Herbed Macaroni and Cheese

Yes, I know it's been a while....  Summer has arrived.  Things get pretty crazy around here.  Especially now that summer has "really" arrived!  Finally!  This recipe can easily become a staple, we love homemade mac and cheese.
 Besides being a really easy recipe to make, it tastes very good, too! This is not your ordinary, run-of-the-mill macaroni and cheese. The herbs and spices, along with the sour cream, give the dish a wonderful flavor.

Herbed  Macaroni and Cheese

1 pkg. (7 oz.) uncooked elbow macaroni
2 T butter 
2 T all purpose
1/2 tsp. Italian seasoning
1/4 tsp. onion powder
salt and pepper to taste
1 c. milk
1/4 c. sour cream
3/4 c. shredded cheddar cheese, divided
1/2 c. cubed Havarti or Muenster cheese
2 T grated Parmesan cheese 
2 T Italian-style seasoned bread crumbs 

Cook macaroni according to package directions; drain. Place in a 1-1/2-qt. casserole and set aside. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove pan from heat; add the sour cream, 1/2 cup cheddar cheese and Havarti cheese. Stir until melted. Pour sauce over macaroni; toss to coat. Combine the Parmesan cheese, bread crumbs and remaining cheddar cheese; sprinkle over casserole. Bake at 350° for 15-20 minutes or until heated through. Yield: 6 servings.

Lemon Meringue Dessert

Here you go, Auntie Esther!  Sorry it took so long.  I am breathing much easier today than in the past couple weeks.  Only one final project left, it's completed and ready to present.  After Thursday morning, summer begins!!  I have officially changed my degree to Marketing and Sales Management, who knows whats next, as long as I continue to change my degree, I get to continue going to school, right?  Seriously, it will feel good to relax for a bit.

I mentioned this recipe to my aunt and have been meaning to post it.  It's excellent, melt in your mouth delicious!  The best part is the meringue crust on the bottom. Most Lemon Meringue recipes have the meringue on top, but this one has the meringue on the bottom. Oooh it’s so good!

Lemon Meringue Dessert
Meringue:
4 egg whites (room temperature)
1 c. sugar
1 tsp. cream of tartar

Lemon filling:
4 egg yolks
1 T. cornstarch
2 T. lemon juice
1/2 c. hot water
1/2 c. sugar

Whipped Cream top:
2 c. heavy cream
2 tsp. vanilla
2 T. powdered sugar

For the meringue: Mix the egg whites, cream of tartar and sugar. The key to a good meringue crust is to gradually mix in the sugar. Spread this into a greased 9×13 pan. Bake 300° for 1 hour.
For the lemon filling: In a saucepan on medium heat stir the egg yolks, cornstarch, lemon juice, hot water and sugar until thick. Let this cool a bit.
For the whipped cream: Mix the heavy cream, vanilla and powdered sugar until stiff peaks almost form.
When the meringue is cool, pour the lemon mixture over it. Then top with the whipped cream and refrigerate until you serve.

Favorite Meatloaf

All meat loaves are NOT created equal, in fact they can greatly differ from one another.  I have a few different recipes that I will use.  This one stands out with its touch of sage.  I would say this is the one I make the most, second in line would by my Individual Meat Loaves.  Be sure to make the topping that this recipe recommends, for the full experience!

Favorite Meatloaf

Meat loaf:
1-1/2 lbs. ground round (lean ground beef)
1/4 c. onion, chopped
1 c. crushed soda crackers crumbs
1 egg, slightly beaten
1/2 tsp. rubbed sage
2 tsp. salt
1/4 tsp. pepper
1 T. Worcestershire sauce
1-1/3 c. milk

Topping:
3 T. brown sugar
1/4 c. ketchup
1/4 tsp. nutmeg
1 tsp. dry mustard

Combine meat loaf ingredients; mix well.  Press into greased large loaf pan.  Mix topping ingredients; spread over loaf.  Bake at 350° for 1 hour.

Jean's Banana Chocolate Chip Muffins

Why don't I make muffins more often?  Whenever I make them, I ask myself that...  Such a delicious snack to have on hand, they freeze wonderfully!  My sister-in-law submitted this recipe to our family cookbook, they are sooo good, super moist!  I think you probably can't go wrong with chocolate, ever!  Chocolate and bananas?  Yummm!

