Classic Thumbprint Cookies

I like making a variety of Christmas cookies.  I stick to the same ones most years, but occasionally something new sounds worthy of trying.  I like this one so much (first year to make), that I'm making them again this week to force on my family.  I doubt they'll mind.  I made a few changes, one because of what I had on hand, and also because I really wanted some almond taste.  I will note my changes.


Posted by Anjanette S., From "Smucker's" recipe website.

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	1/2 cup firmly packed brown sugar
•	1 Crisco® Butter Shortening Sticks, cut into slices
OR	1 cup Crisco® Butter Shortening (1/4 c. crisco, and 3/4 c. butter, unsalted).
•	3 large eggs, separated
•	2 tablespoons water
•	1 1/2 teaspoons vanilla extract (3/4 tsp REAL vanilla extract, and 3/4 tsp almond extract)
•	1/4 teaspoon salt
•	2 cups Pillsbury BEST® All Purpose Flour
•	2 cups finely chopped pecans (use your food processor)
•	1 cup Smucker's® Strawberry Preserves, or any Smucker's® Preserves, Jam or Jelly of your choice (I used Hallam's just fruit Cherry jam.  It tastes like cherry pie filling, with no added sugar!  It's made in the Ozarks, so if you're in MO or near a Food Pyramid in OK, you might find it, and it is sooo worth it!  And only 6 carbs per serving, not bad for a diabetic child, who's quite enjoying it on PBJ this week.  Also, Cherry and Almond extract go together).

Directions:

1	HEAT oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
2	BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
3	BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. (I did half as stated, and the other half, I skipped the egg and nuts and rolled them in powdered sugar instead).
4	BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.

Cheese Ball

Andrea made this the other night, and I just had to have the recipe.  It's so flavorful, I could have eaten way too much! Thanks for sharing!


Posted by Andrea L.


Ingredients:

16 oz cream cheese (room temp)

1/4 c green pepper (chopped finely)

2 Tbsp chopped green onion

1 Tbsp Lawrys seasoned salt

1 small can crushed pineapple (drained)

1 cup chopped pecans

Mix 3/4 cup pecans in cheese ball. Roll cheese ball in remaining 1/4 cup pecans. Refridgerate. Serve with Ritz crackers. 

Apricot Chicken with Poppyseeds

I was inspired by two similar recipes and formed my own.  Now, Jossie won't touch anything that has an orange vegetable in it...silly girl, but Norah ate it all, which is amazing since she doesn't eat much of anything I give her.  Sophie and Joe loved it too.  


Posted by Anjanette S., inspired by Crockpot Lady and Rachael Ray


Ingredients:
4 chicken breasts or other boneless/skinless chicken parts, raw and cut into chunks
1/2 onion thinly sliced
1 large sweet potato peeled and cut into cubes.
1 jar Apricot jelly (I used no sugar added)
3/4 cup chicken broth
3 TB soy sauce
1 1/2 TB poppyseeds
1 TB agave nectar or honey (or brown sugar if you have neither)
1/4 tsp ginger (I used powdered, use more if fresh)
Cooked rice for serving

Directions:

Cut chicken into cubes and put on bottom of crockpot.  Put potatoes and onions on top.

Mix remaining ingredients (sans rice) and pour over mixture.  Heat in crockpot for 3-4 hours on high, or longer on low.  Serve over hot cooked rice.

Stuffed Turkey Roll

Posted by Shaina S.


