Giant Ginger Cookies

4 1/2 cups all-purpose flour

4 teaspoons ground ginger

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon salt

1 1/2 cups shortening

2 cups granulated sugar

2 eggs

1/2 cup molasses

3/4 cup coarse sugar or granulated sugar

1.In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

4.Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.

Cake Batter Protein Shake

There is this great website/blog I go to often for new ideas, and it is called Dashing Diva. I found this one on her website today, and just had to share it! SO YUMMY!!!!

You can find the original post HERE on Katie's website (Feel free to see her other great recipes too!)

INGREDIENTS

1/2 cup	Low fat cottage cheese 1
1	Scoop vanilla protein powder 2
3-5	Drops butter or almond extract
1 tbs	1 tbs vanilla sugar free instant pudding mix OR 1/2 tsp vanilla extract
3-5	Stevia packets (or sweetener of choice to taste)
1/2 cup-1cup	Water (Alter this according to desired consistency)
5-10	Ice Cubes (Depending on how thick you like it, use less for a thinner consistency)
Optional:	1/2 tsp xanthan gum 3
	Sprinkles for topping! 1 Cottage cheese may sound strange, but this is what makes the ‘MILKSHAKE’ consistency! Also, if you are sensitive to dairy, you can use tofu to get the same consistency! 2She used designer Whey Protein powder. It has 100 calories per scoop in the vanilla flavor because it’s a good base to add whatever flavors you want to make. It is also all natural. You can buy it from Kroger, GNC, Trader Joe’s, Amazon, or Netrition.com. 3 You can get xanthan gum from most grocery stores in the gluten free section as well as at Nutters. Just a pinch of it makes your shake so thick and creamy! DIRECTIONS Put everything into a blender and blend until creamy consistency is reached! Top with sprinkles if desired, and Enjoy! Katie's Tip! "I also like to crush up a cake cone and sprinkle it on top of the shake! I eat it with a spoon, and it tastes like an upside down ice cream cone!"

Dried fruit into tea?

I had the chance to sample some fruit tea sold by Teaopia here in Medicine Hat and LOVED IT! I normally do not like tea...the bark/grassy taste is a big deterrent for me as that is what I always taste first. Seeing as this tea is made just from dried fruit, there was no other taste but fruit. Seeing as it is an expensive tea, and I am looking for an alternative to hot chocolate to help me relax at night to sleep, I found some help on how to make my own dried fruit to make tea. I will have to tell you how it turns out in a few weeks.

Things You'll Need

• 10 quarts fruit
• Ascorbic acid crystals or Vitamin C tablets
• 2 quarts water
• Paper towels
• Slotted spoon
• Drying pan
• Large plastic container
• Zip bags or glass jars

  Instructions

  1. • 1
       Select fresh, ripe fruit. Overripe fruit may be too stringy or leathery. Unripe fruit may not be sweet or colorful. The drying process will not enhance the quality of the fruit.
     • 2
       Wash fruit. Sort through and toss decayed fruit. Mold can impact the fruit while drying.
     • 3
       Crack skins of fruit that have a waxy coating, such as plums, prunes and berries. Place fruit in boiling water for 30 seconds to one minute. Run under cold water. Drain on paper towels.
     • 4
       Mix 2 1/2 tablespoons of ascorbic acid crystals into one quart of chilled water. Soak fruit for 10 minutes. Take fruit out with slotted spoon, and drain.
     • 5
       Preheat oven to 140 degrees Fahrenheit. Place treated fruit on drying tray in a single layer. Put the tray of fruit in the oven for four to 12 hours. Drying time depends on the kind and size of fruit: Finely sliced apples take about six hours, while thick-cut peaches can take up to 36 hours.
     • 6
       Allow a handful of pieces to cool to room temperature. Pinch fruit to check for pliability and dryness.
     • 7
       Pack dried fruit in zip-closing bags or moisture-proof glass jars. Put fruit in cool, dark place for storage.
  
  

  Tips & Warnings

  • One quart of the ascorbic acid solution treats 10 quarts of fruit; if you need less, measure 17 grams of crystals for every two cups of water.
  
  
  Read more: How to Dry Fruit to Make Tea | eHow.com http://www.ehow.com/how_7716957_dry-fruit-make-tea.html#ixzz1pnVupRYZ

Oriental Shrimp Soup

I have found a new comfort food on cold days!!

1 tsp vegetable oil
8oz roughly shrimp
3 green onions or one small sweet onion
1/2 pkg rice noodles
3-4 cups stock (veg or chicken preferably)
2 cloves garlic, diced
splash soy sauce
drizzle seasame oil
salt and pepper to taste
4 oz snow peas, cut in half
1 tsp dried or a few slices fresh ginger, diced

In large heavy saucepan, heat vegetable oil over medium heat; cook onions, garlic, and ginger, stirring, for 2 minutes.

Pour in chicken stock,soy sauce and sesame oil; bring to boil, skimming off any foam. Reduce heat and simmer for 5 minutes.

Add noodles; cover and cook for about 10 minutes or until noodles are tender. Add shrimp and snow peas; cook, covered, for 3 minutes or until shrimp are bright pink and snow peas are tender.

Pumpkin Pie

I look forward to trying this later this week!

For a great tutorial on roasting your own pumpkin, go HERE

• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust
• 
  

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Spiced Maple Syrup

Ingredients

• cheesecloth
• kitchen twine
• 1 1/2 cups pure maple syrup
• 8 black peppercorns
• 6 whole allspice
• 6 whole cloves
• 2 (3-inch) cinnamon sticks
• 3 orange zest strips

Instructions

1. Add the orange zest and spices to the cheesecloth. Gather it up, and tie with the kitchen twine.
2. Add the maple syrup and spice packet to a saucepan. Heat over low heat for 5 minutes.
3. Pour the syrup into a container. Cover and chill for 24 hours.
4. Warm the syrup a bit before you pour it over pancakes or waffles. The syrup will keep in the fridge for 2 weeks.

I am so excited to try this one out tomorrow. I got it from my new recipe find.....

BAKED BREE

She has some great recipes over there.