I Bet That Just Killed You

I have been doing a little holiday baking recently.

I know.

Every year, I tell you that I don't like to bake, but then I share a recipe for some delectably sweet baked good.

I am a conundrum.

But, here is the twist, one of the treats I find myself whipping up most every Christmas isn't actually baked. There is no oven involved in the recipe for Peanut Butter Bon Bons.  It came from my mother sometime in the early 80s, and I suppose you could call it semi-homemade because one of the ingredients is a tub of ready-to-spread vanilla frosting. When I recently shared that secret with a friend, she exclaimed, "I bet that just killed you."

Um...not.

I have no problem with taking a short cut here and there in the kitchen, as long as the end result is good. And believe me, Peanut Butter Bon Bons are good. So good that I can't imagine a Christmas without Peanut Butter Bon Bons On My Plate.

 

 Peanut Butter Bon Bons

1 can ready-to-spread vanilla frosting

1 cup peanut butter

1/4 cup butter (I use unsalted.)

2 cups graham cracker crumbs (If I am crushing my own, I assume 1 package is 1 cup and do 2 in my food processor.) 

Chocolate candy coating for dipping

Candy decorations, if desired

Cream together frosting, peanut butter and butter until well combined.
Gradually add in graham crackers until fully mixed.
Using a small cookie scoop, portion the peanut butter/graham cracker mixture into 1-inch balls.
Roll the portions into 1-inch balls.
Chill for at least 1 hour or up to a day or 2.
Dip in melted chocolate candy coating.
Allow to dry on waxed paper for a few hours.

I hope...

I hope you are enjoying the beauty and wonder of this holiday season.

I hope you have shared love, kindness, and goodness with those around you.

I hope you have found peace and comfort and joy in the celebrations.

I hope you are warm, fed, and safe.

I hope you are happy and thankful.

I hope you have a Merry Christmas, a Happy Hanukkah, a Festive Kwanza, a Blessed New Year, (and relish any and all other reasons you may honor).

I hope you aren't looking for one more treat at the last minute, but if you are, Lemon Drop Fudge is really simple and a bright, citrusy note among the caramel and chocolate treats.

Lemon Drop Fudge

(adapted from Taste of Home)

1/2 cup butter

1 package (4.3 ounces) cook-and-serve lemon pudding

1/2 cup cold milk (I used 1/4 cup 1% milk and 1/4 cup heavy cream.)

4 cups powdered sugar

1-2 teaspoons lemon extract

1 small bag lemon drop candies

Line a 9-inch square pan with foil.

Grease the foil with butter (additional to the amount above), or use Pam.

Crush the lemon drop candies. You want larger shards of the hard candy, not powdery dust.

In a large heavy saucepan, combine the pudding mix, milk, and butter.

Cook and stir over medium heat until thickened. (This takes a little while and requires frequent stirring to avoid lumps. Be sure mixture is thickened and not just melted together.)

Remove from the heat and beat in powdered sugar and extract. 

Pour into prepared pan.

Top with crushed hard candies, pressing candies into the fudge.

Refrigerate until set.

Cut into 1-inch squares to serve. 

Christmas Morning Dreams

Do you have a favorite Christmas morning breakfast? I shared a recipe for Egg Nog Pancakes over at South Dakota Magazine.

Christmas Morning Dreams - Egg Nog Pancakes

I know I say it every time, but check out their site. I bet you learn something new and interesting about South Dakota and our people. We are a pretty cool bunch, if I may say so myself.

Life is Gran(d)

Twinkly Christmas lights make me happy. Very happy. Giddy, even. It feels like anything is possible and all the troubles melt away when the Christmas lights are sparkling. Life is Grand.

Life is also gran(d) when I have Gran Marnier Truffles to share. Creamy, melt-in-your-mouth chocolate with just a hint of a bright, citrusy, orange flavor. Grand little bites that make my taste buds sparkle.

Gran Marnier Truffles

(adapted from Barefoot Contessa)

1 pound semisweet chocolate (choose a good brand, chocolate chips work, but aren't the best option)

1 cup heavy cream

3 tablespoons Gran Marnier (alternatively, you could use orange extract)

1 tablespoon prepared coffee (not a coffee drinker? pick up a cup to go, or skip it. the coffee does enhance the chocolate flavor, though)

1 teaspoon vanilla extract (I shouldn't have to remind you to use REAL vanilla, right?)

cocoa powder, powdered sugar, and/or finely chopped nuts (pecans are nice)

Finely chop the chocolate.
In a double boiler with simmering water, combine the chopped chocolate and heavy cream.
Stir frequently until the chocolate is fully melted and combined with the cream.
Add the Gran Marnier, coffee, and vanilla.
Stir to combine thoroughly.
Set aside for about 2 hours at room temperature for chocolate to firm up (or pop into the fridge for a shorter period of time).
(At this point, I have been known to get distracted and forget about the truffles. The chocolate can set in the fridge for a day or so and be brought to room temperature (softened, but still holding it's shape...kind like fudge consistency) when you have time to roll the truffles.)
Prepare the coatings by pouring cocoa (I really like Ghirardelli Sweet Ground Chocolate for this.), powdered sugar, and ground nuts (use one or all) into individual shallow bowls.
Spoon small mounds of chocolate from the mix and using your hands roll into balls. (I prefer slightly smaller than walnut, but go big, if you like.)
Roll the chocolate balls into the coating of your choice to cover completely.
Store in refrigerator (will keep for weeks), but serve at room temperature for the full chocolatey-orange flavor. (makes at least 60 truffles)

A Few of My Favorite Things

This Holiday season, I have been asked several times about gifts for a cook. I always hesitate to make recommendations because it seems that cooking and the accompanying equipment can often be as personal as choosing the right kind of underwear. You know...you want the ones that don't show panty lines, don't ride up, don't shrink or fall apart the first time you wash them, and most of all, are comfortable. Yet, everyone's booty is a little different. What works great for my flat-bottomed friend isn't the best solution for my ample backside. Gifts for the kitchen are kinda the same.

