Saltine Toffee Candy

Sounds kind of weird, but let me tell you....the salt from the crackers along with the sweetness of the toffee and chocolate is pure heaven.

1 Sleeve Saltine Crackers
3/4 Cup Butter
3/4 Cup Light Brown Sugar
2 Cup Chocolate Chips (I like Milk Chocolate, but you can use what you like)
3/4 Cup Chopped Nuts (again, you can use what you like, or omit)

Preheat oven to 400 degrees. Line a cookie sheet with foil or parchment that you have greased. Line the crackers along the sheet.

 In a saucepan combine the butter and sugar. Bring to a boil, and then time it, about 3 minutes.
Immediately pour over the crackers, and put in the oven for about 5-6 minutes. Once you pull out of the oven, sprinkle the chocolate chips over the top of the cracker/toffee mixture. Once the chocolate chips start to melt, spread across the cracker with a spatula or butter knife.

If you are going to sprinkle with nuts, do so now. I drizzled mine with white chocolate.

Let stand at room temperature, (or you could speed it up in the fridge) and then break apart.

Peanut Butter Kiss Cookies

One of my fave's...again, who can resist chocolate and peanut butter!! I make these look a little more festive for the holiday by putting red and green decorative sugar on top.

1/2 Cup Crisco
1/2 Cup Butter
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar (lightly packed)
1 Egg
1 Tbl Milk
1 Tsp Vanilla
1 Tsp Baking Powder
1/8 Tsp Baking Soda
1 3/4 All Purpose Flour (If dough is too sticky to roll in your palm, add a little more)
Hershey Kisses (about 24 to 30 depending on how big you make your cookies)

 Preheat oven to 350 degrees. Beat the butter, crisco, both sugars, egg, vanilla, and milk together. Then add dry ingredients. Roll dough into little balls, and dip in sugar, put on baking sheet.

Bake for 10-12 minutes or until golden on the bottom. Once you pull out of the oven, immediately press Hershey kisses in the middle.

Thumb Print Cookies

These were my all time favorite growing up!

1/2 Cup Butter
1/2 Cup Crisco
2/3 Cup Brown Sugar (packed)
1/2 Tsp Almond Extract
1 Tsp Vanilla
2 Egg Yolks (save the white's)
2 Cups Sifted Flour
You will also need some chopped nuts to roll the cookies in. I use Pecans.
Beat the butter, crisco, sugar, egg yolks, and both flavorings together. Then sift in the flour. Dough will look like picture below.

Take the egg whites that you saved and beat them a bit to make frothy. Take a bit of dough, roll it into a ball, and then dip in egg white, and then dip in chopped nuts. Put on your cookie sheet, and press down lightly in the center of the cookie with your thumb. Then put what ever kind of preserves you like. I used Apricot.

This is how your cookie should look before you bake.
Put in a preheated oven at 350 degrees, for 12 to 15 minutes or when bottom is golden brown.

Gingerbread People

This is the first time I have made gingerbread cookies....I did a whole lot of research, and this seemed like the best recipe!
3 Cups All Purpose Flour
3/4 Tsp Baking Soda
1/2 Tsp Ground Cinnamon
1/8 Tsp Ground Cloves
1/2 Cup Butter (softened)
1/2 Cup Granulated Sugar
1 Egg
1/2 Cup Molasses
1 Tsp Vanilla
1/4 Cup Fresh Grated Ginger
Beat the butter with an electric mixer about 30 seconds, then add the sugar, egg, molasses, and the vanilla. Once combined (will be a light tan color) Start adding your dry ingredients. I sifted all dry ingredients together and then added to the bowl, you can still use the electric mixer, but once you put in all the flour, you will have to switch over to a wooden spoon. Cover and chill the dough at least 3 hours, or overnight.
Preheat your oven to 375 degrees, then on a lightly floured surface roll the dough to about 1/8 inch thickness.
Cut the dough with which ever cutouts you like to use. Bake on a lightly greased cookie sheet for about 5 to 6 minutes or until the bottoms are lightly browned.

You can decorate how ever you wish....I used Royal Icing, it sets up hard so you can package or stack the cookies, plus it just makes them look so pretty!

