Jodi's Recipes

Snowman Cupcakes

2012-01-06T11:32:00.000-05:00

Thanks to being on Twitter, I found these adorable snowman cupcakes another mom made; and thought I would share them with you all!

Link: http://www.lifetimemoms.com/food-family-recipes/blog/snowman-cupcakes-0

Vegan Cookie Recipes

2011-12-20T19:06:00.001-05:00

Just stumbled upon this blog - and wanted to share with those who are interested! Enjoy!!

The Unintentional Vegan - Cookie Recipes

Tastebook

2011-12-15T17:21:00.003-05:00

I spent today updating my family recipe cookbook!! You can see & order it here: Jodi's Family Recipe Cookbook

Let me know in the comments if you sign up for Tastebook & if you order a cookbook!

Baked Brie Cheese with Apricot Preserves

2011-12-09T14:20:00.001-05:00

1/3 cup apricot preserves

1/4 cup chopped pecans (optional)

1 sheet puff pastry (from 17.3-oz package), thawed (Pillsbury crescent rolls works nicely)

olive oil or vegan “butter” spread

1 round (8 oz) Brie cheese, cut horizontally in half

Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. In small bowl, mix preserves, pecans and onion; set aside.

On lightly floured surface, roll pastry into 10x14-inch rectangle. Using the round of cheese as a pattern, cut a pastry circle 3 to 4 inches larger than the cheese. Set aside excess pastry.

Spread half of the preserves mixture in center of pastry circle, leaving 3-inch edge. Place 1 cheese round (in rind) on preserves. Spoon remaining preserves over cheese. Top with remaining cheese round.

Gently fold edges of pastry up and over cheese to cover, folding and pinching edges to seal. Place seam side down on cookie sheet. Cut out decorative pieces from excess pastry. Brush pastry with oil or margarine; place pastry cutouts on top. 5 Bake 20 to 25 minutes or until golden brown. Serve warm.

Oma's Lasagne

2011-12-02T10:09:00.001-05:00

This is my Mum's lasagne recipe. I remember her making it when I was a little girl. She made it for a dormitory of girls when we lived in Princeton, NJ. And she also made this when she was a chef in Princeton at a restaurant, and for various restaurants in Northern Virginia when she lived there too. She's also made it for me on special occasions. I see her about once every decade (I'm not joking - we never see each other) - and so my mum makes her lasagne for me approx once every 10 years. I've had it about 4 times in my life. Now, I have the recipe, and it turns out I've gone vegan. But hopefully others will enjoy!!

Oma’s Lasagna

Meaty sauce layer

Sauce

1 Pkg of ground meat

1 lg can crushed tomatoes

2 T or more oregano

2 T basil

salt & pepper

1 Lg chopped onion

1 T minced garlic

1/2 cup red wine (rinse out the tomato can) with it

chopped mushrooms if you like

Cheese layer & noodles

1 container ricotta cheese

2 large eggs beat into the ricotta to make a paste

grated Parmesan, Romano and shredded mozzarella

2 pkg ready to use no boiling first lasagna noodles

In a large pot, brown the meat first. Add all the rest of the ingredients and cook on low heat for 45 minutes stirring often so it doesn’t burn.

In a lasagna pan, put a layer of sauce first then the noodles then the ricotta and cheeses. Continue layering until almost full. Finish with mozzarella cheese. Cover through first 1/2 of baking with a sheet of foil sprayed with cooking spray so it doesn’t stick to the cheese.

Uncover through last 1/2 of cooking. Total time will be about an hour at 350.

Let sit a good 1/2 hour or 45 minutes so cutting will be good.

Easy Vegan Wheat Bread

2011-11-23T16:54:00.001-05:00

2 1/2 cups warm water
1 T molasses
2 yeast packets
3 cups whole wheat flour

Mix water, yeast and molasses in a large bowl. Pour in the 3 cups of wheat flour and mix well. Cover the bowl with a towel and place in a dry place. Let sit for 20 minutes to a full day.

1/2 cup minus 1 T molasses
1/4 C vegetable oil
1/4 C soy milk
3-4 C unbleached white flour
1 t salt

Pour in the molasses, oil, soy, milk and salt. Mix.

Add white flour a 1/2 C at a time. After about 3 cups, the mix will get pretty dense. Begin to knead. It will still be sticky. Add another 1/2 - 1 C flour and knead the bread. Knead it for 5-10 minutes until it is smooth and elastic.

If making loaves of bread:
Cut into 2 equal parts. Shape into loaves and put into 2 8 1/2 x 4 1/2 greased bread pans.

If making 24 rolls:
drop blops of dough onto a cookie sheet

You can also make 1 loaf of bread and 12 rolls

Cover the pans with the towel - put in warm place. Let dough double in size. It takes 1 to 1 1/2 hours.

Bake:
Loaves of bread at 350 degrees F for 35-40 minutes.
Rolls at 375 degrees F for 20 minutes.

Vegan Chocolate Cake

2011-11-20T11:33:00.001-05:00

VEGAN CHOCOLATE CAKE
1 1/2 cups flour
1 cup sugar
3 heaping tbs cocoa
1 tsp baking soda
1/2 tsp salt
6 tbs oil
1 tbs white or rice vinegar
1 tsp vanilla
1 cup cold water

Mix dry ingredients. Mix wet ingredients, add dry and beat well. Bake at 350° for 35 to 40 minutes. For a layer cake, double the ingredients.

2011-10-19T23:56:00.006-05:00

I just ordered my first cookbook that I made from TasteBook.com
I'm so excited! it took me 3 years to compile! It's made up of all of my Christmas cookie recipes; and also other holiday cooking things. most of the recipes are on this blog; but when I'm cooking, I'm not sitting at the computer in front of a blog. So now I will have my recipes in a cookbook! I'm so excited!! A family tradition has been put into a binder & will be arriving at my house in about 2 weeks!

The book is called:

Beatty Family Holiday Cooking

Vegan Easter / Roasted Vegetables

2011-04-23T19:10:00.000-05:00

I've roasted my first ever set of vegetables!! I'm so excited!! This is my first ever vegan holiday meal. Yum!!!

VEGAN

2011-03-22T10:22:00.000-05:00

Dear blog readers:

I read a book "A new Kind of Christianity" by Brian Mclaren. I also watched a show on Oprah Winfrey (the first show of hers I've watched in over a decade I think!) on becoming vegan. And then I ordered the book, "Veganist" and a vegan ice cream recipe book. And I decided to explore becoming vegan. And I haven't looked back.

I'm not the most perfect vegan out there. I'm sure I'm not doing things 100% vegan; but I'm getting better every week. And my kids have turned mostly vegetarian. At dinnertime, we're all vegan.

The recipes on here ... the ones that have been here for a while - will stay here. I will be adding on vegan recipies from here on out.

Does anyone have a good punch recipe they'd like to share? Maybe one with some lime juice in it? I need to bring a big bowl of punch to an event on Friday...

-Jodi

Spiced Chocolate Coffee

2011-02-11T16:40:00.000-05:00

A recipe from Bethenny Frankle's Valentines 2011 newsletter.

