These looked amazing in a Christmas gift basket.
1 cup of all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups packed brown sugar
1/2 cup white sugar
2 cups rolled oats
3/4 cup raisins
1. Mix together flour, cinnamon, nutmeg, baking soda, and salt. Add to the bottom of the jar.
2. Layer brown sugar, white sugar, rolled oats, and raisins in the jar.
3. Attach a tag with the following instructions:
Oatmeal Raisin Spice Cookies
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. 2. Empty jar contents into a large mixing bowl. Mix thoroughly. 3. Mix in 3/4 cup softened butter or margarine. Stir in one slightly beaten egg and 1 teaspoon of vanilla. Mix until completely blended. Shape into walnut sized balls and place on parchment lined cookie sheets 2 in. apart. 4. Bake for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on cookie sheet before transferring to wire racks to finish cooling.
Wednesday, December 30, 2009
Budding's Dip
This is a favorite at any family gathering!
2 pckg. Budding's brand corned beef
1 bunch of green onions
1 pckg. cream cheese
Slice the whites of the green onions, slice the corned beef lunch meat into cubes. Add onions and corned beef to cream cheese. Mix well and form into a ball or put in a serving bowl. Allow flavors to meld for at least 2 hours. Serve with crackers and ENJOY!
2 pckg. Budding's brand corned beef
1 bunch of green onions
1 pckg. cream cheese
Slice the whites of the green onions, slice the corned beef lunch meat into cubes. Add onions and corned beef to cream cheese. Mix well and form into a ball or put in a serving bowl. Allow flavors to meld for at least 2 hours. Serve with crackers and ENJOY!
Sunday, December 27, 2009
Holly Leaves
Found this gem of a recipe in Gram's recipe box. What a treat!
1/4 cup butter
32 large marshmellows
1 1/2 teaspoon green food coloring
2 1/2 cups of Corn Flakes
Cinnamon Candies (Red Hots)
1. In a double boiler, melt butter. Once melted, stir in 32 large marshmellows. Stir until completely melted dand well blended with the butter.
2. Add green food coloring and mix well. Slowly add in Corn Flakes. Be careful not to crush them. Keep stiring until the Corn Flakes are covered in the green mixture.
3. Drop by the teaspoonful onto wax paper. While still sticky, add red cinnamon candies. Place in a cool place to harden. ENJOY!
NOTE: If you find it difficult to get mixture off of the spoon, dip the spoon in hot water.
1/4 cup butter
32 large marshmellows
1 1/2 teaspoon green food coloring
2 1/2 cups of Corn Flakes
Cinnamon Candies (Red Hots)
1. In a double boiler, melt butter. Once melted, stir in 32 large marshmellows. Stir until completely melted dand well blended with the butter.
2. Add green food coloring and mix well. Slowly add in Corn Flakes. Be careful not to crush them. Keep stiring until the Corn Flakes are covered in the green mixture.
3. Drop by the teaspoonful onto wax paper. While still sticky, add red cinnamon candies. Place in a cool place to harden. ENJOY!
NOTE: If you find it difficult to get mixture off of the spoon, dip the spoon in hot water.
Sunday, December 20, 2009
Cranberry Pistachio Biscotti
This is a great holiday cookie recipe by Gerry Meyer on AllRecipes.com.
- 1/4 cup light olive oil
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup dried cranberries
- 1 1/2 cups pistachio nuts
- Preheat the oven to 300 degrees F (150 degrees C).
- In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
- Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
- Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
Thursday, December 3, 2009
Eggplant Parmesan
Christy loves eggplant! Here is a great recipe for a delicious and versatile veggie!
Ingredients:
- 2 small to medium sized purple eggplants
- 2 c. of your favorite marinara sauce
- slices of fresh mozzarella (or approx. 1 1/2 c. of shredded moz.)
- 1 c. seasoned bread crumbs
- 1/2 c. all-purpose flour
- 2 eggs (beaten)
- Salt
- Ground black pepper
- Peanut or vegetable oil for frying.
Heat the marinara over medium low heat in a sauce pan.
Cut eggplant into 1/2 inch slices discarding the ends. Place the flour, eggs, and bread crumbs into their own individual bowls. Pour enough oil in a heavy high-sided pan, cast-iron is best. You want enough to come up about 1/4 inch in the pan. Heat oil over medium high heat.
Lightly dredge each slice in the flour, tapping lightly to get rid of excess. Once floured, dredge in the beaten egg til coated. Then dredge in the bread crumbs and gently place into the oil. Repeat until the pan is full but not crowded. Work in batches. Fry until golden brown on each side, about 4 minutes. Remove from the pan and place on a cooling rack or paper towels to drain.
