Hanson's Ginger Cookies

1 c. (2 sticks) butter
1 c. granulated sugar
1 c. light molasses
1 tbsp. vinegar
2 eggs, slightly beaten
51/2 c. flour
1 tsp. cinnamon
1 tsp. ginger
1 tsp. baking soda
1/2tsp. salt

For frosting:
2 c. powdered sugar
1/3c. unsalted butter, softened
1/2tsp. vanilla extract
2 to 3 tbsp. milk

To make cookies: In a large saucepan over medium heat, combine butter, granulated sugar, molasses and vinegar and slowly bring to a boil. Remove from heat, cool to room temperature and whisk in eggs.

In a large bowl, combine flour, cinnamon, ginger, baking soda and salt. Stir flour mixture into molasses mixture until dough is smooth and satiny. Divide dough (it will be extremely soft) into 2 portions. Wrap each portion in plastic wrap and refrigerate for at least 2 hours or up to several days.

When ready to bake cookies, preheat oven to 375 degrees. Let dough stand at room temperature for a few minutes until it is pliable enough to roll. Roll dough out on a board (flour is not needed) and cut using favorite cookie cutters. Bake on lightly greased baking sheets for 10 minutes. Remove from oven, let rest for 5 minutes then remove cookies to a wire rack and cool completely.

To make frosting: In bowl of an electric mixer on medium speed, beat powdered sugar, butter, vanilla and 2 tablespoons milk, adding more milk until frosting is consistency required. Frost completely cool cookies and serve.

NOTES:

• These roll well and make really good gingerbread men.
• My original recipe is a newspaper cut out from the Star Trib and calls for a cup of margarine rather than the butter called for in this version.  The butter would obviously taste better, but I've been making these for years with margarine.
• They make great tree ornaments and the cookies store really well.
• I have a note that a double batch makes 30 big gingerbread men. (I gave them as gifts one year.)
• Source

Raspberry Almond Shortbread Thumbprints

Cookie
1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond flavoring
2 cups all-purpose flour
1/2 cup seedless raspberry jam in a squeezable container

Glaze
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract

Combine softened butter, sugar and 1/2 teaspoon almond flavoring in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.

Heat oven to 350°F.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.

Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

NOTES:

• Really outstanding cookie
• The squeezable jam isn't essential, but really does make everything easier.
• Source

Bacon Wrapped Smokies

Easiest appetizer ever!

1 pound bacon (each slice cut into fourths)
14 ounce pkg of beef cocktail wieners (or more)
3/4 c brown sugar

• Preheat oven to 325 degrees
• Wrap wieners with quarter slices of bacon.
• Secure with toothpicks
• Place on a baking sheet lined with parchment (foil/silicone baking mat)
• Sprinkle brown sugar over each
• Bake for 40 minutes util the bacon is cooked and sugar is bubbly.
• Serve immediately or place wieners in a slow cooker and keep on the low setting.

NOTES:

Delicious and very easy.

The original recipe said to cut the bacon in thirds, but it was very easy to stretch a quarter slice around.

Swiss Potatoes

• 3 1/2 pounds russet potatoes, peeled, cut into 1/8 inch slices
• 1 1/2 teaspoons dried dill weed
• 3 cups grated Gruyere cheese (about ten ounces) or it works with
• regular Swiss cheese which is much cheaper and still tastes good
• 1 1/3 cups whipping cream
• 1 1/3 cups chicken stock or canned low-salt broth
• 1/4 cup Dijon mustard

Preheat oven to 400 degrees.  Butter 13x9x2-inch glass baking dish.
Overlap 1/3 of potatoes in prepared dish.  Season generously with salt and pepper.  Sprinkle with 1/2 teaspoon dill weed and 1 cup cheese. Repeat layer twice,  using 1/3 cup of potatoes, 1/2 teaspoon dill weed and 1 cup cheese for each layer.  Whisk cream, stock and mustard in bowl.  Pour over potatoes.  Bake until potatoes are tender and the top is crusty and brown, about 1 hour.  Cool 10 minutes and serve.

NOTES:

• This was Johnny's one request for Thanksgiving dinner. :)
• Holly says: "Also does not require whipping cream; I'm sure I always use milk/half & half."
• I used the mandolin for cutting potatoes - worked very well.

Ribs in the Oven

4-5 pounds spare ribs or baby back ribs
1/4 cup Dijon mustard
2 teaspoons liquid smoke (optional)
1 cup Dry Spice Rub
1 cup Barbecue Sauce

Dry Spice Rub (use ¼ batch)

2 cups brown sugar
1/2 cup paprika
1/4 cup + 2 tablespoons granulated garlic
1/4 cup granulated onion
1/4 cup kosher salt
1/4 cup black pepper
1/4 cup cumin
1/8 cup ancho or chipotle
1/4 cup mustard powder
1/8 cup cayenne pepper

Line a baking sheet with aluminum foil and set the cooling rack on top. Lay the ribs on top of the rack in a single layer. This arrangement allows for heat circulations on all sides of the ribs.

Mix the mustard and the liquid smoke, if using, and brush the ribs on both sides. Sprinkle the ribs with the dry rub and pat gently to make sure the rub adheres to the rib meat. Note: This step can be done the day ahead for a deeper flavor. Wrap the seasoned ribs in plastic wrap and refrigerate.

Heat the broiler and place an oven rack a few inches below the heating element. Make sure the meaty side of the ribs is facing up. Broil the ribs for about 5 minutes, until the sugar in the dry rub is bubbling and the ribs are evenly browned.

Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Roast for 2½–3 hours for spare ribs or 1½–2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.

About 30 minutes before the end of cooking, brush the ribs with barbecue sauce, re-cover with foil, and finish cooking. The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about ten minutes, and then cut between the bones to separate the individual ribs. Serve.

Source.

Chicken Stroganoff

Making a note of this because it was a big hit (even with the forgotten paprika).  I served it with brown rice instead of noodles, which was also lauded.  Original here.

Ingredients
Kosher salt
12 ounces wide egg noodles (or rice)
3 tablespoons unsalted butter
1 small onion, chopped
4 ounces white or cremini mushrooms, sliced (about 2 cups)
1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons all-purpose flour
1 teaspoon paprika, plus more for topping
Freshly ground pepper
1 cup fat-free low-sodium chicken or mushroom broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream, plus more for topping
2 tablespoons chopped fresh parsley


Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.

Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes.

Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes.

Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Caramel Coffee Syrup

Makes 1 cup(source)

• 1 cup sugar 
• ¾ cup water, divided 
• 1 teaspoon corn syrup 
• 1 teaspoon vanilla extract 
• Pinch of salt 

In a small pot, combine the sugar, ¼ cup of the water, and the corn syrup. Stir over low heat until dissolved, then turn the heat to medium high, cover the pot, and let boil for 2 to 3 minutes. Remove the cover and stir vigorously as the caramel continues to cook. Stir over heat until mixture is a light amber color. Remove the caramel from heat. Carefully pour in the remaining ½ cup of water. Be very careful when stirring the water into the caramel as it can splatter. Stir in the vanilla and a small pinch of salt.

Note: I'd recommend keeping this over low heat for a bit after you add the last ingredients. The added water can cause a bit of crystallization that you'll want to redissolve, and this will give the alcohol in the vanilla a chance to cook off (it wasn't noticeable in coffee, but might be in other applications).