It’s been a good week so far and now we’re at Friday (not to mention, it’s Friday the Thirteenth – sigh). No special plans for today except to make beef stew later (don’t ask for a recipe – I kinda just throw it together, no recipe).
LOTS of holiday recipes coming in – gotta share some with you!
Cranberry Shortbread Drops
2 sticks butter, softened
1/2 C. sugar
1 egg yolk
1 1/2 tsp. vanilla
1/4 tsp. salt
2 C. flour
1 C. dried cranberries
1 C. white chocolate chips
1/2 C. chopped walnuts
Preheat oven 400 degrees F.
Spray 2 baking sheets with
nonstick spray. In large bowl cream
butter & sugar; beat in egg yolk,
vanilla & salt. Add flour; mix well.
Stir in dried cranberries, white choc.
chips & walnuts. Drop mixture by
small teaspoonfuls onto prepared
sheets. Bake 10-12 minutes until
lightly browned on bottom.
Makes 3 dozen
Oven-roasted Parmesan Cauliflower
1 large head cauliflower (approx.
2 1/2 lb.) cut into large bite-sized pieces
4 cloves garlic, coarsely chopped
juice of 1/2 lemon
fresh ground black pepper (about 5
1/2 tsp. kosher salt
4 T. olive oil
3/4 C. grated Parmesan cheese
Preheat oven 400 degrees F.
On large baking sheet place cauliflower,
garlic, lemon juice, salt/pepper – drizzle
with olive oil – toss to coat using your
hands. Spread mixture into single layer.
Bake 25-30 minutes, turning half-way
through baking time. Bake until slightly
caramelized & cauliflower is tender.
Remove from oven & toss with Parm.
cheese – serve immediately. Serves 4
Leftovers Spinach/Potato Cups
3 C. leftover cooked mashed potatoes
1 pkg. thawed frozen chopped spinach
1 tsp. garlic powder
1 tsp. salt
3/4 C. shredded sharp Cheddar cheese,
plus 1/4 C. for sprinkling on top
Preheat oven 375 degrees F.
Spray a muffin pan with nonstick spray.
Mix all ingredients except the 1/4 C.
extra cheese, in large bowl. Scoop out
potato mixture into muffin pan &
sprinkle tops with remaining cheese.
Bake 30-35 minutes until sides of cups
begin to brown. Cool in pan at least
15 minutes, serve warm.
Bacon Ranch Beer Cheeseball
2 (8 oz, ea) pkgs. cream cheese
2 C. finely shredded Cheddar cheese
(or Mexican blend)
1 (1 oz) pkg. ranch dip mix
1/3 C. beer
5 slices bacon, cooked/crumbled
2 T. pimiento peppers, drained
3 green onions, sliced
1/2 C. pretzel crumbs
Beat cream cheese in bowl until
light & fluffy; beat in shredded
cheese & dip mix until thoroughly
combined. Slow pour beer in &
continue mixing until fully
incorporated. Stir in bacon, peppers &
green onions. Line a small bowl with
plastic wrap. Spoon cheese mixture
into bowl. Press mixture into bowl
so that it takes on the shape of the
bowl. Use the ends of the plastic wrap
to wrap up the ball firmly. Refrigerate
at least 24 hours. Remove from fridge
& press pretzel crumbs into sides of ball.
Serve with additional pretzels for dippers.
All-Day Orange Chicken
1 1/2 C. chicken stock or broth
1/4 C. teriyaki sauce
3 cloves garlic, minced
3/4 C. orange marmalade
4 green onions, sliced
2 T. cornstarch
2 lb. bone-in chicken thighs,
1/2 C walnut pieces, chopped
1 C. long-grain white rice, cooked
according to pkg. directions
Stir chic. broth/stock, teriyaki sauce,
garlic, marmalade, 1/4 C. green onions
& cornstarch into crockpot. Add
chicken & turn to coat. Cover & cook
on Low 8-9 hours until chicken is cooked
through. Sprinkle with walnuts &
remaining green onions. Serve over
cooked rice. Serves 4
Oven Fried Chicken with Honey/
1 C. flour
2 tsp. salt
1/4 tsp. black pepper
2 tsp. paprika
1 (3-4 lb) chicken, cut into
8 T. (1 stick) butter, melted
4 T. (1/4 C.) butter
1/4 C. honey
1/4 C. lemon juice
Preheat oven 400 degrees F.
Combine flour, salt/pepper &
paprika in shallow bowl. Dredge
chicken pieces in flour mixture.
