Christmas Spirit

This year has been very different for us. It has been hard to get into the Christmas spirit without the incentive of having the kids come home, or family visiting.
I forced myself to drag out the tree and decorations. Now I am so glad I did...
Because Louise at Whispering Poppies is having a Christmas open house and a giveaway!
I would have hated for y'all to show up with me just sitting in my robe and house shoes.
Y'all come on in and have a gingerbread muffin and a cup of coffee with some frothy eggnog.
Merry Christmas y'all,
Sandi

A cookie swap

I have some new cookie cutters that I can't wait to use this year. I picked them up at Birmingham Bake & Cook last month. The best pictures of these brass cutters are on the tree~ they were put to good use before they were turned into Christmas tree decorations.

My friend Kat reminded me that Jan & Tom were having a cookie swap today. I had to rush on over with a plate of Christmas cookies~ it was the neighborly thing to do.

The recipe is in our cookbook 'Starting Fresh', but I'll post it again here for y'all. These are the best iced cookies I've ever made.

Gekie's Butter Cookies

1 cup real butter– that’s 2 sticks

1 1/2 cup sugar

2 eggs

4 cups cake flour

pinch salt

2 tsp baking powder

4 tsp vanilla extract

Pre-heat oven to 400°

.

Cream butter and sugar until smooth. Add beaten eggs and vanilla, and mix till smooth. Sift dry ingredients together then add to butter mixture, stir until smooth.

Roll dough out on a floured surface to 1/4 inch thick and cut with cookie cutters. Bake for 8-12 minutes on an ungreased cookie sheet.

Watch them, they burn quickly, they are best when only lightly browned.

Let cool and decorate with store bought icing for the holidays.

Makes about 3 dozen cookies. Store covered, may be frozen for several weeks (or just take them to the neighbors).

Merry Christmas y'all!

Sandi

Shabby In The City sent me this link for Eleni's Cookies. Have you seen them? I wonder if they taste half as good as they look? What a Great gift idea!!

Thanks bunches

B~This one's for you

It's finally beginning to look a lot like Christmas at the Mc's house. I was slow getting motivated this year. It is different when there won't be a lot of family hanging around for the holidays. We have been eating peanut butter fudge every Christmas for years. Except for our Christmas Cookies this is the one recipe that my daughter wanted.
So, this one's for you!

Peanut Butter Fudge
1/2 cup butter
4 cups white sugar
1 cup brown sugar
12oz evaporated milk
7oz marshmallow cream
16oz peanut butter
1 tsp vanilla



In a large pot melt butter, add sugars and milk. Cook over medium heat until they begin to boil. Cook at a rolling boil for 7-8 minutes or until a candy thermometer reaches 230°. Remove from the heat and stir in marshmallow creme. Stir in peanut butter and vanilla. Spread into a buttered 9x13 baking dish. Cover with plastic wrap and cool.







Merry Christmas Y'all!
Sandi

Oh fudge~

I guess the term 'oh fudge' would be right up there with 'gosh darn'. I've been known to use them both. Especially while getting the Christmas decorations out.

Decorating can be such a headache... like when the lights get strung backwards and the plug is at the wrong end, or the lifelike tree has lost a branch.

But, I do have to say it is so nice when you can sit back and appreciate the lights all sparkling. Even nicer if you can do it with a glass of red wine and some orange chocolate fudge~ for medicinal purposes of course.





Orange Dark Chocolate Fudge
2 cup semisweet chocolate chips
1/2 cup dark chocolate
14oz sweetened condensed milk
1/2 cup macadamia nuts
1 Tbs orange zest
Combine chocolate and milk in a double boiler. Slowly heat to melt the chocolate, stir until smooth. Remove from heat, stir in the orange zest. Roughly chop the nuts (pecans also work well) fold into the chocolate. Pour into an 8x8 buttered baking dish. Smooth out. Cover with plastic wrap and refrigerate.
I'd bet you can't find an easier or tastier fudge. Tomorrow I'll post my peanut butter fudge. Wrap them with a pretty ribbon and they make great gifts.


