Disappearing Crunch Bars

My mom use to make these all the time when I was growing up!  They are so yummy....as the name suggests they don't last long :)  Having such a fond memory of these I made them for my son's first school Christmas party!!  After not having them for years they tasted even better then I remembered! 

Disappearing Crunch Bars

One sleeve of saltine crackers
2 sticks butter
1 cup light brown sugar
12 ounces semi sweet chocolate chips
chopped walnuts or coconut (optional)

Heat oven to 400 degrees. 

Line a 15x10 inch baking sheet with foil.  Place saltines onto baking sheet.

In small saucepan bring butter and brown sugar to a boil over medium heat.  Boil for 3 minutes.  Pour mixture over saltines and place in oven for approx. 7 minutes.

 Watch the crackers carefully.  When the mixture begins to bub ble open oven and sprinkle on chocolate chips.  Let them sit for 1-2 minutes until they start to soften. 

When chips are soft spread them out over the mixture.  You can add nuts and or coconut at this time if wanted.  When pan is cooled to room temperature place into refrigerator to cool completely.

Break into pieces and serve.  If not serving right away, keep in refrigerator to maintain crispness!



Homemade Bread

I have tried many different recipes for homemade bread and have had many ups and downs.  This recipe that I tried recently was by far the easiest and came out the best so far! 

Round Loaf

3 cups all purpose flour, plus more for work area
1/4 teaspoon rapid rise yeast
1 1/2 teaspoons salt
3/4 cup plus 2 tablespoons water, room temperature
1/4 cup plus 2 tablespoons beer
1 tablespoon white vinegar

Parchment Paper
Dutch Oven

In large bowl whisk together flour, yeast and salt.  Add in water, beer and vinegar.  Fold mixture together with spatula, scraping bowl as you fold.  Continue until mixture turns to a very loose ball.  Dough will be piecey....for a lack of a better term!

Cover with plastic wrap and let sit at room temperature for no less than 8 hours and no more than 18 hours. 

Tear off a piece of parchment paper and place it into a round dutch oven.  Spray the paper with cooking spray. 

Dump out dough onto a floured surface and knead 10 or so times until a ball forms.  Place dough onto prepared parchment.  Cover loosely with plastic wrap and let sit for 8-12 hours ( I let it sit overnight.)

Remove dough by lifting up parchment paper from dutch oven and place on counter.  Sprinkle dough 1 tablespoon of flour. 

Place empty dutch oven into the oven with lid on.  Heat oven to 500 degrees.  When oven is up to temperature carefully remove lid and lift parchment paper with dough on it into oven.  Replace lid.  Reduce oven temperature to 425 degrees and cook for 30 minutes. 

Remove lid and cook for another 20-30 minutes until nicely browned.  Remove bread from pot and allow to cool for 1-2 hours.

Chocolate Dipped Meringues

These are best if kept in the oven overnight.  These are a great cookie to make about and hour before bed.  My Great Uncle taught us to make these on paper grocery bags.  If you do not have any bags, parchment paper works just fine!  I dipped one batch in milk chocolate and the other in white chocolate and sprinkled them with crushed peppermint.  Yum!!


 Chocolate Dipped Meringues

4 large egg whites, at room temperature

1 teaspoon cream of tartar

1 cup plus 2 teaspoons sugar, process in food processor until very fine

1 teaspoon vanilla
1 1/2 cups milk chocolate chips

Piping Bag

Pre-heat oven to 225 degrees.  Using a stand mixer with the whisk attachment beat egg whites until foamy.  Add in cream of tartar and beat until white and fluffy.  Gradually add in processed sugar and then vanilla.  Increase speed to high and beat until stiff and glossy.  Approx. 6 minutes.

*When you pull the whisk out, the mixture should form a stiff peak*

Using a piping bag with medium sized tip or just a plastic bag with a hole cut in the end pipe the mixture onto cookie sheets lined with paper bags.  They should be about 2 inches in size and about 1 inch apart from each other.

Place sheets in oven for 30 minutes.  Turn off oven and leave in overnight.

