Mary's Christmas Fudge...Fast and Easy

Mary's Christmas Fudge


(recipe from my mama)
This is just too damn cute...I like it topped with m&m's but then I love m&m's..

1 bag of semisweet chocolate  chips
3/4 bag butterscotch chips
1 can condensed milk
1 tsp vanilla
chopped nuts
cherries red and /or green

 In a pan heat milk..add chip..heat until chips are melted completely..then add teaspoon of vanilla
add nuts if you wish

Take milk can (wash and dry) and wrap with saran wrap (plastic wrap)
butter a round cake pan
put wrapped can in center on the cake pan
pour fudge in cake pan...on top of fudge  place cherries, whole nuts, coconut..whatever you choose
and chill

This looks like a wreath

4 Days till Christmas..eat this..Greek-Style Roasted Chicken with Potatoes

Greek-Style Roasted Chicken with Potatoes

Serves 4
Ingredients
1 3-4 lb whole chicken, preferably organic
1 ½ pounds small waxy potatoes such as Yukon Gold
2 garlic cloves, cut into thin slices
1 lemon
1/4 teaspoon oregano
1 1/2 teaspoons thyme
1-2 tablespoons olive oil
1 1/2 teaspoons salt
freshly ground black pepper
juice of 1 lemon

Preheat the oven to 375°F.

Cut the potatoes into 2-inch pieces and place them in a 9 by 13-inch baking pan (or thereabouts–something that is big enough for the chicken to rest on. Toss them with 2 teaspoons of the olive oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and the oregano, and squeeze just a bit of half the lemon on top. Push the potatoes towards the edges, making a space in the center fort the chicken.

Rinse the chicken and remove the livers. Pat the chicken dry and put it, breast side up, on the baking dish that’s holding the potatoes. Using a paring knife, pierce it about three times in each half of the breast. Wedge a slice of garlic into each piercing. Sprinkle with 1/2 teaspoon salt and some freshly ground pepper. Flip the chicken. Repeat on the other side, piercing the thigh and leg meat, and wedging in slices of garlic. Sprinkle with the remaining salt. Drizzle about 1 tablespoon of olive oil and squeeze the rest of the first half of the lemon on top of the chicken. Cut a piece of foil so that it fits around the chicken, and place it on top like a hat.

Bake the chicken for about 45 minutes, basting occasionally with its juices, until the chicken is cooked through–you’ll know it’s cooked when the juices run clear. It may take longer than this, depending on the size of your chicken, but you’ll just have to check. You’ll also have to check on the potatoes–if they’re not close to done, cook a bit longer before proceeding to the next step.

Take the chicken out of the oven. Toss the potatoes and remove the foil hat. Turn the chicken over so it’s breast-side up and squeeze the second half of the lemon over it. Drizzle on a little more olive oil. Raise the heat to 425°F and cook for about 10-15 more minutes, until the skin browns a bit and the potatoes are done.

Remove and let rest about 5 minutes before carving up the chicken and plating each portion with a generous serving of potatoes.

5 Days till Christmas...eat this..Mac and Cheese with Pesto, Proscuitto, and Peas

Mac and Cheese with Pesto, Proscuitto, and Peas

Serves 6


This is really rich! Serve small portions, and accompany with a salad.

Ingredients
4 tablespoons (1/2 stick) unsalted butter, plus a little more for the pan
1 quart whole milk
1 pound penne rigate
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
3/4 cup frozen peas, defrosted
1 pound sharp white cheddar cheese, grated (4 cups)
1/2 pound mozzarella (fresh or supermarket-style), grated (1 cup)
6 slices prosciutto, cut into skinny strips
1/2 cup pesto, preferably homemade (optional, for me anyways)

Preheat the oven to 400°F. Butter a 9 x 13-inch baking dish and set it aside.

Warm the milk in the microwave or in a saucepan set over medium-low heat.

