Cinnamon Rolls

Cinnamon Rolls

Makes about 40 rolls.

This Christmas, for the first time ever -- GASP!!! -- I made the Pioneer Woman's cinnamon rolls.  I konw, shame on me for not trying them earlier (or posting this earlier...).  I had HEARD how good they were.  I had HEARD they were the only cinnamon rolls I should make.  I had HEARD that EVERYONE was making them.  Why it took me so long, I'm not sure.  But, I must say, I'm glad I didn't wait another day.  These are fabulous.  Absolutely amazing.  Sorry, PW, I had to substitute the traditional cream cheese frosting that just screams (and completes) cinnamon rolls. 
Source: Pioneer Woman blog

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

(You can also freeze before baking.  They freeze very well.  Thaw overnight and bake as directed.)

Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

3 cups confectioners' sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Beat cream cheese and butter in a mixing bowl.  Add in salt.  Slowly beat in confectioners' sugar until well blended.  Serve over warm cinnamon rolls.

Kroger Comforts for Baby

Kroger Comforts for Baby

I was pretty excited when this BzzKit arrived (another BzzAgent testing opportunity).  My how life has changed in that I get excited about wipes, sippy cups, and diapers.  Macey can't even use the sippy cups yet, but I'm still excited for when she can.  We've tried, and she understands the point of them, but the flow of liquid is still too fast for her. So I can't review those at this time.

The wipes...  I wasn't too impressed with the wipes.  They were extra thick, but surprisingly dry for their thickness.  You would expect a thicker wipe to be more moist, but these just seemed to be coarse and not flexible enough.  Wouldn't buy these again.  Even in a pinch, I think I'd try another brand.  It's hard to say that about something, but they just weren't impressive.

Look at these cute diapers:

Not bad looks for a store brand!  Upon taking them out of the package, they felt thinner than I was expecting.  I decided to try one as an overnight diaper.  And it held through -- even after an early bedtime (6:45pm - 7:45am) -- and her PJs were dry in the morning.  Yay!

I'd buy the diapers but pass on the wipes.  Can't wait to try the sippy cups in the future.  I love that they have a flippable lid that covers the spout.  Perfect for on-the-go cleanliness.

Reeses Peanut Butter Banana Bread

Reeses Peanut Butter Banana Bread

Makes 1 loaf.

Pinterest: Making banana bread that much better.  This won't replace my go-to banana breads: my long-time recipe and my "healthy" recipe, but it will definitely find its place in the rotation.
The original recipe calls for Mini Reese's Cups -- the ones you find near the chocolate chips in the baking aisle.  If you use my method, use the small foil-wrapped ones and cut each into four pieces.
Also, next time, I might reduce the oven to 325 halfway through and just extend the baking time if necessary.
Source: Cookies and Cups blog

3 very ripe bananas, mashed

1/2 cup peanut butter

1/4 cup oil

1 egg

1/2 cup granulated sugar

1/4 cup brown sugar

1 1/2 cups of all purpose flour

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

8 oz bag of Reese’s Mini cups (Instead, I used 1 cup of quartered mini Reeses - the ones in the foil wrapping.  It's about 16 cut into fourths)

Preheat oven to 350 degrees.
Grease your 8x4 loaf pan with butter or shortening.
In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.
Fold in your Reese’s Mini cups and spread batter into prepared pan.
Bake for approx 1 hour or until toothpick inserted into center comes out clean.
Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Chicken Bacon Ranch Freezer Subs

Chicken Bacon Ranch Freezer Subs

Makes 6.

Remember this post?  Well here's another "recipe" to add to your box if you have found you (or your spouse!  or your kids!) likes having subs at-the-ready in the freezer.  The Mister seems to be pulling these faster out of the freezer than I can keep them in there!

