Happy New Year

Happy New Year

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Cinnamon-Strawberry Cream Cheese Pirouette

Fill your kitchen with the sweet-smelling scents of cinnamon toast when you bake up these cream cheese-filled creations. They are slightly crunchy on the outside, soft and yummy on the inside. This is the perfect recipe for an afternoon tea. Indulge yourself with a cup of Kalahari Chocolate Raspberry Truffle. 

Ingredients

• 1 teaspoon ground cinnamon
• 1-1/2 cups white sugar, divided
• 1 cup butter or margarine, softened
• 2 (8 ounce) packages cream cheese, softened
• 2 egg yolks
• 48 slices white bread, crusts trimmed
• 1/2 cup margarine, melted

Cooking Instructions

1. In a bowl combine the cinnamon with 1 cup of the sugar and set aside.
2. In a large bowl cream together the softened butter or margarine, cream cheese, egg yolks and the remaining 1/2 cup sugar. Spread this mixture on the pieces of bread and roll them up. Brush each roll with the melted butter or margarine and roll in the cinnamon sugar mixture. Place rollups seam side down on a lightly greased cookie sheet, cover tightly with plastic wrap or aluminum foil and freeze.
3. 30 minutes before baking, preheat oven to 400 degrees F (200 degrees C). Do not thaw the rolls before baking. Remove rolls from the freezer, uncover and bake for 15 minutes at 400 degrees F (200 degrees C). Serve hot.

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Bacon Popovers

Bacon     Bacon
      Bacon
 Bacon   Bacon
          Bacon
Bacon
      Bacon


Want to know what makes popovers pop?

It's the steam that forms when they bake at a high temperature. The resulting perfect popover should be golden brown and crispy on the outside and hollow with a tender moist lining inside.

Ingredients:
3 slices bacon, cooked crisp and crumbled
1 tablespoon shortening
2 beaten eggs
1 cup milk
1 tablespoon bacon drippings
1 cup all-purpose flour

Directions:
1. I use my oven to cook the bacon. Using aluminum foil, line a baking sheet that has a slight raised edge. Lay the bacon in a single layer. Bake in a 350 degree oven for 20 to 25 minutes or until crisp. Reserve 1 tablespoon bacon drippings. Set aside.

2. Using 1/2 teaspoon shortening for each popover cup, grease bottom and sides of six cups. Set aside.

3. In a mixing bowl combine eggs, milk, and bacon drippings. Add flour and bacon crumbles. Beat with a rotary beater or wire whisk till mixture is smooth. Fill the prepared cups half full. Bake in 400 degree oven about 40 minutes or till very firm.

4. Immediately, remove popovers from the oven and prick each with a toothpick to let steam escape.

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Heirloom Cherry Tomatoes - Bocconcini Lollipops

Are you looking for something a bit different to serve as an appetizer? Then this simple but eye-catching recipe based on the Caprese salad, Italy's ubiquitous paring of mozzarella and tomatoes is perfect for your holiday entertaining.

Ingredients:
12 cherry tomatoes (stems removed) (I used heirloom tomatoes that I found at Trader Joe's)
12 bocconcine (baby Mozzarella)
2 tablespoons virgin olive oil
1 teaspoon Italian seasonings
1 tablespoon chopped flat-leaf parsley

Directions:
1. With a sharp knife, remove the top 1/4 inch of each tomato.

2. Skewer the bottom of each tomato with a large wooden or bamboo skewer. For the most eye-catching presentation, stand the lollipops in tall glasses. (I put black rice inside my glass to help stabilize the lollipops)

3. In a bowl, combine the seasoning and olive oil, and parsley. Drizzle a little over each tomato before serving.

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Burning Down The House.... Almost

I just had to share this photo and the story behind it. About two weeks ago I was mixing up some simple syrup to coat some cranberries. It's one of those recipes like boiling water, anyone can do it. So I put the sugar and water into a pan and set the stove to do a low simmer. Then, very stupidly, I left the kitchen. I went to the living room with my laptop and began working on a new posting. I'm not sure how much time had passed. Suddenly, I raised my head and took a sniff. In that same moment, the smoke alarm began blaring.

