Holly Crackles

You've seen these before on a Christmas cookie tray...corn flakes covered in a green marshmallow mixture and dotted with Red Hot candies.  Simple and quite frankly yummy.  I made some this morning as part of my  Christmas baking blitz.  This is Mr. Food's recipe.  I used to love when he would appear on our local news show and was sad to hear of his passing literally a couple of weeks ago.  Thanks, Mr. Food!  I thought of you fondly while I was up to my elbows in bright green marshmallow fluff!!

1/2 C. (1stick) butter

30 large marshmallows (a 10-ounce bag contains 38 to 40)--I used minis today and they worked fine

1 to 1-1/2 teaspoons green food color

1 1/2 teaspoon vanilla extract

4 cups cornflakes cereal

Red-hot cinnamon candies, for decorating

  In a medium saucepan, melt butter and marshmallows over medium-low heat, stirring constantly.

When melted, remove from heat and stir in 1 teaspoon food color and the vanilla. Add more food color, if desired. Stir in cornflakes.

Drop mixture, 1 tablespoon at a time, onto wax paper. Decorate with candies. Let stand 30 minutes, or until cool.

McCormick Chocolate Crackle Cookies

I have made a similar cookie with powdered sugar instead of the spices.  If you have tried my Mexican brownies (OK Aaron Sanchez's Mexican brownies) you have experienced the chocolate and pepper combination that is out of this world.  Time permitting, this may be in my Christmas cookie line up this year.

12oz. semi sweet chocolate, divided
3/4 C. flour
2 tsp. cinnamon
1 tsp. ancho chile powder
1/2 tsp. baking powder
1/4 tsp. salt
1/4 C. butter, softened
1/2 C. granulated sugar
1/4 C. firmly packed brown sugar
2 eggs, lightly beaten
2 tsp. vanilla

Melt 8oz. of the chocolate as directed on the package.  Set aside.  Coarsely chop remaining chocolate.  Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in a small bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.  Add eggs and vanilla, mix well.  Add melted chocolate, beat until well blended.  Gradually beat in flour mixture on low speed until well mixed.  Stir in chopped chocolate.  Drop dough by rounded teaspoons 1 1/2 inches apart on a parchment lined baking sheet.

Bake in a preheated 375 degree oven about 10 minutes or just until cookies are set and slightly cracked on top.  Transfer cookies on parchment to wire rack and cool completely.  Makes 3 1/2 dozen.

Cranberry Pecan Bread

I am going to try this for the holidays I think.  This is close to the cranberry bread  I have been making for years...the almond extract is interesting though.  Also, anyone who has been reading alone knows my love for pecans.

1 1/2 C. fresh or frozen cranberries, chopped
1 C. chopped pecans
3 C. all purpose flour, divided
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 C. sugar
1 C. canola oil
3 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 C. whole milk

Glaze
6 tbsp. powdered sugar
2 tbsp. orange juice
1/2 tbsp. butter, melted
1/4 tsp. vanilla
1/4 tsp. almond extract

Heat oven to 350 degrees.  Spray 3 loaf pans with cooking spray; dust with flour, tapping out excess. Toss cranberries and. pecans in 1/4 C. flour to coat.

Whisk remaining 2 3/4 C. flour, baking powder, and salt in a medium bowl.  Beat sugar and oil in large bowl at medium speed 1 minute or until combined.  Add eggs one at a time, beating just until blended.  Beat in 1 1/2 tsp. each vanilla and almond extracts.  At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with the flour mixture.  Stir in cranberry mixture.  Divide batter between pans.

Bake 55 to 60 minutes or until wooden skewer inserted in center comes out clean.  Cool in pans on wire rack 15 minutes.  Meanwhile whisk all ingredients in a small bowl.  Remove bread from pans, place on wire rack.  Brush with glaze, cool completely.

Chocolate Chip Banana Bread

This is the original chocolate chip banana bread that Mom and I have been making for years.  I usually omit the nuts because I have many friends who love this bread who do not have the same love for nuts.  I make mini loaves with these and give them as gifts at Christmas time.

