Chocolate Kiss Cookies

 
for keeping our spirits merry and bright with holiday baking and cooking. 

with Chocolate Kiss Cookies made with a dark chocolate batter, rolled in colorful sprinkles and topped with a dark chocolate Hershey Kiss. A fun holiday cookie kid friendly and perfect for celebrating a purple Sunday win for the Vikings!

But note these cookies aren't just for Christmas as you can change up the color sprinkles to match the holiday e.g. Valentine's Day, 4th of July and there's plenty of Hershey Kisses flavors to choose from. 

Recipe adapted from sallysbakingaddiction.com and makes 24 cookies.

Ingredients: 

• 1 cup all-purpose flour
• ½ cup Dutch process or unsweetened cocoa powder (I used Dark Hersheys Unsweetened Cocoa) 
• ¼ teaspoon salt
• 1/2 teaspoon baking soda
• ½ cup butter softened
• 2/3 cup granulated sugar
• 1 large egg yolk at room temperature
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• ¾ cup nonpareil sprinkles
• 24 Hershey’s Kisses unwrapped (I used special dark flavor) 
  

Directions:

• In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
• In a bowl beat the butter on medium-high speed until smooth, about 1 minute. Add the sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined.
• Place dough in freezer for 20 minutes. Preheat the oven to 350 degrees and line baking sheets with parchment paper or Silpat baking mats, set aside.
• Pour the sprinkles into a small bowl. Roll dough into balls about 3 teaspoons of dough per cookie, then roll each ball into the sprinkles to coat. Place the dough balls on the prepared baking sheet, 2 inches apart.
• Bake the cookies for 11-12 minutes.
• Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Press the chocolate kisses into the center of each cookie. Transfer the cookies to a wire rack to cool completely.
  
  UP NEXT:A week long extravaganza of holiday ideas including sweets and appetizers.

Turkey Wild Rice Casserole Topped with Biscuits

  This is a 

Thanksgiving leftovers meal. I raided the refrigerator and came up with  

Turkey Wild Rice Casserole Topped with Biscuits 

Cook's Notes: A hearty dish using reimagined Thanksgiving leftovers, reminding  me of a pot pie. Recipe serves 4 and was adapted from Taste of Home October/Novembers 2020. A delicious dish that can find a place at your table any week, any month. Chicken can substitute for turkey.

I did anticipate wild rice for Thanksgiving so brought a bag from Minnesota. While it is a Midwest staple, it can be scarce to find in the southwest. 

Cooking Tip: Reserve 1/3 cup of sauce for the next day to reheat casserole as rice does absorb the liquid. Refrigerate until needed. 

Ingredients: 

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1 cup each diced carrots, mushrooms and celery
• 1 cup frozen peas (no need to thaw) 
• 1/3 cup all-purpose flour
• 2 cups chicken broth, undiluted (low sodium)
• 1/4 cup 2% milk
• 1 teaspoon each herbes de Provence and parsley flakes.
• 1 cup grated Swiss cheese or white cheddar cheese
• 2 tablespoons dry white wine e.g. Sauvignon Blanc
• Salt and pepper to taste 
• 3 cups diced cooked turkey or chicken
• 2 cups cooked wild rice
• 1 tube refrigerated 5 buttermilk biscuits, quartered

Directions:

• Preheat oven to 375 degrees. 
• In a medium sized skillet melt butter and saute celery, carrots, onions and mushrooms for 3 minutes. Reduce heat cover and steam for 5 minutes more. Add in peas, wild rice and turkey. 
• In a bowl whisk flour, milk, broth, wine, and spices. Mix in grated cheese. Reserve 1/3 cup set aside. Add rest of sauce to skillet with turkey, veggies and wild rice. Cook on low heat until sauce thickens about 5-7 minutes. Stir a few times. Salt and pepper to taste.  
• Lightly grease a 2-1/2 quart baking dish. Add turkey/rice/veggies mixture to dish. 

