Wednesday, December 8, 2010

Giant Ginger Cookies

I know it has been forever since I posted a recipe, but hopefully you'll forgive me once you' ve made these babies!

I call them Giant Ginger Cookies (mostly because you can make them as big as you want!)

Here goes:
  • 4 1/2 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground gloves
  • 1/4 teaspoon salt
  • 2 cups granulated sugar
  • 2 eggs
  • 1 1/12 cups shortening
  • 1/2 cup molasses
  • 3/4 cup coarse sugar (I use Wilton brand White Sparkling Sugar -- in the sprinkles aisle)
Preheat over to 350 degrees. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, beat shortening for 30 seconds. Add the 2 cups granulated sugar; beat until combined. Beat in eggs and molasses until combined. Beat in half of flour mixture. Stir in remaining flour mixture. Using a 1/4 cup ice cream scoop, shape dough into 2 inch balls; roll in the coarse sugar. Place balls 2 1/2 inches apart on an ungreased cookie sheet.

Bake in preheated 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 to wire racks; cool. Makes 25 (4 inch) cookies.

My husband took these to work, and his co-workers couldn't get enough! Let me know how you like them.

Monday, September 27, 2010

Recipes shared at Stampin' Up Headquarters

Today I get to visit Stampin' Up Headquarters and share a couple recipes. Here they are! Both are from my new cookbook, which is available for purchase in the right margin.

Fall Harvest Chowder
200 Slow Cooker Creations pg. 34


1/2 pound ground beef, browned and drained

1/2 cup chopped onion, or 1/4 cup dried minced onion

4 cups water

1 cup diced carrots

1 cup diced celery

1 cup peeled and cubed potatoes

1 can (28 oz.) diced tomatoes

1 can (8 oz.) tomato puree

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed bay leaves

1 1/2 teaspoons Italian seasoning


Combine all ingredients in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. For thicker chowder, cook on low heat for 8-10 hours.

Apple Nut Cobbler
200 Slow Cooker Creations pg. 186


2 cans (21 oz.) apple pie filling*

1 white or yellow cake mix

1/2 cup butter or margarine, melted

1/3 cup chopped pecans

*other pie filling flavors can be substituted (cherry, blueberry, peach, etc.)


Spread the pie filling in a greased 4 1/2- 6 quart slow cooker. Sprinkle cake mix over the top. Drizzle butter evenly over cake mix and then top with nuts. Cover and cook on low heat for 4 hours, or on high heat for 2 hours. Serve hot with a scoop of vanilla ice cream.

Note: Use 1/4 cup melted butter and 1/3 cut water in place of 1/2 cup butter or margarine for a low-fat version.

Monday, September 13, 2010

Three Recipes - Using Those Leftovers

I came across a fabulous idea of "morphing" main dinner ingredients into future meals that are very different from the original. What follows is a main recipe, and then two "morphs" using the main ingredients. For this one, it's hamburger. You have the option of cooking all the hamburgers at once (while making the first recipe), and then just having the cooked meat on hand in the fridge or freezer, or having the raw hamburger set aside in the fridge or freezer ready to use in the morphed meals. It's up to you. I like to get the majority of the cooking done ahead of time, so I'm writing the recipes as if you have cooked the all the meat when preparing the first recipe. Enjoy!

Main Recipe:
Smoked Cheddar-Stuffed Burgers

3 ½ pounds lean ground beef
2 teaspoons garlic and herb seasoning
6 one-inch chunks smoked cheddar cheese
1 tablespoon olive oil
6 hamburger buns

In a large bowl, combine the beef and herb seasoning until well mixed. Shape the mixture into twelve patties, each about 1 inch thick. Press a chunk of cheese into the center of six patties, form the meat around the cheese, and flatten into a patty. You will only be putting cheese into the patties for this meal, the remaining will just be plain hamburgers--no cheese.

