Carrot Raisin Tea Sandwiches

I made these delicious sandwiches for a Ladie's Tea that we had at church.  The raisin bread, carrots and cream cheese frosting make these slightly sweet sandwiches a delightful special treat.  These are also enjoyed by children, too!  Be creative and cut these into long fingers, squares or different shapes using cookie cutters.

1 cup grated carrots (small holes on a hand grater)

8 ounces (1/2 can) prepared cream cheese frosting

8 ounces cream cheese, softened

1/4 cup finely chopped walnuts (or pecans)

1 to 2 loaves cinnamon raisin bread ** (see note below)

In a medium bowl, combine the grated carrots, cream cheese frosting, cream cheese and chopped walnuts.

Generously, spread one side of each piece of bread with the carrot/frosting mixture (about 1/4 inch thick).  Top with the remaining bread slices.

Carefully, cut the crusts from each sandwich with a long, sharp knife.  Cut the sandwiches in half diagonally and then cut in half again.  

Note:  Use a good quality raisin bread.  For one recipe of filling, I used 2 loaves of Pepperidge Farm Raisin Cinnamon Swirl Bread (24 slices of bread total).  Freezing the bread before cutting and then spreading makes for easier handling.

If using the bread noted in the above recipe, this will make 12 whole sandwiches or 24 halves or 48 fourths

Source:  Food.com

Janice

Peanut Butter Nutella Swirl Cookies

I love anything peanut butter and chocolate flavored.  So, naturally, I just had to make these cookies. Instead of the peanut butter flavored morsels, I added Reese's Pieces.  You may also use chocolate chips or chopped peanuts instead.  However, I highly recommend the Reese's Pieces!

2 1/4 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) butter, softened to room temperature 

1/2 cup shortening, room temperature 

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

1 1/4 cups creamy peanut butter

1 tsp vanilla extract

1 1/2 cups peanut butter-flavored morsels **I used Reese's Pieces instead

6 TBS Nutella

Additional granulated sugar for rolling the cookie balls in (about 1/2 cup)

Whisk flour, baking powder, baking soda, and salt together in a medium bowl.  Set aside.

In a large bowl, using a mixer, beat the butter and shortening together on medium-high speed until smooth about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, abut 2 minutes.  Add the eggs and beat on high speed until combined, about 1 minute.  Scrape down the sides and the bottom of the bowl and beat again as needed to combine.  Add the peanut butter and vanilla extract and beat on medium-high speed until combined.

Add the dry ingredients to the wet ingredients and mix on low speed until combined.  With the mixer running on low speed, beat in the peanut butter morsels (or Reese's Pieces).  Once combined, beat in the Nutella for 10 seconds.  Don't completely mix it in...you want Nutella swirls.

Cover and chill the dough in the refrigerator for at least 1 hour (or up to 4 days).  If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

Preheat oven to 350F.  Line baking sheets with parchment paper.  Set aside.

Roll balls of dough, 1 tablespoon of dough per cookie, then roll each in sugar to coat.  Place the dough balls 3 inches apart on the baking sheets.  Press a fork into the tops to create the crisscross pattern.

Bake for 12 to 13 minutes until lightly browned on the sides. The centers will look soft. Do not over bake. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Cookies will stay fresh in an airtight container at room temperature for up to a week.

Makes about 50-70 cookies, depending on the size that you roll them 

Source: Sally's Cookie Addiction

Janice

Mushroom Risotto (Instant Pot-Pressure Cooker)

This risotto recipe delivers everything you love about classic Italian comfort food.  It is easy to make and is wonderfully rich and creamy. Risotto is perfect as a side dish or a main dish for weeknights or for entertaining. I am sure you will enjoy!

1 TBS vegetable oil or avocado oil

4 TBS (1/2 stick) salted butter

1/3 cup finely chopped onion

3 to 4 cloves garlic, minced or pressed

1 1/2 pounds baby bella mushrooms, sliced (not too thin)

1/2 cup dry white wine (like a chardonnay)

2 cups arborio rice **(see note)

4 1/2 cups mushroom broth (Mushroom Better Than Bouillon) or chicken broth

1 tsp Lawry's Seasoned Salt

1/2 tsp black pepper

1/2 tsp Italian Seasoning

1/2 cup fresh grated Parmesan cheese

Additional grated Parmesan cheese for topping each serving, if you wish

Place the vegetable/avocado oil and butter in the Instant Pot pressure cooker.  Hit Sauté and Adjust so it's on the More or High setting and heat until the butter has just begun to bubble.