Bring a large pot of salted water to a boil. Add the pasta and cook, following the package directions, until 3 minutes shy of al dente. The pasta should still have a bite to it. Drain, and shake out all the water.

Meanwhile, in a large saucepan or Dutch oven, melt the butter over medium-high heat. Whisk in the flour and cook until it is fully incorporated, 1 to 2 minutes. Add the warm milk and whisk gently over medium heat until the mixture has bubbled and thickened enough to coat the back of a spoon, about 10 minutes.
Stir in the salt, pepper, mustard, peas, and most of the grated cheese, reserving about 1 cup. Add the pasta and toss to combine.

Distribute half the mixture evenly in the prepared pan. Scatter the slices of prosciutto. Dollop teaspoon-fuls of pesto around the dish. Top with the resto of the mac mixture, then sprinkle the remaining cheese over the top. Bake for 20 to 25 minutes, until bubbling and brown. Let rest for 5 minutes, then serve.

CHRISTMAS COOKIES..Iced Gingersnaps

    With these gingersnaps, I simplified holiday baking to its essence, starting with spiced dough, which asks for no special ingredients or equipment–not even a handheld mixer. Instead of rolling out the dough to cut into gingerbread men and women, just formed little balls. For the royal icing, skip food coloring and top the gingersnaps with bright and festive white, amplified with one single decoration, really pretty little white pearls. These snowflake sprinkles would be lovely, too. But if you’re thinking about economy (of money and cabinet space) stick to one kind of sprinkle.

Iced Gingersnaps

Makes about 4 dozen

Ingredients
For the cookies:
1 cup sugar
¾ cup molasses
¼ cup honey
¾ cup unsalted butter
3 cups all-purpose flour
1 ½ cups whole wheat pastry flour (or just use 4 1/2 cups all-purpose flour)
2 teaspoons ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
1/3 cup water
For icing and decorating:
2 cups sifted confectioners’ sugar
2 egg whites, beaten

1 tube white pearl decorations, or your favorite sprinkle type–but limit it to one if you know what’s good for you!

Put the sugar, molasses, honey, and butter in a microwave-safe bowl. Microwave until the butter is melted, the sugar is dissolved, and the whole mess bubbles a bit. This should take about 4 minutes, but go in 30 second intervals.

In a separate bowl, mix together the flours, spices, baking soda and salt. Add the sugar mixture to the dry ingredients and stir until combined. Add the water and incorporate it.

Refrigerate the dough until it solidifies to a workable consistency – about 1 hour. You can wait just 30 minutes if you’re in a rush.

Preheat the oven to 375 °F. Line baking sheets with parchment paper.

Roll heaping tablespoons of dough into balls and place them about 2 inches apart on the sheets. Bake 7-10 minutes, or until the cookies puff up and are slightly cracked on top. Cool 5 minutes on the cookie sheet, then remove to a rack or serving platter. Cool completely before icing.

To make the icing, drizzle the egg whites into the confectioners’ sugar, whisking as you go. You want the icing to be thick but spreadable, so add more sugar as needed.

Spread icing across the top of each gingersnap and sprinkle with the pearls, pressing them in slightly so they stick in the icing. Let the icing dry in a single layer for 1-2 hours before stacking in a nonstick container.

Hope your Holidays...are Delicious!!

from Doug and June

Fudge Filled Peanut Butter Bars

This recipe came from JIF.com... as I have said before the BEST recipes come from the back of packages or in this case the company themselves...peanut butter, chocolate (foods porn at its finest) equals big time yummy!!! Enjoy, my little foodies!!


