CHRISTMAS GOODIES FOR FRIENDS AND NEIGHBORS

CATHEDRAL WINDOW COOKIES

My Grandma Warner used to make these at Christmas. Its a family favorite. Fast and easy.

1 egg, beaten
1 stick butter
1 c. chopped nuts
1 bag (6 c.) miniature COLORED marshmallows
1 (12 oz.) pkg. chocolate chips
1 c. flaked coconut- or 1cup crushed graham crackers

Melt chips and butter together over low heat. Cool a little; then quickly stir in beaten egg. Mix nuts and marshmallows with chocolate mixture. DO NOT BEAT, just stir to mix.

Shape into 2 separate 'logs' about 12 inches long. Roll dough in coconut or graham crackers. Roll the log firmly in waxed paper and place in freezer. Slice the logs into 1/2 inch cookies once frozen. Once they are sliced they look like little stained glass windows.

ALMOST FAMOUS PUMPIN BREAD

1 cup solid pack pumpkin

1/2 cup oil (cut out some fat by replacing with apple sauce, its just as yummy!)

1 1/2 cup sugar

2 eggs

1/3 cup water

1/2 cup semi sweet chocolate chips

1 3/4 cup flour

dash ground cloves

1 tsp. salt

1 tsp. baking soda

1 tsp. nutmeg

1 tsp. ginger

Oven to 350

In a large bowl mix oil, sugar, eggs, water and pumpkin and chocolate chips. In another bowl combine remaining ingredients. Blend all together until smooth. Pour into greased and floured loaf pan. Bake 1 hour and 15 min for regular sized loaves or approx. 45 minutes or until a toothpick comes out clean for several mini loaves.

COCONUT LIME COOLERS

These little cookies couldn't be any easier, or tastier!

2 pouches sugar cookie mix

1 cup coconut

2 tbsp lime zest

6 tbsp. lime juice

3/4 cup melted butter

2 eggs

1/2 cup powdered sugar for garnish

Oven to 350

In a large bowl, combine everything except for powdered sugar, stir until a soft dough forms. On ungreased cookie sheets, drop dough by tablespoonfuls 2 in. apart.

Bake for 9-12 minutes or until edges are light golden brown. Cool. Sprinkle powdered sugar on top.

CHOCOLATE SNOWBALLS

1 pouch sugar cookie mix

1/2 cup melted butter

1 egg

1/4 cup flour

1/2 cup finely chopped nuts (walnuts, pecans or almonds)

60 hershey kisses, unwrapped

3/4 cup powdered sugar for garnish

Oven to 375

In a large bowl, stir cookie mix, butter, egg, flour, cocoa, and nuts until soft dough forms.

Shape into 60 3/4 in. balls; wrap each ball around one hershey kiss. Place 2 inches apart on ungreased cookie sheet.

Bake 8-10 minutes or until set. Immediately remove from cookie sheet onto cooling racks. Cool for about 5 minutes. Roll cookies in powdered sugar.

YUM!

SUGARPLUM LOLLIES

(chocolate dipped marshmallows)

1 bag semi sweet chocolate chips

1 bag large marshmallows

toppings:

sprinkles, chopped nuts, flaked coconut, mini chocolate chips, chopped candy canes, anything else you can think of.

20 wooden popsicle or craft sticks

Line a cookie sheet with wax or parchment paper. Lightly spray with non stick spray.

Melt chocolate chips in a double boiler or cook on simmer if you have a very low setting on your stove. Melt until smooth. (i've also microwaved chocolate, 30 seconds at a time, stir after each segment until melted.)

Put each topping you have chosen in a separate, shallow dish or bowl.

Stab each marshmallow with a popsicle stick, pushing it in about one inch. Dip the marshmallow pop into the chocolate and cover it evenly. Dip it into the various toppings. Put the marshmallow pop onto the wax paper to set.

Refrigerate at least 1 hour until completely hardened. These look so cute wrapped in cellophane with a bow!

HOW TO CUT A PINEAPPLE

Do you love fresh pineapple, but hate to cut it? Here is a way that is easy and quick!

