Elementary Chef

Here’s an easy recipe that folks enjoy!

SUGAR AND SPICE MIXED NUTS

1 egg white
1 tbsp water
1/2 cup granulated sugar
1 tsp each cinnamon and ginger
1/2 tsp nutmeg
1/2 tsp salt
3 cups mixed nuts

Line baking sheet with parchment paper or lightly greased foil; set aside.

In bowl and using fork, beat egg white with water until foamy. In small bowl, combine sugar, cinnamon, ginger, nutmeg and salt. Add nuts to egg white mixture; stir to coat. Sprinkle with sugar mixture; stir to coat. Spread in single layer on prepared baking sheet.

Bake in 275 F (140 C) oven for about 1 hour or until nuts are toasted. Using wooden spoon, break up clumps. Let stand on sheet on rack for 15 to 30 minutes or until cooled completely; transfer to airtight container. (Nuts can be stored at room temp for up to 5 days.)

OK, I admit. Fudge isn’t a cookie. But it’s very Christmas-y, and it’s a great last minute gift!

5 Minute Fudge

2 tablespoon butter
2/3 cup Eagle brand milk
1 2/3 cup sugar
1/2 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi sweet chocolate pieces
1 teaspoon vanilla
1/2 cup nuts (optional)

Combine first four ingredients in saucepan over medium heat, stirring occasionally. Bring to a full boil. Cook 4-5 minutes stirring constantly. Remove from heat. Add remaining ingredients. Stir vigorously for 1 minute or until marshmallows melt. Pour into greased 8 inch square pan. Cool. Cut into squares.

These taste “healthy” without being boring… A good choice for folks who don’t necessarily like super-sweet or chocolate-y cookies!

RASPBERRY OATMEAL BAR COOKIES

1/2 cup room temp. butter
1/2 cup light brown sugar
1 cup flour
1/4 tsp. baking soda
1/8 tsp. salt
1 cup rolled oats
3/4 cup fruit only seedless raspberry jam

Preheat oven to 350 degrees. Butter an 8″ square pan lined with aluminum foil and then butter the foil. Mix all the ingredients
together except the jam. Press 2 cups of mixture into the bottom of the prepared pan. Spread the jam to within 1/4″ of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting. Makes 24 (2″ x 1 1/2″) bars.

This is a basic recipe, but one that everyone loves. When I’m faced with a choice of cookies, I have to admit, I do usually pick chocolate chip. I always just know I’ll enjoy them!

CHOCOLATE CHIP COOKIES

1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour (for a firmer cookie, add about 1/4 cup more flour)
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
1 cup chopped walnuts or pecans (optional)

In large bowl, cream together butter and shortening; gradually beat in granulated and brown sugars, creaming thoroughly. Beat in eggs and vanilla. Combine flour, baking soda and salt; blend into creamed mixture. Stir in chocolate chips and nuts. To make the dough easier to work with, chill for a few minutes or let stand at cool room temperature for about 30 minutes. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Flatten slightly and smooth edges to make 1/2 inch thick cookie.
Bake in 375F oven for 8-9 minutes or until golden brown around edges and still slightly under-baked in centre. Let stand on baking sheet for 5 minutes; remove to racks to let cool completely. Makes about 50 cookies.

This one is honor of my husband… Italian Almond Cookies. If you don’t like them as sweet, you can go lighter on the confectioner’s dusting. In my opinion, they’re the perfect tea cookie!

ITALIAN ALMOND COOKIES

1 c. butter
3 Tbsp. confectioners sugar
1 tsp. almond extract
2 c. flour
1 c. slivered almonds

Cream butter, sugar and extract. Add flour and almonds; knead well. Shape into balls. Bake at 350 degrees for 20 minutes. Dust with confectioners sugar.

I’ve decided to offer you my favorite 12 cookie recipes between now and Christmas! It seems like a good theme — and a good way to make me dig out and use those recipes! Today, peanut butter cups. I love these.

Peanut Butter Cups
Makes: 4 dozen

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup softened butter
1/2 cup creamy peanut butter
1 egg
1/2 tsp vanilla extract
1 1/4 cup flour
3/4 tsp baking soda
1/4 tsp salt
13 oz. pkg. miniature peanut butter cups, unwrapped (like Reece’s)

Heat oven to 350°F. Spray miniature muffin pan with nonstick cooking spray. Combine sugars, butter and peanut butter on med. speed until creamy. Add egg and vanilla, mix well. Reduce speed to low, add dry ingredients and mix well. Shape dough into 1″ balls. Place each ball into prepared muffin cups. Bake 11-13 minutes till lightly browned. Remove from oven, press peanut butter cup in center of each cookie. Let cool 30 min. Remove from pan. Cool completely.