• On wax paper unroll tube of refrigerated biscuits. Arrange four on top and cut 5th one to fit in spaces. 

• Bake at 375 degrees about 18 minutes. Biscuits should be browned on top, but also check to make sure biscuit dough on bottom touching filling is cooked. Filling should be bubbling. 

Reimagined Turkey Leftovers

Time to be creative and reimagine your Thanksgiving dinner into something else just as tasty. 

 Skinny Turkey-Artichoke and Roasted Red Pepper Panini is a delicious combination making good use of leftover turkey. Use whole wheat bread and some reduced fat ingredients as a healthy option. A skillet can substitute for a panini press. The recipe makes two sandwiches. Recipe adapted from http://bettycrocker.com/ This sandwich used to be on Panera Bread menu.
Ingredients:

• 1/4 cup marinated artichoke hearts(from a 6 oz. jar, drained and patted dry)
• 1/4 cup reduced-fat garlic-herb spreadable cheese (from a 6.5 oz. container) e.g. Alouette
• 1/2 cup loosely packed fresh spinach leaves, chopped
• 4 slices of whole wheat bread
• 1/3 cup roasted red bell peppers (from a jar), drained and chopped
• Turkey or chicken breast slices
• 4 tablespoons reduced fat shredded Italian cheese blend

Directions:

• Place artichoke hearts on a paper towel and coarsely chop. Pat dry with a paper towel
• In a small bowl mix artichoke hearts, spreadable garlic herb cheese, roasted red pepper, and spinach
• Heat panini press or a skillet.
• Lightly brush two bread slices with olive oil and place bread face down on panini press or in a skillet.
• Spread the artichoke mixture on each bread slice.
• Top with turkey or chicken and shredded cheese.
• Place remaining bread on each slice. Brush tops with a little olive oil.
• Cook 4 minutes if using a panini press 3 minutes for a skillet and flip over to toast over side, 2 minutes.

Leftover Mashed Potato Puffs

Cook's Notes: A great way to use up leftover potatoes. The recipe makes 8-10 depending on size of pan used. The recipe comes from thekitchn.com
Ingredients:
3 cups leftover mashed potatoes
3 large eggs, beaten
1 cup grated cheese such as Parmesan, shredded Mexican cheese, Gruyere
1 teaspoon each chives and parsley flakes
1/3 cup diced meat e.g. cooked ham or crumbled bacon

Directions:

• Preheat oven to 400 degrees. Lightly coat muffin pan.
• Beat eggs and add in mashed potatoes, cheese, spices and diced meat.
• Bake about 23 minutes. Let cool in pan five minutes before removing.
  

The options are endless. Be imaginative but here are two ideas to consider.
Goat Cheese and Spinach with Minced Garlic
Italian-Inspired-chopped sun dried tomatoes, chopped basil and finely chopped shallots

"LEFTOVERS"
by Jack Prelutsky

Thanksgiving has been over
for at least a week or two,
but we’re all still eating turkey,
turkey salad, turkey stew,

turkey puffs and turkey pudding,
turkey patties, turkey pies,
turkey bisque and turkey burgers,
turkey fritters, turkey fries.

For lunch, our mother made us
turkey slices on a stick,
there’ll be turkey tarts for supper,
all this turkey makes me sick.

For tomorrow she’s preparing
turkey dumplings stuffed with peas,
oh I never thought I’d say this —
“Mother! No more turkey… PLEASE!”

REMINDER

It does make a big difference

Thanksgiving Greetings

 

Be Grateful-Be Joyful-Be Thankful 

Reminder-Support your local businesses and restaurants this holiday 

season. They need you!

