Wine Cork Reindeer

What a cute way to recycle your wine corks...make reindeer with them.  All you need is the cork, some twigs, and a red nose. You could use them as place cards on your table and the guests could take them home as a little gift.  Love it!

Monte Cristo

This one if for my son Chad.  The recipe is from Closet Cooking and it sounds decadent.

Ingredients

• 4 slices bread
• 1 cup cheese, grated
• 3 slices honey ham
• 2 teaspoons mustard (optional)
• 2 eggs, lightly beaten
• 1/4 cup milk
• 1/2 teaspoon vanilla
• butter
• maple syrup or powdered sugar and jam

Directions

1. Place two slices of bread down, top with half the cheese followed by the ham, mustard and the remaining half of the cheese and finally the remaining slices of bread.
2. Heat a pan over medium heat and melt a bit of butter in it.
3. Meanwhile, mix the eggs, milk and vanilla and dip the sandwiches into the mixture to coat both sides.
4. Place the sandwiches into the heated pan and cook until golden brown on both sides, about 2-4 minutes per side.
5. Serve topped with maple syrup or with powdered sugar and jam.

http://www.closetcooking.com/2007/07/monte-cristo.html

Blondie with Dark Roots

Title got your attention???  I thought so, it's not exactly what you are thinking though.  One of my favorite chef's is Guy Fieri and I love Dinners, Drive-Ins and Dives.  He has a great sense of humor so naturally on this 12th day he brings the Blondie with Dark Roots.  This recipe sounds yummy, I'm going to make them to take to a school party this week. 

 Ingredients

• Cooking spray
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 5 1/3 tablespoons (1/3 cup) unsalted butter , at room temperature
• 3 ounces cream cheese, at room temperature
• 1 cup packed light brown sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1/2 cup chopped hazelnuts
• 1/4 cup sweetened shredded coconut
• 1/2 cup dark chocolate chips or chunks

Directions

Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with cooking spray .

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

Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the egg and vanilla. Add the flour mixture and mix on low speed until just combined. Fold in the hazelnuts, coconut and chocolate chips with a wooden spoon.

Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the pan before slicing.

Dark Chocolate Whoopie Pies

Alex brings this recipe on the 11th day, this one takes me back to when I was a kid! Love.....

Ingredients

The whoopee pies:

• 2 ounces unsweetened chocolate, chopped
• 4 ounces semi-sweet chocolate chips
• 1 stick (or 1/2 cup) unsalted butter, cubed
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• Zest from 1/2 lemon
• 1 cup all-purpose flour
• 1/3 cup Dutch processed cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt

The filling:

• 1 1/4 cups milk
• 1 cup slivered almonds, toasted
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 3 egg yolks
• 1/2 teaspoon pure almond extract
• 1/2 cup melted chocolate, for drizzling or dunking, optional

Directions

Preheat oven to 375 F.

Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill a pot (relatively the same size as the bowl) about 1/3 full with water and place it over medium heat. When the water simmers, place the bowl of chocolate and butter over the simmering water and lower the heat. You want to melt the chocolate and butter gently together, stirring and scraping the sides (to avoid scorching).

In another bowl, whisk together the sugar, eggs, vanilla, cinnamon and lemon zest. Set aside.

Separately, sift together the flour, cocoa powder, baking powder and salt.

When the chocolate and butter is melted, remove the bowl from the heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow the chocolate to cool a few minutes. Whisk in the egg mixture. Whisk in the flour mixture. Only whisk until blended, over-mixing can affect the texture of the pies.

Spray a baking sheet with nonstick spray (alternatively, use a piece of fitted parchment sprayed with nonstick spray). Drop the batter in large spoonfuls (keeping the shapes as round as possible) on the baking sheet. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.

Place the tray in the hot oven and bake for 6 to 8 minutes. Check the pies. Leave in the oven an additional minute or two if they seem under baked. The dough will lose some of its shiney-ness and no longer look wet but will still feel soft. Remove the tray from the oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto a flat surface.

Make the filling: In a medium saucepan, heat the milk to a simmer and add about 3/4 of the cup of the toasted almonds. Reserve the remaining almonds. Shut off the heat and allow the almonds to "steep" in the milk, for 10 to 15 minutes. Strain the milk and pour it back into the same pan, discarding the almonds from the milk.

