CHRISTMAS COOKIES NOT MANY TILL CHRISTMAS

WOW!!! HOLY COW!!!

 

 

 

7 DAYS TILL CHRISTMAS!!! 

 

 

 

Believe it or not, I have been busy...well it is Christmas after all, so I will make it up to you.... my bad!!

We can blame Doug... sure.. that works...

Christmas Cookies Parts 14 to 7

 

 

 

Easy Shortbread (Part 14)

 

 

1 cup butter
1/2 cup sugar
2 1/2 cups sifted flour

 

 

Cream the butter with sugar. Add flour until well combined. Chill. Pat into two 7 inch circles.
Place on baking sheet and mark 16 wedges in each. Bake at 300 degrees F for 30 minutes.

 

Sometimes I sprinkle some cinnamon sugar on top of it, or I reduce the flour to 2 1/3 cups and mix in a packet of instant oatmeal - I've used various flavors. It makes a great and buttery oatmeal cookie.

 

You can not form them into circles but instead form them into small squares and baked (then dipped into chocolate). (to dip into chocolate, microwave good quality chocolate chips and some shortening, then mix and dip cookies! leave cookies on wax paper to set)

 

 

 

Pretzel Kisses (part 13)

 

1 package pretzels
1 package milk chocolate kisses
1 package candy coated plain chocolate candy

 

Place pretzels on cookie sheet. Put 1 milk chocolate kiss in center of each pretzel. Warm in 200 degrees F oven for 2-5 minutes or until soft enough to press candies into kiss and flatten into pretzel.

 

These little things are great and you can change them up in so many ways.   You can use the Cookies & Cream Hershey Kisses and top the melted kiss with another pretzel -- White Chocolate Pretzel Sandwich Cookie!  I like to sprinkle mine with Christmas sprinkles to make a holiday candy treat!

 

 

 

Meringue Snowflakes (part 12)

 

2 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup confectioner's sugar
1/4 teaspoon lemon, peppermint, orange, or almond extract
2 tablespoons colored sugar or edible glitter

 

Heat the oven to 200 degrees F.

In a large bowl, using an electric mixer on medium speed, beat the egg whites and cream of tartar until frothy, about 3 minutes. Set the mixer speed to high and beat another 3 minutes or so until the eggs whites are fluffy.

Add the confectioner's sugar, 1 tablespoon at a time, and continue beating until the egg whites are stiff and glossy, about 5 minutes. Then beat in the extract.

Line two large baking sheets with parchment paper. Use a pencil to draw snowflake patterns on the paper. The meringues will not spread, so they can be drawn fairly close together. Turn the papers printed-side down and stick them to the baking sheets by dabbing a little meringue in each corner.

Spoon the meringue into a large pastry bag fitted with a 1/4-inch round tip and pipe it, erring on the thick side so the snowflakes will be less fragile, onto the paper-lined sheets following the patterns. Sprinkle the meringues with colored sugar or edible glitter.

Bake the snowflakes until dry but not browned, about 1 hour. Carefully slide the parchment paper from the baking sheets to wire racks and let the meringues cool completely.

Using scissors, cut the paper between the meringues to separate them. Then gently peel away the paper from each one, keeping one hand under the snowflake to support the edges. The meringues will stay crisp for up to 2 weeks if stored in an airtight container at room temperature (do not refrigerate them).

 

 

 

 

 

Cut-Out Sugar Cookies with Butter Icing (part 11)

 

***Cookies***
1 1/2 cup sifted confectioners' sugar
1 cup butter or margarine (butter will taste better)
1 egg
1 teaspoon real vanilla extract
1/2 teaspoon real almond flavoring
2 1/2 cups all-purpose flour
1 teaspoon soda
1 teaspoon cream of tartar

***Butter Icing***
2 1/2 tablespoons softened butter
1 1/2 cup sifted confectioners' sugar
1 1/2 tablespoon cream
3/4 teaspoon real vanilla extract

 

For Cookies: Mix sugar and butter. Add egg and vanilla/almond flavorings; mix thoroughly.

In a separate bowl, add the dry ingredients, and mix them well. Then, add dry ingredients to wet mixture, and blend well. Refrigerate 2-3 hours.

