The Guy Not Taken

The Guy Not Taken by Jennifer Weiner

I read this book after loving Weiner's Little Earthquakes. While I quickly made my way through this one as well, I wasn't quite as impressed. It's still an easy read (broken down into multiple, unrelated short stories) and was still worth my time, but if you want my suggestion, read Little Earthquakes first. If you love it, give this a try.

From Publishers Weekly:

Garrison gives a fine reading of Weiner's collection of short stories about girls and women at various points in their lives (and one about a young man at a crossroads). As a narrator, Garrison's style is unobtrusive and understated; she reads with expression, drawing the listener into the story, but she does not create memorable character voices or give a "flashy" performance. She uses one basic voice for the protagonists of each story, and clearly differentiates between the main character and the supporting characters. The result is a narration that steps back and lets the author's words take center stage. Bridges, meanwhile, is excellent in his narration of the one tale from a male point of view-he does a great job voicing the drunk young men at a bachelor party, the Bronx-accented stripper who entertains the guest of honor, the one conflicted young man among them trying to decide whether to propose to his longtime girlfriend and the sensible girlfriend herself. Simultaneous release with the Atria hardcover (Reviews, Aug. 7).

Copyright © Reed Business Information, a division of Reed Elsevier Inc.

Easy Beef Stroganoff

Easy Beef Stroganoff

Serves 4-6.

The Mr. loved this! Well, besides the mushrooms, which he ever-so-efficiently worked around.

Source: The Cake Mix Doctor Christmas Cookbook

1 pound beef tenderloin or top sirloin, cut into 1-inch cubes

salt

1/2 t. paprika

4 T. (1/2 stick) butter

14.5 oz. can beef broth

8 oz. can tomato sauce

1 pkg. dry onion soup mix

8-oz. pkg. fresh mushrooms, sliced

black pepper

1 lb. egg noodles or Spaetzle

1 T. all-purpose flour

1 c. sour cream

Season the beef cubes all over with salt and paprika. Melt 2 T. of the butter in a 4-quart saucepan over medium-high heat. Add the beef cubes and cook, stirring, until browned on all sides, 2-3 minutes. Reduce the heat to medium.

Pour 1/4 c. of the beef broth into a measuring cup and set it aside. Add the remaining broth to the beef, along with the tomato sauce, onion soup mix, and mushrooms. Season with pepper to taste. Let the mixture come to a boil, stirring, then reduce heat to low and let simmer, uncovered, until the stroganoff thickens, and the beef is cooked through, 20-25 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Stir in the egg noodles of spaetzle and cook according to package direction, uncovered, until al dente. Drain well and toss with the remaining 2 T. of butter. Cover and keep warm.

Place the flour in the reserved 1/4 c. of beef broth. Whisk until free of lumps. Pour the broth slowly into the hot beef, stirring constantly. Spoon 1/2 c. of the hot beef broth into a small bowl. Add the sour cream and stir until blended. Pour the sour cream mixture into the stroganoff and stir to combine. Raise the heat to medium and cook until the liquid almost boils.

Serve the stroganoff spooned over the buttered noodles.

Nadine's Apple Tart

Nadine's Apple Tart

Serves 8-12.

My father-in-law is one of my biggest fans when it comes to cooking and baking. It's fun to cook for someone like that. So when he sent me this recipe, offering to be a "taste-tester," I knew I had to make it for him. As someone who frequently nurtures through the offering of food, I love fulfilling special requests.

Source: Figlio - Columbus, Ohio

1 c. all-purpose flour

1 T. sugar

1/2 t. salt

5 T. chilled, unsalted butter

4 T. cold water

2 granny smith apples

1 egg yolk

2/3 c. heavy cream

1 t. vanilla extract

3 T. powdered sugar

Place flour, sugar, and salt in a food processor. Pulse. Cut butter into cubes and pulse to mix. Add tablespoons of cold water, pulsing after each addition until mixture is shaggy. Place shaggy mass on floured surface and form into a disc. Wrap with plastic and refrigerate at least 20 minutes or until ready to use.

Preheat oven to 425 degrees. Remove dough from refrigerator 15 minutes before using. Spray a 9-inch removable bottom tart pan lightly with cooking spray.

Roll dough out on a lightly floured surface with rolling pin and place dough in tart pan.

