FOUR SPICE CRACKLES

Ingredients

1½ cups butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
½ cup molasses
4½ cups all-purpose flour
3 teaspoons baking soda
1/2 teasoon salt
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon ground nutmeg
Additional sugar (about 1 cup)

Directions
In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, salt and spices; gradually add to creamed mixture. Refrigerate for one hour or until dough is easy to handle. Roll dough into 1-inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes, until cookies are lightly browned and cracked on top. Cool one minute before removing to wire racks.

Let's Dish
Sugar and spice and everything nice, that's what these cookies are made of.  They're one of our all-time favorites, and one of the first recipes I ever shared on this blog. I always hesitate to make them at Christmastime, thinking such a simple cookie can't compete with all the other fancy offerings that show up during the holidays. They're always a favorite though, loved by kids and adults of all ages.  I think it must be the wonderful gingerbread-like aroma.  For the softest cookies, make them big and bake them for about 8 minutes.  If you like a crispy gingersnap, make them a smaller or bake them longer.  I recommend removing them from the oven as soon as the tops start to crack.

Who Dished It Up First
Adapted from allrecipes.com

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CRANBERRY CREAM CHEESE DIP

Filed under Appetizers
Ingredients
1 (12 oz.) package fresh cranberries, chopped
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 small jalapeno pepper, seeded and chopped
1 1/4 cups sugar
1/4 teaspoon cumin
2 tablespoons lemon juice
Dash salt
2 (8 oz.) packages cream cheese, softened
Crackers

Directions
In a medium bowl, combine the chopped cranberries, green onion, cilantro, jalapeno, sugar, cumin, lemon juice and salt.  Cover and refrigerate for at least 4 hours.  When ready to serve, spread cream cheese in an even layer on a plate or platter.  Spread cranberry mixture evenly over the cream cheese.  Serve with crackers for dipping.

Let's Dish
I tried this fabulous dip at Thanksgiving and it shot straight to the top of my list of favorite holiday appetizers.  I'll be making it again for Christmas, and everyone else who tried says they will too!  A food processor works well for chopping the cranberries, and even the green onion and jalapeno.  Not only does this dip taste great, it looks beautiful and very festive.  It's sure to be a hit at all of your holiday gatherings!

Who Dished It Up First
Adapted from Jamie Cooks It Up

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THANKSGIVING ROUND-UP

A few ideas for your Thanksgiving table. 

Sweet & Spicy Cranberry Sauce

Mouthwatering Stuffed Mushrooms

Because need something to eat while the turkey is cooking.

German Sweet Chocolate Pie

An alternative to pumpkin, and my personal favorite.

Classic Cornbread Stuffing

My grandma's recipe.

Pumpkin Cream Cheese Bars

These taste just like a pumpkin roll, but they're much easier to make.

GRANDMA'S SECRET PIE CRUST

Filed under Desserts
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 1/4 cups cold butter
1 egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons cold water

Directions
Preheat oven to 425 degrees.  In large bowl mix flour and salt. Cut in butter with a pastry cutter, or two knives, leaving lumps about the size of peas.  In a separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, a little bit at a time, cutting it in. Add just enough liquid that the dough comes together. Refrigerate the dough for 30-40 minutes before rolling.  Fit rolled dough into two 9 inch pie pans. Bake for 10-12 minutes or until just golden.

Let's Dish
I confess, making pie crust frightens me a bit.  It's not my grandma's recipe, but it's definitely my go-to pie crust recipe.  I'm still not great at rolling out a crust and fitting into a pie pan, but at least  I know my crust will be light and flaky. It might not look pretty, but it will be good!  If you have a food processor, you can use that to cut in the butter, but you'll still want to add the liquids by hand.  This recipe makes enough for two single crust pies, or one double crust pie.  You can find a great how-to on making pie crust here.

Who Dished It Up First
Adapted from allrecipes.com

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PUMPKIN GOOEY BUTTER CAKE

Filed under Desserts
Ingredients
Crust:
1 (18.25 oz) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (15 oz.) can of pumpkin
1 (8 oz.) package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions
Preheat oven to 350 degrees. To make the crust, combine the cake mix, egg and 8 tablespoons of melted butter and mix well. Pat the mixture into a lightly greased 9x13-inch baking pan. Prepare the filling by beating the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and mix together. Stir in the powdered sugar, cinnamon and nutmeg.  Spread the pumpkin mixture evenly over the crust.  Bake for 40-45 minutes. Do not over bake, as the center should be a little gooey.

