Today's Brilliant Idea

 

On a whim, I made french toast with egg nog - sooooo creamy and custardy! I added a few eggs and cinnamon too, but it was mostly egg nog. Super festive! Yum!

Bakin', Makin' and Decoratin'

 

 I'm baaaack! I've been soooo busy I just haven't had time to blog about it! It's been a flurry of activity at my house this holiday season; busier than usual, if you can believe that! First, I've been decorating up a storm, inside and outside:

My "helper" and I have been working in the kitchen a lot too, making a few goodies like:

 Chex Party Mix (of course),

 

Chunky Chocolate Jam Bars (see 9-6-11 post for recipe),

 

and Salted Caramel Pretzel Bark (new this year!) 

 

 

The recipe is super simple: line a jelly roll pan (or big cookie sheet with deep edges) with foil. Make a layer of mini pretzels.

 

Melt two sticks of butter in a saucepan. Add one cup brown sugar.  Bring to low boil, stirring frequently, until mixture thickens (I let it bubble for 5-7 minutes). Pour over the pretzels. Throw in a 350 degree oven for 5 minutes.

 

Remove from the oven and sprinkle with 2 cups chocolate chips (I used milk chocolate Ghiradelli chips - oh the decadence!). Pop back into the oven for a minute or two to get the chips all gooey and melty. Remove from oven and spread chocolate with a spatula.  Sprinkle generously with fairly coarse sea salt. Pop into the freezer for at least 2 hours (I let mine set overnight). When frozen, break into pieces with your hands and try not to eat it all!  I store mine in the fridge, because when the bark becomes room temperature, it becomes super sticky! Mere words cannot describe how good this is! Try it and see!

 

And of course, Regan and I have been making things! She is constantly asking to do crafts!  

 

We've created some cardboard gingerbread houses,

and some festive "who who" ornaments to give as gifts.

 

And, there's still a week until Christmas! Stay posted for yet more goodies!

 



Mmmm, soup!

 

In honor of today's first snow of the season, here's a yummy soup recipe for you: Macaroni and Cheese Soup! I made this specifically for my 3-year-old daughter, but I really liked it too! It makes a pretty hearty meal, especially the next day, when the pasta has absorbed a lot of the "soup".

I'm sure this is just one of MANY soup recipes I'll be sharing this winter!

 

 

Macaroni and Cheese Soup (adapted from www.skinnytaste.com)

 

4 oz  (or so) dry elbow macaroni 

1 1/2 cups onion, chopped
1 large carrot, chopped
2 cloves garlic, minced ( I used dried minced)
1 TBL butter
2 TBL flour
2 1/2 cups chicken broth 
1 cup lowfat milk
1/2 tsp dry mustard
salt and fresh pepper to taste
2 cups (about 10 oz) broccoli florets, chopped into small pieces (I used frozen)
1 1/2 cups shredded cheddar
2 TBL parmesan cheese



Boil pasta, according to package directions. Drain and set aside. Chop onion, carrot and garlic. In a large soup pot or dutch oven, melt  butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.  Add flour and fresh pepper to the pot and stir until smooth. Slowly add chicken broth, milk and dry mustard powder; whisking constantly. Set heat to medium-high until it comes to a boil. Cover and cook on low about 10-15 minutes. Add broccoli florets and parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes or more to your liking.  Add cheddar, mixing well until cheese melts and immediately remove from heat. Add cooked elbows and mix well, adjust salt and pepper if needed. Eat right away so the pasta doesn't absorb all the broth.

Mmm, muffins!

 

Now that November seems to be in full swing; with frosty mornings, bare trees and snow clouds looming, it's time to do some baking! Regan and I enjoy muffins in the mornings for breakfast, so when I get a burst of energy, I bake a lot and freeze some. This recipe is a tasty way to get veggies in your kid (and yourself), and use up some leftovers from the fridge! Oh, and it makes your whole house smell good too - bonus! 

 

This recipe is a combination of several recipes I found online (mostly on Pinterest, of course).  The muffins turned out really moist and tasted fairly strongly of sweet potatoes, which you may or may not like...I thought they were tasty, and of course Regan liked them!  Feel free to alter the recipe to your liking!

Applesauce Sweet Potato Muffins

1 1/2 cups flour
1 cup oats
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. ground cinnamon
1 cup applesauce
1/2 cup milk
1/2 cup pureed sweet potatoes, baked squash, pumpkin or carrots
1/2 cup brown sugar
1/4 cup vegetable oil
one egg

crumb topping:
2/3 cup oats
1/4 cup brown sugar
1 tsp. ground cinnamon
2 Tbl. butter, melted

Combine flour, oats, baking powder, baking soda and cinnamon in a bowl.  In a separate bowl, mix applesauce, milk, puree, sugar, oil and egg.  Add the flour mixture and mix just until moistened.  Divide batter evenly into muffin tins and sprinkle with topping.  Bake at 400 degrees for 18-20 minutes.  Enjoy!

