Holiday Bonus Package-Three Recipes

Toast the holidays with a Pomegranate Champagne Cocktail followed by Orange, Avocado, and Pomegranate Salad. A delicious Ham Broccoli and Cheese Croissant Casserole will leave your guests more than satisfied.

Pomegranate Champagne Cocktail
Cook's notes: For each drink add a couple tablespoons of pomegranate or cranberry juice to a flute glass. Then add two tablespoons of raspberry sherbet or sorbet. Top with champagne. Serve immediately.

Orange, Avocado, and Pomegranate Salad

Cook's Notes: Recipe and dressing serve 4.

Dressing can be made ahead and refrigerated in a screw type jar with a lid.

For the Salad

• 8 cups mixed greens 
• 1 cup pomegranate seeds or arils (found in the produce dept.)
• 2 large oranges, peeled and diced 
• 2 avocados, pit removed and sliced
• 1/2 cup diced red onions
• Optional add ins-pepitas, crumbled feta cheese, and multicolored tortilla strips (produce department) for some crunch

For the dressing 

• 2 tablespoons Cranberry-Pear Vinegar or a good quality white vinegar 
• 1/3 cup olive oil
• 2 shallots, minced
• 2 garlic cloves minced
• 2 tablespoons orange juice
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1 tablespoon orange zest 
• Salt and pepper to taste

Directions:

• Prepare the salad ingredients, toss with dressing right before serving.
• Place all dressing ingredients in a blender and blend until smooth. Taste test to balance ingredients if needed.   

Ham and Swiss Cheese Croissant Casserole with Broccoli 

Cook's Notes: A hearty egg bake is easily made ahead to keep your holiday brunch a little less hectic. Croissants take the place of cubed white bread in this stylish update of a traditional breakfast casserole. Honey and mustard add just the perfect sweet-savory touch to this dish.

Ingredients:

• 4 large croissants or 8 mini croissants, torn into 2-inch pieces
• 2 cups diced cooked ham pieces or deli ham
• 1-1/2 cups Swiss cheese or cheddar cheese grated or a combination of both
• 6 large eggs
• 1-1/4 cups half and half
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 teaspoon parsley flakes
• 1 teaspoon Italian seasoning
• 1-1/2 diced broccoli florets 

Directions:

• Grease a deep-dish pie pan or an 8 x 8 glass pan.
• Arrange half the torn croissant pieces in a baking dish, top with half of the ham pieces, half cheese, and half broccoli if using. Repeat with remaining croissant pieces, ham, broccoli, and cheese.
• In a blender mix half and half, eggs, mustard, honey, and spices. Mix well.
• Slowly pour egg mixture over croissant mixture. Use a sheet of wax paper to press croissant pieces into the egg mixture to moisten completely. Cover with foil and refrigerate for at least 8 hours but no longer than 24 hours.
• Remove from refrigerator one hour before baking time. 
• Preheat oven to 350 degrees. Bake casserole covered 35 minutes. Uncover and bake 15- 20 minutes more or until browned and set. Let stand 10 minutes before serving.

So putting this all together for the Seasonal Plate Plate Food Column 

ENJOY!

Espresso Toffee Chocolate Chip Cookies

These soft in the center and crunchy around the edges chocolate chip cookies make them a real holiday stand out. Espresso Toffee Chocolate Chip Cookies are pure heaven made with chunks of chocolate. bits of toffee, and a kick of espresso. The espresso flavor is present, but not overwhelming and pairs nicely with the chocolate chunks. The toffee adds a nice crunch and of course, we have to finish off the cookies with flaky sea salt. YUM! Coffee and cookies? Need I say more. 

Cooking Tips: Chill the dough for 30 minutes and flour hands when forming the dough into balls. 

Recipe adapted from twopeasandtheirpod.com  and makes about 34 cookies.

Espresso Toffee Chocolate Chip Cookies

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1 cup butter, at room temperature
• 1-1/2 tablespoons espresso powder
• 1 1/2 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1-3/4 cups chocolate chunks
• 1 cup toffee bits
• Optional flaked sea salt for sprinkling on cookies

Directions:

• Preheat oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or parchment paper and set it aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
• Using a stand mixer, cream butter, sugars, and espresso powder together for about 1 minute. Add in the eggs and vanilla and mix until combined. Add the dry ingredients. Mix on low until just combined. Don't over mix. Use a heavy-duty spoon to stir in the chocolate chunks and toffee bits as batter is thick. 
• Form the cookie dough into balls, about 2 tablespoons of dough. Place on a prepared baking sheet, about 2 inches apart.
• Bake cookies for 12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle with flaky sea salt if using. Let the cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool. 

