ginger oatmeal cookies ~ my favorite autumn cookies

 Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

MAKES 16 TO 20 LARGE COOKIES
INGREDIENTS
2 sticks unsalted butter (1/2 pound), softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
** 2 Tablespoons finely diced candied ginger
**2 Tablespoons grated, fresh ginger
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
**1 1/4 teaspoon ground ginger (original 3/4 t.)
**2 teaspoons fresh ground nutmeg (original 1/4 t.)
**1/2 teaspoon cinnamon
3 cups rolled oats
INSTRUCTIONS
1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
2. Mix flour, salt, baking powder, ground ginger, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats.
3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
** My additions or adjustments to the original recipe.
Originally Published January 1, 1997, Cooks' Illustrated.

the best meatballs w/pasta and tomato-basil cream sauce

*meatballs

1 lb. beef
1/2 pkg. of stove top stuffing mix for chicken
2/3 cup water
1 egg

heat over to 400 degrees. line cookie sheet with foil, spray with cooking spray.
mix ingredients until blended. shape into balls and lay on pan. bake 14-16 min.

*pasta and tomato-basil cream sauce

1 jar (24 oz.) spaghetti sauce
3 oz. cream cheese
1 tsp. dry basil
1/4 cup parmesan cheese
8 oz. linguini pasta, cooked

mix sauce, cream cheese, and basil in large skillet; cook on medium-low heat for 3 min. or until heated through. add the cooked meatballs into the sauce. sprinkle with parmesan cheese. serve with pasta.

kraftfoods.com

Pain Au Chocolat

As a missionary in the south of France, David and his companions tried to find the easiest & least expensive way to mimic the amazing food they saw around them. Literally translated, Bread with Chocolate is a family favorite that is often the star at FHE :



2 cans Pillsbury Crescent Rolls (regular flavor- 8 rolls per package)
1 -6.8 ounce bar Hershey's Special Dark Chocolate
Powdered Sugar

Preheat oven to 375 degrees. Cut or break bar into 16 pieces along score marks, then carefully cut in half again for 32 narrow pieces. Open, unroll and separate the roll dough. Place one piece of chocolate on the widest end of the dough and roll one rotation, then add a second piece and continue rolling all the way up. Place on parchment lined, or greased baking sheet. Follow the same proceedure with the remaining 15 rolls. Bake in center of oven for 11-15 minutes, until rolls are light golden brown.
Allow to cool for 10 min. on baking sheet, then sprinkle lightly with powdered sugar and transfer to serving plate.

Sheryl's Stuffed Shells

1 box large shells pasta
3 cups (24 oz.) cottage cheese, drained
12 oz. mozzarella cheese, grated
3/4 cup parmesan cheese, grated
3 eggs
1/2 tsp. salt
2 tsp. parsley
3/4 tsp. oregano
1/4 tsp. pepper
1 jar (28 oz.) prego sauce

Preheat oven to 350°. Cook shells about 15 minutes.
Mix drained cottage cheese, mozzarella, parmesan, eggs, salt, parsley, oregano, and pepper in large bowl. Spread a thin layer of sauce in the bottom of 1 9x13 inch baking pan and 1 8x8 inch baking pan. Stuff shells with mixture and place in baking pans. Pour sauce over stuffed shells, cover with aluminum foil and bake for 30-40 minutes, or until heated through. I usually remove the foil and allow the top to get a bit crispy before taking it out. Allow to set for a few minutes.

Recipe courtesy of my wonderful mother-in-law, Sheryl.

Crispy Dijon Chicken

1/4 cup dijon mustard
1/4 cup evaporated milk
1/4-1/2 cup plain, dry breadcrumbs
1/4-1/2 cup grated parmesan cheese
4-6 boneless, skinless chicken breast halves

Preheat oven to 475°. Spray 13x9 inch baking dish with non-stick cooking spray.
Combine mustard and evaporated milk in shallow bowl. Combine breadcrumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into breadcrumb mixture. Place in prepared pan.
Bake for 15 to 20 minutes or until chicken is no longer pink in center.
Makes 4-6 servings.

verybestbaby.com/recipes

Apricot Chicken

• 8 boneless, skinless chicken breasts
  
• 1 (8-ounce) bottle Russian salad dressing
  
• 1 cup apricot jam
  
• 1 package dry onion soup mix
  

Place chicken in greased 9 x 13 baking pan. Combine the dressing, jam and onion soup mix and pour over chicken. Bake uncovered at 350° F for 1 hour.  (I recommend serving it over rice)

Makes 8 servings.

Recipe from Julie Badger Jensen.

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This is one of my favorite meals and it's pretty easy to make.

Salty Breadsticks

• 1/2 c butter
  
• 2 1/2 c flour
  
• 4 t sugar
  
• 4 t baking powder
  
• 2 t salt
  
• 1 1/3 c milk
  

Heat oven to 450 degrees.  Melt butter in 9 x 13 pan in oven.  Remove as soon as butter melts.  In bowl stir together four, sugar, baking powder, and salt.  Add milk and mix until dough clings together.  Turn on floured board and knead lightly 10 times.  Roll out 1/2 inch thick.  Cut with floured knife, turn stips once in butter and bake in rows in pan.  Sprinkle with salt if desired.  Bake 15-20 minutes.

I substitute garlic salt for the salt.

Recipe from: Susan Babcock

Moon Pie

• 1 c water
  
• 1/2 c butter
  
• 1 c flour
  
• 4 eggs
  
• 2 small boxes of instant pudding
  
• 8 oz cream cheese
  
• Cool Whip (or Whipping cream)
  
• Chocolate syrup
  
• slivered almonds

Combine water and butter, bring to boil until butter melts. Add the flour all at once and stir into a ball. Remove from heat. Beat in eggs one at a time. Put on ungreased jelly roll pan. Bake at 400 degrees for 25 minutes.

Make 2 small boxes of instant pudding. Whip in 8 oz package of cream cheese. Spread on pastry. Top with Cool Whip, chocolate syrup and nuts.

Recipe from: Susan Babcock