Santa Kisses

I am thinking that these are going to become a tradition in our home to make for Santa. I tried several different kinds of cookies but none have stuck out as "the one" that we make every year as a tradition. The girls and I tried these out today and they turned out great! They loved them and we named them Santa Kisses. So easy too. Simple little "Kiss" size meringues topped with crushed candy canes!
They actually came to be by accident and I didn't realize it until I went to blog about it. I couldn't find the recipe in the cookie book I was using. I then realized I was looking at two seperate recipes and accidentally combined them. Took a little from one that I liked and a little from the other. What a good oops!

yeild 32 cookies

2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1/2 cup sugar
1 crushed peppermint candy cane

Heat oven to 225 degrees.
In a bowl, mix egg whites, salt, and cream of tartar on medium speed until soft peaks form. Gradually add 1 tbsp at a time, the sugar, until stiff glossy peaks form and sugar has dissolved.
Place meringue mixture into a pastry bag, or a ziploc bag with the corner cut off. On a foil lined baking sheet, pipe 1-1/2 inch mounds, forming a kiss shape. Sprinkle lightly with candy. Bake 1 1/2 hours, until dry, but not brown. Remove from oven, cool, and store in air tight container.

Skorpa- Swedish Toast

The Christmas season just isn't complete without some Skorpa. Growing up, my mom always made it and she would make tons! Most of it would be given away to family and friends and teachers, but she made sure there was always enough left over for us. To this day, I can always count on her to bring Skorpa over for Christmas. Well, this year, I decided to make it myself. I had a hard time with this. I mean, its just one of these things that mom makes and thats the tradition. But,  my girls have been begging for it, so I decided to go ahead and try it out. So easy.
What is Skorpa anyway? Its a swedish toast that traditionally is served to dunk in your coffee. Kind of like biscotti, but so much better.

Ingredients
2 cups sugar
1 cup butter
2 eggs
1 cup milk
2 tsp cardamom
3 tsp baking powder
4 cups flour
In a medium bowl, cream together softened butter and sugar. Add eggs, milk, and the rest of the ingrediants. Spread on to a greased cookie sheet. Sprinkle with cinnamon sugar. Bake in 350 dgree oven for 20-25 minutes.
Remove from oven and turn down to 275 degrees.
Cut into 1x3 inch strips. I cut 4 rows long and then made about 1 inch slices across. Turn them on their sides (you will need an extra cookie sheet for this) Sprinkle with more cinnamon sugar and put in the oven to "dry out" for 1-2 hours, depending on how crunchy and crispy you like it. Me? Since I don't drink coffee and wont be dunking it, I like it a little softer, but still crunchy. So, I keep it in there just a little over an hour. But, if you will be dunking...keep it in longer so that it doesnt fall apart in your drink!
It is also just perfect spread with a little bit of butter and enjoyed on its own for breakfast, lunch, dinner, dessert, or snack!!!

Srawberry Cream Cheese Muffins

It has been one of those weeks at my house. But, sitting down and enjoying one of these muffins fresh from the oven is just what the doctor ordered. This muffin is so moist and delicious. And, its works great with other fruit as well, with or without the cream cheese!

2 cups all-purpose flour

3/4 cup plus 3 tbsp sugar, divided

1 1/2 tsp baking powder

1/2 tsp baking soda

6 Tbsp unsalted butter, cut up

1 cup chopped fresh strawberries

3/4 cup plus 2 Tbsp buttermilk

1 egg

3oz cream cheese, cut into 12 cubes

Heat oven to 400F. Grease bottoms of 12 muffin cups or line with paper liners. Combine flour, 3/4 cup sugar, baking powder and baking soda in medium bowl. With pastry blender, or 2 knives, cut in butter until mixture is crumbly. Stir in strawberries.

Whisk buttermilk and egg in small bowl until blended. Gently stir into flour mixture just until combined. Divide evenly among muffin cups.

Dip cream cheese squares in remaining sugar and place in center of muffin. Sprinkle muffin with remaining sugar.

Bake 20-25 minutes or until light brown and toothpick comes out clean. Serve warm, store leftovers, if there are any, in fridge.

Pomagranite Spinach Salad

Quick poll for my readers...do you eat the whole pomegranate seed or do you chew it and spit the tiny seed in the middle out?

I eat the whole seed. I thought that is what you do. Maybe I am too lazy to chew every one and spit each little seed out. But, apparently, according to someone who was over at my home, that is not how you are supposed to eat pomegranates. I disagree. I say, eat it, seed and all.

OK, that's that.

I have many recipes that I just don't post because I think they are so simple, and who would want to see that recipe? And then, I either find myself looking for the simplest of recipes in other blogs, or I make those simple dishes and have people begging for the recipe.

