I came up with this recipe after we tried – and loved - a specialty pizza at a local gourmet pizza restaurant. I know the ingredients might sound a little strange, but trust me, this is really good. The original pizza had sliced jalapeno peppers. I make things a little easier by using pepper jack cheese, but you can certainly use regular cheese and add the jalapenos yourself. If you don’t like spicy, this is just as good with other cheeses and roasted red pepper instead of jalapeno. I have used provolone, Mexican blend, cheddar, gouda and combinations of various kinds. They are all good. I have also used the same ingredients to make quesadillas.
BBQ Chicken Pizza
1 pizza crust (homemade, Boboli, refrigerated tube, etc.)
¾ cup BBQ sauce, divided (best with a sweet sauce, such as honey BBQ)
1 ½ cup shredded cooked chicken breast
¼ cup chopped red onion
¼ cup sliced jalapeno peppers or roasted red peppers
1 8 oz can pineapple tidbits, drained (I like tidbits because they are smaller than chunks, but larger than crushed. You can use chunks also, but you might want to cut them in half.)
2 cups shredded cheese (pepper jack, cheddar, Mexican blend, gouda, provolone, or combination – see note above)
Preheat oven to 450. If using a refrigerated pizza crust in a tube or homemade crust, pat crust into pizza pan or onto a pizza stone. Prebake crust for about 5 minutes or until it just starts to brown.
Toss shredded chicken breast with 2 tablespoons or so of BBQ sauce. Spread remaining sauce onto pizza crust. Top with chicken, onions, peppers and pineapple, distributing ingredients evenly over crust. Top with shredded cheese. Bake at 450 until cheese is melted and golden brown.
Tuesday, December 30, 2008
Sunday, December 28, 2008
Grilled Cheese and Soup with a Southwest Twist
This is a really fast and easy comfort meal for a cold day. The original recipe comes from the Cooking Light 5 Ingredient, 15 Minute Cookbook. I make this often because it goes together quick and easy and I usually have all the ingredients on hand. I don't usually get too hung up on the "low fat" or "low salt" ingredients. We usually prefer the "regular" stuff, so mine doesn't turn out all that light, but you can use whatever you prefer.
Sausage and Black Bean Soup
8 ounces smoked kielbasa sausage, sliced
1 cup diced bell pepper (red, green and/or yellow)
1 14 1/2 oz can chicken broth
1 15 oz can black beans, drained and rinsed
1/4 cup salsa (whatever heat level or type you prefer)
Coat a non-stick saucepan with cooking spray. Saute sausage over medium-high heat until sausage begins to brown. Add diced bell pepper and saute for 1 minute. Add broth and bring to a boil. Reduce heat to low. Add beans and salsa. Simmer, covered, for 5 minutes.
Quesadillas
You can make these with whatever cheese you like or have on hand. I usually use pepper jack for me and my husband because we like a little more spice. I use a Mexican cheese blend for my son's. You can also add sliced jalapenos if you like.
8 6-inch flour tortillas
2 cups shredded cheddar, pepper jack, or Mexican cheese blend
1/2 cup chopped green onions
Spray a non-stick skillet with cooking spray and place over medium-high heat. Place one tortilla in the skilled, stop with 1/2 cup cheese and 2 tablespoons green onion. Place 2nd tortilla on top to make a sandwich. Cook until golden brown, then turn and cook other side until golden brown. Cut into wedges to serve.
Sausage and Black Bean Soup
8 ounces smoked kielbasa sausage, sliced
1 cup diced bell pepper (red, green and/or yellow)
1 14 1/2 oz can chicken broth
1 15 oz can black beans, drained and rinsed
1/4 cup salsa (whatever heat level or type you prefer)
Coat a non-stick saucepan with cooking spray. Saute sausage over medium-high heat until sausage begins to brown. Add diced bell pepper and saute for 1 minute. Add broth and bring to a boil. Reduce heat to low. Add beans and salsa. Simmer, covered, for 5 minutes.
Quesadillas
You can make these with whatever cheese you like or have on hand. I usually use pepper jack for me and my husband because we like a little more spice. I use a Mexican cheese blend for my son's. You can also add sliced jalapenos if you like.
8 6-inch flour tortillas
2 cups shredded cheddar, pepper jack, or Mexican cheese blend
1/2 cup chopped green onions
Spray a non-stick skillet with cooking spray and place over medium-high heat. Place one tortilla in the skilled, stop with 1/2 cup cheese and 2 tablespoons green onion. Place 2nd tortilla on top to make a sandwich. Cook until golden brown, then turn and cook other side until golden brown. Cut into wedges to serve.
Friday, December 26, 2008
Pineapple Upside Down Cake
I hope everyone had a wonderful holiday with family and friends. I intended to post something on Christmas Eve and the day just got away from me. So a belated Merry Christmas to you all!
We had some friends over on Christmas Eve. I kept it simple - just appetizers that I bought at Sam's. I also made some pigs in an blanket with Little Smokies (just cut crescent rolls in thirds long ways, then wrap around the sausages. Bake at 375 for about 10 minutes or so). We also had seven layer Mexican dip that one of our friends brought. I just love that stuff. It's refried beans, sour cream, salsa, cheese, black olives, and green onions. I made my Spiced Apple Cranberry Cider and put out some of the cookies and candies that I had made over the last couple of weeks. It was a nice, relaxing evening.
On Christmas Day my aunt and her kids came over. We don't have any other family that lives close so it was just six of us. I did a somewhat non-traditional dinner. I just wasn't in the mood or turkey, ham or roast. I made fried chicken, mashed potatoes with cream gravy, hot rolls and a couple of vegetables. I guess it was good. Everyone (with the exception of my five-year-old) had at least two plates.
For dessert I made pineapple upside down cake - my all time favorite cake - and that is the recipe I am posting today. The basic recipe is from Kraft Foods, but I made a couple of changes because I like more of the pineapple topping and I prefer using crushed instead of slices. This is great with a scoop of vanilla ice cream. Enjoy!
Pineapple Upside Down Dream Cake
2 20 oz cans crushed pineapple in juice, undrained
1 1/2 cups brown sugar
3/4 cup butter, melted
Maraschino cherries, optional
1 box yellow or pineapple cake mix (I use the pineapple)
1 envelope Dream Whip whipped topping mix
4 eggs
1 cup cold water
Heat oven to 350. Mix melted butter and brown sugar in a 9x13 pan. Drain pineapple, reserving 2 tablespoons of juice. Pour drained pineapple over brown sugar and butter and spread evenly. If using the cherries, arrange them in the pineapple pushing down into the pineapple so they will show when the cake is turned upside down.
Mix cake mix, Dream Whip, eggs and water in a large mixer bowl. Beat on low speed for two minutes, then increase speed to medium and beat four more minutes. Spoon batter over pineapple in the pan, then spread evenly.
Bake at 350 for 50 - 55 minutes or until top springs back when touched in the center. Cool in pan for 10 minutes, then invert onto serving platter. Leave pan for 1 minute, then remove. Serve warm or cooled.
We had some friends over on Christmas Eve. I kept it simple - just appetizers that I bought at Sam's. I also made some pigs in an blanket with Little Smokies (just cut crescent rolls in thirds long ways, then wrap around the sausages. Bake at 375 for about 10 minutes or so). We also had seven layer Mexican dip that one of our friends brought. I just love that stuff. It's refried beans, sour cream, salsa, cheese, black olives, and green onions. I made my Spiced Apple Cranberry Cider and put out some of the cookies and candies that I had made over the last couple of weeks. It was a nice, relaxing evening.
On Christmas Day my aunt and her kids came over. We don't have any other family that lives close so it was just six of us. I did a somewhat non-traditional dinner. I just wasn't in the mood or turkey, ham or roast. I made fried chicken, mashed potatoes with cream gravy, hot rolls and a couple of vegetables. I guess it was good. Everyone (with the exception of my five-year-old) had at least two plates.
For dessert I made pineapple upside down cake - my all time favorite cake - and that is the recipe I am posting today. The basic recipe is from Kraft Foods, but I made a couple of changes because I like more of the pineapple topping and I prefer using crushed instead of slices. This is great with a scoop of vanilla ice cream. Enjoy!
