Alice and the Mock Turtle

Crab Cake Sliders

2012-01-30T07:00:00.000-05:00

The first time I ever made crab cakes from scratch, I used this recipe from Ina Garten {who has fabulous recipes}. It is the only crab cake recipe I have ever used. And, I can say it will probably be the only I will ever use. It is scrumptious. Flavored by veggies, without a lot of filler, these are ever so tasty and moist.

A few notes about making these. I have doubled the crab meat but only slightly increased some of the other ingredients, specifically the bread crumbs. Thus, the mixture is very moist and can fall apart easily when pan frying. Just trust me. Pat the moist ingredient into balls and flatten slightly. Place in pan with the hot oil and butter, and let them fry for 4 minutes before flipping. Leave room in your pan to slide a spatula underneath each crab cake and then gently flip it over. You will be rewarded with delicious crab cakes.

These are excellent bites size for sliders, but they are also delicious made into a normal size crab cake. Our family enjoys these as sliders, with fondue, or with pasta and a salad. Well, our family minus my four year old. He told me he only likes crab salad. I encouraged him to just try them, but he had an excuse. "I've had crab cakes before at Baskin Robins in ice cream. I didn't like them," he stated confidently. I don't remember that, but I am certain if I had crab cakes in ice cream, I would not like them either.

Crab Cake Sliders
2 tbsp unsalted butter
2 tbsp olive oil
1 small onion, chopped
4 stalks celery, chopped
1 small orange or red bell pepper, chopped
1 small green bell pepper, chopped
1/2 tsp salt
1 tsp hot sauce {such as Tabasco}
1 tsp Worcestershire sauce
1 tsp pepper
1 1/2 tsp crab seasoning {such as Old Bay}
1 lb lump crab meat
3/4 c bread crumbs
1/2 c mayonnaise
2 tbsp Dijon mustard
2 lg eggs, lightly beaten
additional 3 tbsp butter and 3 tbsp oil for pan frying
36 mini potato rolls {usually sold in packs of 24}

Melt 2 tbsp butter with 2 tbsp olive oil in large skillet over medium heat. Saute onion, celery, and bell peppers seasoned with hot sauce, Worcestershire sauce, crab seasoning, salt and pepper. Cook until vegetables are soft, about 15 minutes. Remove from heat and let cool to room temperature.

Place crab, bread crumbs, mayonnaise, mustard, eggs and cooled cooked veggies in a large bowl. Mix well to combine. Refrigerate for 30 minutes to firm up slightly and make shaping crab cakes easier. After mixture is chilled, shape into bite size crab cakes.

Heat additional 3 tablespoons of butter and 3 tablespoons of olive oil in pan. Pan fry crab cakes over medium heat about 4 minutes each side. Move to plate lined with paper towel to remove excess grease.

Assemble sliders by placing a crab cake on a cut roll. Top with tartar or remoulade sauce {my personal preference}. Serve with coleslaw. To have these for a crowd ahead of time, make the crab cakes the day before. Reheat, covered with foil, in a 325F oven for about 15 minutes, then assemble.

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Cheesy Beans and Rice Burritos~ Make Ahead Lunch

2012-01-27T07:30:00.000-05:00

A few weeks ago I shared a recipe for homemade Hot Pockets, which is just about my children's favorite food. Here is another food my children will often ask for.

I used to buy bean burritos from the frozen section at the grocery and my children loved them. But I found out how easy and inexpensive they are to make at home. I based this recipe on ingredient amounts that are easy to remember and the ratio works well. Now my children, especially my 11 year old son, requests these and makes certain I know he will eat more than one.

Cheesy Beans and Rice Burritos
2 15.5 oz cans pinto beans, drained
4 c cooked, cold rice
3 c shredded cheese, divided
2 c salsa {depends on how gooey you want it}
2 tsp ground cumin
1/2 tsp salt
8 10" flour tortillas

Combine beans, rice, salsa and 2 cups of cheese in frying pan. Season with cumin and salt. Heat, stirring occasionally. Heat flour tortillas til warm and pliable {keeping covered with moist towel once heated helps prevent cracking}. Spoon rice mixture onto middle of tortilla, top with a bit more cheese, fold and wrap burrito. Wrap in foil or wax paper and store in freezer bag for future lunches. To reheat frozen burrito, wrap in paper towel and microwave for 1-2 minutes.

Tips and Tricks~

*Heat tortillas in microwave for 1~2 minutes, keeping covered with a moist towel. The moisture will keep the tortillas from cracking as they are rolled.

*If making these to enjoy the same day, wrap individually in foil and keep warm in crock pot. This makes a great meal for children's parties or gatherings of any kind.

*Making these with different cheese and salsas allows for an almost infinite possibility of flavors. Like yours spicy? Use hot salsa and pepper~jack cheese. Want something a bit more tangy? Use a lime salsa and mild jack cheese.

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Peanut Butter and Jelly Cupcakes

2012-01-25T08:00:00.000-05:00

For a few years cupcakes have been all the craze. I've seen so many varieties, some which look delicious and others leave me wondering who would eat such things. The craze seems to be cooling off a bit, but that doesn't keep me from making them. My children sure like them and I'm certain would be quite disappointed if I stopped making various cupcake creations.

Sometime ago I made peanut butter cupcakes for my nephew's birthday. It was his 18th birthday,but he loved them {peanut butter and jelly sandwiches are his favorite}. I topped each with a bit of jelly before frosting them with a creamy peanut butter frosting. They were tasty, but messy. I haven't made them since, but have wanted to with some improvements. I finally got around to fixing them up.

The batter bakes up moist and fluffy with a slightly crispy top, almost like you have toasted your bread for a peanut butter and jelly sandwich.

The point of improving these was to keep them from being so messy while eating them {who wants jelly on his shirt}. That problem was solved by frosting the cupcake with just a ring of peanut butter frosting . . .

then filling the circle with jelly.

It worked beautifully.

Peanut Butter and Jelly Cupcakes
2 1/2 c flour
1 tbsp baking powder
1/2 tsp salt
2 c brown sugar
1 c peanut butter
1/4 c vegetable or canola oil
2 eggs
1 c milk
1 tsp vanilla
peanut butter frosting {recipe below}
1 c strawberry preserves

frosting recipe from allrecipes
1/2 c butter, softened
1 c creamy peanut butter
4 c powdered sugar
1/3 c whipping cream

Preheat oven to 350F.
Combine flour, baking powder and salt in bowl. Set aside.
Place sugar, peanut butter, and oil in bowl of stand mixer. Stir with paddle attachment to combine. Add eggs and beat til smooth. Add 1/3 of the flour mixture and stir to combine; while stirring, add 1/3 of the milk. Continue until all flour and milk have been adding, scraping sides of bowl between each addition. Add vanilla and blend on medium speed for 2 minutes.

Divide batter between 24 lined muffin cups. Bake in preheated oven for 18-22 minutes, until edges are golden. Cool in pans for 10 minutes; remove from pan and let cool completely before frosting.

While cupcakes are cooling, make frosting. Place butter and peanut butter in mixer bowl; whip until fluffy. Add 2 cups powdered sugar and wh1ip til fluffy. Add 1/4 c cream and beat. Add remaining powdered sugar and cream; whip til fluffy. Pipe frosting onto cooled cupcakes, just around the edge {I used a 1M tip}. Fill centers with a small spoonful of jelly.

Update~
Here is another peanut butter and jelly cupcake from Annie's Eats. The frosting seems lighter and fluffier. I'd love to try this with the next batch I make.

He went straight for the jelly.

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Sweet Italian Sausage and Pasta

2012-01-23T08:00:00.000-05:00

Frequently I will buy a large pack of sweet Italian sausage links knowing that they are easy to prepare for dinner. Sadly, I often prepare the sausages the same way, always with some type of tomato sauce~ simmered in marinara sauce with peppers and onions, served over spaghetti with tomato sauce, sliced and cooked on pizza with tomato sauce. There's a definite patter of sausage and tomato sauce.

