Cran-Orange Almond Salad

This is a great salad it is a perfect addition to your holiday or New Year Menu. I served this as an appetizer on Christmas Eve. I will definitely make this again.

Cran-Orange Almond Salad from (real mom kitchen)
(Printable Version)
 1 large head red leaf lettuce, washed, dried, and broken into pieces

• 1/2 medium onion, sliced sliced and separated into rings (I recommend slicing them very thin, a mandolin would be good if you have one.  I wish mine were thinner.  I then cut the rings in half)
• 2 – 3 oranges, peeled and sliced then cut into chunks
• 1/2 jicama, peeled and cut into julienne strips
• 1/2 cup or so of dried cranberries

Serve tossed with orange dressing and sugared almonds. (recipes below)
Orange Dressing

• 1 teaspoon grated orange peel
• 1/3 cup fresh orange juice
• 2 Tablespoons red wine vinegar
• 1/2 cup canola oil (or vegetable oil)
• 2 Tablespoons sugar
• 1 Tablespoon Good Seasons dry Italian dressing mix

Combine ingredients in blender or shaker jar.
Sugared Almonds

• 4 ounces slivered almonds
• 3 Tablespoons sugar

Place almonds in a small skillet and sprinkle with sugar.  Cook over medium heat stirring until almonds are coated and starting to brown (a nice tan color) and sugar has dissolved.  (Be careful not to burn)  Allow almonds to cool.

Clam Chowder

This is the best recipe I have found for Clam Chowder it was a big hit on Christmas Eve. Try it you won't be disappointed. 
Boston Clam Chowder
(Printable Version)
*Serves 6-8*

1 cup chopped onion
1 cup chopped celery
2 cups diced, peeled potatoes (I use Yukon Gold or Red potatoes)
3/4 cup butter
3/4 cup flour
1 quart half-and-half
2 (6.5-oz.) cans minced clams
1 1/2 teaspoons salt
1 1/2 tablespoons red wine vinegar
Pepper to taste

Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables. Simmer over medium heat until the vegetables are almost tender (don't overcook them in this step!), about 5 minutes. Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling. When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.

Chewy Peanut Butter Popcorn

This is my last sweet treat, well at least for now. It was definitely worth trying. It is a great change of pace from caramel popcorn .


Chewy Peanut Butter Popcorn from The Double Dipped Life
(Printable Version)
Makes: 3 Qts of popcorn!

1/2 cup unpopped popcorn, or 2 bags microwave popcorn
1 cup sugar
1/2 cup honey
1/2 cup light corn syrup
1 cup peanut butter (crunchy is best!)
1 teas. Vanilla

*I use a disposable turkey pan for making popcorn. You can get them at the Dollar Store for $1.00. Otherwise, use 1 very large bowl, or 2 large bowls.

**Another hint: have your peanut butter and vanilla measured out before you start the mixture boiling!

Pop the popcorn, and place in a large bowl. Remove kernels.

Butter sides of a large 1 1/2 qt saucepan. Combine sugar, honey, and corn syrup in pan. Bring mixture to a boil, stirring constantly! Boil hard for 2 minutes, without stirring. Remove from heat.

Stir in Peanut Butter and vanilla until melted.

Immediately pour over popcorn mixture, stirring to coat well. Cool; break into bite size pieces.

***Chocolate drizzled over the top of the popcorn is awesome. Melt some chocolate chips in the microwave and spoon over the peanut butter popcorn.

Peppermint Brownies

My oldest son Kellan needed some treats for a work party. We needed enough for a large crowd. We decided to make peppermint brownies and carmels . We think they turned out great. I combined a couple of recipes to get the volume we needed. This recipe requires a jelly roll sized pan and not the 9 x 13 you may be used to.

 

Peppermint Brownies for a Crowd

(Printable Version)

3 cups sugar
1/2 cup + 1 Tbsp cocoa (I prefer Dutch-it is darker)
1/2 tsp salt
1 1/2 cups melted butter
5 eggs
2 1/2 tsp vanilla
3 cups flour
Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost

Peppermint Layer:

4 C powdered sugar
8T butter, softened
3 t peppermint extract
2 T milk
pink food coloring …Mix together until smooth and creamy
Chocolate Frosting:
1/2 cup butter
3 1/2 tsp cocoa (I used 6 TBLS of regular cocoa)
6 TBsp milk
1 tsp vanilla)
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.
Mix  together butter,cocoa and milk( I microwaved them for 1 minute 30 secs),  add powdered sugar and vanilla. You can add crushed candy canes into the  chocolate frosting or sprinkle 
 

Gingerbread Cupcakes

My 14 yr old son requested gingerbread cake as a treat for his class party, we decided on cupcakes and topped them with creamcheese frosting YUM!! This is a super easy recipe that everyone seemed to enjoy. His classmates thought we bought these cupcakes from a bakery....


