A Different Kind of Cookie Swap

Well, Whoops! Some of you may have gotten a post with only a graphic.  Not sure how that happened.

Since I posted earlier about this year's Great Food Blogger Cookie Swap, and it is now closed, I thought that I would also let people know about this new twist on a Cookie Swap.  In this cookie swap you will send a recipe to someone and someone else will send a recipe to you.  Each participant will then make the recipe that they received and post about it.  Posts will go "live," and there will be a link party on December13th.

Isn't this a clever idea?  You get to keep the cookies that you make and don't have to go to the Post Office or pay for shipping.  I am very excited about this and have signed up.  This is being hosted by Julie at White Lights on Wednesday and the following bloggers.                     

Jaime @ Mom's Test Kitchen

Carrie @ My Favorite Finds

Deb @ Cooking on the Front Burner

Carrie @ The Frugal Foodie Mama

Michelle @ Michelle's Tasty Creations

Kim @ The Sunflower Supper Club

A click on over to Julie's sign up page will give you all the details and the schedule.  Cookie Monster's Grandmother hopes that you will join her in the fun.  Sign up runs through November 23, 2012.               

 

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Improv Cooking Challenge-5-Spice and Honey Glazed Sweet Potatoes

Today is the third Thursday in November and time for Improve Cooking Challenge hosted by Kristen at Frugal Antics of a Harried Homemaker, so this is post number two.

The ingredients for the challenge this month were sweet potatoes and honey.  Sweet potatoes are one of those things that there is some confusion about.  Here in the northwest yellow fleshed sweet potatoes are called sweet potatoes, and orange fleshed ones are called yams but are, supposedly, actually a variety of sweet potato.  Confusing, I know.  Anyway, I chose to make my recipe with the orange fleshed potato as that is the one my family likes.

In searching the web for inspiration for this ingredient combination, I found a short video by Tyler Florence where he was making what he called sweet potatoes (they were the orange ones) roasted with honey and cinnamon.  The video was my inspiration for this recipe.  There were no ingredient amounts or oven temperature given in the video.

I love Chinese 5-Spice seasoning with its slightly licorice undertones so chose to use that in this recipe.  I will be trying other spices such as Pumpkin Pie Spice, Apple Pie Spice, Nutmeg, and Ginger (I probably will need to reduce the amount of spice for this one.).  5-Spice can be a little difficult to find in the grocery store, but I know that Spice Islands still makes it.

Although I used whole pecans in the dish I made for the photo, in the future I will use coarsely chopped nuts.  Any other nut of choice could also be used, or the nuts may be omitted.

All in all, I am very pleased with the result and have a recipe that I will use often.  The not-too-sweet glaze really lets the flavor of the sweet potato shine through.  Personally, I just kept eating these like popcorn and could not stop.  If you like true sweet potato flavor, I think you will like this.

5-Spice and Honey Glazed Sweet Potatoes
2 1/2-3 lbs. sweet potatoes or yams
1 1/2 T. olive oil or melted butter
1/3 c. honey
1 t. 5-Spice seasoning
1/2 t. salt
1/4 t. coarsely ground pepper
1/2 to 3/4 c. coarsely chopped, toasted pecans or other nuts (opt.)
Peel and slice potatoes into 1-inch slices.  Quarter slices.  Place sweet potatoes in a large mixing bowl.  Drizzle olive oil or melted butter over the potatoes and mix until they are well covered.  Pour honey into a glass measuring cup and warm in microwave about 30 seconds.   Add 5-Spice, salt and pepper to the honey and stir well.  Pour honey over the sweet potatoes and mix until they are well covered.  Turn into a foil-lined 10-15-inch baking sheet and spread into a single layer.  Bake at 375 degrees 15 minutes.  Carefully stir and turn sweet potatoes so that they are well coated with the liquid (honey will still be quit liquid at this point).  Return to oven and bake about 15 minutes more.  Stir and turn potatoes again until they are well coated with glaze (honey will be glaze consistency at this point).  Sprinkle nuts over potatoes and return to oven for about 10 minutes until potatoes are tender.  Remove from oven and place in a serving dish.  Makes 6 to 8 servings  (Unless you are me, then it make a serving for one.)

 If you like to join in the fun of this challenge, you can find all the necessary information on Kristen's Improv Page.  December's challenge is chocolate and marshmallows.  The recipe does not have to be original.

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12 Weeks of Christmas Treats-Flaky Cereal Cookies

Here we are at week eight of 12 Weeks of Christmas Treats 2012 hosted by Brenda over at Meal Planning Magic.

Today I am sharing another drop cookie recipe made from the Holiday Cookie Mix.  This one was originally called Cornflake Cookies, but I have changed the name as I have used many other flaked cereals instead of cornflakes to make these.  The ones in the photo were made with Special K Chocolately Delight.  Almost every major cereal maker makes some flaked cereals so there are many out there to choose from.

This recipe makes a cookie that is lacy on the outer edges and soft in the center.  It is a pretty cookie for a cookie tray, but it does not travel well as it breaks easily.

