Thanksgiving Recipes

My friend Joyce requested a few of the following recipes, so I'm posting for her and anyone else who is interested in trying them out. Enjoy!

Simple Cranberry Sauce from Cook’s Illustrated
(Can be made up to 7 days in advance)
3/4 c. water
1 c. sugar
1/4 t. salt
1 (12oz) bag cranberries, picked through

Bring water, sugar, and salt to boil in medium non-reactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. (Don’t overcook. If using frozen berries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time) Transfer to non-reactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.
From: Cook’s Illustrated, Improving Cranberry Sauce. November 1, 1999 Yield: 2 1/4 cups - Served Thanksgiving 2003
NOTE from Cook's Illustrated: Cranberry-Orange Sauce: Orange juice adds little flavor, but we found the zest and liqueur pack the orange kick we were looking for in this sauce. Follow recipe for Simple Cranberry Sauce, heating 1 T. grated orange zest with sugar mixture. Off heat; stir in 2 T. orange liqueur (such as Triple Sec or Grand Marnier).

Thanksgiving Cranberry Salad
1 c. hot water
1 c. pineapple juice from canned pineapple
1 (3 oz) pkg lemon Jello
1 (16 oz) pkg cranberries, grind in food processor
1 c. sugar
1 c. crushed pineapple (in own juice-reserve juice)
1 c. celery, finely chopped
1/2 c. chopped pecans or walnuts
Combine hot water, pineapple juice and Jello. Let set while preparing the remaining ingredients. Mix all ingredients except Jello. Add gelatin and stir. Chill several hours or overnight in refrigerator.
Favorite Pumpkin – Cranberry Bread (FREEZES WELL!!!)
3 1/2 flour
3/4 c. packed brown sugar
2 t. baking soda
1 t. baking powder
1 t. cinnamon
3/4 t. salt
1/2 t. ground cloves
3 eggs
1 (16oz) can whole berry cranberry sauce
1 (15oz) can pumpkin puree (a GREAT variation is to use 1/2 can pumpkin and 4 oz of Mott’s Healthy Harvest Granny Smith unsweetened applesauce)
1/3 c. canola oil
1 T. orange zest, finely grated
2 T. chopped nuts (pecans)

Preheat oven to 350. In large bowl, combine dry ingredients. In another bowl, combine wet ingredients. Add egg mixture to flour mixture until just moistened. Top with nuts. Spray 2 loaf pans w/ oil spray. Pour 1/2 batter into each pan. Bake 45-50 min or until tester comes out clean. Or you can bake in greased muffin tins. Enjoy!! From: Houston Chronicle Freezes Well!!

Pumpkin Chocolate Chip Muffins
½ c. sliced unbalanced almonds – toasted
1 2/3 c. flour
1 c. sugar
1 T. pumpkin pie spice
1 t. baking soda
¼ t. baking powder
¼ t. salt
2 large eggs
1 c. canned pumpkin (half of a 1 lb can)
½ stick butter, melted
1 c. chocolate chips
Heat oven to 350 degrees. Grease muffin tin-will make 12 regular or 24 mini muffins. Mix flour, sugar, pie spice, baking soda, Erin ~ October 1982 powder and salt. Break eggs into another bowl then add pumpkin and butter. Whisk until well blended. Stir in choc. Chips and nuts. Pour over the dry ingredients and fold in with a spatula until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20-25 minutes. Cool on rack and place in plastic bag-will keep 2 days. Reheat before serving.

Spice Cookies, Muffins or Cake (Weight Watchers Recipe)
1 box spice cake mix (or you can use brownie mix)
1 can pumpkin puree
Water: 2 T. for cookies, 1/2 c. for muffins, 1 c. for cake
Mix together and bake until done at 350 degrees.
5 cookies = 1 point, 1 muffin = 2 points

Pumpkin Biscuits (Can be made a day ahead)
2 ½ c. all-purpose flour
3 T. packed light brown sugar
1 T. baking powder
½ t. salt
¼ t. grated nutmeg
¼ t. cinnamon
¼ t. ground ginger
½ c. unsalted butter, chilled and cut into thin slices
1 (15oz) can unsweetened solid-packed pumpkin
Preheat oven to 400 degrees. Grease a cookie sheet or line it with a piece of parchment paper. In a large bowl, stir the flour, brown sugar, baking powder, salt and spices. With a pastry blender or two knives, cut in the butter until the mixture looks like cornmeal. Stir in the pumpkin and mix until a soft dough forms. On a well-floured surface, with well-floured hands, pat out the dough to 1/2 “ thickness. Using a floured, sharp knife, cut out 2” square biscuits. Place them on the cookie sheet, and put it on the middle rack of your oven. Bake the biscuits for 15-20 minutes. Note: because they’re already brown, you may need to break one open to see if they’re done. Serve hot or at room temperature. Makes 16-18 biscuits. November 2004

Pumpkin Butterscotch Muffins (easy, sweet & spicy!)
2 ½ c. flour
1 T. baking powder
1 t. baking soda
½ t. salt
1 c. brown sugar (M.O.L.-original called for 1 ½ c.-too sweet for my taste)
2 t. cinnamon
¾ t. nutmeg
1 can (15oz) pumpkin
4 eggs
½ c. oil
2 c. nuts, optional 2 c. butterscotch chips/morsels Combine all dry ingredients. Add pumpkin, eggs, and oil. Mix until smooth. Add nuts if desired and the butterscotch chips. Bake at 350 degrees for 20 minutes or until done. From: http://www.tammysrecipes.com/ Served Thanksgiving, Nov. 2006


Taffy Apple Dip (Keeps several days in frig)

1 (8oz) pkg cream cheese, softened
3/4 c. brown sugar, packed
1 T. vanilla
1/2 c. peanuts, chopped
6 apples, cut in wedges (optional, try adding 1 (10oz) pkg English toffee bits)

In a small bowl, beat cream cheese, brown sugar & vanilla until smooth. Spread mix in a small serving bowl. Top with chopped nuts. Serve with apple wedges.


Gingersnap Cookies (Make extra and freeze!! These freeze VERY WELL!)
2 c. sugar
1 1/2 c. oil
2 eggs
1/2 c. molasses
4 c. flour
4 t. baking soda
1 T. ground ginger
2 t. ground cinnamon
1 t. salt
Additional sugar Optional Dip:
2 pkg (12oz each) vanilla baking chips
1/4 c. Crisco
Combine sugar & oil, mix well. Add eggs one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients, gradually add to creamed mixture and blend well. Shape into 3/4” balls and roll in sugar. Place 2” apart on ungreased baking sheets. Bake @ 350 for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with Crisco in small pan over low heat. Dip cookies halfway; shake off excess. Place on waxed paper lined baking sheets to harden. Also, can use with “Sweet & Creamy Pumpkin Dip” below. From: Country Woman Magazine. Runner-Up Contestant for Best Cookies.

