Almond Cookies

Almond Cookies

2 3/4 c. flour

1 c. sugar

1/2 tsp. baking soda

1/2 tsp. salt

1 c. butter

2 eggs

1 tsp. almond extract

1/3 c. chopped almonds

1/3 c. slivered almonds

2 Tbsp. water

Combine flour, sugar, baking soda and salt.

Cut butter into mixture until it resembles cornmeal.

In electric mixer, add one egg to the flour mixture, and the white from the other egg (reserving one yolk).

Add the almond extract and the chopped almonds and mix until combined.

Cover and chill for 30 minutes in the fridge.

Once chilled, form balls and place on greased cookie sheet.

Push slivered almonds into the center of the cookies.

Take the reserved egg yolk and mix it with the water.

Brush onto the cookies.

Bake at 325 for 15-20 minutes, until golden brown on top.

Zuppa Toscana Soup

Kale is my favorite green.  It holds up so well in soups!

I am not an Olive Garden fanatic, but supposedly this soup tastes just like theirs.

Zuppa Toscana Soup

Recipe from Kady Dommer

1 lb. Italian sausage
2 large russet potatoes, cut long ways then in thin slices
½ onion chopped
¼ c. bacon bits
1 tsp. minced garlic
2 c. kale, chopped
2 cans chicken broth

4 c. water
1 c. heavy whipping cream

Cook sausage then set aside to drain on a paper towel.

In large pot put water, chicken broth, onion, potatoes and garlic.

Cook until potatoes are almost done.

Add meat, salt and pepper, and simmer for ten minutes.

Add kale and cream.

Warm through and serve.

Cinnamon Rolls

Does anything scream Christmas more than cinnamon rolls?

Probably, but these are up at the top of my list.

Mmmmmm......

Perfect for snacking this holiday season!

Cinnamon Rolls

Recipe from Lyn Denna

3/4 c. milk

1/2 c. sugar

1/4 tsp. salt

1/2 c. butter

2 Tbsp. yeast

1/3 c. warm water

3 eggs

5 - 6 1/2 c. flour

Place milk, sugar, salt and butter in a saucepan.

Heat until melted (don't let it boil).

Meanwhile, place yeast and warm water in a mixing bowl and sit to dissolve.

Add eggs and 5 c. flour to water and yeast.
Gradually add mixture in saucepan while mixing.
Mix until soft dough forms (about 5 minutes).
You may need to add up to 1 1/2 c. extra flour - dough should come away from the sides of the bowl and form a ball in the center.

While mixing, combine the following:
1 c. brown sugar
1 c. sugar
1/2 c. butter
1/4 c. flour
1 1/2 Tbsp. cinnamon
Nuts (optional) - I leave them out

Cut dough in half, and roll each piece out to a large rectangle. 
Sprinkle sugar mixture over entire surface of dough.
Roll up and cut into 1" rings.
Let rise on a sprayed cookie sheet for 30 minutes.
Bake at 350 for 15-20 minutes.

Top with Glaze:
2 c. powdered sugar
1/4 c. softened butter
1/2 tsp. vanilla
2 Tbsp. water

Pot Pie

Did you make my Sunday Roast Dinner this weekend?  If so, here is a good idea for using up that extra meat.

Yum!

Pot Pie
1 lb. beef (or chicken, turkey, etc.)
4 Tbsp. butter
2 potatoes, cooked and cubed
2 carrots, diced
1/2 onion, diced
1 c. peas
1/4 Tbsp. flour
2 c. cubed cooked chicken/steak/roast
1 can chicken or beef broth (depending on meat of choice)
salt and pepper to taste
1 tsp. thyme

Melt butter in large skillet.
Add carrots and onions and cook until onions are tender.
Add potatoes and mix.
Sprinkle flour over vegetables, and stir to coat.
Continue cooking, about 5 minutes.
Pour broth into pan and stir continually, until thickened.
Season with salt, pepper and thyme.
Add cubed meat and peas.
Pour into prepared pie crust.
Top with crust.
Pinch off border, and poke several holes in the top with a fork.
Bake at 425 for 35-40 minutes.

Pie Crust
(Makes 2 double crust pies)
Recipe from Lyn Denna

3 c. flour
1 tsp. salt
1 1/2 c. shortening
1 egg, beaten
2 Tbsp. lemon juice
up to 3 Tbsp. water

Mix flour and salt.
Cut in shortening until well blended.
Add the egg and lemon juice, and enough water to make soft dough.