Add the onions and cook for about 2 minutes, until softened.  Then add the garlic and sauté for 1 minute longer.

Add the mushrooms and cook, stirring constantly, until the mushrooms have browned and cooked down a bit, about 2 minutes.

Add the white wine and bring to a simmer for 3 minutes, stirring and scraping up any browned bits from the bottom of the pot.

Sitr in the rice and sauté for 1 minute.  

Add the broth, Lawry's Seasoned salt, black pepper and Italian seasoning.  Stir well, giving the bottom of the pot a few last good scrapes so nothing is stuck on.

Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then Manual or Pressure Cook on High Pressure for 6 minutes.  Quick release when done.

Add the grated Parmesan.  Stir well until combined and serve.  Top each individual serving with more Parmesan if you wish.

**Note:  When making risotto, you absolutely must use arborio rice.  Other types of rice won't get creamy and you will end up with a gloppy mess.

Makes 4 - 6 main dish servings or 8-10 side servings (2 quarts)

Source: The Step-By-Step Instant Pot Cookbook, Jeffrey Eisner

Janice

Savory Crockpot Chicken Drumsticks

What I love about this recipe is that it is simple to just mix the marinade ingredients together and put it in the crockpot with the drumsticks. You   It's a quick and delicious meal that has just the perfect balance of sweet and tangy.

This chicken dish pairs well with rice, coleslaw, garlic bread, grill vegetables, mashed potatoes or a refreshing cucumber salad.  If you wish, you could even add bell peppers or carrots to the slow cooker.

For the Marinade:

1/2 cup low-sodium Soy Sauce

1 cup low sodium Chicken Broth

1/4 cup Sweet Thai Chili Sauce

2 TBS Sriracha, adjust to heat preference

1/4 cup Brown Sugar

2 TBS Lime Juice

1 inch fresh Ginger, peeled and minced

3 cloves Garlic, crushed

For the Chicken:

4 to 4.5 lbs Chicken Drumsticks, bone-in, skin-on (completely thawed)

For Garnish:

2 TBS Green Onions, thinly sliced

1 TBS Toasted Sesame Seeds

In a mixing bowl, whisk together all of the marinade ingredients until well combined.

Place the chicken drumsticks into the slow cooker and pour marinade over them.  Ensure each drumstick is thoroughly coated.

Cover your slow cooker and set it to low, cooking for about 4 hours or until the chicken is tender and fully cooked through.  Use a meat thermometer to ensure your chicken reaches 165F for perfect doneness.  Do not overcook.

For an extra crispy skin, preheat your broiler while the chicken finishes.  Transfer the drumsticks to a baking sheet and broil for 3-5 minutes until the skin is crispy and golden brown.

Before serving, sprinkle the drumsticks with sliced green onions and toasted sesame seeds for added freshness and crunch.

** If you wish, you could mix up the marinade with the drumsticks in an airtight container and place in the fridge for 24 hours.  When ready to cook, just place it in the crockpot and cook per directions above.

Serves 4

Source: recipesbylucille.com

Kimberly

Candied Jalapeno Venison Bites

I had some friends over and served these Candied Jalapeno Venison bites.  Everyone really enjoyed them.

If you prefer a milder spice level, poblano peppers can replace the jalapenos.  If venison is unavailable, beef tenderloin makes a great alternative.  

1 lb venison steaks

1 cup fresh sliced jalapenos

Marinade:

1/2 cup sugar

1/4 cup soy sauce

2 TBS olive oil

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp cayenne pepper

Preheat oven to 375F.

Slice the venison steaks into bite-sized pieces. Make sure each piece is uniformly sliced so that all of the venison pieces are cooked to the same doneness.

In a bowl, combine all of the marinade ingredients together.  Mix well until the sugar dissolves.

Add the venison pieces to the marinade, ensuring they are well-coated.