Sweet & Creamy Pumpkin Dip
1 pkg (8oz) cream cheese, softened
2 c. confectioners sugar
1 can (15oz) pumpkin
1 T. Pumpkin Pie Spice
1 t. Orange Extract
1/2 t. Ground Ginger

In a food processor, blend cream cheese and confectioners sugar until smooth. Remove cover, add pumpkin and remaining ingredients. Blend thoroughly. Chill at least 30 minutes or until ready to serve. Serve with Gingersnap cookies, Red Delicious apples or pears, cored and cut into 1/2” slices, leaving skin on for color. Tip: Toss fruit with a little lemon juice mixed with water to prevent browning. This is adorable served in a small pumpkin shaped dish or clean out a real pumpkin (mini size) and use as serving bowl. Yield: 2 1/2 cups. From: McCormick Ad - Thanksgiving 2001

Three Different Pumpkin Cheesecake Recipes

More "Pumpkin" Recipes...

Pumpkin Cheesecake
(Annual Favorite!)
Crust:
1/4 c. butter
1 1/2 c. Bisquick
2 T. sugar
Filling:
1 pkg(8oz) cream cheese,soft
3/4 c. sugar
2 T. flour
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground ginger
1/4 t. vanilla
3 eggs
1 (16oz) can pumpkin
Sour Cream Topping: beat all until smooth
1 1/2 c. sour cream
2 T. sugar
1/2 t. vanilla (beat all till smooth)

Heat oven to 350°. Cut butter into baking mix and 2 T. sugar until mixture resembles fine crumbs. Pat in bottom of un-greased square pan, 9x9x2. Bake 10 min. Beat cream cheese, sugar, flour until creamy. Beat in remaining ingredients (except topping) until smooth; pour over crust. Bake until knife inserted in center comes out clean, about 55 min. Immediately spread with Sour Cream Topping. Refrigerate at least 4 hours. Refrigerate any remaining dessert. 12 servings

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Pumpkin Cheesecake
9 oz. Gingersnap cookies (48 cookies)
2 T + 1 1/3 c. sugar
4 T. unsalted butter, melted
3 (8oz) pkg cream cheese, softened
1 can (15 oz) pumpkin puree
1 1/2 t. vanilla
4 large eggs
1 1/2 t. cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. salt
Preheat oven to 375 degrees. In a food processor, combine the gingersnaps and 2 T. of sugar and pulse until finely ground. Add butter and process until the crumbs are thoroughly moistened. Press the crumb mixture evenly over the bottom and slightly up the sides of the 9” spring form pan. Bake for 10 minutes. Transfer pan to wire rack to cool. Lower the oven temp to 300 degrees. In a large bowl, with electric mixer, beat cream cheese and 1 1/3 c. sugar until creamy. Beat in the pumpkin and vanilla until smooth. Add eggs one at a time, beating well. Mix in all spices and salt. Pour batter into the prepared shell. Bake the cheesecake for 1 hour and 20 min. or until set around edges. (it will be slightly wobbly in the center) Set cheesecake on a wire rack – completely cool. Cover and refrigerate at least 8 hours. Run a knife around the inside edge before removing the cake.

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Pumpkin Swirl Cheesecake
(can be made several days ahead-or frozen three months ahead!)
Crust:

8 whole graham crackers
1/2 c. whole hazelnuts, toasted (spread on cookie sheet & bake @ 350 for 10-15 min. until lightly browned & papery skins begin to flake. Turn out onto a towel and rub off skins)
1/4 c. sugar & 4 T. butter, cut up
Filling:
2 (8oz) pkg reduced fat cream cheese, soften
1 c. sugar
2 T. cornstarch
2 t. vanilla
1/2 c. reduced fat sour cream
2 lg eggs & whites from 2 lg eggs
3/4 c. white chocolate chips
1 (15oz) can solid pack pumpkin
3/4 t. ground cinnamon
1/2 t. ground ginger
1/8 t. each: ground cloves & nutmeg
Garnish: chocolate dessert decorations (chocolate leaves & hazelnuts)
Preheat oven to 350 degrees. Lightly coat 8” spring form pan with oil spray. (*TIP: wrap foil over bottom & halfway up outside of spring form pan to keep butter in crust from dripping into oven.)
Crust: Break crackers into food processor. Add hazelnuts, sugar & butter. Process until fine crumbs form. Press firmly over bottom & 1 1/2” up sides of prepared pan. May bake for short time while oven preheats. Filling: Beat cream cheese in a large bowl with mixer on high speed until smooth. On low speed, beat in sugar, cornstarch, vanilla & sour cream, scrapping down sides of bowl often until well blended. Add eggs and egg whites; beat just until mixed. Melt the chocolate chips according to package directions. Add 1 1/2 c. of cheese mixture & stir until well blended. Set aside. Stir pumpkin into cream cheese mixture until well blended. Reserve 1/4 c. Pour remainder into crust. Pour in reserved chocolate mixture onto pumpkin-cheese batter in a thick ring about 1/2” from sides of pan. Top with dollops of reserved 1/4 c. pumpkin batter. Lightly run a knife through both batters for a marble effect. (Don’t overdo or the effect will be muddied.) Bake 1 hour 15 minutes or until a wooden pick inserted 2” from center of cake comes out clean. Carefully run a knife around inside edge of pan to release cake. Cool cake in
pan on a wire rack, then cover & refrigerate in pan at least 4 hours or up to one week. Or, freeze up to 3 months and thaw in frig 2 days before serving. To serve: remove pan sides, place on serving stand and garnish.

"Not-Too-Sweet" Potato Casserole

(Note: To BEE and those of you wondering what on earth the last photo I posted was about...check my explanation under the comments.)

I thought I'd post a recipe I found a few years ago and has become a Thanksgiving favorite. This is a great alternative for those who don't care for the overly sweet-marshmellowy sweet potato offering. Enjoy!

“Not-Too-Sweet" Potato Casserole

3 lbs (about 6 medium) sweet potatoes, peeled, halved lengthwise, 1/4” slices

6 T. unsalted butter, melted

2 T. honey

3 T. molasses

1/2 t. powdered ginger

3/4 t. salt

1/8 t. cayenne pepper, optional (original recipe called for 1/4 t.)

