Last winter I found this recipe and have cooked several times. The last time I made it, both boys gave it a thumbs up. I enjoy this recipe because the recipe makes a lot so it stretches a buck and it is made in the crockpot.
Pinto Beans and Ham
Stars of the recipe:
bag of dried pinto beans
1/2 lb. of ham chopped
small onion chopped
Soak the pinto beans over night. Make sure you put them in a big bowl and cover them with water.
In the morning, drain the beans. Get rid of any debris which could have gotten in the bag.
Place the beans, ham, and onion in the crockpot.
Put water in the crockpot so it’s over the beans, ham, and onion. Season with salt and pepper.
This is my third week of posting Christmas cookie recipes. This week’s recipe is another favorite of the Imaginative One. My mother-in-law adores these. What’s not to love about them? Peanut butter and chocolate is delicious together.
Peanut Butter Blossoms
Stars of the recipe:
48 Hershey’s Kisses
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 375°F. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned.
Immediately press a chocolate into center of each cookie; cookie will crack around edges.
I found this “recipe” on This Mommy Cooks’ blog so I decided to make them to take to church for our fellowship time. These treats were gone quickly. In fact, my hubby came over looking for some and couldn’t find any because they were all gone.
I call these a “recipe” but it is actually a method more than a recipe.
Stars of the “recipe:”
mini pretzels (twists or snaps)
Hershey kisses or hugs
candy or Indian corn
Preheat the oven to 350 degrees.
Line a cookie sheet with parchment or foil.
Place the pretzels on the cookie sheet. Make sure they are not touching.
After unwrapping the kisses/hugs, place them on each pretzel.
Place the cookie sheet in the oven. Bake for 3 to 5 minutes until the kisses are melted. You will know they are because they will become shiny.
Take out of the oven. Carefully place a candy corn/Indian corn on each of the kisses.
Cool and then store. (You may have to put them in the fridge to aid in the cooling process.)
I saw this recipe on Rachael Ray’s talk show about a month ago. I knew it would an instant hit for my family so I put it on my October menu plan. Boy was I correct (as the Wee One would say), it was a hit with the whole family. You need to plan ahead because it takes an hour of actual cooking time. There is very little prep that needs to be done besides cutting up the onions, kielbasa, potatoes, and apples. Since you are not doing a fine chop with any of those ingredients, it doesn’t take too much time.
Roasted Kielbasa Dinner
Stars of the Recipe:
2 pounds of red potatoes, halved or quartered depending on their size (Some of mine needed to be cut even smaller.)
4 large onions quartered (I used only 2 onions because the boys do not like onions.)
2 pounds of kielbasa, cut into 2 inch pieces (I used turkey sausage instead.)
4 Gala or Honeycrisp apples cut into wedges
Honey for garnish
Preheat oven to 425˚F.
In a large, shallow roasting pan, drizzle potatoes and onions with EVOO, salt and pepper. Roast 40 minutes.
Drizzle the apples with honey, EVOO, salt and pepper. Add kielbasa and apples to potatoes and onions in the last 20 minutes of cooking time.
I’m off of work this week!!! A few of the meals take longer to fix then our usual meals. I usually have to have meals on the table by 5 o’clock so that my hubby can have dinner before going to work. I’m excited to try the roasted kielbosa dinner.
This is another Christmas cookie recipe. The Imaginative One loves these. In fact, this one of his top two favorite Christmas or year around cookie. I know when I make these, he will have a big old smile on his face.
Last December, I found this recipe on one of my favorite blogs, Cooking During Stolen Moments. As soon as I tried it, I knew this would be my go to recipe for Snickerdoodles. They are so light and crispy.
Stars of the recipe:
1 c. butter or margarine
1 1/2 c. sugar
1 t. vanilla
2 3/4 c. flour
2 t. baking powder
1/2 t. salt
1/3 c. sugar (I used green or red to make it look Christmas looking.)
2 t. cinnamon
1. Cream butter or margarine and sugar together until fluffy. Add eggs and vanilla and beat for 2-3 minutes.
2. Whisk or sift together flour, baking powder and salt. Slowly add to creamed butter until combined.
3. Place dough in refrigerator and let chill for at least 2 hours.
4. Roll about 1 t. of dough into a ball. Combine 1/3 c. sugar with cinnamon. Roll dough in cinnamon sugar until covered.
5. Place dough on cookie sheets, flatten slightly with the bottom of a glass, and bake at 350 degrees for 10-12 minutes, until edges are very lightly browned.
I’ve started to make my Christmas cookie dough and then put it in the freezer. This way they are ready to go when it’s time to do my Christmas cooking baking. I roll the dough into a loggish shape and then wrap it in wax paper. I then put the wax paper log in a freezer bag with instructions of how to bake it on the bag. (I have to admit that we do bake some of the cookies so that we can taste test the dough.)
For the past ten or so years, I’ve baked cookies or made candy for Christmas. It is a tradition that was started by my grandma and mom. I can remember past Christmases where they made various types of cookies and candy. They would then package them up and give them to friends and family for Christmas presents.
Since Christmas is quickly approaching, I’ve need to start think of my baking/candy making list. The goodies I made last year really hit the spot so I’m thinking I’m going to be making most of those types of cookies/candy if not all of them. I’ve decided to do a post a week of these goodies in preparation for the Christmas baking season.
The first Christmas “cookie,” I’m posting is Mock Thin Mints. My MOPs group does a cookie exchange every December. A few years ago, one of the ladies brought these. I quickly fell in love with them.
Last year, I made them. My mother-in-law, a girl scout advisor, tasted them. She could not believe they were made from Ritz crackers. She told me that they tasted just like Thin Mints. Coming from her, that was a compliment.
Stars of the recipe
Bag of chocolate chips
1 tsp. of mint extract
1 sleeve of Ritz crackers
crushed candy canes
Put a bag of chocolate chips with a teaspoon of mint extract in a microwavable bowl.
Melt the chocolate chips at 75% power for 1 minute. Stir. If not melted, put it in the microwave for 30 secs at a time, stirring each time, until the chips are melted.
Dip Ritz crackers into the melted chocolate and then place them on a cookie sheet covered with wax paper or foil.
Put crushed candy canes on top.
Let the chocolate harden and then put the cookies in a container.