gingerbread squares

ingredients:
1/2 c. butter, melted
3/4 c. sugar
1/4 c. brown sugar
1/2 tsp. vanilla
1/3 c. molasses
1 egg
2 tsp. baking soda
2 c. flour
1 tbsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground clove
1/4 tsp. nutmeg
1/2 tsp. salt


directions:
preheat oven to 350 degrees.
spray 9x13 pan with non-stick cooking spray and set aside.
in a large bowl, combine butter, sugar, brown sugar, vanilla and molasses and beat until creamy. 
add the egg and stir until completely incorporated.  add the rest of the ingredients and mix until well combined.  use fingers to press the dough to the edge of the pan.
bake for 15-20 minutes and let cool.  don't overcook.
 frost with cream cheese frosting, cover with a light dusting of powdered sugar or leave plain.

*original recipe from sixsistersstuff.com

sweet potato, chicken and quinoa soup

1 1/2 lb. boneless, skinless chicken breasts
1 cup quinoa, rinsed
2 large sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 can petite diced tomatoes
1 tsp. minced garlic
1 packet chili seasoning mix*
5 cups chicken broth

spray slow cooker with non-stick spray.  place chicken in slow cooker with rinsed quinoa.  add sweet potatoes to slow cooker.  add black beans, tomatoes, garlic, chili seasoning and chicken broth to crockpot.  cook on high for 3-5 hours.  shred chicken with two forks and stir all ingredients together. 

*original recipe from www.chelseasmessyapron.com.

peppermint trifle

1 triple chocolate cake mix (or any chocolate cake mix)
guittard green mint chips
1 chocolate pudding mix
whipping cream or whipped topping
peppermint candy canes


mix cake mix as directed on package.  pour in pan.  sprinkle mint chips all over the top of the cake batter.  bake cake as directed on package.  make pudding as directed on package.  if using whipping cream, whip cream.  open candy canes.  place in ziploc bag.  close bag.  crush candy canes.  when all ingredients have set up and/or are cooled, put trifle together.  cut cake in small squares.  add layer of square pieces of cake to bottom of trifle bowl.  spread half of pudding over top of the cake squares in trifle bowl.  spread half of whipped topping over pudding in trifle bowl.  sprinkle half of candy cane pieces over top of whipped topping.  repeat process.  leave top layer of candy canes off until right before serving to preserve the crunch.  refrigerate before serving to let ingredients get to know each other a little bit.

*original recipe from the kitchen of christian and erin sabey for a christmas ward party in dec. 2010.

taco seasoning

ingredients:
2 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. cornstarch
2 tsp. kosher salt
1 1/2 tsp. hot smoked paprika
1 tsp. ground coriander
1/2 tsp. cayenne pepper

directions:
put all the ingredients in a small jar and shake to combine.  store in an airtight container for up to a month.

*original recipe from foodnetwork.com