Cocoa Thumbprints

Posted by deliciousonadollar in Bars and Cookies, Cookies, Holiday and tagged with , , , , , , , ,
Cocoa Thumbprints

Cocoa Thumbprints

Today, because I don’t already have enough browned, crisp, sugary, buttery thoughts swirling around in my head, I’m going to talk about chocolate, thumbprints, white sugar, sprinkles and all sorts of other decorative garnishes.  So just let me get suited up in my mask, and super-woman cape and gallop into my kitchen with a sense of urgency.  Not so fast, time, I’m coming, I’m coming. Wait for meeee…….

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Something would be noticeably absent if I didn’t include a chocolate cookie in my gifts and platter of Christmas cookies.  I have too many such recipes to count, but if you’ll remember I’m trying to keep my cookie choices to ones that are simple to make, yet have great texture and outstanding flavor.  So this great recipe got my vote this year.  At this point, I’ve made them and we’ve eaten a few, and I can say for certain they get a “standing ovation”.  You can mix them up by hand, no electric mixer to get out, butter is melted so you don’t have to take it out in advance to soften, and once they come out of the oven they are finished and ready to eat.  If you’re in a hurry, these are perfect!

Thumbprints are easy to make and traditionally filled with jam, but these are much more fun.  Even though the cookies are all the same, they look different due to the variety of garnishes I used in the centers.  Try chocolate kisses, crushed candy canes or a dollop of frosting.  Colored sprinkles, mini marshmallows,  M&M’s, or dried fruit would work out nicely as well.  Let your imagine go wild, use what ever you have on hand.  They will be delicious no matter how you decorate them.

COCOA THUMBPRINTS

Yield:    Makes about 3 dozen cookies

Ingredients:

Dutch process cocoas makes a nice dark cookie.

Dutch process cocoa makes a nice dark cookie.

  • 1  1/2 cups all-purpose flour
  • 3/4 cup granulated sugar, plus 1/2 cup for rolling
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 6 Tbsp. unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup confectioners’ sugar
  • various decorative sprinkles, nuts, mini marshmallow, candies etc. for filling

Directions:

1.  Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl.  Add the melted butter and eggs and stir until combined.  Cover and refrigerate the dough until firm, about 30 minutes to 1 hour.  If you’re really in a hurry I think you could shape these without chilling, but the cookies may spread more while baking.

2.  Preheat the oven to 325*F.  Line 2 baking sheets with parchment.  Place the confectioners’ sugar and the remaining granulated sugar into 2 separate small bowls.  Roll scant tablespoonfuls of dough into balls;  roll in the granulated sugar and then in the confectioners’ sugar.

Roll first in regular sugar, then in powdered sugar.

Roll first in regular sugar, then in powdered sugar.

Place 1 inch apart on the prepared baking sheets.  Lightly flatten each ball with your fingers and make a deep 1/2-inch wide indentation in the centers with your thumb.  (TIP:  use a cork to make perfect indentations, taking care not to press all the way to the bottom of the cookie.)

3.  Place your choice of filling in the indentations.

Red and green glacée cherries fill these cookies.

Red and green glacée cherries fill these cookies.

4.  Bake cookies until puffed and slightly cracked, about 10 minutes.  Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

Cocoa Thumbprints with various fillings.

Cocoa Thumbprints with various fillings.

SOURCE:   Food Network Magazine, Dec. 2011

Oatmeal Ginger Cream Cookies

Posted by deliciousonadollar in Bars and Cookies, Cookies, Holiday and tagged with , , , , , , , , ,
Oatmeal Ginger Cream Cookies

Oatmeal Ginger Cream Cookies

These large sandwich cookies made their way onto my cookies-to-give list.  The moist filling and the soft oatmeal cookie are both delicious separately, but when you put them together they become sublime.  I chose to include them in my cookie collection this year because they are BIG, not some little dainty cookie that’s gone in two bites.  (Although I love those, too!)  I think guys will really like them because they’re “manly”.

These are generously sized cookies, with a cream cheese filling that has bits of crystalized ginger in it.  (Did you notice what happened there?  I found another way to sneak in some ginger. :P)  The cookie part is a nice soft, oatmeal that’s got lots of spices in it.  The oats are toasted in the oven before incorporating them into the batter, making them crispier and toasting the oats also brings out their nutty flavor.  When two oatmeal cookies are sandwiched together with the ginger cream filling the flavors fuse and compliment each other so well.  Mr. D. described them as YUMMO!!IMG_5676

The recipe expects you to get 12 cookies, but I must have made mine a little smaller, because I got 15 sandwich cookies, and they were plenty big for my taste.  They are not low in calories, but I tried to reduce the fat and calories somewhat by using low-fat cream cheese.  These are definitely cookies that guys will like.

