Thursday, December 30, 2010

Favorite Recipes of 2010 by Karla

This got started because of a recipe chain letter............I can't post just one recipe......I went to my recipe blog to find a recipe and decided to post my favorite new recipes from this year......and since I copied these from my blog....you get the story that goes with each recipe too.....If you were really wanting recipes you got them.....otherwise delete them......enjoy!!! Love, Karla

Hang on this is long............and yes all these recipes are already on here.....just not all together on one post...

At work I was asked to be incharge of the luncheon for the annual Support Specialist Meeting. I ordered the Costa Vida taco buffet and then wanted to make a dessert to go with it. On the web I typed in Mexican Dessert and several options popped up. I combined several recipes and came up with my own version. I reduced the fats, sugars and calories significantly but it still tastes good. Steve says, "This recipe is a keeper, probably one of my favorites". Since Steve is not a big dessert eater I think that comment says a lot. My first one I took to Jake's birthday party and everyone liked it. Then I doubled the recipe and made a jelly roll pan full for the luncheon. Everyone there really liked it and wanted the recipe too. So.....here it is!!

Karla's Cinnamon Cheesecake..........aka: Sopapilla Cheesecake
1 - 8 ounce package cream cheese, softened (reduced fat is ok)
1/2 c. sugar
1 t. pure vanilla
2 - 8 ounce cans refrigerated crescent rolls (reduced fat is ok)
1/4 c. sugar
2 t. cinnamon
3 T. butter, melted (could probably cut to 2T.)
3 T. honey
Beat together: the cream cheese, 1/2 c.sugar and vanilla until smooth and creamy. (If you don't beat it enough it will be hard to spread.)
Spray the counter and a rolling pin and roll one can of crescent roll dough into a 9x13 inch rectangle. Carefully lift and move the dough into a sprayed 9x13 inch pan. Spread the cream cheese mixture evenly over the dough. Roll the second can of crescent roll dough the same way you did the first can and place this piece of dough over the cream cheese mixture.
Pour melted butter over the top of the dough and spread over the dough.
Stir together 1/4 c. sugar and cinnamon and sprinkle over the butter.
Bake at 350 for 25 minutes, until golden brown. Remove from the oven and drizzle with honey while still hot. Cool completely in the pan before cutting. These are rich so I didn't cut too big of a piece. (9x13 = 16 servings)
For the jelly roll pan (Cookie sheet), I doubled the above recipe.
I baked it for 30 minutes and I cut it into 32 servings.
I also made it using my Cool Rise Roll Dough.......rolled really thin.....it worked and tasted good, but it is definitely better using purchased crescent roll dough. In a pinch it would work and is way cheaper to make this way. However, the TWINS say they like it best made with Cool Rise Dough.....you'll have to decide for yourself!

My daughter, Katie shared this one......
GRAPE SALAD
8 c. seedless red and/or green grapes
8 oz. sour cream (reg. or low fat)
8 oz. cream cheese (reg. or low fat)
1 t. vanilla
1/2 c. sugar (or splenda)
1 c. chopped pecans (or peanuts or walnuts)
1/2 c. brown sugar
Mix grapes together in bowl and set aside.
Mix together the sour cream, cream cheese, vanilla and sugar, beat well and set aside.
Mix together the nuts and brown sugar, set aside.
Place a layer of grapes in serving bowl. Top with a layer of sour cream mixture. Repeat layers once or twice more as desired, ending with the sour cream mixture on top. Sprinkle the nut mixture over the top and chill. Best if chilled overnight.
When Katie makes this she doesn't make the layers, but mixes the grapes with the sour cream mixture and sprinkles the nut mixture over the top.

For my Sweet 16 Garden Party last week I wanted to make something using fresh herbs because we were going to learn about herbs. After a little research and a few changes this is what I came up with. The girls liked it and so does my family. I definitely think this recipe is a keeper.
Herbed Cream Cheese
16 oz. cream cheese, softened (light is fine)
1/2 c. butter, softened
2 cloves minced garlic OR 3/4 t. garlic powder (my fresh garlic isn't quite ready to harvest)
2 T. each fresh herbs, chopped: dill, parsley, basil, thyme, lemon balm, chives (my basil isn't ready yet)
1/2 t. salt
1/8 t. pepper
1 t. grated lemon peel
1 T. lemon juice or milk, more if needed; for desired consistency ( iused Lemon juice)
Mix cream cheese & butter together. Add remaining ingredients and beat well. Form into a ball and chill for 2 hours. Decorate with fresh herbs at serving time. Serve with crackers.
I spread some of this on flour tortillas and rolled them up and sliced them into mini pinwheel sandwiches. They were really good too.

