Candied Spiced Walnuts

Just think...when you find the perfect selection that inspires you and knowing that you don't have to google it, or search through your collection of cookbooks...then just relax and simply print out your blogger friend's recipe and go for it!

With the holidays just around the corner, you want to have something quick and easy...yet, exciting and tantalizing for your 'taste buds'...questioning, what kind of spices are used in this addictive, crunchy, sweet, and spicy walnuts. Most of the recipes for this type is usually made with pecans, but as a personal preference...I think walnut work better; for one thing, they are less expensive, and crunchier. Pecans are softer and I would save them for cakes and pies!
Check out this recipe and more...Asian inspired; from my talented friend...
 Ridwan, @Rice and Coconut

I did change the title of this yummy treat, since its sweet, and spicy! (this is how recipes are made, but its always nice to give credit to the actual source, which most bloggers DO NOT follow) In the old days of our mothers and grandmothers, it was 'word of mouth', 'hands on', and of course 'hand me down' recipes, even in the seventies when I was a very young mom with toddlers, we just copied down recipes from friends' handwritten, and/or books and old magazines...never thinking about the source. No excuse these days, unless you create your own recipe just from your own creative basic source.

I did use the same amount...12 oz. shelled walnuts; the only addition of spice, was the cayenne pepper, in addition to the other spices.
Also, I used Spam, to spray the aluminum lined  toaster oven tray.






I put all the walnuts, spices, and maple syrup which I added more than just drizzle on...mixed it up and got it ready to toast in the oven.

Now, you just spread evenly, and bake at 350 degrees F. for no more than 12-15 minutes...any longer than that, they will start to burn, so be careful!










I did not equally measure things...just 'eyeballed'
all the ingredients, and being careful not to 'over spice'...probably used about 1/4 cup of pure maple syrup. You can store in tin can the  leftovers
but I doubt you will have any leftover, its so
addictive, and oh, so heavenly with goat cheese
on pear slices!  Do try out this recipe, from
RIDWAN
...and tell him I sent you! xo

 

Lemon Meringue Pie...in Memory of Rosario

The most perfect and heavenly Lemon Meringue Pie...a true Southern delight!
photo, and recipe, courtesy of...What's Cooking America

Who would not love a tangy sweet, and sour perfect Lemon Meringue Pie?...certainly all of us would love this perfect Lemon Meringue Pie, including my ex-husband Rosario;

He has passed away since I wrote the last post on my blog, on New Year's Eve. It's been very painful since that time. He passed away peacefully, on Jan. 3rd. of 2013. His last wish for Christmas was to have Lemon Meringue Pie...which he has been given as a gift from a dear family friend. She made the most fabulous Lemon Meringue Pie and as a gift to Rosario, for the last 10 years.

Unfortunately, this year she was not able to make it for him, and as for me...I have not made it in decades...with Eagle Brand Condensed Milk..which worked just fine, but there is a better method of making this heavenly... all American Southern pie!

At this moment, I am in excruciating pain from Sciatica (a very painful low back nerve pain)...which has started after this weekend from Rosario's Memorial service...still not buried...will be buried overseas in Sicily (Italy),,,accompanied by our son Joe. I posted on 'facebook' ...but not have had the strength to post it on my blog, so far. I could barely walk from the pain, and nerve, shooting up and down my low-back, and leg...but it's starting to ease up a little.

I owe you, my blogger friends the explanation of why I have been absent from my blog for so long.Thank you for all your kind comments, and condolences on my facebook page. Lora has not been able to update her blog as well, since...fortunately for her, her in-laws from Italy came to the rescue to help in any way they can. They are so super sweet, and kind. We, now, can start to eat some delicious home-cooked meals for the next month!

Pumpkin Cranberry Bundt Cake...Merry Christmas!

I've been so immersed with my own health and family situation, that I have felt so out of touch for the last month!
Funny...how you feel out of 'touch' when you can't see properly...it's almost like not hearing, or functioning right...but I was determined not to let me down. As long as I can see well with my good eye, and will have to wait patiently to get to other eye sight corrected in a few months...I should be counting my 'blessings'!