In the bowl of an electric mixer fitted with a whisk attachment, beat together the sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes.

Pour some of the hot milk mixture over the eggs and whisk to blend. Pour the egg mixture back into the milk; turn on a low to medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract. Continue to cook for an additional 1 to 2 minutes, stirring to make sure it doesn't cling to the bottom of the pan and burn, until very thick. Pour the cream into a clean bowl. Stir in the remaining almonds. Cover tightly with a layer of plastic so the cream doesn't form a skin. Allow to cool.

Loves of My Life

I post a lot of things I love....but here are a few pics of the the PEOPLE that I love.  These were taken at my son's wedding to the  love of his life.  I love you Chad and Jennifer!

Precious

Me, Mawmaw and Jayden....We were dancing all night long!

My husband and his Mom

I love you both and wish you an eternity of happiness. God bless you.

Macadamia-Coconut Cookie

On the 10th day of cookies Sandra sends this quick and easy Macadamia-Coconut Cookie recipe.  Perfect for that last minute party treat!

Ingredients

• One 17.5-ounce package sugar cookie mix
• 1 egg
• 1 stick butter, melted
• 3/4 cup flaked sweetened coconut
• 1/2 cup chopped macadamia nuts (recommended: Mauna Loa)
• 1/2 cups white chocolate chips, for drizzle

Directions

Preheat oven to 375 degrees F.

In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.

Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.

Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.

Throwdown Chocolate Chip Cookies

I've been told I make the best chocolate chip cookies so I guess I'll have to take on Bobby Flay!  Here is his recipe for the 9th day of Cookies.

Ingredients

• 2 cups plus 3 tablespoons all-purpose flour
• 3/4 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 2 sticks unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/3 cup dark brown muscavado sugar
• 1/3 cup light brown muscavado sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• One 5-ounce block semisweet chocolate, chopped into chunks, such as Callebaut
• One 5-ounce block milk chocolate, chopped into chunks, such as Callebaut

Directions

Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone pads.

Whisk together the flour, salt and baking soda in a bowl. Place the butter in the bowl of an electric stand mixer fitted with the paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, one at a time, and the vanilla extract. Add half of the flour mixture and mix until just incorporated. Add the remaining flour mixture, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.

Using a small ice cream scoop, spoon the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie, and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let the cookies rest for 2 minutes on the baking sheets before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with the remaining dough.

Meringue Cookies

Here is Anne's "as guilt-free as holiday treats can be" 8th day recipe:

Ingredients

• 2 cups sliced blanched almonds
• 4 large egg whites
• Pinch kosher salt
• 3/4 cups granulated sugar
• Pinch ground cinnamon

Directions

Preheat the oven to 325 degrees F.

Toast the almonds on a baking sheet in the oven until they are golden brown, about 10 minutes. Cool and then coarsely chop, either by hand or in a food processor.

Put the egg whites in the bowl of a stand mixer and add the salt. On the second highest speed of the mixer, beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.

Drop the batter in 1-inch balls, onto 2 parchment-lined cookie sheets. Bake until light brown all over, firm to the touch, and they lift cleanly off the baking sheet, 35 to 40 minutes, rotating the pans halfway through. Remove from the oven and cool on the baking sheets. These cookies can be stored in an airtight container for up to a week.

Cook's Note: Try to avoid baking these cookies on a wet and humid day as the crisp exterior of the cookie will slowly melt into something soft and sticky.

Cherry White Chocolate Almond Sandwich Cookies

This 7th day cookies recipe comes from Jeff Mauro. 

Ingredients

Cookies:

• 2 cups plus 2 tablespoons bleached all-purpose flour (about 10 1/2 ounces)
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, melted and cooled slightly (12 tablespoons)
• 1 cup packed light or dark brown sugar (7 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/2 cup white chocolate chunks or chips
• 1/2 cup dried sour cherries

Filling:

• 3/4 cup almond butter
• 1/4 cup confectioners' sugar
• 1/4 cup unsalted butter, softened (4 tablespoons)
• 1/8 teaspoon fine salt

Directions

For the cookies: Heat the oven to 325 degrees F with racks in the upper and lower thirds of the oven. Line 2 rimmed baking sheets with parchment paper and set aside.

