Hello All,
As promised, I’m giving you some of my handmade Christmas gifts ideas. These are sure to please most of those on your list, whether they’ve been naughty or nice. These can be dressed up with bows and fancy containers or thrown on a plate with a self-stick bow. Since we are all watching our pennies, these will make a nice addition to your normal holiday gift giving. Most of these will cost less than $10 to make.
Day 1 – Betty Hale’s Cookies
This recipe is from a good friend of my grand-mama. She is almost as sweet as these cookies. Put these cookies in a decorative tin for gifting. One word of warning, your arm will need some icy hot after stirring this dough.
2 sticks of butter, room temperature
2 eggs
2 C. self-rising flour
2 C. oatmeal
1 C. white sugar
1 C. brown sugar
1 C. shredded coconut
1 C. chopped nuts (pecans)
1 tsp. vanilla extract
Preheat oven to 300 degrees. Beat sugars, butter, and eggs together. Add the other ingredients. Batter will be very stiff. Bake for 10-12 minutes.
Day 2 – Mint Drinking Chocolate
This recipe is my way of mixing hot chocolate with the Starbuck’s peppermint mocha latte. There’s no coffee but you won’t miss it. You’ll combine all the ingredients and put into a decorative container if you’re giving it as a gift. Include the directions on the tag.
1 C. 60% cacao chocolate chips
1 C. semisweet chocolate chips
1 C. crushed Andes candies
Combine ingredients and store in an airtight container. To make the drinking chocolate: Place 3 heaping tablespoons of mix into a mug with 1 tablespoon of milk. Microwave 30 seconds and stir. Fill the mug ¾ full of milk and microwave 1-2 minutes until hot. Stir and lounge in the chocolate luxuriance.
Day 3 – Chex Mix
This is my go-to teacher gift. I make at least two types and give a combination. You can make it really pretty by placing it in mason jars tied with ribbons.
Original Chex Mix
http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=6709&CategoryId=343
Muddy Buddies or White Trash
http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=19919&CategoryId=343
Cheesy Ranch Mix
http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=20022&CategoryId=343
Day 4 – Mulling Spices
This is a great gift for the hostess or mom that hosts all the kids’ parties. It is great in cider or wine. You can give a couple of pouches per recipient and make a gift tag with the instructions on it.
http://www.recipezaar.com/Mulling-Spices-For-WineApple-Cider-106470
Day 5 – Hot Toddy Mix
This is for your friend that likes to party. This is also perfect for going to a cabin or skiing. Make the mix and store it in a jar. It will last a good, long time.
1 stick of butter, softened
3 cups brown sugar
¼ tsp. each clove, cinnamon, nutmeg, and salt
Cream all ingredients until well blended. Store in an airtight container in the fridge.
To make: Place 2 tablespoons of mix into a mug with a shot of dark rum. Top with boiling water and stir. Enjoy with a loved one!
Day 6 – Cinnamon Ornaments
This is great for the kids to make and give to grandparents, aunts and uncles.
http://www.make-stuff.com/projects/cinnamon_ornaments.html
Day 7 – The 5 Minute Fudge Wreath
I took this idea from Rachael Ray. I’ve switched up the types of chocolates, the toppings and the shape. No matter what I did, it turned out great. You will look a pro if you show up to a dinner party with this.
http://rachaelray.com/recipe.php?recipe_id=824
Drink of the Week – See Above
Try day 2, 4, or 5. You won’t be disappointed.
Dessert of the Week – Thin Mint Knock-Offs
I love some thin mints but you can’t always get them. Here is super easy way to make them. No baking required.
http://www.ehow.com/how_4470826_make-thin-mint-style-cookies.html
With a hot toddy in one hand and a cookie in the other,
Brooke
Saturday, December 5, 2009
Monday, November 30, 2009
Bring take-out in!
Hello all,
I have sold my first bulk order of books. (Crowds cheering!!!) I am now preparing my next bulk order. I have gotten pretty good reviews from friends and family and now I will introduce it to the public. I have a book signing January 12th at the Principal’s Palette in Winder. I hope you all can come out and see me and the store. If you haven’t been yet, you will be pleasantly surprised. It has some beautiful arts, crafts, and jewelry.
I have been asked this weekend a few times what I’ll be making for Christmas gifts. I normally do a large batch of some craft or recipe. I haven’t had a lot of additional time this year, despite the extra furlough days. Next week, I will give you my top seven gift ideas including my mint drinking chocolate recipe. You’ll definitely want to check back Sunday for that post.
If you have tightened your belt like I have for the holidays, you’ll appreciate this week’s menu. This is my homage to eating out. I love to eat out, no dishes to wash, choices galore, and did I mention…no dishes. Here are some really great meals to make you forget that you are eating in. Now only if I could get rid of the dirty dishes.
Day 1 – Chinese Fix
Sometime, all I need is some egg drop soup to make me feel warm and cozy. It really is simple and cheap to make. You normally have all the ingredients in the house, except the green onions. I add a couple of teaspoons of soy sauce. Perfect!
http://allrecipes.com/Recipe/Egg-Drop-Soup-II/Detail.aspx
Day 2 – Honey Crockpot Chicken
Ok Jess, I know we’ve tried this before but this is a very different recipe. I don’t brown the chicken first. Just throw it in. I also use chicken breasts too. Make some brown rice and you’re good to go.
http://allrecipes.com/Recipe/Slow-Cooker-Honey-Garlic-Chicken/Detail.aspx
Day 3 – Gourmet Pizza
I know you can order pizza pretty cheap, but not this one. It is so delicious, you may never order pizza again.
1 thin crust pizza dough in a can
1 box of spinach, thawed and squeezed dry
3 cloves of garlic, minced
½ small red onion, thinly sliced
1 bag of shredded mozzarella cheese
1 package of sliced white mushrooms
¼ lb. ground sirloin
Salt and pepper
Preheat oven to 425. Grease a cook sheet and roll out crust. Bake for 5 minutes. Top crust with garlic, rub it really good into crust. Sprinkle on spinach, onion, cheese and mushrooms. Crumble raw ground meat on top of pizza. Sprinkle with salt and pepper to taste. Cook for 10 more minutes until crust is golden brown and meat is cooked. Top with parmesan cheese and red pepper flakes if desired.