Pap had been half a sleep pretending to be reading the paper and we looked at each other in shocked surprise. It was then as we made our way through the smoke filled house that I remembered the syrup. My beautiful All-Clad saucepan now was bubbling over with a black tar like substance. Immediately I grabbed a pot holder and carried the smoking mess outside. Lucky for us nothing else had been burned or damaged.

It took me two days of scrubbing, soaking and polishing to get my pan back to a shine. Learn from my mistake..... never leave a pan unattended.



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Chocolate Peanut Butter Banana Rice Krispie Squares

Did you know that Snap, Crackle and Pop were found dead? They're looking for a cereal killer.



Do you want to feel like a kid again? I think eating Rice Krispie treats might make you feel like that. Okay.... it's no fountain of youth. But it is tasty with the addition of chocolate, banana and peanut butter. And let's not forget about the sprinkles.
 
Anyone interested in a mean game of jacks? I was the undisputed Queen in my neighborhood.

How about playing with Barbie? I was 8-years old when this original doll first appeared. I love that she has stood the test of time. My daughter enjoyed playing with her as much as I did. And to this day, if I'm in a toy store, I eventually find my way to the Barbie section.

Now go make some Rice Krispie treats and create memories for your kids or grand kids.

 
Ingredients for base:
6 cups of Rice Krispies
5 cups mini marshmallows
2 tablespoons butter

1/2 banana (2.5 ounces, approximately 1/2 of 1 large one)
1/2 cup creamy peanut butter
1/2 cup semi-sweet chocolate chips

Ingredients for topping:
1-1/2 cups mini marshmallows
1 tablespoon butter
1/2 banana (2.5 ounces, approximately 1/2 of 1 large one)
2 tablespoons creamy peanut butter
2 tablespoons semi-sweet chocolate chips
sprinkles

Directions:

1. To make base: Place marshmallows, butter, banana, peanut butter and chocolate chips in a non-stick pan and melt over low heat. Stir to combine. Quickly add Rice Krispies and stir to combine. Press mixture into a 11 x 13 pan. Set aside.

2. To make topping: Place marshmallows, butter, banana and peanut butter in a non-stick pan and melt over low heat. Stir to combine. Pour topping over Rice Krispie mixture. Melt chocolate and pour small dots of it throughout the topping. Using a knife gently pull it through the chocolate dots to create a swirl pattern. (I spread it in a thin layer over the topping. And I added sprinkles for a fun touch.)

3. Chill in the refrigerator for at least 2 hours for the topping to set. 


Adapted from Bakers Royale.


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Layered Chicken Salad

Ingredients for Couscous:
1 cup reduced-sodium chicken broth
2/3 cup couscous
1 medium tomato, seeded and diced
1/4 cup fresh parsley, chopped

Ingredients for Chicken Salad:
16 ounces cooked chicken breast, chopped
5 green onions, chopped
1 cucumber, peeled, seeded and diced
2 tablespoons mayonnaise
salt and pepper to taste
avocado slices, optional

Directions:
1. In 1-quart saucepan, heat broth to boiling over high heat. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Uncover; fluff couscous with fork. Cool slightly.

2. Remove both ends from an empty food can (about 3 inches in diameter and 3 inches tall) to make a hollow cylinder. Wash and dry can thoroughly.

3. In bowl, combine couscous, tomato, and parsley; set aside.

4. In another bowl, mix chicken, onions, cucumber, mayonnaise, and seasoning. Place can on plate; spoon in one-fourth of couscous mixture. Gently press with back of spoon.

5. Top couscous with one-fourth of chicken salad mixture, pressing with spoon, slowly lift off can. Repeat with remaining 3 salads. Serve with fresh fruit.

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"FERRARELLE" NATURALLY SPARKLING WATER, PLATINUM EDITION

I've been given the wonderful opportunity to review Ferrarelle Naturally Sparkling Water Platinum Edition. With New Year's Eve fast approaching, it is the perfect opportunity to introduce this fabulous sparkling water.

Devotees of Ferrarelle drink nothing else. Ferrarelle is among the very few naturally carbonated water in the world. At 43 milligrams per liter of Potassium, and 81 milligrams per liter of Silica, Ferrarelle is totally in a class by itself in terms of composition; most high mineral waters, by comparison, are loaded with Sodium and/or Bicarbonates. Harvested in Val D Assano, inland from Naples. Ferrarelle dates back to pre-Roman times.