Peel, core, and slice apples 1/4" thick. Line apples in a circular, overlapping pattern on top of the pastry dough. Sprinkle with 1/2 t. sugar and bake for 10-15 minutes.

While apples are baking, make cream sauce by mixing egg yolk, powdered sugar, and vanilla in a bowl with a fork. Then add cream and stir.

Remove tart from oven and pour cream mixture on top of apples until they are halfway covered. Return to oven to bake 15-20 minutes longer, until cream if golden brown.

Let cool on wire rack. Serve slightly warm, with garnish of sprinkled cinnamon or whipped cream... or both!

We were having family over, so I turned it into a centerpiece!

A Note From The Little Lady: Since I had some extra dough left over, I played around with making mini tarts. Although I don't have mini tart pans, I used a mini (really mini) loaf pan. Baking times were the same.

Christmas Morning Champagne Cocktail

Christmas Morning Champagne Cocktail

Something fun and festive for Christmas morning. For a non-alcoholic alternative, make Shirley Temples, substituting maraschino cherry juice for the Grand Marnier and Ginger Ale or 7UP for the champagne.

Champagne
fresh cherries
Grand Marnier

On the night before Christmas, gently crush enough ripe, fresh cherries to have one cherry for each glass. Place the cherries in a small bowl and add a shot of Grand Marnier for each cherry. Cover the bowl and leave in the fridge overnight, simultaneously chilling enough bottles of champagne or sparkling wine to serve a glass for everybody around the tree.

In the morning, put one cherry and a teaspoon of Grand Marnier in the bottom of each glass. Top with the chilled bubbly.

A Note From The Little Lady: For some added festive color, we sometimes use a Rose Champagne.

Reindeer Food

Reindeer Food

Serves Santa's reindeer.

Keeping the magic in Christmas...

1/2 c. oats

1/4 c. sugar

4 T. colored sugar or sprinkles

Mix ingredients together. Sprinkle outside your house on Christmas Eve for Santa's reindeer.

"Sprinkle this reindeer food outside tonight

The moonlight will make it sparkle bright

As the reindeer fly and roam

This will guide them to your home."

Photo from About.com.

Pizza Fondue

Pizza Fondue

Serves 4.

This recipe comes from my mom, and holds a lot of warm memories. Growing up, my family would typically go away on a ski weekend or two each winter. After a long, cold day of skiing, we'd head back to the condo, take hot showers, and pull on warm sweats. One meal that was traditionally enjoyed at each of these get-a-ways was pizza fondue. It's an easy, rustic meal, and a definite kid-pleaser.

1/4 lb. ground beef

1 T. butter

1/2 onion, chopped

14-oz. can pizza sauce

1/2 T. cornstarch

1/2 c. shredded cheddar

1/2 c. shredded mozzarella

1/2 t. fennel seed

1/2 t. dried oregano

dash garlic powder

1 big loaf french bread, ripped into chunks.

Brown onion and beef in melted butter over meduim-high heat. Drain fat.

Add remaining ingredients and cook over medium heat until cheese is melted.

Serve with bread chunks.

Little Earthquakes

Little Earthquakes by Jennifer Weiner

Looking for a good book to make your way through over the holidays? Want something that's easy to get hooked on, easy to read, and easy to set-down-and-pick-back-up during those busy holiday moments? This is one of the best books I've read in a while. It wasn't mentally challenging, but there was enough substance to make it worth reading. Something about it had me addicted from the start. I typically read while I work out at the gym -- my praises behind this combo are a whole 'nother story -- and let's just say I had some fantastic sweat sessions while reading this book.

From Publishers Weekly:

"In her first and second bestsellers, Good in Bed and In Her Shoes, Weiner came up with female characters so smart, lovable and mordantly funny that they reminded readers that Bridget Jones wasn't the first single woman to light up a bestseller list or the big screen—there were Sheila Levine, Mary and Rhoda, the Golden Girls. Now, just as the star-studded movie version of In Her Shoes is about to be released, Weiner delivers the interwoven tale of four new mothers who come to form a tight posse in contemporary Philadelphia. The heart of this third-person narrative is Becky, an overweight but thoroughly appealing chef at a chic bistro. Married to an adoring doctor and living in a cozy row house, the warm, nurturing Becky is the latest incarnation of Weiner's previous protagonists, as Weiner's fans will recognize as she rushes to help another woman who collapses into sudden, crushing labor pains after a prenatal yoga class ("Being in labor all by herself —no husband around, no friend to hold her hand—was about the worst thing she could imagine," Becky thinks. "Well, that and having her midriff appear on one of those 'Obesity: A National Epidemic' news reports"). The woman whom Becky helps is Ayinde, the gorgeous wife of an NBA superstar. Picturesquely if improbably, she, Becky and another expectant mom, perky blonde Kelly (who was also at the fateful yoga class and lent a helping hand) become fast friends. Eventually, Lia, a beautiful young actress who has left Hollywood for her hometown of Philadelphia in the wake of a tragedy, joins the group. For much of the story, Weiner, a wonderful natural writer and storyteller, renders her characters and their messy, sometimes wrenching lives in details that resonate as the real deal. In the end, alas, she slips in a soapy Hollywood ending. Still, this is a rich portrayal of new motherhood and a fun ride. Weiner's readers will root for her to trust ever more her ability to float between comedy and pathos, leaving the shallows for true and surprising depths.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition. "

Tangy Pork Chop Stuffing

Tangy Pork Chop Stuffing

Serves 3.

I need photography classes. Or a better camera. Or both.
Just trust me? It tastes good. And it's cinchy to make.
Source: Kraft

3 pork chops

1/2 box Stove Top stuffing mix

1/2 can whole berry cranberry sauce

1/2 c. BBQ sauce

1 T. brown sugar

Preheat oven to 350 degrees.

Arrange pork chops in a baking dish.

Combine stuffing, cranberry sauce, BBQ sauce, and brown sugar. Mix well and pour on top of pork chops. Bake for 45 minutes.

Cooking for two? Looking to use up the other half of that cranberry sauce? Try this recipe for Cranberry Chicken.

Bread Pudding

Bread Pudding

Serves 4 modestly or 2 sweet teeth. (see below for the unadapted, larger recipe).

This was absolutely delicious! Even The Mr. had some rave reviews, and he's typically not the sweet tooth of the family. Yum. Yum. Double Yum. I will definitely be making this again.

Source: A good friend of mine from book club! Thanks Ann!

Ann's original recipe can be found at the bottom. I adapted it slightly to serve just The Mr. and I, left out the nuts (allergies...) and spices, and used Malibu Rum in the sauce, which I thought would be very complimentary to the coconut flavor of the bread pudding. It was!

1/3 of a loaf of French bread, stale and torn into pieces

1-1/3 c. milk

3/4 c. sugar

2.5 T. butter, melted

1 egg

1 t. vanilla

1/2 c. coconut

1 small bag of candy of your choice: Reeses Pieces, M&M's, peanut butter cups, etc.

Combine all ingredients. Mixture should be moist but not too soupy. Pour into a greased loaf pan. Place into a non-preheated oven. Bake at 350 degrees for 45 minutes, until top is golden brown. Let sit for 15 minutes. Serve warm with sauce.

Sauce:

2-3 T. butter
1/2 c. powdered sugar
1 egg yolks
1/8 c. bourbon or light rum or banana liquor (I used Malibu Coconut Rum)

In a saucepan, melt butter and sugar over medium heat. Do not boil. Remove from heat and slowly blend in egg yolks. Pour in alcohol gradually to own taste, stirring constantly. Sauce will thicken. Pour over pudding decoratively and sprinkle with powdered sugar.

Full Recipe:

1 loaf French bread, stale and torn into pieces

4 c. milk

2 c. sugar

1 stick butter, melted

3 eggs

2 T. vanilla

1 c. coconut

1 c. chopped pecans

1 T. each cinnamon and nutmeg

bag of candy of your choice: Reeses Pieces, M&M's, peanut butter cups, etc.

Combine all ingredients. Mixture should be moist but not too soupy. Pour into a greased 9x12 baking pan. Place into a non-preheated oven. Bake at 350 degrees for 1 hour and 15 minutes, until top is golden brown. Let sit for 30 minutes. Serve warm with sauce.

Sauce:

1 stick butter

1-1/2 c. powdered sugar

2 egg yolks

1/2 c. bourbon or light rum or banana liquor

In a saucepan, melt butter and sugar over medium heat. Do not boil. Remove from heat and slowly blend in egg yolks. Pour in alcohol gradually to own taste, stirring constantly. Sauce will thicken. Pour over pudding decoratively and sprinkle with powdered sugar.

