Jello Spritz Cookies

This is another fun spritz cookie recipe.  Despite the name, I found that my cookies were not bursting with Jello flavor. They were colorful and easy to make.

Ingredients:

3/4 cup butter, softened
1/2 cup sugar
1 small box of Jell-O, any flavor
1 egg
1/2 tsp vanilla
Food coloring
2 cups all purpose flour
1/2 tsp baking powder
colored sprinkles


Preheat oven to 400 degrees.  Cream together the butter and sugar until smooth, and add in the Jell-O powder. Add in the egg and vanilla, continuing to cream until smooth.

At this point, you can add in a few drops of food coloring, it brightens up the color of the cookies. This is not necessary, but it is prettier :)

Slowly add in the baking powder and the flour, until all ingredients are well combined.

Load the cookie press, and press out your cookies. Bake these cookies 6-10 minutes. Keep a close eye on them, because they are done when they no longer look wet, but are easily over baked.  When over baked they lose their bright color and turn brown- then they are super crispy and ugly, and won't look good on your table.

Bake the

Egg Nogg Spritz Cookies

Last year after Christmas I found a cookie press set on sale for half price.  It came with all sorts of discs to make different shaped cookies and I have loved having it.  The only thing with making Spritz cookies, as they are called, is that a batch is usually HUGE.  

I really have enjoyed making cookies with the press though, and this is a recipe I am trying out this year to give away as presents.  It seems festive and just right for the holidays.   When making spritz cookies, you make the dough, then fill the tube of the press with it, and attach a disc for the shaped cookies you want.  You set the press on the cookie sheet, like in the photo above, and squeeze the trigger.  Wait a few seconds and lift the press. Voila!  A cookie.  One squeeze of the trigger equals one cookie.  The cookies usually bake fast too, about 6 minutes per batch. 

Cookies

3/4

cup granulated sugar

1

cup butter or margarine, softened

2

teaspoons vanilla

2

teaspoons rum extract

1

egg

2 1/4

cups all-purpose flour

1

teaspoon ground nutmeg

Rum Drizzle

2

tablespoons butter or margarine, melted

1

cup powdered sugar

1

teaspoon rum extract

1

tablespoon water

1/2

teaspoon ground nutmeg, optional

Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until fluffy. Beat in vanilla, 2 teaspoons rum extract and the egg until smooth. Beat in flour and 1 teaspoon nutmeg.

Fill the cookie press. On ungreased cookie sheet, form desired shapes with dough. I find that when I am making large batches of cookies, I line my cookie sheet with foil, and then when I take a batch out, I slide the foil off of the cookie sheet with the cookies on it, then re-line the cookie sheet and I don't waste time that way. 

Bake 6 to 10 minutes until edges are lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack. Another thing that is pretty crucial to making a lot of cookies, is to use a cookie spatula.  It is thin, and about the width of a cookie. It helps to get the cookies off of the cookie sheet and not mess them up.

In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Use a table spoon to lightly drizzle the glaze over the cookies on the cooling rack.  Before glaze is set, sprinkle nutmeg over cookies.

Crock Pot Chocolate Candy

This is a recipe I thought I would try out this year and give away in our gift boxes.  I make a variety of goodies every year and give them out to our friends.

I have been told that to deviate from this exact recipe can be disastrous, so I am going to stick with what I was told.

You will need a six quart crock pot or slow cooker, wax paper, patience and the following ingredients.

1 x 16 oz. jar roasted, unsalted peanuts
1 x 16 oz. jar roasted, salted peanuts
1 x 12 oz. package semi-sweet chocolate chips
1 bar (4 ozs.) german chocolate, broken into pieces
3 lbs. (two 24 oz. pkgs.) white almond bark, broken into pieces

Layer the ingredients into the crock pot in the order given, and put the lid on, setting it at the lowest setting for 3 hours.  I am using the "warm" setting.   If your crock pot is too hot, it will burn the candy!

DO NOT take the lid off the crock pot after you turn it on.  Let it sit and warm for the 3 hours.  Take the lid off, turn the crock pot off and let it cool for just  a moment.  The candy will not all be melted, but it will be soft.

Mix the batch thoroughly and then use a teaspoon or a cookie scoop to drop the candy onto wax paper.  Let it cool completely and it's ready to be packaged.  Makes 150-170 pieces.

