Ginger-bread challenge

I used this recipe to make a gingerbread house and ginger-bread decorations for the Christmas tree. Now I am making the train tomorrow. Is anyone in for the challenge?
This is the website that I got my inspiration from:
http://familyfun.go.com/christmas/christmas-recipes/christmas-cookies-gingerbread/gingerbread-train-715184/
I also posted the recipe in case you don't want to look it up yourself. have fun if you want to try it out. If not, there is always a next year. You can also find the template on the website.

You'll need two batches of this dough to make our four-car Gingerbread Train and all its parts -- and still have a little extra left over for nibbling. Mix one batch at a time (rather than doubling our recipe), or the dough will become too difficult to work with. Use Royal Icing to construct your festive choo-choo.
Ingredients
5 to 5 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup butter, softened
1 cup packed light brown sugar
1 egg, at room temperature
1 cup molasses
1 teaspoon vanilla extract
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Instructions
Sift 3 cups of flour into a large bowl. Combine 2 more cups of flour with the baking soda, salt, ginger, cinnamon, nutmeg, and cloves, then sift the mixture into the bowl. Stir the ingredients, then set the bowl aside.
In another large bowl, beat the butter, brown sugar, and egg until fluffy, about 2 minutes. Add the molasses and beat until evenly blended, about 1 1/2 minutes. Blend in the vanilla extract.
Using a wooden spoon, stir the dry ingredients into the butter and sugar mixture 1 cup at a time. The dough should be firm; if it's not, gradually stir in up to 1/2 cup more flour.
Divide the dough in half. Place each piece in a gallon-size ziplock bag and flatten the dough into a thick rectangle with your hands. Seal the bags and refrigerate for at least 4 hours, preferably overnight.
Repeat steps 1 through 4 with a second batch of dough.
Heat the oven to 350º. Working with one piece at a time, remove the dough from the refrigerator and set it on a generously floured cutting board or work surface. With a lightly dusted rolling pin, roll the dough to 1/4 inch thick, about a 10- by 13-inch rectangle.
Measure and cut the pieces as shown above or use our templates. As you cut, set aside the scraps of dough, then knead them together into a ball. Flatten the ball into a disk and chill the dough for another 45 minutes, then roll and cut out 9 more circles.
Line a large cookie sheet with aluminum foil, leaving some overhang on each end for easier handling. Dust it lightly with flour.
Transfer the gingerbread pieces to the foil and bake them on the center oven rack until golden brown, about 15 to 17 minutes. Be careful not to overcook the gingerbread, or it will darken and shrink. Lift the foil to transfer the baked cookies to a rack. Allow the pieces to cool completely before taking them off the foil. Let the gingerbread firm up at room temperature for at least 2 hours before assembling the train. You can also store it in an airtight container if you're planning to assemble it another day

Mustard -Rosmary Chicken with Carrots and Potatoes

This recipe was addapted from Martha Stewart's "Living;" Thanksgiving, simple and sensational magazine. I didn't use as many carrots as in the recipe and I used normal Idaho potatoes not the baby ones. It did turn out so good and delicious; it felt like I didn't make it. LOL It is a healthy meal with less then 500 calories per serving and it serves 4 people. :P

INGREDIENTS:

12 thin carrots, greens trimmed but left intact

1 Tbsp. plus 1 tsp. extra virgin olive oil

1/4 tsp. coarsed salt

1/4 Cup Dijon mustard

4 garlic cloves, minced

1 1/2 tsp chopped fresh rosemary, plus 3 springs

4 skinless chicken tights

4 skinless chicken drumsticks

8 baby Yukon Gold or Red Bliss potatoes (8 ounces) halved

1 Lemon halved

Freshly ground pepper

DIRECTIONS:

1. Preheat oven to 425. Toss together carrots, 1 tsp. oil, and 1/4 tsp. salt in a bowl. Spread out evenly on a rimmed backing sheet, and bake until carrots begin to soften and caramelize, 10-15 minutes.