If you are feeding loads of people, or you are just afraid of making an actual 'pie', you can always pour the meat contents into a casserole dish, and top it off with the pie crust.  Way easier, without sacrificing flavor.

** If freezing this meal:
Let meat mixture cool to room temperature before placing in prepared pie shell.
Top with dough, pinch off the edges, and poke holes in the top.
Freeze for up to 3 months.

Roast, Mashed Potatoes and Gravy

This is our classic Sunday Dinner.

We have it at least once a month.

Pretty basic, but this is the way I make it.

**Monday I will post a recipe for using the leftovers**

Sunday Dinner Roast

1 Beef Rump Roast

1 onion

salt, pepper and garlic powder

2 bay leaves

Season each side of the roast with salt, pepper and garlic powder.

Slice onion and place over meat.

Place bay leaves on meat (not over or under onions).

**I LOVE to eat the sliced onions once cooked, but even if you don't they still provide the meat with some good flavor.

For the Crockpot:

Cook on low for 5-8 hours (depending on size)

For the oven:

Bake at 350 for 3-5 hours (depending on size) - about 1 hour per pound when frozen.

** I will occasionally peel potatoes and carrots and throw them in on top of the meat. Just season with more salt and pepper.

Mashed Potatoes

3-4 lbs. potatoes (Idaho, Red, Yukon, whatever)

salt

1 stick butter

pepper

milk

Peel potatoes if desired (I never do, even with baking potatoes.  I prefer the texture of the skin).

Cut potatoes into equal pieces.

Place in pot and cover with cold water, 1-2" above potatoes.

Generously salt the water (you want it to taste like salt water).

Bring potatoes to a boil.

Boil until fork tender, about 15-20 minutes.

Strain potatoes and return to pan.

Add butter and mash potatoes as much as possible.

Season with pepper (you shouldn't need more salt).

Add milk while continuing to mash, until desired consistency.

Gravy

Once roast is cooked, remove from pan.

Discard any large fatty pieces that may be in the pan drippings.

Heat drippings over medium heat.

Add flour to drippings, mixing constantly with a whisk, to create a roux.

(You want it to be fairly thick; it should form a ball and stick to the whisk).  The amount of flour depends on the amount of drippings.

Once a ball forms, continue cooking, stirring constantly, for about 3 minutes.

Gradually add water or beef broth (I always use water), mixing in slowly, until desired consistency is reached.

Garlic Cheese Twists

These are a nice alternative to regular breadsticks or rolls.

And they are fun to make!

Garlic Cheese Twists

1 loaf Bread dough (I use this recipe)

2-3 Tbsp. butter

garlic powder

Parmesan cheese

2 Tbsp. milk

Roll dough out into a rectangle shape, about 1/8" thick.

Using the back of a spoon, spread the butter over the entire surface of dough.

Sprinkle garlic powder and parmesan cheese all over butter.

Fold the dough in half, seasoned sides together, and pinch the edges together.

Use a pizza cutter to cut dough into thin strips.

Take each strip by the ends and twist 2 or 3 times.

Place on a greased cookie sheet.

Use a pastry brush and brush milk over each stick (to help with browning).

Let rise for 25 minutes.

Bake at 350 for 15 minutes.

1 loaf of bread makes 12-18 twists.

**The bread dough I make uses Instant Yeast, so I only need to let it rise once.  If you use regular yeast, let it rise until double.  Punch it down, roll it out and then make your breadsticks.  You will then have to let it rise again before baking.

Butternut and Kale with Maple Mustard Sauce

Don't be afraid of the sauce!  The flavor combination is amazing!

Plus, the squash is boiled, not baked, so it takes much less time from start to finish.

Butternut and Kale with Maple Mustard Sauce

Recipe inspired by 'Cuisine at Home'

4 c. butternut squash, 1" cubes
4 c. stemmed chopped kale
1 can chicken broth
1 Tbsp. olive oil
1/2 c. diced onion
1 1/2 tsp. dried sage
1/4 c. maple syrup
1 Tbsp. Dijon mustard
salt and pepper to taste

In medium saucepan saute onions in olive oil until translucent.  
Add broth and butternut to the pan and boil over medium-high heat until squash is almost cooked through, about 3 minutes.
Stir in kale and let stand, uncovered, 3-4 minutes.

Strain vegetables, and move to a serving dish.
Return empty pot to stove and add syrup, mustard, sage and salt and pepper.
Pour over vegetables and stir to combine.

Try this with Maple Glazed Pork Chops (or any chicken dish), and steamed veggies.