In the morning remove from oven and pull each peak from the bags.  Lay out a few sheets of wax paper on the counter.  Over a double boiler melt the chocolate chips. Dip each meringue into the chocolate about 1/4 of the way up.  Place on the wax paper and allow the chocolate to harden for a few hours.  If sprinkling with peppermints do immediately after dipping.

Tunnel of Fudge Cake

For Christmas I always try and have a great chocolate dessert!  This year I tried Cook's Magazine Tunnel of Fudge Cake.  It amazes me how this cake actually works.  By pouring the same batter into the pan all at once this cake comes out with a fudge center and a cakey outside!!??  I am mystified! 

The taste is amazing! A creamy fudge center surrounded by a moist rich chocolate cake and covered with a creamy rich chocolate glaze....yummy!!  The original recipe calls for nuts.  I omitted them wanting to keep a smooth texture.

Tunnel of Fudge Cake

3/4 cup unsweetened cocoa
1/2 cup boiling water
2 ounces bittersweet chocolate, chopped
2 cups flour
2 cups confectioners sugar
1 teaspoon salt
5 large eggs, room temperature
1 tablespoon vanilla
1 cup sugar
3/4 cup packed brown sugar
20 tablespoons unsalted butter, softened

Glaze

3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla

Adjust racks in oven to lower middle position.  Heat oven to 350 degrees.  Grease a spring form pan and sprinkle the inside with about 3 tablespoons of cocoa powder.  Set aside

Place chopped bittersweet chocolate  in a small bowl and cover with 1/2 cup boiling water.  Stir until smooth and allow to cool.

In medium bowl mix together cocoa, flour, confectioners sugar and salt.  In another small bowl whisk together eggs and vanilla.

Using a stand mixer over medium speed beat sugar, brown sugar and butter until light and fluffy.  On low speed add in egg mixture.  Mix until combined and scrape sides.

Add melted chocolate, mix to combine.  Add in flour mixture, scraping sides and mix until just combined. 

Pour batter into prepared pan and smooth out.  Cook for 45-50 minutes until sides are starting to pull away from pan.  Cool in pan on wire racks for 2 hours.  Remove from pan and place on serving dish.  Allow to cool completely.

For the glaze cook the cream, corn syrup and chocolate in a small saucepan over medium heat.  Stir constantly until smooth.  Stir in vanilla.  Remove from heat and allow to cool for at least 30 minutes.  Drizzle over cake.

This cake can sit at room temperature for up to 2 days!

Herb and Cheese Stuffed Chicken

This dish is an easy way to jazz up a basic chicken breast!  It also is great if you have some leftover cheese spreads from Holiday parties!  Tonight I used a leftover herb and cheese spread that I had, super easy!  I have made this dish with blue cheese, feta and goat cheese as well.  This chicken is great served with Parmesan risotto and steamed broccoli.

Herb and Cheese Stuffed Chicken

6 chicken boneless breasts, pounded to 1 inch
1-2 cups spreadable herb cheese
coarse salt and pepper
olive oil

Heat oven to 425 degrees.  Line a jelly roll pan with parchment paper.

Place chicken breasts between two sheets of wax paper.  Pound out chicken until the breasts are right around 1 inch thick. 

Using a paring knife slice a slit in the breasts to create a pocket.

Place breasts on prepared pan.  Stuff each breast with about 1/4 cup of the cheese, some will allow for more or less depending on size. 

Drizzle with olive oil and sprinkle with coarse salt and pepper.

Bake in preheated oven for 15 minutes.

Allow to sit for 5 minutes before serving!

Sugar Cookies

Christmas time isn't complete without the sugar cookie!  I have a few different snowflake cookie cutters and they were so much fun to decorate!  After piping on the frosting I sprinkled sparkly sugars on them and they look beautiful!

Sugar Cookies

1 1/2 confectionery sugar
2 sticks butter, softened
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt

In large mixing bowl cream together sugar and butter.  Add in egg and vanilla and almond extracts.  In another bowl mix together remaining ingredients.  Add to wet ingredients and mix together.  Wrap with plastic wrap and refrigerate overnight. 

Heat oven to 350 degrees.

Divide dough in half and roll out onto a floured surface.  Cut into desired shapes and bake for 8-10 minutes.  Allow to cool completely before frosting.


