Tabbouleh Salad

Oh what can I say about Tabbouleh....YUM! This is fresh and green and delish. Make the zucchini burger patties and serve with greek yogurt and tabbouleh salad and you have a great meal. We have ate like crazy people since Thanksgiving and I woke up this morning craving anything fresh and green. So I'm sharing my favorites with you. The more authentic Lebanese recipe has a lot more parsley and a lot less bulgar wheat. This is how we like it. I always double this for my family. It does make a lot though.

Tabbouleh Salad:

1 1/2 cups cracked wheat (bulgur wheat) soaked till soft in 1 1/2- 2 cups boiling water

1/2 Cup chopped green onions

2 -3 diced tomatoes

1 small bunch fresh parsley finely chopped (you don't want huge chunks of parsley.)

2-4 Tbl. finely chopped mint leaves

juice of 1 1/2 lemons

1/2 - 3/4 Cup olive oil

salt and pepper to taste

1 can drained chick peas/garbanzo beans. You can also use pine nuts if you prefer. About 3 Tbl. of pine nuts if using in place of garbanzo beans.

Since this is a salad you can add or subtract to suit your personal tastes. You can also use Quinoa instead of the bulgur wheat if you prefer. Just cook and fluff the Quinoa and add it in instead of the bulgur wheat. I do this a lot and we like it just as much. Some people like diced cucumber in their salad as well. This is versatile and you can add whatever makes you happy.

Place boiling water over bulgur wheat and mix. Leave this sit till the wheat has soaked up all the water. The wheat should be dry and have a al dente bite to it. When all the water is absorbed fluff with fork. While wheat is soaking chop veggies and get everything measured for combining the salad.

When the bulgur wheat is read add in the green onions, tomatoes, parsley, mint, chickpeas. Add oil and lemon juice and mix well. Season with salt and pepper to taste. Cover and place in fridge. The flavors mellow some. This should not necessarily be sour but should have a good lemon bite it. The lemon is the key to the flavor success of the salad. Without it the salad will be mundane. We almost prefer it fresh as the lemon and everything are at their peak in flavor. But it has a wonderful blended flavor as it sits and chills. Stir before serving.

Zucchini Burgers

My family pretty much loves all things. I'm lucky in that. I have been vegetarian off and on for years. I'm loaded with really good recipes. Here is one that we ALL like. Even my extended family likes these. Now these zucchini burgers can be low fat. Course we end up loading them with Ranch dressing or something like that but you can keep the fat numbers down if you choose healthier condiments.

Zucchini Burgers: Makes about 4


2 large eggs
3/4 Cup toasted wheat germ
1/2 Cup shredded reduced fat jack cheese
1/4 cup chopped mushrooms
3 Tbl. finely chopped onion
1/2 tsp each dried thyme, rosemary, chopped into almost a powder
1 1/2 Cups zucchini shreds, (I just shred mine in my food processor using the shredding attachment. Hand shred if you don't have one.)
salt and pepper
plain dried bread crumbs for dredging
oil (for frying. These can be baked as well. )
hamburger buns
tomatoes, lettuce, lowfat plan yogurt mixed with garlic and herbs, or ranch dressing or whatever you like.

In large bowl, beat eggs. Stir in wheat germ, cheese, shrooms, onion, thyme, rosemary and zucchini. Season with salt and pepper. Now if they seem to wet add in some bread crumbs. These should form and hold their shape without falling apart. Make them about 1 inch thick. If they are too loose and liquidy add in a little  bread crumbs till you get a semi dry mixture . If not then form into 4 patties. Then coat in bread crumbs. Heat a little oil in skillet and fry till deep golden brown on both sides, about 4 or 5 minutes per side. You can bake them. I never have so I would guess bake around 350 to 400 and spritz with a little oil to help them crisp up.

Place on buns with whatever makes you happy and enjoy.

Au Gratin Potaotoes

  
We love cheese. Au Gratin potatoes are one of my favorite ways to eat potatoes. I have spent years tweaking this recipe. I served this during the holidays with the delicious beef tenderloin listed here on my blog. So good.

Au Gratin Potatoes

8 Cups thin sliced potatoes, (I cut them on a Mandolin. They are about 1/8-1/4 inch thick.) Par boil them. You want them to be under done. If they they are too tender they will get mushy when cooked.

While the potaoes are cooking make the sauce.

Sauce:

1/2 cup butter

4 Tbl. flour

1 qt. whipping cream

1/4 Cup real mayo

1/2 Cup sour cream

1 1/2 tsp. salt (or to taste)

1/2 tsp. pepper

1 1/2 tsp. garlic powder

1/2 tsp. onion powder

2-3 Tbl. chopped chives

2 Cups shredded sharp cheddar cheese

8 Tbl. parmesean cheese, plus more for sprinkling on potatoes

Set oven to 350 F

In saucepan place butter and melt. Add flour and mix using a wire whisk. Add cream, mayo, sour cream, salt, pepper, garlic powder, onion powder, chives and cook till starts to bubble and add cheddar cheese and the 8 Tbl. of  parm. Stir till completely melted. Taste for seasoning of salt and pepper. 

When potatoes are still firm drain. Add half potatoes to large casserole dish. Top with half of the cheese sauce and sprinkle lightly with some additional  parm cheese. Add rest of potatoes and spread them over the bottom layer and top with remaining sauce. Sprinkle with a little parm. cheese. Bake for 45-60 minutes till potatoes are done, sauce thick and bubbly and browned on top.

Mocha Chocolate Ice Box Cake

This is a recipe from Barefoot Contessa. It is very easy and very rich and decadent. It isn't the cheapest to make because of the Mascarpone cheese. Mascarpone cheese is surprisingly expensive. There are people who will substitute cream cheese and in a pinch it would do. Honestly I would stay true and use the Mascarpone cheese. It does make a difference. It also calls for Tates Bake shop cookies. I found these at a grocery here in Texas called Market Street. So I know you can probably find them somewhere. If not then what you want is a very thin, heavy on the brown sugar, very crisp chocolate chip cookie.