Shaina was talking about how she prepares turkey (after I told her I yet again cooked one with the giblets inside, ugh!)  It sounded so delicious, so I asked for her to pass on the recipe.  "It seems like a lot of work but it isn’t bad.  Dinner will be breeze to serve and it really is beautiful on a platter! Then afterward there is no turkey to mess with cleaning off!  We love it, it has definitely become our family tradition.  Enjoy…"


Ingredients:
1 whole fresh turkey or  1 whole fresh turkey breast.( If you use the breast only make sure it is the whole breast with the skin on)
Strong kitchen shears and deboning or filet knife is best.
Upholstry needle
Butchers Twine
Stuffing mixture of your choice, you family favorite will work fine.
Cheese cloth
Dry white wine
Butter
This is really more of an instruction sheet for assembling a turkey roll rather than a recipe.
I really like this best with a whole turkey but it works fine with the breast as well or if you family only likes white meat.
There is always a little meat ‘wasted’ or left on the bone.  Save it and roast it with the bones, onions and seasoning and make your gravy with it.  All of this prep is done a day or two ahead so Thanksgiving Day is really easy!

Take your whole turkey and lay it breast side down.  Cut with strong kitchen shears all the way down the middle of the back.  Pull the turkey in half until you can see the back side of the breast bone.  Using a strong butcher knife and or your shears cut the breast bone down the middle. This is the hardest part.  Don’t cut all the way into the meat.  After the breast bone is in half you can take a filet knife and start to separate the bone from the meat.  I just work the filet knife in and around the bone separating it from the meat.  It’s not pretty and doesn’t have to perfectly preserve the turkey in its shape.  It will appear to be a mess from the inside.  The important part is to perfectly preserve the skin with meat attached when possible. I trim away the knuckles after removing the leg meat and wings as well.  When you are done you will have a mostly flat turkey.  If the breast is too thick compared to the other areas you will want to filet it and lay the extra piece somewhere else on the turkey.  Remember that the skin will serve as your ‘case’ to sew the whole thing up in. Once all of the bones and unwanted parts are removed you can take a mallet to it and flatten out any areas if necessary.  I season the meat with salt and pepper and cover to with saran wrap and refrigerate it.  Then make your stuffing.  When you are ready to assemble it; have your needle and twine already threaded and ready using about 20 inches of twine or more if you like, lay it out flat and pile the stuffing down the middle, start with your needle at one end of the turkey and pull the sides up making a stitch as you go alternating each side.  I use a twisted running stitch but you will get a feel for what you like.  Work your way all the way down drawing the sides up around the stuffing and sewing the ends of the meat with the skin together.  This seam will be underneath so it doesn’t have to be pretty.  When I was first trying this technique years ago I would tie it off with the twine like a roast.  But as I got better at it I wanted the roll to be really smooth and pretty so it has evolved for me.  


After it’s all sewn up I put it in the roasting pan and cover it with a cheesecloth.  I leave the cheese cloth on during the baking and baste often with melted butter and white wine.  The cheese cloth keeps the skin wet and doesn’t let it brown too early but it will let the skin get crisp.  Roast for about 2 ½ hours or until a meat thermometer inserted is 165-170 deg.

Pumpkin Chocolate Chip Cookies III

My kids love these.  I think they're a little cakey, so they're probably best refrigerated.  They are yummiest warm, but aren't all cookies?  

Posted by Anjanette from Allrecipes.com

"If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator."

INGREDIENTS:

1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable oil 1 egg 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon

1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla extract 2 cups semisweet chocolate chips 1/2 cup chopped walnuts (optional)

DIRECTIONS:

1.	Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2.	Add vanilla, chocolate chips and nuts.
3.	Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Autumn Potato Gratin

This is a depart from mashed potatoes...maybe better for Christmas for those of us who hate change.  It's warm, comforting, and delicious.  I use half and half instead of heavy cream.  I also add about 5 pieces of bacon crisped, and some extra parmesan.  


Posted by Anjanette, Recipe from Rachael Ray 

Ingredients

• 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
• 2 cups heavy cream, plus some to cover
• 4 tablespoons butter (1/2 stick)
• 2 sprigs each fresh thyme, sage, and rosemary
• 4 garlic cloves, minced
• Salt and pepper
• 1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture over the potatoes, if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

Sausage Stuffing

We can't eat boxed stuffing anymore.  This is so delicious.  You can make it with normal toasted bread, or I've used stale cornbread muffins, or toasted pumpkin bread.  You can add extras as you like them too...it's also good with a chopped up apple in the veggie mix.  