You all have been such an inspiration for me, and I am 'forever' grateful for that! Thank you, from the bottom of my heart!
I made this easy Pumpkin Cranberry Bundt Cake, knowing I had all the ingredients on hand, including the fresh cranberries. I did not...and cannot slice it, since it's for Christmas...but I do have the source which I got the recipe from!

Pumpkin Cranberry Bundt Cake

Print

An all-in-one holiday bundt cake filled with pumpkin, cranberries and almonds. Topped with cream cheese icing.

Yield: 1 9-inch bundt cake

Ingredients

For the cake:

• 2 cups (240 grams) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon ginger
• Pinch salt
• ¾ cup (170 grams) unsalted butter, at room temperature
• 1 cup (215 grams) brown sugar
• ½ cup (100 grams) sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1¼ cup (338 grams) canned pumpkin puree
• ¼ cup (85 ml) molasses
• 1 cup (100 grams) fresh cranberries, roughly chopped
• 1 cup (110 grams) almonds or pecans, chopped

For the icing:

• 4 ounces (113 grams) cream cheese, at room temperature
• ½ cup (110 grams) powdered sugar
• 1 teaspoon vanilla extract
• 3-4 tablespoons milk

Instructions

To make the icing:

1. Preheat oven to 350 degrees F. Butter and flour a 9-inch bundt pan.
2. In a bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand mixer, beat together the butter, brown sugar and sugar together until pale in color and creamy. Add the eggs one at a time, mixing after each, followed by the vanilla. Add the pumpkin puree and molasses and mix until combined. Add the dry ingredients and mix only until the streaks of flour are gone. Gently stir in the cranberries and pecans.
4. Spread the batter into the prepared bundt pan and bake until a toothpick inserted into the center comes out clean and the top bounces back when touched, about 1 hour.
5. Let cool in the pan 10 minutes, then invert onto a wire rack or plate to cool completely.

To make the icing:

1. Beat the cream cheese in a stand mixer or with a hand mixer until smooth. Add the powdered sugar and vanilla extract. Add enough milk to get a spreadable consistency.
2. Spread the icing on top of the bundt cake, letting it drip down the sides. Let the icing set before serving.
3. Store leftovers in the fridge for up to 3 days.

Notes

Recipe adapted from Baking from My Home to Yours.

Merry Christmas around the world

Christmas around the world

Afrikaner (Afrikaans) ~ “Geseënde Kersfees”
Argentine ~ “Felices Pascuas”
Bohemian ~ “Vesele Vanoce”
Brazilian ~ “Boas Festas”
Chinese (Cantonese) ~ “Saint Dan Fai Lok”
Danish ~ “Glædelig Jul”
Dutch ~ “Vrolijk Kerstfeest”
English ~ “Merry Christmas”
Filipino ~ “Maligayang Pasko”
Finnish ~ “Hyvaa Joulua”
French ~ “Joyeux Noël”
German ~ “Froehliche Weihnachten”
Greek ~ “Kala Christouyenna”
Hawaiian ~ “Mele Kalikimaka”
Hebrew ~ “Mo’adim Lesimkha”
Hungarian~ " Boldog Karácsonyt"
Icelandic ~ “Gledileg Jol”
Indonesian ~ “Selamat Hari Natal”
Irish ~ “Nollaig Shona Dhuit”
Italian ~ “Buone Feste Natalizie” – Natale italiano
Japanese ~ “Kurisumasu Omedeto”
Korean ~ “Sung Tan Chuk Ha”
Lithuanian ~ “Linksmu Kaledu”
Malay ~ “Selamat Hari Natal”
Maori ~ “Meri Kirihimete”
Norwegian ~ “God Jul” – Jul i Norge
Romanian ~ “Craciun Fericit”
Peruvian ~ “Felices Fiestas”
Portugese ~ “Boas Festas”
Slovakian ~ “Vesele Vianoce”
Spanish ~ “Feliz Navidad” – Cyber Navidad
Swedish ~ “God Jul” – Jul i Sverige
Welsh ~ “Nadolig Llawen"


...May all your Christmas dreams...and wishes come true!
Hugs,

Kahlua-Banana-Nutella Bundt Cake

After announcing that I'm back on my last post; which was nearly two weeks ago...a lot has happened in my personal life...although, one thing that is really positive is that my eye is healing very nicely after the Retinal surgery, and I'm starting to see better, but it will take at least six months for a full recovery of my eye sight.