Day 4 – Pasta Night!!!
This is a super quick pasta recipe. It costs a little more since you buy refrigerated pasta and sauce but it is worth it.
2 packages of tortellini
½ cup pesto sauce
¼ sundried tomatoes, drained and chopped
½ cup grated parmesan cheese
Cook pasta per package directions and drain. Return to the hot pot. Add the remaining ingredients. That’s it.
Day 5 – Mexican Night!!!
This is a recipe I’ve already had on the blog but it is well worth repeating. It sounds so simple but tastes so good. Tinga tostadas are normally served on tostadas but you can just as easily serve them in tortillas or taco shells.
4 large chicken breasts
3 cans diced tomatoes with juices
1 clove garlic, minced
4 chipotle peppers in adobo, minced or mixed in a food processor
1 tablespoon chicken bouillon or better than bouillon
3 softball sized onions, thinly sliced
¼ cup vegetable oil
Place all ingredients in Crockpot on low for 8 hours. Shred chicken breasts with two forks. Serve on crispy tostados with sour cream, shredded cheese and lettuce.
Day 6 – Media Noche
This is my all time favorite Cuban dish. It’s what I crave when I’m missing Tampa. I know it’s not the same but it’s cheaper than a trip down south.
http://allrecipes.com/Recipe/Classic-Cuban-Midnight-Medianoche-Sandwich/Detail.aspx
Day 7 – Leftover night
Enjoy the fruits of your labor and the new change in your pocket. Clean out the fridge and watch a movie at home.
With a clean kitchen and gourmet cooking,
Brooke
Wednesday, November 18, 2009
Here's what to bring to dinner...
Hello All,
I guess you’ve all heard by now that my book is finally published. I want to thank all of you that supported me through this long process. Someone asked me if it was like having a baby. Shoot no, you are guaranteed delivery after nine months. This book took over two long years. You can find my book at:
http://www.lulu.com/product/paperback/your-best-friends-guide-to-saving-time-money-and-the-world/5946860
Now for this week’s recipes, I have compiled my favorite holiday dishes. I’m giving you one a day, not a full meal. My goal in doing this is give you an option no matter what you are asked to bring to the family gathering. These are also great all year so save them for later if you don’t need them right away. These are not necessarily great health foods but many are delicious comfort foods.
Day 1 – Roasted Acorn Squash
This is a great alternative to a cooked squash casserole. It is interesting on the plate and wonderfully delicious. I had raves for this by people who don’t eat veggies.
http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-acorn-squash-10000000671386/print-index.html
Day 2 – Sausage Balls
Those of you who know me well, know that I love sausage balls so much I make them year round, freeze them, and eat them for breakfast. I even make them into patties so they fit happily into a biscuit or pita. This is the go-to recipe I use.
http://allrecipes.com/Recipe/Sausage-Balls-2/Detail.aspx
Day 3 – Green Bean Casserole
This is the classic casserole that we all love. I’ve tried to make it from scratch but it never tastes as good as this. I know it’s not the healthiest but it what I crave at Thanksgiving. I’ll also confess that I use a huge can of green beans and not the frozen ones. Knock yourself out.
http://www.frenchs.com/recipe/green-bean-casserole-RE1511.html
Day 4 – Baked Chickens with Stuffing
This is an all-American dinner if there is such a thing. If you’re having dinner for just a few, consider making one or two of these to cut down on the cooking time. Who really wants to wake up before dawn on turkey day? Cheat a little and make Stove Top stuffing; no one will care!
4 tsp. salt
2 tsp. fresh ground black pepper
2 (4-5 lb.) whole chickens, rinsed and patted dry
1 T. olive oil
4 baking potatoes cut into large chunks
2 stalks celery, cut into large chunks
2 large carrots, cut into large chunks
Preheat oven to 375 degrees. Place all vegetables on baking sheet with sides or roasting pan. Stir together salt and pepper. Sprinkle ½ tsp. salt mixture inside cavity of each chicken. Rub each chicken with ½ T. olive oil. Sprinkle remaining seasoning on chickens. Rub it in. Place chickens, breast side up on vegetables. Bake for 1 ½ hours or until legs and wings begin to fall away from body or meat thermometer registers 180 degrees. Let stand 10 minutes before slicing. Serve with roasted vegetables under birds. Let cool completely before refrigerating leftovers.
Day 5 – Pumpkin Gangta’ Pie
This is a pie I make every year. It’s taken on a life of its own. I love to top it with whipped cream in a can, especially chocolate. It is a very impressive looking dessert. This makes two. Keep one at home to eat later and look like the girl with self-control when you say “no” to pie at the big dinner.
2 frozen pie crusts, not deep dish
1 8-ounce package of mascarpone or cream cheese
1 egg yolk
2 T. honey
½ tsp vanilla
2 eggs, slightly beaten
1 15-ounce can pumpkin puree
1 5-ounce can evaporated milk
2/3 cup packed brown sugar
1 tsp. cinnamon
¼ tsp. nutmeg
Preheat oven to 375 degrees. Let pie crusts and mascarpone cheese come to room temp.
In a mixing bowl, beat mascarpone, egg yolk, honey, and vanilla with mixer until smooth. Set aside. In another bowl, beat eggs, pumpkin, milk, sugar, and spices. Pour this mixture into crusts. Spoon mascarpone mixture into small mounds on top of pumkin mixture. Heat a sharp knife in hot water. Pull knife through mounds and swirl. This should make a swirl pattern. If not, it will still taste great! Bake for 40-50 minutes until toothpick comes out clean. Let pies cool and then refrigerate at least 2 hours.
Day 6 – Prune Cake
I know, prunes are not sexy. I’m doing for the prune with Timberlake did to sexy; I’m bringing it back. This is an old family recipe that is delicious and makes your whole house smell great. It is a dessert but would be equally delicious as a brunch item. You can also make this whole wheat by using whole wheat self-rising flour.
2 cups sugar
1 cup canola oil
3-4 eggs, mix in one at a time
2 jars prune baby food
1 tsp. ground cloves
2 cups self-rising flour
1 tsp. cinnamon
Preheat oven to 350. In a large bowl, start at the top of this list and whisk in each ingredient. Pour into a loaf pan and bake for 40-50 minutes until a toothpick comes out clean. (You can also use a 13x9 inch pan but you’ll have to bake it for 45 minutes.)
