Crab Enchiladas

Sounds weird, but tastes great. Dave asks for these at least once every two weeks.

INGREDIENTS

12 ounces imitation crabmeat, flaked or chopped
1/4 cup low-fat sour cream
1 (10 ounce) can green chile enchilada sauce, divided
1 cup salsa (your choice), divided
6 (8 inch) low-fat flour tortilla

DIRECTIONS

1. Preheat oven to 350.
2. Combine crab meat, 1/4 cup low-fat sour cream, 1/2 can green chile enchilada sauce and 1/2 cup salsa in a microwave safe bowl and mix well. Microwave on high for 2 minutes.
3. Divide crab mixture evenly among the six tortillas and roll.
4. Bake uncovered for 15 minutes.

Lucy's Ginger Snap Cookies

These cookies are DELICIOUS! I made them the other day, and they are almost all gone. I did not roll them in sugar, but instead made an icing of confectioners sugar and milk to top each cookie with like the ones you buy at the grocery store.

INGREDIENTS

3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
Sugar

DIRECTIONS

1. Cream butter, 1 cup sugar, egg and molasses until well blended. Stir in flour, ginger, baking soda and cinnamon. Shape dough into 1 1/2" balls.
   Roll balls in sugar. Place balls on un-greased cookie sheet (I put parchment paper down to prevent burning on the bottoms). Bake at 350°F for 10 minutes or until lightly browned and still puffed. Cool on cookie sheet for 2 minutes; remove to plate with wax paper to finish cooling.
2. IF YOU WANT THEM CRUNCHY: Store on a plate covered with aluminum foil.
3. TO KEEP THEM CHEWY: After ten minutes of cooling, put them in a tupperware/gladware container lined with wax paper and keep the lid on. After a couple of days, if they get hard, put a piece of bread in with them. The cookies will retain the moisture from the bread and stay chewy.

Egg Noodles with Garlic Tomato Sauce

I have this thing where I love to just make up new recipes for pasta dishes. Anything goes, but I don't measure. I made a delicious dish last night, so I'll try my best to guess at the proportions.

INGREDIENTS

1 tablespoon minced garlic (or more, LOTS more if you like it)
4 tablespoons olive oil
1 teaspoon Mrs. Dash (any variety you like)
1 can diced tomatoes, drained and sweated*
6 oz egg noodles, prepared by package directions

DIRECTIONS

1. Saute garlic, olive oil and Mrs. Dash over medium low heat for one minute. Add tomatoes and cook covered for 8 minutes while noodles are cooking.
2. Add cooked noodles to your sauce and cook for another minute or two until all noodles are covered with sauce.

*to sweat the tomatoes, drain them in a colander, and sprinkle with a generous amount of salt. This will remove some of the moister so the sauce isn't watery.

Cinnamon Stars

It is the holidays after all, so here's another cookie recipe I hope you'll try. This was probably the favorite of people who received assorted cookies from me this year. Actually, Cilla chose this recipe and I'm so glad she did!

INGREDIENTS

1 cup butter, softened
2 cups sugar
2 eggs
2-3/4 cups all-purpose flour
1/3 cup ground cinnamon

DIRECTIONS

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cinnamon; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.


2. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets.


3. Bake at 350° for 15-18 minutes or until edges are firm and bottom of cookies are lightly browned. Remove to wire racks to cool.

Yield: 5 dozen.

From Taste Of Home Cookie & Candies Cookbook.

Strawberry Dreams

I made these as part of my Christmas gifts this year. The top to a small container of spices makes the perfect cookie cutter! Since this recipe yields 9 dozen, I only made a half batch without any problems.

INGREDIENTS

2 cups butter, softened
1 cup sugar
4 egg yolks
2 teaspoons vanilla extract
1 drop lemon juice
5-1/3 cups all-purpose flour
1/4 teaspoon salt

FILLING:
1 jar (12 ounces) strawberry jam

ICING:
1 cup confectioners' sugar
1 drop lemon juice
1 drop red food coloring, optional
1 to 2 tablespoons milk

DIRECTIONS

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and lemon juice. Combine flour and salt; gradually add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.


2. Divide dough into three portions. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a 1 1/2 inch round cookie cutter. Place 1 in. apart on ungreased baking sheets.


3. Bake at 350° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool.


4. Spread the bottom half of the cookies with strawberry jam; top with remaining cookies. For icing, combine the sugar, lemon juice, food coloring if desired and enough milk to achieve a drizzling consistency. Drizzle over cookies.

Yields 9 dozen.

From Taste of Home Cookies & Candies Cookbook.

Pumpkin Pancakes

These pancakes require a lot of ingredients, but they're worth the effort!

INGREDIENTS

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

DIRECTIONS

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chocolate Pinwheel Cookies

INGREDIENTS

1 cup shortening
1-1/2 cups sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract (or peppermint if you have it)
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 squares (1 ounce each) unsweetened chocolate, melted

DIRECTIONS

1. In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, milk and extract; mix well. Combine the flour, salt and baking powder; gradually add to creamed mixture. Divide dough in half. Add chocolate to one portion; mix well.
2. Roll each portion between waxed paper into a 16-in. x 7-in. rectangle, about 1/4-in. thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll up jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours or until firm.
3. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Yield: 4 dozen.

From Taste of Home Cookies & Candies Cookbook.