Ferrarelle water comes from the volcanic springs in Casserta, Italy, near Naples. The water is gathered from over 900 acres of protected springs, from rocks over 15,000 feet below ground. It is thanks to these volcanic rocks that Ferrarelle acquires its natural effervescence and great mineral taste. These characteristics have made Ferrarelle Italy's water of choice. It is the highest quality mineral water the earth has to offer. The "Platinum Edition" mineral water's beautiful packaging makes it the centerpiece of any table.

I love mine ice cold! Serve with meals or just as a refreshing drink anytime.








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Petite Tureens of Pumpkin Custard

Pumpkin custard can be a wonderful dessert anytime of the year. I personally believe that pumpkin is not just for autumn. It's incredibly rich in vital anti-oxidants and vitamins. And this humble backyard vegetable is very low in calories yet a good source of vitamin A.  

With these cute little tureens, they make the perfect size to satisfy your craving. (I bought mine from World Market.) I had 12 petite tureens and had leftover pumpkin custard. So I used my cupcake pan and lined 6 wells. I filled them with the remaining pumpkin custard. If you don't have petite tureens, use cupcake pan instead.

Ingredients:
2/3 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice
1/4 tsp ground ginger
1/4 tsp ground cloves
1 can (15 oz) pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1 tsp vanilla extract
3/4 cup half and half

Preheat the oven to 350 degrees.  Line a muffin tin with 12 liners.  Spray the inside of each liner with a little bit of non stick spray.

Mix together flour, baking powder, baking soda, salt and the spices.  Set aside.

Stir together pumpkin, sugar, brown sugar, eggs, vanilla and half and half.  Add flour mixture, and mix until smooth.

Fill the muffin cups about 3/4 full.  Bake for 20 minutes.   Cool cupcakes in the pan.  (Don’t worry, the center will sink as it cools).

Store cupcakes in the fridge.  Top with Whipped Cream to serve.

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Death By Chocolate Cake

Immoral..I know! Just look at this vision of of deep dark ooey gooey chocolate euphoria!!!!!

Brownie mix-family size.
1. Preheat oven to 359 degrees. Grease and flour a 9 -1/2 inch springform pan.
2. Make brownies according to directions on box. Spread into prepared pan.
3. Bake for about 30 minutes or when a wooden toothpick comes out almost clean.
4. Set aside to cool.

Truffle Mousse
1/3 cup water
1 envelope unflavored gelatine
1 & 1/4 cups unsalted butter
12 ozs. semisweet chocolate chips
3/4 cup sugar
5 large egg yolks
Pepperidge Farm Pirouette Rolled Wafers
16 oz. tub whipped topping, thawed
Brandy, if desired

Directions:

1. Pour water into a heavy 2 quart sauce pan; sprinkle with gelatine. Let stand 2 minutes, until gelatine is softened. Add butter, heat, stirring until mixture is boiling, butter melts and gelatine is dissolved. 
2. Meanwhile, in food processor, chop chocolate chips with sugar. With processor running, pour boiling butter mixture into chocolate mixture; process until chocolate is melted. Add eggs one at a time and continue processing. It is at this time that 3 tablespoons of brandy maybe added if you desire.

3. Return mousse back to sauce pan and cook over medium/low heat until mixture thickens. Stir constantly. Be careful not to let scorch.

4. Pour mixture into a bowl and place in refrigerator. Let cool until it is just barely cool, stirring occasionally. Do not let it set up.

5. When it is cool enough remove from refrigerator.

6. It is at this time you take the cooled brownie and release it from the pan. I loosen the brownie from the bottom of the springform pan and transfer it to a pretty plate. Then just using the round ring of the pan, I put it around the brownie to help hold the next ingredients in place until they set up.

7. I use about 2 cups of the mousse mixture and spread it over the brownie. Then I take the cookies and cut them in half. Line them all around the edge of the brownie, pushing slightly into the mousse to help them in place. I then remove about 1/3 cup of remaining mousse and put it into a piping tube.