This was just one of those days when I decided a random act of kindness was the way to go. I bought a plate of cookies to the clinic where I am doing PT. I was a little worried they might have some rule about accepting cookies. Once they got over the surprise they were eagerly accepted.  

Gingerbread Cookie Bars

Today find a way to share something with someone who could use a little more.  

Gingerbread Bars with Cream Cheese Frosting

Cook's notes: It's a bar no WAIT! it's a cookie-hey it's both. I loved this recipe on so many levels. It's easy baking in a 13 x 9 pan, full of holiday flavors, and looks quite festive on the serving plate. The recipe has been adapted from
classycooking.com and makes about 20 bars.
In this photo, miniature gingerbread men were placed in the center of the bars.  This would be a fun family project with kids decorating the bars. Try Traders Joes or Target for these mini gingerbread men finds.
Bar Ingredients:

• 2 cups + 2 tablespoons all-purpose flour (scoop and level to measure)
• 2 teaspoon ground ginger
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, diced into 1 tablespoon pieces, melted and cooled slightly
• 1 cup packed light brown sugar
• 1/4 cup unsulphured molasses not blackstrap
• 1 large egg
• 2 teaspoons vanilla extract

Frosting Ingredients:

• 3 tablespoons butter
• 3 oz. cream cheese, nearly at room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon maple extract or 1 teaspoon pure maple syrup
• Milk 

Bar Directions:

• Preheat oven to 350 degrees. Spray a 13 by a 9-inch baking dish with cooking spray, set aside. In a medium mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt for 20 seconds, set aside.
• Using a mixer blend together butter, brown sugar, and molasses until combined. Mix in egg, maple and vanilla extract. With mixer set on low speed slowly add in flour mixture and mix until combined. Fold the batter with a spatula as needed until the batter appears to be evenly incorporated. The batter is thick.
• Spread dough into prepared baking dish and press into an even layer using floured hands. Bake in preheated oven until bars have baked through, about 12-14 minutes (be careful not to over-bake). Transfer the baking dish to a wire rack and let the bars cool completely.

Cream Cheese Frosting:

• Using a mixer cream together butter and cream cheese until smooth. Add in powdered sugar and vanilla and mix until light and fluffy, adding in as needed to achieve desired consistency. Spread frosting over cooled bars. Cut into squares. Cover with lid or plastic wrap and store in the refrigerator.

All this talk about gingerbread men does require a poem refresher

Once there was a gingerbread man,
Baking in a gingerbread pan.
Raisin eyes and a cherry nose,
Trimmed right down to his fingers and toes.
A gingerbread man in a gingerbread pan!
Here's the old woman who made him so sweet,
A treat for her and her husband to eat,
She made him with flour and sugar and eggs,
She gave him a face and two arms and two legs.
A gingerbread man in a gingerbread pan!
Now open the oven to see if he's done,
This gingerbread man, he know how to run.
Out of the oven and onto the floor,
Now run away out the kitchen door.
The gingerbread man, he's out of the pan!

Now chase him old woman, now chase him old man
Chase him, yes chase him as fast as you can!
Through the garden and out the gate,
Catch him right now, before it's too late.
The gingerbread man, he's out of the pan!

Along came a cow who wanted a treat
And the gingerbread man, he looked good to eat
Run, run, as fast as you can
You can't catch me, I'm the gingerbread man
I'm the gingerbread man and I'm out of the pan!

Along came a horse who wanted a snack
But the gingerbread man, he never looked back
Run, run, as fast as you can
You can't catch me, I'm the gingerbread man
I'm the gingerbread man and I'm out of the pan!
Along came a farmer who wanted a treat
And the gingerbread man, he looked good to eat
Run, run, as fast as you can
You can't catch me, I'm the gingerbread man
I'm the gingerbread man and I'm out of the pan!
Along came a dog who wanted a snack
But the gingerbread man, he never looked back
Run, run, as fast as you can
You can't catch me, I'm the gingerbread man
I'm the gingerbread man and I'm out of the pan!
Along came a hog who wanted a treat
And the gingerbread man, he looked good to eat
Run, run, as fast as you can
You can't catch me, I'm the gingerbread man
I'm the gingerbread man and I'm out of the pan!
Along came a fox who wanted a treat,
And this gingerbread man, he looked good to eat.
Jump on my back, my gingerbread pet,
And we'll cross the river, so you won't get wet
Mr. Gingerbread man, who's out of the pan!