Without the filling these are still very good oatmeal cookies, and I think the addition of raisins in that case would really enhance them.

OATMEAL GINGER CREAM COOKIES

Yield:  Makes 12-15 sandwich cookies

Ingredients:

  • 1  1/2 cups rolled oats

    These cookies are nicely spiced.

    These cookies are nicely spiced.

  • 1 cup all-purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 tsp. salt
  • 1 stick butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • Ginger Cream  (recipe follows)

Directions:

1.  Preheat oven to 350*F.  Position racks in the top and bottom levels of the oven.  On a baking sheet, bake oats on the top rack, shaking the pan intermittently to prevent burning, until lightly browned, 10 minutes.  Transfer pan to a wire rack to cool, leaving oven on.

Begin by toasting the oats on a baking sheet.

Begin by toasting the oats on a baking sheet.

2.  Meanwhile, in a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.  In a large bowl, using an electric mixer on medium speed, beat butter and sugars until light and fluffy….

Cream butter, sugars and egg.

Cream butter, sugars and egg.

Beat in the egg.  Add the flour mixture, beating until just combined.  Stir in the toasted oats.

This is a thick dough.

This is a thick dough.

3.  Line 2 baking sheets with parchment paper.  Roll dough ( about 2 tablespoons/cookie), into balls, or use a #30 (1-ounce) ice cream scoop.  For each baking sheet, drop 12 balls 2 inches apart.  With dampened hands, flatten each ball to 1/2-inch thickness.

Flatten dough balls prior to baking.

Flatten dough balls prior to baking.

Using the bottom and top racks, bake until cookies are lightly browned around the edges and set, 12 minutes, switching the baking sheets from top to bottom and rotating them from front to back halfway through baking.  Remove from the oven and let cool for 5 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.

After baking, browned but not crispy.

After baking, browned but not crispy.

4.  Frost the bottoms of 12 cookies with Ginger Cream, then top with the remaining 12 cookies.

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For Ginger Cream:IMG_5670

  • 8 ounces cream cheese, at room temperature (low-fat cream cheese is OK)
  • 1/3 cup confectioners’ sugar
  • 1/4 cup finely chopped crystallized ginger

In a medium bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth.  Beat in the ginger.

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SOURCE:  The Beekman Boys via Country Living Magazine

Ginger Snaps

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , , , , , ,
Ginger Snaps

Ginger Snaps

Ginger is always a must in my Christmas baking.  Sometimes it appears in more than one item.  Since I’m keeping it simple this year I settled on ginger snaps for my ginger fix instead of anything more elaborate.

I can remember making these cookies with my mother when I was young and just wanting to help in the kitchen.  I always had the sense of excitement and anticipation when my mother was baking, so that is where I wanted to be also.  Often my job was “prepping”, i.e., chopping nuts, or fruits, or in this case cutting up the candied ginger.  I never minded this because, you know, I got to taste everything in advance.  That’s how I come by my love of candied ginger, and to this day I still have to eat a piece or two while I’m cutting it up.

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If store-bought ginger snaps are the only kind you have ever had then you will be very surprised by these.  They are not in the least bit dry, or crunchy.    You won’t need to dunk them into coffee or milk to soften them up.  They are kind of hard to describe;  a little crispy at the edges, but still soft and chewy inside.  Spicy and gingery, but not overly so–just a good blend of spices.  The outside is sugary, because  you form the dough into balls and roll in sugar.  Everything is better with a little sparkle, right?

These are great for gifting or make a fabulous go-along for your cup of coffee, tea, or hot cocoa.  I hope you love them as much as I do!

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GINGER SNAPS

Yield:   about 3 dozen

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • 2/3 cup canola oil
  • 1 cup packed brown sugar
  • 1/3 cup molasses
  • 1/4 cup finely diced crystalized ginger (optional)
  • 1 large egg
  • 1/2 – 1 cup coarse/sparkling sugar

Directions:

1.  Preheat oven to 325*F.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl, combine the flour, baking soda, ginger, cinnamon, cloves and salt.  Whisk to blend.  Stir in the ginger if using.

