tag:blogger.com,1999:blog-55680670863308041792024-03-13T15:08:54.059-07:00Have Recipes-Will CookAre you hungry? I'm cooking!Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.comBlogger211125tag:blogger.com,1999:blog-5568067086330804179.post-7779996178354085142015-12-23T20:50:00.001-08:002015-12-23T20:50:58.490-08:00Double Delights <div class="separator" style="clear: both; text-align: center;">
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<b>Christmas Cookie Countdown Day 4 – Double Delights </b><br />
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I know I’ve told you I collect Christmas magazines, but I’m not sure I mentioned I buy and collect every Christmas cookie magazine I can find every year. I love cookie magazines. I usually start looking at my cookie magazine collection and planning what I’m going to bake around Thanksgiving weekend, and I keep the magazines out all season long.<br />
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<i>Better Homes and Gardens</i> has been putting out cookie magazines for years, and I love looking through their yearly Christmas cookie issues. <i>Taste of Home</i> also started putting out Christmas cookie issues in the last three years, and I have been gravitating toward those recipes more and more. The recipes are creative and fun since they come from subscribers. It must be satisfying to see your cookie recipe published.<br />
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Double Delight cookies are in the 2015 <i>Taste of Home Ultimate Cookie Swap</i> issue, and it is my favorite cookie recipe of 2015. The recipe makes a large batch of cookies. The original recipes says it makes 15 dozen, but I can’t seem to slice my cookies thin enough to achieve that yield. The cookies are deliciously rich and chocolaty, but the vanilla side keeps them from being too rich.<br />
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<a href="http://haverecipes-willcook.blogspot.com/2015/12/norwegian-chocolate-chip-cookies.html" target="_blank">Christmas Cookie Countdown Day 1 - Norwegian Chocolate Chip Cookies</a><br />
<a href="http://haverecipes-willcook.blogspot.com/2015/12/gingerbread-bark.html" target="_blank">Christmas Cookie Countdown Day 2 - Gingerbread Bark</a><br />
<a href="http://haverecipes-willcook.blogspot.com/2015/12/russian-tea-cakes.html" target="_blank">Christmas Cookie Countdown Day 3 - Russian Tea Cakes </a><b><a href="http://haverecipes-willcook.blogspot.com/2015/12/russian-tea-cakes.html" target="_blank"> </a></b><br />
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<b>Double Delights </b><br />
Adapted From <i>Taste of Home Ultimate Cookie Swap</i> <br />
<a href="https://docs.google.com/document/d/1zUIU-6PWwYVkFbcUg9Sk9Aqe3YNfkSdewSNSdKhm74o/edit?usp=sharing" target="_blank">Printable Recipe </a><br />
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<i>Chocolate Dough </i><br />
1 cup unsalted butter, softened<br />
1 ½ cups granulated sugar<br />
2 large eggs<br />
2 teaspoons vanilla <br />
2 cups all purpose flour <br />
2/3 cup baking cocoa <br />
¾ teaspoon baking soda <br />
½ teaspoon salt <br />
1 cup coarsely chopped pecans <br />
4 ounces white baking chocolate, chopped <br />
<br />
<i>Vanilla Dough </i><br />
1 cup unsalted butter, softened <br />
1 ½ cups granulated sugar <br />
2 large eggs <br />
2 teaspoons vanilla <br />
2 ¾ cups all-purpose flour <br />
2 teaspoons cream of tartar <br />
1 teaspoon baking soda <br />
½ teaspoon salt <br />
1 cup coarsely chopped pecans <br />
4 ounces German sweet chocolate, chopped <br />
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<i>Chocolate Dough </i><br />
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, and beat in vanilla. In a large bowl, combine the flour, cocoa, baking soda and salt. Gradually add the dry ingredients to the creamed mixture and mix until combined. Stir in pecans and white chocolate. Cover and refrigerate for one hour. <br />
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<i>Vanilla Dough </i><br />
In another large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, and beat in vanilla. In a large bowl, combine the flour, cream of tartar, baking soda and salt. Gradually add the dry ingredients to the creamed mixture and mix until combined. Stir in pecans and German chocolate. Cover and refrigerate for one hour. <br />
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<i>Both Doughs </i><br />
Divide both doughs in half, and shape each portion into a 12-inch roll. Wrap the rolls in plastic wrap and refrigerate for 3 hours or until firm. <br />
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Unwrap and cut each roll in half lengthwise. Place a chocolate half and vanilla half together pressing to form a log. Wrap the log in plastic wrap, and refrigerate for 1 hour or until the dough holds together when cut. <br />
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Using a serrated knife, cut the logs into ¼ inch slices. Place 2 inches apart on baking sheets lined with parchment paper. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool. <br />
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Makes about 9 dozen Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com0tag:blogger.com,1999:blog-5568067086330804179.post-15920370602326924802015-12-21T20:59:00.000-08:002015-12-21T20:59:25.102-08:00Russian Tea Cakes<div class="separator" style="clear: both; text-align: center;">
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<b>Christmas Cookie Countdown - Day 3</b><br />
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Do you have a favorite cookie? I usually pick out a “cookie of the year” which happens to be my favorite cookie from the new cookies I’m making during the Christmas season, and the cookie changes each year, but I have to admit I have a cookie that is my all time favorite. Russian Tea Cakes are the cookies I reach for most on any platter of cookies in front of me. Russian Tea Cakes are my all time favorite cookies.<br />
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My mom always made Russian Tea Cakes at Christmas time, so maybe it’s partially my memories helping make them my favorite, but I still really love the buttery powdered sugar goodness of my favorite cookie. This is my mother’s Russian Tea Cake recipe, and I still make them and love them.<br />
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<style> </style><b>Russian Tea Cakes </b><br />
<a href="https://docs.google.com/document/d/1vUG-6zZC0xBwFW6TUDbanVfgJEJ4-kp8gJM9JjYprbE/edit?usp=sharing">Printable Recipe</a> <br />
1 cup unsalted butter, softened<br />
½ cup powdered sugar<br />
1 teaspoon vanilla<br />
2 ¼ cups all purpose flour<br />
¾ cup finely chopped nuts (I use pecans or walnuts)<br />
¼ teaspoon salt<br />
powdered sugar<br />
<br />
Beat butter and ½ cup powdered sugar and vanilla in a large bowl. Stir in flour, salt and nuts until dough holds together. Chill the dough for at least an hour.<br />
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Preheat oven to 400°F. Shape dough into 1-inch balls, and place about 1 inch apart on ungreased cookie sheet. Bake for 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll the warm cookies in powdered sugar. Cool on a wire rack and then roll in powdered sugar again to coat.<br />
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<a href="http://haverecipes-willcook.blogspot.com/2015/12/norwegian-chocolate-chip-cookies.html" target="_blank">Christmas Cookie Countdown - Day 1 Norwegian Chocolate Chip Cookies</a><br />
<a href="http://haverecipes-willcook.blogspot.com/2015/12/gingerbread-bark.html" target="_blank">Christmas Cookie Countdown - Day 2 Gingerbread Bark</a><br />
<br />Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com0tag:blogger.com,1999:blog-5568067086330804179.post-81759135191087110352015-12-16T20:21:00.002-08:002015-12-16T20:21:18.976-08:00Gingerbread Bark<div class="separator" style="clear: both; text-align: center;">
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Warm, fragrant cookies coming straight out of the oven is an integral part of my Christmas memories and traditions. That being said, there is always room for an easy no-bake treat on my Christmas cookie platter.<br />
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The December issue on <i>Taste of the South</i> <i>Magazine</i> has a candy bark section with recipes for White Chocolate Peppermint Bark, Butterscotch Bark and Dark Chocolate Bark, but the bark that really caught my eye was the Gingerbread Bark.<br />
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I have loved decorating gingerbread houses since my high school friend and I created houses out of graham crackers that we decorated with pounds of candy we bought at the drugstore. The medium doesn’t really matter; it’s all about the decorating.<br />
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With this recipe, you don’t decorate by making windows, doors and pathways like you do on a gingerbread house, but it is really fun to decorate the bark with candy and sprinkles. I used spice drops instead of the gumdrops called for in the recipe, and I think that works to help keep the bark from becoming too sweet. This would be fun to make with small children.<br />
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If you are looking for another easy Christmas treat, check out <a href="http://haverecipes-willcook.blogspot.com/2012/12/christmas-is-only-five-days-away-it.html">Caramel Heavenlies</a>. <br /><br /> <i>Christmas Cookie Countdown Day 1 – <a href="http://haverecipes-willcook.blogspot.com/2015/12/norwegian-chocolate-chip-cookies.html">Norwegian Chocolate ChipCookie</a> </i><br />
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<b>Gingerbread Bark </b><br />
Adapted from <i>Taste of the South Magazine </i><br />
<a href="https://docs.google.com/document/d/1VD2xDW5o6BwN8dK7ngnWu2hZHIa09CVmQO1u4FrPXCE/edit?usp=sharing">Printable Recipe</a> <br /><br />
1 pound vanilla flavored candy coating<br />
12 thin gingersnap cookies<br />
½ cup of spice drops<br />
3 tablespoons chopped crystalized ginger (optional)<br />
1 tablespoon sprinkles<br />
<br />
Line a rimmed baking sheet with parchment paper. Melt candy coating according to the package directions. Set aside ¼ cup of melted candy coating covered in a small bowl. Spread the remaining candy coating in a 12x18-inch rectangle on the prepared pan. Gently press cookies 1 inch apart in the candy coating. Scatter with the spice drops, ginger (if using) and sprinkles, and gently press them into the candy coating. Drizzle with the reserved ¼ cup of candy coating. Let stand until set, and then break into pieces. Store covered for up to 2 weeks. <br /> Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com1tag:blogger.com,1999:blog-5568067086330804179.post-23116144417373964622015-12-15T20:17:00.000-08:002015-12-16T06:28:21.016-08:00Norwegian Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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<b>2015 Christmas Cookie Countdown - Day 1</b><br />
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Are you ready for Christmas? Me? Not quite. I still have a few gifts to buy, menus to plan, and my daughter isn’t home from college yet, but I’m getting there. I have been making cookies, and that always helps me feel more prepared. I missed doing the Christmas Cookie Countdown last year, but I’m ready to get started again (I did bake cookies last year, so my family didn’t go without. I just didn’t have the capacity to blog).<br />
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Norwegian Chocolate Chip Cookies start off 2015’s Christmas Cookie Countdown. I was looking for a recipe that reminded me of Grandmother’s brand of Angel Chocolate Chip cookies. I found this recipe in the <i>Taste of Home Cookie Magazine</i>, and I made them for the first time last year. This recipe wasn’t quite what I was looking for, but I loved them anyway (maybe even more than the Grandmother’s).<br />