8. With the remaining mousse, I add a 16 oz. tub of thawed whipped topping. Fold together until no white streaks remain. Spoon this into the springform pan and spread smooth. Now you can decorate the top of the cake with the piping tube. I just make about 6 circles and then draw a toothpick through to create my decoration.

9. Refrigerate at least 4 hours. When ready to serve let cake warm up about half an hour so it is easy to cut.

This one is definitely not for the weak of heart!!


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Individual Baked Rigatoni Cakes

I love this idea of transforming something you've eaten many times, into a stunning presentation. It's kind of weird, but it seems to make it taste extra delicious. I adapted this recipe from Martha Stewart

Ingredients:
16 ounces rigatoni pasta
2 tablespoons olive oil
8 ounces ground turkey
8 ounces hot Italian turkey sausage, casings removed
3 garlic cloves, minced
salt and fresh ground black pepper
28 ounce can fire-roasted crushed tomatoes
4 ounces (about 1 cup) fresh grated Parmesan cheese
6 ounces (about 1-1/2 cups) shredded mozzarella cheese

Directions:
1. Preheat oven to 400 degrees.

2. In a large pot of boiling, salted water, add pasta and cook until slightly underdone. Drain, rinse in cold water, then drain well. Place back into the pot, off the heat, and toss with 1 tablespoon oil.

3. In a large skillet, heat remaining oil over medium-high. Add ground turkey ad turkey sausage. Cook, stirring to crumble, until browned and cooked through, about 10 minutes. Stir in garlic, cook until fragrant, about 1 minutes. Season with salt an fresh ground black pepper and cook for 1 more minute. Stir in tomatoes, bring to boil, then reduce heat and simmer until thickened, about 15 to 20 minutes.

4. Coat a 9-inch springform pan (I used 4 4-inch individual springform pans)with cooking spray. Add Parmesan cheese into the pot with the pasta and toss well to coat. Tightly pack pasta into springform pan, standing each piece on end. Scoop about 2 cups of the meat mixture on top of the pasta, gently pushing it into any of the holes. Place into the oven and bake for 15 minutes. Remove and scatter the top with mozzarella. Place back into the oven and bake until the cheese has melted and turned golden, about 10 to 15 minutes. Remove from the oven and let cool at Least 10 minutes before serving. Serve with any remaining sauce on the side or on top.

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Christmas Mice Truffles

Whimsical mice add a fun touch to a holiday party. Adults and children alike will smile at these cute little guys.

Ingredients:
2/3 cup semisweet chocolate chips
2 cups chocolate wafer crumbs (about 40 wafers)
1/3 cup sour cream
36 red nonpareils
1/4 cup sliced almonds
18 pieces black shoestring licorice (2 inches each)

Directions:
In a microwave, melt chocolate chips; stir until smooth. Stir in 1 cup crumbs and sour cream. Cover and refrigerate for 1 hour or until easy to handle.

For each mouse, roll about 1 tablespoon chocolate mixture into a ball, tapering one end to resemble a mouse. Roll in remaining chocolate crumbs to coat. Position nonpareils for eyes, almond slices for ears and licorice pieces for tails.

Yield: 1-1/2 dozen.

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Santa Baby Eggnog

Santa Baby, leave a diamond necklace under the tree for me
I've been an awful good girl
Santa baby, and hurry down the chimney tonight

Santa honey, I wanna BMW and really that's
Not a lot
I've been an angel all year
Santa baby, and hurry down the chimney tonight

Santa cutie, forgot to mention one little thing, a ring
Three carats will do
Santa cutie, and hurry down the chimney tonight

Ingredients for Creme Anglaise:
2 cups half-and-half
1/2 whole nutmeg, crushed with a heavy pan
1 vanilla bean, split lengthwise and seeds scraped out
6 large egg yolks
1/2 cup sugar

Ingredients for Cocktail:
1/2 cup sugar
2 ounces brandy
2 ounces rum
2 ounces bourbon

Directions:
1. Make the creme anglasie: Combine the half-and-half, crushed nutmeg, and vanilla bean pod and seeds in a medium saucepan and bring just to a boil over medium heat. Remove from heat and let steep 5 minutes.

2. Whisk the egg yolks and sugar in a bowl. Slowly whisk in the warm half-and-half mixture, then pour the egg mixture into the saucepan and cook over medium heat, stirring constantly, until the creme anglaise just begins to thicken, about 10 minutes. Strain and refrigerate until cold, about 4 hours.

