A Look Back at 2009 with Family, Friends and Food (part 2)

 The comments from my last post have me smiling ear-to-ear!  You are all so kind and it really does thrill me that some of you have tried things I've shared here and enjoyed them!  With 2010 making its way much faster than I ever thought it would, we'll continue on with some more favorite posts from 2009.

One of My Husband's favorite desserts has been Blueberry Crumb Cake which is a recipe I got from his mom and finally made it to share here last summer.  It was every bit as yummy as it should be and I know it will make another appearance (or two!) next summer.

From Family, Friends and Food

Cooking Light has been a favorite source for recipes throughout the year and this one for Chicken Scallopini was not only delicious, but it photographed really nicely.  And, as my original post notes, don't skip the sauce it adds the perfect extra layer of flavor!

From Family, Friends and Food

In August, we took a road-trip out to visit My Family in Missouri and My Mom baked my favorite cake recipe, Red Devil's Food Cake.  This cake remains my favorite and I recommend keeping it in the fridge and nibbling on it the next day... so moist and hard to resist!  While we were out there, I had the pleasure of sharing a meal and going to see Julie & Julia with Kristin of Dine & Dish and Sandie of Inn Cuisine.  It was such a pleasure to meet two of my food blogging friends face-to-face and share a meal together.

From Family, Friends and Food

This is another dessert, but you really must try this when you have a large potluck to go to, Frozen Caramel Toffee Ice Cream Sandwich Dessert.  I found this on Recipegirl's website and just couldn't pass it up!  It's completely decadent and worth each and every calorie in it.  Just be sure to hit the gym the next day!

From Family, Friends and Food

If you have been reading my blog for very long, you know I have a love affair with chocolate so I couldn't pass up revisiting Martha's recipe for Chocolate Surprise Cookies.  These cookies were so hard to resist once they were done.  Try them, just make sure to package up the rest for a neighbor or dear friend.

From Family, Friends and Food

I was so happy to finally find a lightened version of Sweet Potato Casserole that My Husband liked enough to add to our Thanksgiving menu this year!  He loves having the marshmallows on top, and this recipe is so easy to prepare it could easily replace other versions without any complaints.

I pulled out my pressure cooker and managed to come up with a really amazing Mushroom Risotto.  I've made it again and it's been requested by My Husband and Oldest so, I know it is loved when that happens!  I'm working on some other variations that I will share once I have the kinks worked out with them.  Don't be afraid of pressure cookers!  The new one's are so easy to use and it really does speed up cooking times on so many recipes.

From Family, Friends and Food

It was really fun to look back and read through some of my posts this past year and my photos.  Some are more mouth-watering than others, but I'm working on that still.  Now, what can you look forward to in 2010 when it comes to Family, Friends and Food?

Well, I've signed up for Recipegirl's 10 in '10 challenge.  10 Weeks to Healthy 2010 -  For more information, check out her post - there's still time to join in - even if you don't have a blog! There are over 150 people signed up to participate and offer support to each other via Twitter and a Sparkpeople team. So, every Saturday, my post will focus on health conscious information ranging from exercise, recipes, books and anything else I may find interesting enough to share.  Its a way of keeping me accountable to the challenge, but the main focus of my blog will remain recipes and food throughout the biggest portion of the week.

 I know my posts have been a bit sporadic the last couple of months, but I hope to get 2-3 posts up a week with recipes to share.  I enjoy cooking and sharing what we have enjoyed, so I should be able to manage that.

While I work on getting some fabulous new recipes made and ready to share, go out and enjoy New Year's Eve!  I wish each and every one of you who takes the time to read my blog a Happy and Healthy New Year and may 2010 be everything you hope for and more!

Be safe during the rest of this holiday season!

Cheers!



Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

A Look Back at 2009 on Family, Friends and Food (part 1)

 It's kind of funny that I realized the other day that I've been writing this blog for 2 years now.  Something I started on a whim as a way to keep track of recipes I've made and family recipes has become a hobby that I enjoy quite a lot.  So, I thought it would be fun to take a look back at some of the recipes that were favorites this past year... Today I'll share favorites from January through May of 2009.  Check it out, you just might be inspires to try something new!

We had friends over last January and we had just started playing around with the Artisan Bread in Five Minutes a Day cookbook.  I had so much fun making the Rosemary and Onion Foccacia.