Posted by Anjanette S., Recipe by Rachael Ray


Ingredients:

• 2 slices whole grain bread
• Butter
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 pound maple sausage, bulk or removed from large link casing
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 2 teaspoons poultry seasoning
• Salt and pepper
• 1 cup chicken stock or turkey broth
• I use extra sage too.

Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice. Chop into small cubes and reserve.(Skip this step if you're using the other stale or toasted breads)

Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage with a wooden spoon or heat safe spatula. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. (Have extra chicken stock on hand in case you had extra bread and it needs the moisture).  Turn off heat and cover pan loosely with foil to hold heat.  (Some people like their stuffing with that toasted crust from the oven, so you can brown this in the oven too).

Chocolate Buttermilk Pie

It's like a warm brownie pie.  Enough said.


Posted by Anjanette S. From Sandra Lee of Food Network


Ingredients:
1 1/2 c. chocolate chips (semi-sweet)
1 1/2 c. sugar
1/4 c. all-purpose flour
1/2 tsp salt
6 eggs
1 c. buttermilk
1 1/2 TB vanilla extract
1 refrigerated 9-inch pie crust
Whipped cream, for garnish

Preheat oven to 325.  Place the chocolate chips in a double boiler and melt over low heat, stirring constantly.  (I microwave them, but be careful not to overdo it, or they will scorch...ick!)


In a medium bowl, whisk together the sugar, flour, and salt.  In a large mixing bowl, combine the eggs, buttermilk, and vanilla.  Add the sugar mixture and mix with exlectric mixer or whisk vigorously.  With a rubber spatula, stir in the melted chocolate into the batter.

pour into the pie crust; you may have a little left-over batter.  Place pie in oven on middle rack.  Bake for 1 hour and 15 minutes, or until pie is crisp on top and knive inserted in the center comes out with just a bit of moist chocolate on it.  Let stand for 1 hour before serving with whipped cream.  Refrigerate left-overs.

Anj's Soft Peanut Butter Chip Cookies

I made this recipe up one day when I only had a few ingredients, but I had promised my little one we'd bake cookies.  It is a seriously coveted cookie now.  We can't keep them in the house once they're baked, and when others try them, they insist on the recipe.  


Posted and created by, Anjanette S. 

Ingredients

• 1 cup peanut butter
• 1 egg
• 1 cup sugar
• 1/3 c softened unsalted butter
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp pure vanilla extract
• 1/3 c all-purpose flour
• 1 c. semi-sweet chocolate chips or peanut butter chips

Directions

1. Preheat oven to 350 degrees
2. Mix first four ingredients by hand with wooden spoon until well combined. Add dry ingredents. When well mixed, add chocolate or peanut butter chips and stir to combine.
3. Drop by rounded teaspoonful onto ungreased cookie sheet and bake for 10-14 minutes.
4. Watch closely so that they don't overbrown, but have lost that underbaked glisten. They stay soft longer when not overbaked.

Roast Chicken with Citrus Glaze and Coconut Rice

Posted by Megan S. and source unknown.


Megan says this recipe is sooooo good!


Roast Chicken:

5 lb chicken
garlic powder
salt
pepper
lemon pepper

Heat oven to 425*F. Prep chicken, clean and pat dry. Rub spices on outside and under skin of chicken. Cook breast side down at 425* for an hour and a half on a roasting rack (with high sides if you have it, it splatters a bit). Allow chicken to rest and cool slightly before serving.

Glaze:

2 cup pineapple juice
6 tblsp orange juice
2 tblsp lime juice
dash salt and pepper to taste
2 garlic clove crushed
1/2 tsp ginger
5 tbs sugar

Combine ingredients and simmer in a sauce pan until it thickens. Drizzle over the cooked chicken after you cut it all up. This recipe makes enough to drizzle over the chicken and the coconut rice if you desire.