Halloween Treats!

 

So, you know how I don't know how to stop making things for holidays? Yes, it's overkill, but I can't turn my creativity off...ever...for our Halloween party this week, I decided two kinds of cookie weren't enough, so the day before the party I tried a NEW recipe I found on; wait for it: Pinterest! They were quite labor intensive, but when has that stopped me? They turned out terrific (and they tasted good too!)

Black Cat Cookies (from www.landolakes.com)

2 cups sugar
1 cup butter, softened
3 eggs
1 tablespoon vanilla
3 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Candy corn
Red cinnamon candies

Combine sugar and butter in large bowl; beat at medium speed until well mixed. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed. Combine all remaining ingredients except candies in medium bowl. Reduce speed to low; add flour mixture to butter mixture. Beat until well mixed. Divide dough in half. Shape each half into a ball; flatten to 1/2 inch. Wrap each half in plastic food wrap. Refrigerate until firm (at least 2 hours). Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3-inch round cookie cutters. Place onto ungreased cookie sheets. Using fingers, pinch up ears at top of each circle. Make indentions in the dough (with a piece of candy corn) to mark where the eyes will go (once the cookies are removed from the oven) and press 1 red cinnamon candy on each cookie for nose. Press tines of fork on each side of cookie below eyes to form whiskers. Bake for 7 to 9 minutes or until cookies are set. Immediately press candy corn "eyes" on the cookies and l let them cool 1 minute on cookie sheet; remove to wire cooling rack.

 

I baked the cookies for the shortest time possible so they were chewy and brownie-like...yum!

 

 

I also made some "goodie bags" for all the kids who came to our party: three kinds of candy corn combined with "harvest" colored M&Ms. It's taken me 3 days to un-Halloween our house....bring on the next holiday!

Fall Treats!

 

It's once again the time of year for all kinds of pumpkin goodies! Last night, Regan and I went to a Halloween/costume party, and of course, I tried out some new recipes! Seriously, and I know I've said it like a million times; what did we do BEFORE Pinterest? Such a wonderful resource!

 

Anywhooooo, I made a FABULOUS dip that's truly been all over the Internet: Fall Pumpkin Dip - mmmmmm!   Super simple and super tasty! I served it with sliced apples, mini 'Nilla wafers and crunchy gingersnaps. Again, mmmmmmmm! I also tried a new cookie recipe that peaked my interest: Chai Pumpkin Spice Cookies. They were a hit at the party! 

 

Fall Pumpkin Dip (original recipe from northcarolinacharm.blogspot.com)

 

15 ounce can of pumpkin

5 ounce box vanilla instant pudding (just the powder, do not make the pudding)

16 ounce tub of Cool Whip (thawed)

2 teaspoons pumpkin pie spice

ground cinnamon (optional)

 

Combine pumpkin, pudding mix, cool whip and pumpkin pie spice in a large bowl - stirring by hand.  Transfer to serving bowl and chill for at least an hour.  Before serving, sprinkle with cinnamon (if desired). Serve with sliced fruit, cookies, crackers, etc.

 

Chai Pumpkin Spice Cookies (found at http://passthesushi.com)

1/2 cup (one stick) butter, at room temperature
1/2 cup sugar
1/4 cup chai concentrate (I used Tazo)
1 egg
1 tsp. vanilla
1 3/4 cup flour
1/2 tsp. baking soda
1/8 tsp. salt
1 tsp. chai spice mix (see recipe below)
22-24 pumpkin spice Hershey's kisses (I found them at Target)

Chai Spice Mix
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg

Cream the butter and sugar in a mixer until fluffy, for about 2-3 minutes.  Add the egg, chai concentrate and vanilla; mix until combined.  Add the flour, baking soda and salt.  Cover bowl and chill for at least an hour.  Preheat the oven to 325 degrees.  Using your hands, roll the dough into 22-24 one-inch balls.  Place the dough balls on parchment paper lined baking sheets and sprinkle chai spice mix lightly over the cookies.  Bake for 12-15 minutes.  Meanwhile, unwrap the kisses.  Remove the cookies from the oven and immediately press a pumpkin kiss in the center of each cookie.  Let cool completely or the kisses will turn into puddles!

 

One party down, another to go! We are hosting an open house on Halloween, so...more new recipes will be coming up! Woo hoo!

Awesome Autumn Meal!