Fudge-Filled Holiday Peanut Butter Bars

 

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 (12 oz.) package semi-sweet chocolate chips

2 tablespoons cold butter, cut up

1 (17.5 oz.) package Pillsbury® Sugar Cookie Mix

1/3 cup Pillsbury BEST® All Purpose Flour

1/2 teaspoon salt

3/4 cup Jif® Creamy Peanut Butter

6 tablespoons butter, melted

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

Holiday decorator sprinkles

1. HEAT oven to 350°F. Microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH 2 minutes or until melted and smooth when stirred. Stir in cold butter until completely melted. Cool while preparing dough, about 15 minutes.
2. COMBINE sugar cookie mix, flour and salt in large bowl, stirring until blended. Add peanut butter, melted butter, eggs, vanilla and almond extract. Mix well. Reserve 3/4 cup dough for topping. Press remaining dough evenly in bottom of ungreased 15 x 10 x 1-inch baking pan.
3. SPREAD chocolate mixture evenly over crust. Crumble reserved dough into very small crumbs. Sprinkle evenly over chocolate mixture. Sprinkle evenly with decorator sprinkles, if desired.
4. BAKE 23 to 28 minutes or until set in center and edges are golden brown. Cool completely in pan on wire rack. Cut into bars.

I don't use cookie mix from a package...it's principal...and sugar cookie mix is SO easy to make (and inexpensive) ...check this out...

 

Fake Betty Crocker Sugar Cookies:1 1/2 Cups Flour
3/4 Cup White Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

Mix together and store in a quart size ziplock bag. Write instructions on the bag to add: 1 Stick Softened Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract. Mix & Bake at 350 degrees for 9-11 minutes
 

CHRISTMAS COOKIES..Gingerbread Cookies

The Best Gingerbread Cookies..

     This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. This helps make the dough more workable.

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1 3/4 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1 large eggs
• 1/2 cup molasses
• 2 teaspoons vanilla
• 1 teaspoon finely grated lemon zest (optional)

 

 

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.

Add molasses, vanilla, and lemon zest and continue to mix until well blended.

Gradually stir in dry ingredients until blended and smooth.

Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.

(Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.

Grease or line cookie sheets with parchment paper.

Place 1 portion of the dough on a lightly floured surface.

Sprinkle flour over dough and rolling pin.

Roll dough to a scant 1/4-inch thick.
Use additional flour to avoid sticking.

Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.

Space cookies 1 1/2-inches apart.

Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).

Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

After cookies are cool you may decorate them any way you like.

I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.

 

(I think there is an issue of word usage in the directions. It says after adding the last bit of the dry ingredients to mix until dough is smooth. This dough will not be smooth but more like pie crust, so make sure you mix until well incorporated. It will be pretty much a heavy chunk of heavenly smelling dough that can easily divided to chill. Also with as much ginger this recipe calls for, keep in mind even after baking these cookies will have a strong ginger flavor which is great for gingerbread cookie lovers like myself, but be prepared for the non-fans. A nice coating of Royal Icing can help in this regaurd, or the traditional raisins.)

 

6 Days till Christmas...eat this..Cheeseburger Pie

If you're craving something hearty, this easy (as in only four steps!) cheeseburger pie will do the trick: It's beefy, cheesy and oh-so comforting.

1 deep dish pie shells ( 9 inch)

1 lb ground beef

1/3 cup chopped onions

4 eggs

1/2 cup mayonnaise

1/2 cup skim milk

2 tablespoons flour

1/4 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon fresh black pepper

6 ounces sharp cheddar cheese, shredded, divided

Preheat the oven to 350°F.
In a skillet, brown ground beef and onion; drain and set aside.

In a bowl, beat the eggs, then whisk in the mayo, milk, flour, oregano, salt and pepper.

Stir in beef mixture and 1 cup cheese.

Pour mixture into pie shell.

Bake for 40-45 minutes until eggs are firm. Remove from oven and sprinkle with remaining cheese. Allow to stand for 5 minutes before cutting.

 

Serve this with some green beans or whatever frozen or canned veg you have... and a nice glass of merlot

Doug's Drunken Meatballs.. you say tomato and I say tomata..

