Gingersnap Cookies

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My grandmother makes the best gingersnap cookies!  Today I am sharing her recipe with you!  Enjoy!

Ingredients:

  • 3/4 cup shortening (I use vegetable oil)
  • 1 cup sugar, plus a little extra for rolling the dough balls in
  • 1/4 cup molasses
  • 1 egg, beaten
  • 2 cups flour, sifted
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ginger

Directions:

  1. Cream shortening (or oil) and sugar with your mixer.
  2. Add in molasses and egg and beat well.
  3. Mix the dry ingredients in a separate bowl and then slowly add into the wet ingredients.
  4. Roll dough into small balls and dip into sugar.
  5. Place 2 inches apart on a greased cookie sheet.
  6. Bake at 375 for 12 minutes.

Twice Baked Potato Casserole

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One of our favorite Thanksgiving side dish recipes is this one….what’s not to love about potatoes baked twice and covered in cheese, sour cream, butter, and bacon?!

Ingredients:

  • 6-8 small potatoes, I used Idaho
  • 1/2 cup butter, melted
  • 1 cup sour cream
  • 8-10 slices of bacon, cooked and crumbled
  • 8 oz of shredded cheese (I used half monterey jack and half sharp cheddar)
  • 1/4 cup milk
  • salt and pepper to taste

Directions:

  1. Wash the potatoes and dry them.
  2. Bake the potatoes until soft.
  3. Let potatoes cool and then cut them into small one inch cubes.
  4. Toss the potatoes with the sour cream .
  5. Pour the butter over the sour cream potatoes.
  6. Grease a 9 by 13 pan and pour the potatoes in.
  7. Salt and pepper as desired.
  8. Sprinkle the shredded cheese on top. Slightly mix the cheese into the potatoes.
  9. Pour the milk over the potatoes and then top with the bacon crumbles.
  10. Cover with foil and bake at 450 for 20-25 minutes.