Do you ever feel so overwhelmed with things happening around you...especially in your family during the holidays?

I had an urgent and important visit from my younger sister from out of town, staying for nearly a week, just focusing on her issues/problems...forgetting about my own (one of the reasons for not posting)...then, came the horrific tragic news about about the Sandy Hook Elementary School with a gunman on a 'killing spree'...which totally shocked, and paralyzed all of us in the nation, and especially in Connecticut where it took place. I am numb, and feel horrible, sad, angry, can't stop crying for the little 'angels' (I have 2 grandchildren their age) and adults whose lives have been taken so tragically...leaving their family 'heartbroken' forever!

So horrifying, and gut wrenching, that I can't begin to describe my feelings. I could go into a long theory of 'gun control' and 'mental illness' which is already a call for HELP~ I could ask, like a lot of people have asked?

"Why does God allow innocent young children to die in such horror?" "Where was God when this horrific massacre took place?" God established humanity with 'FREE will'...we can choose to do right, or wrong, evil...or good; but there are consequences to our choices. God did intervene...otherwise there would have been more death

We blame firearms, God, and our government, but never blame ourselves as a whole. We cannot ignore mental illness, and need to focus more and getting the help for our children early in life when this kind of problem is detected.

Although some bloggers have posted a 'Silent Monday'...we cannot be silent on any day, when it comes to 'gun control' in our society which has gone out of control in our country. We should have a 'moment of silence' in our own way, or together to honor the 'little angels' and adults that have gone on to their final resting place...so, so sad; our hearts and spirits are broken, and Christmas will never be the same!

 I totally re-created this wonderful bundt cake just from 'tweaking' my banana bread recipe with 1/4 cup of Kahlua liquor; you can substitute 1/4 cup strong coffee in place of the Kahlua. Swirl in 1/2 cup Nutella in the batter, but don't mix it in entirely. Also, be sure to add 1 teaspoon baking powder, and 1 teaspoon baking soda.

 I wanted to link this delicious bundt cake to #BundtAMonth for December to Lora's blog...so sorry; I just don't have the time or energy to do this right now...also posting my recipe. If you would like this recipe I created, do let me know, and I will post it later!

Thank you for all your sweet and caring comments, I am so ashamed for not even visiting my dear friends' blogs, not even my own daughter's @Cake Duchess!

I love you all, dear friends...please forgive me for my silence and 'aloofness.'

Coconut Macaroons

To Guest Post? or not...That is the Question! Coconut Macaroons have been around for a long time; just don't confuse it with the Macarons...which is the French version of the beautiful egg whites, piped in a perfect circle, and sandwiched with another with so many different kinds of delicate and yummy fillings.

I remember well, making these easy amazing coconut cookies in the seventies, but flattening them down, and placing a bright red or green glazed cherry on each of the macaroons just for the Christmas holidays. Now, they are more fashionable, leaving them in their natural state, piled high, and just a light thin drizzle of melted down chocolate glaze.

Now, I've gotten away from the subject that I wanted to cover. I did not make these macaroons just now...not even recently. I made these just 2 days before I got my hands injured...exactly 2 weeks ago to use for a guest post...which took a different route. As you can see, this is my own guest post...and I'm the guest poster for myself!

In the nearly 2 years that I have been food blogging, I have made so many friends, through my blog, but mostly through the Foodbuzz community, which is so amazing! We all share the same mutual interest; which is FOOD!
Actually, even if it's not about food, but a different interest, we still end up celebrating an event with great food!