If you bake a lot, you undoubtedly have a different set of kitchen priorities than my (mostly) non-baking kitchen. Some people love non-stick and wouldn't be without it. (I only own one non-stick pan that we use mostly for eggs.) Gadgets are essential to some, but more of a nuisance for others. State-of-the-art versus vintage? Everyone has their own preferences, and honestly the best tip for purchasing an awesome kitchen gift for your loved one is to pay attention. We drop hints on a regular basis, if you listen.

Two of the best Christmas kitchen gifts that I have received were super simple things from my mother and my mother-in-law. One Thanksgiving early in my marriage, I was helping my mother with last minute prep for dinner, and mentioned that I hated my potato masher. I had one of those wire mashers and would really prefer a perforated one. I had looked in area stores, but hadn't found one. That Christmas, I unwrapped the perfect potato masher that I use today. Again on Thanksgiving, during the year that I gave up Oven Bags, I realized that morning -with the turkey already in the oven- that I didn't own a baster. I used a ladle to scoop drippings from the pan and baste the turkey, and my baster-less kitchen became one of the topics of conversation around the dinner table that day. Christmas came, and my mother-in-law wrapped up a baster for me. I now think of her every Thanksgiving.

I have received some awesome gifts of Silpats, and fancy salts that I wouldn't have purchased myself, and a coveted Cuisinart food processor, as well. They are very appreciated and brought squeals of delight, but I really, truly am very happy that potato mashers and basters found their way under my tree. I am grateful that people listen. Those are the best gifts.

But, just in case your cook is the quiet type and doesn't complain about potato mashers and already owns a turkey baster, here are a few of my favorite things... This isn't to say that they will be everyone's. These are just things that *I* use pretty much on a daily basis and wouldn't want to be without.

Note: Many of these links will be for Amazon products. I have no affiliation with Amazon, and if you should chose to purchase any of these items, it is none of my business where you do so. Amazon is just the easiest for this lazy blogger to link because it pops up first in my Google search for the items. 

KitchenAid Mixer.- Mine was a birthday gift, and I agonized over the model and color for months before finally ordering. Because I don't do a ton of baking, the Artisan series is fine for my purposes and has a lot of (yet to be acquired) attachments available.

Le Creuset. - I own 5 pieces, and only one came from (a very good sale) at an actual cooking source (Williams-Sonoma). The rest have been picked up with a very watchful eye at TJ Maxx and at a tremendous discount. They are heavy, and beautiful, and worth every penny (even if I would have paid full price). These have become not only my go-to pots for cooking, but also some essential decorating pieces for my kitchen.

Stainless Baking Sheets. - The baking sheets that I use for everything from roasting veggies to the dreaded baking of cookies came from Sam's Club. They are heavy quality and came in a package of two. Inexpensive and perfect, in my opinion.

Bamboo Spatula. - I prefer wooden utensils for cooking and the shape of a bamboo spatula is perfect for pulling the food from the edges of simmering pots. My first (that mysteriously disappeared) was from Pampered Chef, and I currently am using one from World Market.

Silicone Spatula. - I have several of these in various sizes (and brands) and love that they don't melt in a hot pot and stand up to my abuse.

Batter Bowl. - My original batter bowl was purchased at one of those home decor parties. It crashed into a million pieces on my kitchen floor and was replaced with the Le Creuset version (simply because it is red and adds to the decor of my kitchen...yes, I am that shallow.) I also have a smaller, glass version from Pampered Chef that includes a lid for storage of batters in the fridge. The red one sits on my cookbook shelf and is used daily for everything that I mix, whip, beat, and whisk by hand.

Microplane. - Parmesan, citrus zest, even finely "mincing" garlic or onions for salad dressings, etc. This grater/zester gets more use in my kitchen than I ever imagined.

Cookie Scoop. - As someone who really would rather attempt to give myself a root canal than bake cookies, I have to admit that a cookie scoop is a thing of beauty. While I am not a gadget person, I love the ease that this little spring-loaded utensil brings to cookie baking.

Gladware. - Packaging up leftovers was never easier. The see-through tubs make it a piece of cake (sometimes literally) for even the blindest bat to find something in the fridge. Sharing with friends? No panic or concern to get priceless containers back, as these are relatively inexpensive. (If they do return, it is just a bonus.)

Stackable Cooling Rack. -Nothing makes a non-baker crankier than not having the space to properly cool those cookies that the devil made you bake. These stackable racks are awesome.

Calphalon Non-Stick Pan. - We pretty much only use a non-stick pan for eggs, but after replacing the cheap ones sometimes twice a year because the coating was peeling off, I took the plunge for a good pan. Three years in, and I don't regret it at all.

Spiral Notebooks and Awesome Pens. - If you have come to my house for dinner or a party, chances are I stashed a notebook filled with lists just before you got there. I am a list maker. I make lists of things I want to cook, things I have cooked and enjoyed, groceries I need to buy, menus for dinners and parties, and sometimes even lists to remind myself to clean the toilet and vacuum the dog hair. Technology is great, but so far the organizational, list-making software, online services, and even those apps for my phone don't hold a candle for me when compared to good old pen and paper. Cool notebooks and awesome pens rule.