Makes 7 cups
Ingredients:

•     10 tablespoons ground coffee
•     1 teaspoon ground cinnamon
•     1/4 teaspoon ground nutmeg
•     6 cups water
•     1/2 cup steamed soy milk
•     3 tablespoons agave nectar
•     1/8 teaspoon cocoa powder

Preparation:
Combine coffee, cinnamon, and nutmeg in a coffee filter. Brew with 6 cups of water in a coffeemaker, according to coffeemaker’s instructions.

Mix steamed soymilk, agave nectar, and cocoa.
Pour coffee into mugs, and top with steamed soymilk mixture.

Seared Smoked Salmon, Cucumbers Presse

2010-12-20T17:26:00.001-05:00

2 large firm cucumbers, about 1 1/2 lbs
2 T lemon olive oil (see recipe)
1 lb best-quality smoked salmon with skin, cut in 1 piece from center of fish

Wash cucumbers and, using a vegetable peeler, peel the skin in thin alternating strips to create stripes. Slice cucumbers into paper-thin rounds. Place in a colader and toss with 1 T kosher salt. Weight down and place in a shallow casserole or in the sink. Let sit 1 hour.

Wash off salt under running water. Press cucumbers between your hands to extract as much water as possible. Transfer to a bowl. Add 1 T lemon oil, a pinch of kosher salt if needed, and freshly ground black pepper to taste. Chill until ready to serve.

Cut salmon into 6 thick strips across the width of the fish. Heat a large nonstick skillet until very hot (almost to smoke point). Coat skillet with 1/2 T lemon oil. Add fish, skin side down, and cook for 2-3 minutes, until skin is crisp. Continue to cook on all sides, 1 minute each, or until outside turns golden.

Do not overcook, as the interior should be rare.

Place cucumbers in centers of 6 large plates and top with hot salmon. Drizzle with remaining lemon olive oil. Serve immediately.

Serves 6.

From the Cookbook: "Healthy 1-2-3" by Rozanne Gold
A great cookbook! Fewer ingredients, yummier, not-so-messy kitchen, less expensive!

NOTE: Lemon-flavored olive oils from Boyajian or Land of Canaan (Israel) are available in many supermarkets and specialty food stores, and all are kosher. Be sure not to use the pure lemon oil generally used in baking.

Apples and Cranberry Compote

2010-12-20T17:20:00.000-05:00

4 medium Macintosh apples, about 1 1/4 lbs
1 scant cup raw cranberries
5 T light brown sugar

Peel apples and cut into 1/2 inch pieces, removing cores and seeds. Place in a 4-quart saucepan with cranberries, sugar and 1 cup water. Bring to a boil. Cover pot and cook over moderate heat about 20 minutes, stirring occasionally.

Remove from heat and stir vigorously with a wooden spoon until apples and cranberries are broken down and sauce is fairly smooth. Let cool, then refrigerate until cold.

Serves 4.

From the Cookbook: "Healthy 1-2-3" by Rozanne Gold
A great cookbook! Fewer ingredients, yummier, not-so-messy kitchen, less expensive!

My Favorite Sweet Potatoes

2010-12-20T17:17:00.000-05:00

4 large sweet potatoes, about 3 lbs.
2 juice oranges
2-inch piece fresh ginger

Scrub potatoes, do not peel. Place in a pot with enough cold water to cover. Bring to a boil, then lower heat to medium. Cook for 50 minutes, or until potatoes are very soft.

Meanwhile, grate rind of 1 orange on the file holes of a box grater to yield 1 t grated zest. Cut oranges in half and squeeze 2/3 cup juice. Set aside.

Drain potatoes in colander and peel thoroughly under cool running water. Cut into large chunks and place in bowl of a food processor.

Using a small sharp knife, peel ginger and mince. You should have almost 1/4 cup.

Add orange zest, juice, and ginger to food processor with potatoes. Process until very smooth. Transfer mixture to a saucepan and add kosher salt to taste.

Do not add pepper, as the ginger provides enough heat. Reheat gently before serving.

Serves 8.

From the Cookbook: "Healthy 1-2-3" by Rozanne Gold
A great cookbook! Fewer ingredients, yummier, not-so-messy kitchen, less expensive!

Reindeer Bark

2010-12-19T21:34:00.003-05:00

1 1/4 cups whole raw almonds
1 T olive oil
1/4 t fine sea salt
6 oz bittersweet chocolate, finely chopped
6 oz milk chocolate, finely chopped

Preheat the oven to 375 •

In a medium bowl, combine the almonds, olive oil & sea salt. Spread them on a rimmed baking sheet. Bake until toasted & fragrant ~ 8-10 minutes. Set aside.

Turn the oven down to 250 • F.

Line a 17x11" rimmed baking sheet with parchment paper. Spread both kinds of chopped chocolate all over the sheet. Place in the oven until soft, about 5 min.

Remove from oven and spread the chocolate with a spatula or dull knife evenly to the edges. Immediately sprinkle with the toasted and salted almonds. Bury the nuts in the chocolate.

Refrigerate the bark for 2-3 hours, then cut it into bite-sized pieces. Wrap in parchment and store in a plastic container in the refrigerator 2-3 weeks.

Makes 1 pound.

Sugar Plums

2010-11-30T15:49:00.001-05:00

Habitat: United States/Portugal

Description: These are small candies made from a melange of dried fruit and they are great to make with kids, in which case, use the orange juice. Otherwise, for an adult version, go for the “spirited” variation. There are several ways to finish them off and I suggest that you choose at least two of the options.

Field Notes: The original version may have originated in Portugal where fresh black figs and cooked green plums were used to make a similar candy. I always associate them with the Sugarplum Fairies from The Nutcracker ballet. I think this is what the fairies eat when they want to sneak a sweet treat!

Special Characteristics: Quick to make, Extra fancy, Sturdy enough for mailing, Keep well, Fun to make with kids

Ingredients:
1/2 cup finely chopped pecans
1/4 cup finely chopped dates
1/4 cup finely chopped dried figs
1/4 cup finely chopped dried plums (prunes)
1/4 cup finely chopped dried cherries
1/4 cup finely chopped golden raisins
1/4 cup unsweetened grated coconut
2 tablespoons rum, orange liqueur or orange juice
Sugar

Optional Toppings:
Powdered sugar
Finely chopped pistachios
Finely grated bittersweet chocolate
Cocoa
Unsweetened grated coconut

Directions:
The key to this recipe is to have the nuts and fruits all the same small size. You may chop them by hand, or, chop one by one in food processor fitted with metal blade, pulsing on and off until the desired size is reached.

Place nuts, all the dried fruit, coconut and liquid of choice in medium bowl. Mix together by hand until thoroughly combined; the consistency should hold together when compressed. If it is dry, add a little more liquid.

