Double Delights

Christmas Cookie Countdown Day 4 – Double Delights 

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.

Better Homes and Gardens has been putting out cookie magazines for years, and I love looking through their yearly Christmas cookie issues. Taste of Home 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.

Double Delight cookies are in the 2015 Taste of Home Ultimate Cookie Swap 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.

Christmas Cookie Countdown Day 1 - Norwegian Chocolate Chip Cookies
Christmas Cookie Countdown Day 2 - Gingerbread Bark
Christmas Cookie Countdown Day 3 - Russian Tea Cakes 

Double Delights 
Adapted From Taste of Home Ultimate Cookie Swap
Printable Recipe

Chocolate Dough
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla
2 cups all purpose flour
2/3 cup baking cocoa
¾ teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped pecans
4 ounces white baking chocolate, chopped

Vanilla Dough
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped pecans
4 ounces German sweet chocolate, chopped

Chocolate Dough
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.

Vanilla Dough
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.

Both Doughs
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.

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.

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.

Makes about 9 dozen

Russian Tea Cakes

Christmas Cookie Countdown - Day 3
 
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.

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.

Russian Tea Cakes
Printable Recipe
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups all purpose flour
¾ cup finely chopped nuts (I use pecans or walnuts)
¼ teaspoon salt
powdered sugar

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.

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.

Christmas Cookie Countdown - Day 1 Norwegian Chocolate Chip Cookies
Christmas Cookie Countdown - Day 2 Gingerbread Bark

Gingerbread Bark

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.

The December issue on Taste of the South Magazine 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.

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.

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.

If you are looking for another easy Christmas treat, check out Caramel Heavenlies.

Christmas Cookie Countdown Day 1 – Norwegian Chocolate ChipCookie 

Gingerbread Bark
Adapted from Taste of the South Magazine
Printable Recipe

1 pound vanilla flavored candy coating
12 thin gingersnap cookies
½ cup of spice drops
3 tablespoons chopped crystalized ginger (optional)
1 tablespoon sprinkles

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.

Norwegian Chocolate Chip Cookies

2015 Christmas Cookie Countdown - Day 1

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).

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 Taste of Home Cookie Magazine, 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).

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.

Check out 2013’s Christmas Cookie Countdown for more cookie ideas.

Norwegian Chocolate Chip Cookies
Adapted from Taste of Home Cookies and Candies
Printable Recipe

1 cup butter, softened
1 1/3 cups plus 3 Tablespoons granulated sugar, divided
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 cup miniature semisweet chocolate chips
 ¾ teaspoon ground cinnamon

Preheat oven to 350°F. Line two baking sheets with parchment paper.

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.

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.

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.

Cuban Pork Roast

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.

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.

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.

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?

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.

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.

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.

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.

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.

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. 

Cuban Pork Roast
Adapted from Bobby Flay at foodnetwork.com
Printable Recipe

4 ½ cups fresh orange juice, divided
1 ¼ cups fresh lime juice, divided
1 orange, zested
1 lime, zested
½ cup finely chopped fresh oregano, divided
12 cloves garlic, coarsely chopped
½ cup olive oil
1 bone-in port shoulder (4-6 pounds), trimmed of excess fat
Salt and freshly ground pepper

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).

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.

Preheat the oven to 425° F.

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.

Serve with Arroz Blanco (White Rice), Black Beans and Mojo Dipping Sauce.  Make Cuban Sandwiches out of any leftovers.

Mojo Dipping Sauce
8 cloves garlic
1 serrano chile pepper, chopped
3 tablespoons chopped cilantro leaves
Salt
½ cup orange juice (separated from above)
¼ cup lime juice (separated from above)
¼ cup extra-virgin olive oil

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.

Pumpkin Muffins

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.

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.

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.

This recipe makes quite a few muffins, but they are great to share so bake away!

