Whether someone wants to or not, the holidays make them reflect upon their family. My maternal great-grandmother was Austrian-German. Standing about four feet and some inches tall, she lived in a tiny little house in Chicago and didn't speak much English but she taught my grandmother how to make great cookies! While I feel lucky to have some of those recipes, I'm even more grateful for the kindness of my Grandmother and how she made me feel truly loved- whatever I said or did! My mother was not a good every day cook. She worked full time, had three children, and spread herself way too thin. But, when she had the time, she loved to make gourmet meals. I got my interest in cooking and entertaining from my mom because that was one thing we had in common and enjoyed doing together. I loved helping her prepare for wedding showers, baby showers, and dinner parties. The cookies posted here, are in honor of my grandma's style of cooking- simple, old fashioned, but tasty.
Saturday, December 22, 2012
Thursday, November 29, 2012
This post is a portion of an article in The Towne Post Network of community magazines
For some people, serving a bag of chips and salsa out of a jar is enough to make a gathering a party. I agree that when surrounded by people who love to be together, that might be all that is required. However, the holidays are times when a little extra pizazz and dazzle make occasions memorable. Even just one out-of-the-ordinary appetizer makes an event seem more special. The foundations of these little bites are made of dough I snagged out of the freezer section in the grocery store. It is so easy to make these morsels ahead of time, freeze them, and then bake them right before they are served. Each is not more than just a couple of bites - so enjoy!
Vegetables such as peppers in all colors, red and green cabbages, and even cucumbers can be used as clever dip containers. Slice off the tops, hollow out the insides, and spoon in the sauce.
Baked Ham Sliders with Honey Mustard Dipping Sauce
1 dozen bake & serve yeast rolls (or refrigerated biscuits cut in halves)
1 tablespoon country style Dijon mustard
2 tablespoons chopped green onion
¼ cup butter, softened
12 slices deli ham
With a serrated knife, split each roll in half so there is a top and bottom. Brush the mustard over the top of each roll. Mix the green onion and butter together and lightly spread the mixture on the inside top and bottom of each roll. Fold the ham slices so they will fit and place each one between the top and bottom slices of each roll. Place on cookie sheets and bake at oven temperature indicated on the roll package for at least 10 minutes or until the rolls are brown. These sliders can be assembled and frozen until ready to be baked in preheated oven.
Honey Mustard Dipping Sauce
3 tablespoons country style Dijon mustard
2 tablespoons mayonnaise
2 tablespoons honey
Individual Italian Pies
2 ready-made pie crusts
1 cup shredded pepper jack cheese
½ cup store bought pesto (plus 1 tablespoon for top of pies)
2 tablespoons pine nuts
Using a small juice glass as a “cookie cutter” cut out small circles from the pie crusts.
Spread the pesto on half of the pieces, distribute the cheese on each one, then top with the other half of the pie crust rounds. Brush the top of each individual pie with the remaining 1 tablespoon of pesto and top with a few pine nuts. This can now either be frozen until party time or bake at 400 degrees for 15 minutes or until the top is golden brown.
Puff Pastry Mini Tarts
Slice each sheet along the three fold marks and then cut each third into five pieces. Then top with goat cheese, sliced cherry tomatoes or asparagus tips, and drizzle with olive oil. Bake at 400 degrees for 15 minutes. If pastry starts to become too brown before cooking time is over, cover loosely with foil.
Monday, November 19, 2012
This post is a portion of an article in At Center Grove .com, an online magazine
Our family friend Dianne is great at entertaining. After years of having a houseful full of boys, she has recently had the opportunities to host events for ladies. I picked up this cute little idea from her that I think men would like as well. She serves appetizers in small glassware such as vodka shot glasses and mini martini stemware. I extended this concept to serving a couple of minature meatballs in some small juice glasses that I have. Great places to find interesting glass pieces are Goodwill or Walmart. I initially got a dozen of the vodka shot glasses at a garage sale but just found some more at Target's dollar bin.
Ranch dressing would work well with any vegetables you stick in to the shot glass. However, I found that 1 cup mayonnaise, 2 tablespoons country Dijon mustard, and 1/4 teaspoon garlic powder all whisked together tastes great if you choose to use thin, young, tender asparagus as one of the veggies.