Let's Dish
This is a quick and easy pumpkin dessert, and my whole family loved it.  Even my husband, who doesn't typically like pumpkin desserts.  I think it would be even better with a made-from-scratch shortbread crust, and I'm going to try that next time.  I liked this chilled, and once it's cold, you can eat it with your hands, like a brownie.  This is a great alternative to pumpkin pie, especially if you are serving a crowd.

Who Dished It Up First
This is a Paula Deen recipe that I found over at Baked Perfection.
 
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CHEESY MEXICAN RICE

Filed under Side Dishes
Ingredients
2 tablespoons butter
1 1/2 cups long-grain rice
1/2 cup chopped onion
1 jalepeno, seeded and finely chopped
1 clove garlic, minced
2 cups chicken or vegetable broth
1 (14.5 oz.) can diced tomatoes with green chiles
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt, or to taste
1/4 cup chopped fresh cilantro
1 cup shredded cheddar cheese

Directions
In a large saucepan, melt the butter over medium heat. Add the rice, onion, jalepeno, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the broth, tomatoes, chili powder, cumin and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cilantro and cheese and transfer to a serving bowl.

Let's Dish
I can't tell you how long I've been looking for a Mexican rice recipe that I really love.  I've finally found it.  Apparently the missing ingredient was cheese!  Be careful about the size of canned tomatoes you use.  I usually have 10 ounce cans on hand, and I have to add an extra 1/4 to 1/2 cup water or the rice just doesn't get done.  My whole family loved this, and it's the only way I'll ever make Mexican rice from now on.

Who Dished It Up First
Adapted from Paula Deen

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NUTELLA PULL APART BREAD WITH CREAM CHEESE FROSTING

Filed under Breads
Ingredients
Bread
1 loaf Rhodes frozen white bread dough
2 tablespoons butter, melted
1/2 cup Nutella

Frosting
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 1/2 teaspoons milk

Directions
Thaw frozen bread loaf for about 2 hours, or until you can roll it with a rolling pin, but it has not yet started to rise.  Place dough onto a lightly floured or oiled surface and roll out into a rectangle, about 20 inches long and 12 inches wide.  Brush the rolled dough with melted butter, then spread the Nutella over the dough (don't worry if it's messy).  Using a pizza cutter or sharp knife, cut the dough into 7 horizontal strips, each about 3 inches wide.  Stack all of the strips on top of each other, then cut the stack into 6 equal squares.  You should end up with 6 stacks of dough, with 7 slices in each stack.  Turn each stack on its side and place it into a buttered 9x5x3 inch loaf ban.  Place a kitchen towel over the loaf pan and allow the bread to rise for 35-45 minutes.

Adjust your oven rack to the middle position and preheat the oven to 350 degrees.  Place the risen loaf into the preheated oven and bake for about 30 minutes or until the top is a dark golden brown.  Meanwhile, make the frosting by combining the cream cheese, 1/4 cup butter, vanilla and milk.  Beat with an electric mixer until smooth.  Remove bread from oven and spread with desired amount of cream cheese frosting.  Allow bread to cool for 15-20 minutes before serving.

Let's Dish
Oh my goodness! This is good.  Especially since I cheated and used frozen dough.  A few hints: first, go here for detailed photos of what the rolled and stacked dough should look like.  Second, make sure you're using a big enough loaf pan--your dough should be about an inch below the top of the pan before it rises--or you'll have bread and Nutella spilling over the top of your pan and into your oven (I'm speaking from experience here).  Third, the top of your bread is going to get very brown before it's done.  Don't panic and take it out early or it will be soggy in the middle.  We love having this for breakfast, but it also makes a great dessert if you skip the frosting and serve it warm topped with vanilla ice cream.

Who Dished It Up First
This recipe is a simplified version of one I saw at Dana's Food for Thought, who made her dough from scratch.  Yum!

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