Pineapple Upside Down Dream Cake
2 20 oz cans crushed pineapple in juice, undrained
1 1/2 cups brown sugar
3/4 cup butter, melted
Maraschino cherries, optional
1 box yellow or pineapple cake mix (I use the pineapple)
1 envelope Dream Whip whipped topping mix
4 eggs
1 cup cold water
Heat oven to 350. Mix melted butter and brown sugar in a 9x13 pan. Drain pineapple, reserving 2 tablespoons of juice. Pour drained pineapple over brown sugar and butter and spread evenly. If using the cherries, arrange them in the pineapple pushing down into the pineapple so they will show when the cake is turned upside down.
Mix cake mix, Dream Whip, eggs and water in a large mixer bowl. Beat on low speed for two minutes, then increase speed to medium and beat four more minutes. Spoon batter over pineapple in the pan, then spread evenly.
Bake at 350 for 50 - 55 minutes or until top springs back when touched in the center. Cool in pan for 10 minutes, then invert onto serving platter. Leave pan for 1 minute, then remove. Serve warm or cooled.
Monday, December 22, 2008
Back to Reality
I don't know about you, but I'm finally tired of the holiday goodies. I got all my cookies and candies made. I took goody boxes to work for my coworkers today and made a few trays for neighbors and friends. I think I need more friends - I have tons of stuff left. Of course, we'll eat some of it, but we certainly don't need it all. I think I got carried away. If you made homemade treats for your family and friends this year, I hope you had fun and if you tried any of my recipes, I hope you enjoyed them.
When I started this month I planned to post goody recipes up until Christmas, but I decided to stop. First, I think everyone should be done with any homemade stuff by now. Also, I was starting to run out of favorite recipes. Today I decided to post a recipe for a very quick and easy dinner. You probably have everything you need for this in your freezer and pantry. This will make a quick and easy dinner for one of those hectic days.
Mama's Brainless Chicken Casserole
4 boneless, skinless chicken breast halves, cooked and cubed
1 pound chopped, cooked broccoli (or other vegetable)
2 cans condensed cream of chicken and/or cream of mushroom soup
1/2 cup sour cream
2 cups cooked pasta
1 cup shredded cheddar cheese
Mix all ingredients except cheese in a lightly greased casserole dish. Top with cheese. Bake at 350 until hot and bubbly.
Can't get much easier than that!
When I started this month I planned to post goody recipes up until Christmas, but I decided to stop. First, I think everyone should be done with any homemade stuff by now. Also, I was starting to run out of favorite recipes. Today I decided to post a recipe for a very quick and easy dinner. You probably have everything you need for this in your freezer and pantry. This will make a quick and easy dinner for one of those hectic days.
Mama's Brainless Chicken Casserole
4 boneless, skinless chicken breast halves, cooked and cubed
1 pound chopped, cooked broccoli (or other vegetable)
2 cans condensed cream of chicken and/or cream of mushroom soup
1/2 cup sour cream
2 cups cooked pasta
1 cup shredded cheddar cheese
Mix all ingredients except cheese in a lightly greased casserole dish. Top with cheese. Bake at 350 until hot and bubbly.
Can't get much easier than that!
Saturday, December 20, 2008
Holiday Goodies: Two New Cookie Recipes
I have certain cookies and candies that I make every Christmas, but I always like to try one or two new recipes, too. This year I tried two new cookie recipes that I got from Nancy's Recipe a Day blog. I have Nancy's blog linked on the left side of the page. If you haven't checked it out, you should. She has great recipes. She cooks like I do - simple, good, family style food.
The two recipes I tried were Cinnamon Snowballs and Charleston Cherry Bars. Both recipes are awesome, but my favorite is the Charleston Cherry Bars. I just love cherries. Since these are Nancy's recipes, I am just going to send you to her blog for them. She has pictures too. Thanks to Nancy for sharing her wonderful recipes!
Enjoy!
Cinnamon Snowballs
Charleston Cherry Bars
The two recipes I tried were Cinnamon Snowballs and Charleston Cherry Bars. Both recipes are awesome, but my favorite is the Charleston Cherry Bars. I just love cherries. Since these are Nancy's recipes, I am just going to send you to her blog for them. She has pictures too. Thanks to Nancy for sharing her wonderful recipes!
Enjoy!
Cinnamon Snowballs
Charleston Cherry Bars
Friday, December 19, 2008
Holiday Goodies: Hip Padders
Here's a nice, easy bar cookie with a yummy chocolate filling. I think the name speaks for itself.
Hip Padders
Filling
1 6 oz package (1 cup) chocolate chips
2 tablespoons butter
1 14 oz can sweetened condensed milk
1 teaspoon vanilla
Crust
1 cup brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups oatmeal
1/2 cup nuts
Heat oven to 350. Mix filling ingredients in a medium saucepan. Cook and stir over low heat until chocolate is melted and blended. Set aside.
Cream together butter and sugar until light. Beat in egg and vanilla. Combine flour, soda and salt in a separate bowl, then blend into creamed mixture. Stir in oatmeal.
Press 2/3 of crust mixture into the bottom of 9x13 pan. Pour chocolate filling over crust. Crumble remaining crust mixture over filling, then sprinkle with nuts. Bake at 350 for 20 - 25 minutes until golden brown and filling is set. Cool and cut into bars.
Hip Padders
Filling
1 6 oz package (1 cup) chocolate chips
2 tablespoons butter
1 14 oz can sweetened condensed milk
1 teaspoon vanilla
Crust
1 cup brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups oatmeal
1/2 cup nuts
Heat oven to 350. Mix filling ingredients in a medium saucepan. Cook and stir over low heat until chocolate is melted and blended. Set aside.
Cream together butter and sugar until light. Beat in egg and vanilla. Combine flour, soda and salt in a separate bowl, then blend into creamed mixture. Stir in oatmeal.
Press 2/3 of crust mixture into the bottom of 9x13 pan. Pour chocolate filling over crust. Crumble remaining crust mixture over filling, then sprinkle with nuts. Bake at 350 for 20 - 25 minutes until golden brown and filling is set. Cool and cut into bars.
Wednesday, December 17, 2008
Holiday Goodies: Candy Bar Cookies
Can't decide whether to make cookies or candy? This super yummy recipe is a little of both. Enjoy!
Candy Bar Cookies
1 cup packed brown sugar
2/3 cup butter
1/4 cup light or dark corn syrup
1/4 cup peanut butter
1 teaspoon vanilla
3 1/2 cups quick cooking rolled oats
1 12 oz package semi-sweet chocolate chips
1 cup butterscotch chips
2/3 cup peanut butter
1 cup chopped peanuts
In a medium saucepan combine brown sugar, butter and corn syrup; stir over medium-low heat until thoroughly combined and sugar is dissolved. Remove from heat. Stir in the 1/4 cup peanut butter and the vanilla until smooth.
Place oats in a very large bowl. Pur brown sugar mixture over the oats, stirring gently until combined. Press oat mixture evenly into the bottom of a 13x9x2 pan. Bake at 375 for 10 - 12 minutes or until edges are lightly browned. Let cool slightly in pan on a wire rack.
In the same saucepan used for the brown sugar mixture, stir chocolate and butterscotch chips together over low heat until melted. Stir in remaining 2/3 cup peanut butter until mixture is smooth.
Sprinkle half the peanuts over oat layer in pan. Slowly pour chocolate mixture over the peanut topped oat layer, spreading evenly. Sprinkle with remaining peanuts.
Cool cookies in pan on wire rack for several hours or until chocolate layer is firm. To set the chocolate layer more quickly, cool slightly at room temperature, then place pan in refrigerator or freezer until cookies are firm. Cut into 1-inch squares.
Candy Bar Cookies
1 cup packed brown sugar
2/3 cup butter
1/4 cup light or dark corn syrup
1/4 cup peanut butter
1 teaspoon vanilla
3 1/2 cups quick cooking rolled oats
1 12 oz package semi-sweet chocolate chips
1 cup butterscotch chips
2/3 cup peanut butter
1 cup chopped peanuts
In a medium saucepan combine brown sugar, butter and corn syrup; stir over medium-low heat until thoroughly combined and sugar is dissolved. Remove from heat. Stir in the 1/4 cup peanut butter and the vanilla until smooth.
Place oats in a very large bowl. Pur brown sugar mixture over the oats, stirring gently until combined. Press oat mixture evenly into the bottom of a 13x9x2 pan. Bake at 375 for 10 - 12 minutes or until edges are lightly browned. Let cool slightly in pan on a wire rack.
In the same saucepan used for the brown sugar mixture, stir chocolate and butterscotch chips together over low heat until melted. Stir in remaining 2/3 cup peanut butter until mixture is smooth.
