Cookies in a Jar - A great gift anytime of year

'Tis the season for sharing as recipes, printable tags, and gift ideas abound.  Our handmade gift this year is the culmination of several generous resources online that I'm happy to share with you.  Fun to do, engaging for the whole family, and yummy - Chocolate Chip Cookies in a Jar.

 

Supplies:
quart canning jars
6"x6" fabric squares
twine
gift tags
ingredients below

I used this recipe from All Recipes.  I took the recommendations of others who commented on this recipe and made a few changes:

Ingredients:
2 cups of flour
3/4 tsp baking soda
1/2 c sugar
1/2 c packed brown sugar
2 cups semi sweet chocolate chips (I used 1 c chips/1 c M&Ms)

I made a paper funnel for my jars to make pouring easy.  Mix dry white ingredients together.  Next, I added the following ingredients in order really packing each layer.  I used a small spatula and tapped the jar on the counter for each layer.

flour mixture
brown sugar
M & Ms
chips

Screw on the lid. Tie a fabric square onto the jar with a ribbon , jute or raffia.  Add a tag with the instructions.  I printed the baking instructions on sticker paper (follow the link and feel free to use) and adhered to the back of each tag.  You could also simple print on paper and attach with glue stick.  I found holiday tags generously shared and created by Hey Look - thank you! You could also use my Santa tags or search the internet for other printable tags.

The boys made a batch by themselves following the instructions. The cookies turned out great.  We'll be making more of these in the future (with different color candies or flavored chips for different occasions).

Enjoy!

Brown sugar butternut squash

Brown sugar butternut squash, originally uploaded by alamodestuff.

So easy and delicious!

Slice in half
Poke holes with a fork
Sprinkle with sage and garlic powder
Add butter tabs and brown sugar
Roast at 350 til soft (stick a fork in it)

Update:  I'm adding this to Cyn at RiverDog Print's Collecting Color link up.  It's a great way to share whatever  project you may be working on via color.  Mine this week is YELLOW!

Take this easy Sweet Onion Dip to your next potluck or BBQ

We attended two neighborhood parties this weekend. Friday, we went to a Lego themed birthday party (I'll post about it later this week). Saturday, we went to a potluck. I don't know about you, but I always scramble a bit when it comes to bringing a dish to a party. Dishes have to be easy and assuredly likeable by many. For this party I decided to try my good friend Ann's Sweet Onion Dip [She told me she got it from Under the Magnolias: A tasteful tour of Athens]. I knew I loved it but when several people asked me for the recipe at the party (and kept me in their sights 'til I delivered), it decidedly became a keeper (to be placed the alamodestuff blog recipe page).

I've started taking screen snapshots of recipes so I can easily view ingredients from my iPhone at the grocery store.  I tend to write lists and leave them behind.  This was actually a screen shot of my Facebook convo with Ann asking for the recipe. 

 

Ingredients:

2 c. chopped Vidalla onion - approximately 1 large onion (you can use any sweet onion)

2 c. mayo
2 c. grated Swiss cheese - 1, 8 oz brick
2 dashes Tabasco sauce (or favorite hot sauce)
sprinkle of Parmesan cheese

Mix all together (except the Parmesan cheese), pour into a 9" baking dish (I used a glass pie dish.  Ann uses two smaller baking dishes).  Sprinkle with Parmesan cheese.  Bake at 325 for 20 minutes or until nice and bubbly.  Serve with crackers (or nachos).

This dish was practically licked clean very quickly after I placed it on the party food table.  It got rave reviews, Ann.  YUM!

Easy chocolate gooey butter cookies

We've finally finished off the last of our cookies.  I feel particularly gluttonous this year as I'm the one who consumed the most.  My friend, Barb (Tiny Bubbles), shared this decadent recipe with me.  It's from Paula Deen and the Food Network, so be prepared...there are only 5 ingredients, two of which are a stick of butter and a brick of cream cheese (I used low fat cream cheese).  

I know, I didn't say healthy, but these are our new favorites!  They are soft and chewy - kind of a cross between brownies and a cake.  My mouth is watering as I type this.  Enjoy!

 Give these babies an extra dusting of powdered sugar after they've baked. 

Easy chocolate gooey butter cookies recipe printable.