Merry Christmas Y'all!
Sandi

Butternut Squash Soup

Our Sunday Slow Soupers are roasting some butternut squash this week. This soup is Krista's favorite soup~ her blog is called 'In and out of the Garden'. I knew I could count on her for a suggestion of a wonderful fresh soup.
I posted my own Butternut Squash Soup a while back... this was going to be a food challenge cook-off!

Butternut Squash is a favorite of mine, although it is not very popular in the south. Bill wasn't even very sure what it was. I had to pay 8$ for 3 pounds of squash. I could have gotten a watermelon cheaper than that!

I changed my recipe up a little, check out Krista's for the original.

Roasted Butternut Squash Soup

3 pounds butternut squash

a little olive oil

2 Tbs diced pancetta

1 onion, diced

red pepper flakes

5 cups of chicken broth

1 tsp ground ginger

dash of freshly ground nutmeg

salt and freshly ground pepper, to taste

Preheat oven to 350°

Cut the squash in half and scoop out seeds. I sliced my squash and drizzled olive oil over each piece. Roast until tender

In a heavy soup pot, saute the pancetta and onion until lightly browned. Add some red pepper flakes to taste, if you like a little heat. Peel the roasted squash and add it to the pot. Add 5 cups of broth and the seasonings and bring to a boil. Reduce heat and simmer, uncovered for about 10 minutes.

Using a hand mini blender, puree the soup until it is smooth and creamy. If it is too thick, add up to a cup more of the broth.

Serve garnished with with sour cream and an extra dash of freshly ground pepper.

Serves at least 6

This makes a thick and creamy soup. It can be made ahead and even frozen to be used at a later time. I served this with a dollop of sour cream and bruschetta. Pure Fresh!

Krista~ you win!

Y'all enjoy!

Sandi

Photo Hunt ~ Breakfast

The Photo Hunt this week is 'breakfast'.

There is nothing like a big southern breakfast...

eggs, bacon, sausage, biscuits with gravy and of course grits!

Plenty of coffee makes it complete.

Y'all check out some of the other photo hunters!

Sandi

Centerpiece of the Month

OMG!
When I did the roundup, I forgot the best centerpiece of the month for November.

It must have been an overdose of carbohydrates...
That's my story and I'm sticking to it.

Lori at Taste With the Eyes sent in this photo of Plymouth Rock.

What could have been better for the center of the Thanksgiving table.

Y'all send in your entries for December!

Sandi

Risotto secrets

I learned to make risotto when I was on Gail's Great Escape in Tuscany. We had cooking lessons with Alessandra, and she shared her secrets for risotto. I have always loved risotto~ but never knew it could be so easy and versatile. Since then I have branched out. Now nothing is safe! I will try to make a risotto out of just about anything.

I had put up a bunch of yellow squash during the summer, and decided to give that a try. Squash and the last of my fall basil.

Squash and Basil Risotto

2 cups arborio rice

3 Tbs olive oil

2 cloves garlic

1/2 onion, diced

2 cups cooked yellow squash

2 Tbs fresh basil, chopped

1 cup white wine

4 cups chicken broth

3 Tbs butter

1/4 cup parmesan cheese

Salt and pepper to taste

Cook the yellow squash down until it is a mushy consistency. Saute the minced garlic and onions in olive oil. When tender add rice and allow to brown lightly. Add wine to deglaze the pan.

In another pan have the hot chicken broth and cooked squash handy. To slowly incorporate the liquid into the rice. Add one cup full at a time, stir once to mix then cover and allow the rice to absorb the liquid. Repeat this process until all the liquid is incorporated~ resist the temptation to stir the risotto making it mushy. Once the risotto is done stir in butter and cheese.

So... a summary of risotto secrets.

*Use Arborio rice and a large pan.

*Brown the onions/garlic then add the rice, stir till opaque.

*Deglaze the pan.

*Make sure the broth is hot and add one ladle at a time.

*Let the liquid cook down before adding more, only stir enough to incorporate the rice.

*After 18-20 minutes, salt and pepper to taste. Add cold butter and cheese and then stir to combine. In Italian this is 'mantecatura' to make that creamy, sauce in a really good risotto.

.

I hope I didn't miss anything!