2.In the bowl of an electric mixer, combine the oil, sugar, molasses and the whole egg.  Mix on medium speed until well combines.  With the mixer on low speed, mix in the dry ingredients just until incorporated and a dough forms.

3.  Shape small portions (about 1 Tbsp) into 1 to 1 1/2-inch balls.   Place the sparkling sugar in a small dish, and roll each ball of dough in the sugar so that it is covered in an even layer.  Repeat with the remaining dough balls.

Roll dough balls in sugar.

Roll dough balls in sugar.

4.  Place the coated balls on the prepared baking sheets about 2 to 3 inches apart.  Bake,  just until the tops of the cookies are set and beginning to crack, about 15 – 17 minutes.  Let cool on the baking sheets a few minutes, then transfer to a wire rack to cool completely.  Store in an airtight container in a cool place.

Cooling after baking.

Cooling after baking.

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Note:  The cookies will become more firm as they cool, but if you prefer a softer cookie for eating, warm in the microwave for 10 seconds.

SOURCE:  my mom’s recipe box

Limoncello Glazed Ricotta Drops

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , , , , ,

The baking marathon has begun!!. This week my oven is going into overdrive, and I’ll be all about holiday baking. These cookies are the first ones I’ve made, and the reason I chose them is because they make use of the limoncello I also just made.  What a coincidence that I should find this recipe, and I think it’s a super-good one.

Limoncello-Glazed Ricotta Drops

Limoncello-Glazed Ricotta Drops

The cookies are light and cake-like with a definite lemon flavor, and the glaze is made with limoncello so that carries the lemon flavor throughout the cookie.  I tasted one and found it hard to stop at just one.  The ricotta cheese is not detectable in the cookie, but contributes to the tender soft texture.  These would be delightful served at any time of year, but I like to add some yellow color to my plate of Christmas cookies, so these worked in very nicely, since I decorated them with yellow sugar and yellow sprinkles.

Yellow decoration suggests the lemon flavor.

Yellow decoration suggests the lemon flavor.

LIMONCELLO-GLAZED RICOTTA DROPS

YIELD:   Makes about 36 -40 cookies

Ingredients:

  • 2 cups flour

    My own Limoncello, lemon extract and lemon zest give the cookies a definite lemon flavor.

    My own Limoncello, lemon extract and lemon zest give the cookies a definite lemon flavor.

  • 2  1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup butter ( 1 stick), softened
  • 1 cup sugar
  • 1 egg
  • 1 cup ricotta cheese
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 1 Tbsp. limoncello liqueur
  • 1 tsp. lemon zest

Glaze ingredients:

  • 3/4 cup confectioners’ sugar
  • 2 Tbsp. limoncello
  • grated lemon zest (optional for garnish)

Directions:

1.   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

2.  In the bowl of an electric mixer, place butter and sugar.  Blend on medium speed to cream.  Add egg and continue beating.  Add vanilla, lemon extract, limoncello, and lemon zest.  Add ricotta cheese and blend well.

3.  Gradually add the dry ingredients and mix on low speed to incorporate.

4.  Spoon dough into a smaller bowl and refrigerate for 30 – 45 minutes for easier handling.

5.  Preheat oven to 350*F.  Line baking sheets with parchment paper or spray with non-stick spray.

6.  Drop dough by Tablespoons onto prepared baking sheets.  Bake for 12 – 13 minutes.  Edges should be light brown and bottoms evenly browned.  Cool on pans for about 5 minutes, then transfer to wire cooking racks to cool completely before glazing.

7.  Make glaze by mixing together the sugar and limoncello.  Stir till smooth, adding a drop or two of water to reach glazing consistency.  Spread lightly on cooled cookies and sprinkle with lemon zest to garnish, or sprinkle with decorative sugar.

Glaze and decorate cookies.


Glaze and decorate cookies.

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Enjoy with coffee, tea or cocoa.

Enjoy with coffee, tea or cocoa.

SOURCE:   My Gourmet Connection

Homemade Limoncello

Posted by deliciousonadollar in Beverages and tagged with , , , , ,
Limoncello

Limoncello

Limoncello, that delightful after dinner drink, is generally served in Italy as a digestive. Limoncello was first made on Italy’s Amalfi coast, with several different villages and islands claiming it as their own, from Sorrento to Capri.  Some say it was first served as a special treat to guests by wealthy families of Sorrento.  Others say it dates back much further  to monks -as was Chartreuse, in France–or to fishermen who drank it to ward off the cold.  An Italian businessman trademarked the name in 1988.

