Santa Claus Cupcakes

HO, HO, HO!  

It's that time of year again.  Make everyone smile at your holiday party with these cute Santa Cupcakes from Taste of Home.  The kids love 'em! 

Ingredients

1 package (18-1/4 ounces) white cake mix

1 can (16 ounces) or 2 cups vanilla frosting, divided

Red gel or paste food coloring

Miniature marshmallows, chocolate chips, red-hot candies and flaked coconut

Directions

Prepare and bake cake mix according to package directions for cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Place 2/3 cup frosting in a small bowl; tint with red food coloring. Set aside 3 tablespoons white frosting for decorating. Cover two-thirds of the top of each cupcake with remaining white frosting. Frost the rest of cupcake top with red frosting for hat. Place reserved white frosting in a small heavy-duty resealable plastic bag; cut a 1/4-in. hole in one corner.

On each cupcake, pipe a line of frosting to create fur band of hat. Press a marshmallow on one side of hat for pom-pom. Under hat, place two chocolate chips for eyes and one red-hot for nose. Gently press coconut onto face for beard. Makes about 1-1/2 dozen.

White Chocolate & Cranberry Cookies

Ellie loves, loves, loves these cookies! 

Allrecipes

Ingredients

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1 tablespoon brandy

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

3/4 cup white chocolate chips

1 cup dried cranberries

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Apple Cinnamon Spice Cake

Allrecipes

Ingredients

3 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

2 cups white sugar

4 eggs

1 cup vegetable oil

1/4 cup orange juice

2 1/2 teaspoons vanilla extract

1/2 cup chopped walnuts

2 cups apple - peeled, cored and chopped

1 cup HERSHEY®'S Cinnamon Chips

confectioners' sugar for dusting

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt; set aside.

In a large bowl, combine sugar, eggs, oil, orange juice and vanilla. Beat on high speed of an electric mixer until blended. Beat in flour mixture. Fold in chopped walnuts. Pour 1/3 of batter into prepared pan. Mix together chopped apples and cinnamon chips, and sprinkle 1/2 of mixture over batter in pan. Repeat layers, ending with batter.

Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar before serving.

Mac and Cheese with Roasted Chicken

This Mac and Cheese Recipe is to die for! I love the chicken in it!  

From My Baking Addiction

mAKES 8 SERVINGS

INGREDIENTS:

1 tablespoon vegetable oil

1 pound dried rigatoni

1 quart heavy cream

2 tablespoons chopped fresh rosemary

1 clove fresh garlic, crushed

8 ounces goat cheese

2 cups shredded roasted chicken

salt and pepper to taste

DIRECTIONS:

Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.

While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.

Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.

Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

Pumpkin Pie Cocoa

Rachael Ray's recipe for pumpkin cocoa is the best!  Sometimes I like to add a little vanilla. 

Ingredients:

2 1/4 cups low-fat milk

1/2 cup hot cocoa mix

3 tbs canned pure pumpkin puree

1 1/2 teas pumpkin pie spice

1/2 cup whipped cream

 Directions:

In a saucepan, whisk milk, cocoa mix, pumpkin puree and pumpkin pie spice. Heat until steaming.

Pour into mugs and top with whipped cream.

Goodbye Turkey Tetrazzini

Kraft Recipes

Ingredients:

3/4 cup egg noodles, uncooked

1 Tbsp.  butter

2 cups sliced fresh mushrooms

1/2 cup  (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese

1 cup chicken broth

3 cups  chopped cooked turkey

1 cup frozen peas

Directions:

COOK noodles as directed on package.

MEANWHILE, melt butter in large skillet. Add mushrooms; cook and stir until tender. Stir in reduced-fat cream cheese and broth. Bring to boil; simmer on low heat 7 min. or until slightly thickened, stirring occasionally. Stir in turkey and peas; cook until heated through, stirring frequently.

DRAIN noodles. Serve topped with turkey mixture.

Turkey Panini Sandwiches with Cranberry Relish

Recipe courtesy of This Mama Cooks

Ingredients:

2 tablespoons light agave nectar

8 slices sourdough bread (gluten free or organic)

12 slices leftover turkey

1 cup shredded low fat Jarlsberg cheese

2 tablespoons buttery spread

Cranberry sauce

Directions:

To prepare sandwiches, brush a little agave syrup onto one side of one of the bread slices (per sandwich).

Place 3 slices turkey, a little relish and 1/4 cup cheese on each slice then top with another slice of bread.

Spray sandwiches with a little buttery spread and place in a preheated Panini grill . Cook for 3 to 4 minutes or until cheese is melted and bread is grill marked. (Or cook in a skillet for 3 to 4 minutes on each side, pressing down to compress sandwich.)

Cut into 4 triangles and place on a serving tray.

Serve immediately with cranberry sauce – you can dip your sandwiches in the sauce or spread a layer on top.

Thanksgiving Leftovers Stuffed Shells

 allrecipes

Ingredients

• 1 (12 ounce) box jumbo pasta shells
• 2 cups cubed cooked turkey
• 1 1/2 cups leftover stuffing
• 1 (4 ounce) package cream cheese, softened
• 1/2 cup Parmesan cheese
• 1/3 cup mayonnaise
• 4 cups shredded mozzarella cheese
• 1 1/2 cups leftover turkey gravy
• 
  

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.

Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.

Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.

Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.

