xiaoxl/recipe_data huggingface dataset:
Coffee Mug Cake
Category: desserts
By Adastra808

A quick, single serving of cake that can be made using any of your favorite flavors. Great, easy recipe for kids to make for themselves. You can get creative with flavors here. Add in cocoa powder, your favorite flavor extract, or a couple teaspoons of your favorite pie filling. Go nuts!

Ingredients:
1 tablespoon butter, softened
2 tablespoons white sugar
½  beaten egg
2 tablespoons sour cream
2 drops vanilla extract, or more to taste
¼ cup all-purpose flour
⅛ teaspoon baking powder
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1 teaspoon cinnamon
1 tablespoon butter

Directions:
Stir 1 tablespoon softened butter and white sugar together in a coffee mug until fluffy; stir egg, sour cream, and vanilla extract into the butter mixture. Add 1/4 cup flour and baking powder into the mixture; stir until smooth. Mix 2 tablespoons flour, brown sugar, and cinnamon together in a bowl. Mash 1 tablespoon butter into the flour mixture with a fork or pastry cutter until mixture is crumbly; sprinkle over the cake batter in the mug. Cook in microwave oven on high for 1 minute. Continue cooking in 10-second intervals until a toothpick inserted into the middle comes out clean.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 1 cake

Calories: 630.9
Fat: 32 g
Saturated fat: 19.2 g
Carbohydrates: 77.7 g
Sugars: 38.8 g
Dietary fiber: 2.5 g
Protein: 9.2 g
Cholesterol: 166.7 mg
Sodium: 279.9 mg
Texas Chili Dog
Category: trusted-brands-recipes-and-tips
By Ball Park Buns

Whether you're tailgating, watching the big game at home or just planning a family movie night, this Texas Chili Dog is guaranteed to please. Delicious Ball Park Brand® Franks are even better when topped with hearty Texas chili, freshly grated cheese and chopped sweet onion. You can always add a few slices of jalapeno, if you like it hot. Tater Tots or Fritos make the best sides.

Ingredients:
8  Ball Park® Brand Franks
8  Ball Park® Hot Dog Buns
Yellow mustard
1 cup chopped yellow onion
2 cups grated Cheddar cheese
1  jalapeno pepper, seeded and thinly sliced
1 pound ground beef
1 tablespoon vegetable oil
½  sweet yellow onion, chopped
½  red bell pepper, chopped
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
2 teaspoons garlic granules
2 teaspoons paprika
salt and pepper to taste

Directions:
To make chili, brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat. Add onion and red bell pepper, stirring well. Add tomato sauce and seasonings, stirring well. Allow mixture to bubble for about 10 minutes, then reduce heat to simmer and cook at least 30 minutes. To make hot dogs, cook on your grill or on a grill pan until just seared on the outside. Meanwhile, toast buns in a 400-degree oven for about 10 minutes, taking care not to brown. Swipe each bun with mustard, top with chili as desired, followed by grated cheese, onion and, if you're brave, jalapenos. If you'd like the cheese all melty, place chili dogs on a foil-lined cookie sheet and run under a hot broiler for 2 to 3 minutes or until cheese bubbles.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 760.7
Fat: 48.2 g
Saturated fat: 22 g
Carbohydrates: 43.6 g
Sugars: 4 g
Dietary fiber: 2.5 g
Protein: 37.6 g
Cholesterol: 131.6 mg
Sodium: 1638.4 mg
White Hawaiian


Ingredients:
"soymilk"

Directions:
Combine Amaretto and Malibu in a shaker with crushed ice; shake well.
Pour into a small glass (mine held about 5 ounces].
Top off the glass with milk or non-dairy milk; stir well.
Enjoy!
Tangy Apple Curry Chicken and Veggie Stew


Ingredients:
olive oil, onion, fresh garlic, curry powder, ground cinnamon, chicken thighs, fresh lemon rind, lemon juice, flour, milk, half-and-half cream, chicken broth, carrots, sweet potatoes, tart apples

