Stained Glass Gingerbread Cookies

INGREDIENTS:

3-1/4 c. flour
1 t. baking soda
1 t. salt
1 t. ground ginger
1/2 t. all spice
1/2 t. cinnamon
3/4 cup butter, softened
3/4 cup sugar
1/2 cup molasses
2 t. water
9 cinnamon hard candies, crushed in food processor

DIRECTIONS:

Combine all dry ingredients; set aside.
Mix together butter and sugar until creamy.
Gradually add molasses and water alternately with flour mixture.
Divide into 6 equal portions wrapping in plastic wrap.
Refrigerate overnight.

Roll out dough to 1/4" thickness on a floured surface.
Cut out using an cookie cutter about 3"- 4". I like to use apple-shaped.
Place on foil-lined cookie sheet or use Silpat baking pads for ease in removing the cookies.
With a smaller cookie cutter about 2" - 3" cut out the center of each cut-out and place on a regular cookie sheet - no need to line the center cookies.

Fill the center of the apples with crushed cinnamon candies being careful not to spill outside the outer edge.

Bake in a pre-heated 375 oven for 5-6 minutes until candies melt in center.

Allow cookies to cool before removing to wax paper.

Makes 3 - 4 dozen.

Posted by Debi

Photo Credit: kitchensimplicity.com

Pumpkin Dip

INGREDIENTS:

2-8 oz. packages of cream cheese, softened
1-30 oz. can pumpkin pie filling
1 t. ginger
2 t. cinnamon
4 cups powdered sugar

DIRECTIONS:

Mix all ingredients together and serve in a hollowed out pumpkin. Great with ginger snaps or these gingerbread cookies.

Makes a lot, so you can use it all during the holidays.

Posted by Debi

Photo by Calee on Food.com

Big Mama's Cornbread Stuffing

INGREDIENTS:

Aunt Jemima self-rising buttermilk corn meal
Pepperidge Farms herbed stuffing mix, small
1 stick of butter
3 onions, chopped
6 celery stalks, chopped
3 eggs
32 oz. box of chicken broth + more as needed
16 oz. bulk pork sausage
1 T. Sage
Salt and Pepper to taste

DIRECTIONS:

Make 9 x 9 pan of cornbread according to package directions. Let it cool completely, then break it up into crumbs in a large bowl. Add herbed stuffing mix, sage, salt and pepper. Stir to combine.

In large skillet brown the sausage, breaking it into small pieces as it cooks. In same skillet saute' onions and celery until tender. Add to cornbread mixture along with sausage and stir. Whisk eggs in separate bowl and add to cornbread mixture. Stir with your hands to thoroughly mix adding chicken broth a ladle at a time. The goal is to reach a consistency like thick oatmeal.

Pour into a 13 x 9 greased pan. Bake at 400 degrees for an hour to an hour and a half until browned and cooked through. If you make a day ahead, pour an additional cup of broth over the stuffing before baking.

Posted by Debi

Photo Credit: allfreecasserolerecipes.com

Simple Penne ala Vodka

I love this dish and order it whenever I find it on a menu. I've discovered a simple way to make it at home, and I must admit it rivals what I've ordered out. Try it for yourself and see if you don't agree!

Penne ala Vodka

INGREDIENTS:

1 32 oz. bottle Muir Glen Organic Cabernet Marina sauce (see photo)
1 32 oz. bottle Bertolli Alfredo Sauce (see photo)
1 15 oz. can organic diced tomatoes
3/4 cup Sky Vodka
1 pkg. penne pasta
2 slices bacon, cut in small pieces
1 Tbsp. olive oil (not EVOO)
1 small onion, chopped
1 clove garlic, minced
1/4 tsp. Italian seasoning

DIRECTIONS:

Cook pasta according to package directions. Drain and set aside. Do not rinse.
Pour olive oil in large pan. Heat over medium heat. Add onions, bacon and garlic. Cook over medium heat until translucent. Add marinara sauce, diced tomatoes, Italian seasoning and stir. Cook over medium low heat for 10 minutes. Add Alfredo sauce and vodka. Stir until thoroughly blended and continue cooking covered over medium low heat for 15 minutes. Stir as needed.

Add pasta to the pan and stir. Cover and simmer over low heat for 15 minutes, stirring often.

Serves 6 - 8

Posted by Debi

Baked Ziti

INGREDIENTS:

Cheese mixture:
2 lbs. Ricotta Cheese (lowfat)
3 eggs
1/4 cups Shredded Romano cheese (or Parmesan, if you prefer)
1/4 tsp. Salt
1/8 tsp. Pepper
Pinch of sugar
2 tsp. parsley

Meat mixture:
2 lbs. ground lean beef
1 large onion, chopped
Large jar of Ragu with extra chunky tomatoes, garlic and onions

2 lbs. Penne Pasta
4 cups shredded mozzarella cheese



DIRECTIONS:
Parboil penne and drain.
Combine all ingredients for cheese mixture and set aside.
Brown beef. Drain extra fat. Add onions and stir until cooked through. Pour sauce over meat and stir.
In extra large bowl combine pasta and cheese mixture stirring just enough to combine evenly. Put half of pasta in greased lasagna pan (you can divide the pasta into two 13 x 9 pans too). Pour 1/2 of meat sauce over pasta. Sprinkle half of shredded mozzarella cheese over sauce. Repeat. Cover loosely with sprayed foil to prevent sticking. Bake at 350 for 45 minutes. Remove foil and continue cooking for 15 minutes or until nicely browned.