Fantasy Fudge

When I was a little girl, my Mamaw made fudge every year around the holidays.  She made peanut butter and chocolate fudge.  Fudge is one of those things that reminds me of my Mamaw, who's been gone for about 15 years now.  Over the years, I have taught myself many things that I think my Mamaw would have been proud of, canning, quilting, reading crochet patterns, making apple butter- but I had always heard that fudge was just hard to make and it was so picky and it had to be done *just* right or it wouldn't turn out.

Several years ago, I attempted a batch from a recipe I found somewhere and it didn't turn out.  But not being a person who gives up on things easily, I wanted to try again.  So last year, I made this recipe, and it turned out great!  I found this recipe on Kraft.com and I will include a link to that page at the bottom of the blog.

Ingredients:

3 cups granulated sugar
3/4 cup butter
1 5oz can evaporated milk
1.5 pkg (12 squares) Semi- sweet baking chocolate, chopped
1 7oz jar marshmallow cream
1 tsp vanilla
1 cup chopped nuts (optional)


Line a 9 inch square pan with foil or waxed paper, leaving the ends of the paper extending over the sides.

In a medium saucepan, bring the sugar, butter, and evaporated milk to a full rolling boil.  DO NOT use sweetened condensed milk.  Make sure it is evaporated milk!  Stir the mixture constantly and cook for 4 minutes or until it reaches 234 degrees on a candy thermometer.  Remove from heat.

Add the chopped chocolate and marshmallow cream, stirring until it's all melted in.  Add vanilla and nuts, if you want them.

Pour the mixture into the prepared pan, spreading it to cover the bottom.  Cool completely and use the paper or foil to lift it from the pan before cutting.

I like to put this is my treat boxes that I give as gifts at Christmas time. This is a very rich candy and a little goes a long way!  When making Christmas cookies or candies, I always use real butter.  I know that the recipes say you can use margarine, but I always feel like giving it as a present makes it worth the very best ingredients.  If you enjoy making fudge and caramels and the like, I suggest you invest in a candy thermometer.  There are tricks to see what stage the mixture is at, but nothing works as good as a thermometer.


The original can be found on Kraft recipes at http://www.kraftrecipes.com/recipes/fantasy-fudge-51833.aspx

Chocolate Wads

Yes, I did mean to name this post "Chocolate Wads."  The name comes from some movie that Raven and I had watched where one guy made these awesome chocolate things and no one knew what to call them, so they named them the "Chocolate Wads."  I always make these with chocolate cake, hence the name. Please feel free to let me know if you remember the name of the movie, LOL.

Anyway, this is a great tasting recipe, and it was called BonBons when I first found it.

1 cake mix, any variety/flavor (and the ingredients to make it)
1 container frosting, whatever you think will taste good
1/2 package almond bark


Bake the cake according to the package directions and when it's finished, dump it into a bowl and break it all up into a pile of crumbles.  Let it cool, then stir in the frosting.  Yes, make a big bowl of gooey mess.  Place the bowl in the fridge to set for about 30 minutes.

Using a small scoop, (I suppose you could use a teaspoon and your hands to roll) make small balls and set them on a lined cookie sheet.  Just scoop out a ball of the mix.  Place them just apart on the cookie sheet so they don't stick to each other.

Once the cookie sheet is full of balls, insert a toothpick into each one and set the entire tray into the freezer.  Allow the balls to freeze through for easier dipping.

Melt almond bark in a double boiler, or in the microwave following package directions.

Remove frozen balls from freezer and use the the toothpick handle to dip them in the coating and place them on another lined cookie sheet or in miniature muffin cups. Allow the coating to set and enjoy!

*Of note, the first time I made these I swore that I would never make them again, but I have had so many requests for them I decided to try it again.  I strongly recommend that you use a toothpick frozen in each one.  If you try to just dunk them and fish them out with a fork, either you have way  too much chocolate coating on them, or the ball falls apart as you try to shake off the extra chocolate.

I personally think these sound great with strawberry cake, cream cheese frosting and vanilla almond bark, but I don't need to eat a whole batch :D  Be creative and have fun!

The scoop I have made 77 balls.