While still hot, mix 2 T. lemon juice with 1 cup confectioner’s sugar. Poke holes all through the cake with a skewer or toothpick. Pour lemon mixture on top. It will soak into the cake.
Day 7 – REST!!!
Take a day to rest your bones and stomach. You should have plenty of left-overs or call for pizza.
Drink of the Week – Pumpkin Pie-tini
This is all the fun of a pie but none of that pesky chewing required.
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/drink-cocktail-recipes/Pumpkin-Pie-Martinis
I wish you much love and lots of family time this week. I am truly blessed with a wonderful family and great friends. I’m thankful for each one of you!!!
With dressing and turkey and sweets, oh my!
Brooke
I guess you’ve all heard by now that my book is finally published. I want to thank all of you that supported me through this long process. Someone asked me if it was like having a baby. Shoot no, you are guaranteed delivery after nine months. This book took over two long years. You can find my book at:
http://www.lulu.com/product/paperback/your-best-friends-guide-to-saving-time-money-and-the-world/5946860
Now for this week’s recipes, I have compiled my favorite holiday dishes. I’m giving you one a day, not a full meal. My goal in doing this is give you an option no matter what you are asked to bring to the family gathering. These are also great all year so save them for later if you don’t need them right away. These are not necessarily great health foods but many are delicious comfort foods.
Day 1 – Roasted Acorn Squash
This is a great alternative to a cooked squash casserole. It is interesting on the plate and wonderfully delicious. I had raves for this by people who don’t eat veggies.
http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-acorn-squash-10000000671386/print-index.html
Day 2 – Sausage Balls
Those of you who know me well, know that I love sausage balls so much I make them year round, freeze them, and eat them for breakfast. I even make them into patties so they fit happily into a biscuit or pita. This is the go-to recipe I use.
http://allrecipes.com/Recipe/Sausage-Balls-2/Detail.aspx
Day 3 – Green Bean Casserole
This is the classic casserole that we all love. I’ve tried to make it from scratch but it never tastes as good as this. I know it’s not the healthiest but it what I crave at Thanksgiving. I’ll also confess that I use a huge can of green beans and not the frozen ones. Knock yourself out.
http://www.frenchs.com/recipe/green-bean-casserole-RE1511.html
Day 4 – Baked Chickens with Stuffing
This is an all-American dinner if there is such a thing. If you’re having dinner for just a few, consider making one or two of these to cut down on the cooking time. Who really wants to wake up before dawn on turkey day? Cheat a little and make Stove Top stuffing; no one will care!
4 tsp. salt
2 tsp. fresh ground black pepper
2 (4-5 lb.) whole chickens, rinsed and patted dry
1 T. olive oil
4 baking potatoes cut into large chunks
2 stalks celery, cut into large chunks
2 large carrots, cut into large chunks
Preheat oven to 375 degrees. Place all vegetables on baking sheet with sides or roasting pan. Stir together salt and pepper. Sprinkle ½ tsp. salt mixture inside cavity of each chicken. Rub each chicken with ½ T. olive oil. Sprinkle remaining seasoning on chickens. Rub it in. Place chickens, breast side up on vegetables. Bake for 1 ½ hours or until legs and wings begin to fall away from body or meat thermometer registers 180 degrees. Let stand 10 minutes before slicing. Serve with roasted vegetables under birds. Let cool completely before refrigerating leftovers.
Day 5 – Pumpkin Gangta’ Pie
This is a pie I make every year. It’s taken on a life of its own. I love to top it with whipped cream in a can, especially chocolate. It is a very impressive looking dessert. This makes two. Keep one at home to eat later and look like the girl with self-control when you say “no” to pie at the big dinner.
2 frozen pie crusts, not deep dish
1 8-ounce package of mascarpone or cream cheese
1 egg yolk
2 T. honey
½ tsp vanilla
2 eggs, slightly beaten
1 15-ounce can pumpkin puree
1 5-ounce can evaporated milk
2/3 cup packed brown sugar
1 tsp. cinnamon
¼ tsp. nutmeg
Preheat oven to 375 degrees. Let pie crusts and mascarpone cheese come to room temp.
In a mixing bowl, beat mascarpone, egg yolk, honey, and vanilla with mixer until smooth. Set aside. In another bowl, beat eggs, pumpkin, milk, sugar, and spices. Pour this mixture into crusts. Spoon mascarpone mixture into small mounds on top of pumkin mixture. Heat a sharp knife in hot water. Pull knife through mounds and swirl. This should make a swirl pattern. If not, it will still taste great! Bake for 40-50 minutes until toothpick comes out clean. Let pies cool and then refrigerate at least 2 hours.
Day 6 – Prune Cake
I know, prunes are not sexy. I’m doing for the prune with Timberlake did to sexy; I’m bringing it back. This is an old family recipe that is delicious and makes your whole house smell great. It is a dessert but would be equally delicious as a brunch item. You can also make this whole wheat by using whole wheat self-rising flour.
2 cups sugar
1 cup canola oil
3-4 eggs, mix in one at a time
2 jars prune baby food
1 tsp. ground cloves
2 cups self-rising flour
1 tsp. cinnamon
Preheat oven to 350. In a large bowl, start at the top of this list and whisk in each ingredient. Pour into a loaf pan and bake for 40-50 minutes until a toothpick comes out clean. (You can also use a 13x9 inch pan but you’ll have to bake it for 45 minutes.)
While still hot, mix 2 T. lemon juice with 1 cup confectioner’s sugar. Poke holes all through the cake with a skewer or toothpick. Pour lemon mixture on top. It will soak into the cake.
Day 7 – REST!!!
Take a day to rest your bones and stomach. You should have plenty of left-overs or call for pizza.
Drink of the Week – Pumpkin Pie-tini
This is all the fun of a pie but none of that pesky chewing required.
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/drink-cocktail-recipes/Pumpkin-Pie-Martinis
I wish you much love and lots of family time this week. I am truly blessed with a wonderful family and great friends. I’m thankful for each one of you!!!
With dressing and turkey and sweets, oh my!
Brooke
Saturday, November 7, 2009
A little late but aged to perfection...