1 1/2 T. cornstarch

Adjust oven rack to middle position and heat oven to 375 degrees. In large pot or Dutch oven of boiling water, parboil sweet potato slices over high heat until they are bright orange and the point of a paring knife easily pierces but does not break apart a few slices, 4 to 5 minutes. Drain potatoes well and turn into buttered 13x9” baking dish. Whisk melted butter, honey, molasses, ginger, salt and cayenne in a small bowl; set aside. Mix cornstarch with 2 T. cold water in small bowl until totally smooth, then whisk into butter mixture; pour over sweet potatoes and toss to coat well. Cover dish tightly with foil and bake until liquid is bubbly, about 50 minutes. Remove foil, stir potatoes gently, and bake until liquid thickens to glaze potatoes, about 20 minutes longer. Cool slightly and serve hot or at room temperature.

From: Cook’s Illustrated Internet site, Served for Thanksgiving, November 2003.

(NOTE: For Maple taste substitute maple syrup for the honey and molasses.)

Pecan Topping-(optional) Whisk 6 T. light brown sugar and 1/4 c. flour in small bowl. Add 4 T. very cold butter, cut into 1/4” pieces, and toss to coat; pinch between fingertips until mixture is crumbly and resembles coarse cornmeal. Stir 1/2 c. chopped pecans into mixture; cover and refrigerate until ready to use. Follow recipe for Sweet Potato Casserole, sprinkling cold topping mixture over potatoes after removing foil. Continue with recipe, baking until topping is crisp and dark golden brown, about 20 minutes longer.

Answers....

Ashley and Casey are home!!!! Ha! They found our old dress-up clothes box. So happy to have them here for a visit!!

Ok, ok !! Gosh! Since Casey & Ashley have retired for the evening (long day of traveling!) I am going to post my answer to the Multiple Choice Meme. Thanks for voting...this was fun!! (To Erin, Renee & Bee...thanks for keeping my secret! ;-)

1) I once had an 8’ boa constrictor snake wrapped around my neck.

As you can see, this was a TRUE statement. I guess you all thought I was crazy enough to actually do this one! I can't say I look very happy about the situation from this photo though! I was at a craft show and spent some time at the booth of a traveling "petting zoo". Pretty brave for a young thing, don't ya think?? :-)

2) I began sewing when I was 7 years old. This statement is also TRUE. My mother sewed clothes and also made things for the house. I guess I took up this hobby sparked by her interest. Although I downloaded this picture from yahoo image search, it looks very similar to the machine I learned to sew on! Mom's was an old Singer.

3) I know how to (and have done) the following jobs around our house: lay a tile floor, installed sheetrock & patched holes in drywall, laid stones on the face of the fireplace, laid a laminate wood floor, wallpaper, paint, install wainscoting, rewired an electric lamp, install tile back splashes, and repair a broken toilet…to name a few.

This statement is TRUE. I pulled a few pics from the files of our current (ongoing) remodeling job. I guess I didn't actually mention the work we did on laying a sidewalk and the extension to our driveway. (Pictured above) Of course, hubby was the real brains behind the concrete work...I just helped! Brad and I began the hobby of remodeling our homes within the first year of our marriage. I suppose I have no fear in this area as my father was an Industrial Arts Teacher before he retired. Now he works part time at the church on the Building Ministries staff. Being a "do it yourself-er" runs deep in our blood. Dad has been very gracious over the years to lend a hand and teach us new skills. Brad also amazes me at his ability to research a topic and figure out how to do something...and then "go for it"! He has added many new skills to his knowledge base over the years. I love seeing what we can do with a some supplies and alot of elbow grease! I grew up in a home where there was always some "project" in the works. Now, Brad and I are carrying on the tradition. I will have to admit though, now that we are getting older, we are slowing down and it takes a lot longer to get things done these days. I'm afraid I don't have the patience I used to with living in a construction zone. We are slowly but surely completing different jobs related to this last remodeling job. It was our biggest to date and we will be working on it for some time!

4) I enjoyed reading about my cousin, a famous Indian fighter, in our history textbook when I was in elementary school.

This statement is TRUE. Sorry to Karen, Lori B & Kelli! Lewis Wetzel was a distant cousin of mine on my mother's side. His story was recounted in my 4th grade history book. Some considered him a "hero" much like Daniel Boone, however, it seems he basically lived his life in revenge against the native Indian. This is not something I think one would want to emulate. Now that I'm an adult, I see that he lived a very sad life.

5) I am the daughter of a blacksmith.

This statement is TRUE. Among other hobbies, my father learned Blacksmithing and enjoyed demonstrating this Early American art form at local 1800's period craft shows. This picture shows him the day he dressed in his frontier "costume" and demonstrated many of the Early American trades for his grandchildren. What a fun afternoon our daughters and their cousins had watching grandpa and enjoying a hands-on history lesson!!

6) I have a 100 hour pin for hours worked as a hospital candy striper.

This statement is TRUE. I worked for a few years at a large local hospital one night a week, after my day job. I originally did this as a way to get some "hands-on" experience in the medical field to see if I might like to go into this field after I graduated from high school. Although I really enjoyed volunteering at the hospital, I chose instead to go into accounting and worked in that area until I quit to start a family and raise our children. This picture is of my parents and younger siblings.

7) My favorite vacation was our trip to The Holy Land.

This is a picture of the Burial Tomb of Christ. Please notice what is NOT in the picture.... ME! Yes, the sad truth is that this statement was FALSE! Congratulations to Becky, Susie and Connie for their correct guesses! I do have a passport, but alas...have never had the chance to use it. Hubby is the world business traveler in our household. Actually, even our three daughters all have had the opportunity to use their passports. I hope someday I will have a chance to travel beyond the continental USA. I have, however, traveled in a large percentage of the United States. Now that we are "empty-nesters", we plan to do more traveling, Lord willing.

8) I have been hired to demonstrate how to hand make rope.

As you can see...this statement was TRUE! Ok, Ginger & Barbara...you didn't catch me on this one! :-) Twice I have demonstrated how rope was made by hand in early American life. My father often attended these period (Early American) craft shows demonstrating either Blacksmithing or Broom Making. A few times I was able to attend with him as a "craftsman" and demonstrate rope making. We used the hand cranked antique rope making "machine" made for the purpose of twisting twine into rope. After threading the machine and turning the handle the twine twists to form a tightly formed piece of rope. It was a lot of fun! This particular show Brad attended with our family (we had only been dating a few months) and he assisted with the demonstrations. You can see him in the second picture at the opposite end of the rope from me. He was assisting the young girl by holding the rope frame. Fun memories!

9) I have been in an automobile with literally hundreds of bees closed in with me.