Mocha Chocolate Icebox Cake

1 8inch spring form pan

2 Cups cold heavy cream

12oz. Italian Mascarpone cheese

1/2 Cup sugar

1/4 Cup coffee liqueur, such as Kahlua

2 Tbl. unsweetened cocoa powder

1 tsp. instant espresso powder

1 tsp. pure vanilla extract

3 (8oz.) packages chocolate chip cookies, such as Tates Bake Shop

shaved chocolate, for garnish

In the bowl of an electric mixer fitted with a whisk attachment, combine  heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low to combine and then slowly raise the speed, until it forms firm peaks.

To assemble cake. Arrange cookies flat in the pan covering the bottom as much as possible (I even broke up some to fill little spots.) Spread 1/5 of the mocha mixture over cookies. Place another layer of cookies and another 1/5 of mocha mixture. Continue layering until there are 5 layers ending with the mocha mixture. Smooth top and cover with plastic wrap. Place in fridge over night or at least 8 hours (you want plenty of time for the cookies to soften up to a cake like texture). Run a sharp knife around edges of cake before releasing spring on pan. Sprinkle the top with shaved chocolate (if using) and slice and serve COLD.

Pecan Pie with Maple and Whiskey Cream Sauce

Oh my goodness. Oh my gosh. Oh my holy moly. I don't think I have ever ate such a small piece of pie and loved it soooo much. This is rich, rich, rich. This is yum, yum, yum. You wont be able to eat a very big piece but you will be so glad you ate it no matter what size it is. This originated from Pioneer Woman. I just love her if you haven't figured that out yet.

Pecan Pie with Maple and Whiskey Cream Sauce

Oven 350

1 recipe pie crust

Place pie crust into 8 or 9 inch pie pan.

Place 1 Cup chopped pecans in bottom of uncooked pie crust and spread out evenly.

Mix together:

1 Cup white sugar

3 Tbl. brown sugar

1/2 tsp. salt

1 Cup light corn syrup

1/3 Cup melted butter (salted butter)

3 whole eggs, beaten

3/4 tsp. vanilla extract

Mix it all together and pour over pecans. Bake till no longer loose and jiggly. 1 hour to 1 hour and 10 minutes or so. Cover with foil if it starts getting too dark (the crust or pecans.)

Serve with Whiskey Maple cream sauce and vanilla ice cream if you like.

Whiskey Maple Cream Sauce 

In a sauce pan add 1 pint of heavy whipping cream,

7 Tbl. real maple syrup,

4 Tbl. light corn syrup.

 

Bring this to a simmer and cook it down by 1/3. Turn off burner and add 1 1/2- 2 Tbl. Whiskey. Mix together. You can serve it immediately or put in fridge where it will thicken up some. I made it and served it over heated up pecan pie. We added a small scoop of vanilla ice cream on the side with some of the sauce on top of the ice cream as well. This sauce is delicious.

Chocolate Rum Cake

I love chocolate. I love chocolate and rum. I love chocolate and rum and cake! So what else is there to say bout that!
This cake is wonderful and after you taste it it will make you want to slap your Momma. I can't slap my  Momma cause she is the one that gave me the recipe. So if I want her to continue to throw these little recipe gems my way I have to be nice. This is so much easier than I would ever have thought and it is scrumdileumptious. You think that is hard to say you should have seen me sounding it out to spell it. What I go through. Anyway, it is a perfect holiday treat. You can make it in a regular bundt pan or use mini bundt pans for individual desserts. I think that is what I'm going to do for my Christmas dinner dessert this year.

Chocolate Rum Cake

1 Cup chopped walnuts
1 (18.5oz) package white cake mix (now you could use chocolate. Mom said white. White is what I have always used. So make yourself happy.)
1 (3.4oz) package instant chocolate pudding mix
1 heaping Tbl. instant espresso powder (this is my little addition. My Mom doesn't use this. I think it adds a deep richness of flavor to the cake.)
4 eggs
1/2 Cup water
1/2 Cup vegetable oil
1/2 Cup dark rum

Preheat oven 325F. Grease and flour 10 inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In large bowl, combine cake mix, pudding mix. Mix in the eggs, 1/2 cup water, 1/2 cup oil, 1/2 cup dark rum. Blend well. Pour batter over chopped nuts in pan.
Bake in preheated oven for 60 minutes or until toothpick inserted into the cake comes out clean. Let sit for 10 minutes in pan, then turn out onto serving plate.
Brush rum glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.


Rum glaze 
1/2 Cup butter
1/4 Cup water
1 Cup white sugar
1/2 Cup dark rum
In saucepan, combine butter, water, and 1 cup sugar. Bring to a boil over med. heat and continue to boil for 5 minutes stirring constantly till sugar is completely dissolved. Remove from heat and stir in 1/2 Cup dark rum.

Sweet Potato Casserole

We love sweet potatoes. We love sweet potato casserole. I make this only during the holidays. We eat sweet potatoes all the time but this casserole only during Thanksgiving and Christmas. The original recipe called for a streusel topping but I am too loyal to the marshmallow. I use marshmallow's but I will list the struesel topping if your so inclined.

Sweet Potato Casserole

oven 350 for 25-30 minutes

2 large cans sweet potatoes in syrup, drained and mashed up

1 tsp. cinnamon

1/2 Cup sugar

1/4 cup real maple syrup

2 eggs, beaten

1 1/2 tsp. vanilla

1/3 cup milk

1/2 cup butter

1 Cup chopped pecans

Mix all the ingredients in a bowl and pour into casserole dish. Bake 25 minutes. Pull out and cover with miniature marshmallows. Return to oven and bake till marshmallows are melted and just starting to brown on top. Remove before they are anything more than golden brown on top or they will be crunchy.