Hello All,
If you haven’t heard, my book is just a week away from publication. I am so excited to share it with all of you. I am planning to order a large order to be here before Christmas so if you are interested in getting some shopping done early, let me know how many you’d like. This first run will be discounted and I want to pass on the savings!
Due to all my work on the book, I have been a little late getting the blog done this week. Please accept my apology. I think this week’s menu will make up for my tardiness. I was discussing my love of sweet potatoes with a friend and it got me thinking. I’m including three great recipes that use this great vegetable.
The drink this week is also a delight. My friend Amy gave me her recipe. It is really delicious and almost healthy.
Day 1 – Sweet Potato Spaghetti
I really love this simple pasta dish. It only takes 25 minutes and can feed an army.
http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-sweet-potatoes-ricotta-recipe-00000000020553/index.html
Day 2 – Lasagna Burgers
I saw this on Rachael Ray and had to try it. It is awesome. I like to eat mine without a top bun with a knife and fork to lower the carbs. And p.s. I also used a jarred marinara sauce. It made it super easy.
http://www.rachaelrayshow.com/food/recipes/lasagna-burgers/
Day 3 – Breakfast Night
Last week, I was really craving some breakfast. I found a box of Bisquick and made some biscuits. I fried up some bacon and scrambled some eggs. In minutes, I had a bacon, egg and cheese biscuit that put the fast food restaurants to shame.
Day 4 – Sausage, Peppers, and Onions
Sausage is on sale this week. I think Vasek could live on brats and beer. This recipe works with Italian sausage, brats, and even regular hotdogs.
3 T. olive oil
1 package sausages, cut into bite sized pieces
1 large sweet onion, sliced
2-3 bell peppers, sliced
1 package instant mashed potatoes, prepared as directed
In large skillet, heat a cup of water over medium high heat. Add sausages and cover. Cook 8-10 minutes until cooked through. Drain water and add oil. Heat until sizzling and add onions and peppers. Cook until everything is browned and edges of sausages are crispy. Serve along side the potatoes.
Day 5 – Baked Chicken with Sweet Potatoes and Onions
This is a beautiful dish to serve to guests and a comfort food for an everyday meal. It’s also super cheap to make.
http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-sweet-potatoes-onions-recipe-00000000020565/index.html
Day 6 – Chicken Wings with Pepper Jelly Glaze
This recipe will satisfy the crowd at any tailgate. I love the pepper jelly combo of sweet and spicy. It takes so few ingredients you’ll impress without breaking a sweat.
20-30 wings
Salt and pepper
Pepper jelly
Celery and carrot sticks
Preheat oven to 375 degrees. Spray baking sheet with non stick cooking spray. (I usually put foil on the baking sheet so I don’t have to wash the sticky jelly off later.) Place wings on baking sheet and sprinkle with salt and pepper. Cook for 30 minutes turning once. Take wings out of oven and coat with pepper jelly. Put back in the oven for 10-15 minutes until jelly is sticky and wings are cooked through. Serve with celery and carrot sticks.
Day 7 – Leftover Night
Enjoy a night off and clean out the fridge. You really can cook every night and like God, rest on the seventh day.
Drink of the Week – Cronic Tonic
In a tall glass filled with ice, add 1 shot of rum. Fill the glass halfway with pineapple juice. Top it off with Sprite or Sprite Zero.
Dessert of the Week – Sweet Potato Soufflé
You can’t beat this recipe. I use canned for this. It saves a ton of time but if you’re already baking some potatoes, by all means throw several more in and use fresh. You can also leave out the coconut. I love it but many people don’t like the texture.
http://allrecipes.com/Recipe/Sweet-Potato-Souffle-2/Detail.aspx
With a published book in one hand and drink to toast it in the other,
Brooke
If you haven’t heard, my book is just a week away from publication. I am so excited to share it with all of you. I am planning to order a large order to be here before Christmas so if you are interested in getting some shopping done early, let me know how many you’d like. This first run will be discounted and I want to pass on the savings!
Due to all my work on the book, I have been a little late getting the blog done this week. Please accept my apology. I think this week’s menu will make up for my tardiness. I was discussing my love of sweet potatoes with a friend and it got me thinking. I’m including three great recipes that use this great vegetable.
The drink this week is also a delight. My friend Amy gave me her recipe. It is really delicious and almost healthy.
Day 1 – Sweet Potato Spaghetti
I really love this simple pasta dish. It only takes 25 minutes and can feed an army.
http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-sweet-potatoes-ricotta-recipe-00000000020553/index.html
Day 2 – Lasagna Burgers
I saw this on Rachael Ray and had to try it. It is awesome. I like to eat mine without a top bun with a knife and fork to lower the carbs. And p.s. I also used a jarred marinara sauce. It made it super easy.
http://www.rachaelrayshow.com/food/recipes/lasagna-burgers/
Day 3 – Breakfast Night
Last week, I was really craving some breakfast. I found a box of Bisquick and made some biscuits. I fried up some bacon and scrambled some eggs. In minutes, I had a bacon, egg and cheese biscuit that put the fast food restaurants to shame.
Day 4 – Sausage, Peppers, and Onions
Sausage is on sale this week. I think Vasek could live on brats and beer. This recipe works with Italian sausage, brats, and even regular hotdogs.
3 T. olive oil
1 package sausages, cut into bite sized pieces
1 large sweet onion, sliced
2-3 bell peppers, sliced
1 package instant mashed potatoes, prepared as directed
In large skillet, heat a cup of water over medium high heat. Add sausages and cover. Cook 8-10 minutes until cooked through. Drain water and add oil. Heat until sizzling and add onions and peppers. Cook until everything is browned and edges of sausages are crispy. Serve along side the potatoes.
Day 5 – Baked Chicken with Sweet Potatoes and Onions
This is a beautiful dish to serve to guests and a comfort food for an everyday meal. It’s also super cheap to make.
http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-sweet-potatoes-onions-recipe-00000000020565/index.html
Day 6 – Chicken Wings with Pepper Jelly Glaze
This recipe will satisfy the crowd at any tailgate. I love the pepper jelly combo of sweet and spicy. It takes so few ingredients you’ll impress without breaking a sweat.
