Gluhwein

 Gluhwein

makes 6 servings

1.5 liter bottle of Cabernet Sauvignon

2-3 whole cloves

2 cinnamon sticks

4-5 clementines

Sugar

Instructions

1. Add all ingredients except sugar to a crockpot or pot on low.

2. Heat until simmering then add sugar to taste.

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Meatloaf (Oven)

 Meatloaf (Oven)

makes 6 servings

Meatloaf

1 tablespoon butter

1/2 cup onion, chopped

1/2 cup bell pepper, chopped

2 pounds 80/20 ground beef

1 cup Ritz crackers, crushed

2 eggs, beaten

1 cup shredded cheddar cheese

1/2 cup milk

1 teaspoon salt

1/4 teaspoons black pepper

Topping

3/4 cup ketchup

2 tablespoons brown sugar

1 teaspoon mustard

Instructions

1. Heat butter in a skillet; add onion and pepper, cooking until translucent. Set aside to cool.

2. Preheat oven to 350 degrees.

3. Add the remaining meatloaf ingredients to a bowl; add COOLED onion mixture. 

4. Using hands, mix meatloaf together until well combined and form into a long loaf.

5. Bake in a loaf pan for 45 minutes.

6. Meanwhile, mix topping ingredients together.

7. After 45 minutes, pull out meatloaf and pour topping onto the loaf.

8. Bake for an additional 15-20 minutes.

9. Allow to cool for 30 minutes before serving (otherwise it will fall apart).

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Lasagna Soup

 Lasagna Soup

makes 5 servings

1 pound ground beef

1 pound ground Italian sausage

1 onion, chopped

4-6 cloves garlic, chopped

24 oz spaghetti sauce, your favorite

1 tablespoon Italian seasoning

2 cups chicken broth

8 oz pasta, can be lasagna noodles or any will work

1 container of ricotta cheese (about 10 oz)

1 cup shredded mozzarella cheese

1/2 cup grated parmesan

Instructions

1. In a large pot, add beef and sausage cooking until brown then remove meat and drain most of the fat.

2. Add onions and garlic cooking until translucent.

3. Add meat back in along with spaghetti sauce, Italian seasoning, and 2 cups broth; bring to a boil.  You want a soup consistency, and if you need more liquid, see step 5.

4. Meanwhile, boil water and salt for pasta; add pasta and cook until al dente.

5. Once pasta is done, scoop it into the soup.  If soup needs to be thinned, add some pasta water.

6. Mix the cheeses together.

7. Serve soup with a scoop of cheese.

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Peanut Butter Fudge

 Peanut Butter Fudge

makes 24 

1 cup butter

1 cup natural peanut butter (might need an additional 1/2 cup)

1/4 teaspoon salt

2 teaspoons vanilla

3-4 cups powdered sugar

Instructions

1. Melt butter and 1 cup peanut butter together, stirring until combined.

2. Add salt and vanilla.

3. Add sugar 1 cup at a time, stirring in between to combine. If by the 3rd cup, it looks dry, add the additional peanut butter and no more sugar.

4. Prepared a 8x8 or 9x9 square pan with buttered parchment paper.

5. Dump fudge on parchment and use a knife or hands to press into pan.

6. Refrigerate overnight to set.

7. Cut and serve.

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Shake and Bake Seasoning

 Shake and Bake Seasoning

makes 1 cup (about 1 pound of meat)

1 cup breadcrumbs

1 teaspoon salt

1 teaspoon pepper

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 teaspoon paprika

1/2 teaspoon dried oregano

Instructions

1. Mix together.

2. Coat meat and cook accordingly.

3. Store in a ziploc bag in the freezer.

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Cinnamon Rolls (Bread Machine)

 Cinnamon Roll Dough

makes 12

Dough

1/2 cup butter, melted

1 cup warm milk

2 eggs, beaten and room temperature

4 cups bread flour

1/3 cup sugar

2 teaspoons salt

2 1/4 teaspoons active dry yeast

Filling

1/2 cup butter, melted

3/4 cup sugar

2 tablespoons cinnamon

Icing

8 oz cream cheese, room temperature

1/2 cup butter, room temperature

1/4-1/2 cup heavy cream

2 cups powdered sugar

1/2 teaspoon vanilla

Instructions

1. Add dough ingredients to bread machine and use dough setting.

2. Once dough is completed, preheat oven to 150-170 degrees (whatever the lowest temperature is), and spray 13x9 pan with cooking spray.

