Not enough time...

Wow, I just realized that I have not posted anything for a few days...I've just been so busy getting ready for Christmas I don't seem to have enough time.

I'll have something of interest in a day or so.

Peace...and I'm outta' here.

Cool Whip Cookies

I found the recipe for these cookies on the side panel of a Lemon Cake Mix last year. They seemed so easy I just had to make them. Well, I used the lemon cake mix and the cookies were unbelievable. Everyone raved about them. I'm not sure which were my favorite: the cool whip cookies or my old fashioned Coconut Macaroons (see the recipe in my first post). Well, I decided to make the cool whip cookies a couple days ago. To my dismay, I couldn't find the lemon cake mix I thought I'd purchased. I REALLY wanted to make these and include them in my cookie gift bags and boxes, but all I had was French Vanilla and Pineapple cake mix. Which one do you think I used? Well -- pineapple of course!! Who do you know that makes Pineapple Cookies? I've never seen them anywhere...

Well, my friends...the pineapple cookies came out great! So I learned that you can use ANY FLAVOR of cake mix for these Cool Whip Cookies although I think a fruit flavor (lemon, strawberry, pineapple) or chocolate would work best. I'm going to try a spice cake next. Or how about a white/yellow cake mix with extract flavors added? OOOOhh, maybe a boxed carrot cake?

In any case, the cookies come out light, moist, sweet and pretty. They are a little bit sticky though so keep this in mind when packing them up as gifts. Also, I recommend that you keep them small.

COOL WHIP COOKIES

1-8oz container of frozen whipped topping

2 eggs

1 pkg of cake mix

2/3 cup confectioner's powdered sugar

Preheat oven to 350*. Lightly grease baking sheets (or use non-stick spray). Beat the whipped topping and eggs together. Add the cake mix and blend well. The "dough" will be thick and sticky. Drop by teaspoonfuls (only 2 or 3 at a time) into a bowl with the powdered sugar and roll them around to fully coat. Put the sugar-covered balls on the baking sheets 2" apart. Bake for about 8 minutes. Makes about 3 or 4 dozen cookies, depending on size.

These cookies are soft, light, airy and sweet. As the cookie expands in the oven the powdered sugar gets separated giving them a pretty, lacy appearance. ENJOY!!

Peace...and I'm outta' here.

Sample Day at BelAir Market

Yesterday I went back to work as a food demonstrator for NCIM (If anyone anywhere is interested in doing demo work, leave me a message). I was preparing and sampling a delicious pasta dish using Johnsonville Four Cheese Italian Sausages. It was super simple to prepare. Even the kids that sampled it liked it. All in all it was a very good day, although I must say I was a bit out of the flow when I first got there...it's been over five months since I did a demo and stood on my feet in one spot all day. But I got through it!! I'm glad my demo involved preparing a "real" dish as opposed to just pouring juice into little cups or putting something on a little piece of bread. Whenever I have to prep and cook something, the day goes by much quicker and before I know it, it's time to go home.

I have another demo next Friday, but I'm not as thrilled about it - all I'm doing is putting bleu cheese on crackers. I expect it may end up being a "slow" day... Anyway, the dish I prepared ended up being so popular I thought I'd share it here. Sorry I don't have a picture of the finished dish, but take my word for it - it may look a little plain, but it's packed with flavor.

JOHNSONVILLE SAUSAGE AND PASTA IN GARLIC/BASIL SAUCE

1 pkg Johnsonville Four Cheese Italian Sausages (5 links)

12 oz (dry) Farfalle (bowtie) pasta

1 medium onion (fine dice)

1-1/2 to 2 tbsp minced garlic (do not use garlic salt--too salty)

3 tbsp Olive Oil

3/4 cup frozen petite peas

1-1/2 tbsp cornstarch

16 oz low sodium Chicken Broth

1/4 cup fresh basil (1/8" chop)