This statement is TRUE. Sorry to dash your hopes Kim, Christie Belle, & Jen in MS! Although I did not take the picture of this bee hive, it looks much like the one we transported home in our car. One of my Dad's hobbies was that of bee keeping. At one point someone that knew he was a beekeeper, called him to remove a hive from their front yard. This arrangement was a way for them to get rid of the hive and Dad to obtain an entire hive of bees at no cost! Ugh...yep! I accompanied him on that trip. In order to get the bees out of the tree, he had to "smoke the hive" to first settle the bees down. The above picture is not Dad...I got it for you from Yahoo images....just in case you've never seen a beekeeper smoke hives before. I'm surprised this guy does not have on the beekeepers hat and gloves! Anyways, Dad then cut the hive from the tree that it had been attached to and put it in a large cardboard box. The hive....FULL of honey bees and the cardboard box then went into the back seat of our car. We were in the front seat! It didn't take long for some of those bees to find their way out of the box and begin flying around the interior of our car on the way home. Suffice it to say I was beginning to get just a little MORE than nervous!! I was one happy camper the minute we pulled into our driveway and I could hop out of that car!!! I'm sure the bees were still groggy from the smoke....but just the idea that they crawled out of the box was enough to set me on edge!! We sure enjoyed some great honey off those hives of Dad's!

Well...thanks again to each of you who voted and left a comment. This was a really fun post for me! Maybe I'll try to come up with some more True/False posts in the future! I never really "tagged" anyone on this post...so jump on in if you want... give us your own list!

Oh Yes...and specially for Ginger, Karen & Susie.... Yes, you may have some cookies, but I'm afraid you'll have to make them yourself! Here's the recipe!! (Sorry Ging...I'd love to share, however, it's a fer piece from MI to TX...so get busy girl!! Besides, Casey (our SIL) is doing just fine making his way through this plate of cookie...without any help...thank you very much! ;-)

Peanut Blossoms (“Kiss cookies”)
1 ¾ c. flour
1 t. baking soda
½ t. salt
½ c. butter @ room temp.
½ c. creamy peanut butter
½ c. brown sugar (packed)
½ c. sugar
1 large egg
1 t. vanilla extract
Hershey Kiss candies (large) or Reeses Peanut Butter Cups
Preheat oven to 350 degrees. Sift flour w/ baking soda & salt. In med. bowl, cream together butter, peanut butter, brown sugar, and white sugar. When light and fluffy, beat in eggs & vanilla. Add flour mixture half @ a time, beating well after each addition. Shape dough into 1” balls, using a heaping teaspoon or small cookie scoop. Place 1” apart on ungreased baking sheet…or if making peanut butter cup cookies, place each ball into an ungreased mini muffin pan. Bake about 10 minutes. Remove from oven & immediately press a chocolate kiss lightly into the top of each cookie. (or a mini peanut butter cup into each mini muffin pan) Return to oven & bake 2-4 min. longer until cookies are lightly browned. Remove cookies from oven and place on wire rack to cool. I've had this recipe since Christmas of 1969. Hope you enjoy!!

Family Recipe Book

One of my favorite "gifts from the heart" I have ever given was the joy of passing on family recipes to the second generation. This labor of love began years ago with anticipation of presenting each of our girl's their own copy of a recipe book containing all of the favorite recipes they'd grown up with. This would be a good foundation to begin their own collection. My plan was to present this gift to them at their Bridal Shower.

Erin was our first daughter to marry and although I was unable to make the "deadline" for her shower, I was able to present it to her within a few months of the wedding. (Busy times and a flurry of wedding planing took higher priority since they were going to college out of town and wanted to get married before summer break ended).

Ashley & Casey were married a year ago April and this time I was able to meet my goal. I presented her with her own copy of our Family Recipe Book at her Bridal Shower.

What a joy to pass on this keepsake to each of our girls as they venture into their new position as wife and homemaker! This book has been in process literally for years, and I still continue to update our files with great new recipes almost on a monthly basis! I look forward to presenting Megan with her very own copy as well upon the event of such a happy occasion.

Photo source: Personal Portfolio, Ashley & Mom (me) at her Bridal Shower

Favorite New Strawberry Dessert

I thought I'd share my favorite new dessert as of late. With strawberries in season and usually on "special" at the local supermarket...I have enjoyed making this easy and "showy" treat. I purchase a ready made angel food cake, 2 or 3 pkg strawberries, and ingredients to make the Romanoff Dip. Early in the day I cut the angel food cake in bite sized cubes and return to the original plastic container until serving time. I also make up the recipe of Romanoff dip and stick it in the frig so flavors have a chance to blend. Then I wash, dry, hull, and quarter (or cut in half-depending on desired size you want) the strawberries... being careful to pick out the "showiest" ones to leave whole for topping each individual dessert. I lightly sprinkle the cut berries with about one teaspoon of sugar, stir and then refrigerate until serving time.

This dessert is very impressive when served in a stemmed glass with layers as follows: layer bite sized angel food cake, topped with cut strawberries, and a large spoonfull of Romanoff Sauce and then repeat. The top spoonfull of Romanoff sauce should resemble a pile of soft whipped cream in the center as shown. Top with a whole strawberry. Enjoy!!!

LaMadeleine’s Strawberries Romanoff

Mix and set aside:
½ c. sour cream
3 T. brown sugar
1 T. Brandy
In a separate bowl, beat cream until it starts to thicken…add sugar and whip until thick:
½ c. heavy cream
3 T. sugar
Serve with:
4 cups (2 Pints) fresh strawberries
Using a rubber spatula, fold the cream carefully into the sour cream mixture until well blended. Just before serving, rinse the berries and trim off the green stems with a sharp paring knife. Put the berries into stemmed wine glasses and top with the Romanoff sauce. Serves 4.
From: LaMadeleine Restaurant Cookbook

Recipes & Celebrations

Mother & Daughters...

My Mother's Day Celebration was spread out over a few weeks this year... lucky me!

Sadly, Ashley lives half way across the country so we did not get to see her and SIL in person...however she and Casey are sweet to phone often and they sent a beautiful card and monetary gift for me to purchase"something special". So, on behalf of Ashley and Casey...we are now the proud owners of a new, electric Cuisinart Frozen Yogurt/Sorbet/Ice Cream Maker. I have been having fun experimenting with different recipes and will post some in the future!! I'm sure this won't really help in the fight I'm having with my "marturing Middle Age spread". But, Oh Well! We are really looking forward to their visit in a few weeks. I'll have to try out some of the new recipes while they are here in town!!

Megan, Brad and I celebrated Mother's Day a week early due to the fact that we would be moving her out of town on June 13th. She treated us to a wonderful evening out at a chic, upscale Italian restaurant. We had great service and even better food! It was fun to sit out on the Patio, enjoy the evening air and spend time together visiting. I felt very spoiled! I have been lamenting the fact that I didn't have my camera with me to capture a few pictures. I will miss our weekly lunch dates now that she is out of town. Thanks Megan, it was a lovely evening!