2. Meanwhile, combine mustard, garlic, chopped rosemary, and 2 tsp. oil in another bowl Rub mixture over chicken pieces tp coat. Toss together remaining tsp. oil and the potatoes in a bowl. Sprinkle with remaining 1/8 tsp. salt.



3. Remove baking sheet from oven, and add chicken, potatoes, and rosemary springs to carrots. Bake until chicken is slightly golden and an instant-read thermometer inserted into the thickest part registers 165*, about 45 minutes. Squeeze lemon on top, and season with pepper.

Thai Chicken in Crock-Pot

I made this recipe today and I am really pleased with it. It is definitely a keeper. I was on a body cleansing thing called Isagenix for the past 9 days and the food I was allowed to eat was limited so I was looking forward to make some good and healthy dinner that I can enjoy after I finished my cleansing days. I really loved this program and I feel a lot healthier. It is a program that cleans your body from toxins and gives you more energy. I also had some facial skin improvements and nail improvements. Above all of this I also lost 6 pounds in only nine days. I definitely want to do this again and if anyone wants to learn more about this just check out this website. http://www.seanescobar.com/

Back to my cooking, I cooked the chicken for 3 hours because it was done so fast although my chicken was a little frozen. I didn't add peanuts or cilantro because I did not have any, but it turned out pretty good. I also added medium salsa because I was afraid that it might be too spicy for children.

Prep time: 10-15 minutes

INGREDIENTS:

1/2 pounds chicken pieces

1 Cup hot salsa

1/4 Cup peanut butter

2 Tbsp. lime juice

1 Tbsp. Soy sauce

Hot cooked rice

1/2 cup peanuts, chopped

2 Tbsp chopped fresh cilantro

DIRECTIONS:

1. Place chicken in crock pot slow cooker. Combine salsa, peanut butter, lime juice, soy sauce, and ginger; pour over chicken.



2. Cover; cook on low 8-9 hours or on high 3-4 hours, or until done



3. Serve chicken and sauce over rice; sprinkle with peanut and cilantro

Black Cat Cookies

This are my traditional treats; I make them every year and it never ceases to impress people. They are easy to make and kids love putting the eyes, nose, and whiskers on the kitty 9while eating them). You can also find the recipe on allrecipes.com; I got it from my Halloween magazine which I call my second Bible. LOL I also made the clay pot and they turned out great. All you need for that is yellow, orange, and white paint. You also need a rubber band to make sure you are painting it even and straight. You could also use just yellow and white paint and leave the actual color of the pot as the orange; you get a nicer orange with paint though.

INGREDIENTS
1 cup butter (no substitutes), softened
2 cups sugar
2 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
24 wooden craft sticks (You don't have to use the sticks on all of them)
48 pieces candy corn
24 red-hot candies ( you could use other candies too or miniature M&M if you want)

DIRECTIONS
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets.
Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350 degrees F for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool.

Three Bean Turkey Chili

I never made Chili before, but I always wanted to make some. I have quite a bit of ground turkey and I didn't know what to make with it. I found this recipe in a Crock-Pot recipe book and it didn't seem as hard to make. I gave it a try this Sunday and I think it turned out pretty good. I thought that it was a little dry, but as I was eating it it was just perfect. I made some cornbread to go with it. I decided to use the Crock-Pot recipe book more often because I just have to through in the ingredients and it takes care of itself. LOL You could probably try this out with ground beef if you wanted.

INGREDIENTS:
1 pound ground turkey
1 small onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (4 ounces) diced mild green chiles
1 to 2 tablespoons chili powder

DIRECTIONS:
1. Cook and stir turkey and onion in medium skillet over medium-high heat until turkey is no longer pink. Drain fat. Place turkey mixture into slow cooker.
2. Add remaining ingredients; mix well. Cover; cook on HIGH 6 to 8 hours.

Broccoli Boo Salad

A colorful Fall Salad that it's easy to make, but you have to make it ahead of time because it requires a little chilling; it would probably work without chilling as well. This recipe yields 10-12 servings, so if you are going to make it for a smaller family just halve it.


