Glazed Double Ginger Cookies

I love the aroma of ginger.  I love it in Asian foods and I love it in baked goods at Christmas.  A lot of the cookie recipes I have that contain ginger also have cinnamon and nutmeg and other stuff that takes the spotlight off the ginger.  This recipe puts the ginger front and center.  There are no other spices or flavors in there!

Here's what you need: 
1 cup (2 sticks) of softened butter
1 cup packed brown sugar
1 egg
2 Tbl. grated fresh ginger
1/2 cup candied ginger, cut into a fine dice (divided)
2 1/4 cups all purpose flour
1 cup powdered sugar
1 Tbl. milk (add more by the drop if you need to for the glaze to flow)

Preheat oven to 350 degrees.

The Christmas Baking begins!

Necessity is the mother of invention, right?  So I came up with this recipe- a combination of two classics- because I had an open bag of pretzels in my pantry that I wanted to use up somehow before they became completely stale.  And I didn't particularly feel like sitting around munching pretzels.

Chocolate Chip Pudding Cookies

This is probably my most requested recipe.  It's easy and my mom has been making these forever.  She probably got it from the back of a Bisquick box and that's okay.

The recipe makes a very small batch and I routinely double it easily.  Here it goes.

Ingredients:

This is what coarse crumbs look like.

Preheat your oven to 375. 
1 box of vanilla instant pudding (or cooked, I've found that it doesn't really matter)
1 cup Bisquick baking mix
1/4 cup of shortening (Crisco)
1 egg
1/4 cup milk
1 tsp. vanilla extract
1/2 cup of semisweet chocolate chips