Mix flour, salt and baking soda in a small bowl until combined. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated. Add the egg, egg yolk and vanilla extract and mix until incorporated. Then add the flour mixture, white chocolate and sour cherries. Mix until incorporated.

For large cookies, scoop out 1/4 cup of dough, roll in a ball, and using fingertips, pull apart into two equal halves. Rotate 90 degrees and lightly smoosh back together, with the rough edges on top. Place formed dough balls on one of the prepared baking sheets, about 3 inches apart. For smaller cookies, follow the same technique using 2 tablespoons of dough per cookie. Bake until the edges are slightly golden and middles are still soft but not wet, 20 to 23 minutes for large cookies, 15 to 17 minutes for smaller cookies. Let the cookies cool for 20 to 30 minutes on the baking sheets.

For the filling: While the cookies are cooling, beat the almond butter, sugar, butter and salt with a handheld mixer until whipped and light, about 2 minutes. Chill the filling until ready to assemble the cookies.

To assemble the cookies: Schmear 2 to 3 tablespoons of the filling for the large cookies and 1 to 2 tablespoons for the smaller cookies onto the bottom side of the cookie. Place another cookie bottom-side down onto the filling. Repeat with the remaining cookies, cut in half and serve.

Holiday Biscotti

On the 6th day of Christmas Ms. Giada sent to me:

Holiday Biscotti

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries
• 12 ounces good-quality white chocolate, chopped
• Red and green sugar crystals, for garnish

Directions

Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.

Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
As you dip the biscotti into the melted chocolate, you can also dip them into crushed pistachios if you like.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

Spiced Gingerbread Piggies

The 12 Days of Cookies is fun, it reminds me of my Cookie Swap party days.  I did one every year! I guess this is the new age kind of swap, you get the recipe but the down side is you don't get any samples to take home!
and on the 5th day.....Pat and Gina's Spiced Gingerbread Piggies!  How fun is that????

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup light brown sugar
• 1/4 cup mild molasses
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 2 teaspoons ground allspice
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• Royal Icing, recipe follows
• Special equipment: 5-inch-long and 3-inch-wide copper piggy cookie cutter

Directions

Combine butter, sugar, and molasses in a stand mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl. Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together.

Pour the dough out onto the countertop and divide into 3 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.

Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.

Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all the scraps into balls and re-chill before reusing. Repeat with all the dough.

Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1 inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet trays for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.

Royal Icing:

• 2 egg whites
• 3 cups confectioners' sugar, whisked to remove lumps
• Juice of 1/2 lemon
• Food coloring, optional

Add the egg whites, sugar and lemon juice to a large bowl. Beat, using a hand mixer, until glossy and stiff, 5 to 6 minutes. Add food coloring, if using, and mix well. Place in icing bags with fine tips to decorate cookies.

Cranberry Margaritas

This pretty cocktail recipe comes from Rebecca Rather. To make the margaritas, fill a cocktail shaker with ice; combine the cranberry juice, tequila, Triple Sec and lime juice and,shake well (or as she puts it, shake like hell). Then strain the margarita mixture into some glasses full of ice.

If you’re feeling festive, you can garnish the drink with thinly sliced limes, fresh cranberries or a small ornament threaded with a skewer. To make the sugar rim, just run a wedge of lime around the edge of your glass, and dip it into a saucer of sugar.

Adapted from Rebecca Rather’s “The Pastry Queen Christmas”
Yield: 4 servings

• Wedge of lime
• Sugar
• Ice cubes for shaking and serving
• 1/2 cup cranberry juice or cranberry juice cocktail
• 1/2 cup silver or other 100% agave tequila
• 1/4 cup orange liqueur (Grand Marnier, Triple Sec or Citronage)
• 1/4 cup fresh lime juice
• Garnishes: thinly sliced limes or fresh cranberries

1. Run a lime wedge around the rim of the glass, and dip the edge in sugar to coat. Fill glasses with ice. Set aside.
2. In a cocktail shaker filled with ice, combine all the ingredients, and shake like hell.
3. Strain into ice-filled glasses and serve.