6 hoagie buns
2 large chicken breasts (about 1 lb.), thinly sliced
6 slices Swiss cheese
12 slices cooked bacon
Ranch dressing

Assemble sandwiches by spliiting hoagie buns and topping with:
-cheese
-sliced chicken
-Ranch dressing
-bacon

Fold sandwiches closed, wrap in plastic wrap, and freeze for later use.
When ready to eat, remove from freezer and thaw in refrigerator before warming in oven.
If you are in a rush, you can also remove from the freezer and prepare using the defrost setting on your microwave.

Killer Garlic Bread

Killer Garlic Bread

Makes 12-16 "slices."

Here's some yum to accompany your pasta dish, a bowl of soup, or a big green salad.
Source: Shutterbean blog

Ciabatta loaf
1 stick salted butter
5 cloves garlic, finely chopped
1 teaspoon garlic powder
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
pinch cayenne pepper

Place the stick of butter and chopped garlic in a microwave safe bowl. Heat for about 1 minute in the microwave or until butter has completely melted. Put all of your dried herbs & garlic powder in with the butter and finish with a pinch of cayenne pepper. Let the mixture sit until it hardens up again. With a soft spatula, smear on each half of your bread with butter and put the loaf back together. Wrap with aluminum foil and bake in the oven at 350 for about 20 minutes. Turn the broiler on and toast the tops of the bread for about 2 minutes. Make sure they don't burn. Now you have your garlic bread. Be careful, it goes fast.  Make sure you get a few pieces before your company demolishes it all!

The Particular Sadness of Lemon Cake

The Particular Sadness of Lemon Cake by Aimee Bender

Here's a book that I'm glad I read once, but wouldn't want to read again.  It intrigued me and pulled me in.  And I found that I really enjoyed reading it... in the sense that I looked forward to picking up the book and losing myself in the pages for a half hour here, twenty minutes there, ten minutes even, if I could.  But it was dark.  And depressing.  And made me feel kinda strange inside.  So would I recommend it?  Yes.  But read it on a sunny day, and only if you're looking for a little darkness.

Amazon review from Publishers Weekly:

Taking her very personal brand of pessimistic magical realism to new heights (or depths), Bender's second novel (following An Invisible Sign of My Own) careens splendidly through an obstacle course of pathological, fantastical neuroses. Bender's narrator is young, needy Rose Edelstein, who can literally taste the emotions of whoever prepares her food, giving her unwanted insight into other people's secret emotional lives—including her mother's, whose lemon cake betrays a deep dissatisfaction. Rose's father and brother also possess odd gifts, the implications of which Bender explores with a loving and detailed eye while following Rose from third grade through adulthood. Bender has been called a fabulist, but emerges as more a spelunker of the human soul; carefully burrowing through her characters' layered disorders and abilities, Bender plumbs an emotionally crippled family with power and authenticity. Though Rose's gift can seem superfluous at times, and Bender's gustative insights don't have the sensual potency readers might crave, this coming-of-age story makes a bittersweet dish, brimming with a zesty, beguiling talent.

Kir Royale

Kir Royale

Makes 1 drink.

Here's a fancy - yet very simple - champagne cocktail.  Chambord is a raspberry liqueur.
Source: Maran Illustrated Bartending

1 oz. Chambord
4 oz. champagne
maraschino cherry

Pour Chambord into a champange flute.  Top with champage and a maraschino cherry. 

Sip.  Enjoy. Repeat if desired.  :)

Pasta Bolognese

Pasta Bolognese

Serves 4-6.

Great meaty pasta dish!
Source: Taste and See That the Lord is Good: Promise Choir 2011 cookbook

1 box penne pasta
1 medium carrot
1 celery stalk
1 small onion
2 garlic cloves
1 T. olive oil
1 lb. ground beef
1 c. white wine
2 T. tomato paste
28-oz. can tomatoes or spaghetti sauce

Finely mince the vegetables.  Heat oil in a large Dutch oven, add processed or chopped vegetables, sweat until clear.