Peanut Butter Munchies

These little cookies have a very rich cocoa flavor with a sweet peanut butter filling....Who could resist Chocolate and Peanut Butter?
*For Cookie
1 1/2 Cup All Purpose Flour
1/2 Cup Unsweetened Cocoa Powder
1/2 Tsp Baking Soda
1/2 Cup Butter (softened)
1/2 Cup Granulated Sugar
1/2 Cup Packed Brown Sugar
1/4 Cup Peanut Butter
1 Egg
1 Tsp Vanilla
1 Tbl Milk
*For Peanut Butter Filling
1/2 Cup Peanut Butter
3/4 Cup Powder Sugar
You will also need about 2 Tbl Granulated Sugar for the top of each cookie before baking....
Preheat your oven to 350 degrees. In a medium bowl mix up your peanut butter filling and set it aside. It will be a very stiff mixture, and once it sits for a bit the fat from the peanut butter really sets into the powder sugar.
Next  beat the butter, both sugars, and the peanut butter. Once that is all mixed add the egg, milk, and vanilla. Now you can sift in all of your dry ingredients. Instead of using a wooden spoon, I actually used my hands to bring the dough together. You are going to have to use your hands any way, to make each dough ball, so I figured why not dig in!!
Now, take some of the chocolate dough, roll into a ball in the palm of your hands, and then flatten it a bit so you can stuff the peanut butter mixture inside. Roll the cookie back up so the peanut butter is completely covered with the chocolate dough. Take each filled ball and put on a lightly greased cookie sheet, then take a bottom of a glass dipped in the extra sugar and flatted just a bit.

Bake for about 8 minutes, or until they slightly start to crack. Remove and let cool.

Italian Style Dressing (stuffing)

1 Lb. Italian Sausage (bulk, or remove from casing)
1/2 Cup White Wine (Chard or Pinot)
1 Medium Onion Diced
3 Stalks Celery Diced
2 Cloves Garlic Minced
1 Tsp Spn Fresh Sage and Thyme
Salt and Pepper
4 Cups Bread Cubes or Croutons
3 Cups Chicken Stock
2 Eggs Beaten

Preheat your oven to 350 degrees. In a large skillet brown the sausage along with some butter. Once browned, add the wine to deglaze pan, and then transfer to a plate or bowl.
In the same pan add a little more butter and saute the onion and celery. Once they start to turn translucent, add the garlic, salt, pepper, sage, thyme and the croutons.
Turn off the heat and mix in the chicken stock to moisten all. Let it cool a bit and then mix in the eggs (you want it to cool off so you don't scramble the eggs)

Pour into a buttered baking dish and bake in the oven about 30 minutes, or until a bit crispy, but still moist in the center.

Fresh Cranberry Sauce

This is more of a chunky sauce, than the jell that comes out of the can....I have made this in the past, and will be making it again this year.

1/2 Pound Cranberries
1 Tbl Spn Orange Zest
1 Tsp Spn Lemon Zest
1/4 Cup Orange Juice
1/2 Cup Sugar (if you don't like it that sweet, do a little less)
1 Tsp Spn Vanilla
2 Cups Water
3 Tbl Spn Cornstarch

Add all ingredients except only use 1 1/2 cups water (reserve the rest along with the cornstarch to thicken)
boil for 8 minutes. You will hear the cranberries pop, and everything will marry together. It is a beautiful smell at this point!!

Mix the rest of the water with the cornstarch and add to the mixture, turn the heat down and simmer until it thickens. This can be made up to 4 days before and refrigerated. It is best served chilled.

Parmesan Artichoke Dip

This has got to be one of the most addictive dips ever.....instead of smearing it on bread or crackers....you can just rub it on your hips, and buns.....because that is where it goes......but it is so worth it!!

1 Package Cream Cheese
1 Cup Mayonnaise
1Cup Parmesan Cheese
1 Can Artichoke Hearts (in water, not pickled)
(This is the base....you can always add jalapenos if you like it hot, or crushed garlic)
Beat the cream cheese, mayo, and Parmesan cheese. Add the artichokes, chopped up and mix together.

Put in a casserole dish and bake in a preheated 350 degree oven until the edges are slightly browned, and bubbly.
Serve with sliced baguette, and/or crackers.

Easy Chili w/Beans

This is my easy version of yummy Chili.....some do not believe in putting beans, but I do!