Mint Cookies

OK so I was a little behind on posting the Food Network Stars 12 Days of Cookies, it was a busy week!  So I have posted 4 today, all caught up. Here is Melissa's recipe for Mint Sandwich Cookies:

Ingredients

Cookies:

• 1/2 cup unsalted butter, softened
• 2 ounces cream cheese, softened
• 3 tablespoons granulated sugar
• 1 1/4 cup all-purpose flour
• Colored sugars, such as green, blue, red, silver and white

Mint Filling:

• 1/2 cup confectioners' sugar
• 2 tablespoons butter, softened
• 1 or 2 drops mint extract
• 1 or 2 drops red or green food coloring
• Confectioners' sugar, for dusting, optional

Directions

For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until smooth using a handheld mixer in a medium bowl. Add the flour slowly, mixing on low, until incorporated. Scoop the dough into a ball using your hands and cover with plastic wrap. Refrigerate until the dough has firmed slightly, about 30 minutes.

On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie. Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch, or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars.

Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely.

For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side.

Paula's Loaded Oatmeal Cookies

Paula's recipe, YUM (can't ya just here her saying that as she takes a big ole bite? Love her):

Ingredients

• 1/4 cup (1/2 stick) butter, softened
• 1/4 cup vegetable shortening
• 3/4 cup packed light brown sugar
• 1 egg
• 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 cup quick-cooking oatmeal
• 1/2 cup raisins
• 3/4 cup chopped walnuts
• 1/2 teaspoon pure vanilla extract
• Brown Butter Icing, recipe follows

Directions

Preheat oven to 350 degrees F. Grease 1 or more cookie sheets.

Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add egg and beat until mixture is light in color.

Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.

Brown Butter Icing:

• 1/4 cup (1/2 stick) butter
• 1 1/2 cups sifted powdered sugar
• 1/2 teaspoon vanilla extract

In a small saucepan heat butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in sifted powdered sugar and vanilla. Stir in enough water (2 to 3 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

Gingersnaps

Alton Brown's Gingersnaps:

Ingredients

• 9 1/2 ounces all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground clove
• 1/2 teaspoon kosher salt
• 7 ounces dark brown sugar
• 5 ounces unsalted butter, at room temperature
• 3 ounces molasses, by weight
• 1 large egg, at room temperature
• 2 teaspoons finely grated fresh ginger
• 4 ounces finely chopped candied ginger
• Sanding sugar, for sprinkling, optional

Directions

Preheat the oven to 350 degrees F.

In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.

Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.

With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.

Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

Shortbread Cookies

Here is Ina Garten's recipe for shortbread cookies:

Ingredients

• 3/4 pound unsalted butter, at room temperature
• 1 cup sugar, plus extra for sprinkling
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 6 to 7 ounces very good semisweet chocolate, very finely chopped

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable.

Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it. Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.

Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife.

Gifts in a Jar

Apparently today's obsession is JARS!  First post was DRINKS in a jar and now....GIFTS in a jar! And they are not all food gifts.  Here is the link to some smart ideas:  http://texascottage.blogspot.com/2011/11/10-christmas-gifts-in-jar.html.

Holiday Cheer

This is a clever way to serve up a little holiday cheer!  All you need is some mason jars, red and white ribbon, red and white straws and your favorite festive beverage (shown here with eggnog).  'Tis the season!

Quick and Easy Christmas Party Appetizers

Yesterday Mike and I went to the "Christmas Capitol of Texas", aka Grapevine.  I love to stroll Main Street and look in all the shops, especially this time of year.  It is all about Christmas!  I found an abundance of treasures in each store that we went into.  I went in one of my favorite places to get a hard to find brand of candle (will post later) and I scored (actually Mike found it while I was sniffing Christmas candles) this easy way to make a cheese ball for a Christmas party. Everything is in the box except the cream cheese, butter and the crackers or bread that you would like to serve with it!  It is yummy!

Here is another quick and easy one from Kraft, Beer-Cheese Dip.

