In no particular order, here are my 10 favorite recipes from 2011. Here's to a delicious 2012!
Friday, December 30, 2011
Friday, December 23, 2011
CRANBERRY SPICED CIDER
Ingredients
1 gallon apple cider
2 cups fresh cranberries
1 cinnamon stick
Peel of 1 large orange
Peel of 1 lemon
1 teaspoon whole cloves
Cheesecloth, or large coffee filter + kitchen twine
Directions
Combine apple cider, fresh cranberries and cinnamon stick in a large pot. Place orange and lemon peels, along with cloves, inside of a cheesecloth, or a coffee filter and tie shut with kitchen twine. Place the tied bag in the pot along with the cider. Bring to a boil, then reduce heat to low to keep warm. Simmer for at least 2 hours before serving.
Let's Dish
I love making warm cider at the holidays. I think I enjoy the smell as much as the taste. I love this cider because it has the usual spice, along with the bright, fruity flavors of cranberry, orange and lemon. If you prefer, you can keep this warm in a crockpot. It's so easy to whip up a batch, and it makes the whole house smell like Christmas!
Who Dished It Up First
Adapted from allrecipes.com.
Printable recipe
Thursday, December 22, 2011
CHRISTMAS RECIPE ROUND-UP
I'll be busy in the kitchen for the next few days, so I thought I'd share some of my favorite festive recipes. I confess, most of them are desserts. Isn't that what holidays are for? Merry Christmas everyone!
Saturday, December 17, 2011
PEPPERMINT BARK COOKIES
Ingredients
1 package Nestle Chocolate Wafers
1 (10 oz.) bag Hershey's Candy Cane Kisses
12 small candy canes, crushed
Directions
Preheat oven to 300 degrees. Arrange the chocolate wafer cookies on a single layer on a baking sheet. Place a candy cane kiss in the center of each wafer. Place the cookies in the oven for about 3 minutes, or until the kisses have started melting. Remove from oven (you may have to let the cookies cool slightly so you can handle them) and using the back of a spoon, spread the melted candy cane kiss toward the edges of the cookie (don't go all the way to the edge). Sprinkle with crushed candy canes. Place cookies in refrigerator to set chocolate.
Let's Dish
I don't know how many unsuccessful attempts I've made at peppermint bark in my life. I love the idea, but it never works for me. The dark chocolate layer and white chocolate layer always end up all together. So I love getting the flavors of peppermint bark in what has to be the quickest, easiest holiday "cookie" ever! You can whip up a batch of these in no time, and they make great neighbor gifts. If you can't find the candy cane kisses, white chocolate candy melts will work too.
Who Dished It Up First
This recipe was inspired by Monica at Lick the Bowl Good.
Printable recipe
Thursday, December 15, 2011
EASY EGGNOG POUND CAKE
Ingredients
1 (16 oz.) package pound cake mix
1/4 cup butter, very soft
1 1/4 cups eggnog
1/2 cup sour cream
2 large eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla
Directions
Preheat oven to 350 degrees. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9 x 5-inch loaf pan. Bake for about 1 hour (about 25 minutes for mini loaf pans) or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely.
Let's Dish
If you need to whip up a quick holiday dessert, I highly recommend eggnog pound cake. I'm not a huge fan of pound cake, but I love that this version has such great eggnog flavor--unlike some other eggnog desserts I've tried. My husband, who is a huge eggnog fan, thinks this cake is the best thing to ever happen around here. My kids feel the same way. This stuff has disappeared more quickly than any other holiday treat I've made this season.
Who Dished It Up First
Adapted from My Recipes.
Printable recipe
Monday, December 12, 2011
SLOW COOKER CHICKEN ENCHILADA SOUP
Ingredients
3 cups chicken stock
2 cups cooked, shredded chicken
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons chili powder
1/4 teaspoon cayenne pepper, optional
Salt and pepper, to taste
1 (14.5 oz.) can diced tomatoes
1 (10 oz.) cans diced tomatoes with green chilis
1 (4 oz.) can diced green chilis
1 (15 oz.) can black beans, rinsed and drained
2 cups frozen corn
1 (6 oz.) can tomato paste
2 large flour tortillas, cut into thin, 2-inch long strips
1 cup shredded pepperjack or Monterry jack cheese
1/2 cup sour cream
1/2 cup chopped fresh cilantro
Optional garnishes: crushed tortilla chips, shredded cheese, avocado, sour cream, chopped cilantro
Directions
In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro. Cover and cook on low for about 4 hours. Stir in tortilla strips and shredded cheese. Cook for an additional 2 hours on low, or until tortilla strips have dissolved into the soup and thickened it. Just before serving, stir in sour cream and cilantro. Top with additional garnishes and serve.
