Collard Greens

Recipe courtesy of flylady.net

I do not cook my like my granny used too. I saute mine.

You will need an iron skillet and a lid for this one. LOL they do not taste right otherwise.

1-2 bunches of Collard greens (cut out he tough stems, lay flat and cut a whole stack into one inch squares.)

1 small package of peppered side meat.(you can use bacon if needed) Cut into little pieces before you fry it crisp. Drain the grease and add a good olive oil.

Now add your cut up collard greens. Stir-fry until they start to get dark green. Then add about 1/4 cup of water, white wine or some of broth. Put the lid on and steam for around 10 minutes on a medium heat. Stir after 5 minutes.

Cooked like this you still have all the vitamins and minerals left. Taste yummy. You can use spinach too. You can even use frozen leaf spinach. If I use spinach I add some minced
garlic to the olive oil.

Black-eyed Peas Recipe

Recipe from Flylady.net

1 onion chopped and sauted in olive oil
1 T of dried hot peppers ( we like it hot)
1 teaspoon of minced garlic
1 teaspoon of salt
2 cups of dried peas
8 cups of water
1 Country ham hock or fat back

After you saute the onions, garlic, and pepper: add peas and water, Bring to a boil and boil one minute. Turn off and let sit for 1 hours. Then continue to cook on medium low heat for 3 hours. If the peas start to dry out, only add boiling water to the pot. Cold water will cause the peas to crack and turn to mush.

Serve with collards and cornbread.

Photos of Christmas Cookies

I just updated my Christmas cookie posts with cookie pix! Go see - go see!!

Butterscotch Haystacks

From the butterscotch chip bag.

1 2/3 cups (11 oz pkg.) Nestle Toll House Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz) or 2 cans (5 oz each) chow mein noodles
3 1/2 cups miniature marshmallows

Line baking sheets or trays with wax paper.

Microwave morsels in large, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring until melted.

Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.

Double boiler method: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

Makes about 6 dozen candies.

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I found this on the Butterscotch chip bag. It looks like a yummy variation on the normal Chow Mein Noodle Candy recipe that Gran used to make. I am definitely going to try this. Maybe it will be the new variation! Yum!

Oatmeal Scotchies

From the Butterscotch chip bag.

1 1/4 C all-purpose flour
1 t baking soda
1/2 t ground cinnamon
1/2 t salt
1 cup (2 sticks) butter or margarine, softened
3/4 c granulated sugar
3/4 c packed brown sugar
2 large eggs
1 t vanilla extract or grated peel of 1 orange
3 c quick or old-fashioned oats
1 2/3 c (11 oz pkg.) Nestle Toll House Butterscoth flavored morsels

Preheat oven to 375 F.

Combine: flour, baking soda, cinnamon, and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded Tablespoon onto ungreased baking sheets.

Bake for 7-8 minutes for chewy cookies; 9-10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 4 doz cookies

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Pan Cookie Variation:
Grease 15x10-inch jelly-roll pan. Prepare dough as above. Spread dough into prepared pan. Bake for 18-22 minutes or until light brown. Cool completely in pan on wire rack. Cut into bars. Makes 4 doz bars.

Autumn-Spiced Cranberry Sauce

PREP TIME: 5 min
COOK TIME: 7 min
YIELD: 2 1/2 cups

Ingredients:

• 3 tablespoons Crisco® Butter Shortening
OR 3 tablespoons Crisco® Butter Shortening Sticks
• 1/2 cup minced onion
• 1 (16 oz.) can whole berry cranberry sauce
• 3/4 cup Smucker's® Spiced Apple Butter
• 1/8 teaspoon ground cloves
• 1/2 to 1 tsp orange peel

Directions:

1 HEAT shortening in medium saucepan over medium heat. Add onions. Cook and stir about 2 minutes or until slightly softened.

2 ADD cranberry sauce, apple butter and cloves. Reduce heat. Simmer 5 minutes, stirring occasionally. Stir in orange peel. Serve warm or at room temperature.