Roll mixture into 1-inch balls compressing the mixture so that it sticks together. Place sugar in small bowl and roll sugarplums in sugar to coat completely; place in small fluted paper cups, if desired. For the optional toppings: instead of rolling them in the granulated sugar, roll them in the suggested toppings. Try a few different versions, such as some rolled in pistachios, others in cocoa or coconut for a real variety of flavors, colors and textures. (Sugarplums may be refrigerated in an airtight container for up to 1 month).

Yield: 36 sugarplums

Pumpkin Spice Truffle

2010-11-30T14:19:00.000-05:00

I think this is the same recipe I made about a year ago for Thanksgiving. It tastes just like pumpkin pie but is so much lighter and frankly, lovlier. I'm going to make it again. Yum!!

Ingredients:

3 cups heavy cream
One 15-ounce can pure pumpkin puree
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch ground cloves
Pinch salt
One 7.5-ounce jar marshmallow cream
3 cups chopped gingersnaps, plus crushed gingersnaps for sprinkling
3 tablespoons dark rum (I use apple juice)

Directions:

Using an electric mixer, beat the cream until stiff. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve.
In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves and salt. Fold in half of the marshmallow cream, then half of the whipped cream. Repeat with the remaining marshmallow cream and whipped cream until combined.
In a medium bowl, sprinkle the gingersnaps with rum.
Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Repeat with half of the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with the crushed gingersnaps.

Easy Egg Nog

2010-11-22T13:51:00.002-05:00

Egg nog is a pretty simple drink to make. This is the perfect recipe for egg nog novices. It's non-alcoholic, so make enough to share with the kids.

Ingredients:

2 eggs, beaten well
3 tbs sugar
1 tsp vanilla
1/8 tsp nutmeg, ground
2 1/3 cups milk

Preparation:

Blend all the ingredients together and serve chilled.

Apple Butter Pumpkin Pie Recipe

2010-10-25T08:32:00.002-05:00

Please click on the title - it will take you to a cooking website. Looks yummy!!!

Donuts...

2010-09-11T23:27:00.002-05:00

...that I made on a Saturday morning.

Southwest Meatloaf

2010-08-29T17:27:00.001-05:00

Total recipe time:

1 1/2 - 1 3/4 hours

2 lbs ground beef (95% lean)
1 cup soft bread crumbs
3/4 c finely chopped onion
1/2 c finely chopped red pepper
1/2 c frozen corn, thawed
1/2 c milk
1 egg
1 large clove garlic, minced
2 t salt
1 1/2 t chili powder
1 t ground cumin
1/4 t pepper
1/2 c thick & chunky salsa

Heat oven to 350• F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4" loaf on rack in broiler pan. Bake in 350• oven 1 hour & 15 minutes to 1 hour & 20 minutes, until internal temperature reaches 160•.

Let stand 10 minutes. Top with salsa; cut into slices.

Makes 6-8 servings.

1/6th of recipe is 280 calories.

From a "Beef" ad in the Martha Stewart Living magazine. Sept 2010 issue.

Trifle photo

2010-07-24T22:30:00.002-05:00

Another photo of the Lemon-Blueberry Trifle.

Lemon-blueberry Trifle

2010-07-24T22:28:00.002-05:00

Layer in trifle dish --

Low-fat blueberry yoghurt

Lemon cake

Fat free / sugar free lemon Jell-O

Blueberry pie filling

(repeat until the dish is full)

Artichoke-Bacon Bites

2010-07-04T19:17:00.005-05:00

24 authentic restaurant-style tortilla chips
1 can (14 oz) artichoke hearts in water, drained
4 oz Monterey Jack cheese (1 cup grated), divided
1 small plum tomato
1/2 cup loosely packed fresh cilantro, divided
1/2 cup mayonnaise
4 slices cooked bacon, crumbled
1 tbsp Crushed Peppercorn & Garlic Rub

Directions:

Preheat oven to 425°F (220°C). Arrange tortilla chips in a single layer on Large Round Stone with Handles. Finely chop artichokes using Food Chopper. Squeeze out excess moisture using paper towels. Grate cheese using Rotary Grater. Hull and core tomato using Core & More. Dice tomato and chop cilantro using Color Coated Chef's Knife. Combine artichokes, half of the cheese, tomato, half of the cilantro, mayonnaise, bacon and rub in Classic Batter Bowl.

Using level Small Scoop, divide artichoke mixture evenly over tortilla chips; sprinkle with remaining cheese. Bake 9-11 minutes or until cheese begins to brown.

Remove baking stone from oven to Stackable Cooling Rack. Sprinkle with remaining cilantro. Serve immediately.

Yield: 24 appetizers

Nutrients per serving: (2 bites): Calories 170, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 4 g, Sodium 460 mg, Fiber 1 g
Cook's Tips: Cook's Tips: To cook bacon, cut into 1/4-in. (6-mm) pieces and cook in (8-in./20-cm) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.

If desired, 2 garlic cloves, pressed and 1 tsp (5 mL) coarsely ground black pepper can be substituted for the Crushed Peppercorn & Garlic Rub.

Adobo-Glazed Barbecue Chicken

2010-07-04T19:07:00.006-05:00

Chicken
2 tbsp Smoky Barbecue Rub
2 tsp vegetable oil
2 garlic cloves, pressed
8 boneless, skinless chicken thighs
(about 3 oz/90 g each)

Adobo Glaze and Garnish
1-2 tbsp seeded and finely chopped canned
chipotle peppers (about 3-4 peppers)

1 tbsp adobo sauce from chipotle peppers
1/2 cup honey
1 tbsp Smoky Barbecue Rub
1 tbsp cider vinegar
1 medium green onion with top
(about 1/4 cup sliced)

Directions

Prepare grill for direct cooking over medium-high heat.

For chicken, combine rub, oil and garlic pressed with
Garlic Press in Stainless (4-qt./4-L) Mixing Bowl.
Add chicken and toss to coat; cover and refrigerate until ready to grill.

For glaze, remove and discard seeds from chipotle peppers
with Quikut Paring Knife; finely chop peppers with Food Chopper.

Whisk chipotle peppers, adobo sauce, honey, rub and vinegar
in Small Batter Bowl. Reserve half of the glaze for serving.

Grill chicken, covered, 4 minutes or until grill marks appear.

Turn with BBQ Tongs and grill 4-6 minutes or until Digital
Pocket Thermometer inserted into thickest part of thighs
registers 180°F (82°C) and juices run clear.

Brush both sides of chicken with glaze using
BBQ Basting Brush during last 2 minutes of cooking.

To serve, spoon reserved glaze over chicken;
top with sliced green onion.

Yield: 4 servings
Nutrients per serving: Calories 400, Total Fat 15 g,
Saturated Fat 3.5 g, Cholesterol 110 mg,
Carbohydrate 37 g, Protein 31 g, Sodium 520 mg, Fiber 0 g
Diabetic exchanges per serving: 2 fruit, 1/2 starch, 4 low-fat meat, 1/2 fat (2 1/2 carb)

Mojitos (alcohol free)

2010-07-04T19:00:00.000-05:00

Triple-Citrus Mojitos

Ingredients:

1/2 cup sugar
1/2 cup water
1 pkg (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided
1 orange
2 lemons, divided
2 limes, divided
5 cups chilled lemon-lime soda

Combine sugar and water in Small Batter Bowl. Tear six mint leaves in half and place into Quick-Stir® Pitcher; set aside. Finely chop remaining leaves with Chef's Knife and place into batter bowl. Zest orange, one of the lemons and one of the limes using Zester/Scorer; add zest to mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved.
Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using Citrus Press; add juices to pitcher. Juice orange with Juicer; add juice to pitcher.