Although I did not use them in the cookies shown in the photo, chopped nuts and flaked coconut are a nice addition to these cookies.  I have listed nuts and coconut as optional ingredients.

Flaky Cereal Cookies
2 c. Holiday Cookie Mix
1 1/2 c. flaked cereal crushed to 1 cup.  Cornflakes or any flaked cereal can be used
1/4 c. vegetable oil
1 egg
1 t. vanilla
1/2 c. chopped, toasted walnuts (opt.)
1/2 c. flaked coconut (opt.)

In a large mixing bowl, combine cookie mix and cereal.  Blend together well.  Measure vegetable oil into a glass 1-cup measure.  Add egg and vanilla.  Beat with a fork until well combined.  Pour into cookie mix mixture.  Stir until well blended.  Stir in nuts and coconut if using.  Drop mixture by teaspoonsful onto foil-lined cookie sheet.  Bake at 350 degrees for 8 to 10 minutes.  Remove from oven, let cookies stand on cookie sheet for 1 minute, then carefully transfer to a wire rack to cool.  Makes about 2 1/2 doz. cookies

It is still not too late to join us.  You can find all the necessary information on Brenda's 12 Weeks of Christmas Treats post.

Check out all the great treats that other food bloggers have shared this week.

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Thanksgiving Turkey Shirt

I know, I know.  I've been gone for a while.  I got lost in my big Christmas show last weekend and am just starting to eat dig myself out of the chocolate.  I can't believe how soon Thanksgiving is this year, so I need to get my rear in gear before the holiday completely passes me by.

There wasn't a whole lot new at the show this year.  One of the booths had these cute shirts with a Turkey sewn on the front.  They were a little out of my price range (not hard since my range is usually under a dollar...) so I went searching for something similar.

I found this Turkey shirt from What's Cooking With the Johnsons which is even cuter than the one at the craft show, thanks to the feathers on the back.  How cute is that?

I'm not much of a seamstress, but I do have a sewing machine that I fake my ability (don't tell my hubby), so maybe I'll give this a try.  And if I'm super lucky, I'll even get to it before Thanksgiving this year!

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Ingredient Spotlight-Stovetop Rotisserie Chicken

The Ingredient Spotlight today over at Eat at Home is cooked chicken or turkey.  If I have roasted a chicken or a turkey, I do usually have left overs to use up.  Sometimes, however, I want to make a recipe that calls for cooked chicken or turkey, and I don't have any on hand.  So, occasionally, I make cooked chicken just to store in the freezer for such a time.

I like the flavor of store bought rotisserie chicken but not the price or the fact that they are usually small so don't yield much meat.  I have been experimenting with trying to make rotisserie flavored cooked chicken on the stove top.

I have a recipe for Simmered Chinese Chicken in which the chicken is cooked in a flavored sauce that infuses the chicken with a slightly teriyaki flavor.  I wondered if doing somewhat the same thing using rotisserie seasoning would infuse a bit more flavor into the chicken.  So this is what I tried, and I did end up with lots of cooked chicken meat with more flavor and several cups of really flavorful broth.

This same method could be used with chicken breasts or thighs.  Just adjust the time cook for only 20 to 30 minutes.

Stovetop Rotisserie Chicken
1 whole chicken (4 to 5 lbs. is the size I like to use)
1 t. salt
1 t. paprika
1/2 t. onion powder
1/2 t. thyme
1/2 t. garlic powder
14 to 1/2 t. coarse ground black pepper
1 –2 T. olive oil
1 large onion, coarsely chopped
2 ribs celery, cut into 2-inch pieces
2 peeled carrots, cut into 2-inch pieces
1 clove garlic, sliced
2 bay leaves
1 qt. water

Combine salt, paprika, onion powder , thyme, garlic powder and pepper.  Mix well and rub on all surfaces of the chicken and also inside the cavity.  Heat olive oil (you want enough to cover the bottom) in a Dutch oven over medium heat.  When hot, add chicken and brown 3 to 4 minutes on all sides.  You may have to hold the chicken up with a meat fork to brown on the wing sides.  When chicken has browned add onion, celery, carrots, garlic and bay leaves.  Pour water over everything.  Bring to a boil and turn down to a simmer.  Simmer 1 to 1 1/2 hours until chicken is tender, turning chicken over several time so all sides cook in the liquid.  Remove chicken and set aside to cool.  Pour liquid through a strainer and place in a container in the refrigerator to cool.  When chicken is cool enough to handle, remove skin and bones.  To freeze chicken divide into recipe amounts and put in freezer bags.  Remove fat from broth. Rewarm broth to pouring consistency, if necessary.  Pour 1 cup of broth over the chicken in the freezer bags.  I usually get about 6 cups cooked chicken and 3 cups of broth when I make this.