Since we helped Megan move on Mother's Day, Erin and Micah were kind enough to reschedule a special meal Erin had been planning for Mother's Day. Last Friday evening we went to their home for lovely meal Erin had worked hard to prepare. Fine china and flowers graced the table along with salad, rolls, potatoes, steak, special sauce, sparkling punch and cheesecake. Thanks Erin for all your hard work and for making me feel very special. The meal and entire evening was wonderful!!
Of course... to the man that made this whole "motherhood" thing possible in the first place... Thanks Bradley, I love you! He went over the top this year and purchased the laptop computer we have been wanting to get. Now I am mobile!! I've already taken it out on it's maiden voyage to Panera Bread... a great back-up for the frequent time we loose Internet service at home! Thanks Honey!!

Erin shared her recipes with me and said I could pass them on to you! :-) Thanks Sweetie!

Tangy Lemon Cheesecake
2-1/2 c. crushed gingersnaps (about 40 cookies)
1/3 c. butter, melted

Filling:
3 packages (8oz each) cream cheese, softened
1 c. sugar
3 eggs
1 T. lemon juice
1 T vanilla extract

Sauce:
½ c. sugar
2 T. cornstarch
¾ c. water
2 T. butter
¼ c. lemon juice
1 T. grated lemon peel

In a small bowl, combine cookie crumbs and butter; mix well. Press onto the bottom and 2 in. up the sides of a greased 9-in. spring-form pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add lemon juice and vanilla; beat just until blended. Pour into crust. Bake at 350* for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. In a sauce-pan, combine sugar and cornstarch. Stir in water until smooth; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in butter, lemon juice and peel. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake. Garnish with mint leaves and fresh berries. Yield: 12 servings.
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Filet Mignon
For 2: Heat olive oil in a pan. Saute one clove garlic (minced), green onion, rosemary, pepper and salt. Add filets. Cook 5-9 minutes on each side over medium heat, or until reaches desired doneness. Remove filet mignons to serving platter. Add 1/4 c. dry white wine to skillet, scraping up garlic and other seasonings in bottom of pan. Drizzle over filet mignons.
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Boursin Cheese
(“Mean Chef” on RecipeZaar.com)
Makes 2 cups:

2 cloves garlic
8 oz. butter, softened
2 (8oz) pkgs cream cheese, softened
½ t. salt
½ t. chopped fresh basil
½ t. marjoram, fresh or dried
½ t. chopped green onions
¼ t. thyme, fresh or dried
½ t. fresh ground black pepper
1 t. dill weed

Add all ingredients to a blender or food processor and process until smooth and well-combined.
Spoon mixture into a small serving bowl and chill overnight.
Serve at room temperature.
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Potato Gratin with Boursin

2 c. heavy cream
5 oz. boursin cheese (about 1/4 of recipe above)
3 lbs red potatoes, peeled [I didn't peel], thinly sliced
Salt and pepper

1. Preheat oven to 400 degrees.
2. Grease 9x13 baking dish
3. Stir cream and boursin in heavy saucepan over medium heat until cheese melts and mixture is smooth.
4. Arrange 1/2 of potatoes in baking dish, season with salt and pepper and pour 1/2 of cream mixture over.
5. Repeat
6. Bake until top is golden and potatoes are tender, about 1 hour.

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Mock Champagne Punch

1 qt. white grape juice, chilled
1 qt. ginger ale, chilled
Strawberries or raspberries

Combine grape juice and ginger ale; pour into a punch bowl or glasses. Garnish with berries. Yield: 16 (1/2 c.) servings

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Outback Ranch Dressing

1 t. dry ranch dressing mix
1 c. mayo
1/2 c. buttermilk
1/4 t. black pepper
1 med-lg clove garlic, minced
Dash red pepper, or more if you like spicy!

Mix well or blend in blender. Chill for at least 30 minutes before serving.

Favorite Chicken Soup

It's been awhile since I've posted a recipe... so here is one for our favorite chicken soup...Enjoy!

Favorite Chicken Soup
1 (3-4#) chicken (or you can use chicken breasts)
1 each: stock of celery with leaves, chopped & carrot, chopped
1 onion, quartered, plus 1 T. minced
8 whole peppercorns
Seasoned salt
4 Qts. Water
1 (12oz) pkg wide egg noodles
2 bouillon cubes or chicken broth flavor packets
4 cans cream of chicken soup, undiluted
Parsley flakes, red pepper flakes & pepper to taste
In a very large stock pot (6 qt.) simmer first seven ingredients until chicken falls apart. Remove chicken from pot. Let cool, then skin, bone and tear meat into pieces. Set aside. Strain broth through a sieve pressing as much of liquid from veggies as possible; return broth to pot. Bring to boil. Cook noodles in boiling broth 6 minutes. Add bouillon cubes, stirring to mix well. Stir in undiluted canned soup. Stir gently to dissolve lumps, but try not to break noodles too much. Stir in chicken pieces and add remaining 1 T. minced onion, parsley flakes, red pepper flakes, black pepper and additional salt, as desired. Heat through. Serve with hot buttered corn bread. GREAT!!

Baking Bread....yummmmm!

Yesterday I made up three loaves of a tasty bread recipe I took from one of my cookbooks:

Luby’s Recipe Collection Cookbook

One loaf was devoured within hours of emerging from the oven as none of us could resist the smell and taste of freshly baked whole grain bread!! This bread makes GREAT toast for breakfast as well. Warm bread topped with butter is just too hard to resist!
I purchase wheat berries from a local supplier and grind my own flour. I can also make my own cracked wheat with these berries using a Kitchen Aid grain mill.

Cracked Wheat Bread
3/4 c. & 1 T. warm distilled water (110 degrees)
2 T. active dry yeast
2 t. granulated sugar
2 1/2 c. distilled water
1 1/3 c. cracked wheat
1/2 c. & 2 T. each: butter & honey
2 1/2 t. salt
2 extra-large eggs, lightly beaten
4 c. whole wheat flour
4 c. all-purpose flour
Vegetable oil

In a small bowl, mix warm water, yeast & sugar. Set aside. In medium saucepan, combine remaining 2 1/2 c. water and cracked wheat. Bring to a boil. Reduce heat and add butter, honey, and salt, stirring until butter melts. Remove from heat and let stand until completely cooled. In large mixing bowl, mix egg and reserved yeast mixture. Stir in cracked wheat mixture. Add flours. Using dough hook of electric mixer, beat on medium speed until dough begins to pull away from side of bowl. Lightly grease top of dough with oil. Cover loosely and let rise in warm place 30 minutes or until doubled in size. Lightly grease three 8 1/2 x 4 1/2 loaf pans. Punch down dough and shape to form loaf. Place in pan. Let rise in warm place 1 hour. Heat oven to 350 degrees. Bake 25 minutes or until top is golden brown and loaf sounds hollow when tapped. Makes 3 loaves. Tip: Cracked wheat is made from whole wheat berries that have been cracked to a medium coarseness. You can find it at most health food stores and at many supermarkets. Store cracked wheat in the freezer).

