Christmas Gifts

I had a great Christmas.  I got a few new tools I felt were worth sharing.

First, my cook new rolling pin.  I love this because it has the discs for rolling dough to a certain thickness.  I tried it out and it works great. 

 

 

 

 

 

 

 

I can’t wait to bake my way through this book. 

And I can’t wait to read this book

I really needed this.  Its a large flat saucepan.  Perfect for everyday meals.

 

Then I was super excited to get this.  An enamel cast iron dutch oven.  I have wanted one of these for a long time.  I made a pot of soup in it and cooked superbly. 

I also received a gift certificate to a local kitchen gourmet store.  I can’t wait to pick up a few more kitchen tools.  Here’s to a new year of cooking and baking.

Cut-out Sugar Cookies

This is my favorite sugar cookie recipe. 

 

Rolled Sugar Cookies

by Glorious Treats

Ingredients:

3 cups all-purpose flour
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon good quality vanilla extract
Parchment paper

Directions:

In a medium bowl, stir together the flour and baking powder and set aside.

In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy.  This should take about 3 minutes.

Add the egg and vanilla and beat another minute or so.

Add the flour mixture slowly.  (Be careful not to add too much at a time or you will have a snowstorm of flour.)

Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl.
Take the dough out of the bowl and place it on a piece of parchment paper. 
Using your hands, knead the dough a few times.

Place the dough in a large plastic (ziplock type) bag and refrigerate for about 2 hours.  If you want to speed up the chilling process, place the bag of dough in the freezer for about 20-30 minutes. Just don't forget it in the freezer, or it will become to firm to work with (and then you'll have to wait for it to thaw). 

When it's almost time to remove the dough from the refrigerator (or freezer), preheat oven to 350 degrees (F). When the dough has chilled and is firm, take out about half of the dough, leaving the rest in the refrigerator (until your ready to work with it). 

Place the dough on a lightly floured work surface. Place a piece of parchment paper on top of the dough. Roll out the dough to about 1/3 of an inch thick. 

Place cookie shapes on a prepared baking sheet. Make sure to only put cookies of similar size on each bake sheet.  If you try to bake smaller cookies with larger ones the small ones will be over done before the large ones are baked. 

Bake cookies for 8-10 minutes depending on the size of the cookie.  Bake until they are just barely beginning to take on a golden tone.  They will continue to bake as long as then are on the pan, so don't let then get too brown.  Cool for just a minute or so on the pan, then carefully remove cookies from the baking sheet and place on a cooling rack. Once cooled, the cookies can be decorated with frosting, royal icing or rolled fondant.

This recipe yields about 30, 2 1/2 inch cookies or 16, 3 1/2 inch cookies.

Here are a few shots of the process:

I

I have been learning how to decorate sugar cookies.  Its so much fun. 

 

My little helper. 

Make sure to check out Glorious Treats blog.  She has great recipes and tips.

I also recommend University of Cookie for great cookie making/decorating videos.  There is also a list of cookie websites for lots of inspiration.  My current favorite is Sweet Sugar Belle.  Her work is beautiful!

 

This a simple easy candy to make as gifts during the Holidays.  Its a popular recipe on the internet.  Here is the recipe I use. 

Rolo Pretzel Turtles

recipe by Allrecipes

Ingredients

• 20 small mini pretzels (I prefer the Synders butter squares)
• 20 chocolate covered caramel candies (i.e. Rolos)
• 20 pecan halves

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy
4. Cool and enjoy!

The dressing recipe

This is my husband’s family recipe for dressing.  He learned how to make it from his mom and his mom learned it from her mother.  Its a holiday tradition.

 

Bake cornbread as directed on package. Bake biscuits as directed on can.

Spray a large roasting pan with Pam and crumble the bread and biscuits into small pieces into the pan. 

Melt butter in pan over medium heat. Add chopped onion and celery. Cook until onions are translucent and celery is tender.

 

Add box of chicken broth. Bring to boil, then reduce heat and simmer for 15 minutes. Add chopped eggs and remove from heat.

 

Add liquid mixture to bread mixture one cup at a time until desired consistency. Dressing should be wet, but not soupy.  If additional liquid is needed, add chicken broth from can a little at a time.

 

Season with salt, pepper, and sage to taste.

