Magic of Christmas Recipes

Holiday Truffles
This Truffle recipe is one that will melt in your mouth and easy to prepare.

2 cups Semi-Sweet Chocolate Chips
1 teaspoon Vanilla
12 - oz. tub Milk Chocolate Frosting
3 tablespoon Cocoa Powder
1 tablespoon Powder Sugar

Place chocolate chips in a microwave safe dish and microwave for 1 minute. Remove and whisk.
Add the frosting and place back in microwave for 30 seconds. Remove and Whisk.
Add vanilla, stir until well combined.
Cover with plastic wrap and place into the refrigerator for 1 hour.
Place Cocoa Powder and Powder sugar in a small bowl. Spoon chocolate in one inch balls, roll with your hands. Place into the cocoa powder mixture and until covered. Repeat with remaining chocolate. Makes approximately 6 doz

Options to do to make this your own;
Roll in 1/2 cup ground Pecans
Roll in 1 cup Flaked sweet Coconut

BUT, This is what we do!
Almond Joy's Truffle
1 teaspoon Almond Extract
1/2 cup Chopped Blenched Almonds
Dark Chocolate Frosting
1 1/2 cup Flaked Coconut
Mix the truffle recipe, add the almonds and 1/2 cup coconut after you stir in the frosting. Refrigerate 1 hour
Roll chocolate balls into flaked coconut, lots of coconut. 
I store them in a container in the refrigerator, we like them cold.

Peppermint Truffle
White chocolate morsels, French Vanilla Frosting, and Rolled in Crushed Peppermint Candy or you can buy the peppermint bark.
  

Ham Steak and Brown Sugar Apples

I have fixed this twice and each time it is a winner. Ham Steak is very affordable and so good to eat.

2 tablespoon Butter
1/4 cup Brown Sugar, packed
2 tablespoon Country Style Prepared Mustard
2 medium Tart Apple, peeled and sliced
1 pound Ham Steak

Add butter to a skillet and let melt.  Add in brown sugar and mustard; stir to blend well.  Add in apples and stir/simmer for about 5-8 minutes or until apples are just tender.  Transfer apple mixture to another dish.  Place ham steak in skillet and top with apple mixture. Place in a 350* oven, cook 30 minutes.

Happy Thanksgiving and Pumpkin

What do you do with pumpkin besides making pies and more pies.
I love pumpkin pie, and every year at Thanksgiving I will eat my fill until another year of them.  But I married a man who does not quiet like pumpkin pies, so through the years I have come up with several recipes I use pumpkin solid from the can.
Soups, Gravies, Cheesecakes, Bread puddings and Pies are going to be the ones I will share with you!

IMPOSSIBLE PUMPKIN PIE

3/4 cup Sugar
2 tablespoon Butter
2 Eggs
2 1/2 teaspoon Pumpkin Pie spice mix
1/2 cup Bisquick Baking Mix
1 13-oz. can Evaporated Milk
1 16-oz. can Pumpkin Solid
2 teaspoon Vanilla

Heat oven to 350 degrees.  Grease a pie plate.  With a hand mixer, beat all ingredients until smooth about 2 minutes.  Pour mixture into the grease pie plate.  Bake until you can insert a knife and it comes out clean.  Cook 50-55 minutes.

CREAMY FALL SOUP

1 cup Butter

1 cup onion, chopped fine

4 garlic cloves, chopped fine

8 teaspoons packed brown sugar

4 cans chicken broth

2 teaspoons salt

1 teaspoon ground pepper

1 cans carrots, no salt

4 yellow squash (butternut squash is great)

½ teaspoon cinnamon

¼ teaspoon nutmeg

2 cans pumpkin solids

3 cans evaporated milk

Melt butter in large soup saucepan over medium heat.

Add onion, carrots, squash, garlic and sugar, cook for 1 to 2 minutes.

Add broth, salt and pepper; bring to a low boil, 15 minutes.

Remove from heat and let cool for 10 minutes.

Pour small amounts into blender to puree.

Pour back into saucepan, but no heat.

Add the two cans of pumpkin and stir until blended.