Directions:
In a large skillet, saute for 2 minutes.
Add garlic, ginger, curry powder, salt, pepper and a pinch of cinnamon; cook, stirring for 2 minutes, or until onion is softened.
Add the chicken thighs; brown for 5 minutes on each side, adding more oil if necessary to prevent burning, leave in the pot.
Reduce heat to medium; stir in lemon rind and lemon juice or white wine (if using].
Cook, stirring and scraping up any brown bits.
In a bowl, whisk flour into milk or half and half cream.
Gradually stir in the milk/flour mixture with the chicken stock into the pot.
Add in the chopped carrots.
Bring to a simmer, stirring constantly.
Reduce heat to med-low; cover, and simmer for 20 minutes, stirring occasionally, or until the chicken is no longer pink, and carrots are tender.
Stir in apples; cook, uncovered, for 5-7 minutes or until heated through, and stew is thickened.
Chocolate Waffles I
Category: breakfast-and-brunch
By JENNY69

I use to beg my mom to make these for me when I was growing up.  Now I make them for my 2 daughters and they absolutely love them!

Ingredients:
1 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
3 tablespoons unsweetened cocoa powder
1 cup milk
2  eggs
4 tablespoons butter, melted
1 tablespoon butter, softened
¾ cup confectioners' sugar
½ teaspoon vanilla extract
1 teaspoon milk

Directions:
Preheat waffle iron. In a large mixing bowl, stir together flour, baking powder, salt, sugar and cocoa. Stir in milk, eggs and butter until mixture is smooth. To make hard sauce: stir together softened butter, confectioners' sugar, vanilla extract and milk. Sauce should be fairly stiff. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with hard sauce.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 5 servings

Calories: 225.8
Fat: 7.6 g
Saturated fat: 4.4 g
Carbohydrates: 36.1 g
Sugars: 20.5 g
Dietary fiber: 1 g
Protein: 4.4 g
Cholesterol: 54.4 mg
Sodium: 289.9 mg
Fresh Navel Orange and Vodka Cocktail : Refreshing!


Ingredients:
navel orange, navel oranges, vodka

Directions:
1. Juice the oranges., 2. Mix the orange juice and the Vodka together-shake them up!., 3. Poe over ice and garnish with an orange slice.
Bacon Club Macaroni Salad


Ingredients:
elbow macaroni, vinegar, bacon, sharp cheddar cheese, celery rib, green onions, black olives, mayonnaise, half-and-half cream, horseradish, seasoning salt

Directions:
Cook the macaroni until firm-tender; drain well.
In a bowl, combine the oil and vinegar.
Add in the bacon, cheese, celery, green onion, olives and the cooked macaroni; toss well to combine.
In another bowl, combine mayo, cream, horseradish, salt and pepper.
Blend in with the macaroni mixture; toss well to combine thoroughly.
Chill in the fridge for 3 hours before using.
Note: if desired 1-2 hard-boiled eggs may be chopped and added.
Tamarind Sharbat


Ingredients:
tamarind paste, sugar, water

Directions:
Combine the tamarind paste, sugar and water in a small pot and bring to a simmer on medium low heat.
Stir while sugar dissolves.
You should have a syrup the consistency of maple syrup.
If it's thicker add a bit of water and cook another minute.
This will thicken up a bit when cool but still pourable.
Pour into a sterile jar or bottle.
This will keep for 3 or 4 days on the counter.
To serve combine 1/4 cup syrup with 1/2 cup water or sparkling water, stir and add 3 or 4 ice cubes.
Grilled Spicy Apricot Chicken Wings


Ingredients:
chicken wings, cider vinegar, chili powder, garlic clove

Directions:
Cut off and discard chicken wings' tips.  Cut each chicken wing in half at the joint.  Place in plastic bag; set aside.
Combine preserves, vinegar, hot pepper sauce (add up to 2 teaspoons more for extra spicy sauce], chili powder and garlic.
Pour 1/2 cup sauce in plastic bag with chicken; seal bag and marinate at least 1 hour or overnight.  Refrigerate remaining sauce to use for dipping when served.
Place chicken wings on preheated grill (reserve marinade].  Cook for 25 to 30 minutes; brushing chicken with reserved marinade during cooking.
Discard remaining marinade.  Serve with reserved refrigerated sauce.
Charishma's Delicious Cumin (Jeera) Rice


Ingredients:
long-grain white rice, canola oil, cumin seeds, green cardamoms, cloves, bay leaf, salt, water, cinnamon stick

