Easy Monster Cookies

INGREDIENTS
1 (1 pound 1.5 ounce) pouch Betty Crocker chocolate chip cookie mix
1 (1 pound 1.5 ounce) pouch Betty Crocker peanut butter cookie mix
1 1/2 cups quick-cooking oats
1 cup butter or margarine, softened
3 eggs
2 cups candy-coated milk chocolate candies

DIRECTIONS
Heat oven to 375 degrees F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies.
On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart.
Bake 12 to 13 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. Store in covered container at room temperature.
FOOTNOTES
High Altitude (3500-6500 ft): Bake 15 to 16 minutes
Vairations: to make smaller cookies, place 2 tablespoons of dough about 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes.

Shortbread

INGREDIENTS

1 1/2 cups all-purpose flour
1/3 cup white sugar
3/4 cup butter
DIRECTIONS

Preheat oven to 350 degrees F (180 degrees C).
Blend all ingredients well. Dough will be stiff.
Press into a 9 x 9 inch buttered dish. Prick top with a fork.
Bake until pale golden brown on the edges. Cool and cut into squares.
These are yummy warm but will cumble. Before cutting, allow to cool completely. These usually don't stay around for long :)

Pumpkin Chocolate Chip Cookies

Ingredients:
2 beaten eggs
1 1/3 C sugar
1C pumpkin
1/2 C shortening
1 t vanilla
2 1/2 C flour
3/4 t cinnamon
3/4 t nutmeg
1/4 t ginger
t salt
2 t baking powder
1/2 C chocolate chips

Directions:
Beat eggs. Add sugar, pumpkin, shortening, and vanilla. Mix well. combine dry ingredients, add to egg mixture. Mix, then add chocolate chips. Mix again Drop by spoonfuls onto cookie sheet. Bake at 375 for 13-15 minutes. Enjoy!

Brown Sugar muffins

Ingredients:

1 egg
1 stick margarine or butter
1 cup brown sugar
Cream these ingredients together and then add:
1 cup milk
1 tsp vanilla
Stir in
2 cups flour
1 tsp soda
1/2 tsp salt

Fill the muffin pan 2/3 full and

Bake at 425 fir 8-10 min

Sweet and Sour Chicken

3 c. boneless skinless chicken breasts, cooked and cubed
1/2 c. cider vinegar
1/3 c. ketchup
3/4 c. brown sugar
3 T cornstarch
1 1/2 c. chopped green pepper
20 oz. can drained pineapple tidbits
3 T. vegetable oil
Saute green pepper in vegetable oil until tender-crisp. In a small bowl, combine vinegar, cornstarch, ketchup, and brown sugar. Add to green pepper in hot pan and bring mixture to a boil. Stir until thickened. Removed for heat. Add pineapple and chicken. Serve over cooked rice.

Chocolate Strawberry Shortcake

INGREDIENTS

2 (1 ounce) squares unsweetened chocolate, chopped
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
1/3 cup margarine
1 cup sour milk
1 (16 ounce) package frozen whipped topping, thawed
1 quart fresh strawberries
2 (1 ounce) squares semisweet chocolate, chopped

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow cooling to lukewarm.
In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in margarine until mixture resembles coarse crumbs. Blend in sour milk and melted unsweetened chocolate. Divide batter into prepared pans.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries. In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.

Payday bars

Ingredients:

1 c white corn syrup
1 c sugar
1 c peanut butter
1 tsp vanilla
1 c blanched peanuts
6 c rice chex

Directions:
Bring corn syrup and sugar to a rolling boil. Remove from heat. Add peanut butter and vanilla. Pour over the peanuts and rice chex. Mix and pour into a buttered pan. Let cool, and serve.

Monkey Bread

INGREDIENTS (Nutrition)


3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)

DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.

Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.

In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Chocolate covered cheesecake

A creamy no-bake cheesecake with a crust made of melted chocolate and topped with fresh berries.

Ingredients

Crust:

16 ounces milk chocolate chips
2 tablespoons shortening
Cheesecake:

2 8 oz packages cream cheese
2/3 cup sugar
4 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
2 pints fresh berries

Directions:

For crust: In a double boiler, melt chocolate and shortening, stirring occasionally until smooth. When chocolate mixture is smooth, pour 1/2 to 3/4 into springform pan. Set remaining chocolate aside for garnishing finished cake. Place crust in freezer while preparing cheesecake mixture.