Once dough has been chilled for the proper amount of time, preheat the oven to 375 degrees F. Divide the dough in half (place the other half of dough in refrigerator to stay cold until ready to use), and roll about 3/16" thick on lightly floured pastry cloth or clean counter-top. Cut with cookie cutters.

If you do not plan to decorate with icing, you can then sprinkle with sugar, and place on lightly greased baking sheet. If you want to decorate with the icing (recipe following), omit the sprinkling of sugar, and simply place on the sheet.

Bake 7-8 minutes - do not let them become brown, just lightly golden at most. Remove and cool on racks or paper.

For Icing: Blend butter and sugar together. Stir in cream and vanilla until smooth. That's it! You can separate amounts of icing in bowls, color with food coloring, and you can then thin it with extra cream if it becomes too stiff.

If you do not have an icing bag, try putting small amounts of the colored icing into Ziploc baggies, seal, and then cut a tiny hole in the corner to squeeze icing out of. Just don't squeeze too hard, or you'll have an explosion.

After icing the cookies, use sprinkles, jimmies, and any other candies to decorate your little delicacies.

 

 

 

Chocolate Snickerdoodles (part 10)

 

2 teaspoons ground cinnamon
1 1/2 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 cups flour
3/4 cup cocoa powder
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar

 

Preheat oven to 400 degrees F.

Combine sugar, butter, vanilla and eggs. Mix well. Stir in flour, cocoa, cream of tartar, baking soda and salt. Blend well.

Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon.

Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set. Immediately remove from cookie sheets.

 

(add the flour with the dry ingredients)

 

 

 

 

Christmas Brownies With Candy Cane-Cream Cheese Frosting (part 9)

1 package super moist brownie mix (plus ingredients called for on box)

***Cream Cheese Frosting***
8 ounces softened cream cheese (room temp.)
1 stick butter or margarine
4 cups powdered sugar
1 teaspoon peppermint extract
red food coloring
5 candy canes

 

Bake brownies using your favorite mix or recipe. Since these are VERY rich, bake medium to thin. Either split into two and spread over bottom of two 8x8 pans, or spread thin over a 9x12 pan. Allow to cool.

For Frosting: Mix together cream cheese, butter, peppermint extract and powdered sugar until creamy. Pour a few drops of red food coloring into mixture and stir lightly with a spoon or knife, just enough to get streaks but not thoroughly blend the color. Spread thickly over brownies.

Put candy canes into a sandwich bag and crush by hammering lightly. (If you have a lot of pent up frustrations, go easy. You don't want candy cane powder!)

Sprinkle crushed candy cane over the top and press the pieces down lightly into the frosting. Chill to allow the frosting to set up.

Serve to your favorite elves.

NOTE: If you love the combo of chocolate and peppermint like I do, add some crushed candy canes to the brownie batter and bake the flavor right in. It adds a nice little crunch, too.

 

 

 

Christmas Butter Cookies (part 8)

 

1 cup butter
1 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

 

Cream butter, gradually add sugar and beat until light and fluffy.

Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling. Roll out dough to 1/8" thickness on lightly floured surface. Cut with floured cookie cutters into desired shapes.

Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool.

 

One of my fave treats are danish butter cookies packaged in those cute tin containers. However I wished the cookies were richer and more butter-y in taste and would match the cuteness of the tin containers they were in. So I searched the Internet for a butter cookie recipes to kitchen test. This recipe turns out great every time (although I can't anymore remember where I got it from) and is so lovely to use with those whimsical Christmas cookie stampers and presses. This recipe would make a delightful gift. Just be in the lookout for cute cookie tins and containers to put them in

 

 

Frosted Anise Cookies (part 7)

1/4 cup unsalted butter, softened
1/4 cup shortening
3/4 cup granulated sugar
2 large eggs
3 1/2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon anise extract
2/3 cup light cream or half-and-half

***Frosting***
1 tablespoon melted butter
2 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoon anise extract
colored sprinkles, to decorate, as needed

Preheat oven to 375°F. Cream butter, shortening, and sugar until smooth. Add eggs and beat well. In another bowl, mix together flour, baking powder, and salt with a whisk

Add flour mixture to butter mixture along with anise extract and cream and, using a wooden spoon, mix well. Form dough into small balls and place onto ungreased cookie sheets several inches apart. Flatten slightly (using a sugared glass or the palm of your hand) and bake approximately 12 minutes. Remove to racks to cool then frost. For frosting, melt butter over low heat in a small pot. Add sugar, milk, and anise extract, stir until smooth. Dunk tops or sides of cooled cookies into the icing, then dunk into a dish of sprinkles to decorate. Frosting will harden once it dries.