Taco Salad

Taco Salad

Serves 2.

1 pkg. bagged lettuce

1/2 lb. ground beef

1/2 packet taco seasoning (~2 T.)

1/3 c. water

1/2 bottle Catalina/French dressing

salad fixin's: shredded cheese, sour cream, sliced onion, avocado, chopped tomato, tortilla chips, etc.

In a skillet over medium-high heat, brown ground beef until no longer pink. Drain fat. Add taco seasoning, water, and dressing. Bring to a boil. Reduce heat and simmer approximately 15 minutes.

Prepare salad by arranging lettuce in large salad bowls. Top with your desired toppings and the ground beef mixture. Eat as-is or add extra flavor with Ranch dressing.

Cooking For Two? Looking to use up the other half of that bottle of dressing? Try this recipe for Cranberry Chicken.

Warm Green Bean and Potato Salad

Warm Green Bean and Potato Salad

Serves 2.

This was a nice variation from our typical veggie sides of plain 'ole steamed veggies, seasoned with butter, garlic salt, and pepper. The potatoes and green beans compliment each other well, and the addition of bacon? Yes please!

Source: Everyday Food

4-5 red new potatoes

coarse salt and ground pepper

1/2 T. olive oil

2 garlic clove, minced

2 slices bacon, cut crosswise into 1/2" pieces

1/4 lb. green beans, trimmed

In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are tender, 15-20 minutes. Drain thoroughly.

In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.

Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes and season with salt and pepper. Toss gently to combine.

Creamy Chicken Casserole

Creamy Chicken Casserole

Serves 2.

This is a very tasty chicken casserole recipe. Fans of french onion dip will appreciate the sour cream and dry soup mix combination. I'm usually a fan of fresh veggies in any situation, but the canned version works great here, and I'll continue to use it in the future.
Source: AllRecipes.com

1 chicken breast, cooked and shredded (about 1 c.)

1 can French-style green beans, drained

1 can condensed cream of celery soup

8 oz. (can be reduced) sour cream

1/2 packet dry onion soup mix (about 2 heaping T.)

1/2 box Stove Top stuffing mix, prepared to box instructions

Preheat oven to 350 degrees.

In a baking dish, evenly distribute the can of green beans as the first layer.

Combine shredded chicken, cream of celery soup, sour cream, and dry onion soup.

Spread on top of green beans. Finally, top with stuffing.

Bake, uncovered, for 30 minutes.

A Note From The Little Lady: I often make this ahead of time, prepping fully (including stuffing) and refrigerating until ready to cook. If you do so, increase cooking time to about 45 minutes.

Cranberry Chicken

Cranberry Chicken

Serves 6. (Can easily be adapted for 2, see note)

An easy "dump, dump, bake" recipe. Don't be scared of the odd ingredient combination. It's surprisingly tasty!

6 boneless, skinless chicken breasts

1 bottle Catalina dressing

1 packet dry onion soup mix

1 can whole berry cranberry sauce

Combine all ingredients in a baking dish, making sure chicken is completely covered. Cover with foil. Bake for 1 hour at 350 degrees.

A Note From The Little Lady: This recipe can be adapted to serve 2. While it takes a little more effort, it's still very easy given the big picture:

2-3 boneless, skinless chicken breasts
1/2 bottle Catalina dressing
1/2 packet (about 2 heaping T.) dry onion soup mix
1/2 can whole berry cranberry sauce

Preparation and baking times are the same.

Thumbprints

Thumbprints

Makes about 3 dozen.

Cookie #12 in The Little Lady's "12 Days of Christmas Cookies."
Source: Better Homes and Gardens Cookbook

2/3 c. butter, softened
1/2 c. sugar
2 egg yolks
1 t. vanilla
1-1/2 c. all-purpose flour

2 egg whites, slightly beaten

crushed walnuts, if desired

1/3-1/2 c. raspberry, strawberry, cherry, or apricot jam, for filling

Preheat oven to 375 degrees.

Beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping bowl. Beat in egg yolks and vanilla until combined. Beat in as much flour as you can. Stir in remaining flour. Cover and chill dough about 1 hour, or until easy to handle.

