Creamy Coconut Snowballs

I am going to try these for Christmas baking this year as well.  Another winner from the Taste of Home Christmas 2017 Cook Book.

1/2 tsp. plus 1/2 C butter, softened and divided
1 3/4 C. flaked coconut, divided
4oz. cream cheese, softened
3 3/4 C. confectioners' sugar
8oz. white candy coating, chopped
2 tbsp. shortening

Line a 9x5 inch loaf pan with foil.  Grease foil with 1/2 tsp. butter; set aside.  Pulse 3/4 C. coconut in a food processor until coarsely chopped.  Add the cream cheese and remaining butter; pulse until blended.  Gradually add confectioners' sugar; pulse until blended.  Press into prepared pan.  Refrigerate, covered for at least 3 hours.

Microwave the candy coating and shortening until melted; stir until smooth.  Cool slightly.  Use foil to lift coconut mixture out of pan.  Gently peel off foil; cut into 36 pieces.  Taking a few pieces at a time, roll each in a ball; keep remaining pieces refrigerated.

Using a toothpick, dip each ball in the melted coating mixture, allow excess to drip off.  Roll each ball in the remaining coconut and place on waxed paper lined baking sheet.  Refrigerate until set.  Store in an airtight container in the refrigerator.

Orange Chili Chocolate Cookies

It's never too soon to start planning for holiday baking.  This will be something different for sure.  I love the taste of chocolate and spice together.

1 pkg.  sugar cookie mix
1/3 C. baking cocoa
4 tsp. orange rind
1/2 tsp. cinnamon
1/4 to 1/2 tsp. cayenne pepper
1/2 C. butter, softened
1 large egg
1 tsp. vanilla
1 tsp. Triple Sec, optional (you could probably use Grand Marnier here too)

Topping:
2 tbsp. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Combine cookie mix, cocoa, orange peel, cinnamon and cayenne.  Beat in butter, egg, vanilla and Triple Sec if desired.

Mix sugar and cinnamon..  Roll dough into 1 inch balls; roll balls in sugar mixture.  Place 2 inches apart on ungreased cookie sheets.  Bake until set; 8-10 minutes.  Remove from sheets to wire racks to cool.

Apple Cinnamon Cake

This is another recipe from the Taste of Home Christmas 2017 Cook Book.  This would be a great hostess gift when visiting during the holidays.  I think I am also going to make it for a shower at work in the next couple of weeks.

1 package yellow cake mix
1 21oz. can of apple pie filling
4 large eggs
2/3 C. canola oil
6 tbsp cinnamon sugar, divided

Glaze:
1 C. confectioners' sugar
1/4 tsp. ground cinnamon
1 to 2 tbsp. water

Preheat oven to 350 degrees.  Grease and flour a 10 inch fluted tube pan.  Combine the cake mix, pie filling, eggs and oil; beat on low speed for 30 seconds.  Beat on medium speed for 2 minutes.  Pour half the batter into prepared pan. Sprinkle with 3 tbsp. cinnamon sugar.  Add the remaining batter and top with the remaining cinnamon sugar.

Bake until toothpick inserted in the center comes out clean 40-45 minutes.  Cool in pan 10 minutes before removing to a wire rack to cool completely.  Mix confectioners sugar, cinnamon, and enough water to reach desired consistency.  Spoon glaze over cake, allowing some to flow over the sides..

Cran-Almond Loaf

Each year at Christmas, I bake mini loaves of bread for my co-workers.  I try to alternate flavors.  This will be a new addition that I am sure will be delicious.  I found the recipe in the Taste of Home Christmas 2017 Recipe Book.

2 C. all purpose flour
1 C. sugar
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
2 large eggs
1 C. buttermilk
1/3 C. canola oil
1/4 tsp. almond extract (I could also use a bit of Amaretto)
1 C. dried cranberries, chopped

I am going to try this recipe as is one time.  Afterwards, I may add some orange rind for a flavor pop.

Preheat oven to 350 degrees.  Whisk together the first 6 ingredients.  In another bowl, whisk together eggs, buttermilk, oil and extract.  Add to the flour mixture;stir just until moistened.  Fold in cranberries.

Transfer the batter to a greased 9x5 inch loaf pan.  Bake until a toothpick inserted in the center comes out clean, 60 to 65 minutes.  Cool in pan 10 minutes before removing to a wire rack to cool completely.