 

 

Whew!!! OK we are all caught up.  How is your Christmas baking going?? Let us all know...
 

 



Party Finger Food...can be dinner some days..lol

 

 

 

 

 

Antipasto Kabobs

The best thing about this recipe is you can do whatever you want, it's simple to put together and its a crowd pleaser.

Ingredients (choose to your liking)

Tortellini*
Balsamic vinaigrette (or other italian dressing)*
Mozzarella balls (or small cute pieces)*
Cherry Tomatoes*
Pepperoni
Basil*
Salami*
Olives
 
Directions
1. Cook tortellini as directed on box. When finished cooking, drain and then toss with dressing and let marinade for at least 30 minutes.
2. Place items of your liking on kabobs and then refrigerate until its time to serve!   *as seen in picture

Basil and Goat Cheese Bites

This recipe doesn't have exact measurements, just "guesstimates" and is a good outline for making your own creation

Baguette or French Bread
Olive Oil
Fresh Basil
Goat Cheese

Directions
1. Preheat oven to 350 degrees.
2. Thinly slice your bread and drizzle a little oil over each slice.
3. Spinkle some freshly chopped basil and then some crumbled goat cheese over each slice.
4. Bake for 5-10 depending on your preference for the crunchyness of the bread.

Quick Beef & Cheese Calzones

(these make great party food...like little hand pies..filled with YUM)

1 10-ounce can refrigerated pizza crust dough
1/3 pound thinly sliced cooked roast beef or ham
2 medium green onions, sliced (2 tablespoons)
1 4-ounce can mushroom pieces and stems, drained
1/2 cup shredded mozzarella cheese (2 ounces)
1/4 cup shredded Cheddar cheese (1 ounce)
Dijon mustard

Heat oven to 350 degrees. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form 12-inch square. Layer beef, onions, mushrooms and cheeses on half of crust to within 1 inch of edge.

Fold crust over filling; fold edge up and seal with fork. Cut slits in top. Bake 20 to 25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting. Serve with mustard.

Another variation on the same theme

 

 

 

Easy Italian Calzone

 

1 can (11oz.) refrigerated thin-crust pizza dough

8 oz. ground Italian Sausage
1/2 c. pizza sauce
1 tsp. Italian seasoning
1/2 c. Green Pepper, chopped
1/2 c. Red Pepper, chopped
1/2 c. Red Onion, diced
4 oz. can Black Olives, sliced
1 c. Pizza Cheese, shredded

 

Place sausage, peppers, and onion in a large skillet, saute until meat is no longer pink and vegetables are crisp-tender. Take the pizza dough our and spread it to fit cookie sheet. Cut into 4 large rectangles. Mix the pizza sauce and Italian herb mix with the meat/veggie mixture. Divide the mixture amongst each dough rectangle, top each with 1/4 of the slice black olives and 1/4 c. of the shredded cheese. Seal them shut and bake at 425 degrees for 12 minutes.

 

 

 

Mexican Layer Dip
29 oz. can refried beans (or make your own!)
8 oz. sour cream
8 oz. jar hot salsa
8 oz. avacado chip dip
4 oz. can diced green chilies
1 c. taco sauce
4-6 green onions, diced
4 oz. black olives, sliced
6-8 oz. sharp shredded cheddar (always so much more delicious when you buy it in block form and shred it yourself!)
2 Roma Tomatoes, diced

 Layer the first 6 ingredients in a 9 x 13 inch baking dish
 Sprinkle on the shredded cheese, onion, black olives, & tomatoes.
Serve with tortilla chips and enjoy!

