Cucumber Hummus Tart

This is my new favorite lunch.  If you're looking for something healthy and filling....look no further.  

I could eat this every. single. day and not get tired of it.  It's that good. 

Cucumber Hummus Tart

Courtesy of Pillsbury 

Ingredients: 

1 can of pillsbury pizza dough

1/3 cups of plain hummus

1 cucumber (sliced) 

3 Tbs red bell pepper (chopped)

1 Tbs fresh dill weed

Directions:

1. Bake pizza dough according to packaging.  Let it cool. 

2. Spread hummus evenly over the crust.  

3.  Place cucumber even in rows over the top. 

4. Top with the red pepper and dill seasoning. 

5. Chill until it's time to serve.  Cut into squares. 

Brownie Pudding

Let me introduce you to the dessert we made for NYE.  This my friends, is brownie pudding.  It has to be one of the richest desserts I've ever had.  The recipe wasn't as simple as I usually go, but it was a special occasion.  Hubs and I made it together after the baby went to bed and watched a movie waiting for it to cook.  Please note, this does take an hour in the over.  Plan ahead.  

Results: Divine.  Rich.  You don't need a lot and it will instantly fulfill your sweet tooth. 

We served it with dairy free ice cream.  I definitely think you need ice cream to go with it.  It melts into the brownie pudding and adds the perfect touch. The crust was my favorite part.  

Brownie Pudding

Courtesy of Annie's Eats

Ingredients:
½ lb. (2 sticks) unsalted butter, plus extra for greasing the dish
4 large eggs, at room temperature
2 cups sugar
¾ cup cocoa powder
½ cup all-purpose flour
1 vanilla bean, split lengthwise

Directions:
Preheat the oven to 325˚ F.  Lightly butter a 2-quart oval baking dish.  Melt the 2 sticks of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs and sugar.  Beat together on medium-high speed until thick and light yellow in color.  Meanwhile, combine the flour and cocoa powder in a medium bowl and whisk together until blended.

When the eggs and sugar are finished mixing, scrape the seeds from the vanilla bean into the mixing bowl.  Add the flour-cocoa powder mixture to the bowl as well.  Mix on low speed just until combined.  With the mixer still on low, slowly pour the melted butter and mix again just until combined.

Pour the mixture into the prepared baking dish.  Place the baking dish in a larger baking pan.  Add very hot tap water to the outer baking pan to create a water bath, coming halfway up the side of the baking dish.  Bake for 60 minutes.  The center will appear very under-baked, that is the way the dessert should be.  Allow to cool slightly before serving with ice cream.

Shrimp Cups

This year hubs and I stayed in for NYE with the baby. We decided to have a nice dinner at home.  Appetizers, Main Course, Dessert...the whole 9 yards.  

Last weekend, I started planning the meal.  Right away I noticed that finding a dairy free appetizer was extremely difficult.  Most appetizers involve some sort of cheese.  Think about it.  I bet if you think about your favorite apps, they have cheese.  After a lot of searching, I found these shrimp cups.  The original recipe tells you how to make the cups that the shrimp go in.  I already had mini phyllo cups at home and decided to use those.  I used the filling ingredients and followed that part of the recipe.  This appetizer took about 20 minutes to make

Results: They were big one bite appetizers.  I loved the sweetness of the fruit combined with the shrimp.  I was pleasantly surprised with how they turned out. 

Shrimp Cups

Adapted from Sunshine and Smile 

*I bought 14 already cooked shrimp and had 14 phyllo cups already baked*

Ingredients for the filling:

• 1 cup finely chopped pineapple
• 1 cup finely chopped green apple
• 1 tbs finely chopped cilantro
• white head less shrimp, one for each cup (keep the shrimp tail)
• 1 tsp dry parley leaves
• salt
• pepper

Directions :

In a bowl, mix the shrimp with salt, pepper and dry parley leaves.

Line the shrimps in a baking pan and roast them for 10 minutes at 400 F.

In another bowl, mix pineapple, green apple and cilantro with some salt and pepper.

