chicken

Don’t be intimidated by the long list of ingredients, the recipe is really easy. I made this for a potluck recently and it made a delicious casserole. Even Ian, who doesn’t like chicken, said he would have eaten more of it. How could you not like chicken?

2 pounds chicken, in 1″ cubes
1 1/2 cups flour
1 egg
1/4 teaspoon salt
1/4 teaspoon pepper
oil for frying
Orange Sauce Ingredients:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/4 teaspoon ginger
1/2 teaspoon garlic
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
green onions
sesame seeds

Combine flour, salt and pepper. Dip chicken in egg and shake in flour mixture to coat. Pour a quarter cup of oil in pan and let heat. Cook chicken till done.
Combine water, lemon juice, orange juice, vinegar and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger and garlic.
Mix water and cornstach and slowly pour into orange mix and cook till thick and bubbly. Stir in red pepper flakes. Pour over chicken and mix gently.
Serve over rice and cabbage and sprinkle with green onions and sesame seeds.

Lemon Cookies

These cookies are soft in the inside and crisp around the edges and have a delightful summery lemon flavor. This is by far one of my favorite cookie recipes and I love having a few non-chocolate ones around. I tend to add more lemon zest then the recipe calls.


EditedIMG_7660 Ingredients:
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla
1 egg
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups flour
1/2 cup powdered sugar

Preheat oven to 350 degrees. Lightly grease baking sheets.
Cream butter and sugars.  Add vanilla, egg, lemon zest and lemon juice.
Combine dry ingredients minus powdered sugar. Add to creamed mixture.
Roll teaspoons of dough into a ball and roll in powdered sugar.
Bake for 9-11 minutes or until golden brown on bottom. Dust with additional powdered sugar.

Chicken Enchilada Sauce

A twist on the usual Mexican that we eat everyday? This is a delicious and still super-simple way of serving Mexican. The original recipe was served over pasta and while I enjoyed it that way, rice was definitely preferred by the family. 

2 chicken breasts
2 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, diced
1 red or green pepper, diced
1 can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
20 ounces canned green chili enchilada sauce
2/3 cup red enchilada sauce
2 cups shredded cheese
1 cup sour cream
Cooked rice
avocado, diced
green onion, sliced
black olives, sliced
tomatoes, diced
sour cream

Cook and shred chicken. Heat oil in deep skillet and cook onions for about 3-5 minutes. Add garlic and peppers and cook for another 3-5 minutes.
Add chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Let simmer for about 8-10 minutes. 
Add cheese and stir till cheese is melted and heated through. Add sour cream and heat till hot. Serve over rice with avocados, green onions, black olives, tomatoes and sour cream. 

White Chocolate, Macadamia, Raspberry Cookies

Another recipe from Pinterest. I love raspberries, white chocolate and macadamia nuts, so how could this recipe fail? The raspberries give the cookie a nice tart compared to the sweet of the cookie. 

1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 tablespoon heavy cream (or milk)
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cornstarch
1 1/3 cups flour
2/3 cup salted macadamia nuts , barely chopped
1/2 cup white chocolate chips, or more if needed
1/2 cup raspberries

Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Cream butter and sugars.  Add eggs, vanilla and cream.
Mix flour, baking soda, salt and cornstarch.  Add to creamed mixture. Stir in macadamia nuts and white chocolate.
Drop by tablespoons onto prepared sheets. Slice raspberries in half and put two pieces on each cookie and
gently press in.
 Bake for 12-13 minutes or until golden.

Pretzel Cookies

This is a recipe from Pinterest. While these are delicious warm from the oven, everyone in my family preferred the cookie dough to the actual cookies. We actually decided that more pretzels were better and I even pressed a whole one to the bottom of each unbaked cookie. I had people ‘stealing’ four or five at least at the last CAP promotions night. 

1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour

1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup pretzels (or more), broken into pieces
Salt (pretzel, sea or kosher)

Preheat oven to 350.  Line baking sheets with parchment paper.
Cream butter and sugars.  Add egg and vanilla.
Mix flour, baking soda and salt and add to creamed mixture. Stir in chocolate and peanut butter chips and pretzels.
Form into tablespoon balls on baking sheet. Sprinkle lightly with salt .  Bake for 10 minutes or until done.