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How to Re-Warm Mashed Potatoes…..

Posted by on December 23, 2010

Hello everyone-

Mashed potatoes ARE one of those things you can make ahead for your holiday dinner.  Prepare them as you always do and refrigerate, preferably in a glass microwaveable dish.

I’ve tried many ways of doing this.  First, on the stove top.  It is difficult to warm potatoes in a pot over a flame without scorching the bottom.  Oven warming makes the potatoes a very strange consistency, not creamy like mashed potatoes should be.  While microwaving is not always the best warming option for many foods, I found it to be the best for mashed potatoes.

Twenty minutes before you want to serve, begin microwaving (on high) your potatoes, covered with a paper plate or paper towel for 2 minute increments.  Stir between.  You may need to add a little milk if they’re too thick.  Continue microwaving until they’re pipping hot.  If you have a huge amount of potatoes, divide them among smaller bowls.

I found this to be the best way to warm cold mashed potatoes.  Anything you can make ahead of time makes for a much less stressful holiday dinner.

Santa will soon be on his way! 

Angie

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Perfect Scalloped Potatoes…..

Posted by on December 22, 2010

If you’re serving a ham for Christmas dinner, I would like to recommend the perfect potato accompaniment.  I got this recipe from my friend Mickey so I’ve always called them “Mickey Potatoes.”  They’re the perfect combination of Gruyere Swiss cheese, heavy cream, and yukon gold potatoes…absolutely the best potato I’ve ever had!  The beauty of this dish is they’re actually better the next day so you could prepare them completely ahead and simply warm in the oven before serving.

Ah, what else to serve with ham.  Well, you need something green.  Have you tried my Pan Roasted Brussel Sprouts?  Omit the bacon if you wish and substitute a tablespoon of olive oil in lieu of the bacon fat.   Brussel sprouts hold up nicely when rewarming, so you could certainly make these ahead as well and simply microwave before serving.

I am ready to decompress with a relaxing and delicious Christmas dinner, how about you?

Have a great week!
Angie

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Fruit and Cream Cheese Kringle…..Detailed Instruction…..

Posted by on December 18, 2010
As promised, Kringle!  I’ve been blustering and blustering about it.  Be warned,  you will not be able to stay away from it.  It’s a delicious butter/yeast dough with a cream cheese and fruit filling…..It stays moist for up to three days, if it lasts that long!  This is one of the easiest pastries I’ve ever made.  It is a yeast dough but it isn’t made the typical way yeast is used.  You mix the dough the night before, refrigerate overnight, then shape and bake the next morning.  Shaping takes only 20-30 minutes.  This will be your go to recipe for any holiday going forward.

You MUST try this!  It is so beautiful and you will be so proud to bring it to gatherings with your family and friends.  Here we go….

Step #1:

To begin you blend the butter with the flour and a little salt.  I use the food processor but you can use a hand pastry blender.  Be sure to really incorporate the butter into the flour.  It should look like coarsely ground cornmeal.

Step #2:

Add the liquid.  This is so interesting, you mix cold milk, eggs, and yeast in a measuring cup and beat with a fork to blend.  Then you dump these ingredients into the flour/butter mixture.

Step #3:

Mix so most of the ingredients have moistened  it should look like this.

Step #4:

Empty the bowl onto your counter or board.  Now the fun part.  Knead this mound of dough into a ball.  This should take only a minute or two.  No need to add more flour here unless absolutely necessary.

Step #5:

Are we having fun yet???  I love the feel of a lovely dough such as this on my hands, it’s very therapeutic.  Divide that large ball into two.

Step #5:

Wrap each ball loosely with cling wrap and put into a large zip bag.   You’re done until morning.

Step #6:

The first thing to do in the morning is beat softened cream cheese with sugar.  Get your fruit preserves out as well.

Next, on a lightly floured board or counter, roll out one of the dough balls into a large rectangle.  About 12″ x 18″ or so.

Step #7:

Using half of the cream cheese/sugar mixture, spread evenly over the rectangle of dough, leaving about a one inch boarder.

Step #8

Spread the preserves evenly over the cream cheese.  Ok, can you even imagine how delicious this is going to be???  Cream cheese, fruit preserves, butter dough…..

Step #9:

Start to roll one end of dough towards the center.  Once you get about half way, roll the other side towards the center.  Once both ends are rolled inward, pinch the ends together.  Place on a large parchment lined cookie sheet. 

They should look like this.  I did one raspberry and one apricot.  Into the oven at 350′ for 25 minutes.  While the Kringle is baking, make the icing…

This icing is very simple, just powdered sugar, vanilla, and milk.  This is the consistency you want.  Not too loose but will cling nicely to the warm pastry.