Buon Appetito Y'all,

Sandi

Live like...

Live so that you wouldn’t be ashamed to sell the family parrot to the town gossip. -Will Rogers

I had a great visit in Charlotte over the holidays. It was fun to be able to just 'hang out'. I did take my own coffee maker, one of these one cup coffee makers. I could live without wireless internet...but not without a cup of coffee 1st thing in the morning! It's great to see the 'kids' all grown up.

I think Bill was just a little happy to wave goodbye to me since the Iron Bowl was last weekend. Auburn and Alabama fought it out~ well kind of. Being a huge Alabama fan, he has won bragging rights for the next 365 days. I will put away my orange and blue shakers for the big SEC championship this weekend. Roll Tide! (ouch:-) )

We ate at a great Irish Pub in Charlotte; RiRa is on Tryon Street, the black and blue salad and shepard's pie were great and the Guiness on tap. Y'all have to check it out if you are in the area.

My pictures won't load right... I'll try later. I don't want that family parrot hearing me talk to blogger right now!!

Thanks bunches to Joann&Jack for the coolest award I've gotten in a while.

Y'all are the best!

Sandi

Centerpiece of the Month~ November

With Thanksgiving just behind us, I know there were some great centerpieces for the month of November. I would be telling a story if I said our centerpiece was anything but FOOD. With this, I am going to pick up some great ideas and maybe try them out with our Christmas dinner.

Cherry Hill Cottage was decorated inside and out. Tina always makes things just look fabulous.DebraK at Bunnies Bungalow also used a pumpkin for her Thanksgiving table. 4Reluctant Entertainers, Sandy showed how to not stress over a centerpiece. Simple, unique, and inexpensive. Jade at Apples & Oranges always has a great idea for a centerpiece. This time she has made a simple yet elegant decoration with votive candles and glitter... Perfect for Christmas! Pat is already decorating her Back Porch for Christmas... actually this is her beautiful dining room all in blue. Y'all send yours in for Christmas,
Sandi

Turkey Soup Time!

I went out of town the morning after Thanksgiving to make a quick visit to Charlotte (pictures to follow). Luckily I knew about my Slow Soupers Soup one week early. It was Jerry's turn to select his favorite soup, and picked a soup that can be made with leftover turkey. I used my leftovers a week earlier.

This is just right for this Sunday's Super Soup! If you are tired of turkey sandwiches... this is your recipe.

Mexican Turkey Soup

1-1/2 cups fresh corn niblets (frozen will work but thaw first)

1 pint cherry tomatoes

1 tsp vegetable oil

1/2 cup chopped green onions, white and light-green parts only; reserve dark-green ends to garnish

2 tsp minced garlic

1 tsp finely chopped, canned chipotle peppers

4 cups chicken stock (or if you have time, try making your own turkey stock)

3/4 cups shredded, cooked turkey

1 ripe avocado

2 limes

2 tbsp mayonnaise

2 tbsp finely chopped, fresh cilantro

In a large pot, dry-roast corn over high heat until lightly charred. Set aside in a small bowl. Repeat process with tomatoes. Using same pot, saute onion, garlic and chipotle peppers in vegetable oil over medium heat. Add turkey and stock and bring almost to a boil then reduce heat to simmer. Roughly chop tomatoes and add (with juices) to pot along with corn. Season with salt and pepper.

In a small bowl, mash avocado with a fork. Mix in juice from 1/2 of one lime and mayonnaise. Stir in chopped cilantro and season with salt and pepper. Serve soup topped with avocado cream, finely chopped dark-green onions and a wedge of lime.

My avocado was a little firm so I didn't make the avocado cream; instead served ours with sliced avocados and a sprig of cilantro. This is perfect for a turkey twist.

Y'all enjoy!

Sandi

Photo Hunt ~ Metal

The photo hunt this week is 'metal'.

Only in California would you grow crops of metal.As I drove from Orange County to Palm Desert, I passed by the windmill farms. They actually provide electrical power to the desert. The pictures don't do it justice.. I was amazed.

Have y'all seen anything like this?

Sandi

No time to blog~

I'm working hard in the kitchen on this Thanksgiving Eve.