Grease a cookie sheet. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts (if desired). Place 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball -- don't be afraid to make a deep hole, as the depth shrinks as it bakes. Bake for 10-12 minutes or until edges are lightly brown.

Just before serving, fill centers with jam.

A Note From The Little Lady: As a change of pace, try filling centers with chocolate or vanilla frosting!

Andes Mint Brownies

Andes Mint Brownies

Makes about 36 pieces.

"Cookie" #11 in The Little Lady's "12 Days of Christmas Cookies."
Source

1 package fudge brownie mix
egg(s), according to brownie mix directions
water, according to brownie mix directions
vegetable oil, according to brownie mix directions
approximately 24 Andes mints

Preheat oven to 350 degrees. Grease the bottom of a 9 x 13-inch baking pan. Combine brownie mix, egg, water, and oil in a large mixing bowl, following directions on the back of the box. Stir until well blended. Spread in prepared pan. Bake for amount of time suggested on box, or until set.

PlaceAndes mints over the hot brownies. Let stand for 1 minute or until mints are thoroughly melted. With a knife or small spatula, spread the melted mints evenly over the top of the brownies, to frost them.

Cool completely. Cut into bars.

Peanut Blossom Cookies

Peanut Blossom Cookies

Makes 3-1/2 to 4 dozen.

Cookie #10 of The Little Lady's "12 Days of Christmas Cookies"

1 bag Hershey's kisses, 48 kisses unwrapped

1/2 c. butter, softened

3/4 c. creamy peanut butter

1/3 c. sugar

1/3 c. packed brown sugar

1 egg

2 T. milk

1 t. vanilla extract

1-1/2 c. all-purpose flour

1 t. baking soda

1/2 t. salt

sugar (for rolling dough balls in)

Preheat oven to 375 degrees.

Beat butter and peanut butter until well blended. Add sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well.

In a separate bowl, stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.

Shape dough into 1" balls; roll in sugar and place on ungreased cookie sheets. Bake for 8 minutes. Remove from oven and immediately press a Hershey's Kiss into the middle of each cookie. Cool on wire rack.

Cookies 'n Cream Fudge

Cookies 'n Cream Fudge

Makes an 8x8 pan.

"Cookie" #9 in The Little Lady's "12 Days of Christmas Cookies

Adapted from: Better Homes and Gardens Cookbook

3 c. white chocolate chips

1 (14-oz.) can sweetened condensed milk

1 c. crushed Oreo cookies (or similar chocolate cookie with cream filling)

1 t. vanilla

Line an 8x8 baking pan with foil; butter the foil.

In a 2-quart heavy saucepan, cook and stir the white chocolate chips and sweetened condensed milk over low heat just until pieces melt and mixture is smooth. Remove saucepan from heat. Stir in crushed cookie pieces and vanilla.

Spread fudge evenly in the prepared pan. If desired, sprinkle with additional crushed cookie pieces. Cover and chill for about 2 hours, or until firm. When fudge is firm, use foil to lift if out of the pan. Cut fudge into squares. Store tightly covered up to 1 week.

Grammy's Chocolate Cookies

Grammy's Chocolate Cookies

Makes approximately 5 dozen.

Cookie #8 of The Little Lady's "12 Days of Christmas Cookies."

Adapted from Martha Stewart Living

2 c. plus 2 T. all-purpose flour

3/4 c. unsweetened Dutch-process cocoa powder

1 t. baking soda

1/2 t. salt

2 c. sugar

2-1/2 sticks unsalted butter, softened

2 large eggs

2 t. vanilla extract

Preheat oven to 375 degrees.

Sift together flour, cocoa powder, baking soda, and salt in a bowl.

In a mixing bowl, beat sugar and butter until light and fluffy. Add eggs and vanilla, and beat to combine. Reduce speed to low and gradually add flour mixture; beat to combine.

Drop dough onto baking sheets (about 2 T. each in size) and bake 9-10 minutes. Cool on wire racks.

Chocolate Chip Coconut Macaroons

Chocolate Chip Coconut Macaroons

Makes about 3 dozen.

Cookie #7 of The Little Lady's "12 Days of Christmas Cookies"

Adapted From: Best-Loved Cookies

12-14 oz. flaked coconut (about 5+ c.)

6 T. flour

2/3 c. sugar

1/4 t. salt

4 egg whites

1 t. almond extract

1-1/2 c. miniature chocolate chips

Preheat oven to 325 degrees.

