Peppermint Candy Cane Dip

 

INGREDIENTS

 

• 1 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla
• 1/2 cup crushed candy canes (about 12 candy canes)
• 8 oz cool whip

INSTRUCTIONS

 

• Using a mixer on medium speed, beat the cream cheese until fluffy. 
• Add in the powdered sugar and vanilla and mix until combined and creamy. 
• Fold in crushed candy canes and cool whip until incorporated. 
• Chill in the refrigerator for at least an hour before serving. 

Ginger Molasses Cookies

Ingredients

3/4 C butter, softened

1 C light brown sugar, packed

1 large egg

1/4 C molasses

2 1/4 C all purpose flour

2tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt 

1/4 C granulated sugar (for rolling dough in) optional

Instructions

1. Preheat oven to 375°.
2. Line baking sheet with parchment paper and set aside.
3. Combine the butter and sugar in a large bowl. Cream together for one minute or until fluffy. Add in the egg and beat until smooth.Add molasses and mix until combined.
4. Whisk flour, baking soda, cinnamon, ginger cloves and salt in a small bowl. Then add it to the butter mixture.
5. Mix with a spoon, just until combined. Be careful not to over mix. (I just put this all in my mixer and it turned out fine…just saying. I totally over mixed.) 
6. Refrigerate dough 10-15 min. 
7. Using a medium cookie scoop, roll dough into a ball. Roll in the sugar. (These cookies are also good without this step.)
8. Bake 8-10 min and let cool. 
9. Once the cookies have cooled, you can dip half the cookie in melted white chocolate if you want and add cute sprinkles. 

Italian Chicken (Instant Pot or Slow Cooker)

Ingredients:

 4-6 boneless, skinless chicken breasts

1 (10.5 ounce) can cream of chicken soup

1 (8 ounce) package cream cheese

1 (0.7 ounce) package Dry Italian Dressing Mix

2 cups chicken broth

1 (16 ounce) package Penne pasta

(In the end I add a little corn starch and water to thicken it up.)

To Cook:

Instant Pot: Dump everything from the freezer bag into the Instant Pot. Add 2 cups chicken

broth. Add Lock cover into place and turn the knob to SEALING. Push the MANUAL or

PRESSURE COOK button and set for 20 minutes. Naturally release pressure for 5 minutes

then quick turn the knob to VENTING to release remaining pressure. If your chicken is frozen,

add 5 minutes until your chicken is cooked through. Cook noodles separately while your meat

is cooking.

Slow Cooker: Spray slow cooker with non-stick cooking spray and dump ingredients from

bag into slow cooker. Add in 1/2 cup of chicken broth in with the frozen food. Place the lid on

top and cook on LOW heat for 4-6 hours or until chicken is completely cooked through

(some slow cookers may take up to 7 hours). Remove chicken from slow cooker, shred using

2 forks, and add chicken back to liquid in pot.

G-ma Lee's Temple Cookies

Ingredients

2 1/2 sticks margarine

1 1/2 c brown sugar

1 1/2 c white sugar

2 large or 3 small eggs

1 tsp vanilla

2 1/2 c flour

1/2 Tbs molasses

1/2 Tbs PLUS 3/8 tsp baking soda

1 tsp salt

1 Tbs cinnamon

1/4 tsp ginger

1 Tbs milk or
buttermilk

1 quart Quick oatmeal

Directions

1-Preheat oven to 350 degrees

2-Cream butter and sugars together.

3-Add eggs and beat.

4-In separate bowl mix dry ingredients.

5-Mix molasses and milk. Then add to the wet ingredients. 

6-Add vanilla. 

7-Add dry ingredients.

8-Bake 12-15 minutes. 

**Makes 80 cookies!!!