My kitchen is an evolving beast. As I develop a new cooking skill or learn of a new product, things are added to (and sometimes subtracted from) my Wish List. I have a current list of wants that includes everything from practical items to frivolous holiday dishware. However, the items above are things that I wouldn't want to live without...a few of my favorite things.

Goodies

Today, I am sharing a Christmas goodie over at South Dakota Magazine. If you are a fan of mint, you need to add this Peppermint Fudge to your holiday treat list.

Peppermint Fudge

at South Dakota Magazine

Don't forget to spend some time checking out the links at South Dakota Magazine. They share articles from their archives and tons of interesting events and information about life right here in South Dakota. You can even do a little Christmas shopping. Enjoy!

Reaching for More Sugar

On My Plate received a sly little mention in The Post SD's SD in 5 article this week.

SD in 5 is "your 5 minute look at what is happening in South Dakota according to South Dakota bloggers, writers and news outlets." It was a fun surprise to be chosen as one of the featured bloggers.

You can steal 5 minutes away from your day and read the spin on what is happening in SD here: SD in 5

And when those 5 minutes are up, you can reach for more sugar. Butter Pecan Fudge may have been the star of my sweets and treats, but Peppermint Fudge gave it a run for its money. I made a white peppermint fudge last year, but wasn't really happy with it. Maybe my candy canes were old, but it had a kind of old-ladies'-living-room kind of smell and taste. Not cool. This year, I made a few adjustments to a recipe I found at Mele Cotte. The crispness of the peppermint flavor was beyond yummy and just what I was searching for. Perhaps this will be the palette cleanser I need to end my sugary binges. Or, maybe not...

Peppermint Fudge

(adapted from Mele Cotte)

18 oz white chocolate chips (I used a mix of white chocolate chips (12 ounces) and a partial bag of white almond bark candy wafers.)

1 (14 ounce) can sweetened condensed milk

2 Tablespoons heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

2 teaspoons pure peppermint extract

1 cup powdered sugar, sifted

1 cup crushed peppermint candies (I only had the candy canes decorating my tree and made a quick dash to the convenience store for Starlite mints.)

sprinkles 

In a heatproof bowl over simmering water, melt chips, condensed milk, cream, and baking soda.  (I actually just use my heavy Le Creuset pan and keep the heat very low.)
Stir frequently; heat until smooth.
Remove from heat. 
Stir in extracts; sift in powdered sugar. (Don't skimp on sifting. Lumps in the powdered sugar are not fun.)
Add crushed candies.
Pour into a parchment or foil lined 8×8 inch pan. (I sprayed my foil with Pam.)
Top with sprinkles.
Refrigerate for 3 hours, or until set. 
Lift lining and fudge from pan to cut into 1 inch cubes. (Yields about 64 pieces)

Why couldn't this peppermint fudge be a fun Valentine's treat by topping with the heart confetti sprinkles? Make your own box of candies for gifts this year?

Sugar Hangover

How many of you are in a sugar hangover? Were there too many sweets and treats this Christmas season? Christmas Day may have passed, but there is no reason that the sugar overload has to stop.

Last year, I made some Butter Pecan Fudge that was *fabulous*. I had hoped to share it with you here, but it was gone before I could snap a photo. This year, I have managed to save a piece, and even though most of us are groaning that we can't handle another sugar cookie, peppermint stick, or chocolate covered peanut, you really should find an excuse to make a pan of this. I know it is December 26, but who says that the sugar high must end?

Butter Pecan Fudge

1/2 cup butter

1/2 cup heavy cream

1/2 cup sugar

1/2 cup brown sugar, packed

1/8 teaspoon salt

1 cup chopped pecans

1 teaspoon vanilla extract

2 cups powdered sugar

Line an 8-inch baking pan with foil and coat with cooking spray.
In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently.
Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat.
Stir in the pecans and vanilla.
Sift in the powdered sugar, and stir until smooth and well combined. (I REALLY do recommend the sifting. It eliminates any lumps in the powdered sugar and makes the stirring that much easier.)
Spread the mixture into prepared baking dish.
Allow to cool to room temperature.
Lift entire "block" of fudge from the baking pan to cut into 1-inch cubes. (This is where the foil comes in handy and makes cutting perfect little cubes easier.)
Store in air-tight container...if there is any left.

Fridge Friday, Episode 7

It is Friday, and guess what? Some of you have been brave enough to play along with me. You have shared photos of your fridges, and I LOVE IT!

I was totally shocked and honored when Jeanne at Jeanne Eats World posted her own Fridge Friday. How awesome is that? And, how great do steak quesadillas sound...on a brick patio...with s'mores made from homemade marshmallows and graham crackers for dessert? I don't know about you, but I think that I want to take up residence in Jeanne's fridge.

So...do you feel like a voyeur now? Peeking into everyone's fridge with curious hunger? Let me continue to feed your inquisitiveness. Here's a look at my Fridge Friday.

This might be the first week since the start of Fridge Friday that I actually had a meal plan in mind before I opened the fridge to get the photo. Notice that Ziplock bag of meaty goodness on the bottom shelf? Those are ribeye steaks. We are going to grill tonight. I can smell the smoldering charcoal already. I.Can't.Wait. But, my meal doesn't stop with the perfectly grilled rare steaks, seared on one side and flipped to the other over the red, hot coals. See those mushrooms on the second shelf? They are going to accompany those awesome hunks of beef.