Cover the bowl and marinate in the refrigerator for at least 30 minutes. Marinating the meat is essential for keeping it tender and full of flavor.

Spread the sliced jalapenos evenly on a baking sheet.

Arrange the marinated venison pieces on top of the jalapenos.

Pour the marinade over the venison and jalapenos.

Bake in the preheated oven for 20-25 minutes or until the venison is cooked through. (note: my venison was done in about 15 minutes with an internal temperature of 145F degrees).

Remove from the oven and let the dish rest for 5 minutes.

Serve warm.

Makes 6-8 appetizer size servings

Source:  LuciousRecipes.com

Susan

Kiss the Cook Baby Back Ribs (Pork) - Pressure Cooker

These fall-off-the bone ribs are a family favorite for sure!

I paired these ribs with broccoli casserole. Potato salad, coleslaw, baked beans, or corn-on-the-cob would be delicious sides, as well.

1 TBS paprika

1 TBS light brown sugar

1/2 tsp garlic powder

1/2 tsp onion powder

1 1/2 tsp salt

3/4 tsp black pepper

1-2 racks baby back ribs, cut to fit into cooker

1 1/2 cups chicken stock or broth 

2 TBS ketchup

1 (18oz) bottle BBQ sauce (use half of the bottle for 1 rack of ribs)

In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, salt and pepper.  Rub the mixture evenly over the entire surface of the ribs.

Place rubbed ribs, chicken stock and ketchup in a 6 quart or 8 quart pressure cooker.  Securely lock the cooker's lid and set for 15 minutes on HIGH.

Let the pressure cooker's pressure release naturally for 15 minutes before performing a quick release to release any remaining pressure.

Grill the cooked ribs using a preheated grill for 15 minutes, flipping over, and basting with barbecue sauce twice. 

NOTE:  After the pressure cooker step, you can also prepare these in the oven instead of finishing them on the grill.  Simply preheat oven to 375F.  Bake on an aluminum-lined sheet pan for 20-25 minutes.

Serves 4-8 (depending on if you make 1 or 2 racks of ribs)

Source:  Great Food Fast by Bob Warden

Susan

Sourdough Crackers

Thin, crisp, and full of tangy sourdough flavor, these homemade crackers are a fantastic way to put your sourdough discard to good use. They make an irresistible snack on their own, perfect for a charcuterie board, and pair beautifully with a warm bowl of soup. The best part is how simple they are to prepare—you may find yourself baking them again and again.

135 grams sourdough discard (1/2 cup)

20 grams all-purpose flour (about 2 TBS)

25 grams unsalted butter, melted (about 2 TBS)

30 grams grated Parmesan or Asiago cheese (about 1/4 cup)

2 grams salt (about 1/4 tsp)

sprinkle of seasoning, as desired

Preheat the oven to 300F degrees and line a half-sheet pan with a piece of parchment paper.

Stir down your sourdough discard (if there is any "hooch/liquid" on the top, pour it off or stir it in depending how tangy you want your crackers).

To a small bowl stir together 135 grams of sourdough discard, 20 grams of flour and 25 grams of melted butter.

Add 1/4 tsp salt and 30 grams of cheese.  Mix together with a spatula.  The dough will resemble a thick batter.

Pour the batter into the middle of the parchment paper (take off the baking sheet if needed).  Us an offset spatula or a butter knife to spread the batter very evenly and thinly to cover the parchment paper.  Sprinkle the top of the crackers with "everything but the bagel seasoning" or any favorite seasoning if desired.  Place the parchment paper with the cracker batter back on top of the baking sheet.

Bake for 20 minutes at 300F.  After 20 minutes, pull the crackers out of the oven.  Take a pizza cutter or sharp knife and cut crackers into small squares, about 40 total.  Put the crackers back into the oven and bake for another 15-20 minutes until crisp.  Check on your crackers throughout the end of the baking as oven temperatures do vary and the crackers may need a little less or more time.

Let the crackers cool for 10 minutes and then break into pieces.  If you want them a little more flavorful, sprinkle a little extra salt on top.

