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Spicy Ginger Cookies
Snack American

Spicy Ginger Cookies

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just combined.
  3. 3 Pour coarse sugar into a shallow bowl. Roll dough into 48 balls; roll balls in coarse sugar and place 2 inches apart on a baking sheet.
  4. 4 Bake in the preheated oven until cookie tops crack, about 9 minutes.

By Anisa

Gluten-Free Zucchini Carrot Muffins
Snack American

Gluten-Free Zucchini Carrot Muffins

4.5

Prep
25 min
Cook
25 min
Total
90 min

Instructions

  1. 1 Lightly grease 18 muffin cups.
  2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
  3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
  4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

McCormick® Gingerbread Men Cookies
Snack

McCormick® Gingerbread Men Cookies

4.6

Prep
20 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in another large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  2. 2 Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
  3. 3 Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

By Allrecipes Member

John's Gin Marinade
Dinner American

John's Gin Marinade

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whisk soy sauce, sugar, gin, garlic, and ginger together in a small bowl. Marinate small cuts of meat for 3 to 4 hours, turning meat occasionally. Marinate larger cuts of meat for 8 hours to overnight, turning meat occasionally.

By MACCO

Easy Garlic Ginger Chicken
Dinner American

Easy Garlic Ginger Chicken

3.9

Prep
Cook
Total

Instructions

  1. 1 Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
  2. 2 Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

By Susan McFadden

Pan-Fried Salmon in Curry Cream Sauce
Dinner American

Pan-Fried Salmon in Curry Cream Sauce

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

By heidi_k

Banana Golden Milk
Drink American

Banana Golden Milk

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine almond milk, banana, coconut milk, maple syrup, vanilla extract, turmeric, cinnamon, and ginger in a blender; blend until completely smooth.
  2. 2 Pour mixture into a small saucepan over medium-low heat. Cook, stirring constantly, just until warm. Do not bring to a simmer or milk will curdle. Serve immediately.

By Kim

Easy Oven-Fried Pork Chops
Dinner American

Easy Oven-Fried Pork Chops

4.3

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  2. 2 Beat together soy sauce, egg, water, garlic powder, and ginger in a shallow bowl. Pour bread crumbs into a separate shallow bowl. Dip pork chops in egg mixture, allowing excess to drip back into the bowl. Press pork chops into the bread crumbs until evenly coated on both sides. Place coated pork chops on the prepared baking sheet.
  3. 3 Bake in the preheated oven until pork is cooked through, 50 to 55 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Spotkittycat

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
Soup American

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

4.0

Prep
20 min
Cook
150 min
Total
170 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C).
  2. 2 Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
  3. 3 Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
  4. 4 Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
  5. 5 Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

By SerenaBloom

Apple Refrigerator Pickles
Pantry American

Apple Refrigerator Pickles

3.9

Prep
20 min
Cook
5 min
Total
10225 min

Instructions

  1. 1 Inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple pickles ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine water, vinegar, sugar, allspice berries, cloves, nutmeg, and ginger in a small saucepan; bring to a boil over medium-high heat, stirring until sugar dissolves.
  3. 3 Meanwhile, toss apples with lemon juice in a bowl; pack into hot, sterilized jars.
  4. 4 Pour boiling sugar syrup over apples, filling to within ¼ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Set jars aside at room temperature until cool, about 2 hours.
  5. 5 Press centers of lids with a finger to ensure lids do not move up or down. Place jars in the refrigerator; wait before opening for at least 1 week.

By Angel_1988

Kabobs
Dinner American

Kabobs

4.8

Prep
30 min
Cook
10 min
Total
280 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix teriyaki sauce, honey, garlic powder, and ginger in a large resealable plastic bag. Place chicken, beef, red bell peppers, onion wedges, and mushrooms in the bag; coat with marinade, squeeze out excess air, and seal the bag. Refrigerate for 4 hours to overnight.
  3. 3 Preheat the grill to medium-high heat. Lightly oil the grill grate. Thread meat and vegetables onto skewers, leaving a small space between each item. Discard any remaining marinade.
  4. 4 Grill skewers, turning as needed, until meat is cooked through and vegetables are tender, about 10 minutes.

By Sue

Coconut Black Bean Soup
Lunch American

Coconut Black Bean Soup

4.4

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Combine black beans, tomatoes, coconut milk, broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce the heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.

By Rebecca Joy Mahoney

Grandma's Gingersnap Cookies
Dessert American

Grandma's Gingersnap Cookies

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.
  2. 2 Sift flour, ginger, baking soda, cinnamon, and salt into a large bowl; stir until well combined. Sift a second time.
  3. 3 Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in sugar. Add egg and molasses; beat until light and fluffy.
  4. 4 Sift 1/3 of the flour mixture into butter mixture; stir until well combined. Sift in remaining flour mixture. Stir until a soft dough forms.
  5. 5 Pinch off small pieces of dough; roll into 1-inch balls.
  6. 6 Roll balls in cinnamon sugar to coat; place 2-inches apart on ungreased baking sheets.
  7. 7 Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool on a wire rack.

