Orange Balls and Chocolate Bon Bons Take Center Stage in Candy Land

What could be better than holiday cookies?  Cookies AND candy! A tired dish makes for an attractive way to offer a variety of items at holiday gatherings.   For gift giving, I use pretty holiday muffin cup liners to separate the different confections in a basket or tin.  You can also wrap the different items in clear treat bags tied with a ribbon and place them in a holiday mold or loaf pan.  Don’t forget a little label to tell the recipients what they’re about to enjoy.  I also label all the food served at holiday parties.  It sure saves the host from repeating the food names over and over.  Here are two of my favorite confections that just fly off the serving plates!

Chocolate Chip Peanut Butter Bon Bons

Chocolate Chip Peanut Butter Bon BonsNana’s Orange Balls

orange balls

Two winners for your cookie tray- Oatmeal Toffee and Chocolate-Cherry Thumbprints.

Cookies are so much fun to make, share and eat!  Over the years, I’ve discovered a few cookie concoctions that make it onto the cookie tray year after year.  These two are always big hits.

Oatmeal Toffee Cookies

Tip:  You can make these cookies a little bigger if you want, just watch the baking time.  Might take a little longer.  Also, if you want a perfect cookie roll the dough into a ball instead of dropping from a spoon.  Cookies scoops are also a good option.  I am also a believer in parchment paper over cooking spray.  I think the bottoms burn less with parchment.  Also, if you really don’t like your cookies to get too crispy or the bottoms dark at all, bake them on a stone.  Cooks and colors evenly.  Cookies on stones may take a minute or two longer to bake.

Chocolate Cherry Nut Thumbprints

One of my favorite new holiday recipes… Cranberry Salsa!

I am coming up for air from the holidays and going through all the recipes of things I cooked.. filing some back in my “favorites” place, updating some ingredients, adding in a few new faves to the files and even tossing out a few recipes I’m just not in love with anymore.  I served this Cranberry Salsa with Sweet Potato Chips at a party this year and it was one of the first appetizers to get devoured.  It’s such an interesting combination of flavors and a new way to serve this traditional holiday ingredient. It keeps great in the fridge for up to a week. This version is adapted from the 2012 Christmas with Southern Living book.  (Love that book series!)  Enjoy!

Cranberry Salsa with Sweet Potato Chips

Gettin’ Close to that Cookie Time of Year!

I LOVE to make cookies. Always have.  One of the most fun aspects of the holiday season is making cookies!  My mom and I used to start weeks ahead of time making a different kind of cookie every couple of days.  We would look through a bunch of recipe books and mark those that looked good.  Of course, Daddy had to pick out a few.  (He always went for the ones with pictures).  We got into the habit of taking cookie requests from various members of the family so many of my recipes are marked as “someone’s favorite cookie.” After making our grocery runs we’d crank up the kitchen and go into full cookie mode. Normally one of us had to guard the freshly baked cookies from my dad long enough for them to cool  so we could whisk them safely into the freezer.  But then there was the day we came home and found him sitting in front of Oprah with a variety plate of cookies, looking a little guilty as we entered the living room.  Mom says, “I thought all those cookies were in the freezer?”  “They were!” he says.  After getting busted that one big time, Daddy took to sneaking frozen cookies one at a time in hopes that we wouldn’t notice.  We usually managed to save enough of them for cookie trays that we delivered to friends and neighbors.    I have continued my cookie tradition into married life, starting my cookie plans in November each year.  I try to mix in a few new ones each year along with everyone’s requested faves.  Cookies are great for swaps, gifts, office trays, family parties, or just snacking from the freezer.  So, now that you’re inspired, let’s talk cookie!   I’m going to start with two oldie but goodie recipes.  You’ve probably eaten these two your whole life and I’ll bet you still enjoy them.  You don’t really improve on simple perfection when it comes to these two old stand-bys.

