TWD: Sugar-Topped Molasses Spice Cookies and Mexican Veggie Casserole

Pamela of Cookies with Boys decided on Sugar-Topped Molasses Spice Cookies for the November 17th TWD but this is a special month for us. The TWD baker's have a choice of how the recipe rotation will go for the month and this week I made Pamela's cookies. The allspice (I freshly ground some whole allspice), cinnamon, dash of white pepper, and the sugar coating were so perfect together. What a great recipe to share with family. I know we all love to share our baked goodies but, especially during the holidays, sharing the recipe as a Christmas cookie addition to be baked by our Moms, sisters, best friends (works great for best baking buds living in other states or countries) can be just as fun. Having the phone on speaker while baking (I have gotten cookie dough all over the phone before and learned from experience) is the way to go.

Thank you Pamela for such a wonderful choice. Dorie has a vast array of delicious recipes and I am always surprised by some aspect in the ingredients, directions, or ways to alter the recipe that Dorie has in her side notes.

The cookie dough being put into the freezer for 30 minutes works great when behind in my baking events and trying to get the cookies done so I can participate with our team of great TWD bakers.

I simply cut each bundle of dough into 12 pieces, rolled into a ball, rolled the ball in granulated sugar and baked on parchment. Oh, uhmmm, Dorie didn't say to use parchment. I used the parchment for easy cleaning purposes because I was tired (long day at work).
I loved the sugar coating. Reminds me of an oatmeal cookie recipe my family does (my Dad's favorite!).
The cookies spread out . . . in fact, the cookies are huge! I took some to work and Huge was the word of choice for everyone taking a cookie.

I know the cookies were big but because I loved the flavor and texture so much, there was a small sigh of regret with the recipe only making 24 cookies. What a great recipe addition for the holidays!

Included is a Mexican Veggie Casserole. The recipe is full of great flavors and easy to make for a weeknight dinner. I came across the recipe in one of Paula Deen's magazines. Fun recipes help keep excitement in the kitchen, especially when we are tired and do 'not' feel like making dinner.

Mexican Veggie Casserole

Serves 4

Ingredients:

2 T. vegetable oil

3 cups chopped zucchini

1 cup chopped onion

1 (15-ounce) can corn, drained

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can ranch-style beans

1 (10-ounce) can diced tomatoes with green chilies, drained

1 (1-ounce) package taco seasoning mix

2 cups shredded sharp Cheddar cheese, divided

1 (8-ounce) package cream cheese or Neufchatel softened

1/2 cup light sour cream

12 (5-inch) corn tortillas, divided

Garnish: chopped green onions

Directions:

Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with non-stick cooking spray.

In a large skillet, heat oil over medium-high heat. Add zucchini and onion; cook for 8 to 10 minutes, or until vegetables are tender and most of liquid is absorbed. Stir in corn, black beans, ranch-style beans, diced tomatoes, and taco seasoning mix.

In a small bowl, combine 1 cup cheese, cream cheese, and sour cream.

Layer 4 tortilla over bottom of prepared pan.

Top tortillas with half of zucchini mixture; top evenly with half of cheese mixture. Place 4 tortillas over cheese mixture; top with remaining zucchini mixture. Top evenly with remaining cheese mixture. Cover top of casserole with remaining 4 tortillas. Sprinkle evenly with remaining 1 cup cheese. Bake for 30 minutes, or until hot and bubbly. Garnish with green onion, if desired. Serve immediately.