Cheddar Poppy Seed Crackers

Pinterest is an obsession.  But, to the benefit of many this Christmas season, it has introduced new favorites in my recipe file!  I first saw this picture last night before I went to sleep and I had to click on the link to check the recipe.  I knew I had to make it when I thought about it while feeding Caleb in the middle of the night!  I ran it by my sister-in-law and her response sealed the deal!  And...the dough is chilling in my fridge right now!  I can't wait to cut them out with my mini cookie cutters!

Cheddar Poppy Seed Crackers

1 2/3 c flour, plus more for dusting
1/2 tsp baking powder
1/2 tsp paprika
a pinch of cayenne pepper
a pinch of salt
1/2 tsp freshly grounded black pepper
1 1/2 sticks butter, at room temperature
6 ounces sharp Cheddar cheese, freshly grated (Parmesan works great too)
2 Tbsp poppy seeds
1 large egg, beaten

1. Sift the flour, baking powder, paprika, cayenne, salt, and pepper.
2. Mix the butter and cheese until well blended.  You can use a mixer or a sturdy spatula.  Add the dry ingredients, continue to stir until soft dough is formed.
3. Divide the dough in half and wrap in plastic wrap.  Chill in refrigerator for 30 minutes.  Preheat oven to 350.
4. Take out one ball of dough and on a generously floured surface roll out to 1/8 - 1/3 inch thick.  Sprinkle dough with 1 Tbsp poppy seeds.  Cover with plastic wrap and gently roll over the dough to embed the seeds.
5.  Cut with desired small cookie cutter and place on parchment lined baking sheet.
6.  Bake for 12 minutes.  The crackers should be dark golden and smell amazing!  Let cool completely before serving or store in an air-tight container.

***The original post includes how to make the crackers in a log and slicing them into thin circles.

I may be making a second batch of these soon!  Also, I think these would be exceptional in tomato basil soup!

Italian Cream Cake

This is a great find from The Pioneer Woman.  Enough said, right?

Italian Cream Cake

• FOR THE CAKE:
• 1 stick Butter
• 1 cup Vegetable Oil
• 1 cup Sugar
• 5 whole Eggs (separated)
• 3 teaspoons Vanilla
• 1 cup Coconut (from PW: If You Think You Hate Coconut, Trust Me: I Do Too, And I Love It In This Recipe)
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 cup Buttermilk
• _____
• FOR FROSTING:
• 2 packages (8 Oz) Cream Cheese
• 1 stick Butter
• 2 teaspoons Vanilla
• 1 package 2 Lb Powdered Sugar
• 1 cup Chopped Walnuts
• 1 cup Sweetened, Flaked Coconut

Preparation Instructions

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.

Beat egg whites until stiff. Set aside.

Cake:

In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.
In a separate bowl, mix flour, baking soda, and baking powder.

Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.

Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.

Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.

Frosting:

In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.

Note: cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away.

***It is a delicious cake!  A perfect compliment to a cup of coffee.  After enjoying a piece or two you'll be ready for a good long nap!

Impossible Pumpkin Pie

This is a Weight Watchers recipe...but you wouldn't know it by how good it is!

Impossible Pumpkin Pie

1 15-oz can pumpkin pie filling
1/2 cup lowfat bisquick
1 cup evaporated skim milk
2 egg whites
1/2 cup splenda
1/3 cup brown sugar
1 tsp vanilla
1 tsp cinnamon

Mix and beat together.
Pour into a 9" pie pan.
Bake at 350 for 40 minutes.

Makes 6 servings. 3 points each.

Salted Caramel Strawberries

I first saw this recipe in my April 2009 Southern Living. It's been begging me to make them! Well, today is that day! I've made them for a Elf 'n Burritos. A night where our friends get together to eat burritos and watch the movie Elf. They are simple to make and very pretty. A perfect combination of sweet and salty. I think it's sure to be a crowd favorite! Sorry for the picture quality, it was taken with a phone.


Salted Caramel Strawberries

20 large fresh strawberries (rinsed and dried)
40 caramels
3 Tbsp whipping cream
1/4 tsp salt
1 1/4 cup coarsely chopped mixed nuts
Wax paper

Pat strawberries completely dry with paper towels.
Microwave caramels, 3 Tbsp whipping cream, and 1/4 tsp salt in a 1-qt microwave-safe bowl at MEDIUM (50%) power for 3 1/2 minutes, stirring at 1 minute intervals.
Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes.
Serve immediately, or cover and chill up to 8 hours.

*I used the new Kraft Caramel bits, no wrappers!
*I would just use chopped peanuts next time.
*Definitely spray your wax paper. I know it's weird, but it'll keep the caramel from sticking.

Lemon Curd Pound Cake

This is such an easy cake! And, absolutely beautiful. It has a golden color, light crust, and smells fantastic! Everything a pound cake should be. It's from my 2009 Southern Living Christmas Cookbook that my aunt gave me. I made it in two loaf pans and it still took the same time to bake. It's a must-make!

Look how the lemon curd drips down the side...

Lemon Curd Pound Cake

1 cup butter, softened

1/2 cup shortening

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/2 tsp baking powder

1/8 tsp salt

1 cup milk

1 tsp vanilla extract

1 tsp lemon extract

Beat butter and shortening at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.

Sift together flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour. Beat batter at low speed just until blended after each addition. Stir in vanilla and lemon extracts.

Pour into greased and floured 12-cup tube pan.

Bake at 325 for 1 1/2 hours. Cool in pan for 10 minutes. Remove from pan, carefully brush Lemon Curd over top and side of cake.