INGREDIENTS:

1 Cup mayonnaise (I used Miracle Whip)
1/4 Cup Sugar
2 T. vinegar
8 Cups Broccoli florets
1 can (11 ounces) mandarin oranges, drained
1/2 Cup chopped red onion
6 to 8 bacon stips, cooked and crumbled
1/2 Cup raisins


In a small bowl, whisk mayonnaise, sugar and vinegar. Cover and refrigerate for at least 2 hours. In a large bowl, combine broccoli, oranges, onion, bacon, and raisins. Add dressing and toss to coat. Cover and refrigerate for 1 hour.

Yield: 10-12 servings

Candy Corn Cookies

This recipe requires chilling, so get a head start if you want to try them out.

INGREDIENTS

1-1/2 Cups Butter, softened

1-1/2 Cups Sugar

1/2 tsp. vanilla extract

3 Cups all purpose flour

1 tsp. baking soda

1/2 tsp. salt

Yellow and orange paste food coloring (I used liquid yellow and red combined for orange)

In a mixing bowl, cream butter and sugar. beat in vanilla. Combine flour, baking soda, and salt; gradually add to creamed mixture. Divide dough in half. Tint one portion yellow. Divide remaining dough into two-third and one-third portions. Tint the larger portion orange; leave smaller portion white.

Shape each portion of the dough into two 8 in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; form a rounded top. Wrap in plastic wrap. Chill for 4 hours or until firm.

Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350* for 10-12 minutes or until set. remove to wire racks to cool.

Yield: about 5 dozen

Witch Hat Treats

My first seasonal treats that I made this year were this crisp rice cereal treats. They turned out pretty good and I will definitely add it to my collection of Halloween treats. :D

INGREDIENTS:

3 Tbsp. butter

I package (10 oz) large marshmallows

1/2 Cup Peanut Butter

6 Cups crisp rice cereal

1 1/2 Cups milk chocolate chips

1 tsp. Shortening

Orange Frosting

Chocolate jimmies

Black rope licorice

DIRECTIONS:

In a large microwave-safe bowl,melt butter on high for about 45 seconds. Add marshmallows; stir to coat. Microwave on high for 45 seconds; stir. Microwave 45 seconds longer or until smooth. Stir in peanut butter. Immediately add cereal; stir gently until coated. Press into a greased 13 in. x 9 in. x 2 baking pans.

In a small microwave-safe bowl, heat chocolate chips and shortening in 70% power for 1 minute. Heat in 10 to 20 second intervals until melted; stir until smooth. Spread over cereal mixture. Cool completely.

Cut into 2-1/2-in.x2-in triangles with a thin base on bottom of triangle for hat brim. decorate with frosting, jimmies for the buckle and licorice for brim.

Yield; 2 dozen

Note: This recipe was tested in an 850 watt microwave.

Bat Wing Soup

With the beginning of fall my desire to cook increases. There are so many good recipes out there that I want to try and every year I try new ones as well as some of the old ones that I absolutely love. :D I ordered a magazine from allrecipes a few years ago and there is where I get my inspiration. This recipe could also be found on their website. i made this soup tonight and it turned out pretty good. The picture is not my own; I was too lazy to upload it on the computer, so I used one from the web. Everyone who had this soup liked it, so you might want to try it out; it is very easy to make. Enjoy it. :D

PREP TIME :10 Min
COOK TIME :15 Min
READY IN :25 Min
Servings:6

INGREDIENTS
4 cloves garlic, peeled
2 tablespoons vegetable oil
4 (14.5 ounce) cans stewed tomatoes
1/2 cup whipping cream
6 slices bread, crust removed
2 tablespoons butter or margarine, softened
2 teaspoons Italian seasoning

DIRECTIONS
In a saucepan, saute garlic in oil until tender. In a blender or food processor, process garlic and tomatoes in batches until smooth. Return all to the pan; bring to a boil. Reduce heat to low. Add cream and heat through.
Follow directions to cut bat wings from bread.(To make bat wings, remove crusts from bread. Flatten with a rolling pin. Using a kitchen shears, cut each slice in half diagonally, cutting wavy lines to resemble bat wings.)
Place on an ungreased baking sheet. Spread with butter; sprinkle with Italian seasoning. Bake at 400 degrees F for 5-8 minutes or until golden brown, turning once. Add two wings to each bowl of soup. Serve immediately.

