Cindi's Ginger Snaps

I should really be letting Cindi post this recipe because it's one of her specialties, but they are Austin's favorite cookies, so I've been practicing. I've made them a few times in the last couple months, and today I finally got them how I like them. I added a little bit extra flour so they didn't come out as flat at 7 1/2 minutes was the perfect cooking time. I also usually half the recipe and it still makes 3 dozen. Perfect for a Christmas treat!

Ginger Snaps

Preheat oven to 350

cream: 1 1/2 cups shortening
add: 2 eggs
2 cups sugar
1/2 cup molasses
mix
sift dry ingredients
1 tsp salt
2 tsp soda
2 tsp ginger
1 tsp cloves
2 tsp cinnamon
4 cups flour
add to molasses mixture

form into balls and roll in sugar..... we also add sprinkles to bring a little somethin extra :)

cook for about 8 minutes
*I do 7 1/2 minutes for my oven. You just don't want to overcook them so they are nice and chewy... so take them out when they start to crackle on the top!

Jenny's Mint Brownies

Jenny's Mint Brownies

         This recipe is my sister in law Jenny's recipe.  She is not only beautiful but a fabulous cook! The whole Squires family loves and adores her!



Preheat oven to 350 degrees

Melt:       11/2 c. butter

               6 1 oz. squares unsweetened chocolate

Beat:       6 eggs

Add:        3 c. sugar

               3 t. vanilla

               2 1/4 c. flour

               melted chocolate

Bake in 11x17 jelly roll pan at 350 for 23-24 minutes.

While warm frost with:

 Mix:           6 T. softened butter

                   3 T. evaporated milk

                   3 c. powdered sugar

                   3/4 t. mint

After frosting the brownies, place them in the refrigerator or freezer to cool completely.

Meanwhile:

Melt:          9 T. butter

                  11/2 c. semi sweet choco.chips

                  3 t. vanilla

Spread over chilled brownies and then refrigerate again until chocolate is hard.

 



Aunt Julie's Chocolate Chip Cookies

Aunt Julie's Chocolate Chip Cookies

Julie has been making these cookies for years. They are practically perfect in every way...just like Julie herself!  I love Aunt Julie for all she does for everyone, for her kind and generous soul, for her thoughtfulness as well as for her delicious chocolate chip cookies.  Everyone should be lucky enough to have an Aunt Julie!  P.S.  This recipe got posted tonight because I got a phone call from a darling girl, Summer, in Alabama.  She talked to Elder Ingersoll and he told her to call and get the recipe.  How fun is that!  Good luck Summer!

2/3 c butter

2/3 c shortening (Butter flavored is best)

2 cups white sugar

2 cups brown sugar

Cream butter, shortening and sugar.

Add:

4 eggs

4 tsp. vanilla

Mix.

While mixer is running at low speed add:

4 tsp. baking soda

2 tsp. salt

1 tsp. baking powder

5 cups flour (Add 1 c. at a time)

After all is mixed well add:

1 package chocolate chips (our favorite is semi sweet)

Bake at 350 for 8-10 minutes.  Be sure to not overbake!

Grandma Oborn's Lemon Cheesecake

Grandma Oborn's Lemon Cheesecake

This has been a favorite of mine for over 30 years!  It is a light and delicious cheesecake.  I love Jeff's Grandma Oborn.  She was a delightful person who was one of the hardest workers I have ever met!  She was always on the go!  One day, in the middle of Adam's cancer, I felt like I couldn't get out of bed.  I had a thought come to me that I should pray for Grandma Oborn's help.  I had miraculous energy and drive that day that I know could have only come from her.  I know she is STILL watching over her posterity!

Crust

1/2 c. butter
18 graham crackers
4 T. powdered sugar

Crush graham crackers. Melt butter. Combine 2 ingredients with the powdered sugar.  Press a little more than half in bottom of 9x13 pan.

1 c. hot water
1 small box lemon jello

Dissolve jello in hot water.  Add:

4 T. lemon juice

Let cool till room temperature.

Beat 1 can of chilled evaporated milk until it forms soft peaks.

In another bowl:
Cream 1 8 oz.  package of cream cheese, 3/4 c. sugar and 1 t. vanilla.

Add lemon mixture to cream cheese.  Fold in whipped milk.

Pour filling onto graham cracker crust.  Refrigerate for several  hours.  Top with remaining crumbs.

This is a super light and delicious cheesecake!  Thanks Grandma Oborn.

Aunt Lila's Cream of Veggie Soup

Several years ago Aunt Lila gave me some wonderful recipes.  Once again, I am tired of trying to find the recipe when I need it so...voila!...put it on the blog.  This is really a delicious cream of veggie soup.  I have tweaked the recipe just a little.  I don't add chicken, turkey or ham which the recipe suggests but you can if you want to.  At our house we have very few recipes without meat and this one is delicious with just the veggies.  I like to steam till tender crisp any vegetables I have.  I always try and include broccoli, cauliflower and carrots.  I love it with fresh mushrooms added!


Boil 3 medium potatoes (I peel them and cube them...don't over cook!)
Melt 1 c. butter in a large pan.  Add 3/4 c. flour to make a roux.  Add 1 quart half and half. .
Add 8 oz. Cheez Whiz
Stir cheez into cream mixture until melted.  Do Not boil!

Meanwhile...
Steam mixture of fresh vegetables....broccoli, carrots, mushrooms, cauliflower just a little more than tender crisp.

In another pan...
Bring 1 quart water to boil.  Add 3 cubes chicken bouillon and 1 large package of California frozen vegetable.  Cook veggies for 7 minutes.  Do not overcook. Do not drain the vegetables. Add the water and vegetables to the half and half cheez mixture.  Add fresh veggies and potatoes and heat through.  Once again...do not boil.  If you boil the cream soup it ruins the texture. It still tastes good but just hurts the texture.

It is a little bit of work but it makes alot of soup and it is delicious and filling and relatively healthy unless you are counting the calories!