1 Can of Pinto Beans (rinse the starchy liquid off)
1 Can of Kidney Beans (rinse the starchy liquid off)
1 Can of Diced Tomato (Mexican Style)
1 Can or Bottle of Beer (I use dark for a stronger flavor)
1 Pound of Ground Beef (along with that, I also throw in Tri-Tip, or Linguica if I have leftover from a previous meal)
1 Packet McKormick Chili Seasoning

Brown the ground beef, and drain off the fat. If you are adding additional meat that is already cooked, put that in after you drain the fat from the ground beef. Now add the tomato, seasoning packet, the rinsed beans, and the bottle of beer. Stir and simmer for about an hour.
I garnish with jalapenos, shredded cheese, sour cream and crushed up tortilla chips (Frito's work too!)

Pasta e Fagioli (Pasta Fazool)

I did not take any pics the other night when I made this.....it was inhaled to fast!! This is more of a stew consistency than a soup....but that is all depending on how much pasta you put in....the more you put, the more liquid will get soaked up...(I eyeball most ingredients)
2 tbls Olive Oil
1/8 Pound Pancetta (chopped)
Sprig Rosemary
Sprig Thyme
2 Dried Bay Leaves
1 Half Yellow Onion
1 Large Carrot (chopped)
1 Large Celery (chopped)
2 Cloves Garlic (minced)
1 Can Cannelini Beans
1 Can Kidney Beans
4 Cups Chicken Stock
2 Cups Water
2 Small Cans Tomato Sauce
2 Cups Ditalini Pasta
Salt and Pepper
(you could also brown a pound of ground beef and throw in, that makes it more like the Olive Garden version)
Put the olive oil in the pan, and brown the Pancetta a little, put in the carrots, celery, onion, and garlic, and all sprigs of herbs. (you could also add the browned ground beef at this point if you are going to use)
Pour all other ingredients in except for the pasta.
Simmer on the stove for at least an hour or two (a very low simmer)
Once you are ready to throw the pasta in, bring to a boil. I usually wait about 30 to 40 minute before we want to eat, bring it up to a boil, throw he pasta in, and in that time it takes for the pasta to cook, you could be making some crusty garlic bread!! (Don't forget to fish out the herbs, no one likes to chomp on stems)
Scoop yourself a big bowl of warm yummy goodness, and sprinkle with Parmesan cheese. Yum!!

Pizza Dough

I can not take credit for this recipe, but I will say that I have tried different versions of dough....and I like this one the best...I use it for pizza, and calzones.
1/4 cup Extra Virgin Olive Oil
1 1/4 tsp Yeast
4 1/2 cups Flour (I use Gold Medal bread flour)
1 1/2 tsp Salt
1 3/4 Water
Mix the water and the yeast in a large bowl. Let the yeast dissolve. Some swear by "proofing" the yeast, which means you "feed" it sugar to make sure it is active. I have never done this and still get a very good rise, and final product. Once the yeast is dissolved, and the Olive Oil, and one cup at a time of flour. In the first cup of flour that you pour in, mix the salt. The first three cups are basically just a goopy mess, once you get to the fourth cup, the dough should be coming together. If your bowl is big enough, knead the dough until it you can get it into a smooth ball. Might take more than the 4 1/2 cups, but don't over do it....you will need more flour once it has risen to work the dough....
Put the kneaded dough in an oil covered bowl, and also rub the top wit some oil. Cover with Saran Wrap, and set in a nice warm spot to rise....

I let rise at least three hours, it needs to be doubled in size.
Once the dough has doubled in size, turn it out onto a floured work surface to release all of the air. Roll out to the thickness you like, and put in an oiled pan. I put my ingredients on, and let rise one more time in the pan before I put it in the oven.
Your oven should be preheated to 475 degrees. High temperature makes a crisper crust. If you like a thick crust, turn temp down to 450, or 425 that way you do not burn the bottom!
I leave the toppings up to you. I usually do one with red sauce, cheese (mozzarella and provolone, Parmesan), pepperoni, salami, olives...and so on.
My daughter does not like red sauce, so I make her a white pizza. Take Ricotta cheese, mix with some crushed garlic, fresh chopped parsley, and some salt and pepper. Put olive oil on the crust top with the ricotta mixture (sparingly) and then top with cheese, a little more olive oil and parsley.

