Gingerbread Cut Out Cookies!

3/4 cup of Butter

1 cup of brown sugar, packed
1/3 cup of Molasses
2 Eggs
3 cups of Flour
2 teaspoons Baking Soda
1/4 teaspoon of Salt
3 teaspoons of Cinnamon
3 teaspoons of Ginger
1 1/2 teaspoons of ground Cloves

Combine ingredients.  Chill for 1-4 hours.  Roll out to 1/4 inch thickness.  Preheat oven to 350.  Cut out Gingerbread and bake on a parchment lined baking sheet for 8-10 minutes.  Cool on sheet for 1-2 minutes then transfer to wire rack to cool completely.

They don't make the best tasting ginger cookies, but pretty good for a cut out.

Lemon Buttercream Frosting for Gingerbread Cookies or Cake

1 cup (2 sticks) unsalted butter softened to room temperature

4 cups powdered sugar

Juice and zest of 1 large Lemon

1/2 teaspoon Vanilla extract

1/8 teaspoon of salt

Cream the butter and salt, add the sugar 1 cup at a time.  After the first cup of sugar add in the lemon zest and juice, finally add in the Vanilla.

Sweet Potato Salad

4 medium Sweet Potatoes, scrubbed, peeled, cubed (1/2 inch)
Olive Oil
a few dashes of Cumin

Preheat the oven to 375.  Toss the cubed sweet potatoes in the olive oil and cumin and roast in a 9 x 13 glass baking dish for 30 minutes.  Let cool, then add:

1/2 cup of chopped green onion
2-4 Tablespoons chopped cilantro
Juice of one Lime
1/2 Red Pepper, diced
1/2 Yellow Pepper, diced
Salt to taste

Refrigerate after combining.

Zucchini Spice Cupcakes

6 Tablespoons Butter
3/4 cup white sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves, optional
1/2 cup coconut milk (I use Thai Kitchen) or Buttermilk or Yogurt or Regular Milk
1 1/2 cups shredded Zucchini, large shreds, I used my food processor

Preheat the oven to 350.  In a large glass mixing bowl, melt the butter in the microwave.  Stir in the sugar.  Beat in the Eggs.  Add the Spices.  Beat in the Milk.  Add the Flour with the salt and baking powder loosely stirred in before mixing.  Mix in the Zucchini.  Mix with a spoon only, not a beater, till just incorporated.  Fill each lined muffin cup with 1/4 cup of batter.  Bake at 350 for 25 minutes, makes 12.

Or bake in an 8 x 8 for 35 minutes.

Cream Cheese Frosting
1 cup confectioners’ sugar
1 (8-ounce) package cream cheese, softened
1/4 stick butter, room temperature
1/2 teaspoon Vanilla extract

Grandma Gracie's Sloppy Joes

1 lb of ground beef 80/20
1 large onion, diced
1 Tablespoon Olive Oil
1/4-1/2 cup Ketchup
1/4-1/2 cup Sweet Pepper Relish

In a cast Iron skillet, brown the ground beef in the olive oil.  Add the onions and cook till done.  You can drain the fat at this point or not.  Add Ketchup and Sweet Pepper Relish.  Salt and Pepper to taste.

Grandma Gracie always served hers on buttered toast from homemade white bread.

Greek Orzo Pasta Salad

1-16 oz. package of dry orzo pasta, cooked according to directions

1 or 2 cucumbers, quartered and sliced
1 medium red onion, quartered and sliced
1-32 oz. can of diced tomatoes, drained and squeezed
2-6 oz. containers of crumbled feta cheese
1/3 cup of chopped fresh parsley
1 small jar of pitted Kalamata Olives, drained and quartered
1/4 cup of Olive oil
Juice from 1 Lemon
1/4 cup of Red Wine Vinegar
1 or 2 cloves of garlic, pressed
Salt and freshly ground Black Pepper to taste

Combine all ingredients.  Chill for at least 4 hours before serving.

Italian Meatballs

1 Lb (pound) of Ground Beef
2/3 cup bread crumbs
1-2 teaspoons pressed garlic
3 Tablespoons chopped fresh parsley, or 1 Tbs. dried parsley
1/3 cup shredded Asiago cheese
3 Tablespoons of milk
1 Large Egg
1/4 teaspoon of freshly ground pepper
1/2 teaspoon of Salt

Combine all ingredients and form into Meatballs.  Roast on a cookie sheet in a 400 F degree oven for 20 minutes.  Mange!