With the a pound of sausage links to use and my apathy of late with tomato sauce, I tried something different. Not too creamy and not cheese based like Alfredo {cheese sauce with sausage just sounded like it would drop straight to the bottom of my gut}, I made a thin sauce with chicken broth which was a perfect compliment.

Once the sausage has cooked, it is sliced then browned with onions. This tends to leave lots of seasoned bits stuck to the pan. But those bits come off easily when a sauce is made in the same pan, and they help flavor the sauce. The flavor is not intense, like a tomato sauce can be, but it the mildness with the pasta and sausage makes quite a delicious dish. Actually, it is one that we have not had leftovers of because it is so well liked.

Sweet Italian Sausage Pasta
1 lb sweet Italian sausage links {about 6 links}
1 small sweet onion, chopped
1/4 cup butter
1/3 c flour
3 c chicken broth
1 1b box short pasta {such as cut fusilli, penne or even egg noodles}
fresh parsley, chopped {for garnishing}
fresh ground salt and pepper, to taste

Place sausage in skillet and add water to reach half way up sausage. Heat to simmer and cook til water is evaporated; turn sausages over and add water to half way up sausages again. Simmer til water is evaporated again. Remove sausages and slice into circles. Return sausages to frying pan and add chopped onion; cook over medium~high heat til sausage is browned and onions are tender. While sausages are browning, begin pasta and cook according to package directions.

Reduce heat to medium and add butter to skillet; melt and stir, scraping up bits of sausage stuck to pan. Sprinkle sausage and onion with flour; stir. Slowly stir in chicken broth, scraping skillet. As you add the broth, you will find the bits scrape easily off the skillet. These bits season the sauce nicely. Once sauce begins to simmer, continue to simmer for 5 minutes to slightly thicken sauce. Remove from heat and keep covered.

Drain pasta. Add sausage and sauce; combine. Garnish with fresh chopped parsley.

Tips and Tricks~
*Prepare sausage ahead of time up to the browning point. Slice and refrigerate or freeze. When you want to make this dish, pick back up at the browning point. I love preparing ingredients ahead of time. The grocery stores have caught on to that; they sell all types of prepared ingredients in nice packages.
* Use a metal skillet, not a non~stick one. The sausages will wreak havoc on non~stick pans and the metal pan will easily clean up, especially after scraping the bits off while adding the broth.
*This dish is excellent with a side of roasted Brussels sprouts. Place sprouts on a cookie sheet and toss with olive oil and coarse salt. Roast for 20 minutes in a 400F oven.

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Lucky Purses

2012-01-19T07:30:00.000-05:00

As I posted earlier this week, at our house we have started making Chinese food instead of getting take out. Mostly we do this to avoid headaches and the cost, but the food really isn't difficult to make, and I've learned to make some dishes rather well.

When we did frequent restaurants, we tried P.F. Chang's a few times. I honestly don't remember what their food was like, it didn't overwhelm me in either way of yum or yuck. Except for one thing, a dessert called Lucky 8. I tasted it twice but on one of our last visits, to my disappointment, it was no longer part of the menu.

For a few years I have thought about recreating the Lucky 8. As I recall they were eight sticks made of thin spring roll dough filled with chocolate and served with a peanut butter caramel sauce and toffee bits. I thought about how it would be difficult to fill and roll a thin stick of chocolate. But an idea came to me, mostly inspired by images I've seen floating around the web of Hershey kisses baked inside of wonton wrappers.

I changed the order of fillings and sauce and decided on using Rolos, caramel filled chocolate candies, inside a dumpling wrapper. A sauce of melted peanut butter and chocolate would accompany the little purses. The name comes about from the gifts given to children on Chinese New Year. Red envelopes are filled with money, an even amount is considered lucky {8 is the most common lucky number}. Thus, these little tasty bites are named lucky purses. Make some, perhaps more than eight. They are easy and come together rather quickly.

Lucky Purses
Rolos candies, unwrapped
dumpling wrappers {recommend Shanghai style for a thinner crust}
small bowl of water {for moistening wrappers}
vegetable oil for frying
1/4c creamy peanut butter
1/2 c semi~sweet chocolate chips
toffee bits

Heat oil in small sauce pan over medium heat to about 325F. While oil is heating {it will take a 5-10 minutes}, form purses.

Place number of wrappers needed {8-16} on a damp paper towel and fold paper towel over top to keep dough moist. Place a wrapper on your hand, add a Rolo to the center of the wrapper. Moisten the edges of the wrapper. Bring edges together over the Rolo; press in side edges, then squeeze to keep together and form the purse. Set aside while forming remaining purses.

Fry purses in hot oil for about 1 minute. You want the dumplings to be golden but not burnt {they will cook quickly}. Remove to plate lined with paper towels to remove oil. Make sauce.

Place peanut butter and chocolate chips in a small sauce pan and heat over low heat to melt. Stir frequently; once chips are melted, remove from heat and stir. Spoon into serving ramekin.

Place lucky purses on a small serving plate and sprinkle toffee bits around them. Place ramekin of chocolate peanut butter sauce on same plate. Dip a lucky purse in the sauce then dab on toffee bits.

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Easy Fried Rice

2012-01-17T10:30:00.000-05:00

Everyone in my family enjoys Chinese food but we don't like the headache and puffy hands and face that often come later from the high MSG content in most restaurant Chinese food. I've learned to make dumplings or wontons, spring rolls and now the best fried rice. I especially like to have our Chinese 'make~in' around Chinese New Year {which is January 23 this year}, complete with chopsticks and tea and a bright red table covering.

Why red? The holiday has its roots in a myth that a monster, Nian, would come on the eve of the new year and eat animals and even children. To keep him appeased, villagers would set out food on their doorposts. Once someone noticed a child wearing red running toward the monster, and it was terrified and ran off. It was decided that red would scare Nian away. Today children receive red envelopes filled with money as gifts on the Chinese New Year.

So what about the food? Often the feasts in China include chicken and fish, dumplings and mandarin oranges as well as some sweets like Chinese rice pudding. We just enjoy a festive occasion therefore we eat some of our favorite, very Americanized Chinese dishes, like fried rice.

Tips and Tricks for No Fail Fried Rice~
*The key to fried rice is using cold, day old rice. Make your rice at least one day ahead and use it to make this no fail recipe.
*Use sesame oil, not vegetable or canola or another. The only seasoning you need for this recipe comes from the sesame oil and the soy sauce. And they are the only seasoning you need.
*I prefer white rice in this dish. Before I actually made fried, I thought the brown color came from brown rice. After making it I learned the color is from the soy sauce.
*This is wonderful even after it has been made and sits in the fridge for a day or two. My children love it when I make extra so they can pack it for their lunches.
*Easily add pork, beef or chicken to the dish by sauteing the meat in sesame oil first, then add veggies with a bit more sesame oil. Follow remainder of recipe as written.

Easy Fried Rice
2 tbsp sesame oil
2 c frozen mixed veggies
1/2 c chopped yellow onion
2 eggs, slightly beaten
3 c cold, cooked rice {recommend white}
1/3-1/2 c soy sauce {recommend low-sodium}
1/4 c sliced green onions

Heat sesame oil in large skillet or wok over medium~high heat. Add veggies and onions and cook until onions are slightly tender. Move veggies to sides of pan, making a circle in which to place eggs. Lower heat to medium and add eggs; scramble in middle to slightly cook then mix with veggies. Add cold rice and soy sauce {just 1/3 cup, use 1/2 cup if you like the salty taste to come through more}; increase heat to high and stir fry to heat through. Garnish with green onion slices before serving.

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Coconut Chocolate Chip Bread

2012-01-13T17:00:00.000-05:00

I've had a fairly productive effort on making some of the things on my 'Looks Yummy' Pinterest board. One recipe comes from Culinary Concoctions by Pea Body for Almond Joy Bread. I wanted to make a treat for two of my college age children to enjoy on their flights back to school, and they both like almond joys, so I chose this.