UP NEXT

Spotlight on Native American Heritage Month

 

9 Influential and Powerful Native American Women 

Wilma Mankiller
Susan La Flesche
Maria Tallchief
Pine Leaf
Pocahontas
Sacajawea
Winoa LaDuke
Elouise Cobell
Ashley Callingbull

for detailed information see
https://www.powwows.com/9-famous-native-american-women-in-history-that-

12 Influential Native American Leaders

These historical figures left a lasting mark with their leadership, creations, and bravery in battle. 
https://www.biography.com/news/influential-native-americans-list

and may your Thanksgiving Day be one of great joy, gratitude and thankfulness. 

Cinnamon Roll Apple Cobbler

Grab your coffee and treat yourself to delicious piece of cinnamon roll apple cobbler.

Cinnamon Roll-Apple Cobbler

Cook's Notes: This recipe was previously posted on Ever Ready in 2018. It has been updated and quality control has thoroughly retested it. For me it's simply off the charts in taste. Cinnamon and apples are a match made in flavor heaven for this cobbler. It's simple to make using prepared quartered refrigerated cinnamon rolls  nestled among the apple pie like filling. Icing included in the packaging is drizzled on top after baking. You will need a 2 quart baking dish or a 9 x 9 baking dish. Frozen cinnamon rolls thawed can be substituted for 5 large refrigerated cinnamon roll package. Try using two kinds of apples for more flavor. Honeycrsip gives it sweetness and Granny Smith add some tartness. Recipe was adapted slightly from BHG November 2017 and serves 6. Perfect for your holiday week cooking. 

Ingredients 

• 1/2 cup raisins
• 1/3 cup hot water
• 1/2 cup sugar
• 2 tablespoons flour
• 1/2 tsp. each ground ginger and apple pie spice
• 1 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 6 cups peeled, cored, and sliced apples (Braeburn, Jazz, Granny Smith, Honey Crisp) 
• 1/2 finely chopped walnuts 
• Lemon squeeze 
• 1-17 1/2 ounce pkg. (5) refrigerated large cinnamon rolls with icing, quartered or 5 frozen cinnamon rolls, thawed, quartered

Directions:

• Let raisins sit 5 minutes in hot water to plump up, discard water.
• Preheat oven to 350 degrees.
• In a large bowl stir together sugar, flour, cinnamon. ginger and apple pie spice.  Mix with diced apples. Stir in walnuts and raisins. Add one good lemon squeeze to apple filling. Mix thoroughly. Spoon apple filling into a 2-quart round or square baking dish. Cover with foil and bake 45 minutes or until apples begin to soften.
• Quarter each cinnamon roll and arrange pieces on top of apple filling. Some of the apple filling will show through. 
  
• Bake, uncovered, 2o minutes more or until rolls are golden. Cool at 20 minutes and drizzle icing from cinnamon roll package over top. 
  

Italian Meatballs with Marinara Sauce

Are you ready for what I call an "interim dinner"?  A comfort food meal easy to prepare while you're busy this week prepping for Thanksgiving. All the ingredients are ready made products. Just assemble to create a flavorful and tasty meal.  

Cook's Notes: This is my favorite to-go meal when I'm short on time but still looking for a satisfying meal that tastes great. It's an Ever Ready special that serves four. Make the sauce the day before or early in day for best flavor. Pair the meal with a green salad and artisan bread.  

Ingredients:

• 12 precooked Italian all beef meatballs from Costco (Kirkland brand) or your favorite store brand
• 1 jar (24 oz.) marinara sauce 
• 1 can (14 oz.) fire roasted diced tomatoes, garlic and herbs
• 1 teaspoon each oregano and Italian seasoning 
• Fettucine or spaghetti noodles
• Grated Parmesan cheese 

Directions:

• Early in the day in a saucepan add marinara sauce, diced tomatoes and seasonings. On low heat bring ingredients to a boil. Reduce heat and simmer on low heat 30 minutes. 
• In a baking  dish add 12 thawed meatballs and pour sauce over meatballs. Grate Parmesan cheese over the top. Cover and refrigerate several hours. 
• Uncover and bake at 350 degrees 30 minutes. 
• Serve sauce over fettucine or spaghetti noodles, adding more grated Parmesan cheese over the top.  