Sprinkle half the peanuts over oat layer in pan. Slowly pour chocolate mixture over the peanut topped oat layer, spreading evenly. Sprinkle with remaining peanuts.
Cool cookies in pan on wire rack for several hours or until chocolate layer is firm. To set the chocolate layer more quickly, cool slightly at room temperature, then place pan in refrigerator or freezer until cookies are firm. Cut into 1-inch squares.
Tuesday, December 16, 2008
Holiday Goodies: Peanut Brittle
Ooops - missed another day! It seems like the closer it gets to Christmas the busier I am becoming. It doesn't help that I have birthday and Christmas so close together. Yesterday after work I was busy, busy making some of my goodies for gifts. I made a batch of toffee and some chocolate dipped pretzels and peanut clusters. Tonight I had to bake some dinosaur cupcakes. Tomorrow is my son's actual birthday and he is taking cupcakes to school for all his friends. After I got those done, I did manage to make a batch of peanut brittle, which is the recipe I am posting today. My grandmother made peanut brittle for everyone for Christmas every year. I can't duplicate hers, but mine's pretty darn good! You will need a candy thermometer for this recipe.
Peanut Brittle
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter (do not use margarine)
2 cups raw or roasted peanuts (I use roasted because I buy a big can to use for multiple goodies)
1 teaspoon baking soda
In a 3-quart saucepan combine sugar, corn syrup and water. Bring to a boil and stir in butter. Continue cooking until syrup reaches 280 (stir frequently after it reaches 230). Stir in peanuts. Stir constantly until syrup reaches 305 degrees. Remove from heat and quickly stir in soda. Pour onto two large cookie sheets. As candy cools, pull from edges with two forks to thin it out. Remove from pans as soon as candy has cooled completely and break into pieces. Store in an airtight container.
Peanut Brittle
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter (do not use margarine)
2 cups raw or roasted peanuts (I use roasted because I buy a big can to use for multiple goodies)
1 teaspoon baking soda
In a 3-quart saucepan combine sugar, corn syrup and water. Bring to a boil and stir in butter. Continue cooking until syrup reaches 280 (stir frequently after it reaches 230). Stir in peanuts. Stir constantly until syrup reaches 305 degrees. Remove from heat and quickly stir in soda. Pour onto two large cookie sheets. As candy cools, pull from edges with two forks to thin it out. Remove from pans as soon as candy has cooled completely and break into pieces. Store in an airtight container.
Sunday, December 14, 2008
Holiday Goodies: Way Easy Cookies
Well, I missed posting anything yesterday. I had fully intended to post every day until just before Christmas, but just didn't have time yesterday. My son's birthday is a week before Christmas and we had his party yesterday. Having a house full of five year old boys made for a pretty long day. Plus I had to make his cake. I make his cake every year. This year he had a dinosaur party and I made a volcano cake with dinosaurs and tropical foilage around it. It turned out pretty cute. He said it was "awesome" - his current favorite word. My grandmother made my birthday cakes when I was small and it's one of my favorite memories. I hope the cakes I make for my son become some of his too. Even if my cakes aren't exactly perfect, they are made with love.
Now back to the Christmas thing. Today I'm posting some cookies that start with refrigerated cookie dough. There's nothing particularly difficult about making cookies from scratch, but sometimes we could all use a little help. I've made all these recipes and have even given them as gifts and everyone has loved them.
Easy Lemon Bars
1 18 oz roll refrigerated sugar cookie dough
4 eggs, lightly beaten
1 1/2 cups sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup lemon juice
Powdered sugar
Heat oven t0 350. Slice cookie dough as directed on package. Arrange slices in the bottom of an ungresed 13x9 pan. With lightly floured fingers, press dough evenly in pan. Bake at 350 for 15 - 20 minutes or until light golden brown.
In a large bowl, combine eggs, sugar, flour and baking powder; blend well. Stir in lemon juice. Pour over warm crust. Bake at 350 for an additionl 20 - 30 minutes or until top is light golden brown. Cool completely. Sift powdered sugar over top. Cut into bars.
Quick Peanut Blossoms
1 18 oz roll refrigerated peanut butter cookie dough
3 tablespoons granulated sugar
36 Hershey Kisses, unwrapped or 36 milk chocolate star candies
Heat oven to 375. Shape dough into one inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375 for 10 to 12 minutes or until golden brown. Immediately top each cookie with chocolate kiss or star candy, pressing down firmly so cookie cracks around the edges. Remove from cookie sheets and cool completely on wire racks.
White Chocolate Ginger Cookies
These directions make very large cookies. You can make them smaller - just adjust the baking time as necessary. I usually find crystallized ginger in the produce section of my supermarket.
1 18 oz roll refrigerated sugar cookie dough
1/4 cup packed dark brown sugar
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 teaspoons grated orange peel
1 cup white chocolate baking chips
3/4 cup chopped pecans
1/3 cup finely chopped crystallized ginger
Glaze
1/2 cup powdered sugar
1/8 teaspoon ground cinnamon
3 to 3 1/2 teaspoons orange juice
Heat oven to 350°F. In large bowl, break up cookie dough. Stir in brown sugar, 1 1/4 teaspoons cinnamon, the ginger, nutmeg and orange peel until well combined. Stir in white chocolate baking chips, pecans and crystallized ginger. On ungreased cookie sheets, drop dough by 1/4 cupfuls 3 inches apart. Bake 13 to 17 minutes or until edges are golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In small bowl, blend powdered sugar, 1/8 teaspoon cinnamon and enough orange juice for desired drizzling consistency. Drizzle glaze over cooled cookies. Let stand until glaze is set.
Now back to the Christmas thing. Today I'm posting some cookies that start with refrigerated cookie dough. There's nothing particularly difficult about making cookies from scratch, but sometimes we could all use a little help. I've made all these recipes and have even given them as gifts and everyone has loved them.
Easy Lemon Bars
1 18 oz roll refrigerated sugar cookie dough
4 eggs, lightly beaten
1 1/2 cups sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup lemon juice
Powdered sugar
Heat oven t0 350. Slice cookie dough as directed on package. Arrange slices in the bottom of an ungresed 13x9 pan. With lightly floured fingers, press dough evenly in pan. Bake at 350 for 15 - 20 minutes or until light golden brown.
In a large bowl, combine eggs, sugar, flour and baking powder; blend well. Stir in lemon juice. Pour over warm crust. Bake at 350 for an additionl 20 - 30 minutes or until top is light golden brown. Cool completely. Sift powdered sugar over top. Cut into bars.
Quick Peanut Blossoms
1 18 oz roll refrigerated peanut butter cookie dough
3 tablespoons granulated sugar
36 Hershey Kisses, unwrapped or 36 milk chocolate star candies
Heat oven to 375. Shape dough into one inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375 for 10 to 12 minutes or until golden brown. Immediately top each cookie with chocolate kiss or star candy, pressing down firmly so cookie cracks around the edges. Remove from cookie sheets and cool completely on wire racks.
White Chocolate Ginger Cookies
These directions make very large cookies. You can make them smaller - just adjust the baking time as necessary. I usually find crystallized ginger in the produce section of my supermarket.
1 18 oz roll refrigerated sugar cookie dough
1/4 cup packed dark brown sugar
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 teaspoons grated orange peel
1 cup white chocolate baking chips
3/4 cup chopped pecans
1/3 cup finely chopped crystallized ginger
Glaze
1/2 cup powdered sugar
1/8 teaspoon ground cinnamon
3 to 3 1/2 teaspoons orange juice
Heat oven to 350°F. In large bowl, break up cookie dough. Stir in brown sugar, 1 1/4 teaspoons cinnamon, the ginger, nutmeg and orange peel until well combined. Stir in white chocolate baking chips, pecans and crystallized ginger. On ungreased cookie sheets, drop dough by 1/4 cupfuls 3 inches apart. Bake 13 to 17 minutes or until edges are golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In small bowl, blend powdered sugar, 1/8 teaspoon cinnamon and enough orange juice for desired drizzling consistency. Drizzle glaze over cooled cookies. Let stand until glaze is set.
Friday, December 12, 2008
Holiday Goodies: English Toffee
This is one of my all time favorite candy recipes. If you like Heath bars, you will LOVE this toffee. It's very important to cook it to the right temperature so that it's not too soft or too hard, so be sure you use an accurate candy thermometer. You can coat just one side or both sides with chocolate and using the nuts is optional. The original recipe calls for walnuts, but it's really good with almonds or pecans too. Enjoy!
