Gingerbread Cookies

*From Our Best Bites first cookbook*

1/2 cup BUTTER (no substitutions)

1/2 cup sugar

1/2 cup molasses

1 egg yolk

2 cups flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1 tsp cloves

1 tsp ginger

1/2 tsp nutmeg

1) Combine all ingredients well in a stand mixer. Chill for at least 1 hour (it's fairly sticky dough, so you may need to let it chill a little longer).

2) Preheat oven to 350 degrees. Roll dough to 1/4 inch thick and cut with cookie cutters. Place cookies two inches apart on an un-greased OR parchment lined baking sheet. Bake 8-10 minutes.

**NOTE**If you bake them on the short end the cookies will stay soft and chewy, and if you bake them on the longer end they will be crispy.

3) Allow to cool about 5 minutes on pan and then transfer to write rack and cook completely. Once they're cooled, decorate as desired (or don't decorate at all and eat them).

Raspberry and Almond Shortbread Thumbprints

Cookie:
1 cup butter, softened
2/3 cup white sugar
1/2 tsp almond extract
2 cups flour
1/2 cup seedless raspberry jam

Glaze:
1/2 cup powdered sugar
3/4 tsp almond extract
1-2 tablespoon milk

1) Preheat oven to 350 degrees
2) Cream together butter and sugar until smooth. Mix in almond extract and flour until dough comes together. Roll into 1 1/2 inch balls and placed on ungreased cookie sheet.
3) Use thumb to create a  shallow hole in each ball. Fill with jam.
4) Bake for 14-18 minutes, or until lightly browned. Let cook on cookie sheet for 1 minutes before transferring to cooling rack.
5) Mix together glaze ingredients and mix until smooth. Drizzle lightly over warm cookies.

Best Whole Wheat Bread

5 cups whole wheat flour
1 cup white flour
2 TBSP yeast
2 tsp salt
1/2 cup honey
1/4 cup olive oil
2 cups warm water

1) Knead all ingredients in stand mixer for about 7 minutes.
2) Put dough in a greased bowl, and cover with a towel. Let rise for 1 hour in a warm place (I set my oven to the lowest setting, let it preheat, then turn it off).
3) Preheat oven to 350 degrees.
4) Punch dough down, and form into 2 loaves. Place each loaf in a non-stick bread pan (or you can braid the dough, or form it any way you'd like!).
5) Cover loaves with towel and let rise for 15 minutes.
6) Bake for 30 minutes. Remove bread and place on cooling racks.

Black Bean and Mango Salsa--Our Best Bites

15.5 oz. can black beans, rinsed and drained
1 medium mango, peeled and diced (about 1 cup)
1/2 cup red onion
1/2 cup chopped fresh cilantro
2 TBSP fresh lime juice
2 tsp red wine vinegar
1/2 tsp sugar
1/4 tsp garlic powder
1/4 tsp kosher salt
1/8 tsp black pepper (I always leave this out)
1 medium avocado, diced

1. In a large bowl, combine the black beans, mango, red onion and cilantro.

2. In a small bowl, combine lime juice, vinegar, sugar, garlic powder, salt, and pepper. Stir to dissolve sugar, then pour over black bean mixture. Cover and chill in the fridge for at least an hour.

3) When ready to serve, gently fold in the diced avocado. Season with additional salt and pepper to taste. Serve with tortilla chips.

Bourbon-less Chicken

2 lbs boneless chicken breasts cut into bite-size pieces
2 tablespoon cornstarch
2 tablespoon extra virgin olive oil (evoo)
1 garlic clove crushed
1/4 teaspoon ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup light apple juice
1/3 cup light brown sugar
2 tablespoons ketchup or chili sauce (depending on how hot you like stuff)
1 tablespoon cider vinegar
1/2 cup water
1/3 cup reduced sodium soy sauce

Whisk all ingredients into crockpot and add chicken. Cook on low for 8 hours or high for 4. Serve over Chicken Flavored Rice-a-Roni.

Easy Sweet & Sour Pork/Chicken

*Adapted from a recipe on bettycrocker.com

1

lb boneless pork loin chops OR chicken breast, cut into 1-inch cubes

1

egg, beaten (optional; I didn't use egg because our daughter is allergic)

3/4

cup Original Bisquick® mix

1/2

teaspoon salt

1/8

teaspoon pepper

1/2

cup vegetable oil

1 1/2

cups frozen bell pepper and onion stir-fry (from 1-lb bag)

1

can (8 oz) pineapple chunks, drained (I used Pineapple tidbits)

1

recipe of Sweet & Sour Sauce

• In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat.
• In 12-inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm.
• Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.