Peanut Butter Marshmallow Bars

PREP TIME: 30 min

COOK TIME: 25 min

YIELD: 2 dozen bars

Ingredients:

• 1/2 cup Crisco® Butter Shortening Sticks, plus additional for greasing
• 1/4 cup firmly packed light brown sugar
• 1/2 cup Jif® Extra Crunchy Peanut Butter
• 1/4 cup sugar
• 1 large egg
• 1 1/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking powder
• 1/4 salt
• 1/2 cup Jif® Creamy Peanut Butter
• 4 cups miniature marshmallows
• 1/2 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping
Directions:

1 HEAT oven to 350ºF. Grease a 13 x 9 x 2-inch glass baking dish with shortening.

2 COMBINE brown sugar, 1/2 cup shortening, peanut butter, sugar and egg in a large bowl. Beat at medium speed of electric mixer until well blended.

3 MIX flour, baking powder and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Cover. Refrigerate 15 minutes. Press into prepared dish. Bake 20 minutes or until light brown. Do not overbake. Cool 2 to 3 minutes.

4 PLACE peanut butter in microwave-safe measuring cup. Microwave on HIGH (100% power) for 1 minute. Pour over cookie base. Spread to cover. Cover with marshmallows. Drizzle chocolate syrup over marshmallows.

5 RETURN to oven. Bake 5 minutes or until marshmallows are light brown. Do not overbake. Loosen from sides of dish with knife. Remove dish to cooling rack. Cool completely. Cut with sharp greased knife into 2 x 2-inch bars.

Triple Berry Angel Cake

Ingredients:

• 1 small (10 oz.) prepared round angel food cake
• 1 (18 oz.) jar Smucker's Special Recipe Triple Berry Topping (1-1/2 cups)
• 1 (4 serving size) package white chocolate or vanilla instant pudding and pie filling
• 1 cup frozen whipped topping, thawed
• Fresh red raspberries and blackberries
• Mint leaves for garnish
• White chocolate shavings for garnish

Directions:

1 CUT the cake horizontally into three, 1-inch thick layers. Place bottom layer, cut-side up, on serving dish.

2 COMBINE triple berry topping with dry pudding mix in a medium bowl, beating on low speed of an electric mixer for 2 minutes or until thickened. Blend in whipped topping. Spread bottom cake layer with 1-1/3 cups of berry mixture. Top with center cake layer. Spread with 3/4 cup of berry mixture. Add the top cake layer. Spread with remaining berry mixture. Refrigerate 1 hour.

3 GARNISH cake with fresh berries, mint leaves and white chocolate shavings, just before serving.

Strawberry Angel Cookies

PREP TIME: 10 min
COOK TIME: 12
YIELD: 3 dozen

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 1 (16 oz.) package Pillsbury® Angel Food Cake
• 3/4 cup Smucker's® Strawberry Sugar Free Preserves
OR 1 cup Smucker's® Special Recipe Strawberry Preserves
• 3 tablespoons mini semi-sweet chocolate chips

Directions:

1 HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray.

2 BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.

3 BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.

TIP Store between sheets of wax paper to keep from sticking together.

Starbucks Cranberry Bliss Bar

Servings: 16
Cook time: 40 minutes

Ingredients:
Cake:
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks

Frosting:
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries

Drizzled Icing:
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening

Directions:
1. Preheat oven to 350°F.

2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth.

Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan.

Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.

3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.

4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.

5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.

6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

Matzo Ball Soup

2 eggs
1 tbsp olive oil
1 tbsp ice water
3/4 cup matzo ball mix
6 cups low-sodium chicken broth (skim fat)

In a small bowl, blend eggs, olive oil and ice water with a fork. Add matzo ball mix and stir with fork until evenly mixed. Place bowl in refrigerator for 15 minutes.

In a 4-quart pot, add 2 1/2 quarts of water and bring to a boil. Wet hands and form batter into balls approximately 1-inch in diameter. Drop into boiling water. Cover and reduce heat. Simmer for 20 minutes.

Drain and discard water. Add broth. Yield: 6 servings (1 cup broth, 2 matzo balls each).

Latkes (Potato Pancakes)

6- 5 oz white potatoes, peeled, grated and drained
2 medium onions, peeled and grated
3 egg whites
2 eggs
1/2 tsp pepper
3 tbsp matzo meal

Mix all ingredients well. Drop spoonfuls (approximately 2 tbsp each) of mixture onto a nonstick baking sheet. Bake at 425° F for 30 minutes or until brown, turning after 15 minutes. Yield: 6 servings (2-4-inch pancakes each).

Egg Nog

From Foodtv.com
Goes well with Christmas cookies & Christmas dinner!!

1/2 vanilla bean
3 eggs
3 tablespoons sugar
1 1/2 cups milk
1 1/2 cups cream
1/2 teaspoon cinnamon
Ground mace, to taste

Split the vanilla bean and scrape out the seeds, set aside.

