Finger Bread Sticks... perfect for Halloween!

I LOVE adding fun to dinner!

It's amazing how you can take your normal Bread Stick dough 

and shape it into a different shape and 

Voila... 

you instantly have exited family members,

 Ooohing and Aaahing and thinking that you really did something extraordinary!  

Why not make up a batch of Finger Bread Sticks to serve along side your bowls of soup or Chili during October!  

I promise you it will be a BIG hit for sure!  

Biggest advice of all with making these, 

is to make sure to make them long and skinny, 

because the dough rises quite a bit during baking 

and they can turn out really chubby and fat, which is totally okay, 

because rather than calling them "Witch Fingers", 

you can call them "Monster Fingers"!

However fat or skinny they are, 

I promise you, you'll have a happy family 

that is grateful to have a mom that tries to add FUN 

to dinner and VARIETY to normal everyday life!

Finger Bread Sticks 
1 Tbsp. yeast
2 Tbsp. sugar
1-1/2 cups warm water
1 tsp. salt
3 to 3 1/2 cups flour

Mix yeast, sugar and water together and stir well.
Slowly add one cup of flour and salt and stir.
Then add enough flour until dough is no longer sticky.
Knead for 5 minutes.
Place dough in an oiled bowl, cover and let rise for 1 hour.
Break off small pieces of dough and roll them into finger shapes. (I can usually make 20-24 fingers)
Cut 2 slits in the middle of the shape for the knuckles
SMASH a whole almond into the end of the dough for the finger nail. 
Brush with melted butter
Sprinkle generously with Granulated Garlic and freshly grated Parmesan, OR, Romano Cheese.
Bake at 400 degrees for 15 minutes (don't overbake) 

Enjoy!

PS... the leftover Bread Sticks are perfect to throw in lunches the next day for school or work

The perfect blend of mint and chocolate!

 We have a new 

favorite cookie creation at our house...

Who would have known that Pastel Junior Mints, put on top of  double chocolate cookie dough cookie would be SO yummy but I'm here to tell you that it is!

Lots of chocolate flavor, with a hint of mint that is not too over powering!

In fact,  

90+ fifth graders thought they were the best and wanted seconds at a birthday party celebration I took them to this past week! 

Double Chocolate Cookies
(cream together)
1 cube REAL butter  (1 cube of butter equals 1/2 cup)
1 egg
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla

(then add in)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup plus 1/8 cup unsweetened cocoa powder
1-1/2 cups flour
1/2 to 1 cup semi-sweet chocolate chips

Roll into balls and 
bake 350 degree oven for 14 minutes or until no longer doughy.
Remove from oven and as you pull them off the cookie sheet and put them to cool  
"smash" the cookies down with your spatula. (it gives you a nice dense cookie)
After you have removed from cookie sheet 
put a Junior Mint in the middle of each cookie and lightly smash it down.  The heat from the cookie will melt the Junior Mint into the cookie.
Let cool on wire racks. (this makes around 15-18 cookies)

Other variations of this cookie recipe... 

here and here!

 ENJOY 

a plate of yummy cookies today!

 Perfect for Spring and Easter-Time!

Lemon and Cream Cheese Truffles

Truffles...

So decadent and delicious...

So easy to make...

AND something that looks amazing as far as presentation!  

I found this recipe online, (here)
but didn't like the fact that it used Vanilla OREO's and so I decided to take my Snickerdoodle cookie recipe and add in Lemon Extract to replace the OREO's and I'm happy to report it turned out absolutely delicious!    

 I was in charge of the treats for our YW in Excellence and brought these...

WOW, these were such a hit
ESPECIALLY with the men that ate them
(they kept snitching them and kept asking 
if there were extras so they could have another one)
SO, if you want a yummy recipe that men would like,
this is definitely at the TOP of the list for that!

These would also be wonderful to put in cute white boxes and give for a gourmet  gift to family and friends, or, to add to a Christmas Goodie Plate.

