Ginger Snaps

Makes about 48 cookies

  • 2/3c veg oil
  • 1 egg
  • 4T molasis
  • 1c Sugar
  • 1t ginger
  • 1t cinnamon
  • 1/2t salt
  • 1/2t baking soda
  • 2c Flour

Combine ingredients then roll into 1″ balls. Roll the ball in granulated sugar to coat (do not press flat). Bake at 350. 8-10 minutes for a Chewy cookie or 12 minutes for Crunchier cookie with cracked tops.

Gingerbread Men

Makes 48 small cookies

  • 1/2c shortening (Crisco)
  • 1/2c sugar
  • 1/2c molasses
  • 1 egg
  • 2 1/2c flour
  • 1/2t salt
  • 1/2t baking soda
  • 1/2t ginger
  • 1/2t ground cloves
  • 1/2t nutmeg
  • 1t baking powder
  • 1 1/2t cinnamon

Combine ingredients and rest dough 2 hours in refrigerator. Roll out dough to about 1/4″ thickness or less. Cut into desired shape using cookie cutters. Bake at 350 degrees for 10-12 min

Drawing frosting

  • 1 egg white
  • 1/4t cream of tartar
  • powdered sugar (to desired thickness)

This frosting will harden once it dries. Use a piping bag to draw edges on your shape or as desired.

Tortilla Cream Cheese Rollups

A great appetizer that goes a long way with a group of 10 people.


  • 2 Bricks of Cream Cheese
  • 2 Bunches of Green Onions Diced
  • 1 Small Can Chopped Ripe Black Olives
  • 1 Small Can Chopped Green Chiles
  • 1 package of medium size Flour Tortillas (10-12 pack)
  • 1 Jar of your favorite salsa
  • Toothpicks for serving


  • Mix softened cream cheese, green onion, olive, and chiles together till well blended.
  • Scoop a correct portion of the mix (based on how many tortillas. 1/10 of the mix) onto the center of a tortilla and spread evenly over the surface.
  • Roll Tortilla into a long cylinder and set aside. Repeat till all tortillas and mix are gone.
  • Refrigerate till about an hour before serving (about 24 hours max)
  • Slice tortillas across the cylinder to make small wheels about 0.75 inches thick.
  • Arrange on a tray and serve with salsa and toothpicks.
  • Enjoy. Leftovers will save for a few days.


Sugar Cookies

Melt in your mouth sugar cookies. Substitute peppermint extract for an especially delicious cookie. I make these every Christmas and they are usually gone within a few days. You can add colored sprinkles to the sugar at the end of the process to give the cookies a festive look.  Makes about 48 cookies.


  • 1 Cup White Sugar
  • 1 Cup Powdered Sugar
  • 2 Eggs
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Sticks of Butter
  • 1 Cup Minus 1 Tbsp Vegetable Oil
  • 1 tsp Cream of Tartar
  • 1 tsp Lemon, Vanilla or Peppermint Extract
  • 4 Cups Flour


  • Combine all ingredients except for flour in a mixing bowl and mix thoroughly. Slowly mix in flour until well combined.
  • Refrigerate mixture for at least 2 hours.
  • Create 1 inch balls of dough and arrange on a cookie sheet.
  • Using the flat bottom of a tumbler glass, dip the bottom of the glass first into sugar and then use it to smash down the dough balls till they are about 1.5 inches in diameter and about 1/2 inch tall. more or less. Repeat to flatten all the balls.
  • Bake at 350F for 12-15 minutes or until outer edge of cookie is light golden brown.
  • Enjoy.

Applewood Smoked Chicken Peanut Curry

unnamedThe recipe is being created on the fly. The concept, as defined by the title of this post, sounds pretty delicious to me. Most of the ingredients being used are pulled because they are currently available in my kitchen and could easily be substituted. This is a Saturday afternoon thing, with no rush to get it done and nothing to do but drink margaritas and do laundry. Best part is that it combines 2 cooking techniques that should never be rushed; Smoking and Curry…


  • 1/2 stick butter
  • 3 Tbsp Flour
  • Curry Powder
  • 2 Cans Chicken Broth
  • 1 lb raw chicken strips
  • 1 medium onion. Coarsely chopped.
  • 1 bell pepper. Coarsely chopped
  • 1 small red apple. coarsely chopped
  • 1 large Carrot. Cut into bite size pieces.
  • 1/4 Cup Raisins
  • 4 servings of cooked white rice.


  • combine flour, 3 Tbsp curry power and butter and cook over medium heat for about 10 minutes stir regularly
  • Add 1 can of Chicken Broth slowly whisking to mix completely
  • Add 3 Tbsp of Peanut Butter and whisk until peanut butter melts and combines with liquid. Then remove from heat
  • Add salt and pepper to taste.  About 1/2 tsp each
  • Spoon a small amount of sauce onto chicken. Just enough to coat the surface of the chicken.
  • Hot smoke chicken on a prepared smoker for a minimum of 1 hour. Chicken may be grilled instead if smoker is unavailable (cook chicken till slightly blackened).
  • Meanwhile add 1 can of chicken broth to sauce and bring to a simmer.
  • Add Onion, Apple, carrot and bell pepper to sauce and cook over low heat  for 20 minutes stirring ocassionally.
  • Shred Chicken and add to sauce. Note that chicken is most likely still not cooked all the way through and should therefore still be treated as raw chicken.
  • Add Raisins.
  • Return to Boil and then simmer for at least 15 more minutes
  • Serve over rice and Enjoy!