If you prefer the streusel topping here it is. Add the pecans to the topping instead of in the casserole.

1/3 Cup butter, melted

1 Cup light brown sugar

1/2 Cup flour

1 Cup chopped pecans

mix together and put on top of casserole before baking.

Grandma Doris's Goulash

Here is another wonderful and easy recipe from Grandma Doris. Of course its yummy and pretty simple.

Goulash

2 lbs. ground beef

1 1/2 Cups chopped onion

2 cans stewed tomatoes

1 can beef broth

1 - 2 tsp. paprika (In her original recipe she called for 1/2 tsp. paprika. I like more. So add as much as you like.)

a good sprinkling of garlic powder

1 lb. elbo macaroni, cooked 

1 cup shredded cheddar cheese (add more or less to your taste at the end.)

2 Tbl. butter

salt and pepper

Brown beef and drain. In same pan add butter and chopped onion and fry till onion is tender. Add meat back in. Add stewed tomatoes, beef broth, paprika, garlic powder and salt and pepper to taste. Heat up and add cooked macaroni and then cheese and stir. Taste for seasoning. Adjust salt and pepper as needed. Serve with lots of crusty bread. If its too wet add more macaroni. If its too dry add in more broth and adjust seasoning.

Chicken Piccata Pasta

If you like Chicken Piccata you will like Chicken Piccata Pasta. This originated from Rachel Ray. It is tasty and easy to make.

Chicken Piccata Pasta
2 Tbl. olive oil
1 1/3 lb. chicken breasts cut into 1" pieces
salt and pepper
1 1/2 Tbl. butter
4 cloves garlic, chopped
2 shallots, chopped
2 Tbl. flour
1/2 Cup white wine
1 lemon, juiced
1 Cup chicken stock or broth
3 Tbl. capers
1/2 Cup chopped flat leaf parsley
1 lb. penne rigata cooked al dente
chopped chives, for garnish

Heat pot and add olive oil and chicken, season with salt and pepper. Brown lightly 5-6 minutes. Remove and add another tablespoon of olive oil and 1 Tbl. butter. Add garlic and shallots. Saute 3 minutes. Add flour and cook two more minutes. Whisk  in wine and reduce 1 minute. Whisk in lemon juice and chicken broth. Stir in capers and parsley. When it comes to a bubble add remaining butter and the cooked chicken with any juice that has come from the cooked chicken. Toss with cooked pasta and add salt and pepper, Parmesan and chives. Serve.

Mulled Wine

One of my favorite holiday treats is Mulled Wine. I first had it in Germany at a Christkindlmarket. This is a German tradition. It is a Christmas market and festival of sorts. With food, wine, crafts etc..... This was my first taste of mulled wine. Oh my goodness. It was freezing out and snowing. It was right out of a movie. We were walking with the children and stopped and got this hot cup of wine. It warmed me straight to my toes. The kids got hot chocolate and I got more Mulled Wine. The Germans call it "Gluhwein" and I call it amazing. Now if you aren't interested in making it yourself you can buy it. I recommend this one. Its the one we drank in Germany and I found it at Central Market here in Texas.

If you want to try your own. Here is a good recipe.

1 bottle of fruity red wine
large zest peices from one orange and the juice from that orange
1/4 cup brandy
1 tsp. whole cloves
2/3 cup honey or sugar
3 cinnamon sticks

1 tsp. whole allspice

Combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have been well blended it is ready. Ladle into mugs avoiding seasonings.

Simple Pizza Dough

This is the pizza dough recipe I have been using forever. It is good. I don't know if its the best out there but it works and I'm use to it. It is from Emeril Lagasse.

Makes 1 (15 inch) pizza. I always double it. It doubles just fine.

1 Cup warm water (105-115 degrees) 

1 envelope active dry yeast

1 tsp. honey

2 Tbl. extra virgin olive oil

3 Cups unbleached all purpose flour

1 tsp. salt

yellow cornmeal for sprinkling on baking pan

If you have not had a lot of experience working with yeast it is very important that your water is the right temperature. If its too hot it will kill the yeast. If its too cold it will not activate the yeast properly. I use a kitchen aid to make my dough. But you don't have too. It just saves my arms all the kneading. I first place super hot water in my bowl to heat it up so that it doesn't drop the temperature of the water when I put the water and yeast in the bow. Once the bowl in warm. I pour out the water and dry it quickly. I run tap water till its as hot as it will get and that is always over the 115 degree temp. needed for the yeast. I put the 1 cup of over hot water into warmed bowl. I use my thermometer to test the water and when it cools to 115 degrees I add the yeast, honey and 1 Tbl. olive oil. Mix lightly and let sit till it foams up (about 5 minutes.) If it doesn't foam then your yeast is no good. 

Add 1 1/2 cups of flour and the salt to mixing bowl. Mix by hand or use dough hook on mixer and blend till smooth. Continue to add flour 1/4 cup at a time and mix after each addition till you get a smooth but slightly sticky dough.  You might not need all the flour. Turn dough onto lightly floured surface and knead until dough is smooth but slightly tacky about 3-5 minutes.

Oil a large bowl and place dough in bowl turning to coat dough in oil. cover with plastic wrap and a towel and set in warm place free from drafts till doubled in size. About 1 1/2 hours.

Bake according to directions for recipe you are using the dough for. 

If making regular pizza place rack on second to the lowest level. Turn oven on to 475 and bake pizza till dough is golden and cheese is melted and bubbly. The bottom of your pizza should be golden brown as well.

Steakhouse Pizza

Thank you Pioneer Woman

Once again the Pioneer Woman never lets me down. This is unbelievable. 