There was no place to go, there was no place to run
And a ride on the river could be lots of fun!
So off with the fox did Gingerbread go
And what happened next, you already know
To the gingerbread man, who's out of the pan

That sly old fox had a de-lic-ious treat
And the old man and woman had nothing to eat
Not a bite was left for the cow or the dog,
The horse or the farmer or hungry old hog
There's no gingerbread man in or out of the pan!

So let us go home and get out the pan
And we'll make ourselves a new gingerbread man!
And when he is eaten, we'll make us some more
But this time we'll be certain to lock the back door!
A new gingerbread man, in a gingerbread pan!

Holiday Baking Blitz

 

It's hard to believe I missed

especially when it's the perfect opportunity for a random act of kindness-sharing a plate of cookies. 

But it's never too late to start your holiday cookie baking this week. 

Start with Maple Brown Sugar Cookies  

MAPLE BROWN SUGAR COOKIES

These cookies are

• Not cakey
• Brown sugared and buttery
• Unbelievably chewy and soft in the center
• Crisp on the edges
• Made with pure maple syrup
• Topped with luscious maple icing

The maple icing sets, so are perfect for stacking and transporting. Because trust me, you’ll want to bring these everywhere you go. Thank you sallysbakingaddiction for sharing your tasty recipe.

Cook's Notes: Chilling the cookie dough is imperative. 30 minutes in the refrigerator makes for easier handling of the dough. Flour your hands when rolling the dough into balls. The recipe makes 24 cookies.
Ingredients

• 2-1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon Saigon cinnamon
• 1/2 cup butter, softened
• 1 cup packed dark brown sugar
• 1 large egg, at room temperature
• 1/3 cup pure maple syrup not pancake syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon maple extract
• 1 cup finely chopped pecans or walnuts

Maple Icing

• 1 tablespoon butter
• 1/3 cup pure maple syrup
• 1 cup sifted confectioners’ sugar
• Pinch salt, to taste
• Milk if needed
• Sprinkles

Cookie Directions:

• Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1 minute. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and maple extracts, then beat on high speed until combined.
• Pour the dry ingredients into the wet ingredients, then mix on low until combined. Add the nuts and beat on low speed until combined.
• Cover and chill the dough for 30 minutes in the refrigerator.
• Preheat oven to 350 degrees. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll cookie dough into balls, about 2 tablespoons of dough per cookie. Bake each batch for 11-2 minutes until lightly browned on the sides. The centers will look very soft.
• Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Icing Directions: 

• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Add in milk to get needed consistency. Frost cooled cookies. Icing will set after about 1 hour.
• I added sprinkles because everything always tastes better when sprinkles are used.

UP NEXT Gingerbread Cookie Bars 

REMINDER: SHOES OUTSIDE YOUR BEDROOM DOOR TONIGHT

DECEMBER 6 ST. NICHOLAS DAY

Check out this book review 

https://sockfairies.blogspot.com/2018/01/the-st-nicholas-day-snow.html

Chicken and Apples with Brandy Cider Sauce and a Healthy Side

Chicken with Brandy Cider Sauce with Apples and a Healthy Side  

Cook's Notes: A company-worthy chicken dish made in just one pan. Chicken fillets baked in an apple cider sauce served with a healthy side of roasted red potatoes, Brussels sprouts, cranberries, and red onions. Chicken fillets were used as they are a slice of thinner meat and cook better in a skillet though chicken breasts can easily be substituted. The dish is flavorful and satisfying. It's an original recipe and serves four. Adding apple brandy is an optional ingredient.

Chicken with Cider and Apple Ingredients:

• 6 chicken fillets
• 1-1/2 tablespoons olive oil
• 3/4 cup diced sweet onions
• 2 cups apple cider
• 2 teaspoons Dijon mustard
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon each dried rosemary and thyme
• 2 tablespoons cornstarch mixed with 1/4 water or heavy cream 
• 2 whole apples like Honey Crisp, Pink Lady, or Gala, peeled and diced
• Salt and pepper to taste 
• 2 tablespoons apple brandy e.g. Applejack or Calvados
• Optional add in 1-1/2 cups diced mushrooms

Directions:  

• In a large skillet heat olive oil and sear chicken on both sides for 4 minutes with diced sweet onions and mushrooms if adding in. 
• Remove chicken and onions to a paper towel-lined plate and set aside.
• Add cider to pan and scrape up pan drippings. Whisk in mustard, spices, and cornstarch mixture. On medium low-heat (uncovered) add in chopped apples, chicken, and onion mixture.
• Cook uncovered for 30 minutes or until chicken registers 165 degrees for doneness and apples are al dente.
• Add in brandy if using and mix well. Cook 1 minute more. 
• Cover skillet, remove from heat. Let meat and sauce rest 10 minutes before serving. 