** You may increase the amount of cheese to 1/2 cup if desired, or leave it out completely.

** Try adding herbs such as dried basil, dried dill or Italian Seasoning.  Sprinkle the tops with a little Sea Salt.

** For a sweet cinnamon/sugar cracker, omit the cheese and add 10 grams sugar and 4 grams cinnamon to the batter.  Sprinkle the top with cinnamon and sugar, too.

Enjoy! 

If you have any leftovers, store in an airtight container for a few days.

Makes 40 crackers

Source:  Amybakesbread.com

Kimberly

Italian Dressing Mix

You can easily make Italian Dressing Mix at home for a fraction of the cost instead of buying the packets of Good Seasons mix.  This can be used in recipes as well as for making salad dressing.  This recipe makes just over 7 tablespoons of Italian dressing mix.  The standard dressing mix packets are .07 ounces by weight and include 2 tablespoons of mix. 

1/2 tsp dried thyme

1/2 tsp celery salt

1 tsp garlic powder

1 tsp dried basil

1 tsp ground black pepper

1 TBS onion powder

1 TBS dried parsley

1 TBS granulated sugar

1 TBS salt

2 TBS dried oregano

Whisk all of the above ingredients together until well combined.

If you want a finer mixture, you can blend it in a food processor or a spice grinder until you reach the consistency that you want.

Store in an airtight container at room temperature.  I put mine in a glass jar with a lid and store it with my other spices.

** If you are planning to use this Italian dressing mix in recipes that call for a "packet" or an "envelope" of Good Seasons mix, you may want to know how much is in one of the packets.  The standard dressing mix packets are .07 ounces by weight and include 2 tablespoons of mix. This recipe makes just over 7 tablespoons of Italian dressing mix.

To make Italian Salad Dressing or Marinade

1/4 cup vinegar (red or white)

3 TBS water

Combine vinegar and water in a container or jar with a tight-fitting lid.

Add 2 TBS of the above dry recipe mix.

Cover and shake until well blended.

Add 1/2 cup olive oil or vegetable oil

Shake again until blended.

Store in refrigerate for up to 4 weeks.

** This prepared salad dressing may also be used as a marinade for chicken, fish and vegetables.

Also, you may add the dry seasoning mix to pasta, salads, burgers or sprinkle on popcorn.

To make a dip, add the dry mix to sour cream, yogurt or cream cheese.

Source: LittleSunnyKitchen.com

Kimberly

Strawberry Spinach Salad with Poppyseed Dressing and Roasted Candied Pecans

This is a light and refreshing salad that complements any weeknight dinner or a special-occasion meal. It's great for a light summertime meal. In our family, it is often served alongside lasagna and garlic bread at Christmas—proof that a great salad knows no season. It’s one we return to again and again!

1 lb. fresh baby spinach (clean and dry) 

1 pint strawberries, sliced

Roasted candied pecans (see recipe below)

Poppyseed Dressing (see recipe below)

Place spinach and strawberries in a large serving bowl.  Immediately before serving, toss in the desired amount of dressing and desired amount of roasted candied pecans.

Poppyseed Dressing:

1/3 cup white vinegar

3/4 cup sugar

1 tsp dry mustard

1 tsp salt

1 1/2 tsp minced onion

1 cup oil

1/2 TBS poppy seeds

Mix dressing ingredients well.  Refrigerate. 

Roasted Candied Pecans

1 egg

1 TBS water

2 cups pecan halves

In a bowl, combine the egg and water together.  Add the pecans.

In a separate bowl, mix the following together and add to the bowl of pecan mixture. 

1/2 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

Place the pecan mixture in a greased 9x13 pan.  Bake at 300F degrees for 45 to 60 minutes, stirring every 15 minutes or until pecans appear dry.

Enjoy!

Mark and Marianne

Pesto Bread

There is something about freshly baked bread that turns even the simplest meal into a comforting meal.  This tasty bread is perfect served with quiche, fish, a chicken dish or with a bowl of soup or a salad. 

1 3/4 cups flour

1 tsp sugar
1 tsp baking powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp baking soda

2 eggs, lightly beaten
1/2 cup sour cream 
1/2 cup 2% milk
3 TBS olive oil
1/2 cup pine nuts, toasted and chopped (I used toasted walnuts)
1/4 cup grated Parmesan cheese

1/4 cup minced fresh parsley or 4 tsp dried parsley flakes (I used fresh)

2 TBS minced fresh basil or 2 tsp dried basil (I used fresh)

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, sour cream, milk and oil. Stir into dry ingredients just until moistened. Fold in the pine nuts, cheese, parsley and basil.