Steakhouse Pizza

1 pizza crust

flank steak (slightly frozen and sliced super thin against the grain) or left whole and grilled and then sliced.

salt and pepper

1 whole red onion, sliced thin

3 Tbl. butter

4 Tbl. Balsamic vinegar

1/2 tsp. Worcestershire sauce

2 Cups marinara

12 oz. shredded mozzarella cheese

parm. cheese

1/2 Cup good steak sauce (see recipe on Tried and True) or Smith and Wollesnky Steak Sauce

Pre-heat oven 475. Place rack on lowest position in oven.

Saute red onions in butter and 2 Tbl. balsamic, a little salt and pepper over med-low heat till dark and carmalized, about 10-15 minutes or so. Remove and set aside.

Combine marinara with 2 Tbl. balsamic vinegar and worcestershire sauce. set aside. 

 Salt and pepper steak. You can either grill the steak whole on a grill  (rest and then slice thin) or slice it thin and saute it lightly till rare and still tender. Set aside.

Now everything from here on out is to your personal taste. More or less sauce. More or less onions etc...

Roll out dough until thin. Top with marinara sauce and spread to coat. Lay onions on and then top with mozzarella cheese. Bake 12-15 minutes till crust is golder and cheese bubbly. While baking slice beef if needed.

Remove pizza and drape with steak. and parm. cheese. Return to oven to warm meat and melt parm slightly. No more than a couple of minutes. Remove and drizzle pizza with steak sauce.

Home made Steak Sauce

Lets just say I am one of those people that think Steak sauce should be a punishable offense for which you should spend no longer than the rest of your life eating only "chicken." 

I'm not crazy about it and think that it ruins a good steak. With that said, I have found an occasion or two for which it is necessary to move over into the world of ick.....STEAK SAUCE (big booming scary voice saying that.) I made a remarkably delicious pizza recently that steak sauce was part of the ingredients. It called for or rather recommended a particular steak sauce which I could not find. Based on the description of this steak sauce I set out to create my own. Well mostly my own. I do use a store bought sauce as the base. So here it is. It turned out pretty good and is sweet and spicy rather than tart and yucky as most steak sauces are. You can use it for the Steakhouse Pizza recipe that I will list on the blog today.

Steak Sauce

3 Tbl. extra virgin olive oil

1 Tbl. Worcestershire sauce

1/2 tsp. cumin

1 tsp. oregano

2 tsp. honey

1 Tbl. adobo sauce

4 Tbl. cracked pepper A-1 Sauce

Blend and bring to a quick heat in a small saucepan to release the flavors. Cool and place in squeeze bottle.

Brown Beans with Kiolbassa Sausage

 This isn't going to be an exact measure recipe. I'm going to tell you what I put in there and the approximate measurements. I wasn't expecting to list this but the recipe turned out so delicious that I just had to add it to the blog. I don't think you can mess this up. As long as the beans aren't over salted or too dry, you will be fine. First I'm sorry to anyone who can't get these sausages. They are the best. Here is a link to their web site. I believe you can order them.
http://kiolbassa.com/

There are no words to describe how much my family loved this. I had a real time keeping everyone out of the pot till dinner was ready. One of my sons who always drains the bean broth off sat and used a spoon to lap up all the broth in his bowl and added more. This is probably one of the best pot of beans I have ever made. I served them with Mac and Cheese and brown and serve rolls (and passed around the Beano) Give it a try. You wont be sorry.

Brown Beans with Kiolbassa Mesquite Smoked Beef Sausage

1/2 a 5 pound bag of dried Pinto beans (picked through and clean rinsed)
2 small onions chopped
2 packages Kiolbassa mesquite smoked beef sausage sliced into bite size pieces
Lowery's seasoned salt (a good dusting), Start with no more than 1 tsp. and after they have cooked a while taste for seasoning and add more if they need the salt. I think they don't need a lot because of the amount of sausage in the recipe.
2 (32oz) boxes of beef broth (MSG free)
1 (32oz) box chicken broth (MSG free) You could use all beef broth. This is just what I had on hand.

Chop the onion and slice the sausage. Add a little drizzle of olive oil to pot for beans and fry onions and sausage till onions are slightly softened. Add beans, broths, and seasoned salt (this is a taste thing. You want this to salt your beans but be careful to not over do it.) Bring to a boil. Turn down to a simmer and put cover on pot. I used an 8qt. ceramic cast iron pot for mine. Was a good size to hold everything. This is the pot I used. I love it.

Let the beans simmer covered and stir often so they don't stick till they are done and the broth has cooked down some. You want it soupy but not watery.If need be once the beans are done take the lid off and let some of the liquid evaporate. But watch close and stir often. You don't want to lose too much bean liquid as they are best if they have lots of liquid (and it tastes soooooo good) Just cook it down till its is soupy and not watery as I said before. You can also thicken it by breaking up some of the beans. This will thicken your bean liquid up quickly.

All I can say is "YUM"

Wassail

Wassail.....oh what can I say about Wassail. IT'S YUMMY! IT'S WHAT IS RIGHT IN THE WORLD AT CHRISTMAS....among other things.
I have made so many different versions of Wassail and they are all wonderful. These two are the ones I like the most. One is Sans alcohol. One is with the spirits. Choose and you will be happy either way.

Here we come a wassailing
among the leaves so green,
Here we come a wondering
so fair to be seen.

Love and Joy come to you
and to you your wassail too.
And God bless you and send you a Happy New Year,
and God send you a Happy New Year!

Wassail #1 Sans Alcohol
1 gallon apple cider (not apple juice)
1 (6oz.) frozen lemonade (don't dilute)
1 (6oz.) frozen orange juice (don't dilute)
1 1/2 tsp. whole cloves
1 1/2 tsp. whole allspice
4 whole cinnamon sticks
1/3 cup brown sugar ( or more to taste)
(you can add a little brandy to this recipe as well. I usually add it per cup if we want it in this recipe. Brandy is perfect because it is a sweet liquor and blends perfectly with the taste of Wassail.)


