Ingredients:

2 ¼ cups flour

2 teaspoons baking soda

¼ teaspoon cloves

1 teaspoon cinnamon

¼ teaspoon salt

1 teaspoon ginger

¼ teaspoon nutmeg

¾ cup unsalted butter, at room temp

1 cup packed brown sugar

¼ cup molasses

1 large egg

¼ cup white sugar

Method:

Preheat oven to 375 degrees Farenheit. Combine flour, baking soda, cloves, cinnamon, salt, ginger and nutmeg and set aside. Cream together butter, brown sugar and molasses. Add egg. Add dry ingredients. Place dough in refrigerator for about 30 minutes. Make ½-inch balls. Roll them in ¼ cup sugar and place on ungreased cookie sheet. Bake for 7 to 9 minutes or until set and crinkled.

Stuffed Mushrooms

Ingredients:

16-ounces button mushrooms

3 cloves crushed garlic

1 cup butter, divided

¼ cup chopped chives

2/3 cups Italian bread crumbs

½ to ¾ cup shredded cheese, mozzarella blend or cheddar/ Monterey blend

Method:

Preheat oven to 375 degrees Fahrenheit. Clean mushrooms and remove stems. Chop stems for stuffing. Place garlic and chives and ½ cup butter in frying pan. Add mushroom stems. Cook for about 5 minutes. Add bread crumbs and ½ cup cheese. Spray favorite stone or baking dish. Spoon stuffing into each mushroom cap. Place a slice of butter on each cap and sprinkle with remaining cheese. Bake for 15 to 20 minutes, until butter and cheese are melted, and stuffing is slightly brown.

Broccoli and Cheese Soup (lowfat)

Ingredients:

Cooking spray

1 cup chopped leeks or onions

2-3 cloves of crushed garlic

3 cups fat-free, low-sodium chicken broth

1 16-ounce package frozen broccoli florets

2 ½ cups 2-percent, reduced-fat milk

1/3 cup flour

¼ teaspoon black pepper

8 ounces light Velveeta, cut into chunks

Method:

Heat a large nonstick pan with cooking spray over medium high heat. Add leeks or onions and garlic, sauté for 3 minutes or until tender. Add broth and broccoli, bring to boil and simmer for 10 minutes. Combine milk and flour with whisk, add milk mixture to broccoli mixture, cook 5 minutes or until slightly thickened – stirring constantly. Stir in pepper. Remove from heat, add cheese, stirring until melted. Place half in a blender or use a hand-held blender to puree. This soup makes about 6 servings, about 1 1/3 cups.

Tracy’s note: This soup freezes very well.