The folks at Honey Baked Ham have some good advice for picking the perfect holiday ham!

What would the holiday meal be without the ham? For many Americans, ham is the traditional centerpiece of
holiday celebrations. Yet, half of Americans admit they need help picking the perfect ham.

A Beautiful Presentation — Bone-in hams make an ideal meal centerpiece. They are attractive and offer outstanding flavor and
tenderness. You can purchase bone-in hams that you slice yourself or, for added convenience, you can purchase bone-in hams already sliced. All HoneyBaked Hams are spiral sliced and glazed fresh every day.

Taste and Texture — The amount of water contained in a ham will affect its taste, texture and price. Most hams will fall into one of these categories.

– Ham — A ham labeled just “ham” must be at least 20.5% protein in its lean area and have no water added. The original, spiral-sliced HoneyBaked Ham(R) falls under this category.

– Ham with Natural Juices — Contains at least 18.5% protein and has had a small amount of water added.

– Ham - Water Added — Contains at least 17% protein and has no more than 10% added solution. This ham is versatile and ideal for steaks and thin slicing.

– Ham and Water Products — This ham product is less than 17% protein and can contain any amount of water. Commonly found in the deli, this is a good choice for sandwiches.

Ham nutrition — Ham is relatively low in fat, coming from one of the leanest pork cuts — the hind leg. Pork in general is an excellent source of protein, thiamin and vitamin B-1, as well as iron, zinc, niacin, and vitamins B-6 and B-12.

How much ham do I need? — Determine in advance how many people you will be serving and for what meal occasion. The HoneyBaked Ham Company recommends 1/2 to 3/4 pounds per serving for bone-in ham. A bone-in ham yields 2 to 3 servings per pound. Ham will typically feed more people when served buffet- style than when served in dinner portions.

Keeping your ham fresh — Different varieties of ham will call for different storage instruction. A HoneyBaked Ham(R) will keep in the refrigerator for six to eight days and in the freezer for 45 days.

According to the National Pork Board, ham is the number one in-home lunch sandwich, a perfect option for taking advantage of those leftovers! And for my favorite way to use leftover ham, try this variation on Eggs Benedict!

Tired of traditional pumpkin pie? (I’m not. I love it!) Or, maybe just looking or a supplementary Thanksgiving dessert? How about trying these amazing pumpkin cheese cake tarts?

This pumpkin cheesecake tart recipe from VeryBestBaking.com/Libbys fits the bill. Start with versatile and easy to use canned pumpkin, with its mellow, sweet flavor which pairs especially well with citrus, spices, chocolates and nuts. Then, add your own simple touch to dress-up your pumpkin desserts.

Simply drizzle a ribbon of melted chocolate over a pumpkin tart. Or spoon a sweet, cinnamon-scented pumpkin mousse into puff pastry shells. Decorate a layer pumpkin torte with fragrant curls of fresh orange rind. Finish off a pumpkin pie with orange-flavored cream topping. These simple additions make your dessert even more perfect for the holiday table.

Pumpkin Cheesecake Tart Recipe:
2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 cup Libby’s 100% Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream (optional)
2 tablespoons Nestle Toll House Semi-Sweet Chocolate Morsels (optional)

PREHEAT oven to 325 degrees F. Line 12-muffin pan with paper cups.

COMBINE cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each paper cup. Bake 5 minutes.

BEAT cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.

BAKE 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. If desired, place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead.

Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.

And for more Thanksgiving ideas, make sure to visit Let’s Talk Turkey–Carnival of Recipes!

We are well into the month of November, which means that most Americans are planning Thanksgiving feasts. For most of us, there will be much turkey consumed, a large number of pies, and a fair amount of green bean casserole.

This Carnival of Recipes issued a challenge to blog chefs everywhere to submit their favorite (or newfound) Thanksgiving recipes. I need something new this year, and judging by the assortment you’re about to see… I’m sure I’ll find at least one new favorite!

Thanks to all of our participants!

Men in Aprons’ Adam posted a recipe for a traditional smoked turkey.