Lemon Curd

2/3 cup sugar

1 1/2 Tbsp butter, melted

2 tsp grated fresh lemon peel

2 Tbsp lemon juice

1 large egg, lightly beaten

Stir together first 4 ingredients in a small saucepan; add egg, stirring until blended.

Cook mixture, stirring constantly, over low heat, 10 to 12 minutes until mixture thickens slightly and begins to bubble on the edges. Remove from heat.

Brush it immediately on cake, it will continue to thicken as it cools.

Hashbrown Casserole

Not much to say except this is a family favorite. And, well, anyone who tries it, it's their new favorite too!

Hashbrown Casserole

2 pounds frozen hashbrowns
2/3 cup melted butter
1 tsp salt
1/2 tsp pepper
2 cans cream of mushroom soup
2 cups sour cream
1/2 cup shopped onion
10 oz grated cheddar cheese

Topping:
2 cups corn flakes
1/2 cup melted butter

Thaw potatoes
Combine all ingredientsin a large bowl, adding hashbrowns last.
Pour into a 13x9 greased baking dish.
Sprinkle with toppings.
Bake for 1 hour to 1 1/2 hours at 350.

Grape Jello Salad

Ms. Karen Clark brought this to our church's Thanksgiving dinner. It's a great alternative to cranberries for the holidays. But, I love anything with fruit and jello! This recipe can easily be halved.

Grape Jello Salad

2 packages grape jello
1 large can crushed pineapple
1 large can blueberry pie filling
2 cups hot water

Mix jello and water until incorporated. Add pineapple and pie filling. Congeal in the refrigerator

Top:
8 oz sour cream
8 oz cream cheese
1/2 cup sugar

Mix together. Spread over jello. Optional, can top with pecans.

Cinnamon-Pumpkin Dumplings

This is a great and different recipe. Pretty simple. And, pretty delicious! And, pretty!

Cinnamon-Pumpkin Dumplings

1 cup canned pumpkin
2 Tbsp maple syrup
3 Tbsp brown sugar
1 Tbsp pumpkin pie spice
16 packaged won ton wrappers
cinnamon and sugar

Preheat oven to 400. Mix pumpkin, syrup, brown sugar, and spice.
Place a won ton wrapper on flat surface. Spoon 1 teaspoon of pie filling into center. Moisten edges of won top with water and fold in half to form triangles. Press edges to seal.
Arrange won tons on a non-greased baking sheet. Lightly coat won tons with non-stick spray. Sprinkle cinnamon and sugar on top.
Bake for 15 minutes. Turn and bake additional 2 minutes.

*I used egg roll wrappers instead and used 2 1/2 Tbsp of filling.
*I served these with vanilla ice cream!!!

Green Chili Grits

Yummy-to-my-tummy! These are delicious! And, great for guests or to take to a get-together. These were made for my sister-in-laws bridal brunch by Sara.

Green Chili Grits

6 cups boiling water
2 tsp salt
1 1/2 cups grits
1 lb Velveeta
1 can green chilis
1 1/2 sticks butter
3 eggs

Cook grits in boiling water and salt until done. Cut cheese in chunks and stir with grits until melted. Add chilis, butter, and eggs. *You can add pepper and garlic is desired.
Pour into a 13x9 greased pan.
Bake at 300 for about an hour.
Let cool slightly then top with sliced tomatoes. Or serve them on the side.

Stuffed Mushrooms

This recipe sends me immediately to family gatherings during the winter!  So fantastic...always a hit!

Stuffed Mushrooms

1 large package whole, fresh mushrooms

wash and de-stem, chop stems very fine

1 pound bulk sausage, mild or hot

brown and drain 

Add stems and sausage together in black skillet.

Add onion powder.

Add 1 block Mozzarella Cheese (shredded)

Cook until cheese melts.

Stuff mushrooms.

Heat in oven (350) for 10 - 15 minutes.

EAT!  EAT!  EAT!

Gingerbread Bites With Orange-Cream Cheese Frosting

Unfrosted muffins may be frozen in freezer bags up to 1 week. Frost and garnish in the morning and refrigerate until serving time.

1 3/4 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 large carrots, finely grated (1 cup)
1 cup minced fresh ginger (1/2 pound)
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups chopped pecans, toasted
Orange-Cream Cheese Frosting (below)
Garnishes: small pecan halves, crystallized ginger, orange rind strips

Beat sugar and vegetable oil at med speed with mixer for 3 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in grated carrots and fresh ginger.
Combine flour and next 6 ingredients; gradually add to egg mixture, beating at low speed until moistened. Stir in pecans.
Pour batter into lightly greased mini muffin tins, filling two-thirds full.
Bake at 350 for 12 to 15 minutes. Cook in pan on wire rack for 5 minutes. Remove from pan, and cool completely on wire racks. Spread tops evenly with Orange-Cream Cheese Frosting.

Orange-Cream Cheese Frosting

2 (8 ounce) pkgs cream cheese, softened
2 Tablespoons orange liqueur (or orange juice)
1/2 cup powdered sugar

Beat softened cream cheese and orange liqueur at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy.

Creamy Peppermint Punch

This is a Christmas drink - but, I could enjoy peppermint flavors all year long!

1 quart eggnog
1 (1-liter) bottle club soda, chilled
1/2 gallon peppermint ice cream, softened
Hard peppermint candies, crushed

Stir together first 3 ingredients in a punch bowl or large bowl; sprinkle with peppermint candy, and serve immediately.

*Punch may be made ahead, without crushed peppermint candies, and chilled 2 hours.
*If you serve this in a large punch bowl, hang peppermint candy canes on the bowl's rim.