When they’re finished baking, simply slide the paper with the kringle right onto the cooling rack.  Cool for about 10 minutes and they’re ready for drizzle.

Drizzle back and forth with the icing.   Every try drizzling a Kringle with one hand and taking a picture with the other???

I originally found this recipe in a Penzey’s catalog but made some slight changes to the recipe.  Ever since I first made it, it has been my absolute favorite for Christmas morning.  I hope you enjoy it as much as my family!

Kringle

Dough:

4 cups all purpose flour
1 cup butter
2 tablespoons sugar
1 teaspoon salt
1 cup milk
2 eggs
1 package of dry yeast or 2 1/2 teaspoons

Cream cheese filling:

1 8 oz. package softened cream cheese
½ cup sugar
1 teaspoon vanilla extract
4 tablespoons your favorite fruit preserves or filling

Glaze:

2 cups powdered sugar
1 teaspoon vanilla
4-6 teaspoons milk

1) Add flour, butter, sugar, and salt to your food processor. Blend until the flour resembles coarse corn meal-or-blend in a large bowl with a pastry blender.
2) Measure out 1 cup of milk in a two cup measuring cup. Add yeast and eggs. Beat with a fork to combine.
3) Add liquid to the dry ingredients. Mix well with a fork until the dry ingredients are moistened.
4) Empty bowl onto counter and knead with your hands to make a soft dough. Divide into two pieces and shape into balls.
5) Wrap in plastic wrap and put into a large zip bag. Refrigerate overnight.
THE NEXT MORNING:
6) Preheat oven to 350’. Line a cookie sheet with a piece of parchment paper. Beat the cream cheese, sugar, and vanilla. Set aside.
7) Roll out one of the dough balls into a 12” x 18” rectangle. Spread half of the cream cheese over the dough, then spread 2 tablespoons of the preserves evenly over the cream cheese.
8) Roll both short ends of the dough towards the center. Pinch the ends together. Place on the prepared cookie sheet and bake for 25 minutes. In a small bowl, mix the powdered sugar, vanilla, and 4 teaspoons of milk. Mix well, add more milk if necessary to get the right consistency.
9) Remove from oven and slide the kringles right onto a cooling rack. Cool for 5-10 minutes before drizzling. Serve warm or at room temperature.

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Snowman Cookies….

Posted by on December 17, 2010

Here is yet another decorating variation.  They’re very simple to do.  Use the Butter Cut Out Cookie recipe below.  Make a simple icing with powdered sugar.  For the hat, melt 1/2 cup semi sweet chocolate chips in the microwave for 30 second increments and stir between until the chocolate is just melted.

1)  Line a cookie sheet with parchment paper.  Dip the snowman hats into the melted chocolate and place on the lined cookie sheet.  Allow the chocolate to set up. 
2)  Ice the cookies with a simple powdered sugar icing.  (if you scroll down on the post of this link you will find the icing recipe)
3)  Add mini chocolate chips for eyes and a smile and red and green M&Ms for buttons.
4)  It is best to let the cookies sit out overnight to set the icing.  This is helpful when packaging or transporting. 

Get the kids involved in this one, they’ll love it!

Have a wonderful weekend!
Angie

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Butter Cut Out Cookies….

Posted by on December 14, 2010

Isn’t this a pretty cookie?  What I love most about this cookie is that it isn’t overly sweet.   Because there is no leavening in the recipe, it is the perfect dough to make two layered cookies.  Fill with your favorite fruit preserves or try filling with melted chocolate.  Dust with powdered sugar for a lovely finishing touch.  If you don’t want to make a filled two layer cookie, try baking your favorite shape and half dip into chocolate with sprinkles or chopped nuts.

There is something about a pretty little package of goodies I find irresistible!  It’s the perfect small gift to say Merry Christmas in a very special way.  Great for your kid’s bus driver or crossing guard.

Butter Cut Out Sugar Cookies

¾ lb. softened unsalted butter
1 cup sugar
1 ½ teaspoon vanilla
2 eggs
3 ¾ cups all purpose flour
1 teaspoon salt

1) With an electric mixer, beat softened butter in a large mixing bowl. Add sugar and vanilla. Beat mixture until fluffy. Scrape down sides of bowl.
2) Add eggs and beat for 30 seconds, scrape down sides, beat another 30 seconds.
3) Lightly spoon flour into measuring cup and level off with a knife into a medium bowl and add salt. Mix to blend. Add flour about a cup at a time and mix on the lowest speed of your mixer until all flour is incorporated.
4) Dump cookie dough onto counter top and shape into two discs. Wrap in plastic wrap and put into a large zip bag. Refrigerate for at least 2 hours.
5) Preheat oven to 375’. Cut parchment paper to fit cookie sheets and set aside.  No need to use any cooking spray or fat on parchment, nothing will stick!
6) Lightly flour your counter top and roll out a softball size piece of dough to about 3/16”. Cut with cookie cutters and place on parchment lined sheet. Bake for 7-9 minutes. 