Pumpkin Muffins with Streusel Topping

Printable Recipe

3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon pumpkin pie spice

1 14 ounce can pumpkin puree

1 ½ cup granulated sugar

2 eggs, lightly beaten

2/3 cup butter, melted

Topping

2/3 cup packed brown sugar

¼ cup all-purpose flour

¼ cup ground cinnamon

1/8 teaspoon freshly grated nutmeg

2 tablespoons butter

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.

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.

Makes 20 muffins

Citrus Pull-Apart Bread for Easter 2014

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 breakfast casserole, Lynn made a fruit salad, and I tried this recipe for Citrus Pull-Apart Bread from Southern Living magazine.

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!

Super Bowl Snack Countdown Day 5 - Spicy Orange Marmalade Wings

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.

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.

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.

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.

Super Bowl Snacks Countdown Day 1 - Reuben Pig in Blankets
Super Bowl Snacks Countdown Day 2 - Mango Salsa
Super Bowl Snacks Countdown Day 3 - Baked Barbeque Wings
Super Bowl Snacks Countdown Day 2 - Mini Chorizo Corn Muffins

Spicy Orange Marmalade Wings
Printable Recipe
2 ½ pounds chicken party wings
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon ground black pepper
1 teaspoon olive oil
¼ cup chopped red onion
1 serrano pepper, seeded and chopped
¼ teaspoon red pepper flakes
¼ teaspoon salt
1/8 teaspoon cayenne pepper
1 cup orange marmalade

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.

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.

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.

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. 

Super Bowl Snack Countdown Day 4 – Mini Chorizo Corn Muffins

Today I’m sharing Mini Chorizo Corn Muffins for day 4 of my Super Bowl Snack Countdown.  I loved corndogs as a kid, and these corn muffins are an updated version of those corndogs. The chorizo tastes great with the corn muffin mixture.  They are easy to make too.  Serve them with spicy brown mustard for dipping.

Mini Chorizo Corn Muffins

Adapted from Food Network Magazine

Printable Recipe

3 fully cooked chorizo sausages, Sliced into 24 ½ inch slices

1 tablespoon vegetable oil

½ cup yellow cornmeal

¼ cup all-purpose flour

2 teaspoons sugar

Kosher salt

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon cayenne pepper (optional)

1 large egg

¾ cup buttermilk

3 scallions, thinly sliced

Preheat the oven to 375°F and coat a 24-cup mini muffin pan with cooking spray. 

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.

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.

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.

Super Bowl Snack Countdown Day 3 - Baked Barbeque Wings

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.

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.

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.  

Super Bowl Snacks Countdown Day 2 - Mango Salsa
Super Bowl Snacks Countdown Day 1 - Reuben Pig in Blankets

Baked Barbeque Wings
Adapted from America’s Test Kitchen Cookbook  
Printable Recipe
5 pounds chicken party wings
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons sweet paprika
1 tablespoons kosher salt
2 teaspoons ground black pepper
½ teaspoon ground chipotle chili powder
¼ teaspoon cayenne pepper

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.

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.

Super Bowl Snack Countdown Day 2 – Mango Salsa

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.

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.

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.

Super Bowl Snack Countdown – Day 1 Reuben Pigs in Blankets 

Mango Salsa  
Printable Recipe
2 ripe mangos, peeled and cut into ¼ inch chunks
½ small red onion, chopped
¼ cup chopped fresh cilantro
1 or 2 jalapenos, seeded and chopped
½ teaspoon salt

Combine mango, onion, cilantro, jalapeno and salt in a small bowl. Refrigerate for at least 1 hour and serve with tortilla chips.

Reuben Pigs in Blankets

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.

I’m always excited about Super Bowl food, whether it’s a big bowl of chili, cookies or fun appetizers. 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.

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.

Reuben Pigs in Blankets 
Adapted from Food Network Magazine  
Printable Recipe 
½ cup sauerkraut, drained and roughly chopped
3 tablespoons pickle relish
1 8-ounce tube of crescent roll dough
2 slices Swiss cheese, each slice cut into 12 pieces
24 beef little smokies
1 large egg, lightly beaten
Thousand Island dressing for dipping

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.

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.