Most of my holiday appetizer parties include a pan of Sauteed Herbed Mushrooms. The guests inhale these buttery, seasoned morsels. (Do I say that about every recipe I share? Really? I am sorry, but THEY DO. I guess that is why I know it is a recipe worth sharing.) Tonight, these mushrooms won't be an appetizer, but a side dish. They are so easy to prepare. If you can melt butter, you can make these. Seriously, it is more work to clean the mushrooms than it is to prepare Sauteed Herbed Mushrooms. But, don't let their simplicity fool you. They are delicious. Truly. Paired with a flawlessly grilled steak, they are heaven. I am going to toss up a spinach salad, grill some steaks, and whip up some Sauteed Herbed Mushrooms On My Plate this Fridge Friday. 

Sauteed Herbed Mushrooms

2 lb fresh mushrooms

(I use a mix of cremini and button, but whatever you have is OK.)

8 tablespoons butter

1 envelope (0.7 ounces) Good Seasons Italian salad dressing mix

1/4 cup chopped flat leaf parsley

Clean the mushrooms by wiping with a damp cloth (never put mushrooms under running water...they are sponges).
Halve or quarter any larger mushrooms. Leave smaller ones whole.
Saute cleaned mushrooms in melted butter for 5 minutes.
Sprinkle with the envelope of dressing mix. 
Stir to coat all mushrooms.
Simmer covered for about 5-10 minutes (do not boil). Stir occasionally. 
Add the parsley.
Serve with toothpicks as an appetizer or as a side dish with your favorite meal.

Wrap It Up

I am not a fan of gift bags. I do use them on occasion, but am never satisfied with their presentation. I would rather wrap a gift with glossy paper and tie it up with pretty ribbon. During the holidays, I usually set aside one evening just to sit on the floor surrounded by twinkling Christmas lights, piles of unwrapped gifts, rolls of wrapping paper, and streamers of gorgeous ribbon. I find great satisfaction and comfort in the rhythmic process of measuring, cutting, taping, and finally finishing off each gift with my hand-tied bows. It is better than any therapy for me.

This past holiday season, I found myself falling back on the wrap method for some super easy appetizers. With just a couple ingredients, I created nibbles for parties and gatherings that were just as appealing to the palate as to the eye.

Asparagus Spirals are just what they appear to be. Strips of puff pastry are wrapped around fresh stalks of the elegant vegetable. A sprinkling of grated Parmesan cheese and some fresh cracked pepper add another pop of flavor. This recipe has been around for ages, and some variations include wrapping prosciutto with the puff pastry. I was reminded of it after seeing it in the holiday issue of Everyday With Rachael Ray. Their photo showed perfectly plump tips of asparagus, but mine got a little overdone while trying to brown the pastry. However, they still had a great flavor...like roasted asparagus.

Asparagus Spirals

2 tablespoons Parmesan cheese, grated
1 sheet puff pastry
15 asparagus spears
fresh ground black pepper

Sprinkle 1 thawed puff pastry sheet with grated Parmesan, then cut lengthwise into 15 strips.
Wrap each of 15 asparagus spears with a pastry strip.
Season with pepper.
Bake in a 400 degree oven until golden, about 20 minutes. (15 appetizers)

Olive Puffs are also just as simple. Use your favorite olives: Queen, Spanish, Garlic, Jalapeno, or Bleu Cheese stuffed, any will work. If you don't want to make a full batch, save the small strips of pastry left after wrapping the asparagus and twist them around the olives. The saltiness of the olives intensifies with the heat of the oven, and makes this appetizer a savory lovers delight.

Olive Puffs

24 olives
1 (17 1/4 ounce) package puff pastry

Preheat oven to 400 degrees F.
Cut puff pastry into strips about 6 inches long and 1/2 inch wide.
Wrap each olive with a strip of pastry.
Place on a baking sheet lined with parchment paper.
Bake for 20 minutes, or until golden brown. (Serves 12)

Finally, Salami and Wonton Wraps are the simplest of all. Puff pastry involves a little planning ahead to defrost before baking. Hard salami and wontons wrappers can be standard ingredients in the fridge (with fairly long expiration dates). I can wrap up a tray of these in minutes, with no advanced notice, and seem like the hostess with the mostest. A dipping sauce can be offered on the side, such as mustard or even marinara. However, with a good salami, I think that they are perfect served just as is, and even wonderful at room temperature.

Salami and Wonton Wraps

1 (16 ounce) package wonton wrappers
1/2 lb thinly sliced hard salami, from the deli

Lay wonton skin on table so that a corner is toward you.
Place slice of salami on the skin.
Roll up like a cigar from corner to corner, moisten tip of wonton with a little water to help hold together.
Place on a cookie sheet seam side down.
Bake at 375 for about 10 minutes or until they turn lightly golden. (Serves 4-6)

Sharing wrapped gifts is a joyous part my holidays. Sharing wrapped appetizers can be a joyous event any time and any season with recipes and ideas as simple as these. I want to wrap it up and get it On My Plate and yours.

Jingle Bells and Puppy Smells

Each holiday season, we host a party to share the joys of the season with our friends. I try to schedule before Christmas, but the weather and demands of life don't always allow it. This year, on the day that I had planned for the party, we were bombarded with freezing rain, lots of ice, and snow. I decided that I didn't want to be responsible for my friends to be travelling on those kinds of roads and bit the bullet and called each person on the extensive guest list to postpone the party. Thankfully, it worked out to reschedule between Christmas and New Years, and our celebration went off without a hitch.

Our annual holiday party is open house style. We set the food buffet in the kitchen, drinks are arranged on the credenza in my office, sweets and desserts are on the china hutch in the dining room, and bowls of nuts and nibbles are scattered through the living room. Everyone comes and goes as they please, wandering through the house and enjoying the company and holiday spirit.