3. Make the cocktail: Place the sugar on a plate. Dip the rims of 8 martini glasses in water, then in the sugar. Combine half each of creme anglaise, brandy, rum and bourbon in a cocktail shaker with ice. Shake well and strain into 4 glasses. Repeat to make 4 more cocktails.

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Tropicana Ultra Moist Bundt Cake

I received a coupon to try Tropicana Trop50. It's a breakthrough innovation from Tropicana delivering the goodness of juice beverage with 50% less sugar and calories, and no artificial sweetness. All Trop 50 varieties have 50 calories in an 8-ounce glass, offer a full day's supply of vitamin C and are a good source of antioxidant vitamin E.

Leave it to me to take a healthy beverage and turn it into something decadent. I'm sorry Tropicana but I couldn't resist. This bundt cake recipe had your name written all over it.

Mmmmm..... it was so moist, so delicious!!

Ingredients:
2-1/4 cups all purpose flour
1-1/2 cups granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
3 large eggs, at room temperature
1-1/3 cups sour cream
3/4 cup vegetable oil
1 tablespoon finely grated orange zest
1-1/4 cups Tropicana Glaze

Directions:
1. In a large bowl, whisk together flour, sugar, baking powder and salt.

2. Add eggs, sour cream, oil and orange zest to flour mixture. Using an electric mixer on medium speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 minutes.

3. Spread batter evenly in prepared pan.

4. Bake in preheated oven for about 60 minutes or until a piece of uncooked spaghetti inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack. Poke holes in top of warm cake with a piece of uncooked spaghetti, then pour glaze over top. Let cool completely. If desired, drizzle icing over top of cooled cake.

Ingredients Tropicana Trop 50 Glaze:
2/3 cup granulated sugar
2/3 cup Tropicana Trop 50 juice beverage

Directions:
1. In a small saucepan, combine sugar and juice beverage. Bring to a boil over medium-high heat, stirring, until sugar is dissolved. Remove from heat. Use immediately.
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A Christmas Story Chocolate-Cranberry Parfaits

1-1/3 cups granulated sugar, divided
1 cup water
1 cup fresh cranberries
1/2 cup sparkling white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2-1/2 cups fat-free milk, divided
2 large eggs
1 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped
1 cup frozen fat-free whipped topping, thawed
1/4 cup mascarpone cheese

Directions:
1. Combine 1 cup granulated sugar and 1 cup water in a small heavy saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer; remove from heat. Combine the sugar syrup and cranberries in a small bowl. Cover and chill for 4 hours.

2. Drain cranberries in a colander over a bowl, reserving liquid for another use, if desired. Place sparkling sugar in a shallow dish. Add cranberries, rolling to coat. Spread cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

3. Combine remaining 1/3 cup granulated sugar, cornstarch, and salt in a large bowl, stirring well. Combine 1/2 cup milk and egg yolks in a small bowl, stirring with a whisk. Heat remaining 2 cups milk in a medium heavy saucepan to 180 degrees or until tiny bubbles form around edge (do not boil). Stir egg yolk mixture into cornstarch mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Add egg yolk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add vanilla and chocolate, stirring until chocolate melts. Spoon pudding into a bowl; place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill 20 minutes.

4. Combine whipped topping and mascarpone in a bowl, stirring until well blended. Spoon about 1/3 cup pudding into each of 8 bowls or footed glasses; top each serving with about 3 tablespoons mascarpone mixture and about 2 tablespoons cranberries. Yield: 8 servings.

Once again, the tradition of watching A Christmas Story is upon us. So much of the movie makes me laugh. But the best part is the swearing scene:

Ralphie: Oooh fuuudge! 
Ralphie as Adult: [narrating] Only I didn't say "Fudge." I said THE word, the big one, the queen-mother of dirty words, the "F-dash-dash-dash" word! 
Mr. Parker: [stunned] *What* did you say? 
Ralphie: Uh, um... 
Mr. Parker: That's... what I thought you said. Get in the car. Go on! 
Ralphie as Adult: [narrating] It was all over - I was dead. What would it be? The guillotine? Hanging? The chair? The rack? The Chinese water torture? Hmmph. Mere child's play compared to what surely awaited me.