Directions:
Heat oil in a pot on medium flame.
Once its hot, toss in the cloves, cardamoms, bay leaf, cinnamon stick and cumin seeds.
Allow the cumin seeds to crackle.
Once they stop crackling, fold in the drained rice and cook on medium flame, stirring continuously for 4 minutes.
Stir in water and salt.
Mix well and bring to a boil.
Lower flame and allow to cook until all the water has been absorbed and the rice is cooked.
Remove from heat.
Serve hot with "Charishma's Delicious Pressure-cooked Black-eye peas (Chauli]".
Enjoy!
No Bake Cherry Ripe Cheese Cake


Ingredients:
butter, boiling water, cream cheese

Directions:
Crush the biscuits in a food processor until they resemble fine crumbs. Add the melted butter and blend until combined. Press into a lightly greased and lined 22 cm springform pan.
Dissolve jelly crystals in boiling water. Soften the cream cheese with an electric beater then gradually add the jelly, beat until smooth.
Fold through thickened cream and Cherry Ripe pieces. Pour onto crust, cover with cling wrap and chill until set, 2 hours should do but it tastes better if it's left over night.
Sautéed Shrimp and Mushroom Pasta


Ingredients:
mushrooms, garlic cloves, raw shrimp, unsalted butter, salt, pepper, fresh chives

Directions:
Boil pasta according to package directions.  Set aside.
Heat a large skillet over medium-high heat.  Add vegetable stock, mushrooms, and garlic; cook for 2-4 minutes, stirring occasionally.  Add shrimp, salt, and pepper; cook about 1-2 minutes on each side or until shrimp is pink on the outside.  If using pre-cooked shrimp, cook until heated through.  Stir in butter and fresh chives and add cooked pasta.  Toss to coat.
Orange Smoothie


Ingredients:
milk, water, sugar, vanilla

Directions:
Place all ingredients in a blender., Cover and blend until smooth., Serve immediately.
Philly Cheese Steak Dip
Category: appetizers-and-snacks
By Chef John

This easy-to-make hot dip would make a handsome addition to your snack table for the Big Game. Like all great party foods, it's wonderful hot, warm, room temp, and, I've heard from a reliable source, even delicious cold. Serve alongside sliced baguette. Keep it hot and fresh for guests by baking it in 2 batches, or feel free to do this all at once in a 9x13-inch baking dish.

Ingredients:
1 pound beef top sirloin steaks
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1  yellow onion, diced
1 tablespoon butter
1  red bell pepper
1  green bell pepper
½ cup pepperoncini peppers
7  pickled red peppers (such as Peppadew®)
3  jalapeno peppers
2 (8 ounce) packages cream cheese, softened
½ pound provolone cheese
½ teaspoon Worcestershire sauce
1 pinch cayenne pepper

Directions:
Slice steak into thick pieces. Season generously on both sides with salt and pepper. Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool. Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes. Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes. Preheat the oven to 400 degrees F (200 degrees C). Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly. Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests. Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.

Prep time: 25 mins
Cook time: 58 mins
Total time: 1 hr 23 mins
Yields: 24 servings

Calories: 143.1
Fat: 11.2 g
Saturated fat: 6.5 g
Carbohydrates: 3.3 g
Sugars: 1.8 g
Dietary fiber: 0.5 g
Protein: 7.3 g
Cholesterol: 36.5 mg
Sodium: 266.6 mg
Duckling a La Orange


Ingredients:
duck, butter, flour, bouillon, thyme, parsley, orange zest, lemon juice, Grand Marnier

Directions:
Melt butter in heavy saucepan.  Add flour.  Blend well over medium heat.  Reduce heat and simmer for several minutes.
Heat bouillon, stir into roux, and continue stirring until sauce thickens.  Add herbs, reduce heat and simmer for several minutes.
Combine orange juice, orange zest, and lemon juice, with brown sauce.  Simmer 5 minutes and add liquor.
Clean duck.  Heat oven to 325ºF.
Place breast side up in shallow roasting pan.  Brush duck with 1/2 of glaze.  Roast uncovered for 2 1/2 hours, pricking skin with fork and brushing with glaze occasionally.
Just before serving, add 1/2 cup orange sections to sauce.  Heat through.
Loaded Baked Potato Soup


Ingredients:
butter, onion, potatoes, flour, bacon, sour cream, garlic clove, green onion, cheddar cheese, bacon, sour cream

