Norwegian Lace Cookies

These pretty cookies are super easy to make and go well dipped in vanilla ice cream or served with tea. They have a delicious chewy caramel crunch and they come out as see-through cookies with a delicate lacy look (thus, the name).

Ingredients:

1/2 cup firmly packed light brown sugar
6 T. unsalted butter
3 T. honey
1 T. heavy cream
1/4 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 cup all-purpose flour 3/4 cup regular rolled oats

Preheat oven to 375 degrees. Line baking sheets with aluminum foil and grease. In a saucepan, combine sugar, butter, honey, cream, salt, cloves, and ginger. Heat over medium heat until bubbly. Remove from heat and stir in flour and oats. Drop dough by teaspoonfuls about 4 inches apart on baking sheets. Bake one sheet at a time for about 6 minutes or until lightly browned. Transfer baking sheets to wire racks to cook for 1 minute. The slip foil, along with cookies, onto a counter to cool completely. Peel cookies from foil.

Makes about 4 dozen.

Source: The Christmas Cookie Deck (Chronicle Books)

Sugar Cookies for Every Season

1 cup sugar
1 stick butter
1 egg
1 tsp. vanilla (you can also use almond extract)
2 cups flour
1/2 tsp. salt
1 tsp. baking powder

Cream sugar and butter. Add egg and vanilla. Sift flour, salt, baking powder; add to wet mixture. Chill at least one hour. The dough is easier to cut into shapes when cold. Bake at 375º` for about 8 minutes. Keep an eye on them so as not to burn. Makes 3 dozen cookies. Dough freezes really well.

White Chocolate Frosting

4 two-ounce squares of white chocolate
1/4 cup of whipping cream
Food coloring (I used red to make red and pink frosting and then kept some of it white for our Valentine's Day cookies.)

Microwave chocolate and whipping cream in glass bow at 50% for about 3 minutes, stirring once. Add food coloring to achieve desired color. Warm in microwave if frosting hardens.

Best Peppermint Chocolate Chip Cookies Eer

Courtesy of Minnesota Mom over at her cooking blog Come for Coffee.

Ginger Chocolate Chip Bars

1 cup (2 sticks) unsalted butter at room temperature
2 ¼ cups all purpose flour
2 tsp. ground ginger
½ tsp. cinnamon
¼ tsp. ground cloves
1 tsp. baking soda
½ tsp. kosher salt
1 ¼ cups light brown sugar
1 ¼ cups granulated sugar
4 large eggs
1 tsp. vanilla extract
12 oz. semi-sweet chocolate chips

Heat oven to 350º. Butter a 9 x 13 baking dish and line it with 2 criss-crossed pieces or parchment paper, leaving and overhang on all sides. In large bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.

With an electric mixer, beat butter and sugars until fluffy. Add eggs and vanilla and beat to combine. Add flour mixture and mix until just incorporated. Mix in the chocolate chips.

Spread batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan. Lift out by paper and cut into 32 bars (8 rows by 4 rows).

Whole Wheat Cranberry Nut Bread

Ever since my mom-in-law introduced me to this recipe, we make this bread every Christmas. We sometimes make mini loaves to share with neighbors and friends. The bread is tasty and healthy and makes for a nutritious breakfast when served with milk and a piece of fruit.

Ingredients:

2 cups whole wheat flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup orange juice
1 tablespoon grated orange rind
2 tablespoons canola oil
Hot water
1 egg, beaten
1 cup coarsely chopped cranberries
1/2 cup chopped walnuts

Mix dry ingredients together. Combine OJ, orange rind, oil, and enough hot water to make 3/4 cup liquid. Add to dry ingredients. Add honey and egg, and mix well. Fold in cranberries and walnuts. Pour into loaf pan and bake at 325º for one hour. If you're using three mini loaf pans instead of one standard pan, cut cooking time in half and check bread by inserting a toothpick in the middle of the loaf. If it comes out clean, the bread's ready. Allow to cool in pan for about 10 minutes. Then place on a wire rack to cool completely.

German Crescent Cookies

My mom has been making these cookies (courtesy of her German grandmother) every Christmas for as long as I can remember, and they're always big hit. They freeze well and are the perfect addition to a cup of coffee or cocoa.

Ingredients:

1/2 pound butter (2 sticks)
2 cups of flour
2 cups of chopped pecans
5 tablespoons of powdered sugar
2 teaspoons of vanilla
1 tablespoon of water
1/2 teaspoon salt

Combine all ingredients except for powdered sugar. Divide dough up and roll into small crescents. Bake for 20 minutes at 325º (cookies should be a golden brown). Roll warm cookies in powdered sugar.

Baby Jesus Birthday Cake

1 cup of canola oil
2 cups sugar
2 cups self-rising flour
3 eggs
1 tsp. ground cloves
2 small (or 1 large) jars of plum with tapioca baby food (this type of baby food has become increasingly more difficult to find, so we've successfully substituted other kinds of baby food with plum in it such as plum-apple as well as prune baby food.)

Optional: Add 1/2 cup raisins or dates and/or 1 cup chopped pecans. You can also dust the cake with powdered sugar.