Place in the freezer for two days.

Remove the morning of and thaw in refrigerator.

Add the evaporated milk and stir until well blended.

Serve warm or cold.

I like to divide up the soup to freeze and then add 1 can of evaporated milk and 1/2cup milk before serving it cool.

Pumpkin Bread Pudding

15 oz. can Pack Solid Pumpkin

12 oz. can Evaporated Milk

1 cup Sugar

4 eggs

½ teaspoon Vanilla

Whisk wet mixture until smooth.

In large bowl mix together dry ingredients;

1 ½ teaspoon Cinnamon

2 teaspoon Pumpkin Spice

¼ teaspoon Salt

1 cup Bisquick Baking Mix

Mix wet with dry ingredients until well blended.

12 slices of white bread cut and cubed, placed into mixture and stirred until well covered.  Place into refrigerator for 30 minutes.

Preheat oven 350*.  Spray Pam into a 9 x 13 pan.  Pour pumpkin/bread mixture into pan.  Bake 40 minutes. To cool place on a rack.

Walnut Sauces;

3 Tablespoon Butter

½ cup chopped Walnuts

¼ cup Sugar

½ teaspoon Cinnamon

¼ teaspoon Pumpkin Spice

Pinch of Salt

¼ cup Milk

4 oz. Cream Cheese

Mix all ingredients on low heat until well smooth.  Remove from heat and add ½ cup powder sugar, whisk and let cool.  (Or for fun add ¼ cup Bourbon and 1 cup powder sugar, instead of milk and cream cheese)

Fluffy Pumpkin Cheesecake Pie

2 pkg (8 oz. each) Cream Cheese, softened

2/3 cup Sugar

2 teaspoons Pumpkin Pie Spice

2 Eggs

1 can (15 oz) Pumpkin Solid

1 large Graham Cracker Pie Crust (or 8 small individual sizes)

In a large mixing bowl beat cream cheese on medium speed with a hand mixer until fluffy. Add sugar and spice. Beat until combined.  Add eggs, one at a time, mixing until just combined after each addition.  Stir in pumpkin.  Pour into crust. Bake at 350* for 35-40 minutes or until center is almost set.  Cool for 1 hour and then Refrigerate for 3 hours.

Pumpkin Gravy

1 can 15 oz. Pumpkin Solid

1/2 cup Heavy Cream

1/2 cup Chicken Stock

1 clove Garlic, grated

2 tablespoons grated Parmesan cheese

1/2 teaspoon Nutmeg ( fresh grated is the best)

Salt and pepper

directions

In small saucepan over medium heat, cook pumpkin and cream until heated through, 3 minutes; add garlic, cheese and nutmeg; simmer 4 minutes. Season with salt and pepper and thin with water if desired.

I use this gravy over; 

Turkey Meatballs and Egg Noodles

Left-over Turkey and Dressings

Grilled Chicken with a Fried Egg on top

Happy Thanksgiving! Many Blessings!

An Oldie But Goodie

ITALIAN SAUSAGE WITH PASTA

1 Pound of Ground Italian Sausage
1 cup sm Shell Pasta
1 sm can Tomato Sauce
1/2 can Tomato Paste
1 can of Beef Broth
1 cup Water
8 oz Sour Cream
1/4 cup Green Bell Pepper, chopped
1/4 cup Red Bell Pepper, chopped
1/2 cup White Onion, chopped
1 Garlic Clove, minced
3 teaspoon Chili Powder
1 teaspoon Paprika
1/2 teaspoon Red Pepper flakes 
1 teaspoon Basil 
2 teaspoon Oregano 
1 tablespoon Olive Oil

Large Sauce Pan, add oil on medium heat. Add onion, and bell peppers until tender, add garlic and stir in spices, chili powder, paprika, red pepper flakes, basil, oregano.  Add sausage until brown. Mix in tomato sauce and paste, cook for 5 minutes stirring until well incorporated, add beef broth and water. Stir and place lid on for 10 minutes and boiling. Turn heat down to low and add Shell Pasta place lid back on for 10 more minutes. Turn off heat  stir and set with lid on for 5 minutes.  Stir in Sour Cream until smooth, leave lid on for 5 more minutes.  Serve 6 mugs full
A change up from chili!  Ready good on those cold nights. 