(The remaining six patties will be used for the other two "morph" recipes below. At this point, you can refrigerate the remaining uncooked burgers up to three days or freeze up to three months: thaw completely in refrigerator, or microwave for 3-5 minutes on low before using, OR you can cook all the patties and then refrigerate or freeze the extras for use in the morphed recipes).

Heat the oil in a large skillet over medium-high heat. Add the burgers several at a time and cook 4-6 minutes per side for medium to medium-well done. Serve the 6 cheese-stuffed burgers on buns with this meal, and refrigerate the remaining burgers for up to three days or freeze up to three months.

That's one dinner down, two to go!

Morph Recipe #1:
Greek Pita Pockets with Yogurt Cucumber Sauce

1 tablespoon olive oil
4 left over, cooked burgers
¼ cup water
1 teaspoon ground all-spice
1 teaspoon ground cumin
1 teaspoon dried oregano
½ cup low-fat plain yogurt
¼ peeled, seeded, shredded cucumber
2 teaspoons chopped fresh dill
1 teaspoon garlic powder
4 pita pockets

Heat the oil in a large skillet over medium heat. Break the cooked burgers up into small pieces and add them to the skillet. Add the water, all-spice, cumin and oregano, and mix well. Cook until the liquid is absorbed and the meat is hot (about 5 minutes) stirring a few times. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill and garlic powder. Spoon the beef mixture into the pita pockets, top with the yogurt sauce and serve.

Dinner #2 done!

Morph Recipe #2
Vegetable Beef Stew with Yukon Gold Potatoes

6 cups reduced-sodium beef broth
4 left over cooked burgers, cut into bite-size pieces
2 cups peeled and diced Yukon Gold potatoes
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 bay leaves
2 tablespoons chopped parsley
Salt and freshly ground black pepper

In a large stockpot or saucepan, combine the broth, burger pieces, potatoes, onion, celery, carrots and bay leaves. Set over high heat and bring to a boil. Reduce the heat to medium, partially cover the pan, and simmer until the potatoes are fork tender (8-10 minutes). Remove from heat, remove bay leaves, and stir in the parsley. Season to taste with salt and pepper, and serve.

And there you have it, three completely different meals, all using a common ingredient!!

Tuesday, July 27, 2010

Blackened Chicken Salad with Sweet Cilantro Lime Dressing

Video Courtesy of

Blackened Chicken Salad
  • 4 boneless skinless chicken breasts
  • 2 Tablespoons blackening seasoning
  • 5 - 6 c. Romaine lettuce, chopped
  • 1 cup diced watermelon, peaches or blueberries (any combination of fresh fruit will work)

Preheat grill. Pour seasoning in a gallon size zip top bag. Dry chicken breasts and place 2 at a time in the zip top bag. Zip the bag shut and shake until chicken is evenly coated with seasoning. Place chicken on preheated grill and cook until chicken is no longer pink. Remove from grill and slice. Serve over lettuce and fruit. Drizzle with Sweet Cilantro Lime Dressing.

Sweet Cilantro Lime Dressing
  • ¼ c. cilantro
  • ½ c. light mayo
  • ¼ c. honey
  • ¼ c. cream
  • 1 T. freshly squeezed lime juice

Blend all ingredients together in a blender until nicely pureed. Serve over blackened chicken salad.

Special thanks to Brooke McLay ( for the salad idea and dressing recipe!

Sunday, July 25, 2010

And the WINNER is........

Ok, I found a "Random Number Picker" online HERE, and entered in the number of comments received (5), and the random number picked was.......

Comment #2:

Congratulations Lisa K!! Send an email to couponjanet[at]gmail[dot]com with your mailing address. Include the subject line of "Cookbook Winner", and I'll autograph a copy and get it in the mail!

To the non-winning commentors, I now have the ability to sell cookbooks right on this blog. Then you can order autographed copies right from here. Or you can look at your local bookstore for the book on August 1st!

Thursday, July 15, 2010

Cookbook Giveaway!

Everyone loves free stuff, right? So why don't we have a giveaway?