I love to have a tiny glass of it after a big meal for its digestive benefits, but also because I love its citrusy flavor.  Most bottles of this liqueur are quite pricy, so when I saw this recipe for making it at home in my local newspaper, I decided to try making my own.  For those of you who have been reading this blog for a while, you probably know that I have been successful at making various flavors of fruit liqueurs.  I make them when the fresh fruits are in season and save them to give as Christmas gifts. Some of the flavors I’ve had success with are peach, rhubarb, orange, cranberry, raspberry,  and mixed berries.  Therefore I was eager to try out this recipe for lemon.

Making liqueur at home is so simple, really.  The essential ingredients are: a large glass jar for soaking the fruit, vodka, fruit of choice, and a simple sugar syrup.  That’s it!   Once made, a liqueur is lovely on its own to sip on, but can also be used in various cocktails especially flavored martinis.  The same is true of Limoncello.  It is so good ice cold on its own, in a lemon drop martini, mixed with sparkling wine, or poured over vanilla ice cream as a parfait.

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Yield:  Makes about 7 cups.  Serving size is 1/4 cup.

Ingredients:

  • 4 cups clear grain alcohol, such as vodka
  • 1/2 cup lemon rind strips (about 7 lemons)**
  • 3 cups water
  • 1 1/2 cups sugar

**Peel the lemons carefully with a potato peeler, taking care not to include the white pith which is bitter.  After this is done, I like to juice the lemons, freeze the juice in an ice cube tray, then store the cubes in a zip-lock bag in the freezer for when I need lemon juice.  Most ice cube trays hold about 2 Tablespoons liquid/cube.  Adding a cube of lemon juice into whatever you’re cooking is easy, and they melt quickly.

Directions:

1.  Pour the vodka into a large glass jar.  Something bigger than the bottle it came in.  You can save that bottle, remove the labels, and use it to store the completed limoncello.

2.  Add the lemon rinds to the vodka.  Cover the jar, and place in a cool, dark place for at least a week.  Shake the jar at least once a day.  The rind will turn white as the lemon oils are absorbed into the vodka.

3.  Strain the mixture through a fine sieve; discard the solids, and pour the vodka back into the jar.  Set aside while you make the sugar syrup.

4.  Make the simple syrup:  Place the 3 cups water and 1 1/2 cups sugar in a medium sauce pan.  Cook over medium heat until the sugar dissolves, stirring occasionally.  Remove from heat and cool to room temperature before adding to vodka.  The color of this mixture will not be as yellow as the commercial product, but you may add a few drops of yellow food color if you wish.

5.  Bottle as desired with a good seal.  Label, and store in the refrigerator or freezer for up to 1 year.  Serve chilled and enjoy!

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Please stop back next week when I’ll be sharing a recipe for cookies that use some of this limoncello for flavoring.  You won’t want to miss those!!

SOURCE:  old newspaper clipping from The Hartford Courant

Chicken Fajita Pizza

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Quick Meals and tagged with , , , , , ,
Chicken Fajita Pizza

Chicken Fajita Pizza

We first tasted Chicken Fajita Pizza at Uno’s Restaurant.  After that first time we ordered it every time we went there.  But then  for unknown reasons the Uno’s nearest to where we live closed, so I was forced to make it at home if we were ever going to enjoy it again.  And that is the story of how this recipe came to be.  It may not be an exact copy of the original, but we like it a lot, and its one of several pizza flavors that I make on a regular basis.

When I first attempted to make it I was experimenting with the seasonings, trying to recapture that fajita flavor.  Then I discovered that Lowry’s makes a Fajita Seasoning Mix, so now I cheat and use that, and we are happier with how it tastes.

CHICKEN FAJITA PIZZA

Yield:   Makes 1  10-inch pizza,  serves 2

Ingredients:IMG_5762

  • 1  1-pound package pizza dough, thawed if frozen
  • 1  pound skinless, boneless, chicken breasts, or chicken tenderloins
  • 1 Tbsp. vegetable oil
  • 1/2 cup water
  • 1 pkg. Fajita Seasoning mix
  • 1 medium pepper, any color, cut into strips
  • 1 medium onion, cut into wedges
  • 2 cups shredded Mexican Blend cheese

Directions:

1.  On a 10-inch pizza baking pan, or baking stone,  roll or stretch the dough to fit the pan/stone.  If the dough resists stretching, let it rest for 5 minutes and continue, repeating if necessary.    Preheat oven to 425*F.

