Grilled Hawaiian Pork Chops

Ingredients:
4 boneless pork chops (at least 2/3 inch thick)
1 cup soy sauce
1/2 cup brown sugar
2 cloves garlic, chopped
1 teaspoon cooking sherry
1/4 teaspoon cayenne pepper
juice of 1 lime
1/2 teaspoon ground ginger

Directions:
Place the pork chops in a large ziploc bag. Whisk together the soy sauce, garlic, sherry, cayenne, lime juice and ground ginger and pour into the ziploc bag with the pork chops. Seal the bag and place in the refrigerator for at least 3 hours.
Preheat the grill to medium-high heat and cook the pork chops for about 3 minutes on each side until done. If using a meat thermometer, it should reach 170 degrees internally.
Serve with grilled fresh pineapple, if desired.

Soft Gingersnap Cookies

Ingredients:
2 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
Pinch of fresh nutmeg
3/4 cup unsalted butter, at room temperature
1 cup light brown sugar
1 egg
1 tsp. vanilla
1/4 cup molasses
White sugar-to roll the cookie dough in

Directions:
1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, and spices in a medium bowl. Whisk the ingredients together.
3. With a mixer, combine the butter and brown sugar until smooth and creamy. This will take a couple of minutes.
4. Add in the egg and vanilla extra. Mix until well combined.
5. Add in the molasses. Mix until the molasses is combined with the other ingredients.
6. With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in.
7. Form the dough into Tablespoon sized balls. Roll the dough in white sugar.
8. Place the cookie dough balls on a large baking sheet with parchment paper or a Silpat. Make sure they are a couple inches apart.
9. I pressed down on the cookies slightly to help them flatten out. If you like puffy cookies, don’t press them down.
10. Bake for 8 minutes and NO longer. You want them to stay soft! Let the cookies sit on the baking sheet for a minute or two, then transfer to a cooling rack.

Ginger-Pumpkin Ice Cream Cookies

Pumpkin Ice Cream
Ingredients:
1 1/2 cups light cream
6 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 1/2 cups heavy cream
1 1/2 cups canned solid pack pumpkin

Directions:
Scald light cream in a heavy saucepan. Whisk yolks, sugar, and vanilla in a medium bowl. Gradually whisk in the light cream, add the spice. Return to saucepan and stir over medium-low heat until the mixture thickens, about 10 minutes; do not boil. Removed from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl. Refrigerate until well chilled. Freeze in your ice cream maker according to manufacturer's directions.

Big Soft Ginger Cookies
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Pumpkin and Maple Gingerbread Bundt Cake

Ingredients:
In one bowl, mix:
3 eggs
1 C canned pumpkin
1 C sugar
1/2 C oil
1 T cinnamon
1/2 t baking powder
1/2 C milk
2 C flour
1/2 t salt
1 t vanilla

In another bowl, mix:
3 eggs
1 1/2 C brown sugar
1/4 C molasses
1/2 C oil
1 T ginger
1/2 t baking powder
1/2 C milk
1 3/4 C flour
1/2 t salt
1 t maple extract

Directions:
Preheat oven to 350 degrees. Beat all ingredients together. Pour each batter in rotating layers into a well greased & floured bundt pan. Run a knife through the layers to marble the batters together. Bake bundt for 52-55 minutes or until top of cake springs back when touched.

Noodles With Mushrooms & Lemon Ginger Dressing

Ingredients:
Lemon Ginger Dressing:
3/4 teaspoon Asian chlli powder (or cayenne)
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 inch section of ginger, peeled and grated
1/4 cup rice vinegar
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon toasted sesame oil
3 tablespoons olive oil

The Noodles:
9 ounces dried noodles (spaghetti, linguine, udon, soba)
7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake)
1 1/2 tablespoons butter
1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
1 tablespoon sesame seeds

Directions:
1) Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2) In a pot, cook the dried noodles according to the package instructions. Drain and set aside.
3) Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
4) In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)
Serves 4.