Giant Ginger Cookies

Mix:
4 1/2 cups flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground cloves                         
1/4 tsp. salt

Cream:
1 cube butter      (soft)
3/4 cup oil
1 1/2 cup sugar
2 eggs
3/4 cup molasses    (exactly 1/2 of a bottle)

Cream together..... Form into 2 inch balls and roll in granulated sugar.  Bake on ungreased cookie sheet at 350 degrees for 11 - 13 minutes..... DO NOT overbake.  Take out just before they seem done.  Let them sit in the pan a couple minutes before removing.

Chicken and Black Bean Enchilada Casserole

2 cups diced or shredded chicken breast meat

½ teaspoon ground cumin 
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro 
1 (15 oz) can black beans, rinsed and drained 
1 (4.5 oz) can diced green chili peppers, drained 
1 (10 oz) can red enchilada sauce 
8 (6 inch) corn tortillas 
2 cups shredded Mexican blend cheese 
1 (8 oz) container sour cream*** 

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers. 

Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. 

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. 

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven. 

Remove the cover, and sprinkle the remaining cheese over the top. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

***I used a combination of sour cream and cream of chicken soup

Chocolate Swirl Treats

What You'll Need:

- 9x13 pan

-Tin foil

- About 8 Graham Crackers (broken in half)

- 6 Squares of semi-sweet baking chocolates

- 3/4 Cup Peanut Butter

- 4 oz (or 4 squares) of white baking chocolate

The How To:

- First line your pan with tin foil.

Then arrange the graham crackers to they cover the bottom of the pan. You may need to cut a curved corner on the pieces that fit in the corner of your pan.

- Next, put your semi sweet sqaures and your peanut butter in a microwave safe bowl. Microwave on high for 1 to 2 minutes....be sure to STIR your chocolate/peanut butter every 30 seconds until it is melted.

- Then pour it over the graham crackers and spread so it covers all of the crackers.

- Now, melt the white chocolate the same way. Being sure to stir every 30 seconds until melted.
-Drop spoonfuls of the white chocolate into the pan.
- Use a knife and drag it through the white chocolate to swirl it with the semi-sweet chocolate. If you swirl too much it will just turn muddy looking.
- Now stick it in the refrigerator for an hour or so until it is firm.
-When it is firm, hold the tin foil and lift it out of the pan. Then peel the tin foil off of the treat.
-Next, use a knife to cut it into bars. And serve and enjoy!

Recipe from PikadillyCharm.blogspot.com