Chewy Ginger Snaps

These cookies just smell like Christmas to me! :)

2 1/4 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg

Mix together first six ingredients. Cream sugar, shortening, molasses and egg. Add dry ingredients -- beat well. Form 1 inch balls, roll in granulated sugar. Bake at 375 degrees for 10 minutes. (The cookies are going to look really puffy - but they will flatten a bit after you take them out of the oven. I let mine sit on the pan for another 5 minutes or so.)

Southwest Chicken Chili

I found this recipe on Picky Palate and was excited to make it because it requires NO dairy! Matt's not a fan of spicy food so I dialed down the heat, but it was still excellent and way easy to make.

4 chicken breasts, cooked & shredded
2 T olive oil
1 large onion, finely chopped
1 large bell pepper, finely chopped
4 cloves garlic, minced
3 14-oz cans chicken broth
1 can black beans, drained
1 can kidney beans, drained
1 can cannelini beans, drained
1 14-oz can fire-roasted diced tomatoes
1 6-oz can tomato paste
1 T Tabasco {I just did a few drops}
1 T fresh lime juice
2 T chili powder {I used about half}
2 T cumin
1 1/4 tsp salt
1/2 tsp pepper

Heat olive oil in a large soup pot over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken; cook for 1 minute then stir in rest of ingredients. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve. You can top with cheese, sour cream, or whatever else you like. Serve with Pancheri Cornbread.

Romaine Lettuce & Strawberry Salad

Salad:
2-3 heads of Romaine Lettuce
2 cups fresh strawberries, sliced lengthwise
1 small red onion, sliced thin (or half a regular sized onion is enough)
1/2 cup slivered almonds, toasted*

Dressing:
1 cup Mayonnaise
3 Tablespoons Half & Half
1 Tablespoon poppy seeds
1/3 cup white sugar
1/4 cup raspberry vinaigrette
1 1/2 Tablespoons raspberry jam

Put all ingredients in blender and mix well. Good for two weeks in fridge.

*Toasted Almonds:
1 cup slivered almonds
1/4 cup white sugar

Cook on medium heat, stirring constantly until almonds turn brown. Spread on cookie sheet to cool.

Salad:
2-3 heads of Romaine Lettuce
2 cups fresh strawberries, sliced lengthwise
1 small red onion, sliced thin (or half a regular sized onion is enough)
1/2 cup slivered almonds, toasted*

Dressing:
1 cup Mayonnaise
3 Tablespoons Half & Half
1 Tablespoon poppy seeds
1/3 cup white sugar
1/4 cup raspberry vinaigrette
1 1/2 Tablespoons raspberry jam

Put all ingredients in blender and mix well. Good for two weeks in fridge.

*Toasted Almonds:
1 cup slivered almonds
1/4 cup white sugar

Cook on medium heat, stirring constantly until almonds turn brown. Spread on cookie sheet to cool.