Jean's Banana Chocolate Chip Muffins
5 lg. ripe bananas, mashed
1 egg
1/2 tsp. salt
1 tsp. baking soda
1 c. sugar
1 tsp. baking powder
1/4 c. butter or margarine, softened
1 c. mini chocolate chips
1-1/2 c. flour

Preheat oven to 375°.  Mix all ingredients, except flour and chocolate chips.  Gradually add flour, stiring lightly.  Fold in the chocolate chips.  Pour 1/3 full into muffin tins and bake for 15-20 minutes or until golden brown.  Make about 2 dozen muffins.

Chicken Stir-Fry

This is a recipe that my mom used to make, I'm pretty sure she came up with it herself.  I like to think of it as a "Stir-Fry Base".  Use it as a starting point for any type of stir-fry you might want, be it chicken, pork, beef, etc.  Dress it up, or down, whatever you like.  Lots and lots of flavor.  Throw in some crushed red pepper to spice it up, can't lose with this one.  I definitely double this recipe for my family.  It just depends on how "saucy" you want it.

Chicken Stir-Fry

Sauce:
1 c. chicken broth
2 T. cornstarch
1/4 c. water
3 T. soy sauce

Optional additions (pictured):
2 to 3 chicken breasts, cut up
1 onion, sliced
12.6 oz. bag frozen broccoli
(really, add whatever you would like)

Stir-fry chicken in a bit of oil, until no longer pink.  Add additional veggies, etc. until crisp tender.  Mix together sauce ingredients in medium size bowl, pour over stir-fry, cook and stir over low-medium heat until thickened.

Ham and Cheese Eggbake

I love eggbakes, but my preference is adding lots of "stuff", like peppers, mushrooms, etc.  My kids, on the other hand, like it more traditional.  This recipe is a hit, its basically ham, eggs and cheese.  Perfect, in their opinion.  You  need to be on the ball and prepare the night before, but the day of... Oh so easy!  I usually double this recipe for a 9 x 13-inch pan.

Ham and Cheese Eggbake
3 c. frozen hashbrowns
3/4 c. shredded Monterey Jack cheese
1 c. diced ham, fully cooked
1/4 c. chopped green onions
4 eggs
12 oz. milk
1/4 tsp. pepper
1/8 tsp. salt

Put potatoes in greased 8 inch square baking dish.  Sprinkle with cheese, ham and onion.  Beat eggs, milk, salt and pepper; pour over all.  Cover and refrigerate several hours or overnight.  Remove from refrigerator 30 minutes before baking.  Bake, uncovered, at 350° for 55-60 minutes or until knife inserted near center comes out clean.  Serves 6.

Slow Cooker Pork Chops

I found myself at a bit of a loss for what to make for supper.  Believe it or not, one of my least favorite activities is meal planning....  On this particular day, I decided I would try to make due with whatever I had on hand.  I found a package of pork chops in the freezer.  Everyone knows that the only way to prepare pork chops is on the grill, right?  With Wright County Pork Producers Pork Chop Seasoning.... :), didn't feel like grilling in the cold.  So, I went to Pinterest, did a search for pork chops.  When I saw the words "slow cooker", I was all over it.  I LOVE using the slow cooker, fill it and forget it!  We absolutely loved this recipe!  My husband took it as leftovers to work for 3 days (I know, as always I made a lot).  I will make this again and make it often.

Slow Cooker Pork Chops

4 thick-cut pork chops, bone in or boneless

1 can cream of chicken soup

1 pkg. dry ranch dressing mix

2 cloves garlic, minced

1/2 c. chicken broth

pepper

Combine soup, dressing mix, garlic, and broth.  Sprinkle chops with pepper (do not salt).  Place chops in slow cooker and pour soup mixture over top.  Cover and cook on high 4 hours or low 6-7 hours.  Serve over rice.  Reserve remaining sauce, pour over rice.

Lemon Lime Dessert

I had a bunch of lady friends over recently and went on the hunt for something new and fun to make.  I wanted something light, something fresh and cool tasting.  This fit the bill perfectly.  The mix of tart sherbet and smooth vanilla is excellent.  I also served Chicken Salad Sandwiches on Rye Bread and Cowboy Salsa, so this was perfect to cool off the pallet. 