Transfer to a greased 8 x 4 loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

1 loaf (12 slices)

Source: Taste of Home Christmas 2010

Janice

Maple Bacon Pork Chops with Dijon Mustard Cream Sauce

These pork chops are absolutely amazing!  The sweet maple syrup balances perfectly with the salty bacon. The Dijon mustard sauce makes this dish a winner. Serve this dish with a salad along with mashed potatoes, roasted vegetables or sweet potato fries. This is a recipe that is great for a quick weeknight meal or for a special meal with friends.  See my tips at the end of this recipe.

4 bone-in pork chops (about 1" thick)

4 slices bacon, cooked and crumbled

1 TBS maple syrup

1 tsp Dijon mustard

1/2 tsp garlic powder

1/4 tsp black pepper

salt to taste

1/4 cup butter

1/4 cup flour

2 cups milk

1/2 cup heavy cream

1/4 cup Dijon mustard

2 cloves garlic, minced

1/4 tsp salt

1/8 tsp black pepper

Combine maple syrup, 1 tsp Dijon mustard, garlic powder, black pepper and salt in a bowl. 

Rub marinade on both sides of the pork chops.

Grill or pan-sear pork chops until golden and cooked through (145F internal temperature). This should take about 4 to 5 minutes per side over medium heat.  For extra caramelization, brush chops again with maple syrup halfway through cooking.  If you don't have a thermometer, cut into one chop; juices should run clear and meat should be tender with a slightly pink center.  Overcooking dries them out - so keep an eye on the chops while you are cooking them.

Top with crumbled bacon and set aside. Let the pork chops rest after cooking - just 5 minutes seals in those juices.

For the cream sauce, in a saucepan, melt butter, whisk in flour and cook for one minute.

Gradually add milk and heavy cream, whisking continuously until sauce thickens (around 5-7 minutes).

Stir in 1/4 cup Dijon mustard, garlic, salt and pepper.  Simmer another minute, stirring gently. While you are stirring, taste the sauce and adjust the seasoning to your liking.

Pour sauce generously over pork chops and serve immediately.

TIPS:

*To pre-prep, you may make the sauce ahead of time and then reheat it while you are cooking the pork chops.

*Toss in red pepper flakes or hot sauce into your cream sauce for an extra kick. 

*If you don't have bacon, you may also use cooked sausage crumbles and/or caramelized onions.  

*For an extra crunch, top with crushed pecans or toasted breadcrumbs. 

*If you use boneless pork chops, they will cook faster, so you will need to keep an eye on them while they are cooking.

*If you have leftover sauce, you can serve it on top of vegetables or mashed potatoes.  

*To reheat any leftovers, gently reheat the pork chops in the oven or in a skillet to keep them from drying out. 

*To freeze leftovers, place the pork chops and the sauce in separate containers and use within two months.

Serves 4

Source:  aryarecipes.com

Susan

Spicy Chicken Cheeseballs

Delicious! Chicken meatballs with cheese and Sriracha are such a clever twist—lighter than beef but still rich and satisfying, with that perfect kick of heat. If you don't care for the spice, just leave out the Sriracha. If you’re serving them as appetizers, you could pair them with a ranch dip or a Sriracha-sour cream dip.  These would also be good served as the main dish for dinner or even for breakfast.

3 cups Bisquick baking mix 

1 pound ground chicken

2 TBS Sriracha

4 cups sharp cheddar cheese, shredded

1/2 cup milk

1/2 tsp oregano

1/4 tsp garlic powder

1/4 tsp onion powder

dash salt and pepper

Preheat oven to 350F.

Line baking sheet with parchment paper.  

Mix all ingredients together in mixer. Form into one-inch balls.

Bake 20-25 minutes. 

If you wish to make ahead and freeze prior to baking, place meatballs on a parchment lined pan and place in the freezer until frozen.  Remove from pan and place in an airtight container.  Bake as many as you need at a time.  Bake the uncooked frozen meatballs at 350F for 30-35 minutes.