Thanksgiving Update

Boy, oh, boy have i been busy! Which is why I haven't been able to post the past two days, but don't be disappointed.  I've been working on many new recipes and after Thanksgiving passes, you will get them all.  Stay tuned for my T-day leftover top picks!

With today being the day before Thanksgiving, I've been baking apple pies, pumpkin pies, and pecan pies. My guests will be able to choose whether they want a traditional piece of pie for dessert or a Pumpkin Crunch Parfait, which I also prepared today.  The kids love the parfaits while most of the adults go the traditional route.

I can't wait to watch the 85th Annual Macy's Thanksgiving Day Parade in the morning while cooking the bird and the side dishes that will accompany it!

Hope you all have a wonderful Thanksgiving!

Oh, and try these Banana Cornflake Crumble Breakfast Muffins...dee-lish. (Featured as one of FoodBuzz's Top 9 on 11/23/2011) Great job, Sarah-Jane!

Cannoli French Toast

My mom would make this for breakfast on special occasions like Christmas, birthdays, and the first day of school. Now, I do the same thing for my own daughter, Ellie.  This is the recipe my mother always used, though I've heard this recipe has been made popular by Rachael Ray.  Either way, enjoy every bit of its tasty good-ness.

Photo courtesy of Noble Pig

Ingredients:

¼ cup confectioner’s sugar, plus a little extra for sprinkling

 1 cup ricotta cheese

2 eggs

½ cup milk

White sandwich bread

Directions: 

Mix the confectioner’s sugar and ricotta together in a small bowl.

In a medium-sized bowl mix eggs and milk (and a dab of vanilla if desired)

Trim crust of bread. Flatten bread with a rolling pin.

Add one tablespoon of ricotta to each slice fold over and pinch the edges together.

In a skillet heat 2 tablespoons olive oil.

Dip stuffed bread into egg mixture and transfer to skillet.

Cook until brown, turning once, for about 3 minutes.

Sprinkle with confectioner’s sugar.

Also great with jam & fresh fruit.

Brown Sugar Shortbread

After a long day of sledding, Ellie & I love going inside to a cup of cocoa and this soft & sweet brown sugar shortbread.  Perfect snack for sitting next to a cozy fire!

Ingredients

2 cups butter

¼ teaspoon salt

4 cups all-purpose flour

1 cup brown sugar

Directions

Let butter become room temperature. Preheat oven to 300°F. Cream the butter until it is the consistency of whipped cream. Beat in sugar. Add salt. Add flour in 4 portions (one cup at a time) mixing well after each addition. Turn out onto a floured board and pat or roll to ¼  to ½  inch thick. Cut into shape desired with cookie cutter. Place on an ungreased cookies sheet and bake for about 20 minutes or until lightly browned. Keep your eye on them, shortbread burns really fast.

Creamy Cabot Cheese Spread

Cabot Creamery Cooperative, located in Vermont, has been in continuous operation since 1919.  Cabot has won numerous awards for the exceptional quality of their cheeses.  Commercial cheeses use enzymes to speed up the aging process.  Cabot does not and ages its cheeses naturally.  With that being said, try this Creamy Cabot Cheese Spread for your next holiday celebration!

Recipe courtesy of Cabot Cheese

Ingredients:

8 ounces Cabot Sharp Cheddar, Seriously Sharp Cheddar or Extra Sharp Cheddar, grated (about 2 cups)

2 tablespoons Cabot Salted Butter

2 teaspoons coarse-grained Dijon mustard

1 small clove garlic, minced

1/4-1/3 cup white wine or beer

Directions:

1. In food processor, combine cheese, butter, mustard and garlic. 

2. Process until smooth, about 1 minute, adding enough of wine or beer to make spread of desired consistency. (Spread can be made ahead and refrigerated for up to 1 week).

When ready to serve, allow the spread to soften at room temperature and mound it in a bowl. Surround it with slices of interesting hearty breads like multi-grain, walnut, or rosemary.

Don't forget about the giveaway!

For your entry, email me at yuminmytum747@hotmail.com and you will be automatically entered to win a Chia Gourmet Herb Garden Kit.  The deadline is November 22nd, so hurry!  You will be notified on November 23rd via email if you are chosen as the winner.

Garlic Red Mashed Potatoes

A Thanksgiving meal just isn't the same without some good ol' mashed potatoes.  This year I'm using red potatoes to make these Garlic Red Mashed Potatoes from Food.com.  

Ingredients:

 2 1/2 lbs unpeeled quartered red potatoes

3 cloves peeled garlic

1 teaspoon salt

1/2 teaspoon white pepper

2 -4 tablespoons butter

1/2 cup sour cream

 

Directions:

Place potatoes & garlic in water.

Add salt.

Bring to a boil and cook until potatoes are fork tender.

Drain potatoes.

Add pepper and butter.

Add sour cream and mash all together until creamy.

Cherry Chocolate Cake

My brother's birthday was today. I figured I'd put a spin on his favorite treat, chocolate covered cherries, so I baked this Cherry Chocolate Cake from Taste of Home.   Best part is, using a cake mix, I was able to prepare this quickly and easily and it was oh soo yummy!

Ingredients

1 package (18-1/4 ounces) chocolate cake mix

3 eggs, lightly beaten

1 teaspoon almond extract

2 cans (20 ounces each) reduced-sugar cherry pie filling, divided

3/4 teaspoon confectioners' sugar

Directions

1. In a large bowl, combine the cake mix, eggs and almond extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.

2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.