Bake at 350F for approximately 45 minutes and golden brown.

Granny Jo’s Dressing

2 corn-kits

1 can biscuits

1 onion, chopped

½ - ¾ cup celery chopped (incl. leaves)

1 stick butter

1 large box chicken broth & 1 can broth

2 hard boiled eggs chopped

Salt

Pepper

Sage

Bake cornbread as directed on package. Bake biscuits as directed on can. Spray a large roasting pan with Pam and crumble the bread and biscuits into small pieces into the pan.

Melt butter in pan over medium heat. Add chopped onion and celery. Cook until onions are translucent and celery is tender. Add box of chicken broth. Bring to boil, then reduce heat and simmer for 15 minutes. Add chopped eggs and remove from heat.

Add liquid mixture to bread mixture one cup at a time until desired consistency. Dressing should be wet, but not soupy.  If additional liquid is needed, add chicken broth from can a little at a time. Season with salt, pepper, and sage to taste. Let rest is desired.

Bake at 350F for approximately 45 minutes and golden brown.

I made three pecan pies using this recipe for Thanksgiving.  This is a delicious pecan pie.  Most importantly, the pie set perfectly every time. 

Pecan Pie

Recipe by Mommy’s Kitchen

1/2 cup sugar
1/4 cup butter (softened)
1 cup light corn syrup
1/4 tsp salt
1 1/2 tsp vanilla
3 eggs
1 1/2 cups pecans
1 9-inch deep dish pie shell (unbaked)

Preheat oven to 350 degrees.

Cream (mix) the sugar and butter well in a medium sized mixing bowl.

Add syrup, salt, and vanilla. Mix again.

Add eggs one at a time and mix after each.

Stir in pecans.

Pour mixture into unbaked pie crust.

Bake in preheated oven until top is brown and pie set about 45 minutes. A toothpick stuck in center of pie should come out almost dry.

Enjoy!

*Tip: Be sure to mix ingredients well. Otherwise the pie may not set up. You can use chopped pecans or whole. Store in the refrigerator. May be reheated in microwave before serving (about 15 sec).

Honey Butter Rolls

Do you want to make rolls that taste like restaurant rolls?  Its super simple when you use frozen rolls but you can use any kind of rolls you like (homemade or store bought). 

 

Honey Butter Rolls

Rhodes Frozen Rolls (rise and bake)

2 T Butter, melted

1 T Honey

Cook rolls according to package directions. 

Whisk butter and honey together.  Brush honey butter over hot rolls after removing them from the oven. 

Enjoy!

Aunt Christi’s Sweet Potatoes

Everyone loves Aunt Christi’s sweet potatoes.  She was kind enough to share her recipe.

 

Sweet Potato Casserole

recipe by Aunt Christi

4 to 6 sweet potatoes peeled, boiled, drained and mashed
1 cup sugar
1/2 tsp salt
1/2 stick butter
1/2 cup flour
1/2 milk
2 eggs
1 tsp vanilla

Mix potatoes, sugar, salt, 1/2 stick butter, flour, milk, eggs, and vanilla. Put in buttered dish.

Topping
1 cup brown sugar
1 cup pecans, chopped
1/2 stick butter, melted

Melt butter and mix in brown sugar and nuts to make the topping. Spread on top of sweet potatoes and bake at 375 until brown approximately 20 minutes.

Enjoy!

I use the French’s Fried Onion can recipe to make green bean casserole but with a few slight modifications.  It tends to be too soupy so I decrease the amount of milk.  I also like the French’s fried onions so I increase the quantity.  Try it and let me know what you think.

Green Bean Casserole

recipe by French’s

Ingredients:

1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup

1/2 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed*

1 large can FRENCH'S® Original French Fried Onions

Directions:

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 can (not cup) French Fried Onions.

BAKE at 350°F for 30 min. or until hot.

STIR. Top with remaining onions. Bake 5 min. until onions are golden.

Enjoy!

I love sausage balls.  We had these as a kid on special occasions.  Now as an adult I have made these a dozen times or so.  Every time I make them though, I get frustrated because it is difficult to completely incorporate the baking mix into the sausage.  Then I came across a recipe on the internet that mixes the mixture using a Kitchen Aid mixer.  Ah-ha!  Behold, the perfect sausage ball.  No need to wait for a special occasion.  Make them today.  Your loved ones with will love you more!