What You Need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup  KRAFT Ranch Dressing

1 cup KRAFT Shredded Cheddar Cheese

1/4 cup  beer

2 green onions, chopped

Make It

BEAT cream cheese and dressing in medium bowl with mixer until well blended.
STIR in remaining ingredients.
REFRIGERATE several hours or I suggest chilling overnight

Serve with Wheat Thins, Ritz Crackers, and cut-up veggies.

Brunch With Santa at Jorge's

Jorge's is a great place to eat.  This sounds like fun and it's for a good cause.  I'm in!

Rustic Snowflakes

My daughter-in-law Jennifer found this great tutorial for making rustic snowflakes using twigs, pine needles, buttons, buttons stickers, berries, twine, felt and of course a hot glue gun.  She is going to give it a try and I can't wait to post pics of her snowflakes.  In the mean time here is the link and a picture from the Little Things Bring Smiles blog http://www.littlethingsbringsmiles.com/2010/12/rustic-snowflake-tutorial.html.  This looks like fun and what a great gift for friends and teachers (and mother-in-laws.....just sayin').  I love you Jen!  Thanks for the link!

Christmas Wreath

This is so pretty and it sounds fairly easy to make! 

You will need different size Christmas ornaments, Styrofoam wreath, a glue gun, and a pretty bow.  That's it!

Step 1: Take all the "hanger" pieces off the ornaments. Glue the biggest ornaments on first in an even pattern around the Styrofoam wreath. 
Step 2: Glue the next size down ornaments on.
Step 3: It's starting to fill in now. Continue gluing on the smaller ornaments.
Step 4: Fill in all the extra space with the smallest ornaments you have. Not all the ornament are connected to the wreath, glue them on to one another. Fill in anywhere you can still see the wreath.
Step 5:  Glue on that pretty bow!

I think this would be beautiful hanging from a mirror!

Pizza!

I make pizza about once a week, I usually use Boboli or some other ready made pizza crust.  I wanted to make pizza tonight but did not have a crust and did not want to go to the grocery store so I decided to make my own crust.  It turned out great, I don't know if I will ever do it any other way now.  Here is the crust recipe:

2 cups all purpose flour                  

1 tbsp baking powder
1/4 tsp salt
2/3 cup water
1 tbsp cooking oil

Preheat oven to 400 degrees. Prepare pizza pan by spraying with non-stick cooking spray . Combine dry ingredients in mixing bowl. Add liquids and stir to incorporate dry ingredients. Knead dough by hand 6-8 times on a lightly floured surface. Roll dough thinly. Place rolled dough onto prepared pizza pan, add favorite sauce and toppings. Bake at 400 degrees for 18-20 minutes, depending on crust thickness

I brushed the crust with olive oil, added pizza sauce, 2 cloves garlic,minced, mozzarella cheese, and fresh basil.  I served it with fresh grated parmesan cheese and crushed red pepper. The Cupcake Cab complimented the meal nicely!

A Thanksgiving Must Have!

Here is one of my favorite desserts to serve on Thanksgiving Day.  It is rich and decadent and everything that it's name says it is......Pumpkin Gooey Butter Cake. YUM!!

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Garlic and Sun-Dried Tomato Corn Muffins

This Italian twist on the corn muffin looks and taste yummy.  The colors make you think of the holidays and they make you all warm inside!

Ingredients

• 2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
• 2 cups frozen whole kernel corn, thawed
• 3 garlic cloves, minced
• 2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
• 2/3 cup buttermilk
• 2/3 cup sour cream
• 2 large eggs

Directions

Preheat the oven to 375 degrees F. Grease 2 muffin tins.

In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes

Scents of the Season

I love the all the scents of the holiday season!  I was browsing through Pintrest and came across this concoction to simmer on your stove to make your house smell like the holidays.  This stove top potpourri mix is an easy inexpensive way to make your home smell wonderful. It makes a wonderful gift for friends, neighbors, teachers and co-workers.