2.  Spread 1 cup of the shredded cheese over the dough.

Spread some of the cheese over the dough.

Spread some of the cheese over the dough.

3.  In a large skillet, over medium-high heat,  add the vegetable oil and get it hot, then add the chicken and sauté quickly,  just to brown lightly.    Don’t crowd the pan, do it in two batches if necessary.  Remove chicken to a platter and set aside.

4.  In the same skillet, add a drizzle more oil if needed.  Add the peppers and onion, and sauté them lightly.

Sautéing peppers and onions.

Sautéing peppers and onions.

They should not be thoroughly cooked.  Add the chicken back into the pan.

Chicken with seasonings sprinkled over it.

Chicken with seasonings sprinkled over it.

Everything mixed together.

Everything mixed together.

5.  Sprinkle Fajita Seasoning over all, then add the water.  Cook uncovered over medium heat for about 5  minutes, stirring occasionally, until vegetables are crisp-tender.  Remove from heat.

6.  Spoon chicken mixture over the dough and cheese.   Sprinkle remaining cheese over the top.

7.  Bake at 425*F. for 15 minutes, checking  that it is not getting over browned.  Crust edges should be lightly brown, and topping melty and gooey.

Tastes just like chicken fajita without the tortilla.

Tastes just like chicken fajita without the tortilla.

Note:  for a crispier crust, dust the pizza pan or baking stone with cornmeal before laying out the dough.

SOURCE:   a Carolyn Original

Pork with Fennel and Potatoes

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Pork with Fennel and Potatoes

Pork with Fennel and Potatoes

This morning I found a package of boneless pork chops in the freezer that had been in there for a while and needed to be used.  The usual question arose—how shall I cook them?  Boneless chops can be quite dry since they have little or no fat on them, so I wanted something that would make a sauce or gravy for moisture.

In looking through my file of “pork recipes” I came across this one that called for using pork tenderloin that by serving time would be sliced anyway,  so why not substitute the chops  instead?   So—that’s what I did.  As I hoped, this dish turned out to be very flavorful with thyme as the seasoning of choice, and moist with its sauce made of chicken broth and heavy cream.  YUM!

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The potatoes and vegetable get cooked along with the pork making this almost a one-pot meal.  I sautéed some sliced apples in butter to serve with it.  An added bonus is that one serving equals 482 calories.  Not bad!  It tastes richer than that.IMG_5659

PORK WITH FENNEL AND POTATOES

Yield:   Serves 4

Ingredients:

  • 1  1/2 pounds pork tenderloin (1 large or 2 small) trimmed

    Pork chops, fennel and red-skin potatoes, a good blending of flavors.

    Pork chops, fennel and red-skin potatoes, a good blending of flavors.

  • 1 1/2 tsp. chopped fresh thyme or 3/4 tsp. dried
  • Kosher salt and freshly ground pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 large fennel bulb, cut into wedges
  • 4 cloves garlic, thinly sliced
  • 1 pound small red-skinned potatoes quartered
  • 1/4 cup dry white wine (or equal amount chicken broth)
  • 1/4 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 Tbsp. roughly chopped fresh parsley

Directions:

1.  Preheat oven to 425*F.  Halve the pork tenderloin crosswise; sprinkle with 1 tsp. thyme (1/2 tsp. dry thyme) and 1/2 tsp. each salt and pepper.  Heat 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat.  Add the pork and cook, turning, until browned all over, about 5 minutes.

Browning up the chops.

Browning up the chops.

Transfer to a roasting pan, roast until a meat thermometer inserted into the thickest part of the pork registers 140*,  12 – 15 minutes.  I cooked the chops for 12 minutes.

2.  Meanwhile, heat the remaining 1 Tbsp. olive oil in a large saucepan over medium heat.  Add the fennel, garlic, potatoes, wine and 1 cup water; season with salt and pepper.  Stir, then cover and cook, stirring occasionally, until the potatoes are almost tender, 15 minutes.

Add fennel and potatoes to the skillet.

Add fennel and potatoes to the skillet.

3.  Uncover and cook until the potatoes are tender, about 10 minutes.  Add the broth and the remaining 1/2 tsp. thyme (1/4 tsp. dried thyme).  Simmer until slightly reduced, 1 minute.  Add the cream; increase the heat and gently boil until slightly thickened, about 1 more minute.