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Norwegian Chocolate Chip Cookies are tender and light, and the flavor of the cinnamon-sugar topping with the chocolate chips create a perfect cookie to enjoy with coffee or tea.<br />
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Check out 2013’s <a href="http://haverecipes-willcook.blogspot.com/2013/12/double-butterscotch-cookies.html">Christmas Cookie Countdown</a> for more cookie ideas.<br />
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<b>Norwegian Chocolate Chip Cookies</b><br />
Adapted from T<i>aste of Home Cookies and Candies </i><br />
<a href="https://docs.google.com/document/d/1TMuYpspI1sTYrUodzYZzrqYP6ktElmkk2eO3WifsBhs/edit?usp=sharing">Printable Recipe </a><br />
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1 cup butter, softened<br />
1 1/3 cups plus 3 Tablespoons granulated sugar, divided<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
3 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1 cup miniature semisweet chocolate chips<br />
¾ teaspoon ground cinnamon<br />
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Preheat oven to 350°F. Line two baking sheets with parchment paper.<br />
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In a large bowl, cream together the butter and 1 1/3 cups granulated sugar until light and fluffy. Beat in the eggs one at a time, and add the vanilla. In another bowl, whisk together the flour and baking powder. Gradually beat into the creamed mixture. Stir in the chocolate chips.<br />
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Divide the dough into quarters. On a lightly floured surface, roll each quarter into a 15-inch rope. Place two ropes on each lined baking sheet 4 inches apart. Flatten each rope with a fork to ¼ inch thickness. Mix the cinnamon and the remaining sugar, and sprinkle 2 teaspoons of the mixture over each of the flattened cookie ropes.<br />
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Bake 15-17 minutes or until the edges are light brown. Cool on pans for 2 minutes, and then immediately cut each rectangle cross way into 1-inch slices. Remove to wire racks to cool. <br />
<br />Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com0tag:blogger.com,1999:blog-5568067086330804179.post-46727875653631679092015-11-07T19:43:00.001-08:002015-11-13T09:01:56.984-08:00Cuban Pork Roast<div class="separator" style="clear: both; text-align: center;">
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It has been almost a year since I have posted to this blog. I had intentions of posting all year, and I continued to cook and take photos (not as many as usual, but I still was therapy cooking and baking during the year). Sitting down and writing blog posts was the hard part. I took on new responsibilities at work, and was so busy that the last thing I wanted to do when I got home was pick up my computer. <br />
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Things have changed a bit (my colleague came back from maternity leave recently, so things have eased up). The biggest change has been in my family. When I first started blogging, my daughter was 13 and my son was 7. My daughter was an adventurous eater, and as I said in my profile, my son only liked steak and macaroni and cheese. Now my daughter is away at college and is becoming a better cook than I am, and my son is in high school and has expanded what he eats to a more adventurous diet. <br />
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The change in my son happened so slowly that I barely noticed. I finally noticed in grand fashion on Thursday night. Lynn invited us out to dinner, and we chose to go to our favorite Greek restaurant in town. We ordered our favorite meze dips, but Les and my son thought the Keftedakia (Greek meatballs) looked good, so they decided to try them. <br />
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When it came time to order dinner, I was sure my son would order his normal steak with a feta cheese and chili pepper topping. I was happy Lynn and Les supported his choice, because I’m sure I was sitting there with my mouth open. What did he order? He ordered the lamb shank. Lamb shank?!?! To say I was shocked was an understatement. Lamb shank isn’t something that I would ever order, so how had this happened? <br />
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I should have noticed the change in my son, but somehow I missed the signs. Looking back, it was clear my son had turned a corner on our summer vacation. I had a business trip in Florida we leveraged into a family vacation to Orlando, before we headed to Naples.<br />
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Once we were in Naples, my family and I went different ways. I went to my conference, and my husband would stop at the concierge desk at the Ritz Carlton, and ask, “What should we do today?” The helpful people at the concierge desk would send my family on fun boat tours to see manatees and the Everglades. They also gave them dining ideas, and a coupon to try alligator nuggets. My son tried the nuggets and ordered the sautéed alligator as an entrée (Why was I was surprised about the lamb shank?). They also went out to try Cuban food. I was eating well at my conference, but I wanted to try Cuban food too.<br />
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We looked up the best Cuban restaurant in Naples, and we headed to Fernandez the Bull on our way to the airport. I finally got my Cuban food, and not a moment too soon. I asked the waitress her recommendation for the quintessential dish her restaurant serves, and she had me order the pork roast. It was delicious. I thought about that roast all the way home, and I knew I wanted to try to make it at home.<br />
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I have a recipe that a Cuban friend gave me for a pork roast, but it didn’t seem to have the flavor profile that I was looking for. I saw this Bobby Flay recipe, and it seemed to be exactly what I wanted. And, the Food & Wine Arroz Blanco tastes exactly like the rice at Fernandez the Bull.<br />
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My daughter was back at college when I made this, but Les and my son loved the pork roast. It was flavored all the way to the bone with garlic and oregano, and the citrus glaze adds a brightness that works great with the rich pork.<br />
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I asked my son what his favorite part of our vacation was, and he said it was the food. Our vacation rule, “We can’t eat anywhere we can eat at home” has paid off. My son is now an adventurous eater. I need to change my profile. <b><br /></b><br />
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<b>Cuban Pork Roast </b><br />
Adapted from Bobby Flay at foodnetwork.com <br />
<a href="https://docs.google.com/document/d/1yAgpokSQcH9OOLThsf_l-r-87Tlz96bWQ03q8DYXq14/edit?usp=sharing" target="_blank">Printable Recipe</a><br />
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4 ½ cups fresh orange juice, divided <br />
1 ¼ cups fresh lime juice, divided <br />
1 orange, zested <br />
1 lime, zested <br />
½ cup finely chopped fresh oregano, divided <br />
12 cloves garlic, coarsely chopped <br />
½ cup olive oil <br />
1 bone-in port shoulder (4-6 pounds), trimmed of excess fat <br />
Salt and freshly ground pepper<br />
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Combine 3 ½ cups orange juice and ¾ cup of line juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from heat. Add another ½ cup of orange juice and ¼ cup of lime juice, and add a few cloves of garlic. Let cool to room temperature (refrigerate overnight if you refrigerate the pork roast overnight). <br />
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Make small slits with a paring knife over the entire surface of the pork roast. Salt and pepper the roast, and then rub the garlic and ¼ cup of the oregano all over the pork roast tucking the garlic and oregano in the slits. Put the roast on a large roasting pan, and pour ¼ cup of olive oil over the top of the roast. Turn the roast to coat it in the olive oil. Cover the roast with cling wrap, and refrigerate for at least 4 hours or overnight. <br />
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Preheat the oven to 425° F. <br />
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Remove the pork from the refrigerator 30 minutes prior to roasting. Cook the roast for 30 minutes. Reduce the heat to 375° F and continuing roasting, basting with the citrus marinade during the last 30 minutes of roasting until the roast is golden brown, and the pork is easily shredded (about 45 minutes per pound). Remove from and baste with any remaining glaze, tent loosely and let rest for 15 minutes before shredding. <br />
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Serve with <a href="https://docs.google.com/document/d/1deAByAfS0QpVAoy0oLa-xYlbvu0P1JbboX9crnzvqu0/edit?usp=sharing" target="_blank">Arroz Blanco</a> (White Rice), Black Beans and Mojo Dipping Sauce. Make <a href="https://docs.google.com/document/d/1r4VCBLBORHSkeM-gVz5NNhRPnfQbKGcwt5JMGNOixTA/edit?usp=sharing" target="_blank">Cuban Sandwiches</a> out of any leftovers.<br />
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<b>Mojo Dipping Sauce </b><br />
8 cloves garlic<br />
1 serrano chile pepper, chopped<br />
3 tablespoons chopped cilantro leaves<br />
Salt <br />
½ cup orange juice (separated from above) <br />
¼ cup lime juice (separated from above) <br />
¼ cup extra-virgin olive oil <br />
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Using a mortar and pestle, mash the garlic, Serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and olive oil and stir to combine. Serve with the shredded pork roast. Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com1tag:blogger.com,1999:blog-5568067086330804179.post-51475729416175298582014-11-08T20:02:00.001-08:002014-11-16T16:45:37.962-08:00Pumpkin Muffins<div class="separator" style="clear: both; text-align: center;">
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Fall has arrived. We turned the clocks back, the sun is low on the horizon, and all the good movies are starting to show up in theaters. Even though the weather in northern California hasn’t turned cooler, it is definitely fall.<br />
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Do you know how else I can tell it’s fall? I am craving pumpkin! I want pumpkin pie, pumpkin cake, pumpkin scones, pumpkin cinnamon rolls and pumpkin muffins. Most baked goods taste better with pumpkin in them. Okay that may be a bit of an overstatement, but I’ll blame fall.</div>
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I’ve made these pumpkin muffins a couple of times, and as much as I love the pumpkin in them, it’s the streusel topping that make these muffins so good. Muffin tops (you know, the ones actually on top of muffins) are my favorite part of the muffin, and the streusel on the top of these adds an extra cinnamon and sugar crunch to my favorite part of the muffin.</div>
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This recipe makes quite a few muffins, but they are great to share so bake away!</div>
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<b>Pumpkin Muffins with Streusel Topping</b></div>
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<a href="https://docs.google.com/document/d/1QsRoDzwY6n_-UIeoM07MnjSKl9NqKHxjR5K6Pv0Deqk/edit?usp=sharing" target="_blank"><i>Printable Recipe</i></a></div>
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3 cups all-purpose flour</div>
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2 teaspoons baking soda</div>
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2 teaspoons baking powder</div>