From Family, Friends and Food

The best quote from My Oldest this year "My tastebuds are going crazy!" was a result of the dinner that I made consisting of Panko Crusted Turbot Fillet and Roasted Cauliflower.

From Family, Friends and Food

Then, I made a batch of brownies that could truly rock your world, Marshmallow Crunch Brownies.

From Family, Friends and Food

Discovering Roasted Grape Tomatoes was amazing!  Try them... you won't be sorry!

From Family, Friends and Food

Another salad winner was Strawberry Spa Salad with Almond Vinaigrette.  I fell in love with the first bite!

From Family, Friends and Food

I'll share more favorites from the last half of 2009 tomorrow!  This has been a fun year of cooking and I plan to share some fabulous new recipes in 2010 - so be sure to keep coming back!

Note:  Any links to cookbooks will take you to Amazon to allow you to purchase them.  I receive a nominal amount for anything you purchase via my links.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first. 

Twixy Shortbread Bars

Do you like Twix bars?  You know the one's with the cookie that has a layer of caramel and then covered in chocolate?  Well, I think I've found a homemade version that you will LOVE!

About a week ago, one of my Facebook friends shared a link to Better Homes and Gardens website that had some really yummy bar recipes.  I saw the one for Twixy Shortbread Bars and really couldn't resist adding the ingredients to my shopping list immediately.

From Family, Friends and Food

When I was pressing the shortbread dough into the pan, I was unsure whether this was going to work or not.  I had to wait for it to warm up a bit before it would press down evenly.  Fortunately, I didn't need to worry because it baked up exactly as it was supposed to.  Adding the layer of dulce de leche took only moments, then the melted chocolate over the top and I could hardly wait for it to set to cut into it... but, I did!

The cookie crust is slightly crisp, not as crisp as in the Twix bar, but enough to give that cookie crunch.  With the dulce de leche and chocolate, the overall flavor of the candy bar is all there.  This would be a lovely treat to share at a potluck or to share as part of a cookie tray - which is what I'm doing when I take it to work tomorrow!


The recipe can be found HERE on the Better Homes and Garden website... go print it out, you won't be sorry!
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

Holiday Treats: Fudge!

One of my favorite treats this time if year is fudge.  Every year growing up, My Mom would make her Peanut Butter Fudge and it is still my favorite.  I even managed to get the "magical" pan she always made it in... it's not the prettiest pan she had, but for some reason her fudge always turned out perfectly when made in that pan, so I had to have it! 

Now, this year I didn't make My Mom's fudge.  No, I decided to give a new recipe a try after receiving some coupons for Carnation Evaporated Milk.  I was asked if I'd like to try some recipes from their Holiday Houseful Recipe Guide and the recipe for Fudge appealed to me right away because of its simplicity.  I also wanted to see if it would be as good as My Mom's Fudge.

From Family, Friends and Food

This recipe is so simple that you can make fudge for a last minute get-together or to take to that New Year's Eve party next week.  It takes less than 20 minutes to make it, then a couple hours in the fridge before cutting into pieces.  Too easy not to have something like this in your "go to" list of holiday treats.

I added some of the Andes Peppermint Baking Pieces to the top to add a festive touch to the fudge and it added just the right amount of mint flavor, definitely not over-powering at all.  I really did love this fudge and will make it again.  I wouldn't say I love it more than My Mom's but, then the flavors are definitely different due to the addition of peanut butter to the recipe I grew up loving.  Both are wonderful treats, and I love that I now have 2 different types I can make and share at this time of year.

The recipe guide is available by mail or a .PDF download HERE.  There is even a "virtual kitchen" on their website to help you find ways to use their products.  I know I am going to want to try their Party-Perfect Mini Quiches and their Thai-Peanut Ginger Wings... just need to plan a casual get-together so I can share them with friends!

Carnation Famous Fudge
Source:  Carnation Holiday Houseful Recipe Guide

Ingredients
1 1/2 cups granulated sugar
2/3 cup Carnation Evaporated Milk
2 tablespoons butter or margerine
1/4 teaspoon salt
2 cups mini marshmallows
1 1/2 cups semi-sweet chocolate chips
1/2 cup chopped pecans (I left these out)
1 teaspoon vanilla extract

Directions
Line an 8-inch square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in a medium, heavy-duty saucepan.  Bring to a full rolling boil over medium heat, stirring constantly.  Boil stirring constantly for 4-5 minutes.  Remove from heat.  (DO NOT OVERCOOK!)