Lemon Lime Dessert
1-1/2 c. graham cracker crumbs + 1/4 c. for topping
14 T. butter, melted ,.divided 
1-1/4 c. sugar, divided 
1/2 gallon vanilla ice cream, softened 
1 quart lime sherbet, softened 
2 eggs, lightly beaten 
1/4 c. lemon juice
 
In a large bowl, combine the cracker crumbs, 7 tablespoons butter and 1/4 cup sugar. Press into an ungreased 13-in. x 9-in. dish; freeze until firm. In a large bowl, combine ice cream and sherbet; pour over the crust. Freeze until firm.  In a heavy saucepan, combine the eggs and remaining sugar. Stir in the lemon juice and remaining butter. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Cover and refrigerate until cool.  Spread over ice cream mixture. Cover and freeze for 3 hours or overnight. May be frozen for up to 2 months.  Just before serving, remove from the freezer, sprinkle with additional crumbs and cut into squares. Yield: 12-15 servings.

Hunting Shack Granola

This recipe actually comes from my husband, or I should say from his nephew.  I have never made it.  This is a regular snack item at the "Hunting Shack".  It's not fussy.  As you will see from the recipe, it's basically a base granola, you add whatever you would like.  We almost always have this on hand, a handful satisfies that "need for sweet", but in a healthy way.

Hunting Shack Granola
4 c. old fashioned oats
1 c. smashed wheat flakes (Wheaties cereal, crushed works)
1 c. coconut
1 c. wheat germ
1 c. dry milk
1/4 c. brown sugar
2/3 c. honey
1 c. olive oil
1 T. vanilla

Optional:
sunflower seeds
M&M's
raisins
peanuts
chocolate chips

In a large bowl, mix together; oats, wheat flakes, coconut, wheat germ, dry milk and brown sugar.  In medium saucepan, mix; honey, oil and vanilla.  Heat until hot (don't need to boil).  Mix with dry ingredients, stir until well coated.  Spread granola mixture onto large jellyroll pan, bake at 225° for 35 minutes.  Remove from oven, let cool.  Pour into large bowl, mix in whatever added ingredients you wish, or leave as basic granola.

Smooth Raspberry Pudding Salad

This salad has been served at many weddings in our church.  It's really easy and very, very delicious!  I love how smooth and creamy it is.  I have seen quite a few variations of the same recipe, I'm sure they are all fine, however, this is my favorite.  This recipe can be used with any fruit flavor, just use the corresponding fruits/jello flavorings, for example, strawberry Jello and frozen strawberries, etc.  My kids don't like big "chunks" of fruit, so I use my hand mixer for the mixing part, the fruit is blended smoother.

Smooth Raspberry Pudding Salad
3 oz. box raspberry Jello
3 oz. box cook and serve vanilla pudding
3 oz. box cook and serve tapioca pudding
6 oz. frozen unsweetened raspberries
4 oz. Cool Whip Topping, softened
3 c. water

In medium size saucepan, bring water to boil, remove from heat, add all 3 boxes of dry mixes, stir until dissolved.  Mix in frozen berries.  Refrigerate until cooled; about 1 hour.  Stir in softened Cool Whip.  Continue chilling until set.

Broccoli Cheese Soup

I think the recipes that get me the most excited are soup recipes.  I love to try new ones, often its something similar to what I have made in the past with a little added twist.  No soup is complete without some sort of bread to dip.  Pictured here is just a basic Bisquick drop biscuit.  Always easy and always a hit.  This soup is very rich and creamy!

Broccoli Cheese Soup
1-1/2 sticks margarine
1/4 c. chopped onion
6 c. broccoli, cooked
1/2 c. flour
2 (14 oz.) cans chicken broth
1 qt. half-and-half
1/2 tsp. pepper
2 c. shredded cheddar cheese
1 c. shredded Swiss cheese

Melt margarine in large pot; add onion, cook and stir until onion is tender.  Add cooked broccoli; sprinkle flour over mixture, cook and stir for 1 minute.  Add broth; heat until hot.  Add half-and-half, cheeses and pepper.  Heat until warm and cheeses are melted.