The buffet spread for this party is my time to try both new and old recipes. I like to keep the servings small, with bite-sized portions and mostly finger foods. I have collected a couple of different holiday dinnerware patterns and mix and match those along with other pieces from my extensive serving dish collection. This year, I was caught up in my last minute hustle and bustle of food preparations and presentations as more and more of the guests starting milling into the house. I was frantic to think that I had fallen so far behind...then, I looked at the clock and realized that everyone was at least half an hour early. Whew, I could breathe a sigh of relief. I guess that they couldn't wait to get to the food, or maybe they were just early to try to beat the snowstorm that was forecast for later that night. Regardless, I wasn't as far behind as I had feared. I had plenty of time to finish the prep for the food that would be on our plates.

~HOLIDAY PARTY MENU~

Nuts and Nibbles
(filling bowls scattered around the living room on side tables)
Smoked Almonds
Chipotle Lime Cashews
Chex Party Mix
Mixed Nuts
Dry Roasted Peanuts

Beverages

Crisp White Punch
Assorted Sodas
Bar Assortment
Wines

Appetizer Buffet

Fresh Veggies and Dip
Cranberry Feta Pinwheels
Spinach Pinwheel Appetizers
Seafood Salad Spread
Cheese Ball served with assorted Crackers
Pepperoni Chips
served with cubes of Pepper Jack, Cheddar, and Colby Jack cheese and assorted Crackers
Sauced Meatballs and Lil' Smokies
Teeny Tiny Ham and Cheese Sandwiches
Broccoli Cheese Appetizer Tarts
Bacon Rollups
Easy Pizza Dip
Jalapeno Chicken Crescent Pinwheels
Hot Chipped Beef and Chipotle Dip
My Own Homecanned Basic Salsa
Mushroom and Garlic Pizza
Peppery Beef Tenderloin
sliced super thin and presented in a chaffing dish with au jus...served with tiny fresh buns and horseradish sauce for little sandwiches
Chili's Spicy Garlic & Lime Shrimp

Sweets and Desserts
Fudge
Lemon Bark
Peanut Clusters
Raspberry Pastries
Cranberry Pistachio Bark
Ferrero Rocher Candies
Chocolate Covered Almonds
Cherry Divinity
Peanut Brittle
Chocolate Covered Cherries
Lemon Tea Cookies
Brachs Christmas Tree Mints
Candied Almonds
Bite-Sized Cheesecakes
Bite-Sized Creme Puffs

I am not going to bore you with all of the recipes for every dish that was served that night. Instead, I am only going to share one that is always a winner with almost every crowd, and usually yields several requests for the recipe. Bacon Rollups fit the theme for a lot of my cooking. They are very simple to prepare, can be prepared ahead of time, don't require any exotic ingredients that aren't available locally, and most importantly, people really like them. :~)

Bacon Rollups

1 tub cream cheese with chives (softened)
1 tablespoon milk or mayonnaise
sliced mixed grain bread (crusts removed and cut into thirds)
1 package sliced bacon (each slice cut in half)
parsley, for garnish

Combine cream cheese and milk (or mayonnaise) stirring until of spreading consistency.
Spread 1 teaspoon of cheese mixture on each bread slice.
Roll tightly from the smallest end.
Wrap with bacon and secure with toothpick.
Place on baking sheet covered with foil.
Bake at 350 degrees Fahrenheit for 30 minutes.
Turn if necessary, half way through baking.
Garnish with parsley if desired.
Note: These may be assembled ahead of time and frozen before cooking. To serve, remove frozen rollups from freezer and allow to thaw in the refrigerator over night. Then bake at 350 degrees Fahrenheit for 30 to 40 minutes.

There is always something for every taste and mood on my holiday buffet. Nobody goes away hungry. Although, this year I did fear that not everything was setting well with my guests. Part way through the evening, different people were noticing "gases" drifting through the air. People were being discreet and politely excusing themselves from the offensive areas and moving around. Finally, we discovered that it was Ace, our male miniature dachshund, that was blessing us all with these smells. It seems that a naughty act from the day before had caught up with him. In my absence, Ace and Sissy (our female mini doxie) had managed to snag and devour an entire bag of soft puppy treats. That rich indulgence was creating some digestive issues that weren't exactly pleasant. It was embarrassing, to say the least, but my guests did seem to understand, and didn't let a few puppy smells stop them from jingling their bells around my holiday buffet.

By the way...if you are interested in any of the other recipes from my Holiday Party, let me know. I will gladly share them.

Prime Time

I ALWAYS do a turkey for Christmas dinner. Turkey, dressing and all of the fixings are such a no-brainer meal for me. Everything can be the same year after year, or I can mix it up with some slight variations of standard recipes. This year, I was on a roll with shaking up my traditional menus. I decided to serve prime rib for Christmas dinner.

Two of Hubby's sisters, their husbands, and my in-laws joined us at our Christmas dinner table for a meal that they claim was fit for a king. I have only prepared prime rib 3 other times, and one of those times I miserably overcooked it. It is a simple main dish, but requires a good meat thermometer and some steady attention to pull the roast from the oven at the right time. This time, I succeeded in producing a perfect medium rare prime that could be cut with a fork. Prime time was on my plate.

