Tuesday, December 29, 2009
Saturday, December 26, 2009
Wednesday, December 23, 2009
½- 1 Cup Chopped Onion
1 Tablespoon Garlic, minced
2 Cups Great Northern Beans (or 2 cans, drained and rinsed)
½ Cup Green Chilies, chopped
1 Teaspoon Salt
½ Teaspoon Pepper
1 Teaspoon Oregano
2 Teaspoons Cumin
¼ Teaspoon Cayenne (adjust to taste)
1 Cup Sour Cream
2 Cups Half-and-half
1 cooked rotisserie chicken, cubed
1 Tablespoon Chicken Bouillon (dissolved in a little hot water)
1 – 2 cups sweet corn
In a Dutch oven:
Sauté onions until soft.
Add garlic and heat just a bit.
Add the rest of the ingredients and mix together.
Heat until it just comes to a boil, lower the heat and simmer with a cover for at least 30 minutes.
Stir often so it doesn’t burn. If you like it thicker, remove the cover and simmer longer.
I'm planning to make this a more festive dish by serving it alongside red tortilla chips (oh, did I forget to mention the chili is as good in a bowl as it is on a chip?) and a sprig of fresh parsley. Merry Christmas!
Sunday, December 20, 2009
Next, I must share that these are SUPER cute and SUPER easy.
And, now, I'll get on with the post! :)
1 package Nutter Butter cookies
Candy Quick melting chocolate (or any chocolate for melting)
mini chocolate chips
red hot candies or if you prefer - red M&Ms (mini or regular)
I think it's pretty self explanatory... dip the Nutter Butter cookie into the melted chocolate and place the pretzel towards the top of the cookie to resemble antlers. Next, place the mini chocolate chips towards the middle of the cookie for eyes and the red hot at the bottom for a nose. Let the chocolate set and enjoy! :)
Saturday, December 19, 2009
1 3/4 cups flour
1/3 cup cocoa
2 teaspoons baking powder
1/4 tablespoon salt
1 stick of butter
1 cup brown sugar
1 teaspoon vanilla1 cup powder sugar
about 1 bag of Carmel Kisses
Mix flour, cocoa, baking powder, and salt in a separate bowl.
Melt chocolate chips. Cool.
Beat butter, sugar, eggs, and vanilla together.
Add the flour mixture to the butter mixture.
Cover and chill for 1 hour.
When ready to bake preheat oven to 350 degrees.
Put powder sugar in bowl.
Form balls, then roll in the powder sugar.
Bake for 12-14 minutes.
When done baking, let them cool for a little while.
While still a little bit warm put the carmel kiss on top.
Thursday, December 17, 2009
These are something new I tried, and let me tell you, so rich and delicious (everything a christmas treat should be): Chocolate-Mint Truffle Cookies (from Taste of Home)
- 32 Servings
- Prep: 25 min. Bake: 10 min./batch + cooling
- 1/4 cup butter, cubed
- 1 cup (6 ounces) semisweet chocolate chips, divided
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract
- 1 cup all-purpose flour
- 1/3 cup baking cocoa
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 package (4.6 ounces) mint Andes candies, chopped, divided
- 2 teaspoons shortening, divided
- 1/2 cup vanilla or white chips (I only used Chocolate Chips)
- Optional toppings: chopped nuts, sprinkles and crushed candy canes
- In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; stir into chocolate mixture. Fold in 3/4 cup Andes candies.
- Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.
- In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt vanilla chips and remaining shortening in a microwave; stir until smooth.
- Dip half of the cookies in melted chocolate mixture; dip remaining cookies in melted vanilla mixture. Immediately sprinkle with toppings of your choice. Let stand until set. Yield: about 2-1/2 dozen.
And second, one of my personal favorites; its almost got a cake consistency, but has the perfect combination of tart and sweet. Cranberry Orange Cookies:
- 1 cup butter, softened
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon grated orange zest
- 2 tablespoons orange juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped cranberries
- 1/2 teaspoon grated orange zest
- 3 tablespoons orange juice
- 1 1/2 cups confectioners' sugar
- Preheat the oven to 375.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
- Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
- In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set. Makes 4 Dozen.
