Gingerbread cookies

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla

In a small bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, and cloves.

In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.

Add molasses and vanilla and continue to mix until well blended.

Gradually stir in dry ingredients until mixed. (Mine was a little crumbly looking but when smashed, it comes together)

Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.(Dough can be stored in the refrigerator for up to 4 days. Return to room temp before using.)

Preheat oven to 375. Line cookie sheets with parchment paper.

Roll dough to about 1/4 inch thick and use what ever cookie cutters you would like
(make sure you use plenty of flour to avoid sticking)

Bake for 7-10 minutes. If you want your cookies softer, stick more toward the 7 min mark (or cook on 350 for about 8-9 min).

Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

Decorate and enjoy

Black Bean Brownies

This recipe comes from a friend.

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 teaspoon baking powder
1 pinch salt
1 + 1/2 teaspoon vanilla extract
3/4 cup white sugar
1/2 cup milk chocolate chips

Preheat oven to 350, lightly cover a 8" x 8" pan with non-stick spray.

Place all ingredients except for chocolate chips into blender and blend until smooth. Or use bowl and immersion blender.

Pour mixture into prepared pan and sprinkle with chocolate chips.

Bake for 30 minutes or until the top begins to look dry and starts to crack and the edges pull away slightly from the pan. DON'T WORRY -- they will not be dry. These are very moist brownies with a light cakey texture. And trust me, you will not taste the beans at all!

Peanut Butter Chocolate Chip Cheese Cake

2 - 8oz packages of cream cheese
1 can sweetened condensed milk
3 eggs
1/3 cup lemon juice
1 cup peanut butter
1-2 handfuls of chocolate chips
oreo pie crust

mix up two packages of cream cheese with one can of sweetened condensed milk
mix on high untill smooth

in a separate bowl mix three eggs with one third cup of lemon juice
mix in with the rest of the mixture

add one cup of peanut butter and a handfull of chocolate chips or two if your hands are not big enough to satisfy your taste for chocolate

then pour into a premade oreo cookie crust that you can find at most grocery stores

bake in a 350 degree preheated oven until a toothpick comes out clean.

Meringue Cookies

2 egg whites (room temp)
1/8 tsp cream of tarter
1/2 cup sugar

beat egg whites and cream of tarter until it forms soft peaks.

Slowly add sugar (1 tbsp at a time) and continue beating until it forms still peaks.

place in ziplock bag and pipe out in shape desired.

Bake 225 for about 1 1/2 hrs or until completely dried.

Meatball Sliders - Crock Pot

1 large red onion, cut into thin wedges
2 - 12 oz packages of frozen cooked Italian meatballs
1 - 24 to 26 oz jar marinara or pasta sauce
1 tbsp balsamic vinegar
1/2 tsp crushed red pepper
6 slices provolone cheese - quartered
Roma tomatoes, sliced
24 cocktail buns

Place onion wedges in a crock pot. Place meatballs on top of the onion.

Combine marinara, vinegar, red pepper and pour over meatballs.

Cover and cook on low for 4 to 5 hours (2 to 2 1/2 on high)

Place tomato and provolone cheese on bun. Add meatball. You can add a toothpick to keep it all together.

Chicken and broccoli rabe w/ polenta

1 bunch broccoli rabe, chopped
1 tsp olive oil
1/2 pound skinless boneless chicken breast (cut into 4 equal pieces)
1 onion sliced thin
1 large garlic clove, minced
1/2 cup chicken broth - low-sodium
1/4 tsp crushed red pepper
2 1/4 cup water
3/4 cup instant polenta or cornmeal
3 tbsp grated Parmesan cheese

In a large pot bring 3 quarts of water to a boil. Add the broccoli. Reduce heat and simmer for 5 minutes. Drain and rinse with cold water. Set aside

In a medium nonstick skillet heat oil (over med). Sauté the chicken until browned on both sides (about 2 min per side). Set aside.

Add the onion to the skillet and sauté until golden brown. Add garlic and cook for about a 1 min (keep stirring).

Add broth, red pepper, broccoli, and chicken. Reduce heat and let simmer covered until chicken is cooked (about 5 minutes)

While chicken mixture is cooking, take water and bring to a boil. Stir in polenta in a thin steady stream. After all the polenta is mixed in, reduce heat and cook for 5 minutes (stir contently). Remove from heat and add cheese.

Spoon polenta on plate and then add chicken mixture over polenta.

Orange Sherbert

This is really simple to make and tastes like a creamsicle.

7 oz sugar
1 tbsp fresh lemon juice
pinch of kosher salt
2 cups fresh orange juice (or favorite orange juice)
1 1/2 cup milk (whole milk works best)
1 tsp vanilla

Mix sugar, salt, lemon juice and orange juice and mix together till sugar is completely dissolved. Add milk and place in fridge for at least 1 hr.

Pour in ice cream machine.