Snowman Cheese Ball

 So cute for any winter party 

1. In a mixing bowl combine: 1 package softened cream cheese, 1/2  minced yellow pepper, 1/2 minced red pepper, 2-3 sliced green onion, 1/2 jar dried beef, chopped, 1 Tbsp Worcestershire sauce, 1/2 tsp garlic salt (optional)

2. Form into two balls (one bigger than the other) and roll in finely shredded gouda cheese

3. chill for at least 1 hour before serving

4. To serve: place larger ball on platter, insert and toothpick halfway into the top, place smaller ball on top of toothpick

5. For eyes and mouth use whole pepper corns, for nose use a carrot bit. 

6. Serve with crackers and enjoy. 

 

Sweet Sweets - Chocolate filled bon bon cookies

It wouldn't be Christmas time without some of these! My mom used to make them every year and now I make them with my kids. I love passing down traditions like this.

Ingredients:
3/4 cup shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 tsp vanilla extract
1/4 tsp almond extract
1 3/4 cup flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup chopped pecans
Hershey's Kisses
Powdered sugar (For rolling)

1. Cream together shortening, white sugar and brown sugar.
2. Beat in egg, vanilla extract and almond extract.
3. Sift in flour, salt and baking powder and mix
4. Mix in pecans
5. Take a small amount of dough and roll it around a hershey kiss and place on a cookie sheet.  Repeat with all the dough.
6. Bake for 12 min at 350 (they will not turn brown so don't over bake)
7. Let cool completely and roll in powdered sugar
**Best when warm, can warm in the microwave for about 10 sec.

Sweet Sweets: Cherry Chocolate Chip Cake

I love to bake all the time, but especially at Christmas.  I have a whole roster of things I make each year, but I can't eat it all myself so I enjoy sharing it with family, friends and neighbors.  This recipe is perfect for sharing.  It's like my version of fruit cake that actually tastes good.

Cherry Chocolate Chip Cake

1. Mix together 1/2 cup oil, 1/2 cup butter (softened) 3/4 cup sugar and 3 eggs

2. Mix in 1 tsp vanilla extract, 1/4 tsp almond extract, 1 tsp salt, 

1/2 tsp baking soda and 1 & 1/2 tsp baking powder 

3. Mix in 2 cups flour (can use glutten free flour)

4. Throughly mix in 3/4 cup milk)

5. Chop a 10 oz jar of maraschino cherries and mix in

6. Add 1 (or more) cup of mini semi-sweet chocolate chips and stir a final time. 

7. Grease 4 mini loaf pans and divide the batter between them (about 1 cup in each)

8. Bake in a 350 degree oven for 35-45 min (until a toothpick comes our clean)

The Glaze

1. In a bowl combine 1 cup powdered sugar, 1 tsp vanilla extract

1/4 tsp almond extract and 2 tbsp water

2. Stir until smooth

3. Drizzle over cooled cakes 

4. Enjoy, share or freeze. 

Holly Jolly Hot Chocolate

Instant Hot Chocolate Mix

In a large bowl mix 

    1 lb powdered sugar

    1 large box of dry Nestle Quick

    8 qt. box of powdered milk

    1 lb container powdered coffee creamer

    1/2 cup or more cocoa powder 

Store in an air tight container

Stovetop Hot Chocolate

(Makes 4 servings)

1. In a saucepan melt 1/2 cup semi-sweet chocolate chips over medium heat. 

2. Add 4 cups milk and 1/4 cup sugar

3. Heat milk to scalding but not boiling. 

4. Stir in 1/2 tsp vanilla 

5. Serve hot and enjoy!

Add crushed peppermints or raspberry gelatin to make different flavors 

Christmas Cookie Decorating

 Here is a video showing you some of my favorite Christmas cookie decorating techniques. 

Recipes can be found here 

Sweet Sweets: Christmas Candy Classics

I have many great memories of being in the kitchen with my mom and eating her yummy food and goodies.  Around Christmas each year she would make fudge and divinity just like her mother and grandmother before her.  The tradition will some day be passed on to me.  I loved having her as a guest host in this episode to show us how to make these delectable holiday candies.  Candy making can be tricky but knowing a few secrets can help.  We hope you try making these recipes with your loved ones and make unforgettable memories in the process. 