Or, if you prefer, you can bake and then freeze the meatballs.  To reheat the frozen, pre-cooked meatballs bake at 350F for 10-12 minutes or until heated through.

Makes about 80-100 meatballs, depending on size

Source:  Everydaymadefresh.com

Kimberly

Spritz Cookies

Spritz cookies are delicate and buttery, with a subtle hint of almond. They’re a classic favorite during the Christmas season, but by simply changing the cookie press die to a floral design, they’re perfect for any time of the year. The flower cookies are fun to serve at a Ladie's Tea or at a wedding shower or birthday party.

1 cup butter

1/2 cup plus 1 TBS sugar

1 egg

1/4 tsp salt

1 tsp vanilla extract

1/2 tsp almond extract

2 1/2 cups flour  

Colored sugar or candies for decorating.

If you wish to make a light, pastel colored dough, add:  4 TBS fruit-flavored Jell-O gelatin, minus the 1 TBS sugar,

Preheat oven to 400F degrees.

Cream butter and add sugar.  Mix for about 2 or 3 minutes. Blend in egg, salt, extracts and flour.  Mix well. Knead dough in hands until it is soft and pliable. 

It is best if you make the cookies immediately and do not refrigerate the dough.  However, if you do refrigerate, the dough will be very firm.  Let it come to room temperature before using  so the dough is pliable enough to work with.

Press the dough through a Spritz cookie press onto an ungreased and cold cookie sheet.  Also, do not use parchment paper.  It may take several attempts to get the cookie machine to produce a properly formed cookie. 

Decorate with sprinkles, jimmies or colored sugar, if desired. If your colored sugar or sprinkles don't stick, and they just roll off your cookie, dip your finger in water and then dip your finger in the sugar/sprinkles and pat them onto your cookie so they stick. 

Bake for about 8 minutes or until edges just begin to turn light brown.  Do not overbake.

You will need to wipe the grease from the cookie sheet with a paper towel and possibly put the cookie sheet in the refrigerator for a couple minutes to get it cold again before pressing out the next batch of cookies.

The baking time will be different depending on the cookie die that you choose.  Stars are smaller and may not take as long to bake as a Christmas tree, Christmas bell or a flower, which are a little thicker cookie.  Therefore, do not put stars on the same sheet as the thicker cookies.

Makes about 6 dozen cookies

Janice

White Chocolate Peanut Butter Candy

While visiting my aunt one afternoon, her neighbor dropped by with a batch of homemade White Chocolate Peanut Butter Candy. We brewed a pot of coffee and sampled the treats together, and wow—were they delicious! My aunt’s neighbor was more than happy to share the recipe with us.

1 lb white chocolate, cut into chunks (I used Vanilla Flavored Candy Coating)

1/2 cup chunky peanut butter

1/2 cup semi-sweet chocolate chips

4 tsp Half and Half

Line a quarter sheet baking pan (9x13 flat pan) with parchment paper.   

Place the white chocolate and the peanut butter in a medium size microwave-safe bowl.  Microwave on medium heat (50% power) for about 2 minutes.  Stir and microwave for 2 more minutes.  Mix well until melted and combined.

Spread into a thin layer on the pan.

In a small bowl, combine the chocolate chips and cream.  Microwave on High for 30 seconds.  Stir until smooth.  You may need to microwave another 30 seconds if it's not completely melted.  Stir well.  Do not microwave too long or the chocolate with get thick and seize.

Drizzle the chocolate mixture over the white chocolate layer.  Using a knife, swirl the chocolate.  (an easy way to do this is to drizzle straight lines one way, and then using your knife, drag it through the opposite way and slightly swirl your knife).  

Place in the freezer for about 5 minutes, or until set.  Break into pieces. Brew up some coffee, share with a neighbor or friend and enjoy!

For a sweet and salty variation, you can put broken thin pretzels on the pan and pour the mixture on top of the pretzels. You can then sprinkle a little salt on top of the chocolate, if you wish. 

Janice

Cranberry Bars

I was looking for a treat that I could make for the Christmas holiday. This recipe caught my eye...they were exactly what I was looking for. These cranberry bars are sweet, a bit tart, and totally buttery.  Absolutely delicious!

