Swirled Cookies

I was looking for a fun and festive cookie to add to my Christmas packages and I found a recipe for swirled mint cookies in my Taste of Home Cookie Cookbook and modified it.  The only one at my house that really likes mint is my husband so I completely omitted it.  They are fun, colorful kid pleasers.  My son said, "Those are very delicious, you should make them more often."

Swirled Cookies

1 cup butter, softened
3/4 cup plus 1 Tbsp sugar, divided
1 egg
1 tsp vanilla extract
1/2 tsp peppermint extract (I omitted)
2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
10 drops red food coloring
10 drops green food coloring

In a large bowl, cream butters and 3/4 cup sugar until light and fluffy.  Beat in egg and extracts.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough into thirds.  Stir red food coloring into one portion of dough; stir green food coloring into another portion.  Leave remaining dough plain.  Cover and chill for at least an hour.

Divide each portion of dough into four equal pieces.  Roll each piece into a 12 inch rope.  Place a red a green and a plain rope next to each other.  Cut through all three ropes at 1 inch intervals, forming sets of three differently colored doughs.  Repeat.

Roll each set of doughs into a ball; place balls 3 inches apart on un-greased baking sheets.  Flatten to 1/8 inch thickness with a glass dipped in remaining sugar.  Bake at 375 F for 8-10 minutes or until bottoms are lightly browned.  Remove to wire racks to cool.

Ginger-Molasses Cookies

Ginger and Molasses are some of our favorite flavors, and I am always up for trying new recipes to see how they taste but I always seem to come back to this recipe.

Ginger-Molasses Cookies

2 1/2 cups all purpose flour
1 tsp ground ginger
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt (I use Kosher)
3/4 butter, softened
1 cup brown sugar, packed
1 egg
1/3 cup molasses
1/2 cup sugar

Combine flour, ginger, cinnamon, baking soda and salt.  In a separate bowl beat together butter and brown sugar until light and fluffy; beat in egg and molasses.  Gradually add flour mixture just until mixed.  Chill dough until firm, about one hour.  Preheat oven to 350 F.  Shape chilled dough into one inch balls, (small scoop) and roll in sugar, then place on an un-greased baking sheet. Bake for 8-10 minutes for gooey soft cookies or 15 minutes and golden for crispy crunchy cookies.  Cool on the baking sheet for 2 minutes, then move to wire racks to completely cool.

Pecan Fudge

Fudge is one of those foods that I always associate with the Holidays.  I picture my Grandma in the kitchen baking up wonderful things for the family.  While this isn't a recipe she made, it is still a hunk of smooth chocolate yumminess.  If you are a chocolate purest, leave out the nuts :)

Pecan Fudge
1 cup pecans, chopped
1/4 lb butter (1 stick)
1 1/2 cups granulated sugar
5 oz evaporated milk
1 12 oz package Hershey's semisweet chocolate chips (2 cups)  (I used 1 cup milk chocolate, and 1 cup semi-sweet)
1 Tbsp vanilla extract
1 7 oz jar Marshmallow Creme

Line a 9" Pan with aluminum foil and set aside.

In a heavy 2 quart pot, melt butter over medium-high heat.  Add sugar and evaporated milk and blend well into butter.  Bring to a rolling boil; reduce heat to simmer and simmer for approximately five minutes, stirring constantly   Be careful not to scorch butter as mixture will caramelize.

Remove from heat, using a large cooking spoon, stir in morsels, vanilla, and marshmallow creme, and pecans.  Stir until mixture becomes creamy and slightly thickened.  Pour into the prepared dish and allow to cool.  Cut fudge into 1 inch squares and serve.

Josh's Favorite Oatmeal Cookies

My youngest son doesn't like chocolate so I'm always trying to come up with treats that don't involve chocolate and we always seem to come back to these cookies.

Josh's Favorite Oatmeal Cookies

1 cup butter (2 sticks) or margarine, softened
1 cup firmly packed brown sugar (dark brown sugar makes a yummy, molasses flavor)
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups quick cooking oats uncooked

Heat oven to 350 F.  Beat together butter and sugars until creamy.  Add eggs and vanilla, beat well.  Add combined flour, baking soda, cinnamon and salt; mix well.  Stir in oats; mix well.  Drop by rounded tablespoons onto and un-greased cookie sheet.  A medium scoop works perfectly. Bake 10-12 minutes or until golden brown.  Cool 1 minute on the baking sheet and remove to a wire rack.

My oldest son likes me to mix in chocolate chips into his cookies.  This is a recipe that pleases both boys!