Pour mint mixture through Strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully add soda to avoid overflow. Slice reserved lemon and lime halves with Ultimate Mandoline fitted with v-shaped blade; place into pitcher. Place lid onto pitcher and plunge gently. Serve over ice.
Yield: 8 servings

Nutrients per serving: Nutrients per serving (about 1 cup, excluding optional ingredient): Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 33 g, Protein 0 g, Sodium 20 mg, Fiber less than 1 g

Cook's Tips: To garnish rims of glasses, zest an additional orange using Microplane® Adjustable Grater. Combine zest and 1/2 cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions® Appetizer Plate. Rub rim of glass with orange wedge to moisten. Dip rim of glass into sugar mixture.

The Best Fudge Brownies Ever

2010-02-03T21:26:00.002-05:00

1 cup (8 ounces) butter

2 cups sugar
1 1/4 cups Dutch process cocoa (I use Hershey's Dark)
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cup unbleached all purpose flour
2 cups chocolate chips semi-sweet

Add if you like:
1tsp coffee grounds
1 cup finely chopped walnuts or pecans

Note: Increase salt to 1 teaspoon if you are using unsalted butter.

Preheat oven to 350 degrees F. Lightly grease a 9×13 inch pan. (I lined mine with parchment).

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter then add the sugar and stir to combine. Return the mixture to the heat (or microwave for 1 minute) and heat until mixture is very hot but not bubbling; it'll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the mixture to a bowl (if you melted the butter and sugar in the mixing bowl, you don't have to transfer anything).

Stir in the cocoa, salt, baking powder and vanilla and coffee grounds. Add the eggs, beating till smooth; then add the flour, chips and nuts, stirring until combined. Spoon the batter into the prepared pan.

Bake the brownies for 25 minutes, until a cake tester inserted into the center comes out dry. Don't over bake! Remove them from the oven and after 5 minutes, loosen the edges with a table knife. This helps prevent sinking as they cool. Cool then cut and serve with wonderful red wine and good friends or as a breakfast food for those who are daring~Enjoy.

Makes 2 dozen brownies
--Allison Vitug

Adam and Eve's apple dumplings

2010-01-08T10:16:00.003-05:00

Recipe courtesy of my friend, Pat. Perfect for a snow day or slow weekend morning during the winter.

Crescent dough triangles (I would think you could press down the cheap biscuits if that is what you have on hand)

2 apples peeled, cored, and sliced in 8 slices

2 sticks butter

1 1/2 cups sugar

1 teaspoon cinnamon

12 oz. can Mountain Dew (not diet)

Place 1 slice of apple in each triangle of crescent dough; roll up from wide end. Place in sprayed 9 x 13 baking pan.

Melt butter and mix in sugar and spices. Pour over dumplings. Pour on Mountain Dew.

Bake 45 min at 350 degrees. Serve with ice cream if you want!

Enjoy this perfect day!!

(Note: I made this on a big snow day. They were absolutely awful. I'd recommend diet Sprite or Sprite next time if possible. These were horribly sweet and the boys refused to even try them. So I pretty much ate most of them; then had to throw the rest away to save my hips...)

Collard Greens

2009-12-31T12:38:00.000-05:00

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

2009-12-31T12:35:00.001-05:00

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

2009-12-14T13:58:00.002-05:00

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

Butterscotch Haystacks

2009-12-12T22:48:00.004-05:00

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.

---------------------------------------

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

2009-12-12T22:43:00.002-05:00

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

----

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

2009-12-07T13:33:00.002-05:00

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

2009-12-07T13:32:00.001-05:00

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

2009-12-07T13:31:00.001-05:00

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

2009-12-07T13:28:00.001-05:00

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

2009-12-07T13:15:00.003-05:00

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

2009-12-07T12:52:00.001-05:00

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)

2009-12-07T12:51:00.001-05:00

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

2009-12-01T00:25:00.001-05:00

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

2009-12-01T00:22:00.001-05:00

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.

------------
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

2009-12-01T00:19:00.004-05:00

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!

---------------------

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

2009-12-01T00:13:00.005-05:00

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

2009-12-01T00:10:00.001-05:00

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

2009-11-30T23:52:00.001-05:00

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!!

2009-11-30T23:33:00.004-05:00

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

2009-11-30T23:17:00.001-05:00

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.

--------------------------

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

2009-11-30T23:11:00.002-05:00

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.

--------------------------------

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)

2009-11-30T23:08:00.001-05:00

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

2009-11-30T23:03:00.003-05:00

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.

------------------------

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.

---------------------------

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

2009-11-30T22:31:00.004-05:00

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.

------------
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.

------------
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

2009-11-30T22:23:00.008-05:00

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.

-----------------------------------------------

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

2009-11-27T18:22:00.000-05:00

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
-----------------------------------------

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.

------------------------------------

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

2009-11-25T09:27:00.001-05:00

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

2009-10-27T10:20:00.003-05:00

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

2009-10-17T11:04:00.003-05:00

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

2009-09-26T19:43:00.002-05:00

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

2009-09-14T11:25:00.002-05:00

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.

-------------------------------------------

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

Shamrock Dip

2009-03-12T12:32:00.000-05:00

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

2009-02-26T10:47:00.001-05:00

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

2009-02-17T16:02:00.001-05:00

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

2009-02-15T06:19:00.000-05:00

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.

Candied Orange Zest

2008-12-23T11:49:00.002-05:00

From Everyday Food magazine:

In a medium saucepan, bring 1/2 cup granulated sugar and 1/2 cup water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender. 8-10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.

Cranberry Trifle (from Everyday Food magazine)

2008-12-23T11:49:00.001-05:00

2 bags (12 oz each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 T finely grated peeled fresh ginger
1 bar (8 oz) cream cheese, room temp.
1/4 c packed light-brown sugar
1/2 t pure vanilla extract
2 c heavy cream
2 homemade or store-bought all-butter pound cakes (12 oz each), cut into 3/4" thick slices
Candied Orange Zest (below) for garnish (optional)

1. In a medium saucepan, combine cranberries, 2 C granulated sugar, ginger, and 2 c water. Bring to a simmer over medium; cook until cranberries begin to burst, 8-10 minutes. Let compote cool completely.

2. Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.