Let’s get started.  Preheat the oven to 350 degrees.  Add sausage and bisquick mix to mixer.  Mix on low until bisquick is well incorporated into the sausage.  Stop the mixer and scrap down the sides.  Add grated cheese and mix on low until well incorporated. 

Using a spoon, roll the mixture into1 inch balls.  Place on a parchment lined baking sheet. 

Bake for 20 minutes until golden brown.  Serve warm.

Sausage Balls

recipe by MY grandma hilda

1 lb spicy sausage

3 cups bisquick mix

1/2 lb sharp cheddar cheese, grated

Preheat the oven to 350 degrees.  Add sausage and bisquick mix to mixer.  Mix on low until bisquick is well incorporated into the sausage.  Stop the mixer and scrap down the sides.  Add grated cheese and mix on low until well incorporated.  Using a spoon, roll the mixture into1 inch balls.  Place on a parchment lined baking sheet.  Bake for 20 minutes until golden brown.  Serve warm.

Enjoy!

Pecan Pancakes

I made pancakes this morning.  Toasted pecan pancakes.  They were fluffy and delicious.  I omitted the toasted pecans for the girls and they devoured the pancakes. 

Fluffy Pancakes

recipe by Allrecipes

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray
• 1/2 cup pecans, toasted

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Stir in the pecans.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Enjoy!

Weekly Menu - August 22-28, 2010

In an effort to help me, I am going to post our weekly menus.  I plan our menus each week based on what our schedule looks like.  I typically have very little time to cook on Tues/Thurs so you can see that reflected in our menu.  I do not have recipes for all our meals posted on my blog yet, but I will be getting posts made soon. 

Back to School Week

Dinners

Sunday - Smothered Steak with mashed potatoes, green beans, rolls

Monday - Easy peasy chicken legs with buttered corn, rolls

Tuesday - Night off - pick up dinner

Wednesday - Goulash with salad

Thursday - Crispy Beef Tacos, Refried Beans, Salad (lettuce, tomato, Italian dressing)

Friday – Homemade Pizza (dough, sauce), Cheesy Breadsticks (sauce), Salad

 

Baking/Desserts

Coconut Cream Pie

Chocolate Cream Pie

Mini Blueberry Muffins

S’mores Bars

I have been in the mood for Smores ever since I saw the August issue of Everday Food.

 

But here is the deal.  I don’t have a campfire handy.  So I started looking for alternatives. I found recipes for S’mores Bars.  Score.  They turned out good.  Avery and I loved them.  Josh still prefers the real deal.  So make a batch and let me know what you think.  Its super simple and doesn’t require a campfire.

Let’s get started…

Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish.

In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated.

Press half of crumb mixture into the bottom of the prepared pan.

Top with the chocolate chips, then the marshmallows.

Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula.

 

Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.

Cool completely before cutting into squares.

Enjoy!

S’mores Bars

recipe by Allrecipes

Ingredients

• 1 cup butter, melted
• 1/3 cup white sugar
• 3 cups graham cracker crumbs
• 2 cups semisweet chocolate chips
• 3 cups miniature marshmallows

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. Press half of crumb mixture into the bottom of the prepared pan. Top with the chocolate chips, then the marshmallows. Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula.
3. Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.

Monkey Bread

My niece spent the night with us this weekend.  I thought it would be fun to make a special treat for breakfast.  I enlisted my niece and Gracie to be the monkey’s in the Monkey Bread recipe.  I let the girls do the mixing, shaking and placing the pieces in the pan.  It was a blast.  I wish Avery was up to join in the fun but she was still asleep.   I found a neat website that explains Monkey Bread and all its variations.  Check it out here.

Let’s get started.  Grab monkeys!

Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

Mix white sugar and cinnamon in a medium sized plastic bag.

Cut the biscuits into quarters and place eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.

 

 

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy! 

 

Monkey Bread

adapted from momswhothink.com

Ingredients:

3 cans refrigerated biscuits
3/4 cup packed brown sugar
1 1/4 sticks butter (3/4 cup)
1/2 cup white sugar
2 Tablespoons cinnamon

Directions:

1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into quarters and place eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!