Gingerbread Cake or Cupcakes
(Printable Version)

INGREDIENTS

½ cup shortening or butter

1/4 cup sugar

1egg

1 cup molasses

1 cup very hot water

2 1/3 cups all purpose flour

1 ½ teaspoons baking soda

½ teaspoon salt

1 ½ teaspoons ground ginger

1 ½ teaspoons ground cinnamon

2 teaspoons orange zest (optional)

whipped topping garnish (optional)



DIRECTIONS

Preheat oven to 350*. Grease and flour 9-inch square pan. In a large mixing bowl, cream shortening and sugar together and combine until smooth.

Stir dry ingredients together, add to liquid mixture, and combine until smooth. Pour into prepared pan, bake for 45 minutes or until inserted knife comes out clean.

Serve warm or cold, and garnish with whipped topping if desired.

I made mine into cupcakes and topped with cream cheese frosting. I doubled the batch and made 43 cupcakes I bake them in a 350* oven for 17- 18 minutes.

Cheesecake Cookies

These amazing cookies were introduced by Melanie at My Kitchen Cafe , just as my dough was chilling one of my great neighbors brought me some on a Christmas plate. Thanks Shannon for giving me a preview. I was really glad that I made them  because the ones Shannon brought lasted all of 2 seconds.My kids were begging for more. Try this recipe ...you won't be dissapointed. Topping options are endless, I used cherry and raspberry . Any cheesecake topping idea wold work.

Cherry Cheesecake Cookies
(Printable Recipe)
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.

Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.

 

Reese's Cookies

I made these great cookies for a Christmas gift . They turned out great. I used half shortening and half butter.

Reese Cookies

from: Kaitlin in the Kitchen

(Printable Version)

Ingredients:

1 1/2 Cups All-Purpose Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 Stick Butter (I used ½ butter and ½ Shortening)

3/4 Cup Brown Sugar

1/2 Cup Granulated Sugar

1 Egg

1 Teaspoon Vanilla Extract

6 Large Reese Cups (I used 2 jumbo reese bars)

3/4 Cup Mini Semi-Sweet Chocolate Chips

Directions:

Chop up Reese cups; set aside. In a medium bowl whisk together the flour, baking soda, and salt. In a large bowl beat the butter and sugars until fluffy. Add the egg and vanilla and mix to combine. Gradually add the flour mixture until fully incorporated. Fold in the Reese cups and chocolate chips. Drop tablespoon size mounds of dough onto a cookie sheet and bake in a pre-heated 375 degree oven for 11 to 13 minutes or until light brown around the edges.

Cheesecake for a Crowd

I needed  a holiday dessert to take to a church party and decided on this. It is a great was to serve cheesecake to a crowd.

New York Style Cheesecake for a Crowd

(printable version)

1-1/2 cups Graham Cracker Crumbs

1/4 cup  (1/2 stick) butter, melted

1-1/4 cups sugar, divided

4 pkg.  (8 oz. each) Cream Cheese,  softened

2 tsp. vanilla, divided

1 container  (16 oz)  Sour Cream, divided

4 eggs

2 cups  fresh strawberries, sliced (I topped mine with additional graham cracker crumbs and decorating gel)

HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.

BEAT cream cheese, 1 cup of remaining sugar and 1 tsp. vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan just before serving; top with berries.

Thin Mints

This great cookie recipe was given to me by a friend. It is a wonderful minty perfect copycat of the girl scout thin mint cookies. I topped some of mine with white chocolate and candy canes in  honor of the Holiday Season. Enjoy these great treats.

Thin Mints by Sherri Yard

(Printable Version)

Ingredients:

Makes 72 cookies

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/4 cups sugar
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 6 ounces (1 1/2 sticks) cold unsalted butter , cut into 1/2-inch pieces
• 2 large egg yolks
• 1 1/2 tsp. peppermint oil
• 1/4 tsp. vanilla extract
• 1 1/2 pounds bittersweet chocolate (I used semi sweet chips)

Place the flour, cocoa, sugar, baking powder, baking soda, and salt in a food processor fitted with the steel blade and pulse a few times to combine the ingredients. Add the butter and pulse to cut the butter into the dry ingredients. Add the egg yolks, peppermint oil, and vanilla and pulse until a dough forms on the blades of the food processor.

Remove the dough from the food processor and shape into a 2-inch-thick log. Wrap in plastic wrap or parchment paper and refrigerate for at least 2 hours, or overnight.

Place racks in the middle and lower third of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.

Remove the dough from the refrigerator. Cut into 1/4-inch-thick disks and arrange 1/2 inch apart on the baking sheets. Bake for 10 minutes. Switch the baking sheets from top to bottom and rotate from front to back and continue to bake for another 3 to 4 minutes, until the cookies are light brown. Remove from the oven and allow to cool on racks. Make sure to let the baking sheets cool between batches. Do not handle the cookies until they are cool, or they'll break; they're very delicate.
Melt and temper the bittersweet chocolate. Keep the chocolate warm while you dip the cookies.
Place a sheet pan upside down on your work surface, next to the melted chocolate. Cover with parchment paper. Dip the cookies one by one in the chocolate, using a fork to turn them over and then lift them out of the chocolate. It helps to tilt the bowl forward by leaning it on a folded kitchen towel.