Jamaican Jerk Rub

Every year for Christmas, I like to give something I made to my friends.  It's fun for me to do all the 'making' and it lets them know that I care enough about them to spend my time and energy to make something, instead of just buying something at the store.

Plus, it's yummy stuff, and who doesn't like to get yummy stuff given to them?

One of the things I gave out last year was Jamaican Jerk Rub.  This is the basic recipe (will fill one spice shaker), and you can multiply it for as large of a batch as you want.  I am pretty sure I made a 5x bigger batch last year.

  **********************************************************
Single Recipe:
1 TBS onion powder
1 TBS packed brown sugar
1 TBS dried thyme, crushed
1 1/2 tsp salt
1 1/2 tsp ground allspice
1 tsp ground black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp cayenne pepper

Mix all ingredients together until blended well with no lumps.  Store in a jar with a lid in a cool dry place for 6 months to one year.  To use, rub seasoning into meat before cooking.  For best flavor, let flavors soak into the meat for an hour before cooking.


   ****************************************************

Also, if you want to do things like this for Christmas presents, save your empty spice containers through out the year.  I have a box under my sink, and when I empty one, I take it apart and wash it and throw it in the box.  After I fill it with spice rub, I cut a piece of pretty wrapping paper the size of jar and use some rubber cement to secure it.  Tie some ribbon around the top of the jar and use scissors to curl it.

Voila!!

Cheesy Vegetable Ring

This is a great recipe to make and take to a pot luck or to your family's house for a holiday dinner!

2 eggs
4 oz (1/2 package) cream cheese, softened
1/2 c. shredded Italian 3 cheese blend
3 c. broccoli pieces, thawed and drained thoroughly
1/2 lb fresh mushrooms, quartered
1/2 c. cherry tomatoes, halved
4 green onions, sliced
2x 8oz cans refrigerated crescent dinner rolls

*1/2 c. shredded Italian 3 cheese blend for topping (optional)


Note:  I substituted 1 pkg frozen chopped spinach (thawed and thoroughly drained) for the tomatoes. When making this, make sure you drain the vegetables well, or it will be soggy!

Heat oven to 375 degrees. Mix eggs and cheeses in a large bowl until blended.  Stir in the vegetables.

Line a cookie sheet with aluminum foil.  Unroll the crescent rolls and separate them into triangles (should have 16).  Arrange the triangles into a circle, with the short sides overlapping and forming the inside of a circle, leaving a hole about 4 inches across in the center.  The long point of the triangles should be pointing towards the outside.  Spoon the cheese and vegetable mixture onto the dough near the center of the circle.

Pick up the outside points of the triangle, one at a time and fold them over the cheese mixture and tuck them under the inside edge to secure them.  This will cover most of the filling, leaving some small gaps.

Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is heated through.  If you like, when the bread is almost done, remove it from the oven just long enough to sprinkle an additional 1/2 cup of the 3 cheese blend around the top and return it to the oven to melt.

Pierogi Adventures

So, I have two people in my life who LOVE pierogi and have told me that I have no idea what I am missing.  I've decided that I should have everything on hand to make some, so I am going to try and have pierogi for dinner tonight.  I am going to include the recipe I am using, and take some pictures so that you can see the whole process from someone who has never made pierogi before. Hopefully Raven and Mars will enjoy it tonight for supper!

For anyone who doesn't know (because I sure didn't) Pierogi are Polish ravioli, essentially.  So, basically a ravioli filled with potatoes, cheese, meat, etc.

First Step: Pierogi dough

2 c. all purpose flour
2 large beaten room-temp eggs
1/2 tsp salt
1/3 c. lukewarm water

Using a medium bowl, combine eggs, salt and water. Add the flour. Knead until dough is firm and well mixed.  The dough should not be crumbly or sticky.  Cover dough with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour.  Work with half the dough at a time.


Fill.
For my pierogi, I used potatoes, cabbage and cheese.

2 c. diced cabbage
about 6 medium potatoes, peeled
3 oz. extra sharp cheddar cheese, shredded
2 TBS minced garlic
1 tsp salt
sprinkle black pepper
1/2 tsp Shae's pepper mix
1/2 tsp chili powder

Boil the potatoes until they are tender. Drain and mash in a large bowl.  Fry the cabbage until tender in a skillet, allow the juice to evaporate off as it cooks, and add the cabbage, cheese and spices to the potatoes and mix well. Give the mixture a taste and see if it tastes good!