Add ground meat and cook, stirring well to break up meat.  Brown.
Add wine, bring to a simmer, stirring occasionally until all liquid is evaporated (20-30 minutes).
Stir in tomato paste, combine for one minute.

Add tomatoes, salt and pepper to taste.  Bring to a simmer and reduce heat to medium low, cooking for 15 minutes, or until thickened.

Serve over prepared pasta.

Chicken Pot Pie

Chicken Pot Pie

Serves 4.

Vegan?  Check out the original recipe linked below.  I adapted it after hearing from a friend that it was great as a "real chicken" dish.  And you can feel good about eating this too.  It's much healthier than the traditional chicken pot pie.
Adapted from: Ellen

2 T olive oil
2 cups diced onion
1 cup celery
1 tsp. minced garlic
4T organic all-purpose flour
1 ea. 10oz bag organic frozen peas and carrots
2 c. chicken stock
2 c. diced cooked chicken
1 package Pillsbury pie crust
Melted butter as needed

Using a small stock pot, heat oil and sauté onion and celery until translucent.
Add garlic and sauté two minutes more.
Add flour and stir with a wooden spoon until well incorporated.
Pour in stock and stir.
Simmer until filling has thickened.
Season with salt and pepper to taste.
Add remaining vegetables and chicken and stir.
Place filling in pie dish that has been coated with nonstick spray.  Top with pie crust.
Bake in pre-heated 400° oven for 15-20 minutes until crust is golden brown.

My very imperfect crust:

Ugly, isn't it?

Cake Batter Pudding Cookies

Cake Batter Pudding Cookies

Makes about 2 dozen.

A friend gave me this recipe and we made them together on the first snowy day of the season.  I can't believe it was mid-January before that happened!  Needless to say, it was the perfect way to spend an afternoon.  The snow was falling, the babies were sleeping, and we were sipping coffee and munching on warm, fresh-outta-the-oven cookies.
Source: Chef in Training blog

1 1/2 sticks (or 3/4 cup) butter 3/4 cup brown sugar 1/4 cup sugar 1 (3.4 oz) package instant vanilla pudding mix 3/4 cup yellow cake mix 2 eggs 1 tsp vanilla 1 tsp baking soda 2-1/4 cups flour 1/2 tsp salt sprinkles

Preheat oven to 350 F.

Stir together flour, salt and baking soda and set aside.

In a large bowl, cream butter and sugars together.

Add in pudding package and cake mix and beat until well blended.

Add eggs and vanilla and mix until smooth.

Add flour mixture slowly until well incorporated.

Mix in sprinkles.

Roll into balls and place on greased baking sheet.

Bake for 10-12 minutes.

Cheddar-Topped Shepard's Pie

Cheddar-Topped Shepard's Pie

Serves 8-10.

I'm going to be honest.  I skimped.  I used a box of instant mashed potatoes instead of making my own.  It was the first time I'd try that out, and wasn't too pleased.  I should've either made them myself or used a different shortcut: Bob Evans refrigerated mashed potatoes.  I don't know if you've tried those, but they're good.  Really good.  So don't hesitate to cheat, but buy a good cheat.
Also, the beef filling needs a bit more flavor, so I altered the recipe slightly by adding a cup of beef broth where it previously requested water.
Slightly adapted from: Martha Stewart

2 lbs. baking potatoes (about 4), peeled and thinly sliced

Coarse salt and ground pepper

1 T. vegetable oil, such as safflower

6 medium carrots, halved lengthwise, quartered if large, and thinly sliced

6 celery stalks, thinly sliced

1 large onion, chopped

1/2 t. dried thyme

1/4 c. all-purpose flour

1/4 c. tomato paste

2 lbs. ground beef chuck
1 c. beef stock

1 c. whole milk

1 1/2 c. shredded sharp white cheddar (6 ounces)

Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.

Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup beef stock; bring to a boil, and simmer 1 minute. Set beef filling aside.

Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.

Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Cake Batter Blondies

Cake Batter Blondies

Makes 12-16.

At church, each child received a gift box before Christmas to help them celebrate Jesus's birthday.  Even though it didn't mean much to a 5-month-old, I decided to take advantage of the opportunity and use the Funfetti cake mix and frosting to make a cake on Christmas Day.  Next year, she may even be able to help out, because I WILL be making this recipe again... maybe annually on Christmas.  It was delicious!
Source: Six Sisters' Stuff blog

1 box yellow (or Funfetti!) cake mix
1/4 cup vegetable oil
1 egg
1/3 – 1/2 cup milk
1/4 cup rainbow sprinkles (if you use a yellow cake mix, add these in)
1/2 cup white chocolate chips
Sprinkles for the top
Frosting (see recipe below)

Preheat oven to 350 degrees.
Combine the cake mix, oil, and egg in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in the rainbow sprinkles and white chocolate chips.

Spray 9"x9" pan with non-stick cooking spray. Dump batter in pan and spread to the edges. Bake for 28-32 minutes. (They will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up.)

Frost when cooled (I used a container of Funfetti frosting, but feel free to use the original poster's homemade recipe below).

1/4 cup margarine or butter, softened
2-3 Tbsp milk
1 tsp vanilla
2 cups powdered sugar (more or less depending on how thick/runny you like it)
3-4 drops red food coloring to get desired pink color (optional)

Combine all ingredients until well-blended. Spread on top of blondies.

Add more sprinkles if you'd like:

Recipe Revisited: White Chocolate Raspberry Cheesecake

Recipe Revisited: White Chocolate Raspberry Cheesecake

Serves 12.

This is one of my favorite desserts. Here's the original post.  And, in case you don't want to click through, here's the recipe again.
Adapted from: AllRecipes

2 c. graham cracker crumbs (original recipe calls for 1 c. chocolate cookie crumbs, but I like a thick crust)

1/3 c. white sugar

3/4 c. butter, melted (1-1/2 sticks)

7 T. raspberry preserves, divided

2 c. white chocolate chips

1/3 c. half-and-half

3 (8 oz.) pkgs. cream cheese, softened

1/2 c. white sugar

3 eggs

1 t. vanilla extract

Preheat oven to 325 degrees.

In a medium bowl, mix together graham cracker crumbs, 1/3 c. sugar, and 3/4 c. melted butter. Press mixture into the bottom and up the sides of a 9" springform pan that has been coated with non-stick spray.

Wrap bottom of springform pan with foil (see pictures below for help, if needed), and place in the middle of a jelly roll pan (or any pan it will fit in that has sides).

In a small saucepan, melt chocolate chips with half-and-half, stirring frequently until smooth.

In a large bowl, mix together cream cheese and 1/2 c. sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Mix well.

Pour half of mixture over prepared crust. Spoon 4 T. raspberry preserves into a microwavable dish. Microwave for 15 seconds. Stir until smooth, and then pour over first layer of cheesecake.

 

Using the tip of a knife, swirl to create a marbled effect.

Pour remaining cheesecake into pan. Repeat raspberry swirl with an additional 3 T. raspberry preserves (don't forget to microwave!).

Fill jelly roll pan with about 2 c. hot water to create a water bath. This will help keep the cheesecake from cracking while baking.

Transfer (carefully!) to oven and bake for one hour. After one hour, turn off oven, slightly open oven door, and let cheesecake sit inside for another hour. Then, remove from oven, cover with plastic wrap and refrigerate. Do not remove springform pan until cheesecake has chilled for at least 8 hours and has completely set.

Fish Dip Face-Off

Fish Dip Face-Off

Makes about 2 cups total, 1 cup of each dip.

