Happy Holidays!

I am ready to make cookies today! I've assembled all of the ingredients, butter is almost at room temperature, counters are cleared off but best of all I'm grateful to be healthy this Christmas after finishing breast cancer treatment.  I don't have all of my stamina yet so I cut back on all of the types of cookies we usually make for the holidays. We also purchased pre-cut Sugar Cookies at GFS to save some time. Here are the cookies we are making this year:

Coconut Dream Bars
Spritz
Russian Teacakes
Rugelach
Fantasy Fudge
Pecan Pie Bars

Granola Trail Mix

I've been looking for a healthy snack so I combined my Granola and Trial Mix recipes today.  This was an opportunity to use the variety of seeds and nuts I'd purchased for making bread. I think I'll try this as cereal with Almond Milk tomorrow morning. I'd like to experiment with cinnamon and vanilla or almond flavoring next time. Thanks Melanie, for sharing your granola baking secrets!

2 cups dry rolled oats

1 cup chopped pecans

1 cup sunflower seeds

1 cup whole almonds

1 cup pumpkin seeds

1 cup peanuts

1 cup coconut (optional)

1/4 cup ground flax seed (optional)

1/4  cup oil (flax seed, coconut,  or canola)

1/2 cup honey

1 cup dried cranberries (or other dried berries)


Optional after baking and cooled
Add 1 cup white chocolate chips

Mix all items with oil and honey until all ingredients are evenly coated. Spread in a thin layer on a cookie sheet covered with parchment paper. Bake at 300 for 15 - 20 minutes, stirring twice. Remove from oven and move granola around so it doesn't harden into one layer as it cools. Optional when completely cooled, add white chocolate chips. Store in an airtight container.

Updated February 2, 2014
Today I heated the sauce in a small pan consisting of: 1/2 cup brown sugar, 1/2 cup honey and 2 TBSP butter. Remove from heat, add 1/2 tsp cinnamon and 1 tsp vanilla. Stir then pour over dry ingredients. Bake as directed above.

Chewy Lemon Sugar Cookies

When life gives you lemons, make cookies!
I've been looking for a recipe for a soft lemon cookie and discovered this great recipe from The Craving Chronicles. I made a couple modifications, (like adding love) and can't wait to try these again!

2 1/4 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar, plus 1/3 cup for rolling
2 ounces cream cheese, cut in 8 pieces
zest of 1 large lemon
6 Tbsp (3/4 stick) unsalted butter, room temperature
1/3 cup vegetable oil
1 large egg
1 Tbsp lemon juice
1 Tbsp milk
1 tsp vanilla
1 tsp lemon extract
a dash of love

Preheat oven 350. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Place sugar and zest in mixing bowl, combine until fragrant. Add cream cheese and butter, mix until creamy. Add oil, egg, lemon juice, milk, vanilla and lemon extract, mix until combined.
On lowest setting, add flour and mix only until ingredients are combined.  If you over mix flour it will toughen the texture.
Place remaining sugar in a small bowl. Using  small cookie scoop, portion out 12 dough balls per baking sheet. Roll each dough ball in your hands, then roll in sugar to coat. Space about 2 inches apart on baking sheets. Makes about 24 cookies.
Bake 1 sheet at a time for 11-13 minutes, until set and just beginning to brown on the bottom. They might not look done, but don't over bake! Cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely. store in airtight container at room temperature.

Dawn's Deviled Eggs

Photo from Pinch My Salt

A friend shared her Deviled Egg Recipe using Slaw Dressing, which creates a creamy, tangy filling.  I am fond of the Macaroni Salad recipe using Slaw Dressing so I know this will be a hit. We will try this along
with many other new recipes this Easter.

12 hard-boiled eggs, shelled 

1/4 cup Miracle Whip
1/4 cup Marzetti's Slaw Dressing

Squirt of mustard

dash vinegar

pinch salt
pepper, optional

Cut the shelled eggs in half lengthwise. Scoop the yolks into bowl and mash well with a fork. Add Miracle Whip, slaw dressing, mustard and vinegar. Add Salt & pepper to taste. Continue mixing vigorously until filling is smooth & creamy. If lumpy, use the back of a spoon to smash against side of bowl.
Place filling into a piping container with star tip or use a ziploc bag by clipping a small hole in the corner. Pipe into each egg white. Sprinkle with Paprika. Refrigerate until served.

Below are suggestions for cooking the eggs.
I like boiling them for 10 minutes then run under cold water until cooled off. give each egg a little tap to crack and continue to sit in cold water for a few more minutes. Shell should slip off without damaging the egg whites.

Malted Marshmallow White Chocolate Royale

Malted Marshmallow White Chocolate Royale on the Food Network
Malted Marshmallow White Chocolate Royale

Recipe courtesy Paula Deen

Prep Time:10 minInactive Prep Time: -- Cook Time:10 min
Level:
Easy
Serves:
4 servings

Ingredients
1 1/2 cups heavy whipping cream

1 1/2 cups whole milk
1 cup malted milk powder
1 (4-ounce) bar white chocolate, chopped
1/4 cup marshmallow creme
1 tablespoon vanilla extract
Whipped cream, for topping
Directions
In a medium saucepan, combine all ingredients, except vanilla extract and whipped cream, and cook over medium-low heat, stirring constantly, until chocolate has melted. Add vanilla extract. Reduce heat to low and keep warm. When ready to serve, top each serving with whipped cream.