In a bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds. Keep whisking until a ribbon is formed and the mixture has been heated to 140 degrees.

Hold it at this temperature for 2-3 minutes, and allow the mixture to thicken. Stir this mixture into the milk. Stir in the cinnamon.

Refrigerate this for 2 hours or until cold. Whip the cream and add it to the egg mixture.

Sprinkle the top with the mace before serving.

Butter and Jam Thumbprints

From Food Network Kitchens

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

Whisk the flour, baking powder and salt together in a bowl.

In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.

Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 5 days.

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I found this recipe a year or more ago - it's the most similar at this point to what I can find... that Gran made every year - Gramps' favorite - "Cherry Winks."

Christmas Sausage

Traditional sausage for our family - to eat on Christmas morning after opening the presents. This is from the principal of my Elementary school - Mr. Chase. Churchill Road Elementary School. In the early & mid 80s. He was such a nice principal! He married Mrs. Schulzeburger - the secretary of the school. Fun!

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Bisquick Sausage Balls

1 lb Bulk Sausage (Hot Or Mild)
2 c Sharp Cheddar Cheese Grated
3 c Bisquick

Combine all ingredients and shape into balls the size
of walnuts. Bake on cookie sheet at 350 degrees F.
for 15 minutes.

Makes about 5 dozen.

NOTE:
Sausage Balls may be frozen before or after baking.
If frozen after, defrost and reheat at 350 degrees F

Sparkle Plenty Cookies

This is a recipe from a Mary Englebright Christmas cookbook that I own.

Ingredients:
2 C flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 Tablespoons (1 1/4 stick) unsalted butter, at room temperature
3/4 C + 2 T granulated sugar
1 large egg
1 1/2 teaspoons vanilla
Favorite vanilla frosting, for decorating
Colored coarse sugar or sanding sugar, for decorating

1. In a medium bowl, whisk together the flour, baking powder and salt.

2. In a large bowl of an electric mixer at medium-high speed, beat the butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla until they are completely combined.

3. On low speed, slowly add the flour mixture, beating just until incorporated. Divide the dough into 4 pieces. Shape each piece into a disk and wrap in plastic. Place the disks in the refrigerator about 1 hour or up to 2 days.

4. Preheat the oven to 350 degrees. On a lightly floured surface, roll out 1 piece of dough to a 1/8-inch thickness. Cut out stars, using assorted-size cookie cutters and place 2 inches apart on un-greased baking sheets. Insert one 8-inch lollipop stick into each star, pressing to make sure the sticks are secure but not poking through the other side. The dough scraps should be chilled and re-rolled.

5. Bake the cookies 8-10 minutes, or until the edges are lightly browned. Cool 1-2 minutes on the baking sheets on wire racks, then transfer carefully to wire racks to cool completely.

6. With a small knife, frost the tops of the cookies. Gently sprinkle the cookies with the colored sugar; let set for 30 minutes.

Makes about 2 dozen.

Peppermint Patsies

Ingredients:
1 lb. Confectioner’s sugar
3 T unsalted butter, softened
1 T peppermint extract
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 C evaporated milk
2 C semisweet chocolate chips
2 T vegetable shortening
2 oz. White chocolate, chopped
Small red candies, for decorating

1. Cover a wire rack with waxed paper and set aside. In the large bowl of an electric mixer at medium speed, beat the sugar, butter, peppermint extract, vanilla, and salt until combined. Add the milk and mix well.

2. Roll the dough into 1-inch balls and place on an ungreased baking sheet. Refrigerate 20 minutes. Using a clean glass with a flat bottom, flatten each ball to a 1/4 inch thickness. Refrigerate 30 minutes longer, then freeze for 10 minutes.

3. Meanwhile, in a double boiler over gently simmering water, melt the semisweet chocolate and the shortening; stire until smooth. Let cool for 10 minutes.

4. Dip the patsies into the chocolate mixture, turning to completely coat. Place the patsies on the prepared wire rack. Freeze for 5 minutes to harden the chocolate.

5. In a double broler over gently simmering water, melt the white chocolate. Transfer to a resealable plastic bag. Snip off a tiny corner of the bag. Drizzle the patsies with the white chocolate. Sprinkle with the red candies and let set.

Makes 2 dozen.