Recipe Credit: Luby's Recipe Collection Cookbook, pg. 93

Photo source: personal portfolio

Cherry Pie Recipe

This recipe came from a sweet friend (thanks Carol T.) who, unfortunately I don't get to see much any more. It has become our favorite Cherry Pie recipe. Of course it wouln't be complete without at least one large scoop of Blue Bell Homemade Vanilla Ice Cream!! Enjoy!

Cherry Pie

1 Prepared Pie Crust (see recipe below)

2 (16oz) cans pitted tart cherries
1 c. sugar
3 T. quick-cooking tapioca
1/4 t. salt
1/4 t. cinnamon
1/2 t. vanilla extract
1/2 t. almond extract
1/8 t. red food coloring
Drain cherries well, reserving 3/4 c. juice. Combine sugar, tapioca, salt and cinnamon; stir in reserved cherry juice, cherries, vanilla, almond and food coloring. Let stand while preparing pastry. Use a 9” or 10” pie plate and bake at 375 degrees for about an hour or until crust is lightly browned.

Crust from Joy Of Cooking Recipe Book:

Joy of Cooking Basic Pie Dough
2 c. all purpose flour, sifted
1 t. salt
2/3 c. Crisco & 2 T. chilled butter (or use ¾ c. butter flavored Crisco)
5 T. water
Sift flour and salt together. Combine Crisco and butter. Cut 1/3 c. Crisco/butter mixture into flour mixture with a pastry blender or work in lightly with tips of your fingers until it has the grain of cornmeal. Cut the remaining half coarsely into the dough until it is pea size. Sprinkle dough with water. Blend water lightly into dough. You may life ingredients with a fork, allowing moisture to spread. If needed, add just enough water to hold ingredients together. When you can gather the dough up into a tidy ball, stop handling it. Makes a double crust, 9” or a single crust pie with generous lattice. **NOTE: If the filling for the pie is to be juicy, first brush the bottom crust lightly with the white of an egg, melted butter, or a light sprinkling of flour. Any of these will keep the crust from becoming soggy. From: Joy of Cooking Cookbook, page 588-589.

Mom & Dad are coming!!! Crock Pot Recipe - Chili

This evening we make a trip to the airport to pick up my parents. They are coming for a three week visit!!! (They are VERY anxious to escape the cold Ohio weather for a bit. For all you yankees reading this post, Brad and I had lunch out on our back porch this afternoon...after I finished watering my flowers in the front beds...couldn't help but rub in the fact that we are having GREAT weather right now. I'm sure you'll have the last laugh when we are in the heat of August though ;-) We are really looking forward to spending some time with Mom & Dad. The best part is that we don't have any big "family event" like a wedding or graduation pending that is going to keep us busy trying to finish up some house project in order to be functional around here!! Trust me... I could tell LOTS of stories about that... like the time both sets of parents arrived to find two of our toilets sitting out in the back yard while we were trying to finish up laying tile downstairs. Anyone that does their own remodeling will understand... the rest of you... don't even ask! Anyways, we have alot of fun things planned and I will be making a pot of this chili for one of our meals next week. It's Rodeo time here in Texas.... so what could be more "Texan" than a big ole pot of Chili???

Chili Con Carne
(can cook all day on low in crock pot)

2 lbs ground beef
2 c. onion, chopped
1 1/2 c. green pepper, chopped
2 lbs canned tomatoes, broken up
2 lbs dark red Kidney beans, drained (or Mexican style chili beans)
2 (8oz) cans tomato sauce
2 t. salt
1 T. (heaping) chili powder (MOL)
2 bay leaves
Cheddar cheese, grated, for garnish
Cook beef, onion & green pepper till browned. Add remaining ingredients except cheese. Cover & simmer 1 hour. (Or place in crock pot on low all day) Remove bay leaf. Makes 8 servings. Great with cornbread **Optional: add 1 oz sq of semisweet baking chocolate during last 30 minutes of simmering. Try adding diced pepperoni. From: Better Homes & Gardens Cookbook

Crock Pot Recipe - Enchiladas

Crock Pot Beef Enchiladas
1 lb ground beef
1 c. onion, chopped
1/2 c. green pepper, chopped
1 can (16oz) pinto or kidney beans, rinsed & drained
1 can (15oz) black beans, rinsed & drained
1 can Rotel tomatoes, undrained
1/3 c. water
1 t. chili powder
1/2 t. ground cumin
1/2 t. salt
1/4 t. pepper
1 c. (4oz) shredded sharp cheddar cheese
1 c. shredded Monterey Jack cheese
6 flour tortillas (7”)
In a skillet, cook beef, onion & green pepper until beef is browned and vegetables are tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 1 qt. crock pot, layer about 3/4 c. beef mix, one tortilla and about 1/3 c. cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Crock Pot Recipe - Quick & Easy Chicken with Gravy

I got this recipe 35 years ago in my 8th grade Home Ec Class. (ouch...giving away my age big time!! :-) It's easy, fast and tastes great!!


Crock-Pot Quick & Easy Chicken & Gravy
Place chicken breasts into crock-pot.
Mix together:
1 can cream of celery soup
1 can cream of chicken soup
1 can Golden Mushroom soup
2/3 can milk & 1/3 can water
Pour over chicken and cook in crock pot all day. Serve with hot noodles or over mashed potatoes. (NOTE: instead of crock pot, place in baking dish, cover and bake @ 350 for 1 hour. Remove foil and re-arrange chicken. Recover and continue baking for another 45 minutes. Remove cover and bake 15 minutes more.) From my 8th grade Home Ec class, 1972

Crock Pot Recipe - Easy Red Beans & Rice

Crock-Pot Easy Red Beans & Rice

2 (16oz) cans red kidney beans
1 lb smoked sausage, cut in 1 “ pieces
3/4 c. onion, chopped
1/2 c. bell pepper, chopped
1 clove garlic, minced
1 bay leaf
1 t. pepper
1/4 t. crushed thyme
cooked rice
Tabasco or Chalula sauce to taste
Combine all ingredients (except rice and hot sauce) in a crock pot. Cook on low 6-8 hours. Serve over hot rice. Let extra cool, bag label and freeze.