1. Preheat oven to 325 degrees.
2. Mix all the ingredients together.
3. Grease and flour a tube or bundt pan.
4. Bake for 60-65 minutes.


We sing " Happy Birthday" to Jesus and enjoy this following Christmas Eve dinner. It's even better the next morning with a cup of coffee.

Basic Quiche

Ingredients:
4 eggs
1 cup feta cheese
1 cup half and half
Dash of salt, pepper, and nutmeg
1-10 ounce package of frozen chopped spinach, cooked (Make sure to squeeze out the extra moisture once the spinach is cooked or the quiche will turn out soggy.)
OR about 2 cups shredded fresh baby spinach (just tear leaves into pieces with your hands; this is a great job for little ones)
Prepared pie crust

1. Preheat oven to 375°.
2. Puncture pie crust with a fork, and bake for about 10 minutes.
3. Whisk eggs in a bowl.
4. Beat in remaining ingredients.
5. Fill pie crust, and bake until golden brown, about 35-45 minutes.

Quiche variations: Add one or more of the following bacon, mushrooms, 2 tablespoons of chopped chives, chopped tomatoes, etc. You can also try making it with different types of cheeses.

PB Cupcakes with PB Frosting

Cupcakes:
Ingredients
Brownie mix (I use a dark chocolate mix) - make according to directions
Peanut butter chips

Fill lined cupcake spots half-full and then sprinkle with PB chips (I let my kids do this part). Then put a big spoonful of batter on top.

Bake 30-35 minutes (depending on brownie's baking directions) at 350°.

Frosting:
Ingredients
1/2 c. creamy peanut butter
1/4 cup unsalted butter, softened
2 1/2 cups confectioners' sugar
1/3 cup whole milk

Beat peanut butter and butter until smooth. Add sugar in batches, alternating with milk. Beat until smooth and no lumps remain.

Cool cupcakes and top with frosting. Embellish with Reese's Pieces.

Pumpkin Scones

2 cups flour
1/2 cup brown sugar
1/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup cold unsalted butter
1/3 cup plain nonfat yogurt
1/2 cup pumpkin
1 tsp vanilla extract
Egg glaze (one egg beaten with 1 T. of milk)
Raw sugar for sprinkling

Preheat oven to 375°. Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour until mixture resembles coarse crumbs. In a separate bowl mix together the pumpkin, yogurt and vanilla. Add to flour mixture and mix until the dough comes together.

Transfer to a lightly floured surface and knead gently 3 to 4 times (or use the dough hook on your standing mixture to do the work for you). Gently shape the dough into a circle about 1 1/2 inches thick. Cut into equal, triangular wedges (you should be able to make about six scones). I use a pizza cutter to divide my scone dough. Brush with egg glaze, and sprinkle with raw sugar.

Bake for 20 minutes, or until a toothpick comes out clean.

Pumpkin Cupcakes with PB Frosting

Muffins:
1 cup mashed pumpkin
1/2 cup canola oil
1/2 cup honey
2 eggs
1 3/4 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup water
1/2 cup chopped pecans or walnuts

Preheat oven to 350º. Beat oil and honey together; add eggs. Mix well. Combine dry ingredients. Alternate adding dry ingredients and water to honey mixture. Mix in pumpkin and nuts. Bake about 20 to 25 minutes. Ice with peanut butter frosting.

PB Frosting
1/2 cup smooth or crunchy peanut butter
5 T. butter
2 T. honey
1-3 T. milk

Beat butters and honey. Add milk gradually, as needed to make frosting easy to spread.

Microwave Applesauce

4 apples, peeled and cored, and cut into small chunks
1/4 cup sugar (omit the sugar if you're making it as baby food)
1 T. fresh lemon juice
1/4 tsp. cinnamon
A dash of coarse salt

In a microwave-safe dish, combine apples, sugar, lemon juice, cinnamon, and salt. Cover dish and microwave for about 10 to 15 minutes. Sir at the halfway point. When cooking time is complete, the apples should be very tender. Mash apples. Serve warm or cover and refrigerate. Store covered in the refrigerator for up to a week. Makes close to two cups.

Pumpkin Crunch

Ingredients:
1 package yellow cake mix
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup chopped pecans
1 cup melted butter
Whipped topping or vanilla ice cream

Preheat oven to 350º. Grease bottom of 9x13 pan. Combine pumpkin, eggs, sugar, pumpkin pie spice, and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin mixture. Top with pecans, and drizzle with melted butter. Bake 50 to 55 minutes or until golden brown. Cool completely. Serve with whipped topping or vanilla ice cream.

Freezer Cooking Dos and Don'ts

• DO use quality freezer bags or freezer containers. Containers such as whipped topping tubs aren't made for long-term storage.
• DO lay freezer bags flat after filling them. Food will freeze and thaw faster when spread in a thin layer. The bags save lots of freezer space when stacked neatly so you can get started with freezer cooking even if you don’t have a big freezer.
• DON'T overfill freezer bags or containers. They might pop open, risking freezer burn.
• DO blanch all fresh vegetables before freezing them.
• DO cook rice and pasta only half the recommended time when stirring into sauces and casseroles to freeze. Starches won't become mushy this way.
• DON'T thaw frozen meats. Make something out of them, and then put them back into the freezer without thoroughly cooking the meat first.
• DON'T freeze cooked eggs (they become rubbery) or fried foods (they will never crisp up again).
• DO label your entrees and include cooking instructions. Then you're not the only one who is able to start dinner.