Roll out the dough to 1/8th inch thickness on a lightly floured surface.

Use a 3 inch round cutter, and cut the dough (you can also just cut big rectangles if you don't have a biscuit cutter).  Gather the scraps and re-roll, and cut them.   Use a small scoop, and put a dollop of the potato mixture on the pieces of cut dough.

With clean, dry hands, fold dough over filling to make a half-moon shape. Press edges together, sealing and crimping or use a fork.  If dough is dry, moisten with egg wash (1 egg beaten with 1 tsp water) before pressing edges together.

Drop the filled pierogi into a large pot of salted, boiling water. Once they float to the top, cook for 4-8 minutes, depending on how done you like your pasta and how thick the noodle part is. Scoop the cooked pasta out and place on a cookie sheet or cooking rack, not letting them touch because they tend to stick to each other. And be careful, they are slippery little suckers!

Pierogi can be served with sour cream or butter or a gravy.  I tossed mine in the skillet of the pork I had cooked and added a little chicken stock and tossed them to coat as they heated.  Pierogi are now called "Rogi" at my house!

Pumpkin Pie

Ok, I have started and deleted the title four times.  I was debating whether the name Paula Deen would offend people or lure them in.  Whatever, I don't care, either you trust my judgement at this point or you don't.  This is the best pumpkin pie I've ever eaten.

So, let's get this party started, 'cuz you can't have turkey without pumpkin pie!

Ingredients:
1 8oz pkg cream cheese, softened
2 c. canned pumpkin, mashed
1 c. sugar
1/4 tsp salt
1 egg, plus 2 egg yolks, slightly beaten
1 c. half and half
1/4 c. melted butter (1/2 stick)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 ground ginger
1 pre-made pie shell (I like Pillsbury)
Cool whip


Ok, before you all start to think "what kind of cook is this that buys their pie shells?"  Let me just tell you, I can make pie crust, but it is just really not worth all that work to me.  I'd rather just buy some from the store and spend my time making other nommy things.  So I either buy the deep dish ones from the freezer section and put them in my own pie plates for aesthetics, or buy the kind that you unroll and put in your own pie plate. Either way. I guess it depends on what you can find.

Now, on to the pie.

Preheat the oven to 350 degrees.  Put the pie shell in your pan (or just leave it in the aluminum one), if you have the unroll kind, you can make it pretty around the edges with a pattern, if you like.  The pie shell needs to be mostly frozen to start with, so, either don't thaw it, or put it in the freezer for an hour to get it firmed up.  Line the shell with a piece of aluminum foil and put some dried beans in on top of it so that it will hold the shell down and place it in the oven for about 10 minutes,  remove the foil and beans and bake another 10 minutes or until the crust is dried out and beginning to get some color on it.

For the filling (the best part), beat the cream cheese in a large  mixing bowl with a hand mixer.  Add the pumpkin and beat until combined. Add in the sugar and salt, and beat until combined.  Add the eggs mixed with the yolks, half and half, and the melted butter and beat until combined. Finally, add the vanilla, cinnamon, and ginger and beat until incorporated.

Pour the filling into the warm, prepared pie crust and bake for 50 minutes, or until the center is set.  Place on a wire rack to cool to room temperature. Then cut into slices and top with a huge dollop of cool whip!

Now, I found it hard to get all of the filling into the crust, and learned that this recipe rises some while cooking.  So you don't want to fill it all the way up to the brim.  Leave a little room. Also, check it at 50 minutes, but you will probably need to cook it a bit longer to get it to set.

Happy Thanksgiving!!

Peas with Pancetta

Last year for Thanksgiving, I decided I wasn't going to use all the same old recipes.  It was time for something new, and I was going to make fabulous and tasty food for my friends.

This is modified a little from a recipe I got from Food Network and Bobby Flay.  I'm not usually a fan of Bobby Flay's food since he likes everything kind of spicy, but it turned out great and I am so glad that I gave it a shot.