Stir in marshmallows, chocolate chips, nuts and vanilla extract.  Stir vigorously for 1 minute or until marshmallows are melted.  Pour into prepared baking pan; refrigerate for 2 hours or until firm.  Lift from pan and cut into 48 pieces. 



Disclosure:  The folks at Carnation provided me with coupons toward free Carnation Evaporated Milk products and their Holiday Houseful Recip Guide (which is available at no charge to anyone interested by visiting their website - link is above). 


Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

Holiday Cookies: Chocolate Thumbprints from Martha Stewart

As of tonight, I am officially done baking cookies for the holidays!  I have to admit, I am quite relieved to be done as I feel as though I've been working on them for a long time now.  But, filling my gift tins will be so fun as I will have a nice variety of treats to share!

Over the weekend, I began making the Chocolate Thumbprints from Martha Stewart's Cookies cookbook.  I've made so many wonderful recipes from this cookbook, that I knew this one would also turn out beautifully.  The cookie itself is simple in it's flavoring, but that works perfectly with the melted chocolate used to fill the middle of it.

From Family, Friends and Food

I think they turned out so cute!  Since I made mine more bite-size than is suggested in the recipe I could have cut the amount of melted chocolate in half since I had quite a bit left over. 

As I mentioned, I began making these cookies on Saturday, but didn't finish them until tonight.  The cookies will keep nicely in an airtight container until you are ready to fill them with the chocolate.  They maintained their slightly crisp exterior without any problems.

If you are still looking for some cookies to share, these would be a wonderful treat!  Just enough of a sweet without being too sugary - in spite of the 1 cup of powdered sugar in them. 

I've got two more holiday treats to share, so be sure to come on back tomorrow to see what else I have in store for the holidays!

Chocolate Thumbprints
Source:  Martha Stewart's Cookies cookbook

Ingredients
1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
1 cup confectioner's sugar
1/4 teasoon salt
2 teaspoons pure vanilla
2 1/2 cups all-purpose flour
6 ounces semisweet chocolate, chopped
2 teaspoons corn syrup

Directions
Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

In the bowl of an electric mixer, beat together 2 sticks of butter, sugar, salt and vanilla on medium speed until smooth.  Beat in flour, begining on low speed, and increase speed as more is added.

Form 2 teaspoons of dough into balls and place about 1 inch apart on prepared baking sheet.  Bake for 10 minutes and remove from oven and press thumb (I used the handle end of a wooden spoon) to make a deep, wide indentation in the cookie.  Place back in oven for another 7-9 minutes or until the edges are light brown.  Transfer to a wire rack to cool completely.

Combine chocolate, the 6 tablespoons of butter and corn syrup in a double boiler (or a small heat-proof bowl set over a pot of simmering water), stir occasionally until melted and smooth.  Allow to cool slightly, then fill the thumbprints using a small spoon.  Allow to firm up before storing the cookies in single layers in an airtight container.


Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

Holiday Cookies: Gingersnap-Raspberry Sandwich Cookies

I've been a baking crazy lady lately!  I've got yet another cookie to share, and I'm so excited by it I'm also going to share it with Foodblogga's 3rd Annual Eat Christmas Cookies Event! 

Last weekend as I was pouring over my various cookie recipes and trying to narrow down the options as well as make sure I had a nice variety for my cookie gifts. I found Martha's Gingersnap-Raspberry Sandwich Cookie recipe.  This one appealed to me because I didn't have any sandwich cookies or ginger flavored cookies on the list yet.  I thought this one would add a nice contrast to the other cookies I've already made.

From Family, Friends and Food

I really liked these cookies!  They are nice and crisp with the snap you expect from a gingersnap.  The raspberry preserves really compliment the gingersnap perfectly, just the right amount of sweetness.  They do spread a lot so make sure you allow plenty of space between each cookie when baking them. 

Be sure to head over to Foodblogga's on-going Eat Christmas Cookies Round-up (HERE) to get ideas on some fabulous holiday treats to share with friends and family!

Gingersnap-Raspberry Sandwich Cookies

Source:  Martha Stewart Holiday Cookies (special issue December 2001)

Ingredients

1 stick unsalted butter, at room temperature

1/4 cup vegetable shortening

2 cups sugar, divided

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 tablespoon ground ginger

1/4 cup pure maple syrup

1 large egg, beaten

1 cup raspberry jam

Directions

Position rack in center of oven, and preheat to 375 derees.  Line baking sheet with parchment paper.

In the bowl of an electric mixer fitted with a paddle attachment.  Cream butter and shortening and 1 cup of sugar on medium speed.  In a large bowl, sift together the flour, baking soda, cinnamon and ginger.

Add maple syrup to butter mixture; beat to combine.  Beat in egg until well combined.  Reduce speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.

Place remaining cup sugar in a bowl.  Measure 2 teaspoons dough; roll into a ball.  Roll dough in sugar, transfer to prepared baking sheet.  Repeat, spacing balls 3 inches apart.  Bake until golden, about 12 minutes, rotating halfway through.  Transfer cookies to a wire rack to cool.  Form and bake remaining dough.

Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches.  Serve.

Makes 2 dozen cookies.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

The Great Pie Bake-Off: Chocolate Brownie Tart with Chocolate Glaze

It's time again for me to share an entry for The Great Pie Bake-Off!  The November theme was Holiday Celebration Pies.

We are in the midst of Hanukkah, and just had our family get-together over the weekend.  So, the timing could not have been better! 

From Family, Friends and Food

I was also contacted by the folks at Domino Sugar recently asking if I would visit their recipe website featuring their products.  As I already use their product, that was an easy one to agree to do.  While I was there, I found a recipe that I thought would be perfect to serve as a sweet ending to our Hanukkah dinner, Chocolate Brownie Tart with Chocolate Glaze. 

From Family, Friends and Food

The consensus on this recipe was that it was a delicious ending to the meal, but the pie crust was not necessary.  Perhaps it could be changed to a graham cracker crust instead, the pie crust really did not compliment the brownie tart as much as a sweeter pastry might.  Another nice addition would be to drizzle some melted white chocolate over the top to dress it up a bit more, or for those who enjoy nuts you could sprinkle chopped nuts over the glaze before it sets. 

It was a nice ending to our meal, and I do think I would make it again but with the changes I mentioned. 

Thank you, to Domino Sugar, as they provided me with a gift card to purchase the ingredients.  If you need some inspiration for homemade gift ideas, please head over to their Gift Ideas portion of their website.


Disclosure:  The PR folks at DEI Worldwide sent me a gift card to use toward the purchase of ingredients to make a recipe from the Domino Sugar recipe website.


Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

Chocolate Mint Cookies & Giveaway Winners!

Today was cold and rainy, a perfect day to stay home and bake!  So, that is exactly what I did! 

I had a bag of Andes Mint baking bits that I thought would make a nice addition to a cookie.  So, I altered another recipe I found to use those rather than the actual mints themselves.  The cookies came out with just the right amount of mint which is nicely complimented by the chocolate. 

From Family, Friends and Food

The simple addition of green food coloring to the drizzle makes these cookies ideal for gift giving this time of year.  They are a soft cookie with crisp edges that would be perfect with your afternoon cup of tea.

Before I share the recipe, I know there are a few of you who might be wondering who the winners of the Cooking Light Magazine subscription are...

Ingrid who writes 3 B's... Baseball, Baking and Books
Jonnie who writes Oh the places I want to go!
Dawn who writes Vanilla Sugar

Make sure you email your mailing information to Shelby of Grumpy's Honeybunch at grumpyshoneybunch [at] yahoo [dot] com.

Now for that recipe!

Chocolate Mint Cookies
Adapted from: Southern Living All-Time Favorite Cookies

Ingredients
1 cup butter, softened
2/3 cup sugar
1 2/3 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon vanilla extract
1/2 teaspoon mint extract
1 cup Andes mint baking bits
1 cup sifted powdered sugar
1 1/2 tablespoons milk
3-4 drops green food coloring

Directions
Preheat oven to 375 degrees.

Beat butter with an electric mixer on medium speed until creamy, then add the sugar.  Add flour and cocoa and mix well before adding in the extracts.  Next add the baking bits.

Drop by tablespoonfuls onto a parchment lined baking sheet about 2 inches apart (they will spread a little bit). Bake for 12 minutes.  Allow to cool on baking sheets for about 5 minutes before removing to wire racks to finish cooling.

