COOKING DIRECTIONS
Step 1
Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.

Step 2
Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.

Step 3
Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.

Step 4
Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.

Step 5
Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.

Step 6
Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

 MAKE AHEAD TIP
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Here’s a version of chicken tortilla soup that’s both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.

INGREDIENTS
8 corn tortillas, halved and thinly sliced
Canola or olive oil cooking spray
1 tablespoon canola oil
3 Anaheim or poblano peppers, diced
1 medium onion, diced
1 teaspoon ground cumin
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
4 cups reduced-sodium chicken broth
1 14-ounce c diced tomatoes with green chiles
2 tablespoon lime juice
1/2 cup shredded sharp Cheddar cheese
1/4 cup chopped fresh cilantro

COOKING DIRECTIONS
Step 1
Preheat oven to 400°F.

Step 2
Spread tortilla strips in an even layer on a baking sheet and coat with cooking spray. Bake until browned and crispy, 12 to 15 minutes.

Step 3
Meanwhile, heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Add cumin and cook, stirring, for 1 minute. Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.

RECIPE TIPS
Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.

Winner of the Giant Road Bike compliments of BIKEWORLD –  Reagon Anthony

Winner of the 2-Night Stay compliments of Travel & Transport – Nathan Schroeder

COOKING DIRECTIONS
Step 1
Preheat oven to 350°F.

Step 2
Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.

Step 3
Reduce heat to medium-low, add the remaining 1 teaspoon oil and shallot to the pan; cook, stirring often, for 1 minute. Stir in thyme, sage, salt and pepper; cook for 30 seconds. Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes. Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes. Stir in squash.

Step 4
Cover the pan and transfer to the oven. Bake for 1 hour. Stir in cherries, cover and continue baking until the meat is tender when pierced with a fork, about 30 minutes more. Makes 2 servings, about 1 1/2 cups each.

 3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon granulated sugar
1/8 teaspoon salt 1 tablespoon butter
3 tablespoon canola oil
1-2 tablespoon ice water
2 large eggs
1 15- or 16- plain pumpkin pu
1 12-ounce c nonfat evaporated milk
1/4 cup dark molasses
3 tablespoon dark rum, or 1 tablespoon vanilla extract
1/2 cup packed dark brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg

COOKING DIRECTIONS

Step 1 To prepare crust: Stir all-purpose flour, whole-wheat flour, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, 30 seconds to 4 minutes, depending on your stove. Pour into a small bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour mixture with a fork until the mixture is crumbly. Gradually stir in enough ice water so the dough holds together. Press the dough into a flattened disk.

Step 2 Place two overlapping lengths of plastic wrap on a work surface. Set the dough in the center and cover with two more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove the top sheets and invert the dough into a 9-inch deep-dish pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the filling.

Step 3 To prepare filling & bake pie: Position rack in lower third of oven; preheat to 350°F. Lightly whisk eggs in a medium bowl. Add pumpkin, evaporated milk, molasses and rum (or vanilla). Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl. Rub through a sieve into the pumpkin mixture and whisk until incorporated.

Step 4 Pour the filling into the prepared crust. Bake the pie until the filling has set and a skewer inserted in the center comes out clean, 40 to 50 minutes; cover the edges with foil if they are browning too quickly. Cool on a wire rack.

Aspen Athletic Clubs is pleased to announce the Re-Grand Opening of our expanded location in the West Glen Town Center at 5465 Mills Civic Parkway, West Des Moines.

Our West Glen location offers a unique, state of the art fitness environment for individuals with active lifestyles who place a premium on convenience! Our current amenities include Certified Personal Trainers, Apex Nutritional Programming with the exclusive Bodybugg, a variety of Life Fitness Cardio equipment, each equipped with Personal TV’s, a full line of resistance training equipment, & Free Weights. Our NEW Expanded facility will also include FREE on-site Childcare, Free Group Fitness Classes, and over 15,000 sqft of workout space. We have everything you need to achieve your fitness goals!

“I am excited to be able to offer Group Fitness classes as well as FREE childcare to all those in the West Des Moines area, as well as twice the space to workout! We plan to have our expanded location open to the public by October 10th. ” Luke Aduddell, Vice President of Sales at Aspen Athletic Clubs.

Call or Visit our newest location today for Grand Opening Membership Specials!

For Additional Information Contact:
Luke Aduddell
Vice President of Sales
Aspen Athletic Clubs
515.278.2582

This zesty spin on standard tomato salsa includes sliced green olives and hot pepper relish. Serve as a dip with toasted pita chips or spoon over grilled fish or chicken.

INGREDIENTS
1 1/4 pounds diced tomatoes
1/4 cup sliced green olives
1 bunch sliced scallions
1/4 cup hot pepper relish
1 tablespoon red-wine vinegar
2 teaspoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper