Soft Baked Gingersnaps

Hello there!

Why don't you sit down and enjoy a cookie.
A delicious cookie.
A scrumdiddlyumptious cookie.
A gingery, chewy, soft, warm and cinnamon-kissed cookie.

How can you say no?

You can't. :) So here's the recipe:

Soft-baked Gingersnaps
adapted from: http://www.seriouseats.com/recipes/2013/09/chewy-brown-sugar-cookies-recipe.html

4 tablespoons butter (melted)
4 tablespoons oil
6 tablespoons yogurt
3/4 cup packed light brown sugar
2 tablespoons maple syrup
3/4 teaspoon salt
1 large egg
2 teaspoons vanilla extract
2 cups (10 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ginger powder
1 tablespoon grated ginger (don't shy away from the ginger, unless you don't like powerful flavors.)

Mix butter, oil and yogurt with sugar and maple syrup. Add egg, vanilla and grated ginger. Then stir in flour, baking soda and powder, and ginger powder. Mix into a smooth dough then refrigerate for 30 min. Make round balls and coat in extra sugar. Press onto baking sheet and bake at 350 for 10-13 minutes. *Warning* These SPREAD a lot during baking. Make sure to give them space. Let cool before eating.
Enjoy!

Cheesy baked potato wedges

Hi guys,

Basically, my week has been great! All I did was watch it snow and snow and snow. But, I also did some cooking. I made enchiladas and baked potato wedges for dinner one night and they were pretty good. They were all covered in molten cheese and tasted really good. Today, I'll share the potatoes and if I get 10 page views on this, then I will post the enchiladas. :) I know im blackmailing, but I just really want a popular blog!
Okay, here's the recipe:

3 russet potatoes, cut into wedges (peel on)
salt and pepper to taste
2 tbsp. vegetable oil
1 tbsp. olive oil
2 teaspoons Tessemaes' southwestern ranch dressing (BTW, this is my favorite dressing)
dry basil
shredded cheese (your favorite type and desired amount)

Mix all ingredients together except cheese so that potatoes are coated. Place potatoes in baking dish. Place in 375* oven and make, cover in foil for 30-40 min. Uncover and sprinkle cheese over top. Bake uncovered for 10 min so cheese melts.
Enjoy!

If you want something else to do, then go check out my friends over at www.theehstuff.blogspot.com and www.daniellachic.blogspot.com!
Be sure to help me get 10 pageviews so you can see and make the enchiladas!
~anonymous
 

Crispy Corn Tortillas with a Cheesy Potato Filling

Hey guys,

I don't know how of why this recipe happened, but it did, and now I'm absolutely in love with these yummy things. They are cheesy, crispy and potato-y. What else could you ask for? They also have a little kick from bottled enchilada sauce. Delicious! Honestly, I cant stop eating them. They are just too good. My mouth is watering just thinking about them. So, get up and go make yourself a batch of these yummy things. The recipe makes 4 servings.

Crispy corn tortillas with a cheesy potato filling:

Ingredients:
1 potato (cubed)
1/3 cup cheese (any kind you please)
1/3 cup bottled enchilada sauce
salt and pepper to taste
4 corn tortillas
handful of cilantro (chopped)
1/3 cup black beans (cooked)

Method:
Mix all ingredients except tortillas together in a bowl. Place some filling in a tortilla and fold it over like a taco. Repeat until all tortillas are filled. Place on a baking sheet and bake in 350* oven for about 10-15 min or until tortillas are crisp and cheese has melted.
There you go! Easy, peasy, lemon squeezy.
Enjoy!
~ Anonymous