CHRISTMAS 2012!!!

MERRY CHRISTMAS TO ALL MY VIEWERS!!!

Mikki's Rolo Surprises

This a creation from a dear friend  :)  1 pkg reg sized pretzels  1 bag of Rolo chocolate candies 1 small bag of pecans   Place pretzels on a baking sheet, put Rolo chocolates on top of each pretzel. Bake at 350 degrees for aprox 5-10 min until chocolate melts over pretzel. Take out of oven and place a pecan over the top of chocolately pretzel. Let chocolate candies cool-then enjoy!!!

HAPPY BIRTHDAY CRAIG!!!

Thank you for all your help with this blog!! All your computer editing and pictures. Thanks again- have a wonderful birthday!!

TO ALL MY VIEWERS:

When Christmas time approaches-I think of family. That is why instead of traditional Christmas recipes I picked ones that I grew up with. Some of which my mom made-I miss her deeply especially this time of year. These are comfort food recipes-not just for Christmas. I just felt that I needed to share my version of Christmas time with you.

Spiced Red Wine

The Holiday Collection- Grape Ice Ring.(recipe follows)  1/2 cup sugar 1/2 cup water 1 bottle (750 mL) Burgundy wine, chilled 2 cups white grape juice, chilled 1 cup peach schnapps,chilled  Prepare Grape Ice Ring. Combine sugar and water in small saucepan. Bring to a boil. Boil, stirring constantly,until sugar dissolves. Cool to room temperature. Cover; refrigerate until chilled, about 2 hours.  Combine wine, grape juice, schnapps and sugar syrup in punch bowl. Float Grape Ice Ring in punch. Makes 14 servings.   GRAPE ICE RING  2 lbs assorted seedless grapes ( Thompson, Red Empress,etc) *Lemon leaves (optional)  Fill 4-cup ring mold with water to within 3/4" of top. Freeze until firm, about 8 hrs or overnight. Arrange clusters of grapes and leaves on ice; fill with water to top of mold. Freeze until solid, about 6 hrs. To unmold, dip bottom of mold briefly in hot water.  *These nontoxic leaves are available in florist shops.

The 12 recipes of Christmas!!!

Day 12

Charley's Cheesies Pancakes :)

The Holiday Collection- Start with Bisquick pancakes- 2 cups original Bisquick  1 cup milk  2 eggs  Aprox. 1 cup shredded cheddar cheese  Heat griddle or skillet; grease if necessary. Stir in all ingredients until blended. Batter will be lumpy. Scoop batter by little less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown. (Source:  Betty Crockers Bisquick Cookbook) Do not put cheese on top of pancakes.

The 12 recipes of Christmas!!!

Day 11

Festive Hash and Eggs

The Holiday Collection- A breakfast favorite from my mom. 1 15-oz can corned beef hash  4 eggs  1/2 cup milk 1/2 cup (2oz) shredded swiss cheese  Spread corned beef hash evenly in four individual casseroles. Make a slight depression in center of each with back of spoon. Break one egg into each depression; do not salt. Spoon 2 TB milk over each casserole. Sprinkle evenly with shredded cheese.  Bake, uncovered, in 350 degree oven for 18-20 min or till eggs are almost set. Remove from oven. Sprinkle with paprika, if desired. Let stand 5 min before serving. Makes 4 servings.

The 12 recipes of Christmas!!!

Day 10

Creamettes Beef Italiano

The Holiday Collection-  1 (7oz) pkg elbow macaroni (2 cups uncooked) 3/4 cup chopped onion 1/4 cup chopped green pepper 1 lb lean ground beef 1 TB salad oil  1 (15 1/2 oz) jar spaghetti sauce 1/4 cup water 1 tsp sweet basil and salt (each) 2 TB butter or margarine 3 TB flour 2 cups milk 1 (8oz) pkg shredded cheddar cheese 1/2 tsp salt 1/4 tsp pepper   Prepare macaroni according to pkg directions. Drain. In large skillet, saute onion, green pepper, and beef in salad oil. Drain excess fat. Stir in 1 1/4 cups spaghetti sauce,  1 tsp salt, water, and basil.  Bring to a boil, cook 5 min, stirring often. In a saucepan, melt butter, add flour and gradually blend in milk. Cook 'til thick. Remove from heat and add cheese, 1/2 tsp salt,pepper. Stir until cheese melts. Pour meat sauce into 3-quart greased casserole or 13 by 9 by 2" pan. Spoon macaroni on top. Convectional Oven Directions:  Bake 30 min at 400 degrees.  Microwave Directions:  Cover baking dish with glass cover or plastic wrap. Microwave 8-10 min. (Source: Creamettes)  Serves 6-8 

The 12 recipes of Christmas!!!