I added a bit of jazz to the shrimp cocktail by putting a white lemon dill sauce next to the traditional red. Mix 1 cup mayonnaise, 2 tablespoons lemon juice, and 1 teaspoon dried dill together. Pour or spoon about a tablespoon of the red sauce to one side of the glass, then spoon in the white.
Since the meat balls are resting on a "bed" of sauce, I figured it needed to be nice and thick to support them. I combined 1 (15 oz). can of tomato sauce 2 tablespoons tomato paste, 1 tablespoon red wine (optional), 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a microwave safe bowl. I microwave the sauce for 5 minutes and spooned it in the bottom of the small juice glass. I made the meat balls a little smaller than I usually do so I could fit two in the small juice glass. Then I sprinkled the top with a bit of chopped flat leaf parsley, but I think fresh basil would work even better. There are three different types of meatballs in this post: "Meatballs and Moving" or, they can be found in the freezer section of the grocery. When I made these, I assembled them ahead of time, and then just before serving I microwaved several of them for 20 seconds. However, even at room temperature, they are yummy!
Thursday, November 15, 2012
What to Do With All the Extra Turkey?
This post is featured in At Center Grove .com, an online magazinehttp://atcentergrove.com/blog/leftover-turkey/
So the meal of the year is over, everyone’s stuffed, but there is the question of what to do with all the extra turkey. It is a wonderful problem to have! Richer in flavor than chicken, turkey really kicks it up a notch in comforting cooler weather dishes. The real dilemma is choosing which recipe the turkey will wind up in! Included here are three of our family’s favorites. The spices in the White Turkey Chili add depth to its flavor and play off nicely against the monterey jack cheese. Its fun for everyone to have their own Individual Turkey Pot Pies or just make one large one for the entire family. Store bought pesto could be used in the Turkey Pesto Pasta, but give everyone an early holiday present and make it using fresh basil leaves – it is so worth it!
White Turkey Chili
Ingredients for four to six servings:
2 cups leftover turkey, cut into bite sized pieces
1 (15 oz.) can great northern beans, drained and rinsed
1 (15 oz.) can butter beans, drained and rinsed
2 (15 oz.) cans of chicken broth
2 celery stalks, diced
1 onion, diced
2 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 1/3 cups shredded monterey jack cheese
1/3 cup pepper jack cheese
½ cup reduced fat sour cream
Sauté the onions and celery in the oil until they are tender. Add the chicken broth, turkey, beans, and spices and let simmer for 15 minutes. Take off the heat and stir in the cheeses and sour cream. If desired, garnish with some addition shredded cheese and sliced green onions. More pictures available at http://yatesyummies.blogspot.com/2012/09/its-chili-season-white-red.html
Individual Turkey Pot Pies
Ingredients for six individual pot pies or one large:
2 cups turkey, cut into bite sized pieces
1 ready-made pie crust
1 onion, diced
1 tablespoon butter
3 tablespoons olive oil
6 tablespoons flour
2 (15 oz.) can of chicken broth
1 (10 oz.) package frozen mixed vegetables
½ teaspoon salt
¼ teaspoon pepper
In a saucepan, melt the butter. Add the olive oil and diced onions. Sauté over medium low heat until the onions are soft. Mix in the flour and stirring constantly, cook it for 30 seconds. Whisk the broth in and continue cooking until the mixture thickens. Add the salt, pepper, turkey, and mixed vegetables. Divide the mixture into individual ramekins (or a pie pan) and place crust on top. If I am making individual pot pies, I use the empty ramekins as “cookie cutters” for the crust. Bake at 450 degrees for 20 minutes for a brown and flakey crust. More pictures available at http://yatesyummies.blogspot.com/2012/01/more-comfort-food-chicken-pot-pie.html
Turkey Pesto Pasta
Ingredients for four servings:
1 ½ cups turkey, cut into bite size pieces
½ package spaghetti cooked according to directions on box
1 cup fresh basil leaves, stems cut off (4 herb size packages)
2 tablespoons pine nuts and ½ tablespoon olive oil
2 cloves garlic, peeled
¼ teaspoon salt
¼ cup olive oil
¼ cup parmesan cheese
1 ½ tablespoons romano cheese
Put the pine nuts and ½ tablespoon olive oil in a small skillet. Watch carefully and brown the nuts over medium heat. Place the nuts, basil, salt, garlic, and ¼ cup olive oil in a food processor and blend well. Place in a bowl and stir in the cheeses. Add this mixture to the hot cooked pasta and the turkey. Serve with extra grated parmesan cheese. More pictures available at http://yatesyummies.blogspot.com/2012/08/pesto.html
Wednesday, November 7, 2012
This post is featured in At Center Grove, an online magazine
Providing a special dessert that is not only delicious, but also looks fabulous is the ultimate compliment to guests. It makes them feel they are important enough for the host to go to the trouble to prepare something exceptional. Unfortunately, our busy lives leave little time to slave away in the kitchen – especially with the hectic holiday season approaching! The desserts included here still look and taste wonderful, but they are super easy to make - thanks to some short cuts that can be taken! Instead of whipping the cream up from scratch, Cool Whip can be used. Likewise, store bought raspberry jam and lemon curd shave off lots of precious time that would be used making homemade sauces. Each of these desserts has a "history" in our family. The tiramisu is a company dinner party dessert; in the summer I use fresh raspberries in place of the wintertime toffee bits. The ice cream bombe has been the finish to several wedding showers and the torte is a holiday favorite the girls would put together while the rest of the dinner cooked.