 Lemon Cream Cheese Truffles  

(makes 40 Truffles) 
 

(Cookie recipe)   

Cream together:
½ cup butter
¾ cup white sugar
1 tsp. Vanilla
2 capfuls of Lemon Extract
1 tsp. Cream of tarter
½ tsp. Soda
¼ tsp. Salt
1 egg

Then add:
1-3/4 cup flour (I use UNBLEACHED flour)

Mix and roll into balls and roll in sugar
Place on cookie sheet and bake 10-12 minutes at 400 degrees. (or until no longer doughy)  Let cool.

NOW to turn your cookies into Truffles:

Put cookies into a gallon Zip-loc bag and smash with a rolling pin until finely crushed.

Put in mixing bowl and add in:

(1) 8 oz. block of cream cheese

Zest from one lemon

Mix cookies, cream cheese and lemon zest together until well combined.

Roll into small 1 inch balls and put on a cookie sheet lined with wax paper.

Put in freezer and let chill for one to two hours

Melt WHITE chocolate chips in double boiler 

One at a time, put cookie balls into melted white chocolate until coated and put on waxed paper to cool.  

(I took some of the white chocolate and added in some yellow food coloring and then drizzled this on the top to add some color).

After they're cool, put in small white baking cups and ENJOY a delicious, yummy treat! 

 Lemon + Cream Cheese + White Chocolate =

Heaven!

Showing appreciation!

 It's that time of the year...

Time to show appreciation to teachers and people who have influenced our lives over the past year!   

This year I was going to try a variation on my Gourmet Apples as I had seen on Pinterest people that had cut apples into slices and then dipped them in caramel. However, that did NOT work at all.

 SO, I just did my usual... 

Fuji Apples were on sale for .59 a pound
and so I was able to purchase 12 apples for $2.51.

Made up a batch of my caramels,

dipped the apples...

topped them in with crushed M&M's...

and then drizzled with some melted chocolate.

 After they have cooled, 
put them in a cellophane bag...

attach a note and or bow 
 (along with a handwritten appreciation letter)

and you're ready to deliver yummyness! 

Gourmet Caramel Apples

First clean apples well....then stick a bamboo stick in the top for easy dipping)

Crush up Peanut M&M's, or whatever other treats you would like to top your apples with

(Caramel recipe)

1 can sweetened condensed milk

2 cups sugar

¼ tsp salt

1-1/2 cup Karo Syrup

1 cup butter

1-2 tsp. real vanillla

Cook first 5 ingredients to soft ball (235 degrees) stirring occasionally so as not to burn.

Stir in vanilla.

Take apples and dip in the caramel until coated well...

Sprinkle on toppings

and let cool on metal or plastic pans.

After they have cooled slightly,  

drizzle on melted chocolate
AND then pull out bamboo sticks

Let completely cool overnight

Wrap up however you would like and share with teachers, friends, or whomever you would like!

Our New Years Day was Hot & Delicious!

 YES, that blog title is correct...

Our New Years Day 2012 was definitely 

HOT and DELICIOUS...

What I'm referring to is our delicious lunch that consisted of our yearly tradition of
"Hot Artichoke & Crab Dip", 

served with homemade grape juice, orange slices, Artisan Bread and Tortilla Chips.

I can't comment enough how absolutely yummy this dip is...

and it is definitely addictive...once you start eating, it is hard to pull yourself away from it.

 

Very easy to throw together 

and is the perfect appetizer for 

holiday get-togethers, 

Football Parties, OR,

ANY other get-together 

that you need something yummy 

to dip chips, crackers and Artisan Bread in.

Hot Artichoke & Crab Dip 

2 Tbsp. butter
1 Tbsp. flour
2/3 cup milk
1 (8 oz) package Neufchatel Cream Cheese
1/2 medium onion finely chopped
2 garlic cloves finely crushed
1 (4 oz) can diced green chilies
1 (14 oz) can marinated artichoke hearts (drained and chopped)
8 oz. crab meat
1 cup freshly grated Romano, OR, Parmesan cheese
1/8 tsp. black pepper

First make white sauce by melting butter in saucepan, then add in flour and blend to make a paste.
Next whisk in milk (with wire whisk) and stir over medium heat until thickened.
Then add in cream cheese in small pieces and stir until melted.
Next add in chopped onions and garlic, green chilies and artichoke hearts (I bring it to a boil)
Last, gently fold in crab meat, grated cheese and black pepper and heat through.

