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) 

Roasted Vegetable Medley

Roasted Vegetable Medley

1.Peel and chop 1 acorn squash, 1 butternut squash, 1 large sweet potato, 1 large (or 2 small) purple sweet potato, several blue potatoes.  

2, Layer on a baking sheet lined with parchment paper.  

3. Sprinkle in some diced red onion and whole fresh cranberries

4. Drizzle with oil and honey

5. Sprinkle with salt, Joe's KC french fry seasoning and fresh rosemary

6. Roast in oven until tender

7. Serve and enjoy this beautiful Thanksgiving side dish.  
 

Thanksgiving Favorites

 A Compilation of my go to Thanksgiving recipes. 

1. Turkey - See the post Turkey Tips

2. Sides

     A. Country Style Green Beans 

1. Clean green beans and break off the ends.  Put them in a stock pot with; 

chopped red onion, bacon bits, 1-2 Tbsp bacon grease, and 1tsp salt

2. Add enough water to cover the bottom of the pan (1/2 a cup or so) and boil until soft (20-30 or more mins)

3. Drain water and add more salt to taste

**Another great reason to never throw away bacon grease (just put it on a cup or jar and store in the fridge for various uses)

    B. Cheesy Green Beans

1. Preheat oven to 350 degree

2. In a saucepan combine 1 Tbsp flour and 2 Tbsp butter over medium heat until smooth to create a rue. 

3. Add 1 cup milk and ½ tsp of salt, stir to combine

4. Add 6 oz. of finely chopped Velveeta cheese and stir until the cheese has melted and the sauce has become thick and creamy. 

5. Add ¼ tsp chili powder and stir

6. Cook 1 large bag of French cut frozen green beans according to the package instructions and place in a glass baking dish

7. Pour on ½ of the cheese sauce and stir to combine

**You can either make double beans for freeze the extra sauce and have more later**

8. Sprinkle with French fried onions and top with foil

9. Bake for 15 min, remove foil and bake for an additional 15 min. 

    C. Sweet Potato Casserole

Casserole Ingredients 

3 cups mashed sweet potatoes or yams

3/4 cup brown sugar

2 eggs beaten

1 tsp vanilla

1/2 cup milk

1/4 melted butter

1/2 tsp cinnamon 

Topping Ingredients 

1/3 cup brown sugar

1/3 cup flour

1/4 cup melted butter

1 cup chopped pecans

Directions

1. In a bowl, combine all the casserole ingredients and pour into a greased baking dish 

2. Mix topping ingredients together in a separate bowl and sprinkle over top of casserole 

3. Bake at 350 for 40 min. 

    D. Tabouli

    This is a light and refreshing salad that taps into my Gibson roots. It was a favorite at our Thanksgivings growing up. 

Ingredients

1. cup cracked wheat (also called bulgar wheat or wheat couscous)

1/2 cup chopped fresh parsley

1/4 cup diced onion (soak onion in ice water for 15 min to reduce sharp onion aftertaste)

2 cups diced tomatoes (I use cherry or grape tomatoes for better flavor in the fall)

1 diced cucumber

1/2 cup fresh lemon juice

1/2 cup oil

Salt and pepper to taste

Direction

1. Soak cracked wheat in 1 cup warm water for 1 hour (it will absorb the water and become a fluffy texture) 

2. Add other ingredients and toss

3. Chill overnight (might need to add a bit more lemon juice and oil before serving if too dry)

***For this all important meal I'm a bit of a semi homemade fan.  I use boxed stuffing and Rhodes frozen rolls to help save time and make life a little easier. ;0) 

3. Desserts

    A. Pecan Pie

Ingredients

1 cup Karo Light Corn Syrup

3 eggs, beaten

3/4 cup sugar

2 Tbsp Brown sugar

2 Tbsp melted butter 

1 tsp vanilla

6 ounces pecan halves

1 pie crust (see here for pie crust recipe) 

Directions

1. Beat eggs in a bowl,  Add all other ingredients except pecans.  Mix until well combine

2. Roll our pie shell in the bottom of pie pan.  Place pecan halves in concentric circles to cover the bottom of the shell.  

3. Carefully pour filling over pecans

4. Bake at 350 degrees for 1 hour

    B. Pumpkin Pie

  Ingredients 

1 can pumpkin

1 1/2 cups evaporated milk

1/2 cup sugar

1/4 cup brown sugar

1 tsp cinnamon

1/2 tsp ginger

2 eggs, beaten

1/2 tsp vanilla

1 pie shell (see here for pie crust recipe) 

Directions

1. Mix all filling ingredients in a bowl.  

2. Roll out pie crust and place in bottom of pie plate

3. Pour filling into shell 

4. Add some fun fall leave pie crust cut outs for a beautiful decorative touch.  (place a pie shield over the crust to prevent burning while baking) 

5. Bake at 425 for 15 min, then reduce heat to 350 and bake for 30-40 min, until pie is set. 

Serve with whipped cream 

Hope you all have a fabulous Thanksgiving.  

Salted Caramel Cheesecakes

 Ingredients and Directions

1. Combine 1 package softened cream cheese, 1 egg, 6 Tbsp Sugar, 1 Tbsp lemon juice, 1 tsp vanilla

2. Pour in greased silicone mold and top with graham cracker or vanilla wafer cookies 

3. Bake at 375 for 15-20 min

4. Let cool and turn out.  

5. Melt salted caramel candy melts and pour into cleaned molds, place cheesecake in each mold and allow chocolate to harden. Remove from mold and enjoy. 

Turkey Tips

 

It's Turkey Time! 

Here are some tips to help you roast a turkey everyone will be thankful for.  

#1 Thaw in the fridge

I usually give my turkey's at least 2-3 days to thaw in the fridge. Then remove gizzards. 

#2 Brine, Brine, Brine

   If you are a fan of Bob's Burgers you'll recognize his 3 day "Father of the Brine." It sounded like such a good idea that I tried it out and indeed, it is very good.  Here is my brine recipe. 

   In a stock pot, heat 1/4 cup salt, 1 quart vegetable stock and 1 quart water. Heat until salt is dissolved. let cool and add 1 tsp poultry seasoning.  

I like to use the large bags that are made for crockpots but a large zip lock bag or container would work well too.  Anything to keep the liquid all around the turkey.  

Brine for 3 days in the fridge.  

#3. Roasting 

I like to roast my turkeys with some onions, carrots and celery stuffed inside.  Dry the bird and cover with butter and season salt. Cover the bird with a lid or heavy duty foil and roast at 325 according to weight. 15 mins per pound of turkey.  

#4 Bump of the heat

At the end remove the foil and bump up the heat to 425 degrees.  Cook for about 15-30 mins to crisp up the skin and give the turkey that desired golden brown color.  

#5 Serving

   Remove the inner veggies and carve the bird.  I like to remove the legs, wings and thighs first.  Then cut the breast meat off the bone and slice with an electric knife. 

#6 All aboard the Gravy train. 

Pour all the drippings into a skillet. Add some turkey stock of  you need more.  In a separate bowl mix a little water with 2 Tbsp corn starch until smooth.  Pour that into the drippings.  Bring to a boil, while constantly whisking (to prevent lumps).  Add 1/2 tsp kitchen bouquet and stir. Boil until desired thickness is reached.  Add salt to taste if needed.  

Happy Thanksgiving! 

Thanksgiving Punch

 

Ingredients and Directions 

Combine: Pear or Apple Cider, cranapple juice and ginger ale, 

Top with whole fresh cranberries.