*To make the two layer cookie:
1)   You will need your favorite shape and a small round cutter to cut out the centers of the top cookie.  When assembling cookies, place the bottom of each cookie together (after you add fruit filling of course)
2)  Dust each cookie through a fine sieve or a sugar shaker with powdered sugar.  Allow to sit on the counter overnight for the cookies to set up.  Store in an air tight container.

To dip into chocolate:
1)  Simply melt semi sweet chocolate chips in the microwave for 30 second increments, stirring between.  Do not over heat, chocolate will burn.  Dip cookie into chocolate and allow to set on a piece of parchment or wax paper.  Add any sprinkles or nuts right after dipping.
**You can refrigerate the dough overnight if you wish. Allow the dough to sit at room temperature for 30 minutes before you start shaping into cookies. You will need to knead the dough before you attempt to roll it out.
***Gather all of the dough scraps after cutting and knead that dough into some of the fresh dough. The dough will soften a bit and be easier to work with after the initial rolling.
****Be sure to watch the first batch while in the oven closely. Baking times can vary depending on your oven. Set your timer for 7 minutes and bake additionally as needed. Make a note on your recipe the exact baking time.

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Holiday Baking Essentials….

Posted by on December 13, 2010

Before I start posting recipes, I’d like to fill you in on my favorite baking equipment.  If you start with really good tools/equipment you will have a more favorable result.

1)  Cookie sheets.  T-fal Air Bake.  20″x15.5″.

This is absolutely the best baking sheet out there.  Why?  Number one, the size.  I can get about 20 good size chocolate chip cookies on this sheet without them touching.  When you’re making cut outs, you want to bake as many as possible at one time.  You see the one edge with a lip.  Great for oven removal.  No sides are terrific for easy cookie removal.  More on that momentarily.  I was practically skipping through Target when I found this cookie sheet!  They only had one, so I went home and immediately ordered on line…free shipping no less!  Click here for Target cookie sheet link!  They run $14.49.

2)  Parchment Paper.

Pick this up at just about any food retailer.  The box runs about $3.00.  The beauty of the size of the cookie sheet above and the parchment paper is that they are exactly the same width.  Simply cut a piece to fit the sheet.  Why use parchment paper?  When you bake the cookies on the paper and they come out of the oven, you can easily slide the hot cookies right onto the cooling rack.  They will cool much faster and no cookie residue is left on the pan.  You can use it over and over again for many batches of cookies.

3)  Cooling Racks.  20″ x 14.5″.

Perfect for cooling anything you bake on the mega size cookie sheet.   I found this exact size by Wilton.   They are $16.81.

Decorating Essentials….

I have a thing for small bowls.  I especially love these because they have lids.  They come in a set of six.  If memory serves, I think they were $22.00.   I often decorate in shifts so I love that I can simply pop the lid on and off without getting the bags/packages of decorations out over and over again.  Also great for prepping for any recipe.  I got these from Pampered Chef. 

Lastly, I love a good 12″ piping bag.  They run about $7.00.  The best tip size for piping gingerbread cookies would be the #5.  You can find these at any craft store.  (I got mine at Michaels)  The icing spatula is great for icing cookies, can’t live without it!

I wanted to give you a good base for my upcoming recipes.

Thank you for being patient with me!  I’m feeling more festive these days:-)

Have a great day!
Angie

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The Spirit of Christmas….

Posted by on December 10, 2010

Hello Everyone-

I’ve been a bit under the weather lately.  I’m sure you’ve noticed the lack of posts on my part.  Life has just been a bit heavy and I feel like I’ve turned the corner and am feeling a bit more festive.  

There are two things that especially lighten my heart at this time of year.    A child’s true belief in Santa and baking.  I took little Ryan to see Santa yesterday.  He was so excited!  He insisted on bringing Santa a fruit roll up treat.  I love that he wasn’t only thinking about asking Santa for toys.  He genuinely wanted to do something nice for poor overworked Santa.  I’m so proud of the caring little boy he’s become.

All three of my boys love this season of Mom in the kitchen baking up our traditional family Christmas treats.  The cozy feeling of being in a warm house and the smell of sugar cookies or Gingerbread Cookies baking in the oven can’t help but give even the “coolest” of teenagers the warm fuzzies.