No-Bake Peanut Oatmeal Cookies

Crisco Chocolate Chip Cookies

A Southern Tradition: Country-Style Steak

If you’re from the South, you probably like Country-Style Steak. I have eaten this my whole life.  I got the hankering today and it just had to happen.  I broke out the big skillet and got that oil sizzling!  Delicious, y’all!  If I sound like Paula Deen, it’s because my favorite Country-Style Steak is adapted from her recipe.  I love how tender the steak is after simmering on the stove. A siesta in the sauna tenders up even the toughest cuts of meat.  Here’s the recipe.  It’s easy, affordable and can feed a crowd.

Country-Style Steak
Adapted from Paula Deen’s Country-Style Steak recipe

6 large cubed steaks
1 cup flour
1/4 cup vegetable oil
1 large onion, thinly sliced
3 teaspoons of Beef flavored Better than Bouillon or beef bouillon granules
2 tsp cornstarch

Heat oil in a large skillet over medium-high heat.  Season steaks on both sides with salt and pepper.  Place flour on a plate and coat steaks on all sides.  Fry steaks in hot oil until med-dark brown on both sides.  You may need to cook steaks in two batches if they won’t all fit side-by-side into pan. Pour off excess oil, leaving 2-3 tablespoons in the skillet.  Place all browned steaks in the skillet and scatter onion slices on top.  Mix bouillon with 2 1/2 cups water and pour over steaks and onions.  Bring to boil and then reduce heat to simmer and cover pan with tight-fitting lid.  Simmer for 45 minutes until steaks are tender and gravy starts to thicken.  Dissolve cornstarch in 1/8 cup water.  Add to steaks and gravy, shaking pan to distribute.  Increase heat to medium and cook until gravy reaches desired thickness.  Serve with rice or mashed potatoes.  Serves 6.

 

Never Fail Pancakes

It’s 8:30 on a lazy Saturday morning.  My son says “Mama, I’m hungry!”  Daddy chimes in with “What are you making, Mama?”   “Well….. What do you want?” I say.  “PANCAKES!!!!”   and bacon, of course.   There’s something special about homemade pancakes.  Most everyone enjoys them and they are so versatile. You can add flavors, chocolate chips, different toppings, just go crazy!   Pancakes are a sleepover favorite food at my house, too.     I’m going to share with you my Never Fail Pancakes basic recipe.  I don’t remember where I got this recipe years ago, but I have made only slight changes over time.  It’s a winner!  Here are some prep tips to go with it to ensure your weekend morning success.

-Don’t skip whipping the egg whites step.  It greatly contributes to the fluffy factor.
-When combining wet and dry ingredients, be careful not to overmix the batter.  Stir just until moistened.  Over-mixing makes for tougher textures.
-After heating your skillet or griddle, do a tiny test pancake to see if pan heat is right.  I use a dry, non-stick skillet but you can add butter or oil if you like.
-I use a 1/3 cup measuring cup sprayed with cooking spray for making uniform size pancakes.  You can also use those fancy pancake batter squirters, but I’m happy going old school.
-This particular recipe batter is very thick, so you’ll have to spread it out a little in the pan with back of measuring cup.  If it’s just too thick, add a little milk to the batter.
-You’ll know it’s time to flip when you see tiny bubbles in the batter.
-After cooking on second side, I flip it back over for a couple seconds just to get the other side hot again and ready for butter.
-When the pancake is done, I remove it from the pan and place on a layer of aluminum foil   large enough to wrap a stack of pancakes on all sides.  Spread some butter on top of each one as you move it over to the stack and then immediately wrap the foil back over top to keep it warm.  You can also keep them warm on a plate tucked inside a low temp oven.
-Serve with warmed syrup, but don’t put that plastic bottle in the microwave!  Pour some syrup in a little glass or ceramic pitcher and heat that in the microwave for one minute.  Cold syrup defeats the purpose of hot pancakes.

 

 

Embracing the Leftovers

My goal this week has been to come up with tasty ways to use leftovers.  In addition to the previous post, here are a few more ideas for you.