I did not use orange zest in my bars. However, I did add the almonds and the almond extract. I doubled this recipe and baked them in a 1/2 sheet pan, which made 32 bars.  Instead of dusting my bars with the powdered sugar, I made the icing recipe below and drizzled over my bars.  A single recipe of the icing was plenty, as it makes quite a bit. I also sprinkled additional sliced almonds on top of the icing.

1/2 cup butter, room temperature

1 1/2 cups granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract

zest from one medium orange (optional)

1 1/2 cups flour

1/4 tsp salt

1 tsp baking powder

1/2 cup sliced almonds

2 cups cranberries (fresh or frozen)

Powdered sugar (for dusting on top of the bars, or you can drizzle the bars with icing)

Icing (Optional):

1 1/2 cups powdered sugar

1/2 tsp almond extract (optional for flavor)

1/2 tsp vanilla extract

2 TBS melted butter

1-2 TBS warm water (amount will depend on consistency of icing)

Preheat oven to 350F degrees.  Grease a 9x13 pan.  You can also line the pan with parchment paper.  This will make it easier to pull the bars out of the pan and cut.

Using a mixer, beat together the granulated sugar, butter and orange zest (if using), until light and fluffy.  Add eggs one at a time and vanilla and beat until mixed, scraping down sides of bowl as necessary.

Slowly, add the dry ingredients and mix until just combined.  Fold in the almonds (if using) and cranberries with a spatula.

With your fingers, take small pieces of dough and scatter them evenly over the greased pan.  The dough is sticky so grease your hands (cooking spray works well) and gently press it down as best as you can so it covers the entire pan. If it's not perfect, don't worry, it will bake together nicely. However, make sure the cranberries are fairly evenly distributed among the pan and you don't have an abundance in one area and no cranberries in another area.

Bake for 40-50 minutes.  The edges will be light brown and the tops will have spots of light brown.  Cool completely.  I recommend that you cut the bars before putting the icing on them.

To make the icing, whisk all the ingredients together until smooth.  Drizzle icing onto cooled cranberry bars.  I immediately sprinkled additional sliced almonds on top of the icing then a little bit more icing to keep the almonds from falling off....sort of as a glue to hold them on.  

Store in an airtight container at room temperature for 3 days or for up to 5 days in the refrigerator.  You also can freeze them for up to 3 months.

Makes about 16 bars

Source:  stuckonsweet.com

Kimberly

Peanut Butter Blossoms

These peanut butter blossoms are soft and thick, super easy to make.  This is a classic Christmas cookie but is also enjoyed year-round, too.  I double this recipe at Christmas time and use a chocolate star candy instead of a kiss.   Don't forget to place the cookies in the freezer for 10 minutes to prevent the chocolate candy kiss from melting. These are one of my absolute favorite cookies. 

1 1/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, softened to room temperature

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg, at room temperature 

3/4 cup creamy peanut butter

1 tsp vanilla extract

24 chocolate kiss candies (or chocolate stars)

Coating:

1/2 cup granulated sugar (use red or green sugar at Christmas time)

Pre-heat oven to 350F.

Whisk the flour, baking soda and salt together in a medium bowl.  Set aside.

In a large bowl, using a mixer, beat the butter for 1 minute on high speed until creamy.  Switch  to medium-high speed and beat in the brown sugar and 1/4 cup granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat until combined, about 1 minute.  Scrape down the sides and bottom of the bowl with a spatula as needed.  Add the peanut butter and vanilla and beat until combined.

Slowly, add the flour mixture to the wet ingredients and beat on low speed until combined.  The dough will be very creamy and soft.  Cover and chill the dough in the refrigerator for at least 1 hour, and up to 3 days.

Line two large baking sheets with parchment paper.  Set aside.  Make sure there is room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.

Scoop and roll cookie dough into balls, about 1 heaping tablespoon of dough each.  Roll each ball in sugar and arrange on baking sheet about 3 inches apart.  

Bake cookies for 11-13 minutes or until tops begin to slightly crack.  Remove from oven and allow to cool on the baking sheets for 5 minutes.