Royal Icing

4 cups confectionery sugar
2 tablespoons meringue powder
6 tablespoons water

In mixing bowl combine all ingredients.  Mix on low for about 5 minutes.  Frosting will be stiff, add water by the teaspoon until desired consistency is met.  Color with gel food coloring!

Chocolate Macaroons

This is a great family recipe!  We have made these every Christmas for as long as I can remember.  They are a great cookie to make while baking lots of cookies as no oven is required!!

Chocolate Macaroons

1/2 cup milk
1/2 cup butter
2 cups sugar
3 cups oatmeal
1 cup coconut flakes
6 tablespoons cocoa powder
1/2 teaspoon vanilla

In medium saucepan combine milk, butter and sugar.  Over medium heat stir until boiling, foamy and white.  Add in oatmeal, coconut and cocoa.  Stir to combine.  Remove from heat add in vanilla. 

Allow mixture to cool until you are able to handle.  Roll mixture in 1-2 inch balls and place on wax paper.  Allow to cool further on paper until no longer gooey.

Date Nut Rolls

This is another one of my Grandmother's recipes.  One thing that I have noticed about her recipes, less sugar.  Over the years we must be adding more and more sugar to things!!  I thought these cookies would be sicky sweet but they are not at all!  They have a great date flavor and the rice krispies add a light crunch to the cookie!

Date Nut Balls

1/2 cup butter
8 oz. dates cut fine
1 cup sugar
1 egg, beaten
2 cups rice krispies
1/2 cup chopped walnuts
1 teaspoon vanilla
1-2 cups coconut

In a medium sauce pan combine butter, dates, sugar and egg.  Place over low heat and stir constantly for 10 minutes.  Remove from heat and allow to cool until you are able to handle the mixture.

Add in the vanilla, stir.  Add rice krispies and nuts and stir to combine.  Form into 1-2 inch balls and roll in the coconut.  Place on wax paper and let set for about 30 minutes.

Braised Brisket

I was so excited to find a beef brisket in the grocery store the other day, most of the time all I can find is corned brisket!  This recipe is very simple and very yummy.  It cooks for about 3 hours, but the prep is easy and the oven does the rest!

Braised Brisket

4-5 pound beef brisket
3 tablespoons vegetable oil
2 large onions, sliced thin
2 tablespoons brown sugar
6 minced garlic cloves
1 teaspoon tomato paste
1/4 cup flour
1 1/2 cups beef broth
1/2 cup chicken broth
1/2 cup sherry
1 tablespoon vinegar

Adjust oven rack to low-middle position and heat to 300 degrees.  Pat the brisket dry with paper towels and season with salt and pepper.  Heat oil in large dutch oven over med-high heat.  Brown the brisket on all sides, about 3 minutes on each side.  Set meat aside on platter.

Without draining the fat from the pan add in brown sugar and onions.  Cook onions over medium heat until browned, about 7 minutes. 

Add in garlic and tomato paste, cook until fragrant.  Stir in flour and cook for another minute.  Add broths and sherry.  Scrape up any browned bits from the bottom of the pan.  Stir.  Place brisket into pan and bring to a simmer.

Cover and place in the oven for 2 1/2-3 hours.  If a fork does not easily slide into the meat at this point continue to cook in 10-15 minute intervals checking each time. 

Remove from oven and place onto cutting board.  Tent with foil and let rest for 20 minutes.  Allow liquid in pan to rest and then skim fat out of pan.  Stir in vinegar and season with salt and pepper if needed. 

Slice the meat across the grain and serve with sauce.

Christmas Cookies!!

This weekend we will start our annual Christmas Cookie baking!!!  We always stick with a few tried and true cookies and add a few into the mix each year to try out!  We will probably have around 10 different varieties this year :)

I am going to start today by making a some of the doughs that will need time to chill.  I am also going to roll out, cut and bake the sugar cookies.  This way we can spend out time decorating them over the weekend! 

Enjoy! 

Pumpkin Cheesecake

This cheesecake was delightful!  I will definately make this again, as well as use the methods for other variations of cheesecake.  This does take a long time and there are many different steps.  I recommend making this a day or two before you intend to serve it.  It is great topped with a bit of  sweetened whipped cream.  This recipe is adapted from Cooks Magazine. 