Another good one is broccoli.....yes broccoli!! Saute in olive oil, garlic and some red pepper flakes. Oil a rolled out crust, and put the broccoli mixture on top. Top with Parmesan cheese, and put a thin crust on top, almost making a pie. Put a couple of slits in the top so hot air can escape....so good!!

Heavenly Crock Pot Chicken

Yum, and not low calorie....you should definitely excercise portion control on this one....(if you can!!)

4 Boneless Skinless Chicken Breast
2 Tbl Sp Butter
1 Can of Cream of Mushroom Soup
1 8oz of Cream Cheese
1 .7oz of "Good Seasons" Italian Dressing Mix
1/2 Cup Dry White Wine (I like the flavor of Sherry)

Melt the butter, cream cheese, cream of mushroom soup in a sauce pan. Blend in the Italian Dressing packet and the wine, mix well. Put the chicken breast in the bottom of the crock pot, and pour the mixture over it.
Set on low for 4-6 hours. The chicken will be practically falling apart. This is so good over egg noodles, or rice!

Spinach and Cheese Lasagna

I have a couple different versions of Lasagna, but as long as you know the basic way to layer it up the possibilities are endless.
This is my meatless version:
Refer back to the recipe for Sunday Gravy (or you could use a jar of sauce dare I say!!)
1 Ball of Mozzarella (you could use whole milk or part skim, but not fresh) If you could find a block of Provolone definitely use that too (or the pre-shredded Italian Blend)
1 Container Ricotta 14oz
1 egg
Salt &Pepper
Parsley
Fresh Basil (optional)
Small Clove Crushed Garlic
Olive Oil (to drizzle over the top)
1 Pkg Frozen Spinach (you need to defrost and squeeze all of the water out)

Boil your noodles according to package directions. Drain, and add a little olive oil, shake them around so they don't stick.
Mix the  Spinach, Ricotta, half of the shredded cheese (you want some to sprinkle in each layer and to finish off the top), salt & pepper, crushed garlic, a little parsley, and the egg.
Put a little sauce down in the bottom of your pan. Put a layer of noodles down overlapping each other. Sparingly put your mixture down on the noodles, and use your fingers to spread it out. Then sprinkle cheese on top. Put a little sauce on top of that, and then more noodles, mixture and so on....It makes about two layers, and the last layer (featured in above picture) is sauce, shredded cheese, some fresh basil, parsley, a sprinkle of Parmesan cheese, and a drizzle of olive oil.
Cover with foil, and put in a preheated 350 degree oven until all is melted and gooey (pictured below).

The first slice is always the hardest to remove from the pan....but does it really matter? Slice across with a spatula, and use a wide spoon to scoop out....

Crock Pot Chicken Tortilla Soup

Here is a yummy version of Chicken Tortilla Soup, but made in the crock pot. For those of you that work all day long, you can come home to a savory soup, with minimal prep.
1/2 Chopped Yellow Onion (chopped very small)
1 Crushed Garlic Clove
1 Can Pinto Beans (14oz)
1 Can Black Beans (14oz)
1 Can Whole Kernel Corn
1 Can Tomato Sauce (8oz)
1 Can Diced Tomato Mexican Style (14oz)
1 Packet Taco Seasoning
1 Can Chicken Broth
2 to 3 Boneless Skinless Chicken Breast (I used breast tenders)
Put all cans and taco seasoning in and stir. Then put the chicken in, make sure that it is covered with liqiud and put the lid on, and set the crock pot to low. Cook for 7 hours. If the chicken is not already falling apart, shred with two forks. If you cook longer than 7 hours, it is really not going to make a difference, as long as there is enough liquid. You could always add a little water, or beer along with the broth.
Garnish with what you like......I like crushed Tortilla Chips, Avocado, Sour Cream, and Cheddar Cheese.
If you like it spicey, add some jalapeno's or your favorite hot sauce.
Enjoy :o)

Mexican Pizza

This pizza works best with a pre-made crust. I like the Freschetta brand, but Boboli works too...
Take a 1/2 to 1 Pound of Ground Beef, mix it with a half roll (or full roll) El Mexicano Pork Chorizo
Brown it in a pan with a little salt, pepper, garlic powder, onion powder, and cumin.