Doug always puts a unique spin on things...one of the things I love about him..and of course his Swedish Meatballs are no different.. If he can add booze, he does..if it can be unconventional, it is...if it can be delicious, he made it!  So here is his recipe for Swedish Meatballs..not even CLOSE to Swedish Meatballs...but I would never tell him..that fragile male ego and all...and although they aren't Swedish, they are incredibly yummy!!

Swedish Meatballs (Doug's Drunken Meatballs..as I call them)

Doug's Sauce

2 tbsp onion
2 tbsp garlic
¼ tsp salt
¼ tsp pepper
1 tsp dry mustard
1 cup water
2 tbsp flour
1/3 cup rye
2 tbsp sweet vermouth

wait wait wait...what the hell kind of SWEDISH meatball sauce is THAT???  Must be that Canadian thing..like peameal bacon..

June's Meatballs (you can use your favorite recipe..but I will give a simple version I use.) (ppppssst he buys his at costco)


 2 lbs ground chuck
1 1/2 teaspoon garlic powder
1 teaspoon seasoning salt
1/2 teaspoon pepper
1/4 cup plain bread crumbs

Preheat oven to 350°F. Combine garlic powder, seasoning salt, pepper and bread crumbs with ground chuck. Mix well and make into meatballs. Cook in preheated oven 30-35 mins or until done.


My sauce is completely different, but then I call mine Sweet & Sour Meatballs.  Cause I always think of Swedish Meatballs being in a cream type sauce.  I told doug about this and he made his completely fake "oh that sounds different" face.  He refuses to believe this sauce is delicious..but it is!!  The reason I include it here is ..it's about as Swedish as Doug's is....

Now the sauce I use is as follows:

June's Sauce

1 jar of Heinz Chili Sauce (looks a lot like catchup)
1 Jar of grape jelly (about 10 oz)

Combine 1 bottle of chili sauce and grape jelly in a saucepan and heat until jelly has melted.

(my kids would eat these by the panful...they are good)

Here is a variation on a theme...

This recipe has gotten me out of innumerable kitchen emergencies, including unexpected guests, finicky guests, and kids on a hunger strike. It can be doubled, tripled, etc., freezes and reheats well, and can handle an almost infinite number of variations (some of which I will include below).

1 lb ground beef

garlic powder

onion powder

1 eggs

1/4 cup matzo meal

12 ounces chili sauce

1/2 cup brown sugar

1/4 cup lemon juice

 

Mix together beef, garlic powder, onion powder, egg, and matzo meal.

Form into small balls and set aside.

Pour chili sauce into medium saucepan.

Refill bottle with water, shake well, and add to pot.

Add the brown sugar and lemon juice, and mix.

Bring sauce to a boil.

Taste and adjust amounts of lemon juice and brown sugar to taste.

Drop in meatballs.

Return to boil, cover, and simmer for at least 20 minutes (but you can leave it on for much longer if you forget).

 

VARIATION #1:For chili sauce, you can substitute either tomato sauce or tomato juice or diced canned tomatoes, and adjust the sweeteners and water accordingly. You just want it to be a saucy consistency, not too thick or thin. If you use plain tomato juice or sauce, you can add in some garlic powder or other seasoning. The sky is the limit. But, do NOT use spaghetti sauce!

 

VARIATION #2:For matzo meal you can substitute bread crumbs, oatmeal, a little flour, or any other binding agent.

 

VARIATION #3:For brown sugar you can substitute real maple syrup, sugar, honey, grape jelly, or any other real sweetener. (Do not use nutrisweet or any other artificial sweetener!).

 

 

I Got the Peppermint Shakes...