Simmer on stove or in crockpot.

Wassail #2 with alcohol
8 Cups apple cider
2 Cups cranberry juice
1 cup brown sugar
1 (6oz.) frozen lemonde
1 (6oz) frozen orange juice
1 1/2 tsp. whole cloves
1 1/2 tsp. whole allspice
4 whole cinnamon sticks
1 cup Brandy (or more to your taste)

Simmer on stove top or in crock pot. 

The longer you let both recipes simmer the better they will taste. 

Merry Christmas and a Happy New Year

Cinnamon Dough Ornaments

Even though we aren't through Thanksgiving yet. I want to share this with you. I will be honest and tell you these aren't my pictures. I haven't made mine yet this year. It is on my agenda for this coming weekend. I want to show you these and tell you how much I love them. Not only do they smell wonderful and fill your house with wonderful spice smells, they have a very warm place in my heart. 

Many years ago I lived in Germany. I was there about 6 years. My time there was marked with beauty and culture. My time there was also marked by sadness of all kinds. One Christmas I got a box from my Mom. It was full of all these handmade ornaments. There were these dough/baked ornaments, pasta ornaments, and then these little gingerbread men shaped ornaments that smelled like heaven. I have never told my mother this but it was one of the most welcome things. I remember running my finger over them knowing her hands had touched them just a few weeks before. I was so homesick. I hung them all on my tree and held onto everything. Year after year they would break and fall apart. So year after year I would lose a little more of all the handmade ornaments my Mom had sent to me. When I finally got back state side it took over ten years before we (my Mom and I ) made more. We made them last year. It was so much fun. I didn't tell her what they really meant to my heart. To this day these smells bring back that moment I opened that box and smelled the scent of things my Mom's hands had touched. So here is the recipe and I hope you give them a try. They are wonderful. I'm going to hang them all over my house from clear string from the ceiling. Just in corners (so no one knocks into them with their heads.) My kids will come in and smell them and have wonderful warm fuzzies for a second. What more could I ask. 

In the past I have always used cookie cutters. This year I am going to try and find some stamps and make stamped ones like the very top picture. Wish me luck. I may look for the German cookie stamps. 

I know I don't have to tell you this but to be safe: THESE ARE NOT EDIBLE. They smell so good you may want to eat them, but don't.

Cinnamon Dough Ornaments

1 Cup Cinnamon

1/2 Tbl. ground cloves

1 Tbl. nutmeg

3/4 Cup applesauce

2 Tbl. Elmers white glue

other materials you will need:

Rolling Pin

Plastic wrap

Cookie cutters

Wire rack (for drying. or just leave them out on the plastic wrap and turn them over after the top has dried

bowl and spoon

Drinking straw (to poke hole for string to hang your ornaments)

Ribbon or string to hang your ornaments

paints (I like the little squeeze bottle paints you can get at craft stores, but acrylic paint and brushes are great too.) optional

glitter glue in squeeze bottles (if you want glitter on your ornaments) optional

cover work surface with plastic or a cheap shower curtain liner. 

1. Combine the cinnamon, cloves and nutmeg in bowl

2. Add applesauce and glue. Stir together

3. Work mixture with your hands for 2-3 minutes until dough is smooth and all ingredients are mixed.

To Make Ornaments:

1. Divide dough into thirds. Roll out each portion to 1/4 inch thickness (cover the dough your not using so that it doesn't dry out.)

2. Use cookie cutter to cut desired shapes in dough.

3. Use the end of a drinking straw to make a small hole in the top of each ornament.

4. Place ornaments on wire rack or wax paper to dry at room temp. for several days. (I think ours dried within a couple days.)

Hint: Each time you roll out a piece of dough, knead it first 4 or 5 times. This keeps it moist and prevents cracks.

5. Once the dough has dried you can decorate them as you want. Paint, glitter etc......

I wish you the happiest of Holidays.

Baked Beans

Oh how I love good baked beans. It surprises me how hard it is to find good baked beans. They either taste more like a Ranch Bean or too tomato sauce tasting. I like a sweet and smokey baked bean. Not too heavy on tomato flavor and not a spicy chili powder flavor of Ranch Beans. I think this one is just the thing.

Baked Beans

4 bacon slices ( I use applewood smoked bacon. It is the best)

1 small onion, diced

4 (15 oz.) can pork in beans, drained

1/2 Cup firmly packed brown sugar

3/4 Cup ketchup

1/4 Cup molasses

1 1/2 tsp. Worcestershire sauce

1 tsp. dry mustard

Cook bacon in cast iron skillet till crisp. Remove to drain on paper towel and crumble. Saute onion in bacon grease till transluciant, about 7 minutes. Stin in drained beans, brown sugar, ketchup, molasses, Worcestershire sauce and dry mustard. Stir together well. Now you can add the bacon back in now or wait and top the cooked beans when done. Its up to you. Place skillet in oven at 350 degrees for 45 minutes or so. The longer you cook them the thicker the final product will be. I actually would cook them less. Just watch them and take them out when they are to your liking. Stir them half way through. Only stir again if they look like they are looking like they are too cooked. If that happens you can also just pull them out of the oven and call them done. You want them to thicken. After that they can be removed from the oven and topped with the bacon pieces.