Little Smokies Wienies

3 lb. Little Smokies
1 3/4 c. BBQ sauce
1 3/4 c. Grape Jelly

Combine the BBQ sauce and grape jelly in a small slow cooker. Stir in the little smokies. Cook on low for at least 2 hours, or until the smokies are nice and hot.

*Note: I bought this big bag of Smokies at Costco. You can easily half this recipe with a smaller bag like those sold at the grocery store. You can make this recipe with hot dogs cut into thirds.

Ham and Cheese Sliders
24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese (I sometimes do half Swiss, half sharp cheddar & both are delicious)
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce
1 T poppy seeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce
In a small bowl, mix together mayonnaise and miracle whip. Spread lightly onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

 In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

 ** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

18 days till Christmas...EAT THIS!! Parmesean Fish Sticks

  Holy COW!!!  18 days till Christmas!!!  Are we there yet??? Still no cards bought, no presents bought, no wrapping paper, no tree, no lights....am I stressed???  How much wine do we have??? (hopefully no on has noticed no post yesterday... my laptop needed a time out... so it froze... for HOURS...I was in high PANIC mode... but the tech gods looked down on me and took pity..it unfroze, I did a system restore...and other stuff I had no idea I was doing... and VOILA!!!  I'm back.......   

 

 

 

Salmon Fish Sticks

 

1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned

1/2 cup all-purpose flour

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

3 egg whites

1 cup grated Parmesan

1 cup seasoned bread crumbs

Olive Oil for drizzling

 

Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

 

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

Note: you can pan fry the fish in olive oil or vegetable oil, for about 1 minute per side. Also, you can substitute with Tilapia or Cod, for milder tasting fish.

 

Note: The fish sticks can be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette .

 

serve with some nice risotto

 

While fish is cooking make Risotto

 

The Rules of Risotto

 

Arborio rice is traditionally used for risotto because of its high starch content, which produces the creamy texture of the dish. Regular short-grain and medium-grain rice may be substituted in a pinch, but for best results always look for imported Italian Arborio. (Check the rice aisle in your local supermarket; Arborio is often sold with other specialty rices.) Do not rinse risotto rice before cooking because you’ll wash off the starch.

 

 

Portobello-Spinach Risotto

 

1/2 cup finely chopped sweet onion

2 tablespoons butter

1 tablespoon olive oil

1 garlic clove, minced

1 cup uncooked Arborio rice (short-grain)

2 3/4 cups low-sodium chicken broth

1/4 cup dry white wine

1/4 cup freshly grated Parmesan cheese

1/4 to 1/2 cup low-sodium chicken broth

Salt and pepper to taste

1 (8-oz.) package sliced baby portobello mushrooms

1 tablespoon olive oil

3 cups firmly packed fresh spinach

 

1. Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.

 

2. Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent). Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add 1/4 cup additional broth, 1 Tbsp. at a time, if necessary, for desired consistency. Season with salt and pepper to taste.
3. Meanwhile, sauté portobello mushrooms in hot olive oil in a large nonstick skillet over medium-high heat 6 minutes or until tender. Stir in spinach, and cook 1 minute or until wilted. Stir mushroom mixture into prepared risotto. Serve immediately.
Note: For testing purposes only, we used Rice Select Risotto Italian-Style Rice, an 1,100-watt microwave oven, and a 2 1/2-liter glass bowl. We found that self-sealing plastic wraps, such as GLAD Press'n Seal, do not work in this application


or easier still...some store bought coleslaw!!!

Bacon Wrapped Party Food.. woot!!!

YAY Bacon..again!!!

 Doug says at least double the bacon in all these recipes.. whateva... canadian, bacon man!!

Bacon-Wrapped Hot Dog Bites


Guaranteed to be a crowd pleaser at your next cocktail party, these bacon-wrapped dogs are made with sugar and spice and everything nice.


9 slices OSCAR MAYER Bacon, cut in half
6 OSCAR MAYER Wieners, cut into thirds
1/3 cup packed brown sugar
1/4 tsp. ground red pepper (cayenne)

 HEAT oven to 400ºF.