Roasted Brussels Sprouts with Red Potatoes and Cranberries

Recipe serves 4.
Ingredients:

• 1 lb. small red potatoes, halved and quartered
• 1 lb. Brussels sprouts. halved lengthwise and quartered
• 1 cup red onion slices
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1/2 teaspoon each dried rosemary and thyme
• 3 minced garlic cloves
• 4 slices of uncooked bacon, halved
• 1 cup dried cranberries
• 1 teaspoon sea salt

Directions:

• Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
• In a large bowl place potatoes, garlic, bacon, red onions, and Brussels sprouts. Add in olive oil, mustard, rosemary, thyme and garlic cloves.
• Spread mixture out evenly in pan. Sprinkle with sea salt and roast for 20 minutes. Stir the mixture and if Brussels sprouts are done remove them and continue cooking until potatoes are fork-tender. Add in cranberries last 10 minutes of cooking time.

TODAY

AND FIND A WAY TO SPREAD SOME JOY!

Adobe Daze

“Adobe Daze“ is Tom Tatum's third novel in his New West Trilogy contemporary western fiction set in Northern Taos County, New Mexico, and Southern Colorado. “Adobe Daze” picks up Cooper and Judy's Stuart's 1989-1990 story from “Telluride Top of the World” moving the family saga forward to 2019. Readers are introduced to protagonist Trey Cooper, their son, and former pro extreme skier. Trey has been summoned by his father Cooper to run their family New Mexico Ranch Ute Peak. He is well seasoned in ranching life and confident he will be able to turn the ranch into a money-making operation with cattle, hay, and private elk hunting. His girlfriend Marie Duran, 'M' as she likes to be called, finds their lives endangered by New Aztec (Mexican Cartel) who are using Cooper's ranch land for drug drops causing chaos and death. Several subplots surface as the story develops. Besides the cartel, Trey and M find themselves surrounded by corrupt lawmen and gunmen. Tensions flare up between Anglo, Spanish, Pueblo, and Indian cultures over land and water rights. M, an avid champion dragster, finds herself propelled into a near-death experience precipitated by her manager/father's poor judgment. Multiple twists and turns shape this story with issues resolved in an action-packed old west warfare fashion, guns but with some modern weaponry added in. Trey and M represent leaders of a new generation that will move life to the future into the Next West.

Tatum writes with a sense of realism bringing credibility to his writing with his own real-life experiences. He has created complex characters who face many current thought-provoking issues. Tatum is a Southwest rancher interested in renewable solar and wind energy and the conservation of natural resources. His vast knowledge of western water rights, energy development, Ute and Navajo culture serve him well in this storyline. 

Tom Tatum -Author, TV & Film Producer/Director, Conservation Advocate, Scholar

Check Tatum's website https://tomtatumauthor.com/ for future book events, additional information about the author, and his blogs on current issues in the Southwest.

Cranberry Bliss Bars

Start the holiday season of baking with my version of Starbucks seasonal favorite Cranberry Bliss Bars. First I had to purchase one from Starbucks to see if I was on track. And I was.

Note there are several copycat recipes online for you to browse.   

Cranberry Bliss Bars
Ingredients:
For bar cookies

• 1-3/4 cups flour
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1 cup butter (2 sticks) room temperature
• 1-1/4 cups dark brown sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla
• 1 teaspoon orange zest
• 1-1/4 cups dried cranberries, divided
• 1-1/4 cups white chocolate morsels, divided
• 2 tablespoons crystallized ginger, diced (found in the produce section)

For Frosting

• 2-1/2 cups powdered sugar
• 3 oz. softened cream cheese
• 2 tablespoons softened butter
• 2 tablespoons milk
• 1/2 teaspoon vanilla
• 1 tablespoon orange juice

Bar Cookie Directions:

•  Plump up cranberries covered with hot water. Add in a dash of almond flavoring. Let sit for 5 minutes and then drain. 
• Whisk together flour, ginger, salt, baking powder, and cinnamon. Set aside.
• Cream butter and brown sugar. Add in eggs, vanilla, and orange zest. Mix well. Stir in 1 cup dried cranberries, 1 cup white chocolate chips, and diced ginger, mix just until combined.
• Line a 13 x 9 with parchment paper or tinfoil. Grease well.
• Spread batter evenly in pan. Sprinkle with remaining cranberries and white chocolate.
• Bake 18- 20 minutes. Let cool completely before frosting.

Frosting Directions:

• Beat all ingredients until smooth.

RANDOM ACT OF KINDNESS

Next time going out for a coffee run use the opportunity for PAY IT FOWARD