Christmas Ideas

It's going to have to be inexpensive gifts for the people on my Christmas list this year, but it's always been my belief that you could make up for not spending too much money on a gift by adding a little extra time and thought to it.

Here are a couple of things I am doing this year.

I made these Christmas potpourri jars with a few of the hundreds of baby food jars I seem to have around the house, but any jar would do. Just fill with potpourri, and then cut a circle of tulle (or any thin fabric), attach it with a rubber band and put a bow around it. Makes for a nice-smelling gift and costs very little.

Another thing I am making for a few people is Caramel Chex Mix. I got this recipe from Simple Girl but have made a few modifications to it:

13 cups rice Chex cereal (13-oz. box)

1-1/2 c. packed brown sugar

3/4 c. butter

1/3 c. light corn syrup

1/3 tsp. baking soda (I know that's an odd measurement; you just have to estimate)

1-1/2 c. plain M&M's (I used Christmas ones for this project)

Heat oven to 250 degrees. Spray a large roasting pan with cooking spray.

Pour the cereal into a bowl.

In a 3-quart saucepan, stir together brown sugar, butter and corn syrup. Cook and stir over medium heat until mixture heats to boiling. Boil 1 minute, stirring constantly. Remove from heat. Stir in baking soda. Pour over cereal, stirring until evenly coated.

Bake 45 minutes, stirring every 15 minutes, until coating is set. Cool 5 minutes. Stir in M&M's. Spread on parchment or waxed paper to cool, at least 10 minutes. Store in an airtight container (I use a Ziploc bag).

Yum!

Chicken Cheddar Chowder

This is a favorite of Don’s and mine. I got it from Cooking Light magazine a number of years ago. A 1½-cup serving is only 6 points on Weight Watchers and is very filling.

2 bacon slices
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4-½ cups fat-free chicken broth
1-¾ cups diced peeled red potato
2-¼ cups frozen whole kernel corn
½ cup all-purpose flour
2 cups 2% milk
¾ cup shredded cheddar cheese
½ tsp. salt
¼ tsp. black pepper

Cook bacon in a large pot or Dutch oven over medium-high heat until crisp. Remove bacon from pan. Crumble. Set aside. Add the chicken, onion, bell pepper and garlic to drippings in pan; sauté 5 minutes. Add broth and potato and bring to boil. Cover, reduce heat and simmer 20 minutes or until potato is tender. Add corn and stir well.

Lightly spoon flour into a dry measuring cup and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended. Add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium and simmer 15 minutes, or until thick, stirring frequently. Stir in the cheddar cheese, salt and black pepper. Top with the crumbled bacon.

Focaccia Bread

This is a simple recipe that Don and I love. I got it from allrecipes.com but have added a few touches of my own. It is delicious with spaghetti, soup and lots of other things. We like to tear off pieces and dip them in olive oil sprinkled with a little freshly-cracked black pepper.

1 tsp. white sugar
1 (.25 oz) pkg. active dry yeast (or 2-1/4 tsp.)
1/3 c. warm water (110° F)
2 c. all-purpose flour
2 T. olive oil
1/4 tsp. salt

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all the flour is absorbed. When the dough has pulled together, turn it out onto a lightly-floured surface and knead briefly for about 1 minute.

Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Preheat oven to 475°.

Deflate the dough and turn it onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place it on a lightly greased baking sheet. Brush the dough oil and sprinkle with salt. (I press indentations in it with the end of a wooden spoon. I sprinkle it with kosher salt and rosemary.)

Bake in a preheated oven for 10 minutes (longer if you like it crispier).

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Yum!

Southern Black-Eyed Peas

Here's a recipe for a garden treat that seems to be exclusive to the South, at least my husband Don, from Iowa, had never had them before. Measurements are approximate -- I don't measure; I just use what I have.

1 cup shelled fresh black-eyed peas (or cowpeas, or something similar)

1/2 vidalia onion, chopped

1 slice bacon or a few small pieces country ham

Put all ingredients into pot and cover with water. Cover and bring to a boil. Reduce heat and simmer for 45 minutes or until peas are soft.

It's traditional to eat these for "good luck" on New Year's Day, but I prefer them in the summertime, fresh from the garden.

Apple Bread

I had a windfall of fresh apples recently, which I used in a variety of ways. This was one of them. It was YUMMY! There are only 2 bad things about it: it doesn't hold together very well (it might have done better if I had cut the apple pieces up smaller), and it's not very Weight Watchers-friendly. Small quantities are in order here, but it's so good, that's not an easy option.