Sneaky Chocolate Cherry Sandwiches

Ingredients:

1 C (2 sticks) unsalted butter, softened
2/3 C sugar
1 large egg
2 teaspoons vanilla
2 1/3 C flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 C finely chopped white chocolate, melted
1/2 C cherry jam

1. Preheat the oven to 400 degrees F. In the large bowl of an electric mixer at medium-high speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until combined.

2. Sift together the flour, baking powder and salt. On low speed, beat the flour mixture into the butter mixture. Roll the dough between sheets of waxed paper to a 1/4-inch thickness. Refrigerate 30 minutes, until firm.

3. With a small cookie cutter, cut out rounds; the scraps should be re-rolled.. Bake the cookies 6-8 minutes until just set. Cool completely on a wire rack.

4. Spread a small amount of the white chocolate on the bottoms of the half the cookies. Set aside.

5. In a medium bowl, beat the cherry jam until smooth. Spread a small amount of the jam on the bottoms of the remaining 1/2 of the cookies and top with the white-chocolate covered cookies, top side up.

Makes about 2 dozen.

it's Christmas Cookie Season!!

It's Christmas cookie season!!

2 years ago, I promised to post all my Christmas cookie recipes on here. That was in November, 2007. (See post below - I've re-dated it to November, 2009. It's the one called "Ginger Creams.") I never did post more than that one recipe.

Well, tonight I've finally gotten around to posting a bunch of my recipes. These are not all that I have, reference or use.... but they are my favorites, or my family's favorites from over the years.

Well, my favorites are really these:

Chow Mein Noodle Candy, Cathedral Windows, Ginger Creams, Choco-Mint Fudge, and the green ones (which I only make because they are SO Christmassy.)

All other recipes I sort of rotate due to my schedule & preference that season... for my own variety & use.

I'm so excited to finally have these on here!!

You can thank my sister-in-law, Deb, if you see her. She complimented my Christmas cookies that I made (the green ones & the Chow Mein Noodle candy - they are all I could do the week before Thanksgiving... and fit into the tiny tins I bought....). I promised her recipes, and I thought "let's put them on the blog!!!"

Long live Christmas Cookie Season!!!

Please find on this blog the reason why my family (which is not German) has a long-standing tradition of Christmas Cookie baking season. It's basically a story of love between my grandparents.

PS: You can tell which recipes I use most / which are the REAL Christmas cookies that I make - based on the fact that I have made them have colors. Primarily red & green, but also with dark blue & purple for comments & such. Any other Christmas like recipes I've found more recently are on here too - but haven't entered my home as "tradition" yet. Maybe at some point.

Choco-Mint Fudge

Ingredients:
2 sticks butter or margarine / "oleo" as my grandmother called it
4 C sugar
Few grains of salt
1 can (1 2/3 C) evaporated milk
2 pkgs (12 oz. total) chocolate chips
1 jar marshmallow cream (7 1/2 oz.)
1/2 teaspoon peppermint extract
1 C chopped pecans

Mix sugar, salt, oleo, and evaporated milk in a large sauce pan. Cook and stir over low heat until dissolved. Bring to a boil and cook 7 minutes over medium heat – stirring continuously.

Remove from heat – add chocolate chips, marshmallow, and peppermint. Beat until smooth. Add pecans. Pour into a greased 9x12 pan.

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Notes by Jodi:

Pour into the greased 9x12 pan. Let it sit out in the kitchen by the window where the cold air is coming in even though the window is closed. Let it sit overnight.

Cut into bars or squares depending on how big you want the pieces of fudge.

Peppermint Candy Cookies

Ingredients:
Cookie dough:
1 cup soft butter (or margarine)
1/2 C sifted confectioner’s sugar
1 teaspoon vanilla
2 1/2 c all purpose flour, sifted
1/2 cup walnuts (or other nuts) finely chopped

Peppermint Fudge Filling
1/2 C crushed peppermint stick candy
1/2 C sifted confectioner’s sugar
2 T cream cheese
1 teaspoon milk
1/2 C sifted confectioner’s sugar
red food coloring

For the cookie dough, cream the butter. Add the 1/2 C sifted confectioner’s sugar and vanilla, creaming well. Blend-in the sifted flour and 1/2 C walnuts. Mix thoroughly. Cover.

Prepare Peppermint Fudge Filling. For the filling, combine the crushed peppermint stick candy and the 1/2 C sifted confectioner’s sugar. Set aside.

