GINGERBREAD CUTOUT COOKIES

 

• 1/2 cup dairy free butter, at room temperature
• 3⁄4 cup packed dark brown sugar
• 3/4 cup molasses
• 1/2 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1/2 tablespoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

1. In a large bowl, sift the flour, baking powder, baking soda, ginger, cinnamon, nutmeg and cloves. Add in the salt and mix together. 
2. In bowl of stand mixer, add butter mixture, molasses and brown sugar. Cream until fluffy. Add vanilla and mix until combined. Slowly in add the dry ingredients and mix until dough forms.
3. Wrap in plastic wrap and refrigerate for at least 1 hour.
4. Preheat oven to 350 degrees.
5. Roll out onto baking mat or parchment paper. Cutout using cookie cutters.
6. Bake for 10-13 minutes.
7. Cool completely, then decorate as desired!
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DAIRY FREE SUGAR CUTOUT COOKIES

 

• 1 cup dairy free butter, softened 
• 1/2 cup powdered sugar 
• 1/4 cup maple syrup 
• 1 tsp vanilla
• 2 1/4 cup all-purpose flour 
• Pinch of salt

1. Preheat the oven to 350°F.
2. Using a mixer, beat the butter until creamy.  Add in maple syrup, vanilla, and powdered sugar and mix.  Add the flour and salt to the mixer and form into a dough. 
3. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
4. When ready to roll, transfer it to a piece of parchment paper or use a silicone mat.
5. Roll out the dough to your desired thickness as these cookies will not rise.
6. Use cookie cutters to make fun shapes.  Place the cookies on a sheet tray lined with parchment paper or silicone mat.
7. Bake for 15+ minutes or until the edges are lightly browned.
8. Cool completely, then decorate as desired!

SLOW COOKER CHICKEN TORTILLA SOUP

 2 chicken breasts

1 med onion diced

2 garlic cloves minced

1 carton broth

1 can corn undrained

15 oz can diced tomatoes undrained

1 can white beans drained

1/2-1cup salsa

1 packet taco seasoning 

salt, pepper

taco cheese - topping

crunchy tortilla chips - topping (see note)

Place chicken in slow cooker and salt and pepper both sides. Top with remaining ingredients (except cheese and tortillas). 

Cook on high 4-5 hours. Check chicken for doneness then shred. Return to crock to heat through. 

When done serve topped with cheese and tortillas.

NOTE: TO MAKE CRUNCHY TORTILLAS, CUT A PACKAGE OF CORN TORTILLAS INTO STRIPS. PREHEAT OVEN TO 350. ON BAKING SHEET TOSS STRIPS WITH OLIVE OIL AND SOME SALT. BAKE FOR 10 MINUTES AND CHECK FOR DESIRED CRISPNESS. USE TO TOP SOUP OR USE IN A SALAD.