Greek Gyro Sausages

I love Gyros!!! today I am trying to make them in sausage form so that I can freeze them and cook quickly whenever i want.


  • 1lb Fine Ground Hamburger (High Fat)
  • 1lb Ground Lamb
  • 1 Medium Onion Minced
  • 4 Minced Garlic Cloves
  • 2 1/2 t Oregano
  • 2 t Salt
  • 1 t Black pepper
  • 1 t Marjoram
  • 2 T Dried Mint

Directions For Sausage

Combine all ingredients and mix well. Using a sausage suffer attachment or other sausage making method, stuff mixture into medium hog casings and twist into links. Allow to rest for a minimum of 2 hours. Prick the sides of each sausage to allow fat to drain during cooking. Bake at 350F for about 50 minutes.

For serving, slice the sausage into disks and saute for a few minutes to brown. Serve over pita with tatziki sauce and tomatoes or turn into appetizers with a touch of sauce and a cherry tomato.

Came out great as sausage!!

Directions for Loaf (Traditional) And/Or Tzatziki Sauce

Click here for traditional Gyro Post and Tzatziki recipe

Aunt Pams Famous Pumpkin Pie

This recipe has been at the Luken cottage in Cedar Lake WI for Thanksgiving dinner for as long as I can remember. Myself and the entire family now refer to it as Aunt Pam’s Famous Pumpkin Pie. It is outstanding!

Just a minor variation from normal pumpkin pie recipes this one uses slightly less sugar and the addition of nutmeg does the trick. Enjoy!

Ingredients for 2 pies

  • 1 29OZ Can of pumpkin. (NOT Pumpkin Pie Mix, just plain 100% pumpkin)
  • 2 Cans Evaporated Milk
  • 4 Eggs
  • 2 Cups Sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Ground Cloves
  • 1 tsp Salt
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Nutmeg
  • 2 9″ Pie Crusts (make your own or bye frozen to make life easier)


  • Preheat oven to 425F
  • Blend all ingredients except crust until thoroughly mixed
  • Pour batter evenly into the 2 pie crusts
  • Bake for 15 Minutes at 425F then turn heat down to 350F and continue to bake for an additional 45 minutes.
  • Allow to cool at least 1 hour prior to refrigerating or serving.


Artichoke Dip

Anyone that has tried Martha’s artichoke dip will appreciate this post. So simple yet so tasty!


  • 2 or 3 Cans of Quartered Artichoke Hearts. Chopped fine.
  • 1 Cup of Grated Parmesan Cheese
  • 1 Cup Mayonnaise


  • Combine Chopped Artichokes, Mayonnaise and 3/4 Cups of Parmesan and mix thoroughly.
  • Transfer to a shallow baking dish and evenly cover with remaining Parmesan.
  • Bake uncovered at 350 for 30-40 minutes or until golden brown.
  • Serve with Carr’s Table Water crackers and/or sliced french bread

Chicken Wild Rice Soup

Chicken Wild Rice Soup. (6 to 8 servings)

  • 2 average-sized chicken breasts, cooked and diced (1 “Dolly Parton”)
  • 2/3 cup wild rice, cooked (about 45 mins), drained and rinsed
  • 1/2 cup toasted slivered almonds
  • 5 strips of bacon, cooked until crisp and broken into bits
  • Soup base:
    • 3 TBS butter
    • 1 cup diced onion
    • 1 cup diced celery
    • 2 cups diced fresh mushrooms
    • 3 TBS flour
    • 6 cups chicken broth
    • Salt and pepper to taste
    • 1/2 cup cream (1/2 & 1/2)

Sauté onions and celery in butter for about 5 mins. Add mushrooms and sauté for about 5 more mins. Stir in flour and cook about 5 more mins checking to make sure it doesn’t brown too much. Slowly stir in broth. Simmer for about 15 mins.

You can prepare all the ingredients ahead of time. About an hour before you are ready to serve, bring the soup base to a low boil and stir in chicken and rice. Right before serving, stir in bacon almonds and cream. Heat through.

Disclaimer: I really don’t measure when I cook, so please use your own judgement! These measurements are my best estimates!

This recipe is courtesy of Martha Best, whom this site is dedicated to.

Mom’s French Toast

Makes about 10 slices

Whisk together:

  • 6 eggs
  • 1/4 tbsp nutmeg
  • 1/4 tbsp cinnamon
  • dash of whole milk

Dip slices of wheat bread in mixture and take directly to griddle.


Cook in skillet or on flat top until browned. Slice some strawberries or other favorite fruit, top with maple syrup and ENJOY!!!