Snickerdoodle Bars

Happy Monday!  Here's a yummy treat to kick off your week!

Snickerdoodle Bars

This is, by far, the best (and easiest) snickerdoodle recipe I've ever come across.  I got the recipe from my friend, Barb ( of Tiny Bubbles), and can't believe how quickly they disappeared over the weekend! 

Mix:
1 stick butter
1 1/2 c sugar
2 eggs
1 tsp vanilla

Add:
1 1/2 c flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

Spread batter on greased 9x12 pan
Sprinkle a mix of sugar & cinnamon (2 tsp each)
Bake at 400 degrees (10-15 minutes)

Watch, in amazement, at how fast they disappear!

Sweet Corn Pudding - a holiday must

Need a last minute dish to wow the family for tomorrow's Thanksgiving feast? 

A cousin brought this dish to a family Thanksgiving several years ago.  I have been making it ever since.  The original recipe came from Epicurus.com.  I've tweaked it a bit.  It is delicious.  C has even made this in individual ramekins one year, placing a beautifully formed serving on a bed of wilted spinach!  I know, fancy, right?!

Sweet Corn Pudding

Ingredients:

• 4 cups frozen corn kernels (about 19 ounces), thawed
• 4 large eggs
• 1 cup whipping cream
• 1/2 cup whole milk
• 6 tablespoons sugar
• 1/4 cup (1/2 stick) butter, room temperature
• 2 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Instructions:

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.

Read More on Epicurius.com

Cincinnati Chili and Jalapeno Corn Bread

Every fall/winter, I break out some of my favorite recipes.  I started posting many of them here on the blog to share with you and to keep them close at hand [check out this great pumpkin soup recipe].  I was surprised that I hadn't shared this recipe with you sooner.  It's easy and full of flavor.  What's more, the kids like it because you can add toppings and make it your own.  I always make my jalapeno corn bread to accompany it.

[source]

Cincinnati Chili is characterized by it's unique blend of cinnamon, clove, allspice, and chocolate.  It is usually served with spaghetti or on hot dogs.  In Cincinnati, true enthusiasts have their chili in a variety of ways:

• two-way: spaghetti and chili
• three-way: spaghetti, chili, and shredded cheese
• four-way: spaghetti, chili, shredded cheese, and either diced onions or kidney beans
• five-way: spaghetti, chili, shredded cheese, diced onions, and kidney beans
• cheese coney: hot dog topped with chili, shredded cheese, diced onions, and mustard
• chili cheese fries: French fries topped with chili and shredded cheese

source

Cincinnati Chili:

Ingredients:
2 tbsp oil
2 1/2 lbs ground beef (or turkey)
1 qt cold water
1 (6 oz ) can of tomato paste
2 large onions (diced)
1 1/2 tbsp vinegar
1 tsp Worcestershire sauce
1 clove garlic (crushed)
2 tbsp chili powder
5 bay leaves
2 tsp Cinnamon
1 tsp allspice
2 tsp cayenne pepper
1 1/2 tbsp unsweetened cocoa
salt and pepper to taste


Instructions:
In a heavy gauge pot, heat oil, add beef until brown, add onions and water and bring to a boil.  Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 to 2 hours.  Adjust with salt and pepper to taste.  Remove bay leaves before serving.

yields 6 to 8 servings


Jalapeno corn bread (recipe from Cooks.com) - printable version here

Ingredients:
3 c. corn bread mix
2 1/2 c. milk
1 Sm can of cream corn
1/2 can jalapenos (6 oz)
1 1/2 c. grated cheddar cheese
1 lg onion (grated)
1/2 c. vegetable oil
3 eggs, beaten
1 tsp. sugar


Instructions:
In large mixing bowl, mix milk, oil, eggs, sugar, grated onion, cream corn, jalapenos and grated cheese.  Add corn bread mix.

Pour into 2 round greased and preheated pans.  ( I always make one without the jalapenos and one with)

Bake 25 minutes at 450 degrees or until tests done.  Cut into wedges to serve.

Easy mini pudding pie

I love the idea of making things from scratch.  I secretly wish I could bake like Martha.  I dream of buying only organic.  Truth is that I am often looking for quick fixes, I don't have the time to bake like Martha, and I can't afford to buy only organic all the time. 

