Lasagna Soup.

First, I must tell you that I did NOT take this delicious-looking picture, BUT my soup did look and taste this good. The picture is from here.

Back to the soup...I tore this recipe out of a magazine quite awhile ago and finally got around to trying it. Very tasty and probably less calories than lasagna in its true form.

Lasagna Soup

Adapted from Rachel Ray

1 pound ground beef

1 tablespoon dried onion

1 carrot (peeled & grated)

3 teaspoons minced garlic

1 teaspoon italian seasoning

2 tablespoons sugar

1 quart italian seasoned tomatoes

1 pint italian seasoned tomato sauce

4 cups chicken broth

1 pound lasagna noodles (broken into jagged pieces)

1/2 cup dried whole basil leaves

shredded mozzarella

Cook ground beef. Place beef, onion, carrot, garlic, italian seasoning, sugar, tomatoes, tomato sauce, and chicken broth into a soup kettle. Stir in 2 cups of water. Cover kettle and bring to a boil. Add the pasta and cook until pasta is done (about 15 minutes). Stir in basil and season with salt and pepper as desired. Simmer for about 15 minutes. Service topped with shredded mozzarella.

I think that Gary and my parents enjoyed this soup. Really, aren't most soups perfect for a cold winter's eve?

Espresso Chocolate Cheese Squares.

I found this recipe in a packet of holiday dessert recipes using real butter. Not sure if the "real butter" ads are a local or regional thing, but every time I turn on the radio or open a magazine I see an ad for using real butter. And why not!? I use real butter all the time and I bet that some of our family's milk goes to make that butter! If not butter, maybe the cream cheese or the whipping cream!

Espresso Chocolate Cheese Squares

(adapted from Real Butter packet)

Crust:

1 cup all purpose flour

1/4 cup whole wheat flour

3/4 cup powdered sugar

1/4 cup unsweetened cocoa powder

3/4 cup butter (chilled)

1/2 cup miniature semisweet chocolate chips

Filling:

1/4 cup heavy cream

1 tablespoon instant coffee

2 (8 oz.) packages cream cheese (softened)

3/4 cup sugar

1 tablespoon all purpose flour

1/4 teaspoon ground allspice

2 eggs

Glaze:

6 tablespoons miniature semisweet chocolate chips

1 tablespoon heavy cream

1/2 tablespoon butter

1/4 teaspoon instant coffee

Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper.

Combine crust ingredients (minus chocolate chips) in a food processor and pulse until butter is in pea-size pieces. Stir in 1/2 cup chocolate chips. Press into the bottom of prepared pan. Bake 20 minutes and cool slightly.

Meanwhile, stir cream and instant coffee together until coffee is dissolved. Using a mixer, beat cream cheese and butter. Add sugar, flour, and allspice; beat until well blended. Slowly beat in cream/coffee mixture. Add eggs (one at a time) beating until smooth. Pour over crust. Bake 20 to 25 minutes - until edges are slightly puffed and center is set. Cool.

Melt together the glaze ingredients and drizzle over bars. Refrigerate until set. Cover and store in the refrigerate for up to 1 week.

The result - delicious! No need to have coffee with this dessert - the coffee's already in the dessert!

White Chili

I hate that it took me until December 23rd to post this recipe, but believe it or not, it actually took me that long to decide what to share! You see, the holiday food tradition in our family relies almost entirely on my mom--it's she who prepares almost all of the dishes for our celebration, and what the rest of us share is sort of besides the fact. This year, though, is different. This year is the first with a new baby in my family, and it's time to start our own traditions. So while White Chili might seem a little "untraditional" for some Christmas dinners, I can't wait to make it the standard for ours. Plus, have I mentioned how entirely delicious it is?


White Chili

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!

Reindeer Cookies

Before I even begin this post, I must share that I can only take credit for MAKING the cookies... not for the IDEA of these cookies. My mom actually gave me the idea and I'm not sure if she thought it up in that brilliant head of hers or if she saw it somewhere else.

Next, I must share that these are SUPER cute and SUPER easy.

And, now, I'll get on with the post! :)


Reindeer Cookies

Ingredients:
1 package Nutter Butter cookies
Candy Quick melting chocolate (or any chocolate for melting)
pretzel twists
mini chocolate chips
red hot candies or if you prefer - red M&Ms (mini or regular)


Directions:
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! :)

Carmel Kiss Cookies

Ingredients:

1/2 cup semi-sweet chocolate chips
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
2 eggs
1 teaspoon vanilla1 cup powder sugar
about 1 bag of Carmel Kisses

Directions:
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.

Finally, I did some baking.

Holly and Heidi, thanks for letting me guest post. How I love baking at Christmastime. Unfortunately my kitchen remodel is in full swing right now so its been a very slow start for me. Thankfully I got to do some baking at work the other day and here's 2 Recipes:

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

Ingredients

• 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

Directions

• 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:

Ingredients

• 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

Directions

1. Preheat the oven to 375.
2. 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.
3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
4. 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.

Chocolaty Caramel Thumbprints.

Hello Holly! Thanks again for inviting me to post to your blog! I am finally done with my christmas baking and I have found a delicious and very easy new cookie recipe. It is call Chocolaty Caramel Thumbprints. Here is the recipe!

1 egg

1/2 cup butter softened

2/3 cup sugar

2 Tbsp milk

1 tsp vanilla

1 cup flour

1/3 cup unsweetened cocoa powder

1/4 tsp salt

16 caramels

3 Tbsp whipping cream

1 cup chopped pecans

1/2 cup semi sweet chocolate pieces

1 tsp shortening

Separate the egg. Refrigerate yoke until ready to use. In a large bowl, beat butter for 3o seconds. Then add sugar and mix. Next add egg yolk, milk and vanilla.

In another bowl, mix flour, cocoa powder, and salk. Add flour mixture to butter mixture and beat until well combined. Wrap cookie dough in plastic wrap and chill about 2 hours.

Preheat oven to 350. Lightly grease cookie sheets. In a small saucepan, heat caramels and whipping cream over low heat until smooth. Set aside.

Slightly beat the reserved egg white. Shape the cookie dough into 1-inch balls. Roll the balls in the egg white, then into the pecans to coat. Place balls about 1 inch apart on a cookie sheet. Using your thumb (or the bottom of a 1/4 tsp measuring spoon), creat an indentation in the center of each cookie. Bake 10 minutes. After you remove the cookies, you may have to put an indentation back in each cookie if it puffs up from baking.

Spoon in the melted caramel. Then, in a small bowl, microwave the semisweet chocolate and shortning until soft. Drizzle over each cookie! Super easy and looks like a lot of work.