In the little seaside town of Stuart, Florida, the Mister's family has been vacationing for years.  And while there, they always have to have Mrs. Peters' Smoked Fish Dip.  They love it, and I was recently introduced to it myself when we went there last spring.. its great.  In an attempt to recreate it myself, I made two fish dips for the family to judge.  Dip #2 was supposed to be the most like Mrs. Peters' (based on the ingredients listed on her website), but Dip #1 was the winner in terms of taste!

Start with:
10 oz. smoked mackerel (plain or peppered)
6 oz. smoked halibut

Dip #1 additions:
4 oz. cream cheese, softened
Juice from 1/2 lemon
1/8 c. mayo
4 T. minced onion
Garlic salt, to taste

Dip #2 additions:
1/2-3/4 c. mayo (you make the call)
Juice from 1/2 lemon
2 T. white vinegar
Garlic salt, to taste

Crumble smoked fish in a large bowl and divide equal portions into two bowls.

To bowl #1, add ingredients listed under Dip #1.

To bowl #2, add ingredients listed under Dip #2.

Stir both dips well.  Serve with crackers.  Store leftovers in refrigerator.

Buffalo Chicken Rolls

Buffalo Chicken Rolls

Makes 18.

I increased the amount of chicken thinking I would be able to make more rolls, but was only able to get 14.  I wanted to freeze the extras, because I just had a feeling they would be very tasty.  I was right in that they were very tasty.  So tasty that we didn't have a single leftover.  We even ate some the next day straight out of the fridge!
Source: Can You Stay For Dinner? blog

1 lb. boneless, skinless chicken breasts, cooked and shredded
4 oz. container crumbled blue cheese
14 egg roll wrappers (roughly 4 square inches)
1/4-1/2 c. Frank’s Red Hot Sauce
1 c. broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Balzac and the Little Chinese Seamstress

Balzac and the Little Chinese Seamstress by Dai Sijie

This was one of the best books I've read in a while.  It was so captivating, right from the beginning, and it read fast, so I didn't want to put it down.  It's an enchanting little read and the book itself is the cutest little size.

Book description from Amazon:

Balzac and the Little Chinese Seamstress is an enchanting tale that captures the magic of reading and the wonder of romantic awakening. An immediate international bestseller, it tells the story of two hapless city boys exiled to a remote mountain village for re-education during China’s infamous Cultural Revolution. There the two friends meet the daughter of the local tailor and discover a hidden stash of Western classics in Chinese translation. As they flirt with the seamstress and secretly devour these banned works, the two friends find transit from their grim surroundings to worlds they never imagined.

 

Spinach and Pancetta Strata

Spinach and Pancetta Strata

Serves 12.

I changed a few things around from Giada's original recipe, and I think it's the perfect amounts of everything now.  (Her original recipe is linked below.)  This is a great breakfast casserole.  It was served to me somewhere recently and I had to get the recipe! 
Adapted from: Giada De Laurentiis

2 T olive oil

6 oz. thinly sliced pancetta, coarsely chopped

1 onion, chopped

2 (10-oz.) boxes chopped frozen spinach, thawed, squeezed dry

2 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg 

10 c. cubed Italian bread, from a 1-pound loaf

1 c. shredded white cheese blend (or other white cheese of your choice, i.e. fontina, muenster, havarti, etc.)

1/2 cup finely grated Parmesan 

3 cups whole milk

15 large eggs

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.

Place the bread cubes in a large rectangular buttered baking dish. Top with the spinach mixture.  Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Top with shredded cheeses.  Chill the strata, at least 2 hours and up to 12 hours.  (I chilled for almost 24 hours and it was fine.)


Preheat the oven to 350 degrees.  Bake strata uncovered until puffed, golden brown, and cooked through, about 60 minutes. Let stand 5 minutes before serving.

Quinoa

Quinoa Chicken Salad

Makes about 5 cups.