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1 teaspoon salt</div>
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½ teaspoon pumpkin pie spice</div>
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1 14 ounce can pumpkin puree</div>
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1 ½ cup granulated sugar</div>
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2 eggs, lightly beaten</div>
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2/3 cup butter, melted</div>
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<i>Topping</i></div>
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2/3 cup packed brown sugar</div>
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¼ cup all-purpose flour</div>
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¼ cup ground cinnamon</div>
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1/8 teaspoon freshly grated nutmeg</div>
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2 tablespoons butter</div>
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Preheat the oven to 375° and lightly grease 20 muffin cups. In a large bowl mix together flour, baking soda, baking powder, salt and pumpkin pie spice. In another bowl mix together pumpkin, sugar, eggs and melted butter. Stir the pumpkin mixture into the flour mixture just until moistened. Don’t over mix. Spoon the batter into the prepared muffin cups.</div>
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Prepare the topping. In a small bowl, mix together the brown sugar, flour, cinnamon, nutmeg and butter. Cut in butter until the mixture resembles coarse cornmeal. Sprinkle the topping over the muffin batter. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pans for about 5 minutes and then cool on a wire rack or serve warm.</div>
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Makes 20 muffins<br />
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Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com1tag:blogger.com,1999:blog-5568067086330804179.post-11046488338101799492014-04-20T13:01:00.002-07:002014-04-20T13:10:36.244-07:00Citrus Pull-Apart Bread for Easter 2014<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KnPw_ZUKWjo/U1QkZNjAF_I/AAAAAAAABgo/AHsNLXqIBeo/s1600/CitrusPullApartBread500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KnPw_ZUKWjo/U1QkZNjAF_I/AAAAAAAABgo/AHsNLXqIBeo/s1600/CitrusPullApartBread500.jpg" /></a></div>
I hope you are having a happy Easter if you celebrate Easter. We had a delicious brunch after mass this morning. I served my family's favorite <a href="http://haverecipes-willcook.blogspot.com/2013/03/breakfast-casserole.html" target="_blank">breakfast casserole</a>, Lynn made a fruit salad, and I tried this recipe for <a href="http://www.myrecipes.com/recipe/citrus-pull-apart-bread-50400000133096/" target="_blank">Citrus Pull-Apart Bread</a> from Southern Living magazine.<br />
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The Citrus Pull-Apart Bread was a big hit. It reminded me a little bit of monkey bread, but it was very refreshing with all of the citrus zest. Don't be intimidated by the long detailed instructions. Read through the recipe first and just go step-by-step, and you will be fine. I was a little nervous, but once I was doing it, everything made sense. I know I'm being lazy just giving you a link, but I made the recipe as written, and wanted to share it with you quickly. Enjoy!<br />
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<br />Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com2tag:blogger.com,1999:blog-5568067086330804179.post-69270356666748154792014-02-02T13:30:00.002-08:002014-02-02T13:30:19.024-08:00Super Bowl Snack Countdown Day 5 - Spicy Orange Marmalade Wings <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pZbrAXt0NWI/Uu63F7RXXnI/AAAAAAAABgI/_TnliwZVpcA/s1600/SpiceyOrangeWings500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-pZbrAXt0NWI/Uu63F7RXXnI/AAAAAAAABgI/_TnliwZVpcA/s1600/SpiceyOrangeWings500.jpg" /></a></div>
Are you ready for the big game? I’m almost ready. I just need to finish up these wings before I head out to the party I’m attending. I am really excited about Spicy Orange Marmalade Wings. A couple of years ago on our way to drop our daughter off at college in Montana, we stopped to stay the night at Lake Coeur d’Alene in Idaho. The kids were tired and decided to hang out in the room, but Les and I were restless, so we decided to walk to a pub near the hotel.<br />
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We ended up at Capones Pub and Grill (of Diners, Drive-ins, and Dives fame). Les and I sat at the bar, chatted with the bartender and asked for recommendations on what to eat and drink. She set us up with a couple of margaritas and suggested the wings. I chose the special wings – Orange Marmalade Wings. I haven’t been able to get these wings out of my head since I had them, and I knew I wanted to try to recreate them. The only problem is I waited too long, and I can’t remember exactly what they tasted like.<br />
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So, I ventured out on my own, and created these tasty Spicy Orange Marmalade Wings. The marmalade adds sweetness and my trifecta of spices adds a nice spicy kick. The three different spices each add a different flavor, and together they add a nice complexity to the orange marmalade.<br />
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These Spicy Orange Marmalade wings would be great for your next party, just be sure to serve them with a stack of napkins. They are sticky.<br />
<br /><a href="http://haverecipes-willcook.blogspot.com/2014/01/reuben-pigs-in-blankets.html" target="_blank">Super Bowl Snacks Countdown Day 1 - Reuben Pig in Blankets<b></b></a><b><a href="https://www.blogger.com/blogger.g?blogID=5568067086330804179" target="_blank"> </a></b><br /><a href="http://haverecipes-willcook.blogspot.com/2014/01/super-bowl-snack-countdown-day-2-mango.html" target="_blank">Super Bowl Snacks Countdown Day 2 - Mango Salsa</a><br />
<a href="http://haverecipes-willcook.blogspot.com/2014/01/super-bowl-snack-countdown-day-3-baked.html" target="_blank">Super Bowl Snacks Countdown Day 3 - Baked Barbeque Wings </a><br />
<a href="http://haverecipes-willcook.blogspot.com/2014/02/super-bowl-snack-countdown-day-4-mini.html" target="_blank">Super Bowl Snacks Countdown Day 2 - Mini Chorizo Corn Muffins</a><br />
<br />
<b>Spicy Orange Marmalade Wings </b><br />
<a href="https://docs.google.com/document/d/14f1M8SWqDhiHKrJEyJX6mmslAjZp8dAKn-whRrRbG3k/edit?usp=sharing" target="_blank">Printable Recipe</a> <br />
2 ½ pounds chicken party wings<br />
1 tablespoon kosher salt<br />
1 teaspoon garlic powder<br />
1 teaspoon paprika<br />
½ teaspoon ground black pepper<br />
1 teaspoon olive oil<br />
¼ cup chopped red onion<br />
1 serrano pepper, seeded and chopped<br />
¼ teaspoon red pepper flakes<br />
¼ teaspoon salt<br />
1/8 teaspoon cayenne pepper<br />
1 cup orange marmalade<br />
<br />
In a small bowl mix together the kosher salt, garlic powder, paprika and black pepper. Pat the party wings dry with a paper towel. Sprinkle the dry rub all over the wings, rubbing some under the skin as well. Cover the wings and refrigerate for at least 6 hours and up to 24 hours.<br />
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Preheat the oven to 425°F. Place the chicken skin side up on a wire rack over a baking sheet. Roast chicken wings until the chicken is completely cooked and the skin is crispy, about 35 to 45 minutes.<br />
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Meanwhile, heat the olive oil in a large skillet. Add the red onion and Serrano pepper to the skillet, and cook until the onion and pepper are softened. Mix in the red pepper flakes, salt and cayenne to the onion mixture, and add the orange marmalade. Heat until the marmalade has softened and all the ingredients are combined.<br />
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Add the cooked wings to the marmalade mixture and toss to completely coat the wings in the mixture. Place the wings on a platter and pour any remaining marmalade into a small dipping bowl. Serve warm. Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com1tag:blogger.com,1999:blog-5568067086330804179.post-69527311990774082102014-02-01T21:01:00.000-08:002014-02-01T21:01:14.290-08:00Super Bowl Snack Countdown Day 4 – Mini Chorizo Corn Muffins
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<a href="http://1.bp.blogspot.com/-7lUe8KWVydA/Uu3QUKzXzpI/AAAAAAAABf4/9Q7-cx35RWo/s1600/ChorizoCornMuffins500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7lUe8KWVydA/Uu3QUKzXzpI/AAAAAAAABf4/9Q7-cx35RWo/s1600/ChorizoCornMuffins500.jpg" /></a></div>
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Today I’m sharing Mini Chorizo Corn Muffins for day 4 of my Super Bowl Snack Countdown.<span style="mso-spacerun: yes;"> </span>I loved corndogs as a kid, and these
corn muffins are an updated version of those corndogs.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"></span>The chorizo tastes great with the corn muffin mixture.<span style="mso-spacerun: yes;"> </span>They are easy to make too.<span style="mso-spacerun: yes;"> </span>Serve them with spicy brown mustard for
dipping.</div>
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<b>Mini Chorizo Corn Muffins</b></div>
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Adapted from Food Network Magazine</div>
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<a href="https://docs.google.com/document/d/16zhAAllBoGACLaIowA1_b_xNYPAeyB0TspgXXWF3lCo/edit?usp=sharing" target="_blank">Printable Recipe </a></div>
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3 fully cooked chorizo sausages, Sliced into 24 ½ inch
slices</div>
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1 tablespoon vegetable oil</div>
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½ cup yellow cornmeal</div>
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¼ cup all-purpose flour</div>
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2 teaspoons sugar</div>
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Kosher salt</div>
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½ teaspoon baking powder</div>
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¼ teaspoon baking soda</div>
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¼ teaspoon cayenne pepper (optional)</div>
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1 large egg</div>
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¾ cup buttermilk</div>
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3 scallions, thinly sliced</div>
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Preheat the oven to 375°F and coat a 24-cup mini muffin pan
with cooking spray.<span style="mso-spacerun: yes;"> </span></div>
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<span style="color: black; font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 10.0pt; mso-hansi-theme-font: minor-latin;">Heat
the vegetable oil in a large nonstick skillet over medium-high heat. Add
the chorizo and cook, stirring occasionally until lightly browned, about 3
minutes. Cool on a plate lined with a paper towel. </span><br />
<br />
<span style="color: black; font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 10.0pt; mso-hansi-theme-font: minor-latin;">Meanwhile,
combine the cornmeal, flour, sugar ½ teaspoon salt, baking powder, baking soda
and cayenne pepper in a large bowl. In a small bowl, whisk together the
egg and buttermilk. Mix the egg mixture into the cornmeal mixture.
Stir in the scallions and mix until smooth. It should have the
consistency of pancake batter.</span><br />
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<span style="color: black; font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 10.0pt; mso-hansi-theme-font: minor-latin;">Pour
the batter into the prepared muffin pan filling each cup about halfway.