WRAP 1 bacon piece around each wiener piece; roll in combined sugar and pepper to evenly coat.
PLACE, seam-sides down, in foil-lined rimmed baking sheet.
BAKE 22 to 24 min. or until bacon is crisp and golden brown, turning after 12 min.

Easy Cleanup
Since the brown sugar glaze is sticky, lining the pan with foil makes cleanup a snap!

HINT...
Go heavy on the brown sugar and use thick cut bacon. You can use the same recipe with cut up chicken. Just cook it a little longer so the chicken is cooked through.

Bacon-Wrapped Potato Bites


12 slices OSCAR MAYER Bacon, cut crosswise in half
24 frozen bite-size seasoned potato nuggets
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. ketchup

HEAT oven to 375ºF.
WRAP 1 bacon piece around each potato nugget; place on rack of broiler pan.
BAKE 25 min. or until bacon is crisp, turning after 15 min. Meanwhile, mix mayo and ketchup.
SERVE nuggets with mayo mixture.

Substitute
Substitute chili sauce for the ketchup.

Cut slices of cheese into three's. Wrap one around each potato nugget, then wrap bacon around that. Broil. Delicious!!

Add a jalapeno slice on the tator tot then wrap the bacon around and sprinkle shredded cheddar cheese on them.

Bacon wrapped Chicken Bites


3 Tbsp. GREY POUPON Savory Honey Mustard, divided
2 Tbsp. Worcestershire sauce 1 boneless skinless chicken breast (6 oz.), cut into 24 pieces
8 slices OSCAR MAYER Bacon, cut into thirds
4 oz. CRACKER BARREL Vermont Sharp-White Cheddar Cheese, cut into 12 slices
24 RITZ Crackers
2 tsp. chopped fresh parsley

MIX 2 Tbsp. mustard and Worcestershire sauce. Add to chicken; toss to coat. Refrigerate 30 min. Drain chicken; discard marinade. HEAT broiler. Wrap bacon around chicken; secure with toothpicks. Broil, 4 inches from heat, 10 min. or until bacon is crisp and chicken is done, turning after 5 min.
HEAT oven to 350ºF. Remove toothpicks. Cut cheese slices in half. Place crackers on baking sheet; top with cheese. Bake 4 to 5 min. or until melted. Top with chicken and remaining ingredients.

Make Ahead
Bacon-wrapped chicken pieces can be broiled ahead of time. Cool completely, then refrigerate up to 1 day. When ready to serve, top crackers with cheese and chicken, then bake as directed.

Substitute
Prepare using Monterey Jack Cheese.

Tropical Surf & Turf

12 slices OSCAR MAYER Selects Smoked Uncured Bacon, cut crosswise in half
6 large sea scallops (1/2 lb.)
12 fresh pineapple chunks (1 inch)

HEAT oven to 400ºF.
PAT scallops and pineapple dry with paper towels. Cut each scallop in half.
WRAP each scallop and pineapple chunk with bacon piece; secure with wooden toothpicks. Place on rack of broiler pan.
BAKE 25 min. or until scallops are opaque and bacon is done.

Serving Suggestion
Serve with fresh lime wedges. Or drizzle with fresh lime juice just before serving.

Shortcut
To save time, purchase cored fresh pineapple in the produce section of your grocery store. Then, use it to prepare this quick and easy recipe.

Balsamic-Laced Bacon "Bruschetta"


4 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon 1 tsp. balsamic vinegar
16 small fresh basil leaves
16 pieces KRAFT Shaved Parmesan Cheese
6 cherry tomatoes, sliced

HEAT oven to 400ºF.
PLACE bacon in single layer on rack of broiler pan. Bake 15 min. or until crisp. Cool completely.
BRUSH bacon lightly with vinegar; cut each slice into 4 pieces.
TOP each bacon piece with basil, cheese and tomato.

Note
If the basil leaves are large, use kitchen shears or a sharp knife to cut them into smaller pieces.

Substitute
Prepare with a block of Parmesan Cheese, using a potato peeler to easily shave the cheese.

Food Facts
Balsamic vinegar gets its dark color by being aged in barrels. Aged balsamic vinegar is deeper and richer in flavor than regular balsamic vinegar, making it worth the higher price.

