Happy Thanksgiving & The Twelve Guest Bloggers of Christmas - Version 2.

Happy Thanksgiving!

And now....it's time!  With Thanksgiving underway we can safely begin the journey of holiday baking!  And with that I bring you The Twelve Guest Bloggers of Christmas - Version 2.  I selected these ladies for their love of creating and the fact that good things come from their kitchens.

Kara.  Childhood friend who shares my love of decorating, entertaining, and creating things.  And to top it off she's got a cute little man to keep her busy.

Michelle K.  Keeps her husband fed with home cooked meals while enduring nursing school.  I can wait for her to graduate to see what she'll cook when she isn't buried in the books!

Kaiti.  Recently discovered that Kaiti's love for the kitchen and I'm excited to see what she's baking.  And her dog could be my dog's brother.  They're cute dogs!

Nicole.  Returning for Version 2 with a newly remodeled kitchen!  I might be more excited than her that she'll have a "real" kitchen to work in this holiday season.  And last year's treats?  Yum!

Michelle B.  I love knowing that other young people preserve their's garden's bounty. Salsa.  Tomato sauce.

Beth.  Keeps me interested with her use of organic and natural products.  And zucchini blossoms.  I know, right?  Best veggie pizza I ever made.

Nora.  College friend who shares my love of homemade bread, family time, and early mornings.  Facebook post at 0230 asking what to bake says it all!

Julie.  Between the two of us I bet we cook for 25 people each weekend!  The best part?  She makes cakes.  Cakes with buttercream frosting.  Cakes with pretty decorations.

Robyn.  Also returning for Version 2!  Last year's salad has become a favorite in our house!  Can't wait to see what she'll come up with this year!

Janet.  My godmother will also return for Version 2.  Last year's cookie is a favorite in our family and this year I hear she has a good gingerbread recipe that I'm hoping she shares!

Nana.  Joining for the first time will be my grandmother!  I'm not sure if her computer is working right now, but we'll get her connected to bring you one of her tried and true holiday dishes!

Mom.  It wouldn't be The Twelve Guest Bloggers of Christmas on Mom Taught Us without a post from mom.  The women who taught us to bake like crazy and Christmas time and throughout the year.  The one who taught us to entertain and enjoy time spent in the kitchen.

Over the next month or so these ladies will take time to share a holiday recipe.  I'm excited to see what they have to offer and know that I'll be scratching some of my "planned baking" off my list and making additions based on what they share.

Amazing Mushrooms.

I debated add this recipe today because I don't have a picture...but with any luck you will all make these and when you eat them you will forget that there was no picture!

This recipe comes from my cousin and her in-laws to be.  I've decided there is nothing better to call the recipe than Amazing Mushrooms.  They. Are. That. Good.  I must warn:  eat in moderation...if you can!  

Amazing Mushrooms
(recipe from my cousin Kasey)
1 package whole mushrooms (small sized mushrooms)
1 stick butter
1 package dry italian seasoning

Combine all ingredients in a crock pot.  Allow to cook down for about an hour.  Serve warm.

That's it.  That easy.  And that good.  I bet after reading the ingredient list you know why I warn that you will want to eat in moderation!  Mmm..butter!  As a dairy farmer's wife - I say - eat more butter!

Peppermint Mocha Pudding Cookies & A Holiday Announcement.

I like peppermint on a very limited basis.  That being said, one of my limited likes is a peppermint mocha from the local coffee shop.  Yum!  (I need to wait until after Thankgiving though - currently enjoying the pumpkin spice lattes!)  

I did not wait to begin my Christmas baking though!  My garage is turning into a freezer so I figured I would  take advantage of that and get a head start on the cooking making...which brings me back to peppermint mocha...this time in cookie form!  

I was first introduced to this concept from Heidi as part of our annual cookie exchange.  Heidi makes hers as variation of the "A Twist from The Ordinary" recipe, but I can never get mine to turn out like hers.  That was...until I developed my own version.

Peppermint Mocha Pudding Cookies

(recipe by Holly)

2 sticks butter

1 cup brown sugar (packed)

1 small package sugar-free chocolate fudge pudding mix

1 small package sugar-free vanilla pudding mix

2 eggs

2 cups flour

1 teaspoon baking soda

1 package Andes Creme De Methe or Andes Peppermint Crunch Baking Chips

Beat butter and sugar.  Add dry pudding mixes and beat until blended.  Add eggs and mix well.  Add flour and baking soda and stir until blended.  Stir in baking chips.

Drop by tablespoon on baking sheet.  Bake for 10 minutes in a 350 degree oven.  Cool and enjoy!

...and now, my holiday announcement...

This year we'll continue The Twelve Guest Bloggers of Christmas.  I'm so excited to see what these ladies have to share!  Keep a watch this week for a list of participants!

Holidays Already?

I cannot believe that Thanksgiving is next week.  Maybe that's because we've had mild weather?

This does mean that it is time for be to get cracking on my holiday baking plans.  I need lists of who gets the goods, what the goods will be, and what I need to make the goods.  This excites me!

Unstuffed Cabbage Casserole.