Toffee-White Chocolate Tiramisu
2 (6 oz.) white chocolate baking bars
¼ cup heavy cream
1 (16 oz.) container of Cool Whip
1 (3 oz.) package of cream cheese
3 (3 oz.) packages of ladyfingers
¼ cup strong coffee
¾ cup toffee pieces (divided into ¼ cups)
Put the white chocolate and heavy cream in a bowl and microwave it for 30 seconds. It will keep its shape until it is stirred smooth. If necessary, microwave it again for about 15 more seconds.
In a large mixing bowl, beat the cream cheese until fluffy. Then beat the melted white chocolate mixture into the cream cheese.
Take ½ of the Cool Whip out of the container and gently fold it into the white chocolate mixture.
Next, line the sides and bottom of a springform pan (or glass bowl) with ladyfinger halves. Brush the ladyfinger with the coffee (save some coffee for the next layer of ladyfingers). Spread half of the white chocolate mixture over the ladyfingers and sprinkle the top with ¼ cup toffee bits.
Repeat with the remaining ladyfingers, coffee, white chocolate mixture, and toffee bits. Cover with enough remaining Cool Whip to reach the top of the pan. Sprinkle with the remaining ¼ cup toffee bits and refrigerate 4 hours. Remove side of springform pan before serving.
Ice Cream Bombe
3 ½ cups graham cracker crumbs
1 cup butter
2/3 cup sugar
1 cup peanuts (or 1 cup butter)
3 pints ice cream, each a different flavor
Bottled chocolate sauce
Put graham cracker crumbs, butter, sugar, and peanuts in food processor and process to mix. Press mixture along the bottom and sides of a well-greased Bundt pan.
Slightly soften the ice cream. Layer one flavor at a time on top of the crumb mixture. Cover with plastic wrap. Freeze at least 8 hours. To serve, submerge the bottom half of the pan into a bowl of hot water for 30 seconds. Invert onto a serving plate, slice, and serve with chocolate sauce.
So Easy Raspberry Lemon Torte
2 (8 inch) layers yellow cake
1 jar raspberry jam
1 jar lemon curd
1 (8 oz.) container Cool Whip
With a serrated knife, slice each cake layer in half through the middle. Place first split layer on serving plate and spread with jam. Top with a split layer and spread lemon curd over it. Top with the third split layer and spread jam over it. Place the last layer on top and frost the whole cake with cool whip. Garnish with lemon slices and fresh or frozen raspberries.
Wednesday, October 31, 2012
I am a member of the "Lamest Book Club Ever". I know that sounds disrespectful to the other members, but that is what we call ourselves! Although we all love to read, coordinating meeting times to accomodate everyone's busy lives has been quite a challenge and we usually end up rescheduling just about every meeting. However, another thing we love to do is cook and eat! Last month we had a pitch-in dinner and my friend Tanya brought butternut squash that was so delicious that we all went crazy over it. I knew Tanya was super smart, but I'd didn't realize how talented she was at putting wonderful flavors together! Her dish added basil, walnuts, goat cheese, and balsamic vinegar to the squash and the result was amazing! My craving for this yummy combination led me use the same ingredients, but I put it on a ready made whole wheat pizza crust. My family declared it as "scrumptious"! Enjoy!