Place a piece of chorizo in the center of each cup. Bake until
golden and cooked through, about 12 minutes. Let cool for 5 minutes, then
remove from the pan. Serve warm.</span><span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 10.0pt; mso-hansi-theme-font: minor-latin;"></span><br />
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Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com0tag:blogger.com,1999:blog-5568067086330804179.post-91568445356364698352014-01-30T21:19:00.000-08:002014-01-30T21:22:37.843-08:00Super Bowl Snack Countdown Day 3 - Baked Barbeque Wings<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9cM2DmmKZQU/Uusxh82YxFI/AAAAAAAABfo/npCIwFRQWW0/s1600/2BarbequeWings500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9cM2DmmKZQU/Uusxh82YxFI/AAAAAAAABfo/npCIwFRQWW0/s1600/2BarbequeWings500.jpg" /></a></div>
I’m sharing with you one of my favorite chicken recipes. I make this chicken for parties all the time. For 4th of July, I rub chicken thighs and drumsticks with this spice rub and Les barbeques them, and it is very popular and easy.<br />
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Last summer, I tried this rub with chicken wings, and took them to the beach for a cookout with our friends who were visiting from Tennessee. The wings were hit. They tasted like barbeque chicken wings, but without the sticky barbeque sauce and without the mess.<br />
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Leaving the rub on for at least 6 hours give the salt and spices a chance to flavor the chicken all the way to the bone, so don’t skip this step. <b> </b><br />
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<a href="http://haverecipes-willcook.blogspot.com/2014/01/super-bowl-snack-countdown-day-2-mango.html" target="_blank">Super Bowl Snacks Countdown Day 2 - Mango Salsa</a><br />
<a href="http://haverecipes-willcook.blogspot.com/2014/01/reuben-pigs-in-blankets.html" target="_blank">Super Bowl Snacks Countdown Day 1 - Reuben Pig in Blankets</a><b><a href="http://haverecipes-willcook.blogspot.com/2014/01/reuben-pigs-in-blankets.html" target="_blank"> </a></b><br />
<br />
<b>Baked Barbeque Wings </b><br />
Adapted from <i>America’s Test Kitchen Cookbook </i><br />
<i><a href="https://docs.google.com/document/d/17QKRivx4mv6SCpuyUWiO76XvBObBLnHpbd6OVcHhGGM/edit?usp=sharing" target="_blank">Printable Recipe</a> </i><br />
5 pounds chicken party wings<br />
3 tablespoons brown sugar<br />
2 tablespoons chili powder<br />
2 tablespoons sweet paprika<br />
1 tablespoons kosher salt<br />
2 teaspoons ground black pepper<br />
½ teaspoon ground chipotle chili powder<br />
¼ teaspoon cayenne pepper<br />
<br />
Combine brown sugar, chili powder, paprika, salt, pepper, chipotle chili, cayenne pepper in a small bowl. Coat the chicken wings with the dry rub and refrigerate for at least 6 hours or up to 24 hours.<br />
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Preheat the oven to 425°F. Place the chicken skin side up on a wire rack over a baking sheet. Roast chicken wings until the chicken is completely cooked and the skin is crispy, about 35 to 45 minutes. Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com0tag:blogger.com,1999:blog-5568067086330804179.post-49160677672382369092014-01-29T22:06:00.000-08:002014-01-30T05:57:39.126-08:00Super Bowl Snack Countdown Day 2 – Mango Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-PZGIk3r_nVk/UunrdQbRYaI/AAAAAAAABfU/VqJGlpfPg5o/s1600/MangoSalsa500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PZGIk3r_nVk/UunrdQbRYaI/AAAAAAAABfU/VqJGlpfPg5o/s1600/MangoSalsa500.jpg" /></a></div>
I debated posting this Mango Salsa recipe in the middle of winter. Especially this winter with most of the country suffering through bitterly cold weather. But, truth be told, California has been having a warm, summer-like winter, and I saw some beautiful mangos at the market yesterday, so I decided to post this recipe in my Super Bowl Snack Countdown.<br />
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This was my go-to snack this summer. My whole family enjoys this spicy sweet salsa with crispy tortilla chips, and I served this to guests all summer long.<br />
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If you can find mangoes in a store near you this winter, give Mango Salsa a try. It will be great addition to your Super Bowl snacks. <br />
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<a href="http://haverecipes-willcook.blogspot.com/2014/01/reuben-pigs-in-blankets.html" target="_blank">Super Bowl Snack Countdown – Day 1 Reuben Pigs in Blankets </a><b></b><br />
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<b>Mango Salsa </b><i><b> </b> </i><br />
<i><a href="https://docs.google.com/document/d/1PHU-YhIsUnAlBgqdZsYIj5Ba_9bFnl-2k3z0MxG3K_8/edit?usp=sharing" target="_blank">Printable Recipe </a></i><br />
2 ripe mangos, peeled and cut into ¼ inch chunks<br />
½ small red onion, chopped<br />
¼ cup chopped fresh cilantro<br />
1 or 2 jalapenos, seeded and chopped<br />
½ teaspoon salt<br />
<br />
Combine mango, onion, cilantro, jalapeno and salt in a small bowl. Refrigerate for at least 1 hour and serve with tortilla chips. Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com1tag:blogger.com,1999:blog-5568067086330804179.post-62360718291938662162014-01-28T21:47:00.000-08:002014-01-28T21:47:46.366-08:00Reuben Pigs in Blankets<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-FW_2U6avEz8/UuiS8cL9kLI/AAAAAAAABfA/_ux3GiF21-o/s1600/ReubenPigsinaBlanket500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FW_2U6avEz8/UuiS8cL9kLI/AAAAAAAABfA/_ux3GiF21-o/s1600/ReubenPigsinaBlanket500.jpg" /></a></div>
I am excited about the Super Bowl on Sunday. Or, to be more truthful, I’m excited about the Super Bowl party I’m attending, since my team lost in an exciting game against the Seahawks.<br />
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I’m always excited about Super Bowl food, whether it’s a big bowl of <a href="http://haverecipes-willcook.blogspot.com/2012/01/game-day-chili-con-carne.html" target="_blank">chili</a>, <a href="http://haverecipes-willcook.blogspot.com/2013/01/oatmeal-butterscotch-bars.html" target="_blank">cookies</a> or <a href="http://haverecipes-willcook.blogspot.com/2009/02/superbowl-snacks.html" target="_blank">fun appetizers</a>. I’ve been busy testing out Super Bowl party recipes, and I’m planning on posting them this week leading up to the big game.<br />
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First up are these Reuben Pigs in Blankets. My boys loved these. And, me? I’m a sucker for pigs in a blanket and I have warm and fuzzy feelings for Reuben sandwiches, so this combination really works for me. Reuben Pigs in Blankets are fun and tasty, and a perfect nibble for Super Bowl.<br />
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<b>Reuben Pigs in Blankets </b><br />
Adapted from <i>Food Network Magazine </i><br />
<i><a href="https://docs.google.com/document/d/1-cIH2zZetjuwYXE9hJzzJp6SZ0dsSi8UQi_EFSzfH-I/edit?usp=sharing" target="_blank">Printable Recipe</a> </i><br />
½ cup sauerkraut, drained and roughly chopped<br />
3 tablespoons pickle relish<br />
1 8-ounce tube of crescent roll dough<br />
2 slices Swiss cheese, each slice cut into 12 pieces<br />
24 beef little smokies<br />
1 large egg, lightly beaten<br />
Thousand Island dressing for dipping<br />
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Preheat the oven to 350°F and line a baking sheet with parchment paper. Combine the sauerkraut and relish in a small bowl, set aside.<br />
<br />
Unroll the crescent dough and pinch the diagonal seams together with your fingers. Cut the dough in half lengthwise, and then slice each half crosswise into 12 strips. Place a piece of cheese on one end of strip of dough leaving a ½ inch boarder on the short end. Spread about 1 teaspoon of the sauerkraut mixture on top of the cheese. Place one little smokie on top of each strip of dough, and pinch the dough to seal.<br />
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Place pigs in a blanket seam side down on the prepared baking sheet, and brush with the beaten egg. Bake until the dough is golden brown, about 15 minutes. Serve warm with thousand island dressing. Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com0tag:blogger.com,1999:blog-5568067086330804179.post-4763832813744348572014-01-06T18:57:00.002-08:002014-01-06T19:06:58.025-08:00Brown Rice with Tofu<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lR4ZH2-RvEg/UstsecQg3SI/AAAAAAAABe0/rsYuFIVN1bw/s1600/BrownRiceandTofu500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lR4ZH2-RvEg/UstsecQg3SI/AAAAAAAABe0/rsYuFIVN1bw/s1600/BrownRiceandTofu500.jpg" /></a></div>
Have you seen The Wolf of Wall Street? My daughter and I saw it last Friday night. It was a movie centered on overindulgence and downright debauchery. It was wickedly funny, but it did hit a nerve with me. I definitely overindulged this holiday season, not quite to the Wolf of Wall Street’s excesses, but I overindulged nonetheless.<br />
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I’m ready to get back into my healthy eating habits, and this Brown Rice with Tofu is a good start. What is healthier than tofu and brown rice? And, as a bonus, it tastes great! The garlic and ginger add a punch of flavor to the rice and the browned tofu adds a good protein source. If you are ready to get back to healthy eating, go ahead and try Brown Rice with Tofu. <b> </b><br />
<br />
<b>Brown Rice with Tofu</b><br />
Adapted from <i>Power Foods</i>, by Whole Living Magazine<i> </i><br />
<i><a href="https://docs.google.com/document/d/19451k7VC8XAp0Q2QC-xG6wzJ4INaAy20CcMDFyuH0sE/edit?usp=sharing">Printable Recipe</a> </i><br />
14 ounces tofu<br />
1 ½ cups medium-grain brown rice<br />
2 ¾ cups water<br />
½ ounce dried shitake mushrooms (broken if large)<br />
1 tablespoon finely chopped peeled fresh ginger<br />
4 cloves of garlic, minced<br />
1 dried red chili, stemmed, seeded and crumbled<br />
Coarse salt<br />
1 ½ teaspoon toasted sesame oil, separated<br />
5 tablespoons plus one teaspoon low-sodium tamari soy sauce, separated<br />
3 ounces baby spinach<br />
6 scallions, white and pale green parts only, finely chopped<br />
¼ cup finely chopped cilantro<br />
1 ½ tablespoons unseasoned rice vinegar<br />
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Place tofu on a plate lined with a paper towel, cover with another paper towel and place a weighted plate on top of the tofu to press the tofu and remove excess water. Press the tofu for about 30 minutes.<br />
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In a large saucepan, stir together rice, water, mushrooms, ginger, garlic, chile and salt. Bring to a boil and then reduce heat to a simmer. Cover and cook until the rice is tender and has absorbed all liquid, 45 to 50 minutes. Remove from heat.<br />
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In the mean time, mix together 3 tablespoons tamari soy sauce and ½ teaspoon sesame oil. Remove pressed tofu from plate and cut tofu crosswise into ½ inch slices. Dip tofu slices into the tamari mixture and brown in a skillet over medium high heat. Cut browned tofu into cubes, set aside.<br />
