ginger

Gingersnap Sandwich Cookies with Orange Cream Cheese Filling

December 15, 2009 by Tiffany King 4 Comments

These cookies taste like old-fashioned Christmas. The flavor combination of molasses, ginger and orange is wonderful. I found the recipe on Recipe Girl. She has an awesome list of Christmas cookies.

I did make a couple of adjustments to the recipe. I doubled it, because I wanted to end up with more than 2 dozen cookies. I didn’t count how many I had, but it was a lot and it took quite a while to bake them. They’re so good though, I’m glad I doubled it. I made a few other adjustments too. [Read more…] about Gingersnap Sandwich Cookies with Orange Cream Cheese Filling

Gingerbread with Lemon Sauce

November 4, 2009 by Tiffany King 14 Comments

This easy dessert is perfect for this time of year. Serve it warm with the lemon sauce or with whipped cream. The molasses and spices go well with either topping.

Here’s what you’ll need: [Read more…] about Gingerbread with Lemon Sauce

Honey Hoisin Chicken in the Slow Cooker

November 3, 2009 by Tiffany King 48 Comments

This dinner was waiting for us when we came in from a marathon dentist appointment today. It was so nice to throw some rice on to cook, steam some broccoli and sit down to dinner. We ate every bite of it too.

The prep is simple, with just a few ingredients. In case you’re wondering what the dixie cup in the picture holds, it’s white wine. I froze wine in dixie cups instead of using ziplock bags this time. It works great.

Gingerbread Waffles with Vanilla Cream Sauce

October 30, 2009 by Tiffany King 15 Comments

Scrumptious! Gingerbread Waffles are a spiced up version of classic waffles with a touch of molasses. The vanilla cream sauce compliments the waffles perfectly, although they’re also good with maple syrup. We drank apple cider with these and it made for a very Octoberish meal. [Read more…] about Gingerbread Waffles with Vanilla Cream Sauce

Sweet and Sour Chicken

January 10, 2009 by Tiffany King 17 Comments

We celebrated my oldest daughter’s birthday with Sweet and Sour Chicken. The recipe is adapted from the More with Less Cookbook.

Gather up your ingredients:

For the marinade:
1 egg, beaten
1 Tbs. sugar
1 tsp. salt
1 Tbs. soy sauce

1 lb. pork or chicken, cubed (I used 4 boneless chicken breasts)

To stir fry later:
1 clove garlic, minced
4 slices ginger root, finely chopped
1 green pepper, cut up
1 onion, cut up
20 oz can pineapple chunks, drained (reserve the juice)

For the sauce:
3 Tbs. vinegar
3 Tbs. brown sugar
2 Tbs. soy sauce
1 Tbs. cornstarch
the reserved pineapple juice

Mix up the marinade and add the chicken or pork. Let it stand 20-30 minutes while you prepare the other ingredients.

Combine the sauce ingredients and set aside.

Dredge the meat in cornstarch. Fry on all sides until brown. Remove from the skillet and keep warm. Stir fry the garlic, ginger and vegetables in oil, 2-3 minutes. Add the sauce and cook just until the sauce thickens and clears. Return the meat to the skillet. Serve with hot rice.

I keep thinking I need to double the pineapple and sauce amounts, but I haven’t done it. We would like more sauce than what the recipe makes.