Christmas Dinner Menu

SALADS
Green Salad With Pomegranate and Mandarin
dressed with Balsamic Vinaigrette
Strawberry Applesauce Salad

SIDE DISHES
Chiffonade of Brussels Sprouts with Bacon
Spinach Twice Baked Potatoes
Crab Stuffed Potatoes
Dinner Rolls

MAIN COURSE
Prime Rib Roast

DESSERTS
Cranberry Cherry Cheesecake
Frozen Peppermint Cheesecake

A crisp, fresh salad is a great way to start a meal, and the addition of sweet, but tart fruit with a tangy dressing makes even the most boring lettuce stand up and be noticed.

Green Salad with Pomegranate and Mandarin

2 cups torn iceberg or romaine lettuce
2 green onions, finely chopped
2 celery ribs, sliced
½ cup pomegranate seeds
½ cup mandarin orange sections
½ cup balsamic vinaigrette (recipe follows)

Mix all greens together in a large salad bowl, adding more lettuce if need be.
Add pomegranate seeds and mandarin orange pieces.
Drizzle with balsamic vinaigrette to taste.
Toss lightly. (Serves 4)

Balsamic Vinaigrette

½ cup olive oil
¼ cup balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
salt and pepper

Whisk all ingredients together and refrigerate until needed.
Re-shake in container or stir before serving. (Yields 3/4 cup dressing)

Strawberry Applesauce Salad is another bright burst of flavor in what could otherwise be considered a very heavy meal. While I know that jello salads make some people roll their eyes, I like this fruity combination and often add it to my holiday table for a punch of color and its tangy flavors.

Strawberry Applesauce Salad

1 (3 ounce) package Strawberry Jell-O
1 cup boiling water
1 (10 ounce package) frozen strawberries, slightly thawed
1 cup applesauce

Dissolve gelatin in boiling water.
Add frozen strawberries (may slice strawberries, if large-sized).
Stir until berries are thawed.
Add applesauce and mix well.
Pour into serving bowl and chill. (Serves 12)

A salad isn't enough green on my plate to make me happy. Although, sauteing brussels sprouts in bacon fat probably cancels out any of the healthy green aspects of Chiffonade of Brussels Sprouts with Bacon. Originally, I prepared this dish by hand shredding each individual little brussels sprout with a box grater. For just Hubby and I, this was OK, but I would never consider it for a larger meal with guests. Thankfully, last year's Christmas gift, a Cuisinart food processor, works magic with just a pulse of the button.

Chiffonade of Brussels Sprouts with Bacon

2 pounds Brussels sprouts
5 slices bacon, finely diced
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper

Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
Shred the sprouts with the coarse shredding attachment of your food processor.
Set aside until about 10 minutes before service.
Cook the bacon over medium-high heat until crisp.
Remove with a slotted spoon to a paper towel to drain.
Set aside.
Reserve the bacon fat in the pan.
Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
Saute until crisp-tender and bright green, about 3-5 minutes...if the bacon does not have sufficient fat, you may add some chicken broth at this time.
Add the bacon, salt and pepper, and toss to combine.
Taste, adjust seasonings and serve. (Serves 8)

Twice baked potatoes are an excellent make-ahead side for serving with a Prime Rib dinner. The combinations of ingredients available are endless, and prep really is easy. I chose both Spinach Twice Baked Potatoes and Crab Stuffed Potatoes to add options for my dinner guests. While the "green stuff" in the spinach potatoes might worry some, the flavors are mild with the spinach adding more texture and color than flavor distinction. At our Christmas Dinner, the crab stuffed potatoes were the testers' favorites. I use surimi (imitation crab) in the potatoes because I like the bit of sweetness that it offers.

Spinach Twice Baked Potatoes

4 large baking potatoes, scrubbed well
1 package frozen chopped spinach, thawed
¼ cup butter
¼ cup sour cream
½ cup warm milk, approximately
2 cups grated cheddar cheese
salt and pepper
1 pinch cayenne

Cut a small slit on top of each potato, and place in a 400 degree oven for 1 hour or until completely done.
Cut each potato in half, lengthwise, and scoop out into large bowl.
Place the potato shells on a baking sheet.
Squeeze the spinach to get all the water out of it, and until it is fairly dry.
Set aside.
Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.
Fold in the spinach and 1/2 the cheddar cheese.
Fill potato shells with this mixture.
Top with remaining cheddar cheese.
These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
Bake at 350 for about 30 minutes or until heated through and the cheese on top has melted and browned a little. (Serves 6-8)

Crab Stuffed Baked Potatoes

4 large baking potatoes, scrubbed well
¼ cup butter
¼-1/3 cup half-and-half cream
salt and pepper
1 cup shredded cheddar cheese
¼ cup finely chopped green onions
1 package imitation crabmeat, chopped

Bake potatoes at 425 degrees for 45-50 minutes, or until tender.
When cool enough to handle, halve the potatoes lengthwise.
Carefully scoop out pulp into a bowl, leaving a thin shell.
Set shells aside.
Beat or mash potatoes with butter, cream, salt and pepper until smooth.
Using a fork, stir in cheese and onions.
Gently mix in crab.
Stuff shells.
Return to oven for 15 minutes or until heated through. (Serves 6-8)

Living in the middle of cattle country, Prime Rib is the featured weekend special at many area restaurants. I have experienced good prime and bad prime, and felt for a long time that it was a complicated meal not to be reproduced in the home kitchen. I was wrong. As long as one keeps an eye on the meat thermometer, and doesn't second guess themselves about the temps that are reported as Rare, Medium Rare, etc. in the Joy of Cooking (spoken from experience after a very overly cooked prime time), preparing tender, juicy prime rib at home for a family feast is an easy feat. Horseradish sauce is a must for those that like a little sinus clearing kick.