Blend the cream cheese with the milk until smooth and creamy. Add another 1/2 C sifted confectioner’s sugar gradually; add the peppermint candy and confectioner’s sugar mixture (already combined), as well as one drop of red food coloring. Mix well.

Now, shape the dough by rounded teaspoonfuls into balls. Make a deep hole in the center of each and fill with about 1/4th teaspoon of the filler. Reshape and seal. Place on un-greased baking sheets. Bake at 350 degrees for 12-15 minutes. Do not brown.

While warm, roll in remainder of peppermint candy and confectioner’s sugar mixture. Cool; re-roll in candy mixture.

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Jodi thoughts:

I have found that these are a much yummier version of a traditional looking Christmas cookie that many folks make. Many folks call the more traditional ones "Mexican Wedding Cookies" but I don't make those. I think Gran did make those. But I always thought they were so boring. They look like snowballs. It's basically a blah dough in powdered sugar. This cookie is similar, except it tastes like peppermint! At least it tastes like a holiday cookie flavor!

Chocolate Cherry Bars ("Yummy!" – Gran)

Ingredients:
1 package fudge cake mix
1 can 21-oz cherry pie filling
1 teaspoon almond extract
2 eggs, beaten

Preheat oven to 350 degrees. Using solid shortening or margarine, grease and flour 15x10 or 9x13 jelly roll pan. In large bowl, combine the first four ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake 20-30 minutes.
While bars cool, prepare frosting.

Frosting:
1 cup sugar
5T butter or margarine
1/3 cup milk
1 package (6-oz) semi-sweet chocolate pieces

In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, one minute. Remove from heat; stir in chocolate pieces until smooth. Pour over partially cooled bars.

Makes 3 dozen bars.

Chow Mein Noodle Candy

Ingredients:
1 (12-ounce) package of chocolate chips
1 (12-ounce) package of butterscotch chips
1 cup salted nuts
2 (3 ounce) cans Chow Mein noodles

Melt chocolate and butterscotch chips in top of double-boiler until creamy. Mix nuts and chow mein noodles in large bowl. Add to candy mixture. Stir carefully (noodles can break) until all are coated. Drop by teaspoonfuls onto waxed paper covered surface. Cool until hard.

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Jodi modifications:
2 (12 ounce) packages of chocolate chips
2 (12 ounce) packages of butterscotch chips
1 can of salted mixed nuts + a sprinkling of extra salt
1 12-ounce bag of Chow Mein noodles

Melt chocolate and butterscotch chips in crock pot set on “low.” Stir every few minutes. It doesn’t take that long. Mix in the nuts and stir well. Add the chow mein noodles and stir carefully until all are dark with the chocolate. Drop by teaspoonfuls onto wax paper covering the dining room table. Cool until hard. This makes approximately 80 cookies.

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These are my all-time favorite Christmas cookie. I love the Cathedral Windows because they are beautiful. But these I could practically eat by the fistful when I was the most pregnant with my first son... and for years afterwards! These may not look like much on the plate, but once you pop one in your mouth, you're hooked for life & want to eat the whole batch.

The nuts are, of course, optional, but I like the flavor & texture they add. You can use any nuts that you like. I tend to cut them with my Santuko knife - only because I don't have a nut chopper. I like having partial nuts as well as the nut shavings mixed into the chocolate. Yummmmeeee!!!

Holly Berry Drops

Ingredients:
1 stick butter or margarine
32 large marshmallows
1 1/2 teaspoons green food coloring
3 cups corn flakes
Red cinnamon candies

Melt together the butter, marshmallows and the food color in a large pan. Remove from heat and add the corn flakes and then stir. Drop immediately by spoonful onto waxed paper. Shape with fingers and add 2 or 3 candies to each drop.

Makes about 2 1/2 dozen.

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Jodi Notes:

Melt the butter & marshmallows into a crock pot & set it either on "Medium" (if you have that setting) or "High." Then watch it & stir it, watch it & stir it. 5 minutes - 20 minutes - and it will all be melty. Add in the cereal at that point. It keeps it warm as you drop the cookies onto the waxed paper.

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My mom says these are the prettiest on the Christmas plate. She also makes sure that if she's giving out plates of cookies (as she does every year) that these are on there. She does not, however, make the Cathedral Window cookies. I make both.

You can make a variation on these cookies by using red food coloring instead of the green. Sometimes I sprinkle on some green sugar sprinkles if I can find them. You can also substitute Rice Krispies cereal instead of Corn Flakes. But you knew that already.