Once all the eggplant is fried and drained, place individual servings (3-4 eggplant slices) on an oven-safe plate, spoon marinara sauce over eggplant and top with slices of mozzarella. Place under the broiler until cheese is melted and bubbly.
Serve with spaghetti or your favorite pasta!
Ingredients:
- 2 small to medium sized purple eggplants
- 2 c. of your favorite marinara sauce
- slices of fresh mozzarella (or approx. 1 1/2 c. of shredded moz.)
- 1 c. seasoned bread crumbs
- 1/2 c. all-purpose flour
- 2 eggs (beaten)
- Salt
- Ground black pepper
- Peanut or vegetable oil for frying.
Heat the marinara over medium low heat in a sauce pan.
Cut eggplant into 1/2 inch slices discarding the ends. Place the flour, eggs, and bread crumbs into their own individual bowls. Pour enough oil in a heavy high-sided pan, cast-iron is best. You want enough to come up about 1/4 inch in the pan. Heat oil over medium high heat.
Lightly dredge each slice in the flour, tapping lightly to get rid of excess. Once floured, dredge in the beaten egg til coated. Then dredge in the bread crumbs and gently place into the oil. Repeat until the pan is full but not crowded. Work in batches. Fry until golden brown on each side, about 4 minutes. Remove from the pan and place on a cooling rack or paper towels to drain.
Once all the eggplant is fried and drained, place individual servings (3-4 eggplant slices) on an oven-safe plate, spoon marinara sauce over eggplant and top with slices of mozzarella. Place under the broiler until cheese is melted and bubbly.
Serve with spaghetti or your favorite pasta!
Christy's Special Pasta
I came up with this recipe for my wife. Well, she wasn't my wife yet we were dating, but I decided to make her a dish with some of her favorite foods.
Ingredients
- 2 boneless skinless chicken breasts
- 2 servings of dried spaghetti
- 12-16 asparagus stems
- 1/2 c. of cooked peppered bacon, crumbled
- 1/2 c. grated Parmesan cheese
- 1/2 c. sliced green onion (keep a handful of the green part of the onion on the side for garnish)
- 4 cloves of garlic, finely chopped
- 2 Tbsp. of olive oil (1 Tbsp. for cooking and 1 Tbsp. for tossing the pasta)
- Juice of 1 lime
- 1/2 c. water
- Salt
- Ground Black Pepper
- Paprika
Season the chick breasts with salt, pepper, and paprika, lightly coat in olive oil and grill for 5-6 minutes on each side or until done through. Take off the grill and rest.
Bend the asparagus towards the bottom and it should snap at the point where it starts getting tough. Once all the asparagus is snapped, rinse and place in a Pyrex dish with salt, pepper, the lime juice, and 1/2 cup of water. Cover with plastic wrap and steam in the microwave for approximately 8 minutes or until tender.
Boil pasta in plenty of water for 8-10 minutes or until al dente. While the pasta is boiling, saute onion and garlic lightly in olive oil, approximately 4 minutes. Put the onions, garlic, and all of the oil in a large mixing bowl. Drain the pasta and place into the mixing bowl containing the onion and garlic, toss until pasta is coated. Sprinkle half of the Parmesan cheese on the pasta and give it one more toss.
Place pasta in individual serving bowls, top with the crumbled bacon, asparagus, and sliced chicken breast. Sprinkle the remaining Parmesan cheese and the green onion that was set aside as a garnish.
Enjoy!
Ingredients
- 2 boneless skinless chicken breasts
- 2 servings of dried spaghetti
- 12-16 asparagus stems
- 1/2 c. of cooked peppered bacon, crumbled
- 1/2 c. grated Parmesan cheese
- 1/2 c. sliced green onion (keep a handful of the green part of the onion on the side for garnish)
- 4 cloves of garlic, finely chopped
- 2 Tbsp. of olive oil (1 Tbsp. for cooking and 1 Tbsp. for tossing the pasta)
- Juice of 1 lime
- 1/2 c. water
- Salt
- Ground Black Pepper
- Paprika
Season the chick breasts with salt, pepper, and paprika, lightly coat in olive oil and grill for 5-6 minutes on each side or until done through. Take off the grill and rest.
Bend the asparagus towards the bottom and it should snap at the point where it starts getting tough. Once all the asparagus is snapped, rinse and place in a Pyrex dish with salt, pepper, the lime juice, and 1/2 cup of water. Cover with plastic wrap and steam in the microwave for approximately 8 minutes or until tender.