Chunky Cranberry Relish

I love cranberries, but I only like real cranberries.  When I eat food I want to be able to tell what it is I am eating.  This is a simple fantastic recipe that you can whip up before hand and pull out when you are ready for it.  My husband looked at me when I was making it and said "Eww."  After he tried it he said, "Ok, you were right it is good, can I have some more?"

Chunky Cranberry Relish
3 cups fresh cranberries (1 bag)
1/2 cup cranberry juice (you can also substitute apple or orange juice or even water)
1/8 tsp salt
1 cinnamon stick
1/2 Tbsp orange zest

Wash and drain the cranberries, removing any spoiled berries or foreign objects.  In a sauce pan or nonstick skillet  combine juice, sugar, salt and cinnamon, and orange zest (I add a Tbsp of fresh juice or so).  Bring to a simmer over medium heat, stirring to dissolve the sugar.  Cook for 1 minute.  Add the cranberries.  Bring to boiling; reduce heat.  Boil gently over medium high heat for 3-5 minutes or until the skins pop, stirring occasionally.  Cool completely, remove cinnamon.  If desired, smash berries slightly with the back of a spoon for a thicker relish.  Store in the refrigerator for up to 1 week.

For a softer, smoother cranberry sauce, prepare as directed, except boil gently for 20 minutes.

Pumpkin Pie

I owe a lot of my cooking ability to my Mother-in-law, my Mom, and my Grandma.  Because half of the battle is starting with a good recipe.  I was never a fan of pumpkin pie until I tried this one.  Thank you Sue!

Pumpkin Pie
1 unbaked pie shell
3/4 cups granulated sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 12 oz can evaporated (Not condensed) milk
1 15 oz can solid pumpkin pack (Not Pumpkin Pie Mix)

Prepare your pie crust in a 9" pie pan, shaping and pricking the sides and bottom.  

Combine the sugar, salt, cinnamon, ginger and cloves in a bowl.  Beat eggs lightly in a large bowl (I use my Kitchen Aid).  Stir in the pumpkin and sugar spice mixture.  Gradually stir in evaporated milk  (I use my whisk attachment and pour in a slow continuous stream) until evenly incorporated.  

Carefully pour into pie shell.  Bake in a preheated 425 F oven for 15 minutes, then reduce temperature to 350 F and bake with a pie ring or covering the crust with foil for 50-60 minutes or until a knife inserted near the center comes out clean.  

Cool on a wire rack for 2 hours.

Pumpkin Pie

1 unbaked pie shell
3/4 cups granulated sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 12 oz can evaporated (Not condensed) milk
1 15 oz can solid pumpkin pack (Not Pumpkin Pie Mix)

Prepare your pie crust in a 9" pie pan, shaping and pricking the sides and bottom.  Combine the sugar, salt, cinnamon, ginger and cloves in a bowl.  Beat eggs lightly in a large bowl (I use my Kitchen Aid).  Stir in the pumpkin and sugar spice mixture.  Gradually stir in evaporated milk  (I use my whisk attachment and pour in a slow continuous stream) until evenly incorporated.  Carefully pour into pie shell.  Bake in a preheated 425 F oven for 15 minutes, then reduce temperature to 350 F and bake for 50-60 minutes or until a knife inserted near the center comes out clean.  Cool on a wire rack for 2 hours.

Chunky Clam Chowder

I love Fall and Winter.  The air is cool and crisp and there is nothing better than homemade bread and a nice bowl of soup.  This is my Mother-in-law's recipe.  It is simple and wonderful.  With big chunks of fresh vegetables so there is no guessing what is going in your mouth.

Clam Chowder
1/2 cup butter or margarine
2 cans chopped clams
1 cup diced onion
1 cup chopped celery
1 large carrot peeled, cut in half, and sliced (optional)
2 cups chopped potatoes (I use russets because they are nice and starchy and will help thicken the soup)
1/2 cup flour
4 cups milk (I use 2 cups half and half, 2 cups milk)
1 1/2 tsp kosher salt
fresh ground pepper to taste

Drain the clams reserving the juice.  Cut the vegetables adding to a pan.  Add in the clam juice with the vegetables and enough water to completely cover by 1/4 inch.  (Don't add too much water or else the soup will be runny)  Bring to a boil and cook the vegetables.  Rinse the clams well to remove any grit.

Meanwhile in a heavy stock pot.  Melt the butter and add the flour stirring for a minute or so to get rid of the raw flour taste.  Stir and add the milk and cook until thick and bubbly.  Add the clams to the milk and then dump in the vegetables water and all.  Stir and mix until it is all incorporated evenly.  Bring to a boil again and then let rest until serving temperature.

Allow to cool completely before covering and placing in the refrigerator.  This soup tastes even better the next day!