3. Lightly flour a work surface and roll out dough to 12x18 rectangle.  If dough resists stretching, let it rest for a few minutes then try again.

4. Mix filling sugar and cinnamon together in a bowl.  

5. Brush dough with melted butter then spread cinnamon sugar evenly.

6. Take the long side of the dough, roll into a log and use floss to cut into 12 cinnamon rolls.

7. Place cinnamon rolls in pan and cover with tea towel.  Place in oven for 45 minutes and turn off the heat.

8. Take rolls out of oven and heat oven to 350 degrees.

9. Bake rolls for 20-25 minutes.

10. Cream cheese and butter together.  Add vanilla and 1/4 cup cream; beat until mixed.  Add powdered sugar.  Thin to desired consistency with remaining cream.

11. Allow rolls to cool for 10-15 minutes then coat with icing.

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royal decorating icing

 royal decorating icing

from smitten kitchen

makes 3 cups

3 egg whites, room temperature

3 3/4 cups powdered sugar (maybe more)

1/4 teaspoon salt

Milk or cream (not much--can use water too)

Flavorings (if desired)

Food coloring (if desired)

1. Whip egg whites until soft peaks
2. Add 3 cups sugar and continue whipping until smooth.
3. Add flavorings or food coloring (if using); then add remaining sugar.
4. Icing will be thick so thin with milk or cream.  If you thin too far, then add more sugar.
5. Keep icing covered when not using.  This sets up fast so be ready to use immediately.

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pumpkin pie hummus

pumpkin pie hummus
from yummy mummy kitchen

1-15 oz can chickpeas, drained and rinsed
1/4 cup cashew or almond butter
1/4 cup maple syrup
1 can pureed pumpkin
1 1/2 t ground cinnamon
1/4 t ground ginger
1/4 t ground nutmeg
1/4 t ground cloves
2 t vanilla
pinch of sea salt

1. Put all items in a food processor.
2. Pulse until smooth.
3. Serve with apples or crackers.

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pickled jalapenos

pickled jalapenos
adapted from gimme delicious
makes 1 pint jar

1 cup white vinegar
1 cup water
2 cloves garlic smashed
2 tablespoons sugar
1 tablespoon salt
1 teaspoon pickling spice
7-8 jalapeno peppers, sliced

1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. 
2. Add jalapeno slices to a jar.
3. Cover jalapenos with brine, screw on lid, and flip to seal.
4. Once sealed allow 3-4 weeks for the pickling process.
5. Once opened, store in fridge.

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cucumber kimchi

cucumber kimchi
from foodie with family
makes 3 quarts

1 head napa cabbage, cored and cut into bite sized squares
1 onion, sliced
2-3 carrots, peeled and diced
1/2 cup salt (approximately)
2 tablespoons chili flakes
10 cloves garlic, peeled and chopped
3 tablespoons minced ginger
3 tablespoons fish sauce
4 tablespoons white miso

1. Mix vegetables with salt and massage until it starts to wilt.  
2. Leave vegetables alone while mixing sauce or about 20 minutes.
3. Combine remaining ingredients until well combined.  Taste sauce and adjust accordingly.
4. After 20 minutes, vegetables should start to release liquid.
5. Add fish sauce mixture and stir to combine.
6. Add enough water to just barely cover vegetables.  It's best to add weight to push the vegetables below the water line.
7. Leave in a dark, cool, and dry place for at least 48 hours, stirring every 12 hours.  Start to taste kimchi at 48 hours to see when to bottle.  Can leave out for up to two weeks, but the mixture will get more sour the longer it is left to ferment.
8. Once your desired taste has been reached, then package it into glass containers and keep in fridge.
9. Will store for up to four months.