Sweet & Sour Sauce--Allrecipes

3/4 cup white sugar

1/3 cup white vinegar

2/3 cup water

1/4 cup soy sauce (or coconut aminos if you're avoiding soy)

1 TBSP ketchup

2 TBSP cornstarch

Bring all ingredients to a boil in saucepan. Stir continuously until mixture has thickened.

Potato-Leek Soup with Ham--Our Best Bites

4-5 medium leeks
3 TBSP butter
3 cloves garlic, minced
1 tsp salt
1/4 tsp black pepper
3 medium diced white potatoes
4 cups chicken broth
2 bay leaves (optional-I never use bay leaves)
1 tsp dried thyme
8 oz ham, diced (about 2 cups)
3/4 cup cream (I usually use fat free evaporated milk)
1-2 TBSP minced fresh parsley OR 1 1/2 tsp dried parsley

1) Slice ends off leeks just above the root and discard root. Cut leeks in half lengthwise. Starting at the white end, slice the leeks crosswise in 1/4 inch slices. Stop slicing when the leaves turn from pale green to dark green, and discard the dark green leaves. Place sliced leeks (about 2 cups) in a bowl of cold water and stir with fingers to loosen layers and remove any dirt. Drain and set aside.

2) Melt butter in a large stockpot over medium heat. Add leeks, garlic, salt, and pepper, and cook 3-5 minutes, stirring frequently, until leeks are wilted and fragrant. Add potatoes, broth, bay leaves, and thyme. Bring to a simmer and cover pot. Simmer on medium-low heat about 15 minutes until potatoes are fork tender. Mash the potatoes slightly. Add ham and simmer 5 more minutes. Add cream (or evaporated milk), parsley, and additional salt and pepper to taste. Heat until warmed through. Remove bay leaves and serve.

White Chip Chocolate Cookies

*Adapted from Our Best Bites

1/2 cup butter-flavored shortening

1/2 cup butter

1 cup brown sugar

1 cup white sugar

1.5 tsp vanilla

2 eggs

2 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

6 TBSP cocoa powder

1.5 cups white chocolate chips

1) Preheat oven to 350 degrees.

2) Cream together butter, shortening, brown sugar, and white sugar. Add the vanilla and the eggs. Mix well.

3) In a separate bowl, whisk together flour, soda, baking powder, salt, and cocoa powder. Add flour mixture to the butter mixture and combine. Add white chips.

4) Using a cookie scoop, drop onto ungreased or parchment-lined cookie sheet. Bake for 8-10 minutes. Allow to cool for 1 minutes before removing from cookie sheet onto cooling rack.

Megan's Granola Recipe--Allrecipes.com

*adapted from allrecipes.com*

4 cups rolled oats
1 cup oat bran
1 cup flax seed meal
2 cups dried cranberries (or raisins, or dried blueberries, or a mixture of all 3)
2 cups finely chopped pecans
1 1/2 tsp salt
1/2 cup brown sugar
1/4 cup Maple syrup
3/4 cup honey
1 cup vegetable oil
1 TBSP ground cinnamon
1 TBSP vanilla extract


1) Preheat oven to 325 degrees. Line 2 large cookie sheets with parchment paper or foil.

2) Combine rolled oats, oat bran, flax seed, dried cranberries, and pecans in a large bowl, and set aside.

3) Combine salt, brown sugar, Maple syrup, honey, oil, cinnamon, and vanilla in a saucepan and bring to a boil, whisking frequently. Let the mixture boil for a minute or two, until it is mixed well.

4) Pour the liquid over the dry ingredients and mix well to coat.

5) Pour granola onto lined cookie sheets, spreading as evenly and thinly as possible.

6) Bake in the preheated oven for 20-30 minutes, until crispy and toasted. Cool completely. Break into pieces and store in an airtight container.

Chewy Coconut Lime Sugar Cookies

Adapted from: My Baking Addiction

Ingredients:

2 3/4 cups all-purpose flour

1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
1 egg
½ teaspoon vanilla extract
zest of one large lime, finely minced
3 tbsp lime juice
1 cup toasted coconut, divided (part for cookie dough, and part for the glaze topping)
½ cup sugar for rolling cookies

Glaze:

2 cups powdered sugar

1 TBSP lime zest

1/3 cup fresh lime juice

1/2 cup toasted coconut

Instructions:
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven’t already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren’t watching closely.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and 1/2 cup toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks. 

9. Prepare the glaze by mixing powdered sugar, lime zest, and lime juice. Mix well. After the cookies are completely cool, drizzle a TBSP of glaze over each cookie, spreading the with underside of the spoon. Sprinkle toasted coconut on top of the glaze. Let glaze harden before serving.

