Two recipes to share, or at least put on here so I have a 2nd copy of them! Yes, I tend to lose things from time to time. :)

Gingerbread Cookies:

These Gingerbread Men Cookies are as cute as can be. If desired, decorate
with raisins, currants or cinnamon red hot candies for eyes and buttons. Or,
pipe untinted or Colorful
Royal Icing onto cookies.

Makes 2 dozen or 24 (1 cookie) servings.
Prep Time: 20 minutes
Cook Time: 8 to 10 minutes per batch
Refrigerate Time: 4 hours
3 cups flour
2 teaspoons McCormick®
Ginger, Ground
1 teaspoon McCormick®
Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon McCormick®
Nutmeg, Ground
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon McCormick®
Pure Vanilla Extract
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Set aside. Beat butter and brown sugar in large bowl with electric mixer on
medium speed until light and fluffy. Add molasses, egg and vanilla; mix well.
Gradually beat in flour mixture on low speed until well mixed. Press dough into
a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
2. Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on
lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie
cutter. Place 1 inch apart on ungreased baking sheets. 3. Bake 8 to 10
minutes or until edges of cookies are set and just begin to brown. Cool on
baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate
cooled cookies as desired. Store cookies in airtight container up to 5
days.

AND Pecan Waffles:

Preheat oven to 350. Spread 3/4 cup chopped pecans on a baking sheet. Bake/toast 5-7 minutes. Remove from oven and cool. Reduce oven temp to 200.

Whisk 1 1/2 cups all-purpose flour, 1/3 cup sugar, 1/2 tsp salt, 1 tsp baking powder and 1/2 tsp baking soda together in a large bowl.

In a seperate bowl, whisk 1 large egg, 1 cup whole milk(needs to be whole for this), 1/2 cup buttermilk and 2 tsp vanilla(the real stuff really does make a difference over the imitation)until well combined.

Melt 2 T unsalted butter, and 1/4 cup Crisco and cool both slightly, then slowly mix with the egg mixture until well combined. Slowly mix this mixture with the dry ingredients. Mixture will appear a bit lumpy.

Preheat waffle iron and brush with additional butter or spray with cooking spray. Ladle about 1/2 cup mixture onto ironand sprinkle with 2 T of the toasted pecans. Cook until brown or your iron tells you it's done. As you cook, transfer cooked waffles onto baking sheet in the preheated 200 oven to keep warm. Top waffles with butter and syrup or make your own brown sugar/pecan mixture to pour over. Enjoy.