Happy New Year!

Since Jason has to work until 11pm, I decided for New Years Eve, we would stay in (obviously). I typically go to bed very early, but since a new decade doesn't come along very often.....err once a decade I guess, I will stay up. After all, it's our last NYE before our kiddo comes along.

I usually have some snacks on hand. Jason eats around 7:00 pm and by the time he gets home, he is ready for more food or a meal. Chips and salsa are common, but I wanted to do something special for him this year. He loves spicy food (as do I) and when I told him that a friend of mine had made stuffed jalapenos a few weeks ago for a potluck, I saw him literally salivate.

To surprise him, I made stuffed jalapenos. The recipe is from my coworker Sarah (thanks Sarah!) and they are truly delicious. I won't indulge tonight because if I ate any, I would probably be paying the price with heartburn in the morning. Jason can enjoy the whole pan if he wants to.

These are very easy to make. Honestly, the thought of mixing cheese and then cramming it into peppers wasn't very appealing. Oh what we do for love. All total, I think I spent 30 minutes cutting, de-seeding, mixing and stuffing. They were very very easy.

Depending on how spicy you like your jalapenos, you might want to rinse them before stuffing. I didn't do this, because like I said, we like spicy in our house. You can also change out the cheeses depending on your taste. Instead of smoked cheddar, use regular. Instead of Swiss, use mozzarella or even Havarti. Go crazy! And if you like things really really spicy, add some Tabasco to the cheese mix before you stuff.

This really isn't a recipe that you can follow exact measurements, so be flexible and add as little or as much cheese and other ingredients as you want. I put estimates on what I used in my batch.

These are the perfect finger food and the next time I have to bring an appetizer somewhere, I am going to bring these! Delicious!

Stuffed Jalapenos

from: Sarah

Jalapenos (about 12-15 whole), canned, drained.

8 oz. cream cheese, softened

1 cup smoked cheddar cheese, shredded

1 cup Swiss cheese, shredded

3 oz. prosciutto, chopped

1. Vertically slice the jalapenos to halve them. Remove all the seeds and veins.

2. Mix all the remaining ingredients together.

3. Stuff approximately a tablespoon of the cheese mix inside each of the halved jalapenos.

4. Place the jalapenos in a baking dish and bake for about 30 minutes (until the filling is nice and light brown) in a 350 degree oven.

Baking Extravaganza

Happy Holidays! Today was my holiday baking day. Originally, my sister and I were going to bake together, but she has to work most days before Christmas. Darn retail job! Instead, we decided that we would each bake three cookies or goodies and then swap. She would get half of mine and in return, I would get half of her's. Sounds great right? Only half the baking and you get double the treats!

I decided to make the very traditional Christmas cookies. Well traditional in my house at least. I remember all of these cookies as a child growing up. My mom was a stay-at-home mom while her and dad were still married and she would make these three cookies as well as others over the holidays. Spritz, Peanut Butter Blossoms and Chocolate Crinkles. Peanut Butter Blossoms are those fun cookies with the Hershey Kisses on the top of them. You can find the recipe online pretty much everywhere.

Two out of the three of these require rolling. Meaning, you form the cookies into little balls by rolling them in your palms. The joke with the Chocolate Crinkles is that you get "poopy fingers" while rolling. Sophisticated huh? Hey, I never said we were a classy family.

The Spritz requires a cookie press, so if you don't have one, you are out of luck. I suppose you could try and form them another way, but really, a cookie press is the best.

Here are some of the tools that I used today:

My cookie press. Now, I have seen those Pampered Chef ones and even tried several other kinds. Nothing comes close to this model. It's Italian and it works beautifully. My Spritz were pressed in no time flat.

My "vintage" Betty Crocker Cooky Book. I say "vintage" because it's a reproduction that was reissued a few years ago. My mom actually has an original copy from 1960-something.

My fabulous mixer. A Christmas gift from my husband a couple of years ago. I would still be in the kitchen mixing dough if it wasn't for this bad boy.

My Air Bake cookie sheets. I never thought I would love baking pans so much in my life. Jason got these for me last year and I thought "big whoop, I already have cookie sheets". These are great! The cookies cook evenly, the bottoms don't burn and they make for a consistent cookie. Way way better than the ones I already had. I can't sing the praises of these enough. I swear I am not an employee of Air Bake.

Roasting pan. An essential tool when you are making a quadruple batch of Spicy Chex Mix. I could nearly see the tears in my husband's eyes last night when I announced that he would have Chex Mix by the time he got up today.

Time to bake! I started off by unwrapping all the Hershey Kisses this morning while drinking my coffee and catching up on the interweb. I grabbed some butter from the fridge to come to room temperature while I unwrapped. Butter is obviously easier to mix when it's warmer.

Next I made the Chocolate Crinkle dough. It needs to chill for several hours before you can form the cookies. I can't tell you how accomplished I felt when I had dough made by 9:30!

The dough doesn't really look extraordinary. Just like thick brownie batter. Into the fridge it went!

Moving on to the Chex Mix. Here are all the ingredients it takes.