For cheesecake: Combine cream cheese, lemon juice and sugar in mixer and beat until combined. Lightly whip cream to soft peaks and fold into cream cheese filling. Remove crust from freezer and pour filling evenly into pan. Cover with plastic wrap and place in freezer for 30 minutes. Place berries on top of cheesecake and drizzle remaining chocolate over top of cake.

Caramel Popcorn

Ingredients:

2 cups light brown sugar, packed
1 stick (4 ounces) butter or margarine
1 cup light corn syrup
1 can sweetened condensed milk
3 quarts popcorn

Directions:
Bring brown sugar, butter, and syrup to a boil; add 1 can sweetened condensed milk. Continue to cook for another couple of minutes, stirring constantly because it will burn easily. Pour over popcorn.

Low-Carb French Tortilla toast

Ingredients
2 whole-wheat or low-carb tortillas, cut into 1/4's
2 eggs
1 tsp. cinnamon
1 tsp. water
1 packet of Splenda ( or other sugar altenative)
1 tsp. butter (for frying)

Directions:

Beat eggs with water until frothy. Mix in cinnamon and sugar alternative. Melt butter on a skillet set at slightly higher than meduim heat. Cooking surface is ready when a drop of water will dance. Dip the tortillas pieces in egg mixture and fry until both sides are golden brown. Serve with butter and a low-carb store-bought syrup.

(Or for and interesting low-carb topping, mix 1 Tbs. of sugar-free jam with 1 and 1/2 Tbs.water and microwave for 45 sec.)

Stuffed Shells

Stuffed Shells
Ingredients:
1/3 C. Parmesan Cheese
½ C. Cheddar Cheese
1 Jar Alfredo Sauce
2 C. Chopped Broccoli (cooked)
2 C. Chicken
1 box Jumbo Shells

Directions
Cook chicken, and in a bowl, add parmesan cheese and cheddar cheese, broccoli, and Alfredo sauce while putting noodles on to boil. After noodles are done, run cold water. Stuff the shells with Alfredo mix, cover with tin foil and bake at 350 for 25-30 minutes.

ENJOY!!!

chocolate cookies

Ingredients:

Ingredients:
2 c Brown Sugar
1 1/2 c White Sugar
1 pound Margarine
3 Eggs
2 T Vanilla
1 1/2 t Salt
1 1/2 t Baking Soda
6 c Flour
3 c Chocolate Chips

Directions:
Cream sugars and margarine. Add eggs, vanilla,soda, and salt. Mix well. Add flour and chocolate chips. Bake at 375 for 8-10 min.

Dominican Spaghetti

Ingredients:
One Packet of Sazon Goya
One bottle of Goya Adobo
One Bottle of Maggi chicken flavor Bouillon
Meat Tenderizer
A Box of Spaghetti or desired amount
A can of Hunts Meat spaghetti sauce


Directions
Place the Spaghetti in a boiling pan of water and stir for approximately 10 minutes. Then rinse the Pan until all liquids are out. Place the Hunts Meat spaghetti sauce in the pan (desired amount) and begin stirring again. Add the packet of Sazon, mix it with a dash of Adobo, a very light layer of both the Bouillon and Meat tenderizer and continue stirring. After about 5 minutes place the Spaghetti in a bowl and add a dash of Parmesan cheese (optional). Then you are ready to try your Dominican Spaghetti.


***** I apologize for not having specific amounts of any of the ingredients but they all should be added lightly because they have unique tastes and placing large amounts could greatly effect the taste.

Chicken and Dumplings

Ingredients:
vegetables of your choice
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans water
2 cups chicken cooked, cubed
2 tsp. chicken boullion granules
1/2 tsp. black pepper
1 can (8 pack) refrigerated butermilk bisquit dough (or I just make my own)

Directions:
Combine all of the ingredients except bisquits in a crock pot. Separate bisquits and lay on top of soup mixture. Cook on Low for 4-6 hours.

Crepes

Ingredients:
1 c. flour
1/2 c. milk
1/4 tsp. salt
2 eggs
1/2 c. water
2 T. melted butter

Directions
Place ingredients in blender in order given. Blend until smooth. Pour thin layer into hot frying pan or put crepe maker into batter. Cook until slightly brown and edges come off smoothly. Fill with fruit and whip topping.