Day 9

Pepper Steak with Rice :)

The Holiday Collection - This is a recipe that I grew up with. One of my favorite recipes from my mom.  3 cups hot cooked rice  1 lb lean beef round steak, cut  1/2" thick  1 TB paprika  2 TB butter or margarine  2 cloves garlic, crushed  1 1/2 cups beef broth  1 cup sliced green onions,including tops  2 green peppers, cut in strips  2 TB cornstarch  1/4 cup each- water and soy sauce  2 large fresh tomatoes, cut in eighths   While rice is cooking, pound steak to 1/4" thickness.  Cut into 1/4" wide strips.  Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter.  Add garlic and broth.  Cover and simmer 30 min. Stir in onions and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water, and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened- about 2 minutes. Add tomatoes and stir gently. Serve over beds of fluffy rice. Makes 6 servings.

The 12 recipes of Christmas!!!

Day 8

Marionberry Crepes

The Holiday Collection- 1 cup Aebleskiver Mix( similar to pancake mix-basically 3/4 cup flour 1/4 sugar) 1 cup milk 1/4 cup buttermilk 2 eggs 1 TB oil Marionberry preserves(optional)  Combine all ingredients in bowl, mix with wire whisk. Batter will be slightly lumpy. Heat 10" saute pan over med heat. Melt small amount of butter in pan. Pour 1/4 cup crepe batter into pan. Tip pan from side to side to spread batter so it covers bottom of pan. Cook for approx. 45 seconds on first side, and 20 seconds on second side. Turning only once. Spread with Marionberry preserves, roll up and top with whipped cream or sprinkle with powdered sugar. Makes approx. 8 Marionberry Crepes (Source: Columbia Empire Farms)

The 12 recipes of Christmas!!!

Day 7

Loraine's Soup :)

The Holiday Collection- a family favorite!!!  1lb hamburger, browned 1/2 cup chopped onion (cook together and season with garlic salt)  Add 2 cans beef broth 2 cans Italian style stewd tomatoes-ready cut 1 can veg-all-drained  1 cup med sized egg noodles  Bring all to boil & add cooked meat & onion. Simmer 20-30 min. Makes about 6 large servings. All this could be halved. (Source: Wilma Schazenbach)

The 12 recipes of Christmas!!!

Day 6

EggNog Pancakes

The Holiday Collection- 2 cups original Bisquick 1 cup eggnog  2 eggs  sprinkle of nutmeg  Heat griddle or skillet; grease if necessary.  Stir all ingredients until blended. Pour batter by a little less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until.golden brown. (Source:  Betty Crockers Bisquick Cookbook)

The 12 recipes of Christmas!!

Day 5

Kathy's Xmas French Toast Pudding :)

The Holiday Collection- This is my OWN creation- YEAH!!  This is a RICH dessert or for breakfast!!   1 pkg dried bread cubes (without seasoning) 1- 1 1/2 cups eggnog  Place bread cubes in a square greased baking dish. Add eggnog to bread cubes. Cover with saran wrap and place in the refrigerator.  Let set for 2-3 days (to allow eggnog to soften bread and absorb flavor of eggnog).  After breadcubes have rested, mix up the breadcube mixture and add aprox 1 cup of craisins. Mix well. Flatten mixture back in pan. Now mix up 2 eggs, 1 cup milk, 1 tsp vanilla, 1 TB melted butter and a sprinkle of nutmeg in a small container. Pour mixture over the bread cubes and craisins. Spread an extra TB melted butter over top of soaked mixture. Make sure all the bread is soaked in with the new egg mixture. Bake at 350 degrees on med shelf for 40 min for a denser texture, for a lighter texture put on lower rack. Should look golden brown and a little juicy. Let cool. Can eat warm or cold. Optional: For extra richness- pour eggnog over the hot or cold pudding. Can also heat the eggnog with the pudding. Crasins can be mix through it or placed on top. A plan ahead dish-allow a few days of preparation.