Chocolate Fantasy Fudge

3/4 cup butter
3 cup sugar
2/3 cup evaporated milk
12 oz. semi sweet chocolate chips
1 tsp vanilla extract
7 oz jar marshmallow cream
1 cup chopped pecans

*optional for a slightly less sweet flavor add a pinch of salt and 1/4 cup cocoa powder 

1. In a saucepan melt butter, sugar and evaporated milk over medium hight heat, stirring constantly to prevent burning.  Once the mixture starts to boil reduce heat to medium.
2. Still stirring, bring to a full rolling boil for 4 min. or until candy thermometer reads 234 degrees.
3. Remove from heat and add chocolate chips stir until melted and combined
4. Add vanilla and marshmallow cream. Stir, stir and stir some more until it becomes smooth and glossy.
5. Add pecans and stir again. Stir until the mixture has cooled a little
6. Line a pan with foil and press the fudge evenly into the pan with a spatula
7 Allow to cool and cut into cubes. Store in a foil lined tin.

Microwave Peanut Brittle

•           1 1/2 c Spanish peanuts

•           1 c sugar

•           pinch of salt

•           1/2 c corn syrup

•           1 tsp butter

•           1 tsp vanilla extract

•           1 tsp baking soda

1. In a glass bowl add 1 1/2 cup Spanish peanuts, 1 cup sugar, a pinch of salt (or use salted nuts) and 1/2 cup corn syrup. Stir to combine.

2. Microwave for 4 min at 80% power, remove and stir, then microwave again for 4 min at 80% power.

3. Remove and stir in 1 tsp butter and 1 tsp vanilla and microwave a final time for 2 min at 80% power.

4. Spray a cookie sheet with cooking spray and set aside.

5. Add 1 tsp baking soda and stir until light and foamy and immediately turn out onto the grease pan, spreading as thinly as possible.

6. Allow to cool and break into pieces.

Divinity

•           1/2 c water

•           2 c sugar

•           1/2 c corn syrup

•           pinch of salt

•           2 egg whites

•           1 c chopped pecans

•           1 tsp vanilla extract

•           2 Tbsp powered sugar

1. In a saucepan over medium high heat combine 1/2 cup water, 2 cups sugar, 1/2 cup corn syrup, and a pinch of salt.  Bring to a boil the reduce the heat to medium (the syrup should continue to boil)

2. Meanwhile, beat 2 egg whites to stiff peaks

3. Bring to syrup to soft ball stage, using a candy thermometer. (10 min or so)

4. Slowly beat 1/2 of the syrup mixture into the egg whites.

5. Put the remaining half of the syrup back on the stove and bring to soft crack stag

6. Slowly beat the rest of the syrup into the egg whites

7. Add 1 cup chopped pecans and 1 tsp vanilla and continue to beat.

8. Add 2 Tbsp powered sugar and continue to beat until the mixture is no longer glossy.

9. Spoon onto wax paper and allow to cool. Store in a tin.

Christmas Parfait with Homemade Granola

 

Homemade Granola

1. In a bowl add 3 Tbsp oil,  2 Tbsp maple syrup, 2 Tbsp honey and whisk to combine

2. Add in I cup old fashioned oats, 1/4 cup sliced almonds, 1/4 cup sunflower seeds and stir to coat

3. Spread out on a parchment paper lined baking sheet and bake for 15 min at 325 degrees 

4. Let cool, break apart and serve 

Christmas Curry

 This is our traditional Christmas meal.  It started with my Grandma and Grandpa Gibson and now it's going strong 2 generations later.  The recipe was given to my grandma from a missionary friend of hers. We love this unique Gibson family tradition. 

1. Saute 3 diced onion and 3 cloves garlic in oil and 1 tsp chili powder, 3 Tbsp curry powder and 1 tsp salt until onions are tender

2. Add 1 1/2 lbs beef stew meat (or any cut of beef or lamb) and brown the meat

3. Add 2 cups tomato juice and 2 cups water and simmer until meat is tender (an hour or 2)

4. Add 1/2 head of chopped cauliflower and 4 diced potatoes and simmer until the veggies are soft

5. Meanwhile start on the cinnamon rice

6. In a stock pot boil 1/2 lb stew meat (chopped smaller), 1 diced onion, 3 cloves garlic, 4 whole cloves and 1 stick cinnamon until meat is cooked. 

7. Strain the solids and keep the liquid

8. Remove the garlic, cloves and cinnamon stick and add 1/2 cup peas to the meat and onions

9. Using the reserved liquid (2 cups) cook 1 cup rice (or more if needed)

10. Add the cooked rice to the meat and peas

Optional Salad topping

This gives the curry and nice zip and really adds to the dish

1. Dice 1 onion, 3 tomatoes and 1 bell pepper, add salt and pepper to taste

2. Add 3 Tbsp white vinegar and 1 Tbsp water

3. refrigerate for at least 1 hour before serving

**We will typically make this Christmas Eve, refrigerate and reheat for Christmas Day.  This gives the flavors a chance to develop before serving and its nice not to have cook it Christmas Day! 