Boil pasta in plenty of water for 8-10 minutes or until al dente. While the pasta is boiling, saute onion and garlic lightly in olive oil, approximately 4 minutes. Put the onions, garlic, and all of the oil in a large mixing bowl. Drain the pasta and place into the mixing bowl containing the onion and garlic, toss until pasta is coated. Sprinkle half of the Parmesan cheese on the pasta and give it one more toss.
Place pasta in individual serving bowls, top with the crumbled bacon, asparagus, and sliced chicken breast. Sprinkle the remaining Parmesan cheese and the green onion that was set aside as a garnish.
Enjoy!
Butternut Squash Soup
This is an excellent fall time recipe that I came up with tonight on a whim. For those of you who are very "measurement" oriented I will try to convert my recipe into measurements for your convenience. I give ranges for some ingredients because of differences in the size of butternut squash.
Ingredients:
- 1 Large Butternut Squash
- 16-24 oz. of Chicken Broth (I used the low sodium variety)
- 1 1/2 c. Milk (I used 1%)
- 1 c. chopped white onion
- 2 cloves garlic finely chopped
- 1 Tbsp. Unsalted Butter
- 1 Tbsp. Olive Oil
- 1 Tbsp. cinnamon
- 1/4 c. brown sugar
- 2 tsp. nutmeg
- Salt
- Ground Black Pepper
- Sour Cream to garnish
Preheat the oven to 375.
Cut the squash in half, try to keep the halves the same size. Use an ice cream scoop or a large spoon to scoop out the seeds and strings. Sprinkle salt and pepper on the flesh. Pour a small amount of chicken broth in a rectangular baking dish large enough to , like a Pyrex dish, just enough to cover the bottom. Put the squash halves flesh side down in the baking dish and bake at 375 for 30-45 minutes or until the flesh is fork tender.
While the squash is roasting, melt the butter with the olive oil in a pan. When hot add the chopped onion and a dash of salt and pepper. Saute for about five minutes, then add the chopped garlic. Saute another five minutes or until the onions are translucent and the garlic is just starting to turn brown.
When the squash is fork tender, take it out of the oven and let cool. Once cooled scoop the flesh from the skin with the ice cream scoop and place in a large pot. Add the onion, garlic, and enough chicken broth to just cover the squash, about 16-24 oz. Bring to a simmer over medium heat for about 10 minutes stirring often. After the mixture simmers for 10 minutes, use an immersion blender (or a hand mixer) to completely blend the mixture.
Once the mixture is thoroughly mixed, stir in the cinnamon, nutmeg, brown sugar, and another dash of pepper. Turn the heat down to low and slowly add the milk while stirring. Add additional seasoning to taste and blend with the immersion mixer to get the desired texture.
When ready to serve, spoon into a bowl and add a dollop of sour cream in the center of the bowl.
Enjoy!
Ingredients:
- 1 Large Butternut Squash
- 16-24 oz. of Chicken Broth (I used the low sodium variety)
- 1 1/2 c. Milk (I used 1%)
- 1 c. chopped white onion
- 2 cloves garlic finely chopped
- 1 Tbsp. Unsalted Butter
- 1 Tbsp. Olive Oil
- 1 Tbsp. cinnamon
- 1/4 c. brown sugar
- 2 tsp. nutmeg
- Salt
- Ground Black Pepper
- Sour Cream to garnish
Preheat the oven to 375.
Cut the squash in half, try to keep the halves the same size. Use an ice cream scoop or a large spoon to scoop out the seeds and strings. Sprinkle salt and pepper on the flesh. Pour a small amount of chicken broth in a rectangular baking dish large enough to , like a Pyrex dish, just enough to cover the bottom. Put the squash halves flesh side down in the baking dish and bake at 375 for 30-45 minutes or until the flesh is fork tender.
While the squash is roasting, melt the butter with the olive oil in a pan. When hot add the chopped onion and a dash of salt and pepper. Saute for about five minutes, then add the chopped garlic. Saute another five minutes or until the onions are translucent and the garlic is just starting to turn brown.
When the squash is fork tender, take it out of the oven and let cool. Once cooled scoop the flesh from the skin with the ice cream scoop and place in a large pot. Add the onion, garlic, and enough chicken broth to just cover the squash, about 16-24 oz. Bring to a simmer over medium heat for about 10 minutes stirring often. After the mixture simmers for 10 minutes, use an immersion blender (or a hand mixer) to completely blend the mixture.
Once the mixture is thoroughly mixed, stir in the cinnamon, nutmeg, brown sugar, and another dash of pepper. Turn the heat down to low and slowly add the milk while stirring. Add additional seasoning to taste and blend with the immersion mixer to get the desired texture.
When ready to serve, spoon into a bowl and add a dollop of sour cream in the center of the bowl.
Enjoy!
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