Wilton Giant Gingerbread Boys + Royal Icing

5 to 5 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 cup solid vegetable shortening
1 cup granulated sugar
1 1/4 cups molasses* (this is way too strong - do 1/2c molasses +3/4c Karo)
2 eggs, beaten

Preheat oven to 325 degrees F. 

Thoroughly mix flour, baking soda, salt and spices; set aside. 

Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well. Add four cups dry ingredients and mix well.

Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough. Divide dough into 2 equal parts (recipe is for 2 giant cookies). 

Spray pan with vegetable pan spray (Pam). Press dough portion into prepared pan. 

Bake 23-25 minutes. Cool in pan on rack for 5 minutes. Turn pan over to release and cool completely. 

Once cool, decorate with icing, gum drops etc;

Makes 2 giant gingerbread men
Source: Wilton

ROYAL ICING

3 egg whites, room temperature
1 lb. confectioners' sugar
1/2 tsp. cream of tartar

Combine ingredients, beat at high speed for 7-10 minutes. Yields less volume than royal icing made with meringue powder.Royal icing is a hard drying icing. Please keep covered with a damp cloth. Humidity will greatly effect this icing. Both icing recipes are excellent "glue" for Easter Eggs, gingerbread houses and cookies you want to dry hard. Grease will greatly effect this icing. Be sure to wash all utensils with a good dish soap.

Sweet Chili the kids love

3 cloves garlic
2 T oil
1# ground turkey or chicken
1 red/green pepper chopped
2 x 15 oz cans of beans (e.g. pinto and kidney)
1/2 onion chopped 
1 large can chopped tomatoes
1 can tomato paste
1/3 c brown sugar
1.5 T Wildtree Taco Seasoning Blend (or... 1 t chili pepper + 1 t oregano + 1 t cumin + 1 t salt + 1/2 t pepper)
1 t Better N Buillon Chicken
2 c water

sizzle garlic in oil in dutch oven.  cook ground meat.  add chopped onions and peppers.  saute until meat is done.  add beans, tomatoes, tomato paste, brown sugar, taco seasoning, BNB, 2 c water.  bring to boil, reduce to simmer 30+ mins.

Creamy Crockpot Hot Cocoa

Ingredients:

• 1.5 cups whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups milk
• 1 teaspoon vanilla
• 2 cups of milk chocolate chips

Instructions:

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

Turkey, Hominy, Squash Chili

2 T evoo
1# cooked turkey sausages cut into 1" pieces
1 large onion diced
1.5t dried oregano
4 large garlic cloves, minced
15 oz can hominy, undrained
1 c green chili enchilada sauce
1/2 c + 2T chopped fresh cilantro, divided
2 c cubed (3/4") peeled butternut squash

Heat oil in large heavy pot over med.  Add sausage, saute 4 mins.  Add onion, oregano, garlic.  Stir 2 mins.  Add hominy, enchilada sauce, 1/2 c cilantro, squash.  Bring to simmer.  Cover, reduce heat to med-low.  Simmer until squash is tender, stirring occasionally, 12-15 mins.  Uncover simmer to thicken.  Transfrer to bowl.  Sprinkle with remaining 2T cilantro and serve.

Salmon Cakes 2 Ways: Mexican or Mediterranean

SERVES 4–6
This foolproof recipe makes about 12 salmon cakes for a family supper. You can also use this recipe to make about 40 mini salmon cakes for small bites to serve with drinks for an informal party. They are absolutely delicious served with flavored mayonnaise and Tomato and Cucumber Salsa. Again, if your children do not eat spicy food, you can omit the chile or Tabasco.

3/4 lb filleted and skinned salmon, roughly chopped
4 tbsp (1/2 stick) butter
2–3 garlic cloves, peeled and crushed
4 oz fresh white breadcrumbs
1 egg, whisked
2 tsp Dijon mustard
2 tbsp lemon juice
2 tbsp chopped fresh cilantro (you can chop the small stalks too)
6 scallions, chopped
2 tsp Worcestershire sauce
1–2 tsp Tabasco sauce or 1 deseeded and chopped chile (optional for children)
3-4 tbsp olive oil, for cooking

Combine all the ingredients except the olive oil in a food processor and whiz to combine. Taste for seasoning and add salt, pepper, and more lemon juice or Tabasco, if necessary. If you do not have a food processor, chop up the salmon as finely as possible and mix together all the ingredients in a bowl. Shape into 3-inch patties or 11/2-inch diameter patties for mini salmon cakes. Pan-fry in 3–4 tablespoons olive oil on a medium heat for 3–4 minutes on each side (2-3 minutes for mini cakes), or until golden. Serve on warm plates.
MEDITERRANEAN VARIATION
Omit the Tabasco or chile and substitute the same amount of basil for the cilantro in the salmon cakes and serve with the mayonnaise and salsa.
[Rachel Allen]

Broccoli Soup with Parmesan Toasts

SERVES 6–8 / VEGETARIAN
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Parmesan toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant.
FOR THE SOUP:
2 tbsp butter
2 potatoes, peeled and finely chopped
1 large onion, peeled and chopped
Salt and freshly ground black pepper
1 head of broccoli, with stalk
31/2–41/4 c hot vegetable (or chicken) stock
3/4 c heavy cream
FOR THE PARMESAN TOASTS:
8 slices good-quality white bread
3 oz Parmesan cheese, finely grated

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes.
Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.
Add the hot stock to the potatoes, onion and broccoli stalk, bring up to theboil, then add the chopped florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.
To make the Parmesan toasts, toast the bread on both sides, sprinkle with grated Parmesan and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