Set the dipped cookies on the parchment, beginning at the far end so you don't drip chocolate on other cookies when you set them down. Allow to cool completely, then store in an airtight container. 

Chicken Fajitas

I saw this great recipe awhile ago at "Gluten Free in Hawaii", I knew Kelly was on to something with this recipe. If you happen to struggle with gluten and need some gluten free ideas check out her blog. Thanks Kelly for a great recipe.We all enjoyed it .

 

Chicken Fajitas From " Gluten Free in Hawaii"
(Printable Version)
4-6 Chicken Breasts(depending on how many people youn are feeding) cut into strips

1 Tbs. oil

2 cloves garlic minced

1/4 c. lime juice

1/4 tsp. chili powder

1/2 tsp. oregano

1/4 tsp. thyme

1/2 tsp. cumin

salt and pepper

1 onion sliced

1 red bell pepper sliced and 1 yellow pepper sliced

 tortillas

In a large skillet, heat oil over high heat. add chicken and garlic. saute' until chicken is browned, add red pepper and onion. add lime juice and spices. cook on medium heat until onion and pepper are tender and chicken is cooked through. (i actually like to cook it until it is carmelized on the chicken and a lot of the liquid has cooked off)

put into tortillas or lettuce leaves. top with cheese and sour cream or any favorite toppings.

Queso Bean Dip

•  I found this recipe combination on Bake Space. It would be great substituting the velveeta for cream cheese and using as a burrito filling. Enjoy this yummy snack.
  
•   Cheesy Bean Dip 
• (Printable Version ) 
• Cooking Time: 6 min.  Servings: 26    Preparation Time: 5
• 1 lb. (16 oz.) VELVEETA Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers, cut up
• 1 can (16 oz.) TACO BELL HOME ORIGINALS Refried Beans
• 1/2 cup TACO BELL HOME ORIGINALS® Thick 'N Chunky Salsa

DIRECTIONS

MIX all ingredients in 2-quart microwavable bowl.

MICROWAVE on HIGH 5 to 6 minutes or until prepared cheese product is melted, stirring after 3 minutes. Serve hot with assorted cut-up vegetables or tortilla chips.

Creamy Macaroni and Cheese

I came across this recipe on my daughter Tari's blog Budget Bites. It was great!! and easy to prepare .
The entire family enjoyed it. It would be great with ham and veggies as well.
Skillet Macaroni and Cheese
(Printable Version)
3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn't need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Ham and Pea Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

Gingerbread Men

This is a great Holiday cookie recipe it is chewy and full of flavor. It is not at all dry or crispy like some gingerbread cookies can be. Don't forget to chill the dough it will make a big difference in the way your cookie will look. 

Thick and Chewy Gingerbread Cookies( as seen on my kitchen cafe)
(Printable Version)
*Makes about 2 dozen gingerbread men*

3 cups (15 ounces) flour
¾ cup packed (5 ¼ ounces) dark brown sugar
¾ teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
12 tablespoons butter softened to room temperature (but not warm!), cut into 12 pieces
¾ cup light or dark molasses
2 tablespoons milk

With an electric mixer, stir together the flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, 1 to 2 minutes. Reduce the speed to low and with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.

Scrape the dough onto a work surface and divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment or wax paper. Leaving the dough sandwiched between the parchment or wax paper, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough for 2 hours or overnight.)

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners.

Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them ¾ inch apart. Set the scraps aside. Repeat with the remaining dough until the baking sheets are full. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary.

Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 9 minutes. Do not overbake!! Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature. Gather the scraps; repeat the rolling, cutting and baking. Frost as desired (I used  simple white icing).

Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment paper between the cookie layers. These cookies are best eaten within one week.

Cookie Carnival Pecan Pie Cookies

This Month's Cookie Carnival (for Nov/Dec) was this great pecan pie cookie. It is rich and buttery. My husband rated it a 9 or even possibly a 10. I did chill my dough to keep it from spreading. These would be a great addition to your holiday treat plates. I used small cookie scoop and ended up making 45 cookies.

Pecan Pie Cookies - from Land O Lakes - makes ~3 dozen
(Printable Version)

Cookie Ingredients:
1 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder

Filling Ingredients:
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
1 tsp vanilla

Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned (mine took about 10 minutes). Cool 1 minute; remove from cookie sheets.

Vanilla Pudding Cinnamon Rolls

.

This is a great recipe and tastes just like my Cinnabon Bread Machine Recipe. This particular recipe makes a larger batch  and is great when feeding a crowd. Enjoy!!

 

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
from My Kitchen Cafe

(Printable Version)

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter - about 4 hours, then let rise until doubled).