Kathy's Southern Potato Salad

Every Southern cook has their own version (and the one they swear by) of Southern Potato Salad. In my opinion Southern Potato Salad has to be yellow (mustard) potato salad. Don't get me wrong, I have a killer white potato salad, but nothing beats the good ole yummy in your tummy Southern Potato Salad. Now that isn't the only thing Southerners feel strong about regarding their potato salad. ONIONS! Do you or don't you? I DON"T. Now don't think I'm hating on the onion. I love onions. Just not in my Southern Potato Salad. See, I think good Southern Potato Salad tastes like a potato and a deviled egg got together and had a baby. My potato salad tastes a lot like deviled eggs. It is popular and I have spent many years coming up with what I think is the perfect taste. Now the problem came in that I had never ever measured anything in my potato salad when I made it. I just threw everything in and adjusted the flavor as needed because I knew what taste I was going for. So to create a recipe to put here was the task. Today is BBQ brisket sandwiches (a future post.) and we need potato salad and baked beans. So I measured everything as I made it. I think I did pretty good. The measurements might seem weird though because again I added till it had "That" taste. So here ya go.

Southern Potato Salad

5 lbs. potatoes peeled and cut up in bite size pieces. (You want your water you boil your potatoes in to be salted like pasta water. Ocean salty)

15 hard boiled eggs (trust me. I actually have been known to use 18! Shocking, I know.)

2 Cups Mayo (I only believe in Hellmans. DO NOT USE M-WHIP!! That should be outlawed.)

1/4 Cup + 1TBL. yellow mustard

1/4 Cup + 2TBL. sweet pickle relish

1 tsp. salt, plus more for the boiling water

1/2 tsp. ground black pepper

Peel, chop and boil potatoes till tender. Drain and place in bowl to cool (you want them cooled but slightly warm so they break up easily as you mix all your ingredients.) Remove eggs from shells and chop all the eggs and add to the potaotoes. Add the mayo, mustard, sweet pickle relish, 1 tsp. salt and 1/2 tsp pepper. Mix everything well. I will be honest. I remove my rings and wash my hands and mix by hand. It is just the easiest way to blend it all and I can squish and break up the potaotes along the way.

Now the fun part. Taste for seasoning. I wipe as much off my hands as I can and then I go to the sink and lick all the yummy stuff off and then wash my hands. I know that is probably TMI. I just want you to know the whole thing is a great experience. Then call you taste tester in (in my case my husband John) and have them taste it for mayo/mustard ratio. Plus pickle relish. Usually if I need to do anything its add more salt , more relish or once in a while a little more mustard. But since I have measured this all out for you hopefully it will be pretty close to wonderful. 

Enjoy

Macaroni and Cheese

I like boxed Mac and Cheese. I LOVE homemade. In fact I don't make boxed unless I'm lazy and need easy peasy. Thank goodness that isn't often. This is really good. I'm always on the look for the bigger and better but this is pretty wonderful. You will thank me. Go ahead.....I'm waiting......thank me..............

Well fine. Try it first then thank me. Here we go....

Mac and Cheese

• 6 cups dried macaroni
• 1/2 stick (4 tablespoons) butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• 2  teaspoons dry mustard (more if desired)
• 1 lb. sharp Cheddar, grated (not pre-grated cheese), plus more for baking ( I change up the amounts of the cheeses I use. Sometimes its less cheddar than this and more Gruyere and sometimes its just cheddar. It will be good no matter what you use.) or don't use Gruyere and add velveeta. Velveeta makes it very creamy. Or add all the cheese. it is up to you. Its cheese. How can you go wrong.
•  1/4 lb. grated Gruyere cheese (optional. It good with just the sharp cheddar and velveeta cheeses.
• 4 ounces velveeta cubed
• 1/2 tsp. salt (salt to taste through out)
•  1 tsp. Seasoned salt
• 1/2 teaspoon ground black pepper 

Preheat the oven to 350 degrees F.

Cook the macaroni until still slightly firm. Drain and set aside.

 In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.

 Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.

Sunrise Punch

I love Pioneer Woman. Nuff said. I watched her show every week while it was on The Food Network. I was so excited. I don't know what that says about me. I'm easily pleased? My Mom may tell you thats not true. But!.......this punch pleases me. Pioneer Woman made this on one of her shows. Oh my goodness is this good. I want to share it with you. We make it often and I can drink the whole pitcher of it by myself. You will be happy if you try this. I make it for breakfast when we are having something savory to eat. Just sets right with all that yummy bacon and eggs. Give it a try.

Sunrise Punch

2 Cups orange juice

2 Cups pineapple juice

2 Cups whole milk

1/2 Cup powdered sugar

2 Tbl. meringue powder (Wiltons is easy to find. Walmart has it in the cake decorating area. Hobby Lobby, Michaels etc.... all carry it.)

2 tsp. vanilla

ice

(Now this makes a full blender full. The meringue powder really froths this. Watch for over flow in your blender.)

Add the orange juice, pineapple juice, milk, sugar, meringue powder and vanilla extract to a blender. Fill the rest of the blender with ice and blend!

Brownie Trifle

This is another easy peasy recipe. It also is my son's (all of them) favorite dessert. I could slave over some magnificent decadence and they wouldn't like it half as much as this. Go figure. I thought I would list it for you all. Its easy and a way to create a little nicer dessert for a special occasion. I have to make it for them on all holidays. All I can do is shake my head. But whats a Mom to do. They love it.

   Brownie Trifle
One brownie mix (you want one that has recipe for cake like brownies.) Bake cake like brownies according to directions and let cool.
2 large packages instant chocolate pudding mix. Make according to directions but use 1 Cup less of milk than it calls for.
1 (16oz.) container of cool whip (you might want to buy a 12oz. container as well. To make sure you have enough.)
1 package chocolate toffee bits

Cut the brownie into small squares (1 inch or so) Make pudding and mix with 1 Cup Cool Whip. Start layering in trifle bowl. Place enough brownies to cover bottom of bowl. Them top with pudding, sprinkle layer of toffee bits then cool whip. Continue till you have used all up. Finish with pudding then cool whip. Sprinkle toffee bits on top. Place in fridge to chill completely.

