Thursday, August 11, 2011

Chocolate Gingersnaps

I have created a recipe! With my daughter's allergies finding things for her to eat is quite the task. She loves this recipe from "Kids' Cake Mix Magic" (Publications International, Ltd.) but cannot eat it.

Chocolate Gingersnaps
¾ cup sugar
1 package (18 ¼ ounces) chocolate cake mix without pudding in the mix
1 tablespoon ground ginger
2 eggs
1/3 cup vegetable oil

Preheat oven to 350. Spray cookie sheets with nonstick spray pour sugar into shallow bowl.Combine cake mix and ginger in large bowl. Add eggs and oil; stir until well blended. Shape dough into 1 inch balls, using about 1 tablespoon dough for each cookie. Roll in sugar to coat. Bake 10 minutes, then transfer to wire racks to cool completely.

Necessity breeds creativity!

Beccy's Chocolate Gingersnaps

Mix together:
9T cocoa
1 1/2C sugar
2C whole wheat flour
3/4t baking soda
3/4t salt
1 heaping T ground ginger
Then add:
1/2C oil
4 eggs.
Mix well. Roll into 1" balls, flatten slightly on greased cookie sheet. Bake for 10 minutes at 350. Take out of oven and let cool for 2 minutes on cookie sheet.Then dip the top face of the cookie in white sugar in a shallow bowl or plate. Place on cooling rack to cool completely.

And the vote in our house, is that the newly invented recipe is better than the original. And it makes more too! You'll have to try it and see for yourself!

Tuesday, August 9, 2011

Mexican Dip

1 1/2 lb velveeta cheese, cubed
1 lb sharp cheddar, cubed
3 jalapeno peppers,chopped
1 can (28oz)delmonte stewed tomato
6 cloves of garlic
4 green onions,chopped fine

Layer cheese in a casserole. Pour other ingredients over. Bake at 250°F for 2 hours. It helps to chop the tomatoes a bit before mixing. This also freezes well. Serve with potato chips, naco or tortilla chips for dipping.