December Daily: Day 1 {12.1.12}

It has begun.

 

 

 

Last Day Dessert

The last day of school the kids begged for a treat from Menchies (a local self serve frozen yogurt place) where half of B'ham also spent the first day of summer vacation!

December Daily {12.18.11}

This evening I went to my very first "Christmas Cookie Exchange". It's not so fun making 12 dozen (yes, I said that right) cookies, but it is so worth it when you take home 12 dozen different ones. My holiday baking is done and there is plenty to share with family, friends, and co-workers!

December Daily {12.15.11}

This is what 12 dozen cherry cheesecake cookies look like. I am sure glad I took this picture, because I will never make them again (super yummy, but a LOT of work).

Recipe found here.

Carmel Popcorn (aka "Crack Corn")

• 5 packages microwavable popcorn



• 1 cup butter



• 1/2 cup sugar



• 1/2 cup white Karo syrup



• 1 tsp. vanilla

Microwave popcorn as directed on package. Spread out evenly on waxed paper. While popcorn is cooling; boil butter, sugar, Karo syrup and vanilla in sauce pan for 10 mins (remembering to continually stir so it doesn't burn on bottom). Remove from heat and drizzle over popcorn (being VERY careful because mixture is SCOLDING HOT). Allow 30-60 minutes to set and then ENJOY!!

*WARNING..this is very addictive and absolutely perfect for a movie night or sleepover treat

Tiny Brie Bites

If you love brie, rosemary and almonds as much as I do, you will love this recipe.

Baby Shower Favors

I don't quite remember where my Mom got this cute idea for baby shower mints (she could probably tell you), but every shower since I cannot resist!

Mint Baby Binkies:

• 24 Lifesaver Mints


• 24 Jelly Belly's' (must use instead of Jelly Beans, as they are too heavy).


• 24 Dark Chocolate Covered Thin Mints (I usually find mine in the candy isle in a box).


• Dec A Cake Icing


• colored ribbon of choice.

Good 'ol "bleu" will never let you down

Cheesy Cucumber & Olive Appetizer

• 2 whole cucumbers
• can of green olives with pimentos
• 8 oz package of cream cheese
• 2/3 cup bleu cheese dressing
• 1 large La Panette (sliced)

Preheat oven to 425 degrees. In medium bowl mix well softened cream cheese and bleu cheese dressing. Arranged sliced la panette bread on a baking sheet and spread on cheese mixture. Place in oven and cook until bread and mixture begin to brown and bubble. Slice cucumbers and green olives and place on top of each.

Taco Skillet Pie

This recipe I founded today in Parents Magazine while waiting for my girls at dance, so great and easy I thought I would share.


Ingredients:
1 pound lean ground beef
1 can (19 ounces) black beans with liquid
1 can (14.5 ounces) petite-cut zesty jalapeno tomatoes
1 package (1.25 ounces) mild taco seasoning
1 pouch (6.5 ounces) cornbread mix
2 large eggs
1/3 cup low fat milk
1 tablespoon vegetable oil
1/2 cup Mexican-blend cheese mix

Directions:
1. Heat oven to 425 degrees F. In large ovenproof skillet, cook beef over medium heat until browned. Drain fat if necessary. Stir in black beans, tomatoes, and taco seasoning. Bring mixture to boil over high heat. Cook 1 minute.
2. Prepare cornbread according to package directions using eggs, milk, and oil in the amount shown in the ingredients list. Spoon cornbread onto hot taco mixture. Bake 15 minutes. Sprinkle top with cheese and continue baking 5 minutes or until cornbread is golden brown. Let cool 5 minutes before serving.

Back to School Zucchini Bread

Made with beautiful zucchini from J&K's garden. Recipe found here!

Family Recipes Make Me Happy!

Yesterday while I was watching my girls play outside, I leisurely read a borrowed magazine and drank tea on my patio (the life, right?). When to my surprise came across an article on family recipes. The one that especially caught my attention was Meat and Potato Pasties : "a savory pie traditionally filled with ground beef, potato, and onion" (Erin Bried, Real Simple;May 2010). The funny thing is that this special homemade recipe also dates way back into my ancestry as well.

After Chris and I moved 850 miles away from home (and everything homemade from our childhood was just a memory), we had to gradually bring all these recipes back into our mainstream. Today I decided to make a "Pasty Pie" (skipping the homemade dough part), and thought I would too share my version of the "Pasty" with you.

Pasty Pie:
makes two-8 inch pies

• 1 1/2 pounds petite sirloin steak (cut up into small 1/4-inch pieces)
• 4 large russet potatoes (peeled and cut up into 1/4-inch pieces as well)
• 1 large white onion (finely chopped)
• Parsley (finely chopped), salt, and pepper to season.
• 2 deep dish frozen pie crusts, and 2 roll out frozen pie crusts.

Heat oven to 375 degrees. Combine steak, potatoes, onion and seasoning into large mixing bowl. Then evenly distribute into two frozen pie crusts and cover with rolled out frozen pie crusts. Place both on large cookie sheet and bake for 80 minutes. Slice prior to serving. We usually serve topped with ketchup or gravy and a side of cole slaw. Enjoy!

An Irish Treat

1. Angel food cake
2. vanilla frosting
3. green food coloring
4. chopped peanuts
   

Soup Swap!

• Last Sunday I spent the day with some of the most amazing women and their soup recipes. Kinda fun bringing everyone's favorites together, and being able to have wonderful soup every day last week!
  
