Monthly Archives: December 2013

Pretzel Cookies

Ingredients:

Circle Pretzels,

A package of Hershey kisses,

A package of M&M’s

A Glass of milk to enjoy these treats!

Steps:

1. Lay out how many pretzels you want on a cookie sheet.

2. Place unwrapped hershey kisses in the center of the pretzels.

3. Put them in the ovenat 150 degrees for 2ish minutes, or until the kisses are slightly melted.

4. Quickly place the M&M’s on top of the melted hershey kisses.

5. Put these treats in the refrigerator to harden.

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Saucijzenbroodjes (Pigs in a Blanket)

Ingredients: (This recipe comes from a cookbook called Eet Smakelijk, which means “to eat well and with taste.”)

2 3/4- 3 lbs. sausage

3 cups flour

3 T. baking powder

1 tsp. salt

1 cup margarine

1 cup milk

Steps:

Meat:

Divide the sausage, forming 30-36 “pigs”. Do not roll in hands form carefully with finger tips or fork. (When we make these we use our hands…)

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Dough:

Sift together flour, baking powder and salt. Cut in margarine as for pie dough. Mix in milk. Form into smooth ball. Roll dough to 1/4″ thickness, cut into strips about 3 1/2″ wide. Wrap “pig” loosely in dough, over-lapping on the bottom. Do not pinch ends shut. Prick top of each “pig” with a fork. Place on ungreased cookie sheets, bake 15 minutes at 400F. then 15 minutes at 350F. till brown. May be frozen up to 4 months.

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We have these every Christmas Eve. They are delightful!

 

Brownie-Peppermint Ice-cream Pie.

Ingredients: (This recipe came from a Tasteofhome magazine issue called Best Holiday Recipes.)

1 package fudge brownie mix

1/2 cup vanilla or white chips

1/2 cup 60% cacao bittersweet chocolate baking chips

1/3 cup caramel ice cream topping

1 pint pepermint ice cream, softened

1 cup  heavy whipping cream

1/4 cup confectioners’ sugar

1/8 teaspoon peppermint extract

1/4 cup crushed pepermint candies.

 

Steps:

Prepare brownie batter according to package directions;stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in pie plate.

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Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack

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Drizzle carmel topping over crust; spread evenly with ice cream. Cool and freeze for 4 hours or until firm.036 - Copy037 - Copy038 - Copy043 - Copy045 - Copy

Remove from freezer 10 minutes before serving. Meanwhile in a small bowl, beat cream, confectioners’ sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints.

(We haven’t finished the last step that’s why you don’t see the finished product.)

 

 

 

 

 

Meatballs

Ingredients: (When I made this recipe with my mom we trippled it so that we could feed 11 to 12 people)

1/2lb ground beef

1/4 lb ground pork

1 egg

1/2 t. Worcestershire sauce

1/4 c. bread crumbs

1/2 t. salt

1/4 t pepper

1 T. minced onion

1 t. minced garlic.

Sauce:

Ketchup, mustard and brown sugar.

Steps:

1. Mix all ingredients in a large bowl.

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2. Roll into small balls and place on foil-lined cookie sheet with sides.

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3. Bake for 10 minutes at 425 degrees.

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4. Warm BBQ sauce in a saucepan. Toss cooked meatballs in sauce and serve.

 

 

Potato Cheese Soup:

Ingredients:

3 large potatoes

1 stalk of celery, minced

1 small onion, minced

1/2 carrot, grated

1 teaspoon salt

2 teaspoons white vinegar

3 Tablespoons flour

2 cups of milk

8 oz. shredded cheddar cheese

4 oz. shredded mj cheese, (optional)

2 slices bacon, cooked, (optional)

1 Tablespoon chopped green onion, (optional)

Steps:

1. Peel potatoes and chop into bite-size pieces.

2. Combine vegetables with the chicken stock, salt and vinegar in a large stock pot.

3. Bring the stock to a boil over medium heat.

4. Reduce heat, cover, and let simmer for 20 minutes.

5. Wisk together flour and milk.

6. Add the milk mixture to soup and simmer uncovered for 8 minutes or until soup has thickened.

7. Add grated cheese and stir until melted.

8. To serve, top bowls with the bacon and green onions if desired.

This was a great soup recipe, especially if you like potatoes and cheese.

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(This recipe was from Mrs. Berry, my Foods teacher.)

