Gingerbread House

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Snappy Ginger Cookies

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Gingerbread Mix

Gingerbread Mix
8 cups flour
2 cups sugar
¼ cup baking powder
1 TB salt
1 tsp baking soda
1 tsp cloves
1 TB ginger
1 TB cinnamon
2 cups shortening

In a large bowl, stir together flour, sugar, baking powder, salt, baking soda, cloves, ginger, and cinnamon. Mix well. Cut in shortening with a pastry blender until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Store in a cool, dry place. Use within 10-12 weeks.

Snappy Ginger Cookies
3 cups Gingerbread Mix
1/3 cup molasses
1 egg
Sugar

Preheat oven to 350* Lightly grease baking sheets. Ina medium bowl, combine gingerbread mix, molasses, and egg. Blend well. Chill dough for easier handling, if desired. Shape into 1 inch balls. Roll in sugar. Place balls 2 inches apart on prepared baking sheets. Flatten balls with bottom of small glass. Bake 12-15 minutes until edges are browned. Makes about 24 cookies.

Gingerbread House
6 Cups Gingerbread Mix
2/3 cup molasses
2 eggs, slightly beaten
1 cup flour
Icing Mortar

Cut house patterns form lightweight cardboard (I just use paper). Preheat oven to 350* Lightly grease baking sheets. In a medium bowl, combine gingerbread mix, molasses, eggs, and flour. Blend well. Divide dough into 4 balls. Place each ball on a baking sheet. Cover with wax paper and roll out about ¼ inch thick. Dough should be smooth, without air bubbles. Bake about 7 minutes, until edges are browned. Place cardboard patterns on hot gingerbread and cut immediately. (I usually cut it out before I put it in the oven, and then cut it to exact size after it comes out of the oven so that there is less waste of the dough... and I don't eat as many scraps).  Carefully loosen pieces and put on wire racks to dry overnight.  Assemble with icing mortar.

I haven't tried these gingerbread mix recipes yet:

Sugar and Spice Gingerbread
½ cup milk
½ cup molasses
1 egg
2¼ cups Gingerbread Mix

Preheat oven to 350* Butter and lightly flour a 9 inch square pan. Combine milk, egg, and molasses in a medium bowl. Add gingerbread mix, and stir until blended. Pour into prepared pan. Bake about 30 minutes, until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then cool on a wire rack. Serve with hot lemon sauce and shipped cream or ice cream, or with fresh sliced bananas or peaches.

Gingerbread Boys
3 cups Gingerbread Mix
1/3 C molasses
¼ cup flour
1 egg, slightly beaten
Preheat oven to 350* Lightly grease baking sheets. In a medium bowl, combine gingerbread mix, molasses, egg, and flour. Blend well. On a lightly floured surface, rollout to ¼ inch thick. Cut into gingerbread boy shapes, about 6 inches long. Place on prepared baking sheets. Bake 10-12 minutes, until edges are browned.

Royal Frosting

Both recipes are great for gingerbread houses!

Royal Frosting
With egg whites:
3 egg whites, room temperature
1/2 tsp cream of tartar
1 lb powdered sugar

With meringue powder:
3 TB meringue powder
1 lb (4 cups) powdered sugar
6 TB warm water

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

Ham and Chicken Casserole

Ham and Chicken Casserole- Perfect for Holiday leftovers!

from allrecipes

1 cup uncooked egg noodles
¼ cup butter
¼ cup flour
2 cups milk
1 cup cooked, cubed chicken
1 cup cooked, diced ham
½ tsp salt
½ tsp ground black pepper
6 oz shredded cheddar cheese
2 tsp paprika

1. Preheat oven to 400* Lightly grease a medium baking dish.
2. Bring a saucepan of lightly salted water to a boil. Cook egg noodles in boiling water for 6-8 minutes, or until al dente. Drain.
3. Melt butter in a saucepan over medium-low heat. Mix in flour, heating until bubbly. Slowly whisk in milk. Cook for 5 minutes, stirring constantly, or until thick and smooth. Remove the saucepan from heat and mix in the noodles, chicken, ham, salt, and pepper. Spoon the mixture into the prepared baking dish.
4. Bake for 15 minutes. Sprinkle with cheese and paprika, and continue baking for another 5 minutes. Serve hot.

Red Enchilada Sauce

I used this recipe to use up some leftover pork roast that was way too dry for anything else. Adam wasn't a fan of the original pork roast, but requested the enchiladas again. I just shredded the pork, added some of this sauce (and maybe some cheese), wrapped in tortillas, placed in pan, topped with remaining sauce and shredded cheese, and baked. Yum!

http://allrecipes.com/Recipe/Red-Enchilada-Sauce/Detail.aspx