Reading through the recipe and looking through the pantry caused me to make a few changes such as using coconut milk {I've had a can in the pantry for a year that I have not touched yet} and leaving out the coconut extract. Once I started mixing I decided to add more coconut and chocolate chips and omit the almonds {I too love Almond Joys but do not enjoy biting into a nut in the middle of my soft dessert}. Without the almonds it was no longer Almond Joy, but I rather like the addition of lots of coconut.

The result was quite delicious~ a golden, crunchy outside with a moist and sweet coconutty inside. I omitted the glaze from the original recipe. I did make some with the remainder of the coconut milk but decided that I rather liked the crusty bread without the glaze.

Coconut Chocolate Chip Bread
based on recipe from Culinary Concoctions by Pea Body
4 eggs
2 c sugar
1 c canola oil
1 tsp vanilla
3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c coconut milk
2 c shredded sweetened coconut
2 c semi-sweet chocolate chips

Preheat oven to 350F. Grease 2 loaf pans.
Combine eggs, sugar, oil and vanilla in bowl. Beat on medium speed for 2 minutes. Combine flour, baking powder, baking soda, and salt; whisk well. Alternate adding flour combination and coconut milk, mixing well after each addition. Fold in shredded coconut and chocolate chips. Divide batter between two loaf pans. Bake in preheated oven for 55-60 minutes. Allow loaves to cool in pans before removing.

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Roast Chicken Chopped Salad~ Make Ahead

2012-01-10T08:00:00.000-05:00

Roast chicken chopped salad, it is so delicious, but I do not make it often enough. Even though it is a relatively simple meal, it is somewhat time and attention consuming with all the preparation. Since it is a salad that is rather enjoyable chilled, it makes an excellent make ahead meal.

The combination of vegetables and roast chicken make this salad really scrumptious. The simple technique of roasting chicken that still has the bone and skin intact gives a delicious and juicy piece of meat without a fuss, just a bit of salt and pepper are the only seasoning necessary. The trick is to leave the skin on after it has roasted and rested for a bit.

Once you have cooked and prepped all the ingredients, assemble them in a container that can be sealed~ a glass bowl that can be covered tightly with plastic wrap or an air tight storage bowl.

Why make a salad ahead of time? Most of the work of making a fine salad is the preparation of the ingredients, which can drain your zeal for sitting and being sociable while enjoying your work. Preparing the ingredients ahead of time allows you to make it for~
* a dinner party
* lunches {store in individual size containers with dressing separate}
* dinner for the next day
Serve with a crusty loaf of bread and butter to complete the meal.

Roast Chicken Chopped Salad
2 chicken breasts with ribs and skin intact
salt and pepper
2 hearts of romaine
3 ears of corn
6 oz goat cheese
1 lg English cucumber
2 roma tomatoes
3 green onions
1 c croutons
1/2 c dried cranberries
champagne vinaigrette {recipe follows}

Preheat oven to 375F. Place chicken in shallow dish or roasting pan; sprinkle with salt and pepper. Bake for 1 hour {continue preparing remainder of salad while chicken roasts}. Remove from oven and let rest, with skin still intact, for 15 minutes. Remove skin and allow meat to cool enough to handle. Cut off bone and slice into strips. Wrap in butcher or wax paper.

Bring a small pot of water to a boil; add corn cobs and cook for 5 minutes. Remove from boiling water and submerge in ice bath for 2-3 minutes. Remove from ice bath and slice corn off cob. Place in baggie.

Chop hearts of romaine, rinse and dry. Place in large bowl. Crumble goat cheese; place in baggie. Peel and dice cucumber; place in sandwich bag. Dice tomatoes; place in sandwich bag. Slice greens of onions; place in baggie. Place croutons and cranberries in separate baggies.

Layer all ingredients in their separate bags on top of lettuce in bowl. Cover bowl and store in refrigerator for a couple of hours or overnight. Assemble salad by layering all ingredients and drizzling with vinaigrette. Toss lightly and serve.

Champagne Vinaigrette
1/2 c champagne wine vinegar
1/3 c grape seed oil
2 tbsp dijon mustard
1 tbsp sugar
1/2 tsp pepper

Put all ingredients in a jar; shake vigorously. Serve over chopped salad.

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Peaches and Cream French Toast~ Make Ahead Breakfast

2012-01-04T07:00:00.000-05:00

I find it important to send the family off for the day with their tummies filled with good food. It sets the tone for the day. Unfortunately, more often than not lately, they have their tummies filled with cold cereal. But with a bit of planning, I will change this. And this is how I plan to start the change.

Peaches and Cream French Toast is an absolute favorite with my children and husband. As with most make ahead breakfast recipes, this comes from my favorite bed and breakfast cookbook, Recipes From the Watson House. Most of the recipes call for the dish to be assembled the night before and placed in the refrigerator, then cooked in the morning.

All though it is a family favorite, I do have to admit I would prefer it without the peaches. I am just not a cooked fruit fan {unless the fruit is berries}. With that said, I do eat this picking around the peaches and just love it. I think one day I will cook this without the peaches and serve the cooked creamy toast with fresh peaches. But, the whole reason for making this dish is to send the family off with their tummies filled with goodness and feeling peachy.

A sweet caramel made of melted butter and brown sugar is topped with sliced peaches.

Add cubed French bread and pieces of cream cheese.

Then pour a creamy mixture of eggs, half-n-half and vanilla over top.

Cover the dish, all the bread and cream swimming in the creamy sauce atop the ooey~gooey caramel, and refrigerate til morning.

You can hire a little helper. I pay mine with bread crumbs.

Once cooked, the top gets crunchy. . .

But when you take a piece, the inside is all gooey goodness.

Peaches and Cream French Toast
1/2 c butter
1 c brown sugar
2 tbsp reserved juice from canned peaches
1 29 oz can of peaches, drained
1 French baguette, cubed
8 oz cream cheese, cut into small pieces
12 eggs
1 1/2 c half-n-half
1 tsp vanilla

Heat butter, sugar and peach juice in saucepan until bubbly. Pour into a 13x9 inch casserole dish. Scatter peach slices over caramel sauce. Top with bread cubes then pieces of cream cheese. Place eggs, half-n-half, and vanilla in blender; blend to combine. Pour egg mixture over bread and cream cheese. Cover and refrigerate at least an hour but preferably overnight. Bake, uncovered, in 350F oven for 50-60 minutes.

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Homemade Hot Pockets

2011-12-30T09:00:00.000-05:00

Every time my son goes grocery shopping with me he asks to buy Hot Pockets. Once in a while I give in, but usually I'm not so nice. I can make them myself. At least that has been my reasoning. And I have tried a couple of times but I have never been quite satisfied with the results. The bread doesn't taste flavorful, it looks like a lumpy bag, or it just is a flop.

But I didn't give up. I tried again. And succeeded.

I came across a roll recipe that I just love {after a few minor changes}. These rolls are fluffy and buttery and just GOOD. I decided to use the dough recipe for another version of homemade hot pockets, and it worked deliciously. Now my boy can have his hot pocket for lunch just about anytime he wants.

This technique works for keeping the filling inside the pocket:
Fold the dough ends over. . .

then the sides. . .

flip pocket over, tuck and shape.

I was pleased. And to get rid of the lumpy appearance I have had with past pockets, I let the dough sit while preheating the oven, about 10 minutes. While baking, the pockets round a bit and are fluffy when eaten. Below you can find the full recipe and instructions.

Homemade Hot Pockets
For the bread dough:
1 1/2 c milk
3/4 c sugar + 1 tbsp sugar
1/2 c butter
1 egg
1 tbsp salt
2 tbsp yeast
2 c warm water
10-13 c flour

For the filling:
2 lb ham, cut into pieces
3 c shredded cheese
4 tbsp melted butter for brushing tops of pockets

Combine milk and 3/4 cup sugar in saucepan. Add 1/2 c butter, cut into tablespoon slices. Heat til butter begins to melt and milk is about 105F. Pour hot milk mixture into bowl of stand mixer; add egg and salt. Mix well with paddle attachment. Add 2 cups of flour and mix well; add 2 more cups of flour and mix. Let sit.

