Saturday, December 31, 2016

Mini Popovers.......

Mini Popovers can be used for Hor'd'oeuvres, snacks or just about anything you want a small bite for. Dip them in melted butter and roll them in cinnamon and sugar for a great breakfast treat.
Mini Popovers
3 tablespoons melted butter, divided
2 eggs
1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 cup all-purpose flour
1 teaspoon kosher salt
Preheat the oven to 400 degrees F.
Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth.Bake, without opening the oven door, for 10 minutes. Reduce the oven temperature to 350°F and bake until the popovers are brown, crusty and fully puffed, 8 to 10 minutes longer. Transfer the popovers to a platter and serve warm. Makes 24 mini popovers.
Till next time.......

Friday, December 30, 2016

Coney Island Chili........


This is the perfect chili dog! A chili meat sauce on a hot dog with yellow mustard,  onion and you are ready to chow down on some really good eating. You can also add some grated cheddar cheese, if you like.
Coney Island Chili for Hot Dogs
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onio
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
In a 2 quart saucepan, brown the ground chuck, breaking into very small pieces; use a masher if necessary. Salt and pepper the meat as you cook it. Do not drain the fat. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally. Allow to cool, cover, and refrigerate. This chili sauce is also good on Nachos and French Fries.
Till next time.........

Thursday, December 29, 2016

Cinnamon Frozen Yogurt........


The holidays are almost over and you are all looking for something a little lighter. This just might be what you are looking for.
Cinnamon Frozen Yogurt
One 35.3-ounce container Greek yogurt
1/2 cup sugar
2 teaspoons cinnamon
1 teaspoon pure vanilla extract
Strain the yogurt through a fine-meshed strainer for 2 hours. Put the strained yogurt, the sugar, cinnamon and vanilla extract in a blender and blend until the ingredients are incorporated, about 2 minutes. Transfer the yogurt mixture to an 8-inch square baking dish and freeze until firm, about 1 hour.
Till next time........

Wednesday, December 28, 2016

Brookies........

You need a quick dessert and no time to waste. What should you do? Make a Brookie! What's that, you never heard of it?Well, it's a fun dessert made with a brownie mix and chocolate chip cookie dough mix. What could be easier.
Brookies
Brownie Mix and ingredients listed to make it. 
Packaged chocolate chip cookie dough. 

In separate bowls, prepare the brownie and cookie mixes according to the package instructions. In a greased muffin pan, place 1 scoop of brownie batter and top with 1 scoop of the cookie dough. In a preheated oven to 350° bake for 20 minutes but check around 12 to 15 minutes, so your brownies stay moist.
Till next time........

Tuesday, December 27, 2016

Ham Egg Cheese Strata.......

Nothing says love, like a ham, egg and cheese casserole for breakfast......or supper. You can make it in a large casserole or individual ramekins. But whatever pan you use, just enjoy it. It's perfect for New Year's Morning.
Ham Egg Cheese Strata
1 Tbsp olive oil
1/2 red bell pepper, diced
2 green onions, diced
1 clove garlic, minced
1 cup chopped ham
2 ounces sharp cheddar cheese, shredded
5 large eggs
2/3 cup half & half or whole milk
couples of splashes of Tabasco
kosher salt and pepper
Preheat oven to 375 degrees. Place four (8 ounce) ramekins on a baking sheet and spray lightly with cooking spray. In sauté pan heat olive oil. Add the bell pepper and onions and sauté for 6-7 minutes over medium heat. Add the garlic and sauté for another minute or two. Remove from heat and let cool. Add the ham and the shredded cheese to the vegetable mixture and divide the mixture between the four prepared ramekins. Combine eggs, half & half or milk and Tabasco sauce in a bowl. Whisk until frothy. Season with salt and pepper. Distribute egg mixture between the ramekins. Place baking sheet in oven and bake for 25-30 minutes or until puffed and browned.
Till next time......

Tuesday, December 20, 2016

Candied Orange Peel.........

Candied orange peel is one of those things we only make at the holiday. Strange isn't, something that good and we only make it once a year. 
Candied Orange Peel
6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
Till next time.......

Saturday, December 17, 2016

Cinnamon Honey Butter.........

If you have ever been to the Texas Roadhouse for dinner; you know how delicious their rolls and this butter is. So Good!!
Cinnamon Honey Butter
1 stick of butter, softened
1/2 cup Honey
1/2 cup powdered sugar
1 tsp ground cinnamon
Beat the butter and honey together for 30 seconds and add the rest of the ingredients. Beat until the consistency you want. Put in container and refrigerate it.
Till next time.......

Friday, December 16, 2016

Chili........

