Cookie Dough Truffles

Need a fun, inexpensive Christmas gift idea? How about whipping up something yummy in the kitchen instead of schlepping around the mall, hoping inspiration strikes?
These are great for neighbors, coworkers, friends, and secret Santas.

This recipe is (of course) from my lovely Paula Deen. I actually found it in one of her dessert magazines. I made them with my (then) 12 year old little sister, and it was so fun! Easy enough to get your kids involved, and there's no raw egg in this cookie dough... worry free licking!

I found these cute Christmas take-out boxes in Target's dollar section and some mini baking cups for $1.99. I figured these would be cute to dress up the truffles a little and give away. Fyi, it makes a BUNCH, so get plenty of cups.

I included the video in case you wanted to watch how Paula makes it. Otherwise, just go right on ahead and enjoy giving these out.

Cookie Dough Truffles

(photo courtesy of Food Network)

Ingredients

• 1/2 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup semisweet mini chocolate morsels
• 1 cup finely chopped pecans
• 1 1/2 pounds chocolate bark candy coating, melted

Directions

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
Makes 5 dozen truffles.

Holiday Essence

I hope everyone had a fabulous Thanksgiving, full of good times and lots of yummy food.
Ours was awesome. You can read more about it here if you like. :)

And without further ado...

it's officially Christmas time!

So to kick us off, I thought I'd share a recipe that's perfect for getting us in the holiday spirit. The only thing is... you can't eat it.
Growing up, my mom made this every year, and it's incredible. Why spend a ton of money on plug-ins and candles if you can just make a Christmas-y fragrance yourself?? The BEST part is that it lasts at least two weeks.
Give it a try. You won't be disappointed.

Holiday Essence

Ingredients
1 grapefruit peel
2 orange peels
2 lemon peels
1 Tbsp cloves
1 Tbsp allspice
2 cinnamon sticks
water

Directions
Place first 6 ingredients in a crockpot (if you don't have one, use a regular saucepan on the stove). Fill pot with plenty of water and set on low.

Continue to add water as needed, and it'll last up to two weeks (sometimes longer, but the fragrance starts to wear off some). Of course, don't forget to turn off the stove at night if using that method. :) It smells heavenly!

Asparagus

Ok, so yall are going to start thinking I must have the poorest eating habits ever with the recipes I've been dishing out lately. I promise I eat a carrot every once in awhile...
So with all of the high calorie, artery-clogging sides that seem to come along with the holidays, I thought I'd give you at least one that you can feel okay about eating.
My husband isn't a huge fan of asparagus, but I love it. Not the canned kind, though. That's just nasty.

I made this side, however, one night, and he actually ate it without complaining. The first side is by Ina Garten (her show puts me to sleep, and she's kind of an ingredient snob, but her food looks pretty amazing). The second is by the lovable Emeril Lagasse. His is a little more amped up, which is good if you really like rich food. I prefer the basic, only because everything else on the table tends to be really heavy. It's a nice break from all of the richness.
Both recipes yield about 8-10 servings.

Roasted Asparagus

Ingredients

• 2 pounds fresh asparagus
• Good olive oil
• Kosher salt, plus extra for sprinkling
• Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Garlic-Roasted Asparagus



Ingredients

• 2 pounds asparagus, tough ends trimmed, rinsed and patted dry
• Salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons minced garlic
• 2 teaspoons fresh lemon juice
• 1/4 cup pine nuts
• 3 hard-boiled eggs, sliced
• 1/4 pound prosciutto, thinly sliced

Directions

Preheat the oven to 350 degrees F.
Place asparagus in a baking dish and season with salt and pepper.
Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto.

(Photos courtesy of Food Network)

Apple Shortbread Crisp

When people think of Thanksgiving dessert, most immediately picture pie... pumpkin, usually. This year, I'm still planning on making pumpkin pie. I mean, it's a classic. However, I decided to offer an alternative this year (just in case anyone is actually hungry enough).

This Apple Shortbread Crisp is sooooo simple. I got it out of one of my fav cookbooks, Southern Living Ultimate Quick and Easy Cookbook. The cinnamon and apples still remind you of fall harvest, and it breaks away from the traditional pie routine.
I actually made this for the first time on a whim back when my hubby and I were dating. We were both still living at home, so I made this for his family one night, just for the fun of trying it. The whole darn dish was gone by the end of the night.
(ps. it pairs perfectly with vanilla ice cream!)