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.

Brown Rice with Tofu

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.

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.  

Brown Rice with Tofu
Adapted from Power Foods, by Whole Living Magazine 
Printable Recipe 
14 ounces tofu
1 ½ cups medium-grain brown rice
2 ¾ cups water
½ ounce dried shitake mushrooms (broken if large)
1 tablespoon finely chopped peeled fresh ginger
4 cloves of garlic, minced
1 dried red chili, stemmed, seeded and crumbled
Coarse salt
1 ½ teaspoon toasted sesame oil, separated
5 tablespoons plus one teaspoon low-sodium tamari soy sauce, separated
3 ounces baby spinach
6 scallions, white and pale green parts only, finely chopped
¼ cup finely chopped cilantro
1 ½ tablespoons unseasoned rice vinegar

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.

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.

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.

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.

Ball Drop Champagne Cocktail

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.

We tried a few different cocktails, but my favorite was the Ball Drop, which I found in Food Network Magazine. It tastes a little bit like an old fashioned cocktail. It was definitely the favorite cocktail of our small party.

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!  

Ball Drop Champagne Cocktail
Adapted from Food Network Magazine
Printable Recipe 
Bourbon
Triple sec or other orange flavored liquor
Champagne or sparkling wine
Maraschino cherries
Orange twists

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.

Salsa Verde Frito Pie

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!

We all share a love of Mexican food, so I made chicken and beef enchiladas and rice and beans. Margot brought a salad to round out our dinner. If you have seen my Christmas Cookie Countdown,  you know what we had for dessert.

We had a more traditional ham, potato, yam and asparagus Christmas dinner, after our traditional Christmas Cranberry Cinnamon Rolls for breakfast.  I can’t believe I’m saying this, but I’m kind of tired of eating!

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.

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.

Salsa Verde Frito Pie 
Adapted from Southern Living
Printable Recipe 
2 cups frozen whole kernel yellow corn, thawed
5 teaspoons olive oil, divided
1 12-ounce tube Jimmy Dean Hot Breakfast Sausage
1 medium yellow onion, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 16-ounce bottle of salsa verde (I used Herdez brand)
2 4.5-ounce cans chopped green chilies
1 16-ounce can small white beans, drained and rinsed
2 tablespoons fresh limejuice
6 cups of original Frito corn chips, or 6 mini bags
1 cup shredded pepper jack cheese
Toppings: cilantro, sliced jalapenos, green onions

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.

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.

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.

Divide chips among 6 plates and spoon the chili over the chips and top with the cheese. Serve with the toppings.

Double Butterscotch Cookies

Christmas Cookie Countdown Day 6 – Double Butterscotch Cookies

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.  I thought I had Christmas Eve all taken care of, and I was working on my family’s traditional Cranberry Cinnamon Rolls for Christmas morning.  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.  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.

I was running out of time, so I didn’t have time to let the cookie dough defrost.  I gave slicing the frozen dough a shot, and it sliced up beautifully.  I was able to get the cookies baked in no time.  Christmas Eve was saved!  Okay, that might be an exaggeration, but I was less stressed because the cookies were so easy to bake.  The recipe makes so many cookies, I was able to bake a log of dough for three or four different events this year.  I love that!

Double Butterscotch Cookies are crunchy and sweet with a wonderful toffee flavor.  My friend, Margot said that of all of the cookies I offered last night, these were her favorite.  I am also sharing this year’s Christmas table.  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.  Merry Christmas!

Double Butterscotch Cookies

Adapted from Taste of Home Best Loved Cookies

Printable Recipe

6 cups all purpose flour

3 teaspoons cream of tartar
3 teaspoons baking soda

1 teaspoon of salt

1 stick (1/2 cup) of butter, softened

½ cup of shortening

4 cups packed brown sugar

4 eggs

1 tablespoons vanilla extract

1 10-ounce package English toffee bits

1 cup finely chopped pecans

Whisk together the flour, baking soda, cream of tartar and salt, set aside.