Pepper Parmesan Beans

I make a green bean side dish with feta cheese which has become a Christmas fan favorite over the years.  This would be a little different spin.
1 sweet red pepper, diced1 small green pepper, diced
1/4 C. chopped onion-->I have family members that don't like onions so I may just use onion powder here
1 garlic clove, minced
1/4 C. olive oil
1 1/2 pounds fresh green beans cut into 2 inch pieces
1 tbsp. minced fresh basil or 1 tsp dried basil
1 tsp salt
1/3 to 1/2 C. shredded Parmesan cheese

In a large skillet, saute the peppers, onion, and garlic in oil until the vegetables are tender, about 3 minutes.  Add the beans, basil and salt; toss to coat.  Cover and cook over medium low heat for 7-8 minutes or until the beans are crisp tender.  Stir in the cheese; serve immediately.

Asparagus Beef Lo Mein

Every so often I try to take a dish we get from our local Chinese food restaurant and adapt it make it a little better for us.  Sneaking some veggies in is an extra added bonus! My own personal preference is to avoid asparagus that is too spindly and not to cook it until it gets soft.  I may also add some carrot.

1 beef top sirloin steak (1lb), cut into thin strips
2 pkg. (3oz. each) beef ramen noodles
2/3 C hoisin sauce
2 1/4 C. water, divided
2 tbsp. olive oil
1 small garlic clove, minced
1lb fresh asparagus, trimmed and cut into 2 1/2 inch pieces

Toss beef with 1/2 tsp. seasoning from a ramen seasoning packet.  In a small bowl, mix hoisin sauce and 1/4 C. water.

In a saucepan, bring remaining water to a boil.  Add the noodles and the contents of the unopened seasoning packet (I may only use half, I find ramen noodles to be too salty for my taste).  Cook, uncovered ; 3 minutes.  Remove from heat; let stand covered until noodles are tender.

In a skillet, heat 1 tbsp. oil over medium high heat.  Stir fry beef until browned, 3-4 minutes.  Remove. 

In the same pan, heat remaining oil over medium high heat; stir fry garlic and asparagus until crisp tender, 1-3 minutes.  Stir in hoisin mixture; brin to a boil.  Cook until thickened.  Stir in beef; heat through.  Serve over ramen.

Per serving:  511 calories, 21g. fat, 47mg. cholesterol, 1367mg. sodium, 48g. carbs, 31g. protein

Hoisin Turkey Lettuce Wraps

I am always looking for new dinner ideas.  Especially when the kids are in town...one doesn't eat red meat, another wants high protein.  This recipe will work for both; I found it in the April/May 2017 issue of Simple and Delicious.  Although I am guessing I will need to double it...at least!

1lb. lean ground turkey
1/2 lb. sliced fresh mushrooms
1 medium sweet red pepper, diced
1 medium onion, finely chopped
1 medium carrot, shredded
1 tbsp. sesame oil
1/4 C. hoisin sauce
2 tbsp. balsamic vinegar
2 tbsp. reduced sodium soy sauce
1 tbsp. minced fresh ginger root
2 garlic cloves, minced
8 Bibb or Boston lettuce leaves

In a large skillet, cook and crumble the turkey with vegetables in sesame oil over medium high heat until the turkey is not longer pink, 8-10 minutes, breaking turkey into crumbles.  Stir in hoisin sauce, vinegar, soy sauce, ginger, and garlic; cook and stir over medium heat until sauce is lightly thickened, about 5 minutes.  Serve in lettuce leaves.

Per serving: 292 calories, 13g. fat, 9mg. cholesterol, 629mg. sodium, 19g. carbs, 26g protein

Creamy Chicken and Wild Rice Soup

I found this recipe in the October 2017 issue of Cooking Light.  I love soup and always looking for a new twist on chicken soup.

5 bacon slices, chopped
1 C. chopped onion
1 C. thinly sliced carrot
1/2 C. thinly sliced celery
1 tbsp. fresh thyme leaves
1 8oz. package presliced cremini mushrooms
4 garlic cloves, minced
4 C. unsalted chicken stock
1 C. water
4 C. lightly packed curly kale
1 tsp. kosher salt
1/2 tsp. black pepper
6oz. shredded boneless rotisserie chicken breast
1 8oz. package precooked wild rice
1 C. half and haof
1/3 C. all purpose flour

Heat a Dutch oven over medium high heat.  Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan with slotted spoon, reserving 1 tbsp. drippings.  Add onion, carrot, and celery to drippings in pan; sauté 3 minutes.  Add thyme, mushrooms, and garlic; sauté 5 minutes.  Add stock and 1cup water; bring to a boil.  Reduce heat, and simmer 8 minutes, or until vegetables are tender.  Add kale, salt, and pepper; cook 3 minutes.  Stir in chicken and rice.

Combine half and half and flour in bowl, stirring with a whisk.  Stir into soup; cook 2 minutes or until thickened. Top with bacon.