Russian Snowballs

This is my new addition to my Christmas cookie baking extravaganza!  Let's see how they turn out!

2 1/4 cups flour

1/4 t. salt
1 cup butter
1/2 cup powdered sugar
1 t. vanilla
Powdered sugar


Cream butter  until light.  Gradually add 1/2 cup sugar and beat until fluffy.  Add vanilla.  Mix in dry ingredients in 3 batches.  Refrigerate at least 1 hour or up to 12 fours.
Preheat oven to 400 degrees.  Form dough in to 1 inch balls.  Space 1 inch apart on cookie sheet  Bake until just firm to touch, about 15 minutes.
Transfer to rack and cool slightly.  Rollin powdered sugar.  Cool completely.  Roll cookies in powdered sugar again.


ENJOY:)  


Let me know if you have made/tried this recipe!

Chewy Chocolate Kringles

This may be one of my all time favorite recipes.  They are exactly what the title says, chewy and chocolaty... YUMMO!

1 1/4 cups butter

2 cups sugar

2 eggs

2 t. vanilla

2 cups flour

3/4 cup cocoa

1 t. baking soda

1/2 t. salt

Cream butter and sugar.  Add eggs and vanilla.  Mix dry ingredients and add gradually to butter mixture.  Form into 1" balls and roll in powdered sugar.  Bake at 350 degrees for 8-9 minutes.  Let cool on cookie sheet for 2 minutes before transferring them to cooling rack.  Enjoy :)

Peanut Butter Blossoms

This month, I am going to be posting all my favorite holiday cookies!  Peanut butter blossoms are a staple for the holiday season.  Here is a simple recipe for a peanut butter treat!

1 3/4 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 t. backing soda
1/2 t. salt
1/2 cup shortening
1/2 cup peanut butter
2 Tb. milk
1 t. vanilla
1 egg

sugar to roll cookies in before baking and chocolate kisses to place in center of cookie

In a mixer add sugar, brown sugar, shortening, peanut butter.  Add milk, vanilla, egg and mix.  Add flour, salt and baking soda.

Roll into 3/4 inch balls.  Roll in sugar.  Bake at 375 degrees for 10-12 minutes until are golden brown.  Immediately add chocolate kiss to center of cookie.  Let cool.  Enjoy :)

Pumpkin Cookies

Around this time of the year, I swear my sweet tooth goes on overload!  I just can never eat enough cookies!  I am starting off my baking season with a cookie I make for Thanksgiving.  Since I am not a big pumpkin pie fan, I found another great alternative for pumpkin that everyone will love!

1/4 cup sugar
3/4 cup firmly packed brown sugar
1 cup butter
1 cup canned pumpkin
1 t. vanilla
1 egg
2 cups flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
1/4 t. salt

In a mixer, beat together sugar, brown sugar and butter until light and fluffy.  Add pumpkin, vanilla an egg and blend well.  Add flour, baking soda, baking powder cinnamon, salt and mix well.  Drop rounded spoonfuls about an inch apart.  Bake at 350 degrees for 10-12 minutes or just until the edges are light and golden brown.

Icing
1 cup powdered sugar
1 t. cinnamon
2 t. milk
1 t. vanilla

(may need more powdered sugar)

Make sure cookies are cooled before you dip cookie in icing.  Enjoy!

Baked Risotto Balls

Last month I made butternut squash risotto and since I always make enough for leftovers I decided to make some risotto balls for an appetizer.  Yesterday, I decided to take them out of the freezer for a tasty appetizer, which I must say was absolutely delicious.  If you are looking for a new appetizer this holiday season, try this recipe out!

Squash:

2-3 cups butternut squash (3/4 inch cubes)
fresh sage
olive oil
salt and pepper
Mix ingredients, bake at 350 degrees for 45 minutes.
When done, I left in oven to keep warm until risotto was done.

Risotto:
1 cup arborio rice
2 cups chicken broth
1 cup white wine
1 small onion finely chopped
2 cloves garlic minced
thyme
salt and pepper
1 Tb butter
1 - 2 Tb olive oil
1/2 cup Parmesan cheese
1/4 cup provolone cheese (for risotto)
2/3 cup provolone cheese (for risotto balls)
2 eggs
plain (unseasoned) bread crumbs
In pot heat butter, oil, onions, garlic, thyme salt and pepper.  Add rice, heat through about 3 minutes over medium heat.  Add 1 cup of chicken broth. Stir often. Add next cup of broth once the liquid is soaked up in risotto.  Keep stirring!  Add 1 cup white wine.  Once all liquid is about all absorbed, add cheeses (1/4 of provolone cheese).  Add butternut squash.  Refrigerate overnight.  Form 1 inch balls with risotto, add a pinch of provolone cheese to center of risotto ball.  You will need two bowls, one for egg wash mixture and one for unseasoned bread crumbs.  Roll risotto balls in egg wash, then in breadcrumbs. On a baking sheet, drizzle olive oil so the pan has a thin layer of olive oil.  Bake risotto balls for 6 minutes at 375 degrees, then flip and bake for another 6 minutes.  Enjoy :)

Rice and Eggplant

Here is a new creation that was made up on the fly!  I was in the mood for eggplant and rice, so why not put them together!  It came out to be pretty tasty too!  This goes to show if you always keep the pantry stocked, you can surely make up a tasty healthy meal on the whim.


1 eggplant
unseasoned bread crumbs
1 large garlic clove (minced)
1 cooking onion (thick slices)
1 cup brown rice
1 can diced tomatoes in garlic and oil
thyme
pepper


Preheat oven to 400 degrees.
Cube eggplant, toss with bread crumbs, garlic, pepper and olive oil (you don't want soak with oil, just enough for bread crumbs to stick to eggplant cubes).  Place on cookie sheet.  Add onions and drizzle with olive oil.  Bake for 20 minutes.  Toss after 10 minutes, may need to drizzle more oil.


While eggplant is baking, cook rice.  Add 1 tsp of butter and 1 tsp of thyme to rice.  When you think the rice is just about done, add 3/4 of a can of petite diced tomatoes to rice.  Mix tomatoes into rice.  

When eggplant is done, mix with rice.  Enjoy :)