In separate bowl, dissolve 1 tablespoon of sugar into warm water. Measure temperature of water, it should be between 100-110F. Add yeast and stir. Let proof til it is nice and foamy, about 2-5 minutes.

Add 1/2 of yeast~water mixture to milk~flour mixture in bowl of stand mixer. Combine well. Add 1 cup of flour and stir well; add remainder of yeast mixture and another cup of flour. Mix well. Continue to add flour, one cup at a time, stirring with paddle attachment after each addition, until dough begins to thicken. Add remainder of dough, until it is pulling from sides of bowl, using hands or wooden spoon.

Turn dough out onto floured surface and knead til smooth and lightly sticky. Allow to rise in greased large bowl covered with plastic wrap in a warm place for about an hour or until doubled in size.

Divide dough into four balls trying to get the same size. Roll each ball into a large square, roughly 18"x18". Use a pizza cutter to divide dough into six equal pieces. Top each piece with a small handful of ham and a handful of shredded cheese. Fold ends over, then fold sides, then flip, tuck and shape. Place on well buttered cookie sheet. Continue, filling two cookie sheets, each with 12 pockets. Let sit and rise while oven is preheating, about 10 minutes.

Bake pockets for 20-25 minutes. Remove from oven and brush with melted butter. Let cool at least five minutes before removing from pan. Cool completely and wrap in wax paper, then place in plastic freezer bag to store for lunches. Reheat in microwave for one minute and thirty seconds. Alternately, keep in refrigerator up to three days and enjoy cold or room temperature as well.

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Layered Taco Dip

2011-12-27T09:00:00.000-05:00

Seven layer dip, or taco dip, is an old favorite that has been made for years now and probably has even been forgotten by some. I actually forgot about it even though it was a staple appetizer from my kitchen for years. My sister recently asked if I would make 'Your Taco Dip' for a family get together. So I did.

One of the few things I do differently is omit the taco seasoning and use my own mix of herbs. It is healthier {less sodium} and you can adjust the heat and flavoring to your liking. In place of a taco seasoning packet I use ground cumin, onion powder, chili powder, salt and pepper. Garlic would be a great addition but my husband has issues with garlic so I don't use it. I also like to serve the dip in a glass bowl rather than a rectangular dish. I really like to heap on chopped lettuce and you cannot add much if this is served in a casserole dish.

Layered Taco Dip
1.5 lb ground beef
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1/4 cup water
1 4 oz can green chilies
1 16 oz can refried beans
2 c chunky salsa
1 pt sour cream
1 heart of romaine lettuce, chopped
2 c shredded cheddar~jack cheese
chopped black olives and green onions for garnish

Season ground beef and brown it in a large frying pan. Do not drain; add water, green chilies and can of refried bean. Stir and heat over medium~low heat till well combined. Remove from heat. Place bean mixture in bottom of a large, clear, glass bowl. Let cool.

Top cooled bean mixture in this order: salsa, sour cream, lettuce, cheese and garnish. Refrigerate for at least an hour. Serve with chips.

Tips and Tricks~
Divide the bean mixture and other layers into clear cups or jars making it easy for guests to grab along with a bag of chips.
If you omit the lettuce and serve this in a casserole dish, it changes it completely by heating in a 350F oven for 25-30 minutes before serving.
Change the layers~ use corn or jalapeno peppers or your favorite taco topping.

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Make Ahead Spinach Souffle

2011-12-22T08:00:00.001-05:00

For our third anniversary my husband took me to a bed and breakfast in Chincoteague, VA. The Inn at Poplar Corner is a beautiful replica of a Victorian home in the outer banks of the Virginia shore. It is a charming place that we fell in love with and revisited for years {only ending when we decided to take family beach vacations around our anniversary and enjoy a night out instead of a week}. We enjoyed biking through the seashore park to the beach, often spying the wild ponies grazing in the marshes. We also enjoyed a home cooked breakfast each morning which we often took on the wrap around porch. It was quite romantic.

The owners of the home each night would make breakfast for the following morning. They made enticing meals that would feed all of the couples staying at the inn, and they did it effortlessly. Even though it was our anniversary time, we would sit and talk to the owners some nights when we came in. Sometimes we even sat and played cards with them. I was even shown some of the ways they prepared food with such ease. They would include a savory dish and something sweet along with fresh breads or muffins. One of the dishes that I learned from Joann, one of the owners {I believed they have sold the inn now}, was Spinach Souffle.

On one of our last visits there my husband purchased their cookbook for me, Recipes From the Watson House {named for the original Victorian home across the street}. I enjoy making many of the recipes I find in it, but the Spinach Souffle is my favorite and is always a tasty reminder of the days I spent there with my husband.

Make Ahead Spinach Souffle
1 box seasoned stuffing mix {about 2 1/2 c}
1 lb ground sausage
4 eggs
2 c milk
1 10 oz can cream of mushroom soup
1 10 oz pkg frozen chopped spinach, thawed
1 4 oz can sliced mushrooms, drained
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese

Grease a 9x13 inch baking dish. Crumble and brown sausage in frying pan. Drain; spread over top of croutons in baking dish. Combine eggs and milk; mix well. Add cream of mushroom soup, spinach, mushrooms and cheeses to egg mixture. Stir well and pour over top of sausage and croutons. Cover and refrigerate overnight.

Remove souffle from refrigerator. Place in cold oven; heat to 350F. Once oven is heated, bake souffle for 50-55 minutes, until lightly browned and bubbly.

Tips and Tricks~
*This is a make ahead dish that allows you to just wake up and pop it in the oven, making it great for company and holidays. It doesn't work well to make then stick in the oven because the egg mixture needs to mingle with the croutons.
*The recipe is easy, making use of canned and prepackaged items. With not much trouble, you could use fresh spinach {wilt it quickly in a frying pan} and fresh mushrooms. I do this and it makes the recipe even better.
*Switch up the cheeses. Use Parmesan or white cheddar or pepper jack.
*Keeping with the Inn's selection of serving both savor and sweet dishes for breakfast, this goes great with a berries baked with an oatmeal topping.

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Sausage Gravy

2011-12-20T10:30:00.000-05:00

As a child I spent many days in the country kitchen of my grandmother in Southern Virginia. Way down south in a place called Hillsville. It was a bit embarrassing to come back home, not only with a slight southern drawl I picked up, but having to tell my friends the name of the place I had been. But it was a rich experience, so different from the city life of Northern Virginia.

The best part about these visits was the table, or the food on the table. From sunup to sundown the table was filled with food that was made by the hands of my grandmother. She could not speak clearly so I would just nod my head as she tried to explain something to me. But my Aunt Lou could understand everything she said and sometimes would take a moment to explain to me. By far the best food of the day was that from breakfast. And the best part of breakfast was homemade biscuits and sausage gravy.

My aunt took the time to explain how to make biscuits and gravy, both without a recipe. The biscuits I have never mastered {I substitute these easy biscuit muffins that requires no rolling and cutting}. The gravy I have. It is easy. You will notice that I have listed a recipe but there really isn't a set amount of measurements to follow when you do this from memory. It is more of how the ingredients come together~ browning sausage, covering with flour then mixing with milk and adding more milk for the right consistency.

How to eat biscuits and gravy~

First crumble the biscuit so the gravy clothes it all.

Then top the crumbled biscuit with gravy. Dig in!