The prize will be an autographed copy of my new cookbook,

200 Slow Cooker Creations!

To be entered in the prize drawing, leave a comment about a favorite recipe on mine you have tried (it can be one from this blog, or one from one of my cookbooks).

The winner will be selected from the comments received, and I'll contact the winner for their mailing address. Simple as that!

Make your comments by July 24th, and I'll get the book in the mail to the winner on the 26th!

Good luck!!

Sample Recipes from my New Book

You asked for a couple sample recipes from my new 200 Slow Cooker Creations cookbook, so here they are! Two of my family's favorites:

Apple Cranberry Pork Chops

from page 159 of 200 Slow Cooker Creations

  • 4 boneless pork chops
  • 1 (16 oz.) can whole cranberry sauce
  • 3/4 cup applesauce

Place the pork chops in a greased 2 to 3 1/2 quart slowcooker. Spread the cranberry sauce over the top and then pour in the applesauce. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve with rice or mashed potatoes.

Triple Rich Chocolate Cake
from page 191 of 200 Slow Cooker Creations

  • 1 devil's food cake mix
  • 4 eggs
  • 1 cup light sour cream
  • 3/4 cup vegetable oil
  • 1 cup water
  • 1 small box instant chocolate pudding
  • 1 cup chocolate chips

Combine all ingredients by hand in a 2 quart mixing bowl. Pour the batter into a greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for 5-6 hours, or until done in the center. Turn off the slow cooker and let the cake sit, covered, for 30 minutes before serving.

Tip: When baking this cake in the slow cooker, place 6-8 paper towels across the top of the slow cooker stoneware and then place the lid on top. This prevents the cake from becoming soggy when the condensation from the lid drips while cooking.


Wednesday, July 7, 2010

My New Cookbook!

My publisher has taken my two slowcooker cookbooks, and combined them into a single volume! This hardback, spiral bound book features a cute new look, updated helpful hints, and a fantastic index for finding those favorite recipes by name OR by ingredient!

You can pre-order them thru the link below, or look for it in stores on August 1st! Widgets

Monday, April 26, 2010

Amazing Fruit Salsa Recipes

Video Courtesy of

Gingered Watermelon Salsa


* 2 cups diced seeded watermelon
* ¼ cup diced yellow bell pepper
* 2 tablespoons thinly sliced green onions
* 1 tablespoon chopped fresh cilantro
* 2 teaspoons white grape juice
* 1 teaspoon fresh lime juice
* 1 teaspoon grated peeled fresh ginger
* 1/8 teaspoon salt
* 1 jalapeno pepper, seeded and minced


To prepare salsa, combine all ingredients, cover and chill until ready to serve. You can make this up to 4 hours in advance. Makes about 2 ½ cups. Serve with cinnamon chips or your favorite tortilla chips.

Avocado Citrus Salsa

* 2 medium oranges, peeled, seeded and chopped
* 1 large ripe avocado, peeled, seeded and chopped
* ¼ cup chopped red onion
* ¼ cup snipped cilantro
* 2 tablespoons lime juice
* ½ teaspoon bottled hot pepper sauce
* ¼ teaspoon salt


In larger bowl combine all ingredients. Cover and refrigerate 2 hours before serving. Makes about 2 ½ cups.

Apple Berry Salsa

* 4 large apples (Gala or Braeburn)
* 2 cups strawberries, diced
* 2 kiwi
* 2 tablespoons brown sugar
* 2 tablespoons apple jelly


Peel, core and dice apples. Dice strawberries and kiwi. Combine all fruit and add brown sugar and jelly. Note: Fruit will juice so best to serve with a slotted spoon, and don't make too far ahead of serving time. Serve with cinnamon tortilla chips.

Cinnamon Tortilla Chips

* Flour tortillas
* Cinnamon sugar mixture (to taste)
* Spray bottle of water


Preheat oven to 400. Lightly spray tortillas with water, and sprinkle cinnamon sugar over the top. Use a pizza cutter and cut each tortilla into 8 wedges. Place on a cookie sheet and cook 8-10 minutes. Cool completely before serving.