That is this one. I was trying to find a quick salad to make for a Thanksgiving Feast at school without having to run to the grocery store. And, this salad was the outcome. I've made it before. I just usually use dried cranberries instead of pomegranates. If you want to hearty it up a bit, some grilled chicken would work perfectly as well!

Pomegranate Spinach Salad

4 cups (or so) baby spinach or mixed greens

1/4 cup pomegranate seeds

1/4 cup shredded mozzarella cheese

2 Tbsp crumbled bacon

Serve with creamy poppy seed dressing (recipe to come soon!)

Or, I found this wonderful pomegranate dressing at Publix that goes perfectly with it!

Sweet Pork Barbacoa

After years of hearing about Cafe Rio, I finally was on the hunt for a "copycat" recipe. I love these. Take your favorite dish from your favorite restaurant and there is almost always someone who has done the time and trials and errors to copy it. Fabulous.

And I found it. Now, I have nothing to compare it to since I have never had the real thing. But I must say...This. Is. Divine. Of course, I did a few things different than the recipe I found. Its still amazing. It has become our favorite thing here. Perfect for crowds too!

So, this recipe is for the pork. To make a salad (which is the way I do it), top lettuce with the pork, rice, beans, cilantro lime ranch dressing (all recipes listed below) and any other toppings you see fit.

To make the burrito, we fill our flour tortillas with the pork, lettuce, beans, rice and cilantro lime ranch dressing.

But honestly, if you are looking for just a good ol pulled pork sandwich, this is it. (I top the pork with the kicked up cilantro lime ranch dressing)

2-3 lbs pork (we use boneless pork shoulder)

1 1/2-2 cans Coke (NOT diet)

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce (I use Old El Paso brand, mild spiciness but any will work)

1 c. brown sugar

Put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork with a fork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crock pot and cook on low for 2 hours.

Kicked up Ranch Dressing

After making this ranch dressing, I choose this over the regular ranch any day. Over everything. It goes perfect on the Sweet Barbacoa Pork burritos, or salad with the pork, or just a pork sandwich....or anything else you make. I may or may not dip my fries in it. Ooohhh, it would also be good on a baked potato...



Kicked up Ranch dressing
1 cup mayo
1 cup buttermilk
1 package dry regular Ranch dressing mix (NOT the buttermilk ranch)
2 tomatillos
fresh cilantro (to your taste..I LOVE cilantro, so I can put in a whole bundle and then some, but at least a small bunch needs to be added.)
1 clove garlic
juice of 1 lime
1 jalepeno
Cut tomatillos in half. Cut stems off of jalepeno, slice, remove seeds (if you like it hot, keep them in!) Put all ingredients in blender and blend away until creamy and no large chunks!

Black Beans

Next time you make burritos, tacos, or anything that includes a side of beans, perk them up a bit with this recipe!


BLACK BEANS:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cilantro Lime Rice

No explanation needed here. Just a fresh tasty twist to plain old rice!
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Pretzel Kiss Delights

The perfect combination of sweet and savory. Easy to make. Just be careful, once you have one, its hard to stop!

1 bag Hershey kisses
1 bag M&M's
1 bag of pretzel snaps (or mini twists will work too)

On a cookie sheet, spread out pretzels, place 1 unwrapped kiss on top. Pop in 350 degree oven for 2 minutes. Immediatly take one M&M and press down on top of Kiss. Place in fridge for about 5 minutes to set.
One thing my girls LOVE is that I hate unwrapping all of the kisses. That is their job and they think its the best!
Quick note...I made these today when it was FREEZING in our house. I made a batch of about 30 of them. By the time I got half of the M&M's put on, the kisses weren't soft anymore. If you live in a cold climate, or your kitchen is cold like mine, I would suggests making them in small batches so that you don't have the same problem!
Also, this is a perfect treat for the holidays for neighbors, friends, teachers, or visiting teacher/home teacher gifts!

Tres Leches

I have had Tres Leches before and it is divine. But, all of the ones I have had are very cakey and fall apart easily. This one is very dense, holds the milk well and is simply the best cake I have ever had. It has quickly become one of the staple desserts that I make whenever we have company. Not the easiest of cakes to make, but delicious!



Cake:
3/4 cup butter, softened
1 1/2 cups white sugar
9 eggs seperated
1 tsp vanilla
2 cups flour
1 1/2 tsp baking powder
1 cup milk
1 tsp cream of tartar

In a large bowl, cream together butter and sugar until light and fluffy. Add 9 egg yolks one at a time. Stir in vanilla.
In a seperate bowl, sift flour and baking powder. Add with milk to egg mixture, alternating flour and milk until blended.
In another bowl, beat egg whites and cream of tartar until it forms stiff peaks. Fold in with cake mix until blended.
Bake at 350 for 30 minutes, or until set in the center.