I do think it's a nice idea to guest post for a fellow blogger friend if the friend is in "need" ...in case of vacation, an illness, or some other reason, perhaps wanting to take a break, but whichever the reasons are, it's always an honor for both parties involved...sometimes things change, and you end up keeping your own guest post, so you might as well make the best of it...and honor "yourself"...after all, you deserve the honor!

Coconut Macaroons

adapted from Epicurious.com

1- 14 oz. package sweetened flaked coconut

2/3 cup sugar

6 Tbsp. all-purp flour

1/4 teaspoon salt

4 egg whites

1/2 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

2 Tbsp. canola, or vegetable oil



Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, stir together coconut, sugar, flour and salt. In a medium bowl, beat the egg whites with

the vanilla extract, until soft peaks form. With a spatula, fold the egg whites into the coconut mixture, making

sure that all has been distributed into it, evenly.

With a small teaspoon drop cookies generously filling up the spoon, keeping them 2 inches apart. Mound cookies higher with your fingers so they don't look matted down.

Bake for 20 to 25 minutes till edges are golden and cookies are set. Top and sided of cookies should be slightly golden, as well.



Melt chocolate chips with oil, in a medium microwavable dish, for about 60 seconds. Take it out, and stir to make it smooth. (if not smooth enough, nuke for an additional 10 seconds longer)

Drizzle over cookies. Refrigerate 1 hour before serving.

Makes 24 cookies



Note: The best thing to use, and it's my tip a small, or medium plastic bottle with a small tip. (it's a clear plastic bottle used for sweet dessert decorations.) Use a funnel to spoon chocolate into it.

You can also use a small teaspoon to drizzle, or cut a tip on a corner of a plastic baggie (but in this case, it's a bit messy, and bag collapses)

Hungarian Nut Roll...and Counting Our Blessings

The holidays are almost over, and the new year will begin, in less than one week. We have so much to be thankful for...but mostly for our life, our freedom, to enjoy our choice of practicing our religion, our ethnic tradition, and respect one-another. This is the time of year when families get together and celebrate the "gift of giving!" It's not about how expensive, or how bright the gift should be...it's about the true meaning of our giving from the heart, and not putting a price on it!

My daughter Lora specifically asked me to make her Kalács (Hungarian Nut Roll) and I just put it off not realizing that it's the traditional value of the holiday season that she still remembers from the time she was little and my aunt making all the wonderful bake goods every Christmas! So, on Christmas Eve...just a few hours before we went to our dear friends for their Southern American/Italian dinner, I, at the last minute literally threw this wonderful quick nut roll together to have it for Christmas day! I rarely make yeast dough, but I made this with the full recipe, and freezing half of the dough! The filling is the same filling, that I used for my Kifli, in my previous post. I just did not have the time to make it the traditional way.

Googled the recipe, for the dough...just did not have the time to figure out the metric system to our American system. Turned out real moist, and everyone loved it. I got the nicest compliment from Lora, telling me that this was the best Christmas gift...better than any other present!

Hungarian Nut Roll
Adapted from Taste of Home

2 packages (1/4 ounce each active dry yeast
1/2 cup warm 2% milk
1/4 cup plus 2 Tablespoon sugar
3/4 teaspoon salt
1 cup butter softened
1 cup (8 ounces) sour cream
3 eggs, lightly beaten
6 to 6-1/2 cups all-purpose flour




Filling:
my own recipe

1/2  lb. walnuts
1 cup apricot preserves
1/4 cup sugar
Grated zest of 1 lemon
1/2 cup light raisins (optional)

In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs, and 3 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough.( Dough will be sticky.)

Turn onto a floured surface; knead until smooth and elastic, about 6-9 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.


This is how the dough will look, doubled in size, nice and puffy!

Recipe calls for dividing dough into 4 portions, I divided mine into three. Roll out dough on a floured surface. Roll each into a 12x10 inch rectangle. Spread filling within 1/2 inch of edges. Roll up jelly roll style, starting with the long side; pinch seam to seal. Place seam side down on parchment paper lined baking sheet.

