Gingersnaps

Ingredients

2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
3/4 cup butter (soften)
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 egg
1/4 cup molasses

Supplies

2 bowls (medium and large)
Electric mixer
Measuring cups and spoons
Cookie sheets
Wire rack


Instructions
1. Preheat the oven to 350 degrees

2. In a medium bowl, stir the flour, baking soda, salt, ginger,and cinnamon together

3. In a large bowl, use he electric mixer to cream together the butter, white sugar, brown sugar, and vanilla. Add the egg and beat until well-combined. Slowly add the molasses while mixing the dough.

4. When the molasses is completely mixed in, gradually add the flour mixture and beat until combined.The cookie dough will be stiff.

5. Drop12 tablespoons of dough onto a cookie sheet (make sure they are evenly spaced)

6. Bake 15-20 min., or until done. Remove the cookies from the tray and cool on a wire rack.

ENJOY!!!!!!!!!!!!!!!!!!

Frozen Cocoa Mousse Pie

1 package cream cheese softend
2/3 cups sugar
1/3 cup backing cocoa
1/4 cup milk
1 teaspoon vanilla extract
1 carton{8 oz.} frozenwhipped topping, thawed
1ghram cracker crust{"9"}


In a mixing bowl, beat cream cheese, sugar and cocoa. Beat the milk and vanilla until smooth. Fold in the whipped topping.Spoon into the crust. Cover and freeze for 20.min Garnish with additional whipped topping and cocoa if desired. { 8 servings.}

favorite fudge

ingredients



:1 cup semisweet cocolate chips

:1 cup cocolate chips

:1 1/2 cups sweetend condensed milk

:2 teaspoons vanilla



supplies



: 8x8 inch pan

: waked paper

: medium sized pot

: wooden spoon

:measurring, cups and spoons

:cutting board anfd knife



1.line the pan with wax paper

2.in a medium sized pot mix the condensed milk and cocolate chips.stir constantly over low heat until the cocolate chips are melted. Then remove from heat.

3.stir in the vanilla

4.spread the fudge into the prepared pan.chill in the fridge until firm{4-5 hours}

5.when the fudge is cold remove it from the pan. peel off the waxed paper and cut the fudge into 1x1 inch squares

6. if you want heres a tip,spread athin layer of peanut butterover the fudge{ after you have removed the wax paper} for cocolate -peanut butter fudge.

P.S it's butter-ific

Oreo cream cheese balls

1. package oreo cookies {about 40 cookiies

2. crush cookies in blender { a few at a time}.

3. 1{8 oz.}package cream cheese, softend.

4. 1 package white almond bark { or white cocolatechips} melted

5. mix crushed cookies and cream cheese together in blender and shape into bite size balls.

6. chill in refrigerater 1 to 2 hours or over night.

7. coat each ball in almond bark or cocolate chips after melting cocolate chips or almond bark.

8. place on wax paper to cool {stick in fridge or freezer if in a hurry.

9. store in air tight container if not eaten all.

Nanny's Mini Meringues

To make about 15 white and 15 pink {or any other color} mini meringues, you will need:

2large eggs ,at room temperature

1/2 cup sugar

red food coloring{or any other color}

1/2 cup heavy cream

2 cookie sheets sprayed with non-stick cooking spray or lined with parchment

Pre-heat your oven to 225 deg.

1.carefully break one egg on the edge of a bowl,then pour it slowly onto a saucer.put a cup over the yolk

2.hold the cup over the yolk and carefully tip the cup over the bowl so that the egg white dribbles into it.

3.re-peat these steps with the other egg, so that the two egg whites are in the bowl. you dont't need the yolks in this recipe.

4.whisk the egg whites with a whisk or an egg beater until they are really thick.t hey should form stiff points when you lift the whisk.

5. add a heaped teaspoon of sugar to the egg whites and whisk it in well. re-peat this until you have added all the sugar.

6.scoop up a teaspoon of the meringue mixture. then use another teaspoon to push it off onto the cookie sheet.

7.make15meringues leaving gaps between them. then add two drops of food coloring to the rest of the mixture

8.gently mix in the food coloring by turning the mixture over slowly. then when the mixtures are pink make 15 more meringues,use a metal spoon.

9.put the meringues in the oven and bake then for 30-40 min. then turn off the oven,leaving the meringues inside.

10.after 15 min. carefully lift the cookie sheets out of the oven.leave the meringues onthe tray to cool

11.pour the cream into a small bowl ,then strongly whisk it with a whisk.carry on until the cream is quite thick.

12.using a blubt knife, spread some cream on the flat side of the meringue.then press another meringue on the top.