Deb, over at Increase Metabolism & Live Healthy, provides a recipe for traditional, yet healthy, turkey stuffing.

I love this one! I know you have seen the bumper sticker “Give Whirled Peas a Chance” or some variation on the theme…? Well, El Capitan posted an actual recipe for Whirled Peas!! Love it!

Thrifty Mommy Karen posted a recipe for sweet potato casserole.

Amanda, from the Pajama Mommy Community (I love that name!), posted her favorite recipe for Lemon Cake Bread!

At Bean Sprouts, Melanie offers a great sounding recipe for Ginger Muffins. (I can’t wait to try these!)

Kevin, at Middle Age Mindset, offers a Slow Cooker Potato Soup recipe.

Karen, at Author Mom with Dogs, gives us her favorite zucchini recipes.

Our friends at Adventures in Daily Living sent in three different recipes! Feta Pie (Yum!), Cumin Black-Eyed Peas (Did you know that in the South traditional to serve black-eyed peas on New Year’s Day?), and Pumpkin Soup .

Good Doug also posted a recipe for Pumpkin Soup.

Silvia at Po Moyemu presents pictures and a link to a recipe for from-scratch brownies!

Cindy posted a great recipe for all of us, but especially for folks trying to acommodate food allergies! Flourless Dark Chocoloate Espresso Cake!

Summer at Mom is Teaching posted her Three Sisters Stew.

Stephanie posts her favorite cheesecake recipe along with her inability to cope with mixer envy. (I’m with you! I’m still waiting to have a kitchen big enough for a free-standing mixer!)

Christine posted a dessert recipe that sounds AMAZING! Cinnamon and Honey crepes!

Dr. Joel Fuhrman has posted a very non-traditional Thanksgiving recipe, but undoubtedly something we should all be mixing up — green smoothies!

Professor Bainbridge has posted an incredible sounding Scallop recipe, for those yearning to break the turkey tradition!

JennyAnyDots presents Filled Snail Shell Buns posted at The Common Room.

World Famous Recipes presents an assortment of Turkey Recipes posted at World Famous Recipes.

Turkey Recipes presents Thaanksgiving Turkey Cake posted at Turkey Recipes.

Bill presents Slow Cooker Turkey Breast Recipe posted at Slow Cooker Recipes.

And for the day AFTER, Kathee presents Leftover Turkey Recipes - Turkey and Stuffing Casserole posted at Christmas Recipes.

Bill presents TURKEY SALAD WITH APPLES AND ALMONDS posted at Diabetic Recipes.

Smarter Dollar presents Famous Recipes: Ground Turkey Chilli posted at Famous Recipes.

Famous Recipes presents Turkey Stuffed Peppers « Famous Recipes posted at Famous Recipes.

TheOldVic presents TRADITIONAL CHRISTMAS PUDDING RECIPES MRS BEETON and Mrs Beeton’s Christmas Cake Recipe posted at MONEY FROM THE INTERNET.

I really do love pumpkin seeds. There’s something amazingly salty about them, and they’re just terribly wonderful to crunch. You feel like you’re eating something “bad”, but they’re actually good for you!

Since pumpkin carving time is upon us, it stands to reason that we have also reached that wonderful night of the year when there are seeds to roast! I learned today that pumpkin “guts” can actually do a number on your plumbing system. (Read the article here.) So why create waste? Roast those glorious guts!

This is a great recipe to do with the kids!

ROASTED PUMPKIN SEEDS

Seeds from one pumpkin
2 tb Vegetable oil
Salt to taste (I like a lot!)

Scoop out the seeds and pulp from a pumpkin, and separate the pulp from the seeds, discarding the pulp. (Do NOT throw the pulp down your garbage disposal! Pumpkin pulp is not plumbing friendly!)

Rinse the seeds in a large colander under cold running water, removing any remaining clinging strings. Seeds will feel slippery to the touch under the water.

Dump the seeds, a small amount at a time, onto a stack of paper towels and pat dry.

Spread the seeds onto a large baking sheet and allow to finish air-drying for an hour or so. When seeds are dry, toss them with the vegetable oil to coat well and sprinkle liberally with salt. Spread into a thin layer on the baking sheet and place in a 350 F oven for 30 minutes, or until golden brown, stirring every few minutes to prevent burning.

Remove from the oven and allow to cool before serving.