It's cold and dreary out and soon time to dig out the pot for chili. When it gets to single digit temperatures and minus degrees, it's definitely chili or soup time.
Everyone has their favorite recipe and there are so many on the Internet, there's no need to post one here. As you can see, I like to top mine with sour cream and scallions. But many like to top it with shredded cheese. To each their own. Just enjoy a nice hot bowl of chili.
Till next time........

Thursday, December 15, 2016

Roast Beef Sliders..........

Are you looking for something easy for a Christmas Eve or New Year's Eve gathering? Roast Beef or Ham sliders are perfect. You make them ahead of time and then bake them for 10-15 minutes before serving time. Did you get that....make ahead of time. YES!
Roast Beef Sliders
1 white onion, thinly sliced
2 tbsp butter, divided
1 tsp salt
12 Kings Hawaiian Rolls
12 slices of Pepper Jack or Monterey Jack cheese
12 slices of roast beef deli meat
Preheat oven to 350 degrees F. Melt 1 tbsp of butter in a large skillet over medium low heat. Add in the onion and salt, stir and cook until soften, 5 to 10 minutes set aside in a container. Put the bottom half of the rolls in a baking dish. Lay out 6 slices of cheese over the roll bottoms. Place 1 slice of roast beef on each roll. Fold beef up to fit roll. Spoon a teaspoon of the onions over each roast beef slice. Lay out the remaining 6 slices of cheese over the top of those. Place the tops of the roll on top of the cheese. Melt remaining butter and brush over the tops of the rolls. Place in the oven and bake for 10-15 minutes or until cheese is melted. Makes 12 small sandwiches, will serve 6-12 people. For ham sliders just substitute ham for the roast beef and use Swiss cheese.
Till next time......

Monday, December 12, 2016

Puff Pastry Appetizer.......

Here is a really quick and easy appetizer. It's just puff pastry cut in one inch square pieces  w/a dab of chopped dried cranberry, sugar and cream cheese mixed together. I put a bit on one piece put the top on, brushed it with egg wash and Turbinado sugar (raw sugar). That makes just 2 bites for an appetizer.


You can also stuff them with cream cheese, chives and green olives. The stuffing is your choice but they do make a fun little appetizer.
Till next time......

Sunday, December 11, 2016

Mini Shrimp Cocktails.........

Nothing better than a nice shrimp cocktail before your dinner. But sometimes, you don't want a huge jumbo shrimp appetizer. Here is an alternative, a mini shrimp appetizer. It's a little shot glass with 4-5 little  shrimp. You want to look for a bag of frozen shrimp that says, 71-90 shrimp per lb. I thaw them out on a paper towel to absorb any extra moisture from them. I also, prefer the odd number of shrimp in the glass. I think it just looks better esthetically. But that choice is yours. Enjoy your Christmas Season. My cocktail sauce is just ketchup, horseradish  to taste and a squeeze of lemon juice. Everyone has their own dipping sauce and there is no "double dipping". No one likes a double dipper, now do we?
Till next time........

Saturday, December 10, 2016

Ham Roll-ups...........

If you are like me, you are looking for easy and fast appetizers for the holidays. For a quick appetizer, take a slice of deli ham and spread it with some softened cream cheese. Then spread some Major Grey's Chutney over the cream cheese and roll up starting at the long edge. Then cut in bite size pieces and secure with a decorative toothpick. Yummy and easy! Since these are so easy, make as many of them as you need, maybe a few more for leftovers. 
Till next time......

Friday, December 9, 2016

Lemon Cookies...........

We are all getting rushed this time of year, but we still need cookies and time is slipping away. Here is a quick and easy recipe for some delicious soft cookies.

Lemon Cookies
1 (18.25 ounce) package lemon cake mix 
2 eggs 
1/3 cup vegetable oil 
1 teaspoon lemon extract 
1/3 cup confectioners' sugar for decoration 
Preheat oven to 375 degrees F (190 degrees C). Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an un-greased cookie sheet. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
This can be done with a spice cake mix as well. Makes a lovely holiday cookie.
Till next time......

Thursday, December 8, 2016

Sausage Stuffing Ball Appetizers.......

Make your own sausage stuffing and form into bite size balls and bake at 375F for about 15 minutes. We all have our own special Stuffing recipe, so no need to post one here. But the dipping sauce for these tasty morsels is beyond good. Put a pick into them and serve them with this delightful sauce.
Cranberry Dipping Sauce
1 1/2 cups leftover cranberry sauce
1/4 cup orange juice
pinch of Kosher salt
Combine over low heat until mixed completely and serve with baked sausage stuffing balls.
Till next time.........

Sunday, December 4, 2016

Russian Tea Cakes.......

I am in the Christmas cooky baking mode. Yesterday I made these melt in your mouth Russian Tea Cakes. So easy to make and so delicious. The recipe is all over the Internet, so I won't publish it here. It takes very few ingredients and things you would normally have on hand in your pantry. At least in my pantry. 
Enjoy the Christmas season.
Till next time.......