Veronica's "Famous" Potato Salad

15/20 red potatoes.
1 pkg of bacon
1 small jar of pickles
6 large eggs – hard-cooked
2 cups mayonnaise – my favorite is Kraft
½ cup Grey Poupon Mustard
¼ cup yellow mustard
3 tbsp distilled vinegar
1 tbsp salt
Begin by washing then cutting the potatoes in quarters. If they are really small you can just cut them in half, but don’t peel them – the skin has nutrients and flavor that you want to preserve. Place cut potatoes in large pot and fill with cold water. Add salt if desired and bring to boil. After the potatoes come to a boil, let them cook for another 5-10 minutes or until fork tender. You don’t want to overcook the potatoes because they will be too mushy for salad. While the potatoes come to a boil, place the 6 large eggs in another pot filled with cold water. Place over high heat and bring them just to boiling. Remove from heat and let stand, covered, for 15 minutes. Then drain, cool and peel.
Once the potatoes are done, drain them and place them in a large mixing bowl. Drizzle vinegar over top of potatoes and cool to room temperature. Cut pickles, bacon and eggs into small pieces and place in a separate mixing bowl. Add mayonnaise, mustard and salt. And for some added flavor, add a touch of pickle juice. Combine until incorporated. Add the mixture to the potatoes and mix.
Never let potatoes salad sit outside in hot weather for too long. Make sure salad is kept cold until serving. Serve only the amount of salad that will be consumed within one hour, and keep the rest in the cooler. If you need more, make sure to use a clean serving dish and spoon; don’t reuse the ones that have been sitting on the table.

60 Classic Cocktail Recipes

10 Top Holiday Cocktails

10 Easy Make Ahead Appetizers

Vitamix Peach Champagne Punch

Yield: 6 cups (1.4 l)
Speed: Variable
Time: 15 to 20 Seconds

Ingredients
1 cup (240 ml) white grape juice or white nonalcoholic wine
1 cup (248 g) canned peaches, with juice
2 cups (348 g) peach nonfat frozen yogurt or ice cream
Club soda as needed
Ginger ale as needed

Directions
1. Place first three ingredients in the Vita-Mix container in the order listed and secure the lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Blend for 15 to 20 seconds
5. Pour into a punch bowl and fill with club soda and ginger ale.

Vitamix Ice Cream

Yield: 3 1/2 cups (840 mL)
Speed: Variable to High
Time: 30 to 60 seconds

Ingredients
1 cup (240 ml) skim, 1% or 2% milk
1 pound (450 g) frozen unsweetened strawberries
1/3-1/2 cup (66-100 g) sugar or other sweetener to taste
1/2 teaspoon vanilla flavoring

Directions
1. Place all ingredients into the Vita-Mix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Use the tamper to press ingredients into the blades while processing. In about 30 to 60 seconds, the sound of the motor will change and four mounds should form in the mixture. Stop machine. Do not overmix or melting will occur. Serve immediately.

Note: If mixture has the consistency of a milkshake, firm it up by quickly adding a cup of frozen ice cubes. Process until smooth.

Buffalo Chicken Dip

35 min | 5 min prep

1 pie plate full

• 2 (5 ounce) cans chicken, drained ((by the tuna in the grocery store))
• 2 (8 ounce) packages cream cheese, softened
• 1 cup ranch dressing
• 3/4 cup red hot sauce
• shredded cheddar cheese, you decide how much
• Frito corn chip, scoops

1. Beat cream cheese, ranch dressing, and red hot sauce.
2. Fold in shredded chicken.
3. Spread mixture into pie plate sprayed with Pam.
4. Bake at 350 degrees for 15 minutes.
5. Add cheddar to top and bake an additional 10-15 minutes.
6. Serve hot with Frito scoops.

Carrot Basmati Pilaf in Rice Cooker

Serves 4

1.5 T butter or ghee
3T minced shallots
1 c white basmati rice
2-3 carrots cut into thin strips or very coarsely grated
1/25 c chicken stock
1/4 t ground cardamon
pinch red pepper flakes
zest of 1 small orange
1/2 t honey
1/8 t salt

Melt butter in cooker. Add shallots, stirring 2 mins til softened. Add rice and carrots and cook, stirring til coated and hot about 10 mins. Add stock, cardamom, red pepper flakes, zest, honey and salt - stir just to combine. Cook on regular cycle. Steam on Warm 15 mins. Fluff. Keeps 1 hour on warm.

Serve with simple roasted meats.

Potato Salad (Neelys) *****

Serves 6

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

Menu: Casual Dinner for 8 Menu (grilled shrimp

in big black notebook under parties

Fresh Corn + Tomato Soup
Beans with pancetta + carmelized onions
Grilled shrimp + wilted spinach
Roasted apricots with sugared pecans and ice cream

Yellow Pepper Rollmops (italian)
Spiced Carrot Salad w feta + olives (tunisian)
Grilled Eggplant, Country Style (italian)
Tunisian Mixed Veg Salad w apple + mint (tunisian)
Couscous with Greens (tunisian)
Double Marinated Quail/Chicken (portuguese)

All recipes are in big black notebook under "Mediterranean"

Menu: Summer/ July 4th (budget living)

Ceviche cucumber cups (serves 12)

Jicama/Cucumber, tomato, corn salad (serves 12)

Ginger-soy chicken skewers (serves 12)

Patriotic popsicles (makes 12)

Chocolate cupcakes (makes 12)