2 C. unsifted all purpose flour
1 C. sugar
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 C. mashed ripe bananas (about 3 small)
1/2 C. shortening
2 eggs
1 C. mini semi sweet morsels
1/2 C. chopped walnuts

Grease bottom only of 9x5x3 inch loaf pan; set aside.  Combine all ingredients except the chips and walnuts in a large mixer bowl, blend well on medium speed.  Stir in mini chips and walnyts.

Pour into prepared pan.  Bake at 350 degress for 60 to 70 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pan.  Cool completely on wire rack.

Potato Beef Canapes

These are in Food Network's holiday magazine and I may make them for New Years...we'll see if people are naughty or nice over the holidays.  By the way, if you are local, Caputo's has beef tenderloin on sale for $5.99/lb this week.

1 1/2 pounds beef tenderloin
Kosher salt and freshly ground pepper
2 tbsp. olive oil
5 small  red skinned potatoes, sliced 1/4 inch thick
2/3 C. jarred roasted red peppers, drained, rinsed, and diced
1 small shallot, minced
1 tbsp. red wine vinegar
1 tsp. capers, chopped
1/4 tsp. finely grated garlic
1/4 tsp. finely chopped rosemary
Large pinch of sugar

Preheat oven to 350 degrees.  Season the meat with salt and pepper,  Heat 1 tbsp. olive oil in a small ovenproof skillet over medium high heat.  Add the beef and brown on all sides, about 6 minutes.  Transfer the skillet to the oven, roast until a thermometer inserted into the meat registers 125 degrees; about 30 minutes.  Transfer to a cutting board, let rest 15 minutes.

Meanwhile, put the potatoes in a saucepan and cover with cold water and add salt.  Bring to a boil, then reduce the heat and simmer until just tender, up to 5 minutes.  Drain and let cool.

Mix the roasted peppers, shallot, vinegar and remaining olive oil, the capers, garlic, rosemary, sugar, salt and pepper to taste in a bowl.  Thinly slice the beef and arrange on potato rounds.  Top with the "salsa".  Serve warm or at room temperature.

Banana Nut Pound Cake

This recipe is a grand prize winner in Better Homes and Gardens for December 2012.  It looks fantastic and it actually uses pecans instead of walnuts so I don't have to swap!  I could also see adding mini chocolate chips to this.

3 1/4 C. all purpose flour
1/2 tsp. baking powder
1 8oz. pkg. cream cheese, softened
1/2 tsp salt
1/2 C. butter, softened
3 C. granulated sugar
4 eggs
2 medium bananas, mashed
1 C. chopped pecans
1/4 C. bourbon or low fat milk
1 tbsp. vanilla
Powdered sugar

Preheat oven to 325 degrees.  Grease and flour a 10 inch fluted tube pan; set aside.  Combine flour, baking powder, and salt, set aside.

In a large bowl beat cream cheese and butter with an electric mixer on medium speed until combined.  Gradually add sugar, beating about 7 minutes or until light.  Add eggs, one at a time, beating 1 minute after each; scraping bowl frequently.  In a bowl, combine bananas, bourbon and vanilla.  Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined.  Stir in pecans.  Spread evenly in pan.

Bake for 80 minutes or until a toothpick inserted near center comes out clean.  Cool cake in the pan on a wire rack for 10 minutes.  Remove from pan; cool on rack.  Sprinkle with powdered sugar.

All Day Meatball Stew

This is another stew I am going to try soon.  I know I have said this before but in the winter there is nothing better than putting a bunch of stuff in your crockpot and coming home after work and being greeted by the aroma of a completed meal!

2 12oz. pkgs. frozen, fully cooked Italian meatballs
5 medium potatoes, peeled and cubed
1lb. fresh baby carrots
1 medium onion, halved and sliced
1 14.5oz. jar sliced mushrooms
2 8oz. cans tomato sauce
1 10.5oz. can condensed beef broth
3/4 C. water
3/4 C red wine or beef broth
1/2 tsp. garlic powder
1/4 tsp. pepper
2 tbsp. all purpose flour
1/2 C. cup cold water

Place meatballs, potatoes, carrots, onion and mushrooms in a crock pot.  Combine the tomato sauce, broth, water, wine garlic powder, and pepper in a large bowl; pour over top.  Cover and cook on low for 8-10 hours or until vegetables are tender.  Combine flour and water until smooth; gradually stir into stew.  Cover and cook on high for 30 minutes or until sauce is thickened.