Barbecue For Sandwiches

When I make this my kids ask who is coming over.  My "company" meal typically consists of this served with Mom's Coleslaw.  Our preference is to actually put the coleslaw into the bun with the meat.  I love this because you make it a day ahead of serving, which leaves the day of "company" open for other preparations.  The recipe calls for beef, I use 4 pounds of beef or pork, most often it's a bit of both.  Of course the home-made buns are a must also.  Just use this bread machine recipe, minus the garlic, shape into buns instead of sticks.

Barbecue For Sandwiches
1-1/3 c. water
1 lg. onion, chopped
3/4 c. celery, chopped
3/4 c. ketchup
1/2 c. barbecue sauce
4 T. lemon juice
3 T. vinegar
3 T. brown sugar
1 tsp. chili powder
1/4 tsp. cayenne pepper
3/4 tsp. Worcestershire sauce
4 lbs. beef pot roast

Combine all ingredients, pot roast last, in large casserole or slow cooker (I always use slow cooker).  Bake 6+ hours (until meat is so tender it flakes) at 325°.  Separate meat by flaking with fork.  Chill overnight.  Before reheating, skim any separated fat.  Serve in hamburger buns.

Five Can Soup

Okay, although this soup looks super healthy, it's probably pretty high in sodium.  If someone wanted to take the time, I'm sure you could use fresh ingredients.  I started making this when I first started following Weight Watchers, years ago.  It's really high in fiber...  I'm not sure the point value with the current WW plan, but back when...  It was only 1 point per cup.  I love the added "spark" that comes from the Rotel tomatoes.  This is not a fussy combination.  I personally don't care for a lot of corn in soup, so I substitute another type of beans (such as Pinto) for the can of corn.

Five Can Soup
10 oz. can Rotel tomatoes
19 oz. Progresso Minestrone soup
15 oz. canned corn
15 oz. canned black beans
15 oz. can Veg All

Just dump all ingredients together, heat on stove top.  This keeps really well in the fridge or in the freezer.  Yields about 8 cups.

Panda Express Cream Cheese Wontons (copy cat)

I have always wanted to make these, I've been a little afraid of the calories, because of the deep-frying.  My daughter convinced me we should go ahead and do it.  Super easy!  Very, very good!  I don't have a deep-fryer, so we just used a heavy pot on the stove top.  Oh my goodness...  I will make these again, and I will turn off the voice saying "how many calories are in these things?" Wonton wrappers are really easy to work with, a dab of water and they stick to themselves.  We had this with our Sweet and Sour Chicken meal. 

Panda Express Cream Cheese Wontons
8 oz. package cream cheese – softened
1-1/2 T scallions sliced thin
pinch of garlic powder
wonton wrappers
oil for frying
Sweet & Sour Sauce (for dipping)

Mix together cream cheese, garlic powder, and scallions.  Begin to heat oil in a heavy pot, a couple of inches is good (it should be hot-hot). Place about 1 tablespoon of cream cheese mix in a middle of a wonton wrapper, fold wonton wrap by dipping fingers into water and secure shut. Drop wonton into oil and turn over once, wonton will crisp up and then remove onto a paper towel. Serve with sweet and sour sauce.  I didn't count, but this made quite a few...

Sweet and Sour Chicken

We love Chinese at this house.  My second daughter, home from college for Winter break, will always request it.  She helped me with this meal, we actually made home made cream cheese wantons to go with (recipe to follow, soon).  We were not counting points/calories with this meal.....  Oh well, maybe next time?  Enjoy!  It was not as putzy as I thought it would be.  Served with wontons, rice and egg rolls (didn't make the egg rolls, might try it one day...).

Sweet and Sour Chicken

3-5 chicken breast

Breading:
salt and pepper
1 c. cornstarch
2 eggs, beaten
1/3 c. canola oil

Sauce:
3/4 c. sugar
4 T. ketchup
1/2 c. white distilled vinegar
1 T. soy sauce
1 tsp. garlic salt

Rinse chicken, trim off fat or extras,  cut into 1 inch cubes. Season with salt and pepper. Dip chicken into cornstarch, coat all the way, then dip into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. Jellyroll pan works great!