I love December, even grocery shopping has a festive air!..Candy Canes, Chocolate Truffles, and one of my all times favs...Peppermint Stick Ice Cream..Ice cream and candy!!! Can't get much better than this!!  This Holiday Season I wanted to find new ways to eat it..like eating it out of the bowl isnt good enough , so I found a recipe for a Peppermint Shake from GoodHousekeeping.com.  YUM YUM YUM

8 round hard peppermint candies

4 scoops vanilla ice cream

3/4 cup milk

1/4 tsp. peppermint extract

Directions:

1. In blender, blend candies until finely crushed.
2. Add ice cream, milk, and peppermint extract and blend until mixture is smooth and frothy.
3. Pour into 2 tall glasses.

To add an extra touch…

• Blend in a tablespoon or so of chocolate chips.
• Garnish the rim of the glass with crushed peppermint (shown in picture above).
• Top with whipped cream and chocolate shavings.
• Stick a candy cane into the glass for decoration.

Doug's Christmas Cookies (with his photos.. not X rated)

These are cookies from Doug's childhood...he has fond memories of eating these..they are his mom's recipes...and now HE makes them for his family and friends..its wonderful to have a man that bakes.. These are strictly for CHRISTMAS.. he told me so... and he never lies..

Doug's Balls

nice pics...huh??

Doug took them!!

Doug's Chocolate Balls  (no bake cookies)... mind of the gutter

1 can sweetened condensed milk
2 cups graham cracker crumbs
2 squares unsweetened chocolate
finely shredded coconut

Melt chocolate, add in milk and graham crumbs and cool until easy to work with.

Roll into small balls and roll in coconut.

Swedish Tea Rings

nice pic again!!

isn't he wonderful???

Swedish Tea Rings (also known as Thimble Cookies)

½ cup butter
¼ cup brown sugar, tightly packed
1 egg yolk, (save egg white)
1 cup sifted flour
½ tsp vanilla
chopped walnuts
red current jelly (jelly of your choice)

Combine butter, sugar, egg yolk, flour and vanilla and chill for 30 minutes.

Roll into small balls, dip in egg white and roll in walnuts.
Bake in oven for 5 minutes at 300º

Take out, dent with the handle of a wooden spoon, add red current jelly and put back into oven for 10-12 minutes.

(not sure if these are Swedish or not...but to Canadian they are..)



Shortbread

4 cups flour
1 cup brown sugar
1 lb butter
Cream butter and sugar
Add flour

Roll out dough and cut   or   roll into small balls and flatten on cookie sheet

Prick with fork or garnish with dried fruit or coloured sugar
Bake for 15 minutes @ 300º

Almond Shortbread

awesome cookies...ohhh

and his baked goods are bad

Almond Shortbread

1 cup butter
2 cups flour
½ cup white sugar
½ cup chopped almonds (very fine – almost powder)

Combine and either form into crescents and bake for 7 –10
minutes at 350º

Or flatten dough in a cookie pan, cut into squares and garnish with sliced almonds and bake for 30 minutes at 350 degrees

Roll in fruit sugar or superfine white sugar

Strawberries Cookies

these make your tongue red...

and SWEET!!!!!!

 

Strawberries

1 can sweetened condensed milk
¾ - 1 lb shredded coconut
2 strawberry Jell-O’s (put ½ of 1 aside)
1 tbsp fruit sugar
10 drops red food colouring
1 tsp vanilla

Combine all ingredients together and form into a strawberry shape.
Roll in Jell-O powder

Add leaves made from butter icing (pipe the leaves on..time to use the pastry bag and a leaf tip)..

Butter Icing

Combine butter and icing sugar and green food colouring until the right consistency
(1 tbsp of butter and 1/2 cup confectioners' sugar (powdered sugar)
couple drops of vanilla)

These are more like candy!!!

I can only guarantee these will be delicious!!!  (well he is pretty delicious)

 

Hope your Holidays...are Delicious!!

 

from Doug and June

 

Candy Making..Homemade Caramels.. and more

Caramels can be very tricky..well, all of candy making is tricky!!
You have to be very patient when making caramels. The caramel has to be cooked slowly, so be sure to set aside about two hours. While you are stirring, grab some friends and family to chat with, watch a Christmas movie or listen to some holiday tunes!