Let's Dish
This is my new favorite soup recipe. It's easy to throw together (I like to use a rotisserie chicken) and has so many great flavors. The tortilla strips act as a wonderful thickening agent. Every time I make it, my family raves about it. And I think it tastes even better the next day. We like ours with pepperjack cheese, but for a milder version, use Monterrey jack instead.
Who Dished It Up First
This is an original recipe.
Printable recipe
Wednesday, December 7, 2011
POMEGRANATE WHITE CHOCOLATE CHIP COOKIES
Ingredients
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup old fashioned oats
1 cup white chocolate chunks
1 cup pomegranate arils + 1 tablespoon flour
Directions
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside. In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla and mix until well combined. In a separate bowl whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to the wet ingredients. Mix until just incorporated. Stir in the oats and white chocolate chunks. Toss the pomegranate arils with 1 tablespoon of flour. Very gently (I used my hands) stir the pomegranate arils into the batter. Drop dough by rounded tablespoons onto prepared cookie sheets. Bake 10-12 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for two minutes. Transfer to a wire rack to finish cooling.
Let's Dish
I've tried a lot of over-rated Christmas cookies over the years. This is not one of them. These cookies are amazing, and are quickly becoming a holiday favorite around here. You do have to stir the pomegranate arils into the batter very carefully, so you don't turn it pink. I also don't recommend doubling this recipe, as good as it is, because the pomegranate juices tend to seep into the dough the longer it sits. If you're really worried about this, you can keep the pomegranate arils separate from the cookies, and tuck 6-8 arils into each cookie individually. I didn't do this, and my cookies still turned out beautiful and tasty. And if you're looking for a great way to peel a pomegranate, I recommend the underwater method.
Who Dished It Up First
Adapted from Two Peas and Their Pod.
Printable recipe
Friday, December 2, 2011
MEDITERRANEAN BREAKFAST STRATA
Ingredients
2 (8-ounce) baguettes, cut into 1 inch-thick slices
1 tablespoons olive oil
1 cup chopped onion
4 garlic cloves, minced
1 cup sliced mushrooms
1 tablespoon all-purpose flour
2 (7 oz.) bags baby spinach
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3-4 plum tomatoes, thinly sliced
1 (4-ounce) package crumbled feta cheese
3/4 cup (3 ounces) grated Asiago cheese, divided
3 cups fat-free milk
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
4 large eggs, lightly beaten
4 large egg whites, lightly beaten
Directions
Preheat oven to 350 degrees. Place bread slices in a single layer on a baking sheet. Bake at for 10-12 minutes or until lightly browned. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and mushrooms; sauté 5 minutes or until tender. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Add 1 bag of spinach and cook an additional 3 minutes or until spinach wilts. Repeat with additional bag of spinach. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread spinach mixture over bread. Top with tomato slices; sprinkle evenly with feta and half of the Asiago cheese. Arrange remaining bread slices over cheese. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and remaining ingredients, stirring well with a whisk. Pour over bread. Sprinkle with remaining Asiago cheese. Cover and chill 8 hours or overnight. In the morning, preheat oven to 350 degrees. Uncover strata and bake for 40 minutes or until lightly browned and set. Serve warm.
Let's Dish
This is one of the best overnight breakfast casserole dishes I've tried. Don't be put-off by the long list of ingredients. It's really quite simple to put together, and I love that it comes from Cooking Light. My kids weren't crazy about it, probably because of all that spinach. But don't listen to them! This was delicious, and it would make a great Christmas morning breakfast. You could easily substitute other white cheese, such as Parmesan, Romano, or Provolone for the Asiago.
Who Dished It Up First
Cooking Light
Printable recipe
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