Ginger Cookies

These are not your average cookie! I was looking for a gingersnap recipe a little while ago, and decided to try this one. I was so impressed by the balance of cloves and ginger in the cookies; it was hard to stop eating them! My ideal cookie is soft and chewy, and these hit the spot!

These aren’t technically gingersnaps, but are aptly named “Ginger Cookies,” and while the spices make me think of winter holidays, I would gladly eat them any day! I can almost smell them now!

  • 4  1/2 cups all-purpose flour
  • 4 tsp ground ginger
  • 2 tsp baking soda
  • 1  1/2 ground cinnamon
  • 1 tsp ground cloves
  • 1/4 tsp salt
  • 1  1/2 cups shortening
  • 2 cups sugar
  • 2 eggs (or equivalent egg substitute)
  • 1/2 cup molasses
  • 3/4 cup sugar

1. Preheat oven to 350 degrees. In a medium bowl, mix flour, ginger, baking soda, cinnamon, cloves, and salt.

2. In a large bowl, beat shortening with a mixer for 30 seconds. Add 2 cups sugar. Beat until combined, scraping bowl as needed. Beat in eggs and molasses. Add flour mixture.

3. Shape dough into 1-inch balls. Roll balls in 3/4 cup sugar; place 1  1/2 inches apart on a greased cookie sheet. Flatten balls of dough with the bottom of a glass if desired.

4. Bake 8 to 9 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on a cookie sheet 1 minute. Remove; cool on a wire rack.

Yield: About 120 cookies

{Kudos to Better Homes and Gardens 100 Best Cookies magazine!}

Tomato Tortellini Soup

Instant winner, folks! This soup was a cinch to make, and it tastes sophisticated enough for company! My picky kids all pronounced it “good,” which is an extra reason to love it at my house!  It boasts a creamy tomato base, cheesy tortellini, and basil for seasoning. My husband couldn’t believe I had used fat-free half-and-half!

In all honesty, I don’t like tomatoes, and I don’t eat tomato soup, but I love this soup!! The milk and cream lightens the tomato taste, and it is perfectly paired with freshly grated Parmesan. My husband said he would probably be requesting it for his birthday dinner. Try it; you’ll love it, too!

  • 1 (9 oz) package refrigerated cheese tortellini
  • 2 cans (10-3/4 oz each) condensed tomato soup, undiluted
  • 2 cups vegetable broth
  • 2 cups milk
  • 2 cups half-and-half cream
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1`/2 cup Parmesan cheese, grated
  • Additional Parmesan cheese, optional
  • 1/2 cup chopped oil-packed sun-dried tomatoes, optional

1. Cook tortellini according to package directions.

2. In a large pot, combine soup, broth, cream, tomatoes (if desired), and seasonings. Heat through, stirring often.

3. Drain tortellini; add to soup. Stir in cheese. Sprinkle each serving with additional cheese, if desired.

Yield: 6-8 servings.

{Kudos to Taste of Home magazine!}

Creamy Ham and Corn Soup

Comfort food that is a cinch to put together? Sign me up! I have been looking for new recipes to try, but a top requirement is that I can prepare it in a reasonable amount of time. It only takes around a half hour to make, and most of the ingredients are things you probably have on hand!

You can’t go wrong with the flavors here: ham, sweet corn, red peppers, and onion, plus the perfect amount of ground pepper. With temperatures staying around or below freezing lately, this soup hit the spot!

  • 4 cans (60 oz) chicken broth
  • 4 cups corn
  • 2 cups half and half
  • 1 cup onion, chopped
  • 2/3 cup red pepper, chopped
  • 1 cup cold water
  • 2/3 cup flour
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 cups ham, cubed
  • dill, snipped, optional

1. Combine broth, corn, cream, onion, and red pepper in a pot, and bring to a boil. Combine water, flour, salt, and pepper until smooth, and gradually stir into pot. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in ham.

2. Reduce heat to low; cover and simmer for 10-15 minutes or until vegetables are tender. Garnish with dill if desired.

Yield: 6-8 servings.

{Kudos to Taste of Home magazine!}