In a large bowl, beat together the butter, shortening and brown sugar until the mixture resembles wet sand, about 2 minutes.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.   Gradually add the flour mixture to the butter and sugar mixture, and mix well.  Stir in the toffee bits and pecans.

Shape the dough into three 14-inch rolls (the dough will be crumbly), and wrap each roll in plastic wrap.  Refrigerate at least 4 hours to firm up the dough.

Preheat the oven to 375°F.   Unwrap the dough, and cut into ½ inch slices.  Place the slices 2 inches apart on baking sheets lined with parchment paper.  Bake for 9-11 minutes or until lightly browned.  Cool for 1 to 2 minutes on the baking sheets and then remove to wire racks to cool completely.  Makes 7 dozen.

Christmas Cookie Countdown Day 1 – Pecan Tassies

Christmas Cookie Countdown Day 2 – Chocolate-Orange Crackles

Christmas Cookie Countdown Day 3 – Molasses Crinkles

Christmas Cookie Countdown Day 4 – Peppermint Patty Fudge

Christmas Cookie Countdown Day 5 – Cranberry Icebox Cookies

Cranberry Icebox Cookies

Christmas Cookie Countdown Day 5 – Cranberry Icebox Cookies

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.

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.  

Cranberry Icebox Cookies 
Adapted from Taste of Home Best Loved Cookies.  
Printable Recipe 
3 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 ¼ cup butter, softened
1 cup packed brown sugar
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup chopped walnuts
2 cups chopped fresh or frozen cranberries

Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Set aside.

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.

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.

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.

Christmas Cookie Countdown Day 1 - Pecan Tassies
Christmas Cookie Countdown Day 2 - Chocolate-Orange Crackles
Christmas Cookie Countdown Day 3 - Molasses Crinkles
Christmas Cookie Countdown Day 4 - Peppermint Patty Fudge

Peppermint Patty Fudge

Christmas Cookie Countdown Day 4 – Peppermint Patty Fudge 

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.

As I’ve told you, I grew up with chocolate-butterscotch fudge, 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.  

Peppermint Patty Fudge 
Adapted from Southern Food
Printable Recipe
4 cups granulated sugar
1 twelve-ounce can evaporated milk
1 cup butter (two sticks)
1 7-ounce jar marshmallow cream
3 cups semisweet chocolate chips
1 tablespoon vanilla extract
1 ½ cups chopped peppermint patties

Line a 13-x9-x2-inch pan with aluminum foil, and grease thoroughly with butter. Set aside.

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.

Christmas Cookie Countdown Day 1 – Pecan Tassies
Christmas Cookie Countdown Day 2 – Chocolate-Orange Crackles
Christmas Cookie Countdown Day 3 – Molasses Crinkles

Molasses Crinkles

Christmas Cookie Countdown Day 3 – Molasses Crinkles

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.

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.  

Molasses Crinkles
Adapted from Fine Cooking’s Cookies
Printable Recipe
2 cups all-purpose flour
2 teaspoons baking soda
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon table salt
1 stick (1/2 cup) unsalted butter, softened
1 cup packed dark brown sugar
2 Tablespoons vegetable oil
½ cup molasses
1 large egg
Granulated sugar for rolling

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt, set aside.

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.

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.

Christmas Cookie Countdown - Day 1 - Pecan Tassies
Christmas Cookie Countdown - Day 2 - Chocolate-Orange Crackles

Chocolate-Orange Crackles

Cookie Countdown – Day 2 Chocolate-Orange Crackles 

The second cookie in my cookie countdown is a new cookie for me.  Food Network Magazine 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.

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.

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.

Chocolate-Orange Crackles 
Adapted from Food Network Magazine
Printable Recipe
2 cups of all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into pieces
5 ounces unsweetened chocolate, cut into pieces
2 cups granulated sugar, separated
2 tablespoons Grand Marnier or other orange-flavored liqueur
3 large eggs, lightly beaten
½ cup powdered sugar

In a medium bowl, whisk together the flour, baking powder and salt, set aside.

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.

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.

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.