Tuesday, December 15, 2009
Friday, December 11, 2009
Tuesday, December 8, 2009
Sunday, December 6, 2009
Saturday, December 5, 2009
Wow, I don't know if I can top those White Chocolate Cherry Shortbread Cookies below. Nothing beats a good Christmas cookie!
I can't wait to get started with my usual holiday baking and cooking. Growing up, my sisters and I would always help with the treat making. Cut-out sugar cookies were always my favorite, but I also liked helping out with white chocolate covered pretzels, chocolate dipped peanut butter crackers, chex mix, and butter spritz cookies. It was tradition, and I always insisted on making those items. I feel the urge to get crackin'! This month is already flying by!
Our family would munch on goodies all month long, and we'd usually make up a new batch of items to take to my grandparents' farm on Christmas day to share with aunts, uncles and cousins.
We weren't much into candy-making; no brittles, no toffee, no marshmallows, and gasp - no fudge. I don't ever remember making candy when I was growing up... I suppose because these items are much more difficult to make. Also, molten hot sugar and small children do not mix.
Therefore, I feel deprived of candy making, and need to make up for it as an adult. So this holiday season I'm making it a point to create more candy recipes for my blog. Buttery chocolate-covered toffee, anyone? Peppermint Marshmallows? Wheee!
Making candy can be tricky business, but I'm up to the challenge. I even went out and bought a brand new candy thermometer! The one I had from 1970 wasn't doing the job. :) I used the new candy thermometer when I created today's recipe: Dried Cherry & Chocolate Walnut Brittle.
Traditional peanut or walnut brittle is delicious, but let's admit it - it's pretty boring, right? I thought I would spice up walnut brittle for the holidays and add dried cherries, dark chocolate, and crystallized ginger. Chocolate, walnuts, cherries and ginger are a match made in heaven!
Dried Cherry & Chocolate Walnut Brittle (Recipe from Sugar Plum)
1 cup granulated sugar
1/2 cup corn syrup
1/2 teaspoon salt
1 cup coarsely chopped walnuts, toasted
1/2 cup dried cherries
2 tablespoons unsalted butter
1 teaspoon baking soda
1 tablespoons minced crystallized ginger
3 tablespoons dark chocolate chips
Butter a cookie sheet well.
Stir together sugar, corn syup and salt, and bring to a boil over medium-high heat; stir in walnuts and cherries, and continue to cook until mixture reaches 300 degrees F, stirring frequently. Remove pan from heat and stir in butter and baking soda, quickly; pour onto cookie sheet, and spread out thinly using two forks.
Sprinkle ginger over brittle and gently press into surface. Sprinkle chocolate chips over brittle and gently press into surface. Cool completely before breaking into pieces.
Thursday, December 3, 2009
Wednesday, December 2, 2009
I absolutely love playing around with entrees that I've either had, seen or simply heard of. So, this past (Thanksgiving) weekend, everyone was sick of turkey, so they agreed to let me make this recipe that came together in my head:
Chicken and Black Bean Enchiladas
2 - 3 chicken breasts, cooked and shredded (salt and pepper)
2 Tablespoons diced jalapeno peppers (or one small can green chilies)
3/4 cup salsa
1 can seasoned black beans (drained and lightly rinsed)
8 - 10 flour tortilla shells
1 large can enchilada sauce
1 - 2 cups shredded cheese
Use cooking spray to coat 9x13 glass baking dish. Preheat oven to 375. Cook and shred chicken breasts (this is easiest using two forks). Add peppers, salsa and black beans. Fill tortilla with chicken mixture and roll, placing seam side down in baking dish. Fill as many tortillas as fit in one layer in dish. Pour enchilada sauce over and sprinkle with shredded cheese. Bake for 20 - 30 minutes or until bubbly and lightly browned.
Serve with toppings of your choice. Ideas: shredded lettuce, black olives, sour cream, etc.
This recipe is SUPER easy to make and really tasty! If you like Mexican food as much as I do (or, even if you don't), you will like this recipe. Enjoy!