English Toffee
1 ½ cups (3 sticks) butter (do not use margarine)
2 cups sugar
2 tablespoons water
1/8 teaspoon salt
1 cup semi-sweet or milk chocolate chips *
1 cup finely ground toasted walnuts or almonds (optional)
Butter a 15 ½ x 10 ½ x 1 baking sheet. Melt the butter in a heavy 3 – 4 quart saucepan over medium heat. Add the sugar, water and salt. Stir over medium heat until the sugar is dissolved. Insert a candy thermometer and continue to cook, stirring frequently, until the thermometer registers 290 degrees. Pour the mixture into the prepared pan and spread evenly to the edges of the pan. Let cool at room temperature.
Melt the chocolate chips in the top of a double boiler or in the microwave (stir every minute or so until melted). Spread the melted chocolate over the cooled candy in the pan. If using the nuts, sprinkle evenly over the top of the melted chocolate, pressing lightly to set them into the chocolate. When chocolate has set, break toffee into pieces. Store in airtight containers.
*You may coat both sides of the toffee with chocolate and nuts if you prefer. To do this you will need to double the amount of chocolate and nuts. After the chocolate has cooled on the first side do not break into pieces. Turn the candy out onto waxed paper and coat the other side in the same manner, then let chocolate set and break apart.
English Toffee
1 ½ cups (3 sticks) butter (do not use margarine)
2 cups sugar
2 tablespoons water
1/8 teaspoon salt
1 cup semi-sweet or milk chocolate chips *
1 cup finely ground toasted walnuts or almonds (optional)
Butter a 15 ½ x 10 ½ x 1 baking sheet. Melt the butter in a heavy 3 – 4 quart saucepan over medium heat. Add the sugar, water and salt. Stir over medium heat until the sugar is dissolved. Insert a candy thermometer and continue to cook, stirring frequently, until the thermometer registers 290 degrees. Pour the mixture into the prepared pan and spread evenly to the edges of the pan. Let cool at room temperature.
Melt the chocolate chips in the top of a double boiler or in the microwave (stir every minute or so until melted). Spread the melted chocolate over the cooled candy in the pan. If using the nuts, sprinkle evenly over the top of the melted chocolate, pressing lightly to set them into the chocolate. When chocolate has set, break toffee into pieces. Store in airtight containers.
*You may coat both sides of the toffee with chocolate and nuts if you prefer. To do this you will need to double the amount of chocolate and nuts. After the chocolate has cooled on the first side do not break into pieces. Turn the candy out onto waxed paper and coat the other side in the same manner, then let chocolate set and break apart.
Thursday, December 11, 2008
Holiday Goodies: Bread Mixes
I thought maybe it was time to post some recipes for some gifts that are little less sugar-filled.
Beer Bread Mix
3 cups self-rising flour
3 tablespoons sugar
Whisk together in a large bowl until well mixed. Package in a plastic bag or airtight container. Attach the following recipe to the mix.
Beer Bread
1 package Beer Bread Mix
1 12 oz can beer (regular or non-alcoholic) or 12 oz bottle club soda
1/2 cup melted butter
Preheat oven to 375. Grease a 9x5 loaf pan. Mix bread mix and beer or club soad with a wooden spoon. The batter will be lumpy. Pour batter into the prepared loaf pan. Pour 1/3 of the melted butter of the top. Bake for 40 minutes. Pour another 1/3 of the butter over the bread. Bake another 10 minutes. Pour remaining butter over top of the bread. Bake for 10 minutes longer. Remove from oven and cool 30 - 40 minutes. Serve warm.
If desired, 1 cup grated cheese can be added to the batter. You can also add herbs to the batter or add garlic to the butter used over the top during baking.
California Corn Bread Mix
2 cups Bisquick
1/2 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
Mix all ingredients together and package in a plastic bag or airtight container. Attach the following recipe.
California Corn Bread
1 package California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup melted butter
Preheat oven to 350. Grease an 8-inch pan or cast iron skillet. Mix all ingredients until smooth. Pour into prepared pan. Bake for 30 minutes or until golden brown.
This makes a sweet, cake-like cornbread. It's delicious served with butter and honey.
Beer Bread Mix
3 cups self-rising flour
3 tablespoons sugar
Whisk together in a large bowl until well mixed. Package in a plastic bag or airtight container. Attach the following recipe to the mix.
Beer Bread
1 package Beer Bread Mix
1 12 oz can beer (regular or non-alcoholic) or 12 oz bottle club soda
1/2 cup melted butter
Preheat oven to 375. Grease a 9x5 loaf pan. Mix bread mix and beer or club soad with a wooden spoon. The batter will be lumpy. Pour batter into the prepared loaf pan. Pour 1/3 of the melted butter of the top. Bake for 40 minutes. Pour another 1/3 of the butter over the bread. Bake another 10 minutes. Pour remaining butter over top of the bread. Bake for 10 minutes longer. Remove from oven and cool 30 - 40 minutes. Serve warm.
If desired, 1 cup grated cheese can be added to the batter. You can also add herbs to the batter or add garlic to the butter used over the top during baking.
California Corn Bread Mix
2 cups Bisquick
1/2 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
Mix all ingredients together and package in a plastic bag or airtight container. Attach the following recipe.
California Corn Bread
1 package California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup melted butter
Preheat oven to 350. Grease an 8-inch pan or cast iron skillet. Mix all ingredients until smooth. Pour into prepared pan. Bake for 30 minutes or until golden brown.
This makes a sweet, cake-like cornbread. It's delicious served with butter and honey.
Wednesday, December 10, 2008
Holiday Goodies: M&M Brownie Cookies
I'm just posting one easy recipe today. I got this recipe from a coworker. We call these crack cookies because they are so addictive. You can make them more Christmas-y by using the holiday M&Ms.
M&M Brownie Cookies
1 box (19.8 oz) Fudge Brownie Mix
½ cup melted butter
3 tablespoons water
1 egg
1 cup chocolate flavor crisp rice cereal (e.g. Cocoa Krispies or Cocoa Pebbles)
1 cup M&Ms chocolate candies
½ cup quick cooking rolled oats
1/3 cup white baking chips, melted (optional)
Heat oven to 350.
Mix brownie mix, butter, water and egg until well blended. Stir in cereal, M&Ms and oats; mix well. Drop by rounded tablespoonfuls 2 inches apart on ungresed baking sheets.
Bake at 350 for 9 – 12 minutes or until edges are set (centers may be soft). Cool one minute; remove from baking sheet and cool completely on wire racks. Drizzle with melted baking chips, if desired.
M&M Brownie Cookies
1 box (19.8 oz) Fudge Brownie Mix
½ cup melted butter
3 tablespoons water
1 egg
1 cup chocolate flavor crisp rice cereal (e.g. Cocoa Krispies or Cocoa Pebbles)
1 cup M&Ms chocolate candies
½ cup quick cooking rolled oats
1/3 cup white baking chips, melted (optional)
Heat oven to 350.
Mix brownie mix, butter, water and egg until well blended. Stir in cereal, M&Ms and oats; mix well. Drop by rounded tablespoonfuls 2 inches apart on ungresed baking sheets.
Bake at 350 for 9 – 12 minutes or until edges are set (centers may be soft). Cool one minute; remove from baking sheet and cool completely on wire racks. Drizzle with melted baking chips, if desired.
Tuesday, December 9, 2008
Holiday Goodies: Fudge
When I was a kid my mom would make fudge from time to time - the old fashioned kind that you have to beat forever to get it to set up. I can't even imagine that. Sometimes it didn't really set up and she'd have to freeze it so we could eat it. While I like fudge, it's one of those things where a little goes a long way. It's soooo sweet and rich. I only make it at Christmas and give most of it away. Here are a couple of my favorite recipes - no beating required.
Five Pounds of Easy, Fabulous Fudge
This recipe is from a book called With Love from Your Kitchen, which I bought when I was in about the 7th grade. I think it was the first cookbook I ever bought. Since it was published in the 1970s a lot of the recipes are a little "dated", but I still love this one. It's not the cheapest fudge to make, but since it makes so much you can give little chocolate goody gifts to lots of your friends. A bonus with this recipe - no candy thermometer required.