Thank goodness for Costco. They sell the cereal in a three-pack all ready to go. In our house, we like cheese crackers (Cheez It's are the best) instead of the bagel chips that the recipe calls for. Also, you will notice the addition of Tabasco. That's right. It wouldn't be spicy unless you add some actual spice! The more the better. It's nice when you have an afterburn after eating Chex Mix.

In Jason's house growing up, his mom used primarily margarine for cooking. I find this concept completely foreign, but because I love my husband (aka he will complain unless I use margarine), I buy margarine especially for the occasion. I could probably sneak butter in instead, but trust me, the man would know the difference.

While the Chex Mix was baking, I started on the Spritz dough. I am a traditionalist and use almond extract for my Spritz. This is how my mommy did it and I can't change after all these years. To be festive, I add green or red food coloring to my dough. I used the tree plate on my cookie press, so green food coloring it was.

These really are beautiful cookies when they are done. With a slight almond flavor, they are very light and buttery. Of course, feel free to substitute whatever extract you wish. Peppermint would be fun. So would lemon or even vanilla.

Moving on, the Peanut Butter Blossoms were up. I whipped these up in no time. My only complaint with the Blossoms is that the recipe doesn't make nearly enough. I would have doubled it, but really, do I need five dozen cookies? I don't think so.

Here is what they look like after being rolled in the granulated sugar but before baking and before you smoosh the Kiss on the top.

After baking. I think these are honestly my favorite cookie. I shouldn't resort to making them only one time a year. I love how the cookie stays soft for a few days afterwards. And something happens to the Kiss to keep it slightly soft too. Who can resist a yummy peanut butter and chocolate cookie? Not me!

Close up of the Peanut Butter Blossoms. I am going to need to hide these from Jason. I can always use the excuse that I am pregnant and the baby requires cookies right?

My third and final cookie of the day were Chocolate Crinkles. Like I said, the dough needs to be chilled for several hours, so I didn't start these until around 2:00. The only pain with these is trying to keep the dough chilled enough while you are working. The more chilled, the less "poopy" your hands get. Now, in my family (I am sorry if I keep saying that, but my way is the best. Tee hee), we are rebels and don't follow the directions exactly. The directions state to cover the dough with the powdered sugar BEFORE you roll the balls. However, it makes for a much prettier cookie if you form the balls and then roll them in the sugar. Plus, you get a nice dusting of powdered sugar when you eat them. Yum!

Here are what the Crinkles look like before they are baked. They look like chocolate snowballs.

And after they are baked, the cookies are sufficiently crackled and coated with powdered sugar. You can't argue that they aren't pretty cookies. Plus, they are chocolate. Nothing says goodness like chocolate does.

I am sad to see half of the cookies go, but we can't possibly eat them all. It would be dangerous to keep that many sweets in the house. I know my sister will appreciate them. Here is her batch all packaged up and ready to go. Don't they look yummy?

Now without further ado, here are all the recipes.

Spicy Chex Mix
from: General Mills Cereal

6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoons garlic powder
1/2 teaspoon onion powder
2 teaspoons (or more depending on how hot you like your food) Tabasco sauce
3 cups Corn Chex
3 cups Rice Chex
3 cups Wheat Chex
1 cup peanuts
1 cup pretzels
1 cup cheese crackers

Heat oven to 250 degrees. Melt butter or margarine in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes.

Spritz
from: Betty Crocker Cooky Book

1 cup butter
1/2 cup sugar
1 egg
1/2 teaspoon salt
1 teaspoon almond extract
2 1/4 cups flour

1. Heat oven to 400 degrees. Mix butter, sugar, egg, salt, and extract thoroughly. Measure flour and work in.

2. Using 1/4 dough at a time, force dough through cookie press onto ungreased baking sheet.

3. Bake 6 to 9 minutes.

Peanut Butter Blossoms
from: Pillsbury's Best Butter Cookie Cookbook

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
Hershey's Kisses

1. Mix together in a small bowl; flour, baking soda and salt. Set aside.

2. In a large bowl, cream together butter, peanut butter, sugar and brown sugar. Add the egg and blend well. Add vanilla and blend well.

3. Shape the dough into balls (approximately a heaping teaspoon for each). Roll balls in granulated sugar and place on an ungreased cookie sheet.

4. Bake at 375 degrees for about 8 minutes. Remove from oven and top each cookie with a Hershey's Kiss, pressing until edges crack. Bake 2 to 5 minutes longer.

Chocolate Crinkles
from: Betty Crocker Cooky Book

1/2 cup vegetable oil
4 squares unsweetened chocolate (4 oz. total), melted
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioner's sugar

1. Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir flour, baking powder and salt into oil mixture. Chill several hours or overnight.

2. Heat oven to 350 degrees. Drop teaspoonsful of dough into confectioner's sugar. Roll in sugar; shape into balls. Note: You can also form the dough into balls first and then roll in the sugar. Place about 2 inches apart on baking sheet. Bake 10 to 12 minutes. Do not overbake.

Potluck Offering

My family is large, and so when we all get together, there is tons of food. I thought that I would be different and bring a bean and olive spread, but alas, I arrived at the potluck and there were already five other spreads. There was salmon dip, guacamole, clam dip, french onion dip, and some other odd looking thing. I didn't taste that one.