3. Arrange 1/3 of cake in a 3-qt serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 yours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

Seafood stew

2008-12-23T11:48:00.003-05:00

8 oz scallops
8 oz shrimp
6 oz lobster meat
8 oz fresh fish (diced)
12 pc oysters (shucked)
4 oz butter
1 tsp garlic
4 oz white wine substitute
4 oz fish stock (or clam juice)
16 oz heavy cream
1 cup onion (julienne)
2 stalks celery (sliced)
1 cup corn (kernels)
1 t Worcestershire sauce
1/2 t hot sauce
1/2 t Old Bay
salt & pepper to taste

Heat the butter in a large skillet. Add the seafood, vegetables, and a little salt. Saute for 1 minute. Add the garlic and then the (wine) and fish stock. Bring to a boil. Remove the seafood with a slotted spoon and reduce the liquid by 1/2. Add the cream and reduce by 1/4. Return the seafood to the skillet, bring back to a boil and add seasonings. Serve with rice.

From the Union Street Public House

Basic Sugar Cookie Dough

2008-12-22T00:51:00.004-05:00

From the December 2008 issue of "Family Circle" magazine

The below recipe, it makes several of the recipes below this one...

Makes 3 dozen cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 10-12 minutes

1 1/2 C all-purpose flour
1/2 t baking powder
1/8 t salt
1/2 C (1 stick) unsalted butter, softened
3/4 C sugar
1 egg
3/4 t vanilla extract
White nopareils, for decorating (optional) (little round white balls)

1. In medium-size bowl, whisk together flour, baking powder and salt. Set aside.

2. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and vanilla. On low speed, eat in flour mixture until just combined. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.

3. Heat oven to 350 degrees. On a lightly floured surface, roll out one disk to 1/4" thickness. Cut into bells using a 2" bell-shaped cookie cutter. Place on an ungreased baking sheet. Sprinkle with white nonpareils, gently pressing to adhere. Bake for 10-12 minutes until lightly golden around edges. Remove cookies to wire racks to cool completely.

4. Repeat with remaining 1/2 of dough. Gather scraps and refrigerate. Reroll and cut into additional bells. Bake and cool as above. When completely cool, cookies may be stored in an airtight container up to 2 weeks.

Per cookie: 60 calories; 3 g fat (2 g sat.)

Cookie Tip:
To soften butter, let stand at room temperature for 30-45 minutes.

Jumbo Cherry-Chunk Cookies

2008-12-22T00:47:00.001-05:00

From the December 2008 issue of "Family Circle" magazine

Makes 15 jumbo cookies
Prep: 15 minutes
Refrigerate 2 hours
Bake at 350 degrees for 18 minutes

To basic sugar cookie dough, add 1/4 cup cocoa powder to flour mixture. Add an additional 1/2 C (1 stick) unsalted butter, and add 1/2 t cherry extract when adding the vanilla.

Stir in 6 oz semisweet chocolate chunks, 1/2 C cherry-flavored sweetened dried cranberries and 1/2 C chopped walnuts with flour mixture. Refrigerate dough 2 hours.

With a measuring cup or ice-cream scoop, drop 1/4-cup mounds onto 2 ungreased baking sheets. Gently press down with palm of your hand into 3" disks.

Bake at 350 degrees for 18 minutes until set. Let cool on sheets 3 minutes. Gently remove to cooling rack to cool completely.

Wrap in clear bags and tie with holiday ribbon, if desired.

Per cookie: 288 calories; 18 g fat (10 g sat.)

Orange Sandwiches (cookies)

2008-12-22T00:42:00.002-05:00

From the December 2008 issue of "Family Circle" magazine

Makes 16 sandwiches Prep: 10 minutes
Refrigerate 4 hours
Bake at 350 degrees for 12 minutes

To basic sugar cookie dough, add 1 T grated orange zest and 1/2 t orange extract. Divide into 2 disks and refrigerate 4 hours. On lightly floured work surface, roll out 1 disk to 3/16" thickness.

Cut into rounds using a 2" cutter. Place on ungreased baking sheet. Bake at 350 degrees for 12 minutes until lightly golden around edges.

Remove cookies to wire rack to cool completely. Repeat with remaining dough. Gather scraps and refrigerate. Reroll, cut into additional rounds and bake as above.

Spread 1/2 of the rounds with 1 t orange marmalade each. Please remaining rounds over marmalade to form a sandwich. Melt 1 C semisweet chocolate chips. Dip one side of sandwiches in chocolate; place on a waxed-paper-lined baking sheet. Allow chocolate to set at room temperature.

Per sandwich: 223 calories; 10 g fat (6 g sat).

Spice Crackles

2008-12-22T00:38:00.001-05:00

From December 2008 issue of "Family Circle" magazine

Makes: 24 cookies. Prep: 15 minutes. Refrigerate 1 hour. Bake at 350 degrees for 14 minutes

To basic sugar cookie dough, add 2 t pumpkin pie spice, 2 t cocoa powder and 1 1/4 t baking soda to flour mixture. Continue as directed.

Refrigerate dough 1 hour. Shape 1 T dough into a disk, about 1" in diameter, and place on ungreased baking sheets. Repeat.

Sprinkle each with about 1/2 t colored sanding sugar.

Bake at 350 degrees for 14 minutes. Remove cookies to wire rack and cool completely.

Per cookie: 106 calories; 4 g fat (3 g sat.)

Royal Icing

2008-12-22T00:35:00.001-05:00

From December 2008 issue of "Family Circle" magazine

Combine 2 cups confectioners' sugar, 1 1/2 T powdered egg whites and 1/4 cup water in a large bowl. Beat on low for 2 minutes. Increase speed to high and beat for 4 minutes.

Gingerbread Family

2008-12-22T00:27:00.002-05:00

From December, 2008 issue of "Family Circle" magazine.

Makes 16 cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 14 minutes

To basic sugar cookie dough, add 1 T ground ginger, 2 t cocoa powder & 1/2 t cinnamon to flour mixture. Continue as directed.

Halve dough and form into 2 disks. Refrigerate 4 hours. On lightly floured work surface, roll out one disk to 1/4" thickness. Using a large gingerbread cookie cutter, cut out 2 figures.

Place on ungreased baking sheet. Repeat with a small cookie cutter and other half of dough. Gather scraps and refrigerate. Reroll to form total of 2 large and 14 small cookies.

Bake at 350 degrees for 14 minutes.

Make Royal Icing. Decorate with Royal Icing, candy and sugars as desired.

Per 1 large or 2 small cookies:
298 calories, 11 g fat (7 g sat.)

Chocolate-Chip Shortbread

2008-12-22T00:22:00.002-05:00

From December, 2008's "Family Circle" magazine.

Makes 16 cookies (in a pie-cutting fashion)
Prep: 5 minutes
Refrigerate: 2 hours
Bake at 350 degrees for 27-30 minutes

To basic sugar cookie dough, mix in 1/2 cup mini semisweet chocolate chips.

Form into 1 disk and refrigerate for 2 hours. Press into a 9-inch round fluted nonstick tart pan.

Score into 16 pie-shaped wedges without cutting completely through dough. Bake at 350 degrees for 27-30 minutes.

Let cool & remove side of pan. Just before serving, melt 3 T seedless raspberry preserves and drizzle over top of tart. Cut into 16 wedges along score marks.

Per cookie: 179 calories; 8 g fat (5 g sat.); 2 g protein; 25 g carbohydrate; 1 g fiber; 36 mg sodium.

