SUSIE'S WHITE CHOCOLATE GINGERBREAD BROWNIES

      2 3/4 cups plus 1 TB all-purpose flour

1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 1/2 sticks (20 TB) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 TB granulated sugar
2 large eggs plus 1 large egg yolk
1 1/4 tsp pure vanilla extract
1/3 cup unsulfured molasses
12 oz bag white chocolate chips

Preheat oven to 350 degrees. Grease a 17-by-12-inch baking pan.
Whisk together flour, baking soda, salt, and spices.
Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy.
Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed.
Beat in vanilla and molasses.
Stir in dry ingredients until well blended (forms a stiff dough) Add white chocolate chips. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.

KATHY'S STUFFED PUMPKIN

      1 whole pumpkin, about basketball size

2 cups chopped apples
1 cup chopped pears
1 cup chopped walnuts
1 cup  raisins
1/2 cup dried cherries
1/2 cup dried cranberries
1/2 cup brown sugar
1/4 cup flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3 TB melted butter
1/4 tsp salt

Cut top off pumpkin and scrape out seeds. Reserve the top. Wash and pat dry pumpkin. Place on cookie sheet with raised edges.

In a large bowl combine remaining ingredients. Pack firmly into pumpkin and replace top. Bake at 350 for 1 to 1 1/2 hours, or until fork can be easily inserted into pumpkin. Serve warm with whipped topping and/or sour cream if desired.

CORNED BEEF CHEESE BALL

Best if made the night before

2 (8 oz.) packages. cream cheese

2 (2 oz) packages Buddig corned beef, chopped fine

2‑6 green onions, chopped fine

        2 tsp. Worcestershire sauce

2 tsp. Cajun seasoning

Chopped pecans for coating

Mix all ingredients by hand then roll in chopped pecans. 

Form into a ball. 

Serve with crackers. 

NOTE: You may also shape it like a log.

KATHY'S SNOWY DAY PANCAKES

1 cup bread flour

1 TB light brown sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 egg white beaten til frothy
1 egg yolk
1 cup of milk
2 TB cooking oil
1/4 tsp vanilla

Put flour, baking powder salt and brown sugar in large bowl and mix well.

Beat egg white til frothy and just beginning to thicken. Reduce mixer speed to lowest setting and add yolk, then oil, then milk and vanilla.

Make well in center of flour and pour liquid in all at once. Stir just until moistened. Let sit for 20-30 minutes before cooking on greased griddle. Makes 8 medium pancakes.

IRISH MEAT PIES

1 pound lean ground beef                                                                                                                  

1 tube Bob Evans original sausage                                                                                        

Olive oil for saute. 

Celery salt and Pepper to taste

1 cup minced onion                                                                                                        

2 cloves mince garlic

1/2  teaspoon red pepper flakes (more if you like things hot)

1/2 teaspoon savory

1/4 teaspoon ground mustard

1/4 teaspoon parsley

1 cup beef stock
1/4 tsp ground cloves

Dashes of Worcestershire

1/2 cup bread crumbs

Enough pie crust dough for two pies

1 to 2 egg whites for basting the crust

Saute onion and garlic in olive oil.
Add the sausage, ground beef, seasonings and stock, cook
over low heat for about two hours. Stirring frequently and adding more stock if needed. When the meat mixture is cooked, drain and add the bread crumbs. Stir several times until it is a somewhat dry mixture.

Set the meat mixture aside.

Pre‑heat oven to 400 degrees.

Cut each pie crust into fourths. 
You can make them smaller for appetizers. 

Spoon meat mixture onto each cut piece of pie crust. 
Add shredded cheese if you like. 

Fold pastry half over and seal edges with a fork, to give it fluted edges. Cut two slits in the top.

Freeze any leftover meat mixture in a zip‑loc bag for future use.

Baste a bit of egg white on each meat pie to give it a glaze.

Bake for about twenty minutes, or until pastry crust is golden brown.

Serve with salad and beef gravy for dipping.