Directions:
Peel and cut the baked potatoes into medium sized chunks. (This can be done a day in advance to save time].
Place butter and onions in a large pot.
Cook till onions are semi-clear.
Reserve 2 cups of milk and pour the rest in the pot with the onions.
Warm milk and while it is heating mix remaining milk with the flour, whisking till smooth.
Whisk the milk/flour mixture into the heated milk, continuing to whisk till well blended and smooth (minus the onions of course].
When milk has thickened add the potatoes, bacon, salt, pepper, and garlic.
Finally mix in the sour cream just till melted inches.
Garnish as desired.
Cook time does not include time to bake potatoes.
Pizza Provencal


Ingredients:
garlic cloves, olive oil, artichoke heart, mozzarella cheese, parmesan cheese

Directions:
Preheat the oven to 450.
Heat olive oil over medium heat. Add garlic and saute until it starts making noise.
Throw in the artichokes, red peppers, herbs and balsamic vinegar. Saute for about 2 minutes.
Spread the mixture evenly over the Boboli crust.
Sprinkle the cheeses on top.
Season with salt and pepper to taste.
Bake on a baking sheet in the lower third of the oven 8-10 minutes, or until heated through.
Cool for a few minutes, then slice and serve.
Gluehwein (German Hot Wine Punch)


Ingredients:
wine, water, cinnamon stick, cloves, lemon, sugar

Directions:
Mix everything together in a large saucepan and heat until hot but NOT boiling., Boiling it will ruin the Gluehwein, so be careful to not set your heat to high., You can pour this into a crockpot on LOW heat and serve warm.
Choc- Almond Fudge Squares


Ingredients:
caster sugar, golden syrup, butter, sweetened condensed milk, dark chocolate

Directions:
Place sugar, golden syrup, butter and condensed milk in a saucepan and cook over a low heat, stirring constantly for 5 minutes or until sugar dissolves.
Bring to the boil without stirring, then reduce heat and simmer for 5 minutes.
Add crushed biscuits, almonds and chocolate and stir until chocolate melts and mixture is combined.
Pour mixture into a greased and lined shallow18 x 25 cm cake tin and chill until set.
Cut into squares.
Cheesy Tater Puffs


Ingredients:
mashed potatoes, cheese

Directions:
Pre-heat oven to 425.
Mix mashed potatoes with shredded cheese. You can also add shredded onions, garlic, carrots and your choice of herbs to make it look and taste different!
LET MASHED POTATOES AND ADDITIONS GET COLD BEFORE YOU CONTINUE! IF YOU DON'T THEN THEY WILL SPREAD OUT MORE, IF THEY ARE COLD THEN THE INSIDE WILL BE WARM AND THE OUTSIDE WILL CRISP.
Line cookie sheet with foil or parchment paper, and spray with non-stick cooking spray.
Fit pasrty bag with the largest star tip you have, or use a zipper type bag with a corner snipped off.
Squeeze potato mixture through bag onto prepared cookie sheet, in small mounds.
Season with salt and pepper, or seasonings of choice.
Place in oven for 20-25 minutes.
If you want a crispier outside place under broiler for a few minutes watching closely.
You can freeze any extra, you will need to leave them separate on the cookie sheet until frozen then you can bag them and reheat like you were cooking them fresh.
Minute Steak Gyros


Ingredients:
garlic, leaf oregano, ground coriander, salt, ground allspice

Directions:
Combine garlic, oregano, coriander, salt and allspice in small bowl.
Pat minute steaks dry on paper towel.
Add steaks to spice mixture.
Cook steaks in oil skillet over medium heat until desired doneness; 2 to 3 minutes for rare.
Spoon into pita.
Garnish with onion& chopped tomato.
Serve with Yogurt Sauce of 1/2 c.
low fat plain yogurt, 1/4 c.
chopped cucumber, 1 tbsp.
chopped onion, and 1/4 tsp.
salt.
Healthy Green Smoothie


Ingredients:
flax seed, banana, mango, kiwi fruits, dried basil leaves, pistachios

Directions:
In the jar of a blender, add banana, mango, kiwifruits, almond milk, orange juice, dried basil leaves, ground flax seed and agave nectar. Process until well blended.
Pour it in glasses and garnish with ¼ teaspoons chopped pistachios per glass. Serve immediately.
Spinach Alfredo Sauce (Better than Olive Garden®)
Category: side-dish
By nbrock_85

Better than Olive Garden®! Top with grilled chicken on fettuccine pasta for a complete meal or use as a dip for bread sticks. Delicious rich and creamy spinach Alfredo everyone will love. When I make this dish, everyone raves over it! Add more spinach if you're a spinach lover or leave it out if you're not a fan. I like adding lots of garlic! For a thicker sauce, add more cream cheese.