3 cups flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
3 eggs
2 cups sugar
1 cup oil
1 Tbsp. vanilla
2 cups diced apples (without skins)
1/2 cup chopped walnuts
1 tsp. flour

Preheat oven to 350°. Grease 2 loaf pans.

Mix flour, cinnamon, baking soda, salt, and baking powder together.

In a separate bowl, beat eggs and add sugar and oil. Add vanilla and dry ingredients. Stir in apples.

Mix walnuts in 1 tsp. of flour and add to batter. Pour into loaf pans. Bake for 1 hour or until toothpick comes out clean.

Strawberry-Pretzel Salad

This has been a favorite of our family for many years. I am making it for a gathering we are having tomorrow and using some of my strawberries from my garden that I froze.

¾ c. butter
3 T. brown sugar
2½ c. crushed pretzels (10 oz.)
1 lg. pkg. strawberry gelatin
2 c. boiling water
16 oz. frozen strawberries, slightly thawed
1 (8-oz.) pkg. cream cheese
1 c. white sugar
1 (8-oz.) carton whipped topping

Mix butter, brown sugar and pretzels. Pour into lightly buttered 9”x13” baking dish to form crust. Bake at 350° for 10-12 minutes.

Note: I crush the pretzels in the food processor, then throw in the softened butter and brown sugar and run it a little more to mix them together.

Dissolve gelatin in boiling water. While still hot add strawberries. Cool until mixture begins to set. (This will happen pretty fast if your strawberries are still frozen.)

Meanwhile, cream the cheese with white sugar and fold in whipped topping. Spread over cooled crust. Be sure to “seal” the edges against the sides of the pan or your gelatin may run down into the other layers.

Pour gelatin mixture over cream cheese mixture. Refrigerate until firm.

Yum!

Beautiful Berries

I have been getting a handful of strawberries every day from my garden. They are tasty!I am hoping they’ll start coming in a little faster so I will have enough to make my favorite strawberry pie. I got this recipe from The Laura Ingalls Wilder Country Cookbook.

Rose’s Strawberry Pie

3 pints strawberries
½ cup water
1 cup sugar
3 Tbsp. cornstarch
whipped cream
pie crust (see below)

Sort 1 pint of the smaller or imperfect berries and cook in water, boiling for 3 or 4 minutes. Mix sugar with cornstarch and add to glaze, stirring constantly, until glaze is clear and thick, about 3 minutes. Set aside to cool slightly.

Arrange remaining berries in the pie shell. Pour lukewarm syrup over, coating every berry. Chill and serve with whipped cream.

Hot Water Piecrust

½ cup shortening
¼ cup boiling water
1½ cups flour
Scant tsp. salt
Scant tsp. baking powder

Put shortening in bowl and pour boiling water over it. Stir until smooth and creamy.
Sift flour with salt and baking powder. Stir flour mixture into liquid until it forms a ball. Chill at least ½ hour.

Roll out dough and fit into 10-inch pie plate. Prick all over with a fork and bake at 500° for 6 to 8 minutes until light brown.

Yum!

While we’re on the subject of strawberries, here is a picture of my garden that I took from an upstairs window. The back left square is my strawberry patch; back right is herbs, and the 2 in front are vegetables. A neighbor’s cat has been coming over at night and using it for a litter box, which causes me to think evil thoughts. I’ve also had a quite a bit of trouble with bugs and rabbits helping themselves, but that’s usually less of a problem once everything gets past the seedling stage. Otherwise, I’m looking forward to a great harvest!

Healthier Chocolate Chip Cookies

I have been trying to get back on Weight Watchers and have done fairly well this week, but my sweet tooth hasn't gone away. I need a little something to satisfy it from time to time. I found this recipe some time ago at eatbetteramerica.com. I make them a little smaller so that I make about 55, which comes out to about 72 calories per cookie. I also mash them down a little bit before baking for a bigger-looking, crispier cookie. Yum! Everyone I know who has tried them loves them.

3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup canola oil
1 teaspoon vanilla
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup miniature semisweet chocolate chips

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Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.

On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.

Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.

Orange Balls

I make these nearly every Christmas, and often people ask me for the recipe. They’re pretty simple, and very tasty!

The recipe comes from this cookbook, published by Southern Living.

Orange Balls

1 (12-oz.) pkg. vanilla wafers
1 (16-oz.) pkg. powdered sugar
½ cup butter or margarine, softened
1 (6-oz.) can concentrated frozen orange juice, thawed and undiluted
1 cup finely chopped pecans

Crush vanilla wafers to make fine crumbs. Add sugar, butter and orange juice concentrate, mixing well. Shape dough into 1" balls. Roll balls in pecans (or coconut). Chill until firm. Yield: 6 dozen.

