A Little Rainy-day Comfort

This recipe has quickly become one of our favorites for cold, dreary days. 

Baked Ziti

Makes 5 large servings. 

1/2 pound ziti pasta

1/2 small onion, chopped

1/2 pound ground beef

1 (26 oz)  jar spaghetti sauce

3 ounces provolone cheese, sliced

3/4 cup sour cream

3 ounces mozzarella cheese, shredded

1. In a large skillet, brown onion and beef over medium heat. Add spaghetti sauce and simmer for 15 minutes. Mix in sour cream.

2. Meanwhile, bring a large pot of salted water to boil. Add ziti past and cook until just al dente; drain.

3 . Preheat oven to 350 degrees. In a 9x9 baking dish, layer as follows: thin layer of sauce (keeps past from sticking to pan), half of pasta, half of sauce, provolone, remaining pasta, remaining sauce, mozzerlla.

4. Cover and bake in oven for 30 minutes, or until cheeses are melted. Serve with a salad and rolls or bread.

I've also found that this dish freezes very well. Make extra, freeze the rest in individual portions, and reheat on a night when you don't have a lot of time to cook!

P.S. Katie, I think this is something Carter might eat and enjoy.

Christmas Plans

This year, we'll be spending Christmas with Weston's parents in Tooele. Here's the itinerary:

Christmas Eve: After I get off of work at 7, we'll head straight too Tooele, bearing sugar cookies and presents. I made this cookie dough and threw it in the freezer to be thawed, rolled, cut, and baked when we get there. After they've cooked a bit, this icing will go on them.

Christmas Day: Hopefully, we'll be getting up early to open presies and have breakfast. After that, we chill for awhile until lunch time {which I'm in charge of} where we'll have German Potato Salad and Brats. Love, love, love! We'll chill a bit more after lunch, then sit down too a big, lovely Christmas dinner.

Your Neighbors Will Love You Forever...

If you make them these cookies for Christmas.



Last year, Katie discovered just how wonderful these cookies are. Since then, they've found their way into the family's Christmas tradition. They always get rave reviews.

Giant Ginger Cookies

4 1/2 cups all-purpose flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
1/4 tsp. salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup full flavor molasses
3/4 cup sugar

In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt; set aside. In a large mixing bowl, beat the shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Shape dough into 2-inch balls using a 1/4-cup measure or scoop. Roll balls in the 3/4 cup sugar. Place 2 1/2 inches apart on an ungreased cookie sheet.

Bake in a 35o-degree oven for 11 to 13 minutes of until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool.

For regular sized cookies, bake for only 8 to 9 minutes.

It is important not to overbake these cookies! Watch them closely.