20-30 wings
Salt and pepper
Pepper jelly
Celery and carrot sticks
Preheat oven to 375 degrees. Spray baking sheet with non stick cooking spray. (I usually put foil on the baking sheet so I don’t have to wash the sticky jelly off later.) Place wings on baking sheet and sprinkle with salt and pepper. Cook for 30 minutes turning once. Take wings out of oven and coat with pepper jelly. Put back in the oven for 10-15 minutes until jelly is sticky and wings are cooked through. Serve with celery and carrot sticks.
Day 7 – Leftover Night
Enjoy a night off and clean out the fridge. You really can cook every night and like God, rest on the seventh day.
Drink of the Week – Cronic Tonic
In a tall glass filled with ice, add 1 shot of rum. Fill the glass halfway with pineapple juice. Top it off with Sprite or Sprite Zero.
Dessert of the Week – Sweet Potato Soufflé
You can’t beat this recipe. I use canned for this. It saves a ton of time but if you’re already baking some potatoes, by all means throw several more in and use fresh. You can also leave out the coconut. I love it but many people don’t like the texture.
http://allrecipes.com/Recipe/Sweet-Potato-Souffle-2/Detail.aspx
With a published book in one hand and drink to toast it in the other,
Brooke
Monday, October 26, 2009
Trick or treat, smell my feet....
Hello All,
With trick or treat just around the corner, my mind drifts toward comfort foods. I have taken some pointers from a couple of my friends to bring you comfort from different families.
Have some fun this week. Dress up. Take a kid trick or treating.
Day 1 – Toasted Pastina
If you’ve never tried this tiny star-shaped pasta before, you are in for a treat. This is for meatless Monday so if you want to make it completely animal friendly, use vegetable stock instead of chicken.
2 carrots, finely chopped
2 stalks celery, finely chopped
1 bell pepper, finely chopped
1 stick of butter
1 12 oz. box of pastina, uncooked
4 cups chicken stock
¼ tsp. salt and pepper
½ tsp. thyme
In a large pot, cook veggies in butter until tender but not browned. Add pasta and cook until lightly browned. Stir in remaining ingredients; bring to a boil. Reduce heat to low and cook 5 minutes.
Day 2 – Ellie’s Pimento Cheese Sandwich
This is as much as I could get out of Ellie. She never measures so all of this is an estimate. Serve it on bagel chips or in a sandwich with arugula on top.
2 cups sharp cheddar cheese, shredded
1 tsp. mustard
3 T. mayo (or more to taste)
1 small jar pimentos, juice and all
1 tsp. garlic salt
¼ tsp. Tabasco sauce, a couple of shakes
In a food processor, combine all ingredients. Blend until well mixed paste forms.
Day 3 – Heather’s Onion and Pepper Pierogies
My friend Heather brought this dish to the fall clothing swap. It was the hit of the night. I’ve recreated it the best I could. I hope you love it as much as we do. You’ll find the pierogies in the freezer section.
1 package of pierogies cooked to package directions
2 onions, thinly sliced
2-3 bell peppers, thinly sliced
Olive oil, about ½ cup
Salt and pepper to taste
In a skillet, heat olive oil over medium high heat. Add onions and peppers. Sauté until cooked through but still crisp. Salt and pepper them to taste. Serve over cooked pierogies.
Day 4 – Egg Salad
This is a comfort food for me. Boil your eggs as usual or use the link below for beautiful eggs.
8 hard boiled eggs
2-3 T. mayo
1 tsp. mustard
1 T. dill relish
1 T. dill relish juice
Salt and pepper
Mash eggs with a fork or pastry blender until eggs are fine crumbles. Add all other ingredients until combined. Serve as a sandwich, on crackers, or on a salad.
http://www.ehow.com/how_2047398_boil-perfect-hard-boiled-egg.html
Day 5 –Quick and Easy BBQ Chicken Pizza
This is one of the quickest dinners you can make. I use whatever chicken I have on hand, rotisserie or canned.
1 pizza crust cooked to package directions
1 ½ cup chicken, chopped or shredded
¾ cup BBQ sauce
2 cups shredded cheese, cheddar or mozzarella
¼ tsp. red pepper flakes
Top crust with all ingredients. Bake per package directions until golden brown and cheese is melted.
Day 6 – Baked Chicken in Marinara and Polenta
1 ½ lbs. boneless skinless chicken breasts
½-1 jar marinara sauce
1 cup shredded mozzarella
Salt and pepper
1 ½ cup chicken stock
1 ½ cup milk
1 cup corn meal
1/3 cup parmesan cheese
Preheat oven to 450 degrees. Salt and pepper chicken breast. Place in a baking dish with marinara sauce and cover with cheese. Cook for 30-40 minutes until chicken is cooked through.
While chicken is baking, bring the chicken stock and milk to a boil. Whisk in corn meal and keep whisking until it begins to clump together. Turn off heat. Whisk in parmesan cheese.
Cut baked chicken into bite-sized pieces. Serve chicken and sauce over polenta. Enjoy!
Day 7 – Leftovers
Take a break from being the mom that can do it all and let the family fend for themselves. I usually curl up in front of the DVR and eat cheese on crackers. I love cheese and crackers to the point I could probably eat them everyday. I’ll eat a handful of broccoli to make myself feel a little better about it.
Dessert of the Week – Scary Ghost Treats
These are great and the little ones can help.
http://cookingclub.com/Projects/Project.aspx?id=128848
Drink of the Week – Witch’s Brew
This will serve a whole coven of witches. And can’t we all be a little witchy?
http://www.foodnetwork.com/recipes/sandra-lee/witchs-brew-recipe/index.html
With candy and costumes,
Brooke
With trick or treat just around the corner, my mind drifts toward comfort foods. I have taken some pointers from a couple of my friends to bring you comfort from different families.
Have some fun this week. Dress up. Take a kid trick or treating.
Day 1 – Toasted Pastina
If you’ve never tried this tiny star-shaped pasta before, you are in for a treat. This is for meatless Monday so if you want to make it completely animal friendly, use vegetable stock instead of chicken.
2 carrots, finely chopped
2 stalks celery, finely chopped
1 bell pepper, finely chopped
1 stick of butter
1 12 oz. box of pastina, uncooked
4 cups chicken stock
¼ tsp. salt and pepper
½ tsp. thyme
In a large pot, cook veggies in butter until tender but not browned. Add pasta and cook until lightly browned. Stir in remaining ingredients; bring to a boil. Reduce heat to low and cook 5 minutes.
