Giant Ginger Cookies

Giant Ginger Cookies by Tiffany Vranes
Prep: 20 min
Bake: 11 min per batch
Oven: 350
Makes ~ 24 cookies

4 1/2 c. all-purpose flour (can usually only get 3 1/2 in with a hand mixer)
2 tsp ground ginger (was 4 in original recipe if you like it really gingery)
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt
1 1/2 c. shortening
2 c. sugar
2 eggs
1/2 c. molasses
3/4 c. sugar

1. In medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 c. sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

2. Shape dough into 2" balls- roll in sugar. Place 2 1/2" apart on ungreased cookie sheet.

3. Bake in a 350 oven for 11-13 min or until bottoms lightly browned and tops are puffed and cracked. Cool for 2 min on cookie sheet.

Spaghetti Sauce

Spaghetti Sauce by Tiffany Vranes
- can freeze easily and be taken out in separate batches!

1 1/2 lb ground meat
1 medium onion
1 large can tomato juice
1 8 oz can tomato paste
2 TBS parsley
1 1/2 tsp salt
1/4 tsp pepper
1 TBS sugar
1 TBS Worcestershire sauce
oregano sprinkle
garlic sprinkle
1 can mushroom (optional)

Cook meat and onion in pan while mixing all other ingredients in pot and simmer. Mix meat in with sauce and simmer.

Zucchini Soup

Zucchini Soup by South Davis Recreation Water Instructor 2009

2 med. zucchini chopped
1 sm. onion finely chopped
2 meed tomatoes chopped
1 tsp. dried Basil
2 T. fresh minced Parsley (or dried 1T.)
1/3 c. butter

Put in large pan over med. heat and
saute until almost tender.

Stir in:
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper

Add gradually:
3 c. water
3 chicken boullion cubes

Bring to a boil, stirring constantly
Remove from heat when it comes to a boil.
Add fresh tomatoes (above) and:
14.5 oz. can of diced tomatoes
12 oz. can evaporated milk
1 10-14 oz. pkg. of frozen corn (or canned corn or off the cob corn)

Return to stove and reduce the heat.
Simmer 5 minutes and add cheeses:
1/4 c. fresh grated parmesan cheese
2 c. shredded cheddar cheese

Serve to your family. Mmmmmm! Heats up nicely, and cheeses melt in microwave.
Not quite as nice as freshly made, but it works.

30-Day Bran Muffins

30-Day Bran Muffins Lee Betteridge

4 cups All-Bran Cereal
1 quart buttermilk
2 cups boiling water
5 tsp. baking soda
1 cup butter or margarine, softened
1 tsp. salt
2 ½ cups sugar
5 cups flour (combo of wheat and white)
4 eggs
2 cups Bran Flakes Cereal

Optional: raisins and nuts (almonds or walnuts)

Pour boiling water over All-Bran cereal and let sit. Cream butter and sugar; add eggs then dry ingredients alternating with buttermilk. Mix in All-Bran and water mixture. Last of all, stir in Bran Flakes and optional ingredients. Bake at 400 degrees for 20 minutes in greased or paper-lined muffin tins.

This batter stores in the fridge for 30 days and makes dozens of muffins! I also like to bake them and freeze them and then pull out the amount I want the night before we want to eat them. 