The last of the cornbread is in the oven for the southern cornbread dressing. I'm using sourdough cornbread this year, I am hoping it doesn't make the dressing to sweet. You know family~ they will let me know!

After the oven is emptied the pies go in. I may sneak in a bourbon pecan pie this year and of course a pumpkin pie... As I'm searching my own blog for the pumpkin pie recipe, I realize that I have never posted it. Now I am going to have to dig through my recipe box to find it, goshdarnit.

Pumpkin Pie
1 can pure pumpkin
1/4 cup cream
2 eggs
1 cup sugar
1 Tbs flour
1/2 tsp each salt, cinnamon, nutmeg and allspice
1/2 tsp lemon & vanilla extract
1/2 tsp melted butter.
Pre-heat oven to 425°

Mix pumpkin, cream, and eggs until smooth, add spices and blend. Mix in extracts. Pour into an unbaked pie shell and bake for 10 minutes. Then lower heat to 350° and bake for another 40-45 minutes. Use a pie crust shield to keep the crust from burning. (sorry for the picture of the pecan pie with a shield~ I'm sposed to be baking not blogging!)

I will sometimes use our WhistleStop Apple Crisp on the top... but tomorrow, I think I will leave it off. I have cinnamon ice cream or a little whipped cream (from Costco) to go along with the pies.
No one is going hungry!!
Y'all enjoy a Happy Thanksgiving Day!
Sandi

Planning ahead...

I am already planning ahead... are you wondering what to do with some of that leftover turkey? Do you have a green tomato lying around from that last pick of the tomato plants?

I saw this on food network and thought that I needed to give this a try.

Grilled turkey and green tomato sandwich

4 slices sourdough bread

left over turkey

4 pieces of bacon

1 green tomato

3oz goat cheese

3oz mayonnaise

1 Tbs sage

Mince the sage and combine with the mayo and goat cheese, set aside. Toast the sourdough bread. Spread the sage infused mayo on each slice. Layer turkey, bacon, green tomato slices and lettuce.

Bobbie Flay's picture looked much better than mine~ could it be the team of photographers lighting and styling the sandwich? I was lucky to snap a picture before the first bite.

Bill pronounced it a winner!

Y'all enjoy!

Sandi

Sunday Slow Soupers~

Every Sunday we have baked and scooped and now we will be starting with the Sunday Slow Soupers. We will be making soup every Sunday throughout the winter. The fun thing about this group of adventurous Slow Travelers is that we are spread all over the world, our goal is to offer up your favorite soup. There will be a variety for sure.
This first soup is from Amy at Destination Anywhere. She has decided on a soup made with Italian porcini mushrooms and roasted chestnuts. Skip the Pig, I knew had to head to 'Whole Funds' with this little shopping list.


Porcini and Chestnut Soup
1/3 cup dried porcinis
1 1/2 cups hot water
1 medium carrot, diced
1 celery, diced
¼ small onion, finely chopped
1 sprig each of bay leaf, thyme and parsley
2 tablespoons butter
2 cups chicken broth
1 cup chestnuts
Fresh-ground pepper
2 Tbs white wine

Combine porcini mushrooms and the hot water in medium bowl. Let stand until porcini mushrooms soften, about 20 minutes. In a large saucepan melt butter and add carrots, celery, and shallots or onions. Saute until tender. Add herbs and chicken broth. Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, carefully leaving sediment behind in bowl . Add chestnuts and a few grinds of pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Remove herbs before pureeing.
Working in batches, puree the soup in a blender until smooth, then return soup to saucepan. You may want to add a bit more water or stock if it’s too thick. You want a light soup, with the consistency of milk. Add wine to taste. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Cool slightly and refrigerate.


Can be prepared 2 days ahead or frozen. Re-warm over medium heat, stirring well to recombine if its separated.

This is a yummy mushroom soup. It is very woodsy from the porcini, with a hint of chestnuts. We each had a taste and I decided to freeze the rest. It will be perfect for a sauce with ravioli. I know some are going to serve their soup as an 'opener' at Thanksgiving. We don't really have openers and closers... it is an all day chow fest.

Chow Y'all,

Sandi