Combine coconut, flour, sugar, and salt in a bowl; mix in egg whites and almond extract. Stir in miniature chocolate chips.

Drop by rounded teaspoonful onto baking sheet lined with parchment paper (or Silpat Liners, or greased and lightly floured).

Bake for 20 minutes, or until edges are slightly golden brown. Immediately remove from cookie sheets. Cool on wire racks.

Christmas Cut-Outs

Christmas Cut-Outs

Cookie #6 of The Little Lady's "12 Days of Christmas Cookies."

Butter cookie recipe

Decorate with sprinkles prior to baking, or bake plain and decorate with frosting and sprinkles afterward. The Little Lady thinks they're best with a generous mound of frosting.

Buttercream Frosting:

4-1/2 c. powdered sugar

1 c. unsalted butter, softened

3-4 T. milk

1-1/2 t. vanilla

In a medium mixing bowl, beat butter and vanilla with an electric mixer on medium speed for about 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 T. of the milk. Gradually beat in remaining powdered sugar and enough milk to reach a spreading consistency.

Source: Better Homes and Gardens Cookbook

Almond Tassies

Almond Tassies

Makes 4 dozen.

Cookie #5 of The Little Lady's "12 Days of Christmas Cookies."

Source: Taste of Home magazine

1 c. butter, softened

1 (8-oz.) block cream cheese, softened

2 c. all-purpose flour

18 oz. almond filling (I used 1-1/2 cans, 12 oz. each)

3 eggs, beaten

3 T. orange juice

3 T. heavy whipping cream

1 T. all-purpose flour

1/4 c. sliced almonds, optional

Preheat oven to 400 degrees.

In a large mixing bowl, cream butter and cream cheese until light and fluffy. Beat in flour. Shape into 48 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups.

For filling, in a large bowl, combine almond filling, eggs, orange juice, cream, and flour. Fill prepared cups three-fourths full. Sprinkle with almonds, if desired.

Bake for 12-13 minutes or until lightly browned. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely.

Ginger Molasses Cookies

Ginger Molasses Cookies

Makes approximately 3 dozen.

Cookie #4 of The Little Lady's "12 Days of Christmas Cookies."

Adapted From: Cooking Pleasures magazine

3/4 c. unsalted butter, melted, cooled

3/4 c. packed dark brown sugar

1 egg

3/4 c. mild molasses

3 c. all-purpose flour

2 t. ground ginger

2 t. ground cinnamon

1 t. ground nutmeg

1 t. ground cloves

1 t. baking soda

1/2 t. salt

1/2 c. sugar

Preheat oven to 375 degrees.

In a mixing bowl, whisk together melted butter and brown sugar. Beat in egg and molasses until well blended. In another bowl, combine flour, spices, baking soda, and salt. Stir into butter mixture.

Cover and refrigerate at least 1 hour.

Working with one-third of the dough at a time (keep the rest refrigerated), use a 2-T. cookie scoop to measure out dough. Roll into balls and coat with sugar. Place on baking sheets, and bake for 9 minutes or until just golden brown around edges but still slightly soft. Remove from oven and immediately transfer to wire racks to cool.

Raisin Cashew Drops

Raisin Cashew Drops

Makes approximately 60 pieces.

"Cookie" #3 of The Little Lady's "12 Days of Christmas Cookies."

Source: Taste of Home

2 c. (12 oz.) semisweet chocolate chips

1 can (14 oz.) sweetened condensed milk

1 T. light corn syrup

1 t. vanilla extract

2 c. coarsely chopped cashews

2 c. raisins

In a heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk and corn syrup for 10-12 minutes or until smooth, stirring occasionally. Remove from heat; stir in vanilla extract until blended. Stir in cashews and raisins.

Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 3 hours or until firm. Store in refrigerator.

Tri-Chocolate Chip Cookies

Tri-Chocolate Chip Cookies

Makes approximately 4 dozen.

Cookie #2 of The Little Lady's "12 Days of Christmas Cookies."

Adapted from: Cooking Pleasures magazine

1 c. unsalted butter, melted, cooled

1 c. packed dark brown sugar

1/2 c. sugar

2 eggs

2 t. vanilla extract

2-1/2 c. all-purpose flour

1 t. baking powder

1 t. salt

2/3 c. white baking chips

2/3 c. semisweet chocolate chips

2/3 c. milk chocolate chips

Preheat oven to 375 degrees.