Sausage Gravy
1 lb sausage gravy {recommend sage}
1/2 c flour
2 cups milk, plus more for thinning gravy pepper to taste

Place sausage in a skillet and heat over medium~high. Use a wooden spoon to cut up sausage and stir as it cooks. Once sausage has cooked through, turn heat to high and brown, stirring frequently. Lower heat to medium~low. DO NOT DRAIN SAUSAGE. Sprinkle flour over sausage and stir to coat all pieces with flour. Add 2 cups of milk and stir with wooden spoon; continue to stir frequently as gravy heats to simmer. As it heats, the gravy thickens and you may want to add more flour to thin some. Add pepper and serve hot over biscuits.

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Cookie Nativity with Cream Cheese Cookie Dough

2011-12-16T08:00:00.000-05:00

As a child I was often enticed into requesting a gingerbread house when I would see them at a friends or in bakery shops. I could sympathize with Hansel and Gretel. If we could have a gingerbread house in our home for Christmas, everything would be perfect. My dreams of having a gingerbread house did not come true in my childhood. The closest I came was helping a friend eat some of one her father bought for her {which was already assembled with elaborate decorations}. After tasting a bit of that dream, I was actually very satisfied that my mom had never bought a gingerbread house for us. It was a fanciful treat for the eyes, but left me not wanting to enjoy the taste of one again anytime soon. Maybe the gingerbread had too much of a licorice flavor or perhaps the icing and candies were hard and dried out. That experience helped me to realize that I would probably enjoy something a little more pleasing to kinder palates.

When I had children of my own, instead of a traditional gingerbread house, I helped them decorate mini graham cracker houses. They are easy. They are inexpensive. And they are great for parties. Just set out graham crackers, icing and candies. My children loved these. As my children have grown, they still enjoy making the graham cracker houses, but I think some of the older ones would enjoy something different.

I saw this adorable picture of a 'gingerbread' nativity. It reminded me of the graham cracker houses and I think it would be delightful for the children to make, but it actually inspired another idea. Visions of cookies cut to animal shapes and stars, I imagined a nativity scene made of cookies. And, it was quite different than a gingerbread house. Instead of the colorful decorations and heaps of frosting, I envisioned a simple monochrome scene. Something that was more peaceful instead. Any embellishments would be simple. Just a few sprinkles on the stars and and perhaps some lights as a backdrop. And the figures would be few.

I began with a soft and velvety cookie dough~ cream cheese cookie dough {see recipe at end of post}. The dough is perfect for children to work with. It has no raw eggs. It is easy to shape even without cookie cutters~ roll into balls or sticks.
I like to double the batch to have extra, especially if kids will be decorating {have a few extra cookies on hand for mistakes}.

Roll out the cookie dough, working in small batches. Cut out the stars. Place a skewer on a cookie sheet and place star at one end. Lightly press onto skewer. Sprinkle sugar crystals over top before baking.

Next, work on animals and figures. In a traditional nativity scene there are three animals {a donkey, sheep and a cow}, but I had to settle for two. I could not find a donkey cookie cutter. Use animal cutters for cow, sheep and donkey {if you have one}. For the figures, I used an exclamation cookie cutter. Just turn it around and it is Mary or Joseph in a robe or the Wise Men.

For the manger, use a round cookie cutter. After it is baked but still warm, move it to a rolling pin to cool. It will take on a curved shape. This will be place on a 'frame'.

Make a support for each piece {except the stars} in the nativity scene; the manger will need two supports. Do this by cutting a long rectangular shape divided into two triangular shapes.

Once cookies have cooled completely, work on assembling the nativity. I used a small rectangular block of Styrofoam wrapped in plastic wrap with double sided tape on the bottom and back. The tape secures it to the surfaces it will be on and against. {I set up our scene in a wall niche but it could also be set up on a table against a wall.} If desired, hang a piece of sheer material from the wall and over the table surface to hide the Styrofoam. Place the stable in front of the Styrofoam piece {you could make one from sheets of cookie dough; I used one found at Target for $2.50}. Tie a couple of strands of ribbon onto the skewers just below the star. Stick the skewer into the Styrofoam so the star is visible above the stable.

Spread fried rice noodles over the floor of the stable.

Now, work on attaching supports to back of the figures. Use any decorator frosting to 'glue' the supports on. Then set the figures in the nativity scene.

For the manger, attach two supports to the convex side.

Then fill the concave part with toasted coconut before placing the baby inside.

Adjust your figures to complete your cookie nativity scene. For the shepherd, I added a skewer to his side using frosting.

Cream Cheese Cut~Out Cookies
8 oz cream cheese, softened
3/4 c butter, softened
1 c powdered sugar
1 tsp vanilla
2 1/4 c flour
1/2 tsp baking soda

Using a mixer, blend cream cheese and butter together. Add powdered sugar and vanilla and cream til fluffy; it will look like icing. Combine flour and baking soda; add to cream cheese mixture and blend well.

Shape dough into a disc. Wrap in plastic wrap and refrigerate for 30 minutes before rolling out.

Preheat oven to 325F. Roll dough out to 1/4 inch thickness. Cut out shapes and transfer to ungreased cookie sheet. Bake for 10-18 minutes {smaller cut cookies such as stars will need less time, while larger ones like the trees need more} until edges begin to brown. Cool on pan for one minute than transfer to wire rack to cool completely.

Tips and Tricks~
*When working with cookie dough, sprinkle the work surface with powdered sugar instead of flour.
*To help keep pin from sticking to dough, place a sheet of plastic wrap over the dough while rolling.
*If you would like to make a traditional gingerbread house, here are some helpful instructions for gingerbread with templateshttp://www.kingarthurflour.com/baking/documents/gingerbread.pdf

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Southwest Veggie Won Tons

2011-12-14T08:00:00.006-05:00

When preparing appetizers and finger foods for a party, I have learned from Robin Sue at Big Red Kitchen that it good to offer a group of three things or to offer something savory and something sweet. So now when I plan party food, I work with groups of three, with at least one sweet choice and one savory.

Something I have made frequently and is always enjoyed is fruit salsa. I wanted to include this since it has been a while since its last appearance. Second in this trio will be a layered dip {look for a post after Christmas}. With these two I have a sweet and a savory. The fruit salsa is fairly sweet since it is served with cinnamon~sugar chips. So for the third choice in this trio, I planned for another savory option.

I considered making southwest egg rolls. But for a party snack, something that was a bit smaller, almost poppable, would be more suitable. A compromise of sorts came to mind~ southwest won tons.

When working with won ton wrappers it is important to keep the wrappers moist. They dry out rather quickly. To do this keep them covered with a moist kitchen towel and work in small batches. I will lay out about 8~10 wrappers at a time, fill and fold them, then place them on the baking sheet. If you are baking them, brush them with melted butter before working on another batch. Place the folded dumplings fold side down to keep intact. If you plan to fry them, keep the filled and folded dumplings covered with a moist towel until frying.

Southwest Veggie Won Tons
5 handfuls, about 10 cups, fresh spinach leaves {could sub 1 10 oz pkg frozen spinach, thawed and drained}
1 4 oz can diced green chiles
2/3 c cooked or canned black beans
2/3 c frozen corn kernels
1 green onion, sliced
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp chili powder
1 c shredded cheddar~jack cheese
50 won ton wrappers
1/4 c butter, melted

Preheat oven to 450F. Line a cookie sheet with foil and place a cooling rack on top {see note in tips and tricks}.

Place fresh spinach in a large, deep skillet over medium heat. Cook, stirring frequently, til wilted. Add green chiles, black beans, corn, green onion, cumin, onion powder, salt and chili powder. Stir to combine and heat through. Add cheese and stir; remove from heat.

Lay out 8~10 won ton wrappers; fill each with 1-2 teaspoons filling. Fold and seal {to seal, add a dab of water to edges}. Place on prepared cooling rack. Brush with melted butter. Bake in 450 oven for 10~15 minutes; check closely last few minutes of baking.