Apple Shortbread Crisp

Ingredients:

• 2 (12 oz) packages frozen apple chunks (you could also use fresh or canned... as in the kind you use for apple pie; the frozen just helps save time)
• 6 Tbsp butter or margarine
• 20 shortbread cookies, crushed
• 1/2 cup chopped walnuts
• 1/4 cup firmly packed light brown sugar
• 1 tsp ground cinnamon, divided
• 1/4 tsp ground nutmeg
• 2 Tbsp light brown sugar

Directions:

• Prick plastic wrap covering apple chunks several times with a fork; microwave at medium 7 minutes or until apple is thawed. Let stand 2 minutes.
• Meanwhile, melt butter in a large skillet over medium heat; add cookie crumbs and walnuts. Cook, stirring constantly, 2 minutes. Remove from heat, and stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and nutmeg.
• Combine 2 Tbsp brown sugar and remaining 1/2 tsp cinnamon; sprinkle in a lightly greased 1-quart baking dish. Sprinkle half of apple over brown sugar mixture; top with half of cookie crumb mixture. Repeat layers with remaining apple and crumb mixture.
• Bake at 375 degrees for 25 minutes or until golden. Serve warm with vanilla ice cream.

Makes 6 servings (double it to feed a bigger crowd).

Easy Asian-Style Chicken Appetizers

I know we're all excited about Thanksgiving coming up and everything, but you realize that once those leftovers are stuffed in the back of the fridge, it's already time to start planning (or just attending) Christmas parties!

I love party food. It's like going to the grocery store and eating all those little samples, but you can come back for more. And you don't feel like a cow, because the majority of the food is bird sized! You just have to be smart about what you pick up. Not only for calorie reasons (but who watches those during the holidays...), but because you don't want to be left staaarving after the food is gone. Even if you're trying to impress your friend's cute neighbor by not scarfing cake, eating nothing but broccoli off the veggie tray is definitely a bad idea (also, don't eat broccoli at a party. it gets in your teeth, and people are just too awkward to tell you about it).

 

So on to the recipe...

 

This is the perfect party food. It's yummy, filling, and won't have the cute neighbor walking away disgusted by your teeth. Also, very easy to make!

 

It's from kraftfoods.com and is so worth trying.

 

 

 

Ingredients:

(ps. the caps... their emphasis on the brands, not mine. although I do agree, there's just no substituting a Ritz).

 

3 Tbsp. KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing

1 Tbsp.  KRAFT Real Mayo Mayonnaise

1-1/2 cups chopped or shredded cooked chicken

8   snow peas, chopped

2 green onions, thinly sliced

Dash  freshly ground black pepper

1/4 cup chopped PLANTERS Dry Roasted Peanuts

24   RITZ Crackers

 

Directions:

MIX dressing and mayo in medium bowl until well blended.
ADD all remaining ingredients except nuts and crackers; mix well.
SPOON chicken mixture onto crackers just before serving; top with nuts.

Makes 12 servings.

Extra tips:

Use a cooked rotisserie chicken from the supermarket to make this dish even easier!

Chicken mixture can be prepared in advance. Store in tightly covered container in refrigerator up to 24 hours before using as directed. For best results, spoon onto crackers just before serving.

Pumpkin Whoopie Pies

Last night, my neighbor had an emergency. Her mixer had died on her, and she was in desperate need of finishing her yummy creation. I of course let her borrow mine (thank goodness her brother came too, that thing is heavy!). She came back about an hour later (brother and mixer in tow) and handed me a plate with two pumpkin whoopie pies on it. I laughed at her, told her all I needed was more sweets, and thanked her anyway.
My son was in the bathtub, so I had to rush back up to him asap. I ran up with the cookies in hand, took a bite, and oh.my.goodness. Heaven.
I let my little boy have a bite. Now this little guy is a picky eater. He eats well (his fav foods are peas and lima beans), but he doesn't like trying new things. I let him have one bite, and he was looking for more! I swear, yall, those two pies didn't stand a chance. They were gone in a matter of minutes.

So I know I said all of the recipes on here are tried and tested by me first... but I just can't hold out on yall. It's just too good for you to wait on me to try it (which by the way, I plan on doing within the next few days).  But hey, I ate it. Does that count?

My neighbor got the recipe from Martha Stewart and here it is:

Ingredients:

FOR THE PUMPKIN WHOOPIE COOKIES

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 teaspoon pure vanilla extract

FOR THE CREAM-CHEESE FILLING

• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract

Directions

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Makes 12 Whoopie Pies.