Ingredients:
2 TBS Olive oil
1/2 lb pancetta, diced
pinch red pepper flakes
1 lb frozen peas
4 green onions, chopped

Place the peas in a large strainer and let sit to thaw while doing other tasks (basting turkey, making pie- yumm pie!). Heat oil in a large skillet and add pancetta.  Cook through and render the fat out of the meat. Stir in the chopped green onions and a sprinkling of red pepper flakes.  I'd guess it was close to 1/8 tsp, maybe up to 1/2tsp.  Saute for about 60 seconds and stir in the thawed peas.  The key to this dish is to cook it until the peas are all hot, but not mushy.  After I got it sizzling well, I turned the heat off and put a lid on it for a few moments and just let it sit there while I got other things together.  Then I poured it all in a serving bowl, and voila!

This was an instant hit with my Thanksgiving bunch last year.  I know that the pancetta is a bit expensive, but it is  for Thanksgiving dinner.  It's supposed to be the best and tastiest! You could probably just sub in regular bacon, but be sure to chop it finely and render the fat out of it.  Because of the nature of the meat, you won't need to add any salt, trust me on this.  I found the pancetta in the deli at my local Kroger.  It's delicious, even just with a little piece of cheese and a cracker. Italian bacon :) LOVE!

Chicken Tortellini Primavera

This is a recipe I've made since before my son was born and it's always been a hit!  People are always surprised at how delicious it is combined with how easy it is to make!

Ingredients:
I lb boneless, skinless chicken breast, cut into small pieces
1 pkg cream cheese, softened
1 pkg frozen chopped spinach
1 Tsp Italian seasoning
1 16 oz. package tortellini (frozen, dried, fresh- your choice)
1/2 c. milk
1/4 c. grated Parmesan cheese
1 medium tomato, diced
1/2 c. onion, diced
1/2 lb mushrooms, washed and sliced
1 Tbsp olive Oil
1 tsp garlic powder
salt and pepper


Thaw the spinach and drain it thoroughly, it is important that you use chopped spinach.If the spinach isn't chopped, it gets all tangled up in a big heap and doesn't disperse through out the dish.

Prepare tortellini per package directions. In the mean time, over medium heat, sauté chicken with mushrooms, onions, and seasonings until chicken is browned and onions are translucent. Cube the cream cheese and place in skillet with chicken, it will start to melt. Add in the Parmesan cheese. When cream cheese has gotten creamy, add the milk slowly and mix  well. Add in the diced tomato and tortellini. Mix gently until pasta is coated. Serve right away, refrigerate leftovers.

Slow Cooker French Pork and Bean Casserole

                                

Today has been our first really good cold snap here at the base of the Smoky Mountains, and it has put me in the mood for warm hearty meals that have fabulous leftovers!  I found this recipe several years ago and it became and instant classic at my house.  It sounds and tastes a lot more complicated that it actually is, which is part of the magic of crock pot cooking.  

2 slices bacon, chopped
1 lb boneless country style pork ribs, cut into 3/4 inch pieces
1/2 c. chopped onion
1 c. shredded carrots
1 14.5 oz can diced tomatoes, undrained
1 8 oz can tomato sauce
1 tsp dried thyme
1/2 tsp pepper
2 15- 16 oz cans great northern beans, drained
1/2 lb cooked kielbasa, cut into 1/2 inch pieces

Spray 3.5-4 qt slow cooker with nonstick spray. Add in all ingredients. Cook on low setting 7-8 hours. This dish is wonderful served over home made chunky mashed potatoes, but could also be served over rice or perhaps stuffing.

I truly hope you and yours love this dish as much as we do!

Mayo anyone?

So, I've wondered lately how one would make mayonaise.  Since I trust Alton Brown's recipes indubitably, I went to the Food Network website and this is what I found.

 

Ingredients

• 1 egg yolk*
• 1/2 teaspoon fine salt
• 1/2 teaspoon dry mustard
• 2 pinches sugar
• 2 teaspoons fresh squeezed lemon juice
• 1 tablespoon white wine vinegar
• 1 cup oil, safflower or corn

Directions

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

* Raw Eggs

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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As far as I can tell from browsing other recipes, you can add in different flavors, like dill.  I am not sure about the dry mustard yet, but I will let you know.  I am almost out of my favorite mayo here at the house, so I will probably be giving this recipe a try soon.  I will likely be substituting olive oil in for safflower, because it's healthier. Hehe.   I will also be using my immersion blender, because I don't whisk.  I just don't.

Happy mayonaising!