My 2 new crock pot favorites.....I love cooking in crock pots!!
Lemonade Chicken
Spray crock pot with cooking spray and put in: (3 to 4 ½ qt. Crock Pot)
4 chicken breasts
Mix together:
6 oz. frozen lemonade, thawed
3 T. brown sugar
1 T. vinegar
¼ c. ketchup
Pour over the chicken. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Thicken the liquid and serve over potatoes or rice.
Also made this in the roaster oven for our YW Fancy Nancy Dinner at Ward YW camp for 50 people. YUMMY!

Cherry Jubilee (Make any flavor you like)
Spray crock pot with cooking spray and dump in: (4 1/2 to 6 qt. Crock pot)
2 cans (21 oz. each) cherry pie filling
Sprinkle with:
1 yellow cake mix
Pour over:
½ c. melted butter or margarine
Cover and cook on HIGH for 2 hours or on LOW for 4 hours.
Serve with vanilla ice cream or whipped topping.

This recipe came from my "UTAH JAZZ FANS". Thanks Ellen & Sue!!! They say they make this before every Jazz game....
Speaking of Utah Jazz, I think I should share this story first. When Katie was playing basketball at Snow College and spending quite a bit of time with my sister Kristen and her family this happened one day. Tyler, Josh and Kelsey are in the driveway playing basketball. Tyler says, "I'm Michael Jordan", Josh says, "I'm Karl Malone", Kelsey says, "I'm Katie". That story makes me smile.....I love IT!!!!!
Katie and Kelsey still to this day share a special relationship that goes even deeper than basketball.
So here is the recipe.......
CARMELLOW CORN.........AKA: KARMELO MALONE CORN
1/2 c. butter or margarine
1/2 c. brown sugar
3 c. miniature marshmallows
2 qt. popped popcorn
nuts, optional
Microwave butter & sugar 1 to 2 minutes. Stir in marshmallows. Cook 1 more min. Pour over popcorn (and nuts). Make into balls or serve in bowls.
FAST, EASY, and GOOD!!!

Here is what $1 Million Dollars tastes like.......
The 2008 Pillsbury Bake Off Winner by Carolyn Gurtz!!!
98% out of 154 people said they would make these cookies again.
When Connor and I made them I found I needed more filling for the center balls. Next time I would use 1 c. peanut butter and 1 c. powdered sugar instead of 1/2 c. of each. Connor and Great Grandpa Atkinson really liked them!!!
DOUBLE DELIGHT PEANUT BUTTER COOKIES
1/4 cup Peanuts, finely chopped (originally called for dry roasted, I don't like dry roasted) OPTIONAL
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter (I use 1 c.)
1/2 cup powdered sugar (I use 1 c.)
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled OR make the Peanut Butter Cookie Recipe on pg. 175 of the Atkinson Cookbook and use 2 1/2 c. peanut butter & powdered sugar for the filling & drizzle with melted chocolate (see details below)
DIRECTIONS
Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. (1/2 a scoop with my smallest cookie scoop)
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Now when I make these I use Craig's recipe for Peanut Butter Cookies found in the Atkinson Cookbook on page 175. This makes a big batch so when I make the filling for the middle I use about 2 1/2 c. peanut butter and 2 1/2 c. powdered sugar. I roll them into balls using 1/2 a scoop of my smallest cookie scoop. I don't usually add the peanuts. They are good but don't seem to stay on the cookies real well. These are a bit time consuming but they are very good. Last time I melted a few chocolate chips, stirred in a little oil to thin it and then put it in my pastry bag, then I drizzled a little chocolate over the top of them. It was a great finishing touch!!