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Gently stir tofu cubes, spinach, scallions, cilantro, 2 tablespoons tamari soy sauce, vinegar and 1 teaspoon of sesame oil into the rice mixture, let stand for 2 or 3 minutes and serve.Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com1tag:blogger.com,1999:blog-5568067086330804179.post-49005526145417955882013-12-29T20:05:00.000-08:002013-12-29T20:05:22.387-08:00Ball Drop Champagne Cocktail<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pNJ2LnQagKA/UsDwSpMDfrI/AAAAAAAABeg/Zj-MnFTyZK8/s1600/ChampagneCocktail500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-pNJ2LnQagKA/UsDwSpMDfrI/AAAAAAAABeg/Zj-MnFTyZK8/s1600/ChampagneCocktail500.jpg" /></a></div>
Early in December, Les and I set out to test champagne cocktail recipes. We were having a small party to celebrate our 15th and final Christmas concert at the elementary school our children attended. Champagne and dessert were on the menu, but we also wanted to serve a fun cocktail.<br />
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We tried a few different cocktails, but my favorite was the Ball Drop, which I found in <i>Food Network Magazine</i>. It tastes a little bit like an old fashioned cocktail. It was definitely the favorite cocktail of our small party.<br />
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These Ball Drop Champagne cocktails would be a great addition to your New Year’s Eve menu, but be careful when you serve and drink these cocktails, they go down easily and they go to your head quickly! <b> </b><br />
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<b>Ball Drop Champagne Cocktail </b><br />
Adapted from <i>Food Network Magazine</i><br />
<i><a href="https://docs.google.com/document/d/1Iij5Ta5Xz6C_8AvYPLG2Gm5I33IQ5j8dnC8CUwcSXIY/edit?usp=sharing">Printable Recipe</a> </i><br />
Bourbon<br />
Triple sec or other orange flavored liquor<br />
Champagne or sparkling wine<br />
Maraschino cherries<br />
Orange twists<br />
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Pour ½ ounce bourbon and ¼ ounce triple sec into each champagne flute. Top with Champagne or sparkling wine and garnish with maraschino cherry and orange twist. Serve immediately. <br /> Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com1tag:blogger.com,1999:blog-5568067086330804179.post-22302777650050626992013-12-28T13:24:00.002-08:002013-12-28T13:30:26.154-08:00Salsa Verde Frito Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-I0eDgbNZaDs/Ur9ANhVDpEI/AAAAAAAABeQ/XmqNHlVQdd0/s1600/SalsaVerdeFritoPie500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-I0eDgbNZaDs/Ur9ANhVDpEI/AAAAAAAABeQ/XmqNHlVQdd0/s1600/SalsaVerdeFritoPie500.jpg" /></a></div>
I hope you all had a wonderful holiday! Les was home for both Christmas and Christmas Eve this year, so it was…well, like Christmas! We hosted Margot and her family again this Christmas Eve. I am so happy we started our Christmas Eve tradition 17 years ago! Margot’s husband Jeff missed our Christmas Eve festivities this year with a bad case of flu. We missed him more than we can say!<br />
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We all share a love of Mexican food, so I made chicken and beef enchiladas and <a href="http://haverecipes-willcook.blogspot.com/2009/12/christmas-season-dinner-party.html" target="_blank">rice and beans</a>. Margot brought a salad to round out our dinner. If you have seen my <a href="http://haverecipes-willcook.blogspot.com/2013/12/double-butterscotch-cookies.html" target="_blank">Christmas Cookie Countdown</a>, you know what we had for dessert.<br />
<br />
We had a more traditional ham, potato, yam and asparagus Christmas dinner, after our traditional Christmas <a href="http://haverecipes-willcook.blogspot.com/2010/03/cranberry-cinnamon-rolls.html" target="_blank">Cranberry Cinnamon Rolls</a> for breakfast. I can’t believe I’m saying this, but I’m kind of tired of eating!<br />
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The rest of my family doesn’t seem as tired of eating as I am, so I’ve been trying to find delicious meals that are easy and fast. This Salsa Verde Frito Pie is fast, easy and delicious, so it checks all the boxes. My son loves Salsa Verde Frito Pie. The first time I made it, he scarfed down two helpings before I even noticed. The Salsa Verde is like chili, but doesn’t contain a single tomato. The green salsa and chiles give this chili a tangy finish that pairs well with the pepper jack cheese.<br />
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My mom used to make Frito pie for us every so often, but her version just included opening a can of chili, shedding some cheese and serving it on a bed of Fritos. I loved that version as a kid, but as an adult, I prefer Salsa Verde Frito Pie.<br />
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<b>Salsa Verde Frito Pie </b><br />
Adapted from <i>Southern Living</i> <br />
<i><a href="https://docs.google.com/document/d/134O500ph8uvs9tIecYTTDhnMaUwpBUTnXCElyqzYqCI/edit?usp=sharing">Printable Recipe</a> </i><br />
2 cups frozen whole kernel yellow corn, thawed<br />
5 teaspoons olive oil, divided<br />
1 12-ounce tube Jimmy Dean Hot Breakfast Sausage<br />
1 medium yellow onion, chopped<br />
2 teaspoons chili powder<br />
1 teaspoon ground cumin<br />
1 16-ounce bottle of salsa verde (I used Herdez brand)<br />
2 4.5-ounce cans chopped green chilies<br />
1 16-ounce can small white beans, drained and rinsed<br />
2 tablespoons fresh limejuice<br />
6 cups of original Frito corn chips, or 6 mini bags<br />
1 cup shredded pepper jack cheese<br />
Toppings: cilantro, sliced jalapenos, green onions<br />
<br />
Add 3 teaspoons of olive oil to a large skillet over medium-high heat. Add the corn and cook until the corn browns, about 3 to 4 minutes. Remove from skillet.<br />
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Sauté sausage in the same skillet until the sausage is browned, about 6 to 8 minutes. Remove from the skillet and drain on paper towels.<br />
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Add the remaining olive oil to the same skillet and add the onions. Cook onions over medium-high heat for 4 to 5 minutes or until tender. Stir in chili powder and cumin, and cook stirring often for 2 to 3 minutes. Stir in salsa, chilies and sausage. Cook over medium heat, stirring often, 7 to 8 minutes or until slightly thickened. Stir in beans, corn and limejuice and cook for another 2 to 3 minutes or until everything is heated through.<br />
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Divide chips among 6 plates and spoon the chili over the chips and top with the cheese. Serve with the toppings. Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com0tag:blogger.com,1999:blog-5568067086330804179.post-42632218766036070382013-12-25T14:24:00.000-08:002016-11-30T13:21:11.697-08:00Double Butterscotch Cookies<div class="separator" style="clear: both; text-align: center;">
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</style> <a href="http://4.bp.blogspot.com/-5xDv5Cmyw_Y/UrtZ4jkd70I/AAAAAAAABdg/TJa9LXZxvr0/s1600/DoubleButterscotch500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-5xDv5Cmyw_Y/UrtZ4jkd70I/AAAAAAAABdg/TJa9LXZxvr0/s1600/DoubleButterscotch500.jpg" /></a></div>
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<b>Christmas Cookie Countdown Day 6 – Double Butterscotch
Cookies</b></div>
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As I mentioned, I am on a slice-and-bake cookie kick this
year, and yesterday I reaped the rewards of the cookie logs I had made in
November.<span style="mso-spacerun: yes;"> </span>I thought I had
Christmas Eve all taken care of, and I was working on my family’s traditional
<a href="http://haverecipes-willcook.blogspot.com/2010/03/cranberry-cinnamon-rolls.html" target="_blank">Cranberry Cinnamon Rolls</a> for Christmas morning.<span style="mso-spacerun: yes;"> </span>My daughter was slicing the last of the
rolls and putting them in the baking pan, while I set out the fudge and cookies
for our Christmas Eve dinner party later that night.<span style="mso-spacerun: yes;"> </span>I realized that not only had I forgotten to bake the cookies
for dessert, I had also forgotten to take the dough out of the freezer.</div>
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I was running out of time, so I didn’t have time to let the
cookie dough defrost.<span style="mso-spacerun: yes;"> </span>I gave
slicing the frozen dough a shot, and it sliced up beautifully.<span style="mso-spacerun: yes;"> </span>I was able to get the cookies baked in
no time.<span style="mso-spacerun: yes;"> </span>Christmas Eve was
saved!<span style="mso-spacerun: yes;"> </span>Okay, that might be an exaggeration,
but I was less stressed because the cookies were so easy to bake.<span style="mso-spacerun: yes;"> </span>The recipe makes so many cookies, I was
able to bake a log of dough for three or four different events this year.<span style="mso-spacerun: yes;"> </span>I love that!</div>
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Double Butterscotch Cookies are crunchy and sweet with a wonderful
toffee flavor.<span style="mso-spacerun: yes;"> </span>My friend, Margot
said that of all of the cookies I offered last night, these were her favorite.<span style="mso-spacerun: yes;"> </span>I am also sharing this year’s Christmas
table.<span style="mso-spacerun: yes;"> </span>I had made the black and
white table runner for theme party we did in September, and I wanted to
incorporate it into my Christmas table decorations.<span style="mso-spacerun: yes;"> </span>Merry Christmas!</div>
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<a href="http://1.bp.blogspot.com/-3JizRqD2DZ8/UrtalNTzCxI/AAAAAAAABeA/IFaHyheLtM8/s1600/BlackRedChristmas4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-3JizRqD2DZ8/UrtalNTzCxI/AAAAAAAABeA/IFaHyheLtM8/s1600/BlackRedChristmas4.jpg" /></a></div>
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<a href="http://2.bp.blogspot.com/-vw0ezlJP1hA/UrtafChX5SI/AAAAAAAABd4/mXDZRe3LuCI/s1600/BlackRedChristmas3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-vw0ezlJP1hA/UrtafChX5SI/AAAAAAAABd4/mXDZRe3LuCI/s1600/BlackRedChristmas3.jpg" /></a></div>
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<b>Double Butterscotch Cookies</b></div>
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Adapted from <i>Taste of Home Best Loved Cookies</i></div>
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<i><a href="https://docs.google.com/document/d/1X7oZ2dALWP7gVv_NwBYXoQdaD-iEXWOwKLEDh4PQEBo/edit?usp=sharing" target="_blank">Printable Recipe</a> </i></div>
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6 cups all purpose flour</div>
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3 teaspoons cream of tartar<br />
3 teaspoons baking soda </div>
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1 teaspoon of salt</div>
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1 stick (1/2 cup) of butter, softened</div>
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½ cup of shortening</div>
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4 cups packed brown sugar</div>
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4 eggs</div>