Cover and let rise until doubled, about 30 minutes. This is how it looks after 30 minutes...doubled in size. You can use egg wash with 2 eggs beaten with about 1 Tbsp. water, and with a pastry brush, just paint the tops and sides. Bake at 350 degrees F. for 30-40 minutes or until lightly browned. Remove from pan to wire rack, and cool.


For traditional walnut filling:

4 cups walnuts
1/2 cups sugar
1 teaspoon ground cinnamon
2 Tbsp. brandy
1/3 cup hot milk

Mix all the ingredients in a food processor, ending with the brandy, and hot milk. Spread on the rectangles, and roll up jelly roll fashion, and proceed with the instructions!

Snowflake Muffins...and Neighborhood Christmas Lights

Since I noticed these ultra gorgeous muffins on my Hungarian food blogger friend's blog Citromhab...which literally means Lemonfoam!  I would like you to meet the talent behind these amazing cupcakes, and the snowflakes made with royal icing, has caught my attention that I haven't seen on any of the foodblogs, yet!

Erzsébet has a tremendous talent for baking cakes, and yeast breads and rolls, as do quite a few of the other Hungarian ladies, which you can see on my blogroll list.Their cakes are the traditional European cakes that differ from ours! Another favorite of mine, among others, is Gizi with her amazing cake and dessert creations...but oh, my!...can that lady cook. Her cooking is truly delicious and authentic Hungarian!

With Erzsebet's permission, I am proud to present her festive Snowflake Muffins and please, do visit her blog to check out her other fabulous cakes, and various other delightful desserts!

If anyone has the "little elves" working in her kitchen... well, in case you don't see them around since the last week or so, they are busily working away in her kitchen, baking all the beautiful things!

I know I can't fool you, and I'm not even trying to, because I don't decorate like this but I am a fairly good baker. What I meant to say,  I don't can't decorate like this...it is just not possible, yet!


 "Fear not, for behold, I bring you good tidings of great joy which shall be to all people; for unto you is born, this day, in the city of David, a Savior, which is Christ the Lord" 
(Luke 2:10 )

Wishing all my friends, a Blessed Christmas in Peace, love, and  joy...may your hearts be merry and your holidays be ...bright!

Boldog Karácsonyt,(Hungarian) Feliz Navidad,(Spanish) Buon Natale! (Italian)

with love!

do check out our local neighbors' Christmas lights!

Chocolate Drop Cookies...Cookbook Sundays!

Please don't be too judgemental with these yummy Chocolate Drop Cookies, made by me...but totally designed,and decorated by my "loves of my life"...2 of my 4 grandchildren! Luca (boy w/long hair) and Gabby (not shown in photo)...and I assure you, it was made with love, and lots of fun, which will be remembered for fond memories, for years to come!
I am so happy to join once again...Cookbook Sundays... now hosted by Sue!

Linking to: Cookbook Sundays #2 @Couscous and Consciousness

We Wish You a Merry Christmas... a Restaurant Review!

Wednesday, December 14, at  Cafe Sapori  West Palm Beach, Florida

Undoubtedly, you know the song...but seriously, in case I forget to wish all of my dear blogger friends, a peaceful and Blessed Holiday Season! As far as baking, I'm so not ready, as for Christmas shopping...same issues, but I did make an awesome Chocolate Chip Date Nut Spice Loaf...for recipe, click on to Claudia's blog...my Florida friend, @ What's Cookin' Italian Style Cuisine! She has all the old fashioned Italian style recipes, from her dear mom. and grandmother!