Enjoy this even better the next day! Plus it freezes, place left-overs in a freezer bag. To thaw, heat sauce pan with water. When water starts to boil turn off and place freezer bag into the water until thawed out.  Place mixture into a casserole dish, cover with foil and cook in oven 350* for 30 minutes.  May need to add 1/2 cup water so it will not be dry. 

 The taste of Fall! 
APPLE SPICE LOAF

4 Golden Delicious Apples, peeled, cored

1 tablespoon cinnamon

1 teaspoon all-spice

½ teaspoon salt

½ teaspoon corn starch

½ cup soft butter

1 cup sugar

½ cup brown sugar, packed

2 eggs

¼ cup milk

1 teaspoon vanilla

1 ½ cup all-purpose flour

¼ teaspoon baking soda

¼ teaspoon baking powder

½ cup chopped pecans, optional

½ cup raisins, optional

Can add Craisins if you like

Preheat oven 350*

Peel and core apples, In a bowl, dice apples to small pieces, add cinnamon, all spice, salt and corn starch, mix and set aside.

With a mixer, on low speed, mix butter, sugar, and brown sugar together add eggs one at a time and mix, add milk and vanilla.

In a small bowl sift flour, baking soda and baking powder together.  Add ½ cup at a time to the wet mixture. Mix until all flour in blended in well.  Now you can add the apples, mix.

Stir in Pecans and whatever else you like.

Oil and Flour a large loaf pan or to small ones.

Bake 30 minutes

Brush 1 Tablespoon melted butter on top and sprinkle a mixture of ¼ teaspoon cinnamon and 1 teaspoon sugar on top.

Finish cooking for 10 – 15 minutes.  Test with a toothpick if it comes out clean it is done.

SOUPS Love them when the weather starts to be cool in the evening!  Through the years I have changed up a couple to make them more calorie friendly or start with fresh chicken stock.  That is one thing about soups, you can add and remove to suit what your family likes.  But here is a WARNING; Watch your salt. With soups you can get carried away with it. Taste as you add ingredients.
Creamy Potato Cheese Soup; Chili Soup; Irish Stone Soup; Split Pea Soup with Ham

First one up is a Slow-Cooker Soup. You can start this the night before in the pot and before work poop it on.

Creamy Slow Cooker Potato Cheese Soup

Prep Time: 30 Minutes; Cook Time: 5 Hours; Servings: 18

4 slices bacon, cooked and drained, crumbled

1/2 white onion, chopped

1/4 cup all-purpose flour

2 ½ cups chicken broth

¼ teaspoon Celery Salt

1 minced garlic clove

salt and pepper to taste

1 cup half n half

1 can of Cream of Mushroom Soup

4 -6 large russet potatoes, peeled and cubed

1 bay leaf

8 oz. Sour Cream

1 cup shredded Cheddar cheese

Cook bacon until crisp in a large saucepan over medium heat. Remove and drain bacon and save. Cook onion in bacon oil until translucent. Stir in flour until smooth, and then gradually stir in chicken broth, celery salt, garlic, salt, and pepper. Heat through, and then stir in half n half and cream of mushroom soup.

Place potatoes in slow cooker, and pour heated mixture into potatoes. Place bay leaf in pot.

Cover, and cook 5 hours on High, or 8 hours on Low. (This is what I do.)  Remove bay leaf.  Use your potato masher and mash; be careful soup is hot in the slow cooker. Whisk in cheese, sour cream and bacon until cheese is melted.

Second is one of those lower calorie soups, Chili Soup w/ Veggies no meat. But you can add 1 pound of ground turkey, browned.