Add in the heavy cream and cook to thicken a bit.

Add in the heavy cream and cook to thicken a bit.

Season with salt and pepper.  Slice the pork and serve with the vegetables and sauce.  Top with chopped parsley.

Served with sautéed apples, a wonderful week night meal.

Served with sautéed apples, a wonderful week night meal.

SOURCE:  Cooking Light

Mac and Cheese with Butternut Squash

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Mac and Cheese with Butternut Squash

Mac and Cheese with Butternut Squash

This entrée is excellent–so flavorful and rich tasting although it uses low-fat ingredients.  You will not notice the lack of fats here, although the final product will be slightly less creamy than traditional mac and cheese.

Instead of making a cheese sauce in the usual way, this recipe uses ricotta cheese and pureed squash to give this familiar dish is creaminess.  I also added a little low-fat sour cream to the squash-cheese mixture to further ensure its creaminess.  For the bread crumb topping, I used seasoned crumbs and coarsely grated Parmesan cheese.  A nice mixture that retained its crunch for a contrast to the macaroni.   The addition of nutmeg to the sauce is important as it brings out the sweetness of the squash, and enhances any cream sauce.

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Although this dish is a departure from the standard mac and cheese we enjoyed it.  I served it with ham and a salad for a complete meal.  Any leftovers warmed up nicely in the microwave, with just a drizzle of milk to bring back its creaminess.

MACARONI AND CHEESE WITH BUTTERNUT SQUASH

Yield:  Serves 6

Ingredients:

  • 1 small butternut squash, peeled, seeded, cut into 1-inch cubes (about 3 cups)IMG_5688
  • 1 cup low-sodium chicken broth
  • 1  1/2 cups non-fat milk
  • pinch of freshly grated nutmeg
  • pinch of cayenne pepper
  • 3/4 tsp. coarse salt
  • ground black pepper
  • 1 pound elbow macaroni
  • 4  oz. extra sharp cheddar cheese, finely grated (about 1 cup)
  • 4 Tbsp. Parmesan cheese, finely grated
  • 2 Tbsp. fine breadcrumbs
  • 1 tsp. olive oil
  • Olive-oil cooking spray
  • 1/2 cup part-skim ricotta cheese

Directions:

1.  Preheat oven to 375*F.  Combine squash, chicken broth, and milk in a medium saucepan;  bring to a boil over medium-high heat.  Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes.  Remove from heat.  Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper.  Stir to combine.

2.  Meanwhile, bring a large pot of water to a boil.  Add macaroni; cook until al dente according to package instructions, about 8 minutes.  Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 Tbsp. Parmesan.

Adding cheese to the squash and macaroni mixture.

Adding cheese to the squash and macaroni mixture.

3.  Lightly coat a 9-inch square baking dish (4-inches deep) with cooking spray.  Transfer macaroni mixture to dish.  In a small bowl, combine breadcrumbs, remaining 2 Tbsp. Parmesan, and oil;  sprinkle evenly over noodle mixture.

Crumb topping ready to be sprinkled over the top.

Crumb topping ready to be sprinkled over the top.

4.  Cover with foil and bake 20 minutes.  Remove foil, and continue baking until lightly browned and crisp on top, 30 – 40 minutes more.  Serve immediately.

Browned and bubbly. Ready for the table.

Browned and bubbly. Ready for the table.

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SOURCE:  Martha Stewart Living

Holiday Baking Time is Here

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , ,

Greetings, fellow bakers!

What with Thanksgiving being so late this year, I’m rather behind in planning my holiday baking.  This week I’ve been getting a mind set for the Christmas Holidays, ordering a few gifts, and am just now trying to sort out all those tempting recipes for baking up cookies and other goodies for gift-giving.  It’s at this time of year that I can bake to my heart’s content and not feel guilty about who is going to eat it all.  I’m giving most of it away!!  Each year I struggle with choosing which treats will make the cut and be included in the packages I make for friends and family, and each year the choice becomes more difficult as I always find a couple new must-makes to include.

For many of you Christmas cookies conjure up thoughts of rolled out gingerbread boys and girls, or brightly decorated trees.  I like decorated cookies certainly, but with time having gotten away from me,  my focus this year will be on great texture and superior flavor rather than cutting and piping. I’m also going to try and emphasize some of the popular flavors and get a diverse mixture going.