First, lay the pineapple on its side and cut off the top and very bottom.


Next, cut the rest of the pineapple into 1 inch thick slices.






Now lay one piece at a time on your cutting board and cut off the rind of the pineapple, making sure you have cut off all of the thorny spots that go into the pineapple.










Then you cut around the core (saving it for those who like it)






Finally, remove the core and cut into bite size pieces.Now you have delicious, fresh pineapple for your fruit salad!

CHRISTMAS BRUNCH IDEAS

CANADIAN BACON BRUNCH PIZZA

Crust:

8 cups frozen hash browns, thawed and water drained

1/4 C. butter, melted

2 beaten eggs

1/2 C. flour

Sauce:

4 oz. velveeta cheese, cut into 1 in. cubes

2 tbsp milk

1 tsp parmesan cheese

1/2 tsp dijon mustard

Topping:

1 3.5 oz. pkg. sliced canadian bacon

6 eggs

1/4 cup milk

1/4 tsp salt

1/4 tsp pepper

1 tbsp butter

1 tbsp fresh chopped chives (optional)

Heat oven to 425

Spray 12 in pizza pan with cooking spray. In large bowl toss all ingredients for the crust. Press potato mixture onto pan. Bake for 20-25 min. or until edges are brown.

In a small microwavable bowl, place cheese cubes and 2 tbsp. milk. cover with saran wrap. Cook on high for 1 minute. Stir until smooth. Stir in parmesan cheese and mustard until well blended. Spread 1/2 cup of the cheese sauce over crust; top with canadian bacon. Bake 5-7 minutes longer or until bacon is heated through.

Melt 1 tbsp butter in a large skillet. Combine the eggs, milk, salt and pepper and pour into pan. Stirring constantly, cook until the eggs are thickened but still moist.

Spoon eggs over hot crust. Drizzle with remaining 1/2 cup cheese mixture. Sprinkle with chives.

BUTTERMILK LIME TEA BREAD- Make ahead!

1 3/4 cup flour

3/4 cup sugar

2 tsp. baking powder

1/3 tsp salt

1 egg

1 cup butter milk (if you don't have, sour milk by adding 1 tbsp. lemon juice to regular milk. Let stand 10 minutes)

1/4 cup veggie oil

2 tsp lime zest

3 tbsp lime juice

1 tbsp sugar

Heat oven to 350

Grease bread pan. Coat with flour.

In medium bowl, mix flour, sugar, baking powder and salt. set aside

In another medium bowl, stir egg, buttermilk, oil, zest and 1 tbsp lime juice with spoon until well blended. Add buttermilk mixture to flour mixture and stir just until moistened. Spread in pan.

Bake 50-60 minutes or until golden brown and toothpick inserted in center comes out clean.

While it is baking in a small bowl combine remaining 2 tbsp lime juice and 1 tbsp sugar.

Brush lime juice over top of warm bread. Cool in pan on wire rack 10 min. Cool completely. When completely cool, wrap in plastic wrap. Best served cold, the next day.

Top with your favorite fruity cream cheese spread.

HAM AND CHEESE CROISSANTS

1 package refrigerated croissant dough (in the can)

8 slices thinly sliced deli ham

8 slices havarti or swiss cheese (costco is great for the havarti)

Gently unroll the croissants. Lay on a large cookie sheet. Lay out one piece of ham and one slice of cheese on each croissant, arrange so that when you roll it up the meat and cheese is contained inside. You may have to cut the ham and cheese slices in half. Bake according to directions on package.