Be sure to have plenty of these holiday baking staples on hand:

Butter, unsalted
Sugar, granulated
Powdered sugar
All purpose flour, unbleached
Good vanilla
Baking powder
Baking soda
Fresh large eggs

Additional ingredients needed for gingerbread:

Ground cinnamon
Ground cloves
Ground ginger
Molasses

Be looking for one of my favorite cookie recipes in the next day or two.

Have a wonderful and safe weekend!
Angie

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Turkey Chili…..

Posted by on December 7, 2010
There is nothing like a steaming bowl of hearty chili when it’s cold and snowy outside!  This easy recipe goes together quickly and is loaded with good stuff.  If you like it more spicy, feel free to add a minced and seeded fresh jalapeno with the peppers and onions.  Top with cheddar cheese, sour cream, or serve with Fresh Sage Cornbread.  Enjoy!
 
Hearty Turkey Chili

1 tablespoon olive oil
1 small green pepper, seeded and diced
1 small yellow pepper, seeded and diced
1 medium onion, chopped
3 cloves garlic, minced
1 ½ lbs ground turkey
2 tablespoons chili powder
1 tablespoon cumin
1 6 ounce can tomato paste
1 28 ounce can petite diced tomatoes with juice
1 28 ounce can water
1 can pinto beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 ½ tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

1) Heat a large soup pot over medium heat. Add oil, then add green and yellow peppers and onions. Sauté for about 10 minutes.
2) Add ground turkey and cook through until you have little moisture left in the pot. Add garlic and cook a couple of minutes.

3) Add chili powder, cumin, and tomato paste. Cook for a couple of minutes stirring often. Add diced tomatoes with juice, water, sugar, salt, and pepper. Mix well. Simmer over medium heat for about 25 minutes. Serve immediately.
*Use any beans you like.  I drain and rinse to eliminate excess sodium.
**Use any meat you like.  Try half ground beef and half spicy Italian sausage.
 
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Whew!

Posted by on December 3, 2010

Well.  I’ve been busy. 

Thanksgiving being my favorite food holiday of all time, inspired me to bake pies.  Lots of pies.  Twenty three in fact.  Apple Crumb, Pecan, Lemon Chiffon, and Apple Cranberry Crumb, and of course, Pumpkin.

And Kringle. Ten.  Do you know what Kringle is?  It is this fantastic butter/yeast dough that you make the night before, allow to rest in refrigerator overnight.  In the morning, you shape into a beautiful rolled coffee cake filled with cream cheese and your favorite fruit fulling and immediately bake.  Finally they are drizzled with icing. It’s like a giant danish.  They make for a gorgeous presentation and are incredibly delicious!  They are great for holiday gift giving.  I’m thinking this will be one of my next recipe posts……

Oh.  I’ve also been thinking of a Chocolate Glazed Coconut Cheesecake.  Does that not sound amazing??? I will be developing that recipe to share with you as well.  These could be made bite size for upcoming holiday parties….

I hope you all had a wonderful holiday and I look forward to sharing plenty of entertaining tips and recipes from my kitchen for the upcoming holiday.

Have a great weekend!

Angie

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Buffalo Wings….

Posted by on November 26, 2010
I absolutely love spicy chicken wings.  Try making these, they’re baked!  Believe me, they come out very crispy, you would never know that they were not fried.  The sauce is outstanding.  Be sure to serve with my Light Bleu Cheese Dressing, and crunchy carrot and celery sticks, fantastic!  Enjoy!
Oven Fried Buffalo Chicken Wings

For the chicken:
2-3 lbs. chicken wings
Salt and pepper
2 tablespoons flour
1 tablespoon vegetable oil

For the sauce:

½ cup Open Pit Original BBQ Sauce or your favorite sauce
1/4 cup ketchup
¼ cup Red Hot Sauce
2 teaspoons butter

1) Preheat oven to 400’. Non stick foil line a cookie sheet with sides. Set aside.
2) Cut wings into pieces at joints (discard the little flapper portion) and place on prepared cookie sheet. Generously season wings with salt and pepper. Sprinkle flour over wings and toss to coat. Arrange on cookie sheet so they’re not touching. Drizzle the vegetable oil over the prepared wings.  Bake for about 50 minutes or until wings are very crispy.
3) While wings are baking, add all sauce ingredients to a large sauce pan. When the wings are almost finished baking, warm sauce over medium heat and mix well.  Remove from heat.
4) Remove wings from oven right onto a paper towel lined plate. Add the hot wings to the sauce pot. Toss to coat. Serve immediately with bleu cheese dressing and celery and carrot sticks. 

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