Sourdough Discard Pasta

 Ingredients

2 cups flour

2 egg yolks

1 whole egg

1/2 tsp salt

1/2 tbsp olive oil

1/4 cup sourdough discard

1/4 cup water

Directions

1. Dump 2 cups flour into a mound on your counter.  Use the measuring cup to make a well in the middle of the flour mound. 

2. In the well, place all other ingredients

3. mix with a fork until it forms a dough

4. Knead dough until smooth

5. Wrap dough in plastic wrap and allow it to rest for 30 min

6. Section out dough, roll out and cut into desired shapes. 

7. Boil immediately or dry and use later

Tools I recommend for pasta making

*Pasta roller machine (this also comes with a cutter for thin and wide noddles) I found mine at a thrift store for $10 

*Pasta drying tree (found one on Amazon for pretty cheap) 

Sourdough Discard Cereal 3 Flavors

 Classic Cinnamon Sugar Cereal

Ingredients 

1 stick cold butter, sliced

1/2 cup sourdough discard

1 Tbsp ground cinnamon

1/3 cup sugar

1/2 tsp salt

1 tsp vanilla extract

1 1/2 cup flour

Extra cinnamon/sugar to sprinkle on top

Directions

1. In a food processor combine all ingredients (except topping cinnamon sugar) and mix on high until combined and a dough is formed

2. Form dough ball and divide into 8 sections. 

3. Roll each section out as thin as you can on parchment paper *I can usually fit 2 rolled out sections on 1 cookie sheet

**I use my pasta machine and roll out to a 5 

4. Cut each rolled out section into small squares and put on a cookie sheet (dough squares and parchment paper) 

5. Spray with cooking spray and sprinkle some cinnamon sugar on top of each piece 

6. Bake at 350 form 8-10 min.  Let cool completely and store in an airtight container

7. Serve with milk 

Apple Pie Variation 

1. In a food processor crush 1 bag of freeze dried apples into a powder and add to regular recipe 

2. Also add 1/2 tsp nutmeg and 1/4 tsp ground ginger 

3. Follow regular recipe from there. 

Blueberry Variation 

Ingredients

1 package freeze dried blueberries 

1 stick cold butter, sliced

1/2 cup sourdough discard

1/2 cup sugar

1/2 tsp salt

1 1/2 cup flour

Extra sugar to sprinkle on top

Directions

1. In a food processor crush freeze dried blueberries into a powder

2. Add all other ingredients and combine and mix on high until combined and a dough is formed

3. Form dough ball and divide into 8 sections. 

4. Roll each section out as thin as you can on parchment paper *I can usually fit 2 rolled out sections on 1 cookie sheet

**I use my pasta machine and roll out to a 5 

5. Cut each rolled out section into small squares and put on a cookie sheet (dough squares and parchment paper) 

6. Spray with cooking spray and sprinkle some sugar on top of each piece 

7. Bake at 350 form 8-10 min.  Let cool completely and store in an airtight container

8. Serve with milk

Great Day KC Back to School Lunches

In this segment for Great Day KC I share some back to school lunch ideas. 

Back to School - Snack Recipes

Oh Wow, already time to go back to school! Here are some healthy (ish) and yummy snack recipes to send your kids back to school with energy and full tummies.   I hope you and your kids enjoy them.  

Cherry Chocolate Energy Bars

• In a mixing bowl mix 1 stick of softened butter ½ agave nectar or honey and ½ cup of natural peanut butter (make sure to mix the PB well before adding)
• Add 1 egg, ½ cup packed brown sugar and 1 tsp vanilla extract and mix
• In a separate bowl combine ½ cup whole wheat flour, 4 ½ cup of rolled oats, 1 tsp baking soda and a dash of salt
• Carefully add the dry ingredients to the mixing bowl and combine
• Chop up 1 cup of dried cherries and add them to the mixing bowl
• Add 1 cup of mini chocolate chip and mix a final time
• Grease an oblong baking dish and turn out the dough, flatten with a spatula and more with your grease hands
• Bake in a 325 degree oven for 15-20 min
• Allow to cool and cut into bars 
• Store in the refrigerator. 