3 (4 oz) bars German’s Sweet Chocolate, broken into pieces
1 12 oz package semi-sweet chocolate chips
1 7 oz jar marshmallow cream
4 ½ cups granulated sugar
1 13 oz can evaporated milk
2 tablespoons butter
1/8 teaspoon salt
1 tablespoon vanilla
2 cups broken walnuts or pecans (optional)
Line a 9x13 pan with foil letting foil extend beyond edges of pan; butter foil generously. Place the broken chocolate bars, chocolate chips and marshmallow cream in the large bowl of an electric mixer. Combine sugar, evaporated milk, butter and salt in a heavy 3 – 4 quart saucepan. Bring to a boil over high heat, stirring constantly. Lower heat to medium and set a timer for 6 minutes. Keep the mixture boiling steadily and stir constantly to prevent scorching. At the end of six minutes, pour the hot mixture over the chocolate and marshmallow cream in the mixer bowl. Beat until chocolate is melted and ingredients are well blended. Beat in the vanilla and nuts, if using. Pour into the foil lined pan and let cool at room temperature for 24 hours. Use foil to lift cooled fudge out of pan. Cut into 1-inch pieces. Store at room temperature in an airtight container. Fudge may be stored in the refrigerator or frozen, but it will lose it’s gloss.
Peanut Butter Fudge
2 cups granulated sugar
2/3 cup evaporated milk
1 cup marshmallow cream
1 cup chunky peanut butter
1 cup semi-sweet chocolate chips
1 teaspoon vanilla
Line a 9x9 pan with foil letting foil extend beyond edges of pan; butter generously. Combine sugar and evaporated milk in a heavy 2 quart saucepan. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook until a candy thermometer registers 234 degrees. Remove from heat. Quickly add remaining ingredients. Stir just until blended. Pour into prepared pan. Cool completely. Use foil to lift cooled fudge from pan. Cut into small pieces.
Five Pounds of Easy, Fabulous Fudge
This recipe is from a book called With Love from Your Kitchen, which I bought when I was in about the 7th grade. I think it was the first cookbook I ever bought. Since it was published in the 1970s a lot of the recipes are a little "dated", but I still love this one. It's not the cheapest fudge to make, but since it makes so much you can give little chocolate goody gifts to lots of your friends. A bonus with this recipe - no candy thermometer required.
3 (4 oz) bars German’s Sweet Chocolate, broken into pieces
1 12 oz package semi-sweet chocolate chips
1 7 oz jar marshmallow cream
4 ½ cups granulated sugar
1 13 oz can evaporated milk
2 tablespoons butter
1/8 teaspoon salt
1 tablespoon vanilla
2 cups broken walnuts or pecans (optional)
Line a 9x13 pan with foil letting foil extend beyond edges of pan; butter foil generously. Place the broken chocolate bars, chocolate chips and marshmallow cream in the large bowl of an electric mixer. Combine sugar, evaporated milk, butter and salt in a heavy 3 – 4 quart saucepan. Bring to a boil over high heat, stirring constantly. Lower heat to medium and set a timer for 6 minutes. Keep the mixture boiling steadily and stir constantly to prevent scorching. At the end of six minutes, pour the hot mixture over the chocolate and marshmallow cream in the mixer bowl. Beat until chocolate is melted and ingredients are well blended. Beat in the vanilla and nuts, if using. Pour into the foil lined pan and let cool at room temperature for 24 hours. Use foil to lift cooled fudge out of pan. Cut into 1-inch pieces. Store at room temperature in an airtight container. Fudge may be stored in the refrigerator or frozen, but it will lose it’s gloss.
Peanut Butter Fudge
2 cups granulated sugar
2/3 cup evaporated milk
1 cup marshmallow cream
1 cup chunky peanut butter
1 cup semi-sweet chocolate chips
1 teaspoon vanilla
Line a 9x9 pan with foil letting foil extend beyond edges of pan; butter generously. Combine sugar and evaporated milk in a heavy 2 quart saucepan. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook until a candy thermometer registers 234 degrees. Remove from heat. Quickly add remaining ingredients. Stir just until blended. Pour into prepared pan. Cool completely. Use foil to lift cooled fudge from pan. Cut into small pieces.
Monday, December 8, 2008
Holiday Goodies: Killer Brownies
Today is National Brownie Day, so I am posting a couple of awesome brownie recipes. I have never met a brownie I didn't like. Hope you like these.
Killer Chocolate Brownies
4 ounces unsweetened baking chocolate
1 ounce semi sweet or bittersweet chocolate
1 cup (2 sticks or 8 ounces) unsalted butter
2 cups sugar
4 eggs
1 cup all-purpose flour
1 tsp salt
1 Tbsp vanilla extract
2 cups chocolate chips or nuts (or 1 cup of each)
Preheat oven to 350f. Spray a 9x13 pan with cooking spray.
In a heavy bottomed saucepan melt the unsweetened chocolate and the semi sweet chocolate with the butter. Stir until smooth. Mix in the sugar, then stir in the eggs, one at a time, mixing well after each egg. Mix in the vanilla and salt. Add the flour and mix until just incorporated, add the nuts/chocolate chips and mix until just blended. Spread evenly into prepared pan. Bake at 350 for 20 to 25 minutes, until the top has a nice crust. Cool in pan on wire rack. Cut into bars.
Turtle Brownies
14 oz caramels
1 box chocolate cake mix
1 cup chopped pecans
2/3 cup evaporated milk, divided
¾ cup butter, melted
1 cup semi-sweet chocolate chips
Preheat oven to 350. Spray bottom of a 9x13 baking pan with cooking spray. Combine cake mix with nuts, 1/3 cup evaporated milk and melted butter; stir briefly. Press half of the mixture in the bottom of the prepared baking pan. Bake at 350 for 6 minutes.
While crust is baking, melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth.
Remove crust from oven. Sprinkle with chocolate chips. Spread caramel mixture over chips. Crumble remaining crust mixture over top. Bake at 350 for 15 – 18 minutes. Cool.
Refrigerate to set caramel if necessary. Cut into bars.
Killer Chocolate Brownies
4 ounces unsweetened baking chocolate
1 ounce semi sweet or bittersweet chocolate
1 cup (2 sticks or 8 ounces) unsalted butter
2 cups sugar
4 eggs
1 cup all-purpose flour
1 tsp salt
1 Tbsp vanilla extract
2 cups chocolate chips or nuts (or 1 cup of each)
Preheat oven to 350f. Spray a 9x13 pan with cooking spray.
In a heavy bottomed saucepan melt the unsweetened chocolate and the semi sweet chocolate with the butter. Stir until smooth. Mix in the sugar, then stir in the eggs, one at a time, mixing well after each egg. Mix in the vanilla and salt. Add the flour and mix until just incorporated, add the nuts/chocolate chips and mix until just blended. Spread evenly into prepared pan. Bake at 350 for 20 to 25 minutes, until the top has a nice crust. Cool in pan on wire rack. Cut into bars.
Turtle Brownies
14 oz caramels
1 box chocolate cake mix
1 cup chopped pecans
2/3 cup evaporated milk, divided
¾ cup butter, melted
1 cup semi-sweet chocolate chips
Preheat oven to 350. Spray bottom of a 9x13 baking pan with cooking spray. Combine cake mix with nuts, 1/3 cup evaporated milk and melted butter; stir briefly. Press half of the mixture in the bottom of the prepared baking pan. Bake at 350 for 6 minutes.
While crust is baking, melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth.
Remove crust from oven. Sprinkle with chocolate chips. Spread caramel mixture over chips. Crumble remaining crust mixture over top. Bake at 350 for 15 – 18 minutes. Cool.
Refrigerate to set caramel if necessary. Cut into bars.
Sunday, December 7, 2008
Holiday Goodies: Quick Sweet Breads
Today I am posting three of my favorite quick bread recipes. I love to give breads as gifts. Just wrap them in colored cellophane and tie on a ribbon and they are ready to go. You can also put them into baskets, boxes or tins or on a pretty holiday plate.
There are a variety of ways to bake these breads. Each recipe will fill a regular size Bundt pan or two 9x5 loaf pans. You can also bake them in muffin tins, mini loaf pans or mini bundt pans. They can even be baked in coffee cans or other food cans. Pans should be sprayed with cooking spray and dusted with flour for each recipe. Fill pans about 2/3 full. When baked in one Bundt pan, breads will take around 1 hour to bake - start checking at 50 minutes to prevent over baking. Smaller pans will take less time. I usually start checking at around 30 minutes, then every 5 - 10 minutes until a toothpick inserted in the center comes out clean. Start checking muffins or very small mini loaves at around 20 minutes.