CHILI SOUP

1 cup sun-dried tomatoes

3 cups diced tomatoes

1 tablespoon olive oil

1 small onion, chopped

1 jalapeño pepper, diced

2 celery stalks, diced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

2 cups canned black beans, rinsed and drained

2 cups canned red kidney beans, rinsed and drained

2 cups water

3 tablespoons chili powder

1 tablespoon ground cumin

Salt and black pepper, to taste

Directions:

Blend sun-dried tomatoes and 1/2 cup diced tomatoes until smooth, set aside. In a large pot, heat olive oil over high heat. Add onion and cook until tender, about 5 minutes. Stir in jalapeño, celery, peppers, and zucchini and cook until vegetables are tender, about 10 minutes. Add blended tomatoes, remaining diced tomatoes, beans, and water. Season with chili powder, cumin, salt, and black pepper and simmer on low for about 30 minutes.

Third is a tradition we like to do around March 17th with family and friends. You can have lots of fun with this one.  Google the Irish folk story of the "Stone Soup".

Irish STONE SOUP

1 River Stone, cleaned (no limestone)optional but fun

1 pound of beef, roast is best

1 pound of beef sausage, cubed

1 pound of new potatoes, cubed

1 pound of frozen mixed vegetables

1 can of Black Beans, drained and rinse

1 cup onion, chopped

1 envelope Onion Lipton soup

2 cups of cabbage, chopped fine

1 bottle of Ale beer

1 can of chopped roasted tomatoes

1 garlic clove, minced

2 tablespoon Beef bouillon

5 cups of water

Salt and Pepper to taste

1 teaspoon Thyme

1 teaspoon Paprika

Cook roast in oven wrapped in foil. 350* for one hour.

Take river stone, wash with soap and rinse, add to a large cauldron.

In a large cauldron add onion and onion soup, tomato, garlic, bouillon, thyme and paprika (No heat yet).

Let roast cool trim all fat and cut meat into cubes.

In large cauldron add potatoes to mixed spices add water and salt and pepper. Cook on medium low, 30 minutes.

Add vegetables, beans, sausage and roast.  Stir in beer and cabbage and cook 30 more minutes. Taste to see if you need more salt and pepper. Potatoes fork tender.

Serve with biscuits.

Fourth soup is so good during the Christmas Holiday's with left-over Ham. Don't snarl at it because it says pea's, try it!!

Split Pea Soup with Ham

    1 tablespoon olive oil

    1 chopped medium onion

    4 carrots, thinly sliced

    3 celery stalks, thinly sliced

    1 tablespoon dried thyme leaves

    Coarse salt and ground pepper

    1 can (14.5 ounces) chicken broth

    1 bag (16 ounces) green split peas, picked over and rinsed

    Ham bone plus 2 cups reserved ham, cut into 1/2-inch cubes

    2 tablespoons butter

    4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes

    1 tablespoons fresh lemon juice

    In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.

    Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.

    Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.

    Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

Pecan - Crusted Pork Chops

6- Pork Loin Chops about 3/4 inch thick
2 tablespoon Dijon Mustard
2 tablespoon Mayonnaise
1 tablespoon Vegetable Oil
1 slice Bread
1/2 cup chopped Pecans
1/2 teaspoon Salt
1 tablespoon Parsley Flakes

1. Cut and discard most of the fat from the pork chops.
    I make a brim to flavor the pork chop.
    Cover pork chops with water
    3 tablespoon salt
    1 tablespoon onion and garlic powder
    1 teaspoon oregano and basil
    Soak 3 hours! Remove and pat dry

2. Make a bed for your pork chops
     Peel and cut into cubes 2 Pears
     1 Carrot and 3 Zucchinis
     Place on the bottom of a cookie sheet and cook for 10     minutes, 350*

3.Mix the mustard, mayo and oil.

4. Tear the bread into small pieces. Place the bread, pecans, salt and parsley in a food processor. Cover and blend on high speed, using quick  pulse, until finely chopped.  Place pecan mixture in the shallow bowl.

5. Spread the mustard mixture over all side of pork.  then coat all sides with the pecan mixture.

6. Place the pork on top of the pear and veggies.  Broil about 10 minutes or until brown. Turn pork, and broil 10 to 15 minutes longer or until pork is slightly pink when you cut into the center.

Note* I turned oven off and placed the pan back in and cooked 5 more minutes.
Watch it close under that broiler the second time around.