Heat a can of refried beans in a separate pan.
Spread the beans on the crust, and then  put the meat mixture on top of the beans. Sprinkle with cheddar cheese and put in a pre-heated 425 oven.

Once the cheese is melted, pull it out of the oven. Now we can put the rest of the ingredients...
Shredded Cabbage
Sliced Black Olives
Chopped Tomato (or Salsa)
Crunched up Tortilla Chips
Sour Cream (I mix a little taco seasoning in)
Cilantro
Jalapeno
Chopped Avocado
Of course you could add or omit what ever ingredients you like :o)

                                                           The Finished Product

Quick and Easy Meatball Soup

This one is so quick and easy (and delicious)....
2 Cans of Beef Broth
2 Cans of Italian Style Chopped Tomato
1 Small Package of Frozen Mixed Vegetables
1 Package Alphabet Pasta (you can find in the hispanic section)
Meatballs (refer back to my recipe in previous post)
Make the meatballs, and brown them in the same pot you will cook the soup....once they are browned, pour in the two cans of broth, and the two cans of tomatos. Use one of the empty cans of tomatos to add some water, just one can should be enough. At this point you can add a little bit of Italian Seasoning, and pepper...(I wouldn't add salt, as the broth is pretty salty)
Bring to a boil, and then add the vegetables. Bring it back to a boil and then add the pasta....
Once the pasta is cooked, the soup is done. Sprinkle with Parmesan Cheese when serving it up in bowls, and serve with garlic bread.

Sunday Gravy is not just for Sunday's....

I love making a big pot of sauce, and I always do it a little bit different every time. So I say, take what I give you for the basics.....and make it your own!
Meatballs:
1 Pound Ground Beef (or half ground pork or veal, half ground beef)
1 Egg
Parmesan Cheese
One Clove Garlic (crushed)
Parsley (fresh or dried is fine)
onion powder
salt and pepper
bread crumbs
and a little water or milk just to moisten the bread crumbs
Now you will notice, I do not have measurement.....you can figure it out, a pinch here, a shake there. It's meatballs, it's not pharmacuetical science!!
I make my balls, and brown them in the pot that I am going to cook the sauce.

Once they are browned, you can drain some of the fat.....I personally keep it for flavor, and then skim some off of the top while it is cooking. That is up to you.
Some times I throw in some hot Italian sausage links to cook in the sauce. It makes the sauce take on a great flavor with the pork fat :o) This is not healthy cooking, this is full flavor cooking, so it is all about portion  control!
For the sauce: (I use canned tomato's....I do not sit with the family and core, and crush, and strain thousands of tomato, canned still gives you good flavor!!)
2 28oz Cans of Crushed Tomato (Cento is a good brand, but any will work...they are all the same)
Oregano
Italian Seasoning
Fresh Basil
1/4 to 1/2 Yellow Onion (diced)
One Clove Garlic (or more)
Again, eyeball your measurements...saute your onion, and put the garlic in at the last minute. You do not want the garlic browned, it gets bitter!
Pour in your cans of tomato's, and use one of those cans for water. Crushed tomato's can be thick depending on what brand you use....if you notice them to be watery, don't add as much water, and use a little tomato paste.

That is pretty much it, you make it your own.....and once you smell all of that goodness cooking on the stove....you will swear you just walked in to an Italian restaurant.....
Mangia~!

Ribs, it's what's for dinner tonight!

This is my version of fall off the bone goodness....some like to boil, and then throw on the grill....some like to strictly just grill them....but unless you are a wizard at controlling the heat, you will not get them done perfectly. I bake mine, really slow, with a dry rub, and then sauce them at the end...so here it is:

Rubbed Slab

I prefer pork babybacks, I take one slab (or more depending on how big your family is) and rub it with a great blend of spices (to follow). Then I take a cookie sheet that I have covered in foil, spray it with non-stick spray, and put your rubbed ribs on it, cover almost air tight, so they steam while they cook. This is what keeps them moist. Put them in a pre-heated oven at 225 degrees for three hours. After the three hours, unwrap, there will be quite a bit of liquid, you could leave in or drain off....this is when you want to slather with your favorite sauce,  turn the oven up to 250 degrees and put back in uncovered for about 45 minutes. This should create almost a glaze effect. Once you take them out of the oven, let rest a bit before you cut them apart.