Pour melted butter in a 9 X 13″
baking dish. Add pieces of floured
chicken in a single layer, turning
chicken to coat with butter. Bake,
skin-side down, 30 minutes. While
chicken is cooking, place 4 T. butter
in small pan & melt, then beat in
honey & lemon juice. Turn chicken
pieces, pour honey butter sauce
over & bake an additional 30 minutes
until tender. Spoon pan juices over
chicken & serve. Serves 4
Italian Pastry Squares
3/4 C. granulated sugar
1/2 C. water
1/2 C. (1 stick) butter
1 tsp. vnailla
1 egg, beaten
3 3/4 C. flour
vegetable oil, for frying
1/2 C. confectioners sugar
In medium saucepan combine sugar,
water & butter over high heat until
butter melts; remove from heat &
allow to cool until lukewarm. Add
vanilla & egg; mix well. Place mixture
in a large bowl & gradually mix in
flour until well combined. Roll dough
onto a lightly floured surface until
paper thin. Cut into 3-inch square
pieces. Place 2 inches of oil in a soup
pot & heat over medium heat until
hot but not smoking. Place 5-7
pieces of dough into hot oil & cook
30-40 seconds or until golden on
both sides, turning halfway through
cook. Drain on paper towels, repeat
with remaining dough. Sprinkle with
confectioners sugar & serve immediately.
Makes 4 dozen
Crockpot Apple Bread Pudding
w/Warm Butterscotch Sauce
22 (unwrapped) caramel candies
5 C. milk, divided
1 (21 oz) can apple pie filling
2 C. light cream
8 eggs, beaten
1 tsp. ground cinnamon
12 C. cubed (Challah) egg bread
cut into 1/2 inch pieces
1 (3.4 oz) pkg. butterscotch
instant pudding mix
Microwave caramels & 1 C. milk in
large microwaveable bowl on High
1-2 minutes until caramels are
completely melted, stirring after
1 minute. Add apple pie filling,
cream, eggs, cinnamon & 1 C.
remaining milk; mix well. Stir in
bread. Spray insides of crockpot
with nonstick spray & pour mixture
into crockpot. Cover & cook on
Low 4-5 hours.
Just before serving the Bread Pudding:
Beat pudding mix & remaining milk
in microwaveable bowl, whisking
2 minutes. Microwave on High 2
minutes, stirring after each minute.
Spoon over individual servings of
warm pudding. Serves 24 (1/2 C.
bread pudding & 2 T. sauce each)
(recipe: Kraft recipes)
Our weather is now in the 45-50 degrees F.
range – rainy & grey (typical Fall). This kind
of weather doesn’t make me want to jump up
and go ANYWHERE – how about you?
After the discussion about having Thanksgiving
dinner at my oldest son’s house (the chef) I’ve
been trying to decide what to bring! Husband
is firm on us bringing the mashed potatoes
(usually husband & oldest son mash them
together – this time husband wants to do it
himself & just transport the huge pot – works
for me). I’m thinking of doing the Green Bean
Casserole, also – we’ll see how that goes over.
I saw a really yummy sounding (to me, anyway)
recipe for a wrapped Brie with pecans & dried
cranberries – made the mistake of reading the
recipe to the husband who said: “Crescent roll
dough? Don’t INSULT the chef!” (oh brother –
sigh . . . stick to what I know will be liked, I guess.)
A few years ago same son made baked Brie at
another holiday function and, of course, used
Phyllo dough – ‘nuf said, I guess. My other 2
sons are sort of at odds with this holiday
meal NOT being at our house – this will be
the first time they’ve EVER had Thanksgiving
somewhere else! I might take husband’s
suggestion and make something like a baked
chicken, small stuffing, etc. for the days
AFTER the holiday, just so they don’t feel
like they missed LEFTOVERS! We’ll see –
(Makes me wonder what/where we’re going
to do for Christmas dinner!) I KNOW my
oldest LOVES to cook for people – he puts
out a HUGE spread anytime he’s cooking
and the food is always really tasty – makes
me proud of how far he’s come from that
15 year old (homeschooled) boy who said
to me “I think I’d like to learn to cook” –
we had a chat and started calling local
restaurants to see if any of them would
hire a 15 year old with no experience.
When we got to the very last one in the
Yellow Pages they said they’d take him on
as a bus boy – and that was the beginning!
After working there for about 4 months I
learned about a local Culinary Arts school
through the public school system and the
head chef agreed to take him on (he was
the youngest they’d ever had, but the
head chef was willing to take a chance on
him . . . and it paid off!)
That’s what’s happening around here
lately – enjoy your day and try to relax
even a little – life’s short – ENJOY your