Cheese 'n Bacon Stuffed Mushrooms

12 large fresh mushrooms (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 clove garlic, minced
4 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp. chopped fresh parsley

HEAT oven to 350°F.
REMOVE stems from mushrooms; discard or reserve for another use.
MIX remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
BAKE 18 to 20 min. or until heated through.

Variation
Prepare using PHILADELPHIA Neufchatel Cheese, OSCAR MAYER Turkey Bacon and KRAFT 2% Milk Shredded Cheddar Cheese.

Don't throw away the mushroom stems, chop them up. After you cook the bacon, use some of the grease and saute the stems, garlic and 1/4 cup of chopped onion until the onion is translucent. Mix it into the cream cheese and skip the parsley. Stuff the mushrooms with the mixture and dip in the shredded cheddar cheese so it sticks to the top. Bake them at 350°F for 25 minutes.

For a real special treat, freeze the mushrooms for about an hour. Take them out of the freezer and dip them in a good batter and deep fry them until golden brown. Make sure not to overcook them or the cheese will melt out. Drain and enjoy.

Jalapeño Poppers

Our sports-bar-worthy appetizer looks complicated, but trust me: These are as easy to make as they are to pop in your mouth. You'll love this spicy, crispy starter.


24 fresh jalapeño peppers (about 2 lb.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
8 slices cooked OSCAR MAYER Bacon, crumbled
1/4 cup flour
2 eggs, beaten
40 RITZ Crackers, finely crushed (about 1-2/3 cups)
 2 cups oil

CUT lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingredients; spoon into peppers. ROLL peppers in flour; dip in eggs, then roll in cracker crumbs to evenly coat. Place in single layer in shallow pan. Refrigerate 15 min.
HEAT oil in medium saucepan to 375ºF. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.

Variation
To serve as stuffed jalapeno halves instead of the stuffed whole peppers, cut peppers lengthwise in half; scrape out seeds and veins. Fill peppers with cheese mixture, then coat and refrigerate as directed. Cook, in batches, in hot oil as directed, reducing the cook time to 1 to 2 min. or until golden brown.

Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.

Leave the bacon out of the filling and wrap the stuffed jalapeno halves with it - 1/2 piece around each pepper half. Then, instead of frying them, bake them @ 400 for about 30 minutes.





Bacon-Wrapped Jalapeño Poppers

12 jalapeño peppers
1 package (8 oz.) cream cheese
1/2 cup shredded cheddar cheese
1 tsp. fresh cilantro, minced
Pinch Salt and pepper
1 lb. sliced bacon
24 toothpicks

Soak toothpicks in cold water. The longer the better but at least 1 hour. Cut a slice lengthwise in the jalapeño to make enough space to remove seeds. Make sure not to split the pepper all the way through when you do this. Remove seeds and ribs and wash jalapeño with cold water. It's a good idea to wear gloves during this step, especially if you have sensitive skin.

PAIRS well with a glass of Merlot.

 Please drink responsibly.

CHRISTMAS COOKIES.. Candy Cane & Oreo Cookies Cookies

Christmas Cookies... I have no idea what to call these..but they are good in a cookies and cream, peppermint candy sort of way..enjoy!!!

Candy Cane Chocolate Cookie Cookies
(hey don't like the name I picked..YOU name them!!)


2 1/4 Cup flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter room temp
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
14 crushed Oreos
7 small candy canes crushed
Directionspreheat oven to 375 degrees
1. In a separate bowl mix together the flour, baking soda and salt.
2. In a big bowl blend together butter, both sugars, and vanilla extract until creamy. Then add in one egg at a time, making sure each one gets blended in. Gradually add in sugar.
3. Once everything is blended together, fold in the oreos and candy canes. Once everything is mixed put in refrigerator for about 30-45 minutes for the dough to harden up (optional, I have cooked it right after making too)
4. Using a spoon/tablespoon/cookie scoop but balls on a baking sheet about an 1-1/2 inches apart and then sprinkle sea salt on top of each one. Bake 8-10 minutes, just until the edges brown.
5. Let cool on pans for a few minutes before transferring to a baking sheet.

20 days till Christmas.. Eat this..pizza turnover (calzone)

HOLY COW !! 20 days till christmas!!!