Any of these breads are delicious as is, but you can make them even more special by frosting or glazing with a cream cheese icing. You can also top with a streusel topping before baking. I have included a streusel recipe below.
Streusel Topping
½ cup all-purpose flour
¼ cup brown sugar
3 tablespoons chilled butter
1/3 cup chopped nuts (optional)
Combine flour and brown sugar. Cut in butter until mixture resembles coarse meal. Stir in nuts. Sprinkle on bread, cake or muffins before baking.
Zucchini (or Carrot) Bread
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups shredded zucchini (or carrots)
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 cup raisins or chopped nuts (or ½ cup of each) (optional)
Preheat oven to 325. Grease and flour pan(s).
Beat eggs until fluffy. Mix in oil, sugar, zucchini and vanilla. Combine dry ingredients. Add to zucchini mixture. Mix well. Stir in raisins and/or nuts if using.
Pour into prepared pan(s). Bake at 325 until toothpick inserted near center comes out clean. Glaze or frost with cream cheese or vanilla icing, if desired.
Spiced Pumpkin Raisin Bread
1 15 oz can pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups granulated sugar
1 cup brown sugar
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
2 cups raisins or coarsely chopped nuts (or 1 cup of each)
Preheat oven to 350. Grease and flour pan(s).
In a large bowl, mix together pumpkin, eggs, oil, water, sugars and vanilla until well-blended. In a separate bowl, whisk together flour, soda, salt and spices. Stir into the pumpkin mixture until just blended. Stir in raisins and/or nuts. Pour into prepared pan(s). Bake at 350 until toothpick inserted near center comes out clean.
Judy’s Special Banana Bread
1 cup butter, softened
1 ½ cups granulated sugar
½ cup brown sugar
4 eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
6 very ripe bananas, mashed
2 cups coarsely chopped nuts or chocolate chips (or 1 cup of each)
Preheat oven to 350. Grease and flour pan(s).
Cream butter and sugars until light. Add vanilla. Beat in eggs one at a time. Whisk together flour, salt, soda and cinnamon. Add to creamed mixture and mix to combine. Stir in mashed bananas, nuts and/or chocolate chips. Pour into prepared pans. Bake at 350 until toothpick inserted near center comes out clean.
There are a variety of ways to bake these breads. Each recipe will fill a regular size Bundt pan or two 9x5 loaf pans. You can also bake them in muffin tins, mini loaf pans or mini bundt pans. They can even be baked in coffee cans or other food cans. Pans should be sprayed with cooking spray and dusted with flour for each recipe. Fill pans about 2/3 full. When baked in one Bundt pan, breads will take around 1 hour to bake - start checking at 50 minutes to prevent over baking. Smaller pans will take less time. I usually start checking at around 30 minutes, then every 5 - 10 minutes until a toothpick inserted in the center comes out clean. Start checking muffins or very small mini loaves at around 20 minutes.
Any of these breads are delicious as is, but you can make them even more special by frosting or glazing with a cream cheese icing. You can also top with a streusel topping before baking. I have included a streusel recipe below.
Streusel Topping
½ cup all-purpose flour
¼ cup brown sugar
3 tablespoons chilled butter
1/3 cup chopped nuts (optional)
Combine flour and brown sugar. Cut in butter until mixture resembles coarse meal. Stir in nuts. Sprinkle on bread, cake or muffins before baking.
Zucchini (or Carrot) Bread
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups shredded zucchini (or carrots)
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 cup raisins or chopped nuts (or ½ cup of each) (optional)
Preheat oven to 325. Grease and flour pan(s).
Beat eggs until fluffy. Mix in oil, sugar, zucchini and vanilla. Combine dry ingredients. Add to zucchini mixture. Mix well. Stir in raisins and/or nuts if using.
Pour into prepared pan(s). Bake at 325 until toothpick inserted near center comes out clean. Glaze or frost with cream cheese or vanilla icing, if desired.
Spiced Pumpkin Raisin Bread
1 15 oz can pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups granulated sugar
1 cup brown sugar
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
2 cups raisins or coarsely chopped nuts (or 1 cup of each)
Preheat oven to 350. Grease and flour pan(s).
In a large bowl, mix together pumpkin, eggs, oil, water, sugars and vanilla until well-blended. In a separate bowl, whisk together flour, soda, salt and spices. Stir into the pumpkin mixture until just blended. Stir in raisins and/or nuts. Pour into prepared pan(s). Bake at 350 until toothpick inserted near center comes out clean.
Judy’s Special Banana Bread
1 cup butter, softened
1 ½ cups granulated sugar
½ cup brown sugar
4 eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
6 very ripe bananas, mashed
2 cups coarsely chopped nuts or chocolate chips (or 1 cup of each)
Preheat oven to 350. Grease and flour pan(s).
Cream butter and sugars until light. Add vanilla. Beat in eggs one at a time. Whisk together flour, salt, soda and cinnamon. Add to creamed mixture and mix to combine. Stir in mashed bananas, nuts and/or chocolate chips. Pour into prepared pans. Bake at 350 until toothpick inserted near center comes out clean.
Saturday, December 6, 2008
Holiday Goodies: Festive Holiday Beverages
Yesterday I posted some hot drink mixes for gift giving. Today I am posting some recipes that you can serve for your holiday get togethers or to warm up the carolers on a cold night - if you ever have any. I can't remember ever having carolers come by my house in my whole life. But maybe they do somewhere.
I am posting the nonalcoholic versions of these recipes. If you like, you can add your favorite liquor to taste.
Amazing Eggnog
I used to love the egg nog that you buy in the dairy section of the store. I don't know if it's my taste that changed or they don't make it the same way anymore, but it's much too sweet for me now. This is a little more trouble, but the taste is far superior. It also requires cooking so you need not be worried about consuming raw eggs. You should make this early in the day or the day before as it needs time to chill.
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk about 1/2 cup of the hot milk mixture slowly into the eggs. Return mixture to saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour. Stir in cream, 2 teaspoons vanilla, and nutmeg. Refrigerate overnight before serving. If the egg nog is too thick, you can add additional milk or cream as desired. Adding liquor will also thin it down.
Cranberry-Lime Margarita Punch
This is easy and looks really festive for a holiday party. Since this is a cold punch, it's really good anytime of year. You can substitute a 48 ounce bottle of cranberry juice cocktail for the water and frozen concentrate.
6 cups water
1 12 oz can frozen cranberry juice coctail concentrate
1/2 cup fresh lime juice
1/4 cup sugar or Splenda
1 12 oz can ginger ale (or tequila)
1 lime, sliced
Combine water, cranberry juice, lime juice and sugar or Splenda in a punch bowl or glass pitcher until well blended. Stir in ginger ale and lime slices. Serve over ice.
Five Star Fluffy Hot Chocolate
Melting the marshmallows into the hot chocolate makes this super creamy. The chocolate chips provide a richer chocolate flavor. More may be added to taste if desired.
1/4 cup cocoa powder
1/2 cup sugar
1/3 cup hot water
4 cups milk
1/2 cup chocolate chips
1 cup miniature marshmallows or marshmallow cream
Bring cocoa powder, sugar and hot water to a boil and boil for 2 min. Add milk, chocolate chips and marshmallows or marshmallow cream. Cook and stir over medium heat until marshmallows and chocolate are melted and incorporated well. DO NOT BOIL. Ladle into mugs.
I am posting the nonalcoholic versions of these recipes. If you like, you can add your favorite liquor to taste.
Amazing Eggnog
I used to love the egg nog that you buy in the dairy section of the store. I don't know if it's my taste that changed or they don't make it the same way anymore, but it's much too sweet for me now. This is a little more trouble, but the taste is far superior. It also requires cooking so you need not be worried about consuming raw eggs. You should make this early in the day or the day before as it needs time to chill.
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk about 1/2 cup of the hot milk mixture slowly into the eggs. Return mixture to saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour. Stir in cream, 2 teaspoons vanilla, and nutmeg. Refrigerate overnight before serving. If the egg nog is too thick, you can add additional milk or cream as desired. Adding liquor will also thin it down.
Cranberry-Lime Margarita Punch
This is easy and looks really festive for a holiday party. Since this is a cold punch, it's really good anytime of year. You can substitute a 48 ounce bottle of cranberry juice cocktail for the water and frozen concentrate.