Day 2 – Ellie’s Pimento Cheese Sandwich
This is as much as I could get out of Ellie. She never measures so all of this is an estimate. Serve it on bagel chips or in a sandwich with arugula on top.
2 cups sharp cheddar cheese, shredded
1 tsp. mustard
3 T. mayo (or more to taste)
1 small jar pimentos, juice and all
1 tsp. garlic salt
¼ tsp. Tabasco sauce, a couple of shakes
In a food processor, combine all ingredients. Blend until well mixed paste forms.
Day 3 – Heather’s Onion and Pepper Pierogies
My friend Heather brought this dish to the fall clothing swap. It was the hit of the night. I’ve recreated it the best I could. I hope you love it as much as we do. You’ll find the pierogies in the freezer section.
1 package of pierogies cooked to package directions
2 onions, thinly sliced
2-3 bell peppers, thinly sliced
Olive oil, about ½ cup
Salt and pepper to taste
In a skillet, heat olive oil over medium high heat. Add onions and peppers. Sauté until cooked through but still crisp. Salt and pepper them to taste. Serve over cooked pierogies.
Day 4 – Egg Salad
This is a comfort food for me. Boil your eggs as usual or use the link below for beautiful eggs.
8 hard boiled eggs
2-3 T. mayo
1 tsp. mustard
1 T. dill relish
1 T. dill relish juice
Salt and pepper
Mash eggs with a fork or pastry blender until eggs are fine crumbles. Add all other ingredients until combined. Serve as a sandwich, on crackers, or on a salad.
http://www.ehow.com/how_2047398_boil-perfect-hard-boiled-egg.html
Day 5 –Quick and Easy BBQ Chicken Pizza
This is one of the quickest dinners you can make. I use whatever chicken I have on hand, rotisserie or canned.
1 pizza crust cooked to package directions
1 ½ cup chicken, chopped or shredded
¾ cup BBQ sauce
2 cups shredded cheese, cheddar or mozzarella
¼ tsp. red pepper flakes
Top crust with all ingredients. Bake per package directions until golden brown and cheese is melted.
Day 6 – Baked Chicken in Marinara and Polenta
1 ½ lbs. boneless skinless chicken breasts
½-1 jar marinara sauce
1 cup shredded mozzarella
Salt and pepper
1 ½ cup chicken stock
1 ½ cup milk
1 cup corn meal
1/3 cup parmesan cheese
Preheat oven to 450 degrees. Salt and pepper chicken breast. Place in a baking dish with marinara sauce and cover with cheese. Cook for 30-40 minutes until chicken is cooked through.
While chicken is baking, bring the chicken stock and milk to a boil. Whisk in corn meal and keep whisking until it begins to clump together. Turn off heat. Whisk in parmesan cheese.
Cut baked chicken into bite-sized pieces. Serve chicken and sauce over polenta. Enjoy!
Day 7 – Leftovers
Take a break from being the mom that can do it all and let the family fend for themselves. I usually curl up in front of the DVR and eat cheese on crackers. I love cheese and crackers to the point I could probably eat them everyday. I’ll eat a handful of broccoli to make myself feel a little better about it.
Dessert of the Week – Scary Ghost Treats
These are great and the little ones can help.
http://cookingclub.com/Projects/Project.aspx?id=128848
Drink of the Week – Witch’s Brew
This will serve a whole coven of witches. And can’t we all be a little witchy?
http://www.foodnetwork.com/recipes/sandra-lee/witchs-brew-recipe/index.html
With candy and costumes,
Brooke
Saturday, October 17, 2009
It went from fall to winter in one fell swoop.
Hello All,
The weather has been in full swing this week. It’s made me think more about my favorite winter meals than my fall ones. I am excited for you to try some of my new favorite comfort foods as well as those that are tried and true.
Our house has been blessed with some great news this week. Lydie began her new preschool and my book is finally close to publication. I’ll get out more details and dates as they develop. Please keep me in your prayers through this process. Many of you know that it has been a long time in the making.
Keep a look out for great deals on veggies this week. This is the last round for most summer vegetables which means great deals for you. I learned this week that you can freeze bell peppers and onions super fast. Just cut them to the size you normally use; I like diced. Spread them out on a baking sheet and freeze overnight. When they’re frozen all the way through, put them in freezer bags and label them. They’ll stay good for at least six months. No need to defrost them before cooking; they won’t need to.
You’ll notice a ground meat theme. It was really not done on purpose but there was a good sale on it this week. It’s usually pretty cheap, so why not?
Day 1 – Meatless Monday Aglio Olio with Broccoli
This is a classic Italian dish with broccoli added so that I could reduce the carbs. It’s the perfect dish for cold nights.
½ box of thin spaghetti
6 cloves garlic, minced
¼ tsp. red pepper flakes
1/3 cup extra virgin olive oil
5 anchovies
Black pepper
Parmesan cheese
1 bag broccoli florets
Cook pasta and broccoli in large pot of boiling water, about 7 minutes. Drain and reserve. Heat large skillet over medium heat with the oil. Add garlic and red pepper and cook until garlic sizzles and smells yummy. Add the anchovies and cook until they dissolve into the oil. Mash them with a wooden spoon to quicken the process. Add black pepper to taste. Mix the oil with the pasta and broccoli. Top with parmesan cheese.
Day 2 – Hamburger Pizza
I modified this recipe from a Martha Stewart one. It cuts the time almost in half but keeps all the great flavor. Don’t worry about putting the hamburger on raw. It cooks all the way through and gets crispy. It is wonderful. You may want to make two.
1 Boboli pizza crust
½ cup marinara sauce
1 tomato, thinly sliced
½ red onion, thinly sliced
1 bag of mozzarella cheese, shredded
1/3 pound ground beef
Red pepper flakes, if you like
Preheat oven to 450 degrees. I also heat my pizza stone. Top crust with sauce, tomato, onion, and cheese. Scatter the ground beef on top. Add salt, pepper, and red pepper flakes to taste. Cook for 20-25 minutes until beef is completely cooked and cheese is melted and golden.