Alisha Youngberg posted this recipe on facebook. I made them yesterday and they are really good. Thanks Alisha!!!
COCONUT BANANA MUFFINS
Stir together and set aside.
1 1/4 c. flour
1 t. baking powder
1/4 t. salt
Place in mixer bowl.
2 mashed bananas
1/2 c. butter or margarine
2/3 c. sugar
1 egg
1/2 t. vanilla
2/3 c. coconut (can save some out to sprinkle on top of batter if desired).
Beat well and then add dry ingredients, mix just until blended. Pour into sprayed muffin tins. Bake at 375 for 20 to 25 minutes. Makes 10-12 muffins.

this is my favorite salad we make at YW Camp.....great for summer!!!
BERRY FLUFF
2 lg. (32 oz) vanilla yogurt
16 oz. Cool whip
2 small pkgs. Vanilla instant pudding
2 pkgs. (6 cups) frozen berries, blueberries, raspberries, or even mandarin oranges

I made up this recipe for Lindsey's Twin's Baby Shower because I wanted something really gooey ....they were a hit!!
Gooey Carmel Cinnamon Rolls
Gooey Carmel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and them put about 1 tablespoon of the Gooey Carmel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20-30 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting
1/3 c. melted butter or margarine
4 - 5 c. powdered sugar
1 t. vanilla
1/4 - 1/2 c. milk
Stir until desired consistency; adding more powdered sugar or milk as needed.
This is enough gooey carmel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.

And here are a couple more ideas for your Cool Rise Dough....I taught another class .....Breakfast, Lunch or Dinner with one basic recipe......and dessert too....
Meatball Muffins
1/2 batch of Cool Rise Roll Dough
1/2 cup marinara sauce OR spaghetti sauce OR tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
½ c. grated mozzarella cheese, or cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce, if desired, and you may want to warm it
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1½ inch ball) into a 5-inch circle. Place 1-2 tablespoons sauce in the center of each circle. Top with 1 meatball and sprinkle with cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
Pizza
For a 12” pizza crust use 1/3 of a batch of dough. Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread pizza sauce over the crust. Sprinkle with grated cheese, and whatever other toppings you like, sprinkle with a little more cheese. Bake at 350 for 12 to 15 minutes.
Hint: For a fresh fruit or fresh vegetable pizza cook the crust completely before adding toppings. Bake at 400 for 5 minutes. Remove from oven and gently press down all the bubbles. Return to oven for 10 to 15 minutes.
Steve loves these!! And they are fast and easy too!!

German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
1 1/2 cups milk chocolate chips
Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread about ½ (or less) of the can of sweetened condensed milk over the crust, sprinkle with nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.

This recipe just came from my cousin, Eilleen. I roll my Cool Rise Roll Dough real thin. If you want a fun Easter Story Cookie Recipe see pg. 162 in the Atkinson Family Cookbook.
HAPPY EASTER!
"I received this recipe and the scripture activity that I have included and thought some of you might want to use it or pass it on. What a wonderful way to remember and celebrate Jesus Christ.
May you all have a blessed Easter and year.
Love,
Eilleen Whiteley Waddell"

Resurrection Rolls
Yield 8 rolls
* 1 (10 ounce) can refrigerated crescent dinner rolls (or Rhodes dinner rolls dough, thawed)OR Cool Rise Roll Dough
* 8 large marshmallows
* 1/4 cup melted butter
* 2 tablespoons ground cinnamon
* 2 tablespoons white sugar
1. Preheat oven to 400 degrees F Lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar
mixture. Place marshmallow into the center of a dough triangle.
Carefully wrap the dough around the marshmallow. Pinch the seams
together tightly to seal in marshmallow as it melts. Place on a baking
sheet. Repeat. (If using Rhodes rolls, allow to rise. If you would
like, make these the night before and "seal" them in the oven overnight to rise.)
5. Bake in a preheated oven until golden brown, about 15 minutes.
Talk about how the marshmallow represents Christ's body. The butter
and cinnamon sugar can represent the oils and dressings that the body
was prepared with. Have the children wrap the marshmallows, but make
sure that you check that all of the seams are sealed, use a little
water for spots that aren't sticking well. Place them on a cookie
sheet and after you put them in the oven and shut the door, place a
piece of tape over the door to represent how the tomb was "sealed".
When the rolls come out of the oven they will be hollow inside, just
as the tomb where Christ was laid was found empty. Have a blessed Easter.
The Savior's Last Week
Saturday- Raising of Lazarus Jn 11:1-46
Sunday (one week before Easter)- Christ's Triumphal Entry: Mt 21:1-11,Mk 11:1-10, Lk 19:29-44, Jn 12:12-19
Monday- Jesus cleanses the Temple: Mt 21:12-13, Mk 11:15-18
Tuesday- Jesus teaches in the Temple, is anointed: Mt 21:28 - 23:29,
Mk 12:1-44, Lk 20:9 - 21:4, Jn 12:2-11
Wednesday- Enemies plot against Jesus: Mt 26:14-16, Mk 14:10-11, Lk 23:3-26
Thursday- The Last Supper: Mt 26:17-29, Mk 14:12-25, Lk 22:7-20, Jn 13:1-38; Gethsemane: Mt 26:36-46, Mk 14:32-42, Lk 22:40-46; Jesus' arrest and trial: Mt 26:47 - 27:26, Lk 22:22 - 23:25, Jn 18:2 - 19:16
Friday- Christ is crucified: Mt 27:27-56, Mk 15:16-41, Lk 23:26-49, Jn 19:17-30; Christ is buried: Mt 27:57-66, Mk 15:42-47, Lk 23:50-56, Jn 19:31-42
Saturday- Christ is in the Spirit World: D&C 138:12-19, 1 Peter 3:19
Easter Sunday- The empty tomb: Mt 28:1-10, Mk 16:1-8, Lk 24:1-12, Jn 20:1-10; Mary at the tomb: Mk 16:2-13, Jn 20:11-18; Jesus appears to disciples: Mk 16:14, Lk 24:36-43, Jn 20:19-25