I especially love this part because my mother did this to my brothers. Ha.... so funny!

Ralphie as Adult: [narrating] Over the years I got to be quite a connoisseur of soap. My personal preference was for Lux, but I found Palmolive had a nice, piquant after-dinner flavor - heady, but with just a touch of mellow smoothness. Life Buoy, on the other hand...

Mother: All right. Now, are you ready to tell me where you heard that word? 
Ralphie as Adult: [narrating] Now, I had heard that word at least ten times a day from my old man. He worked in profanity the way other artists might work in oils or clay. It was his true medium; a master. But, I chickened out and said the first name that came to mind. 
Ralphie: Schwartz!


Hearing Schwartz's mom lay into him over the phone makes me laugh the most!!
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Making Colorful Sugars

Add  a little pizazz to your breakfast table. Everyone will love using colorful sugars on their cereal or perhaps in tea. I saw this idea over at StoneGable and I just had to share with you. And the best part, you probably already have the simple ingredients in your kitchen pantry.

This could not be any easier to make. Put white sugar in a small sealable baggie. Combine a little bit of colored sugar. You can always add more, but you cannot remove it. Is this idea fun or what? You can make sugars for every holiday! Your children will think you are the best mom ever!!!

Ingredients:
granulated sugar
assorted colored sanding sugar
multicolored large decorating sugar





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Princess Leia Hat

     

I just had to post this picture. This little dumpling of a baby is my daughter's friend's baby. Her name is June and she is wearing a Princess Leia Hat that my daughter crocheted. Don't ya just want to kiss those chubby little cheeks?


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$5.00 Holiday Centerpiece

 

Using what you have you can make a quick but lovely centerpiece. I already had the vase. And the pine clippings were free. So I paid $4.00 for the red carnations and $1.00 for a package of candy canes.

 

Starting with the pine clippings, cut as much as you like for the main filler. The carnations were cut in assorted lengths. And finally add the candy canes hooked on the outside of your vase. Easy!

Happy Holidays

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Spaghetti Sauce (Rule of One)

I received a free sample of Harmony Valley Vegetarian Hamburger Mix. To be quite honest, I was a little leery about trying it. I'm a carnivore and I'm not ashamed to admit it.

Last week I was having a desperate craving for spaghetti and meatballs. But there was no ground beef in the freezer. So I figured it was a good opportunity to try Harmony Valley Vegetarian Hamburger Mix. I mixed according to the package directions and then shaped into small 2-inch balls. The package directions say to bake in the oven but I fried mine until thoroughly cooked.

Now comes my review of this product. Honestly..... I LOVED THEM!!  The meatballs had a very pleasant taste. And because I fried them, they were wonderfully crunchy on the outside. I highly recommend this product. And the shelf life is much longer than keeping ground beef in the freezer.

HOW TO PREPARE:
Working with Vegetarian Mix Hamburger Style is easy. Simply add COLD water, mix and prepare just like you would ground meat. Substitute our mix into any recipe that calls for ground meat, and expand your vegetarian product menu with a fresh variety of healthy, great-tasting options.
Ingredients:
1 large onion
1 medium green pepper
1 carrot
1 large celery stalk
1 small head garlic
1 cup extra virgin olive oil
1 (28-ounce) can San Marzano (or other Italian) tomatoes, either whole or crushed
1 (12-ounce) can tomato paste
1 cup dry red wine
1 tablespoon Kosher salt
1 bay leaf
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried hot pepper flakes
1 tablespoon dried parsley
1 tablespoon sugar

Directions:
1. Coarse chop or process celery, onion, green pepper, carrot and 1/2 the garlic.

2. In stock pot, heat olive oil to medium high and then add chopped vegetables. Cook until brown around edges.

3. Add all remaining ingredients, except reserved garlic, and simmer, covered, for one hour.

4. With 15 minutes to go, add the reserved garlic.

Preparation time: 30 minutes
Cooking time: 90 minutes
This recipe makes enough sauce for 1 to 1-1/2 pounds of pasta.