Peanut Butter Brownies

Ingredients:
3 large eggs
1 1/4 c. sugar
1/2 c. & 2 T. brown sugar
1/2 c. peanut butter
1/4 c. shortening
1 1/2 tsp. vanilla
2 c. flour
2 1/4 tsp. baking powder
3/4 tsp. salt
chocolate frosting

Directions
Combine wet ingredients except frosting. Beat at medium speed. Sift dry ingredients. Gradually add to wet mixture. Bake 350 for 30 minutes. Frost.

Orange Julius

You can do this with any kind of frozen juice.

6 oz frozen orange juice
1 c. milk
1 c. water
1/3 c. sugar
1 tsp. vanilla
12 or more ice cubes
Place ingredients in blender on high and blend to desired thickness.

Lime Chicken Tacos

INGREDIENTS (Nutrition)


1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa

DIRECTIONS


Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.

Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Sour Cream Pork Chops

INGREDIENTS (Nutrition)

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

DIRECTIONS


Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.

Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.

Preheat oven to 200 degrees F (95 degrees C).

After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Chocolate Chip Cookies

Okay, So I am already quite happy with my recipe of chocolate chip cookies, but I looked at this one and thought it wouldn't hurt to try it out. So maybe one day I'll remember to! So here it is:

Ingredients:
4 cubes of marg./butter
3 tsp. vanilla
2 cups brown sugar
5-6 cups flour
1 cup sugar
2 tsp. baking soda
4 eggs
1 bag chocolate chips

Directions
Bake at 375 - 8 minutes or 475 - 5-6 minutes

Banana Crumb muffins

INGREDIENTS


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Savory Crescent Chicken

INGREDIENTS (Nutrition)


1 (3 ounce) package cream cheese, softened

1 tablespoon butter, softened

2 cups cubed, cooked chicken meat

1 tablespoon minced onion

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons milk

1 tablespoon chopped pimento peppers (optional)

1 (8 ounce) package refrigerated crescent rolls

1 tablespoon butter, melted

3/4 cup croutons

DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well.

Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.

Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.

Double Chocolate Zucchini Bread

Ingredients:
2 sm. zucchini (about 1/2 lb. total) or 2 c. grated
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet chocolate chips


Directions:
Heat oven to 350 degrees. Butter 2 (8 x 4) loaf pans.
Grate zucchini. In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon, and nutmeg. In another bowl, combine zucchini and everything else except the chocolate chips. Stir into dry ingredients until just blended. Stir in chocolate chips.

Pour batter into prepared pans. Bake until a toothpick stuck in the center of the bread comes out clean, about 1 hour 15 minutes. Cool on rack 10 minutes, then remove from pans and cool completely.

Easy Homemade ice cream!

Servings=about 12

Ingredients:

2 cups half-and-half

2 cups whipping cream

1 (14 oz) sweetened condensed Milk

2 tablespoons vanilla extract

Directions:

In a large bowl, combine ingredients; mix well. Pour into ice cream maker and follow the ice cream maker directions. Freeze leftovers.

Some variations that you could try:

Add fresh fruit: Reduce half-and-half to 1 cup. Add 1 cup pureed or mashed fruit (bananas, peaches, strawberries, etc.). Could add a few drops of food coloring.

Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

Pumpkin Chocolate Chip Cookies

1 box spice cake mix
1 small can pumpkin
chocolate chips

You mix and bake at 350 for 10-12 minutes

That's it, super easy and all items that you can keep in your pantry, and they are really really yummy. If you want to make them for a big crowd, just use 2 boxes cake mix and a large can of pumpkin!

Downeast Maine Pumpkin bread

INGREDIENTS (Nutrition)


1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Brigadero

Chocolate fudge candy
1 can (14 oz) sweetened condensed milk

1 Tblsp margarine

3 Tblsps cocoa powder

Cook over medium low heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder. Cook the mixture until it thickens enough to see the pen bottom during stirring Pour the mixture into a greased dish and let it cool to room remperature. Take small amounts of the mixture witha teaspoon and make 1 1/2 inch balls. Roll balls over chocolate jimmies to decorate.