Linking to these Great Parties:
Ingredient Spotlight
What I Whipped Up Wednesday
Show and Share Wednesday
Wow  Me Wednesday
Back for Seconds Social
Whatcha Work Up Wednesday
Whimsy Wednesday
Work It Wednesday
Whatcha Whipped Wednesday
Cast Party Wednesday
Wednesday Whatsits
Whatever Goes Wednesday
Look What I Made
Whole Foods Wednesday

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Secret Recipe Club-Chicken and Gnocchi Soup

My assignment for November for Secret Recipe Club was the blog It's Yummy to My Tummy.  This blog was started by Heather in 2010.  She chose an apt name for her blog.  It is loaded with delicious recipes, all of them  "yummy to the tummy."

I went through every post in her blog and found many great recipes to try like Baked Doughnuts (I must finally use my new doughnut pan),  Cheese and Fruit Danish,  and Grandma’s Cinnamon Rolls.  Several that are great for this time of the year:  Tootsie Roll Fudge, S’Mores Fudge, and one that is a big weird Soda Pop Jell-O Salad.

When I finally made a choice, I chose Chicken and Gnocchi Soup because I am always looking for new soup recipes, and I had cooked up some of my Stovetop Rotisserie Chicken (post to come on Wednesday) so I could have cooked chicken on hand.  Because I wanted a greater quantity of soup, I increased the recipe by half.  My recipe amounts reflect that.

Parmesan gnocchi was the only gnocchi that I could find at my grocery store.  The gnocchi had a packet of cheese and herb seasoning with it so I did add it to the soup.

I was pretty sure that I would not be able to get the spinach by my hubby, so my solution was to use a bag of frozen spinach, put a small amount in my bowl when the soup was served, and  put it in the microwave for 1 minute or so.  This worked very well, I had my soup with spinach, and hubby had his without.  Of course, I had to add my ever-present red pepper.  I have listed it as optional.

This was a very good soup, and I will be making it often so I am going to have to start making my own gnocchi.  I also think that this would be good made with tortellini.

Chicken and Gnocchi Soup (adapted from It's Yummy to My Tummy blog)
4 T. butter
1 T. extra virgin olive oil
3/4 c. finely diced celery
3 cloves garlic, minced
1 1/2 c. finely diced onion
1/2 c. finely diced red pepper (opt.)
1/3 c. flour
2 cans (14 oz.) chicken broth (4 c.)
1 c. shredded carrots
3/4 t. thyme
1 qt. half and half
1 c. whole milk
1 1/2 c. diced cooked chicken
1 1/2 c. spinach, chopped
1 1/2 lb. gnocchi, cooked according to package directions
salt and pepper to taste

Melt butter and olive oil together in a soup pot.  Add celery, garlic, onion and red pepper.  Cook until veggies are beginning to get tender, about 10 minutes.  Stir in flour and blend well.  Slowly stir in chicken broth, carrot and thyme.  Cook gently until veggies are tender.  Stir in  half and half, milk and chicken.  Bring to a gentle simmer.  Cook about 5 minutes.  Add spinach and cook a few more minutes or until the spinach starts to wilt.  Serve with a sprinkle of parmesan cheese if desired.  Makes  6 to 8 servings.

Go and spend a little time at It's Yummy to My Tummy.  You will be glad you did.

Linking to:  Ingredient Spotlight

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Chocolate Marbled Pear Bars

Today’s Saturday Sweet is made with pears.  Pears are not as commonly used in baked goods as are apples.  I don’t know why, they certainly are every bit as good.  I am trying to remedy that by posting a few recipes from my files for cookies made with pears.

Today’s recipe is for Chocolate Marbled Pear Bars.  This is a cake-like bar filled with chopped pears and walnuts topped by marbled melted chocolate chips.  Pears and chocolate really do make a great combination.

The original recipe which I clipped from our local newspaper many years ago used drained, canned pears.  I prefer to use ripe fresh pears when they are in season but do used the canned ones when fresh pears are out of season. I don't limit my self to using Bartlett pears so use other varieties also.  They all work well.

Chocolate Marbled Pear Bars
2 cans (1 lb. ea.)  Bartlett pear halves or 3 to 4 medium to large pears
1 c. butter
2/3 c. granulated sugar
2/3 c. brown sugar, firmly packed
2 eggs
1 t. vanilla extract
2 1/2 c. sifted flour
1 T. baking powder
1/2 c. chopped toasted walnuts or pecans
1/2 c. chocolate chips, melted

If using canned pears, drain well.  Chop pears into about 1/2-inch dice.  Melt butter in a large saucepan or in a microwave-safe bowl in the microwave.  Add sugars and mix well.  Stir in the eggs and vanilla; mix well.  Combine flour and baking powder.  Stir into liquid mixture.  Fold in pears and walnuts.  Pour into a greased 9x13-inch baking pan.  Drizzle melted chocolate over the batter and marble with a knife.  Bake at 350 degrees about 40 minutes.  Cool and cut into bars.  Makes about 3 dozen. 

Linking to these great parties:
Weekend Potluck
I'm Lovin' It
Seasonal Inspiration
Strut Your Stuff 
Weekend Bloggy Reading
Saturday Nite Special

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