  Here is the recipe I shared with the group (my twist on a friends recipe she obtained at a cooking class given at the Bellingham Technical College by Cindy McKinney).
  
  
  
  
  
  
  Minestrone with Sausage & Tortellini Soup:
  

• 12-16 ounce Italian sausage links (instructed recommended John Morrel which is carried at Costco)


• 2 tablespoons olive oil
• 1 large onion, diced


• 2 stalks celery, chopped


• 3 carrots, sliced


• 1 pepper (red or green), chopped
  
• 4-6 cloves garlic, minced (or 1 tsp dried)


• 1 tbsp Italian seasoning (or a handful of assorted fresh herbs)


• pinch of red peeper flakes


• 8 cups of chicken stock


• 1~28 ounce can of diced tomatoes (can use basil or oregano flavored kind)


• 1~8 ounce can of tomato sauce (plain spaghetti sauce works too)
  
• 4 cups assorted veggies of choice ( zucchini, green beans, corn, peas, etc...)


• 2 cups sliced fresh spinach or other greens


• 2~16 ounce cans of drained beans of choice (white beans, kidney beans, etc...)
• salt and pepper
• 1 pound cheese tortellini (or 6-8 ounce dry pasta~may need a little more broth) (Rosetto pasta was recommended)
• *Optional~1 tbsp pesto

Cook sausages. Remove from pan, cool and slice. (She sliced her first). Add olive oil to sausage drippings. Saute onion, celery, carrot and pepper about 10 minutes. Add garlic, red pepper flakes and Italian seasoning. Saute 1 minute more. Add chicken broth, tomatoes, sausages, and any additional veggies (if using frozen, see below). Bring to boil, turn down and simmer until veggies are tender (about 20 minutes). Add beans, spinach, tortellini and pest. Cook 10 more minutes.

*If using frozen or leftover veggies, add during last 10 minutes of cooking time along with beans, etc...

Pointers:

1. Lots of leniency in this recipe~add what you like, omit what you don't like, substitute.
2. Red pepper can easily be omitted if you don't like them.
3. Don't add minced garlic with onion, because it burns.
4. Reduced the amount of liquids used if using a crockpot (5 cups broth instead of 8). You can always add more water later. Raw pasta soaks up a lot of water.

Decorating Christmas Cookies 2009

Mandarin Orange Salad

• 2 1/2 sleeves Ritz brand crackers
• 1 stick butter
• 1/2 cup sugar
• 2 cans mandarin oranges (drained)
• 1 (14 ounce) can condensed milk
• 1 small (8-12 ounce) frozen orange juice
• 1 large tub Cool Whip

Crust:

Crush Ritz brand crackers in zip lock bag with rolling pin. Add sugar and melted butter and shake, evenly distributing crackers, sugar and butter. Press in bottom of 9x12 baking dish, leaving a little of the mixture to garnish the top with.

Filling:

Mix Cool Whip, condensed milk, and frozen orange juice. When completely mixed, gently fold in drained mandarin oranges. Pour over crust and garnish with remaining crust mixture. Cover and chill for at least 3 hours. Best if served COLD.

*Passed down from the Michaud grandmas...may be served as a sweet salad or dessert~ summer or winter time (is often seen at the Schweigert house during holidays)!!!

Fall Squashing Comfort Foods

1.) Pork chops (we like the stuffed Pork chops from either Haggens or Fred Myers meat counter). Place in baking dish. Mix cream of mushroom soup (thinned with milk), and mushrooms and pour over top of pork chops for topping. Bake at 350 degrees for 1 hour.
2.) Cut squash into slices (the idea to look like little bowls), place foil at bottom hole (so the juice stays in). Fill with 1/2 tbsp. butter and one small (kiddie cup) of applesauce. Sprinkle cinnamon over top. Bake at 350 degrees on other side of oven (in separate baking dish) for 1 hour.

1.) Cut end off of squash (I used other half of squash from last night {please see above})Gut squash to make baking hole for meatloaf. Place in baking dish.

2.) Make your favorite meatloaf recipe (I use "Frenches" packet seasoning in which I add 1 egg, 1/2 cup milk, 1.5 #'s hamburger, 2 pieces white bread). Stuff into center of squash and bake at 350 degrees for 1 hour. Cut into slices for serving.

Can you tell I ABSOLUTELY love squash...Thanks Colleen for sharing the these beautiful vegetables with us!!!

Octoberfest!

Stay tuned for all of the fun things we have planned for these two little pumpkins!

Peach & Blueberry Panna Cotta

I must confess...I did NOT make this dessert...Traders Joe's did (but the blueberries did come from my backyard), so I CAN take partial credit, right?

Anyway, it is a great dessert if you can still find blueberries and peaches (FYI: good batch at Trader Joe's) in this early (80 degree) fall weather!!

A party no~go!

Just one of the fun treats I prepared for our fun post golf party yesterday. But after the late arrival of some really tired boys, we decided to call it a night and watch a movie instead!

You gotta try this!

This is a recipe a friend and I tried from the most current Martha Stewart Living July/August 2009 edition. In the most current version of this recipe they grilled the peaches instead of roasting them, which (of course) I could not find online, so I downloaded this instead!!! It is the same ingredients (except I think they substituted brown for white sugar), we just grilled cocooned in parchment-lined foil for 15 mins on high heat (like the current recipe states).
http://www.marthastewart.com/recipe/vanilla-roasted-peaches-with-raspberries?autonomy_kw=vanilla%20peaches1

*Photo from Martha Stewart online.