By Marie Ayers

Grandma's Vegetable Soup
Lunch American

Grandma's Vegetable Soup

4.6

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Cook and stir ground beef in a hot saucepan over medium heat until browned and crumbly, 5 to 7 minutes.
  3. 3 Drain off grease and pour in tomato juice.
  4. 4 Add potatoes, carrots, and onion, then pour in undrained green beans and corn. Season with ginger, salt, and pepper. Reduce the heat to low and simmer for 1 hour.

By BRANDY3

Spicy Apricot Squash Muffins
Bread & Baking American

Spicy Apricot Squash Muffins

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. 2 Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.
  3. 3 Place butternut squash into a pot with just enough water to almost cover the squash; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and mash squash with a potato masher until smooth.
  4. 4 Mix squash and apricot jam together in a bowl.
  5. 5 Whisk cream, sugar, and eggs into the squash mixture until light and creamy; stir into flour mixture until just combined. Pour batter into each muffin cup, filling each cup to about 3/4-full.
  6. 6 Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.

By Cheerios

Bread Machine Hawaiian Sweet Rolls
Dinner American

Bread Machine Hawaiian Sweet Rolls

5.0

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Place pineapple juice, milk, egg, butter, coconut extract, bread flour, potato flakes, sugar, salt, ginger, and yeast in a bread machine in the order listed, or according to manufacturer's instructions. Run Dough cycle. Remove dough after cycle has ended, about 1 hour.
  2. 2 Form dough into rolls; place on a baking sheet and let rise for 1 hour.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Bake in the preheated oven until golden, about 20 minutes.

By BrandyLogan

Best Gingerbread Men Cookies
Dessert American

Best Gingerbread Men Cookies

4.7

Prep
20 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
  3. 3 Press dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut into gingerbread men shapes with a 5-inch cookie cutter. Place gingerbread men 1 inch apart on ungreased baking sheets.
  5. 5 Bake in the preheated oven until edges of cookies are set and just begin to brown, 8 to 10 minutes. Cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely.
  6. 6 Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

By McCormick Spice

Creamy Sweet Potato Oatmeal
Breakfast American

Creamy Sweet Potato Oatmeal

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine almond milk and salt in a saucepan; bring to a boil over medium-high heat. Stir in oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Reduce heat to medium; cook, stirring often, about 5 minutes.
  2. 2 Off heat, stir in honey, butter, and vanilla extract.

By Tammy Lynn

Jeff's Carrots
Dinner American

Jeff's Carrots

4.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
  2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 10 to 15 minutes. Place carrots to a large bowl and mash. Stir melted butter, eggs, sugar, vanilla extract, allspice, nutmeg, ginger, salt, and black pepper into carrots. Transfer carrots into prepared casserole dish.
  3. 3 Bake in the preheated oven until set, about 40 minutes.

By e-niunia

Better Than Pumpkin Pie
Dessert American

Better Than Pumpkin Pie

4.8

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch pie plate; set aside.
  2. 2 Place squash in a saucepan, add enough water to cover by 1 inch, and bring to a boil. Reduce heat to medium; simmer until squash is tender, about 15 minutes. Drain and cool.
  3. 3 Combine squash, brown sugar, milk, egg, cornstarch, cinnamon, allspice, cloves, ginger, and nutmeg in the bowl of a food processor or blender; pulse until smooth. Pour filling into crust.
  4. 4 Bake in the preheated oven until a knife inserted into center comes out clean, about 50 minutes.

By Barbara

White Chocolate Gingersnaps
Dessert American

White Chocolate Gingersnaps

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cream 2 cups sugar, oil, molasses, and salt together in a bowl. Add eggs, one egg at a time, until combined.
  3. 3 Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
  4. 4 Roll dough into 1-inch balls, then roll the balls in remaining sugar.
  5. 5 Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
  6. 6 Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.

By Duff Goldman

Christmas Cranberry-Persimmon Loaf
Dessert American

Christmas Cranberry-Persimmon Loaf

4.8

Prep
20 min
Cook
75 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour.
  2. 2 Mix flour, cinnamon, baking soda, salt, ginger, and nutmeg together in a small bowl. Add walnuts and cranberries; toss or mix using your fingers to ensure cranberries don't stick together.
  3. 3 Whisk eggs, brown sugar, and oil together in a medium bowl until eggs are well beaten. Stir in persimmon pieces followed by flour mixture. Pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 1 hour and 15 minutes to 1 1/2 hours.
  5. 5 Remove from the oven and let cool on a wire rack for 15 minutes. Slide a knife around the sides and slide loaf out onto the rack to finish cooling, 15 to 30 minutes more, before cutting.