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1 tablespoons vanilla extract</div>
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1 10-ounce package English toffee bits</div>
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1 cup finely chopped pecans</div>
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Whisk together the flour, baking soda, cream of tartar and
salt, set aside.</div>
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In a large bowl, beat together the butter, shortening and
brown sugar until the mixture resembles wet sand, about 2 minutes.<span style="mso-spacerun: yes;"> </span>Add eggs, one at a time, beating well
after each addition.<span style="mso-spacerun: yes;"> </span>Beat in
vanilla.<span style="mso-spacerun: yes;"> </span>Gradually add the
flour mixture to the butter and sugar mixture, and mix well.<span style="mso-spacerun: yes;"> </span>Stir in the toffee bits and pecans.</div>
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Shape the dough into three 14-inch rolls (the dough will be
crumbly), and wrap each roll in plastic wrap.<span style="mso-spacerun: yes;"> </span>Refrigerate at least 4 hours to firm up the dough.</div>
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Preheat the oven to 375<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span>F.<span style="mso-spacerun: yes;"> </span>Unwrap the dough, and cut into ½ inch slices.<span style="mso-spacerun: yes;"> </span>Place the slices 2 inches apart on
baking sheets lined with parchment paper.<span style="mso-spacerun: yes;">
</span>Bake for 9-11 minutes or until lightly browned.<span style="mso-spacerun: yes;"> </span>Cool for 1 to 2 minutes on the baking
sheets and then remove to wire racks to cool completely.<span style="mso-spacerun: yes;"> </span>Makes 7 dozen.</div>
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<a href="http://haverecipes-willcook.blogspot.com/2013/12/cookie-countdown-pecan-tassies.html" target="_blank">Christmas Cookie Countdown Day 1 – Pecan Tassies</a></div>
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<a href="http://haverecipes-willcook.blogspot.com/2013/12/chocolate-orange-crackles.html" target="_blank">Christmas Cookie Countdown Day 2 – Chocolate-Orange Crackles</a></div>
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<a href="http://haverecipes-willcook.blogspot.com/2013/12/molasses-crinkles.html" target="_blank">Christmas Cookie Countdown Day 3 – Molasses Crinkles</a></div>
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<a href="http://haverecipes-willcook.blogspot.com/2013/12/peppermint-patty-fudge.html" target="_blank">Christmas Cookie Countdown Day 4 – Peppermint Patty Fudge </a></div>
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<a href="http://haverecipes-willcook.blogspot.com/2013/12/cranberry-icebox-cookies.html" target="_blank">Christmas Cookie Countdown Day 5 – Cranberry Icebox Cookies</a></div>
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Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com2tag:blogger.com,1999:blog-5568067086330804179.post-85116731259965151912013-12-23T08:25:00.000-08:002013-12-23T08:39:44.936-08:00Cranberry Icebox Cookies<div class="separator" style="clear: both; text-align: center;">
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<b>Christmas Cookie Countdown Day 5 – Cranberry Icebox Cookies</b><br />
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I am on Day 5 of my Christmas Cookie Countdown, and I think today’s cookie is one of my favorites from this year’s batch of new cookies. I found this recipe in the Taste of Home Best Loved Cookies magazine. I’m on an icebox cookie kick this year. The convenience of a dough you shape into a log and store in the refrigerator or freezer can’t be beat. I made the dough for Cranberry Icebox Cookies in late November, and have been brining out the logs as needed this Christmas season.<br />
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This cookie has become my favorite due to its soft texture and sweet and tart flavor. My daughter likened the cookie to a scone. I’m not sure that is entirely accurate, but it is a special tender little cookie. <b> </b><br />
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<b>Cranberry Icebox Cookies </b><br />
Adapted from <i>Taste of Home Best Loved Cookies</i>. <i> </i><br />
<i><a href="https://docs.google.com/document/d/1TCXtFg_z5WiL0z7LT6qPnCwPieY0WO4nQYZ0scbR8-M/edit?usp=sharing" target="_blank">Printable Recipe</a> </i><br />
3 ¼ cups all-purpose flour<br />
1 teaspoon baking powder<br />
½ teaspoon salt<br />
¼ teaspoon baking soda<br />
1 ¼ cup butter, softened<br />
1 cup packed brown sugar<br />
2/3 cup sugar<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
¼ teaspoon almond extract<br />
1 cup chopped walnuts<br />
2 cups chopped fresh or frozen cranberries<br />
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Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Set aside.<br />
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In the bowl of an electric mixer, cream together butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extracts.<br />
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Gradually add the flour mixture to the butter mixture, and mix until just combined. Stir in walnuts. Carefully stir in the cranberries. Shape the dough into three 7-inch rolls, and wrap each roll in plastic wrap and refrigerate for 4 hours or overnight. Dough can also be frozen for up to one month.<br />
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Preheat the oven to 350°F. Cut dough into ¼ inch slices and place 1 inch apart on baking sheets lined with parchment paper. Bake for 10-12 minutes or until golden brown. Cool on wire racks. Makes 5 ½ dozen.<br />
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<a href="http://haverecipes-willcook.blogspot.com/2013/12/cookie-countdown-pecan-tassies.html" target="_blank">Christmas Cookie Countdown Day 1 - Pecan Tassies</a><br />
<a href="http://haverecipes-willcook.blogspot.com/2013/12/chocolate-orange-crackles.html" target="_blank">Christmas Cookie Countdown Day 2 - Chocolate-Orange Crackles</a><br />
<a href="http://haverecipes-willcook.blogspot.com/2013/12/peppermint-patty-fudge.html" target="_blank">Christmas Cookie Countdown Day 3 - Molasses Crinkles</a><br />
<a href="http://haverecipes-willcook.blogspot.com/2013/12/peppermint-patty-fudge.html" target="_blank">Christmas Cookie Countdown Day 4 - Peppermint Patty Fudge </a>Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com2tag:blogger.com,1999:blog-5568067086330804179.post-68176169131635080152013-12-21T21:46:00.000-08:002015-11-30T11:04:35.457-08:00Peppermint Patty Fudge<div class="separator" style="clear: both; text-align: center;">
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<b>Christmas Cookie Countdown Day 4 – Peppermint Patty Fudge </b><br />
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Technically, fudge is not a cookie, obviously, but fudge is such a big part of my Christmas gift giving, I had to include it in my Countdown. Some years, when I feel I don’t have enough time to bake, I always seem to find the time to make fudge. Fudge is easy and fast. You can whip up a batch in under thirty minutes.<br />
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As I’ve told you, I grew up with <a href="http://haverecipes-willcook.blogspot.com/2011/12/chocolate-butterscotch-double-decker.html">chocolate-butterscotch fudge</a>, and I suspect it will always have a place in my Christmas candy repertoire, but this Peppermint Patty Fudge is also finding its way onto my list every year too with its creamy texture and minty taste. My daughter requested it this year. <b> </b><br />
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<b>Peppermint Patty Fudge </b><br />
Adapted from <i>Southern Food </i><br />
<i><a href="https://docs.google.com/document/d/1vbSKt8FmmyPKP7jBF6M3j3dNDn6jpqKIgUOwZt2ugJ0/edit?usp=sharing" target="_blank">Printable Recipe </a></i><br />
4 cups granulated sugar<br />
1 twelve-ounce can evaporated milk<br />
1 cup butter (two sticks)<br />
1 7-ounce jar marshmallow cream<br />
3 cups semisweet chocolate chips<br />
1 tablespoon vanilla extract<br />
1 ½ cups chopped peppermint patties<br />
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Line a 13-x9-x2-inch pan with aluminum foil, and grease thoroughly with butter. Set aside.<br />
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Combine sugar, milk and butter in a heavy saucepan, and bring to a boil. Cook for 8 minutes, stirring constantly. Remove from heat, and add the marshmallow cream, chocolate chips and vanilla, stir to blend. Pour half the mixture into the prepared pan. Sprinkle chopped peppermint patties over the fudge mixture. Spoon the remaining fudge mixture over the top of the peppermint patties. Gently swirl the mixture with a knife to mix in the peppermint patties. Chill until firm and cut into 1-inch pieces. Store in an airtight container in the refrigerator. <br />
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<a href="http://haverecipes-willcook.blogspot.com/2013/12/cookie-countdown-pecan-tassies.html" target="_blank">Christmas Cookie Countdown Day 1 – Pecan Tassies </a><br />
<a href="http://haverecipes-willcook.blogspot.com/2013/12/chocolate-orange-crackles.html" target="_blank">Christmas Cookie Countdown Day 2 – Chocolate-Orange Crackles </a><br />
<a href="http://haverecipes-willcook.blogspot.com/2013/12/molasses-crinkles.html" target="_blank">Christmas Cookie Countdown Day 3 – Molasses Crinkles </a><br />
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<br />Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com0tag:blogger.com,1999:blog-5568067086330804179.post-82680994556737382092013-12-19T17:24:00.000-08:002013-12-21T07:20:32.911-08:00Molasses Crinkles<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-w3nDueVorPY/UrWxV7mx1oI/AAAAAAAABc0/wkzW5DVzOb8/s1600/MolassasCrinkles2500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-w3nDueVorPY/UrWxV7mx1oI/AAAAAAAABc0/wkzW5DVzOb8/s1600/MolassasCrinkles2500.jpg" /></a></div>
<b>Christmas Cookie Countdown Day 3 – Molasses Crinkles</b><br />
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Molasses Crinkles from Fine Cooking’s Cookies magazine are my choice for Christmas Cookie Countdown on day three. I’ve made these cookies before (I’ve even blogged them before), but they are worth a revisit. Molasses Crinkles are sweet, spicy, soft and chewy. I think they might be my favorite Christmas cookies.<br />
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I like them so much, I made a double batch this year, but they are already gone, so I’ll be making more before the big day. Makes 2 dozen. <b> </b><br />
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<b>Molasses Crinkles</b><br />
Adapted from <i>Fine Cooking’s Cookies</i><br />
<a href="https://docs.google.com/document/d/1ekZsG7tzzpq2VY8N5woCca-eu9KxPRM8eS_O_uthdW8/edit?usp=sharing">Printable Recipe</a><br />
2 cups all-purpose flour<br />
2 teaspoons baking soda<br />
1 ¼ teaspoons ground ginger<br />
1 teaspoon ground cinnamon<br />
½ teaspoon ground cloves<br />
½ teaspoon table salt<br />
