MOLASSES CRINKLES

¾ cup shortening

1 cup sugar

1 egg

¼ cup molasses

2 ¼ cups flour

2 teaspoons soda

1 teaspoon cinnamon

1 teaspoon ginger

½ teaspoon cloves

¼ teaspoon salt

Preheat oven to 375.  Cream shortening, sugar, egg and molasses.  Add flour and dry ingredients.  Roll into balls and dip 1 side into granulated sugar.  Bake for 7 minutes.

CHEDDAR BACON DIP

16 oz sour cream
1 packet Ranch dressing mix
bacon, cooked and crumbled
1 cup shredded cheddar cheese 
1 cube softened cream cheese

Serve with veggies or chips.

GABBY'S CHEESECAKE TRIFLE

16 oz [2 packages] cream cheese, softened

2 cups confectioners’ sugar

1 cup sour cream

2 teaspoons vanilla

¼ teaspoon almond extract

½ pint heavy whipping cream

1 teaspoon vanilla

1 tablespoon sugar

1 angel food cake, cut into 1” cubes

2 quarts fresh strawberries, bananas, blackberries

3-4 tablespoons sugar

2-3 tablespoons Amaretto liqueur [optional]

In a large mixing bowl, cream the softened cream cheese and the confectioners’ sugar.  Then add the sour cream, vanilla and almond extract.  Combine the cream, vanilla and sugar, whipping until stiff.  Fold the whipped cream into the cream cheese mixture.  Add the cake cubes and coat well.  Slice the berries and add the sugar and amaretto, mixing well.  Layer into a trifle bowl, starting with layer of fruit then cake [you can use a different fruit for each layer].  Continue these layers finishing with a layer of fruit, then a dab of cream.  Cover with plastic wrap and chill well before serving.  Serves 12-14.

SUGARED CRANBERRIES

2 cups granulated sugar

2 cups water

2 cups fresh cranberries

¾ cup superfine sugar

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.  Bring to a simmer, remove from heat.  [Do not boil or the cranberries may pop when added.]  Stir in cranberries; pour mixture into a bowl.  Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving liquid if desired.  Place superfine sugar in a shallow dish.  Add the cranberries, rolling to coat with sugar.  Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.  Makes 9 servings.

CHOCOLATE FONDUE

12 ounces unsweetened baking chocolate

3 cups sugar

2 cups heavy cream

2 sticks unsalted butter

Pinch salt

In saucepan, melt chocolate over low heat.  Add sugar, cream, butter, and salt, and stir until blended.  Transfer to a fondue pot over low heat.  Serve with squares of pound cake, macaroons, pretzel rods, bananas, and strawberries.

CHICKEN CHILI VERDE

4 chicken breasts, cooked and cubed

1 large onion, diced

1-2 garlic cloves, minced

28 oz can diced tomatoes, drained

4 oz can green chilies

14 oz can pinto beans, drained

1 tablespoon Mexican oregano

1 tablespoon cumin

1 bunch fresh cilantro, chopped

Juice of 1 lime

Sauté onion, chicken, and garlic over medium heat.  Add remaining ingredients except for the lime.  Simmer one hour [it doesn’t have to simmer this long, but the longer the better].  Add the juice of one lime.

Serve taco salad style: over chips topped with lettuce, tomatoes, cheese and olives or roll into a burrito.

PORK & KIMCHI DUMPLINGS WITH SAUCE

Dumplings:

½ cup finely chopped shiitake mushroom caps

½ cup finely chopped Shang Kimchi [see next recipe]

¼ cup finely chopped green onions

1 teaspoon cornstarch

1 teaspoon minced peeled fresh ginger

2 teaspoons mirin [sweet rice wine]

2 teaspoons low-sodium soy sauce

½ teaspoon dry mustard

½ teaspoon dark sesame oil

4 ounces ground pork

24 gyoza skins

1 teaspoon cornstarch

Cooking spray

Sauce:

1 tablespoon minced green onions

3 tablespoons low-sodium soy sauce

1 ½ tablespoons mirin [sweet rice wine]

1 ½ tablespoons rice vinegar

1 teaspoons sesame seeds, toasted

½ teaspoon dark sesame oil

1. To prepare dumplings, combine first 10 ingredients.  Working with 1 gyoza skin at a time, spoon about 1 ½ teaspoons pork mixture into center of each skin.  Moisten edges of skin with water.  Fold in half, pinching edges together to seal.  Place dumplings, seam sides up, on a baking sheet sprinkled with 1 teaspoon cornstarch [cover loosly with a towel to prevent drying]. 2. Arrange half of the dumplings in a single layer in a bamboo or vegetable steamer coated with cooking spray.  Steam dumplings covered for 10 minutes. Remove dumplings from steamer; keep warm.  Repeat procedure with remaining dumplings.  3. To prepare sauce, combine 1 tablespoon onions and remaining ingredients.  Serve sauce with dumplings.  Makes 8 servings.  

Shang Kimchi:

14 cups coarsely chopped napa cabbage [about 2 pounds]

3 tablespoons kosher salt

1 tablespoon sesame seeds, toasted

2 ½ tablespoons sambal oelek or Thai chile paste

2 tablespoons minced fresh garlic

2 teaspoons dark sesame oil

1. Place cabbage and salt in a large bowl, tossing gently to combine.  Weigh down cabbage with another bowl.  Let stand at room temperature 3 hours, tossing occasionally.  Drain and rinse with cold water.  Drain and squeeze dry.

2. Combine cabbage, sesame seeds, and remaining ingredients.  Cover and refrigerate at least 4 hours before serving.  Makes 4 cups.