RECIPE THURSDAY - Holiday Goodies

RECIPE THURSDAY -Enjoy some yummy holiday recipes :)

EGG NOG POUND CAKE

Ingredients
1 (16-oz.) package pound cake mix
1 1/4 cups eggnog
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
Preparation
1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.
2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

PEPPERMINT MILK CHOCOLATE CHIP COOKIES

Ingredients

2 ½ cups all-purpose flour

¾ tsp. baking soda

1/8 tsp. salt

1 cup unsalted butter, at room temperature

1 cup packed light brown sugar

¾ cup granulated sugar

1 tsp. vanilla extract

2 large eggs, at room temperature

7 ounces milk chocolate chips

7 ounces Andes Peppermint Crunch Chips

Directions

In a small bowl, whisk together the flour, baking soda, and salt; set aside.

Using a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth, about 2 minutes.

Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the chocolate and peppermint chips.

On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours (do this part for real please).

Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

Slice the logs into disks ¾ inch thick and place the disks 3 inches apart on the prepared baking sheets. If the chips crumble out (and they will), simply push them back in, they reshape nicely.

Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.

Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Adapted from Ready for Dessert by David Lebovitz

PEPPERMINT FUDGE

Ingredients

1 – 14 oz. can sweetened condensed milk

1 Tb. butter + extra for buttering the dish

1 lb. dark chocolate chips/chunks

1/4 tsp. salt

1/4 tsp. peppermint extract

1 tsp. vanilla extract

1 cup Andes Peppermint Chunks

Directions

Grease a 8 X 8 or 8 X 11 baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.

Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top–making sure the glass doesn’t touch the water.

Pour the condensed milk and butter in the bowl and heat.

Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens–about 5 minutes.

The mixture should thicken to a THICK cake batter consistency–almost too thick to pour.

Add both extracts and mix well.

Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.

Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.

To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.

Preparation time: 3 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12+ (up to 64 pieces)

RECIPE FRIDAY - PARTY FOODS

It is the time of year for parties.  Here are three relatively easy party foods that are good any time of year for any occasion.  I hope you enjoy! 

MINI MAC AND CHEESE BITES

Ingredients

1/2 pound elbow macaroni

1 1/2 tablespoons unsalted butter, plus more for brushing

Mini mac and cheese bites

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons all-purpose flour

3/4 cup milk

4 ounces cheddar cheese, shredded (1 packed cup)

4 ounces deli-sliced American cheese, chopped

1 large egg yolk

1/4 teaspoon smoked Spanish paprika

Directions

Preheat the oven to 425°. 

In a large saucepan of boiling salted water, cook the macaroni until                 al dente, about 5 minutes.  

Drain, shaking off the excess water.

Brush four 12-cup, nonstick mini muffin tins with butter. 

Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.

In a large saucepan, melt the 1 1/2 tablespoons of butter. 

Whisk in the flour over moderate heat for 2 minutes. 

Whisk in the milk and cook, whisking, until boiling, about 5      minutes. 

Add the cheddar and American cheeses and whisk until melted. 

Off the heat, whisk in the egg yolk and paprika. 

Fold in the macaroni.

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. 

Sprinkle the remaining 2 tablespoons of Parmigiano on top.

Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. 

Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

MAKE AHEAD The recipe can be prepared through Step 4 and refrigerated overnight.

CARAMEL CHEESECAKE APPLE DIP

Ingredients

2 (8 oz) pkg cream cheese, chilled

1 cup caramel ice cream topping, chilled (I used Hershey's in the glass jar)

1 store bought graham cracker pie crust, crumbled

Directions 

Directions:

Place cream cheese in a mixing bowl and using an electric mixer, whip cream cheese until smooth and fluffy for about 1 minute. Stir in caramel ice cream topping. Break graham cracker pie crust into pieces and place pieces in a ziploc bag, then seal bag and using a rolling pin crush graham cracker crust pieces until finely broken (there should no longer be chunks). Serve with apple slices. Dip apple slices into caramel cheesecake dip then into broken graham cracker crust. Store cheesecake dip in refrigerator up to one week.

Note: this dip is also delicious with a bit of cinnamon (about 1/4 tsp) and a few dashes of nutmeg mixed in.

Recipe Source: Cooking Classy

CREAM FILLED STRAWBERRIES

Ingredients

15 large fresh strawberries

1/3 cup (80 ml) cold mascarpone cheese (can substitute with regular cream cheese)

1/3 cup (80 ml) cold heavy whipping cream (35-40% butterfat content)

2-3 tablespoons granulated white sugar, or to taste

1/2 teaspoon pure vanilla extract

Directions

Cream Filled Strawberries: Choose fresh strawberries that will sit flat. If you find the strawberries are a little wobbly with the stems left on, cut the green stems off so the strawberries will stand upright when placed on your serving tray. Then, with a small sharp knife, cut an "X" into each strawberry, starting at the top of the strawberry and cutting down almost to the bottom of the strawberry. (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make "petals".  Set aside while you make the cream filling.

In a medium sized bowl, whip (with a wire whisk or an electric hand mixer) the mascarpone cheese, heavy whipping cream, sugar, and vanilla extract until stiff peaks form. Spoon the cream into a pastry bag fitted with a large star tip (I used a Wilton 1M tip). Starting at the bottom of the strawberry, pipe the cream into each strawberry. If not serving immediately, cover, and place in the refrigerator until serving time. 

Read more: http://www.joyofbaking.com/StrawberriesFilledCream.html#ixzz2F2QaZZDL

WHAT'S FOR DINNER??? - RECIPE FRIDAY!

Main Course - CROCKPOT BROCCOLI CHEESE SOUP

1/2 cup green pepper, chopped

1/2 cup onion, chopped

2 tablespoons butter or 2 tablespoons margarine

1 (10 ounce) can cream of chicken soup

1 1/2 cups milk

1 lb Velveeta cheese, cubed

1 (10 ounce) package frozen chopped broccoli

Directions:

1 Sauté onion and green pepper in butter.

2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.


Side - GARLIC BREAD

1 or 2 packs hamburger buns

Margarine or butter

Garlic powder or salt

Parmesan Chesse

Directions:

Split buns and lay on cookie sheet

Spread butter/margarine and sprinkle with garlic and parmesan cheese. Bake at 300 for 5 to 10 minutes or until desired texture is reached.


Dessert - PEPPERMINT POPCORN BARK

2 bags microwave popcorn, popped (18-20 cups)

1 6oz box candy canes, crushed

1 package Almond Bark

1 tsp peppermint extract or a few drops of peppermint oil

Place popcorn in a very large bowl - the biggest one you have. Pour crushed candy canes on top of the popcorn. (I don't crush my candy canes in the food processor - but it is quick and it pulverizes the candy canes!) Melt almond bark according to instructions on the package. Add the peppermint extract or oil to the almond bark and pour over popcorn. Stir until all the popcorn is coated. Pour popcorn on wax paper and allow to harden. Once the popcorn has hardened, break into pieces and enjoy!

CREAM CHEESE PEPPERMINT COOKIES

This is my favorite Christmas time goodie recipe.  Enjoy!!!

Without the peppermint added

1 box yellow cake mix
8 oz cream cheese - softened or room temp
1/4 c butter - softened or room temp
1 large egg
1 tsp vanilla

Preheat oven to 375
Cream together buter and cream cheese.  Add egg and vanila
Mix until well blended
Stir in cake mix a little at a time until all blended
Spoon onto cookie sheet
Put candy canes in baggie and crush with rolling pin or hammer and sprinkle on top of cookie dough balls
bake for ten minutes until edges are brown