Wow! Christmas is here already, this month has flown by! This is the only time of year I do a lot of baking. I make several cookies plates for friends and neighbors and this year was no different. I always make dipped pretzels, Christmas bark with pistachios and dried cherries, bourbon balls but this year I added these grinch cookies and for our friends with dogs I added some bone broth gummies for the little fur babies!
These cookies were so easy as it’s starts with a packaged sugar cookie mix.
INGREDIENTS
1 package sugar cookie mix (about 17.5 ounce)
All of the ingredients called for on the sugar cookie package
Green food coloring
Green colored decorating sugar
Red heart cookie decorations
Hershey Kisses
DIRECTIONS
Heat oven to 375 degrees. Remove wrappers from chocolate kisses and set aside.
Mix cookies dough according to package directions. Add in a few drops of your green food coloring to get your desired color and mix well.
Shape dough into 1 inch balls and roll in colored sugar. Place on an ungreased cookie sheet about 2 inches apart.
Bake 7-9 minutes or until edges are lightly browned and the cookie is set. Remove from oven let cool just slightly. Put cookies on a cooling rack. Press a milk chocolate kiss in the center of each cookie. Add the heart. You can use a little baking gel icing if needed to help the heart stay.
Note-the chocolate kisses can get soft 9f added right out of the oven so it is best to let the cookie cool for just a minute or two.
Enjoy!
This recipe was on Pinterest.
Mr. MCYM also known as my Husband Jim has been making our family pizza for over 30 years. He used to do it so I had a night off from cooking and always included the kids letting them help roll the dough and prep whatever toppings they chose. This pizza has been a long time favorite combination as it’s sweet and creamy from the Balsamic drizzle and Alfredo sauce, a little crunch from the asparagus and some salt from the bacon.
When it comes to the toppings I don’t measure as I just add however much we like so my measurements for the toppings is not exact.
I recently came across a pizza flour at Hannaford and new it was time for pizza night to make a come back. The flour is made by King Arthur and it’s a neopolitan style “00” pizza flour.
Jim has always made the dough in our bread machine but you can make your own dough or simply buy some from your local grocery store or pizza place!
INGREDIENTS
1 ball of pizza dough or pre-made crust
1/2 cup or so of your favorite Alfredo Sauce. I used roasted garlic Alfredo by Rao’s
1/2 cup of diced asparagus
1/2 cup of cooked chopped bacon
1/2 cup chopped onion, I prefer red onion
1/2 cup grated Parmesan cheese
1/2 cup grated Gruyere cheese
Drizzle of Balsamic reduction
DIRECTIONS
Roll your pizza dough to your desired size. Add the Alfredo sauce covering the pizza dough almost to the edge of the pizza. Add your Topping throughout the pizza. Add your grated cheese covering your toppings. Bake according to your dough instructions. When the pizza is cooked and the cheese is melted remove from oven and drille the balsamic reduction around the pizza. Slice and serve.
Enjoy!
And just like that Thanksgiving is over and Christmas is just around the corner! I am excited and ready for Christmas, our house is decorated, our cards are sent out, gifts for the grandkids have been sent and all
of my shopping is done. Time to sit back and enjoy the Holiday. With that being said I won’t have many posts between now and the new year. I’ll sneak in when I can with some holiday ideas.
Today’s post is all about butter! My Thanksgiving and Christmas menu typically stays the same as they are recipes we absolutely love but every now and then I will change or add a side dish or an appetizer but this year I added this cranberry Honey Butter from Taste of Home. This butter will be added to our Holiday menu every year. It’s sweet, creamy and I love the cranberry in it. This really ads so much flavor to your dinner rolls! I will make it with dried cherries at Christmas.
This would also make a terrific Hostess gift. Package in small decorative containers and give it along with some baked scones or muffins!
INGREDIENTS
1 cup of butter, softened
1/3 cup of chopped dried cranberries or cherry’s
1/4 cup of honey
2 teaspoons orange zest
1/8 teaspoon kosher salt
DIRECTIONS
In a small bowl beat beat all of the ingredients until blended. Store in an airtight container in the fridge for up to 2 weeks.
Enjoy!
I have been adding turmeric into a lot of my dishes for a while now. Turmeric has many health benefits including improves memory, lessons inflammation, lessens pain and lowers risk of heart disease to just name a few things. This rice dish was easy to make and everyone really liked it so needless to say I will be making this often.
Can you believe Thanksgiving is tomorrow? Where is the time going? I hope everyone has a wonderful and very tasty Thanksgiving!
INGREDIENTS
2 cups rice, jasmine or basmati work well
1 Tablespoon coconut oil
1 small onion finely chopped
2 cloves of garlic, minced
1 teaspoon ground turmeric
2 scallions, chopped
2 sprigs of thyme
1 carrot, diced
1 15 ounce can of coconut milk
2 cups vegetable broth
1/4 teaspoon cayenne pepper
Pinch of salt
DIRECTIONS
Heat coconut oil in large pot on medium high. Cook onion and garlic until soft.
Stir in turmeric, green onions, thyme, carrots and cook for a minute stirring constantly.
Add rice and stir until rice is fully coated yellow. Add coconut milk, vegetable broth, cayenne pepper and salt.
Bring to a boil, cover and reduce to simmer on low for 50 minutes or u til rice is tender. Remove from heat and keep covered for about ten minutes.
Fluff with fork and serve warm.
Enjoy!
Remember I told you about our Harvest Dinner at Plymouth Plantation? Well this is the salad dressing recipe that the head chef was kind enough to send me. It’s sweet and tangy all at the same time. Salty from the capers and sweet from the dried currants. Be sure to mix well so the sugar dissolves. I made a simple salad just like we had a the harvest dinner. Romaine lettuce, cucumber and sliced hard boiled eggs.
INGREDIENTS
1/4 cup apple cider vinegar
1/4 teaspoon of salt
1/3 cup olive oil
1/4 cup sugar
1/2 cup dried currants
1/4 cup non pareil capers
DIRECTIONS
Mix all ingredients together and serve over salad.
store any leftovers in an air tight container in the fridge.
Enjoy!
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