Fruit Roll-ups 

I originally got this recipe from ourbestbites.com but I adapted to my own preferences. http://ourbestbites.com/2011/09/how-to-make-homemade-fruit-roll-ups/

• Add 3 cups of fresh fruit (any combination) and 3 Tbsp agave nectar or honey to a blender or food processor. Blend into a puree
• Cover a baking sheet with freezer paper (shiny side up) and spray with cooking spray
• Pour puree over the paper and flatten and even out with a spatula
• Bake in a 170 degree oven for 6-8 hours, until completely dried out
• Cut into strips and roll up.  Secure with a piece of double sided tape at the top
• Store in an air tight container

Jazzed Up Chex Mix 

• Melt 1 stick of butter in the microwave and add 2/3 cup Worcestershire sauce, 2 tsp salt, 1 tsp garlic powder 1 tsp onion powder (if you like a stronger flavor your can add 2 tsp of onion and garlic powder), stir to combine. 
• In a very large bowl add 1 box of the corn chex, 1 box of rice chex, 1 box of golden grahams, 1 bag of plain goldfish crackers, 1 bag of cheddar goldfish crackers and 1 bag of pretzel goldfish crackers. Stir to mix up
• Pour the sauce over the crackers and stir to evenly coat
• Pour out on 2 baking sheets and bake in a degree oven for 25 (stiring every 8 min to prevent burning
• Turn out on a paper sack and let cool
• Add a bag of banana chips and stir to mix. 
• Store in zip lock bags. 

Fancy Pants Valentine's Day Dinner Ideas

Seared Steak with Leek Mushroom Cream Sauce

1. I recommend using a filet or sirloin steak for this. Salt and pepper each side of the steak.
2. Melt 3-4 Tbsp butter in a skillet over medium-high heat. Sear the steaks for 2 min on each side
3. Place a wire wrack on a baking and sheet and put the steaks on top. Finish them off in a 400 degree oven for 8 min. This gives you a nice medium rare steak (depending on the thickness) If you like it more well done sear and bake for a few more mins.
4. Allow the steaks to rest for at least 10 min before cutting into them to keep the juices in.


Leek Mushroom Cream Sauce 
1. Clean and slice 5-6 button mushrooms and saute in butter over medium heat until soft, then set aside.
2. Thinly slice about 1 cup of leeks and saute in butter until soft and add to the mushrooms.
3. In a sauce pan melt 1 Tbsp butter and stir in 1 Tbsp flour to form a roux.  Let the roux cook a min or so to remove any floury taste.
4. Then add 1 cup milk and 1 tsp salt and stir.  Allow it to thicken.  Add the mushrooms and leeks and allow to thicken a little more.
5. Top your steak and enjoy!

**If you have left over sauce, it is really good over egg noodles! Just add a beef bullion cube and water or some beef broth to thin out the sauce and serve over cooked egg noodles.

Bacon Brussels Sprouts

1. Clean and cut the sprouts in half and remove a few of the outer leaves

2. Melt 1-2 Tbsp bacon grease and toss over the sprouts (Another great reason to always save your bacon grease. I keep a mason jar of it in my fridge for just such occasions) 

3. Spread the sprouts onto a baking sheet and sprinkle with salt and bacon bits

4. Roast in a 425 or 450 degree oven for 10-15 min, until the edges start to brown. 

Stuffed Chicken, Artichokes with Hollandaise and Spinach Salad

Stuffed Chicken

1. Thaw a boneless skinless chicken breast per person. Place between 2 layers of plastic wrap and pound until flat. 

2. Remove the top layer of plastic wrap and sprinkle the chicken with salt and pepper.  At one end place a thin slice of cream cheese and a few leaves of spinach

3. Fold the other end of the chicken over the top of the cream cheese and spinach and try to seal the edges as best you can. 

4. Sprinkle the top with salt, pepper, basil and oregano.

**You can use toothpicks to keep it together while baking if necessary. 

5. Place in a buttered baking dish and top each with a dollop of butter

6. Bake at 350 until the internal temp is 165 (30 min or so depending on size and thickness of chicken breast)

Spinach Salad

1. Wash spinach leaves and add to a bowl

2. Boil 2 eggs, peel and slice and add to the bowl

3. Slice 3 button mushroom and add to the bowl

4. thinly slice 1/4 of a red onion and caramelize in an oiled skillet over medium heat until brown and add to bowl

5. Sprinkle in bacon bits

6. Make dressing - 1/4 cup oil, 3 Tbsp red wine vinegar, 1/4 tsp salt, 1/4 tsp sugar and a pinch of pepper, Shake and pour over salad.  Toss and enjoy!

Artichokes with Hollandaise. 