While cake cools, mix together:
2 cups heavy whipping cream
5oz evaperated milk
14oz sweetened condensed milk

After cake has cooled for about 10 minutes, poke holes throughout the entire cake. (I used bamboo skewers, but anything will work, just make sure you dont break the cake apart while doing it)
Pour milk mixture over cake (you will have about 1/2 cup left over...save it!)
Cover and refridgerate over night or for at least 6 hours.

When it is ready to serve, pour the remaining milk, if any, over the cake. You can top it with cool whip (yuck!) or you can make your own whipped topping

2 cups heavy whipping cream
1 cup sugar
beat until desired consistancy

Chili

Now, I am warning you...I dont measure stuff when I make my chili. I just shake and taste! And, the real secret is not to hurry it. You have to let it cook low and slow. The longer the better. In fact...its even better the 2nd day reheated! Lets get started, shall we?

First, lets start by putting on our pretty apons so not to ruin our wonderful Shade shirts. This one was made by my mother-in-law!

Next, brown 1lb of ground beef. While browning, shake on Chili Powder, enough to cover the meat, and ground cumin, about the same. That way, the flavor gets in the beef and stays with it.

Drain the beef. Put it in a big stock pot (or you could use a crock pot) and to it, add:

2 cans red kidney beans

1 bottle of tomato juice

1 small can tomato sauce

1 can diced tomatoes

1 large can crushed tomatoes

1 can cream of celery soup

cumin

chili powder

I like to mix everything and then add the cumin and chili powder...about 5 shakes of cumin, 10 shakes of chili powder. You can always add more later, or less in the begining, depending on how you like it.

Bring it to a slight boil, then reduce and simmer on low, stirring occasionally for 6-8 hours...like I said, the longer the better. Some people like to add peppers, corn, onions, celery, whatever. I like it just meat and beans. Simple.

And oh so good served with warm corn bread. Just be careful...little ones will want some too!

Simple Pulled Pork

I like easy. I like simple. I like delicious. Folks, this cant get any easier, more simple or more delicious!

List of Characters
1 pork shoulder
1/2 cup water

no, really, thats all

Trim the fat off the pork shoulder. Place it in a crock pot with the water. (I keep the bone on for now, but if it doesnt fit, you can always trim it off the bone.)
Cook, on low, for 6-8 hours. No stirring, no messing around. After time is up, it will be so tender, it will flake right off the bone. I usually pull the whole thing out and with 2 forks, pull it apart, getting all the fat off (and feeding the scraps to the dogs). Then, put it back in the crock pot to get all the juices mixed in. No need to salt it...pork is salty enough. It comes out just right. Just put it on top of your favorite bread or bun with your favorite bbq sauce (or not) and enjoy!!!

Variation
In the begining steps, you can buy a spice pack from McCormick called "Slow Cookers BBQ Pulled Pork". To it you add 1/2 cup ketchup, 1/2 cup brown sugar, and 1/3 cup cider vinegar. It turns out great! I am more of a simple girl, I like my pork lightly sauced, and that is why I do it the first way. Bryan likes his real saucy...so I sometimes give in and cook it the other way. Either way, they are easy and a real crowd pleaser, too!

Sloppy Joe's (a request)

I grew up with Sloppy Joes...homemade...Bryan HATES Sloppy Joes...because he associates it with Manwich...this is no Manwich, Ladies and Gentleman. Here you go, Lisa!!

1lb ground beef
1/2 onion, chopped
2/3 cup ketchup
2 tsp mustard
3 tsp vinegar (I usually use white or cider)
2 tsp sugar
3 tsp worcestershire sauce

Brown the meat and onion together...drain.
Mix the remaining ingredients and stir into the browned meat.
Simmer for 10 minutes...or till you are ready to eat.

Baked Brie

Baked Brie

List of goodies
1 weel of Brie cheese
1 jar of preserves (I like to use strawberry or apricot, but anything will do)
1 puff pastry sheet (NOT filo) Pepperage Farm has the best ones.

In a round pie pan (or any glass oven safe pan), lay out the thawed pastry sheet.
Place the unwrapped Brie in the center...its ok to leave the white stuff around the cheese (the rind)

Spoon on 1/2 to 2/3 of the preserves on top of cheese.

Gather the pastry around the cheese, starting with opposite corners, pinching the seems closed.

Bake at 350 for 30 minutes, or till browned.
LET IT REST for 5-10 minutes. It is tempting to eat it right away, but dont!
Then just cut into it, spoon into it, whatever you please. The melted cheese and warm preserves just spill out and it is devine! Serve with crackers...my favorite....Keebler Toasteds. And be careful...you could eat the whole thing by yourself...its great leftover for breakfast...not that I have done that or anything....