Tuesday, December 1, 2009
Saturday, November 28, 2009
Thursday, November 26, 2009
Wednesday, November 25, 2009
Tuesday, November 24, 2009
Monday, November 23, 2009
When Holly emailed me asking if I wanted to be a guest blogger for as part of the 12 Guest Bloggers of Christmas, I was honestly thrilled. I have never guest blogged before, so the invite was quite the honor. I was not sure what I was going to make, but I knew it had to be something delicious because I did not want to disappoint. Conveniently my fiance bought me a copy of Martha Stewart's Cookies for my birthday a couple weeks ago which gave me plenty of options. I wanted to bake just about everything in the cookbook, but these bars were screaming to be made. The original recipe calls for caramel, but I did not start baking these until 9pm and did not feel like running to the store. I left out the caramel, added some peanut butter chips, and halved the amount of white chocolate. These bars are perfect for any baker who has several opened bags of miscellaneous chips stored in the pantry. You can really throw anything in them and they are incredible! They stayed fresh for several days and because they are bars, they will ship well if you plan to ship holiday goodies.
Thanks for letting me share!
Rocky Ledge Bars
Adapted from Martha Stewart Cookies
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup miniature marshmallows
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 cup butterscotch chips
1/2 cup peanut butter chips
Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and peanut butter chips.
Spread batter in prepared pan. Scatter remaining marshmallows, chocolates, butterscotch chips, and peanut butter chips on top. Bake until top is golden brown, about 35 minutes. Let cool on a wire rack. Cool completely before serving.
Bars can be stored in an airtight container at room temperature up to 1 week.
Sunday, November 22, 2009
No, my recipe does not have anything to do with a partridge, but you will need a pear off a tree for this wonderful Winter Salad!
This dish is a great salad to make in the Winter or for the holidays. I usually make it for my family Christmas get together but have decided to try it for Thanksgiving this year, as if for either holiday we need more food. But it's salad, so it's healthy right, there's always extra room for healthy?!
No picture yet, but I will try and get some shots when I make this Thursday. But, believe me it's delicious. Make it and you will not disagree.
* 1 large bag of romaine lettuce (chop into bite size if needed)
* 4 oz shredded Swiss cheese
* 1/4 cup Craisins (but I like to sprinkle extra in)
* 1 cup chopped cashews
* 1 apple cubed
* 1 pear cubed
You should mix all these ingredients together and refrigerate.
* 1/2 cup sugar
* 1/3 cup lemon juice
* 2 tsp finely chopped onion (optional)
* 1 tsp Dijon honey mustard
* 1/2 tsp salt
* 2/3 cup oil (canola of veg.)
1 Tbsp poppy seed
Mix and add the dressing just before you serve the salad.
Enjoy and Happy Holidays!
Wednesday, November 18, 2009
Tuesday, November 17, 2009
Saturday, October 31, 2009
Wednesday, October 28, 2009
Cream Cheese Cut Out Cookies
1/2 cup butter, softened
Sunday, October 25, 2009
Saturday, October 24, 2009
This pie is the second pie I have ever made, and my first one with a homemade crust! We haven't tried it yet but it smells absolutely delicious and looks pretty darn good also. We're getting together tomorrow to have apple pie a la mode - so I'll update you with the results! :)
Perfect Pie Crust
2 1/2 cup flour, plus additional flour for rolling out dough
2 sticks butter, frozen and cubed
1 teaspoon sugar
4-8 Tablespoons ice water
Separate the mixture into two equal mounds on a clean service. Gently knead the mixture into two formed discs - do not over-knead. You should see small chunks of butter, these chunks of butter are what helps the crust flake. Sprinkle these disks with a little flour and wrap in plastic wrap. Place in refrigerator for at least one hour (can sit for up to two days). Remove one disc from fridge and allow to get to room temperature - 5-10 minutes to make rolling easier. Sprinkle surface with flour and roll out pie crust. Carefully place into 9 inch pie plate. After adding filling, repeat with the second disc.
Apple Pie Filling
3-5 apples, peeled, cored and sliced
1/4 cup apple pie liquor
1/2 cup brown sugar
1/2 teaspoon cinnamon
3/4 cup powdered sugar
1 to 2 Tablespoons water
pinch of cinnamon