Whisk sauce ingredients until smooth, warm slightly on stovetop. Pour evenly over chicken. Turn chicken so the sauce gets on both sides, bake in oven at 350° degrees for 15 minutes, turn chicken, cook for 15 more minutes.

Navy Bean and Ham Soup

It's freezing out!  I know I shouldn't complain, we could have a lot more of this frigid weather....  A must for these chili days is soup!  This is what I like to call "real" homemade soup.  You need a soup bone, dried beans, potatoes.  Not a can in sight.  Save those ham bones, they are filled with flavor!  If you have never prepared dried beans with this quick method, do it!  It works great!  I love, love, love this soup!

Navy Bean and Ham Soup
7 c. water
1 lb. navy beans
1 sm. onion, chopped
2 lg. carrots, grated
2 c. cubed cooked ham
2 lg. potatoes, peeled and cubed small
1 ham bone
1/2 tsp. salt
1 bay leaf
dash pepper

Heat water and beans to boiling in large kettle; boil for 2 minutes.  Remove from heat; cover and let stand for 1 hour.  Stir in remaining ingredients, excluding potatoes (add potatoes after soup has simmered for 30 minutes).  Heat to boiling; reduce heat, cover and simmer until beans are tender, about 1-1/4 hours (do not boil or beans will burst).  Remove ham bone and bay leaf; trim meat from bone and stir into soup.

Change in format

Hello everyone, I would like to let everyone know (and apologize :) that I will no longer be posting Weight Watchers point values.  The Weight Watchers program continues to change, in order to keep from confusion as to which program I am following, I am going to discontinue this portion of my blog. I am a great supporter of Weight Watchers, those of you following their plan.....  Way to go!

BBQ Spare Ribs

This was my first ever attempt at making ribs, the real kind, like the ones you order at a rib joint.  I always assumed they must be a little difficult, or at least you must know exactly what you are doing.  Boy was I wrong!  I'm actually feeling kind of silly about this :).  I figured there was no way I could replicate the "falling off the bone" ribs that I love to order.  I did it!  This recipe is really as easy as it looks, with awesome results.  The recipe calls for 6 pound of spareribs, I think I had closer to 10 pounds, I didn't change the sauce amount, it goes a long way.  Having extra to keep in the fridge would actually be kind of nice, it's really good!  These ribs have been my sister Sandy's "Famous Ribs" for a long time (I guess I didn't believe her when she told me how easy they are to make :).

BBQ Spare Ribs

6 lbs. pork spareribs
1-1/2 c. ketchup
3/4 c. packed brown sugar
1/4 c. vinegar
1/2 c. honey
1/3 c. soy sauce
1-1/2 tsp. ground ginger
1 tsp. salt
1/4 tsp. ground mustard
1/2 tsp. garlic powder
1/4 tsp. pepper

Cut ribs into serving size pieces; place with meaty side up on racks in two greased 9 x 13-inch pans (if you don't have racks, don't worry about it, just put into pans).  Cover tightly with foil.  Bake at 350° for 1-1/2 hours or until meat is tender.  Drain;  remove racks and return ribs to pans.  Combine remaining ingredients into medium saucepan, heat on stove-top, no need to boil, just enough to make sure everything is blended well; pour over ribs.  Return to oven, uncovered, for 35 minutes or until sauce coats ribs, basting half way through.  Ribs could also be grilled for that last 35 minutes. 

Better Than Puuro Chex Mix

HAPPY NEW YEAR!  I made this snack mix for a New Year's party this evening.  Just like I needed to  rename this cake recipe (Better Than Puuro Cake) to make it more "kid friendly", I needed to change the name of this.  I decided to keep with tradition and fall back on good old Puuro.  This is amazing!  Melts in your mouth!  Very, very sweet and rich!  A little tip:  after you have melted your caramel/chips/almond bark, pour the melted mixture into a zip-loc bag, snip a corner, close bag and squeeze for the drizzle, might be hot, put on gloves :), to better get the melted mixture into the bag, put the bag into a glass jar, fold top over sides, this will hold the bag open, leaving you with two hands for pouring and scraping sides of bowl.