 

So, as per usual, I hosted Girls Night last night and tried a new recipe. From Pinterest. And it was delicious! The finish product looks harder to make than it really is...trust me! Here's the impressive sounding name, and the how-tos:

Butternut Squash Stuffed Shells with Lemon Sage Brown Butter Sauce (adapted from http://prouditaliancook.blogspot.co.uk)

one butternut squash, peeled and chopped (I had a giant one, so I only used half)
jumbo pasta shells (I only used half a box)
2 cups ricotta cheese
1/3 - 1/2 cup Parmesan cheese
1 fresh smashed garlic (I used dried minced)
1/4 - 1/3 cup frozen chopped spinach, squeezed and drained
one egg
salt and pepper to taste
grated lemon peel
one stick butter
10 fresh sage leaves, or dried minced sage
lemon juice

Toss the butternut squash in olive oil and salt and pepper.  Roast at 400 degrees for 20-30 minutes.  Cook the jumbo pasta shells according to directions. In a large bowl, combine ricotta cheese, Parmesan, garlic, spinach, egg, salt and pepper, the cooled down roasted squash (about 2 cups) and grated lemon peel. Stuff the shells with the mixture and place in a buttered baking dish. Make the sauce by melting a stick of butter in a saute pan until golden brown and bubbly. Add sage leaves and cook until slightly crisp.  Turn off heat and add lemon juice.  Place the shells in a 400 degree oven until heated through, around 20-25 minutes.  When done, spoon the warm sage sauce over top and sprinkle with Parmesan cheese. 

I also made a "girly" salad of mixed greens, sliced pears, goat cheese crumbles and glazed pecans, with a French vinaigrette - mmm!

I rounded out the meal with a warm asiago foccacia bread (from the supermarket) and homemade apple crisp (have I posted a recipe for that?) and some cold sauvignon blanc! See, it is AWESOME AUTUMN....

It's feelin' like fall!

 

I can't believe it's already THAT time of year again! Time for cooler temps, shorter days,  apple cider, falling leaves, aaaaaand, our annual wine-tasting party! Last week was our 14th party, and I think we're finally getting the hang of throwing this event! We had about 30 guests and the "usual" offerings of cheese platters, gooey dips, cut fruit and LOTS of wine! And, believe it or not, I didn't try ANY new recipes! Sometimes you just have to stick to what you know, to alleviate some stress!

 

Since the weather has been cooler, and my daughter have been spending more time indoors, we've been doing a lot more crafts than usual! This week's project, fall leaf "lanterns", was inspired by Brenda; aka Secret Agent Josephine (http://secret-agent-josephine.com).

Smear some jars with white glue or Mod Podge (that's what we used), and "glue" down pieces of cut tissue paper.

Press on freshly-gathered leaves (they need to be "bendy") and then "glue" more tissue paper on top.

Let 'em dry.

 

Toss in a tealight or one of those battery-operated fake candle things...oooooo!

And, never fear, I DID try out a new recipe this week: Baked Pumpkin Donut Holes. It was MY week to provide snacks for Regan's preschool, and I thought baked pumpkin goodies and apple cider sounded TRES seasonal! Yeah, SOUNDS nice, but , well, first of all, apple cider costs like seven bucks a gallon here, since we had a horrible frost this spring that damaged tons of fruit trees, so I spent a small fortune just for a beverage for a few dozen 3 and 4-year-olds. Then....after reading over the "specifics" of being in charge of class snacks, it appeared that my homemade treats might be a little over the top, as most moms have brought fruit snacks, pretzel sticks and juice boxes. But I was determined to supply a fun, seasonal snack.  So, I made a double batch. I painstakingly rolled each mini muffin/donut in a little butter and then cinnamon sugar, and then set them on waxed paper. Within an hour, they were all gooey and sticky, as the cinnamon sugar coating became , well, gooey and sticky. Ugh. Oh, and did I mention that the day I was responsible for snacks was PICTURE DAY?!? I imagined all these preschoolers with sticky brown smudges on their faces and dress clothes. Oh, what was I thinking??? My back up plan? Well, I had previously purchased some cute woodland animal cookie/cracker things with "snack day" in mind, but I only bought ONE box, and needed more like 3 or 4. So, off to the only store that carried them, 20-plus minutes, each way. Oh, and this was RIGHT BEFORE I was supposed to be at my girlfriend's house for girls night...so, what have I learned from all this? Stop trying to show off to all the other Mommies! :)

 

By the way, these muffin/donut things are really good! I took some to work and shared some at a play date. Try them for yourself!

 

Baked Pumpkin Donut Holes

(adapted from www.twopeasandtheirpod.com)

 

For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/8 teaspoons ground cloves
1/3 cup canola oil (I used applesauce)
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk
For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
 

Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined. Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.

Today's Brilliant Idea: Cinnamon Roll Waffles!

 

This is one of the most BRILLIANT ideas I've seen on Pinterest lately: squish refrigerated cinnamon rolls in your waffle iron, heat and eat! These "waffles" received rave reviews at my house this morning! Yum!

Oops, stuck to the top...

