New Years Day Hoppin John Soup

I have made this recipe for years, always what's for dinner on New Years Day to bring luck to you in the new year.  :)  

Recipe: (can also do on the stove)
1 onion, chopped in fairly small pieces
1 cup celery, chopped in fairly small pieces
1 T olive oil
1 tsp. minced garlic
2-3 cups diced ham
8 cups homemade chicken stock (this is key)
2 16 oz. packages frozen black-eyed peas
1/2 tsp. dried thyme
2-3 cups chopped collard greens

Saute onion and celery in oil in instant pot until softened, about 3-5 minutes. Add minced garlic and chopped ham. Saute a few minutes more.  Add chicken stock, black eyed peas and thyme. Stir to combine. Set pressure cooker to soup 15 minutes.

Release and add chopped collards. Season to taste here. I didn’t add anything but a little salt and pepper. I had a little bit of broth left so I added what I had. Set pressure cooker to 8 minutes.  If you are cooking on the stove, it cooks for a few hours.

I let mine sit on warm until I was ready – released then took an immersion blender and blended a bit to help thicken up the soup. Not too much or you’ll end up with no whole beans to eat!

Serve with a side of corn bread!

Gluten & Dairy Free Sugar Cookies and Cookie Icing

This is the best sugar cookie recipe I have found so far and the one we always use to make our Christmas cookies.

Cookie recipe:
Ingredients:
3/4 cup Earth Balance Butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups GF flour
1 tsp baking powder
1 tsp salt

Directions:
Mix butter, sugar, eggs and vanilla. Mix in 1 cup flour, baking powder and salt and add to wet mix. Then add the remaining flour and mix. Cool in fridge until firm - about 30 minutes.

Preheat oven to 375 degrees. Roll out dough into floured surface and cut out into the shapes you want. Bake on cookie sheet for 5-6 minutes. More than 6 minutes and the bottoms will burn!

Christmas Cookie Icing Recipe:

Ingredients

1 cup shortening
1 tsp vanilla extract
1 tsp almond extract
8 cups powdered sugar (about a 2
pound bag)
1/2 cup coconut coffee creamer
Food coloring if desired

In a mixing bowl with paddle attachment, mix shortening and extracts until creamy, at least 1 minute.

Add powdered sugar 1 cup at a time. Add cream 2-3 Tablespoons at a time alternating with the powdered sugar.  Mix until creamy. Use more or less cream to reach desired onsistency.
Divide out frosting and color if desired. I like to put the icing on piping bags with different piping tips. We made red, green black and kept some white and had plenty to decorate all the cookies.

Peep Surprise Cupcakes

We had so much fun making these together.  We gook them to Mason and Addison's easter party and all the kids and a few adults even, enjoyed finding the little candy surprise inside.  You both had so much fun helping with all the baking and decorating.  

Ingredients:
1 box of your favorite yellow cake mix (King Arthur's Yellow GF Mix)
water/vegetable oil and eggs called for on the box
bag of peanut butter m&m candy & sprinkles if desired (or any small candy)

1 container white frosting
green food coloring
24 PEEPS® brand marshmallow chicks

 
Directions:
Heat oven to 350 degrees. Place paper baking cup in regular sized muffin tin. Make cake batter as directed on box. Divide batter evenly among muffin tins, about 2/3 full. Bake as directed on box for cupcakes, 5 minutes less for GF. Cool in pans 10 minutes, remove from tins and cool completely.
Using a small kitchen knife, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 candy egg and sprinkles.  Spoon frosting into a bowl. Stir in enough green food coloring until you have the desired green color. Frost cupcakes and top with a marshmallow peep. 

  

Glazed Pineapple and Sausage Bites

I love the combination of pineapple and some sort of ham or sausage.  When I stumbled across this recipe at Susannah's Kitchen I knew I wanted to give it a try.  I had to change the ingredients for mine a little bit because I didn't have teriyaki sauce at home and didn't feel like buying a whole bottle for 3 Tbsp.  Feel free to go to her site to find her original recipe.  And this is such a versatile recipe - you really can use whatever sauces you have in your house.

So here is what I came up with.

Ingredients:
1 package turkey kielbasa sausage
16 oz can pineapple chunks, save the juice
1 Tbsp soy sauce or coconut aminos (if you are going for gluten free go with the coconut aminos or gluten free soy sauce)
1 Tbsp sweet chili sauce
1 Tbsp toasted sesame oil
1 Tbsp pineapple juice

Directions:

Preheat oven to 425 degrees.

Cut kielbasa into 1/2 inch pieces.  Skewer the pineapple and sausage together with toothpicks.  Place the appetizers in a shallow baking dish and set aside.

In a small bowl combine remaining ingredients to make the glaze.  Drizzle the sauce over the kielbasa bites.

Bake for 15-20 minutes and serve warm.

Enjoy!

Almond Joy Coconut Macaroons

One of my favorite candy bars is Almond Joy.  I came across this recipe on Bake Love Give and knew I had to make them!  Super yummy and best part, they are gluten free!

Ingredients:
4 egg whites
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla extract
14 oz bag sweetened flaked coconut
24 whole almonds
1/2 cup semi sweet chocolate chips, melted

Directions:
Preheat oven to 350 degrees.  Line baking sheets with parchment paper and set aside.

In a large bowl, whisk together egg whites, sugar, salt and vanilla until foamy.

Fold in coconut flakes until mixture is evenly distributed.

Scoop golf sized mounds of coconut mixture and roll into a ball.  Push almond into center and push coconut mixture over the top to cover the almond.  Place macaroons about 1 inch a part on the baking sheet.

The original recipe calls to bake for 20-25 minutes.  My first batch was burnt by then.  I would check at 15 minutes then add 5 minutes to it if they aren't done yet.  You want the outsides to be a light golden brown color.

Cool completely before dipping in chocolate.

Melt chocolate chips in the microwave.  Dip bottoms of cooled macaroons and transfer to parchment paper to set.  I put mine in the refrigerator to set quicker.  Put the rest of your melted chips into a small zip lock bag and cut the very tip off.  Drizzle over the macaroons.  

Enjoy!

Lemon Burst Cookies

Has it really been three months since I have posted a recipe?!  Gasp!

I had been posting links to my facebook page but I guess nothing here.  Well, time to change that!

Every Christmas I make something new and yummy for a Christmas cookie exchange.  Chocolate is my favorite so it's usually something very chocolatey or at least dipped in chocolate.  :)  This year I decided to make something different - no chocolate!  My husband loves lemon so I started looking for a lemon cookie recipe.  I gave these lemon burst cookies from Brown Eyed Baker a try this year and they are really good and extremely pretty.  I don't normally like to use cake mixes but once in a while is okay, right?  :)

Give this one a try, I promise you won't be disappointed!

Ingredients:
1 (18.25 ounce) package lemon cake mix (Make sure it's this amount, I used an organic cake mix the first time I made this and it was a much smaller amount and the cookies were really flat.  Still yummy, but not puffy)
2 eggs
1/3 cup vegetable oil
Zest of 2 lemons
2 Tablespoons lemon juice
1/2 teaspoon lemon extract
1/3 cup confectioner's sugar

Directions:

Preheat oven to 375 degrees.  Line baking sheet with parchment paper.

Pour cake mix into a large bowl.  Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.

Place confectioner's sugar in a bowl.  Drop heaping tablespoons of dough into balls and roll in confectioner's sugar until lightly coated and place on baking sheet.

Bake for about 10 minutes or until the edges are lightly browned.  Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Enjoy!

Cinnamon Ornaments

Okay, these are seriously so easy and extremely fun to make with children.

My 19 month old loved helping me roll out the dough. She pretty much played with it like play dough but she had a great time.

My 4 year old helped me paint them after they were dry. She sat for almost 2 hours and painted with me. She had a great time and the ornaments turned out so cute!

Ingredients:
3 cups applesauce
3 cups cinnamon (Go to Walmart and buy the .50 cents brand. You'll need 4-5 of them.)

Directions:

Combine applesauce and cinnamon in a bowl. Roll out onto a flat surface. Use extra cinnamon on your hands to prevent from sticking. Mine did stick to my hands a little but I just washed them a few times during the process.



Use cookie cutters that are not too detailed otherwise you'll have a hard time getting the dough out. If you want to use these as ornaments make sure to put a hole in the top with a straw before baking. Put the cut outs on a cookie sheet and bake at 200 degrees for about 2-2.5 hours until ornaments have dried out.



Once they have cooled you can paint them with acrylic paints and thread with ribbon to hang on wreaths, trees, garland etc. I put newspaper underneath and put some paint on a paper plate since acrylic paint dries quickly and isn't all that washable.



We also put some glitter on a few of the ornaments while the paint was still wet. Let dry before you string with ribbon.



Have fun and enjoy the nice smell!

Peppermint Oreo Cookie Bon Bons

I always make these every year around the holidays. This year I was shopping in Trader Joe's and saw their brand of oreo cookies but they were peppermint. I thought they would make delicious bon bons and I was right! They are pretty good right out of the box too. :)

You can click here for step by step instructions. It's pretty much the same except to use peppermint oreos instead of the regular one's. If you do buy the Trader Joe's brand only use about 3/4 of the package of cream cheese since they have less cookies in the box.

Enjoy!

Chocolate Peanut Butter Balls

I love peanut butter balls yet I have never made them. Why, I do not know! I think I always hope someone else will make them so I can eat them. :) I made these for a cookie exchange and can definitely see myself making these every Christmas!

Ingredients:
2 cups powdered sugar
1.5 cups chunky peanut butter
1/4 cup soft butter
2 cups rice crispies
1 bag of Nestle chocolate chip morsels - I used bitter sweet

Directions:

Cream together sugar and peanut butter. Add butter and rice crispies. I used my hands to combine.

Roll into 1/2 inch balls and refrigerate for at least an hour.

Melt chocolate chips in a double broiler or in microwave. Dip peanut butter balls in chocolate with tooth pick or candy dipper. Tap off extra chocolate. Place on wax paper to set. I put a peanut butter chip on top to cover the hole the tooth pick made.

Cool, keep refrigerated and enjoy!

Ice Cream Cake

My mom made this ice cream cake for Saryn when we were in NY. She loved it so I decided to make it for her birthday party in NC. It's so easy and delicious, I promise grown ups and children alike will love it!

Ingredients:

16 ice cream sandwiches
1 jar hot fudge
16 ounces frozen whipped topping, thawed
Sprinkles of your choice

Directions:

Layer bottom of pan - flat or 9x13 inch - with 8 of the ice cream sandwiches. Unwrapped first of course. Having a little helper with this is nice. Pants are optional. ;)



I ended up making two cakes and one of the cakes I used more than what the recipe called for. So don't go by my pictures for how many sandwiches to use!

Spread half of the jar of fudge on top of the sandwiches.



Then spread half of the cool whip and repeat with your remaining layer of sandwiches.



Spread the rest of the fudge on top of the second layer of sandwiches. Then top with remaining cool whip. Add sprinkles of your choice.



Freeze for at least an hour before serving. I put mine in the freezer uncovered so the cool whip would harden a bit. Then I put foil over it. That way the foil wouldn't rip all that yummy cool whip off!



Yum!

Buttercream Frosting

I made a buttercream frosting for my 1 year olds birthday party. It was supposed to be vanilla but when I tasted it all I could taste was butter! So I added 2 tsp of strawberry extract. In hindsight, I probably could have just added another tsp or 2 of vanilla extract to keep with the vanilla buttercream. My excuse is that it was late and I was tired and I just wasn't thinking clearly. :) Either way it turned out great! I found this recipe on www.food.com. It's a very basic buttercream recipe that is great for someone who is just starting out. Very easy and delicious!

Ingredients:

1 cup milk
1/4 cup cornstarch
1 cup butter (Room temperature)
1 cup sugar
1 teaspoon vanilla (I would recommend more but taste first and add until you have a flavor you like)

Directions:

Cook milk and cornstarch over low heat until pasty. Be sure to cook on low and stir constantly. I think I might have cooked mine a little too long as it congealed a bit. I could taste it a little in the frosting that night but by the morning it had dissolved.



Remove from heat and cool completely. Whip butter, sugar and vanilla. Add milk and cornstarch mixture a little at a time, while whipping at a high speed.



Enjoy!

French Toast Bake

I found this recipe on the Pillsbury website when I was looking for an easy french toast casserole recipe. I was going to a baby shower for a girl I work with and needed to bring a dish to share. I stumbled across this recipe and decided to give it a try. How can you go wrong with cinnamon rolls?!

It ended up being very easy to throw together - I actually made it the morning of the shower, which started at 9:30 - and I had to take my daughter to preschool first. :) I don't like soggy french toast so I made a few changes to the recipe. My changes are below. Hope you give this one a try!

Ingredients:
1/4 cup Butter, melted
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
3 Eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans (I didn't have a full cup so I just used what I had)
1/2 cup maple syrup

Directions:
Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 4 pieces; place pieces over butter in dish.



In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/2 cup syrup.



Bake 20-25 minutes or until golden brown. I checked mine at 25 minutes and baked for another 5-8 minutes. I wanted mine to have a nice golden color and I didn't want it soggy in the middle.



Cool 15 minutes. Meanwhile, remove covers from icing; microwave 10 to 15 seconds or until thin enough to drizzle.

Drizzle icing over top and serve.



Enjoy!

Christmas Cookies

If you have children, these are very fun cookies to make with them during Christmas. I am a little bummed that I did not get a photo of them finished with the icing. Once they were decorated I put them on top of each other to store them. They all got stuck together - which was fine for eating, not so fine for picture taking. :( If you make these definitely do not store them on top of each other unless you have put some parchment/wax paper in between the layers first. After you bake these cookies and they cool you can decorate them more with white icing. I found this recipe on Pioneer Woman's cooking site. You can check out what they would look like iced by clicking here.

Ingredients:
COOKIES:
2/3 cups Shortening
3/4 cups Sugar
1/2 teaspoons Grated Orange Or Lemon Zest (I have made these cookies twice and prefer the lemon zest over the orange)
1/2 teaspoons Vanilla
1 whole Egg
4 teaspoons Milk
2 cups Flour
1 1/2 teaspoon Baking Powder
1/4 teaspoons Salt

EGG YOLK GLAZE:
1 whole Egg Yolk
1 teaspoon Water
2 drops (to 3) Food Coloring

WHITE DECORATIVE ICING:
1 bag 2 Lb Powdered Sugar
1/4 cups Milk
2 Tablespoons Egg White (optional and I left this out)

Directions:
Cream shortening, sugar, lemon zest, and vanilla thoroughly. Add in egg and beat until light and fluffy. Add in the milk and mix.

Sift dry ingredients together, then blend into cream mixture. Divide dough in half, slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes).

While dough is chilling, combine egg yolk, water and food coloring to make the egg yolk glaze.



We made purple, red, blue and green but you can make whatever colors you like.

Roll out dough on lightly floured surface and cut into shapes with a cookie cutters. Transfer shapes to lightly greased cookie sheet and paint cookies (with a soft brush) with egg yolk glaze.



This is such a fun baking project for kids! I think you could make these for any holiday. Valentine's Day, Easter - or just any time you want to make sugar cookies.



After brushing with egg yolk glaze, bake at 375 degrees for approximately 6 minutes. Do not allow the cookies to brown. You only want them to puff up. 6 minutes was perfect for my cookies.

While cookies are baking, mix powdered sugar, milk and egg whites (which are optional) to make the decorative icing. Remove cookies from oven to a wire rack to cool. Then, using a pastry bag or Ziploc bag, pipe with white icing to decorate.

Note: when making the white decorative icing, make sure that it is thick and somewhat retains its shape.

Mint Chocolate Chip Cookies

Yum!!

My favorite ice cream is mint chocolate chip (the green kind!) so when I saw these cookies in a Betty Crocker holiday cookbook I knew I had to make them! ;) They are so good and taste just like the ice cream. If you like the ice cream you'll love these cookies! I made a few changes to the recipe and they are in the directions below.

Ingredients:
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter softened
6 drops food coloring
1 egg
1 cup semi-sweet chocolate chunks
1 cup andes candies, chopped

Directions:

Preheat oven to 350 degrees. Put 6 drops of green food coloring in the egg and mix. Combine cookie mix, butter, & green egg until combined. Stir in chocolate chunks and chopped andes mints.



Drop small spoonfuls of cookie dough on cookie sheet, about 2 inches apart. Bake for 8-10 minutes. Cool on cookie sheet for 3 minutes then remove to wire rack. Serve warm or cool completely.



I think these are my new favorite cookie! Thankfully, I am giving a lot of them away for Christmas! :)

Enjoy!

Kay's Sweet Potato Casserole

Auntie Kay made this recipe for Thanksgiving when I was pregnant with you. I didn't like sweet potatoes back then but I LOVED this dish. I think I had several helpings that year and you were born like a week later.  :)  Maybe this is the dish that helped me learn that I actually love sweet potatoes. 

Ingredients:
Topping:
1/2 cup packed brown sugar
1/2 cup white sugar
4 Tablespoons flour
1/3 cup pecan pieces
1/3 cup shredded coconut
4 Tablespoons butter, cut up

Potatoes:
4 large sweet potatoes, peeled and quartered (My potatoes were small but I used about 3 pounds of potatoes)
3 eggs, slightly beaten
8 Tablespoons butter, at room temperature
2/3 cup - 1 cup heavy cream (dairy free if need be)
2 tsp ground cinnamon
1 tsp ground coriander
salt and pepper to taste

Directions:
Butter 6x9 inch or larger baking pan. I used a 9x11 pan and it was perfect.

Prepare topping by combining all ingredients except butter in a medium bowl. Cut in butter with a pastry cutter or a fork. Reserve.



Place potatoes in heavy saucepan, cover with water, and bring to a boil. Boil over medium heat for 20 minutes or until tender. Drain and let them dry in a colander for 10 minutes.

Preheat oven to 325 degrees. Put potatoes through food processor or food mill (I used a hand mixer) Stop as soon as potatoes are smooth. Don't over mix. You may need to add some of the cream to keep the mixture moving. (I didn't have to, I added my cream after they were mixed.)

With whisk or large spoon combine potatoes with eggs, butter, cream, and spices. Pour into pan.

Distribute topping evenly over the top. Bake uncovered 30-40 minutes or until nicely browned.

Peanut Butter Cookie Pudding

I have both girls in bed and my husband is traveling. I should take this time to go to sleep myself but I really want to share this recipe I found with you. :) We had a 4th of July party on Sunday and I wanted to make a new dessert that I thought both children and adults would like. It needs to sit in the refrigerator for 24 hours which was perfect for me since I like recipes that I can make the day before a party. It's easy and delicious - what more can one ask for?! I found this recipe on Eat at Home, a blog I follow. If you have a chance, check out her blog - she's got some great recipes on there!

Ingredients:

1 package of peanut butter sandwich cookies (Nutter Butters)
2 boxes French vanilla instant pudding mix (3.5 oz each)
3 1/2 cups milk
1 container frozen whipped topping, thawed (8 oz container)
1 stick butter, softened
2/3 cup cocoa
3 cups powdered sugar, sifted
1/3 cup milk
1 tsp. vanilla

Directions:

Split all the cookies open using a butter knife. Beat the milk and pudding mix with an electric mixer until thickened. Fold in the whipped topping.



Place a layer of cookies, icing side up on the bottom of a dish. I used 8x11 but I think you could use 9x13 and it would work out just fine.



Add half the pudding mixture on top of the layer of cookies. Place another layer of cookies icing side up over the pudding. Next time I would put the cookies closer together to try and fit as many cookies in as possible.



Add the rest of the pudding. Place the final layer of cookies, icing side down. See how in this photo I squished them a bit more? That's how I wish I would have done the other two layers. I ended up with some extra cookies - which isn't a big deal, they'll get eaten! But I would rather have had them in the dessert. :)



Now you'll need to make the frosting. Beat the butter and cocoa with an electric mixer. Add the powdered sugar, milk and vanilla and beat until smooth. I had to add more milk to get a creamy texture so it would spread well. Probably an additional 3-4 tablespoons of milk.

Spread the frosting on the cookie layer. Cover and refrigerate for 24 hours.



Everyone at the party seemed to enjoy this dessert - definitely give it a try! I thought it was delicious and could easily eat the whole tray myself! Jordan thought it was just okay but that's because he doesn't care for chocolate. I don't trust his opionion on most desserts anyways, I mean, who doesn't like chocolate?! ;)

Coconut Cake

We had friends over for Easter dinner this year and Jordan asked if I would make a coconut cake for dessert. I didn't even know he liked coconut cake! :) So, I set out to find a recipe as I've never made one before - and honestly I don't think I've ever tried a coconut cake before either. I found one on The Food Network by Paula Deen. Can't go wrong with Paula Deen, right?

We liked this cake, although I thought the cake was a bit crumbly. I may have over cooked it and it calls for 3 layers and I only made two. I would make this cake again but would make a few changes. I'd try the 3 layers (only had two 9" pans!) and would add coconut extract instead of vanilla to both the cake and the frosting.

Ingredients:
Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract (I would use coconut extract next time)

Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut

Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract (Again, I'd use coconut extract instead)

Directions for cake:

Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans. I only had two 9" pans so I only had two layers for my cake. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Directions for the Filling:

Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Place the first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked.



Spread a third of filling mixture on cake layer. (I poured half since there were only 2 layers)



Top with second layer, repeat process. Top with last layer and repeat process again. My top cake was bigger than the bottom but I didn't realize that until I already had it stacked. Oops!



Cook's Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting. (I didn't need to do this)

Directions for frosting:

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes.



Beat in vanilla. Frost the top and sides of the cake. Looking a little lopsided. Maybe I should take a cake decorating class. :)



Sprinkle top and sides of cake with coconut. I found out that working with coconut is great - it covers all the flaws!!



You can leave as is or decorate as you'd like. Since it was Easter I decided to decorate with jelly beans and peeps!



Enjoy!