How is it going? Presents bought??  House decorated?? Cards mailed?? Nah, me neither..lol... but eat well anyways

 

 

 

 

 

PIZZA TURNOVERS /Calzones

1 lb. ground beef
1 lb. sausage meat
1 onion (chopped)
1 green pepper (chopped)
1 lg. can tomato sauce
2 tsp. oregano
1 tsp. basil
1 tsp. garlic powder
1 tsp. salt and pepper
8 oz. pack shredded Mozzarella cheese
2 tubes Texas style refrigerator biscuits (12 oz Pizza Dough 7" circles, or crescent roll, rolled to 1/4" thick)

olive oil

    In a large skillet, cook sausage meat, ground beef, onion, pepper and seasonings until meat is done. Remove from heat. Drain off grease and stir in tomato sauce; set aside.On lightly floured wax paper, roll out biscuits into 6 inch circles. Stir cheese into meat mixture. Place 3-4 tablespoons mixture in center of each circle, fold over and seal edges by pressing with fork tines.    Cover bottom of clean skillet with cooking oil. Heat to medium hot. Lightly brown each side of turnover, adding oil as necessary.


serve with:

Caesar Salad

    This may seem like a lot of work but it can all be done while your turnovers are cooking... it is worth the extra effort..

History of the Caesar Salad

 

This popular dish was originally created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico and was prepared and served right at the table. If you have never experienced "the show" that goes with table side presentation, you don't know what you missed. What an opportunity for a waiter to show off his stuff, mixing and whisking to the delight of the patrons.
For those of you who are not fans of anchovies (I am NOT a fan of anchovies), you may be interested in knowing the original recipe for this salad did not include them. So when the waiter asks if you want anchovies on your Caesar Salad, tell him, " No, I prefer Chef Cardini's original recipe."

What About Those Raw Eggs?

 

Although some recipes use a raw egg, a coddled egg will give the dressing a smoother, creamier texture. How does the Reluctant Gourmet coddle an egg? Easy, bring a small pot of water to fast boil and gently place the egg into it and cook for 45 seconds.
You can buy a variety of bottled Caesar Salad dressings in your grocery store even one that has an photo of Chef Cardini on it, but none are as good as making it yourself.

The recipe below is not Cardini's original recipe but one that was from a chef in New York City. You can also buy a variety of commercial croutons, but I highly recommend making your own. It's easy and the taste is far better than any crouton you can purchase. You can store the croutons in an airtight container in the refrigerator for up to one day.



Prepping the croutons - Preheat oven to 350 degrees. Crush the garlic cloves with the side of a chef's knife (be very careful) or with a garlic press. Slice up the baguette and cut them into 1/2 inch cubes.

Prepping the salad - Again crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself if you have the opportunity.

For the Croutons:

2 large garlic cloves

Pinch of salt

3 tablespoons virgin olive oil

2 cups French baguette slices cut up into 1/2 inch cubes (any bread works too)

For the Salad:

1 large egg

1 teaspoon Worcestershire sauce

3 tablespoons fresh lemon juice

1 medium garlic clove, crushed

1 pinch salt

1/2 teaspoon freshly ground pepper

1 1/2 teaspoons anchovy paste or 4 flat anchovies (optional)

1 teaspoon capers

1 teaspoon Dijon mustard

1/3 cup virgin olive oil

2 medium heads of romaine lettuce -- outer leaves removed

1/3 cup Parmesan cheese -- grated

How To Make At Home:

For the Croutons
Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

For the salad
Bring a pot of boiling water to boil, add egg and cook for just 45 seconds....NO MORE. This is coddling the egg. Remove from heat and let it cool off.

Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack egg and add to these ingredients. Whisk until smooth.
Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

To serve
Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.

If you need a wine to pair with a meat pizza, you could try a Zinfandel to go with it.

Zinfandel

(ZIHN-fuhn-dehl): A red wine with jammy fruit like blackberry is a match.

