I can't believe the Fourth of July is already here again. I collect cookbooks and one of them was written by Paula Deen. Of course we have different things available here than she does in the South. Be that as is may, we have decided to do something different for our family get together over the weekend. How about a Low-Country Boil. We thought that sounded like a lot of fun. Sausage, shrimp, potatoes and corn. We will still make homemade ice cream and handheld peach pies. It would not be a summer holiday without the kids making ice cream. It keeps them out of trouble. We have one of the old fashioned hand crank versions of ice cream maker. They all get involved and then get to eat the fruits of their labor. It is a win-win for everyone. Have a happy and safe Fourth of July!

In My Cookie Jar this week are Gingersnaps. These are great to have in the morning with coffee. Or in the afternoon with milk. Or, gosh, just about anytime.

Gingersnaps

3/4 cup shortening
1 cup sugar
1 egg
4 Tablespoons molasses
2 cups flour
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Mix shortening, sugar, egg and molasses well. Add remaining ingredients. make into balls the size of walnuts. Dip tops in sugar. Place on cookie sheet sugar side up. Bake 10 to 12 minutes in 350 degree oven.

Enjoy!

Who has more roasts in the freezer than me? I have got to get a handle on this problem. An easy solution is USE MORE ROAST. Duh! Why didn't I think of that?

We are having several of my sons' friends over this weekend. Me thinks me has an idea. BBQ sandwiches. Perfect for a bunch of teenage boys. Put the roast in a crockpot for about 8 hours. Shred the meat. Put barbeque sauce on meat. Place on a bun. Tada! Barbeque sandwiches. Add pickles, onions, baked beans, chips and drinks. Sounds like a plan to me.

Enjoy!

I am trying to be more health conscious. This means adding more whole grains, fruits and vegetables to our diet. This is hard for me, since I have been cooking and baking the same way since I was in grade school. The easiest way I have found is to substitute half of the all-purpose flour in my recipes with whole wheat flour. It has worked well in my breads, biscuits and rolls. I'm going to start with cookies and see how that goes. Then, I'll start on desserts. Baby steps, that's what I'm taking. With fruit in season, it isn't hard to add. Vegetables are pretty easy, also. I seem to get stuck on salad too often, but have been making salad with varying lettuces or spinach and toppings.

With the large garden we grow every year, we usually have fresh vegetables about the first of July. I can hardly wait until it begins producing. We always put the extra, canning and making pickles. Each year we learn how much we eat fresh, how much we need canned or frozen and plant accordingly. It never comes out exactly right, but I like to think I am constantly working to make it come out even.

I had so many bar cookies left from last week's branding, I didn't make cookies this week. I made pie instead! This is an easy pie to make ahead and refrigerate.

Easy Cheesy Pie

1 8 oz. pkg cream cheese
1 cup sugar
1 8 oz. container Cool Whip
1 can pie filling of your choice
1 graham cracker crust

Make sure cream cheese is a room temperature. Mix cream cheese and sugar in mixing bowl until sugar is dissolved. Fold Cool Whip by hand into cream cheese mixture. Spread into graham cracker crust. Chill for 2-3 hours. Put pie filling on top. Refrigerate until serving. Serves 8. Refrigerate leftovers. This is great with cherry, blueberry, strawberry or peach pie filling. If you use peach pie filling, chop the peaches so the pie will be easier to cut. I usually make two pies, use one large can of pie filling and use half the can on each pie.

Enjoy!

I got caught up this morning reading a lot of different blogs. I think I could read blogs all morning and not get anything else accomplished. There is so much information out there, and I keep thinking that I could be missing something if I don't read another blog, then another blog, then another blog... Anyhoo, after all that, someone will still have to make lunch, then dinner, and the cycle gets repeated, daily. When I am under time constraints, I have a tendency to make recipes with ground beef. By adding a few ingredients that I usually have on hand, I can have lunch or dinner on the table in a flash. Here is one of my standby recipes. It makes a great lunch, especially for summertime in the heat.

Taco Salad

2 lbs. ground beef, browned and drained
8 oz. cheddar cheese, shredded
1 can, 15 1/2 oz. Ranch Style Beans
1 small bag tortilla or corn chips or 1 box taco shells, crushed
1 head lettuce, chopped
1 tomato, chopped

Mix all ingredients in a large bowl. Garnish with guacamole, sour cream and hot sauce. Serve with additional chips.

You can also make your own chips out of corn tortillas. Since I live in the country, I am the reigning queen of substitutions. Cut your tortillas into 8 equal triangles. Fry in oil until light brown on one side, turn and brown other side. Remove to drain on paper towels. Lightly salt. This picture is with homemade chips.

Enjoy!

Branding

The branding went well this last weekend. It is not uncommon for us to have extra "hands" that help. We had one extra this weekend. His name is Mike. We had a lot of fun. We even had him branding with the iron. I thought you might enjoy the video of his first brand. My youngest son was pushing the calves down the alley, my middle son is running the head gate and squeeze chute and my husband's uncle is supervising. I was in charge of ear tagging and shots, but you missed it because I had to run the camera. Next time, I'll have to have everyone dress the cowboy part. It's hard to get them out of their caps and t-shirts. Enjoy!

We have come to the end of another week. I will be making the following cookies to put in My Cookie Jar early. We are branding again this weekend, so I need something portable to take along for dessert. I can make two pans and have enough to fill my cookie jar. That's a bonus for me!

Congo Bars

2/3 cup shortening
2 1/4 cups packed brown sugar
2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped pecans

In a saucepan, melt shortening over medium heat. Stir in brown sugar. Cool slightly. Combine flour, baking powder and salt. Add gradually with eggs to shortening mixture. Stir in vanilla, chips and nuts. This batter will be very stiff. Spread into a greased and floured 13x9x2 inch baking pan. Bake at 350 degrees for 25-30 minutes. Cut into squares while warm.

Enjoy!