And yes I saved the best for last......I think this recipe has lots of possibilities!! It is a definite keeper!! Baking the cheesecake in water really made it creamy and wonderful. Before when I have baked cheesecakes I felt like the texture was weird and dry...not this one!!
Chocolate Raspberry Cheesecake
1 1/2 c. cream filled chocolate sandwich cookie crumbs
2 T. melted, butter
4 - 8 oz. pkgs. cream cheese, softened
1 1/4 c. sugar
1 c. sour cream
1 t. vanilla
3 eggs, lightly beaten
9 oz. semi-sweet chocolate pieces (1 1/2 c.)
1/2 c. raspberry jam
TOPPING - (AKA: Ganache)
6 oz. semi-sweet chocolate pieces (I prefer milk chocolate - 1 c.)
1/3 c. heavy whipping cream (I added 1 T. corn syrup & 1/2 t. vanilla)
optional: fresh raspberries & whipped cream OR make a raspberry sauce
Place a greased 9 in. springform pan on a double layer of heavy duty foil. Securely wrap foil around pan.
Combine cookie crumbs and butter, press into bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs, beat on low just until combined. Set aside 1 1/2 cups of batter and pour remaining batter over crust.
In a microwave bowl melt chocolate on 50% power stirring every minute until melted. Stir in jam until well blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter - do NOT swirl. (NEXT TIME I THINK I WILL SWIRL IT) Place springform pan in a large baking pan and fill large outer pan with 1inch of hot water.
Bake at 325 for 65 to 75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour longer.
For topping place, chocolate pieces in small bowl. In a saucepan heat cream just to a boil. Pour over chocolate, whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream and serve.
I made it again. This time I did swirl in the chocolate. Just make sure you swirl carefully so as not to disturb the crust. I also made a raspberry sauce to pour over it. I used milk chocolate this time and it didn't melt as good as the semi-sweet and it wasn't pretty and shiny like before.....but it was yummy!!

One last thing I want to remember.....that I discovered this year!!!
When making cupcakes......Make cream cheese brownie cream cheese mixture....drop 1 small cookie scoop full into cupcake papers that have been filled half full with cake batter of your choice.  Then bake.  The cake surrounds the cream cheese filling making a self filled cupcake.....easiest way to fill a cupcake!!!  and so YUMMY!!!

So there you have my favorite new recipes of 2010......Happy New Year!!!! Karla

Sunday, December 26, 2010

Vanilla dipped candy canes

I was a Hickory Farms and they were handing out samples of their vanilla peppermint rosebud candies.  They were yummy!! 
Later that day while shopping I discovered a pile of vanilla melts and candy canes.
So I purchased a bag of vanilla melts and several boxes of candy canes and made my own version....
I even made some roses using my wedding mint molds. 

I gave these to all the YW as shepherds staffs to go with my Christmas Lesson on the shepherds.

Wednesday, December 22, 2010

Pretzel Turtles

Cindy says, "My favorite holiday treat to make this year - Pretzel Turtles - I got it from the checkout lady at Winco! You need - mini pretzels, rolos candy, and pecan halves. Heat oven to 200, place an unwrapped rolo on each pretzel and set in warm oven for three to four minutes. Take out of oven and press a pecan half onto each. Let cool; ready to serve or share."