Note: I usually just put the vanilla wafers in my food processor to crush them and then add the rest of the ingredients and mix them in there. This is something of a strain on my food processor, so if you don’t have a good, powerful one, I wouldn’t necessarily recommend it.

Southern Pralines

This is probably my all-time favorite cookbook. Published in 1987, I’m pretty sure it’s out of print now. It is chock-full of good, down-home southern recipes. Calorie counting is not a factor in most of them.

The first time I visited my in-laws, who live in Iowa, I wanted to take something that was a taste of the South, so I chose "Southern Pralines" from this cookbook. They loved them and have asked me to make them every year, so I’m revving up to make them this week.

These are not for the faint of heart. Extremely sweet and rich . . . they are delicious! They’re not too difficult to make, but you do have to follow the directions pretty closely.

Southern Pralines

2 cups sugar
2 cups pecan halves
¾ cup buttermilk
2 Tbsp. butter or margarine
1/8 tsp. salt
¾ tsp. baking soda

Combine all ingredients except baking soda in a large, heavy saucepan. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to soft ball stage (235°), stirring constantly. Remove from heat and stir in soda. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by tablespoonfuls onto greased wax paper. Let stand until firm. Yield: 1½ to 2 dozen.

Stuffed Jalapeño Peppers

I grow jalapeño peppers every year in my garden. I’m never quite sure why I do it; I usually just end up letting them go to waste, but they grow so well, at least it gives me satisfaction to have something so productive.
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This year was different. A lady I know made these appetizers for a dinner I went to, and I have become an addict. Now the jalapeños don’t grow fast enough. These are delicious! The cream cheese cuts down on the hotness of the peppers, but I would recommend wearing rubber gloves or plastic bags on your hands when you are cutting them up. I use an apple corer to remove the membranes from them, which works pretty well.

10 large jalapeño peppers
4 oz. cream cheese, softened
1/8 tsp. garlic salt
10 bacon strips, halved
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Cut off tops of peppers and cut in half lengthwise; remove seeds and membrane. Spread approx. 2 tsp. cream cheese in each half. Sprinkle with garlic salt. Wrap with bacon and secure with toothpick. Place on a broiler rack that has been coated with cooking spray. Bake at 350° for 20-25 minutes, or until bacon is done. Serve warm.
Mine are kind of wimpy because I had to pick a bunch of little ones before the frost got them. Still tasty, though!

I ♥ Pumpkins

I love pumpkins. They make me happy. They are one of my favorite things about fall. Every year I buy one, keep it and enjoy it for a while, and then cook it and freeze it in zip-lock bags so I can make pumpkin pies, bread and other goodies all year long. Then I can roast the seeds for a once-a-year treat. This process takes a while, but it is something I enjoy doing. Here’s how I do it:
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Wash pumpkin thoroughly. Cut a circle (approximately 6" in diameter) around stem and lift out. Cut a smaller circle (approximately 3" in diameter) in bottom of pumpkin and lift piece out. Scrape out pulp (save the seeds!) and cut pumpkin into 6 or 8 wedges, depending on size.
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Put wedges on cookie sheet(s) and bake at 325° for one hour, then turn to 300° for 2-3 hours, or until soft but not watery. Remove from oven and let sit until completely cool (an hour or more).

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Using knife, remove skin and any leathery parts from top and sides. Cut into chunks and puree in food processor until smooth. Put into colander lined with cheese cloth and allow to drain.
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I then measure out 1 and 2-cup portions to freeze.
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To thaw, take out of freezer at least 24 hours beforehand and place bag in bowl in refrigerator (it may leak as it thaws). Use in any recipe that calls for canned pumpkin.
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Spiced Pumpkin Seeds (from allrecipes.com)
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1½ Tbsp. butter, melted
½ tsp. salt
1/8 tsp. garlic salt
2 tsp. Worcestershire sauce
2 cups raw whole pumpkin seeds, washed thoroughly
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Preheat oven to 275°. Combine butter, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish. Bake for 1 hour, stirring occasionally.

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Cool Thing to Know: Allrecipes.com is a great place to find recipes for almost anything!