Once school starts,  I'm running around like most moms.  I'd love to have warm, fresh baked cookies made from scratch sitting on my counter when the boys come home.  Instead, I'm often berated for not having any snacks in the house.  In my head I envision June Cleaver, in reality I feel more like Rosanne Barr.   

[Proudly, I will tell you that E often asks specifically for "unhealthy snacks" instead of the fruits & vegetables I force him to eat.  I must be doing something right].

You can imagine how excited the kids are when they come home to find something, anything, specially made for them.  Last week, I pulled out an old standby that is so fast and easy to make it will leave you giggling.  It's a favorite in my house - mini pudding pies.  It will take you all of 10 minutes to prepare, if that.

What you need:

• box of instant pudding (I buy sugar free)

• milk

• pre-made mini graham cracker pie crusts (available in the baking supply aisle at the grocery store)

Prepare pudding as instructed on the box, pour into pie crusts, add a favorite topping (in this case mini chocolate chips) and refrigerate.

These are vanilla with mini chocolate chips.  Get creative!  Make fudge topped with a strawberry or butterscotch with a dollop of whipped cream.  Your kids can even make them by themselves!

Enjoy!

Easy Herb Leek Quiche recipe - easy, tasty, and great for company

I made this quiche for a friend last week.  It turned out great so I want to share it with you.  The original recipe was found in the Martha Stewart Living magazine.  You can see the recipe online here.  I opted for a simpler version.

photo by Pinch My Salt

Herb Leek Quiche

1 pie shell (pierce and pre-bake for 5 minutes)
2 medium leeks, white and pale-green parts only, thinly sliced and rinsed well
1 ounce (2 tablespoons) unsalted butter
2 large eggs plus 1 large egg yolk, lightly beaten
1/2 cup heavy cream (you can substitute 1/2 and /1/2 or light cream-
1/2 cup grated Comte or Gruyere cheese (I used Gruyere)
1/4 cup chopped mixed delicate herbs (such as tarragon, basil, chives, parsley, or chervil)
1/2 teaspoon coarse salt
Freshly ground pepper

Directions

Preheat oven to 350 degrees. Prick bottom of crust with a fork and bake until edges are golden.

Meanwhile, saute leeks in butter over medium-high heat, stirring frequently, until leeks are just tender, 4 to 5 minutes. Transfer leeks to a bowl, and let cool slightly.

Add eggs and yolk, cream, cheese, herbs, and salt to leeks, and stir to combine. Season with pepper. Spoon filling into cooled shell. Bake until filling is set in the center, 30 to 35 minutes. Let cool in pan on wire rack.

***

Couldn't be easier and tastier.

Make your own Garam Masala - popular Indian spice mixture

When making this coconut shrimp curry recipe, I did not have garam masala in my cupboard. Here is a great spice mixture you can make to substitute.

1/2 tsp. cumin

1/2 tsp. paprika

1/3 tsp. cinnamon (I use Vietnamese cinnamon from Penzeys Spices - wonderful spices that make a huge difference in the flavor of your food. Their catalog alone offers great recipes. )

1 1/4 tsp. cayenne pepper

1/4 tsp. crumbled bay leaf

1/8" ground cloves

You can double or triple the batch and store it in a small jar or air tight bag for future dishes.

Coconut Shrimp Curry - 4 thumbs up

Photo: Jennifer Martine; Styling: Karen Shinto - MyRecipes.com
I've been meaning to post few recipes up to share with you. Last night, I made Coconut Shrimp Curry from the new February issue of Sunset Magazine. My family gives it 4 thumbs up (meaning we all liked it and would like it made again).

We favor the spicy in our house, so I did add extra cayenne pepper to it (added to the garam marsala spice mixture).


Coconut Shrimp Curry with rice

Time: 20 minutes. In just a few minutes, warm spices and creamy coconut milk cook into a rich, satisfying sauce for shrimp and rice.

Yield: Serves 4

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala (Don't have this spice? Try this mixture substitute here)
1/2 teaspoon paprika
2 tablespoons minced garlic
1 pound peeled and deveined medium shrimp
1 can (13.5 oz.) coconut milk
1 teaspoon kosher salt
3 cups cooked basmati rice
1/4 cup cilantro leaves

Preparation

1. Heat oil in a large frying pan over medium heat. Sauté onion until softened, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt; simmer 10 minutes to meld flavors.