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Marmelade d'orange Gâteau

I love cookbooks. I really love cookbooks! So when I'm asked to do a review of one, I'm giddy. The book I'm going to tell you about is fabulous. Piece of Cake has 175 one-bowl, no-fuss, made from-scratch cake recipes that are all natural, quick and easy to prepare.

Many home bakers believe there are only two options for making cakes at home:
1. Commercial cake mixes; or
2. Complicated, multi-step recipes developed by professional chefs.

Here is just a small list of the delicious recipes that are in Piece of Cake:

Tennessee Whiskey Cake 
Chocolate Vanilla Marble Cake 
Chocolate Ganache Truffle Cake 
Hot Fudge Brownie Cake 
Coconut Chocolate Chunk Cake 
Salted Caramel, Peanut and Chocolate Upside-Down Cake 
Sticky Toffee Pudding Cake 
French Almond Cake 
Cinnamon Hazelnut Cake with Chocolate Hazelnut Swirl

I decided to make the Marmalade Cake. Although it would be wonderful anytime of the year, I thought it had all the ingredients for a luscious Christmas cake.

Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3 large eggs, at room temperature
1/2 cup vegetable oil
1/2 cup unsalted butter, melted and cooled slightly
1/2 cup buttermilk
1-3/4 cups orange marmalade, at room temperature, stirred to loosen
1 cup chopped toasted pecans
1 cup golden raisins, roughly chopped
(The book gave directions for an Orange Cream Cheese Frosting. I decided on using Whipped Cream Frosting instead. And I decorated with Mandarin oranges.)

Directions:
1. Preheat oven to 350 degrees F. (180 degrees C)

2. Prepare two 9-inch round cake pans with shortening and flour.

3. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon and nutmeg.

4. Add eggs, oil, butter and buttermilk to flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 1 minute. Gently stir in marmalade, pecans and raisins.

5. Spread batter evenly in prepared pans, dividing equally.

6. Bake in preheated oven for 38 to 43 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 20 minutes. Run a knife around the edge of pans, then invert cakes onto rack to cool completely.

7. I used a whipped cream frosting and Mandarin oranges for decoration.

The author, Camilla Saulsbury is a freelance food writer, recipe developer and cooking instructor. Her culinary focus is translating food and flavor trends into fresh, innovative, and delicious recipes for the home kitchen.

Clean Your Dryer Vent

Ladies and Gentlemen, a little reminder to clean your dryer vent. Not only can a neglected vent cause a fire, but it can also affect your health. I should know because for the whole month of November I was sick. The real clue was an asthma attack. Then it dawned on me that maybe we should take a look at our dryer.

First of all, it was no small feat to move that dyer out. As you can see, it is big and heavy. Don't let the inconvenience of moving it stop you from cleaning yours. If two old people can do it then ya'll have no excuse.



As you can see, this was a health and fire risk. Please take the time to clean your dryer vent!


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Decadent Mini-Carrot Cakes with Warm Brandy Sauce

Open up a box of possibilities with Duncan Hines decadently rich cakes. As part of the Foodbuzz Tastemaker program, I received free coupons to try their product. 

The hectic holiday season doesn't mean you can't find time to make a fabulous dessert. Starting with Duncan Hines Decadently Rich Carrot Cake mix and using jelly jars (4 ounce) will insure an unforgettable dessert. If you don't have jelly jars, you can substitute by baking traditional cupcakes.

Prepare Duncan Hines Decadently Rich Carrot Cake mix according to directions on the package. If using jelly jars, make sure they are clean and dry. I gave mine a quick shot of non-stick cooking spray. If you're not using jelly jars, line your cupcake pan. Bake according to package directions. I filled the jelly jars halfway. And I baked the carrot cake for about 20 minutes. 

After they are done baking, using a toothpick, poke about a dozen small holes into each mini-cake.

Ingredients for Brandy Sauce:

1 cup sugar

1/4 cup half-and-half cream

1/4 cup brandy

1/2 cup unsalted butter (1 stick)

Directions:

1. Place all ingredients in saucepan. Heat gently and stir often. Don't over cook (about 4 minutes).

2. Drizzle over mini-cakes, letting the sauce soak into small holes. Serve immediately with a swirl of whipped cream or a scoop of vanilla bean ice cream. 