Pumpkin Cheesecake

Crust

9 whole graham crackers, broken into large pieces
3 tablespoons sugar

1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted

Filling
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon salt
15 ounce can pumpkin puree
3- 8 ounce packages cream cheese at room temperature
1 tablespoon vanilla
1 tablespoon lemon juice
5 large eggs
1 cup heavy cream

Adjust oven rack to lowest position.  Heat oven to 325 degrees.  Spray the bottom and sides of a 9 inch springform pan with cooking spray.  In large food processor combine graham crackers, sugar and spices.  Process until finely ground.  Pour crumbs into bowl and mix in melted butter until evenly distributed.  Pour mixture into prepared springform pan and press evenly throughout bottom to form the crust.

Bake until crust is fragrant, about 15 minutes.  Remove from even and place on wire rack to cool.  When pan is cooled wrap the bottom and sides with 2-3 layers of aluminum foil.  Set aside.  Leave oven at 325 degrees but move rack to lower-middle level.

In large stockpot bring 3-4 quarts of water to a boil-this will be used to cook the cheesecake in a water bath.  Meanwhile in a small bowl mix together sugar, spices and salt, set aside.  Line a large baking sheet with 3 layers of paper towels.  Spread pumpkin evenly onto papertowels. 

Top with another 3 layers of paper towels.  Press paper towels onto pumpkin until paper towels to begin to absorb the pumpkin.  Remove top layer of towels.  Using bottom layer of towels lift up and fold pumpkin in half.  Repeat and dump pumpkin onto baking sheet removing paper towel. 

Place softened cream cheese in bowl of electric mixer.  Using the paddle attachment beat at med-high speed until it begins to smooth.  Stop, scrape bowl and continue.  Add one third of sugar and spice mixture.  Combine and continue to add sugar, scraping between additions.  Add pumpkin, vanilla, and lemon, beat at medium speed until combined.  Add eggs, mixing between additions.  Add heavy cream and beat on low until combined.  Scrape bowl and mix a final time.  Pour filling into pan and smooth surface. 

Place cheesecake into roasting pan and pour boiling water into pan until it reaches halfway up the sides. Place in oven and bake for 90 minutes. Remove and place roasting pan onto wire racks and allow to sit for 45 minutes, until water is warm.  

After 45 minutes.  Remove cheesecake from roasting pan and set on wire rack.  Slowly open the latch on the side of the pan and using a knife to help remove the cheesecake from the sides of the pan.  Leave on wire rack for 3 hours to cool.  Cover with plastic wrap and move to fridge.  Let chill for at least 4 hours.  Overnight is best!

ENJOY!!

Thanksgiving Round 2!

This year we traveled south to spend Thanksgiving with my husband's family!  My mother in law is an amazing cook so the meal is always a treat.  But I do miss cooking so when we returned home I prepared Thanksgiving Round 2 for my parents and family! 

I tried some new recipes as well as the tried and true.  I was happy with everything and will definitely use all of them again! 

 

Roasted Turkey

Supplies:

Roasting Pan with V Rack

Cheese Cloth
Tin Foil

Meat Thermometer

Ingredients for Turkey:

10-12 pound turkey

3/4 pound salt pork

Ingredients for Gravy:

1 tablespoons vegetable oil
1 small onion, chopped
5 cups water
1 cup chicken stock or broth

2 tablespoons fresh sage

1 bay leaf

6 tablespoons flour

salt and pepper

Heat oven to 350 degrees.  Adjust oven rack to lowest position in oven.  Submerge cheesecloth in water and allow to soak for 5-10 minutes. 

Remove giblets from inside turkey-remember there will be 2 packets in most cases, one in the front of the bird and one in the back.  Save the giblets.  Place turkey on v rack in roasting pan.  With a fork poke holes throughout the breasts and legs of the turkey.  This will allow for the salt pork to penetrate the meat. 

Slice salt pork into thin strips and place all over turkey.  Cover the turkey with the soaked cheese cloth and then cover tightly with foil to prevent the cheese cloth from drying out and burning. 

Place the turkey in the oven for 2 hours.  Using a meat thermometer the internal temperature should read 140 degrees.  (Make sure to start gravy at this point- recipe follows.)