Source: www.30DayGourmet.com

Crispy Rice Chicken

This is a freezer-friendly recipe and a crowd pleaser.

5-6 pounds of chicken (I use chicken breasts to for a healthier option; however, you can also use fresh fryer parts of chicken.)
2 eggs, beaten
1 cup water
3 cups of crispy rice cereal, coarsely crushed (You can use other coatings as well. Crushed pretzels make a delicious crust for the chicken. For a Southwestern flare, coat chicken in crushed tortilla chips)
1 tsp. of garlic powder
1 tsp. salt
tsp. of pepper

Beat egg and water together in a bowl. Put cereal crumbs into another bowl and mix in with the garlic powder, salt and pepper. Dip the chicken in the egg mixture and then roll it in the crumb mixture until all the sides are evenly coated. Place chicken on a cookie sheet and put in the freezer for an open freeze; freeze just until the coating is frozen onto the chicken. This helps the breading stay on the chicken. Remove chicken from sheet, divide it into however many servings you want, and then place in freezer bags. To serve, thaw the chicken, put in spray-treated or foil-lined baking pan, and bake uncovered at 350° for an hour. Serve with bread and salad or steamed vegetables.

Cupcake Cookies

I made these "cupcakes" for Rachel Marie's first birthday. We weren't having a party on the weekend of her big day, so I just wanted something simple. We'd also had one of those days and the last thing I wanted to do was slave away in the kitchen. I adapted this recipe from one I'd clipped from an old issue of Parents magazine. They were delicious, fun for the kiddos to eat, and very easy. Enjoy!



Ingredients
1-17.5. ounce box of sugar cookie
Chocolate pudding (I made Instant Jell-O pudding using two-percent milk.)
Strawberries
Whipped cream




Directions
Preheat oven to 375ºF. Prepare cookies as directions on box indicate. Generously coat a 12-cup muffin pan with vegetable cooking spray. Drop a heaping tablespoon of cookie dough into each cup. Press dough into bottom and up the sides of cups. Bake 20 to 25 minutes, or until golden brown. Remove from oven and immediately reshape cookies into the cups, using the back of a spoon to press them along the pan. Let cool for 10 minutes. Fill cups with pudding and add whipped cream, if desired. Top with fruit.

Whole Wheat Banana Pancakes

2 cups buttermilk
3 eggs
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups whole wheat flour
3/4 cup flaxmeal
2 T. brown sugar
1 1/4 tsp. vanilla
1/4 tsp. lemon juice
2 bananas, chopped

Beat milk, eggs, baking soda and salt in bow. Add remaining ingredients, mixing well. Pour a small amount of batter onto a preheated pan over medium-high heat. Flip over when small bubbles begin to appear.

Freeze any leftover pancakes and re-heat in toaster.

Whole Grain Blueberry Muffins

2 cups whole wheat flour
1 tsp. baking soda
1/4 cup brown sugar
1 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp. salt
1 egg, beaten
1 cup buttermilk
3 T. oil
1 cup or fresh frozen blueberries.

Preheat oven to 375º F. Mix dry ingredients in bowl. Make well in center. Add egg, buttermilk, and oil. Stir until moistened. Fold in one cup of frozen or fresh blueberries. Fill greased muffin cups 1/2 full Bake for about 15 minutes. Makes about 16 muffins.

Adapted from La Leche League International's Whole Foods for the Whole Family.

Wicker Scones

2/3 cup plain, nonfat yogurt (Substitute the Greek variety or whole milk plain yogurt, if you like.)
1 large egg
3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
8 T. cold, unsalted butter
1 cup dark chocolate chips (We use the big kind, but mini is fine, too.)*
1/2 cup granulated sugar

Preheat oven to 375ºF. Coat scone pan or cookie sheet with cooking spray. Beat egg and yogurt and set aside. Stir together flour, baking powder and soda, and salt. Add butter, cutting it in with your fingers, until mixture resembles coarse sand. Gently stir in sugar and chocolate chips. Stir in yogurt mixture with fork until a soft dough forms. Turn out dough into a lightly floured surface and knead about 5 times. If you have a scone pan (definitely worth the investment if you're a scone fan like I am), distribute dough evenly into departments. Otherwise, divide dough into about 8 equal-sized triangles. Bake 20 to 25 minutes or until medium brown. Let cool 20 minutes in pan. Remove from pan and allow to cool completely.

I'm not sure what my girls enjoy more - making or eating these scones! They are divine dipped in coffee. They also make a delicious treat for afternoon tea parties.

*For a healthier variety, substitute 1 cup frozen blueberries or cranberries. Dust with flour before adding to dough mixture.