Tuesday, December 21, 2010

Perfect Rice....in the oven

For a foolproof side of rice.....try this!
Perfect Rice
Combine in 3 qt. covered casserole dish:
1 c. rice
1 3/4 c. hot water or chicken broth
1-2 t. salt or bouillon (according to taste)
Put on lid and bake at 400 for 20 minutes.  Stir and serve. 

Thursday, December 16, 2010

Peanut Butter Balls

Here's a new twist to the old version.....add a couple spoonfuls of nutella....really delicious!!

Peanut Butter Balls

1 c. butter, softened
2 c. creamy peanut butter
1/2 c. nutella (this is the added ingredient, makes them extra delicious) 
7-1/2 c. (2 pounds) confectioners' sugar
1-1/2 pounds chocolate candy coating, coarsely chopped
In a bowl, cream the butter, peanut butter and nutella. Gradually add sugar; mix well. Shape level tablespoonfuls into balls; set aside. In a saucepan over low heat, melt candy coating. Dip peanut butter balls in chocolate; place on waxed paper to harden. Yield: 7 dozen.

Holiday Cheesecake

This one from Taste of Home looks especially yummy!!

Holiday Cheesecake
1-1/2 c. graham cracker crumbs

1/2 c. pecans, toasted and finely chopped
2 T. light brown sugar
6 T. butter, melted
FILLING:
4 -8 oz. packages cream cheese, softened
1 c. sugar
1 T. pure vanilla
4 eggs, lightly beaten
1 c.  miniature semisweet chocolate chips
TOPPING:
2 c. (16 ounces) sour cream
1/4 c. sugar
Assorted candies
Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with candies. Yield: 16 servings.

French Cocoa and more......

Warm up this winter with a rich, steaming cup of holiday cheer. Whether you're  making French Cocoa or  luxurious hot chocolate with melted chocolate bars, all these delicious beverage recipes will put smiles on the faces of everyone coming in from the cold.

French Cocoa
4 or 5 - 1 oz. squares unsweetened chocolate
1 1/2 c. sugar
2/3 c. water
2 c. whipping cream
Bring chocolate, sugar and water to a rolling boil.  While stirring boil for 3 minutes.  Let cool to room temperature.  Beat whipping cream until stiff peaks form.  Fold whipped cream into the chocolate mixture.  (If the chocolate is too solid to fold in the whipped cream, stir 1/4 c. of whipped cream into the chocolate and stir well, fold in the remaining whipped cream.)  Store in refrigerator in a qt. jar.  To use:  Microwave milk in a mug for 1 minute.  Stir in 2 to 3 spoonfuls of cocoa mix, to desired taste.  May need to microwave 15 to 30 seconds more. 
This one is YUMMY!!  I have drank most of one whole batch all by myself!!!

Luscious Hot Chocolate
1 c. milk
1 c. half and half
1 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
8 t. sugar
1/2 t. vanilla
Heat milk, half and half, both chocolates, and sugar in a saucepan on medium-low heat until chocolates melt and sugar dissolves. Pour half of the mixture into a blender and mix until frothy. Return to the saucepan and add vanilla. Stir briefly and serve.

Aztec Hot Chocolate
2 c. milk
4 squares baker’s chocolate
1 t. chili powder
1 t. cinnamon
1/2 t. cardamom
1/2 tsp ginger
1/4 t. ground cloves
1/4 t. nutmeg
Break chocolate squares and melt in a saucepan with the milk. Do not boil. Whisk until foamy. Pour into mugs. In a separate bowl, combine all spices. Mix 1/2 tsp of blended spices in each mug, adding more as desired.

Raspberry Hot Chocolate
2 c. cream
1 c. milk
6 oz. bittersweet chocolate, finely chopped
2T. sugar
1/2 t. salt
1 T. butter
1 c. raspberries
whipped cream
In saucepan combine cream, milk, and sugar until hot, but do not boil. Add chocolate and butter and reduce heat to simmer. Stir until chocolate is melted. Puree 1 cup raspberries and pour into the mixture, stirring until smooth. Pour into mugs and garnish with whipped cream and fresh raspberries.