6 cups water
1 12 oz can frozen cranberry juice coctail concentrate
1/2 cup fresh lime juice
1/4 cup sugar or Splenda
1 12 oz can ginger ale (or tequila)
1 lime, sliced
Combine water, cranberry juice, lime juice and sugar or Splenda in a punch bowl or glass pitcher until well blended. Stir in ginger ale and lime slices. Serve over ice.
Five Star Fluffy Hot Chocolate
Melting the marshmallows into the hot chocolate makes this super creamy. The chocolate chips provide a richer chocolate flavor. More may be added to taste if desired.
1/4 cup cocoa powder
1/2 cup sugar
1/3 cup hot water
4 cups milk
1/2 cup chocolate chips
1 cup miniature marshmallows or marshmallow cream
Bring cocoa powder, sugar and hot water to a boil and boil for 2 min. Add milk, chocolate chips and marshmallows or marshmallow cream. Cook and stir over medium heat until marshmallows and chocolate are melted and incorporated well. DO NOT BOIL. Ladle into mugs.
Friday, December 5, 2008
Holiday Goodies: Hot Drink Mixes
It has been really cold here the last few days. Last night it got all the way down to 10 degrees. That is really cold where I live and it doesn't usually get that cold until much later in the winter. I hope that's not a sign that the whole season is going to be that cold. Brrr! I think our furnace has been running constantly for the last three days. Can't wait to get that gas bill.
Here are some recipes for hot drink mixes that will warm your tummy - or that of someone you love. I think these have a much better flavor than most of the mixes you can purchase already made. They make great gifts. Just pack them into whatever size jars you want and give with a nice mug and some other homemade goodies. Don't forget to include the instructions for mixing.
Chai Tea Mix
1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 ½ cups granulated sugar
1 ½ cups instant tea powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
To Die For Hot Cocoa Mix
6 ½ cups non-fat milk powder
1 5 oz package regular chocolate pudding mix (not instant)
1 cup powdered chocolate drink mix (e.g. Nestle Quick)
½ cup powdered non-dairy creamer
½ cup confectioner’s sugar
½ cup unsweetened cocoa powder
In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Place into jars for storage or gift giving.
To serve: Stir 1/3 cup cocoa mix into 8 ounces boiling water.
Cappuccino Mix
2/3 cup instant coffee or espresso powder
1 cup powdered non-dairy creamer
1 cup powdered chocolate drink mix (e.g. Nestle Quick)
½ cup granulated sugar
¾ teaspoon ground cinnamon
3/8 teaspoon ground nutmeg
Put the instant coffee into a food processor, and process to a fine powder. In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Place into jars for storing or gift giving.
To serve: Mix 3 tablespoons with six ounces boiling water.
Here are some recipes for hot drink mixes that will warm your tummy - or that of someone you love. I think these have a much better flavor than most of the mixes you can purchase already made. They make great gifts. Just pack them into whatever size jars you want and give with a nice mug and some other homemade goodies. Don't forget to include the instructions for mixing.
Chai Tea Mix
1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 ½ cups granulated sugar
1 ½ cups instant tea powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
To Die For Hot Cocoa Mix
6 ½ cups non-fat milk powder
1 5 oz package regular chocolate pudding mix (not instant)
1 cup powdered chocolate drink mix (e.g. Nestle Quick)
½ cup powdered non-dairy creamer
½ cup confectioner’s sugar
½ cup unsweetened cocoa powder
In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Place into jars for storage or gift giving.
To serve: Stir 1/3 cup cocoa mix into 8 ounces boiling water.
Cappuccino Mix
2/3 cup instant coffee or espresso powder
1 cup powdered non-dairy creamer
1 cup powdered chocolate drink mix (e.g. Nestle Quick)
½ cup granulated sugar
¾ teaspoon ground cinnamon
3/8 teaspoon ground nutmeg
Put the instant coffee into a food processor, and process to a fine powder. In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Place into jars for storing or gift giving.
To serve: Mix 3 tablespoons with six ounces boiling water.
Thursday, December 4, 2008
Holiday Goodies: Melt in Your Mouth Sugar Cookies
Today is National Cookie Day. It would also have been my dad's 65th birthday. He passed away last April and I'm missing him a lot today. So in honor of National Cookie Day and my daddy, I am posting a cookie recipe that he made often. Although I like regular rolled sugar cookies well enough, they aren't my favorite cookie, but these are awesome. I hope you like them too.
Grandpa Jerry’s Melt in Your Mouth Sugar Cookies
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
½ cup butter, softened
½ cup confectioner’s sugar
½ cup granulated sugar
1 egg
½ cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons sugar
Preheat oven to 350. In a small bowl, stir together flour, baking soda, cream of tartar and salt. In a larger mixer bowl, cream butter, confectioner’s sugar and ½ cup granulated sugar on medium speed for about 2 minutes or until creamy. Reduce speed to low. Add egg. Beat in vanilla and vegetable oil. Gradually stir in flour mixture just until blended, scraping bowl occasionally.
Place 2 tablespoons sugar into a shallow bowl. Roll dough into ¾ inch balls and place 2 inches apart on ungreased cookie sheets. Dip bottom of a glass or another item with a decorative surface into the sugar and use to flatten each ball into a 1 ½ inch round.
Bake at 350 for 10 – 11 minutes or until edges are golden. Cool on wire racks. Store cookies tightly covered.
Grandpa Jerry’s Melt in Your Mouth Sugar Cookies
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
½ cup butter, softened
½ cup confectioner’s sugar
½ cup granulated sugar
1 egg
½ cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons sugar
Preheat oven to 350. In a small bowl, stir together flour, baking soda, cream of tartar and salt. In a larger mixer bowl, cream butter, confectioner’s sugar and ½ cup granulated sugar on medium speed for about 2 minutes or until creamy. Reduce speed to low. Add egg. Beat in vanilla and vegetable oil. Gradually stir in flour mixture just until blended, scraping bowl occasionally.
Place 2 tablespoons sugar into a shallow bowl. Roll dough into ¾ inch balls and place 2 inches apart on ungreased cookie sheets. Dip bottom of a glass or another item with a decorative surface into the sugar and use to flatten each ball into a 1 ½ inch round.
Bake at 350 for 10 – 11 minutes or until edges are golden. Cool on wire racks. Store cookies tightly covered.
Wednesday, December 3, 2008
Holiday Goodies: Quick and Easy Candies
If you would like to make some homemade candies for the holidays this year, but you are short on time, here are some great quick and easy recipes. The recipients of your lovely gifts will think you spent hours in the kitchen, but I won't tell.
Turtles
Pecan halves
Caramels
Melted chocolate (chocolate chips or chocolate coating squares)
Heat oven to 325 and grease a baking sheet. Place pecan halves on the sheet in groups of four. Place an unwrapped caramel on the top center of each pecan half group. Heat in the oven for 4 to 8 minutes until caramels soften. Watch carefully - you don't want the caramel to melt completely - just get soft enough to smoosh. Remove from the oven. Flatten the caramels over the pecans with a buttered spatula. Cool slightly. Remove from pan and cool completely on waxed paper. Spread melted chocolate over the top of each candy.
Scotch Crunchies
1 cup butterscotch chips
1 cup chocolate chips
2 cups chow mein noodles
1 cup salted cashews
Melt chips over low heat stirring constantly or in microwave, stirring often until smooth and blended. Stir in noodles and nuts. Drop onto waxed paper. Refrigerate until set.
Super Easy Truffles
1 12 oz package semi-sweet chocolate chips
1/4 cup liqueur or 1 teaspoon flavoring extract*
1 16 oz can chocolate fudge frosting
Coconut, ground nuts, chocolate sprinkles or cocoa powder
Melt chocolate chips in a saucepan over low heat stirring constantly until smooth (can also be done in microwave - stir often until melted). Add liqueur or extract and frosting; blend well. Refrigerate for 1 - 2 hours or until firm. Scoop mixture into 1-inch balls (will be sticky). Roll in coconut, nuts, sprinkles or cocoa powder. Place in small candy cups and store in refrigerator.
*Use any flavor of liqueur or extract that you would like - Amaretto, coffee (e.g. Kahlua), Irish cream, orange, cherry, raspberry, vanilla, hazelnut, almond, etc.
S'Wonderful Candy
2 pounds confectioner's
12 oz cream cheese, softened
1/2 cup finely chopped candied cherries (red and/or green)
1/2 cup finely chopped nuts
2 teaspoons vanilla or almond extract (or to taste)
Blend all ingredients until well mixed and pack into a baking pan. Freeze until firm. Cut into small pieces.