Linking my Chocolate Chip Date Nut Spice Loaf to:
  Full Plate Thursday, 12-15-2011 @ Miz Helen's Country Cottage

Angel Food Cake and an Award for Angels

While I realize this is not Spring or Summer...but after all, this is South Florida, and we cannot deny how blessed we are, not to be trying to dig ourselves out of the snow, being stuck in our homes, or even worse, stranded on the highway because of the impossible driving conditions. I feel for all of you, who are in this situation. Almost hate to say..."been there, done that"...when our last snow storm in the seventies while still a very young couple, me still in my early twenties... with a tiny toddler, less than 2yrs old... visiting my aunt and uncle for the Christmas holidays, glorious Florida sunshine, and 75 degrees in December...pure heaven! Returning back to Cleveland to the snowstorms...at that point, we decided...
Florida, "here we come!"...and made the big move!...so, the rest is history!...over 35 years in the tropical climate, and would not change 1 minute of it, except for a "White Christmas."

Holiday Cheesecake, and Christmas Memories

As the year is dwindling down, and Christmas is over, a New Year is awaiting us to start "anew" with a clean slate of resolutions, and promises. Leaving the old year with fond memories, and some sadness...not just what kinds of gifts we got for the holidays, and what parties or events we attended, but thinking ahead for the coming year, of what we can do for each other, to give, and get more BLESSINGS!
After visiting my new and beautiful friend, Jamie's blog @Mangiabella and reading her inspirational posts, and quotes, reminds me, that life is so precious, and that the true joys in our lives are family, and dear friends... let us not forget our faithful pets, and embrace new friends.
I concluded this thought, after leaving Jamie's blog, that:

"Bringing gladness to the hearts of others, and giving of yourself...is the Greatest Gift of All"...(my quote)

So, I will share my most favorite cheesecake of all, that I make, just about for every special occasion...have memorized the ingredients, and method, to the point that this is seriously a "scientific" method, that you must follow, and not sway from it. It's a New York, or should I say New York Style Cheesecake, that can be left simple, without the sour cream topping, which really gives it a more amazing flavor, and dresses it up, but you can do it without it, because you will not see "cracks" on top of the cheesecake...I promise you that. You can dress this cheesecake up for the summer, with a fresh fruit topping, or for the holiday, as I did, with rainbow, holiday sprinkles, and surround them with handmade chocolate pieces that already has sprinkles on it, from your local chocolate shop, as I did. I'm not going into the "song and dance" recipe, to write it down, I will link the recipe back to this summer, when I made it the last time.
I kid you not...this is a "tried and true" recipe, that you will want to follow, to a T! The only important thing is, you should, and must make it the day before, so it will set nicely. Actually, I made this two days before Christmas, and let it chill nicely in my frig.

So, here's the link, and recipe: New York Style Cheesecake

A Very Merry Christmas to all!

You might find this decoration "weird, or silly" but I think it's really chic, and festive. Since I don't have any foods to post, after the last two days of spending time with my granddaughters, and helping out my daughter with last minute shopping, this is all I have to show for my Christmas decoration, which is my "smart" thrift find, that I'm posting...after all this blog is called "food and thrift finds"...so I'm showing off my silk plant, which I bought at Goodwill, like new, and so perfect, for $3.99, the whit lights were $1.99, the pretty dark blue liqueur glasses, with the wrought iron case, $2.99, and last, but not least, the pretty cobalt blue vase, that I filled with our local sea shells, $2.99...so, just think, under $15.00 for all. Actually $12.00. Can't beat that, and it's so enjoyable!

My amazing kitty Prince,...little old, and wise guy, almost 18 yrs. old. I took this photo, in pitch dark, and turned out so nice. He is a Maine coon, with the longest legs I have ever seen on any cat. So sweet, and protective, my little alarm clock, every morning at 7:00AM!

Today, we went to City Place, in West Palm Beach...a magical city, within a city. Very popular place where everyone goes, and meets. Full of shops, and restaurants, and they actually are surrounded by condos, that people own, or rent. Oh so beautiful! These poinsettias are found at just about every corner...so Christmasy!

This was an original church from the thirties that is still surviving, and renovated into a theatre. The entire City Place is built around this lovely former church. Every hour, the church bells chime, and the water falls comes on to a wonderful tune...in this case, it's to Christmas carols.

The Christmas tree at City Place is so beautiful at night, all lit up with  lights. Plenty of parking space in the 4 story garage, and on the streets, as well!