Brown Sugar Hot Cocoa
3 oz. unsweetened chocolate
1/3 c. water
4 c. milk
3/4 c. brown sugar, packed
1/8 t. salt
Melt chocolate and water together in a double boiler. Slowly stir in milk, sugar, and salt. Whisk until well blended.

Old-fashioned Hot Cocoa with Homemade Marshmallows
Old-fashioned Hot Cocoa
3 T. cocoa 
1/4 c. sugar
4 c. milk
1/2 t. vanilla
Combine sugar and cocoa powder in small bowl. Heat milk in saucepan to scalding. Stir 1/3 cup hot milk into cocoa-sugar mixture, and then pour back into the saucepan. Stir until blended, then add vanilla and garnish with homemade marshmallows.
Homemade Marshmallows
3 T. powdered gelatin
2 c. cold water
2 c. sugar
2 egg whites
2 1/2 c. confectioners’ sugar, sifted
butter
In a medium saucepan soak gelatin in the cold water for approximately 10 minutes. When gelatin has softened, add the regular sugar and gently dissolve over low heat. Remove from the heat and cool to room temperature.
Beat egg whites until stiff peaks form and then fold in 2 cups of sifted confectioners’ sugar. Put mixer on low speed and slowly add cooled gelatin mixture. Increase the speed and beat until white and thick, and the mixture is approximately double in size. Line a deep 8×8-inch baking dish with foil, grease slightly with butter, and coat with part of the remaining confectioners’ sugar. Pour marshmallow mixture in and top with more sifted confectioners’ sugar. Let sit for at least 3 hours. The marshmallow should be light and spongy when ready.
Loosen marshmallow from edges of tray and invert onto large cutting board. Slowly remove foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners’ sugar.

White Peppermint Hot Chocolate
6 hard peppermint candies, finely crushed
2/3 c. whipping cream
3 1/2 c. milk
8 oz. white chocolate, chopped
1/2 t. peppermint extract
Beat whipping cream with crushed candies until stiff peaks form. Refrigerate for at least one hour. In the meantime, heat milk on medium-low heat. Mix in chocolate and whisk until smooth. Add peppermint extract and stir thoroughly. Pour into cups and top with peppermint whipped cream mixture.

Milk Chocolate and Orange Cocoa
1/3 c. whipping cream, chilled
1 t. brown sugar
4 1/2 c. milk
zest from 4 large oranges
2 T. cocoa 
9 oz. milk chocolate, finely chopped
Whip cream with brown sugar until stiff peaks form. Refrigerate. Mix milk with zest from oranges in a saucepan, heating to a simmer. Remove from heat. Cover and let stand for 30 minutes. Strain zest from the mixture and bring liquid to a simmer. Stir in cocoa powder and chocolate, whisking until smooth. Pour into mugs and top with whipped cream mixture.

Holiday Eggnog
12 eggs

1-1/2 c. sugar
1/2 t. salt
2 quarts milk, divided
2 T. pure vanilla
1 t. ground nutmeg
2 c. heavy whipping cream
Additional nutmeg, optional
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Pour into a large heat proof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts.
Will keep in the refrigerator for several days in covered container. Whisk or shake before serving.

Cold Chocolate Eggnog
4 eggs, separated
1/2 c. packed brown sugar
2/3 c. unsweetened cocoa powder
1 T. pure vanilla
2 c. milk
1/8 t. salt
1 1/2 c. whipping cream, whipped to soft-peak stage
1/3 c. grated semisweet chocolate
This recipe is served cold. In a large bowl, beat together egg yolks, sugar, cocoa, and vanilla until thick and smooth. Slowly stir in milk, mixing well. Cover and refrigerate at least 2 hours. Remove just before serving.
Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture, then gently fold in egg whites. Serve immediately, garnished with grated chocolate.

Peanut Butter Hot Chocolate
4 squares baker’s chocolate
2 c. milk
2 T. peanut butter
marshmallows
Break chocolate squares and melt in a saucepan with milk. Do not boil. Stir in peanut butter until mixture is smooth. Pour into mugs and garnish with marshmallows.
Special touches:
If you want an extra-rich drink, add a teaspoon of  butter to the bottom of each cup before you pour in the drink.  I love adding the little vanilla flavored snowman marshmallows too!!!
Marshmallows are great, but  whipped cream is even better.  Top off the whipped cream with shaved chocolate, crushed peppermint, colored sprinkles or a drizzle of chocolate or butterscotch syrup. Candy sticks make the best stirrers, try peppermint, butterscotch, or raspberry candy canes.
For the more sophisticated, add a rim of flavor to your cups. Rub the cup rim with a slice of citrus, then dip in crushed peppermint candy, or colored sugar  or powdered chocolate drink mix.