2. Spoon curry over rice on plates. Garnish with cilantro.

Green Beans in Mustard Sauce

I put out a tweet for help and my tweeps came to my rescue. I needed an easy and quick vegetable side dish. @Bindery came to the rescue ( @dsbrennan came in right behind with another recipe I'll be trying)! This couldn't have been more easy...well, maybe if someone else made it. Here's my new favorite side dish:

Green Beans in mustard sauce
1 lb. whole green beans (fresh or frozen - I used fresh)
1 tbsp. prepared grained mustard (I used Grey Poupon)
Salt and pepper
Juice of 1 lemon
2-3 tbsp. melted butter or olive oil (I used butter)

Cook the beans for 5 minutes in boiling salted water. Drain them well and return to pan. Combine the remaining ingredients to make a sauce and add this to the beans. Toss well and serve hot. Serves 6

I got this recipe from cooks.com but there are many variations out there. Try it, you'll like it!

Easy summer recipe: caprice [caprese] salad or sandwich

[updated 6:22 PM: I stand corrected...it's caprese not caprice. I even looked it up which goes to show you that you can't trust everything you google. Thanks, Ann!]

I'm not much of a gardener but each year we plant lots of tomatoes and basil (along with cucumbers). All summer long we make caprice pasta salad and sandwiches. It couldn't be easier and the kids love them (they actually beg me to make them). By the end of summer, the kids have had their fill and friends are tired of us bringing these dishes to parties, so we retire the recipe until next summer!

fresh mozzarella
tomatoes
basil
olive oil
salt/pepper

For salad add your favorite pasta

For sammies use yummy french bread or sour dough

You can also try adding flavored olive oil! Enjoy!!

Great Fall recipe - pumpkin soup with homemade croutons

One of the things I love about this time of year is breaking out my favorite Fall recipes. As I make them in the coming weeks, I'll share them here. You should know that I'm an okay cook. I'd love to be great but don't have the time or patience. I look for easy recipes with lots of flavor. So, rest assured, the recipes I post will be simple but yummy!

Pumpkin Soup with homemade croutons (originally from allrecipes.com)

INGREDIENTS - Soup
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree (two cans 15oz. of pumpkin puree)
1 teaspoon chopped fresh parsley (I've used dry)
1 cup chopped onion
1/2 teaspoon chopped fresh thyme (I've used dry)
1 clove garlic, minced
1/2 cup heavy whipping cream (I've used half/half)
5 whole black peppercorns

DIRECTIONS
1) Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

2) Puree the soup in small batches (1 cup at a time) using a food processor or blender. I have a hand held mixer/chopper I use right in the pot.

3) Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
_______________

INGREDIENTS - croutons
1/2 loaf of fresh Italian or French bread diced (the other 1/2 loaf is great for dipping)
olive oil - aprx. 3-4 tbsps.
various seasonings

DIRECTIONS
1)In a bowl, mix the diced bread with olive oil (I just drizzle until nicely coated). Add seasonings of your choice: garlic powder, thyme, salt, pepper, etc. Toss thoroughly.

2)Bake at 350 degrees for 5 minutes, turn or toss and bake for an additional 5 or so minutes until golden brown and crunchy.

Serve the soup warm with a few croutons on top!

Enjoy!

Looking for a quick and easy recipe?

Check out yesterday's post - Feature Etsy artist with a recipe by Pretty Pear Designs. Its a recipe I submitted. It's very easy and super quick. Best of all, my boys (that includes my husband) loves it!

If you try it, let me know what you think!



[updated 1/20/11]

Super Simple Calzones

1 or 2 boxes of unroll and fill pie crust (usually comes 2 per box)
Any filler you want:
Italian – pepperoni, sausage, cheese, mushrooms, spaghetti sauce…
Ham, cheese, spinach
Veggie
…you name it

You simply put your fillings on one half of the pre cooked crust
Fold crust (circle) in half covering the filling
Crimp the edge so that filling doesn’t ooze out
Brush with egg wash (or egg white wash) which gives the crust a shiny, golden appearance
Bake according to pie crust directions and enjoy! This is sure to be a hit with young and old alike