Soft Gingerbread Cookies

3/4 C shortening
1 C brown sugar
1 beaten egg
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp ginger
1/4 C light molasses (I use full flavor, whatever that means)
2 C flour
some white sugar, for rolling

1. Mix shortening, brown sugar, and egg.
2. Add salt, baking soda, and spices. Then add molasses and mix until well blended.
3. Add flour and mix. Roll into balls, then roll in a bowl of sugar.
4. Place cookies on baking sheet and flatten just a little. Bake at 350 for 8-10 minutes.

I also like to roll out the dough and cut out shapes. They hold their shape pretty well and are still soft, if you shorten the cooking time a little bit. Just use a lot of flour for rolling out, or it gets sticky and messy, and not very fun or successful.

CREAMY CUCUMBER DRESSING

1/2 medium cucumber
1 cup sour cream
2 Tbsp. lemon juice
1 Tbsp. sugar
1/2 tsp. salt

1. Halve cucumber lengthwise, remove seeds and cut into small pieces.
2. Place cucumber pieces, sour cream, lemon juice, sugar and salt into blender and blend until smooth and creamy.
3. Refrigerate until ready to use. Store any left over dressing in fridge.

Lemon Curd

Lemon Curd
(adapted from Williams-Sonoma Muffins Cookbook)


Makes approximately 1 1/2 cups

1/2 cup lemon juice
1/2 cup sugar
3 eggs
6 Tablespoons unsalted butter, melted

Combine juice, sugar, and eggs in a blender/food processor and blend for about 15 seconds. With the blades running, slowly pour in the melted butter.

Pour the mixture into a saucepan and bring to a low boil over medium heat (this may take a few minutes). Stir frequently.

As soon as it reaches a boil, lower the heat to just above low and stir constantly until the mixture resembles pudding (it should coat the back of your spatula/spoon) and is a little bit shiny. This should only take about two to three minutes after it's boiled. 

Pour into a jar or bowl and let cool a bit before serving or storing.

Keeps in the fridge for up to 2 weeks.

Shredded BBQ Chicken Sandwiches

6 chicken breasts (boneless, skinless)
1 (12 oz) bottle of your favorite BBQ sauce --we like famous dave's
1/2 cup Italian dressing
1/4 cup brown sugar
2 tbsp Worcestershire sauce

Combine all ingredients in crock pot.
Cook on high for 3-4 hours or low for 6-8 hours.
Drain off excess liquid (keep on the side) and shred chicken with forks. Add drained liquid back as needed to keep meat moist and cook for additional 1/2 hour.
Serve on buns. Wonderful with cheese on top!