Here's the recipe:

Holiday Stove Top Potpourri Mix

• one whole orange or just the orange peel
  
• 1/2 cup cranberries
• 1 Tbsp. whole cloves
• 3 sticks of cinnamon or a small handful of small pieces of cinnamon
• a bit of grated nutmeg if desired

Quarter the orange.  Put all the ingredients into a saucepan.  Fill pan with water.  Place on the stove on the smallest burner, on the lowest setting.  Refill water as needed. 

http://www.make-it-do.com

Glowing Hurricane Glasses

I'm no Martha Stewart but I think I could pull this idea I found on her website off!  This would be a beautiful way to decorate your mantle for Thanksgiving and Christmas.  It looks so festive! All you do is wrap hurricane glasses in layers of colorful tissue paper to cause a  glowing effect:  It looks like there are multiple colors but only one shade is used.  Lovely and simple!

You will need:
Assorted sizes hurricane glasses or similar clear glass cylinders
Tissue paper in assorted colors
Tape
Small votive candles

And Here Are The Directions:
1. Cut 4 pieces of 20-by-26-inch tissue paper in half crosswise. Lay flat on a work surface, and make a 1- to 2-inch fold on the bottom of one piece.

2. Make a larger fold in another piece, and fit it into the fold of the first piece of paper. Repeat process with remaining pieces of paper, making some folds thinner and some wider.

3. Wrap around hurricane glasses, and then secure with tape. Place a small votive candle in each. Be sure wick is cut short and doesn't come in contact with the paper.

Corn Casserole

This is one of my favorite Thanksgiving side dishes! Delicious and super easy!

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar cheese. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Barefoot Contessa's Perfect Roast Turkey

Roasting a turkey can be a scary thing, well at least for me.  I am OK with all the dressing, sides and desserts but the turkey?!?  This is Ina's recipe for the perfect roast turkey.  I think I will give it a try this year.  If it works, thank you Barefoot Contessa!

Ingredients

• 1/4 pound (1 stick) unsalted butter
• 1 lemon, zested and juiced
• 1 teaspoon chopped fresh thyme leaves
• 1 fresh turkey (10 to 12 pounds)
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 whole lemon, halved
• 1 onion, quartered
• 1 head garlic, halved crosswise

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Slice the turkey and serve

Festive Decor

I love candles!  What a fun way to make a holiday party festive!  It's so easy, all you need is mason jars, epsom salt and candles.  If you want to fancy them up a little more add ribbon, bells, etc to the top of the jar.  How fun is this!!!!!!

Bobby Deen's Lighter Taste Like Lasagna Soup

I am making this tonight! Bobby Deen makes his lighter version of Momma Paula's Taste Like Lasagna soup.

Ingredients:
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)
Instructions:
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)
Nutritional Information:
Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol

Easy Way to Roast a Turkey

 Directions

Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.

Pumpkin Pie Spectacular

 Ingredients

• 1/2 (15-oz.) package refrigerated piecrusts 
• 2 cups crushed gingersnaps (about 40 gingersnaps)
• 1 cup pecans, finely chopped 
• 1/2 cup powdered sugar
• 1/4 cup butter, melted 
• 1 (15-oz.) can pumpkin 
• 1 (14-oz.) can sweetened condensed milk 
• 2 large eggs, beaten 
• 1/2 cup sour cream 
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon vanilla extract 
• 1/4 teaspoon ground ginger
• Pecan Streusel 
• 7 thin ginger cookies, halved
• Ginger-Spice Topping, ground cinnamon

Preparation

• 1. Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
• 2. Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.
• 3. Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
• 4. Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.
• 5. Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust. Let cool completely on a wire rack (about 1 hour). Dollop with Ginger-Spice Topping; dust with cinnamon.

Cheese Ring with Strawberry Preserves

This is a real beauty for Thanksgiving and Christmas!

