Holiday Sugar Cookies

1 cup unsalted butter, room temperature

1 cup (packed) golden brown sugar

1 large egg

1 teaspoon vanilla extract

2 2/3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in egg and vanilla. Sift flour, baking powder, salt and nutmeg over; stir to blend well. Turn dough out onto lightly floured surface and knead gently 1 minute. Shape dough into 1/2-inch-thick rectangle. Cut into 4 equal pieces; wrap in plastic and refrigerate at least 3 hours and up to 1 day. Let dough soften slightly at room temperature before rolling out.

Position rack in center of oven and preheat to 350°F. Butter large baking sheet. Working with 1 dough piece at a time, roll out dough on lightly floured surface to 1/8-inch thickness, lifting and turning dough often and dusting surface very lightly with flour to prevent sticking. Using floured 3- to 4-inch cutters, cut out cookies. Pull away excess dough from around cookies. Transfer cookies to prepared baking sheet, spacing 1 inch apart (cookies will not spread). If using cookies as hanging ornaments, push 1 end of drinking straw through dough near top of each cookie; lift straw, then remove small dough round from straw. Gently reroll dough scraps; cut out more cookies. Transfer to same sheet.

Bake cookies until light brown, about 11 minutes. Let cool 5 minutes on sheet. Transfer cookies to rack; cool.

Repeat with remaining dough pieces, baking 1 sheet of cookies at a time. Cool baking sheet completely and butter sheet lightly between batches

Recipe from epicurious

Christmas Morning Butterscotch Buns

Mix dry ingredients

2 cups flour

2 tbls white sugar

4 tsp baking power

1 tsp salt

Cut in 1/4 cup butter or margerine

Make a well in centre. 

Pour in 1 cup milk

Stir to make soft dough

Filling

1/3 cup butter or margerine

3/4 cup brown sugar

(I also add a little butterscotch pudding powder)

Roll out dough & spread with filling. 

Roll up into a cylinder & cut into buns.

Place in buttered 8 x 8 pan. 

Bake @ 425 for 15-20 minutes.

[eat & think about Christmas morning & how much we love you]

Moroccan Chicken with Apricots and Almonds

• 3 tbsp vegetable oil
• 1/2 tbsp ground cinnamon
• 1/2 tbsp ground cumin
• 1/2 tbsp powdered ginger
• 1/2 tbsp turmeric
• 6 chicken thighs, bone-in, and skin-on
• 2 medium onions, chopped into 1/2″ (1cm) cubes
• 4-5 cloves of garlic, minced
• 1 small bushel of parsley, tied into a bouquet
• 1 small bushel of cilantro, tied into a bouquet (optional)
• 2 cups of water
• 2 cups dried apricots
• 2 tablespoons honey
• 2 sticks of cinnamon
• handful of blanched and sliced almonds
• 2 cups of couscous

1. In a 4 quart (4l) dutch oven or other heavy cooking pot, heat vegetable oil until hot (but not smoking).  Add spices to oil, and fry them up until they are fully mixed in with the oil and start to release their aromas.  Frying spices is an Indian cooking technique, that I’ve adapted to this dish.  It unlocks their flavor and releases their full potential, IMO
2. Add the chicken thighs to the oil and spice mixture, and brown on both sides.  Remove from heat and set aside for reintroduction back to the dutch over a bit later
3. Add diced onions to the same dutch oven you just fried the chicken thighs in, and soften the onions for 5-10 minutes
4. Add garlic and saute for an additional 2-3 minutes.  Be careful!  Garlic burns quickly.
5. Place chicken thighs back into dutch oven, and add parsley (and optionally, cilantro) bouquet
6. Cover with Chicken stock until the liquid level is almost covering the chicken thighs, but not entirely.  This Moroccan Chicken dish results in a thick stew, and NOT a soup, so don’t add too much liquid
7. Bring the dutch oven up to a near boil, and turn down to low to cook for 55-60 minutes
8. Meanwhile, add water, apricots, honey, and cinnamon to a small sauce pan, and bring to a boil.  Reduce down until the liquid is about 1/3 of the original water volume, and apricots are soft and tender
9. At about 40 minutes of cooking the dutch oven on low, add the contents of the small pot with apricots to the dutch oven, and mix well.  Let this simmer of another 15-20 minutes, and remove off heat
10. Place almonds on a baking sheet under the broiler, and toast for 1-2 minutes, occasionally tossing the almonds to mix them

Plate the Moroccan chicken over a bed of couscous, and sprinkle with toasted almonds.  Garnish with additional parsley (and/or cilantro).  Make sure everyone has plenty of apricots on their plate too - they are amazing when prepared this way

This was delicious! Make sure to cover the pot about 1/2 way through so that the juice doesn't reduce too much!

Recipe from Cooking in HD

Avocado Chimichurri Bruschetta

2 ripe avocado
¼ cup parsley, chopped
¼ cup cilantro
½ shallot, finely diced
2 tbsp red wine vinegar
1 tbsp honey
olive oil
salt and pepper
thickly sliced Italian bread
1 garlic clove, peeled and cut in half.