Pour a spoon of salad mix into the cup and then, place the shrimp on top.

Pumpkin Pie French Toast

By now you should know that I love all things pumpkin.  

Which is why I decided to give this recipe a try.  

I've had it on my Pinterest board for a while now, I always think of making it but never got around to it. 

I knew if I added it to our Christmas breakfast menu, I would definitely make it.  

And I did.  

Results: Delish.  I made sure there was a thin pumpkin layer on the toast after making the first one and thinking there was a little too much pumpkin on it.  Next time, I'll add some cinnamon and pumpkin pie spice.  

Enjoy! 

Pumpkin Pie French Toast

Courtesy of 5 Dollar Dinners

Yield – 4 servings

Ingredients

• 14 slices whole wheat sandwich bread 
• 3 eggs 
• 1/2 cup milk
• 3/4 cup canned pumpkin 
• 1 tsp pumpkin pie spice
• Butter and syrup for serving 

Directions

• Set out the bread for dipping.
• In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
• Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes.
• Once all are cooked, serve with butter and maple. And a side of fresh fruit.
• If freezing, let cool completely to reduce freezer burn.
• Enjoy this perfect fall “breakfast for dinner”!

Oven Roasted Potatoes

Happy New Year.  I have high hopes for 2013, I hope you do as well. 

I have a lot of recipes I made over the holidays that I can't wait to share with you.  This first side dish recipe was made for Christmas dinner this year.  When planning the menu, I set out in search of dairy free recipes. It was much harder than I anticipated.  So many things have butter, cheese or cream...especially the traditional holiday sides.  I chose this one because even thought the original recipe calls for parmesan cheese, I thought it would be good without.  I knew the husband, father and brother would like it because it had bacon.  So, I decided to add it to the Christmas dinner menu.  

Results: The bacon was the most time consuming part of the recipe.  But, it's also the part that added the most flavor.  The potatoes were really good.  It was the perfect amount of seasoning and crispiness on the outside.  I didn't find myself missing the cheese at all.  The family approved as well, there weren't any leftovers.  Enjoy!

Oven Roasted Potatoes

Courtesy of Adventures in the Country 

Ingredients: 

1 Tbsp olive oil

1/2 lb hickory smoked, thick sliced bacon

3 1/2 lbs Yukon Gold Potatoes

2 cloves garlic, minced

1/4 cup Parmigiano-Reggiano, freshly grated

coarse salt

fresh ground pepper

fresh parsley

Directions:
Scrub potatoes and place in a large pot.  Fill pot with water until potatoes are covered by 2-3 inches of water.  Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender.  My potatoes were fairly large, so this took close to 15 minutes.

Meanwhile, partially freeze bacon for easier cutter.  (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces.  I like to cut my bacon prior to cooking.  It’s easier to work with in the skillet and easy to drain with slotted spoon.

Cook bacon in a skillet until golden, but still flexible.  You don’t want it crunchy.  Remove cooked bacon onto a plate lined with paper towels.  Reserve the bacon drippings.
Check potatoes and if fork tender, drain and allow to cool.  If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together.  Yukon Golds have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes.

While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley.  

Also, grate the Parmigiano-Reggiano.

Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large cookie sheet for this and it worked well.

Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.

Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper.   Place in 425° oven for 35-40 minutes.  Rotate potatoes halfway through the baking time to ensure an even color.  I did not do this and some of mine were more golden than others.

Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.

Add more salt and pepper if desired.  Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.  Remove from oven and sprinkle with fresh parsley.  

Makes 4-6 servings, depending on serving size.

 Serve immediately!

Merry Christmas!

Oatmeal Cranberry Chocolate Spice Cookies

Hubby and I are both oatmeal cookie lovers. Therefore I make them a lot.  I'm always in search for different kinds, especially around the holiday season.  For me, oatmeal with some sort of chocolate is the perfect combination.  For hubs, oatmeal and peanut butter is what he loves.  I picked these cookies out for me.  I knew I would love them, not only was there chocolate but also cinnamon. Yum!

