Wednesday, December 10, 2014

My favorite Christmas Cookie recipes

 


M&M  COOKIES  
1 c. packed brown sugar
3/4 c. granulated sugar
1 c. butter, softened*
1 tsp. vanilla
2 eggs
2 1/2 c. all-purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
2 c. whole M&M'S  plain candies
Preheat oven to 350°F.
Beat sugars and butter in large bowl on medium speed until fluffy, about 5 minutes. Beat in vanilla and eggs; beat in flour, salt and baking soda on low speed. Stir in candies. Drop dough by teaspoon about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork.
Bake until edges are light brown, 8 to 11 minutes. Let stand 3 to 4 minutes before removing from cookie sheet.
Cookies made with butter will flatten more and tend to be somewhat darker along the edges, but are more flavorful. Watch carefully to prevent burning.
---------------------------------------------------------------------------------------
Snowball cookies 
makes 36 cookies
2 cups all-purpose flour
2 cups finely chopped pecans
1/4 cup sugar
1 cup Butter, softened
1 teaspoon vanilla
 Powdered sugar
Heat oven to 325°F. raise the oven rack
Combine all ingredients except powdered sugar in bowl. Beat at low speed, scraping bowl occasionally, until well mixed.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 18-25 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.
-----------------------------------------------------------------------------------------
Iced Ginger cookies
2 cups of sugar
1-½ cups of coconut oil  softened or veg. oil
2 eggs
½ cup of molasses
4 cups of flour
4 teaspoons of baking soda
1 tablespoon of ground ginger
2 teaspoons of cinnamon
1 teaspoon of salt
Extra sugar
White chocolate Bark
In a bowl, combine sugar and oil, mix well and add the eggs. Stir in the molasses, combine all the dry ingredients and add in slowly until mixed well.  Roll into ¾ inch balls, roll in sugar and place on  a lightly greased baking sheet. Bake at 350 for 10 to 12 minutes until just light golden on the bottom. Let cool  and place on wax paper and drizzle with melted white chocolate Bark.  I usually melt about 2 squares at time in the microwave  30  sec. a time  in a glass measuring cup till  melted.

Monday, October 6, 2014

Classic Hamburger Vegetable Soup


This recipe was given to me years from a lady in Kentucky, it is  definitely a comfort food if you live in a area  prone to long cold winters. This soup recipe is very  easy and  does not lack in flavor

Makes 8 quarts.

Ingredients:
1 -  pound ground beef
1 - large yellow  onion  diced
1/2 -  head of  cabbage roughly chopped
2 - 28 oz. cans of diced potatoes drained
2 -  15 oz. cans sweet corn drained
2 - 14.5 oz. cans cut green beans drained
2 - 12 oz. bags  frozen peas and carrots
1 - 64 fl. oz. tomato juice
64 fl. oz. water
1/3 -  cup chopped  parsley
olive  Oil
salt and  pepper to taste

Directions:
In a 10 qt. stock  pot, over med. heat,  drizzle a teaspoon  of olive  oil in the pan and add the ground beef  crumbled up, when the meat is about halfway cooked, turn  the heat up a little and add the diced onion. Stirring  often till the meat is browned and the onions are soft. While this  is cooking be  opening the can  vegetables and drain off the water. 
Next add all of the canned vegetables and the frozen ones, all of the tomato juice, parsley, salt and pepper and start stirring and turn the heat up to high.  When mixed add the water, I  use the empty tomato juice can or bottle to fill up with water, then  add the cabbage and stir, Once this comes to a boil, turn  down to simmer  put a lid on cook for about  2 hours. After 2 hours do a taste to see if  it needs more salt and pepper, Cook longer if needed, when the cabbage in the soup is soft it is done.  Vegetable  soup is  always better the next day!



To Freeze:
When soup is completely cold, ladle it into freezer containers and it is  ready for the freezer. When your  ready to eat it, just  thaw  it out and dump into a  sauce pan and heat slowly on med./low  heat and serve.