Cut the avocados in half, remove pits and cut into cubes. Combine avocados, parsley, cilantro, shallots, vinegar, honey, olive oil. Season mixture with salt and pepper. Brush olive oil on slices of bread and grill on each side until toasted. Rub cut side of garlic on grilled bread and serve immediately.

Hot Corn Dip

2 tbsp unsalted butter
2 cups corn kernels
salt and pepper to taste
½ cup yellow onion, chopped
¼  cup red bell pepper, chopped
¼ cup chopped green onion, chopped
1 jalapeno, chopped
2 tsp garlic, chopped
¼ cup mayonnaise
½ cup grated Monterey Jack cheese
¼ tsp cayenne
½ cup sharp cheese, grated
Melt  1 tbsp of butter in a pan. Add the corn and season with salt and pepper and sauté until the corn started to turn golden brown, about 5 mins. Remove from pan and set aside. Melt the remaining butter in the same pan. Add the onion and pepper, sauté until softened about 2 min. Mix the corn, onions, peppers, mayonnaise, cheese and cayenne in a bowl. Pour the mixture into a baking pan and top with cheddar cheese. Cook till bubbling, about 10-20 minutes.

Ghetto Gauc-y Tac-y

This sounds horrible but it's pretty delish. Especially if you are only eat vegetables and that's it. Basically it's a taco guacamole vegetable extravaganza!
Any vegetable that you have on hand. Today I used:
- cauliflower
- broccoli
- carrot
- zucchini
- tomato - this is key!

Chop and drizzle with olive oil. Sprinkle liberally with spices. Today I used:
- cumin
- garlic salt
- chili powder
- paprika
- seasoning salt

Cook at 400 degrees until cooked but still crispy-ish. Mash an avocado with lemon juice and salt and spread it on a plate. Spoon cooked vegetables over.
Enjoy!

Snow Flakes - Healthier version

Calories- 100 Total Carbs- 18 Fat -2g Fiber-5g Protein- 2

Makes 4 Servings

• 2 Cups Fiber one Honey Squares
• 4 Tablespoons “I can’t believe it’s not butter”
• 2 Tablespoons Creamy All Natural Peanut Butter
• 2 Servings Truvia all Natural Sweetener.
• 1 Package of Fat Free Sugar Free Vanilla Pudding Mix
• 2 Squares of Reduced Fat Chocolate Almond Bark

In a large mixing bowl melt butter, chocolate almond bark and  peanut butter. (I used the microwave)

1. After melted pour cereal into mixture. Stir gently
2. Let the mixture cool for a good 20 minutes.
3. After mixture has hardened pour the mix into a large zip lock bag, add the box of pudding mix and shake gently until coated.
4. 
   

Recipe from Undressed Skeleton 

Curried couscous with broccoli & chick peas

1 -2 tablespoon curry powder

2 1/4 cups water

1 teaspoon salt

7 cups broccoli (cut into small florets) or 7 cups cauliflower (cut into small florets)

1 large carrot, sliced paper thin

1 (10 ounce) box couscous

1 (15 ounce) can chickpeas, well drained and rinsed (garbanzo beans)

1/2 cup olive oil (or to taste)

1/4 cup white wine vinegar

1 tablespoon minced fresh ginger (or to taste)

1 1/2 cups feta cheese, crumbled

4 -5 green onions, chopped

1 cup sliced almonds, toasted

salt and pepper

In a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute). Add in 2-1/4 cups water with 1 teaspoon salt. Add in veggie florets and carrots to the saucepan with the water and curry; bring to full a boil, cover and cook 1 minute. Remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes). Transfer the couscous and veggies to a large bowl. Mix in garbanzo beans, oil, wine vinegar, minced fresh ginger; toss to combine. Cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt). Add in feta cheese, green onions and toasted almonds (if using); toss to combine. Add in salt and pepper to taste. Chill for a minimum of 2 hours before serving

Recipe from food.com 

Roasted Tomato & Basil Soup

• 
  
• 3 lbs tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tbsp olive oil
• 1 tbsp salt
• 1 1/2 tsp ground black pepper
• 1 chopped yellow onion
• 6 garlic cloves, minced
• 2 tbsp butter
• sprinkle of Cayenne
• 1 can of crushed tomatoes
• 4 cups fresh basil leaves, packed (I couldn't find that much basil)
• 1 tsp fresh thyme leaves
• 3 cups chicken stock
• 3/4 cup fat free cottage cheese, blended till smooth

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an large stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and cayenne for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Blend up and stir in cottage cheese. Serve with  dollop of sour cream. 

Recipe adapted from The Barefoot Contessa

Greek Veggie Dip

1 Cup Light Cottage Cheese
1/2 cup shredded light feta cheese
1 tbsp lemon juice
1/2 tbsp oregano
1 clove garlic
12-15 kalamata olives
2/3 chopped red pepper
1/2 cucumber, grated
salt and pepper


Blend the cheeses, lemon juice, garlic and oregano until nice and smooth. Stir in everything else. Chill for 2 hours and then serve with veggies or pita wedges.