Cookie tip: Be sure not to overmix dough or results will be dry and tough.

Browned Butter Smashed Potatoes with Butternut Squash

2008-12-22T00:20:00.000-05:00

1 lb (3 medium) yellow-flesh potatoes, cut into 3/4 inch chunks

1 sm. butternut squash (about 1 lb) peeled, seeded & cut into 1-inch chunks

Salt

3 T butter, divided

8-10 fresh (2-3") sage leaves, stacked & cut across into 1/4th inch strips

1/2 cup 1 % milk (approx.)

Freshly ground black pepper, to taste

Directions
Prep time: 25 minutes
Cook time: 15 minutes
Ready to serve: 40 minutes
Serves: 4

In 3-qt saucepan, cover potatoes and squash with water; add 1 t salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12-15 minutes.

Meanwhile, add 2 T of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm.

Thoroughly drain potatoes and squash, return to pan and shake 1-2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky.

Over low heat, gently mix in remaining T butter and enough milk for consistency desired.

Season w/ salt & pepper. Spoon into serving bowl & drizzle with brown butter and sage.

Bananas Foster Stir Fry

2008-05-07T08:00:00.001-05:00

I got this recipe from my Pampered Chef consultant. :)

5 medium bananas
1 can (284mL) butterscotch ice cream topping
1 lemon
1 teaspoon cinnamon
1 teaspoon rum extract (or 1/4 cup rum)
4 cups frozen vanilla low-fat yogurt or ice cream

1.)Slice bananas using Egg Slicer Plus. Zest whole lemon using lemon Zester/Scorer; set aside. Juice lemon to measure 1/4 cup juice.

2.) Combine butterscotch, lemon juice and cinnamon in Stir-Fry Skillet. Bring to a boil over medium-high heat, stirring occasionally; remove from heat. Stir in bananas and rum.

3.) For each serving, spoon about 1/2 cup of the banana mixture over a scoop of frozen yogurt. Garnish with lemon zest.

Cook's Tip: To serve Bananas Foster Stir-Fry over toasted pound cake, preheat oven to 350°F. Slice pound cake into 1/2 inch slices and place on Rectangle Stone. Sprinkle with cinnamon-sugar. Bake 12-15 minutes or until lightly golden and toasted.

Chopped Vegetable & Bean Salad

2008-05-03T09:42:00.003-05:00

I got this recipe from "Experience Life" magazine - it's a magazine put out with my gym membership at LifeTime Fitness.

Makes 4 servings

For the dressing:
2 T red wine vinegar
1/2 t salt
1/4 t black pepper
2 T olive oil

For the salad:
1 large head romaine lettuce, chopped
1/2 c peeled and diced cucumber
1/2 c diced red bell pepper
1/4 c diced yellow bell pepper
1/4 c diced red onion
1/4 c diced black olives
3/4 t chopped fresh oregano
2 t chopped fresh basil
3/4 c diced tomato
3/4 c cooked white beans
1/2 c cooked garbanzo beans
1/2 c chopped hearts of palm

In a small bowl, combine red wine vinegar, salt and pepper. Add olive oil and beat well with a wire whip.

In a large bowl, combine salad ingredients. Add salad dressing and toss lightly. Divide equally into large salad bowls.

Cornbread

2008-05-03T09:12:00.001-05:00

Cornbread

4 Servings
One of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist.

Ingredients:
1 ¼ cups yellow cornmeal (organic and stone ground, if possible)
1 ¼ cups unbleached white flour
½ teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 ½ cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet
Instructions:
1. Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.

2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.

3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.

4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.

5. Cut into wedges and serve.

Mango Cream

2008-05-02T07:57:00.001-05:00

Mango Cream

1 Serving
If you haven't eaten mango, this is an easy way to introduce this delicious fruit into your diet. Pick a ripe mango that feels firm and smells good. You may be able to buy frozen mango, which works fine for this recipe. For a festive touch, layer the mango cream with fresh berries in a parfait glass and top with chopped almonds.

Ingredients:
1 ripe mango
1/2 cup vanilla yogurt

Instructions:
Peel the mango and cut the ripe portion of the fruit into pieces (The portion around the stone will be hard.). Put the mango in a blender or food processor with the yogurt. Blend until smooth.

Vegetarian Chili

2008-05-02T07:52:00.001-05:00

Vegetarian Chili

6 Servings
In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn't require "carne" or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible. ("Chili" commonly refers to the dish made with "chile" peppers.) My favorites are the red New Mexican chile peppers traditionally tied in strings called ristras or available as ground powder, and chipotles which are ripe (red) jalapeños that have been dried and smoked. Experiment with different amounts until you find a level of intensity you're comfortable with. Be aware, however, that capsaicin, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you're using whole chiles, you may want to remove that white tissue if you don't want your chili too hot.

Ingredients:
7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly four 15-oz cans or 1 pound dried beans, cooked)
2 tablespoons olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste

Garnishes:
Chopped raw onion
Chopped tomato
Shredded lettuce
Tortillas

Instructions:
1. Drain beans in a colander.

2. Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.

3. Crush the chipotle pepper if using dried, or mince if using canned.

4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.

5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.

6. Add salt and pepper to taste, and more chili if you want a hotter dish.

7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.

Grasshopper Pie

2008-04-22T19:09:00.000-05:00

24 creamed-filled chocolate cookies finely crushed

1/4 cup margarine, melted

1/4 cup milk

A few drops of pepermint extract

a few drops of green food coloring

1 jar of marshmallow creme

2 cups of heavy cream, whipped

Combine cookie crumbs and margarine. Press into 9" spring pan reserving 1/2 cup of the mixture for topping. Gradually add milk, extract and food coloring to marshmallow creme, mixing until well blended. Fold in whipped cream. Pour into pan, sprinkle with remaining crumbs. Freeze. Remove one half hour before serving.

Lemon-Berry Punch

2008-04-20T13:33:00.002-05:00

I got this recipe out of the latest issue of the Creative Memories Magazine - "Lasting Moments."

Start to finish: 10 minutes

--2 C cranberry-strawberry drink, chilled
--1 12-oz can frozen pink lemonade concentrate, thawed
--1 1-liter bottle lemon-lime carbonated beverage or carbonated water, chilled
--Lemons (optional)

1. Pour cranberry drink and lemonade concentrate into a 2-qt pitcher. Stir until well-mixed.

2. Slowly add the carbonated beverage to the lemonade mixture. Serve chilled or over ice and garnish with lemon slices, if desired. Makes 8 (8-oz) servings.

Roasted Vegetable Soup

2008-04-19T09:09:00.000-05:00

4 Servings

This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. The vegetables used in this soup are often just added to soup liquids for cooking. This recipe oven-roasts them first, enhancing their flavor. Your kitchen will fill with the aromas of the roasting vegetables evoking old-fashioned, home-style meals. Comfort food at its finest.

Ingredients:
3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt and black or red pepper to taste

Instructions:
1. Preheat oven to 500 degrees F. Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.

2. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.

3. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

4. Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.

Puffy Grain Chewy Bars

2008-04-18T12:45:00.002-05:00

Serves 12

1 cup each: Puffed kamut, brown rice, millet from the health food store or use 3 cups regular puffed wheat from the grocery store. Or try Kashi cereal.
1/2 cup peanut butter, or almond butter
1/2 cup honey
1 teaspoon blackstrap molasses

Dump the cereal in a big bowl. Heat the honey, peanut butter and molasses together. Pour into cereal mixture, working quickly to get it mixed. Press very firmly into a 13 X 9 inch pan. Let sit for as long as you can wait (the longer, the harder) and then dig in.

NOTE: Variations of a theme: Try using brown rice crispies in place of the puffed rice, and toasting the millet and kamut on a cookie sheet (425 oven till toasted) for a crispy texture instead. For more variety, use this recipe as a base and add raisins, chopped dates or chopped nuts.

Basic Black Bean Dip

2008-04-18T12:38:00.001-05:00

Serves 12 (as appetizer)

1 black beans, canned (15 oz.), drained
1 can green chili peppers, drained
1/4 cup salsa, use what you have
2 teaspoons cumin
1 teaspoon garlic, pressed
1 squeeze lime or lemon

Dump it all into a food processor and whir like mad. When it's done, plop it into a bowl and serve with chips and/or veggies.

Chips for Dips

2008-04-18T12:24:00.004-05:00

Serves 12 (as an appetizer)

12 corn tortillas -- or pita, whole wheat tortillas, whatever non-stick spray (health food stores have ones without the propellant or use an oil pump)

Preheat oven to 425 degrees. Spray a cookie sheet generously with non-stick spray.

Stack the tortillas and cut them into 6 even pieces, sort of like a pizza. Place on the cookie sheet and lightly spray the tortillas. Bake for 8 minutes or so checking to make sure they don't get too brown.

Let cool and serve with hummus or Black Bean Dip. Put a generous portion of veggies out with the chips, too.

NOTE: Make sure you only use the non-stick sprays from the health food store. The others are full of propellant and unless you plan on flying your food, propellant doesn't belong there. Or buy an oil pump that uses air to help spray. Available at Wal-Mart and other stores, for under $10. Great investment.

The Ultimate Tortilla Roll-Up

2008-04-18T12:21:00.001-05:00

Makes 1

Whole wheat flour tortilla (*health food stores have a sprouted wheat tortilla that is delicious)
1/2 ounce low-fat cream cheese, you can use less
1 ounce chicken breast without skin, tuna, or whatever you have on hand
2 slices tomato, chopped
1 romaine lettuce leaf, shredded
1 green onion, minced fine (optional)
1 teaspoon vinaigrette, whatever you have on hand

Lay tortilla flat and spread cream cheese all over. In a small bowl, toss lettuce, tomato and optional green onion with vinaigrette. Set aside.

Lay chicken out evenly over cream cheese. Spread lettuce mixture evenly on top of the chicken.

Roll up like you would a sleeping bag and secure with a toothpick or just place on a plate, seam side down. If this is for a lunch box, wrap securely with plastic wrap.

Cucumber, Tomato and Mozzarella Salad

2008-04-15T08:51:00.001-05:00

1 Serving
This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.

Ingredients:
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped

Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle with the chopped fresh basil.

Corned Beef & Cabbage in the Crockpot

2008-03-14T15:41:00.002-05:00

I made this this morning in my crock-pot! I can't wait to eat dinner tonight!!

Place in crock pot in order:

3 carrots, cut in 3 inch pieces
3-4 lb. corned beef brisket
2-3 med. onions, quartered
1-2 c. water
1/2 sm. cabbage, cut in wedges

Add cabbage to liquid, pushing down to moisten, after 6 hours on low or 3 hours on high. Cover and cook 10-12 hours on low, 5-6 hours on high.

To prepare more cabbage, cook separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook 20-30 minutes.

Pancakes and Waffles

2008-03-01T20:41:00.000-05:00

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 plate and top with the banana, chopped walnuts, and maple syrup.

Oatmeal

2008-02-23T09:08:00.002-05:00

I found the best rolled oat oatmeal in a tin can at Trader Joe's. I'm trying not to eat so much instant & processed stuff & trying to go back to natural food without all the chemicals. Trying...

From Dr. Weil...

Oatmeal

1 Servings

Regular rolled oats are a better choice than quick or instant, but use the heartier Irish or steel-cut oats if you can find them. They have the lowest glycemic index of the bunch.

Ingredients:
1 cup water
1/2 cup oats
pinch of salt (optional)

Instructions:
Bring the water to a boil in a small saucepan. Add a pinch of salt if you like. Sprinkle in the oats and turn the head down to low. Stir if you like creamy oats or don't stir if you like more distinct grains. Cook until most of the liquid is absorbed, about 6-7 minutes.

To de-acid newspaper clippings

2008-02-11T17:46:00.000-05:00

Tired of newspaper clippings that yellow in your photo album? Soak them in this, then dry them. They won't yellow any more. It takes the acid out of the paper so you can preserve them in your photo album.

1 bottle club soda

1 cup milk of magnesia

Soak for 20 minutes. Then dry.

Mango Cream

2008-02-08T09:11:00.001-05:00

1 Serving

If you haven't eaten mango, this is a easy way to introduce this delicious fruit into your diet. Pick a ripe mango that feels firm and smells good. Or you may be able to buy frozen mango which works fine for this recipe. For a festive touch, layer the mango cream with fresh berries in a parfait glass and top with chopped almonds.

Ingredients:
1 ripe mango 1/2 cup vanilla yogurt

Instructions:
Peel the mango and cut the ripe portion of the fruit into pieces. (The portion around the stone will be hard.) Put the mango in a blender or food processor with the yogurt. Blend until smooth.

Shrimp Wonton Cups

2008-02-06T11:51:00.000-05:00

24 square wonton wrappers
1 T. butter or margarine melted
10 oz. shelled deveined and cooked medium shrimp
2 green onions, finely chopped
1/3 C. grated carrot
4 oz. cream cheese, softened
1 garlic clove, pressed
1/2 t. Worcestershire sauce
1 C. (4 oz) shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly spray mini-muffin pan with non-stick cooking spray.

With pastry brush, brush one side of each wonton wrapper with melted butter. Press wonton buttered side up into muffin cup. Bake 8 minutes or until edges turn light golden brown.

Remove pan from oven. Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp.

Combine cream cheese, garlic and Worcestershire sauce in bowl, blend well. Stir in chopped shrimp, green onions, carrot and mozzarella cheese.

Using small scoop fill each wonton cup with rounded scoop of cream cheese mixture. Top with reserved shrimp.

Bake 5 minutes or until wontons are golden brown and filling is bubbly around edges.

Yield 24 appetizers.

Hot Cocoa

2008-02-02T11:28:00.000-05:00

1 Serving

This homemade hot cocoa is lower in sugar than other recipes. It can be made with soy milk. Try flavoring it with cinnamon or even chili powder for a little change.