Press a chocolate kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently, as they're soft).  Place the plates of cookies in the freezer for 10 minutes to quickly set the chocolate in the cookie.

Remove from the freezer and serve.

Makes 24 cookies

Source:  Sallysbakingaddiction.com

Janice

Seasoned Oyster Crackers

These Seasoned Oyster Crackers are perfect alongside a bowl of soup, paired with a sandwich, tossed onto a salad for a crunchy twist, or enjoyed completely on their own. I’ve been making this recipe for years, and without fail, these are always a crowd‑pleaser—whether I’m sharing it at work or bringing a batch to a party.

14 oz - 18 oz Oyster Crackers

1 - 1 oz pkg Hidden Valley Ranch Dressing & Recipe Mix (dry mix)

1 1/2 tsp dill

1/2 tsp garlic powder

1/2 tsp lemon pepper seasoning (or onion powder)

1/2 cup vegetable oil

Pre-heat oven to 250F.

Place the dry ranch dressing powder, dill, garlic powder and lemon pepper in a small bowl. Whisk together.  Add vegetable oil and whisk together til combined.

Place oyster crackers in a large bowl.  Add dressing oil mixture and stir well to coat.

Spread crackers evenly onto a large sheet pan.  Bake in oven for 25 minutes, stirring after 10 minutes.

Remove from oven and let cool at lease 10 minutes before serving.  

Makes approx. 6 cups

Janice

Sweet & Spicy Chex Mix

This spicy‑sweet Chex mix is a twist on the classic snack everyone knows and loves. It's great to serve at parties, bring on road trips, or just to enjoy while watching television.

2 cups Corn Chex Cereal

2 cups Wheat Chex Cereal

2 cups Rice Chex Cereal

1 cup pretzel sticks, broken in half

1 cup mixed salted nuts

1 stick butter

Seasonings:

1/4 tsp cayenne pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

2 TBS brown sugar

1 1/2 TBS paprika

1 tsp salt

Preheat oven to 250F.

Place cereal, pretzels and nuts in a large bowl.  Set aside.

Place stick of butter in a large metal roasting pan or a half sheet pan.  Place in the oven to melt the butter.  Remove from oven once melted.

Combine the seasoning ingredients and add to the pan of melted butter.  Mix well.  Spread this mixture evenly over the bottom of the pan.  Add the cereal, pretzel and nut mixture to the pan.  Stir well to coat.

Bake 45 minutes, stirring every 15 minutes.

Spread out onto paper towel to cool.  Store in air-tight container.

Makes 8 cups

Kimberly

Beef Barbacoa Burrito Bowl (Crock Pot)

I recently made my own version of a Beef Barbacoa Burrito Bowl at home, and it turned out incredibly well. It’s one of those recipes that feels restaurant‑level but is surprisingly simple.  The slow‑cooked beef comes out tender, flavorful, and packed with that smoky chipotle kick I love. Layered over cilantro‑lime rice with black beans, fresh toppings, and a squeeze of lime, it tastes just as satisfying as the one from the restaurant — maybe even better. The best part is how much money I save by making it myself, and I can customize every bowl exactly the way I like it.

3 lbs. chuck roast or stew meat, cut into 2" pieces 

2 bay leaves

Sauce:

1/2 cup beef broth

 2 TBS apple cider vinegar

juice of 2 to 3 limes

2 tsp salt

1 tsp black pepper

1 tsp oregano

2 tsp cumin

5 garlic cloves, chopped

2 - 4 chipotles in adobo sauce

Place all of the sauce ingredients into a blender and blend til smooth.

Place the meat and bay leaves in a crockpot. Pour the sauce over the meat.

Cook for 4 to 6 hours on high.

When meat is done, remove and discard the bay leaves. Using two forks, shred the meat.

You can use this meat for a taco or burrito filling, or as a topping for nachos. My favorite is in a burrito bowl. Add white rice or cliantro lime rice to the bowl, top with meat and your choice of any toppings. 

Some topping suggestions are:

black beans

pinto beans

corn

onion

salsa

grilled peppers and onions

black olives

tomato

guacamole

sour cream

cilantro

squeeze of lime

Source:  frugalfitmom.com

Kimberly