 

CHRISTMAS COOKIES .. 21 Days till Christmas..Mini Passion Bites

 

HOLY COW..21 Days till Christmas

 

 

Christmas Cookies

Mini Passion Bites

 

These cookies are called Passion Bites for a bunch of various reasons I am betting.. bittersweet chocolate, milk chocolate, cocoa and passion fruit... and I am betting these tiny bits of ecstacy cause waves of delight... wonders aloud what else you can spread this creamy, chocolate-y, passion fruit-y filling on..

 

These are Mini Chocolate Passion Fruit Whoopie Pies, with a rich, brownie-like cookie sandwiching a sweet, tangy passion fruit filling. The combination is delicious and unexpected, as passion fruit and chocolate isn’t a combination that you find all that often. The other reason is that these mini whoopie pies are downright delicious. The brownies are fudgy and have a great chocolate flavor, and the filling is a perfect contrast.

 

 

 

The cookies here are tender and have a fantastic chocolate flavor because they are essentially brownies, and not as cake-like as the cookies for some other whoopie pies are. The filling is a sweet-tart passion fruit frosting made with cream cheese, butter, confectioners’ sugar and passion fruit puree. You can find passion fruit puree frozen in some specialty markets (and you can always use a fresh passion fruit), but many markets carry passion fruit juice or passion fruit puree in cans in a specialty aisle. It is worth tracking down – and this would make a great frosting for all kinds of other cakes and cupcakes, too.

The original recipe calls for baking the whoopie pies in a mini whoopie pie pan. This is great if you have one and makes the process very easy, but if you don’t have one, I strongly recommend piping your batter onto a parchment-lined baking sheet instead. The batter is thick, but thin enough to pipe easily, and it is much easier to get round (and similarly sized) dollops of batter onto your baking sheet when piping then by trying to “drop” the batter with a spoon. You can use a piping bag or a large ziploc bag with the corner snipped off, as both will do the trick. I have written the piping directions into the recipe below, but feel free to use a mini whoopie pie pan if you have one.

These brownie whoopie pies would actually be very good with all kinds of filling, so once you’ve tried the passion fruit version here, you can experiment with other flavors like vanilla, chocolate mint or even lemon. I also recommend substituting the milk chocolate for all dark chocolate if you are a dark chocolate fan, as you will get the same good results with a slightly more intense chocolate flavor that way (I also used dark chocolate in my drizzle on top of the cookies). If you can’t get your hands on Ghiradelli chocolate, be sure to choose another high quality chocolate to work with when making this recipe.

 

 

Cookies
3 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
3 ounces Ghirardelli Milk Chocolate Chips
1/2 cup butter
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 cup all purpose flour
1/4 cup Ghirardelli Unsweetened Cocoa Powder
1/2 tsp baking powder
1/2 tsp salt

 

Filling and Topping
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
3 cups powdered sugar
3 tablespoons passion fruit puree
3 ounces Ghirardelli Milk Chocolate Chips

 

Preheat oven to 350F. Line a baking sheet with parchment paper (or prepare a mini whoopie pie pan).
In a microwave-safe bowl, melt together the bittersweet chocolate chips and butter. Stir until smooth and allow to cool.
In a large bowl, beat together sugar, eggs and vanilla until well-combined. Stir in cooled, melted chocolate mixture.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Whisk into the chocolate mixture, mixing just until everything comes together and no streaks of dry ingredients remain.
Pour batter into a piping bag (or a large ziploc bag with the corner snipped off) and pipe quarter-sized dollops of batter onto a parchment-lined baking sheet. Cookies will spread slightly as they bake, so leave about an inch between rounds of batter.
Bake for 5-7 minutes, until the cookies are set. Slightly larger cookies may need an additional minute or two of baking time.
Allow to cool completely on the baking sheet.
Make the filling: In a large bowl, beat butter and cream cheese together until smooth. Blend in passion fruit puree. Gradually beat in the confectioners’ sugar until icing is thick and fluffy.
Assembling and Decorating: Spread filling between cooled cookies and sandwich them together.
Transfer a small amount of leftover filling into another piping bag (or a ziploc with the corner snipped off) and drizzle lines of passion fruit over the tops of the whoopie pies.
Melt remaining 3-oz of milk chocolate and drizzle over the whoopie pies, as well.
Makes about 36 mini whoopie pies.