Lemon Sugar Cookies

Ingredients:
3 cups unsifted flour
2 tsp. baking powder
1/2 tsp. salt
2 cups sugar
1 cup shortening
2 eggs
1/4 cup Real Lemon Juice from concentrate
additional sugar

Directions:
Preheat oven to 350 degrees, stir together flour, baking powder, and salt. Set aside. In large mixing bowl, beat sugarsnd shortening until fluffly. Beat in eggs. Stir in dry ingrediants then Real lemon. Mix well. Chill 2 hours, shape into 1/4 inch balls. Roll in additional sugar. Place 2 inches apart on greased baking sheets. Flatten. Bake for 8 to 10 minutes or until lightly browned. Makes 8 dozen.
I have never let the cookie dough chill for two hours before I baked them so I do not know what chilling does for the cookie dough.

French Silk pie

Ingredients:
2 sticks of butter (room temperature)
1 cup of sugar
3 unsweetened chocolate squares (room temperature)
4 eggs
1 Tbsp vanilla
2 graham cracker or chocolate pie crusts
Yields: ususally two pies

Directions
Beat Chocolate and butter together, add sugar and vanilla, beat. Add two eggs and beat 5 minutes. Add two more eggs and beat 5 minutes. Put into crusts and chill until served. Top with whipped cream.

Double Chocolate Cookies

1 Box Devils Food Cake Mix
1/2 c. butter
1 egg

Mix Well
Bake 350* 8-12 minutes
They are so so so simple, and delicious!

Ham and Potato Soup

INGREDIENTS (Nutrition)
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DIRECTIONS
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Mandarin Pasta Salad

Dressing: Combine ingredients and refrigerate until ready to serve
1 tsp. finely chopped fresh ginger
1 garlic clove, pressed
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp. sesame oil
1 envelope onion soup mix
2 tsp. sugar

Salad: layer ingredients then toss with dressing, serve immediately
8 oz. bow tie pasta, cooked
1/2 cucumber sliced
1/2 cup red bell pepper diced
1/2 cup chopped red onion
6 oz. baby spinach
1 can mandarin oranges, drained
2 cups cooked diced chicken
1/2 cup sliced almonds, toasted

Pasta with Prosciutto and Sage

Ingredients

3/4 lb. bow tie (or other) pasta
3 tbsp of butter
1 tbsp chopped fresh sage or 1 tsp. dried
3 tbsp of olive oil
3 cloves of garlic, lightly crushed
5 oz. thin sliced prosciutto cut into fine strips
½ c. chopped walnuts (Jenn uses pistachios)
¾ c. grated parmesan cheese
½ tsp fresh ground black pepper

Directions

In a large pot of boiling, salted water, cook pasta until just done. Meanwhile, melt the butter with the sage in a small saucepan. In a large frying pan, heat the oil over low heat. Add garlic cloves and cook until golden, about 7 minutes. Remove and discard the garlic. Add prosciutto and walnuts and cook, stirring occasionally, until the walnuts are lightly toasted and the prosciutto begins to brown, 6 to 8 minutes. Remove from heat. Drain pasta. Toss with sage butter, prosciutto mixture, cheese, and pepper. Serves 4
This recipe is a little more pricey but definately worth it. Everyone loves this pasta.

Pink Lemonade Pie

Ingredients:
1 graham cracker pie crust
1 quarter of a gallon of Vanilla Ice Cream ( ice cream used to be soldin half gallons , so it would be half a carton, however they have changed sizing now )
1/2 of an 8 oz. container of Cool Whip
1 small can of pink lemonade concentrate

Directions:
Mix all together well, pour into prepared crust and freeze. When I usemy glass pie pans, they hold more, so I just use the whole container ofeverything anda large can of lemonade concentrate.

Big n' Soft Ginger Cookies

INGREDIENTS (Nutrition)
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Chocolate Trifle

INGREDIENTS (Nutrition)
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

DIRECTIONS
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Spinach and Strawberry Salad

INGREDIENTS (Nutrition)
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
DIRECTIONS
In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Veggie Pizza

Very good even if there is no meat. My roommates ate 2 three small pieces each. You may want to make more than one depending on how many people you have. I suggest trying it out to see if you like it and how much you should make.

1 package 8oz Cresent Rolls
1 package 8oz Cream Cheese
1/2 cup Ranch Dressing
2 cups assorted Fresh Veggies

Preheat Oven to 350. Open cresent rolls, lay out on pizza pan and press together. Bake 12 - 15 minutes, until light browm. Beat Cream Cheese and Ranch until smooth. Spread over cooled crust. Cut up veggies into bite sized pieces. spread over crust. ENJOY!