Rib Rub: (you can adjust how you like, this is the basics)

2 Tsp Paprika

1 1/2 Tsp Chili Powder

1/4 Tsp Cayenne (or more it you like it spicy)

1 Tsp White Pepper

1 Tsp Pepper (I used smoked)
1 Tsp Cinnamon
3/4 Tsp Ground Oregano
1/2 Tsp Allspice
1/2 Tsp Cumin
1/2 Tsp Ginger
1/4  Tsp Ground Cloves
1 Tbl sp Salt
1 Tbl sp Brown Sugar

I know it is a lot of different ingredients but you will never go back to pre-made rib rubs again!!

Stroganoff anyone....?

Super  simple, and yummy....when the weather changes, so do meals that you cook. All though I have been know to BBQ in the snow.....just ask my husband!! My mom used to cook this all of the time, but I tweaked it a little and is even more yummy. I pour it over wide egg noodles that have been tossed with a little butter or olive oil, a little garlic, and parsley...don't forget salt and pepper. For the Stroganoff, buy the beef strips, (the package usually states for stir fry). I cut the strips into smaller pieces, and then brown in a skillet, season  with garlic, onion, parsley, and salt and pepper. Once all browned, take one can of Campbell's cream of mushroom soup (roasted garlic mushroom works too), pour that into the skillet with the beef, and in that can you just emptied, pour some Sherry wine, or a really dry white wine, then pour that into the pan. Add one package of fresh sliced mushrooms. Stir it all up so it is combined. Simmer on low, usually about 30-45 minutes. After that time, take the lid off and put in a heaping scoop of Sour Cream to finish it off. That is it, pour it over noodles (or rice) and you are done!! A nice green salad goes good on the side :o)

A little school snack...

Made a quick little snack for the kids when they came home from school....I take corn tortillas, cut then in fours, and fry them in a little vegetable oil, (you could use canola for a lighter taste). Pull them out when they are golden and drain them on paper towels. Now.....you know that taco seasoning packet I said "Do Not" use when your making taco/burritos.....take some of that seasoning in the packet and sprinkle just a tiny bit over the chips you just pulled out, you have to do it while they are right out of the oil, or it will  not stick....
Sometimes I make those chips and put them in the bottom of a bowl when I am making homemade chili, pour the chili over the chips, sprinkle with shredded cheddar cheese, jalapenos, and you got your self a bowl of rib stinking goodness....(notice I put stinking....get it, chili beans, stink hahaha)!! I will post the chili recipe at another time....back to the snack for the kids, they like them just as they are, or sprinkle with cheese and broil for a bit in the oven.
I know you think....why not just open a bag of tortilla chips....well, you could....but it wouldn't be made with love :o)

It doesn't always have to be from scratch...

Some of my most favorite meals, are the quick and easy ones! Tonight will be: ground beef seasoned with a little garlic powder, cumin, onion powder, paprika, and salt and pepper.....(why buy the packet seasoning when you can season on your own, and control the amount of sodium) brown it in a pan, drain off the fat, and you are good to go for burrito or taco filling. Heat up some refried beans, the best in the can are the La Costena brand (don't look at fat and sodium content, you will kill over!!) All though I usually like cooking my beans from scratch, it is nice to bust out the can opener and be done with it!! For rice, I love love love the Near East brand for Spanish rice, not over the top with seasoning, and the rice stays firm. I do make my salsa from scratch, and usually have some in my refrigerator at any given time...it's simple: 1 can of diced unseasoned tomato's, yellow onion, garlic clove, Jalapeno (I like the pickled out of the jar), cilantro, salt and pepper to taste.I am not giving quantity, because I think with salsa, you have to make it the way you like it.... I blend it all in a food processor, and then stick it in the fridge to marry.....yes I said it MARRY!! ha :o)

Dressing up some Ribeyes

I made the yummiest drizzle for some ribeye steaks the other night. It was so easy, and was good also drizzled over pasta!!
I had some fresh Basil growing, so I grabbed some leaves, along with a garlic clove, crushed it in the food processor, while pouring extra virgin olive oil in, and then finished it off with some lemon juice to brighten it up! Finish with with a little kosher salt, and black pepper...
That little sauce has  many options as far as what you could put it on.....would go nicely even on fish because of the added lemon juice!