Ingredients:
½ cup butter
¾ cup thawed frozen chopped spinach
1 pint heavy whipping cream
3 tablespoons cream cheese
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste  (Optional)

Directions:
Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes. Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 5 servings

Calories: 599.2
Fat: 61.4 g
Saturated fat: 38.3 g
Carbohydrates: 4.9 g
Sugars: 0.6 g
Dietary fiber: 0.7 g
Protein: 9.9 g
Cholesterol: 202.9 mg
Sodium: 454.8 mg
Braised Octopus and Tangy Potato Salad


Ingredients:
fresh parsley, olive oil, fresh oregano, fresh thyme, shallots, garlic, capers, olive oil, grainy mustard, fingerling potatoes, shallot, red chili pepper, fresh chives, fresh parsley, lemon zest, celery leaves

Directions:
For the octopus:
Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour.
Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage]. Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight] to set.
For the potato salad:
Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper.
To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside.
Cook's Note:
The octopus head can be reserved and then sliced and eaten with the rest of the dish.
Pumpkin - Mango Granola Pucks


Ingredients:
pumpkin puree, golden syrup, honey, maple syrup, liquid stevia, vanilla, granola cereal, rolled oats, dried mango

Directions:
Heat the oven to 325°F and line a muffin tin with paper liners.
In a bowl, beat together the pumpkin, peanut butter, sugar, syrups, stevia, protein powder and vanilla until smooth.
Add the granola, oats, bran and mango, stirring until everything is well coated.
Pack ¼ cupfuls into the liners, pressing in as well as you can with the back of a spoon or disher.
Bake for 40 minutes.
Remove from the oven and press the tops of the pucks down firmly to compact.
Cool 10 minutes in the tin, then move the pucks to a baking sheet.
Bake 15 minutes.
Let cool completely before eating or storing in the fridge (up to 1 week] or freezer (up to 2 months].
Best Ever Meat Loaf
Category: main-dish
By Matt O

The best meat loaf I have ever found. Try it and you will see.

Ingredients:
2  eggs
⅔ cup milk
2 teaspoons salt
¼ teaspoon ground black pepper
3 slices bread, crumbled
1 ½ pounds ground beef
1  onion, chopped
1 cup shredded Cheddar cheese
½ cup shredded carrot
¼ cup brown sugar
¼ cup ketchup
1 tablespoon prepared yellow mustard

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture. Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 409.5
Fat: 22.7 g
Saturated fat: 10.3 g
Carbohydrates: 22.3 g
Sugars: 14.4 g
Dietary fiber: 1 g
Protein: 28.4 g
Cholesterol: 155 mg
Sodium: 1227.3 mg
Rich Buttermilk Waffles


Ingredients:
all-purpose flour, salt, sugar, baking soda, buttermilk, eggs, vanilla extract

Directions:
Combine the dry ingredients. Mix together the buttermilk, sour cream or yogurt and the egg yolks. Stir in the butter and vanilla.
Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best] until they hold soft peaks. Stir them gently into the batter.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.
Sugar Cookies With  Mexican Flair


Ingredients:
butter, cream cheese, sugar, vanilla, ground cinnamon, all-purpose flour, baking powder, dark chocolate

Directions:
Preheat oven to 350F and grease cookie sheets.
In a large bowl, beat butter, cream cheese, 1/2 cup of sugar, cream, vanilla and 1/2 tsp cinnamon until light and fluffy.
In a small bowl mix together flour and baking powder.
Slowly add the dry mixture into the wet until well mixed.
Blend together 1/2 cup sugar and 1/2 tsp cinnamon on a small plate.
Drop 1 inch balls of dough 3 inches apart on a cookie sheet.  Flatten the cookie balls with the bottom of a drinking glass that has been dipped into the sugar & cinnamon mixture.
Bake 20 minutes or until edges are golden brown. Remove from cookie sheet immediately and set on wire racks.  Sprinkle with chocolate shavings while still warm.
**I baked 2 dozen cookies at once on two racks in a convection oven.  Cook time was 15 minutes.
Lemon, Ginger and Mint Fizz


Ingredients:
lemon, mint sprig

Directions:
Place ginger beer, lemonade and bitters in a jug.
Place lemon, mint and ice in a 2L serving jug.  Pour over the ginger-beer mixture to serve.