 The cookies were delicious. I love them and hubs did as well. The cranberries, chocolate and cinnamon gave a perfect blend of sweet and spice. I used a medium scoop to make them and they took about 12 minutes to bake.  Next time I make them I'll add a little more cinnamon for a little more spice.  Enjoy!

                                                                                                                     

Oatmeal Cranberry Chocolate Spice Cookies

Courtesy of I Am Baker

Ingredients

• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 1/2 tsp allspice
• 2 eggs
• 1 tsp vanilla
• 3/4 cup shortening
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1 1/2 cups whole oats
• 1 1/2 cups dried cranberries
• 1 cup semi-sweet chocolate chips (I used dark chocolate)
• 
  

Instructions:

1. Heat oven to 350 degrees
2. In medium bowl sift flour, baking soda, baking powder, salt, cinnamon, and all spice. In separate large bowl, cream together shortening, brown sugar, and white sugar until fluffy. Add eggs and vanilla. Combine well.
3. Add flour mixture to wet ingredients and stir until just combined. Then add oats, cranberries, and chocolate if you so desire.
4. Use 1/4 cup and scoop onto cookie sheet, you should get about 6 per sheet.
5. Bake for at least 8 minutes, but most likely will bake for 12.
6. If you chose to not add the chocolate chips directly to the dough, you can melt chips in the microwave and drizzle or dip the cookies after they have cooled.
7. This would also be excellent with white chocolate!

5 minute fudge

My mom made this recipe last weekend for her work Christmas party and recommended it to me.  I decided to make it for hubs to take to work.  I've been sending in something special everyday this week for his team to enjoy. I've made my fair share of cookies, so this was the perfect "something different" to make. This recipe may be titled five minute fudge, but it took me about 15 minutes to make. Unfortunately, the little one has a milk protein allergy, so I couldn't enjoy this treat.  

My official taste tester (hubs) gave this two thumbs up.  

Five-Minute Fudge Wreath

Recipe courtesy Rachael Ray

Ingredients

• 1 (12-ounce) bag semisweet chocolate morsels
• 9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 (8-ounce) can walnut halves
• 1/2 cup (a couple of handfuls) currants
• 8-inch cake pan, lightly greased with softened butter
• Candied cherries, red and green, for garnish, optional

Directions

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way

.

Cherry Chocolate Kisses

I chose these cookies to make for my 2nd annual cookie exchange this year. I didn't put as much time into searching for the perfect cookie this year like I did last year.  I came across this recipe from one of those "The Best Christmas Cookie" pins.  I loved the cherry cookies I made last year, so I decided to stick with them again this year.  Loved the cherry pieces in this cookie but I didn't love my red fingers after chopping them.  There isn't anything I would change about this recipe.  They were delicious and not your typical Christmas cookie. 

Cherry Chocolate Kisses

Courtesy of The Curvy Carrot

Cherry Chocolate Kisses

Servings: approximately 36 cookies

Ingredients

1 cup unsalted butter, softened, but still cool*****very important!

1 cup powdered sugar

1/8 teaspoon salt

2 teaspoons maraschino cherry “juice”

1/4 teaspoon almond extract

2 and 1/4 cups all-purpose flour

1/2 cup maraschino cherries, chopped

Granulated sugar, for sprinkling the cookies

36 milk chocolate kisses, unwrapped

Instructions

1. Preheat the oven to 325 degrees.

2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.

3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.

4. Add the cherry juice and the almond extract until combined.

5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.

6. Increase the mixer speed to medium and add the cherries.

7. Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.

8.  Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.

9.  Sprinkle each cookie with a little granulated sugar.

10.  Bake the cookies until the bottoms are lightly browned, about 14 minutes.

11. Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.

12.  Transfer the cookies to a wire rack to cool completely.

Baby Reindeer Footprint Craft

Of course, this craft was inspired by Pinterest! 

This craft took no time to create and will be a cherished decoration for years to come. 