Peach Cobbler on the Food Network

Peach Cobbler on the Food Network

Peach Cobbler
2012 Ree Drummond, All Rights Reserved

Prep Time:15 minInactive Prep Time:15 minCook Time:35 min
Level:
Easy
Serves:
9 servings

Ingredients
Butter, for greasing baking dish
Fruit:



3 pounds frozen peaches
2 cups sugar
1/2 cup all-purpose flour (note: we did not do this in the show, but it is necessary)
3 tablespoons lemon juice
Pinch of salt
Topping:

3 cups all-purpose flour
3 heaping tablespoons sugar, plus extra for sprinkling over the top
1 1/2 tablespoons baking powder
Pinch of salt
3 tablespoons butter
3 tablespoons vegetable shortening or lard
3/4 cup whole milk
2 whole eggs
Directions
Vanilla ice cream or fresh whipped cream, for serving

Preheat the oven to 400 degrees F. Butter a baking dish.

For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.

For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined.

Pour the peaches into the prepared baking dish.

Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.

Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.

Copyright 2013 Television Food Network G.P.
All Rights Reserved

Buttered Rosemary Rolls

Buttered Rosemary Rolls on the Food Network
Buttered Rosemary Rolls
2012 Ree Drummond, All Rights Reserved

Prep Time:5 minInactive Prep Time:3 hr 0 minCook Time:20 min
Level:
Easy
Serves:
15 rolls
Ingredients
15 frozen, unbaked, un-risen dinner rolls 
Melted butter 
Coarsely chopped fresh rosemary 
Coarse sea salt
Directions
Place the dinner rolls in a large lightly 
buttered skillet, allowing some space between
the rolls. Cover with a dish towel or 
cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours. 

When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. 
Then sprinkle the rolls with chopped rosemary. Finally, sprinkle with sea salt. 

Bake (as instructions on the packet - usually 400 degrees F) for 15 to 20 minutes. 
Don't be alarmed if you pull them out of the oven and they've risen way over the 
surface of the pan. Within a minute or two, they'll calm right down. 

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_625327_PRINT-RECIPE-4X6-CARD,00.html?oc=linkback

Fruit Salad with Orange-Vanilla Syrup

Fruit Salad with Orange-Vanilla Syrup on the Food Network

Fruit Salad with Orange-Vanilla Syrup
2012 Ree Drummond, All Rights Reserved

Prep Time:30 minInactive Prep Time: hr minCook Time:15 min
Level:
Easy
Serves:
12 servings
Ingredients
Orange-Vanilla Syrup: 
1 cup sugar 
Zest and juice of 1 orange 
1 vanilla bean 


Fruit: 
4 pints strawberries, hulled and halved 
2 pints blueberries 
2 cups green grapes, halved 
2 cups red grapes, halved 
Fresh mint leaves
Directions
Place the sugar, 1 cup water, orange zest, 
juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a 
boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to 
cool. 

Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss 
together. Decorate with mint leaves and chill until ready to serve.
Fruit Salad with Orange-Vanilla Syrup
2012 Ree Drummond, All Rights Reserved

Sharing the Love

When Tommy was 5 years old we traveled to a darling little resort town in Eureka Springs, AK with some friends where I found this can of love, or rather, it found me. It has always remained full of love no matter how much or how often I used it.

I sprinkled it in Tommy's cereal and Richard's tea. I added it to most recipes. I gave the kids a spoonful if they were ill or would just pour it on their tongue when they were sad.  I sprinkled it on skinned knees and boo-boos.  We passed it around the table with the salt and pepper at family gatherings. It has become a permanent fixture in our home.

For years I tried to find the company behind this ingenious product. I wanted to sell them on my recipe site so more families could enjoy this wonderful tradition. I finally found the owner and it was like finding a friend. One day I was ordering a shipment and told Peggy about my new journey and what had happened at the first chemo treatment.  I overheard bits of a conversation with the patient next to me. A nurse summoned a social worker who asked if there was a family member or friend available to pick her up. The patient just stayed in a fetal position and kept saying that there was no one.  I got distracted with everything they were doing to me and lost tract of the elderly woman but worried about her for days. How was she going to take care of herself, stay hydrated,  keep up with the meds and get food? Peggy said it sounded like that woman needed a can of love. She takes cans of love everywhere because she usually runs into someone who needs it. What a brilliant idea!

I began sharing the love with family and friends, teachers and students, nurses and doctors; people who give to others and may need replenished. Some looked inside the empty can and said they didn't see anything. I just reminded them that you can't see love and that the more you used the more you would have available. You can never use too much and will never run out of love.  It makes everything taste better and people feel better. It's truly magical!

Everything happens for a reason. Don't you agree?

Buying that can of love in Arkansas 20 years ago, getting cancer, finding Peggy - 

EVERYTHING!