What are you cooking or baking today?

I'm going to make some spicy Ginger Snaps. I've made Peanut Butter Cookies, Snickerdoodles, Oatmeal Raisin and M&M Cookies for this season and I'd like to make these Snaps before the season is over. This recipe calls for a little cayenne pepper. I'm going to use 1/2 what's called for, just in case. Better to err on the side of caution with ground peppers, I think.

ETA: They came out really nice. They're crunchy around the edges with a little chewiness in the middle and while definitely spicy, just under being too much so. I'm glad I didn't use all the cayenne. I'm going to keep this recipe.
 

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I made a simple blueberry cobbler today.

A 16 ounce package of thawed frozen blueberries, 2 tablespoons of Splenda and 1 teaspoon of cornstarch, topped with 4 fat unbaked biscuits from a pouch of Pillsbury biscuit mix made with a 1/2 cup of half and half. Baked 45 minutes at 350f.

I topped the warm cobbler with a dollop of real whipped cream made with heavy cream left from Christmas. 🐷🐷🐷

Those pouches of biscuit mix from the $tore are nice for a similar casserole made with a can of Campbell’s chunky soup or a can of Dinty Moore beef stew.

Can’t really call it cooking but it does create the illusion. 😉🤭😂
 
I've just finished a second batch of Spicy Ginger Snaps. This time I doubled the ginger, at husband's request. Surprisingly, they are not too hot as I was worried they might be with the added ginger because they were quite warm and spicy with less.

Anyway, they're very nice and I think I'm finished baking cookies for a while now.

Note: I'm a dork because, as I realized after the fact, I did not in fact, halve the cayenne in my first attempt. I halved the recipe and also the cayenne so it was actually the correct amount. Sheesh. 😅
 
Medusa said:
... Note: I'm a dork because, as I realized after the fact, I did not in fact, halve the cayenne in my first attempt. I halved the recipe and also the cayenne so it was actually the correct amount. Sheesh. 😅
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😍 You were not dorkish at all, Medusa. Dorks are uncool and dorky. You were just a little fuzzy headed, which is very very cool (and typical) on New Year's Eve.
 
Southern baked mac and cheese

southern-baked-mac-and-cheese-hero-3-scaled.jpg
 
Lilac said:
Here you go. Hope you enjoy it.

Recipe: Green Olive Soup
Date: 1990

2 cups pitted or sliced green olives (no pimentos)
1/2 med. onion, chopped
3 Tbsp. olive oil
2 garlic cloves, crushed
4 cups chicken stock
1 cup heavy cream
6 Tbsp. flour cooked with 3 Tbsp. olive oil to make a roux
black pepper, to taste
4 shots hot sauce (we use Frank's)
1/3 cup dry sherry

Soak olives in cold water for one hours. Drain and coarsely chop. Heat a 4-quart pot and add oil, onion, garlic and 2/3 of the olives. Saute until onions are translucent. Puree mixture with one cup stock.

Add remaining stock to pot and simmer 20 minutes. Add cream.

Whisk in roux and simmer stirring constantly until thickened.

Add pepper to taste with remaining chopped olives, hot sauce and sherry. Heat to serving temperature.

Garish with sliced olives and croutons.

NOTE: Soaking the olives takes out the salt which is an important step. Sometimes the olives can vary in salt & you may want to add salt when it's done if it's too flat.

Also, the hot sauce doesn't make it spicy, but it just adds a certain flavor. Frank's hot sauce is something I use in a lot of recipes when I need hot sauce because its not overpowering.

To puree, I use a blender stick which makes less mess & clean up.
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Thank you!
 
Yesterday we had the brined pork chops by hubby did along with roasted carrots & salad. Those always come out so tender from the brining.

Today, we got the call to come & pick up our deer from the processor. Since it was a road kill, we'll find out how much meat may have been lost from the hit to the shoulder. Sometimes you loose meat from damage & sometimes not.

@Jazzy1, hubby has mentioned about having some mac-n-cheese. Your pic made me hungry for it too & that will be dinner tonight. If I'm making it as a main dish, I add sauteed onions along with browned kielbasa in it.
 

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