Prime Rib Roast

prime rib roast (at least 4 pounds)
salt and pepper
4 cloves garlic, minced

Combine salt, pepper and minced garlic in a small bowl.
Rub the roast liberally with the mixture and place fat side up in an open roasting pan.
Sear in a very hot over (450-475 degrees) for 30 minutes, reduce heat to 300 degrees and cook as follows:
Rare – 18-20 minutes per pound – 120 to 130 degrees
Medium – 25 minutes per pound – 140 to 150 degrees
Well – 30 minutes per pound – 170 to 185 degrees
Allow to rest out of the oven for 15 to 30 minutes before carving.

Of course, a holiday meal must end with dessert. I had a slight disaster when preparing for my Christmas Dinner. On Christmas Eve day, I began preparations for both a Pumpkin Ginger baked Cheesecake and a Cranberry Lemon Swirled baked Cheesecake. However, it wasn't meant to be. I only used one layer of foil to wrap the spring form pan of the pumpkin ginger cheesecake, and the water bath seeped in and logged the cheesecake. The canned cranberry sauce that I chose for the lemon swirled cheesecake didn't have a deep red color and when swirled with the lemony cream cheese mixture became muddy and inedible looking, instead of the pretty pink that I had envisioned. Those labor and ingredient intensive desserts were soon sent to the trash.

Instead, I shuffled through my to-try list of recipes and found two simple no bake cheese cakes to fill us with one last sweet bite before we left the holiday table. Unfortunately, my bad dessert luck followed me and the Cranberry Cherry Cheesecake didn't set up properly. I served it, but was embarrassed as it slopped onto plates instead of forming perfect wedges of cream cheese goodness. I plan to tweak that recipe to yet find success. It had a great flavor, but presentation was sadly lacking.

Frozen Peppermint Cheesecake makes enough to fill two premade chocolate cookie crusts. It is the perfect light and minty ending to a heavy prime rib meal, and the crushed peppermint candy canes on top are in tune with the holiday season. It was a breath of fresh air to finish Christmas Dinner on my plate.

Frozen Peppermint Cheesecake

8 ounces cream cheese, softened
1 can sweetened condensed milk
1 cup hard peppermint candies, crushed (like candy canes)
3 drops red food coloring
2 cups heavy cream, whipped
2 prepared chocolate cookie crumb crusts

Using an electric mixer on high speed, beat cream cheese until smooth and fluffy.
Add condensed milk, crushed mint candy, and the food coloring.
Mix on low to combine, then on high to beat together well.
With a spatula, fold in whipped cream and pour into the crusts.
Cover and freeze until firm.
Garnish with additional whipped cream and whole pieces of peppermint candy, if desired.

'Twas the Night Before Christmas

'Tis many nights after Christmas and into the New Year, but I am still trying to catch up with posts that I had wanted to make over the holidays. I hope that recording my menus will help me to plan other meals and future holidays...and hopefully, even give you a few ideas. So...please bear with me while I reminisce over what was on my plate this Christmas season.

I hosted my parents and younger sister for Christmas Eve dinner. We had a casual, but hearty dinner followed by our family gift exchange. My usual plan for our Christmas Eve meal is to serve soup, sandwiches, and Christmas cookies, but this year, I shook things up a bit while still keeping it relaxed.

Christmas Eve Dinner

SALAD

Seven Layer Salad

SIDE DISHES

Green Beans with Almonds

Scalloped Potatoes and Onions

Dinner Rolls

MAIN COURSE

Baked Spiral-Cut Ham

with Simple Glaze

DESSERTS

Pecan Pie

Triple Berry Pie

Seven-Layer Salads have been around since before I was born. They are potluck staples and overall classics for their ease of preparation and great presentation. Recipes vary, and I have previously shared with you a Cooking Light version that omits the frozen peas in favor of kidney beans, but for Christmas Eve, I wanted the crisp, green sweetness of the peas. A cut glass bowl makes the most of the visual appeal of this salad.

Classic Seven Layer Salad

1 head iceberg lettuce, cored and cut into pieces
1 cucumber, seeded and sliced
1 cup frozen peas, rinsed and drained
1 ½ cups thinly sliced celery
1 red onion, thinly sliced
6 ounces sharp cheddar cheese, shredded
½ pound bacon, cooked until crisp and crumbled
2 cups mayonnaise
2 tablespoons sugar
½ cup sour cream
1 tablespoon Lawry's Seasoned Salt

Layer first 5 ingredients one at a time (do not mix) into a large glass bowl so you can see each layer.
Mix all mayo, sugar, sour cream, and seasoned salt together and pour evenly over salad.
Finish with a layer of cheese then the final layer of bacon.

Green Beans with Almonds starts by steaming fresh green beans and sauting sliced almonds in a little butter. Lemon juice brightens the flavors of the entire dish just before serving. I love the crispness of fresh green beans. Yum!

Green Beans with Almonds

½ pound fresh green beans
1 tablespoon butter
2 tablespoons sliced almonds
2 teaspoons olive oil
1 teaspoon lemon juice
salt and pepper, to taste

Steam beans for 3 to 5 minutes, or until tender-crisp.
In a small skillet, melt butter and add almonds on medium heat until toasty. Remove from heat.
Mix olive oil and lemon juice together in a medium-large bowl.
Toss drained beans with olive oil mixture. Top with toasted almonds.
Salt and pepper to taste.

Scalloped Potatoes and Onions was a new dish that will definitly be repeated in our home. A creamy sauce is poured over layers of thinly sliced potatoes and onions and baked. How easy is that? This version omits any cheese and uses mayonnaise for a flavor boost. I admit that the ingredients did worry me a bit, but the end result was a fabulous potato dish that did not disappoint us on our holiday table.