The 12 recipes of Christmas!!!

Day 4

Blueberry Lemon Drops

The Holiday Collection- 2 cups plus 1 TB all-purpose flour, divided 1 cup fresh blueberries 1 cup sugar 1/2 cup or margarine, softened  1 egg. 1 tsp grated lemon peel 1 TB fresh lemon juice 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt   Heat oven to 375 degrees.  Lightly grease cookie sheets. Set aside. In small mixing bowl, combine 1 TB flour and the blueberries. Toss to coat. Set aside.  In large mixing bowl, combine sugar, butter, egg, peel and juice.  Beat at medium speed of electric mixer until light and fluffy. Add remaining 2 cups flour, the baking powder, baking soda and salt.  Beat at low speed until soft dough forms. Gently fold in blueberries.  Drop dough by heaping tsps 2 inches apart onto prepared cookie sheets. Bake for 11-13 min, or until edges are golden brown. Cool completely before storing. YiELD: 2 Dozen Cookies  ( Source: Cooking Club of America)

12 recipes of Christmas!!!

Day 3

Cookie Nests

The Holiday Collection!!!   3 cups chow mein noodles  1 cup minature candy-coated semisweet chocolate pieces  1 jar (7oz) marshmallow cream 1/4 cup chunky peanut butter 1/4 flaked coconut 2 TB butter or margarine, softened 1 tsp vanilla Small gumdrops or jelly beans(optional)  In large mixing bowl, combine all ingredients, except gumdrops. Cover with plastic wrap. Chill 15-20 min for easier handling. With greased hands, form 1/4 cup mixture into nest shape. Repeat with remaining mixture.  Place nests on wax paper. Let dry. Fill nests with gumdrops before serving. (Source: Cooking Club of America)

12 recipes of Christmas!!!

Day 2

Cranberry Haystacks

The Holiday Collection!!  A very unique cookie!!  1 pkg. (3oz) cream cheese, softened  2 TB milk 2 squares (1oz each) white baking chocolate, melted and slightly cooled 1/2 tsp vanilla 1/4 tsp salt 2 cups minature marshmallows 1 1/2 cups chow mein noodles 1/3 cup dried cranberries   Line cookie sheets with wax paper. Set aside. In medium mixing bowl, combine cream cheese and milk. Beat at medium speed of electric mixer until smooth. Add melted chocolate, vanilla and salt. Beat at medium speed until smooth. Stir in marshmallows, noodles and cranberries. Drop mixture by heaping teaspoons onto prepared cookie sheets. Chill until set. Store in refrigerator. (Source: Cooking Club of America)

THE 12 recipes of Christmas!!

DAY 1

COUNTDOWN TO CHRISTMAS!!!

The 1st annual countdown to Christmas is coming soon. Christmas recipes each day (not posted daily) up until Christmas!!

To All My Viewers:

CHRISTMAS RECIPES ARE COMING SOON!!!

Charley's Cranberry Chicken :)

A Thanksgiving Leftover favorite!!  2-3 boneless chicken breasts 1-2 cans whole or jellied cranberry sauce (may use fresh cranberries) 1 whole onion-chopped  Place chicken breasts in a dutch oven or slow cooker. Add onion and cranberry sauce. Either cook on low for 8-10 hrs in a slow cooker or a glass dish, you can bake at 375 degrees for 1 hour so that the cranberries absorb into the chicken.

TO ALL MY VIEWERS:

Roasted Turkey with Savory Cranberry Stuffing

The Holiday Collection- 1 cup chopped celery 1 cup chopped onion 1/2 cup margarine or butter 1 (16-oz) can whole-berry cranberry sauce 2 TB chicken-flavor instant bouillon cubes 12 cups dry bread cubes (about 16 slices bread) 1 cup chopped pecans 2 tsps poultry seasoning 1 tsp rubbed sage 3 cups hot water 1 (12-14lb) turkey,thawed if frozen vegtable oil Rich Turkey Gravy (recipe follows)  In large skillet, cook celery and onion in margarine until tender; add cranberry sauce and bouillon. Cook and stir until bouillon dissolves. In large bowl, combine bread cubes, pecans, seasonings and water; add cranberry mixture. Mix well.  Preheat oven to 325 degrees. Remove neck and giblets from turkey cavities. Rinse turkey; drain well. Stuff neck and body cavities lightly with stuffing. (Place extra stuffing in greased baking dish; refrigerate.)  Turn wings back to hold neck skin in place. Place turkey, breast side up, on flat rack in open pan. Insert meat thermometer into thickest part of thigh next to body, not touching bone. Brush skin with oil. Place turkey in oven and roast about 4 hours. (Bake extra stuffing with turkey during last 40 min or until hot.) When skin is golden brown, shield breast loosely with foil to prevent overbrowning. Check for doneness; thigh temperature should be 180-185 degrees. Let turkey stand 15-20 min before carving. Serve with Rich Turkey Gravy. Refrigerate leftovers. Makes 10-12 servings. RICH TURKEY GRAVY:  In med skillet, stir 1/4 to 1/3 cup flour into 1/4 cup pan drippings; cook and stir until dark brown. Stir in 2 cups hot water and 2 tsps chicken-flavor instant Bouillon or 2 chicken-flavored Bouillon cubes; cook and stir until thickened and bouillon is dossolved. Refrigerate leftovers. Makes about 1 1/2 cups. (Source:  Publications International, LTD)

Turkey Tip

TURKEY THAWING METHODS- Experts recommend refrigerator thawing. However, if you are short on time and need a quicker method for thawing, submerge the turkey in cold water. Thawing a turkey at room temperature allows bacterial growth and is not recommended.  * REFRIGERATOR THAWING   Thaw breast side up in unopened wrapper on a tray in the refrigerator. Allow at least one day of thawing for every four pounds of turkey. *COLD WATER THAWING  Thaw breast side down in unopened wrapper submerged in cold water(completely covered). Change the water every 30 min to keep the turkey surface cold. Estimate minimum thawing time to be 30 min per pound for whole turkey.

Pumpkin Almond Bisque In A Pumpkin Shell

The Holiday Collection- 1 med- size pumpkin  3 cups chicken broth, divided 2 TB butter or margarine 3 TB chopped celery 3 TB chopped onion 2 TB almond paste 1 TB tomato paste 1 1/2 cups half-and-half 3 TB almond-flavored liqueur 1 tsp ground nutmeg 1 tsp black pepper Salt to taste Toasted Pumpkin Seeds(recipe follows)  Cut slice from top of pumpkin. Scoop out seeds and fibers; reserve. Scoop out flesh,leaving shell that can be used for serving. Simmer pumpkin flesh in small amount of the chicken broth until tender. Place cooked pumpkin in food processor or blender container; process until smooth. (There should be 2 cups of pumpkin puree.) Leave puree in food processor.  Melt butter in heavy stockpot. Add celery and onion; cook over low heat 5 min. Add celery mixture, almond paste and tomato paste to pumpkin puree; process until smooth. Return contents of food processor to stockpot; add remaining broth and simmer over low heat, 30 min. Stir in half-and-half and cook until heated through. Stir in liqueur,nutmeg,pepper and salt. Pour into reserved pumpkin shell. Garnish with Toasted Pumpkin Seeds Makes about 8 servings  TOASTED PUMPKIN SEEDS:  Preheat oven to 275 degrees. Carefully separate reserved seeds from fibers. Wash,drain and dry seeds on paper towels. In small bowl, coat seeds with small amount of vegtable oil. Add 2 TB Worcestershire sauce and 1/2 tsp ground pepper; toss to mix thouroughly. Spread seasoned seeds in single layer on baking sheet. Bake, stirring occasionally until golden brown. (Source: Publications International,LTD)

Turkey Tips

Leftover Turkey Food Safety Tips:  *Refrigerate leftovers as soon as the meal is over.  Carve the meat off the bone,then store in refrigerator or freezer.* Wrap turkey slices and stuffing separately, refrigerate and use within three days. * Use refrigerated gravy within three days. * Freeze leftovers if you plan to store them for longer periods of time. Wrap in heavy foil, freezer wrap or place in freezer container or freezer bags; for optimum taste, use stuffing within one month and turkey within two months.