Chocolate Cherry Cake

This is a recipe that my mom gave me more than 20 years ago, and I have made it many times. It’s so easy, and it’s always been a hit wherever I’ve taken it.
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1 pkg. Devil’s food cake mix
21-oz. can cherry pie filling
2 eggs
1 tsp. almond extract
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1 cup sugar
5 Tbsp. butter
1/3 cup milk
6 oz. semi-sweet chocolate chips
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Mix first four ingredients in bowl. Stir by hand until well-blended. Pour into greased 9"x13" pan. Bake at 350° for about 30 minutes, or until toothpick inserted near center comes out clean. Glaze while warm.
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Glaze: Blend sugar, butter and milk in saucepan. Allow to boil 1 minute. Add chocolate chips and mix until smooth. Pour over cake and spread evenly.

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Iced Coffee

I said I would never do it, but I have had to eat those words (or drink them, in this case). I have become a caffeine addict. The problem (well, one of them) is that I don’t enjoy drinking hot coffee when the weather is hot. I do like iced coffee that I get at drive-throughs, but they are always overpriced, so I have learned to make my own. This takes a while, so I have to plan ahead.

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To make one tall glass, first I make strong coffee in the coffeemaker using 2 heaping tablespoons of coffee and 1½ cups of water. When that is done, I take the pot off the coffeemaker, remove the lid, and let it sit and cool at least ½ hour. Then I pour ¼ cup milk in a bottle with a lid (I have a little 1-pint Rubbermaid container that is marked with measurements that works great) and add 1 tablespoon of sugar (you can adjust this according to your tastes). Pour in the coffee, put the lid on and shake it up. (You can use a blender if you want it frothier.) Then pour over ice, and you’re all set. A great caffeine fix on a summer day!

Sour Cream Coffee Cake

By request from Jennifer, my Bible study leader and blog reader, this is a favorite recipe my mom made when I was growing up. Don’t let the name fool you if you don’t like sour cream; it’s delicious (but not very Weight Watchers-friendly)!

½ cup sugar
2 tsp. cinnamon
1 tsp. vanilla
1/3 cup finely-chopped pecans

1 stick butter
1 cup sugar
2 eggs
1 tsp. almond extract
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup sour cream

Put first four ingredients in a bowl with a lid and shake together well.

Mix butter and sugar. Add eggs and almond extract. Mix in flour, baking soda and salt and then sour cream.

Sprinkle 1/3 of cinnamon mixture into bundt pan. Pour in half of batter and cover evenly with another 1/3 of cinnamon mixture. Pour in rest of batter and cover with rest of cinnamon mixture. Bake at 350° for 45 minutes or until done.

Peanut Butter Surprise Cupcakes

I made these cupcakes for one of Don’s birthday celebrations, but they have been a hit every time I have made them.

Ingredients
Any chocolate cake mix that makes 24 cupcakes, plus ingredients needed to make it (oil, eggs, etc.)
3 oz. cream cheese, softened
¼ cup creamy peanut butter
2 Tbsp. sugar
1 Tbsp. milk
1 stick butter
3 cups confectioners’ sugar
½ cup cocoa
5-6 Tbsp. milk

Directions
Mix cream cheese, peanut butter, 2 Tbsp. sugar and 1 Tbsp. milk with mixer until creamy.
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Make cupcakes as directed on cake mix box. Pour into 24 paper-lined muffin cups. Drop scant tablespoonfuls of peanut butter mixture into center of each cupcake and bake as cake mix directs.
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Cream butter, confectioners’ sugar, cocoa and milk. Frost cupcakes when cooled. Decorate with sprinkles if desired.

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Yum!

Weight Watchers beware! This is not a low-point food!

Southern Fried Apples

A friend from church brought in a huge load of apples on Sunday that had come from a tree in her yard and practically begged everyone to take some, so of course I had to help her out (what a martyr I am). I used them to make Southern Fried Apples.

These aren’t as bad for you as they sound. In fact, the word "fried" is kind of misleading, but that’s what they’re called. Don, being from Iowa, had never had them before he met me, and now they’re one of his favorites.

The measurements in this recipe are approximate. My mom taught me how to do this, and I have never really had a written recipe, so you can adjust the ingredients according to your taste.

Southern Fried Apples
12-14 large apples (firmer types will hold their shape better, but any kind will do)
2 Tbsp. butter (or bacon grease)
1/3 cup sugar (white or brown)
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ground cloves

Put butter or grease in large skillet (you don’t need to melt it). Peel apples; core and cut into wedges. Put in pan on top of butter and sprinkle with sugar and spices. Cover pan and cook on medium-low heat. Remove lid about every 10 minutes and stir. If skillet becomes dry before apples are soft enough, add a little water. Cook approximately 1 hour or until apples are soft and liquid is cooked out.

Summer Treats

Question: What do a crenshaw and Santa Claus have in common?