Golden Kale Potato Balls

Ingredients:

2 potatoes, chopped

1 cup Kale, thinly sliced

1 Tablespoon fresh basil, chiffonade

1 clove garlic, minced.

1 Tablespoon white vinegar

1/2 teaspoon of sea salt

1 Tablespoon Milk

2 Tablespoons of butter.

Steps:

1. In a medium saucepan, boil potatoes until fork tender.

2. In small skillet, sauté kale, garlic and basil in one Tablespoon of oil until softened.

3. Drain potatoes and mash with 2 Tablespoons of butter, vinegar, milk and salt.

4. Fold in Kale mixture.

5. Spray muffin pan and scoop the mixture into the different sections. Sprinkle with parmesan cheese.

6 Bake (In my class we broiled) at 350 degrees for 15 minutes. Broil until golden brown.

Potato balls 1

 

The front two balls are the Kale balls and the last one is a cheese ball. I personally liked the Crunchy Potato Cheese Ball, but they were both good. I think that the Kale balls had too much Kale. Either way both were filling! Enjoy!

 

Crunchy Potato Cheese Balls

Ingredients:

2 potatoes, chopped

1/4 cup of milk

1/2 teaspoon salt

1/4 onion powder

4 Tablespoons of butter, divided

2 oz. cheese, cubed

1/2 cup crushed corn flakes

2 Tablespoons crumbled bacon

Steps:

1. In a medium saucepan, boil potatoes until fork tender.

2. Drain potatoes and mash with 2 T butter, onion powder, milk and salt.

3. Shape mashed potatoes into balls with the cheese cube in the center.

4. Roll into the cornflakes. Brush with the remaining butter and place on cookie sheet.

5. Broil for 4 to 5 minutes at 350 degrees.

Potato balls 1

 

The Crunchy Cheese Ball is the last potato ball, the first two are from another recipe.

 

 

Pretzels

Pretzel 1  An unbaked pretzel.

We did this recipe in two days since one class period is an hour. We also had to wait for the dough to rise.

Ingredients:

1 1/4 teaspoon dry yeast

3/4 cup warm water

1 1/2 cups of Flour

1 teaspoon sugar

1/2 teaspoon Salt

Steps:

1. Put yeast and water in a large bowl and stir until dissolved. The water has to be 115 degrees. *Note: Don’t let the water be too hot or you will kill the yeast!

2. Sift the flour, sugar, and salt together in a small bowl.

3. Gradually stir the flour mixture into the liquid mixture.

4. Knead the dough until smooth and elastic.

5. Grease a medium sized bowl and place the dough into the bowl.

6. Plastic wrap the bowl and refrigerate overnight to let the dough rise.

Part 2/Day 2:

Ingredients:

1 Egg, beaten,

1 Tablespoon coarse salt

Steps:

1. Preheat oven to 450 degrees.

2. Grease a cookie sheet.

3. Roll each piece into long “pencil-thin” ropes.

4. Loop each rope into a pretzel. (Or any other shape you might like, I found that making the pretzel was hard.)

5. Using a pastry brush, brush each pretzel with the beaten egg.

6. Sprinkle with salt.

7. Bake 10 to 15 minutes or until golden brown.

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(This recipe was from Mrs. Berry, my Foods teacher.)

 

Food from Hungary.

These next couple of pictures are of food that my parents had while on a cruise in Hungary, Germany and Austria. I’m so jealous! Look at the nice placement and the delicate touches on all of the dishes!

Hungry 1 Hungry 2

Hungry 3

Pumpkin Cookie Recipe.

Ingredients:

1/2 cup of margarine

1 cup of Sugar

1 cup of Pumpkin

1 teaspoon Cinnamon

1 teaspoon Baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups Flour

1 teaspoon Vanilla

1/2 cup chopped nuts (optional)

(Powdered sugar icing)

Steps:

1. Cream margarine, sugar and pumpkin.

Sift dry ingredients and add to the creamed mixture.

3. Add the vanilla and chopped nuts.

4. Bake on greased cookie sheets at 350 degrees for 12-15 minutes.

5. Frost with powdered sugar icing if you would like it. (although it tastes better with it.)

Pumpkin cookie

 

This is a bigger cookie only because our group had four people in it and we had a small square cookie sheet. I’m not normally a pumpkin person but these were delicious!