How To Make Christmas Cookies

Christmas cooking can be frustrating but it doesn't have to be. Nope, it can be fun especially if you share the experience with your friends and family. Give this a try and have a very Merry Christmas to everyone.
Here's a LINK that will give you some awesome Christmas Time Recipes.
 

APPLESAUCE-RASIN SQUARES

NAP TIME... And then a snack!

School is about to begin for the year and that means that when the kids get home they're going to want something to snack on... but first perhaps a short nap.  Here is a simple recipe that should help you fill their tummies.

INGREDIENTS:
1/2 Tablespoon of lemon juice in milk
1/2 cup of low-fat plain yogurt.. or..1 teaspoon of grated lemon rind (or orange).
1/3 cup of sliced almonds (optional)
1/2 cup natural bran
1 teaspoon of ginger
1/4 teaspoon of ground nutmeg
1/4 cup vegetable oil
1/2 cup rasins
2 teaspoons of cinnamon
1 teaspoon of vanilla
3/4 cup of brown sugar
1 teaspoon of baking powder
1 egg
1 cup wholewheat flour
1 cup applesauce

PREPARATION:
In a large mixing bowl, beat egg; add oil, yogurt, brown sugar, applesauce, vanilla and lemon/orange rind; mix well.

In another bowl, stir together raisins, flour, bran, baking powder, cinnamon, ginger and nutmeg; add to wet ingredients and mix only until combined.

Turn into a lightly greased 8-inch square cake pan. Lightly press almonds into top of batter.
Bake at 350 degrees for 45 minutes or until a fork or toothpick comes out clean (squares will be moist).

Let cool, then cut into squares. Makes about 25 small squares 1 1/2 inch or so.
The Kids Are Going To Love Them!

Steve and Kim

Eggs-actly What The Cook Ordered

I was baking a cake the other day and found that I was one egg short of what the recipe called for. Did I panic?... NO. And why would that be you might ask... Because I remembered this little secret:

When you find that you're going to be short one egg for your cooking purposes just add a couple of tablespoons of real mayonnaise. It works the same as an egg and nobody will ever know the difference.

Now how is that for a great little trick in your kitchen.

Glad We Could Help
Steve and Kim

Apple Dapple Cake

I really do enjoy anything that contains apples. This is one of my favorites, Apple Dapple Cake. It is a simple, quick recipe that your family will love. Give it a try.

If you have any questions or comments we'd enjoy hearing from you. Just write to us at:

cookingwithsteveandkim@yahoo.com

INGREDIENTS:

1 cup flour
1 cup sugar
1/2 teaspoon of salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon of cinnamon
A couple of dashes nutmeg and cloves
2 eggs
1 stick butter (very soft)
3 cups apples, sliced and peeled
1/2 cup walnuts and raisins (optional)

PREPARATION:
Mix wets. Add to dries, then stir in apples. Pour into a buttered 8x8 pan. Bake at 350 degrees for approximately 35-40 minutes. Take out of the oven, let cool for a short time and then serve with your
favorite ice-cream or independently, your choice.

Happy Eating
Steve and Kim

Lead Us Not Into Temptation Strawberry Shortcake

Sometimes you just simply MUST have that sweet desert and this one is a favorite of mine. Yes, I've given in to the temptation many times and you will too once you've made this awesome dish.


INGREDIENTS:

* Biscuits:
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons sugar
* 1 stick butter, chilled
* 2/3 to 3/4 cup half and half, milk, or cream
* Filling:
* 1 quart strawberries
* 1/3 cup sugar
* 1 1/2 cups whipping cream for topping, or non-dairy whipped topping

PREPARATION:

Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.

Preheat the oven to 425 degrees. Set rack at center level.

In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.

Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot biscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.
Serves 8.

HOW SWEET IT IS!
Steve and Kim

PASTA, THE LOVE OF MY LIFE

I love pasta. It doesn't matter to me what it is in, just give me pasta. Below are some hints how to make pasta part of your meal anytime and anyplace.

Depending on where you live and what your ethnic heritage, your family probably consumes lots of potatoes or lots of pasta. If you're looking for some creative options on how to use spaghetti to spice up dinnertime, here are 5 things you can do with spaghetti that you may not have thought of!

1. Use it cold in a salad. Cook the pasta according to package directions and rinse well in cold water. Create a dressing with 1/3 C mayo, 1/3 C plain yogurt, 1 T sugar, 1 T soy sauce and 1/2 t fresh ground ginger. Toss the pasta and the dressing with 2 chicken breasts, cooked and cubed, 1 red pepper, cooked until tender, but still crisp, 1/2 cup slivered peanuts, 8-oz of water chestnuts, 1/2 cup slivered carrots, 1/2 cucumber, peeled and chunked, salt and pepper to taste. Garnish with 1/2 cup fresh cilantro.

2. Make a spaghetti pie. Spaghetti pie is like a combination of spaghetti and lasagna, with spaghetti noodles used as the pasta. There are plenty of variations on spaghetti pie, but here's an easy one this is truly delicious. Cook 3/4 lb of spaghetti to al dente. Put about half of the noodles into a lightly greased spring form pan and cover with 1/2 jar of spaghetti sauce. Next, add a meat and cheese mixture. (Try 2 cups ricotta cheese, 1/2 cup mozzarella, 3 large eggs, 1/2 t ground oregano, 1/2 t salt, 1 T basil and 1/4 t salt. Mix together with 1-pound Italian sausage, browned with green pepper and onion. ) Use half the meat/cheese mixture as the third layer in your spaghetti pie. Repeat the layers and top with some mozzarella cheese. Cover with foil and bake at 375 degrees for 45 minutes. Remove the foil and bake for another five minutes. Remove the pie from the oven and let it stand for 10 minutes before you slice it.

3. For a quick, easy rice pilaf, just cut the spaghetti into one-inch lengths, brown them in a pan with a little butter and add some rice!

4. Make a frittata for brunch: Do you always make too many spaghetti noodles? Here's a great idea for that left over pasta! Pre-heat the broiler on your oven. Put a little olive oil into a frying pan that can go in the oven and heat it over medium heat. Add 2-4 cups leftover spaghetti and spread it out over the pan. Heat through for a minute or two, stirring occasionally. In a separate bowl, beat 3-4 eggs and add a splash of milk or half-and -half, two big handfuls of grated Romano cheese and salt and pepper. Pour the egg mixture over the spaghetti in the pan. Let the eggs cook, lifting the edges as you would an omelet, so the uncooked eggs can run to the bottom and cook. When the eggs are nearly done, put the whole works under the broiler until it is lightly browned. Watch it close- it only takes about a minute. Remove from the oven carefully and slice into wedges. This dish is good either hot or at room temperature.

5. Here's a quickie to use up that leftover spaghetti: Stir-fry thin strips of zucchini and yellow squash with olive oil, oregano, basil & salt & pepper. Then toss the cold pasta into the pot and get it all coated. Add some Parmesan on top and enjoy!

These recipes are so tasty, the next time you prepare spaghetti, you may find yourself making too many noodles on purpose!

Good Eating!
Steve and Kim