Day 3 – Chili Meatball Bites with Cheese Dip
These make the perfect football food or tailgate app. I recommend not rolling them in the chips; it’s messy and not very tasty. The dip is great. Keep the recipe for a great cheese dip for the chips.
http://www.rachaelrayshow.com/food/recipes/chili-meatball-bites-cheesy-dipper
Day 4 – Chicken Meatball Soup
This recipe takes about 15 minutes and is really great. It’s also supper healthy and low in carbohydrates. Make the meatballs with a tablespoon. The recommended size is huge. No one wants to cut their soup.
http://www.rachaelrayshow.com/food/recipes/chili-meatball-bites-cheesy-dipper/
Day 5 – My Bloomin’ Awesome Chicken Sandwich
I created this recipe after craving one of the fried onions from the major chain restaurants. It satisfied my craving but then made me want another sandwich. I hope you enjoy it as much as I do.
4 chicken breast cutlets
1 cup flour
2 T. seasoning salt
¼ tsp. garlic powder
½ tsp. black pepper
1 cup butter milk
Sandwich buns cut in half and toasted
½ cup olive or canola oil
Mix flour, garlic, salt, and pepper on a large plate. Dip chicken in butter milk then dredge in flour mixture. Heat oil in large skillet over medium-high heat. Fry cutlets in oil until golden brown and cooked through. Place on buns and top with sauce below.
1/2 C. Sour Cream or mayonnaise
2 Tbsp. Catsup
1/2 tsp. McCormick Seasoned Salt
1/8 tsp. Cayenne pepper
1 1/2 tsp. Creamy Horseradish
1/4 tsp. Paprika
Mix all together and serve on the bun. Garnish with lettuce and tomato if desired.
Day 6 – Sloppy Joe Night
Relive your youth with a night of nostalgia. Get a can of Manwich or a packet of Sloppy Joe mix and make your own. Serve with chips, celery, carrots, and dip.
Day 7 – Left Over Night
Enjoy a buffet with your extras. Try to mix them in new ways or serve over a salad.
Drink of the Week – Shiraz with Sprite
Before you lecture me on the true way to drink wine, just try this drink. It has been described as an easy sangria or an upscale wine cooler. This is what to drink if you want to hang with the girls or have a drink with your favorite sitcom.
Fill a tall glass with ice. Fill half full with Shiraz. Top it off with Sprite Zero. Enjoy!
Dessert of the Week – Ice Cream with Liquor
Last week I had a drink with Kahlua. If you have some just sitting around, get some good quality vanilla or coffee ice cream. Drizzle the liquor over the top. It is so easy but so good. You could also use Frangelico or Godiva.
With wishes of a full stomach and full glass,
Brooke
The weather has been in full swing this week. It’s made me think more about my favorite winter meals than my fall ones. I am excited for you to try some of my new favorite comfort foods as well as those that are tried and true.
Our house has been blessed with some great news this week. Lydie began her new preschool and my book is finally close to publication. I’ll get out more details and dates as they develop. Please keep me in your prayers through this process. Many of you know that it has been a long time in the making.
Keep a look out for great deals on veggies this week. This is the last round for most summer vegetables which means great deals for you. I learned this week that you can freeze bell peppers and onions super fast. Just cut them to the size you normally use; I like diced. Spread them out on a baking sheet and freeze overnight. When they’re frozen all the way through, put them in freezer bags and label them. They’ll stay good for at least six months. No need to defrost them before cooking; they won’t need to.
You’ll notice a ground meat theme. It was really not done on purpose but there was a good sale on it this week. It’s usually pretty cheap, so why not?
Day 1 – Meatless Monday Aglio Olio with Broccoli
This is a classic Italian dish with broccoli added so that I could reduce the carbs. It’s the perfect dish for cold nights.
½ box of thin spaghetti
6 cloves garlic, minced
¼ tsp. red pepper flakes
1/3 cup extra virgin olive oil
5 anchovies
Black pepper
Parmesan cheese
1 bag broccoli florets
Cook pasta and broccoli in large pot of boiling water, about 7 minutes. Drain and reserve. Heat large skillet over medium heat with the oil. Add garlic and red pepper and cook until garlic sizzles and smells yummy. Add the anchovies and cook until they dissolve into the oil. Mash them with a wooden spoon to quicken the process. Add black pepper to taste. Mix the oil with the pasta and broccoli. Top with parmesan cheese.
Day 2 – Hamburger Pizza
I modified this recipe from a Martha Stewart one. It cuts the time almost in half but keeps all the great flavor. Don’t worry about putting the hamburger on raw. It cooks all the way through and gets crispy. It is wonderful. You may want to make two.
1 Boboli pizza crust
½ cup marinara sauce
1 tomato, thinly sliced
½ red onion, thinly sliced
1 bag of mozzarella cheese, shredded
1/3 pound ground beef
Red pepper flakes, if you like
Preheat oven to 450 degrees. I also heat my pizza stone. Top crust with sauce, tomato, onion, and cheese. Scatter the ground beef on top. Add salt, pepper, and red pepper flakes to taste. Cook for 20-25 minutes until beef is completely cooked and cheese is melted and golden.
Day 3 – Chili Meatball Bites with Cheese Dip
These make the perfect football food or tailgate app. I recommend not rolling them in the chips; it’s messy and not very tasty. The dip is great. Keep the recipe for a great cheese dip for the chips.
http://www.rachaelrayshow.com/food/recipes/chili-meatball-bites-cheesy-dipper
Day 4 – Chicken Meatball Soup
This recipe takes about 15 minutes and is really great. It’s also supper healthy and low in carbohydrates. Make the meatballs with a tablespoon. The recommended size is huge. No one wants to cut their soup.
http://www.rachaelrayshow.com/food/recipes/chili-meatball-bites-cheesy-dipper/
Day 5 – My Bloomin’ Awesome Chicken Sandwich
I created this recipe after craving one of the fried onions from the major chain restaurants. It satisfied my craving but then made me want another sandwich. I hope you enjoy it as much as I do.
4 chicken breast cutlets
1 cup flour
2 T. seasoning salt
¼ tsp. garlic powder
½ tsp. black pepper
1 cup butter milk
Sandwich buns cut in half and toasted
½ cup olive or canola oil
Mix flour, garlic, salt, and pepper on a large plate. Dip chicken in butter milk then dredge in flour mixture. Heat oil in large skillet over medium-high heat. Fry cutlets in oil until golden brown and cooked through. Place on buns and top with sauce below.