Homemade Caramels

1 pound of butter

2 pounds of brown sugar (1 bag)

16 ounces of Karo syrup

2 14 oz. cans of sweet and condensed milk

2 teaspoons vanilla extract

1. Melt butter in a heavy, 6 quart pot on medium low heat. Stir in the brown sugar.
2. Stir in the Karo syrup. The caramel will come to a gentle boil.
3. Gradually add the sweet and condensed milk and continue to stir over heat.
4. Using a candy thermometer, heat until the caramel is at softball stage, approximately 240 degrees.
5. Remove from heat and stir in vanilla. The caramel will bubble up, keep stirring.
6. Pour caramel into a generously buttered jelly roll pan. Cool completely.
7. Cut caramel into 1×2 inch squares with a sharp knife. (Or whatever size you prefer!)
8. Cut wax paper or decorative foil into 3×5 inch pieces. Wrap caramel squares into wax paper or foil and twist ends. Or simply serve like shown below (but don’t keep unwrapped for too long or they will harden!)

This recipe makes about 150 caramels, so you’ll have plenty to gift to friends and fam, bring to the office, or save for yourself ;) Package these caramel treats into cellophane bags or holiday take out boxes for gifts.

Homemade Caramel Corn

2 c. brown sugar
1/2 c. karo syrup
2 sticks butter
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 c. uncooked popcorn

Bring first 3 ingredients to a boil; boil 5 minutes. Add baking soda and vanilla extract. Pour over popped corn.Bake at 225°F for 1 hour, stirring every 15 minutes.

Caramel Nut Delights

1 can sweetened condensed milk
1 lg. pot
Water

Put unopened can into pot, fill pot with water. Make sure water covers over can. Let boil for 3 hours. Make sure water covers can at all times. Let cool. Open can. Enjoy.

 

Make Turtles...

Boil the condensed milk as stated. when the cans are cool, open them. Have a bowl of ground pecans ready. Drop small scoops of caramel from spoon into ground pecans, put onto waxed paper. Melt a good quality chocolate and dip each pecan caramel into melted chocolate. This makes a candy similar to turtles.



 

Holiday Stress??

The holidays are supposed to be fun, right? But with holiday stress from all the extra work of preparing for the holiday season, dealing with temperments, and crazy family members we forget to have fun.

Childhood holiday memories stay with us our whole lives. I am sure you have some that MAKE the holiday for you.  So as parents, we want to be sure our children remember happy times, not ones filled with holiday stress.

Multitask to the Max

Multitasking isn't always a good thing, but during the holiday season efficiency at home and at work is essential. Try to think of ways big and small to combine functions. It really depends on your line of work, but some ideas include:

• If you're buying a Christmas gift for several clients, buy one for a family member who might also appreciate the item.
• Make trips outside the house count. Visiting a client? Stop at the mall on the way back. Purchasing stamps? Send your Christmas cards.
• Pop out of your office every so often to stir the pot. Cooking some holiday dishes in advance can make the season so much less frantic, reducing holiday stress.

Lists, Lists and More List

If your kids have a Christmas list, why shouldn't you? Though the Mom's Christmas list I'm talking about is less fun because it is a "to do" list.  Sit down with your calendar and make a list of big upcoming events for both work and home. Then tag each entry with a things to do list. For example if you're having a holiday party, list the things to do for the party separately.  Keep in mind that the earlier you do this, the more likely it is to change (probably expand). But that's OK because the earlier you get a handle on your schedule, the better you will be able to deal with new events as they come in.  Then put together a master to do list organized by date. This will help you keep an eye on which work and home-related tasks could conflict or could be combined.

Shop at Off-Hours or Shop Online

Shopping at off-hours is one of the most obvious holiday advantages that many work-at-home moms enjoy. During the holiday season, if you have outside child care it might be more efficient to shop on a weekday when your sitter is there and work later. If your schedule is flexible, you might work on the weekend or at night.

