Gingersnaps

During the winter I LOVE making gingersnaps.  They are easy and so tasty.  This recipe has become my “go-to” recipe for cookies.  Everyone loves a chewy gingersnap…and if not that leaves more for yourself.

3/4 cup shortening
1 cup sugar
2 eggs
3 1/2 T molasses
2 cup flour
2 tsp baking soda
1/2 tsp salt
3/4 tsp gnger
1 tsp cinnamon

Cream shortening and sugar.  Add eggs and molasses and mix well.  Combine flour and other dry ingredients and add, mixeing well.  Make small balls of dough, about 1″ in diameter.  Roll in sugar.  Place on cookie sheet and bake at 350 for 8 to 10 minutes.   Makes about 4 dozen.

**Note:  I like to undercook mine just a bit so they are more chewy.  So I usually bake them for about 8 1/2 minutes.

Corn Bread: Megan Hayes

Who doesn’t like corn bread?  My husband LOVES LOVES LOVES it.  They even had cornbread day at Howard University and apparently it’s the day to go and eat.  So I’ve been in search of a good cornbread recipe and this one is super yummy.  My sister-in-law shared it with me.

2 1/4 cups bisquick

1 c milk

1 c sugar (I don’t add a full cup)

1/4 c corn meal (I add a 1/2 cup instead)

2 eggs

1/3 c melted butter (i do a little less than that)

Mix al ingredients together and pour into 9×13 pan.  bake at 350 for 25 minutes.

Megan says: We joke and call it Corn Cake instead of Corn Bread….yummy stuff.

On a side note: if you don’t have time to mix this simple recipe I gotta say that the Trader Joes Mix is really really good, and hopefully I don’t offend Megan but Ernie said he liked Trader Joes better.  To each his own I guess.

Carmel Popcorn

Growing up our favorite treat was carmel popcorn.  We had it all the time.  To this day it’s still one of my favorites.  It’s so easy and so yummy.  We always ate it plain but since I’ve been married my sister in law (Cassie) has snazzed it up a bit and now for parties I make her version.  I use my old recipe but with some additions.

1/2 cup butter
1 cup brown sugar
1/4 cup karo syrup
1 pinch of salt
1/2 tsp baking soda

Put in a pot and bring to a boil.  Let it boil for 5 minutes while stirring vigorously.  Remove from heat and put in 1/2 tsp of baking soda, stir until foamy and pour over popped pop corn.

Now for the pizazz:

Turn oven onto 200 and spread out pop corn on baking sheet .  Place in oven and turn it every 15 minutes for an hour.  After which, take out and drizzle white and milk chocolate over the top. Sprinkle marshmallows and slivered almonds.

Chicken Tikka Masala

SOOOO GOOOD!!!!  This is definitely on my top list for favorite recipes.  Everyone loved it as well.  It’s also a slow cooker recipe which makes it even better.  Enjoy a yummy spicy savory filling meal.  Just in time for fall.

• FOR THE CHICKEN:
• 9 whole Boneless, Skinless Chicken Thighs
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Ground Cumin
• 1 teaspoon Kosher Salt
• 1 cup Yogurt
• 4 Tablespoons Butter
• 1 whole Jalapeno Pepper, Stem Removed, Pepper Pierced Several Times With A Sharp Knife
• FOR THE SAUCE:
• 4 Tablespoons Butter
• 1 whole Large Onion, Peeled And Diced
• 6 cloves Garlic, Peeled And Minced
• 1 Tablespoon Kosher Salt
• 3 Tablespoons Garam Masala
• 1 piece Fresh Ginger, About 2-3 Inches, Peeled And Grated
• 4 cups Crushed Tomatoes
• 1 Tablespoon Raw Sugar (can Substitute White Granulated If Necessary)
• 2 teaspoons Cornstarch Or Cleargel
• 1-½ cup Heavy Cream
• TO SERVE:
• Hot Buttered Rice And Peas
• Chopped Fresh Cilantro
  

  Preparation Instructions

  Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 minutes before proceeding.

  Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker. Throw the pierced jalapeno in on top of the chicken.

  Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat. Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

  Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour over the chicken in the slow-cooker.

  Cover and cook on LOW for 5 hours, or until the chicken is very tender.

  Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth. Pour into the slow-cooker and stir gently until the colour is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.

  Serve over hot rice and peas, topped with a generous amount of chopped cilantro.