Purely by chance, I bought the smaller, simpler version of cinnamon rolls.  If I'd bought the larger cinnamon rolls that are rolled up like pinwheels, I would have only been able to make one at a time, since I have a Belgian waffle maker instead of the more "mainstream" waffle iron that makes four square waffles. I did four small cinnamon rolls at a time (it only took a minute or so, but I'm sure each waffle iron is different) in my Belgian maker, and then I "schmeared" them with some butter and the ready-made frosting that came with the rolls.

 

Next time, I'll spray the waffle maker with non-stick cooking spray...the cinnamon/sugar topping was a little sticky... :)

 

There's a pretty good tutorial with lots of photos at www.ladybehindthecurtain.com , if you want to check it out.

A Shrimp Dish to Die For

 

So, if you have done your math and followed your calendars, it was my turn, once again, to host Girls Night. And, man, did I find an AWESOME new recipe to share! Thank you yet again, Pinterest! I can't wait to make this again - deeeeeelish!

 

Baked Shrimp with Tomatoes & Feta

(adapted from www.canadianfamily.ca)

 

1 pound large shrimp (I used 2 pounds of MONSTER-sized shrimp)

4 Tbl. olive oil

4-6 shallots, finely sliced

4 garlic cloves, crushed (I used dried minced)

3 Tbl. fresh Basil or 1 1/2 Tbl. dried

2 bay leaves

2 pounds ripe tomatoes, chopped (from my garden - woo hoo!)

9 ounces feta cheese, crumbled

1 bunch green onions, white and green parts, finely chopped

 

Thaw shrimp, if frozen.

Preheat oven to 350 degrees. Heat 2 Tbl. olive oil in a saute pan over low heat, add shallots and cook until soft; 5 minutes.  Add one garlic clove and half the basil.  Add tomatoes, stir briefly, then cover and simmer for 5-10 minutes.  Season to taste with salt and pepper. Transfer tomato sauce to a large, shallow ovenproof dish.  Sprinkle feta on top and bake for 5 minutes.

Meanwhile, heat one Tbl. of olive oil  in a large skillet over medium heat.  Add green onions and remaining garlic and basil and saute for 1 to 2 minutes.  Add the shrimp and cook, turning frequently, until the shrimp are opaque, about 2 minutes.

 

Add shrimp to baking dish with tomatoes and feta, and return to oven for 10 minutes.  Drizzle with remaining olive oil and let cool slightly before serving. Oh my, it's soooo good!

Accompanying this fabulous shrimp dish was a huge bowl of mashed potatoes (I had a craving...) and some "Red Lobster" biscuits: did you know there was a Bisquick mix for them? Gaaaarlicky! Mmmmm!

All you do is add water, mix and drop on a baking sheet - yum!

For dessert, 3-year-old Regan picked out individual servings of Haagen-Daz Dulce de Leche ice cream! Sweet!

Company Picnic Goodies

 

Today is our annual company picnic (we have 5 employees!) at my Mom's cabin in Michigan. It's a carry-in affair with grilled meat, corn hole, kayaking and pontoon rides. Best of all, I can take both my rambunctious 3 1/2-year-old daughter and my energetic Shetland Sheepdog! Well, really, the food is the "best of all"...my contribution to the "spread" is Salted Caramel Brownie Bites (see above) and "Pam's" Potatoes (see below), both tried and true recipes - yum! I don't expect to have ANY leftovers!

 

Salted Caramel Brownie Bites
(found at www.didsomeonesaypartysite.com)

 

one box brownie mix (prepare as directed)

1 cup Kraft caramel bits (round balls of meltable caramel)

coarse sea salt (I actually used pink Himalayan salt)

 

Prepare brownie mix as directed.  Spoon batter into mini-muffin tins. Bake at 350, or 325 for dark, non-stick pans, for 12-15 minutes.  Let brownie bites cool.  The centers will depress slightly, or you can use the back of a spoon to push them in (to make a depression for the melted caramel).  While waiting for the brownies to cool, put the caramel bits and a tablespoon of water in a microwavable bowl.  Microwave as directed to melt the bits. Spoon the melted caramel into the depressed centers of the brownie bites.  Sprinkle with sea salt.

 

Sooooo good!

 

 

I also made an old stand-by side dish: Pam's Potatoes. This recipe, as you guessed it, comes from a family friend named Pam. It's so good, it's addictive! 

Pam's Potatoes (special thanks to Pamela Houseman)

2 lbs. frozen southern style hash browns, thawed
2 cans cream of potato soup
8 ounces sour cream
8 ounces shredded cheddar cheese
1/4 cup grated parmesan cheese

In a very large bowl, combine soup, sour cream and cheese.  Add hash browns and stir to combine well.  Pour into a greased 9 x 13-inch baking dish.  Bake at 300 degrees for an hour and a half.