1/2 C. Sour Cream or mayonnaise
2 Tbsp. Catsup
1/2 tsp. McCormick Seasoned Salt
1/8 tsp. Cayenne pepper
1 1/2 tsp. Creamy Horseradish
1/4 tsp. Paprika
Mix all together and serve on the bun. Garnish with lettuce and tomato if desired.
Day 6 – Sloppy Joe Night
Relive your youth with a night of nostalgia. Get a can of Manwich or a packet of Sloppy Joe mix and make your own. Serve with chips, celery, carrots, and dip.
Day 7 – Left Over Night
Enjoy a buffet with your extras. Try to mix them in new ways or serve over a salad.
Drink of the Week – Shiraz with Sprite
Before you lecture me on the true way to drink wine, just try this drink. It has been described as an easy sangria or an upscale wine cooler. This is what to drink if you want to hang with the girls or have a drink with your favorite sitcom.
Fill a tall glass with ice. Fill half full with Shiraz. Top it off with Sprite Zero. Enjoy!
Dessert of the Week – Ice Cream with Liquor
Last week I had a drink with Kahlua. If you have some just sitting around, get some good quality vanilla or coffee ice cream. Drizzle the liquor over the top. It is so easy but so good. You could also use Frangelico or Godiva.
With wishes of a full stomach and full glass,
Brooke
Sunday, October 4, 2009
Fall break is finally here!!!
Hello All,
It is fall break and it couldn't get here soon enough. Life has been insanely crazy this week and it'll take a whole week to recover. I have no big plans except to lunch with the ladies on afternoon. With that said, I hope you're not expecting some elaborate meal plans.
I was asked this week if I cook from scratch every night. The truthful answer is of course not. I use convenience foods when I'm too tired or lazy. This doesn't mean that I go through the drive through. That isn't an option on my current budget. I have some go-to meal helpers. As the song says, "I get by with a little help from my friends." I thought this week, I'd share these with you. These are only sugestions; feel free to change them to fit your family's needs.
Day 1 - Pizza (and meatless Monday)
If you've never tried refridgerated pizza crust, you are missing out! To make it taste more like take-out, sprinkle the pan with corn meal.
Use refridgerated pizza crust, spaghetti sauce, and cheese. Top with your family's favorite toppings and serve a side salad to make it more balanced.
Day 2 - Breakfast for Dinner, Pancakes and Eggs
This is also a favorite family meal. I just tried frozen pancakes and they were great. (I had a coupon.) You can easily make them yourself with pancake mix. I scramble up some eggs to add to the protein. To finish off the meal, pick up some cut fruit. This is sure to please everyone in the family. My husband usually offers to cook some bacon, too.
Day 3 - Old El Paso Tacos
This is so simple and tastes great. I sugest that you get some shredded lettuce and tomatoes to top these. You can always find ground beef on sale.
Day 4 - Hamburger Helper
This classic will bring back really great memories. I serve it with a frozen veggie. Pick your favorite flavor. There are even new chicken helpers that I use canned chicken with.
Day 5 - Soup and Sandwich Night
Get your favorite can of soup and heat to can directions. Make your favorite sandwich; we love grilled cheese.
Day 6 -Frozen Appetizer Night
You can find some great things in the freezer section. I love mozzarella sticks and perogis. Jalepeno poppers are also a great addition. Warm everything to directions and have a picnic dinner while watching a movie.
Day 7 - Left-over Night
Use up any left-overs tonight.
Dessert of the Week - Good Ol' Fashion Ice Cream Sandwiches
These favorites never go out of style. Teach your children the joy of chocolate cookies and vanilla ice cream.
Drink of the Week - Box O' Sangria
I found that Target has a great boxed sangria that will last virtually forever in the fridge. It makes every night a special occasion.
I hope this week gives you some well deserved down time. I know I'm looking forward to some.
With pantry items and boxed wine,
Brooke
It is fall break and it couldn't get here soon enough. Life has been insanely crazy this week and it'll take a whole week to recover. I have no big plans except to lunch with the ladies on afternoon. With that said, I hope you're not expecting some elaborate meal plans.
I was asked this week if I cook from scratch every night. The truthful answer is of course not. I use convenience foods when I'm too tired or lazy. This doesn't mean that I go through the drive through. That isn't an option on my current budget. I have some go-to meal helpers. As the song says, "I get by with a little help from my friends." I thought this week, I'd share these with you. These are only sugestions; feel free to change them to fit your family's needs.
Day 1 - Pizza (and meatless Monday)
If you've never tried refridgerated pizza crust, you are missing out! To make it taste more like take-out, sprinkle the pan with corn meal.
Use refridgerated pizza crust, spaghetti sauce, and cheese. Top with your family's favorite toppings and serve a side salad to make it more balanced.
Day 2 - Breakfast for Dinner, Pancakes and Eggs
This is also a favorite family meal. I just tried frozen pancakes and they were great. (I had a coupon.) You can easily make them yourself with pancake mix. I scramble up some eggs to add to the protein. To finish off the meal, pick up some cut fruit. This is sure to please everyone in the family. My husband usually offers to cook some bacon, too.
Day 3 - Old El Paso Tacos
This is so simple and tastes great. I sugest that you get some shredded lettuce and tomatoes to top these. You can always find ground beef on sale.
Day 4 - Hamburger Helper
This classic will bring back really great memories. I serve it with a frozen veggie. Pick your favorite flavor. There are even new chicken helpers that I use canned chicken with.
Day 5 - Soup and Sandwich Night
Get your favorite can of soup and heat to can directions. Make your favorite sandwich; we love grilled cheese.
Day 6 -Frozen Appetizer Night
You can find some great things in the freezer section. I love mozzarella sticks and perogis. Jalepeno poppers are also a great addition. Warm everything to directions and have a picnic dinner while watching a movie.
Day 7 - Left-over Night
Use up any left-overs tonight.
Dessert of the Week - Good Ol' Fashion Ice Cream Sandwiches
These favorites never go out of style. Teach your children the joy of chocolate cookies and vanilla ice cream.
Drink of the Week - Box O' Sangria
I found that Target has a great boxed sangria that will last virtually forever in the fridge. It makes every night a special occasion.
I hope this week gives you some well deserved down time. I know I'm looking forward to some.
With pantry items and boxed wine,
Brooke
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