Because you are home to receive packages, shopping online is easier for the work-at-home mom. But remember if your kids are home too you may have some tricky explaining to do. When my kids couldn't read, I always said the packages were for the neighbors.

Don't be Afraid to Pare Back

Contrary to what people may think, being a work-at-home mom doesn't mean you have loads of extra time for home projects. You, or others in your life, may have unrealistic expectations about what holiday-related tasks you can accomplish. So, the master "to do" list can help put it in perspective and reduce holiday stress.

Think twice before you promise to make that gingerbread house for the family Christmas celebration or to host dinner. Self-employed moms, in particular, have to be careful about what we promise. Money or time can easily evaporate. If you've bitten off more than you can chew, pull back. This may mean skipping a favorite tradition for a year, but the reduction of holiday stress can be worth it. Traditions don't die, if you skip them just once. In one particularly hectic year, I canceled our annual Christmas party. The relief of taking it off my task list far outweighed the sadness I felt about skipping it. And the next year our party was as big as ever.

Or Add New Traditions

In the ebb and flow of life, some things become easier over time. And that's especially true with kids. So try to recognize when your kids are ready for more or different holiday activities.
 
Cutting your own Christmas tree might have been out questions when your kids were toddlers, but by elementary school it can be a great family outing. Capturing that moment when they are the right age is important because they might be less interested when they are teenagers.  If you do have to cut out a favorite activity, like a party or travel, try making up a new, less time-consuming holiday activity for the family. And eventually it could become part of your annual holiday traditions.

Enjoy! 

Life is about the journey as much as the destination. Enjoy the holiday season, but also just enjoy life. Life doesn't come to a stop during the holidays. Make time for exercise or being with friends or a date with your spouse. These things will reduce your holiday stress.

Christmas Cookies Day 7: Lemon Ricotta Cookies

 

Christmas Cookies: Lemon Ricotta Cookies

Mine did not turn out as pretty as Giada’s but they were delicious! So moist from the *whole* container of ricotta cheese. And, such great lemon flavor from the zest in the cookie and the very lemony glaze.

Just a couple of notes:
The glaze recipe made just enough to cover all the cookies. So be generous but not overly so when coating the cookies.
I have started to always line my cookie sheets with parchment paper. The cookies bake more evenly and are easy to remove from the cookie sheet. And, clean up is a breeze — just throw out the paper or wipe down the mat!
Lastly, if you don’t own a Microplane zester, it really is an amazing tool to zest citrus. You can use it to grate parmesan cheese, and I’ve even seen people use it on garlic cloves and ginger.

Lemon Ricotta Cookies

by Giada de Laurentiis

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Preheat the oven to 375 degrees F.
Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Christmas Tree Allergies!!

Christmas Trees and Allergies!!

The Christmas tree is a classic staple in many American homes over the holiday season, but some people find that as soon as the tree comes home, they start sniffling and sneezing. There are a number of causes for this type of reaction, which will be discussed along with everything else you need to know about Christmas tree allergies.

Trying to decide which type of tree to get can be difficult, and it will vary based on personal preference. Each type of tree, both real and fake can aggravate allergies; it just depends upon what the individual person is allergic to.

To many people, there is nothing better than a real Christmas tree. It just captures the essence of Christmas, right down to the very scent that fills the home. However, real Christmas trees are full of different allergens. The species of tree that are used for Christmas trees contain terpenes, which have been shown to cause allergic reactions in some people. These are the compounds that give the pine trees their smell, and because of their chemical characteristics, they are often used in perfumes, cleaning supplies and solvents. These terpenes occur naturally in the tree and people are exposed to them when brought into an enclosed space, or if they touch the tree.