Keeping turkey in oven remove foil and cheesecloth.  Increase temperature to 425 degrees and cook for an additional 30-40 minutes until internal temperature reaches 165 degrees.  Remove turkey and let rest for 30 minutes before carving.  Drain out turkey drippings from bottom of roasting pan and set aside for gravy.

Gravy

In a large saucepan heat 2 tablespoons of oil oven med-high heat.  Cook neck and giblets until browned 3-5 minutes.  Add chopped onion and cook for an additional 3-5 minutes until softened.  Stir in water, broth, sage and bay leaf.  Bring to a boil.

Reduce heat to low and simmer, covered for about 2 1/2 hours, until reduced by half.  Remove giblets and strain remaining liquid.  Return strained liquid to saucepan and place on medium heat.

In small bowl mix together the turkey drippings and 6 tablespoons of flour.  Add to saucepan.  Stir together and simmer for 10 minutes.  Season with salt and pepper.

Mashed Potatoes     

4 pounds Yukon gold potatoes, peeled
1 1/2 sticks unsalted butter
1 1/2 cups heavy cream
2 teaspoons salt

Cut potatoes into 1/2-3/4 inch slices and place in colander.  Rinse thoroughly with cold water.  Place potatoes in large pot and cover with cold water.  Water should be one inch above the potatoes.  Bring to boil over high heat.  Turn heat down to medium and let potatoes boil for 20 minutes.

Drain potatoes in colander, do not rinse.  Place back in pot off heat.  Mash with potato masher until all lumps are removed.  Do not use a mixer.

In a small saucepan heat butter and cream over medium heat until butter is melted, about 5

minutes.  Pour into potatoes and fold in until evenly distributed, stir in salt.  Serve.


Turnip Fluff

3 lbs. purple top turnip, peeled and cut into 1 inch cubes
1/3 cup light brown sugar
1/3 cup half and half
3 tablespoons Cream of Wheat cereal
2 eggs beaten
butter
1/2 teaspoons salt
1 teaspoon pepper

Heat oven to 350 degrees.

Fill large pot three-quarters of the way with water.  Bring to a boil over high heat.  Place prepared turnips into water and cook until tender.  Approx. 15 minutes.

Drain turnips in colander and place in mixing bowl fitted with paddle.  Starting on low speed mix the turnip until mashed.  Turn to medium speed until most lumps are removed.

Add in brown sugar, half and half and cream of wheat.  Mix until combined.  In small bowl beat eggs and add into turnip over medium speed.  Add in salt and pepper.

Butter a medium sized casserole dish and pour in turnip mixture.  Bake for 40-45 minutes.


Stuffing

24 oz. loaf of stuffing bread (I used an 18oz. loaf and half of another), cut into one inch cubes
1 stick unsalted butter
1 onion chopped fine

4 celery ribs, diced
4 teaspoons minced garlic
3 teaspoons dried sage
4 cups low sodium chicken broth
1 tablespoon soy sauce
4 large eggs
1 1/2 cups half and half
4 tablespoons parsley
1 teaspoon salt
1 1/2 teaspoons pepper

Heat oven to 350 degrees and adjust racks to upper middle and lower middle positions in oven.  Place cubes of bread on two baking sheets.  Place in oven for 15 minutes on each rack.  Switch each pan to the other rack and bake for another 15 minutes.  Bread will be golden and crispy.  Allow to cool.

Melt 4 tablespoons of butter in large skillet over medium heat.  Saute onions and celery until golden, abotu 10 minutes.  Add in garlic and cook until fragrant, about 2 minutes.  Add in sage and cook 1 minute. 

Stir in broth and soy sauce and simmer for appox. 10 minutes.  Allow to cool for 10 minutes. 

In large bowl whisk eggs, half and half, parsley, salt and pepper.  Slowly whisk in warm broth mixture.  Stir in bread and toss until all is saturated.  Let sit for 10 minutes.    

Grease a 13x9 in casserole dish.  Spread stuffing mixture into pan.  Melt remaining 4 tablespoons butter and drizzle over stuffing.  Bake on lower middle rack for 50 minutes.