Once cookies are cooled combine the powdered sugar, milk & green food coloring - mixing to make sure it is smooth.  Then put into a zip-top freezer bag (I used the quart size), and snip a tiny bit off one of the corners.  Use the bag to drizzle over the top of all the cookies. 

Yield - approximately 3-4 dozen cookies




Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

Sour Cream Coffee Cake Muffins & Day 6 of the Cooking Light Giveaway!

For the final day of Shelby's and my Cooking Light Magazine Giveaway, I decided to focus on a muffin to start your day.  With shopping and baking up goodies to share, everyone needs to start their day off right with something delicious!  Or if you have overnight guests, what better way to great them in the morning than with some Sour Cream Coffee Cake Muffins?

I love a moist muffin and these do not disappoint!  The sour cream helps them maintain the moistness without extra calories.

From Family, Friends and Food

The only part of the recipe that I didn't follow (mainly because I forgot!) was the drizzle of powdered sugar, orange juice and salt.  I think this would definitely take these muffins up a notch to a perfect weekend breakfast. 

You can find the recipe for the muffins HERE at Cooking Light.

Now for the best part!  Today is the LAST day to enter the Cooking Magazine Giveaway that Shelby of Grumpy's Honeybunch and I have been hosting this week!  Aaron at Magsdirect has given us 3 subscriptions to share with 3 lucky winners.  And, if you already have a subscription, you can still win and have it added on to your current one!

How do you enter? Well, it’s quite simple! Check it out:

Leave a comment telling me your favorite weekend breakfast that you enjoy as a treat.

Earn an extra entry if you are a new or existing subscriber to Family, Friends and Food, and leave me a comment letting me know.

Earn another additional entry by linking back to this giveaway on your blog, and leaving a comment letting me know.

Earn one more entry by mentioning the giveaway on Twitter and leaving a comment letting me know.

Earn yet one more entry by joining me on my Facebook Fan Page and leave a comment letting me know.

Good luck and I hope you have enjoyed the week of Cooking Light! All entries must be in by Midnight EST, December 13th.  Both Shelby and I will announce the winners on Sunday, December 14th!

This giveaway is only open to U.S. residents.






Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

Mushroom Risotto in the Pressure Cooker

The temperatures have gotten much cooler the last few days, with a bit of snow the other day.  So, with Winter trying to arrive before it's supposed to, I am all about making comfort food!  Risotto is so creamy and adding some hearty mushrooms to it makes it almost a meal in itself.

Last weekend, I picked up some button mushrooms, baby bellas and some shiitake mushrooms.  I just needed to figure out how to best bring out their earthy flavor.  This is where my fabulous blogging friend, Bren, comes in... you see, Bren is this fabulous cook who writes FlaNboyant Eats.  She swears by her pressure cooker and creates some pretty amazing recipes as well.  So, I knew I could ask her about my dilemma - use white wine (my preference) or red wine when making this risotto.  She encouraged me to go for the white wine which would bring out the earthly flavor I was looking for... and she was so right!  Thanks, Bren!

So, using the recipe I've used in the past for Pancetta & Spinach Risotto as a guide, I was able to make a dish that 3 out of 4 members of my family thoroughly enjoyed!  If you don't have a pressure cooker, I highly recommend getting one!  Not only is risotto done in 7 minutes, but chicken stock is done in under 1 hour!

From Family, Friends and Food

Mushroom Risotto
Source:  PatsyK

Ingredients
2 tablespoons unsalted butter
1 teaspoon chopped garlic
1 cup chopped white button mushrooms
1 cup baby bella mushrooms (large chop)
about 2-4 shiitake mushrooms, chopped
3/4 cup Arborio / Risotto rice
3/4 cup white wine (I used Pinot Grigio)
1 3/4 cup chicken broth
1/2 cup freshly grated Parmesan cheese

Directions
Melt butter in a 6 quart pressure cooker pot.  Then, add the garlic and saute for about a minute.  Next, add the mushrooms and allow to cook until they are soft and the water has cooked out - about 5 minutes. 

Add the rice and make sure to stir thoroughly into the mushrooms.  Add the wine and allow to cook down slightly, about 2 minutes.  Then, add the chicken broth and lock the pressure cooker lid into place.  Bring to high pressure and then cook for 7 minutes. 

Test for firm texture, then stir in the Parmesan cheese.  Serve immediately.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.