Three way chili, Frito chili pie!!!! Either way its a great pot of Chili

I love chili. I love Cincinnati Chili or 3 way chili or Frito chili pie. Its all good. This is my fairly new and staple chili recipe. I use it for frito chili pie. I use it over spaghetti (if you have never done this you must. You will thank me.0 We have Pioneer Woman to thank for the inspiration. I have ate my chili on spaghetti noodles for years and years. Try it you wont be sorry. Add some cheddar cheese and onions if you like on top. Very good. I promise.
Before we go on lets tackle the "to bean or not to bean" issue. I don't care if it means I'm not a true Texan, or Southerner, or human being. I like beans. I like beans in my chili. So I put them in my chili. Feel free to leave them out if it insults your chili sensibilities. I'm ok with that. I want everyone to just get along and eat this good chili.
Chili

• 2 pounds Ground Chuck
• 3 cloves Garlic, Minced (optional)
• 1 can (12 To 14 Ounce) Tomato Sauce
• 1 can (10 Ounce) Ro-tel tomatoes (as spicy as suits your buds)
• 1/2 teaspoon Salt
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (more To Taste)
• 1 tsp. smoked paprika
• 1 can (14-ounce) Kidney Beans, Drained And Rinsed
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed
• 1/4 cup Masa (corn Flour) This is a very important flavor component. 
• 1/2 cup Warm Water
• package cooked spaghetti noodles
• Grated Sharp Cheddar Cheese
• Diced Red Onion (Optional)

How do I cook the chili Kathy?

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, chili powder and smoked paprika. Cover and reduce heat to low. Simmer for 30 minutes or so.
Add drained and rinsed beans. Stir to combine, then cover and simmer for another 5 minutes or so.
Mix masa with water, then add to the chili. Stir to combine and simmer for a final 5 minutes or so. 
To serve place a mound of pasta on plate and top with chili and cheese and anything else your using. YUM YUM!

Easy Peasy Cheddar Cheese/garlic/chive biscuits

In a pinch these work great. They are actually very good. My family loves them. I love them when I'm in a hurry and don't want to deal with scratch biscuits.

Cheddar Cheese Biscuits (This makes about 8-12. Depending on how large you scoop and drop them.)

1 1/2 Cups biscuit mix (I used Bisquick)

1/2 C grated sharp cheddar cheese

1/2 tsp. garlic powder

1-2 tsp. dried or fresh chives ( just as much as you like really)

1/2 Cup water

Preheat oven to 400 degrees.

Mix all ingredients together and drop onto baking sheet sprayed with cooking spray. Bake 12 minutes or till golden brown and done. Take out of oven and immediately  brush with garlic butter.

Garlic Butter (for brushing the tops of biscuits after they are done.)

1/2 stick of butter, melted

1/4 tsp. garlic powder

1/4 tsp. salt

Melt butter and mix in garlic powder and salt. Brush on biscuits with pastry brush as soon as they come out of the oven.

Zuppa di Gnocchi e Pesto/Soup with Gnocchi and Pesto

It's the time of year that all I can think about is warm fires in the fireplace and soups and stews. Of course here in Texas the state of the Bi-Polar weather system its hard to know how to feel from one day to the next. Keeps us on our toes and in the doctors office with cold symptoms. Anyone who knows me knows I'm a cold weather person, always have been. So Texas and I struggle a lot. But Texas does take pity on me and hands out a few cold days to brighten my fall mood. Now this weekend it is suppose to be 80 degrees! Texas has to remind me who's boss. 

Yesterday was a nice chilly day. My built in winter instincts started screaming for soup. So having seen this on another blog I thought it looked good. I also thought "I'm tired and lazy." Not a good combo if your planning soups and home made breads to soothe your need to feel arctic. This soup was fairly simple. I'm a cook from scratch kinda gal but every now and again when I have "one of those days" (and I'm having them more and more as I age) I try and choose easy peasy stuff. 

This soup was pretty easy peasy. I made cheddar/chive/garlic biscuits to go with the soup. The biscuits are made from the boxed biscuit mixes (I know, I know......shame on me. My Grandmother is rolling over in her grave.) But when your tired and lazy it works in a pinch. Last night was a pinch. However, what I put on the table in my tired and lazy mood was simply wonderful and filling. My family loved it. As shameful as it is I will also list my biscuit mix cheddar cheese biscuits for those of you who also feel tired and lazy from time to time. The soup was a winner for us. I was a little afraid of the pesto being too strong, but don't worry yourself. It wasn't. The broth was delicious. I served it with the biscuits and a Ceasar salad. We also popped open a few bottles (yes, I said a few) of Chianti to wash it down. Then warm coffee and a little dessert cake (I purchased at the store. Oh how the truth hurts.) We sat and ate our meal and drank our wine as we watched the fired dance its dance in the fire place. The soup was warm. The family time was warm. The fire was warm. It was a wonderful family time to be had. We had a guest and I think he didn't want to leave. Who could blame him. We are pretty wonderful.  The meal and company was wonderful from beginning to end.

 

Soup (I double this for my family)

3 chicken breasts on the bone

1 yellow onion, quartered

8 garlic cloves, skins still on

3 Tbl. olive oil

3 pinches of salt

3 pinches of pepper

2 (32oz) cartons chicken stock or broth

1 (6-8oz) jar prepared pesto

1 (16oz.) package Gnocchi

 (the Gnocchi and pesto can be made from scratch but remember I was tired and lazy. I have good recipes for both. I will post them on here one of these days.)