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Orange and Maple Glazed Turkey

This is my belated Thanksgiving turkey. On November 24th, while everyone across the nation was chowing down on the traditional dinner. Pap and I were eating salad and egg salad sandwiches. Why you ask? Well, we were supposed to go to my daughters 40-minutes away. I was supplying the salad, deviled eggs, and the dessert. But the day before, I started getting sick. To keep everyone else from getting infected, Pap and I stayed home. So to make a long story short, Pap and I are now enjoying our Thanksgiving dinner.

I had purchased two turkeys from Publix when they were on sale for 59 cents a pound. My intentions were to smoke them. But since I'm getting over bronchitis, I thought I better not aggravate my lungs. Instead I used one with this fabulous recipe from Taste of Home. Immediately I fell in love with the glaze and it lived up to my expectations and made a wonderful gravy. For those thinking the orange juice and maple syrup would make a sweet gravy.... it did not. I found it to be divine.

Prep Time: 20 Min
Cook Time: 3 Hrs 30 Min
Original Recipe Yield 1 - 20 pound turkey

Ingredients:
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter, softened
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
1 (20 pound) whole turkey, neck and giblets removed
3 tablespoons olive oil
1/4 cup orange juice
1/2 cup maple syrup
1 cup chicken broth, divided
1/2 cup dry vermouth

Directions:
1. Preheat an oven to 450 degrees F (230 degrees C). Grease a roasting pan. Mix the salt and pepper together in a small bowl, and set aside.

2. Stir together the butter, thyme, and sage in a small bowl. Place the turkey into the prepared roasting pan, and separate the skin from the breast through the neck cavity. Spread the butter mixture evenly over the breast, then press the skin back down on top of the butter. Brush the outside of the turkey with the olive oil, then sprinkle with the salt and pepper mixture. Whisk together the orange juice, maple syrup, and half of the chicken broth, and set aside.

3. Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. Baste every 30 minutes with the maple syrup mixture. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

4. Once the turkey has rested, remove it from the roasting pan, and place it onto a serving platter. Place the roasting pan onto the stove, and stir in the remaining chicken broth along with the vermouth. Bring to a simmer over medium-high heat. Scrape the bottom of the roasting pan well to dissolve the browned bits, then simmer over medium-low heat until the gravy thickens, about 10 minutes total. Strain before serving with the turkey.

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Nueva Cocina’s Caribbean Coconut Rice Pudding

I've been given the yummy opportunity to review Nueva Cocina Coconut Raisin Rice. It is delicious on its own. In fact I ate several spoonfuls right from the pan.... :) But making it into a rice pudding was kicking it up a notch or two on the yummy scale. If you love rice pudding, I urge you to give this product a try. This is the link for store locations... HERE

Can you guess what dessert dates back to the 13th century and is still enjoyed by many different cultures around the world today? In fact, this sweet and creamy concoction has been around longer than apple pie, and was first mentioned in ancient Roman medical text books rather than cook books, where it was recommended for upset stomachs. The answer is rice pudding.

There are several fun Christmas traditions that are associated with rice pudding. In Sweden, instead of leaving out cookies for Santa Claus, children put out rice pudding before going to bed on Christmas Eve. In the Nordic countries of Europe a whole almond is hidden in the dish before it is served. The belief is that the person who eats the almond will be in luck the following year

However you and your family and friends celebrate the season, this yummy pudding, certainly takes the cake for ease and deliciosa taste. Nueva Cocina’s Caribbean version is enhanced with coconut and raisins, which are prevalent ingredients used in Puerto Rican cooking. This tasty Latin recipe is so popular on the island that it is sometimes served for breakfast, but it is definitely a staple throughout the holiday season, especially on Christmas Eve.

Nueva Cocina’s Caribbean Coconut Rice Pudding

1 pkg. Nueva Cocina Coconut Raisin Rice (follow package cooking directions)
1/4 cup Maple Syrup
1 Egg
1 tsp. Pure Vanilla Extract
1 tsp. Cinnamon Powder
1 Tbsp. Brown Sugar
1 cup Heavy Cream

Mix all of the above ingredients and pour into a 9″ greased baking pan. Bake at 350 degrees for 30 minutes. Serve warm. Optional: Top each serving with 1tsp. of Maple Syrup and/or shredded coconut




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