Answer: They are both melons.

One of the best parts about summer for me is all the fresh produce that becomes available. One of my favorite treats is corn bought from the back of a truck at Farmer’s Market. I also love fresh peaches, blueberries, strawberries (especially from my own garden), cherries, green beans, black-eyed peas . . . The list goes on.

For many years I ate very few fresh fruits or vegetables, but when I was losing my weight, I began to try them again, and discovered some I didn’t even know existed. Unfortunately, there are still a number of vegetables I don’t care for, but I have found that there are many I do enjoy, as well as most fruits. Right now is the best time to enjoy them, while they are fresh, delicious and inexpensive. If you buy them at Farmer’s Market or a produce stand, many have been picked within the last day or so and have a whole different flavor than what you may be used to.

Here are some of our favorite recipes using fresh vegetables:

Grilled Asparagus

(I never thought I liked asparagus until I tried this. I usually just throw it together, so measurements are approximate.)

1 bunch asparagus
2 Tbsp. olive oil
1 tsp. kosher salt
¼ tsp. freshly-ground black pepper

Break off tough ends of asparagus and put in casserole dish; pour in olive oil. Mix together until asparagus is covered. Sprinkle with salt and pepper and mix again. Put on grill and cook until slightly blackened, turning occasionally.

Green Beans with Crushed Walnuts

1¼ lbs. green beans, trimmed
2 tsp. butter
2 Tbsp. finely crushed walnuts
½ tsp. salt
¼ tsp. ground nutmeg

Place beans in a large saucepan of boiling water; cook 5 minutes; drain. Heat butter in a large nonstick skillet over medium-high heat. Add walnuts; sauté for 1 minute, stirring constantly. Add beans, salt and nutmeg; cook for 1 minute.

Pickled Cucumber Salad (from Weight Watchers Magazine)

2 large cucumbers, sliced paper-thin
1 Tbsp. plus ½ tsp. salt
½ cup white vinegar
1 Tbsp. sugar
¼ tsp. white (or black) pepper
2 Tbsp. chopped fresh dill, or ½ tsp. dried

Layer cucumbers in a colander, sprinkling each layer with salt (1 Tbsp. total). Place colander in the sink and top the cucumbers with a plate, then weight with a few soup cans. Let the cucumbers drain 1 hour, then rinse well and pat dry with paper towels.

Whisk together the vinegar, sugar, remaining ½ tsp. salt and pepper in medium bowl. Add cucumbers and toss to coat. Scatter the dill sprigs over. Cover and refrigerate at least 3 hours.

My Herb Garden

The kiss of the sun for pardon,
The song of the birds for mirth.
One is nearer to God's heart in the garden
Than anywhere else on earth. -- Dorothy Gurney

This was on an embroidery sampler my mom did that hung in our home when I was a child. She has since passed it on to me, at my request, and it now hangs in my living room.

When I was single, I didn’t mind apartment living, but one of the main reasons I wanted a house was so I could have an herb garden. I grew herbs in pots on my porch of my apartment, but it wasn’t the same.

The first summer after we got married and moved into our home, I got out my shovel and dug up an 8’x8’ patch of land and planted my herb garden. I have since planted a vegetable garden and strawberry garden as well, but my herb garden holds a special place in my heart. I love planting the seeds for the annuals each spring and watching them sprout up out of the ground. I enjoy watching them all grow and flower and breaking off the leaves to take in their various fragrances. The best part of all is eating them. Here are some of the recipes we have been enjoying this summer using my fresh herbs:

Salsa

"That’s the best salsa I’ve ever tasted!" (quote from Don’s 7-year-old nephew, Daniel)

5 roma tomatoes, peeled, seeded and chopped (I also made it once with 3 larger tomatoes)
5 green onions
1 fresh jalapeno pepper, seeded
½ cup fresh cilantro leaves
Juice of 1 lime
1 tsp. hot pepper sauce
¼ tsp. ground black pepper
4 small garlic cloves
1 tsp. salt

Put all ingredients in food processor and pulse to desired consistency.

Rosemary and Thyme Bread

1 1/3 cups water
3 Tbsp. chopped fresh rosemary (or more to taste)
2 Tbsp. chopped fresh thyme (or more to taste)
4 tsp. butter
2 tsp. salt
4 cups bread flour
4 tsp. dry milk
2 Tbsp. sugar
2 tsp. active dry yeast

Put all ingredients in bread machine as directed by manufacturer and choose Basic setting.

Pesto Sauce

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts

Combine all ingredients in food processor and blend to a smooth paste. Serve over hot cooked pasta.