Low-Calorie Mashed Potatoes

The Holiday Collection- 2 lbs med red boiling potatoes,peeled and cut into chunks 4 large cloves garlic, peeled 3/4 cup cultured buttermilk (1 1/2 %fat) 1/2 tsp salt 1/4 tsp freshly ground pepper 2 TB chopped chives for garnish  Place potatoes and garlic in large saucepan. Add enough water to cover; bring to a boil over high heat. Reduce heat to med. Simmer, uncovered, 20-30 min or until potatoes are fork-tender; drain. Place potatoes and garlic in med bowl. Mash with potato masher or best with electric mixer at med speed until smooth.* Add buttermilk, salt and pepper. Stir with fork until just combined. Garnish, if desired. Makes 4 cups, 8 servings *For a smoother texture, force potatoes through potatoe ricer or food mill into med bowl. Proceed as directed. BUTTERY MASHED POTATOES:  Prepare as directed except add 1 TB butter or margarine along with buttermilk, salt and pepper. (Source: Publications International,LTD)

Spiced Apple Tea

The Holiday Collection-2 cups unsweetened apple juice 6 whole cloves 1 cinnamon stick 3 cups water 3 bags cinnamon herbal tea  Combine juice, cloves and cinnamon stick in med saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 10 min. Meanwhile, place water in another med saucepan. Bring to a boil over high heat. Remove from heat; drop in tea bags and allow to steep for 6 min. Remove and discard tea bags. Strain juice mixture; discard spices. Stir juice mixture into tea. Serve warm with additional cinnamon sticks, if desired or refrigerate and serve cold over ice. (Tea may be made ahead and reheated.)  Makes 4 servings) (Source: Publications International,LTD)

Apple pumpkin desserts

The Holiday Collection- 1 (21-oz) can apple filling or topping 1 (16-oz) can pumpkin (about 2 cups) 1 (14-oz) can sweetened condensed milk  2 eggs 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt 1 cup gingersnap crumbs ( about 18 cookies) 2 TB margarine or butter, melted  Heat oven to 400 degrees.  Spoon apple filling into 8-10 custard cups. In large mixer bowl, beat pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt; spoon over apple filling. Combine crumbs and margarine. Sprinkle over pumpkin mixture. Place cups on 15 by 10-inch baking pan. Bake 10 min. Reduce oven temp to 350 degrees, bake 15 min or until set. Cool. Garnish with whipped cream, if desired. Refrigerate leftovers. Makes 8-10 servings. (Source: Publications International,LTD)

Pumpkin pie

A Holiday favorite!!  3 eggs,slightly beaten. 1 cup granulated sugar or light brown sugar, firmly packed 1/2 tsp salt 2 1/2 tsps pumpkin pie spice 2 cups cooked pumpkin or 1- 15 oz can canned pumpkin 1 1/2 cups light cream or evaporated milk 1 9" unbaked pie shell with high fluted edge   Combine eggs, sugar, salt and spice and beat well. Blend in pumpkin. Add cream and beat well. Pour into pie shell. Bake in oven preheated to 450 degrees for 10 min. Then reduce temp to 350 degrees and continue baking for 45 min or until knife inserted in center of pie comes out clean. Cool. Garnish with whipped cream, if desired. (Source: Watkins)

PUMPKINS, PUMPKINS, PUMPKINS!!!