Spoon mixture into a 1-1/2 quart baking dish and 
bake at 375 degrees for 30-45 minutes until bubbly and lightly browned on top.

Serve with tortilla chips, crackers or Artisan Bread. 

This is also great served with fresh fruit on the side. 

Absolutely delicious!  

(Artisan Bread recipe...here) 

Enjoy!

Happy 2012 to all of my wonderful family and friends!!
My holidays always seem to put me MIA in Blog-land; mostly because my dear, sweet, awesome hubby usually has good intentions of rebuilding my computer, or upgrading it this time of the year, and it usually gets unhooked and it takes a few weeks before it all gets put back together, as he always seems to have a never ending list of tasks and projects he is working on!

Happy to be back blogging 

and can't wait to reconnect with everyone!
Hope this finds you having a happy and joyful day!

Two Favorite Traditions at our House...

"The merry family gatherings - the old, the very young; the strangely lovely way they harmonize in carols sung. 
For Christmas is tradition time - traditions that recall the precious memories down the years, the sameness of them all".

- Helen Lowrie Marshall

Christmas is such a joyful time!
I am amazed every time, when I pull out my Christmas boxes, the wonderful memories that flood into my mind from yesteryear... memories, that I hadn't thought about all year, until I saw or smelled something from our Christmas boxes.

Such is the case for these ornaments. 

My Grandfather lost his wife my Grandma Laura when I was eight years old and shortly after she died, he remarried a wonderful lady named Ruth. We called her Grandma Ruth. 

She was VERY Victorian in her decor 

and these ornaments remind me of going to her house and seeing similar things at her house.

She also LOVED my Christmas Croissants and was SO excited when we would visit during the holidays and bring this tasty treat. She LOVED them and always asked me about how I made them, wanted the recipe, etc..

Clam Chowder and Croissants...
that's what you'll find us dishing up to eat on Christmas Eve at our house.

WARNING...
Christmas traditions and treats at our house are usually pretty decadent and not very frugal, but they are only enjoyed during the holidays and the holidays wouldn't be the same without them. 

So, this is the one time of the year that we splurge on goodies and calories!

With a little bit of work and planning
you can ENJOY some flaky, delicious croissants at YOUR house during the holidays!  

They are worth all of the work it takes to make them!
(Recipes below the instruction photos)

NOW,
for rolling out and baking them...

Croissants (we eat these every Christmas eve with Clam Chowder)
1-1/2 cups butter
1/3 cup flour
2 tbsp. Yeast
½ cup warm water
¾ cup milk
¼ cup sugar
1 teaspoon salt
1 egg
3 ¼ to 4 ¼ cups flour
1 egg yolk
1 tablespoon milk

Cream butter with 1/3 cup flour. Roll mixture between two sheets of waxed paper into a 12x16 inch rectangle. Chill at least 1 hour.

Soften yeast in warm water. Heat ¾ cup milk, sugar, and salt until sugar dissolves. Cool to lukewarm, turn into large mixing bowl.

Add softened yeast and 1 egg. Beat well.

Stir in 2 cups of the flour. Beat well. Stir in as much of the remaining flour as you can mix with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough. Continue kneading til smooth and elastic (3 to 5 minutes). Let rest 10 minutes.

Roll into a 14 inch square. Place “chilled” butter on one half of dough fold over other half and seal edges. Roll into a 21 x 12 inch rectangle. Seal edges. Fold in thirds. Roll into a 21 x 12 inch rectangle. Fold and roll twice more: seal edges. Chill after each rolling.

Fold in thirds to 12 x7 inches. Chill several hours or overnight.