Here's a healthy way to start your new year.  I love eating this salad, and I always make a big batch of it so I can eat it for a couple lunches in a row.  I just don't get tired of it!
You could also omit the chicken and serve this salad as a side dish.
Inspired by: Oh She Glows

For the salad:
2 boneless, skinless chicken breasts
1 c. uncooked quinoa
1/2 c. corn (fresh, if possible!)
1 can black beans
1 tomato, chopped
1 green bell pepper, chopped
1/4-1/2 red onion, chopped (depending on your preference)

For the dressing:
4-5 tbsp of fresh lime juice (Juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh Cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste

Cook chicken breasts until no longer pink in the middle; chop into bite-size pieces.  Meanwhile, cook quinoa according to package directions.
While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the chicken, beans and vegetables; toss well.

Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days.

Private Selection Frozen Foods

Private Selection Frozen Foods

As another BzzAgent trial, I tested Private Selection Frozen Foods.  Specifically, I tested one of their frozen pizzas, one of their frozen appetizer packs, and a frozen dessert.  Here's my review, ranked in the order that I enjoyed them.

PIZZA:  I chose the pepperoni pizza.  The placement of the pepperonis and mozzarella "blobs" wasn't very even, but the taste was great.  Given the price, the size, and the fact that it is thin crust, it's not the greatest bang for the buck, but it's definitely a "fancier" frozen pizza than we typically buy.

APPETIZERS:  This appetizer trio was great.  The cost, when you factor in that there are only 9 pieces in a box, was not.  If you are needing a few appetizer snacks for a small group, then this would be a good option.  If you're looking to serve a crowd, though, save your money and either make your own or buy another brand that offers more pieces.

DESSERT:  I was excited about this dessert, but was let down.  The cake was kinda dry, and not even the gooey hot fudge center was enough to fix that problem.  This would be a good dessert to have on hand for kids, because it is FAST.  Pop it in the microwave, flip out onto a plate, and enjoy.

In The Garden of Beasts

In The Garden of Beasts by Erik Larson

After reading this book, I want to read Larson's other books.  My only complaint about In The Garden of Beasts was that the pace was just a little too slow for me at times.  I was tempted to skim chapters and breeze through lengthy descriptions.  That being said, I feel as though I learned a lot and believe I could gleam more and more each time I read it again.  Very interesting read.

Book description from Amazon:

Erik Larson has been widely acclaimed as a master of narrative non-fiction, and in his new book, the bestselling author of Devil in the White City turns his hand to a remarkable story set during Hitler’s rise to power.

The time is 1933, the place, Berlin, when William E. Dodd becomes America’s first ambassador to Hitler’s Germany in a year that proved to be a turning point in history.

A mild-mannered professor from Chicago, Dodd brings along his wife, son, and flamboyant daughter, Martha. At first Martha is entranced by the parties and pomp, and the handsome young men of the Third Reich with their infectious enthusiasm for restoring Germany to a position of world prominence. Enamored of the “New Germany,” she has one affair after another, including with the suprisingly honorable first chief of the Gestapo, Rudolf Diels. But as evidence of Jewish persecution mounts, confirmed by chilling first-person testimony, her father telegraphs his concerns to a largely indifferent State Department back home. Dodd watches with alarm as Jews are attacked, the press is censored, and drafts of frightening new laws begin to circulate. As that first year unfolds and the shadows deepen, the Dodds experience days full of excitement, intrigue, romance--and ultimately, horror, when a climactic spasm of violence and murder reveals Hitler’s true character and ruthless ambition.

Suffused with the tense atmosphere of the period, and with unforgettable portraits of the bizarre Göring and the expectedly charming--yet wholly sinister--Goebbels, In the Garden of Beasts lends a stunning, eyewitness perspective on events as they unfold in real time, revealing an era of surprising nuance and complexity. The result is a dazzling, addictively readable work that speaks volumes about why the world did not recognize the grave threat posed by Hitler until Berlin, and Europe, were awash in blood and terror.