Spiced Rum Pecans

Last week we received a "care package" in the mail from our youngest daughter, Ashley. Inside was a small bag of these pecans and the recipe. Ok...so do I need to admit that the entire bag was consumed within the same day of receipt? They were GREAT!! Thanks Ashley for sharing!!
Spiced Rum Pecans

Mix together and set aside:
2 T. sugar
1 t. salt
1 t. cinnamon
½ t cloves
¼ t allspice
In a sauce pan, melt together:
2 T. rum (or you can substitute rum flavoring I suppose)
2 t. vanilla
1 t. brown sugar
1 t. butter Bring to slight boil, turn to medium heat and add 6-8 oz half pecans. Stir to coat and cook until there is no more liquid left in pan. Spread pecans onto baking sheet. Pour sugar mixture over pecans and toss. Set oven to broil and watch pecans closely. Broil until sugar is mostly melted and nuts are toasty. Cool & Serve. Enjoy!!

In Celebration of Valentines Day...

Tomorrow is Valentines Day so I thought I'd post a few of my favorite sweet recipes for this time of year.
Betty Crocker’s Chocolate Chip Cookies
1/3 c. each: Crisco, butter
½ c. each: sugar, brown sugar (packed)
1 egg
1 t. vanilla
1 ½ c. flour
½ t. each: soda, salt
Nuts, chopped
1 c. semisweet chocolate chips

Preheat oven to 375 degrees. Cream Crisco, butter, sugars, egg & vanilla. Mix in dry ingredients. Fold in nuts & chocolate chips. Drop by rounded teaspoonfuls 2” apart on parchment paper lined cookie sheet. Bake 8-10 minutes. Or, spread dough into a pizza pan and bake until lighlty brown. Cool on rack for a few minutes then take knife and cut into the shape of large heart... or cut out with heart shaped cookie cutter. Decorate with icing as desired. This recipe came from a Betty Crocker Kids Cookbook I received from my mother when I was young.

Basic Buttercream Icing
1/2 c. Crisco
1/2 c. Butter or margarine ( substitute 1/2 c. Crisco + 1/2 t. Wilton Butter flavor for pure white icing and stiffer consistency)
1 t. Wilton Clear Vanilla Extract
4 c. sifted confectioners sugar
2 T. milk (add 3-4 T light corn syrup per recipe to thin for icing a cake)
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in airtight container, this icing can be stored for 2 weeks. Rewipe before using. Yield: 3 cups
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The BEST Sugar Cookies
2 sticks butter
2 eggs, well beaten
2 t. vanilla**
Pinch of salt
2 c. sugar
4 c. flour
1 t. baking soda
Cream butter and sugar. Sift dry ingredients: Add to sugar and butter alternating with eggs. Roll out thin and cut with desired cookie cutter. Bake at 350 degrees for 15 minutes. Decorate with sugar sprinkles or icing. ** Option: Replace 2 t. vanilla with 1 t. vanilla, 1 t. lemon extract, 1/2 t. almond extract, 2 T. grated lemon rind.

Sugar Cookies Icing
1 c. sifted confectioners sugar
4 t. milk
1/2 t. vanilla
Mix well. Tint with red or pink food coloring if desired. Dries to “hard” shine.
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Strawberry Pretzel Salad
Crust:
2 c. crushed pretzels
1/4 c. sugar
1 1/2 sticks butter, melted
Filling:
1 (8oz) cream cheese, softened
1/4 c. sugar
1 1/2 c. Cool Whip
6 oz strawberry Jello
1 large can crushed pineapple, drain, reserve juice
2 (10oz) boxes frozen strawberries, drained, reserve juice Mix pretzels, 1/4 c. sugar & butter. Press into 9x13” dish. Bake 10 minutes at 350 degrees. Mix cream cheese, sugar & fold in Cool Whip. Spread over cooled crumbs. Dissolve Jello in pineapple and strawberry juice. (Add enough water to make 2 c. of liquid.) Heat. Put in refrigerator to chill until syrupy. Add fruit and spread over top of cream cheese. Chill and serve.

More Christmas Recipes...

Here are a few more sweet treats we typically make around the holidays. These recipes are all taken from our family cookbook.

Chex Muddy Buddies
9 c. Chex cereal (any variety)
1 c. semisweet chocolate chips
½ c. peanut butter
¼ c. butter
1 t. vanilla
1 ½ c. powdered sugar
Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and butter in 1 qt. microwavable bowl uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. (adjust times to your own microwave) Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into 2 gallon zip lock bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. Yield: 9 cups snack. December 2003
Range top Directions: Measure cereal into large bowl; set aside. Heat chocolate chips, peanut butter and butter in 1 quart saucepan over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla. Continue as directed above.
Reduced-Fat Recipe: Decrease chocolate chips to ¾ c.; omit butter and vanilla

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Christmas “Manger Hay” or Easter – “Robins Egg Nests”
Melt: 12 oz. Butterscotch chips
Add: 2 T. peanut butter.
Blend and Melt…Pour over one large & one small can shoe string potatoes. Drop on wax paper and let cool / harden. Easter: Shape into “nests” and place robin egg malted milk balls, jelly beans or egg Reese’s into nest.

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Buckeye Candy

(being the loyal Ohioian...GO BUCKS!)
1 lb box of confectioners sugar, sifted about 4 cups
1 ½ c. creamy peanut butter
½ c. + 3 T. butter

2-3 t. vanilla
Blend butter and peanut butter. Add in vanilla. Add sugar gradually until mixture is of dough-like consistency. Form into balls the size of a small buckeye and chill.
COATING:
1-12oz. Package chocolate chips
1-1oz. Square baking chocolate
¼ bar paraffin
Melt over hot water. Dip the candy balls into chocolate, using a toothpick in top. Cover only sides leaving top uncovered to resemble a buckeye. Enjoy! From my Home Ec. class in 1972. These may be frozen.

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Toffee Bars
2 sticks butter
1 c. brown sugar
1 egg yolk
1 t. vanilla
1 3/4 – 2 c. flour
1/4 t. salt
Topping:
6 oz Chocolate chips or 8 oz German sweet chocolate
1/2 c. sliced almonds (optional)
Combine all ingredients. Press into 9x13 greased pan. Bake @ 350 degrees for 15-20 min. Sprinkle with 6 oz. Choc chips. Put in oven 5 minutes (turned off). Spread chocolate. Let cool. (Optional: top with sliced almonds onto warm chocolate) Yield: 4 1/2 dozen

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Pecan Tassies

Crust:
1 c. flour
1 (3oz) pkg. Cream cheese
1/2 c. Butter
Mix and divide into 24 or less balls, and place in small greased muffin tins. Shape into a pie shell. Break 3 pecan halves into shell. Pour filling over pecans and bake for 20-25 min.
Filling:1 egg slightly beaten
3/4 c. brown sugar
pinch salt
1 T. melted butter
1/2 t. vanilla
Pour over pecans and bake @ 350 degrees. (From: 1972)

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Peanut Brittle
Cook until 200 degrees:
2 c. sugar
1 c. white corn syrup
1/2 c. water
Then add and cook until 300 degrees:
2 cups raw peanuts
1 t. butter
dash of salt
Take off stove and add 1 1/2 heaping teaspoon baking soda and 1/2 t. vanilla. Stir well and spread in greased pan. Cool. *Don’t put on waxed paper. From my mother-in-law who received it from her Mom...who won a Blue Ribbon for this at the Twin Falls County Fair!