Eggnogg French Toast

For some reason I am drawn to anything eggnog this year.  So here is one more eggnog recipe to try.

Eggnog French Toast
Butter a jelly roll pan (cookie sheet).  Arrange 8 thick slices of bread on pan. 
In bowl, whisk together:
2 c. eggnog
2 large eggs
Pour over bread to soak.  Bake at 400 for 25 minutes or until browned.

Holiday Trifle with Eggnog

need to finish off that carton of eggnog??  try this one....

Holiday Trifle
Place in large bowl:
1 1/2 c. heavy cream, Beat until stiff peaks form
Fold in:
1/3 c. eggnogg
Cut into 1/2 inch cubes:
10 inch pound cake
Layer in 4 qt. trifle bowl: 
1/2 of cake
1/3 c. eggnogg
1/2 of 12 oz. pkg. frozen raspberries, thawed
1/2 of cream mixture. 
Repeat layers.
Top with 1/2 c. sliced toasted almonds. 
8 to 10 servings

Friday, December 3, 2010

Eggnog Cookies and Eggnog Bread.....

My friend, Randi mentioned on FB that she was going to be making Eggnog Cookies to send to her son in Germany.  And I just keep thinking about how good they must be.  So I found me a recipe and I'm gonna try them out......and guess what?? Randi came today  ( Dec. 6) for lunch and brought me some of her cookies and the recipe and it is pretty much the same recipe I found online....

EGGNOG COOKIES
2 1/2 c. flour
1 t. baking powder
1/2 t. cinnamon
1 t. nutmeg (Randi's calls for 1 T. fresh nutmeg but she didn't have any -used 1 1/4 t. ground nutmeg)
1 1/4 c. white sugar
3/4 c. salted butter, softened
1/2 c. eggnog
1 t. pure vanilla extract
2 large egg yolks
Randi's added 1-2 tsp rum extract (but the recipe says is optional)

Glaze

2 c. powdered sugar
4 T. eggnog
nutmeg
Combine flour, baking powder, cinnamon, and nutmeg; mix well with wire whisk and set aside.  Cream sugar and butter with electric mixer until forms a grainy paste.  Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth.  Add flour mixture and beat at low speed just until combined -- do not over mix!
Drop by rounded teaspoonfuls onto ungreased baking sheets -- 1 " apart. Sprinkle lightly with nutmeg. Bake at 325 for 20-25 minutes or until bottoms turn light brown -- transfer immediately to a flat surface to cool.
Combine powdered sugar and eggnog. Drizzle over cookies. Before glaze dries sprinkle nutmeg or cinnamon over each cookie.

Makes about 30 cookies.

HINTS: 
If you like nutmeg, cinnamon, and egg nog, you'll love these.  If you don't like them crunchy, substitute brown sugar for all or half of the white sugar; they'll stay soft.
I dusted the top w/ a mixture of nutmeg,cinnamon and powdered sugar instead of glaze.

Randi also sent me this recipe that she made to use up her carton of eggnog.

Eggnog Bread
2 1/4 c. flour
2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
2 large eggs
1 c. sugar
1 c. eggnog
1/2 c. melted butter
1 t. vanilla (or eggnog extract if you have)
1/2 t. rum extract (optional)
Icing
1/2 c. powdered sugar
1/4 t. vanilla extract
2-3 t. eggnog
dash nutmeg
Preheat oven to 350. Grease bottom & 1/2 inch up sides of 9x5x3 loaf pan
Whisk together flour, baking powder, salt & nutmeg. Make a well in center & set aside
combine eggs, sugar, eggnog, melted butter, vanilla & rum extract (if using). Add egg mixture to flour mixture and stir until just moistened (batter will be lumpy)
Spoon batter into pan. Bake 40-50 minutes (mine took closer to 65). Check for doneness by inserting toothpick into center & should come out clean. Cool pan on rack for 10 minutes. Remove bread from pan & let cook completely on rack
Prepare icing. Stir just enough eggnog in to reach drizzle consistency. Drizzle cooled loaf with icing. Sprinkle just a bit of nutmeg over top. Let icing set completely before wrapping

Lacey Making Teddy Bear Cookies