Better Than Puuro Chex Mix

8  c. Chocolate Chex® cereal
3/4  c. packed brown sugar
6  T. butter or margarine
3  T. light corn syrup
1/4  tsp. baking soda
1  c. Reese's Peanut Butter Cups, MINI size
1 c. miniature marshmallows
3/4  c. caramel bits (found by the chocolate chips in the baking aisle -- or chop up regular caramels)  
1-1/2 T. heavy cream (I used half/half, I had some on hand)
3/4  c. milk chocolate baking chips
2 T. peanut butter
1/2  c. white almond bark
1 tsp. coarse sea salt (I used regular table salt)

Into large microwavable bowl (I used Tupperware Thats-A-Bowl), measure cereal; set aside. Line cookie sheet with waxed paper or foil.  In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave Chex mixture on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes.  Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.  In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Drizzle over snack. Microwave the milk chocolate baking chips and peanut butter next, starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency). Drizzle over the snack mixture. Then microwave the white almond bark in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture.  Quickly sprinkle coarse salt over all while candy drizzles are still wet.  Refrigerate until set. Break apart and store in tightly covered container.

Double Mint Hidden Cookies

When I was a child, I would wait for my mom to make these cookies!  She would sometimes leave off the mint topping and top the cookie with a walnut half.  I wonder if my mom knows how many walnuts I removed from cookie tops to throw into the garbage......  I prefer this method, with the mint hidden inside the cookie and the Andes Mint topping, this cookie tastes like candy.  You will love the the texture, it's a "cake" type cookie, very soft.  Mint wafers can sometimes be hard to find.  My local grocery carries them by the hanging bags of bulk candy.  This is another huge recipe :)!

Double Mint Hidden Cookies
2 c. margarine
2 c. sugar
1 c. brown sugar
4 eggs
1/4 c. water
2 tsp. vanilla
6 c. flour
2 tsp. soda
1 tsp. salt
at least 10 oz. mint wafers (a little more)
6 dozen Andes mints

Cream butter and sugars.  Beat in eggs, one at a time.  Add water and vanilla and mix well.  Add dry ingredients, mix thoroughly.  Cover and refrigerate for 2 hours.  Place 1 inch balls of dough on cookie sheet, approximately 2 inches apart.  Enclose 1 mint wafer inside each ball (push mint into center of ball, pull sides up to cover).  Bake at 350° for 10-12 minutes, until golden.  Remove from oven, place 1/2 of Andes mint on top of each cookie.  Let melt slightly (1-2 minutes), using spoon, spread softened mint to gently cover cookie.  Remove to cooling rack to cool. Yields approximately 6 dozen cookies.

Sloppy Joes

I found it!!  I have never been happy with my Sloppy Joes, everyone else makes them so much better!  Not any more :).  I think most people just throw stuff together when they make theirs, that doesn't work for me.  I have tried many recipes, many call for green pepper (which doesn't go over very well in this house), or they are really blah, or they just have too many "scary" ingredients.  We had some friends over after our church Christmas program.  I knew Sloppy Joes were a good idea, I could put them going before the program, they would be ready when we got home.....  Then I remembered that I don't know how to make a good Sloppy Joe.  I went online to do some hunting and this is what I found, not a green pepper in sight, yet with a pinch of cayenne pepper, just the right amount of zing (not spicy, just nice flavor).  I will admit, I thought, molasses?  I followed the recipe exactly.  This will be my Sloppy Joe recipe!

Sloppy Joes
1 lb. ground beef
1/3 c. chopped onion
1 garlic clove, minced 
1 can (8 ounces) tomato sauce 
1/2 c. ketchup 
4 tsp. Worcestershire sauce 
1 tsp. molasses 
1 tsp. prepared mustard 
1/2 tsp. ground mustard 
pinch cayenne pepper 
salt/pepper to taste

In a saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup, Worcestershire sauce, molasses, prepared mustard, ground mustard and cayenne pepper. Bring to a boil. Reduce heat; simmer, uncovered, for minimum 5 minutes (the longer the better). Serve on buns. Yield: 6 servings.
WW PointsPlus™ = 3 pts. per serving 

Mom's Peanut Blossom Cookies

As you can see from the last few posts, I'm revving up for the Christmas season with traditional holiday baking.  Typically, I don't do very much sweats baking.  This time of year, I pull out the stops!  Not only are these different treats my favorites for taste, but also the wonderful feeling of nostalgia that comes with each pan, as it's pulled from the oven.  The smells themselves bring me back to childhood, helping mom unwrap the candies, roll the dough.  Many, many fond memories...