FOOTNOTE
To make bat wings, remove crusts from bread. Flatten with a rolling pin. Using kitchen shears cut each slice in half diagonally, cutting wavy lines to resemble bat wings

Maplene Syrup

No, I have not disappeared off the face of the Earth, and Yes, I am still cooking for my family. :D I have been using the recipes off the boxes such as the Bisquick box, so I realized that those were not worthy of publishing. I wonder if they change their recipes every now and then, and if they do, I have to save some of the recipes I made off the boxes.

Lately I have been in the 'pancake, waffle' mood. I emptied a few syrup bottles and I decided that I want to make my own syrup. I have not tried this recipe yet because I don't have all the ingredients, but I will try it really soon. Does anyone have a good recipe that I can try? Any suggestions?

Well, here is the recipe that I found in a missionary cook-book.

INGREDIENTS:

1 Cup boiling water

2 Cups Sugar

1/2 tsp. Maplene

pinch of Salt

1/2 tsp. vanilla (optional)

Mix the first 4 ingredients. Boil for one minute and add vanilla (if you want)

Oatmeal cookies

No, I have not disappeared off the face of the Earth; I am only enjoying my mothers cooking and therefor I have not been able to post any recipes. I guess I could post some Hungarian/Romanian recipes, but I am too lazy and sometimes it is hard to write down a recipe that my mother makes because she does not use measuring cups only her eyes. LOL Well, I have been cooking for them too (they are visiting us from Romania), but what I have been cooking is what I already have on my blog. :D
Here is what I made today that was not on my blog till now. :D

Oatmeal cookies:

Ingredients:
1 1/2 Cup Shortening
2 Cups Brown Sugar
1 Cup Sugar
2 Eggs
1/2 Cup Water
2 tsp Vanilla
2 1/2 Cups Flour
2 tsp Salt
1 tsp Baking soda
6 Cups Rolled Oats

Mix wet ingredients and add the dry ingredients. Add 2 Cups Chocolate chips and 1 Cup nuts or raisins. Bake at 350* for 12-15 minutes.

You could also half this recipe because it makes a lot. This is a recipe from my mother in law and as I said before, she had 7 boys and 1 girl, so her recipes tend to be in a larger amount. :D Those hungry boys had to be fed somehow. :P

Chicken Rice Casserole

This recipe is from my mother in law and I've been making it for quite a while. I make this recipe when I ran out of ideas and I don't have much time for cooking. It is really yummy! You can also half it; my mother in law had 8 kids and her recipes sometimes show that. I only cook for 2 and a 1/2 so, I halve it.

Ingredients:
1 Cup uncooked rice
5-6 boneless chicken thighs cut into bite size pieces or you can place 6-8 pieces on rice
2 cans cream of chicken soup
2 1/2 soup cans of water
1 pkg Lipton dry veg. or chicken noodle soup mix OR 3/4 pkg dry Knorr veg. soup mix.

Directions:
Spray a 9"x13" baking dish with Pam or other spray
Layer rice, chicken, cream of chicken soup, sprinkle veg. soup mix. Cover with water.
Cover with foil and bake for 1 1/2 hr. at 350*

Easter Suprise Cupcakes

I have not made this recipe yet, but I found 2 recipes on allrecipes.com and I put them together and I will make them for Easter as one. I decided to post them in case anyone is looking for cool Easter recipes. Let me know if you tried it.