Cut dough crosswise in fourths. Roll each fourth into a 12 inch circle. Cut into 12 wedges. Roll up each edge loosely starting from wide edge. Place on ungreased cookie sheet; point down, curve ends.  
Cover, let rise until double. (30 to 45 minutes). 
Beat egg with 1 Tablespoon milk. Brush on tops.  
Bake at 375 degrees for 12 to 15 minutes, or until golden brown.

Clam Chowder
2 (6 ½ oz.) cans minced clams
1 large onion finely chopped (I sometimes put in 2 chopped onions)
4 large diced potatoes 

3 carrots diced
3 stalks celery chopped
1/4 cup butter
¾ cup flour
1 quart half & half cream
1 ½ teaspoons salt
1/8 teaspoon pepper

Drain juice off clams and pour over vegetables in medium saucepan.
Add enough water to barely cover veggies and simmer in covered pan until veggies are tender. (about 20-25 minutes).
In the meantime, melt butter. Add flour , blend and cook for 1 minute. Add cream and cook. Stir until smooth and thick.
Add un-drained vegetables and clams. Heat through. Season with salt and pepper.

(it even tastes better if you cook this up the day before as it tastes better the second day after the flavors have seasoned)

I enjoy SO much the traditions that come 

with this most wonderful time of the year!
I've got my butter and flour rolled between waxed paper, chilling, 

ready to be made into yummy croissant dough tomorrow. 

Hope this finds all of you enjoying 

the wonderful traditions of your families 

and savoring and cherishing the 

"Merry Family Gatherings" 

that are abundant during this 
happy and joyful month of December!

'Tis the Season for Holiday Goodies!!

'Tis the season for one of my favorite activities...

making my home smell delicious by making 

 Cinnamon Roasted Almonds and Caramels.

 

I just LOVE going to the mall during the holidays
and smelling the aroma of the Cinnamon Roasted Almonds.

It is heavenly and something that I never tire of.

11 years ago we had a family event and Mrs. Taylor brought a bowl of homemade cinnamon almonds and I loved and ranted and raved so much about them that a week later I got a sweet letter in the mail from her with the recipe. 
Isn't it wonderful when people share recipes!!

*************************

I have been making them ever since
and Christmas wouldn't be the same if family and friends didn't receive this yummyness from our family.
I don't know how many people tell me that this is what they look forward to all Christmas more than anything else is these boxes of goodies.
Some parents have been known to take the boxes from the kids
and then eat them after the kids have gone to bed.

Usually, I fill boxes with almonds and homemade
Vanilla and GRINCH caramels (caramel recipe here)

HOWEVER, this year, I embarked on a new adventure 
of hand dipping chocolates!
WOW, lots of work, but SO worth it! 
Despite my deformed hands that can't quite work the chocolate perfect,
things turned out wonderful and what matters most is that they  
TASTE so good!
(someday, they'll be perfectly pretty looking as well!)

As long as you have a candy thermometer, almonds, cinnamon, sugar, water, salt and vanilla...
it's as easy as 1, 2, 3...

ANYONE can make up this yummy treat
and the aroma that will fill your house will make you feel like you are out Christmas Shopping at the mall!

 (only you don't have to deal with the hassle of large crowds of people)

Cinnamon Roasted Almonds

Roast 3 cups of whole almonds in a 350* oven for 15 minutes,

stirring every 5 minutes (so they don’t burn).

Pour almonds into a large metal bowl to cool.

Mix together:

1 cup sugar

½ cup water

2 teaspoons cinnamon

¼ teaspoon salt

Bring ingredients to a boil and stir occasionally until soft ball stage.

Remove from heat and add in 2 teaspoons of vanilla.

Pour mixture on the roasted almonds and stir until set and starts to turn white.

Put on wax paper to cool. 
Break apart.

Enjoy!!

Happy Holiday treat making! 

Go spread some holiday cheer  

to neighbors, family & friends...

this is something that is sure to impress, 

be a hit and best of all it is so EASY to make!