While I sort this all out and come up with a few treats to share with you, here are some previous favorites that I will be considering  when I finalize my list this week.

Anytime Sugar Cookies

Anytime Sugar Cookies

Of all the incredible holiday cookies out there, in my opinion, nothing beats a great sugar cookie. These Anytime Sugar Cookies  are simply delicious and are so adaptable to any kind of decorating;  frost or not, sprinkles, colored sugars, etc.  They are sure to please.

Funfetti Truffles

Funfetti Truffles

Truffles are always a favorite of mine.  These Funfetti Truffles are so easy to make, and  you can vary the colors and flavors.

Salted Butterscotch Blondies

Salted Butterscotch Blondies

When I’m baking so many large quantities of treats, I aways appreciate something that is simple to make but garners rave reviews every time.  That would be these Salted Butterscotch Blondies.  One batch makes a large panful and goes a long way.

Chocolate Caramel Thumbprints

Chocolate Caramel Thumbprints

Last year I made these Chocolate Caramel Thumbprints and they totally wowed everyone.  Sort of  a pecan pie in cookie form.

Gingerbread Biscotti

Gingerbread Biscotti

Some kind of biscotti are always included in my gift packages.  These chocolate dipped Gingerbread Biscotti with crystalized ginger are my favorites, and everyone who has received them always loves them.

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

These Red Velvet Crinkle Cookies, made from a cake mix, are so festive, they really add color to a cookie platter.  They are so moist and chewy, always a popular addition to a box of treats.

Maraschino cherries in a buttery shortbread cookie, dipped in white chocolate, with colored sprinkles decorating the edges.  I made these Shortbread Cookies for the first time last year and they moved right to the top of my list of favorite cookies.  They are pretty to look at, and the flavor is awesome.  I know I’ll be making these again this year.  Can’t wait!!

If, like me, you do a lot of baking for the Holidays, any one of these recipes would be a good place to start.  By next week I should be better organized with my own baking plans and have some new goodies to share with you.  Happy Baking!  😀

Sirloin Tips in Shallot Butter Sauce

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Sirloin Tips in Shallot Butter Sauce

Sirloin Tips in Shallot Butter Sauce

I was watching an episode of America’s Test Kitchen one day several years ago when Christopher Kimball was talking about how to get a perfect pan-cooked steak.  He used a sirloin steak in his presentation that day, but stressed that any tender cut of steak will do nicely.  From that episode I  learned two important bits of cooking advice:  Always get your pan really hot before adding anything to it, especially meats that need a good sear; and also a dish can taste fantastic without a whole bunch of ingredients. So keeping it simple is often the best way to achieve outstanding results.IMG_5531

Both of those points are illustrated in this recipe for Sirloin Tips in Shallot Butter Sauce.  Using sirloin tips is my own idea, but the rest of the recipe comes from Chris Kimball and Cook’s Illustrated.  This is my preferred way of cooking steaks, outside of grilling them outdoors,  because you end up with a richly flavorful sauce to pour over the steak, and they are quick to prepare this way.  Like me, if you try this once, you may never go back to broiling again.  And who likes cleaning the broiler pan anyway?

SIRLOIN TIPS IN SHALLOT BUTTER SAUCE

Servings:  about 2   Adjust ingredients accordingly to make more.

Ingredients:IMG_5526

  • about 1 pound sirloin tips.  If large, cut in half.
  • salt and pepper to taste
  • 1 medium shallot, diced fine
  • 2 Tbsp. cold butter
  • 1 tsp. lemon juice
  • chopped parsley for garnish

Directions:

1.  Preheat a large skillet to very hot.  Add steak to dry pan.  Do not disturb.  Cook for 4 – 5 minutes before turning over.  Cook another 4 – 5 minutes or less it you like your steak rare.  Season with salt and pepper.IMG_5527

2.  Remove steak from pan to a serving platter and tent with foil to keep warm.

3.  Into the skillet add chopped shallots and the cold butter.

Add shallots and cold butter to pan.

Add shallots and cold butter to pan.

Sauté, and scrape up browned bits and film from the pan’s bottom.  Add the lemon juice and mix in along with any juices that have drained from the steak.

This if flavor you're looking at!

This is flavor you’re looking at!

Warm through, then pour over steak.  Garnish with chopped parsley and serve.

IMG_5533

My most favorite way to have steak.

SOURCE:   Cook’s Illustrated