“Larson is a marvelous writer...superb at creating characters with a few short strokes.”—New York Times Book Review

At Home in Mitford

At Home in Mitford by Jan Karon

This is a light read about the day-to-day life in the town of Mitford; the first book in a series called The Mitford Years. From the reviews I've gotten from friends of mine, it seems that after reading book 1, you will either abandon the series or continue to read each and every one.

Book description from Amazon:

A heartwarming portrait of the mysteries and miracles of everyday life in a small town introduces the charming North Carolina town of Mitford and its colorful inhabitants, including Tim, a bachelor rector, who is falling in love with his neighbor.

3 Christmas Cookie Favorites

3 Christmas Cookie Favorites

I love baking at Christmas.  Love.  And if you haven't gotten around to it yet, there is still time.  Try one of these three... they are some of my favorites.  And they are all very easy (although, be warned, cut-out cookies are always the most time-consuming...

Mimi's Butter Cookies

Chinese Almond Cookies

Peanut Blossom Cookies

Honey Glazed Ham

Honey Glazed Ham

Serves 15.

Who needs to pay for Honey Baked Ham when you can make it yourself? Plus, you can make this up to two days ahead of time and save yourself the fuss of preparing on Christmas day.  Leftovers are wonderful too.
Adapted from: AllRecipes

1 (8 pound) ready-to-eat ham, presliced

1/4 t. ground cloves

1/4 c. brown sugar

1 c. honey

1 stick butter

Preheat oven to 325 degrees.  Place ham in foil lined pan.

In the top half of a double boiler, heat the brown sugar, ground gloves, honey and butter. Keep glaze warm while baking ham.

Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze.

Remove from oven, and let sit a few minutes before serving.

A Note From The Little Lady: Double check baking times with suggested directions on your ham, and make adjustments as needed.

The Christmas List

The Christmas List by Richard Paul Evans

Looking for a quick seasonal read?  Here you go. It's no award-winner, but it's an easy read and all about Christmastime.

Amazon book description:

Dear Reader,  
When I was in seventh grade, my English teacher, Mrs. Johnson, gave our class the intriguing (if somewhat macabre) assignment of writing our own obituaries. Oddly, I don't remember much of what I wrote about my life, but I do remember how I died: in first place on the final lap of the Daytona 500. At the time, I hadn't considered writing as an occupation, a field with a remarkably low on-the-job casualty rate.
 
What intrigues me most about Mrs. Johnson's assignment is the opportunity she gave us to confront our own legacy. How do we want to be remembered? That question has motivated our species since the beginning of time: from building pyramids to putting our names on skyscrapers.
 
As I began to write this book, I had two objectives: First, I wanted to explore what could happen if someone read their obituary before they died and saw, firsthand, what the world really thought of them. Their legacy.
 
Second, I wanted to write a Christmas story of true redemption. One of my family's holiday traditions is to see a local production of Charles Dickens's A Christmas Carol. I don't know how many times I've seen it (perhaps a dozen), but it still thrills me to see the change that comes over Ebenezer Scrooge as he transforms from a dull, tight-fisted miser into a penitent, "giddy-as-aschoolboy" man with love in his heart. I always leave the show with a smile on my face and a resolve to be a better person. That's what I wanted to share with you, my dear readers, this Christmas -- a holiday tale to warm your season, your homes, and your hearts.
 
Merry Christmas --Richard Paul Evans

Buttermilk Pancakes

Buttermilk Pancakes

Makes a ton... probably about 4-5 dozen?

Looking for something to make Christmas morning?  How about some deliciously traditional buttermilk pancakes?  Serve with butter and syrup, obviously, but also some powdered sugar... that's what I like.  :)
Source: AllRecipes

3 cups all-purpose flour

3 tablespoons white sugar

3 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

3 cups buttermilk

1/2 cup milk

3 eggs

1/3 cup butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

A Note From The Little Lady: You can easily add chocolate chips or blueberries to these pancakes; just drop into batter after you've poured it onto the skillet.