STUFFED FRENCH TOAST

Sounds complicated, but its really quite easy. I turn on the oven as low as it will go and keep them warm on a cookie sheet as I cook them until the syrup is done and everyone is ready to eat. Serves 8

1 loaf thick white bread ( you can use french bread, I prefer Grandma Sycamore's or similar)
8 oz. softened cream cheese
2 tsp. vanilla extract, divided
1/2 cup chopped walnuts or pecans or almonds
4 large eggs
1 tsp. ground nutmeg
1/3 cup heavy whipping cream (if you don't have it, use milk)


Beat the cream cheese with 1 tsp. vanilla until smooth. Stir in the nuts
Spread the cream cheese mixture on each slice of bread, and make a sandwich with two slices. (note: I started getting lazy and made the cream cheese mixture, set it aside, made the french toast how I normally would then had everyone assemble their own! You can spread the topping on the toast after it's cooked and top with the syrup.)
Beat together the eggs, 1 tsp. vanilla, nutmeg and whipping cream. Dip the 'sandwich' into the egg mixture. Cook over medium low to medium on a lightly greased griddle until golden brown, about 2-3 minutes each side. Keep the toast warm in the oven while making the syrup.

Syrup:
1- 12 oz. jar apricot preserves
1/2 cup orange juice
2 tbsp. honey
Stir together all of the above ingredients in a small sauce pan over medium-low until hot. Serve warm.

WINTER FRUIT SALAD WITH LEMON POPPY SEED DRESSING

Dressing:

1/2 cup sugar

1/3 cup lemon juice

2 tsp finely chopped onion

1 tsp dijon mustard

1/2 tsp salt

2/3 cup oil

1 tbsp poppy seeds

SALAD

1 large head romaine or red leaf lettuce

4 oz crumbled feta cheese

1 cup cashews

1/4 cup craisins

1 apple, cubed

1 pear, cubed

In a blender or processor, combine all dressing ingredients except for the oil and poppy seeds. Process until well blended. While machine is still running, add oil in a slow steady stream, processing until thick and smooth. Add poppy seeds; process a few seconds to blend.

In a large serving bowl, combine all the salad ingredients; toss to mix. pour dressing over salad; toss to coat. Serve immediately.

ORANGE CRANBERRY SCONES

2 cups flour

1 tbsp sugar

2 tsp. baking powder

1/2 tsp salt

1/4 cup butter

1/2 cup heavy cream

1 egg

1 cup craisins

2 tsp orange zest

sugar (raw sugar looks pretty, plain white is great too!)

Oven to 425

Combine dry ingredients in a large mixing bowl. Work butter into the dry ingredients with a pastry blender or fork, until the butter is the size of small peas. Add remaining ingredients, except sugar, mixing until dry ingredients are moist

turn dough onto a lightly floured surface and gather into a ball. Pat into a circle 3/4 in. thick; cut into 8 wedges. Place on cookie sheet. Sprinkle with sugar.

Bake 12 minutes or until golden brown

Makes 8 scones.

SPARKLING BLUEBERRY POMEGRANATE JUICE

This is so pretty in a punch bowl, but be careful if you have kids and carpet involved!

2 cans 'old orchard' blueberry pomegranate frozen concentrate, made following directions on the can (winco has it)

Fresca

1 pkg frozen blueberries, or raspberries

In a small decorative or mixing bowl add frozen berries and enough of the juice mixture to just cover the berries. Throw into the freezer until ready to serve the drink. It freezes pretty quickly, but remember to do this the day before or a couple of hours before the party. Pour into a punch bowl, add Fresca, then add frozen fruit ring. Its Beautiful!

Sahale Snacks

Has anyone had the Sahale Snacks they have at Costco? There are several different varieties of interesting combinations of nuts, and fruit. I am working on figuring out my favorite snack: Orange, Cranberry, Pecan and black pepper. It sounds really strange, but it is sooooo good. I can eat an entire bag by myself! Recipe and photo coming soon! These would make a great neighbor gift in a cute little box.

A Week's Worth of Crock Pot Meals!

SOFT CHICKEN TACOS

Place 2-3 chicken breasts in your crockpot. Pour one jar of your favorite salsa over the top. Add one small can green chili's. Cook on low for approx. 6 hours. Shred with a fork. Place mixture in a soft tortilla shell and add all of your favorite taco toppings!

Freeze the remaining chicken mixture or use the next day for Chicken Nachos!