1 stick (1/2 cup) unsalted butter, softened<br />
1 cup packed dark brown sugar<br />
2 Tablespoons vegetable oil<br />
½ cup molasses<br />
1 large egg<br />
Granulated sugar for rolling<br />
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In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt, set aside.<br />
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Add butter and brown sugar to the bowl of a stand mixer, and beat the butter and brown sugar until light and fluffy. Add the oil and beat until blended. Add the molasses and the egg and beat until the mixture is well blended, scrapping down the sides of the bowl as needed. Stir in the flour mixture until well combined. Wrap the dough in plastic wrap and chill for at least 3 hours.<br />
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Preheat the over to 375°F. Line two baking sheets with parchment paper. Measure the dough into tablespoon-sized pieces and roll each piece into 1-inch balls. Roll the balls in the granulated sugar. Place the balls 2 inches apart on the prepared baking sheets. Bake until the center surface of the cookies is barely dry, about 9 to 10 minutes; don’t over bake. Let the cookies cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.<br />
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<a href="http://haverecipes-willcook.blogspot.com/2013/12/cookie-countdown-pecan-tassies.html" target="_blank">Christmas Cookie Countdown - Day 1 - Pecan Tassies</a><br />
<a href="http://haverecipes-willcook.blogspot.com/2013/12/chocolate-orange-crackles.html" target="_blank">Christmas Cookie Countdown - Day 2 - Chocolate-Orange Crackles</a>Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com1tag:blogger.com,1999:blog-5568067086330804179.post-47264557143457146512013-12-18T20:42:00.001-08:002013-12-18T20:42:41.600-08:00Chocolate-Orange Crackles<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Y5U67vI2KRQ/UrJ4I5j_4lI/AAAAAAAABcQ/gznj9TsDj3Q/s1600/ChocolateOrangeCrinkles500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Y5U67vI2KRQ/UrJ4I5j_4lI/AAAAAAAABcQ/gznj9TsDj3Q/s1600/ChocolateOrangeCrinkles500.jpg" /></a></div>
<b>Cookie Countdown – Day 2 Chocolate-Orange Crackles </b><br />
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The second cookie in my cookie countdown is a new cookie for me. <i>Food Network Magazine</i> has some interesting cookies in their December issues, and when I saw the Chocolate-Orange Crackles, I knew I had to try them. I love chocolate and orange together.<br />
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Chocolate-Orange Crackles have a chewy texture, and rich chocolate flavor with a subtle orange finish. They are also pretty with their powdered sugar coating.<br />
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I loaded up a platter with different cookies, and took them to work with me, and the Chocolate-Orange Crackles were the first cookies to go.<br />
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<b>Chocolate-Orange Crackles </b><br />
Adapted from <i>Food Network Magazine</i> <br />
<a href="https://docs.google.com/document/d/1t11QnRuZdtOlKgpcQMYr6-9p7vvHh03DSjZX0yE4cu0/edit?usp=sharing">Printable Recipe </a><br />
2 cups of all-purpose flour<br />
2 teaspoons baking powder<br />
¼ teaspoon salt<br />
1 stick (1/2 cup) unsalted butter, cut into pieces<br />
5 ounces unsweetened chocolate, cut into pieces<br />
2 cups granulated sugar, separated<br />
2 tablespoons Grand Marnier or other orange-flavored liqueur<br />
3 large eggs, lightly beaten<br />
½ cup powdered sugar<br />
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In a medium bowl, whisk together the flour, baking powder and salt, set aside.<br />
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Heat the butter, chocolate and 1 ¾ cups granulated sugar in a medium saucepan over low heat. Stir until the mixture is melted. Let cool slightly, and then add the Grand Marnier and eggs, and stir until combined. Add the flour mixture and stir until just combined. Transfer to a bowl, and cover and refrigerate until firm, about 2 hours.<br />
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Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Put the remaining granulated sugar and the powdered sugar into 2 separate shallow bowls. From the dough into 1-inch balls, and dredge the balls first into the granulated sugar and then into the powdered sugar. Arrange the balls about 1 ½ inches apart on the prepared baking sheets.<br />
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Bake until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the baking sheets, and then transfer the cookies to cooling racks, cool completely. Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com0tag:blogger.com,1999:blog-5568067086330804179.post-71419253268034423862013-12-17T20:46:00.000-08:002013-12-17T20:47:47.905-08:00Cookie Countdown - Pecan Tassies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-oDv2OzXReR8/UrEoWEtZVDI/AAAAAAAABcA/a3NfpPiXZlA/s1600/PecanTassies500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-oDv2OzXReR8/UrEoWEtZVDI/AAAAAAAABcA/a3NfpPiXZlA/s1600/PecanTassies500.jpg" /></a></div>
Is there anything more fun at Christmas than a gift of cookies and fudge? Okay, that is arguable, but getting a gift of baked goods is really fun. We always baked cookies for Christmas when I was a kid, and they were always served to guests in our home, but I don’t remember my mom packaging them up as gifts.<br />
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The first time I received a gift of cookies, I had just moved up to northern California, and had made some new friends. One of these new friends, Janet, left a shirt box packed with cookies on my doorstep. She went out of her way to deliver her delicious and carefully packed gift of cookies. I was touched. And, I have given Christmas gifts of homemade treats ever since.<br />
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These Pecan Tassies have been part of my Christmas cookie giving for over 20 years. I have to laugh when I see the picture of the Pecan Tassies in the Philadelphia Cream Cheese Cookbook though. Their Pecan Tassies are perfect—My Pecan Tassies are a bit more rustic. I like rustic, and these mini pecan tarts taste delicious either way.<br />
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Come back tomorrow to see the next cookie recipe I will be sharing. <b> </b><br />
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<b>Pecan Tassies </b><br />
Adapted from <i>Philadelphia Cream Cheese Cookbook</i> <i> </i><br />
<i><a href="https://docs.google.com/document/d/1YhLvh0GQLqI_yyGh40uGYSY41Zhx23cSKhPtE0Kg5es/edit?usp=sharing" target="_blank">Printable Recipe </a></i><br />
1 8-ounce package cream cheese, softened<br />
1 cup butter, softened<br />
2 cups flour<br />
2 eggs, beaten<br />
1 ½ cups packed brown sugar<br />
2 teaspoons vanilla<br />
1 ½ cups chopped pecans<br />
Powdered sugar for dusting<br />
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Add the cream cheese and butter to the bowl of a stand mixer, and beat until well blended. Add the flour and mix well. Place the dough in plastic wrap and chill for at least one hour.<br />
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Preheat the oven to 325°F. Divide the dough into quarters, and divide each quarter into 12 balls. Press each ball onto the bottom and sides of miniature muffin tins.<br />
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Combine eggs, brown sugar and vanilla, and stir in the pecans. Spoon the pecan mixture into the pastry shells, filing each cup.<br />
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Bake for 30 minutes, or until the pastry is golden brown. Cool 5 minutes and remove from the pans. Sprinkle with powdered sugar. Makes 4 dozen. Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com0tag:blogger.com,1999:blog-5568067086330804179.post-38670537684474110062013-11-28T07:52:00.000-08:002013-11-28T07:52:45.782-08:00Goat Cheese with Sun Dried Tomatoes and Rosemary
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<b>Happy Thanksgiving!</b></div>
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I am a guest at Lynn’s Thanksgiving table again this year,
and frankly, I’m happy and relieved.<span style="mso-spacerun: yes;">
</span>I’m sure I will be hosting again sometime, but tomorrow we will be
heading up to Lynn’s.<span style="mso-spacerun: yes;"> </span>I am bringing
these <a href="http://haverecipes-willcook.blogspot.com/2010/11/happy-thanksgiving.html" target="_blank">Mashed Potatoes</a>,
green beans and this <a href="http://haverecipes-willcook.blogspot.com/2010/12/cranberry-salsa.html" target="_blank">Cranberry Salsa</a>.<span style="mso-spacerun: yes;"> </span>I am also thinking of bringing this
Goat Cheese with Sun Dried Tomatoes and Rosemary appetizer.</div>
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My friend Janet, of <a href="http://haverecipes-willcook.blogspot.com/2012/02/surfer-soup.html" target="_blank">Surfer Soup</a> claim to fame, serves this up a regularly at camping trips and events are her
house.<span style="mso-spacerun: yes;"> </span>And, if you know Janet, you
would know she would never serve it up as fussily as I have, but it is just as
delicious.<span style="mso-spacerun: yes;"> </span>She layers the tomato
rosemary mixture on top of the goat cheese and serves it just like that.<span style="mso-spacerun: yes;"> </span>She says the secret is in the
crackers, and she is right.<span style="mso-spacerun: yes;"> </span>Serve
Trader Joe’s Raisin Rosemary Crisps or something similar.</div>
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<br /></div>
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<b>Goat Cheese with Sun Dried Tomatoes and Rosemary</b></div>
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<a href="https://docs.google.com/document/d/1xdsGigvanFkCxNhUxZR6_2wCbnZoVblaoyHcKg64gVA/edit" target="_blank"><i>Printable Recipe</i></a> </div>
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1 5-ounce log of fresh goat cheese</div>
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½ cup chopped sun-dried tomatoes (use tomatoes in olive oil)</div>
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1 teaspoon chopped fresh rosemary</div>
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pinch of salt</div>
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Mix together sun-dried tomatoes, rosemary and salt.<span style="mso-spacerun: yes;"> </span>Lightly press the tomato mixture onto
the outside of the goat cheese, and wrap with plastic wrap.<span style="mso-spacerun: yes;"> </span>Chill for at least an hour.<span style="mso-spacerun: yes;"> </span>Serve with Raisin Rosemary Crisps.</div>
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Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com0tag:blogger.com,1999:blog-5568067086330804179.post-67699787126877441622013-11-25T17:39:00.001-08:002013-11-25T17:40:48.668-08:00Southwestern Butternut Squash Sauté<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Awx_GgIwFV8/UpP7qIuPSFI/AAAAAAAABbg/1wkZidnGGQo/s1600/ButternutSquash500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Awx_GgIwFV8/UpP7qIuPSFI/AAAAAAAABbg/1wkZidnGGQo/s1600/ButternutSquash500.jpg" /></a></div>