Recipes: Christmas Cookies

Here are a couple of our favorite cookie recipes we like to make at Christmas time.

Wilton’s Spritz Cookies
If you have a cookie press, this recipe from Wilton works nicely.
1 1/2 c. butter, softened
1 c. sugar
1 egg
2 T. milk
1 t. vanilla
1/2 t. almond extract
3 1/2 c. flour
1 t. baking powder
Cream butter and sugar. Add egg, milk and extracts. Add dry ingredients. Do not chill dough. Place in cookie press. Bake 10-12 minutes @ 375 degrees.

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The BEST Sugar Cookies
2 sticks butter
2 eggs, well beaten
2 t. vanilla**
Pinch of salt
2 c. sugar
4 c. flour
1 t. baking soda
Cream butter and sugar. Sift dry ingredients:
Add to sugar and butter alternating with eggs. Roll out thin and cut with desired cookie cutter. Bake at 350 degrees for 15 minutes. Decorate with sugar sprinkles or icing. ** Option: Replace 2 t. vanilla with 1 t. vanilla, 1 t. lemon extract, 1/2 t. almond extract, 2 T. grated lemon rind.
Sugar Cookies Icing
1 c. sifted confectioners sugar
4 t. milk
1/2 t. vanilla
Mix well. Tint with food coloring if desired.
Dries to “hard” shine.

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Gingerbread Boys / Girls :-)
Mix: ¼ c. soft shortening
½ c. sugar
Add: ½ c. dark molasses
¼ c. water
Stir in another bowl:
2 ½ c. Flour
¾ t. salt
½ t. soda
¾ t. ginger
¼ t. nutmeg
1/8 t. allspice
Mix dry ingredients into molasses mixture. Chill dough 2-3 hours. Heat oven to 375°. Lightly grease a baking sheet. Divide dough into 3 portions. (Place 2 portions back in frig. Until ready to use.) On lightly floured board, roll out dough with floured rolling pin. Roll to ¼” thickness. (For easiest rolling, use a lightly floured cloth-covered board and rolling pin.) Cut with a gingerbread-boy cutter dipped in flour. Place gingerbread boys on baking sheet. Add eyes and buttons of raisins or bits of gumdrops. You may add red hot cinnamon candies after done cooking. Dough arms, turned up at an angle, make boys that wave “hello” as they come out of the oven. Bake 10-12 minutes. Cool slightly, then carefully remove from baking sheet. Cool on wire rack. Make outlines for collar, cuffs, belt, and shoes with Creamy Frosting. From: Betty Crocker’s Boys & Girls Cookbook.
Creamy Frosting
Mix 1 cup sifted confectioners’ sugar, 4 t. milk, and ¼ t. vanilla in small bowl. Tint with food coloring, if you like.

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Peanut Blossoms (“Kiss cookies”) OR Peanut Butter Cup Cookies
1 ¾ c. flour
1 t. baking soda
½ t. salt
½ c. butter @ room temp.
½ c. creamy peanut butter
½ c. brown sugar (packed)
½ c. sugar
1 large egg Peanut Blossom Peanut Butter Cup
1 t. vanilla extract
Hershey Kiss candies (large)
Preheat oven to 350 degrees. Sift flour w/ baking soda & salt. In med. bowl, cream together butter, peanut butter, brown sugar, and white sugar. When light and fluffy, beat in eggs & vanilla. Add flour mixture half @ a time, beating well after each addition. Shape dough into 1” balls, using a heaping teaspoon or small cookie scoop. Place 1” apart on ungreased baking sheet…or if making peanut butter cup cookies, place each ball into an ungreased mini muffin pan. Bake about 10 minutes. Remove from oven & immediately press a chocolate kiss lightly into the top of each cookie. (or a mini peanut butter cup into each mini muffin pan) Return to oven & bake 2-4 min. longer until cookies are lightly browned. Remove cookies from oven and place on wire rack to cool. From Christmas 1969

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Snowballs (Mexican Wedding Cookies or Russian Tea Cakes)
1 cup butter

1 teaspoon vanilla extract

6 tablespoons confectioners' sugar

2 cups all-purpose flour

1 cup chopped walnuts or pecans

1/3 cup confectioners' sugar for decoration

Preheat oven to 350 degrees. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. From 8th grade home ec class.

Recipe: Cranberry Tea & Christmas Wassil

Well, it's been awhile since I've posted and I have become inspired by all of the posts I've seen recently on holiday recipes! I thought I'd share a few of our family's favorites that we enjoy making around this time of year. If you are posting special recipes on your blog...please leave a link under comments so we can try out your favorites as well!!

I received this recipe back in 1984 from our Ladies Group at church when we lived in Houston. It's a standard around here at Christmas time!

Hot Cranberry Tea
Boil Together:
3/4-1 c. sugar or to taste
1 1/2 c. water
1 sticks cinnamon
Add:
4 c. Water
3 c. pineapple juice
2 c. Cranberry Juice coctail
1 c. orange juice
1 T. lemon juice
Simmer 1/2 hour and serve warm. Enjoy!! Yield: 11-12 cups

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Or, for another recipe without as much sugar try:

Christmas Wassil

Mix equal parts: Cranberry juice (or orange juice), Apple Juice and Pineapple juice

2 t. whole cloves

6 whole cinnamon sticks

Place in crock pot and heat. This recipe came from the Houston Chronicle.

Crock Pot Recipe - Easy Beef

Another addition to sharing favorite crock pot recipes...

Crock Pot Easy Beef
(Can freeze leftovers)
Use any cut of meat (roast, round steak, etc)
1 can French Onion Soup
1 can Golden Mushroom Soup
1 can Beefy Mushroom Soup
1 (4oz) can of mushrooms
(Optional – thin with 1-2 cups water)
Cut meat into “stew” size pieces. Place meat and soups in crock pot. Cook on low all day. Serve over mashed potatoes, noodles or toast. Enjoy!! Freeze any leftovers for a future “fast meal”.