3/4 cup unsalted butter softened
1 cup granulated sugar
1 large egg
1/4 cup molasses unsulphured
2 1/2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon if you like a strong cinnamon flavor, increase to 2 tsp total
1/2 tsp dried ground ginger if you like a strong ginger flavor, increase to 1-2 tsp total
Optional: granulated sugar to roll cookie dough balls in

Preheat oven to 350 degrees F.
First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer.
Next, add egg and molasses and mix well.
In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.
Add dry ingredients to wet ingredients and mix until well combined.
Form or scoop balls of dough that are slightly smaller than a golf ball. If desired, roll dough balls in granulated sugar after forming. Place them on a baking sheet approximately 2” to 3” apart to allow room for cookies to spread.
Finally, bake for 10-12 minutes, remove from oven and allow cookies to cool on baking for approximately ten minutes, then transfer to a wire rack to finish cooling.

RC: Christi Johnstone of lovefromtheoven.com
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Crust:
1 & 1/2 Block Butter
1/3 C. Brown Sugar
1 & 1/2 C. Flour
1/2 C. Nuts (Optional)

Cream butter and sugar. Mix in nuts, then flour. Press into 9x13 pan and bake at 350 degrees for 10 minutes or until light brown.

1st Layer:

1 box Lemon Jell-O
1 C. Hot Water
1 8oz. Cream Cheese
3/4 C. Sugar
1/2 Pint Whipping Cream

Cream cheese and sugar. Add Jell-O to cream cheese mix. Add whipping cream to mix, pour 1st layer on cooled crust and refrigerate until firm.

2nd Layer

2 Box Jello (any flavor)
1 Pkg. Gelatin
3 C. Hot Water
Mix Jello and gelatin together with hot water and cool. Pour on cream cheese mix and refrigerate until firm.

Mahalo Aunty Hannah Book for this recipe!
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8 ounces cream cheese room temperature
1/2 cup powdered sugar
3/4 cup 100% pure canned pumpkin puree
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice
8 ounces frozen whipped topping (thawed according to package directions or homemade)
1 9-inch graham cracker pie crust

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese and powdered sugar on medium speed until smooth and creamy.

Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated.

Using a rubber spatula, fold in 2 cups of the whipped topping and gently combine until no streaks remain. Spoon the mixture into the prepared graham cracker pie crust and smooth into an even layer.

Cover and refrigerate for at least 4 hours before serving.
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1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
1/8 teaspoon black pepper
2 (14 1/2 ounce) cans cut green beans, drained
1 1/3 cups French-fried onions (French's)

Combine soup, milk and pepper in a 1 & a 1/2 quart baking dish; stir until blended. Then, stir in beans and 2/3 cup fried onions. Bake at 350 degrees for 30 minutes or until hot. Stir again and sprinkle with remaining fried onions. Bake 5 more minutes or until onions are golden. Enjoy with favorite entrees.
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1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
1/3 cup sour cream
1 container (2.8 ounces) French's® French Fried Onions (about 1 1/3 cups) (amount divided in recipe steps below)
1/2 cup shredded Swiss cheese (amount divided in recipe steps below)
3 cups small fresh broccoli florets (about 6 ounces)
1 1/4 cups small fresh cauliflower florets (about 4 ounces)
1 1/4 cups baby-cut carrots (about 4 ounces)
Salt & Pepper, to taste

Heat the oven to 400 degrees. While the oven is heating, stir the soup, sour cream, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Season with salt and pepper. Add the vegetables and stir to coat. Cover the casserole.

Bake for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese.

Bake for 5 minutes or until the cheese is melted.

RC: Campbells.com
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