Tips and Tricks~
*Do not over fill wrappers; just one teaspoon of filling is all that is needed.
*Baking won tons on a cooling rack placed on cookie sheet allows for cooking on both sides without flipping.
*Serve with this easy sauce~ 1 cup salsa mixed with 1 cup mayonnaise {this is a favorite dressing for McPeak Taco Salad}.
*Fresh chopped cilantro is a nice addition but if making for others, you may want to beware. Some people have a repulsion to cilantro.
*Want a traditional won ton? Here are my favorite won tons which can be enjoyed steamed, fried or in soup.

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Snickerdoodle Cupcakes With Vanilla Glaze

2011-12-12T08:45:00.001-05:00

I have been obsessed with Pinterest lately, but it is a rather creative obsession. One of the things that caught my attention was a cupcake decorated to look like an ornament. Unfortunately, when I clicked on this particular pin, it brought me nowhere. So, I did some more searching. Mainly I was searching for what had been used as the hook attachment on the cupcake. And, I found nothing. Then I noticed in a picture {again, no web site, just a random numbered image} that some genius had used Rolos to represent the hook attachment. So I set to work on making a Christmas ornament cupcake.

A day after I made these my daughter brought one of her sister's cookbooks, a candy cookbook. There was the exact picture I had seen on the internet! I am quite happy that I had not found this before, because I learned that the cupcakes were decorated with fondant. I am not one to use fondant. I never have, and I don't think I ever will. You see, I am not a cake/cupcake decorator. I like simplicity.

I needed a cupcake that would standout because of its taste and texture but also one that could be easily decorated As I brainstormed, snickerdoodles came to mind. Vanilla. . . cinnamon. . . sugar. . . that's the taste of festivities. So I searched for a snickerdoodle cupcake recipe and I found some. But the first one or two I looked at didn't have great reviews for texture. What to do? I decided to make my own recipe that would feature the secret ingredient of moist cupcakes~ instant vanilla pudding mix. And, I already knew what I wanted to top these with~ vanilla glaze {which I have used to top sweet rolls for a simplified version of a donut}.

The cupcake recipe is one that gives a nice dome which I know so many may work to eliminate. The dome was needed because the cupcake isn't topped with a pile of frosting. Instead, the glaze clings to the cupcake and dries to a smooth finish, much like a glass surface.

Do you know what? I was so pleased with the outcome. These cupcakes taste exactly like snickerdoodle cookies. And without the frosting, they would be an incredible snickerdoodle muffin. Even with my sad decorating skills, the cupcakes turned out pleasant enough. I added a smidgen more gel food coloring than I wanted, but the blue was rich. I also heated the glaze a wee bit longer than I should have so the glaze was speckled. The children really liked the effect though. My son said it looked like a blue jade.

They are real simple even without a recipe. Start with a basic cupcake recipe or a box mix and add instant vanilla pudding mix and cinnamon to the batter. After baking and cooling, dip cupcakes in glaze. Allow the glaze to dry. You could stop here and would have an entirely delicious cupcake. But with the next few steps you could have a Christmas ornament cupcake, too. Whip up a batch of frosting, any decorating frosting will do. I used the Best Butter Cream Frosting from the snowman cupcakes I love to make. Fill a piping bag fitted with a small hole tip. Pipe on dots and swirls. Finally, take a Rolo candy and add a dollop of frosting. Attach to the top of the cupcake as the ornament hook. Ta~da!

Snickerdoodle Cupcakes With Vanilla Glaze
2 1/4 c flour
1 1/2 c sugar
1 3.9 oz pkg of vanilla instant pudding mix
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
1 12 fl oz can evaporated milk {may sub 1 1/2 c whole milk}
1/2 c oil
2 eggs
glaze {recipe follows}

Preheat oven to 350F.
Place dry ingredients {flour, sugar, pudding mix, baking powder, salt and cinnamon} in a large bowl. Whisk together. Add wet ingredients {milk, oil and eggs}; blend together on low then increase to high speed and blend for two minutes. Batter will be on the thicker side. Divide between twenty-four paper lined cupcake tins each filled about 3/4 full. Bake for 18-22 minutes. Cool in pans for 10 minutes before removing. Cool completely before decorating.

Vanilla Glaze
3/4 c {1 1/2 sticks} butter
4 c powdered sugar
2 tsp vanilla
2+ tbsp milk

Melt butter in small saucepan. Whisk powdered sugar and vanilla into melted butter; add milk and whisk till smooth adding more milk as needed. Dip tops of cooled cupcakes. Decorate with hard candies or sprinkles before set. If decorating with icing, let glaze set before adding. If glaze thickens, reheat a bit and add a tad more milk. Whisk between dipping.

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Popcorn Balls

2011-12-09T11:00:00.002-05:00

Popcorn! Popcorn! Get your fresh popcorn balls here! These are so fun to make and the children love them. For Advent, we made these to enjoy the following night while watching our Christmas movie. We will also be putting some in baskets for cousins and neighbors. I mostly make these in winter because they are a festive addition to our winter parties. They look like a bunch of snowballs!

I found this recipe a few years ago when I had never made popcorn balls before. It is really easy and always turns out well. Sometimes I add red hots {makes it a nice Valentine treat, too}. But if you make these for a fall treat, candy corn is a great garnish, too.

You can make them any size. I like to make them a bit bigger using a one cup measure that is overflowing with popcorn so I get about 15 popcorn balls per batch.

Popcorn Balls
from allrecipes
1/4 c butter
3/4 c light corn syrup
2 3/4 powdered sugar
1 c mini marshmallows
2 tsp cold water
2 tsp vanilla
5 qts plain popped popcorn {20 cups~ 1 cup unpopped kernels}

In a medium sauce pan, combine all ingredients as listed {it's good to have the butter and corn syrup at the bottom of the pan} except popped corn. Heat, stirring frequently, till all ingredients are melted and mixture begins to bubble around edges, not just in middle. Remove from heat. Pour over popped corn. Fold together gently. Form into balls. Garnish with red hots or candy corn by simply pressing into the popcorn ball. Let cool before packaging or storing.

Tips and Tricks~
*Pop popcorn in two batches {1/2 cup kernels} making certain kernels are not piled on top of each other in the pan.
*Sift through popcorn to remove any unpopped kernels. It's no fun biting into a hard kernel when you're not expecting it!
*Let mixture cool some before beginning to form popcorn balls. Not only will it not burn your hands, the balls will form better since they will more easily stick together.
*Use a greased 1 cup measure to scoop out coated popcorn and form into balls.
*Place formed balls into greased muffin tins to keep shape while cooling.
*Use a long handled rubber spatula to gently fold marshmallow syrup into popcorn, adding one half of the syrup between stirring, making certain to dig underneath to get all pieces well coated.
*Use a large kettle to keep popcorn in and mix the syrup in.
*Rub hands with butter before shaping popcorn balls.

If you like these, you may also want look at~
Snowman Cupcakes
Brown Butter Toffee Cookies
Pumpkin Pie in a Cup
Chocolate Dipped Pretzel Sticks
Vanilla and Cinnamon Candied Nuts

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Vanilla and Cinnamon Candied Nuts

2011-12-06T09:30:00.003-05:00

Have you ever seen, or better yet, smelled those vanilla, candy coated nuts that are sold at fairs or amusement parks? My nose has a keen sense for them. I will often overlook the ridiculous price and purchase a small pouch of them to snack on. Not only satisfying to a sweet tooth, they are filling so you don't need much of them.

I like to make theses candied nuts to garnish salads for a sweet surprising crunch. After candying the nuts, lightly chop and toss on salad. They pare nicely with a balsamic vinaigrette and goat cheese. A contrast of sweet and sour.

As we have been making gifts for teachers, I needed a small gift for a teacher who eats gluten-free. With all the vanilla and cinnamon we've used lately and a bag of almonds from Costco hardly used, I knew what to make. Pecans are popular and candy well, but I am not a fan of pecans {unless they are in a Honey Crunch Pecan Pie}. Try candying your favorite nut or a mix.

An added bonus of making these as a gift for someone is the aroma which will fill your home. It's pure vanilla heaven. Oh, and there will probably be a few bits of nuts leftover that won't quite fit the container you fill for gifting. Those are a fringe benefit, too.

Vanilla and Cinnamon Candied Nuts
2 c nuts of choice
3/4 c white sugar
1/3 c water
2 tsp vanilla**
1/4 tsp cinnamon

Preheat oven to 350F. Place nuts on cookie sheet. Toast for 10-15 minutes, shaking the pan once or twice to stir. Alternately, in a frying pan without any oil, cook nuts over medium-high heat until browned.

Combine sugar, water, vanilla and cinnamon in deep saucepan. Heat to a boil. Add toasted nuts and stir, continuing to cook until water has evaporated and nuts are coated in a sticky syrup {10 minutes over medium~high heat}. Remove from heat and spread on a cookie sheet lined with waxed paper or foil to cool.

Tips and Tricks~
*Double the recipe to have some on hand for holiday guests.
*Store nuts in air tight container for snacking or tossing in a salad.
*Use different spices. Perhaps cocoa and chili powder for a spicy blend.
*Soak pan for an hour to make clean~up easy.

**If making gluten~free, make certain vanilla is gluten~free.

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Browned Butter Toffee Cookies

2011-12-02T08:00:00.003-05:00

One of my favorite cookies to bake and eat during holidays is toffee cookies. The crunch from the toffee and the soft chewy cookie are a great marriage of texture and flavor, a bit of contrast and a bit of similarity. Melting the butter and browning it instead of using softened butter gives the cookie a different flavor and makes this cookie something new. They are quick to put together and quick to bake.

Make some to put a little love in someones lunch or tie together for a tiny, sweet gift.

Browned Butter Toffee Bit Cookies
1 c unsalted butter
2 c brown sugar
1 tsp vanilla
1/4 tsp salt
3 eggs
3 1/2 c flour
2 tsp baking soda
2 tsp cream of tartar
1 8 oz pkg Heath Toffee Bits

Preheat oven to 350F.
In a medium saucepan over medium-low heat, melt butter. After butter has melted, stir frequently to keep from burning but continue to heat for about 5 minutes, until butter turns golden-brown. Remove from heat and set aside to cool some.

Combine brown sugar, vanilla and salt. Add browned butter and whisk to combine. When butter~sugar mixture is not hot, add eggs. Whisk well.

In separate bowl, combine flour, baking soda and cream of tartar. Add to butter~sugar mixture and stir well. Stir in toffee bits.

Drop by tablespoons full onto greased cookie sheet. Bake at 350F for 8-10 minutes. Let cool on cookie sheet for at least 1 minute before moving to wire rack to cool completely. Store in airtight container to keep texture.

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Single Serve Coffee Bags

2011-11-29T10:00:00.001-05:00

I don't often get a chance to enjoy regular coffee and I am about the only one who requests decaf it seems. I was thrilled when I found the single serve coffee bags at the grocery. What a wonderful idea, freshly brewed coffee that's single serve and without a special coffee maker. They are even portable. Genius!

The down side of the single serve coffee bags is the cost. For about the same price as a bag of coffee beans you get 19 cups of coffee. I discovered you can buy empty tea bags to fill with tea leaves. Why not ground coffee?

Why make single serve coffee bags?
*quicker than brewing a whole pot
*enjoy fresh coffee all day long with regular or decaf
*nice gift, share favorite coffee with freinds

How to Make Single Serve Coffee Bags
Purchase empty tea bags. I found these press and brew bags. They are simple to use, once filled, just seal with an hot iron by pressing for about five seconds. You could check with your local health food store or tea shop.

Grind your coffee of choice. Fill each tea bag with 2-3 teaspoons of coffee grinds.

I made an assembly line and placed the filled bags in a basket to keep until I was ready to seal.

Place bags in an airtight container. Self sealing canning jars are perfect. Add a label with brewing instructions. I like my coffee bags steeped for 3 1/2 minutes. I am certain it differs by brand and flavor. You may want test yours and give instructions to your liking. Include a jar of creamers and sugars. And a pack of stirrers.

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Cookie Cutter Pancakes

2011-11-27T07:00:00.002-05:00

It does not take much to make a day festive. Just a few cookie cutters and some pancake batter helped us to get in the holiday mood. I saw some cute pancake molds at Williams-Sonoma. I also saw the lack of money in my wallet. So I pulled out our cookie cutters, whipped up a batch of our favorite pancakes {recipe below} and heated up the griddle.

How to use your cookie cutters for pancakes.
*Heat your griddle or frying pan to about 325F. Place cookie cutters on hot griddle. Do not use plastic cookie cutters! {That should have been a no-brainer, right?} Only metal against the hot surface.

*Spray generously with nonstick spray, trying to get any curves and corners on the inside of the cookie cutter. Spoon batter into cookie cutter; it will spread to fill the shape.

*Allow pancake to cook, with mold in place, until nice and bubbly on top. Gently remove mold using a set of tongues {the metal cookie cutters will be hot}, then flip the pancake to finish cooking.

*Serve with powdered sugar, butter and syrup and some ice cold milk. :~)

Favorite Pancake Batter
1 1/2 c whole milk
1/4 c white vinegar
2 c flour
1/4 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1/4 c vegetable oil
2 tsp vanilla

Place milk in a large bowl. Add vinegar and let sit for a few minutes to 'sour'. Combine flour, sugar, baking powder, baking soda and salt in separate bowl. Whisk to combine. Add eggs, vegetable oil and vanilla to soured milk; whisk well. Add dry ingredients to milk mixture and whisk to combine.

Makes about 8 servings.

A Few Tips:
*The batter may be thinned slightly by adding a few tablespoons of water.

*Evaporated milk may be substituted for the whole milk; this works beautifully.

*Alternately, buttermilk may be substituted for the milk and vinegar.

*Combine all of the dry ingredients in a jar. Use a pretty ribbon to tie a card of instructions with a list of the wet ingredients and add a cookie cutter for a nice gift.

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Paper Cube Advent Jar

2011-11-25T06:00:00.001-05:00

I'm often tempted to buy the lift-the-flap Advent calendars at the store this time of year. I have only given in to that temptation once or twice, which means the children usually do not have an calendar to count down to Christmas. This year I decided to make one for the children but I decided to do so to help take the emphasis off of the gifts they might receive on one day and to focus more on the festive time of year.

Each day one child picks the correct cube by number from the jar. When the paper cube is opened, he discovers an activity for the day to be enjoyed with the whole family. Also, there is a small candy inside for him. Following is a list of activities for each day.

Paper Cube Advent Calendar
Materials
6 sheets {12"x12"} decorative paper
cube pattern
activity list
small candies {suggest Hershey Kisses or Reese's Minis}

Cut four cubes per piece of decorative paper. Simply hold the cube pattern on the paper as you cut around. Label all squares of one side of a paper cube pattern with the number which corresponds to the day/activity. On the wrong side {what will be the inside of the cube} write out the activity. Add a strip of double sided tape, or tape you have folded over on itself, to each flap. Fold on the dotted lines and secure with the taped flaps, tucking them inside the box.. Using a piece of tape that is folded over on itself allows you to make the taping invisible. Before closing the lid to the cube, insert a small candy if desired. Place the paper cubes in the jar beginning with cube 24. Continue adding, finishing with cube 1.

Activity List
1. Enjoy hot chocolate with a bar of toppings while decorating the tree. {Include crushed candy canes, flavored syrups, nutmeg and cinnamon, and whipped cream.}
2. Make paper stars to decorate mantel with garland of green. {Martha Stewart has a tutorial for making paper stars.}
3. Make orange clove balls as gifts for teachers. {This link shows some beautiful examples of designs on oranges you could duplicate.
4. Attend a performance of The Nutcracker.
5. Make birdseed biscuits in festive shapes using cookie cutters and hang with bright holiday ribbon. {Here's a way to make them in festive shapes using cookie cutters, like snowflakes.}
6. Set out nativity and read Luke 2.
7. Read A Christmas Carol.
8. Make popcorn balls and save for movie night. {This is a tried and true recipe for popcorn balls.}
9. Watch favorite version of A Christmas Carol.
10. Make bags of treats for neighbors.
11. Take a carriage ride.
12. Make crystal snowflakes. {Here is a step-by-step.}
13. Plant winter bulbs for indoors {amaryllis or paper whites}.
14. Make snowman cupcakes and enjoy with a cold glass of milk.
15. Make white chocolate dipped candy canes and package with hot chocolate mix as a gift for cousins.
16. Watch a funny holiday movie.
17. Candle Light Tour {Check with historical homes in your area.}
18. Make edible Christmas tree and enjoy while playing a game.
19. Make stained glass cookies using hard candies and sugar cookie dough. {Here is a recipe.}
20. Go ice skating.
21. Have a car ride picnic of hot sandwiches and hot cider while viewing Christmas lights. {I love these sandwiches.}
22. Camp out around Christmas tree and share favorite memories.
23. Make a sugar cookie nativity using animal shaped cookie cutters.
24. Have a fondue party for dinner.

A Few Notes
When I created this list, I kept in mind the day of the week and time of month in relation to Christmas Day and school breaks. For example, I have making orange clove balls on a Saturday at the beginning of the month as a gift for teachers. You may want to adjust the list according to your schedule.

Also, check your local listing for carriage companies. I found that one was giving free carriage rides on two different dates in our area. Another fun activity would be to visit caverns. The caverns stay about the same temperature year round so that is is warmer underground int he winter than above.

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Cranberry Brown Sugar Muffins

2011-11-22T08:00:00.002-05:00

What a nice treat to wake up to on a crisp fall morning, Cranberry Brown Sugar Muffins. Sweetened with dried cranberries and brown sugar. Topped with raw sugar for a slight crunch to compliment the fluffy inside. They don't take long to put together and bake so not much effort needs to go into preparing them for breakfast.

Cranberry Brown Sugar Muffins
based on a recipe from allrecipes.com
1/2 c butter, softened
1 c brown sugar
2 eggs, room temperature
1 tsp vanilla
1 c sour cream
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 c dried cranberries
raw sugar for topping

Preheat oven to 375F.
Cream butter in sugar. While butter and sugar are creaming, combine flour, baking powder, baking soda, cinnamon and salt. Whisk to combine. Set aside. Add eggs and vanilla to creamed butter and sugar; blend well, scraping sides of bowl. Fold in sour cream. Fold in flour mixture. Fold in cranberries. Use an ice cream scoop or a 1/4 cup measure to fill 14-16 paper lined muffin tins. Sprinkle tops of unbaked muffins with raw sugar and bake for 18-20 minutes.

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Pumpkin Pie in a Cup

2011-11-16T07:00:00.006-05:00

What's better than pumpkin pie? How about pumpkin pie with whipped cream and cream cheese? And to top that, what about a no-bake recipe? I have been making a double layer, no-bake pumpkin pie for almost 20 years now, and there are never any leftovers.

Many of you have probably made the no-bake double layer pumpkin pie. You blend cream cheese with whipped topping and spread that on a graham cracker crust, then top it with a mixture of pumpkin and vanilla pudding. Mine is better. A couple of the adaptions I have made to the original recipe is using more cream cheese and freshly whipped cream, no frozen topping.

A few days ago, I thought of a way to improve it. Just make it portable! I made these as treats for my children's classmates for a Thanksgiving feast. Placing them in plastic cups allows you to place them in a plastic bag which can then be tied closed. Don't forget to send a spoon so this treat is ready to be devoured. And it will be. Trust me. I know.

Another plus, these can be made gluten free. Simply leave out the graham cracker layer and make certain to use Jell-O pudding mix. The label on the box doesn't say it is gluten-free, but check the ingredients and have a look at this statement from Kraft {maker of Jello-O pudding mix}.

These would be great for the children on Thanksgiving Day. While adults are enjoying their pie and coffee, the children could grab a pumpkin pie cup and spoon, then head outdoors to enjoy.

Pumpkin Pie in a Cup
2 c graham cracker crumbs
1/2 c {1 stick} butter, melted
1 1/2 cup whipping cream
8 oz cream cheese, softened
1 tsp vanilla
1 tbsp sugar
1 1/2 c cold milk
2 3.4 oz pkg Jell-O Instant Vanilla Pudding Mix
1 15 oz can pumpkin puree
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves

Pour melted butter over graham cracker crumbs. Stir to combine. Divide among 12 clear plastic cups {6-9 oz size}; press into bottoms of cups. Allow to cool.

Pour whipping cream into bowl of stand mixer; whip until holds shape {about 5-7 minutes}. Cream the cream cheese until smooth and lacking lumps. Add vanilla and sugar; blend to combine. Fold whipped cream into cream cheese mixture. Spoon onto graham cracker crust in cups.

Combine cold milk and pudding mix using a wire whisk. Add canned pumpkin and spices; whisk to combine. Top whipped cream layer of cups with pumpkin pudding mix. Refrigerate for at least an hour or until serving. Makes 12 pudding cups.

Some Helpful Notes
*Use a pestle to press the crumbs in a cup to form the crust.
*A small cookie scoop is helpful in placing the cream mixture onto the graham cracker crusts. I put about 2 1/2 scoops in each cup {probably 2 1/2 tablespoons}.
*Use an ice cream scoop to put the pudding mix in each cup, about 1 1/2 scoops for each of 12 cups. Then slightly shake cup side to side and tap, repeat~ shake, tap, shake, tap. This will settle the pie in the cup nicely.

*If you would like to make this into a pie, spread the cream mixture into a graham cracker crumb pie crust then top with the pumpkin pudding layer. Refrigerate for at least an hour before serving.

Savory and Sweet Corn Bread Stuffing

2011-11-14T06:00:00.003-05:00

Stuffing or dressing? Inside or out? As a child, I had never had stuffing. My mother always made dressing. Even when she made Stove Top Stuffing she called it dressing. Do you know the difference? As the name implies, stuffing is used to stuff meat, usually a whole bird for roasting. Dressing is synonymous with stuffing but is more often to refer to the method of cooking outside of the bird. Also, depending on the geographic location; stuffing is more often used in the the South and East. I prefer dressing to stuffing mostly because it is what I am used to eating and saying, though my favorite recipe is for a stuffing.

Here is my favorite stuffing recipe. It is sweet due to using sweet corn muffins and it is savory with bits of sausage and mushrooms. My children even like this {as long as I remember to chop up the mushrooms and resist the temptation to leave them in slices}. It could even be a meal on its own. The recipe is based on one from a cookbook my mother gave me many years ago. Using fresh corn muffins makes it especially moist. I have never used it to stuff a turkey, but I am certain it would be just as delicious if it was cooked inside your turkey as it is in a pretty casserole dish.

Savory and Sweet Corn Bread Stuffing

2 c chopped mushrooms

1 c chopped celery

3/4 c chopped onion

1/2 c butter

1 1/2 c hot broth {turkey or chicken} or 1 1/2 cup hot water plus 3 bouillon cubes

1 lb pork sausage, browned and drained

8 sweet corn muffins, crumbled

Melt butter in large skillet; add mushrooms, celery and onion and cook until onions are tender. Place sausage in large bowl; add cooked mushroom mixture and crumbled corn muffins. Add hot broth {if using bouillon cubes, boil water and add the cubes and allow to sit for 5-10 minutes before adding to sausage and corn muffins}. Stir to combine all ingredients. Place stuffing in greased baking dish. Bake uncovered in 350F oven for 30 minutes or until hot.

A Few Notes

I often use sweet corn muffins from Costco which are much larger than regular muffins so I only use 4.

You could also use a pan of corn bread that has been sweetened by adding sugar to the batter.