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Spiced Chickpea Stew with Coconut and Turmeric

Spiced Chickpea Stew with Coconut and Turmeric
from cook's illustrated

Olive oil for sauting
6 cloves garlic, minced
1 onion, chopped
1 tablespoon ginger
1 1/2 teaspoons turmeric
1/2 teaspoon chili flakes (original called for 1 teaspoon, but I think it was a bit much)
2-15 oz cans chickpeas, drained and rinsed
1-15 oz can coconut milk
3 cups broth
1 pound green leafy vegetable like spinach or kale, chopped
1 cup mint leaves (optional for serving)

1. Saute onions in oil until browned; add garlic and ginger and cook for another minutes.
2. Add turmeric, chili flakes, and chickpeas.  Cook chickpeas until they get a bit browned and crisp (about 8-10 minutes)
3. Add coconut milk and broth to chickpeas and bring to a simmer.  Simmer for 20 minutes.
4. Add greens and cook for another 5-10 minutes.
5. Season soup and serve with mint leaves, pita, and yogurt.

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breakfast casserole

breakfast casserole
from Lelia Shipp Wendel

6 eggs, beaten
1 teaspoon salt
1/2 teaspoon dry mustard
2 cups milk
8 slices white bread, cubed
1 pound sausage, cooked
1 onion, chopped
2 cups cheese

1. Mix eggs, salt, mustard, and milk together until well combined.
2. Place bread, sausage and onions in a 9 x 13 casserole dish.
3. Pour egg mixture over bread.
4. Allow to sit overnight.
5. Heat oven to 350 with casserole dish in it.
6. Bake for 1 hour or until set.
7. Sprinkle cheese on top of casserole and allow to melt before serving.

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Bourbon Pumpkin Cheesecake

Bourbon Pumpkin Cheesecake
from epicurious

Crust:
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/2 cup packed brown sugar
1/2 stick butter, melted and cooled

Filling:
1 can pumpkin
3 eggs, room temperature
1 cup packed brown sugar
4 tablespoons bourbon
1 teaspoon vanilla
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3-8 oz packages cream cheese, room temperature

Topping:
1 cup sour cream
4 tablespoons bourbon
2 tablespoons sugar

Optional garnish-roasted pecan halves

1. Mix ingredients for crust together and press into a spring-form pan.  Refrigerate for 1 hour.
2. Preheat oven to 350.
3. Whisk pumpkin, eggs, brown sugar, bourbon and vanilla until well combined.
4. Whip cream cheese until light and fluffy.
5. Add dry ingredients.
6. Gradually add in wet ingredients and whip until smooth.
7. Bake for 50-60 minutes or until center is set.
8. Mix topping ingredients together while cake is baking.
9. Once cake is set, pour sour cream mixture over cake and put cake back in turned off oven.
10. Once cake is cooled, chill in refrigerator until ready to eat. 
11. Top with roasted pecan halves if using.

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Cake Mix Cookies

Cake Mix Cookies
from homegrowntraditions (instagram)

1 box cake mix
1/3 cup oil
2 eggs
cookie add-ins like chocolate chips, cinnamon, nuts, etc

1. Preheat oven to 350.
2. Mix cake mix, oil and eggs until blended.
3. Add desired cookie add-ins.
4. Bake for 8-12 minutes or until edges are golden brown.
5. Cool.

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Muffins

Muffins
from homegrowntraditions (instagram)

3 overripe bananas
3 eggs
3 cups flour
2 1/4 t baking powder
1 1/2 t baking soda
3/4 t salt
2 T sugar
1 1/2 cups milk

1. Preheat oven to 350
2. Combine all ingredients in a bowl until combined.
3. Add whatever ingredients desired (chocolate chips, cinnamon sugar, fruit, nuts, etc)
4. Scoop into greased muffin tin.
5. Bake for 18-20 minutes or until done.
6. Cool and freeze.

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harvest salad

harvest salad
from Donna Banks

20 oz canned crushed pineapple, un-drained
2/3 cup sugar
1 package jello (flavor depends on the color desired)
8 oz cream cheese, softened
1 cup diced apples (type depends on the color desired)
1 cup nuts (any kind), chopped and toasted
1 cup celery, chopped
8 oz whipped topping, softened

1. In a saucepan, combine sugar and pineapple; bring to a boil.
2. Add jello to pineapple mixture; stir to dissolve.
3. Add cream cheese to jello mixture, stirring until combined.
4. Cool jello mixture.
5. Fold in remaining ingredients.
6. Refrigerate overnight.