Prepare the pasta according to pkg instructions; drain, drizzle with 1 tbsp olive oil and set aside. Score/remove/discard the casing on each sausage; cut each link into 1/2 inch rounds. Cook the sausage in a 12" skillet until brown. Add the onion, garlic and 2 tbsp olive oil. Saute until onion is translucent/tender. In a small bowl, combine the cornstarch and broth till smooth. Add to the meat/onion/garlic mixture. Stir well and frequently until boiling and sauce thickens. Add the frozen peas and reduce heat to simmer for 5 min. Add the drained pasta and toss to coat with sauce. Add the fresh basil and toss once more before serving. It should be noted here that this dish requires no other seasonings such as salt or pepper. All the seasoning needed is already in the sausages. Serves 6 to 8.

NOTE: Although you could probably substitue any Italian style sausage, the Johnsonville Four Cheese Italian sausages have mozarella, romano, parmesean and cheddar cheese right in them and it melts out somewhat as you cook them. This adds richness to the garlic/basil sauce. I don't think the dish would be nearly as good with a substitution.

Peace...and I'm outta' here.

YUM, YUM - EAT 'EM UP!!

Okay, so I ate these things at a Chinese buffet in Yuba City, CA and they were scrumptious!! I thought, "I could make these...looks simple enough!" Sooo, I decided to try and recreate them for the Bling Bats Christmas party!! Voila! They came out great and are oh so easy to make...only two ingredients. So here's the recipie:

BACON WRAPPED CHICKEN BITES

12 oz Boneless skinless chicken breasts

7 or 8 slices of regular bacon

Cut the chicken breast meat into bite-sized pieces (about 1" X 1"). Wrap a piece of bacon around each chicken "bite" - Each slice of bacon should be enough to wrap 3 or 4 bites. Arrange them on a foiled-lined baking sheet about 1" apart. Bake in a 400* oven for about 20-25 min. or until the chicken meat is white and the bacon is browned and crispy. Be careful not to over cook as the chicken will get tough. Allow to cool and enjoy them alone or with a dipping sauce (I liked dipping them in Ranch dressing).

Peace all...and I'm outta' here.

Holiday Spirit and Food for the Bling Bats

Busy, busy, busy!!! Cooking, cleaning and decorating! Trevell, Tashyra and I finally finished decorating the tree last night. I think it is beautiful...it sparkles and glitters! I am officially in the holiday spirit!!

The holiday parties are here. And of course, holiday parties mean lots of great, albeit fattening and decadent food!!! Thank goodness Christmas only comes once a year. I've been so disciplined with my new eating habits and I don't want to gain any of the 51 lbs back...but I don't want to miss out on all the goodies either. So I've been busy online figuring out the caloric, carbohydrate and fat content of various holiday foods so I can enjoy at least a little bit of most everything I may encounter.

Since I am over 50 now, I am a member of a chapter of the Red Hat Society - the Bling Bats in Red Hats. Tonight is the annual Christmas Party. I volunteered to help our Queen (Batty N Charming) with the food and I am busy preparing and cooking three of my yummiest dishes. One, Nancy's Loaded Potato Cassarole, was passed down verbally to me by my mom before she was stricken with Altzheimer's. It is oh so good but very high in calories (235 per half cup) so use some self-control. I'll post the other recipes tomorrow and the next day. I hope you try today's recipe and leave me a note telling me how you like it.

NANCY'S LOADED POTATO CASSAROLE

Makes 8 to 10 servings

9 medium russet potatoes
16 oz. sour cream
8 oz. cheddar cheese
1/2 cup diced red onion
1/3 cup chopped green onion tops
2 Tbsp. real crumbled bacon (not bacon bits)
8 Tbsp. salted butter (4 tbsp frozen and 4 tbsp melted)
1/2 cup seasoned bread crumbs

