Author: lindy

Apple Gingerbread Cookies

~ lindy

Apple Gingerbread Cookies

Special Supplies:

*Apple Cookie Cutter

*Red Food Coloring/Paste, start with 1/8 teaspoon and add more until desired color is achieved

*Piping Bags or Bottles with round tips

*Green Melting Wafers for Stem and Leaves

Ingredients and Instructions:

Cream together in bowl until light and fluffy:

*1/3 cup Brown Sugar
*1\3 cup Butter, Margarine or Shortening

Beat into above Mixture the Molasses and egg until combine:

*2\3 cup Molasses
*1 unbeaten Egg

Whisk together the dry ingredients and add to the above mixture:

*3 cups Flour, save 1/2 cup to add slowly as needed
*1 tablespoon Baking Powder
*1 1\2 teaspoon Ground Ginger
*1/2 teaspoon Salt

Add a few tablespoons of water if need to form into 4 individual balls wrap in plastic wrap and refrigerate 2 hours. When ready to roll out dough, removing one ball of Gingerbread dough from the refrigerator at a time and roll out into the thickness desired (I like cut the thickness about 1/4 inch plus) and cut into Apple shapes.

Pre-heat oven 350*F. and bake the cookies on a greased cookie sheet/half baking sheet for about 7-10 Minutes careful not to over bake. Remove Cookies from oven and let cookies cool slightly on cooking Sheet before removing.

Glac’e Icing or Royal type Icing

*1 pound of Powdered Sugar (3 and 3/4 cup)
* 6 tablespoons Whole Milk or (I used 5 tablespoons whipping cream 1 tablespoon water it worked extremely well) you can use other milk but you will have to use more powdered sugar

Whisk together in a stand mixer on medium speed, the milk and powdered sugar until smooth no lumps.
Now stir in the light corn syrup and extract.

*6 tablespoon Light Corn Syrup (1/4 cup and 2 tablespoons)
*1 teaspoon Vanilla extract, use clear Vanilla extract if you need a white frosting and if you want an Almond Flavor use an Almond extract and use it in the cookie dough too.

*Add Red food coloring

*SAVE SOME WHITE ICING FOR LIGHT ON APPLE

NOTE: You will have extra Icing.

Use this recipe for glazing cookies and the piping of the outside of cookies. Piping helps contain the frosting while pipe filling in the center of the cookie.

Use a pastry bag for each color of frosting you want to use, small round tip for piping around the edge and then I used a plastic bottle with a tip lid to fill in the center of the cookies which had a larger opening.

Melt green wafers according to package instructions and pipe on leaves and stem.

Also See Back to School Dinner Party

Also see our Back to School Dinner Party

Enjoy!

Lindy

Chicken Taco Soup

~ lindy

Chicken Taco Soup

 Cooking the Chicken:

*1 and 1/2 pounds Chicken Tenders, around 8  or use Rotisserie Chicken

*2 to 3 Tablespoons Extra Light Olive Oil

*1 teaspoon Season Salt, we like Deverl’s Seasoning or Sea Salt

*1/4 teaspoon Fresh Ground Black Pepper or to taste

*1 teaspoon Dried Onion Flakes

*1 teaspoon Dried Minced Garlic

In a Skillet with lid on medium heat add the extra light olive and chicken tenders. Season the chicken with season salt, black pepper onion flakes and minced garlic.

Cover the chicken with lid and cook for 10 minutes. Then remove lid and cut strips into bite size pieces. Then place lid back on skillet and cook another 5 to 10 minutes or until chicken is no longer pink, deglaze the pan.

Note: You could also use a purchased cooked rotisserie chicken.

***Use a crock pot/ slow cooker with liner for easy clean-up.

Option 1:  Crock pot Jalapeño Taco Chicken Soup

Add to the crock Pot:

*Cooked Chicken, cut into bite size pieces

*5 cups Chicken Stock or Vegetable Stock, low sodium

*2 tablespoons favorite Taco Seasoning or see our homemade taco seasoning below

*1 to 2 jalapeños, seeds removed and diced

*2 Carrots, medium dice (Optional, but I like the flavor and texture they give to the soup)

*1 large Onion, diced

*1 can 15 ounce canned corn or Freshly Frozen Corn

*1 can 15.5 ounce Pinto Beans, drain and add the last 30 minutes of cooking

*1 can 15.25 ounce Black Beans, drain and add the last 30 minutes of cooking

Cook on low for 2 to 3 hours or depending on your crock pot/slow cooker instructions.

Large Batch Taco Seasoning

Note: Add only 2 tablespoons to the above Jalapeño Taco Soup. Save for future taco soups, taco dips and taco meat for any taco recipe etc…

*1/2 cup Chili Powder

*2 teaspoons Coriander

*2 teaspoons Dark Cocoa Powder

*1 tablespoon Garlic Powder

*1 tablespoon Onion Powder

*1 tablespoon Cumin

*1 tablespoon Paprika

*1/2 teaspoon Sea Salt

*1/4 teaspoon Cayenne Pepper

*1/2 teaspoon Ground Ginger

Combine seasonings in a bowl and store in an airtight container, labeled.

Add ONLY 2 tablespoons to the Jalapeño Taco Soup.

Option 2:  Taco Soup Crock Pot Style

*2 cups cooked Rotisserie Chicken, cubed or 1 pound cooked Ground Beef seasoned with sea salt and fresh ground pepper, to taste

*1 to 2 tablespoons Taco Seasoning, like McCormick mild or original

*1/8 teaspoon Red Pepper Flakes

*1 Tablespoon Dried Onion Flakes

*1 Tablespoon Dried Garlic Flakes

*2 cups Salsa, your Favorite

*2 cups Tomato Purée

*1 cup Chicken Stock

*1 can 7 ounce Diced Green Chilies

*1 can 15.25 ounce Black Beans, rinsed and drained

*1 can 15.25 ounce Pinto Beans, rinsed drained

*1 can 15.25 ounce low sodium Corn, drained

*Sea Salt and Fresh Ground Pepper, to taste

Place the above ingredients in a crock pot on low for 2 to 3 hours for bring out flavors. Serve with toppings of your choice.

Toppings:

*Chopped Cilantro

*Diced Tomatoes

*Sour Cream or Greek Yogurt

*Strip Tortillas

*Grated Cheese, like Colby Jack, Cheddar or even Parmesan Cheese

Enjoy!

Lindy