Only in Florida, you get to witness something like this...Flip flops, on one girl, and boots on the other. The weather, about in the low seventies!

OK...Last, but not least...Yeahhh1 I just received my awesome giveaway gift, from Veronica, 
The Enchanted Cook. who had a giveaway, and I was one of the winners. Thank you so very much Veronica, and Thank you O for sending this pair of Olive oil, and vinegar combo. So amazing, I can hardly wait to try this pair...so pretty, that I'm almost afraid to open it. Wow!... this is my best Christmas present, ever!

Goat Cheese with Pistachios, and Cranberries

We had such an eerie week...so glad it's Monday, and in 4 days, Christmas Eve will be here. All last week, my daughter and I were involved with the last of the Christmas presents for our close friends' children, and last of ours, as well. We're still trying to go on with our lives missing Sheryl, knowing how we spent quite a few Christmases together. Her horrific accidental death left such a toll on my daughter-in-law, and son, that it will be such a long healing process. On Saturday, we hosted a memorial for her, at my son's house. Out of respect I only took a few pictures of 2 of my appetizers, and some of the fabulous sweets from Costco.I will share the recipe with you for this awesome cheese ball-which really supposed to be a cheese log, but as usual, I want to adapt it my way.

So, my daughter-in-law requested to make a baked brie, and suggested that I serve it with pepper jelly, which is a great combo with the brie...I suggested to wrap the brie in puff pastry, and just spread the jelly on the top. Not knowing, that there's an actual recipe for it, I proceeded to make it my way, the first thing of course; scraping off the rind from the cheese which comes off so easily, and let the puff pastry thaw out for easier rolling. Also, unfortunately I did not bake it in a high 400 degree temp. I baked it at 350, which is a med. temp. for 35 minutes. Also, I brushed the entire finished crust, before baking it, with an egg wash. Same result, just from memory, of baking with puff pastry. Recipes, to follow!

Goat Cheese with Pistachio, and Cranberries
Adapted from Real Simple Magazine, Nov. 2010

2 tablespoons roasted pistachios, chopped
2 tablespoons dried cranberries, chopped
1 8- to 10-ounce log fresh goat cheese
crackers or bread, for serving

On a large plate, combine the pistachios and cranberries.
Roll the goat cheese in the fruit-and-nut mixture to coat. Serve with the crackers or bread.
note: I rolled the cheese into a ball, and then rolled it in the fruit, and nut mixtures. Serves 8

Baked Brie with Pepper Jelly
adapted from Best Bites

Puff pastry comes with two sheets per box, so remove one sheet and allow it to stand at room temperature for about 40 minutes. Place the remaining sheet in a freezer-safe bag and save it for another use.
When the pastry has thawed, gently unfold it on a very lightly floured surface. If there are any cracks, lightly moisten them and gently press them back together.

Carefully cut the wheel of brie in half lengthwise (it helps if it's cold). Place one half, rind side-down, on the pastry. Spread a layer of pepper jelly over the cheese. Place the other half, rind side-up on the jelly, almost like a brie sandwich (let's not even go there).

If you want, you can spread another layer of jelly on top of the rind.
You'll want 2-3 inches of pastry surrounding the cheese, but any more than that will get bulky, so you may need to trim about 1" of pastry on one or more sides (reserve the scraps for decorations). Carefully wrap the pastry around the cheese, sealing the edges shut so the melted cheese and jelly won't leak out when it's baked.
note:
If you want, you can have a jar of pepper jelly handy so if there isn't enough of that flavor in the baked brie (it actually ends up coming out pretty subtle), you can add a little more. Because it's awesome.