Ingredients

• 1 cup finely chopped pecans
• 3/4 cup mayonnaise
• 1/2 teaspoon hot sauce
• 1 garlic clove, minced
• 2 (8-oz.) blocks sharp Cheddar cheese, finely grated*
• 1/2 cup strawberry preserves
• Assorted crackers
• Garnishes: chopped toasted pecans, fresh strawberries, strawberry flowers

Preparation

• 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.
• 2. Stir together mayonnaise and next 2 ingredients. Stir in pecans and cheese.
• 3. Spoon mixture into a plastic wrap-lined 4-cup ring mold with a 2 1/2-inch center. Cover and chill 2 hours.
• 4. Unmold cheese ring onto a serving platter. Discard plastic wrap. Fill center of ring with preserves. Serve with crackers. Garnish, if desired.
• *Sharp white Cheddar cheese may be substituted.
• Four Swaps for Strawberry Preserves. Serve any of these mixtures with Ashley's Cheese Ring for a new take on a classic. You can prep and chill up to four days ahead.
• Mint-Pepper Jelly: Stir together 1/2 cup pepper jelly and 1 1/2 tsp. chopped fresh mint.
• Basil-Blackberry Preserves: Stir together 1/2 cup blackberry preserves and 1 1/2 to 2 tsp. chopped fresh basil.
• Rosemary-Pear Preserves: Stir together 1/2 cup pear preserves and 1/2 tsp. chopped fresh rosemary.
• Balsamic-Strawberry Preserves: Bring 3/4 cup balsamic vinegar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 18 to 20 minutes or until reduced to about 2 Tbsp. Let cool 10 minutes. Stir in 1 cup strawberry preserves.

Today I Love Time to Refresh

Today I am loving time off to refresh.  I started the morning by sitting on the couch in my comfy robe drinking coffee with sugar cookie creamer and cinnamon.  Since I am trying to learn how to relax I am thinking this is a pretty good start. I have since done a little cleaning around the house but am now back on the couch watching a my Texas Tech Red Raiders and catching up on Facebook, Pinterest and the blog's I keep up with.  I just came across this DIY Fall wreath on designsponge.com.  I think I am going to give it a try....that's a good way to relax, right?

http://www.designsponge.com/2011/11/outside-in-bittersweet-and-rosehip-wreath.html#more-120601 

Thanksgiving Favorite

One of my favorite things is waking up on Thanksgiving morning and making a big breakfast ( you have to stretch your tummy out for the Big Feasts!).  For years I spent hours the day before Thanksgiving rolling and baking the infamous sausage ball, my family expected them, all 20 plus of them with large appetites! Yes I spent hours rolling those little guys and my family consumed them in minutes.  A few years ago, before Thanksgiving, I was perusing an issue of Southern Living magazine and low and behold, there before my very eyes was a recipe for the Sausage Cheese Muffin.  This recipe has now become a new family tradition.  What started out as my answer to not having to roll all those balls on the eve of Thanksgiving has evolved to a tasty treat that marks many a special occasion in our family.  This is one of my son's favorites, he has even learned how to make them!  Since this blog is about things I love this recipe makes me think of the love I have for my family and old and new traditions.

 Ingredients

• 1 (1-lb.) package ground pork sausage 
• 3 cups all-purpose baking mix
• 1 1/2 cups (6 oz.) shredded Cheddar cheese 
• 1 (10 3/4-oz.) can condensed cheese soup
• 3/4 cup water

Preparation

• 1. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.
• 2. Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.
• 3. Stir together soup and 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of cups.
• 4. Bake at 375° for 20 to 25 minutes or until lightly browned.

Thanksgivnig Appetizers

Thanksgiving is right around the corner and I have to bring appetizers to two luncheons so tonight I started thinking about what I wanted to take.  I have so many favorites!  I have made this Pumpkin Dip before and it is always a big hit!  Serve with Gingersnap cookies and apples.

Ingredients:
1 (8 ounce) package cream cheese (room temperature, lightly beatened)
1 cup brown sugar
2 cups pumpkin puree

1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Directions:
1. Cream the cream cheese.
2. Mix in the sugar followed by the spices and then the pumpkin puree.
3. Cover and chill overnight in the fridge.

Baked Apples

Ingredients


2 apples (recommended: Fuji or McIntosh)

1 teaspoon lemon juice

1/4 cup strawberry jam, jelly or preserves

2 tablespoon all-purpose flour

3 tablespoons butter, cold and diced

3 tablespoons brown sugar

1/2 cup oats, uncooked

1/4 teaspoon ground cinnamon

Pinch salt

Directions

Preheat oven to 350 degrees F.


Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole. For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple, covering jam. Place in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes