Cookie baking help and ideas . . .

http://www.food.com/holiday-entertaining/cookies/package?nl=FCW_112911_featlink5&sni_mid=20942&sni_rid=20942.311.869067 Great link for a multitude of Yuletide goodies! I got hungry just reading it and am busy making notes on which ones I may be including in my tried and true favorites.

Easy Pork Chop Meal

I like meals that taste good but go together quickly when I have many other things that need attention in the household. You can't get any easier than this suggestion and you can also be creative with it. 4-6 thick bone-in pork chops 1 packet of your favorite dried soup mix like onion, herb & garlic, etc. 2-3 tablespoons olive oil 1/4 cup hot water 1/4 cup white wine Preheat oven to 425 degrees. Mix together your choice of soup mix with the oil. Generously brush both sides of the chops with the mixture. Bake pork chops in preheated oven for approximately 25 minutes or until they are no longer pink inside. Remove the meat to a serving platter and keep warm. Add the hot water and wine to the baking pan and stir. Make sure you scrape up the brown bits from the sides and bottom of the pan. Serve the sauce over the pork chops. Rice goes great with this meal especially with the sauce.

Saved by the Crock Pot . . .

We had to be out of the house the entire day, yesterday. I knew we would come home tired and hungry and I wouldn't feel exactly thrilled to start cooking dinner. A few weeks ago, the store had boneless pork roasts on sale and I happened to have a nice chunk in the freezer. Before we left the house, I put the pork in the crock pot, sprinkled it liberally with salt, pepper, onion, and garlic powder, turned it on a long, low cooking timer . . . and took off. When we got home, the pork was tender and all I had to do was make rice and a vegetable.

Just thought I'd share that as even if the meat is frozen, you can still get a good meal with some patience and a slow cooker! I didn't add any vegetables or water. The roast, itself, came up with a good amount of great broth which is slated for soup later this week.

My family was happy to have a hot meal on time even after a busy day. I was glad we didn't have to resort to fast food and thrilled there is enough meat leftover to make oven-bake burritos today and soup later in the week.

Quick Soup for a Busy Day . . .

This is my go-to recipe when the day has not gone as scheduled and the pot roast is still a rock in the freezer and people will be demanding food within the hour. It is super-simple and lends itself to your own touches and variations. Quick Soup 4 20-ounce cans of chicken broth 1/4 cup white wine 16 ounces of frozen mixed vegetables 1 teaspoon onion powder 1 teaspoon garlic powder 1 tablespoon dried onion 1/2 teaspoon dried Basil 1 teaspoon dried Oregano Salt and Pepper to taste 16 ounces dried mini ravioli with cheese filling* Bring all the ingredients except the ravioli to a boil, add the dried ravioli and simmer according to directions on the package or until tender. Grate some Parmesan or Romano over each bowl and serve. If you have bread/rolls on hand, you will have it made. Salad fixings, too? You are, indeed, the cook to watch! *You can usually find the packages of dried ravioli in the pasta section of the store. If you have a frozen variety available, that works, too, only adjust the cooking time as it will heat through faster. Ideas . . . If you have some leftover chicken or even canned chicken, you can add that to the soup. Barley is excellent in the soup but you will have to simmer it longer before adding the ravioli. My family likes rice and the ravioli in their soup. This also works great with beef broth only use red instead of white wine.

Giant Snickerdoodles - an answer to gift giving?

This is another favorite Snickerdoodle recipe that makes the whole house smell wonderful as they bake and the cinnamon scents the air. It is a good recipe for gift giving as you can stack them four or five high, wrap in clear bags, and complete with a ribbon for little 'think of you' gifts. There are always people we feel we should have some sort of gift for them on Christmas yet don't really know them well enough to start a gift-giving tradition. A packet of fresh cookies tells them you are thinking of them kindly and there isn't any 'now I have to give them a gift' reaction. It is also a way to keep our Christmas budget in check yet let people know you care.

Giant Snickerdoodles 3 cups sugar 1 cup softened butter 2 teaspoons vanilla extract 4 eggs 5 cups all-purpose flour 2 teaspoon cream of tartar 1 teaspoon baking soda ½ teaspoon salt 4 tablespoons sugar 4 teaspoons cinnamon Dash of ground cloves Heat oven to 375 degrees. Combine the sugar and butter in a large mixing bowl and beat until light and fluffy. Add vanilla and eggs, blending well. Add flour, cream of tartar, baking soda, and salt. Mix well. Combine the 4 tablespoon sugar and cinnamon in a small bowl. Measure out 1/4 cups of dough and form into balls. Roll balls in cinnamon/sugar mixture and place 2 inches apart on ungreased baking sheets. Bake for 12-15 minutes or until set. Remove immediately from baking sheets onto a cooling rack. Makes approximately 3 ½ dozen big cookies. Can be made smaller but be sure to adjust baking time.

Turkey leftovers, anyone?

If you are blessed, you have leftovers from your Thanksgiving turkey. Some people don't feel that way but turkey can provide a number of great meals just from what was left from the feast the day before. Our turkey was over 20 pounds so we have three freezer bags of turkey carcass to boil down into broth. The bits of meat still clinging to the bones provide enough turkey to fill out the soup along with added vegetables. Add some rice or noodles and you have a very inexpensive meal. We also saved a good amount of meat which I plan to chop and turn into turkey salad sandwiches. All you need is the turkey, a bit of mayo or cream salad dressing, pickle relish, mustard, and a freshly-baked roll to encase the creation. This will work with ham or turkey although you might want to cut the richness of the ham with some chopped celery in the sandwich mix. Still have leftover meat? Heat it up with a can of undiluted cream of mushroom soup and serve it with mashed potatoes, rice, or pasta. My son like to add a sprinkling of chili flakes for some spicy sparkle. Got leftover gravy? Combine it with bits of meat, lots of mixed frozen vegetables and put it in a pie shell. You can save time by buying the premade crusts from the freezer section of the store. You can make your own pot pies. My family enjoys seeing what I come up with when we have leftovers. My husband has been known to ask, "So, how many meals did you cannibalize to create this dish?" If you think about it, we served ten people for dinner on Thanksgiving with three or them going back for thirds. That makes 16 meals. I can come up with three batches of soup from the leftover bones, etc., which should provide four to six meals. Making turkey salad sandwiches will provide six lunches. I have enough to make a pot pie for four people. I might even scrape enough together to make a creamed turkey over rice for another four dinners. I only paid $10 for the turkey, in the first place. I think I stretched the budget pretty well.

So appropriate when cooking on a budget . . .

Frugality without creativity is deprivation. - Amy Dacyczyn

Easy Treat Suggestion . . .

Of late, I've seen a lot of these special pretzel treats being offered for sale even at bakeries! Upon reflections, I can't see spending two dollars or more for a chocolate-dipped pretzel stick so thought I'd offer some suggestions for making them ourselves. Ingredients: Look for those 6-8" pretzel sticks in the snack section of the chip/snack aisle of the store. They are about as thick around as your finger. Chocolate chips White Chocolate chips Finely chopped nuts Crushed peppermint candy Colorful cake decorations Crushed cookie crumbs Carefully melt the white chocolate chips and dip each pretzel stick to cover a bit more than half the stick. Place on a piece of waxed paper to harden. When the chocolate is set, carefully melt the dark chocolate chips and redip the pretzel sticks leaving a bit of an edges so you can see the white chocolate underneath. Have your toppings ready and immediately roll each stick in the nuts or candy of your choice and set aside to reharden, again. They would make a nice centerpiece on the table. You can put them upright in a pretty vase or jar and your guests could help themselves as you relax with a cup of coffe after dinner. The taste of the salt on the pretzel sticks and the sweet of the chocolate makes a unique and tasty contrast.

Chicken Soup Warm Up in a Short Time . . .

Relatively Fast and Easy Chicken Soup Several chicken legs, thighs, necks, etc. 1 chopped onion 10 cloves of garlic, peeled and smashed 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 2 cans of canned chicken broth 2 cups water 2 cup frozen, mixed vegetables Your choice of pasta In a bit of olive oil, really brown the chicken pieces until they have a nice, dark brown skin. Add the onion and garlic and stir to get them cooking. Add the rest of the ingredients, cover, and simmer about an hour or until the chicken is tender. Drain the broth into another pot. Shred the chicken from the bones and add back to the broth. Taste the broth for salt and add more, if necessary. Bring to a simmer and add 2 cups of frozen mixed vegetables and a teaspoon of poultry seasoning. Bring back to a boil and add your pasta of choice. Cook until the pasta is just tender and serve.

Just a hint . . .

The tradition, when I was growing up, was to stuff the Thanksgiving turkey with whatever stuffing you were having. Bad idea . . . Although we never got sick, there is a good chance that you could get sick as several things could occur. The turkey might not be as defrosted as you though so the stuffing against the all-too cold inside is a perfect breeding ground for possible germs/bacteria. By the time the stuffing is adequately and safely heated through inside the turkey, your turkey will probably be overcooked and dry. Since I started cooking my own family dinners, I've made extra stuffing (as it usually goes first!) and packing it in a large, flat (one of those oblong baking dishes works well) baking dish and bake my stuffing. This way you get a crispy top, tender, flavorful inside, and no problems with any contamination. You can always enhance the stuffing flavor with some drippings from the roasting turkey.

Someone on the news, today, even suggested baking the stuffing in portion sizes in a muffin tin. I haven't tried that but it sounds great, especiall when you have a crowd for dinner.

Instead of putting your stuffing in the turkey, put an onion, an apple, whole garlic cloves, etc. in the cavity to provide moisture during cooking and a nice aroma. Besides, if you make lots of extra stuffing, you will have leftovers, and you can make turkey soup with stuffing dumplings!

Oh, and you can make the stuffing the day before and keep in the refrigerator until time to bake it. Same with cranberry sauce, if you make your own. Prepare it the day before and you will insure that it will be cold, set, and ready when the turkey comes out of the oven.

I even make my turkey gravy the day before. I usually buy some turkey wings or a leg and use that for my basic broth for the gravy. While I'm heating it up for dinner, I get a few spoonfuls of the turkey drippings to add more flavor to it.

Brownie Drops

Brownie Drops 1/2 cup butter 3 ounces unsweetened baking chocolate 1 1/2 cup granulated sugar 3 large eggs 1 1/2 cups all-purpose flour 2 teaspoons vanilla extract 1/2 teaspoon instant coffee powder 1 cup chopped pecans or walnuts Melt the butter and chocolate together over a gentle heat and stir often to avoid burning. Pour into a mixing bowl and stir in the sugar. Beat in the eggs, one at a time, mixing well after each addition. Blend in the vanilla and coffee powder. Fold in the flour thoroughly and then the nuts. Refrigerate the dough for 2-4 hours or even overnight. Preheat oven to 350 degrees. Drop dough by teaspoonfuls on vegetable oil sprayed baking sheets or baking sheets linee with parchment paper. Bake for 10-12 minutes our until cookies spring back when touched. Remove to a cooling rack. Ideas . . . A drizzle of chocolate icing will make them more festive.

Thanksgiving help with the turkey - Apple Nut Cranberry Stuffing

Apple Nut Cranberry Stuffing 6 cups bread, cubed ½ cup chopped onion ½ cup butter, melted 1 teaspoon poultry seasoning 3/4 cup fresh or frozen cranberries, chopped ½ cup raisins ½ cup chopped walnuts or pecans 2 peeled apples, coarsely chopped ½ cup chopped celery 1 ½ tsp. salt ½ tsp. pepper 1 cup chicken or turkey broth Cook the butter with the onions until onions are tender. Put all the ingredients in a large mixing bowl and thoroughly combine. Add enough of the broth to moisten the bread cubes. You might need a more than called. It’s hard to ruin stuffing! Either stuff you turkey with this stuffing or place in a greased baking dish and bake until brown on top. Use a sturdy, quality bread for the stuffing as the white sandwich bread tends to turn into slush. Sour dough works well or a crusty loaf or two from the day-old bakery counter. The bread should be a bit dry and stale so why spend money on fresh?

Fettuccine Alfredo - less expensive than going out for this!

My Version of Fettuccine Alfredo 16 ounces pasta noodles (spaghetti works well, but fettuccine noodles hold the sauce better!) 1 cup heavy cream (milk works if you are watching budget and calories) 1 stick butter 3/4 cup grated Romano or Parmesan Cheese, dusted with 2 tablespoons all-purpose flour 1 teaspoon freshly ground black pepper 1/4 cup finely chopped green onion 1 tablespoon finely chopped parsley Cook your choice of pasta until just done. You don't want a mushy presentation here! Drain the pasta and place back in the pot. While the pasta is cooking, melt the butter in another pot. Add the milk gradually and bring to a simmer. Add the flour-dusted cheese and stir constantly until it form a lightly thickened sauce. Add the pepper and onion to the cheese sauce, toss with the cooked pasta, arrange on a serving platter and sprinkle with the parsley. You can easily increase or decrease this recipe depending on how many you are serving and whether this is a side dish or a course in itself. Additional grated cheese on the side as well as pepper can only improve each person's portions according to individual tastes. Chili flakes are an interesting sprinkle on the hot pasta.

Many Way Butter Cookies

Here is a great recipe for beginner bakers or those who want to get two kinds of cookies ready in a hurry. This recipe will make two kinds of cookies and the addition measurements following the basic recipe are set for that. If you have the time and mixer capabilities, you can double the recipe and make four very different cookies in one baking session. 　 Many Way Butter Cookies4 cups all-purpose flour 2 teaspoon baking powder 1 teaspoon salt 1 ½ cups butter; softened 2 cup granulated sugar 2 egg ½ cup cream 2 teaspoon vanilla extract Preheat the oven to 375 degrees. Stir together the flour, baking powder, and salt. In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, cream, and vanilla, beating well. Fold in the dry ingredients until well combined. Drop by rounded teaspoonfuls on to a vegetable oil sprayed baking sheet or, preferably, use parchment paper for really excellent results. Bake for approximately 10-12 minutes. Divide your dough in half and chose two of the following. This one recipe makes many cookies, many different kinds of cookies! Candy Cookies - Add in ½ cup finely diced, colorful spice gumdrops and ½ cup chopped walnuts to the dough. Citrus Almond Cookies - Blend in ½ cup toasted, chopped almonds, 1 teaspoon orange zest, and 1 teaspoon lemon zest. Pecan Orange Cookies - Add ½ cup toasted, chopped pecans, 1 tablespoon orange zest, and 1 teaspoon orange extract. Coconut Nut Cookies - Blend in 1 cup toasted coconut and ½ cup chopped walnuts. Chocolate Date Cookies - Add ½ cup finely chopped dates, 1/4 cup chopped walnuts, and 1/4 cup tiny chocolate chips. Peanut Chip Cookies - Add ½ cup dry-roasted peanuts and ½ cup tiny chocolate chips. White Chocolate Cranberry Cookies - Add ½ cup white chocolate chips and 1/4 cup chopped dried cranberries. White Mint Cookies - Add ½ cup white chocolate chips and 1 teaspoon peppermint extract. Remember, any cookie goes up a notch with a drizzle of icing. The basic icing recipe is a cup of powdered sugar, extract of choice, and just enough milk or cream to make a icing. You can often find squeeze bottles with a narrow tip in the speciality baking sections for easy drizzling. You fill the bottle with the icing, place the cookies out on waxed paper, and decoratively apply the icing. Don’t forget the food color and sprinkles for festive presentation.

Hmmm . . . don't know about that . . .

I don't believe in dining on an empty stomach. - W.C. Fields

Candy Bar Fudge

Just found this recipe by Rachel Ray. I like a great many of her recipes because she makes good food easy to do. This one is great as it leaves you open to all sorts of substitutions in order to make each batch of this easy fudge really your own recipe! Candy Bar Fudge (http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/fast-recipes/candy-bar-fudge) Ingredients 1 ½ cups crushed candy bar (like Butterfinger) 2 ½ cups semisweet chocolate chips 1 can (14 oz.) condensed milk ½ cup peanuts Directions: Line 8-inch square pan with parchment, leaving overhang; sprinkle with 1/2 cup candy. Melt chips in condensed milk over low heat. Add nuts and candy. Pour into pan; chill. Cut into squares. Ideas . . . I’m just imagining different ways to make this recipe with using peanut butter chips, white chocolate chips, dried fruit, various types of nuts, etc.

Making it easy . . .

Fried Chicken in the Oven takes the grease splatters out of your life! You will need two or more sticks of butter or margarine, melted. And one or more cut up chickens, depending on the size of your family. Cutting it up yourself saves money especially when you hit those under eighty cents a pound sales. Mix approximately two cups all-purpose flour blended with the following: salt and pepper to tastes, garlic salt, half-sharp paprika and any other seasoning in your cupboard you like or that sounds interesting. Preheat your oven to 350 degrees. Dip each piece of chicken into the melted butter or margarine, coat with seasoned flour and arrange the pieces on a baking pan or sheet (with sides!). Bake for approximately 35 minutes or until chicken is golden, crispy and fork tender. Drain excess fat, arrange on platter and serve. It takes about ten minutes to prepare, tastes like fried and avoids the mess of frying.

Pumpkin Pie Bars . . .

A good way to enjoy the taste of pumpkin pie without not as much fuss. What better way to have 'pumpking pie' than a version you can eat out of hand? Pumpkin Pie Bars 3/4 cup butter - no substitutes, divided 2/3 cup granulated sugar, divided 1 teaspoon vanilla extract, divided 2 1/3 cups all-purpose flour, divided 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Dash nutmeg 1/2 teaspoon salt 2 eggs 1 cup packed brown sugar 1 cup pumpkin 1/2 cup chopped walnuts or pecans Preheat oven to 400 degrees. Cream 1/2 cup butter, 1/3 cup granulated sugar, and 1/2 teaspoon vanilla. Blend in 1 cup of the flour and mix. Press the dough into the bottom of a 13x9-inch baking pan. Bake in preheated oven for approximately five minutes. Remove from oven. Turn oven down to 350 degrees. Combine 1/2 cup flour, baking powder, spices, and salt. Combine eggs, brown sugar, pumpkin, and 1/2 teaspoon vanilla. Stir into the dry ingredients and nuts. Spread over the partially-baked crust. Combine remaining 1 cup flour and 1/3 cup granulated sugar. Cut in the 1/4 cup butter until mixture looks like rough crumbs. Sprinkle over the pumpkin layer. Continue baking 25-30 minutes. Cut into serving-size bars after it has cooled. Cookie bars can be set out for easy grabbing or presented on a pretty dessert plate and dressed up with whipped cream.

A quote on eating . . . sort of!

Bad men live that they may eat and drink, whereas good men eat and drink that they may live. - Socrates

Fast and Easy Artichoke Dip

I always order artichoke dip when we get a chance to eat out but can stop the between restaurant cravings by making my own. Artichoke Dip 1 packet dried onion soup mix 1 1/2 cups canned/bottled artichoke hearts, drained and chopped 1 cup mayonnaise 1 cup sour cream 1 1/2 cups shredded Swiss cheese Preheat oven to 350 degrees. Combine all the ingredients in a mixing bowl. Spread into a suitable baking dish (good idea to use vegetable oil spray) and bake, uncovered, for approximately 25-30 minutes until hot and bubbly. Serve with tortilla chips, rounds of toasted bread, etc. Ideas . . . I like using 1 cup Swiss cheese and 1/2 cup sharp cheddar cheese in mine. A tablespoon of jarred, diced garlic brings up the taste a notch. A tablespoon of finely diced pimento makes it look more festive.

Easy Pasta Salad . . .

There have been a few times when I got very short notice that we were either invited to a pot luck or my husband needed a dish of something for an event at work. Although I do like to fuss, there are times when I just have to do it as quickly and as well as I can with the time I have on hand. Pasta salad always works for me. It is one of those go-to recipes that will evolve from what you have on hand and still please the people who get to enjoy it. Easy Pasta Salad 1 pound of pasta, your choice of shape although elbows or shells seem to work best for me. 1 green onion, finely chopped Your choice of bottled salad dressing. Cook the pasta in salted water until just tender, don't overcook. Drain and cool. Toss with the green onion and coat lightly with their chosen dressing. Italian is my usual choice but I've had success with some of the creamy dressings, too. It's a matter of taste and what you have on hand. This is very basic and very good. However, there are always ideas! Ideas . . . Toss in a small can of sliced olives. A tablespoon or two of sweet or dill relish is good. Some dijon mustard brighten up the salad dressing and taste. Chopped cilantro gives it a nice flair. Diced hardboiled egg adds some protein value and taste. Canned tuna or salmon elevates the dish wonderfully. Don't forget salt and pepper to taste. Using the tri-color pasta makes for a pretty salad.

Crispy Oatmeal Cookies

I like this site, especially this particular oatmeal cookie. Easy to do with worthwhile results!

http://www.joyofbaking.com/CrispyOatmealCookies.html

Last-minute cupcakes . . .

You need a fast dessert, the children need cupcakes for school, and everyone just wants something sweet after dinner. There are many variations of this recipe but the following should do the trick and help you keep your sanity! Last-Minute Cupcakes 1 package of spice cake mix 1 small package of instant lemon or vanilla pudding 1 cup canned pumpkin 1/2 cup oil 1/2 cup orange juice (fresh or concentrate) 3 large eggs 2 teaspoons cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon cloves 2 teaspoons vanilla extract Combine all the ingredients in a large mixing bowl and beat until just mixed without any lumps. Line muffin tins with cupcake papers (this recipe make 18-24 cupcakes) and divide the batter into them. Bake in a 350 degree preheated oven for 15-20 minutes or until the tops spring back when lightly touched. Cool and just sift powdered sugar over the tops. You will be a culinary hero!

Busy day lunch during the holidays . . .

I know from my own experience how hectic it can get with holiday cooking and children under foot. The children get even more noticeable when they are hungry. This was always a lifesaver meal for my brood. Enough English Muffins to feed the bunch Spaghetti sauce Cheese of choice Spilt the muffins and arrange them on a baking sheet. Top each with some sauce and cheese and bake at 350 degrees until hot and bubbly. Let them cool a bit before giving to little ones as the cheese is hot. To get them out of the kitchen, spread a 'picnic' towel on the floor, put in a favorite video, and present their personal pizza lunch. This is just the basic idea. If you have salami, sausage, chicken, etc., on hand, you can use your creativity and your children's input on what they want on their pizzas.

Tomato Soup with More . . .

This is an all in one pot meal that is sure to warm up the family especially if it comes with some warm bread or fresh biscuits. Tomato Soup with More 5 cups chicken broth (you can go half and half with water) 1 cup thinly sliced carrots 1 large onion, finely diced 6 cloves of garlic, peeled, smashed, and diced 4 new potatoes, diced 2/3 cup dried lentils 3/4 cup tomato paste 1 tablespoon cider vinegar 1/2 teaspoon dried thyme 1/2 teaspoon dried dill 1/4 teaspoon dried chili flakes 2 tablespoons honey 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Combine all the ingredients in a crock pot and cook on either high or low according to your instruction manual. Ideas . . . We like some shredded cheddar on our serving of this soup. Some chopped parsley over each serving makes it festive! For some extra tang, stir in 1/4 cup chopped green onion about ten minutes before serving.

Stuffed Eggs - not just for the holidays!

Stuffed Eggs 6 hard-cooked eggs 1 tablespoon mayo Pickle relish (sweet or dill, your choice) Salt & pepper to taste Paprika for dusting the finished eggs Carefully peel the cold, cooked eggs. You can slice them in half width or lengthwise. Gently scoop out the yolk into a mixing bowl. With a fork, smash and break up the egg yolks. Add the mayo, relish, salt, and pepper. Stir to combine. If it is too dry, you can add more mayo or relish. Fill each of your egg white halves and round the filling attractively. Dust with the paprika and serve. Ideas . . . You can use canned, diced chili peppers instead of the relish. Top each egg with a slice of black or green olive. If you puree the yolk mixture until smooth, you can pipe in the yolk with a pastry bad and tip. Sprinkle on some toasted, finely chopped pecans. Use them for a breakfast buffet and add some finely diced ham or bacon to the yolk mixture.

Chewy Chocolate Cookies

http://www.cooking.com/recipes-and-more/recipes/Chewy-Chocolate-Cookies-recipe-9359.aspx This is a recent find that I'm planning on trying soon. I like chewy cookies and the use of egg whites instead of whole eggs cuts down the calories/fat in the cookies. Thought I'd share before I forget where I got the recipe in the first place.

Chocolate Biscotti

Biscotti seems to be a popular cookie these days. The packages of them in the store are expensive so here is a way to enjoy this elegant cookie and save money, too. Chocolate Biscotti 2/3 cups butter, softened 1 1/3 cups granulated sugar 4 eggs 2 teaspoon vanilla 1 tablespoon brandy 3 ½ cups all-purpose flour 2/3 cups unsweetened baking cocoa 4 teaspoon baking powder 1 cup coarsely chopped chocolate chips ½ cup finely chopped walnuts or pecans Preheat oven to 375 degrees. Cream the butter and sugar until fluffy and light. Add eggs, one at a time, then stir in vanilla and brandy. Combine the flour, cocoa, and baking powder and stir into creamed mixture until well-combined. Dough should be stiff, so mix the last of the flour by hand. Fold in the chocolate and nuts. Divide the dough into four equal parts. Shape into long loaves, approximately ten inches long, two inches wide and about 3/4 to one inch thick. Forming them directly onto the greased baking sheets is easier. You will need more than one baking sheet. The dough will spread so leave space if you put more than one on a baking sheet. Bake for approximately 20 minutes or until firm to the touch. Cool on baking sheet. Using a sharp knife, slice the loaves diagonally into one inch slices. Return the slices to the baking sheet and bake for 10-15 minutes more. Cool completely before storing in an airtight container. Makes about 45 cookies.

Easy dessert to impress your family . . .

This goes together easily and looks like you fussed more than you actually did. It is easy to dress up with toppings, whipped cream, etc. Besides, it's chocolate! Deep Chocolate Mousse 2 cups heavy whipping cream 2 tablespoons sour cream 1/2 cup granulated sugar 3 heaping tablespoons cocoa powder 1 teaspoon vanilla extract 1 tablespoon coffee liquer or brandy Place the whipping cream, sour cream, sugar, cocoa powder, vanilla, and liquer in a mixing bowl. Whip at high speed until combined, smooth, and fluffy. Scoop into dessert bowls (small ones as this is rich!) and top with whipped cream. Ideas . . . Use an orange-flavored brandy for a citrus tang. Almond liquer is great, too. Top the final whipped cream topping with sliced, toasted almonds. A light powdering of cinnamon is good, too.

Spicy Ginger Orange Pumpkin Loaves

This is a great loaf to have on hand for quick breakfasts on busy, holiday mornings. You can butter it or not and enjoy it with tea, coffee, or hot cocoa. Spicy Ginger Orange Pumpkin Loaves 2 eggs 1/4 cup vegetable oil ½ cup molasses ½ cup brown sugar 1/4 cup milk 2/3 cup pumpkin 2 cup flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon cloves 1/4 teaspoon nutmeg 2 teaspoon vanilla extract 1 tablespoon grated orange zest 　 Directions In a medium bowl, beat egg and oil. Add milk, brown sugar, molasses, and pumpkin, and beat to combine. Sift flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, vanilla, orange zest, and add to wet ingredients. Beat until smooth. Pour into a vegetable oil sprayed loaf pans. This recipe makes two loaves. Bake at 350 degrees for 40-45, or until a tester comes out clean.

Can't get any easier than this - Drunken Beef!

Okay, the beef isn't drunk but the beer does lend a tenderizing effect and gives the meat a good flavor. The rye bread and mustard provide a Germanic influence. Drunken Beef! 3 pounds cubed beef 1 package dry Italian dressing mix 1 bottle of beer 2 slices of dark rye bread Dijon mustard Toss the cubes of beef with the Italian dressing to coat. Spread each slice of the rye bread with a generous helping of the dijon mustard. Place these in the bottom of the crock pot. Add the beef cubes and pour in the beer. Cook on low or high as needed. Before serving, stir up the dish from the bottom so the now soggy bread can break down and thicken the broth. This goes great with simple boiled potatoes and a crisp salad.

Easy Drop Cookies

November first, time to start thinking about holiday baking seriously! You don't have to settle for expensive store-bought cookies. As you can see, it is easy to produce tasty homemade ones for a fraction of the cost.

Easy Drop Cookies 2 3/4 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 cup softened butter 1 ½ cups white sugar 1 egg 1 teaspoon vanilla extract 1 tablespoon freshly grated orange zest 3 to 4 tablespoons buttermilk Sprinkles or colored sugar, for decorating Directions Preheat oven to 375 degrees In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet. Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with colored sugar or colored sprinkles. Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.