I got this method of cooking artichokes in the microwave from the site below

https://thismodernwife.com/2013/04/25/10-minute-microwave-steamed-artichokes/

1. Cut off sharp points of outer leaves, the steam and the top.

2. Place prepared artichokes and peeled stems in a glass baking dish and cover with plastic wrap. Microwave for 10 min

3. Carefully remove the plastic wrap to avoid steam burns to your hands and face. The stems should be fork tender when they are ready. 

Hollandiase 

I use Julia Child's recipe from her cookbook Mastering the Art of French Cooking.  For this recipe I'm making about 2/3 of the original recipe.  

1. Melt 1/3 cup butter in a sauce pan. 

2. In a blender add 2 egg yolks, 3/4 Tbsp lemon juice, salt and pepper to taste. Blend for a few seconds

3. Slowly add the melted butter (This tempers the egg yolks so they don't cook but mix with the butter to become smooth and creamy)

4. Serve warm! See video above on how to each fresh artichokes. 

All Purpose White Bread

 

Ingredients and Directions

1. In your bread maker add: 1 1/3 cup water, 4 cups flour, 2 Tbsp sugar, 1 1/2 tsp salt, 3 Tbsp oil, 1 packet active dry yeast. 

2. Press start and let the bread maker do its thing

3. Let cook and slice. 

4. Use within a few days for best results. 

80's Iconic Sloppy Joe Sliders

 I made these for our 80's themed NYE Party this year.  

Ingredients: 

1 1/2 lb ground beef

1/2 onion, diced

1/2 yellow bell pepper, diced

1/2 red bell pepper, diced

2 cloves garlic

1 cup water

2 Tbsp brown sugar

3/4 cup ketchup

1 Tbsp spicy brown mustard

1 Tbsp Worcestershire sauce

salt and pepper to taste

slider buns

Directions 

1. Brown ground beef and drain grease. 

2. In a separate pan saute onion and pepper and garlic cloves until tender 

3. Add ground beef to onion and peppers, (discard garlic cloves) 

4. Add water, ketchup, mustard, brown sugar, Worcestershire sauce, salt and pepper and simmer until sauce becomes thick 

5. Serve on slider buns and enjoy and blast from the past. 

Healthy (er) Options

In this post I'm sharing several recipes that I would consider healthy options.  I like my food to taste good though, so hopefully you will see a healthy balance (pun intended) of both with these recipes.

Mango Flounder


1. Salt and pepper each side of your flounder fillets and lightly dredge (cover) with flour, fry in a small amount of hot oil on each side until lightly crisp and flaky.
2. For the Mango Salsa: dice sweet pepper (or jalapeno if you like a kick), onion, mango and cilantro. Combine in a bowl with lime juice and salt to taste.

Cilantro Lime Couscous
1. Make couscous according to package instructions
2. Add lime zest, lime juice and chopped cilantro
3. Stir to combine



Raspberry Pork 
1. Salt and pepper both sides of each pork chop and saute in a skillet until lightly browned.
2. Allow pork chops to rest 10 min before serving
3. For raspberry sauce: in a saucepan place 1 package of fresh or frozen raspberries, 1/2 cup sugar, 1/4 cup red wine vinegar and 1 tsp sage.  Turn on medium and allow to simmer until reduced to a thick syrup
4. Strain seeds and pour over pork chops
**Substitute fresh raspberries for seedless raspberry jam to avoid straining seeds

Lemon Rosemary Quinoa
1. Cook quinoa according to package instructions
2. Add lemon zest, lemon juice, salt and rosemary
3. Stir to combine

Bakes Zucchini and Tomatoes
1. Thinly slice zucchini, tomatoes and onions
2. Place in an oiled baking dish with lemon zest, lemon juice and salt
3. Bake at 350 for 30 min. (if you prefer roasted bake at 425 for 20 min)

What the Kale Salad
1. Rinse and remove kale leaves from center stem, shop into bite size pieces and add to bowl
2. Rinse and chop romaine lettuce and add to bowl
3. Add: chopped broccoli, broccoli slaw, sliced almonds, sunflower seeds and dried cranberries
4 For dressing combine the following ingredients in a blender and blend for 30 sec.
       1/4 cup water
       1/4 cup white vinegar
       3/4 cup oil (vegetable or canola)
       1 tsp garlic powder
       1 tsp salt
       1/4 tsp pepper
       1 tsp celery seed
       1/2 tsp celery salt
       (pinch of onion powder for added flavor)
       2/3 cup sugar
       2 tsp horseradish

Pearled Couscous salad
1. Make basil and herb pearled couscous according to package instructions
2. Saute diced zucchini and onions until tender
3. Add to couscous and refrigerate until chilled
4. Add diced cherry tomatoes and Italian salad dressing
5. Stir and serve chilled