Ingredients:
2 tbsp cocoa powder
1 tbsp sugar
2 tbsp water
6 oz 1 percent milk
1/2 tsp vanilla
1/4 tsp almond extract

Instructions:

In a small saucepan, stir together the cocoa powder and the sugar. Add the water and stir well. Cook over medium heat until the mixture comes to a low boil and the sugar dissolves. Stir in the milk, vanilla and almond extract. Reduce the heat to low and stir until warmed through.

Peanut Butter Cookies

2008-01-31T19:53:00.001-05:00

Courtesy of Joan Snipes. I had these wonderful treats at her house after a performance by Alex Cavalli of St. Paul.

------------

Adapted from the Magnolia Bakery Cookbook

The brilliance of these cookies is that they have
include two different formats for peanuts–three
if you use chunky peanut butter. They’re crisp on
the outside, and almost cakey on the inside.

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth or chunky)
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking
soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut
butter together until fluffy. Add the sugars and
beat until smooth. Add the egg and mix well. Add
the milk and the vanilla extract. Add the flour
mixture and beat thoroughly. Stir in the peanut
butter chips. Place sprinkling sugar on a plate.
Drop by rounded teaspoonfuls into the sugar, then
onto ungreased cookie sheets, leaving several
inches between for expansion. Using a fork,
lightly indent with a crissscross pattern (I used
the back of a palette knife to keep it smooth on
top), but do not overly flatten cookies. Bake for
10 to 12 minutes. Do not overbake. Cookies may
appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then
remove to a rack to cool completely.

Maple Baked Custard

2008-01-25T09:25:00.000-05:00

3 Servings

This simple custard is "baked" on top of the stove. It is equally good for breakfast as it is for a snack or dessert. Serve it with seasonal fruit.

Ingredients:
2 eggs
1 cup skim milk or soy milk
2 tbsp maple syrup
1/2 tsp vanilla
Ground nutmeg

Instructions:
1. Combine eggs, milk, maple syrup and vanilla. Whisk or beat until well blended.

2. Pour into 3 glass custard cups. Sprinkle with nutmeg.

3. Place the custard cups on a folded paper towel in a skillet with a tight fitting lid. Pour water into the pan, about 1 inch deep, and cover.

4. Bring the water to a rolling boil.

Remove pan from heat and let sit for 15 minutes without lifting the lid.

5. Serve warm or cold.

Cucumber, Tomato and Mozzarella Salad

2008-01-24T09:06:00.000-05:00

Homemade Valentine Spa Treatments

2008-01-24T08:48:00.000-05:00

[Got these in an e-mail & thought I'd put them here because I have no other place to put them!]

Rose Petal Coconut Bath
One cup rose petals
Half cup coconut milk

Directions: Process flowers in blender until they become powder. Mix all the ingredients in bowl, pour into jar. Shake jar before use. This is good for one week and every recipe makes two baths worth. Add a bundle of fresh floating rose petals to create a beautiful sensual experience.

Love Potion Bubble Bath
This bubble bath will put you in a romantic mood.The ingredients are considered known aphrodisiacs so look out!
6 drops jasmine oil
3 drops rose oil
3 drops vanilla oil
6 drops ylang ylang oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin

Directions: mix the water, soap and glycerin together and stir. Now add your essential oils to the mixture.

Massage Oil
Half cup extra virgin olive oil
Half cup hazelnut oil
10 Drops cinnamon oil
10 Drops prange pil
20 Drops ylang ylang Oil

Directions: Mix together in glass jar before the oil evaporates. Do not place near heat or direct sunlight. Pour about 2-3 tablespoons of oil into a microwave safe bowl and heat for 15-30 seconds or until body temperature. Then use to massage your loved one, head to toe!

Miso Soup

2008-01-21T12:37:00.000-05:00

4 Servings

Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. It's healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin.

Add the Miso to the soup after it has been removed from direct heat.

Ingredients:
2 teaspoons canola oil
3 slices fresh ginger root
1 large onion
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
4 cups coarsely chopped cabbage
5 cups water
4 tablespoons miso (dark or light, available at natural-food stores)
Scallions
Sesame oil (optional)

Instructions:
1. Heat canola oil in large pot. Add ginger and onion, thinly sliced. Saute over medium heat for 5 minutes and add carrots, celery, and cabbage. Stir well.

2. Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.

3. Place miso in a bowl, add a little of the vegetable broth, and stir well into a smooth paste. Add more broth to thin the mixture, then add to the pot of soup. Let rest for a few minutes.

4. Serve in bowls with chopped raw scallions. You may wish to remove the sliced ginger before serving, and you can add a few drops of roasted (dark) sesame oil to each bowl, if desired, for a smoother nutty flavor.

Diet Coke Cake

2008-01-17T11:26:00.000-05:00

1 box instant chocolate or devil's food cake mix
12 oz diet coke or coke zero

Directions

1. Pour 1 box chocolate instant cake mix into a bowl

2. Stir in 12 oz of Diet Coke of Coke Zero

3. Can be put into one pan for rectangular cake, round cake, or can be poured into muffin pan for cup cakes

4. Bake at approx 350 degrees for approx 35 - 40 mins

5. Nuts can be added as desired, will affect nutritional value

6. Calories 170 per serving


Chicken 2 tbsp Smoky Barbecue Rub 2 tsp vegetable oil 2 garlic cloves, pressed 8 boneless, skinless chicken thighs (about 3 oz/90 g each) Adobo Glaze and Garnish 1-2 tbsp seeded and finely chopped canned chipotle peppers (about 3-4 peppers) 1 tbsp adobo sauce from chipotle peppers 1/2 cup honey 1 tbsp Smoky Barbecue Rub 1 tbsp cider vinegar 1 medium green onion with top (about 1/4 cup sliced) Directions Prepare grill for direct cooking over medium-high heat. For chicken, combine rub, oil and garlic pressed with Garlic Press in Stainless (4-qt./4-L) Mixing Bowl. Add chicken and toss to coat; cover and refrigerate until ready to grill. For glaze, remove and discard seeds from chipotle peppers with Quikut Paring Knife; finely chop peppers with Food Chopper. Whisk chipotle peppers, adobo sauce, honey, rub and vinegar in Small Batter Bowl. Reserve half of the glaze for serving. Grill chicken, covered, 4 minutes or until grill marks appear. Turn with BBQ Tongs and grill 4-6 minutes or until Digital Pocket Thermometer inserted into thickest part of thighs registers 180°F (82°C) and juices run clear. Brush both sides of chicken with glaze using BBQ Basting Brush during last 2 minutes of cooking. To serve, spoon reserved glaze over chicken; top with sliced green onion. Yield: 4 servings Nutrients per serving: Calories 400, Total Fat 15 g, Saturated Fat 3.5 g, Cholesterol 110 mg, Carbohydrate 37 g, Protein 31 g, Sodium 520 mg, Fiber 0 g Diabetic exchanges per serving: 2 fruit, 1/2 starch, 4 low-fat meat, 1/2 fat (2 1/2 carb)