I think I’ve mentioned before I’m somewhat of a Thanksgiving traditionalist. I don’t waiver much from the normal Thanksgiving fare, but I appreciate those who can and do. My friend Sandy made cioppino last year for Thanksgiving, and I give her high marks for bucking tradition.<br />
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For me, bucking tradition might be to serve this butternut squash dish for Thanksgiving. If you have a more non-traditional Thanksgiving, or if you have room for another dish on your table, Southwestern Butternut Squash Sauté would be a great addition to the Thanksgiving menu.<br />
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The southwestern flavors blend nicely with the butternut squash to make a spicy sweet side dish that would be delicious with turkey, ham or anything else you are serving. By all means, don’t relegate this delicious side dish to Thanksgiving only, it goes nicely anytime of the year, and it tasted great with the grilled chicken I served it with recently. <b> </b><br />
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<b>Southwestern Butternut Squash Sauté </b><br />
Adapted from <i>Fast, Fresh & Green</i> by Susie Middleton <i> </i><br />
<a href="https://docs.google.com/document/d/13aHehX6u6g_Mr-1x1F9QDL8XhKKlD3pVzfl6u3c36G8/edit?usp=sharing" target="_blank"><i>Printable Recipe </i></a><br />
2 tablespoons olive oil<br />
1 pound peeled and seeded butternut squash, cut into ½ inch dice<br />
1 medium yellow onion, diced<br />
1 teaspoon kosher salt<br />
1 tablespoon unsalted butter<br />
¼ teaspoon ground coriander<br />
¼ teaspoon ground cumin<br />
1/8 teaspoon chipotle chile powder<br />
2 teaspoons maple syrup<br />
1 teaspoon fresh lime juice<br />
2 tablespoons chopped fresh cilantro<br />
2 tablespoons toasted pepitas<br />
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Heat olive oil in a non-stick skillet over medium high heat. Add the squash, onions and ¾ teaspoon of salt. Toss the squash mixture to thoroughly coat. Cook, stirring gently with a silicone spatula occasionally at first and them more frequently as the vegetables brown. Cook until the squash is tender and lightly browned and the onion is well browned, about 20 to 22 minutes. Remove from the heat.<br />
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Meanwhile in a small saucepan, melt the butter over low heat, and add the coriander, cumin, chile powder and the remaining ¼ teaspoon of salt. Cook stirring for one minute or two to bloom the spices. Add the maple syrup and simmer for about 30 seconds. Remove from heat, and stir in the lime juice.<br />
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Drizzle the butter mixture over the squash and stir thoroughly but gently with the silicone spatula. Stir in the cilantro. Transfer the squash to a serving dish and top with the pepitas.<br />
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Serves 4 Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com1tag:blogger.com,1999:blog-5568067086330804179.post-12977087606003849642013-11-03T19:12:00.001-08:002013-11-05T06:26:53.315-08:00My Dad’s Spaghetti Sauce<style>
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My dad had been gone for a little over a year now, and I think about him and miss him every day. My dad was probably a foodie before it was fashionable to be a foodie. Even in has last few years when everything became difficult for him, he still enjoyed his food. I saw him every Thursday the last four years of his life, and we bonded over our lunches of sandwiches, salads and soup from our favorite café.<br />
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He loved nothing better than a well prepared meal whether at his gourmet group, a good friend’s house, a favorite restaurant or at home. And, if the meal came with his favorite Jordan Cabernet Sauvignon, all the better!<br />
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When I was growing up, my mom put a nutritious, if uninspired, meal on the table every weeknight, but the kitchen was my dad’s on the weekends. Dad was a master on the grill. His barbeque chicken was amazing with juicy, succulent meat and crispy skin. The neighbors always requested his chicken on the 4th of July.<br />
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He enjoyed puttering around the kitchen too trying new recipes, and I enjoyed his endeavors (his ratatouille not withstanding). My hands-down favorite meal was his spaghetti. I knew it was going to be a good day when he would start making his spaghetti sauce in the morning.<br />
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Dad’s sauce is rich and hearty. He most often just stirred the sauce into the spaghetti, but sometimes he would add hot Italian sausage to the sauce to add a different level of flavor.<br />
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I’ve made this sauce for years, and I have made some changes here and there, but I still love the sauce just as my dad made it. This is his recipe just as written, and just as I remember.<br />
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<b>My Dad’s Spaghetti Sauce</b><br />
<a href="https://docs.google.com/document/d/1JLnhEBBUNlhAcscfJfKxsTUtdIk_vp-ZSrE0H1SetMI/edit?usp=sharing" target="_blank">Printable Recipe</a><br />
¼ olive oil<br />
1 large onion, chopped<br />
4 cloves garlic, minced<br />
2 pounds lean ground beef<br />
½ cup chopped celery<br />
¼ cup chopped parsley<br />
1 teaspoon dried basil<br />
4 teaspoons kosher salt<br />
¼ teaspoon ground black pepper<br />
2 teaspoons sugar<br />
2-6 oz cans tomato paste<br />
1 cup dry red wine<br />
2-28oz cans plum tomatoes<br />
2 bay leaves<br />
<br />
In a large Dutch oven, heat the olive oil and add the onion and garlic and sauté until soft. Stir in the ground beef and cook until no longer pink. Move the ground beef mixture to the edges of the pan, and add the celery and parsley, and sauté for one minute. Add the basil, salt, black pepper, sugar and tomato paste and stir into the ground beef mixture to combine. Stir in the red wine, plum tomatoes and bay leaves. Bring the sauce to a boil, and then turn the heat down and simmer, stirring occasionally. Simmer until the sauce has thickened. Remove bay leaves, and serve over cooked spaghetti and top with grated Parmesan cheese. Makes 12 servings. Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com1tag:blogger.com,1999:blog-5568067086330804179.post-51780673944247814662013-05-15T21:17:00.000-07:002013-05-16T06:21:27.257-07:00Caramel-Pecan Sheet Cake <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bDm-w-9qvA4/UZRcuOm7lxI/AAAAAAAABao/TDLy1moRlB8/s1600/Caramel+Pecan+Sheet+Cake+500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bDm-w-9qvA4/UZRcuOm7lxI/AAAAAAAABao/TDLy1moRlB8/s1600/Caramel+Pecan+Sheet+Cake+500.jpg" /></a></div>
I recently started following Weightwatchers again. I haven’t been on Weightwatchers for over ten years, but I knew I needed to do something when earlier this year during my vegan Lent, I only lost two pounds. Generally, I try not to equate weight loss with my Lenten promises, but (Come on!) I should have shed a few more pounds. I was obviously eating healthy, so I knew my problem was with portion control. And, Weightwatchers has been helping.<br />
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My only problem with Weightwatchers, or any weight loss program really, is that I don’t do well with someone else telling me what to eat and how much exercise I need. My mind plays tricks on me, and I end up cheating. Somehow I never think of it as cheating on myself, but as cheating on “the man.” I know, it doesn’t make any sense—it’s just how I am, and I have to work on that.<br />
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So, last week, all I could think about was cake. I’m not even a huge cake fan, but all I wanted to do was bake, and all I wanted to bake was cake. I found this recipe for Caramel-Pecan Sheet Cake in <i>Taste of the South</i> magazine. I’m not sure how I ended up with this magazine, but I received it in the mail, and when I saw this cake, I couldn’t resist the frosting. I’m a sucker for <a href="http://www.haverecipes-willcook.blogspot.com/2012/01/apple-cream-cheese-bundt-cake.html" target="_blank">caramel frosting</a>!<br />
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This cake is easy to make. I love sheet cakes for their technique. I used my hand-held mixture, but with a little fortitude, you could mix the cake and frosting by hand. And, who doesn’t love being able to pour warm frosting over a warm cake? It saves so much time, and keeps the cake tender and moist.<br />
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Les and our son loved this salty sweet cake, and were disappointed to see me packing it up to take to work. I wanted to bake a cake—I just didn’t want to eat it all! I am on Weightwatchers after all. My co-workers polished the cake off before 9:30am. Win! <b> </b><br />
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<b>Caramel-Pecan Sheet Cake </b><br />
From <i>Taste of the South </i><br />
<a href="https://docs.google.com/document/d/1aRV0eFJjCpRW9ptdFBuOGIUkPnf91DE1yn8FRLP1x24/edit?usp=sharing" target="_blank">Printable Recipe </a><br />
1 cup butter<br />
1 cup water<br />
2 cups all-purpose flour<br />
2 cups sugar<br />
1 teaspoon baking soda<br />
½ teaspoon salt<br />
¼ teaspoon ground cinnamon<br />
¼ teaspoon ground ginger<br />
½ cup sour cream<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
Caramel Frosting (recipe follows)<br />
1 cup chopped pecans, toasted<br />
<br />
Preheat oven to 325°F. Grease and flour a 15x10-inch baking pan. Set aside.<br />
<br />
In a medium saucepan, bring butter and 1 cup of water to a boil. In a large bowl stir together the flour, sugar, baking soda, salt, cinnamon and ginger. Add the hot butter mixture to the flour mixture and beat at low spread with an electric mixer just until the mixture comes together. Add the sour cream, beating well. Add the eggs one at a time and mix, and stir in the vanilla. Pour mixture into the prepared pan.<br />
<br />
Bake the cake until it is lightly browned, and a wooden toothpick inserted into the center of the cake, comes out clean, about 25 to 30 minutes. Let cool on a wire rack for 20 minutes.<br />
<br />
Pour hot Caramel Frosting over warm cake, spreading to edges. Sprinkle with pecans. Let the cake cool completely on a wire rack.<br />
<br />
<b>Carmel Frosting</b><br />
½ cup butter<br />
1 cup firmly packed light brown sugar<br />
½ teaspoon salt<br />
½ cup sour cream<br />
2 ½ cups powdered sugar<br />
½ teaspoon vanilla<br />
<br />
In a large heavy saucepan, bring butter, brown sugar and salt to a boil over medium heat, stirring constantly. Remove from heat, and slowly stir in the sour cream.<br />
<br />
Bring mixture just to a boil over medium heat, stirring constantly. Remove from heat.<br />
<br />
Gradually add powdered sugar and vanilla, beating at medium speed with a hand mixer until the frosting is smooth. Pour immediately over warm cake. Janicehttp://www.blogger.com/profile/09748140278608601142noreply@blogger.com2