Cover a large cookie sheet with foil for easy clean up. make a nice thick layer of tortilla chips, cover with shredded cheddar cheese, then spread your chicken mixture over the top, and cook at 350 for about 10 minutes, or until the cheese is melted and bubbly.

Top with fresh tomatoes, olives, avocado sour cream, etc...

CROCKPOT CHICKEN ALA KING

2 Lbs boneless skinless chicken breasts

one small can cream of chicken soup

3 tbsp. flour

1/2 tsp black pepper

4 oz. package each frozen peas and onions

1/2 tsp. paprika

Cut the chicken into bite sized pieces and place in the crockpot

Combine soup, flour, and pepper. Pour over the chicken and coat evenly.

Cover and cook on low for 5-5 1/2 hours

COQ AU VIN This is sooo scrumptious!

3 slices bacon cut into 1/2 inch pieces

10 oz. crimini mushrooms, cut in half

2 c. fresh or frozen pearl onions

1 3-4 lb. cut up chicken or 8-10 drumsticks or 4 chicken breasts (its better with bone-in)

remove skin

1/2 tsp salt

1/4 tsp pepper

1 med. onion, sliced

1 lg. carrot cut into 1 inch pieces

4 cloves garlic minced

1 c. dry red wine or grape juice

1 bay leaf

1 small can chicken broth

In a large skillet cook bacon over medium heat until browned. Transfer to paper towels to drain; set aside.

In the bottom of your crockpot add mushrooms and pearl onions

Sprinkle chicken pieces with salt and peper. In the skillet with the bacon fat (or not, I wipe most of it out) brown the chicken for about 5 min. each side. Place chicken on top of mushrooms and onions.

add carrot, onion, and garlic to crockpot. Cover with wine or grape juice and broth, add bay leaf. Cover crockpot and cook on low for 8 hours or high for 4 hours.

LATIN CHICKEN AND SWEET POTATOES

3 lbs. bone in skinless chicken thighs

2 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. pepper

1 tsp paprika

1/2 tsp ground allspice

1 c. chicken broth

1/2 cup salsa

3 cloves garlic, minced

two cans black beans, rinsed and drained

2 lbs. sweet potatoes, peeled and cut into 2 in. pieces

1/3 c. fresh cilantro, chopped

lime wedges

Sprinkle chicken with cumin, salt and pepper. Heat a large skillet over medium high heat until hot. Add chicken and cook until browned. Approx. 5 min. each side. Move chicken to a plate.

In the same skillet, combine paprika, allspice, broth, salsa, and garlic cook until heated through.

Place potatoes, and beans in 6 qt crockpot. Place chicken on top of veggies. Pour broth mixture over chicken. Cover crockpot and cook on low 8 hours or high for 4 hours.

Serve with cilantro and lime wedges.

TACO SOUP WITH BLACK BEANS

1 lb ground beef, browned and drained

1 small onion, chopped (cook with ground beef)

28 oz. can diced or crushed tomatoes

15 oz. can of corn, drained

15 oz. can of black beans, drained and rinsed

15 oz. can red kidney beans, drained and rinsed

1 envelope dry hidden valley ranch dressing mix

1 envelope dry taco seasoning

Combine all ingredients in crockpot.

Cover and cook on low for 4-6 hours

Serve with: tortilla chips

sour cream

shredded cheese

THANKSGIVING FEAST

Tips for Thanksgiving: (more tips to come)

*The darker your roasting pan, the darker, and richer your drippings for gravy will be.

*You don't have to wake up at 5 am to cook your turkey! Cooking at a high temp, for a shorter time will also yield a juicy, moist and golden brown turkey.

Decorations: I save my pumpkins of all sizes from Halloween (uncarved of course) And spray paint them copper, gold, silver, and plum would be beautiful too. Add ribbon and leaves and its a gorgeous centerpiece!

THE TURKEY

I have tried lots of different ways to cook my Turkey. This is my ultimate favorite. It's so flavorful, makes awesome gravy and it is beautiful.

