7 Days of Holiday Treats - Cut Out Sugar Cookies

When we were growing up, one of my mom's friends bought her a cookbook and on the inside cover dedicated it to the mistreated kids in our family who never got cut out sugar cookies.  After that, decorated sugar  cookies became a Santa treat tradition in our house.  Sometimes we made them from scratch, sometimes from a mix, but they were always left out for Santa on Christmas Eve.

My sister and I have continued the tradition with our kids at my mom's house.  On years we are all home for Thanksgiving we make them then, and when we are home for Christmas we make them Christmas Eve morning.  To speed up the process we now use a recipe that doesn't require refrigeration and a frosting recipe that hardens just a bit so the cookies store better. 

Hope you will consider leaving a few of these yummy cookies for Santa this year.  We know from exerience he really like them.

Cut Out Sugar Cookies from The Adventures of Sweet Sugarbelle
** I always use almond extract and I use at least 3 t if not a bit more -- we REALLY like almond around here.

Sugar Cookie Icing
I double this recipe, dividing it into 1 c portions and tinting each a different color for very festive cookies.

7 Days of Holiday Treats - Peppermint Popcorm

I made this Pinterest find on a whim last year to take to a last minute holiday party.  WOW!  Not a single piece was left and they were asking for more.  One of the best parts about this recipe is how easy it is.  One word of caution -- You MUST use peppermint oil, NOT peppermint extract.  The extract will sieze up the candy coating -- ask me how I know...

Peppermint Popcorn

2 bags microwave popcorn, popped -- I like to use salted for a sweet/salty taste
3 regular size candy canes, crushed
1 lb almond bark
5 - 8 drops of peppermint oil (no extract)

Toss popped corn and crushed candy canes in the largest bowl you can find.  Melt almond bark according to package directions.  Add peppermint oil and stir well -- at this point I do a taste test and add more oil if necessary.  Pour almond bark over popcorn and toss until well-coated.  Spread on parchment paper to harden - 45 min - hour.  Break into pieces and enjoy. 

Meal Plan Monday - December 17th

This is a crazier than normal week.  It is the last week of school before the holidays, everyone has midterm exams, we are scheduling extra tutoring sessions, and we have 3 doctors appointments (WHAT was I thinking).  Add all that to our regular Girl Scout meetings, agility training and gymnastics PLUS 3 holiday parties (I'm hosting one) and my parents coming to town and you have really CRAZY!  I don't have any real hopes of sticking to this meal plan, but we are going to give it a whirl!  I've stuck to my TNT quick meals, so maybe....

Sunday - Hosting Holiday Wine Tasting -- DH and kids going to see the Hobbit
Monday - Meatball Subs
Tuesday - Chef Salads
Wednesday - Crockpot Baked Potatoes
Thursday -  Leftovers or pick up on the way home from
Friday - Neighborhood Christmas Party
Saturday - DH's High School Buddies Christmas Party

Linking up to Meal Plan Monday at I'm An Organized Junkie

7 Days of Holiday Treats - Jam Thumbprints

This is such a traditional holiday cookie, but it is so delicious.  I like to use a variety of homemade jams and jellies.  I have used apricot, cherry, and strawberry.  These also add color to your holiday cookie trays.

Jam Thumbprint Cookies

1 c butter, softened
2/3 c sugar
1/2 t almond extract
2 c all-purpose flour
1/2 c jam or jelly of your choice

Glaze -
1/2 c confectioners's sugar
3/4 t almond extract
1 t milk

Preheat oven to 350 degrees.

In a medium bowl, cream together butter and sugar until smooth.  Mix in 1/2 t almond extract.  Mix in flour until dough comes together.  Roll dough into 1 1/2 inch balls and place on a parchment lined baking sheet.  Make an indention in each cookie with your thumb and fill with jam or jelly of your choice. 

Bake for 14 - 18 minutes in preheated oven, or until very lightly browned.  Let cool 1 minute on the cookie sheet. 

In a medium bowl, mix together the confectioners' sugar, 3/4 t almond extract and milk until smooth.  Drizzle lightly over warm cookies. 

7 Days of Holiday Treats - Shortbread Bites

Every year Dillards and Southern Living team up to create a Holiday Book you can only get at Dillards.  My mom has been buying these every year for my sister and I as our Thanksgiving Present.  One of our traditions has become leafing thorough our new bokos and deciding what to make.  One year's find was these buttery, flavorful shortbread cookies.  Now, I LOVE a good shortbread cookie, but the additions of chopped dried cherries and chocolate make these stand out. 

These yummy treats have a hard time making it to my cookie trays.  They are so delicious I want to eat them all myself.   If I'm being honest, I had to make two batches....

Chocolate Cherry Sugar Crusted Shortbread Bites

Southern Living Ultimate Christmas Cookbook  2012

 

1 c butter, softened

1/2 c powdered sugar

2 1/2 c all-purpose flour

1/8 t salt

1/4 c semi-sweet mini chocolate chips (I just chopped up regular size chocolate chips)

1/4 c finely chopped dried cherries

1 t vanilla extract

1 T granulated sugar

1/2 c granulated sugar

 

Beat butter until creamy; add powdered sugar, beating well. 

 

Combine flour and salt; gradually add to butter mixture, beating until well blended.  Stir in chocolate cherries and vanilla.

 

Line an 8" square pan wtih aluminum foil, allowing foil to extend over edges of pan  Lightly grease foil with cooking spray and sprinkle with 1 T granulated sugar.  Press dough into pan.

 

Bake at 325 degrees for for 40 minutes or until slightly golden.  Cool 30 minutes or until slightly warm in pan.  Use foil to gently lift shortbread from pan.  Cut shortbread into 1" squares using a long sharp knife.  Roll shortbread squares in 1/2 c of granualted sugar. 

 

Linking up at

Tatertots and Jello

Cranberry Pistachio Granola

This is just so very delicious.  And it's pretty and festive too.  I'm always looking for new granola recipes and this one made the family favorite recipe book.  I was thinking of giving this as gifts this holiday season, but I don't think I can share! 

Cranberry Pistachio Granola
originally from Yummy Mummy Kitchen

3 c rolled oats
3/4 c shelled pistachios
1/2 t nutmeg
1/4 t salt
1/4 c brown sugar
1/4 c maple syrup
2 T vegetable oil
3/4 c dried cranberries - the pomegranate flavored ones are a wonderful compliment to the nutmeg

Mix oats, pistachios, nutmeg, salt and brown sugar in a large bowl.  In a measuring cup stir together syrup and oil; pour over dry ingredients and stir until very well coated. 

Spread on a large baking sheet.  Bake at 250 degrees for 20 minutes, stir.  Bake 20 more minutes, stir.  If you like a chewier granola remove from oven and let cool about 30 minutes.  I like a crispier granola and I bake 20 more minutes, watching carefully to not let it burn. 

Once granola is cool, stir in dried cranberries.  Store in an airtight container for about a month -- longer in the refrigerator or freezer.

Linking up at
Tatertots and Jello
Pocket Change Gourmet

Adding a Little Bit to the Freezer

After my huge summer freezer cooking session, it takes awhile for me to have to fill up the freezer again, but it was time to restock some of the basics and I really wanted to try a couple of new things.

Over the past few days I have added the following to our freezer and pantry -

Pancakes - 25 pancakes
Sausage Balls - 5 dozen
Pumpkin Granola -
Pumpkin Apple Muffins - 16 muffins
Banana Oat Muffins - 16 muffins
Breakfast Casserole - 1
Dried Apples - 2 quarts
Waffles - 5 waffles

Tomato Bisque - 3 lunch servings
Santa Fe Chicken - 1 1/2 quarts

That should keep us set for breakfast until late January and give me some different lunch options.
 

Meal Plan Monday - Dec 10

It's time to meal plan for the week again.  Our schedule is so full of holiday activities it is so nice to have a freezer full of items to pull out for quick meals.

Monday - Chicken Cordon Bleu, Broccoli Casserole, Fruit
Tuesday - Baked Chicken Parmesan, Salad
Wednesday - Tomato Soup (using canned tomatoes) and Grilled Cheese Sandwiches
Thursday - Going to see A Christmas Carol at the high school where I teach
Friday - Subway - Nanny's Treat
Saturday - Leftovers for the kids - Cookie Exchange for me
Sunday -  I'm hosting a Holiday Wine Tasting - menu to follow with recipes

I'm also doing some holiday baking this week -- be on the lookout soon for posts including
Shortbread Bites
Spritz Cookies
Bourbon Balls
Chocolate Coverd Cherry Cookies
Coconut Cranberry Citrus Cookies
Pistachio Wedding Cookies
Lemon Pomegranate Cookies

I love to give cookie trays to friends, neighbors and co-workers each year.  Here's a look at last year's Christmas Cookie Trays with recipes. 

For more menu ideas, visit I'm An Organized Junkie

Meal Plan Monday - December 3

Last week's menu kind of went off the rails, here's hoping for a better week.  We did finally try the Crockpot Spaghetti and Meatballs.  It was OK, the texture of the spaghetti was off just a bit for us.  I think I'll try it again and make a couple of adjustments. 

Sunday - Italian Pot Roast, Mashed Potatoes, Lima Beans, Brownies
Monday - Grilled Chicken Salads
Tuesday - Cheesy Mexican Rice
Wednesday - Leftovers, wraps or salads
Thursday - Something new and exciting!
Friday - Subway - Nanny's Treat
Saturday -  Neighborhood Supper Club -- YUM!  I'm taking roasted Red, White and Sweet Potatoes with Rosemary

For more menu ideas visit I'm An Organized Junkie.

Cookie Trays - A Southern Tradition

Christmas Cookie Trays are such an old southern tradition.  I love planning out my trays -- including some Christmas classics as well as some new recipes.  Last years trays were some of my favorites. 

They included  -

Avalanche Bars

Reese Cups Cookies

Bourbon Balls

Jam Thumbprints

Candy Cane Kiss Cookies

Orange Cranberry Biscotti

I'm already working on my cookies for this year. Can't wait to get started!

Linked to Life As Mom's Ultimate Recipe Swap
Tater Tots and Jello Weekend Wrap Up
Tidy Mom I'm Lovin It

Meal Plan Monday - November 26

Last week's favorite was Baked Garlic Shrimp.  It was so good, we didn't even notice it was a Weight Watchers recipe.  It is certainly going in the tried and true recipe binder.

I always like to make my post Thanksgiving week menu easy and a bit lighter to combat all the work and calories of the week before.

Sunday - Grilled Chicken Caesar Salad
Monday - Crockpot Spagahetti and Meatballs, Salad (we didn't make this last week)
Tuesday  - Catalina Chicken, Couscous, Fruit
Wednesday - Catalina Chicken Wraps, Fruit
Thursday -  Cheesy Mexican Rice, Salad
Friday - Subway - Nanny's Treat
Saturday - Some type of soup and crusty bread

For more menu ideas, visit I'm An Organized Junkie. 

31 Days of Fall - Day 31 Happy Thanksgiving

When I began this series on October 1st I truly hoped to blog for 31 straight days.  Well, that didn't happen, but I did blog for 31 days over the course of 8 weeks on one topic.   Not quite the goal I was going for, but I decided that even if I was behind, finishing the project was more important.  I'm glad to have blogged about our family's favorite time of  year and to have on record our favorite outings, recipes and a couple of craft ideas too.  

So to everyone

 

and thanks for reading!

 

 

Part of 31 Days of Fall. 

31 Days of Fall - Day 30 - Turkey on the Grill

We love turkey around here.  When the November turkey sales hit the grocery stores, I buy 2 or 3 at the rock bottom prices so we can enjoy it all year, even in the summer.  Our favorite way to cook a whole turkey?  On the grill -- rubbed with butter, seasoned with salt and pepper, wrapped tight in aluminum foil and placed on a indirect heat grill.  As the turkey slow cooks, it get basted from time to time.  The result?  A golden, moist amazing turkey. 

There are several advantages to this method besides the delicious turkey.  It keeps the oven free to cook other items and it keeps the heat and mess out of the house.  Winner, winner turkey dinner.

 

Part of 31 Days of Fall.

Meal Plan Monday - November 18

Gearing up for the Thanksgiving holiday is always anticipated at our house.  We are out of school the entire week, which means we get to have some fun and get ready for the holiday too.  We also get to spend a bit more time in the kitchen, whipping up some wonderful special dinners.

Our hands down favorite meal from last week was Grillled Greek Chicken.  I served it with Parmesan couscous and a greek inspired salad - mixed greens, feta cheese, kalamata olives, diced cumcumbers and an oil and vinegar dressing.  Wish I'd have time to take a picture of someone's plate before it was all gone.  It was beautiful. 

We didn't care as much for the Cheesy Spinach Pasta.  It has potential, but needs some tweeking.  However it was much better the next day for lunch.

Sunday - Crockpot Spaghetti and Meatballs, Salad
Monday-  Baked Garlic Shrimp, Rice, Asparagus
Tuesday - Teriyaki Chicken, Fried Rice and Salad
Wednesday- take out - -kids choice
Thursday - Traditional Thanksgiving Dinner with all the trimmings
Friday - Leftovers after shopping
Saturday - winging it, based on leftovers and what we feel like eating
Sunday  -  homemade pizza maybe?

Since we are home all week for the Thanksgiving holiday, I have included some breakfast items --

Breakfast Casserole (WW) - if we like this, I'll make one for the freezer too.
Waffles

For more menu ideas visit I'm an Organized Junkie. 

31 Days of Fall - Day 29 Apricot Pecan Bread

What a fantastic flavor combination -- apricots and pecans.  With dried fruit being a fall treat it only makes sense to make this delicious bread when the weather turns cold. 

Apricot Pecan Bread

Part of 31 Days of Fall.

31 Days of Fall - Day 28 Chocolate Pecan Pie

This is an original Kentucky Derby Pie recipe.  I typically make it for Derby Day, but it is also a delicious fall pie, filled with chocolate and pecans.  Don't for get to serve with a dollop of bourbon flavored whipped cream.

 

Chocolate Pecan Pie

1 cup sugar
6 T flour
2 eggs
1/2 c butter, melted
1 c pecans, chopped
6 oz. semi-sweet chocolate chips
1 1/2 t vanilla
1 unbaked 9" pie crust
1 c cream, whippped with 1 1/2 t bourbon

Combine sugar and flour; add remaining ingredients, except cream, and pour into unbaked pie shell.  Bake at 325 degrees for 50 - 60 minutes.  Serve just slightly warm with whipped cream.

Part of 31 Days of Fall. 

31 Days of Fall - Day 27 Italian White Bean Soup

One of the best parts of fall is cooler weather, and at our house cooler weather means lots and lots of soups.  Some of our family favorites are Potato Soup, Chili, Chicken Noodle and Bean with Bacon. 

 

One of my personal favorites is this Italian White Bean Soup.  Most of the members of my family don't care for this particular soup, but that is just fine with me.  It freezes very well and I like to keep indivudual portions ready to take for lunch.   

 

 

Italian White Bean Soup

 

1 T vegetable oil

1 med onion, chopped

1 stalk celery, chopped

1 clove garlic, minced

2 cans white beans, drained and rinsed

1 can chicken broth

1/ 4 t black pepper

5 fresh thyme sprigs (or 1 1/2 t dried)

2 c water

1 bunch fresh spinach

1 T lemon juice

grated Parmesan cheese

 

In a 3 quart saucepan, heat oil.  Add onion and celery, cook 5 - 8 minutes or until tender.  Add garlic, cook for 30 seconds, stirring continuously.  Add beans, chicken broth, pepper, thyme and 2 c water. 

Stir to combine.  Bring to a boil, simmer uncovered for 15 minutes. 

 

While soup is simmering, clean spinach, discarding any tough stems.  Thinly slice spinach leaves.

 

Use emersion blender to blend soup.  Bring to a boil, stirring occasionally.  Stir in spinach, cook 1 minute or until wilted.  Stir in lemon juice, remove from heat.  Serve with grated Parmesan cheese.   

 

Part of 31 Days of Fall. 

31 Days of Fall - Day 26 Knit Dishclothes

Part of fall is getting ready for the holiday season.  I truly enjoy making as many of my holiday gifts as I can.  My time is limited, so I depend on some quick ideas, including these wonderful knit dishcloths.  If you have never done dishes with a homemade cotton dishcloth, you are really missing a life changing experience.  Everyone who comes to my house and after a party helps with the dishes loves them and asks for one, two or seven for their own kitchen.  I'm pretty sure I've not used a regular, store bought dishcloth in 12 years. 

You only need the most basic of knitting skills and equipment to make these.  I can make one in less than an hour.  It is a favorite fall tv-watching pass time. 

Links to dishcloths patterns -

Basic Dishcloth - this is the one shown, it is my favorite pattern

Simple Discloths - these are a bit "fancier"

Easy Dishcloths - easy and quick patterns 

Part of 31 Days of Fall.

Meal Plan Monday - November 12

Our healthier eating journey is getting easier.  We tried some new recipes last week and they were great. One of our favorites was Baked Chicken Parmesan.  It was just as good, if not better than my ful-fat version.  I highly recommend trying it out. 

Saturday - Grilled Steaks, Roasted Garlic Risotto, Salad
Sunday - Tilapia Parmesan, Risotto Cakes, Roasted Asparagus, Apple Pear Crisp
Monday - Grilled Greek Chicken, Couscous, Salad
Tuesday - Spinach Cheesy Pasta Casserole, Salad
Wednesday - Tacos, Mexican Layered Salad
Thursday - Lacrosse Banquet
Friday - Subway -- Nanny's Treat!
Saturday - Madonna Concert!!!!!

For more great menu ideas, visit I'm An Organized Junkie.

31 Days of Fall - Day 25 Cheer Bowl

The highlight of fall cheerleading is Cheer Bowl.  Starting in September each cheer team puts together a cheer, dance, tumble, stunt performance all to perform at the FCYFA Cheer Bowl.   We are lucky to have a great squad and amazing coaches.  This year resulted in a 5th place win.  Can't wait to do it all again next year!

 Last run through at our playoff game

With our trophy and medal!  Go Wolverines!

 

Part of 31 Days of Fall. 

 

31 Days of Fall - Day 24 Fall Lacrosse

As lacrosse has rapidly worked its way south, we have caught the bug.  This is our 5th season of playing lacrosse and what a great time it is.  Unlike the spring season, fall lacrosse is laid back and a lot of fun.  The boys try out different positions and throw a few trick plays in for a bit of excitement. 

Waiting for the Play

 



Here it comes...

 

In action

 

Another W for the team

 

 

 

Part of 31 Days of Fall

31 Days of Fall - Day 23 Halloween Hayride

Since my son was a year old, we have been hosting a Halloween Hayride at our house.  For the past 13 years we have loaded up lots and lots of friends and had a trick or treat extravaganza.  This year was bittersweet, as my son and his friends at 14 decided they were too old for the hayride.  So this year, my daughter had a trailer full of all her very best friends.  While different, it was still a GREAT time.

Part of 31 Days of Fall

31 Days of Fall - Day 22 Soft Almond Sugar Cookies

We LOVE sugar cookies in our house.  We like them with icing and without, with sugar and without.  We like them vanilla flavored and almond flavored.  We like them cut out and rolled.  We like them just about anyway you can think to make them.  I am always trying out new sugar cookie recipes to add to our collections.   This one, a Pinterest find is a real keeper.

Soft Almond Sugar Cookies

1 1/2 c white sugar
2/3 c butter, cold
2/3 c shortening, room temp
2 eggs
2 1/2  t almond extract
1 1/2 c cake flour
1  c all purpose flour
2 t cornstarch
2 t baking powder
1 t salt
colored sugar for rolling

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

Cream sugar, shortening and butter.  Add eggs and almond extract.  Combine flours, cornstarch, baking powder and salt.  Add to butter mixture.

Roll dough into 1 inch balls and roll in colored sugar of your choice.  Place on cookie sheet. 

Bake for  4 minutes.  Quickly press each cookie to flatten with the back of a spoon or spatula -- if you don't the cookies will remain in balls, not flat perfect sugar cookies.  Bake 4 more minutes.  Cookies should hold thier shape, but not browned. 

Remove from oven and cool on a cooling rack.  Allow to cool completely. 

Part of 31 Days of Fall. 
Ingredient Spotlight

Meal Plan Monday - November 5

Another week, another meal plan.  I'm kind of at a loss this week.  I'm just not sure what to cook.  As we are trying to eat much healthier, I don't have my usual recipes to fall back on.  Also, most of our fall sports are finished, so I have more time to cook.  We'll see how this goes.

Sunday - Chef Salad
Monday - Baked Chicken Parmesan, Salad
Tuesday - Veggie Quesadillas, Fruit
Wednesday - Cheer Banquet
Thursday - Lemon Pepper Grilled Chicken, Mashed Potatoes, Salad
Friday - Subway - Nanny's Treat!
Saturday - Soup and Sandwiches - just not sure what type yet

For more great meal plan ideas, visit I'm An Organized Junkie.

31 Days of Fall - Day 21 Pear Muffins

In all the love pumpkins and apples get in the fall, pears are sometimes left out, which is terribly unfair as pears are such wonderful fruits.  So, to pay homage to the delicious, juicy pear, I sharing a pear muffin recipe I've been making for at least 13 years.

Pear Mini Muffins

2 c all purpose flour
1 t baking soda
1 t cinnamon
1/2 t allspice
1/2 t salt
1 c buttermilk
1/4 c vegetable oil
1 egg
2/3 c packed brown sugar
1 16 oz can pear slices, drained and chopped

Preheat oven to 350 degrees.  Line mini muffin pan with paper liners or spray with cooking spray. 

In a medium bowl, sift the flour, baking soda, cinnamon, allspice and salt.

In a large bowl, blend buttermilk, oil, egg and brown sugar.  Add flour mixture top wet ingredients and stir until combined.  Fold in pears.

Fill muffin cups 2/3 full.  Bake for 18 - 20 minutes until golden.

Part of 31 Days of Fall. 

31 Days of Fall - Day 20 Fall Snack Mix

Boo Boo's Girl Scout Troop recently spend the night at Zoo Atlanta.  Wow, what a wonderful experience!  To keep away the late night muchies, we made this Fall Snack Mix for each of the girls and moms. 

Fall Snack Mix


Maple Frosted Mini Wheats
Cinnamon Toast Crunch
Cheez-It Crackers
Reese's Pieces
Candy Corn
Pretzel Sticks
Caramel Corn
Mini Oreos
Teddy Grahams
Goldfish

The best part about making a snack mix is you can put in whatever you want.  Then package it up to share with your friends.

 

 To start at the begining of the series - 31 Days of Fall.

Sausage Stuffed Mushrooms

We entertain.  A lot.  We love to have people over and just enjoy life.  As a result, I have quite a collection of quick, easy and delicious appetizer/snack recipes.  These stuffed mushrooms are a favorite, even for people who don't like mushrooms. 

I like to serve these anytime I need a quick yummy appetizer.  You can make the filling a few days ahead and refrigerate or you can make the entire recipe earlier in the day and refrigerate until time to bake. 

I orginally found this in a cookbook put together Seaside Beach Community.

Sausage Stuffed Mushrooms

2 packages baby portobello mushrooms, cleaned and stems removed

1 - 8 oz. pkg. cream cheese, softened slightly

1 pound sausage, cooked and drained.

Parmesan Cheese

Combine cream cheese and cooked sausage.  Stuff mushrooms with sausage mixture.  Sprinkle with parmesan cheese and bake at 350* for 15 minutes. 

Best served immediately.  

Linked to Life As Mom Ultimate Recipe Swap

31 Days of Fall - Day 19 Chili wtih Homemade Seasonings

The first cold, fall Sunday in Atlanta is the perfect time for chili.  I created this recipe years ago and it has always been a family favorite.  The original recipe called for a packet of chili seasoning.  In my constant attempt to omit MSG and limit sodium intake for my family, I searched for a "make your own" recipe.  I think I have hit upon a winner.  I plan on including this in my holiday gift baskets.

Chili Seasoning

 
6 t chili powder
1/2 t crushed red pepper
1T dried minced onion
1 T garlic powder
1 t white sugar
3 t ground cumin
2 t dried parsely, crushed
2 t salt
1 t dried basil, crushed
1/4 t ground pepper

In a bowl, crush parsley and basil with back of spoon.  Add all other ingredients.  Stir to mix well.  Store in an airtight container.  Use 6 t per pot of chili.

Jenny's Chili

1 pound ground beef, cooked with chopped onion and garlic
1 16oz. can chopped tomatoes with green peppers and onions
2 16 oz. can tomato sauce
6 t chili seasoning
2 sliced jalapeno peppers
1 16 oz. can light red kidney beans

Put all ingredients in slow cooker.  Stir well.  Cook on Low 8 - 10 hours or on High for 4 -5.