Mom's Peanut Blossom Cookies
1-3/4 c. flour
1 tsp. soda
1/2 tsp. salt
1/2 c. butter
1/3 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
Hershey's Kiss candies (1 bag of kisses covers double batch)

Cream butter and peanut butter, add sugars, egg and vanilla.  Mix well.  Blend in dry ingredients, mix well.  Roll into 1-inch balls, roll in sugar, put onto cookie sheet.  Bake at 375° for 8 minutes, remove from oven, top each cookie with Kiss, return to oven for an additional 2 minutes.  Remove to cooling rack.  Makes 3 dozen cookies.
WW PointsPlus™ = 3 pts. per cookie

Chocolate Mint Meltaways

I think everyone has their favorite Holiday cookies, one my favorites from childhood?  Mint Hideaways, which are really good, but a bit putzy.  I'm sure I will still make them, as for today, I made these.  It's a cookie I had at a friends last Christmas season, this was my first attempt.  Excellent!  If you like a soft and chewy chocolate mint cookie, you will love these!  This recipe is huge.  When I made it I cut it in half.  Don't question the fact that there is no salt or vanilla, this is accurate.

Chocolate Mint Meltaways
3 c. brown sugar
1-1/2 c. butter
1/3 c. water
4 c. chocolate chips
4 eggs
5 c. flour
2-1/2 t. soda
2 tsp. peppermint extract
 Andes mints (approximately 156)

Cream sugar, butter and water.  Add chocolate chips, eggs and extract, mix well.  Mix together dry ingredients, mix with rest of batter.  Chill dough.  Line cookie sheet with tinfoil (shiny side up), strange instruction, but do it.  Roll dough into 1 inch balls, place on foil.  Bake at 350° for 8-10 minutes.  Top each cookie with Andes mint, let set for about 1 minute, turn quarter turn (I had 2 pans going at the same time, when each cookie had a mint, I immediately went back to first one, the mint was perfect softness for turning).  Remove to cooling rack.  Makes about 13 dozen.
WW PointsPlus™ = 3 pts. per cookie

Tender Gingersnap Cookies

Soft gingersnaps are my all time favorite!  I much prefer a chewy cookie versus crunchy.   These definitely portray the tastes and smells of the season. Cloves, cinnamon and ginger blended into one delicious cookie! For a festive edge, half dip in melted white chocolate or for quick and ease use white almond bark as I did here. 

Tender Gingersnap Cookies1 c. packed brown sugar
3/4 c. butter, melted
1 egg
1/4 c. molasses
2-1/4 c. flour
1-1/2 tsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 c. sugar
white almond bark, melted (optional)

In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.  Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets.  Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 3 dozen.
 WW PointsPlus™ = 3 pts. per cookie (without white chocolate)

Carmelized Pecans

Have you ever bought those caramelized almonds or pecans at the mall?  These are basically the same thing.  The brown sugar and cinnamon mixture gives an amazing flavor and the slow baking gives the perfect crunchiness....  I just made a batch and put some in a pretty Holiday plastic bag, and tied it with a ribbon.  A fun addition to a gift I gave at an annual get together with friends.  Bonus: your house will smell wonderful!!   Feel free to use almonds in place of the pecans.

Caramelized Pecans
1 egg white
1 tsp. cold water
1 lb. pecans (or almonds)
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 c. sugar

Put nuts into large bowl.  In a separate bowl, beat egg whites slightly, add water.  Beat until frothy but not stiff.  Pour over nuts, stir until nuts are well coated.  In a separate bowl, mix sugar, salt and cinnamon, add to nuts mixture, stir until well coated.  Pour onto buttered cookie sheet.  Bake at 250° for 1 hour, stirring half way through.  Pour onto waxed paper, let cool.  Store in covered container.  Enjoy!