In a large mixing bowl, whisk together melted butter, brown sugar, and sugar. Whisk in eggs and vanilla, and beat until well blended. In a separate bowl, combine flour, baking powder, and salt. Stir into butter mixture. Stir in all three types of chocolate chips.

Using a 2 T. cookie scoop (or estimated equivalent), place on baking sheets and bake for 9 minutes until light golden brown around edges but still pale in the middle and slightly soft. Remove from oven and immediately slide onto wire racks to cool.

Holiday Spritz

Holiday Spritz

Makes approximately 4 dozen.

Cookie #1 of The Little Lady's "12 Days of Christmas Cookies."

1 c. butter, softened
1 c. powdered sugar
1 egg
1-1/2 t. vanilla extract (or rum extract)
2-1/2 c. all-purpose flour
1/4 t. salt
colored sugar

In a mixing bowl, cream butter and powdered sugar until light and fluffy. Beat in egg and extract. Combine flour and salt in a separate bowl; gradually add to creamed mixture.

Using a cookie press fitted with a disk of your choice, press cookies 1 inch apart onto ungreased baking sheets. Sprinkle with colored sugar.

The disk I used to make cookies pictured above:


Bake for 6-7 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Sweet Potato Casserole

Sweet Potato Casserole

Serves 12.

Whether she remembers it or not, I received this recipe from Jessi of To Kiss The Cook back when we were sorority sisters at Miami University. She brought it to a family gathering of another KKG we were attending; I loved it; went home with the recipe; have been enjoying it ever since. Thanks Jessi!
My only changes involve reducing the amount of butter, not in an attempt to "healthify" the recipe, but because it seemed to turn out a little too soupy.

I contributed this casserole to the Thanksgiving spread this year. As it was my first Thanksgiving with The Mr.'s side of the family, I was less than enthusiastic to whip out my camera at the dinner table. I had to sacrifice the blog and keep my camera tucked away, but trust me when I say that it's fantastic. Everyone loved it!


7 sweet potatoes or yams (I used 5 huge ones)
1/2 stick butter
1 egg
1/4 c. flour
3/4 c. brown sugar
1 t. vanilla extract
pinch of salt

Topping:
1/2 c. brown sugar
1/4 c. flour
1/4-1/2 stick cold butter
sliced almonds, optional

Preheat oven to 350 degrees.
Prick potatoes with a fork a few times each and boil them (with skin) for about 45 minutes, or until easily pierced with a fork. Drain and place potatoes on a plate until they are cool enough to touch; peel the skin off with your hands. Add the peeled potatoes to a large mixing bowl along with the other casserole ingredients and blend with a hand mixer on high until the mixture is smooth.
Place mixture in a casserole dish (ideally glass or ceramic) that has been coated with non-stick spray.

In a separate bowl, prepare topping by combining sugar and flour, and then cutting in the cold butter. It should be a chunky streusel topping. Sprinkle on top of the sweet potatoes.

Bake for 30 minutes, 45 if you have prepared ahead of time and refrigerated.

A Note From The Little Lady: Upon first reading the recipe, I was hesitant to boil the potatoes whole, with skins. I was unfamiliar with that method, and instead went through the traditional work of peeling, chopping, and boiling in smaller chunks. Believe me when I say that the method of boiling with skins works and it's actually just as easy as it sounds. The skins pretty much slide right off. I'm not sure if sweet potato skins are thicker to begin with, or if this would work with regular potatoes too -- anyone know?

Christmas Stockings

Christmas Stockings

Stockings are one of my favorite things about Christmas. I don't know what it is about them, but the gifts inside are usually unpretentious, thoughtful, and, if you're lucky, a few will be edible. After The Mr. and I had been dating for a year or two, I came across two homeless stockings from my grandparents' house. And a new tradition was added to The Mr.'s and my gift exchange. Truth be told, I think the stuffing of stocking stressed him out at first, but I'm convinced he enjoys it more and more each year.

With this holiday season being our first as husband and wife, I thought it was only appropriate that we acquire some stockings to call our own. Always looking for the chance to do something myself, I set out on a new project. And, what do you know, it worked out just fine. I'm actually quite tickled over our new stockings. You may wonder why there are three. 1) I couldn't make up my mind between fabrics, and 2) I was certain I would butcher one of them in the production process. Surprisingly, I didn't, so I guess now we just need to wait for a furry little friend to come along. But no, there will not be one under the Christmas Tree.