Roasted Garlic Mashed Potatoes

These are BY FAR the best mashed potatoes I've ever had or made.
They're so creamy and good, you wouldn't know it was meant to be a side dish! I've made them several times throughout the year, and every time, they're a hit.
According to the Neely's, they're supposed to yield 3-4 servings, but they must be dishing out some pretty hefty servings!
To be safe, you can double it... hey, these are leftovers you'll want to be stuck with!

Roasted Garlic Mashed Potatoes



(photo courtesy of Food Network)

Ingredients

• 1 head garlic
• Olive oil
• 2 pounds red potatoes, washed well and quartered
• Salt and freshly ground black pepper
• 5 tablespoons butter
• 3/4 cup heavy cream

Directions

Preheat oven to 425 degrees F.
Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
Taste and season with salt and pepper. Serve immediately.

Creamy Corn Casserole

Ok, so this is for Heather who asked me for some more Thanksgiving favorites. I'll keep posting as I find them (and also when I'm not chasing my little toddler around).

The original title is actually called "creamy corn pudding", but my husband said it sounds gross. He was actually afraid to try it, just because of the name. So I now call it a casserole.

Creamy Corn Casserole

(from Paula Deen... who else?)

• 1/2 c. plus 2 Tbsp butter, divided
• 1 onion, chopped
• 1/3 c all-purpose flour
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 1/2 c heavy whipping cream
• 6 large eggs, lightly beaten
• 2 c shredded cheddar cheese
• 2 (1 lb) bags frozen niblet corn, thawed
• 1 1/2 c round buttery crackers (Ritz), crushed

Preheat oven to 350 degrees. Lightly grease a 3 qt baking dish.

In a large skillet, melt 1/2 c butter over medium heat. Add onion; cook 5 minutes, stirring frequently, or until tender. Stir in flour, salt, and pepper; cook, stirring frequently, 3 minutes.

In a large bowl, whisk together cream and eggs. Stir in cheese, corn, and onion mixture.

Spoon into prepared baking dish.

In a small bowl, combine crackers and 2 Tbsp butter; sprinkle evenly over corn mixture. Bake 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean.

Makes 8-10 servings.

Sweet Potato Casserole

Good thing yall don't sit around and wait to eat, based on my posts, huh? Sorry about the long silence. Life's just been a little hectic lately.
Anyway, I figured I'd start featuring some Thanksgiving loves of mine. The first and (according to my husband) most important...

Sweet Potato Casserole!!

This is a staple at our big family feast. All of my aunts, uncles, cousins, etc meet up at my grandparents' house, and my aunt always makes the sweet potato casserole.

The recipe comes from an old cookbook... it was actually made the year I was born (1982). It has special meaning to me. You see, my family used to build custom homes. My great granddaddy started the company from practically nothing, then my granddaddy took it over, and my dad joined in too. My dad actually started sweeping out the houses in 5th grade and worked his way up (no entitlement complexes in my family, thank God!).
Unfortunately, a few years ago, the housing economy took them out. Because they designed and built custom homes, they couldn't compete with the cheaper, mass production style homes. It broke my heart to watch it collapse, mainly because my daddy worked SO hard to keep it going. I'm proud of him for at least trying.

Anyway, during the good years, my grandmother, along with my mom and several other special ladies in my life, headed up the Women's Auxiliary of Home Builders Association. Together, they put together a cookbook filled with all kinds of classic (and a few creative) recipes. Basically, those old southern recipes Paula makes? Yeah, she's just sharing what southern women have known how to do for generations (which is probably why I love that woman so much).

The first time my husband spent Thanksgiving with me (we were still dating then), everyone kept telling him to try it. So he got the tiniest portion ever, just to appease them.

He ended up eating half the dish.
My aunt now makes two.

(photo courtesy of About.com)

Original recipe by Mrs. Betty Chillcott from the Whirlpool Corporation

Ingredients:

• 3 c sweet potatoes, cooked and mashed (do yourself a favor and don't use canned)
• 1/3 stick butter or margarine
• 1 c sugar
• 1/2 c milk
• 1 scant tsp sherry flavoring (I usually skip this; it won't hurt anything if you don't have any on hand)
• 1 scant tsp pure butter flavoring (yeah, don't skip this one)
• 2 eggs

Topping:

• 1/3 stick butter or margarine
• 1 c light brown sugar
• 1 c chopped pecans

Mix the first seven ingredients. Pour into a buttered baking dish. Sprinkle with topping made with the next three ingredients. Bake at 350 degrees for 35 minutes. To freeze or refrigerate, do not bake first.

Hope you enjoy it! It's seriously like eating dessert...