Scalloped Potatoes and Onions

5 large potatoes, pared and thinly sliced
½ cup chopped onions
3 tablespoons butter
¼ cup flour
¾ teaspoon salt
1 (14 ounce) can chicken broth
¼ cup mayonnaise
1/8 teaspoon pepper
paprika

In a 1 1/2 quart greased casserole, layer potatoes and onions.
In a medium saucepan, melt butter; stir in flour and whisk until smooth and frothy.
Gradually add the broth, mayonnaise, salt and pepper. Stir until this mixture thickens.
Pour over potatoes and onions. Sprinkle generously with paprika.
Bake in a preheated 350 oven for 1 hour or until potatoes are tender.

Our ham was basted with a Simple Ham Glaze of corn syrup, brown sugar, brown grainy mustard, and spices. I had chosen a spiral cut ham that baked beautifully with the glaze and was tender and juicy.

Simple Ham Glaze

1 cup light corn syrup
½ cup firmly packed brown sugar
3 tablespoons brown grainy mustard
½ teaspoon ground ginger
1 dash ground cloves

In 2-quart saucepan combine all ingredients.
Stirring constantly, bring to boil over medium heat and boil 5 minutes.
Brush frequently on ham during last 1/2 hour of baking.

Our pies were *shock* frozen, premade versions from Schwan's. I had picked them up to have on hand as quick sweet treats for Hubby and I, but decided that it was time to clear them from the freezer. I don't mind making pies, and I know that it may seem a disgrace to serve frozen pies at a holiday, but in reality, my family didn't mind. I had one less thing to fuss over, and it made the prep for the evening much easier. Rachel Ray often says to take the help where you can get it. I don't know that I will again serve frozen pies for a holiday meal, but I certainly won't worry if I do. I may not have millions and billions of homes to visit with a sleigh full of toys, but I always seem to have plenty of good things on my plate for Christmas Eve...even when I don't prepare my own pies.

Visions of Sugar Plums

I have had visions of beautiful trays of Christmas goodies dancing in my head. For many years, I killed myself baking countless dozens of cookies, making fudge, candies, and other tiny little sweet treats. I coordinated trays of goodies for work, school, friends, family, and neighbors. Everyone that I encountered received a tray of homemade delights. It took hours and hours of prep, and it was the only part of the holidays that filled me with dread.

Then, it hit me. I don't really like to bake. I can fuss for hours over individual hor'devours and snack bites, but tending to a pan of cookies made me want to slit my wrists. I quit. I loved giving them away, but I didn't enjoy making them. It wasn't a labor of love, but real, true LABOR with blood, sweat, tears, and a few #@!*& thrown in. That isn't what Christmas is about, and it was spoiling my holiday. I no longer prepare holiday trays of Christmas goodies.

However, it wouldn't be Christmas without some sweet delectable. I do take time to prepare a few little bites, and I scour the specialty markets for suitable purchased versions of others. I buy divinity and peanut brittle. On my holiday buffet, I add little bowls of sugar coated and chocolate nuts, chocolate covered cherries, and a few other candies.

The things that I do prepare are simple. I always make my own Rich and Creamy Fudge, as I have a foolproof recipe gleaned and adapted from a Creme de Colorado Cookbook many years ago. This year, I also added a couple of white chocolate barks, Lemon Bark and Cranberry Pistachio Bark. I highly recommend them, but warn that using the best quality white chocolate you can find makes all of the difference in the finished products. Raspberry Pastries were another new item that I tried this year with great success. Relaxing my own expectations for the sugar plums of the season made my holiday go much more smoothly and gave me more time to do the things that I really do enjoy for Christmas.

Rich and Creamy Fudge

½ cup margarine (not butter)
12 oz. semisweet chocolate chips
½ cup pasteurized egg substitute
4 cups powdered sugar
1 ½ teaspoons vanilla extract
1 cup chopped pecans

In small saucepan, melt margarine and chocolate chips, stirring until smooth.
In large bowl, beat egg substitute until light in color.
Add powdered sugar and mix well.
Add chocolate mixture.
Stir in vanilla and chopped nuts.
Pour into buttered 9-inch square pan and refrigerate until firm.

Lemon Bark

12 ounces white chocolate chips
¼ - ½ cup lemon drop candies, crushed

Melt white chocolate in microwave until smooth.
Add crushed lemon drops and mix gently to combine.
Pour onto a parchment lined cookie sheet and spread to about 1/4 inch or so thickness.
Allow to cool until hardened and break into pieces.

Cranberry Pistachio Bark

1 pound white chocolate
1 cup dried cranberries
1 cup shelled pistachios

If using unsalted pistachios, roast at 350F for 5-7 minutes. Set aside to cool.
Melt chocolate in the microwave or using a double boiler.
Stir cranberries and pistachios into melted chocolate.
Pour onto foil-lined 10x15" edged cookie sheet.
Refrigerate for at least 1 hour or let set over night.
Break into pieces to serve.

Raspberry Pastries

1 refrigerated pie crust
4 tablespoons raspberry jam
powdered sugar

Unroll pie crust. Spread jam on pie crust leaving a 1/2 inch border at the dough's edge.
Using a pastry wheel or pizza cutter, cut pie crust into 16 wedges.
Starting at outer edge of pastry, roll wedges into crescents.
Place on parchment-lined baking sheet and bake for 15-20 minutes at 375, or until lighty browned.
Sprinkle with powdered sugar, if desired.