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sweetheart cookies

sweetheart cookies
from Linda Russell

1 cup butter
1 cup sugar
6 oz cream cheese, softened
1 t vanilla
2 cups flour
1/4 t salt
1 cup quick oats
1/2 t baking soda
1 1/2 cups pecans, finely chopped

1. Cream first four ingredients.
2. Sift together flour, salt and baking soda.
3. Mix flour mixture into creamed mixture.
4. Stir in oats and nuts.
5. Refrigerate overnight.
6. Roll out cookies
7. Bake at 350 for 10-15 minutes or until light golden brown.
8. Frost with cream cheese frosting if desired.

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whole wheat gingerbread

whole wheat gingerbread
from Oma (Janet Mays)

1 cup butter, room temperature
1 cup brown sugar
1 egg
1/3 cup molasses
1 T orange zest
2 T orange juice
3 cups flour
1 cup whole wheat flour
2 t ground cinnamon
1 t ground ginger
1/2 t baking soda
1/2 t ground cloves

1. Cream butter and sugar.
2. Add egg and beat until light and fluffy.
3. Add molasses, orange peel, and juice.
4. Sift dry ingredients together.
5. Add dry ingredients to wet ingredients.
6. Refrigerate overnight.
7. Roll out cookies on floured surface.
8. Bake at 375 for 8-10 minutes.

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Pfeffernuse

Pfeffernuse
from Karen Shelton

1/2 cup molasses
1/4 cup honey
1/4 cup shortening
1/4 cup butter
2 eggs
4 cups all-purpose flour
3/4 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons ground cardamom
1 teaspoon ground nutmeg

1 teaspoon ground cloves 

1 teaspoon ground ginger 

2 teaspoons anise extract 

2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda 

1 teaspoon ground black pepper 

1/2 teaspoon salt 

1 cup confectioners' sugar for dusting 

1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy.
2. Remove from heat and allow to cool to room temperature.
3. Stir in the eggs.
4. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl.
5. Add the molasses mixture and stir until thoroughly combines.
6. Refrigerate at least 2 hours.    
7. Preheat oven to 325 degrees F (165 degrees C).
8. Roll the dough into acorn-sized balls.
9. Arrange on baking sheets, spacing at least 1 inch apart.
10. Bake in preheated oven 10 to 15 minutes.
11. Move to a rack to cool.
12. Dust cooled cookies with confectioners' sugar.

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tiramisu cake

Tiramisu Cake
adapted from smitten kitchen

For the cake layers:
2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk

For the espresso extract:
 8 tablespoons instant coffee powder
 1 cup boiling water

For the espresso syrup:
1 1/2 cup water
1 cup sugar
3 tablespoons Kahlua

For the filling and frosting:
16 oz cream cheese, room temperature
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons (8 ml) pure vanilla extract
1 tablespoon Kahlua
1 cup cold heavy cream
1/2 cup semi-sweet mini chocolate chips

Chocolate-covered espresso beans, for decoration (optional)
Cocoa powder, for dusting

Cake:

1. Center a rack in the oven and preheat the oven to 350
2. Butter two 9×2 inch round cake pans, dust the insides with flour, and tap out the excess.
3. Sift together the cake flour, baking powder, baking soda, and salt.
4. Beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes.
5. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition.
6. Beat in the vanilla; don’t be concerned if the mixture looks curdled.
7. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.
8. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
9. Bake for 28 to 30 minutes, rotating the pans at the midway point.
10. Transfer the cakes to a rack and cool.

To make the extract:

1. Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

To make the syrup:

1. Stir the water and sugar together in a small saucepan and bring just to a boil.
2. Pour the syrup into a small heatproof bowl and stir in 5 oz of the espresso extract and the liqueur or brandy; set aside.
3. Once cakes have cooled, soak cakes with syrup, dividing it evenly.

To make the filling and frosting:

1. Whip the cream cheese until light and fluffy.
2. Add powdered sugar, vanilla, remaining espresso extract, liqueur and cream; whip until light and fluffy.
3. Put frosting into fridge to stiffen.

To assemble the cake:

1. If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them.
2. Smooth some of the frosting over the layer and gently press the chocolate chips into the filling.
3. Put the second cake layer upside down on top of the chocolate chips.
4. With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
5. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
6. Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.
7. Just before serving, dust the top of the cake with cocoa.

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