Mini Tostada Salads

**From Our Best Bites cookbook "Savoring the Seasons"

6-8 small flour tortillas

2 cups shredded romaine lettuce

1 tomato, diced

1/4 frozen corn, thawed

1/4 cup canned black beans, rinsed

2 TBSP sliced green onions

2 TBSP chopped Cilantro

1/2-1 cup shredded, or finely diced, grilled chicken (optional)

Vinaigrette:

2 TBSP white wine vinegar

2 TBSP canola oil

2 tsp honey

1/8 tsp kosher salt

2 cracks black pepper

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp garlic powder

Dash hot sauce

1) Preheat oven to 400 degrees

2) Warm tortillas in microwave for 20-30 seconds until soft and pliable. Quickly press each one into the well of a muffin tin, carefully overlapping sides if necessary and making the bottom as flat as possible. Bake 10-15 minutes, until golden brown.

3) While tortillas are baking, combine lettuce, tomato, corn, beans, green onions, and cilantro. 

4) For the Vinaigrette: Place all ingredients in a jar with a tight-fitting lid and shake vigorously for 1 minute. Dressing can be prepared up to several days in advance and stored in the fridge.

5) When tortillas are done, remove from muffin tin and set on a wire rack to cool. Once completely cooked, toss salad, adding in grilled chicken (optional) and desired amount of dressing together and fill each tortilla cup.

Spinach and Feta Stuffed Pork Chops

4 boneless pork chops
1 TBSP olive oil
1 tsp minced garlic
2 cups frozen spinach, thawed
3/4-1 cup Feta cheese
1 cup Dijon mustard
Panko breadcrumbs

**Pre-heat oven to 350 degrees

1) Lay chops on a cutting board and cut a slit through the center, cutting parallel with the cutting board. Make sure the slit is large enough to stuff the pork chop to the edges, but that 3 of the 4 sides are still in tact.

2) Heat olive oil in frying pan, then saute minced garlic for 2 minutes, until the garlic begins to brown. Add spinach to oil and garlic and cook for 3-4 minutes, stirring frequently. After spinach is heated through, turn off heat and sprinkle in Feta. Stir to combine (feta will melt into the mixture and make it somewhat creamy.

3) Spray the bottom and sides of a 9x13 pan. Pour dijon mustard into a shallow bowl, and pout 1-2 cups panko breadcrumbs into an additional shallow bowl.

4) Spoon spinach and feta into each pork chop. Carefully dip all sides of the pork chops in dijon mustard, then in the breadcrumbs, and place in the greased pan.

5) Bake for 40-45 minutes.

Tomato Basil Parmesan Soup

*adapted from utah.todaysmama.com*

1/4 cup vegetable oil

1 cup finely diced celery

1 cup finely diced onions

1 cup finely diced carrots

1 tsp dried Oregano

1 Tbsp dried Basil

2-14.5 oz. cans diced tomatoes with juice

4 cups chicken broth

ROUX:

1/2 cup butter

1/2 cup flour

1 tsp salt

1/4 tsp black pepper

1 cup parmesan cheese, freshly grated

1-12 oz. can of fat free evaporated milk

1.  Heat oil in 4 quart soup pot.  Add celery, onions and carrots.  Saute 5 minutes.  Add basil, oregano, bay leaf, tomatoes, and chicken broth.  Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

2.  While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly with a whisk, 5-7 minutes. Add salt and pepper and stir about 30 seconds. Slowly whisk in 1 cup hot soup.  Add another 3 cups and whisk until smooth.  Add back into soup pot.

3.  Simmer, stirring constantly, until soup begins to thicken.  Add Parmesan cheese and whisk to blend. Stir in evaporated milk. Simmer over low heat 15-20 minutes, stirring occasionally. 

4) Turn off heat and blend with an immersion blender until it's the consistency that you want.

Take 5 Brownies

*adapted from a recipe I found on Pinterest*

1 recipe of Kirsten's Brownies

1-2 cups crushed thin pretzels

1/2 cup melted semi-sweet chocolate chips

11 oz. bag Kraft Caramel Bits

2 TBSP of heavy cream

Directions:

1) Make Kirsten's brownies, and put in a GREASED 9x13 inch pan. On top of un-cooked brownie batter, sprinkle crushed pretzels. Bake brownies at 350 degrees for 30-35 minutes, until an inserted toothpick comes out clean. Let brownies cool.

2) Drizzle melted chocolate chips all over the brownies.

3) Combine the caramels and heavy cream in a saucepan over medium-low heat, stirring until smooth. Use a whisk to combine after the caramels are mostly melted. Drizzle caramel over the brownies. Let rest for at least an hour before serving.