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.

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