Allow to set for 15 minutes before serving. Yield: 16 servings

Posted by Debi

Mexican Beef Salad

INGREDIENTS:

1 lb. lean ground beef
1/2 cup chopped onion
1 pkg. taco seasoning mix
1-16 oz. can kidney beans, drained
1-8oz. can tomato sauce

1-1/2 cups crushed Tostido chips
2 cups shredded lettuce
1 cup tomatoes, coarsely chopped
1 cup shredded sharp cheddar cheese
Salsa
Sour cream
Jalapeno peppers (optional)

DIRECTIONS:

Brown beef and onion with taco seasoning. Stir in beans and tomato sauce. Cook for 10 - 15 minutes on simmer, stirring occasionally.

Place in layers on each plate in the following order:

• corn chips
• lettuce
• tomatoes
• meat mixture
• cheese
• salsa
• sour cream
• jalapenos

Posted by Debi

Chicken Pot Pie or Ala King

INGREDIENTS FOR FILLING:

3 Tbsp. butter
1/4 cup flour
1-1/4 cup chicken broth
1 cup milk
2 c. cubed, cooked chicken
1-2/3 cup cooked peas and carrots or mixed veggies
1-1/2 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper
Flaky Pastry or biscuits

FOR FLAKY PASTRY:

1 cup all-purpose flour
3/4 tsp. baking powder
1/2. tsp. salt
1/3 cup shortening
3 Tbsp. ice water

DIRECTIONS:

Melt butter in large, heavy saucepan. Blend in flour. Cook over low heat until bubbly, stirring constantly. Gradually add broth and milk. Cook until thick, stirring constantly. Stir in chicken, peas and carrots, and seasonings. Heat. Pour into 1-1/2 quart casserole and top with pastry, pressing firmly to rim. Cut slits in top.  Bake at 400 for 30 minutes or until brown. NOTE: If using biscuits, bake them separately and top them on each bowl as it is served.

Serves 6

Posted by Debi

Organic Corn Chowder

INGREDIENTS:

• 2 slices, nitrate-free bacon
• 1/2 c. organic, diced onion
• 1 c. organic frozen corn
• 1 c. diced, organic potatoes unpeeled
• 1/4 tsp. garlic salt
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 c. water
• 1 c. undiluted evaporated milk
• 2 Tbsp. flour

DIRECTIONS:

Cut bacon into small pieces. Brown lightly over low heat in 2-quart saucepan. Add onion. Cook over low heat for 5 minutes. Add corn, potatoes, seasonings and water. Cover and cook over medium heat until potatoes are tender, 20 - 30 minutes. Slowly add milk to flour and stir until smooth. Add to chowder. Heat to boiling.  

Serves 4

Posted by Debi

Rustic Peach Galette

INGREDIENTS:

1 1/4 cup flour

1 1/2 teaspoon sugar

1/2 teaspoon salt

1 stick unsalted butter cut into cubes, chilled 

4 - 6 Tablespoons ice water (more or less as needed)

FILLING:

3 large, not overly ripe, yellow peaches, pitted, sliced into 1/4 to 1/2 inch slices

1/2 cup sugar

3 Tablespoon flour

1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg

1 Tablespoon almond paste (optional)

1 teaspoon butter

1 egg

A sprinkling of coarse sugar

DIRECTIONS:

1. Make the crust dough. In a food processor, pulse the flour, sugar and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump. Turn out onto a clean surface. Use your clean hands to form into a disk. Do not over-knead. Work the dough only enough to bring it barely together into a disk. Sprinkle with a little four on all sides, wrap with plastic, and place into the refrigerator to chill for an hour. 

2.  Preheat the oven with the rack in the middle position to 425 F. Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.

3.  In a small bowl, whisk the egg until smooth. Set aside.

4.  On a lightly floured, clean, smooth surface, roll out the dough to about a 12 inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

5.  If you are using almond paste (not necessary, but a nice addition if you have it), dot the middle 6-inch circle of the dough with the almond paste. (If you can spread it, great. Otherwise, just dot with little bits). Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8 inch circle. Dot with a little butter.

6.  Fold the outer edges of the dough round over the filling, by about 2 inches all the way around, in an accordion fashion. Use a pastry brush to coat the exposed dough with an egg wash, and sprinkle with coarse sugar.

7.  Place in the oven and cook for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack for about 15 minutes.

Great served warm with vanilla ice cream.

Makes 8 Serving.

Posted by Debi (recipe from simplyrecipes.com)

Spicy Elk Burgers

These Elk Burgers get a dose of heat from chipotle peppers in adobo sauce. This cuts the gamy flavor a bit without detracting from the great venison flavor. This burger recipe calls for two chipotle peppers in adobo sauce. If you're not a huge fan of spicy things, you can alter the recipe to tone it down.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Makes 4 burgers

Ingredients:

• 1 1/2 pounds ground elk meat
• 1/4 cup ketchup
• 1/4 onion, minced
• 2 chipotle peppers in adobo sauce, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• olive oil
• hamburger buns

Preparation:

Place meat in a large mixing bowl. Add minced onion, garlic, ketchup, chopped chipotles, and salt. Mix well and form into 4 large patties. Preheat grill for medium heat. Brush patties with olive oil and place onto grill. Cook for 5-6 minutes per side. Remove from heat and serve on burger buns with favorite condiments.

NOTE: I'm not a huge wild game fan, but this burgers is one of the best I've ever had. Be careful not to overcook or they'll dry out.

Posted by Debi