Soft Molasses Cookies

My sister and I were watching Leslie from "The Farming Pastor's Wife" YouTube channel one Saturday morning.  She was making these wonderful molasses cookies.  My sister "twisted my arm" into making them. They are a delicious Fall cookie that I plan on making often. Make sure to follow "The Farming Pastor's Wife" for many more wonderful recipes.

2 cups flour

2 tsp baking soda

1/2 tsp ground ginger

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp salt 

1 egg

1 cup sugar

3/4 cup vegetable oil

1/4 cup molasses*

Mix together all the dry ingredients.  Set aside.

Using a stand mixer, combine the egg, sugar, oil and molasses. Gradually, add the dry ingredients until combined.

Chill dough for 2 hours or overnight.

Preheat oven to 375F.

Scoop dough into balls, roll in sugar, place on a lightly greased or parchment lined cookie sheet and bake for 8-10 minutes.

*I used full-flavor molasses, however, you can use mild molasses if you wish to have a milder flavor.

Source:  Leslie-"The Farming Pastor's Wife"

Janice

Sugar Free Pumpkin Spice Syrup

I was looking for a sugar free syrup recipe that contained pumpkin, not just pumpkin pie spices. This one was exactly what I was looking for.  I put this in my coffee with a little bit of cream for a delicious Fall treat.

1 1/2 cups water

1/4 cup brown sweetener

1/4 cup pure pumpkin puree (not pumpkin pie mix)

1/4 tsp pumpkin pie spice 

1/4 tsp vanilla extract

In a medium saucepan on medium heat, add all of the ingredients.  Stir until everything has dissolved and well combined. 

Allow to simmer over low-medium heat for 5 minutes or until the liquid has slightly thickened.

Let cool and then store in a jar or bottle.  Shake before each use to combine the ingredients.

Store in the refrigerator for up to 1-2 weeks

Source: Ihackeddiabetes.com

Kimberly

Broccoli Casserole

I follow "Farm Cooking with Nan" on FaceBook.  I enjoy her recipes so much that I knew I had to order her cookbook.  She is a sweet Christian lady who has a passion for Christ and cooking. If you are looking for some delicious recipes, I recommend that you purchase her cookbook.  I made her Broccoli Casserole for Easter dinner this year and it was a hit.  I have made it many times since. 

1 cup mayonnaise

1 can cream of chicken soup (or mushroom soup)

3/4 cup chopped onion (or 1 tsp onion powder)

2 eggs, beaten

1/4 cup butter, melted

1/2 tsp salt 

1/2 tsp pepper

2 cups sharp cheddar cheese

2 - 12 oz bags steamed broccoli

Topping:

3/4 cup butter, melted

1 1/2 sleeves (or 5 oz) Ritz crackers, crushed

Steam the broccoli according to package directions.  Set aside.

Mix mayo, soup, onion, eggs, 1/4 cup of melted butter, salt, pepper and cheese.

Add the broccoli and stir just enough to combine.

Pour into a greased 2 1/2 quart baking dish.

In a separate bowl, combine 3/4 cup butter and the crushed crackers.  Sprinkle over the top of the broccoli mixture.

Bake at 350F for 45-50 minutes or until hot in the center.

Makes 8-10 servings

Source: Farm Cooking with Nan

Kimberly

Bacon Cheddar Meatballs

I was watching "Our Tribe of Many" on YouTube and saw Sarah making these delicious keto friendly meatballs.  I had all the ingredients on hand and decided to make these for dinner.  They were  absolutely delicious.  I used pork rinds, which added a delicious flavor.  These freeze well and can even be made ahead by freezing before cooking them.

I highly recommend that you follow "Our Tribe of Many" on YouTube.  They are a wonderful Christian family. 

2 lbs ground beef

1 pound uncooked bacon, cut into small pieces

3/4 cup shredded cheese 

3/4 cup crushed pork rinds or breadcrumbs

2 eggs

1 1/2 tsp garlic powder

1 tsp pepper 

Preheat oven to 400F. 

Combine all ingredients together and form into 1 1/2" - 2" meatballs.

Bake for about 20 minutes or until bacon is crispy and internal temperature is 145F.

Makes about 40 meatballs

Source: Sarah-Our Tribe of Many

Kimberly

Crock Pot Chicken Drumsticks

Super easy, super delicious!  This is a quick and easy weekday meal.  

3 lbs chicken drumsticks

1 TBS paprika

1 tsp cumin

1 tsp garlic salt

1 1/2 cups barbeque sauce (divided)

In a small bowl combine paprika, cumin and garlic salt.  Stir to combine.

Sprinkle over the drumsticks and rub all over the chicken skin.

Place chicken drumsticks in the crockpot.

Pour 1 cup of the barbeque sauce over the drumsticks.

Cover and cook on low 4-6 hours until the chicken is tender. 

When finished, place the chicken on a cookie sheet lined with foil and cooking spray.

Brush 1/4 cup of the barbeque sauce on the drumsticks.  Broil for 1-5 minutes until it begins to brown.

Remove from the oven, flip the drumsticks, and brush with the remaining 1/4 cup barbeque sauce.

Broil another 1-5 minutes until brown.

If you wish, you could also use cut up chicken breasts.

Serves 6

Source: Dinner on a Dime

Kimberly

Cheesy Hashbrown Potato Casserole (Funeral Potatoes)

This casserole is sometimes called Funeral Potatoes because whenever you go to a funeral luncheon at church, you will most likely see this side dish. Our family enjoys this at Easter and Thanksgiving, too. So cheesy and so creamy!  Sometimes I make this recipe and split it into two separate pans and freeze one for later.  

2 lb bag (32 oz) frozen shredded hashbrowns.  I use Wal-Mart brand Southern Style Hash Browns (cubed potatoes-no onions or peppers)

2 - 10.75 oz cans cream of chicken soup 

2 cups sour cream

1/3 cup chopped onions

1/4 tsp salt

1/4 tsp pepper

2 cups (8 oz) shredded cheddar cheese

Topping:

2 cups (50 crackers) Ritz crackers or corn flakes, crushed

1/2 cup melted butter

Pre-heat oven to 350F degrees.

Lightly grease a 9x13 pan with non-stick cooking spray.

Place half of the bag of hashbrowns in the prepared pan.

In a medium bowl, combine the soup, sour cream, onions, salt and pepper.

Gently spoon half of this mixture over the hashbrowns in the pan.

Sprinkle 1 cup of cheese over the soup mixture.

Add the remainder of the hashbrowns on top.  

Spoon over remaining soup mixture and the other half of the cheese.

Crush the Ritz crackers and combine with the melted butter.  Sprinkle over the top of the casserole.

Bake at 350F degrees for 45 to 55 minutes until casserole is hot in the center.

*Tip: If you wish to freeze this dish, prepare the recipe as directed.  Instead of baking it, cover tightly with foil and place in the freezer.  It should be good for up to 30 days.

Remove it from the freezer 24 hours or more before you want to bake it and place it in the fridge to thaw.  Bake as directed.

*Tip:  Instead of frozen hashbrowns, I have also made this using 2 lbs. Russet potatoes cut into 1" cubes.  Boil until fork-tender.

Serves 12

Source: Six Sisters

Janice