Done on a small canvas using acrylic paint and Sharpie paint pens.  

Christmas Popcorn

This popcorn is the perfect party snack.  

Christmas Popcorn

Ingredients: 

3 bags of popcorn (kettle corn or lightly buttered)

1 bag of white chocolate chips or almond bark 

red and green candy chips for decoration

sprinkles for decoration

Directions:

Pop the popcorn and place it in a large bowl

Melt the chocolate chips or almond bark 

Pour over the popcorn and toss to coat

After it's coated, place a large amount of wax paper on a flat surface

Pour the popcorn on the wax paper to set

This is the time to decorate it how you wish. 

I melted green and red candy chips and poured it over the popcorn and topped with sprinkles 

*I make it the day before serving and store it in an airtight container*

Enjoy!

Easy Lemon Crinkle Cookies

First, I have to say this picture is horrible.  I will be replacing soon, but I had to share this recipe. 

 I know a lot of you are baking away and I definitely think you should add this is cookie to your Christmas cookie list.  I always make a lemon cookie for Christmas.  I like to have a variety of cookies to share.  I'm not a huge lemon fan, but my mom and best friend's dad are.  Mom gave this recipe two thumbs up. This recipe took no time to make and were actually really good.  They were soft and chewy which is how I like my cookies.  Enjoy!

My inspiration for this recipe was my red velvet crinkle cookies. 

Ingredients:                                                                                  Directions:  

• 6 tablespoons butter
• 1 cup powdered sugar
• 1 teaspoon cornstarch
• 1 box lemon cake mix
• 2 large eggs
• 1 teaspoon lemon zest

1. Preheat oven to 375°F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
2. Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
3. Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
4. Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
5. Store in airtight container with wax paper or parchment separating layers.

Apple, Cranberry & Pecan Stuffing

This recipe was from Thanksgiving.  I just found it in my draft section.  OPPS! What I loved most about this recipe was how quick and easy it was. The only change I'll make to it is adding dried cranberries instead of fresh.  The fresh cranberries were a little tart for me (and hubs too).  But, I think the apple/ cranberry/ nut combination is perfect.  I will definitely make this recipe again.
Looking for a Christmas dinner stuffing?  Try it!

Apple, Cranberry & Pecan Stuffing

Courtesy of Kraft Foods 

what you need

1-1/2

cups  apple juice

2

Tbsp.  butter or margarine

1

pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1

small  apple, chopped

1/2

cup  cranberries

1/4

cup  chopped PLANTERS Pecans, toasted

make it

BRING juice and butter to boil in medium saucepan on high heat.

ADD stuffing mix and fruit; mix lightly. Cover. Remove from heat.

LET stand 5 min. Stir in nuts.

Mrs. Sigg's Snickerdoodles

This is hands down, the best Snickerdoodle recipe I've made.  This will be one of my signature Christmas cookie recipes from here on out.  Make these today!

*picture to come*

You can find the recipe from All Recipes here. 

INGREDIENTS:

1/2 cup butter, softened 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour

2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3.	Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4.	Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Gift Bow Wreath Tutorial

Thank you to the Today Show for this DIY idea.  I was watching last week when they showcased it on one of their segments.  I made a note to pick up the supplies so I could make it for my front door.  Because, believe it or I don't have a Christmas wreath for my door.  This wreath took me 20 minutes to make and cost $6.  When I look at my front door, it makes me smile.  I love it.  

Materials:

Cardboard 

Glue Gun

Bows

Ribbon

Directions: 

Find something to make a large circle on your cardboard.  I traced a large plate for the outside.  Using a good pair of scissors, cut our the circle.  

Find another item to trace for the center, I used a candle shade.  Trace it and cut out the center.  

Next, glue on the bows.  I bought 2 bags from Target and used about 45 bows.  There was no rhyme or reason to the placement of the bows.  I just started with clusters until the entire wreath was filled.  

Last, I glued a piece of festive ribbon on the back to give me a bow to hang from my door hook.  

It's as simple as that...enjoy!