Monday, September 22, 2014

Amish Apple Butter



I have  been making this little  recipe for years. Its very simple! It is a canning recipe.

You can also make applesauce with this recipe also by leaving out the allspice and cloves. I  dont  put  my apples through a sieve, I like my applesauce chunky.





Friday, July 11, 2014

Irish Roasted Honey Glazed Root Vegetables


These honey roasted veggies are so amazing and so sweet. I wish I would have had this  recipe when my kids were little, they would have been begging for me to fix them.

Ingredients:

3 med. size turnips thick sliced
5 carrots peeled and sliced
2 large parsnips peeled and sliced
1/4 cup olive oil
1/4 tsp. black pepper
1/4 tsp salt
 3 tbsp. honey

Directions:  

Preheat the oven to 350 degrees. Peel and cut the  parsnips  and carrots  into 1 inch slices, and slice the turnips into 1/2 inch inch slices .
In a med. bowl mix the salt, pepper, olive oil and honey and whisk together, toss in the parsnips, carrots and turnips and  mix till coated.  Spread  the vegetables on a baking sheet in a single layer and bake for about 30 min.  and then with a spatula flip them over so they will brown on the other side for about another 15 min.until they start turning a golden brown and are tender with a fork.  Remove  and place on a platter (optional you  can sprinkle with dried parsley flakes) and serve  hot.  Serves  4

Thursday, June 26, 2014

Smoked Gouda Mac and Cheese



Ingredients
1 1/2 cups shredded Cheddar
1 cup shredded smoked Gouda
1 box med pasta shells cooked and drained
1/2 stick butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
pinch of cayenne pepper
Kosher salt and freshly ground black pepper   to taste                                                                  
BESCIAMELLA SAUCE:
Melt the butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you loose the floury taste.
Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes until thick and will coat the back of spoon. Season the sauce with freshly grated nutmeg, cayenne, salt, and pepper. Then add in your cheeses and stir until melted into the sauce. Stir in your cooked pasta and dumped into lightly greased baking dish 9x13 bake at 350 until bubbly and lightly brown around the edges.

Saturday, June 21, 2014

Philly BBQ Brisket on Texas Toast Sandwich




Makes 4  sandwiches


Ingredients :
2 -  cups chopped cooked BBQ  Brisket  * See notes  below for Brisket recipe
8 -  slices of Texas toast
4  -  sliced Provolone cheese
1 - med. yellow  onion thinly sliced
1 -  green pepper thinly sliced
olive oil
butter



Directions:

  Preheat oven to 350*

In a med. skillet put a couple of tablespoons of olive oil, sliced onion and sliced pepper  in and  sautee` till soft and remove from heat.

Butter the Texas  toast and place  the 8 slices on a baking sheet, put in oven till  golden on the bottom and take out of the  oven and flip them over , leave  them on the baking sheet,  put the onion  and pepper mixture on 4 of the slices and a dab of  butter on the other 4 slices and  place back in the oven for about 10 min. remove from oven, then put the Provolone cheese on the pepper and onions  and put back in the  oven till cheese is slightly melted, Remove  from the oven put the top on the  sandwich and serve.

* Notes
http://homecookinrecipes.blogspot.com/2013/06/honey-barbecue-brisket.html

Sunday, June 15, 2014

Chess Squares a` la mode

Chess Squares are very rich in flavor but perfect with a cup of coffee!

Ingredients:
1 box yellow cake mix
1/2 cup (1 stick) butter, melted
3 eggs
4 cups (1 lb box) powdered sugar
8 oz cream cheese, softened
Vanilla Ice Cream
Butterscotch Ice Cream  topping

Directions:
Preheat oven to 300ยบ and spray a 9×13 dish with  butter spray.
Mix together cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Then mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 minutes. Pour on top of crust.   Bake for 40-50 minutes until top is golden brown.
 Let  sit for about 15 min. before cutting into  squares.
Place one or two squares  in a bowl and a couple of scoops of ice cream and  drizzle the top with Butterscotch Ice Cream topping and serve.
* The butterscotch flavor pairs perfectly with the flavor of the Chess Squares.