Even if terpenes aren't the culprit for allergies on a real Christmas tree, mold or pollen might be. Since Christmas trees grow outside, they are exposed to all the allergens found outdoors. When people bring trees inside, they also bring in things like mold and pollen, which are extremely common allergens. According to an article in U.S. News and World Report, when people brought Christmas trees indoors, the mold spore count in the home increased fivefold.
Unfortunately, artificial trees also contain their share of allergens. They too can harbor mold and dust after being stored in attics or damp basements all year long. They can also contain bugs and their droppings, which are also a common source of allergy irritation. In addition to this, the material that the tree is made from can be a source of the allergens. Certain plastics release chemicals into the air that can cause allergy symptoms. Any tree that has been flocked will cause allergy symptoms as well because the material used can irritate allergies.

Reducing Allergens

There are some ways to reduce the allergens associated with Christmas trees. If a real tree is chosen, the tree should be cleaned thoroughly before bringing it into the home. There are a number of ways to do this.

• First, the tree should be shaken out outdoors to remove any loose debris.
• Next a leaf blower or shop vacuum can be used to remove as many of the spores and particles.
• The tree can also be washed in a solution of water and a small amount of bleach. The bleach will kill any mold present without hurting the tree and the water will wash away any dust and debris.
• Artificial trees can be vacuumed and washed as well, but since the trees usually contain metal parts they should be dried well to prevent rust.
• When storing artificial trees, they should be sealed inside a plastic bag and then placed in a plastic storage box. Cardboard boxes or bags let dust and bugs get into the tree.
• Artificial trees should always be opened outside after being stored all year.

Treatment Options

The most important thing that people can do to reduce allergy symptoms during Christmas is to make sure their tree is free from as many allergens as possible. Here is a list of treatment options that can be implemented to alleviate Christmas tree allergies:

• Treatment will vary based upon individual symptoms. Most of the time, an antihistamine allergy medication will do the best job, but they can cause drowsiness. There are some non-drowsy allergy medications that could help as well.
• If over-the-counter medications are not effective, there are a number of prescription medications that can help.
• If Christmas tree allergies are also an asthma trigger, it's important that the asthmatic person consult with their doctor to be sure that they have the medication that they need to keep asthma symptoms under control. This will often include daily maintenance medication such as steroid inhalers as well as acute asthma treatments like rescue inhalers.

Warning Signs

While most allergy symptoms are less than pleasant, they are typically not life threatening. If someone experiences a severe reaction, medical attention must be sought immediately. Signs of a life threatening reaction include swelling of the throat or tongue, difficulty breathing or a rash.

Christmas trees can be a source of allergy irritation, but they don't have to be. While it's impossible to remove all allergens, you can follow the tips provided here to reduce the amount of allergens that need to be dealt with meaning that people can keep the Christmas tree without having to worry too much about allergy symptoms.

7 Days till Christmas..Eat This..Thai Chicken Stir-Fry

 

 

Want something fast, easy and delcicious...and nice enough for company???  THIS is IT!!!

 

 

Looks and tastes like you spent hours in the kitchen..ready in less than 30 min!!

 

 

 

Thai Chicken Stir-Fry With Spicy Peanut Sauce


4 boneless, skinless chicken breast halves, cut into bite-size pieces
1/2 cup peanut butter
1/2 cup water
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons peanut or vegetable oil
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
4 cups sliced broccoli or spinach

In a small bowl, blend peanut butter, water, soy sauce and sugar; set aside. In a wok or large skillet, heat oil over high heat. Add garlic and pepper; stir-fry 30 seconds. Add chicken, stir-fry until firm and white, about 5 minutes. Add broccoli or spinach, stir-fry until bright green, about 3 minutes. Stir in peanut butter mixture. Cook, stirring constantly until sauce is smooth, about 3 minutes.

serve with white rice

wine? Off-Dry Riesling Pairings
A slight hint of sweetness makes this crisp apple- and lime-accented Riesling a terrific choice for spicy foods.

you dont need dessert with this...but.... christmas cookies always work!!!