PREP TIME 30 Min
COOK TIME 20 Min
READY IN 50 Min
Original recipe yield 24 muffins

Ingredients
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup margarine, softened
1 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups milk
24 small chocolate eggs, unwrapped


Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the margarine, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.

You can also use 1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow or white cake mix and make and cool the cake as directed on box for 24 cupcakes

INGREDIENTS FOR FROSTING AND DECORATING THE CUPCAKES

Pink food color
2 (12 ounce) containers Betty Crocker® Whipped fluffy white frosting
5 large marshmallows
Pink sugar
Candy decorations and sprinkles, as desired

Directions
Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting.
Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors. Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds as shown. Use candy decorations and sprinkles to make eyes, nose and whiskers as shown. Store loosely covered.

Molasses Crinkles

If you have molasses and have no clue what to do with it, here is a great recipe from my mother in law. I made them for FHE last night and they turned out pretty good. Hope you will enjoy it too. :D

INGREDIENTS:
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup shifted flour
2 tsp soda
1/4 tsp salt
1 tsp cloves
1/2 tsp cinnamon
1 tsp ginger

Mix shortening, sugar, egg, and molasses. Sift dry ingredients, then mix all together; chill dough.
Roll dough into walnut size balls, dip tops with sugar and place on sprayed cookie sheet. Sprinkle with 2 or drops of water for cracked surface. Bake 10-12 min at 375*

Potatoe Wedges

I took this recipe from a Halloween magazine and I used it a few times. Kids totally love it and adults as well; the first time I made it to my nieces I didn't even get the chance to eat from it. Although it is perfect for the Halloween season, it can be made any time.

INGREDIENTS:

2 Tbsp vegetable oil

1/4 cup Italian seasoned bread crumbs

2 Tbsp grated Parmesan Cheese

1 tsp Italian seasoning

1/2 tsp Paprika

1/2 tsp garlic salt

4 medium unpeeled potatoes

Spread oil over the bottom of a 13 in. x 9 -in. x2-in. baking pan Combine the next 5 ingredients in a large plastic bag. Cut each potatoe lengthwise into 8 wedges. Place half of the potatoes in the bag and shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes. Bake, uncovered, at 350* for 40-45 minutes or until tender, turning over after 25 minutes.

Yield: 6-8 servings

Pizza

I made pizza last night and it turned put better than i expected. I don't like home made pizza as much and I think that it is mainly because the crust; it is never how I want it to be. This time I was really impressed by the crust and the topping is of your choice, so you can play around and make it as you wish. I made it with spaghetti sauce, turkey meat, pineapples, and cheese.

Pizza Crust:
1 Cup hot water
2 Tbl. Sugar
1 tsp Salt
2 Tbl. Oil
1 Cup Flour
Mix above ingredients; it should look like cake batter.

Add:
1 Tbl. instant yeast
1 1/2 -2 Cups Flour

Add the 1 1/ Cup flour and mix. Add flour until dough consistency is acquired up to about 2 Cups (this should be a total of 3 Cups for the entire recipe)

Kneed dough

Roll unto Pizza Pan. use your favorite spaghetti sauce or whatever sauce you prefer. Add toppings and cheese.

Bake at 400 F for around 15-20 minutes; until the edges are slightly brown.

Note: If you were to use regular yeast, mix the water, sugar, and yeast together until it grows. Then add other ingredients and mix as you would make bread.

Potatoe and Cheese Frittata

I made this recipe today for dinner although it's a breakfast recipe. I was too lazy to cook today and my family is sick and they don't really have an appetite right now. Sometimes I just love breakfast for diner. I made the recipe as it is, but you can be more creative and add vegetables of your choice, bacon, spices, or anything else that you want. It is an easy recipe and very delicious. I loved it and I will definitely make it again.

PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min

INGREDIENTS
2 tablespoons olive oil
2 large russet potatoes, peeled and shredded
1 medium onion, diced
salt and pepper to taste
1/2 cup shredded Cheddar cheese
4 eggs, beaten

DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

German Chocolate Cake

Yesterday was Aric's Birth Day and I made this cake for him; I got the recipe from his mother and she said that it is a Birth day favorite. I have been making this cake for quite a while and I really like it. It was so yummy that we didn't only had a slice left and Aric took it to work this morning. I was planning on enjoying it all by myself and Aric usually doesn't take cakes to work, so he must of liked it last night. :D

INGREDIENTS
1/2 cup plus
2 Tbls. butter
2 eggs
1 1/3 cup sugar
6. Tbls. Cocoa
1 cup plus 2 Tbls. milk
2 cups flour
1 tsp. baking soda
3/4 tsp. salt

Mix well and bake in 2 sprayed or greased and floured 9" round cake pans at 350 F for 20-25 minutes. remove from pans and cool on racks.

Cool cake and cut each layer in half so you have 4 layers of cake. Fill layers with the fillings bellow finishing top layer to within 1" from edge. Ice the cake with chocolate icing. Top with Maraschino cherries that have stems and have been patted dry with paper towel.

FILLING
1 Cup Cream of evaporated Milk
3 eggs beaten
1 tsp. vanilla
1 cup sugar
1 cube butter
2 cups coconut
1 cup chopped pecans

Cook and stir constantly over med. heat until thickened; about 10 min. Add 2 cups coconut and 1 cup chopped pecans. Beat until thick and well blended. Cool (You can add more coconut and pecans if you want; it makes it thicker)

CHOCOLATE ICING
1/2 cub butter
3 Tbls. cocoa
1/2 tsp. vanilla
2 cups powdered sugar
enough milk to make a stiff icing - around 2-4 Tbls. added one spoon at a time.
Ice cake on top and sides. Pipe a decorative border around the bottom of cake.

Mini Corn Dogs

I made this recipe once and I covered it with a kitchen towel and it made them stay soft. I refrigerated the remaining corn dogs and they were dream like even the next day. I made the sauce, but was not impressed by it and actually did not use it at all. If you really want to try the sauce out you can half it.

PREP TIME 20 Min
COOK TIME 10 Min
READY IN 30 Min
Original recipe yield 24 pieces


INGREDIENTS
1-2/3 cups all-purpose flour
1/3 cups cornmeal
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons cold butter
1 tablespoon shortening
1 egg
3/4 cup milk
24 miniature hot dogs

HONEY MUSTARD SAUCE
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon molasses

In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms.
Turn unto a lightly floured surface; knead 6-8 times or until smooth. Roll out to 1/4 inch biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets.
Bake at 450 F for 10-12 minutes or until golden brown. Combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs. Yield: 2 dozen.

Chicken Puffs

I made this recipe a few times and I really like it. It is a good snack as well and Aren loves it too. I usually put more chicken mixture in it than a tablespoon because the crescent rolls are pretty big. You can also make your own crescent rolls if you want. I never made my own, but I made some mini corn dogs and I think that the dough from it could easily work for this recipe as well and it might be less expensive this way.

PREP TIME 20 Min
COOK TIME 15 Min
READY IN 35 Min

Original recipe yield 12 puffs

INGREDIENTS

2 skinless, boneless chicken breast halves - cubed
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
3/4 (8 ounce) package cream cheese
6 tablespoons butter
3 (10 ounce) cans refrigerated crescent roll dough

DIRECTIONS
In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
Preheat oven to 325 degrees F (165 degrees C).
Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Pirates' Pork Chops

This is one of my favorite recipes. It is very easy to make and you have to try it out at least once.

Pork chops are simmered in a tangy sauce with pineapple and raisins before serving over rice.

Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Yields: 4 servings

INGREDIENTS
1 tablespoon vegetable oil
4 (3/4 inch) thick pork chops
1 (15 ounce) can pineapple chunks with juice
1/4 cup golden syrup
1/4 cup ketchup
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons raisins

DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side. Pour in the liquid from the pineapple chunks, saving pineapple for later. Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender.
When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve.