Sunday, November 27, 2011

Eggnog Waffles

The start to the holiday season and I'm in overdrive.  The presents I've already gotten are wrapped and now I'm creating holiday foods.  I bought some eggnog.  I'm not fond of how it's normally served but it does have good alternative uses and here's one.

Eggnog Waffles

2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp  cinnamon
2 large eggs, separated
2 cups eggnog
2 tbsp canola oil

Sift all dry ingredients into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix eggnog, egg yolks, canola oil and beaten egg whites into dry ingredients.

Bake per your waffle makers instructions.

Makes 10

I served it with my cinnamon syrup.  Great combination.

Saturday, November 26, 2011

Italian French Fries

I was looking for a new side dish for my turkey sandwich since most of my Thanksgiving sides are now history (for this I'm thankful).  I attempted pierogies last night with the leftover mashed potatoes.  They were ok but the recipe wasn't blog-worthy.  This one is...

Italian French Fries

3 large russet potatoes, peeled and sliced
2 tbsp extra light virgin olive oil
1/2 tsp Italian seasonings
1/4 tsp garlic powder
1/4 tsp paprika
salt and freshly ground black pepper to taste
4 tbsp Parmesan cheese freshly grated

Place potatoes in a small bowl.  Mix spices in a separate small bowl.  Drizzle olive oil over potatoes.  Toss in spices and make sure the fries are evenly coated.

Bake for 45 minutes at 350°F

Friday, November 25, 2011

Cranberry Brie Bites

The day after Thanksgiving is more than Black's the day to get creative with your leftovers too.  I'm starting off using up my leftover cranberry sauce for breakfast. 

Cranberry Brie Bites

15 mini Phyllo Cups
1/4 cup cranberry sauce
1 small brie

Cut up brie to fit into bottom of phyllo cups.  Put cranberry sauce on top and around the brie.

Bake and enjoy!

Servings: 15

Cooking Time: 20 minutes at 350°F

Sunday, November 20, 2011

Hot Malted Cocoa Mix

I spent this chilly weekend doing a bit more holiday baking and making this cocoa mix to give out as gifts.

Hot Malted Cocoa Mix

2 cups powdered sugar
2 cups powdered milk
3/4 cup malted milk powder
1 cup cocoa
2 tsp cornstarch
1 tsp salt

Mix all the ingredients together.  I used a 2 quart pitcher with a lid to mix together the ingredients by closing the top tightly and then shaking it.  Let the ingredients settle before you open the lid.  Include a card that says to use 3-4 heaping teaspoons of mix in your cup of hot water. 

Makes 3 pint jars.

Saturday, November 12, 2011

Hazelnut Caramels

I started my holiday baking today.  I made peanut blossum cookies and hazelnut caramels. 

Hazelnut Caramels

1/2 cup whipping cream
2 1/2 tbsp butter
1/4 tsp salt
3/4 cup sugar
2 tbsp water
2 tbsp corn syrup
1/4 cup hazelnuts, chopped and toasted

In a small saucepan, combine cream, butter and salt and bring to a boil.  After it begins to boil, reduce heat to keep warm.

Pour into mini muffin papers that have been lightly sprayed with cooking oil spray in a mini muffin pan about half full and sprinkle toasted hazelnuts on top.  Let cool.

Monday, November 7, 2011

Bacon Pancakes

It's definitely a Monday.  I accidentally took my leftover bbq chicken to work today so that became my lunch leaving me with no dinner leftovers.  I'm one of those people that enjoys having a salty protein with my pancakes.  So tonight I wanted something different so I put bacon into my pancake batter and it turned fantastic.

Bacon Pancakes

1 1/2 cups flour
2 1/4 tsp baking powder
1 1/2 tsp sugar
1/2 tsp cinnamon
1 dash salt
2 large eggs
2 tbsp butter, melted
1 1/2 cups buttermilk
6 slices bacon, cooked and crumbled

Combine dry ingredients.  Add in buttermilk, eggs and melted butter.  Serve with your favorite syrup or topping.

Makes 16 pancakes.

Sunday, November 6, 2011

BBQ Chicken In Potsticker Wraps

I made an easy dinner tonight after a weekend of trying to clear out my kitchen for a little remodel project. 

BBQ Chicken in Potsticker Wraps

24 potsticker wrappers
8 chicken breasts strips
3 tbsp your favorite bbq sauce
4 slices bacon, cooked and crumbled
1/4 cup shredded cheddar cheese
1/4 tsp fresh oregano, chopped

Place two potsticker wrappers in a greased muffin cup.  Bake at 350 degrees for 8 minutes.

Cook chicken breast strips and cut down into small pieces.  Place at bottom of cups.  Top with cheese, bacon and oregano.  Heat for 2 additional minutes.