Looking for some wine recommends for your Thanksgiving dinner? Here are two cabs and 2 sauvignon blancs for your consideration.   

Did you notice in food photo above the Give Thanks paper cutlery pockets? I found them on Amazon. 

Copy and paste link in your browser to view

 https://www.amazon.com/Thanks-Cutlery-Holders-Packs-Count/dp/B07HLQ9YJN/ref=sr_1_1?dchild=1&keywords=give+thanks+cutlery+holder&qid=1606102532&sr=8-1

Impressive array of pinks and blues in this Arizona sunset.  

Fresh Cranberry Orange Sauce and Fresh Cranberry Cherry Sauce

Love it or hate it, cranberry sauce is just as much a fixture on  the Thanksgiving table as the turkey itself. One year I made the mistake of not having the traditional canned stuff. There was an outcry from several of the devoted fans of jellied cranberry sauce. 

Lesson learned from that moment on you'll will always find jellied cranberry sauce on the table along side of my Cranberry Orange Sauce from scratch. 

Cook's Notes: A hint of nutmeg, lots of orange zest and a bit of vanilla all come together to make this yummy cranberry sauce. 

Ingredients: 

• 1-12 oz. bag of cranberries, rinsed
• 1/2 cup orange juice or freshly squeezed orange juice and 1/2 cup water
• 3/4 cup granulated sugar + 2 tablespoons
• 2 tablespoons orange zest
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon 
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional add ins 1/2 cup golden raisins and 1/3 cup pecans

Directions:

• In a large saucepan on a medium high heat bring to a boil sugar, orange juice, water and zest. Whisk a few times. Add in cranberries, vanilla, cinnamon, nutmeg, pinch of salt and raisins if adding in.
• Bring to a boil again, stirring occasionally. Reduce heat to medium low and cook 10 to 15 minutes. Cranberries will burst and mixture will thicken. Sauce will thicken more as it cools. 
• Store cranberry sauce in a bowl covered with plastic wrap in the refrigerator. Will keep up to two weeks. 

  Another great option to consider is Cranberry Cherry Sauce.

Cook's notes: A flavorful sauce the perfect side for turkey, chicken, pork or salmon. It can be made a few days in advance and kept refrigerated. Also a great basting sauce for grilled meats. Don't skip the wine part. For some inexplicable reason it really enhances the sauce flavor :)

Ingredients:

• 2 tablespoons cornstarch mixed with 1/4 cup cran-cherry juice
• 12 oz. cran-cherry juice
• 1 cup of water
• 1 cup dark brown sugar
• 2 large cinnamon sticks broken in half
• 1/4 teaspoon allspice
• 1-5 oz. package dried tart cherries
• 1-12 oz. bag fresh cranberries
• 1/4 cup dry red wine like a Merlot, Cabernet or Malbec

Directions: 

• Whisk 2 tablespoons cornstarch into 1/4 cup cran-cherry juice and set aside
• In a saucepan add 12 oz. cran-cherry juice, 1 cup of water, brown sugar, allspice, and cinnamon sticks.
• Bring mixture to boil over medium heat stirring until sugar is dissolved, add dried cherries and reserved cornstarch mixture. Cook 2 minutes until sauce slightly thickened.
• Add in cranberries and cook till berries pop about 7 minutes over medium heat.
• Remove from heat and transfer to a bowl, stir in wine.
• Cool and remove cinnamon sticks
• Cover with plastic wrap and refrigerate until serving.

A month long celebration meant to give recognition to the significant contribution the native peoples have made to the history, culture, and growth of the United States. One way to get into the spirit of things is by reading works by some of the greatest Native American authors from the past century. Some of their works will shed light on activism, culture, and history, some expose the challenges of living on reservations or establishing an identity in the modern world, and all are beautiful, well-written pieces of poetry, prose, and non-fiction that are excellent reads, regardless of the heritage of their authors.