I picked up some fresh cabbage from a farmer's stand with ideas of making coleslaw.  Once I got home I realized I had way more cabbage than I actually needed for said coleslaw.  The thought of cabbage roles was enticing, but I knew my husband would not be impressed and honestly it just seemed like a lot of work.  My alternative?  Unstuffed Cabbage.

Unstuffed Cabbage Casserole
(adapted from Taste of Home)
6 cups cabbage (chopped)
1 pound ground beef
1 small onion (chopped)
1 medium green pepper (chopped)
1 cup uncooked instant rice
1 cup water
2 6 ounce can tomato paste
1 quart diced tomatoes
1 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 tablespoon worchestershire sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic

Brown beef with onion and green pepper over medium heat until beef is cooked through.  Transfer to a large slow cooker.  Add remaining ingredients and mix well.  Cover and cook on low for 4-5 hours. 

I know the list of ingredients is long, but this does go together quickly.  It can be used as a main dish or a sidedish.  I suggest serving it as the main course with a side of fresh bread.  Nothing beats a side of fresh bread - especially when it's still warm from baking!

Pumpkin Bars with Caramel & Maple Frosting.

If you guessed the frosting portion of this recipe is what got my immediately interested - you're right!  The frosting is amazing but I do warm: it is really really really sweet.  The pumpkin bar offsets it some and makes for a great overall flavor.

The original recipe is from Amandeleine.  She goes one step further and sprinkles bacon over the top of the frosting.  I intended on making these for a church social and wasn't sure I would get a good response with the bacon.  I went with pecans instead.  Honestly, I'm not sure I'm ready for the bacon mixed with sweets yet myself.  If you're brave, go with the original recipe...if you are just looking for some pumpkin bars with an amazing caramel frosting..so with my version!

Pumpkin Bars with Caramel & Maple Frosting
(adapted from Amandeleine)

Pumpkin Cake
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon seasalt
15 ounce can of pumpkin (or equivalent in fresh pumpkin)
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 stick butter (melted)
1 teaspoon vanilla

Combine flour, soda, cinnamon, and salt in a bowl.  Set aside.  Beat together the pumpkin, sugars, egg, melted butter, and vanilla.  Slowly add flour mixture.  Spread evenly in a greased 9x13 baking dish.  Bake for 20-25 minutes in a 350 degree oven.

Caramel Maple Frosting
2 sticks butter
2 cups brown sugar
1 cup maple syrup
4 ounces cream cheese (cut into 1 ounce pieces)

Melt butter in a saucepan over medium-low heat.  Add sugar and mix until the sugar is completely dissolved.  Increase heat to bring mixture to a boil.  Allow to boil about 2 minutes - stirring the whole time.  Add the maple syrup, bring back to a boil, and stir until mixture thickens.  Transport mixture to stand mixer bowl.  Beat on medium-high until the bowl is no longer hot to the touch and the the mixture and thickened more.  One ounce at a time, add cream cheese - beating until smooth in between each ounce.

Frost cooled cake with frosting.  Sprinkle with pecans.  Serve!

Cheeseburger Soup.

Last night I was contemplating hibernating for winter.  Aside Thanksgiving and Christmas, I'm not too interested in the coming months.  Wake me up in time to celebrate the dogs birthday on St. Patricks' Day and call it good.  The sad part, it's not even winter yet!  But last night was chilly.

After finally being home for the night at 8:30 pm.  Gary and I put on some comfy clothes and headed to relax by reading.  His reading material: The Country Today.  My reading material: Taste of Home BIG Book of Soup.  Even though we had just eaten I was on a mission to find the next soup I would make to warm me from the cold and help me through winter.  Gary said hibernating is not an option.

I called out soup titles to the sound of "that sounds good" and "I'd like that" and "make that one."  In the end it was the Cheeseburger Soup that won.  So much so that I made a special trip to the grocery store to get the one ingredient I was missing.  That's how good this soup was sounding.

I am happy to report that my special trip was worth it!

Cheeseburger Soup
(adapted from Taste of Home)
1 pound ground beef
1 cup each chopped onion, chopped carrot, chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons of butter (divided)
4 cups chicken broth
2 cups peeled & diced potatoes
1/4 cup flour
8 ounces cubed process cheese (Velveeta)
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
ketchup

Brown ground beef and set aside.  In large soup kettle, saute onion, carrot, celery, basil and parsley in 1 tablespoon butter until vegetables are tender.

Add broth, potatoes, and beef.  Bring to a boil, reduce heat, and simmer for 10 minutes.

In a small skillet, melt remaining butter.  Add flour and cook for about 2 minutes then add to soup.  (The recipe said until bubbly, but mine just globbed together and I threw it in the soup like that).  Add process cheese, milk, salt, and pepper to soup.  Cook and stir on low until the cheese melts.  When serving, top each bowl with a squirt of ketchup.  And a piece of toast or a homemade roll!  I will soon be attempting homemade rolls!

Delicious.  And if you are like my husband you'll want to include pork in some way, shape, or form.  My suggestion for this dish: add bacon.  We might do that with some of the leftover soup.  But I'm sure it would taste just as good...if not better!