Traditionally, these used to be shaped into wreaths. I saw them once a year or two ago. I think, honestly, that takes TOO much time. Is TOO much a "labor of love." I just drop them by the spoonful onto either a cookie cooling rack or onto waxed paper on my dining room table. It's so much faster that way!

Cathedral Window Cookies

Note: This year (2009) - these are Jareth's favorite too!!

Ingredients:
1/4 lb - Margarine
12 oz - Chocolate Chips
1 cup - Chopped Walnuts (optional)
12 oz - Colored Mini Marshmallows
7 oz - Grated Coconut (optional)

Heat margarine and chocolate chips in the top pan of a double boiler over low heat, stirring occasionally, until melted and smooth. Cool slightly. Put marshmallows and nuts in a large bowl. Stir in chocolate. Tear five 9-inch sheets of waxed paper and sprinkle each generously with coconut. Divide dough into fifths and place each fifth on a sheet of waxed paper. Roll tightly into 2-inch diameter logs and refrigerate overnight. Before serving, unwrap from waxed paper and cut into 1/2" slices.

Makes about 60 pieces.

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Be it hereby known that every year when my grandmother came with her ENORMOUS tins FULL of Christmas cookies, these were ALWAYS the first ones I went digging for.

As years march on, I find it more & more difficult to find the colored mini-marshmallows. I either have to spend lots of money & buy them online, or else Shopper's Food Warehouse sometimes stocks them and; I can find them - but I never shop there so I have to remember & then make a special trip to buy 4 or 5 bags...

These are always the prettiest Christmas cookie on the plate. My mom is not a fan. She thinks they are bland. I think they taste like chocolate and marshmallows. Could it get anymore blissful than "beautiful" with "chocolate and marshmallows"? I mean, put it in between graham crackers & you've got a S'More.

Ginger Creams

While I don't have a memory of my grandmother making these for Christmas cookies, my step-mom does. (My grandmother's daughter.) (Gran is my step-mom's mom.) So I made these in 2006 for Christmas because they said "ginger" in the title. And I had a hankering for a ginger cookie. They were so so so good! I made them for a church function. And I told my mom "I made those over there" and she said, "I know - I recognized them." So I guess I made them just like her mom used to make them!! Very cool!! :)

They are uber-yummy also. So while the Cathedral Window cookies used to be my favorite, these Ginger Creams are my new favorite. The Cathedral Window cookies are about the prettiest thing anyone can find on a Christmas cookie plate. But my step-mom and my family say they are bland tasting. I don't really think they are bland. But they are basically marshmallows and chocolate. No complex flavor there.

Since I'm the only one who wolfs the Cathedral Window cookies, I have officially decided* not to make them this year. I lost a lot of weight in 2008, and I can't be the only one eating any of the cookies. (I want to keep the weight off!) In 2006-07 I gained about 10 lbs between Halloween and New Years. I don't want to do THAT again!)

*"decided" is subject to change as Christmas starts approaching.

Without further adieu:

Ginger Creams
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Ingredients:
1/4 C shortening
1/2 C sugar
1 egg
1/2 C molasses
2 C flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 C water

Cream together shortening and sugar. Add egg, beating well. Stir in molasses. Sift together dry ingredients; add them alternately to creamed mixture and water. Bake 8 minutes at 400 degrees. Frost with confectioners icing. Yield 3 dozen.
Compliments of Dorothy Wendt.

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Notes by Jodi:

Cream together shortening and sugar in mixer set on lowest setting. Add egg, beating well. Stir in molasses. Whisk dry ingredients together in large bowl if you don’t have a sifter (I don’t). Add them to the creamed mixture of shortening and sugar, alternating adding them with adding water to the creamed mixture. Drop by small spoonfuls onto aluminum covered baking cookie sheets. (Small, because they spread out tremendously while baking to produce very large cookies.) Bake 8 minutes at 400 degrees F. Frost with Vanilla icing – pre-packaged is fine. Otherwise, read the confectioner’s sugar box for the buttercream frosting (a standard recipe on the side of the confectioner’s sugar box.)

Cinnamon Whipped Cream

Try it with apple or pumpkin pie...

1 cup whipping cream

3 tbls sugar

1 teaspoon cinnamon

Put together in a bowl and beat w/ an electric mixer on high until the whip cream is the consistency you desire. It's DELICIOUS!!

Also great on top of egg nog!!