Preheat oven to 350 degrees. Place chicken on sheet pan or roasting pan. Place garlic (with skins on. We are basically roasting the garlic while the chicken cooks. It wont flavor the chicken, but is used in the soup. Two birds, one stone kinda thing.)around the chicken but not on the chicken. Break apart the quartered onion and place on and around the chicken. Drizzle the chicken with the olive oil and salt and pepper the chicken. Roast the chicken in the oven till just cooked. My chicken breasts were large so it took 45 min or a little more. 35-45 minutes should do it. Just check the chicken. Once baked allow the chicken breasts to cool. Take the onions and put into a blender. Peel the garlic and place in the blender as well. Pour one box of stock in the blender and one box of stock in pot for the soup. Heat the stock pot of broth up. When it comes to a boil add the Gnocchi. Gnocchi are done when they rise to the top. Just follow package directions for cooking the Gnocchi. Now back to the blender. Add  about 3 Tbl. of the pesto to the blender of onion, garlic, and broth. Blend till completely smooth. Pour this into the soup pot and go ahead and add the rest of the Pesto also. Shred the chicken and add to the pot. We found the soup did not need salt or pepper but you decide about the seasoning at this point. Make sure everything is heated through. Serve with some good bread, or biscuits (even the tired and lazy kind.)

You can find the recipe for the cheddar cheese biscuits under breads on my blog. Enjoy!

Decadent Coconut Cake

I love this cake. It is moist and delicious. I don't make it often because I can't quit eating it. It makes a great holiday cake.

Coconut Cake

1 box white cake mix (ingredients to bake according to package)

1 Can Coco Lopez cream coconut

1 (12oz) cool whip

1 large can crushed pineapple

1 Cup sweetened coconut (toasted or not. Its up to you)

Bake the cake according to directions in a 9x13 cake pan. Let it cool (but not completely) and poke holes in the cake. Open the can of Coco Lopez cream of coconut and stir it well and pour over cake and using a knife spread it out and help force the cream down into the holes. Cover and place in fridge. When cake is cooled completely top it with Cool whip that has been mixed with the pineapple that has been drained very well and squeezed of as much liquid as you can. Then spread cool whip/pineapple mixture over cake. Sprinkle with coconut. Cover and return to refrigerator till time to serve.

Best ever Bacon/jalapeno/cheese/bbq sliders

Oh yeah, that's what I'm talking about. These are delish, delish, delish. Did I tell you these are delish? For my large family these are great. Because you bake them in the oven you can cook a bunch at once. Made it really easy to feed my huge family of men. They are delish. Did I tell you that? I also found cute little slider buns at the grocery store. If you can't find those little gems then just buy the little dinner rolls. They work great too.

Sliders: Makes 8

2 lbs ground beef (use good quality)

1 tsp. seasoned salt 

1 tsp. black pepper

1 tsp. lemon pepper

1 Tbl. Worcestershire sauce

8 strips bacon, cut in half

1/4 cup good BBQ sauce (I used Sweet Baby Rays)

16 pickled jalapenos ( those jarred jalapenos you use for nachos. We use Mezzetta Tamed Deli sliced Jalapeno peppers. These are delish. They are not as hot as the other brands but still have a nice bite to the heat level.)

8 thinish slices of cheddar cheese from a block of cheddar. 

8 slider buns or rolls

Combine beef with seasoned salt, lemon pepper, black pepper and Worcestershire sauce. Form into 8 small  patties (I made them just slightly bigger than the buns. As they will shrink down some when cooked). Place two jalapenos on each pattie. Wrap bacon around criss cross with the ends wrapped and tucked under the bottom of the patties. Place patties on baking sheet with the cut ends of the bacon side down. You could use a drip pan style pan if you have it. I didn't and it worked just fine. Just use super lean meat. Gently push down on the patties to squeeze meat out of bacon a little. Refridgerate 20 minutes to firm up. Heat oven to 400 degrees. Bake for 20-25 minutes, half way through brush with BBQ sauce and continue to bake till bacon is cooked to your liking. Remove from oven and add cheese to each and put back in oven for a minute to melt the cheese and serve on rolls with extra BBQ sauce or mustard. Whatever your condiment choice is.

You of course can make these without the jalapenos but I can't tell you the wonderful flavor the jalapenos give these. My men loved, loved, loved them. I was able to feed everyone at once as well. That rarely happens when making burgers etc....... 

Enjoy!

Orange Chicken

We love Chinese food at our house. Learning to make our favorites is just better for my large family economically and also just better for us. This way I can control any and all things that go into it. This Orange Chicken in very good and my middle son is always very happy with me when I make it. I serve it with Asian style green beans (look under vegetables on this site.) Enjoy!

Orange Chicken: serves 6 (you know I make more)

chicken:

2 lbs. boneless, skinless chicken breasts cut into 1 1/2 inch cubes. (I used chicken tenders. Cheap and cut each into about three pieces.)

1 1/2 Cups corn starch

1 Cup plain Panko break crumbs (this gives the chicken a nice crunch)

1/4 tsp. salt

1/4 tsp. pepper

2 eggs beaten

oil for frying

Combine corn starch, salt and pepper into one bowl. Beat two eggs and put into another bowl. Put panko into another bowl. Dip chicken in cornstarch, then egg, then panko crumbs. Set aside. Heat pan of oil for frying to around 375 degrees. Fry chicken in batches and keep warm in oven till all chicken is cooked and sauce is made.

Orange Sauce:

1 1/2 Cups water

1/4 Cup orange juice

2 Tbl. lemon juice

1/3 Cup rice vinegar

2 1/2 Tbl. soy sauce

1 Tbl. orange zest, grated

1 Cup brown sugar

1/2 tsp. minced ginger

1/2 tsp. minced garlic

2 Tbl. green onions, chopped

1/4 tsp. red pepper flakes 

3 Tbl. cornstarch

1/4 Cup waterr, soy sauce

In large sauce pan combine water, juices, rice vinegar, soy sauce. Blend well over med. heat. Stir in brown sugar, zest, ginger, garlic, red pepper flakes. Bring to a boil. Combine the 3Tbl. of cornstarch with the water and add to the sauce. Stir till it thickens. Pour over the chicken and garnish with the chopped green onions.