Parboil potatoes and allow to cool in fridge overnight. Freeze 4 tbsp of butter (1/2 cube) - to be used in last step. Peel and shred potatoes (use large holes on grater so they look like hash browns). In a large bowl fold together the shredded potatoes, sour cream, red & green onion, crumbled bacon and 1-1/2 cups cheese (set aside 1/2 cup for the top). Stir in 4 tbsp of melted butter. Salt and pepper to taste (approx. 1 tsp salt and 1/2 tsp pepper) . Spray a 13" X 9" pan with non-stick cooking spray. Spread potato mixture evenly in prepared pan. Sprinkle the remaining 1/2 cup of cheese and the 1/2 cup of bread crumbs over the top. Grate the frozen butter evenly on top of bread crumbs. Bake uncovered on upper rack in a 350º oven for 20-25 minutes until heated through and top is golden brown and crispy. Allow to set for 10-15 minutes before serving. **This cassorole can be assembled and refrigerated a day ahead-- allow to come to room temperature before putting in the oven.

Peace all...and I'm outta' here.

CORNY MORNING!!!

Woke up this morning and thought I'd get "corny" with my family for breakfast!!! So here's my recipe for great CORNED BEEF HASH!!! Very simple yet delicious...especially when served with biscuits and made-to-order fried eggs!! YUM! Just ask Trevell and his Grandpa Great (my dad).

GRAMMA'S CORNED BEEF HASH

4 or 5 medium Idaho potatoes

1 medium onion

2 tbsp canola oil

1 - 12 oz can of corned beef

salt and pepper to taste (heavier on the pepper)

Wash the potatoes but leave them in their jackets (don't peel them!). Cut each in half lengthwise, then cut each half in half lengthwise again. Then slice them in the opposite direction (1/8" - 1/4" slices.) Rough dice the onion. This is a rustic, country style hash, so it doesn't have to be perfect or "pretty". Heat the oil in a heavy 12" skillet and add the potatoes first, then the onion. Salt and pepper - then cover for about 5 to 10 minutes on medium high. Meanwhile, open the can of beef, break/chop it up. Turn the potatos/onions with a spatula and add the corned beef. Cover again for another 10-15 minutes on medium heat. If the potatoes are tender, turn everything together with your spatula, making sure to scrape the brown "good stuff" off the bottom from time to time; keep your eye on it so that it cooks and gets "crispies" (that's what my grandson calls it) all throughout, but does not burn. Serve with fresh hot biscuits and "made-to-order" fried eggs on top or on the side. This recipe will feed about 6 people. It's also good with catsup on top.

Okay -- so I'm not a cookbook author...but all I can do is try to tell you how to make it like I do. I hope yours comes out as good as mine.

Peace all...and I'm outta' here.

CHRISTMAS DECORATING!!!

Well, I started my Christmas decorating today. So far I've got the tree up and put the lights on (6' tree, 500 lights), hung the wreath on the front door, hung the Christmas "pop-outs" in the windows, and started putting Santas and Snowmen on every available flat surface! So today, I'm posting some pictures and then at the end, you'll find a recipe for DESSERT KOLACHKY and a Sweet Cheese Filling to put inside. I'll post a picture of my tree when we are finished putting on the ornaments! Enjoy!

DESSERT KOLACHKY

1/2 lb butter or margarine

1-8oz pkg of softened cream cheese

2 Tbsp sugar

2 cups flour

2 tsp baking powder

1/2 tsp salt

About 3/4 cup raspberry, apricot, grape preserves or cheese filling (see below)

Confectioner's sugar

Thoroughly blend butter, softened cream cheese and sugar. Add flour, baking powder and salt. Mis well. Knead to form a stiff dough. Roll to 1/4" thickness on well floured board. Cut into 2-in. squares. Place 1/2 tsp of filling/preserves in center. Press opposite corners together. Place on ungreased baking sheet. Bake in 350* oven for 15-20 min or until lightly brown. Remove from pan and cool on rack. When cool, sprinkle with confectioner's sugar. Makes 5 dozen

SWEET CHEESE FILLING

1-8oz pkg cream cheese

1/4 cup sugar

3 tbsp flour

1 egg yolk

1/2 tsp grated lemon peel

1 tsp lemon juice

Soften cream cheese. Add sugar, beating until light and fluffy. Stir in flour, egg yolk, lemon peel and lemon juice.