Recipe courtesy of Katy King McKinney

Pumpkin Pancakes

Yield: 12 pancakes

1-1/2 cups unbleached all-purpose flour
2 tablespoons baking powder
2 tablespoons firmly packed light brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1-1/2 cups canned evaporated milk (not condensed)
1 cup solid-pack canned pumpkin
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla
1/4 cup bacon drippings (liquid, but not hot)
maple syrup, honey, or fresh fruit as accompaniment
Into large bowl sift together flour, baking powder, brown sugar, salt, cinnamon, and allspice. Stir in milk, pumpkin, eggs, vanilla, and bacon drippings, and stir batter until well combined. Preheat greased griddle or skillet over moderate heat until drops of water scatter over surface. Pour batter onto griddle by 1/3 cupfuls. Cook pancakes for 2 minutes on each side, or until golden and cooked through. Serve with maple syrup, honey, or fruit.

Pumpkin Gingerbread Trifle

Based on one I found on Rachael Ray's website; but changed due to what I had in my house...

3 cups heavy cream (whip until maybe one or two soft peaks form)

15-oz can pumpkin purée
7-10 oz marshmallow fluff
1 t. Vanilla extract
1 t. Cinnamon
some freshly ground nutmeg
a pinch of ground cloves if you have them
a pinch of salt

gingerbread (8x8)
3 T cherry juice or apple juice or apple cider

mix all ingredients in the 2nd block of text (pumpkin thru salt)
fold in 1/2 of whipped cream gently...
fold in almost the rest of the whipped cream again

soak the gingerbread (flip it over so the soft side is up; instead of the crusty shiny part) in juice

Blop in the pumpkin/whipped cream mix into the bottom of the trifle dish.
layer on some chunks (crumbs if need be) of gingerbread on top

continue to layer both the pumpkin/whipped cream mix & gingerbread, until you've reached the top of the trifle dish

top with the rest of the plain whipped cream

chill in the fridge until ready to serve. yum!

Fried Green Tomatoes Recipe

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
salt & pepper

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown.

As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Grilled Summer Peach & Tomato Salad

from People Magazine - Stephanie Goldfarb's recipe
Goldfarb's L.A. catering company Salt Kitchen has celeb clients like Halle Berry.

4 yellow peaches, firm
4 heirloom tomatoes
4 balls fresh mozzarella
10-12 leaves fresh basil
Olive oil
Smoked sea salt (or flake sea salt)

Slice the peaces about 1/8 inches thick, brush with olive oil & grill on BBQ or indoor grill

Alternate grilled peach, tomato, mozzarella - to form symmetrical salad.

Drizzle with olive oil and top with sliced basil and sea salt.

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I made this for: Steve, Tim, Carley
Yum!! The peaches were so sweet and the mozz salty... oh - so so so good!!

Shamrock Dip

1 (8 oz) pkg. Cream Cheese
¼ cup mayonnaise
2 T Dijon Mustard
2 ½ oz corned beef, chopped
2 T chopped red onion
2 teas. Freshly snipped parsley
¼ t salt

· Soften cream cheese
· Chop Beef and onion
· Snip Parsley
· Mix and serve with bread or crackers

Corn dip

3 cans (11oz) fiesta corn, drained
2 cans (4 oz each) chopped green chilies,
5 green onions - thinly sliced
1 fresh garlic clove, pressed
(10 oz) shredded Mex blend cheese
1 fresh jalapeno pepper - finely chopped
8 oz sour cream
1/2 cup mayonnaise
Mix all ingredients together and serve with Fritos Scoops

Pancakes and Waffles

12 Servings

The aroma and taste of homemade pancakes or waffles is irresistible! The batter in this recipe makes feathery light pancakes, or light and crispy golden waffles. You'll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.

Ingredients:
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1-1/4 cups milk
1-1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt

FOR MEDALLION-SIZED BLUEBERRY PANCAKES:
1 pint blueberries, washed

FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:
1 pint strawberries, washed, hulled, and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup

WAFFLE TOPPING:
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup

Instructions:
Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.

Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.

To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.

To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.)

When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.)

To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.

Frozen Banana Cream

1 Serving

This is an old restaurant trick that has been around for years. Use this delightfully simple "sorbet" wherever you would use ice cream. Try it sprinkled with chopped nuts, or on a bed of pureed raspberries or strawberries.

Ingredients:
1 very ripe banana

Instructions:
Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you're ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.