Turtles
Pecan halves
Caramels
Melted chocolate (chocolate chips or chocolate coating squares)
Heat oven to 325 and grease a baking sheet. Place pecan halves on the sheet in groups of four. Place an unwrapped caramel on the top center of each pecan half group. Heat in the oven for 4 to 8 minutes until caramels soften. Watch carefully - you don't want the caramel to melt completely - just get soft enough to smoosh. Remove from the oven. Flatten the caramels over the pecans with a buttered spatula. Cool slightly. Remove from pan and cool completely on waxed paper. Spread melted chocolate over the top of each candy.
Scotch Crunchies
1 cup butterscotch chips
1 cup chocolate chips
2 cups chow mein noodles
1 cup salted cashews
Melt chips over low heat stirring constantly or in microwave, stirring often until smooth and blended. Stir in noodles and nuts. Drop onto waxed paper. Refrigerate until set.
Super Easy Truffles
1 12 oz package semi-sweet chocolate chips
1/4 cup liqueur or 1 teaspoon flavoring extract*
1 16 oz can chocolate fudge frosting
Coconut, ground nuts, chocolate sprinkles or cocoa powder
Melt chocolate chips in a saucepan over low heat stirring constantly until smooth (can also be done in microwave - stir often until melted). Add liqueur or extract and frosting; blend well. Refrigerate for 1 - 2 hours or until firm. Scoop mixture into 1-inch balls (will be sticky). Roll in coconut, nuts, sprinkles or cocoa powder. Place in small candy cups and store in refrigerator.
*Use any flavor of liqueur or extract that you would like - Amaretto, coffee (e.g. Kahlua), Irish cream, orange, cherry, raspberry, vanilla, hazelnut, almond, etc.
S'Wonderful Candy
2 pounds confectioner's
12 oz cream cheese, softened
1/2 cup finely chopped candied cherries (red and/or green)
1/2 cup finely chopped nuts
2 teaspoons vanilla or almond extract (or to taste)
Blend all ingredients until well mixed and pack into a baking pan. Freeze until firm. Cut into small pieces.
Tuesday, December 2, 2008
Holiday Goodies: Popcorn Nut Crunch
This is an easy recipe for some kicked up popcorn. I think it's similar to the Poppycock brand of popcorn snack, but better. Feel free to use whatever combination and type of nuts you prefer - just make sure it's 5 cups total. I don't care for Brazil nuts, so I use more of the other types to make up for it. I have also made it with all almonds or all pecans - it's all good.
Note: To toast nuts, spread on a baking sheet and toast in a 400 degree oven for about 10 minutes. Watch them carefully so they don't burn. When you start to smell the nuts, they are done.
2 quarts popped popcorn (no butter or salt)
1 cup whole almonds, toasted
1 cup pecan halves, toasted
1 cup cashews, toasted
1 cup Brazil nuts, toasted
1 cup hazelnuts, toasted
1 1/2 cups sugar
1 cup dark corn syrup
1/2 cup butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Preheat oven to 250 and grease baking sheets. Place popcorn and nuts in a lightly buttered 5 quart Dutch oven or roasting pan. Bake at 250 for 20 minutes. Meanwhile, in a medium saucepan, combine sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer registers 290 degrees (soft crack stage). Remove from heat; stir in vanilla and cinnamon. Pour a small amount at a time over popcorn mixture stirring constantly until mixture is well-coated. Immediately spread on greased baking sheets. Cool and break into pieces. Store in an airtight container.
Note: To toast nuts, spread on a baking sheet and toast in a 400 degree oven for about 10 minutes. Watch them carefully so they don't burn. When you start to smell the nuts, they are done.
2 quarts popped popcorn (no butter or salt)
1 cup whole almonds, toasted
1 cup pecan halves, toasted
1 cup cashews, toasted
1 cup Brazil nuts, toasted
1 cup hazelnuts, toasted
1 1/2 cups sugar
1 cup dark corn syrup
1/2 cup butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Preheat oven to 250 and grease baking sheets. Place popcorn and nuts in a lightly buttered 5 quart Dutch oven or roasting pan. Bake at 250 for 20 minutes. Meanwhile, in a medium saucepan, combine sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer registers 290 degrees (soft crack stage). Remove from heat; stir in vanilla and cinnamon. Pour a small amount at a time over popcorn mixture stirring constantly until mixture is well-coated. Immediately spread on greased baking sheets. Cool and break into pieces. Store in an airtight container.
Monday, December 1, 2008
Holiday Goodies: Amish Friendship Bread
Welcome to my Holiday Goodies series. During the next few weeks I’ll be posting great recipes and gift ideas for a delicious holiday season. Today’s recipe for Amish Friendship Bread was given to me by my friend Susan. I’m posting this recipe first because you will need to work with the starter batter for 10 days before it is ready to use or give. The bread made from the starter batter is a sweet quick bread that has a texture similar to cake.
NOTE: Do not use metal containers or utensils when working with the starter batter. Use only plastic, glass or glazed ceramic.
To Make the Starter Batter
1 package active dry yeast
¼ cup warm (110 degrees) water
3 cups all-purpose flour, divided
3 cups sugar, divided
3 cups milk
Day 1
In a small bowl, dissolve yeast in warm water. Let stand 10 minutes. In a 2 quart plastic, glass or ceramic container, combine 1 cup flour and 1 cup sugar; mix thoroughly. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature.
Days 2 – 4
Stir starter once each day.
Day 5
Stir into the starter 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 – 9
Stir starter once each day.
Day 10
Stir into the starter 1 cup flour, 1 cup sugar and 1 cup milk. Divide the starter into 4 1 cup portions. Give two cups to friends along with the starter instructions and recipe. Your friends can use their cup to bake the bread, or to create their own starter to use and give. Use one cup to make your own bread. Use the remaining cup to create more starter. If you don’t want to create more starter, give the remaining cup to another friend, use it to make more of your own bread, or place in the refrigerator to make bread later. To create additional starter from the original start the process over at Day 2.
To Make the Bread
1 cup starter batter
1 cup oil
½ cup milk
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 cup sugar
1 ½ teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon baking soda
1 box instant vanilla pudding
½ teaspoon salt
1 cup chopped nuts*
Heat oven to 325. Grease two loaf pans well and dust with sugar. In a large bowl, combine starter, oil, milk, eggs and vanilla. Mix thoroughly. In a separate bowl, combine remaining ingredients; add to wet ingredients. Mix thoroughly. Pour into prepared pans. Bake at 325 for 1 hour.
*You can replace nuts with other ingredients or add additional ones. Some ideas are raisins, dried cranberries, chopped apple, coconut, etc.
NOTE: Do not use metal containers or utensils when working with the starter batter. Use only plastic, glass or glazed ceramic.
To Make the Starter Batter
1 package active dry yeast
¼ cup warm (110 degrees) water
3 cups all-purpose flour, divided
3 cups sugar, divided
3 cups milk
Day 1
In a small bowl, dissolve yeast in warm water. Let stand 10 minutes. In a 2 quart plastic, glass or ceramic container, combine 1 cup flour and 1 cup sugar; mix thoroughly. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature.
Days 2 – 4
Stir starter once each day.
Day 5
Stir into the starter 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 – 9
Stir starter once each day.
Day 10
Stir into the starter 1 cup flour, 1 cup sugar and 1 cup milk. Divide the starter into 4 1 cup portions. Give two cups to friends along with the starter instructions and recipe. Your friends can use their cup to bake the bread, or to create their own starter to use and give. Use one cup to make your own bread. Use the remaining cup to create more starter. If you don’t want to create more starter, give the remaining cup to another friend, use it to make more of your own bread, or place in the refrigerator to make bread later. To create additional starter from the original start the process over at Day 2.
To Make the Bread
1 cup starter batter
1 cup oil
½ cup milk
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 cup sugar
1 ½ teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon baking soda
1 box instant vanilla pudding
½ teaspoon salt
1 cup chopped nuts*
Heat oven to 325. Grease two loaf pans well and dust with sugar. In a large bowl, combine starter, oil, milk, eggs and vanilla. Mix thoroughly. In a separate bowl, combine remaining ingredients; add to wet ingredients. Mix thoroughly. Pour into prepared pans. Bake at 325 for 1 hour.
*You can replace nuts with other ingredients or add additional ones. Some ideas are raisins, dried cranberries, chopped apple, coconut, etc.
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