Recipe adapted from cooks . com

Peanut Butter Brownies

1/2 Cup butter
1 TBS. water
3/4 cup sugar 
1 1/3 cup chocolate chips
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. baking soda
1 c. flour
2 eggs
1/2 cup butter
1 1/4 cup peanut butter
1 cup icing sugar
1 cup chocolate chips

Brownies
Microwave 1-2 min. in ceramic bowl:  1/2 cup butter,  1 TBS. water, 3/4 c. sugar
Add, mixing in until melted:  1 1/3 cup chocolate chips
Next, add the chocolate mix to the following in mixer bowl:  1 tsp. vanilla, 1/4 tsp. salt, 1/4 tsp. baking soda, 1 c. flour,  2 eggs
Mix all the above in mixer, 3-5 min. on high. Pour into 9 x 13" pan, lined with foil for easy cleanup. Bake at 350 degrees for 20 min. Let cool completely in refrigerator, then turn out of pan, pulling foil off bottom. Put back in pan, spreading the following on when brownies have cooled (several hours).
Peanut Butter FillingMicrowave 1 min. in glass bowl:  1/2 cup  butter
Add to bowl:  1 1/4 cup peanut butter
Mix the above well, then add: 1 cup icing sugar
Mix again; this will be a thick mixture. Spread on brownies and chill, 1/2 hr. or so.
Chocolate layerMicrowave 1-2 min. in glass bowl:  1 cup chocolate chips
Drizzle melted chocolate on top of peanut butter layer. Spread evenly over top with spatula. Chill 15 min. or so, then cut into bars.


recipe from pc cuisine

Tomato, Rocket, Mozzarella Summer Salad

I was watching the Food Network and they had the most amazing sald ever on there. All I can think about is the colour of the tomatoes and how perfect it would be to eat on a patio in the sun!
Ripe vine tomatoes, sliced
chopped raw garlic
sea salt
fresh buffalo mozzarella, ripped into chunks
rocket / arugula
fresh basil
freshly grated parmesan
salt and pepper
drizzle of olive oil and balsamic vinegar

Summertime heaven!

Rocket is impossible to find in this city. I had to use mixed field greens that included it!

Tomato, Leek & Sweet Potato Soup

Tonight I had a hankering without a recipe. And you know that those must be honoured so...

1 tbsp butter
1 small leek, green only
crushed garlic
1/2 large sweet potato
4 small tomatoes, seeded and diced
some chicken or veg broth
1 small can tomato paste
2 1/2 tbsp fat free cream cheese

Cook the leeks and garlic in the butter until it smells fabulous. Add tomatoes & sweet potatoes. I added some rosemary and basil at this point too. Add stock. Let boil until potatoes are tender. Let cool slightly and then blend up in batches. Return to pot and add cream cheese and tomato paste.
Serve with dollop of sour cream, salt and pepper and freshly grated parmesan cheese.

I love what can be whipped up with what's in my fridge!

Carrot Cauliflower Soup

1-Medium potato diced
4 medium carrots diced
1 cup chopped onion
1 small head of cauliflower, cut up
2 cups water
4 tsp chicken bouillon powder
1 tsp. beef bouillon powder
1 tsp. prepared mustard
1/2 tsp ground nutmeg
1 tsp salt
1/4 tsp. pepper
1 cup medium cheddar cheese
3 tbsp. sherry (or alcohol free sherry)

Combine first 5 ingredients in a saucepan, Cook until veggies are done. DO NOT DRAIN. Stir in next 8 ingredients. Pour into LARGE bowl. In 3 or 4 batches puree in food processer or blender. Return to saucepan. Add sherry. Heat until very hot. Makes generous 7 cups of soup. 

From Cooking Cache

Bacon and Chocolate Chip Cookies with Maple Glaze

• 3/4 cup butter 
• 2/3 cup packed brown sugar
• 2/3 cup granulated sugar
• 1 teaspoon hazelnut OR almond extract
• 1/2 teaspoon vanilla extract
• 2 eggs
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup dark chocolate chips
• 2 lbs high quality bacon, cooked and crumbled (about 2 cups)
• 1/2 lb high quality bacon, cooked in whole strips 

MAPLE GLAZE: 

• 2 cups powdered sugar
• 1 tablespoon maple extract 
• Splash of shagbark hickory syrup (OPTIONAL) 
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
  

DIRECTIONS:

1. In a large bowl, cream the butter, sugars, extracts and eggs. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
2. Dough will be slightly soft. If you want a more cake-like cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
3. Place dough in refrigerator and let rest 1 hour.
4. Preheat oven to 350°F.
5. Remove dough from fridge. Roll 2 tablespoons worth of dough into ball. Set dough balls about 2 inches apart on ungreased cookie sheet. Flatten dough balls slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on cooling rack while you make the glaze.
6. Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract, shagbark syrup and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Wisk all ingredients together until smooth and creamy.
7. Spread a small amount of glaze on top of each cooled cookie and top with a small piece (1 inch) of crisp bacon.

recipe from No Sporks Allowed