Louise Erdrich

Louise Erdrich is an Ojibwe writer. She is the author of 14 novels as well as volumes of poetry, children's books, and a memoir of early motherhood. Her debut novel, "Love Medicine," won the National Book Critics Circle Award. "The Last Report on the Miracles at Little No Horse" was a finalist for the National Book Award. Her novel, "The Plague of Doves," a New York Times bestseller, received the highest praise from Philip Roth, author who wrote, that Louise Erdrich's imaginative freedom has reached its zenith--it is her dazzling masterpiece.

Erdrich is widely acclaimed as one of the most significant writers of the second wave of the Native American Renaissance. Erdrich's "The Round House", was the well-deserving winner of the National Book Awards. " The Night Watchman" is her most recent novel. It is based on the extraordinary life of Erdrich’s grandfather who worked as a night watchman and carried the fight against Native dispossession from rural North Dakota all the way to Washington, D.C. 

Louise Erdrich lives in Minnesota with her daughters. She is the co-owner of Birchbark Books, a small independent bookstore with her sister, author Heide Erdrich. 

A link to Erdrich's books https://www.thriftbooks.com/a/louise-erdrich/198721/

Cranberry Pear Crumble Mini Pies

In my book it's never too early to think about the holidays. With a constant barrage of grim news firing from both barrels everyday we must look for ways to spread kindness and joy whenever possible. I guarantee this sweet treat will add joy to your day. These mini pear cranberry pies are the perfect balance of tart cranberries and sweet, tender pears. A touch of favorite warm spices, cinnamon and nutmeg added round out the goodness of these mini treats. Absolutely delicious and added much joy to my day. There's also something about setting a festive place setting that makes the food taste even better.   

Cook's Notes: Fresh cranberries work the best for this recipe. If using frozen, rinse and dry them before using. Recipe adapted from bakeorbreak.com. There are lots of options with this recipe. The recipe is enough filling for 4 (8 oz. capacity ramekins) 

10 mini pies

5 mini Cranberry Pear Pies plus enough filling leftover for 2 ramekins

or can serve 6 with filling made in an 8 x8 pan.

Pie Ingredient

• 1 box Pillsbury Refrigerated Pie
• Need 2 pie crusts for 10 mini pies or 1 pie crust for 5 mini pies 

Topping Ingredients:

• ¼ cup flour
• 1/3 cup old fashioned rolled oats or quick rolled oats
• ¼ cup brown sugar
• 1 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• Pinch of salt
• ¼ cup butter, cold cut into ½ inch cubes

Filling Ingredients:

• 3 large pears, firm baking kind e.g. Bosc or Anjou (about 3 cups)
• 1 cup fresh cranberries
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 2 teaspoons Saigon cinnamon or 2-1/2 teaspoons ground cinnamon  
• ½ teaspoon fresh lemon juice 
• Dash nutmeg

Topping Directions:

• Pulse topping ingredients in a food processor 5 times or until butter is pea sized or use a pastry blender.
• Freeze topping while making the filling.

Pie Directions: 

• Lightly grease a standard muffin pan.
• Sprinkle flour on large sheet of wax paper. Roll out crust lightly. Using a 5 inch biscuit cutter or glass close to that measurement cut out 4 circles.
• Reroll scraps to get a fifth circle.
  
• Press each circle into a standard muffin tin well, flattening any bunches of dough along sides and crimp edges.
  
• Freeze tin 30 minutes. Preheat oven to 375 degrees. 
• Combine pears, cranberries, sugar, cornstarch, lemon juice, nutmeg and cinnamon in a large bowl. 
• Divide filling evenly among pie crusts.
  
• Sprinkle streusel topping mixture over each pie crust and press mixture down.
  
Bake 25 minutes or until topping has browned, cranberries have popped and the filling is bubbly.

SPARKLE ON!