Butterscotch Meringue Pie

Holiday Recipes Collection- A variation on an old classic, this meringue uses brown sugar instead of white. The result is a meringue that it is still light and delicious, but less sweet. It marries beautifully with the sweetness of the butterscotch filling.  CRUST  1 1/2 cups all-purpose flour 1 TB sugar 1/8 tsp salt 3/4 cup unsalted butter, chilled, cut up 2-3 TB ice water  FILLING. 1/4 cup unsalted butter,cut up 1 cup packed brown sugar 1 1/4 cups whole milk,divided 1/2 cup heavy cream 1 egg 1 egg yolk 3 TB cornstarch  Dash salt  1 1/2 tsps vanilla extract  MERINGUE   1/3 cup water 1 TB cornstarch 4 egg whites 1/2 cup packed brown sugar 1/2 tsp cream of tarter   In large bowl, stir together flour,sugar and 1/8 tsp salt. With pastry blender or 2 knives, cut in 3/4 cup butter until mixture resembles coarse crumbs with some pea-sized pieces. Add 2 TB of the water, stir until dough starts to form, adding additional water 1 tsp at a time,if needed. Shape into flat round; cover. Refreigerate at least 20 min.  On lightly floured surface,roll dough into 1/8-thick round (12-13 inches across). Fold dough in half; transfer to 9-inch pie plate. Gently ease dough into plate, without stretching. Trim to 1/2 inch beyond edge of pan. Flute edges. Freeze 20-30 min or until firm.  Meanwhile, heat oven to 375 degrees. Cover pie crust with foil. Fill with pie weights, beans or rice. Bake 25 min. Remove foil and weights; bake an additional 15-20 min or until crust is golden brown. Cool on wire rack. Reduce oven temp to 350 degrees. Melt 1/4 cup butter in med saucepan over med heat. Add 1 cup brown sugar; cook and stir 3 min or until sugar is melted and mixture is smooth. Whisk in 3/4 cup of the milk and cream. Cook whisking constantly, until mixture comes to a boil. Remove from heat.  In med bowl,  whisk together egg, egg yolk and remaining 1/2 cup milk. Whisk in 3 TB cornstarch and dash salt. Slowly whisk in hot sugar mixture. Pour into same saucepan. Cook over med-low heat, stirring constantly, 5 min or until thick. Strain into med bowl; stir in vanilla. Cover to keep warm. To make meringue, in small saucepan, combine 1/3 cup water and 1 TB cornstarch; mix well. Bring to boil over med heat. Boil 30 seconds, stirring constantly. Turn off heat; cover to keep warm. In large heatproof bowl, whisk together egg whites and 1/2 cup brown sugar. Place over pan of simmering water (bowl should not touch water); whisk constantly 1-2 min or until sugar has dissolved. (To test, remove bowl from heat and rub small amount of mixture between your fingers. It should feel smooth and silky,without any graininess.)  Remove from heat. Add cream of tarter, with electric mixer, beat at med speed until soft peaks form. With mixer running, add warm cornstarch mixture. Increase speed to med-high, beat 2-3 min or until meringue is shiny and stiff peaks form.  Heat filling until hot; pour into crust.  Working quickly, spread meringue evenly over hot filling, making sure meringue completely covers filling and touches crust on all edges. Use spoon to make decorative finish.  Bake at 350 degrees for 13-15 min or until meringue is golden brown. Cool on wire rack 2 hrs. Refrigerate. (Pie can be made up to 4 hrs ahead. Refrigerate.)  WINE  This butterscotch offering needs a rich dessert wine.  The nonvintage Barbadillo Olorosso Sherry from Spain is a full -flavored and moderately sweet wine. For an especially memorable pairing, try Castello di Brolio Vin Santo, Tuscany's most famous dessert wine. It has outstanding caramel and nut flavors. YIELD:  8 servings (Source: Lisa Saltzman-cooking school instructor- Eugene Oregon- Cooking Club of America)

Coney Sauce :)

Holiday Recipes Collection- A family favorite!!  1 lb hamburger (or ground turkey)  1 qt tomatoes, pureed 1 med fresh, or 2 Tbsp dried  1 clove fresh garlic, or 1 tsp granulated  1 or 2 Tbsp  2 tsp chili powder  1 tsp salt  1/2 tsp paprika  1/2 tsp allspice  1/2 tsp cumin  1/2 tsp oregano 1/2 tsp basil   Cook meat and mash into small chunks. Add tomatoes and spices.  Simmer and stir occasionally until reduced and thickened, about 1 to 2 hours. Crock pot would also work set on low for several hours. (Source: Florence MacSmith, 1979, courtesy of Dick Schutz)

