Who knew?

Advice from the back of the can:

"Enjoy them heated, chilled or right out of the container as a snack, main dish or sliced and added to casseroles and soups."

However, I think only my California nieces would agree with that.

Sugar and spice

This recipe for chocolate gingerbread cookies is originally a Martha Stewart. I was clued in to it by my friend Holly at Phe/MOM/enon. The thing is, both she and Martha Stewart are really into baking, and I'm way too lazy for it. So, I dumbed down the recipe to suit my impatient needs. If you are interested in making it the right way, go to Holly's blog. The thing is, I thought it was just great without all the refrigeration and extra TLC. Maybe I'm a disgrace, though.

THE RECIPE:

1 stick butter, softened
1/2 c. packed dark brown sugar
1/2 c. molasses
1 Tbsp. fresh ginger
1 1/2 c. flour
1 1/4 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 Tbsp. cocoa powder
1 tsp. baking soda
1 c. semi-sweet chocolate chips
Granulated sugar

Beat together butter and brown sugar, then add molasses and fresh ginger. Add dry ingredients and chocolate chips. Form into balls and roll in granulated sugar. Place on ungreased cookie sheet and bake at 325 degrees for 10 to 12 minutes, until surfaces begin to crack. Let stand for a few minutes.

The chocolate flavor is more apparent when the cookies are warm. The gingerbread flavor is more apparent when they are completely cooled.

Chow down on chowder

We've been making this chicken corn chowder for three years now, and it's always a hit. It works great by itself or in bread bowls. You can make your ingredients as chunky or bite-sized as you desire. It's a Crock-Pot meal, which makes it even more appealing to me.

THE RECIPE:

2 Tbsp. butter/margarine
1 1/2 lbs. chicken, cubed
1/2 c. chopped onion
2 stalks celery, chopped
1/2 lb. carrots, chopped
2 cans corn, drained
2 cans cream of potato soup
1 1/2 c. chicken broth
1 tsp. dill weed (this really adds to it)
1/2 c. half-and-half

Brown chicken in butter (it doesn't have to be cooked through), then transfer to Crock-Pot. Saute onions and celery briefly, then transfer to pot, along with carrots, corn, potato soup and broth. Add dill weed and cook for 5 to 6 hours on low. During last 10 minutes, stir in half-and-half. Serves 8.

Do the mashed potato, then do the twist

Fiesta mashed potatoes are a tasty twist on the traditional dish. By the way, I never peel my potatoes, because the skin has so much nutritional value.

THE RECIPE:

8 to 10 russet potatoes (small-medium, like the ones that come in the bag)
16 oz. lowfat sour cream
1 packet Hidden Valley's fiesta ranch mix
1/4 c. butter or spread

Wash potatoes, then chop into chunks and place in pot of water. Boil until tender. Potato chunks will slip off the end of a fork. Drain and place in mixing bowl. Add remaining ingredients and beat with hand mixer until creamy.

Tip: Mix the sour cream and fiesta ranch ahead of time, then if you don't need the whole 16 ounces for your potatoes -- maybe you only used 8 and they were small -- you can use the remainder as a chip dip. Yum!

Spectacular salad

This salad is extraordinary. I have made it many times since I got the recipe from a gal in my neighborhood. The above picture shows a bowl that is 11 inches in diameter. Two adults and one 3-year-old devoured its contents in less than 24 hours. The dressing is a delicious mix of sweet and tangy.

THE RECIPE:

1 head romaine lettuce, washed and chopped (if you use bagged lettuce, you will probably need two)
1 apple, cubed
1 pear, cubed
1 c. shredded Swiss cheese
1 c. Craisins
1 c. cashews

1/2 c. sugar
1/3 c. lemon juice
1 Tbsp. dijon mustard
2 tsp. minced onion (or 1/8 to 1/4 tsp. onion powder)
1/2 tsp. salt
1 Tbsp. poppy seeds
1/2 c. oil (I have only used canola)

Mix salad ingredients and dressing ingredients separately. Toss together before serving. Keep them separate if you don't plan to use all the salad at once or it will get soggy. You must know, however, that I would still eat this salad if it were soggy. It's that good.

Do the dip

Now this is the right way to make a French dip sandwich. By the way, I used to hate French dip sandwiches. In recent times, I have had an awakening, a beautiful awakening. The only thing I can figure is that I had never eaten them the right way before. I think they never had toppings, which I have discovered are vital. The recipe below is delicious and so very easy. Serve the sandwiches with a salad or other veggie on the side.

Deli-sliced roast beef
Sub rolls or hoagie buns
Packet of au jus powder
Mayonnaise
Sliced Swiss cheese (please understand, I hate Swiss plain, but it is delicious on this)

Make au jus according to package directions. (You just boil it with water.) Add roast beef so meat will warm up. Meanwhile, slice rolls and toast them under the broiler until they're good and golden. Top with mayo and cheese. Use a fork or tongs to remove the beef from the sauce and layer it on the sandwich. Pour au jus into bowls for dipping.

Holy ravioli!

When you don't have time to put dinner together, make this alfredo ravioli bake. The only thing I did that's worthy of being called "cooking" was chop a red pepper. The dish requires an hour to bake, so if you can plan ahead for that, you'll have a nice dinner with very little effort.

THE RECIPE:

1 25-ounce package frozen cheese-filled ravioli
1 8-ounce package pre-sliced mushrooms
1 c. chopped red bell pepper
1 16-ounce bottle alfredo sauce
8 ounces shredded cheese (I used mozzarella, but Swiss, Parmesan or a mixture would work)

Mix all ingredients -- don't even worry about thawing ravioli -- in a baking dish. Cover and bake at 350 degrees for one hour.

By the way, this meal cost me $6.29 at Wal-Mart. I price-matched the mushrooms and cheese. I used a pepper from our garden. Three of us only ate half the pan, so we have lunch for tomorrow. Not bad.