-PIzza!  I purchased a whole wheat pizza dough ball from Harris Teeter for 99 cents.  Spread it out on a pan misted with cooking spray.  Brush the crust with olive oil.  Top with pizza sauce and your choice of leftover cheese, veggies and/or meats. For the pizza in the photo, I grated together three small blocks of leftover cheese (cheddar, gouda, parmesan) plus a few slices of plain old American cheese squares.  Then, I layered sliced tomatoes, baby spinach leaves, canned artichokes, sliced mushrooms, sliced red onion, a little seasoned salt and a sprinkle of Italian herbs.   Bake it at 450 for 10-12 minutes and you’ve got yourself a restaurant quality pizza!  I also made one of these with some cooked country sausage sprinkled on top to appease the meat-loving guys in the house.  Have fun using different combinations of toppings.  The good news is a little leftover THIS plus a little leftover THAT equals a delicious pizza topping.

For another night, I used up my broccoli and some leftover steak pieces I had in the freezer.  Here’s a great recipe I found for Beef and Broccoli from Taste of Home.

Lastly, leftover canned veggies, chicken and rice come together for a delicious Chicken & Veggie Fried Brown Rice.  My husband said it was better than our usual take-out!

Take the leftover challenge and share your culinary creations with me.

Dinner Salad Night

If your fridge looks like mine, there are small bits of cheese, random veggie pouches and meat packets hanging around looking for something to do.  Well once a week or so, I put them in the spotlight.  Dinner Salad night!   I usually go by the store and get really fresh greens to pair with whatever ingredients I might have on hand.  I like to start with a bed of organic salad greens like green leaf, baby romaine, spring mix or spinach.  Then top with chopped vegetables, some kind of protein (poultry, beef, tuna, pork), maybe a chopped egg, something salty or spicy (olives, Jalapenos, pickles, sun dried tomatoes), a little something sweet (dried cranberries, apples, pears, candied walnuts), chopped fresh herbs (any kind will do), cheese and a sprinkle of seasoned salt.   Be sure you have at least one crunchy element in the salad for extra satisfaction.  You can add croutons, nuts, leftover Chinese noodles, or sunflower seeds.  My son sprinkles on Goldfish! Pick any dressing you like or keep it simple with vinegar and oil.  You can layer the ingredients on top of each other (salad bar style) or present them in separate little rows like a Cobb salad. Add a bread basket and you have a man-sized dinner.  I go heavy on the protein ingredients to keep everyone full for the evening.  Now go diving in that fridge and whip up a delicious salad!

Here are some ideas to get you started: 

Napa Salad
Smoked turkey slices, julienned
Spring Mix and Baby Spinach
Red onions, diced
Crispy bacon, crumbled
Baby bella mushrooms, sliced
Tomatoes, chopped
Toasted pecans
Sun-dried cranberries
Gorgonzola crumbles

-Mix together in quantities of your choice.  Be sure to wash and spin or dry greens so salad isn’t soggy.  I like a balsamic vinaigrette dressing with this or balsamic vinegar and olive oil.

Renea’s Green Salad with Chicken
Green leaf lettuce
Grilled chicken strips
Apple, finely chopped
Sundried tomatoes in olive oil, chopped
Dried cranberries
Toasted almonds or sugared pecans
Crumbled feta cheese
Sunflower seeds to sprinkle on top

-Toss with balsamic vinegar or raspberry vinaigrette

 

Beef Stew for a busy weeknight dinner

Fall is a busy time of year for families and a home-cooked dinner can often fall by the wayside in favor of drive-thru or take-out.  This is the time of year that I love my slow cooker!  I actually have three of them in different sizes.   It’s awfully nice to walk into the house at the end of the day and be greeted by the aroma of dinner!  Here’s a really easy beef stew recipe that requires very little prep.  You only have to chop one thing!  Take a few extra minutes in the morning to get this dinner started. You can also prepare the crock for cooking the night before, cool it down and place into the fridge overnight.  Next morning, just plop it into the slow cooker base and crank it up, allowing a little extra cooking time for cooking chilled ingredients.  Serve this with mashed potatoes and rolls and you have a delicious October dinner.  Hint:  Bob Evans refrigerated mashed potatoes and Sister Shubert rolls are delicious and ready in just minutes!

Easy Weeknight Beef Stew

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