Caramel-Pear Pie

Holiday Recipes Collection- Dough for 1 (9-inch) double-crust pie  3 TB all-purpose flour, divided  1 TB ground almonds 3 lb. Bartlett pears( about 6),peeled, quartered 1 TB pear or apple cognac, if desired 2 TB unsalted butter 1/2 cup sugar  Heat oven to 400 degrees. Line 9-inch pie pan with 1 circle of dough. Sprinkle 1 TB of the flour and ground almonds over bottom of crust; refrigerate while preparing filling.  Toss pears with cognac in large bowl. Melt butter in large skillet over medium heat. Add sugar; cook and stir 7-8 min until golden brown.( At first, caramel will appear crystalized,followed by a separating of butter and sugar. It will smooth out as it begins to brown.) Whisk in remaining 2 TB flour until combined. Add pears; reduce heat to low. (Some of the caramel will harden.) Cook and stir 3-5 min or until caramel melts and coats pears. Place pears on pie crust; pour remaining caramel over pears.  Cut remaining circle of dough into 10 (3/4 inch wide) strips. Weave strips into lattice over pie filling, letting strips overhang pie pan. Trim strips to 1/2-inch overhang; fold under edge of bottom crust. Press down gently to seal; flute or crimp edge. Bake 45-55 min or until crust is golden brown and filling is bubbly, covering edges with foil after 20 min if browning too quickly. Cool on wire rack to room temperature. TIP:  If you're new to making caramel,reduce the heat to low as the sugar starts to carmelize to minimize the chances of getting too dark. Serve pie with a scoop of vanilla ice cream or drizzle of cr'eme fraiche.  8 servings  (Source: Cooking Club of America)

Brownie S'mores

Holiday Recipes Collection- 9 whole cinnamon graham crackers,halved crosswise  3/4 cup unsalted butter, cut up   4 oz. unsweetened chocolate,cosrsely chopped  1 cup sugar 1 cup packed light brown sugar 2 tsps vanilla extract  3 eggs, lightly beaten 1 cup all-purpose flour  1 1/2 cups semisweet or milk chocolate chips  35 regular-sized marshmallows    Heat oven to 350 degrees. Spray bottom of 13 by 9 inch baking pan with cooking spray. Arrange graham crackers over bottom of pan, overlapping slightly or breaking to fit, if necessary.*  Melt butter and unsweetened chocolate in medium saucepan over low heat, stirring frequently. Remove from heat; stir in sugar, brown sugar and vanilla until blended and smooth; stir in flour. (Batter will be smooth,thick and shiny.)  Stir in chocolate chips. Spoon and gently spread over graham crackers.  Bake 35-40 min or until top is just set and toothpick inserted in center comes out with moist crumbs attached. Heat brolier. Place marshmallows on their sides evenly over top of brownies. Broil 30 seconds to 2 min or until marshmallows are puffed and tops are golden brown. Serve slightly warm or at room temperature.  TIP* Depending on the shape of your pan, you may have part of a graham cracker left over.  To cut brownies, spray cooking spray on a knife so it glides easily between the marshmallows.  35 bars  (Source: Cooking Club of America)

Baking Tip

UNSALTED butter vs SALTED butter- As a general rule always buy unsalted butter as you can add the desired salt as needed. If you buy the salted butter, you can never be sure of how much salt is already in the butter. It's better to be able to add salt vs having too much salt to begin with.(Source:Ina Garten-Food Network)

To all my viewers :)

HOLIDAY RECIPES are on the way!!! Any ideas or recipes please email me at katcramat@live.com.

Taco Pasta Casserole :)

A super tasty dish!!!  1lb ground beef 1pkg taco seasoning 1 tbs butter 1 large onion:chopped 1 large green pepper: chopped 1 large (16oz) box shell pasta or elbow macaroni 2 cans stewed tomatoes or regular whole tomatoes 2 cups cheddar cheese:grated salsa and small can sliced olives. In large skillet over med heat, brown ground beef and drain. Add taco seasoning and stir to blend. In same skillet, saute' onions and green pepper in 1 tbs butter until tender.Add tomatoes and optional ingredients. Meanwhile, cook pasta as directed and drain. Mix well- add cheese on top until melted. Optional method: Layer taco meat mixture and pasta and salsa and cheddar cheese in 9 by 13 baking dish. Bake at 350 degrees for aprox. 20-30 min until heated through and cheese is melted.( Source: Recipe4Living)

Sensational Sloppy Joes :)

A family favorite- 1 lb hamburger, 1 large onion- cut fine. Cook hamburger,drain add onion and cook together. Add 3/4 cup catsup 1 tsp salt 1 tBsp vinegar 1 tsp sugar 1 tBsp mustard 1/4 tsp worcestershire sauce 1/4 tsp tabasco. Combine all ingredients-simmer 30 min. Optional recomendations- Cook in slow cooker  on low all day then top sloppy joes with grated cheddar cheese or omit cheddar cheese. Great with potato rolls.