Coconut Rice:


1 bunch of green onions
1 tblsp butter
1 crushed garlic clove
1/4 cup crushed pineapple
1 can coconut milk
1/4 cup pineapple juice
1 1/4 cup water
1 tblsp sugar
dash chile powder
1/4 tsp ginger
2 tsp soy sauce
1 cup jasmine rice

Saute green onions in the butter. Add crushed garlic and saute another minute. Add crushed pineapple and saute another minute. Add the rest of the ingredients, stir and bring to a boil. Reduce to a simmer and allow to cook for about 20-25 minutes until all liquid is gone. Serve with chicken and citrus glaze. 

Egg and Sausage Casserole

This is a great "family visiting" breakfast casserole, so I think it's still great for the holidays.  It can even be prepared and refrigerated the night before, and then stick it in the oven in the morning.


Posted by, Anjanette S. from All Recipes


Ingredients:
1 lb pork sausage
1 (8 oz) package refrigerated crescent roll dough
10 eggs, beaten (orig. called for 8, but not enough...you'll see)
2 c. shredded mozzarella cheese
2 c. shredded Cheddar Cheese
1 tsp dried oregano
Few shakes of salt

Brown sausage in a pan and drain and crumble.

Preheat oven to 325 and grease 9 x 13 baking dish.

Line the bottom of prepared dish with crescent roll dough, and sprinkle with crumbled sausage.  In a large bowl, mix the eggs and cheeses.  Season with oregano and salt, and pour over the sausage and rolls.

Bake 25-30 minutes until a knife inserted in the center comes out clean.

Cinnamon Snack Mix

This makes the house smell AMAZING when baking.  I can't have it in the house often though, because it is just gone.  It's a perfect fall/winter snack because of the holiday aromas.


Posted by Anjanette S., from Family Fun 


Ingredients:
4 TB butter
1/4 c. frozen orange juice
1/4 c. brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
3 c. Quaker Oatmeal Squares cereal
2 cups Pretzel sticks
1 1/2 c. whole almonds
1 1/4 c. mix of dried cranberries, raisins, and dried blueberries (from whole foods is the best tasting)
1 c. dark chocolate chunks (whole foods, though you could substitute semi-sweet choc. chips too)

Heat oven to 300.  Place butter, juice concentrate, and sugar in large, bowl and microwave on high for 45 seconds to melt the butter.  Stir in the spices.

Mix the oatmeal squares, pretzels, and almonds in the bowl with butter mixture.  Spread in a single layer on a baking sheet.  Bake the mix, sitrring the pieces every 10 minutes until the mixture is dry to touch and nuts are lightly toasted, abotu 30 minutes.

Remove the pan from the oven, then stir in dried fruit.  Let the mix cool completely, then add  the chocolate and store in an airtight container.

Fennel Orange Cranberry Sauce

We LOVE this cranberry recipe.  I didn't realize how much better cooking your own cranberries was until I tried this.  It's unique too.  If you're lazy like me, just throw in about 1/4-1/2 c. orange juice from a bottle if you don't have an orange on hand.


Posted by: Anjanette S., from Food Network


Ingredients:
8 oz fresh whole cranberries
1/2 navel orange, zested
1 whole orange, juiced
1 c. sugar (calls for 1/2 in original, but definitely needs at least 1 cup)
1/2 c. water
1/2 tsp fennel seeds

Combine all ingredients in a saucepan over medium heat.  Bring to a simmer, then reduce heat to low and cook, stirring frequently, until cranberries begin to break down and the water evaporates, about 8-10 minutes.   Remove from the heat and allow to cool before serving.  (I usually wait until almost all of the berries have popped open and it looks like a thick jelly.  I press some of the berries against the side with the spoon.  It gets a little thicker when it cools.)

Savory Butternut Squash Soup

Posted by Donna N. from Wolfgang Puck 


Donna says this is a must-get soup every time she travels, and was so excited to see the recipe on his website.  A perfect dish for the fall and winter!

Ingredients

• 2 butternut squash (about 3 3/4 pounds)
• 1 acorn squash (about 1 3/4 pounds)
• 6 tablespoons (3/4 stick) unsalted butter
• 1 white onion (about 4 ounces), peeled, trimmed, and finely diced
• ¹/₂ teaspoon kosher salt
• ¹/₈ teaspoon freshly ground white pepper
• ¹/₄ teaspoon ground nutmeg
• ¹/₄ teaspoon ground ginger
• ¹/₈ teaspoon ground cardamom
• 4 cups homemade Chicken Stock (see separate recipe) or Vegetable Stock, heated
• 1 cup heavy cream
• 1 sprig of fresh rosemary

Garnish

• 1 recipe Cranberry Relish (see separate recipe)
• 1 recipe Cardamom Cream (see separate recipe)
• ¹/₂ recipe Spiced Caramelized Pecans (see separate recipe)
• 4 tablespoons pumpkin seed oil

1. Preheat the oven to 350 degrees F.
2. Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season with salt, pepper, and nutmeg. Arrange the squash cut side down in a roasting pan and bake until tender, about 1 hour. Cool, scoop out the insides of the squash, and purée the flesh in a food processor. Reserve. (You should have about 4 cups of puréed squash.)
3. In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sauté the onion. Do not allow it to brown. Add the puréed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with the salt, pepper, ginger, and cardamom.
4. Pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes.
5. In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning to taste.
6. 
   
   Note: If desired, bake small squash until tender, scoop out, and use as individual serving bowls.
   
   Makes 2 quarts
   
   
   

Smoky Corn Chowder

Posted by Anjanette S. adapted from the "Easy Soups and Stews" cookbook.


This is a company and family favorite.  The extra water and hashbrowns are my addiction, and I'm guessing as to how much.  You play with it until it looks right.  Sometimes I cook some of the red pepper in the soup and top with a few extras for color in the bowl.  

Ingredients:
1 10-oz pkg frozen corn
1/2 c. chopped onion
1/2 bag of southern style frozen hashbrowns (the small squares)
4 c. water
3 tsp instant chicken bouillon granules (or 3 cubes)
1/4 tsp black pepper
2 1/2 c. milk
3 TB flour
6 oz. smoked cheddar cheese, shredded
Chopped red sweet pepper


Directions:

1. In a saucepan combine corn, onion, water, bouillon and pepper.  Bring to boiling; reduce heat.  Simmer, covered, about 4 minutes until corn is tender.
2. Stir together milk and flour; stir into corn mixture.  Cook and stir until thickened and bubbly.  Cook and stir for 1 minute more.  Add cheese; heat and stir until  cheese melts.
3. Spoon into bowls and top with red pepper

Great Coffee and Tea

OK, this isn't a recipe, but a great find.  I just discovered really good/fresh coffee beans to order.  I've been sticking with "Eight O'Clock: Columbia" whole beans from the supermarket for a while, but just needed some great coffee again.  So, I took a chance (after reading reviews) on www.beancentral.com  It's really great coffee.  They say they roast it when you order.  It smells fresh, looks shiny and it only took 3 days to get here!

I like the Pumpkin Spice coffee like it's going out of style.  Of course it should be obvious from the pumpkin posts that I'm slightly obsessed with pumpkin everything right now.

A great tea place on-line: www.plymouthtea.com  They have a great rooibus and others as well.

So, leave a comment and tell us what your great finds are.

Pumpkin Gooey Butter Cakes

Posted by Meg B.  Recipe by Paula Deen of Food Network

Here’s the BEST dessert to use up all those $.32 Duncan Hines cake mixes you scored this week! They are called Pumpkin Gooey Butter Cakes (although they are really bars). I’ve made the pumpkin and peanut butter versions for friends and family for a couple of years and they are the bomb!

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.