By Peach McD

Gingerbread Crinkle Cookies
Dessert American

Gingerbread Crinkle Cookies

4.5

Prep
30 min
Cook
15 min
Total
175 min

Instructions

  1. 1 Let butter sit on the counter until slightly softened but still cool, 10 to 15 minutes. Cut into 1/2-inch cubes.
  2. 2 Mix flour, brown sugar, cinnamon, ginger, baking soda, cloves, and salt in a large bowl with an electric mixer until combined. Add the butter pieces and mix on medium-low speed until the mixture is sandy and resembles fine meal.
  3. 3 Reduce the mixer speed to low and gradually add molasses and milk; mix until dough is evenly moistened. Increase speed to medium and mix until thoroughly combined.
  4. 4 Transfer dough to a work surface and divide in 2 equal pieces. Shape each piece into a ball, wrap in plastic, and refrigerate until firm, 2 to 8 hours.
  5. 5 When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  6. 6 Remove one piece of dough from the refrigerator. Pinch off small pieces of dough and roll into 2-inch diameter balls. Do not overwork the dough as it will get too warm. If the dough becomes too warm, rewrap it in plastic wrap and return to the refrigerator until chilled.
  7. 7 Roll balls in white sugar until coated, then roll in powdered sugar until coated. Place 1 inch apart on the prepared baking sheets.
  8. 8 Bake in the preheated oven until cookies are set in the centers, about 12 minutes; be careful not to overbake. Cool on the baking sheet for 2 minute before removing to a wire rack to cool, 8 to 10 minutes more.

By Cindy Cotter

Ginger Pear Muffins
Bread & Baking American

Ginger Pear Muffins

4.3

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray.
  2. 2 Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter.
  3. 3 Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.

By CJ

Children's Gingerbread House
Dessert American

Children's Gingerbread House

4.5

Prep
150 min
Cook
10 min
Total
1300 min

Instructions

  1. 1 First cut out the shape of the house on thin cardboard to use as a template: a side wall, 4 ½ x 8 inches; an end wall, 4 ½ x 5 inches; a triangular gable, 4½ x 3 x 3 inches; and a roof rectangle, 4 ½ x 9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 ½ inches, to one of the 4 ½ inch sides of the end wall.
  2. 2 Cream butter and sugar together in a large bowl until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift flour, baking powder, ginger, and allspice together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour.
  3. 3 Preheat the oven to 375 degree F (190 degrees C).
  4. 4 Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out 2 of each.
  5. 5 Roll out remaining dough, and cut into 2 rectangular roof pieces. Transfer gingerbread to greased baking trays.
  6. 6 Bake gingerbread in the preheated oven for 10 minutes, or until crisp. Remove from the oven and leave gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out 8 hours to overnight to harden.
  7. 7 Lightly whisk 2 egg whites in a large bowl. Gradually beat in confectioners' sugar, about 5 cups, until icing is smooth with firm peaks.
  8. 8 Spread or pipe a 9-inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least 2 hours before putting on the roof.
  9. 9 Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave 8 hours to overnight to set firmly.
  10. 10 When ready to decorate, make the remaining icing: In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar. Use this to make snow on the roof, and to glue on various candies for decoration. Finish with a fine dusting of sifted confectioners' sugar.

By Ruth

Homemade Fresh Pumpkin Pie
Dessert American

Homemade Fresh Pumpkin Pie

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
  2. 2 To make the pastry crust: Mix flour and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
  3. 3 Mix in 3 tablespoons water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.
  4. 4 Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch.
  5. 5 Place a 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 ½ inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside.
  6. 6 Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan.
  7. 7 Use two hands to flute the dough around the top edges.
  8. 8 To make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust.
  9. 9 Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks.
  10. 10 Remove from the oven and cool to room temperature before serving.
  11. 11 Enjoy!

By Randy Scott

Grandma's Molasses Ginger Cookies
Dessert American

Grandma's Molasses Ginger Cookies

3.6

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, nutmeg, cloves, ginger, and cinnamon until dough comes together. Wrap well and refrigerate 8 hours to overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake in the preheated oven for 15 minutes.

By Grandma's Molasses

Tender Pan-Fried Chicken Breasts
Dinner American

Tender Pan-Fried Chicken Breasts

4.5

Prep
20 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Line 2 baking trays with aluminum foil; set aside.
  2. 2 Stir together flour, salt, pepper, tarragon, ginger, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well-blended. Beat together egg and milk in a separate bowl until smooth.
  3. 3 Dredge chicken breasts in flour mixture, shake off excess, then dip in egg, and again in flour. Place coated chicken breasts on one of the prepared baking trays; set aside to rest for 10 minutes.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Dredge chicken breasts in flour once more; shake off excess.
  6. 6 Heat vegetable oil in a skillet over medium-high heat. Cook chicken breasts in hot oil until golden brown, 2 to 3 minutes per side. Place fried chicken breasts on the second prepared baking tray.
  7. 7 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  8. 8 Serve hot and enjoy!

By Alesia