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

Margherita Pizza

 
And this is what's for dinner tonight.....
This  is a lighter, healthier version of one of my favs!  I love all the fresh ingredients and the smells will make you think you are at an Italian Pizzeria!

Ingredients:

• 12 inches thin pizza crust (I use Boboli 12-inch thin crust)
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, finely chopped
• 3 -4 large basil leaves, cut into strips
• 2 small tomatoes, cut thinly
• 4 ounces mozzerella cheese, shredded
• 2 tablespoons parmesan cheese
• salt and pepper, to taste

Directions:

1. Preheat the oven to 450°F.
2. Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust!
3. Next, disperse the finely chopped garlic evenly.
4. Spread the mozzarella cheese throughout the top, but keep it thin.
5. Place the thinly sliced tomatoes across the entire pizza.
6. Lightly salt and pepper the tomatoes with the kosher salt.
7. Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself.
8. Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking.
9. Add a little Parmesan cheese and (optional) crushed red pepper and enjoy!