(When I first read this recipe and it said Lemons, I said, "what?!" But I tried it, and I love it)

LEMON AND ROSEMARY SALTED TURKEY

Turkey Rub:

2 tablespoons (or so) fresh rosemary leaves, no stem, chopped

2-3 tablespoons lemon zest

1/2 cup Kosher salt (or coarse salt)

Put it all in a food processor or blender and pulse until well blended. Set aside

Preheat oven to 425 degrees.

TURKEY PREP:

2 8-10 lb. turkeys or one large turkey

2 white onions, sliced

4 large carrots, halved

4 celery stalks, cut into 4 in. pieces (or thereabouts)

1 quart chicken stock or broth

1/4 cup olive oil

8-10 sprigs fresh rosemary

2-4 lemons, cut in half

whole celery sticks

whole large carrots

Remove the neck and giblets. ( I don't use these but you can put them in your gravy to add flavor)

Rinse turkeys inside and out, and pat dry with a paper towel.

On the bottom of your roasting pan alternate celery sticks with carrots and place the turkey on top so the turkey isn't sitting directly on the pan.

Pour the quart of chicken stock into the bottom of the roaster.Coat the turkey with about 1/4 C. of olive oil. Rub the salt mixture all over the turkey, pressing it in to make it stick. Put the sprigs of rosemary and the halved lemons inside the turkey along with the cut celery sticks and carrots, and onion.

The 8-10 lb. turkeys will take approx. 1- 1 1/2 hours to cook. I always buy the pop up thermometer if the turkey doesn't have one. You can also tell its done by inserting a meat thermometer deep in the thigh, but make sure you don't touch the bone, and it reads 165 degrees.

a 20 lb. turkey will be ready in about 2 hours.

Always let the turkey rest for about 15-20 minutes before you cut into it.

TURKEY GRAVY:

3/4 c. butter

3/4 c. flour

juices and drippings from roasting pan - you can add more chicken stock if you need more gravy.

Melt the butter in a large saucepan. Add flour and cook at least 4 minutes to cook out the flour taste. Add the juices from the roasting pan and cook until thick and bubbly. There is a lot of salt on the turkeys that drip off, so taste before adding additional salt!

I can smell it already. I can't wait!

STUFFED SWEET POTATOES

The first time I made these, I followed the directions and made them like baked potatoes, which is fun and different. I made them again, and just did it like a casserole which made the topping more evenly distributed. Either way these are delicious!

6 sweet potatoes

1 cup butter, softened

1 cup brown sugar

1 cup flour

1/2 tsp cinnamon

1/4 tsp salt

1 cup toasted pecan pieces

1 cup mini marshmallows

Oven to 400 degrees

Scrub potatoes until well cleaned. Prick with a fork about 4-5 times. Place on a cookie sheet. Bake for approx. 45 minutes, or until a knife inserted in the middle goes in easily.

In a large bowl mix butter, sugar, and flour until crumbly. Add cinnamon, salt, pecans and marshmallows; fold gently until well blended.

Slice the potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes with the streusel topping and return to the oven for another 20 minutes. Enjoy!

To toast the nuts place on a cookie sheet, and bake at 350 for about 5-10 minutes.

Chocolate Pots de Creme

These are unbelievably easy!! If you are entertaining, these are impressive, no one will have a clue it took under 5 minutes to make. Be sure you make at least 3 hours before you need them to give them time to refrigerate.

2 cups of higher end chocolate chips (you don't want waxy chips) I like to use 1/2 semi/ 1/2 milk. The more semi chocolate, the richer it is and the smaller dish you'll want to use.

3/4 C. whole milk (i used 1 % the other day, its not as creamy in the end, but still delicious.)

1/4 C. butter (not margarine)

Place the chocolate chips in a blender. In a saucepan heat the butter and milk just until it boils and the butter is melted. Pour hot milk over chocolate chips and blend until smooth and creamy. Pour into ramekins, or any other small bowl or dish. Refrigerate at least 3 hours.

Top with real whipped cream.

Oh my goodness, and I tried it with fresh raspberries on top. Its to die for.