Ingredients, and directions

1 8-oz. wheel of baby Brie
1/2 package puff pastry, thawed for about 40 minutes at room temperature
About 2-4 tablespoons pepper jelly (try to find some without onions, garlic, or other spices; fruit juice is okay; Tabasco is a great, widely available, reliable choice.
1 egg white mixed with about 2 teaspoons cold water
Preheat oven to 400.
Gently unfold the puff pastry sheet, mending any broken spots. Cut the brie in half lengthwise and place one half, rind down, on the pastry. Spread with jelly and then place the other half of the brie, rind up, on the cheese. If necessary, trim the excess pastry and then fold it over the cheese, sealing the edges. If desired, decorate the brie with decorative shapes cut from the excess dough and brush it with the egg white/water mixture
Place the bundle, seam-down, on a lightly greased baking dish. Bake for 15-20 minutes or until the pastry is golden brown. Serve with crackers, bread, and fresh fruit (like strawberries, apples, pears, and grapes) if desired. This is perfect as an easy, elegant holiday appetizer.

Risotto with Peas, Zucchini and Saffron

I finally started to take pictures with my new camera, and this is one of the first photos of food...although, my granddaughter already is way ahead of me, while I'm still reading the instruction manual, she not only took photos of the Christmas tree, and decorations, but also made a video, of the tour of their house...LOL.
Here's a fabulous shrimp dish, made by my daughter...cannot take credit for it, but I will post the basic risotto recipe, and the finishing of the shrimp, and veggies.

Basic Risotto

1 cup white arborio rice
1 tablespoon Olive oil
1 large onion, chopped
1/4 cup Parmesan cheese, grated
5 cups hot stock (or water)
1/2 cup white wine (optional)

 Heat olive oil in a heavy non-stick 2-quart pot. Saute onion in oil until translucent. Add rice and stir rice until grains are coated with oil Add wine and stir constantly on medium heat until wine is absorbed. Add 1 cup hot stock or water, stirring until liquid is absorbed. Continue cooking for about 20 minutes, adding the remaining liquid 1 cup at a time. This rice creates its own creamy sauce; add additional liquid if creamier texture is desired. Remove from heat, stir in cheeses and serve immediately. 

For the shrimp:

Just cook 1 lb.of shrimp-which is peeled, and deveined, tails removed, in small amount of broth, or water, and fold in at the very end, when risotto is done.

For the vegetables:

Sauteed, thin sliced zucchini, and frozen peas, added at the end of cooking the risotto, along with a few strands of saffron.

Very tasty, and yummy!

Today, I was watching my precious little grandson, and could not decide what to make for lunch...well, "lo and behold" mommy always has fresh chicken broth on hand, and marinara sauce, not to mention leftover rice, steamed spinach, and steamed broccoli, which was a side dish the night before. Such a beautiful solution, to Minestrone soup, on a cold, and damp S. Florida day. Always have staples, like canned beans of any kind. In this case, we had the perfect Great Northern beans, which was the best choice, for the soup.

Minestrone Soup

32 oz. of chicken broth, homemade, or canned, or in a 32 oz. carton

16 oz. of Marinara sauce, homemade, or from a jar

2- 15oz. can of Great Northern beans, or (any kind of your choice)
1 15 oz can of dice tomatoes
you can add, leftover broccoli, steamed chopped spinach, or any
other cooked vegetables, ie. carrots, celery, additional beans,
( I added leftover rice, you can add dittalini (tube) pasta, even leftover meatballs
or chopped leftover chicken is good.

All you have to do is add all the ingredients of your choice, together and simmer to
an almost boil, and serve. Really delish! Serves 6.

I kid you not...my grandson had two bowls of this yummy and comforting soup...and after that, had a nice sampling of the Tate's cookies. so crisp, and yummy!

All set for Christmas...all the stocking hanging, and waiting for Santa. Decorated by my 9 year old granddaughter, the mini "Martha Stewart"...and photos done by her, with my new camera...yeahh!...I finally was able to upload them. Now, I'm on my way to take fabulous new photos, and say goodbye to my old camera, of only less than 3 years...sigh...I still like the old 35mm. with the film. I still have my Canon, 1985 model, with all the extra lenses, but it's obsolete for today's use. I even have another one, which is a Nikon, same year. I have close to $1,000.invested in each of the 2 with several lenses, and fancy case, (now, just a memory)