Here I was thinking I was going to be creative, but noooooo. Oh well. I thought my spread was delicious, and probably the only one there that was light.

This was easy to assemble and the ingredients are probably ones that you have on hand, except maybe the Kalamata olives. All you is pop the items into a food processor and voila! Bean olive thingy. I brought whole wheat crackers and they were the perfect addition to the dip. Guess what? I still have tons left over. I plan on using the spread on sandwiches, and on the leftover crackers.

So, the next time I go to a potluck, remind me to see if there are other people bringing dips. Please?

Provencal Olive Spread

from: Cooking Light June 2005

2 cans (15.5 oz) Great Northern beans or other white beans, drained and rinsed

1 teaspoon fennel seeds

4 teaspoons capers

4 teaspoons red wine vinegar

1/2 teaspoon dried oregano

1/4 teaspoon salt

16 Kalamata olives, pitted

* Place all ingredients in a food processor; process until smooth.

Soup for a Cold Night

I got this recipe years ago from a friend, and she will admit that I make it more often that she does! I can't help it. It's a favorite in our house. I know, I say that about a lot of my recipes, but it really is. It takes pantry staples and a pound of ground beef, but you end up with a huge batch of soup.

It can only be described as a cross between a chili and a soup. It honestly doesn't take like tacos though, so I am not sure the name is very fair. It is prepared very quickly (within about 30 minutes) and it's just as good reheated.

There are a lot of variations on this. You can change out the type of beans, or you can add a little green pepper, more onion, play with the spices. The choices are endless! It's a pretty healthy meal, with the exception of the cheese quesadillas. Those aren't so healthy unless you use a lower fat cheese (what's the point?). However, we indulge about every four months, so a quesadilla certainly won't kill us. Although the oodles of Tabasco I add may!

Taco Soup

Brown and drain: 1 pound lean ground beed and 1/2 cup onion.

Add:

3 cups water

2 16-ounce cans Mexican style stewed tomatoes

2 16-ounce cans kidney beans, undrained

2 8-ounce cans tomato sauce

1 envelope taco seasoning

chili powder and/or Tabasco to taste

1. Bring all ingredients to a boil and simmer for 15 minutes.

Cheese Quesadillas

from: Pachey

flour tortillas

Mexican blend cheese

green Taco sauce (such as La Victoria)

1. Spread 1/2 cup of cheese on a tortilla. Add green Taco sauce to taste (about 2 tablespoons).

2. Top with another tortilla

3. Over medium-high heat in a frying pan, cook the quesadilla. Don't add any oil to the pan. It's just to "toast" the tortillas.

4. Allow to slightly brown. Remove from heat and cut into wedges.

Baking....Goooooood

Because it's the holidays, I tend to bake more than normal. I blame my husband for this. Every year, around Thanksgiving, he has to have his Spicy Chex Mix. He begs me to make it for him. I usually make a double or even a triple batch because, I admit it, the stuff is good. Very good. It's like crack. My prefered way to eat Spicy Chex Mix is with a spoon. Yes, a spoon. I don't subject myself to greasy, orange fingers this way. My husband finds this bizarre, and I am sure many of you out there probably will too.

Now, Chex Mix is not the only treat I bake around the holidays. Typically, I like to make Christmas cookies. I really don't feel up to baking cookies this year. For a reason why, read The Ancient Mixer and you will understand. So, instead, I will settle for some nice banana bread. What's not to love about fresh, warm from the oven banana bread? If you are feeling sassy, you can add some blueberries or even chocolate chips to the batter. One time, I even added shredded coconut. Good times. I can always count on Mrs. Betty Crocker to provide a yummy banana bread.

Curl up on the couch with a bowl of Spicy Chex Mix and watch the Saturday Night Live Christmas Special. By the time the Schweddy Balls skit rolls around, your tummy will be full and you will be laughing so hard your eyes will water. There is hardly anything better than that!

Spicy Chex Mix

from General Mills

6 tablespoons butter or margarine

2 tablespoons Worcestershire sauce

1 and 1/2 teaspoons seasoned salt

3/4 teaspoons garlic powder

1/2 teaspoon onion powder

1-2 teaspoons Tabasco sauce (add more if you want it really spicy)

3 cups Corn Chex

3 cups Rice Chex

3 cups Wheat Chex

1 cup nuts (peanuts are best!)

1 cup pretzels

1 cup cheese crackers (such as Cheez Its)

1. Heat oven to 250 degrees.

2. Melt butter in a large roasting pan in the oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.

3. Bake 1 hour, stirring every 15 minutes.

Banana Bread

from Betty Crocker

2 1/2 cups flour

1 cup sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

3 tablespoons oil

3/4 cups milk

1 egg

2 to 3 medium ripened bananas, mashed

1. Heat oven to 350 degrees. Grease and flour 9x5x3 inch pan or two 8.5x4.5x3.5 inch loaf pans.

2. Measure all ingredients into large mixing bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly.

3. Pour into pans. Bake 55 to 65 minutes or until toothpick comes out clean.