STOCKING #1:

Main fabric: Christmas Classics Peppermint Stripe Green (1 yd.)
Flap fabric: Cookie Cutter Christmas Holly Berry Dots Vanilla/Green (1 yd.)

STOCKING #2:

Main fabric: Christmas Valley Holiday Stripe Natural (1 yd.)
Flap fabric: Winter Fun Checks Red (1 yd.)

STOCKING #3:

Main fabric: City Girl Holiday Ribbon Stripe Red/Pink (1 yd.)
Flap fabric: Holiday Greetings Polka Dot Camel (1 yd.)

Batting:

Directions: (keep in mind I kinda made these up as I went along, so I apologize ahead of time if they aren't as clear as they should be..)

Using a stocking you already have (or one from the $ store), create a pattern by tracing and cutting a sheet of cardstock about an inch outside the edge of the actual stocking.

Create double layers by folding fabric (main and flap) and batting in half. Starting with main fabric, pin pattern to fabric and cut. You will have two pieces of main stocking fabric. Repeat with batting.

FLAP FABRIC IS DIFFERENT: Pin pattern to fabric. Cut, but make it an extra 3-4" longer on top than the main fabric. See pictures below.

As show in picture above, layer fabrics and batting in the following order:

1: Flap fabric, right side to floor, wrong side up
2: Batting
3: Main fabric, right side up, wrong side to batting
4: Main fabric, right side down, wrong side up
5: Batting
6: Flap fabric, wrong side down, right side up

Pin around edges, about 1" from edge.



At the top of the flap fabric, fold under (wrong side to wrong side) about 1/2" to create a clean, non-fraying edge. Pin and stitch.

This is where it gets a little confusing...
To create flap, carefully fold flaps "into" the stocking and "into" each other. Remember, at this point, your stocking is inside out, so by folding the flaps into the stocking, you are creating them on the right side. Pin into place. (You may have to take a few of your original pins out to make space for the flap. Just repin them after arranging the flap.)
At this point, your layering will look like this:

1: Flap fabric, right side to floor, wrong side up
2: Batting
3: Main fabric, right side up, wrong side to batting
4: FLAP: right side up, wrong side pinned to main fabric
5: FLAP #2: right side to floor, wrong side pinned to other main fabric
6: Main fabric, right side down, wrong side up
7: Batting
8: Flap fabric, wrong side down, right side up

Using a sewing machine set to a straight stitch, stitch around edges,


Clean up the edges by cutting away any extra fabric and batting. Don't cut through the stitch though!

Turn your stocking inside out.

Did it turn out?? I hope so!

Every stocking needs a way to hang above the fireplace, though, right? Create a hanging loop but starting with a piece of main fabric, about 2" wide and 7" long.

Fold them over lengthwise, right sides together, and stitch close to the edge.

Turn inside out, put ends together, and sew to inside of stocking.

Again, I apologize for any faulty directions. I should've taken more pictures!

A Note From The LL: All fabric bought at http://www.fabric.com/

Striped Pajamas, Part 1

Striped Pajamas, Part 1

I learned how to sew in high school, from the teachings of my home economics teacher and my very own mother, a clothing and textiles major. As a wedding gift, I received my very own sewing machine. ::sigh:: It was a day up there with, although still a long shot from, the Christmas I received my first KitchenAid mixer. (Yes, first. My grandmother "Mimo" upgraded me to the industrial size as a wedding present.) Anyway, I digress. Having a sewing machine in my possession could mean only one thing: I'd have to create something. So, first on the list: pajamas. I've made pajama pants in the past. I'm familiar with that. This whole shirt thing -- with buttons, a collar, and interfacing??? -- was a whole new area of exploration.

Needless to say, "production" has slowed now that the pants are finished. I have the workings of my shirt strewn across the living room floor, trying to figure out where I'm supposed to sew next. In due time, I hope to have it completed, but for now, I bring you Striped Pajamas, Part 1.

Here are the supplies I used. Since I followed instructions on the Kwik Sew pattern, I'm not going to go into detail on the actual production. But for those who are familiar with sewing, you might appreciate seeing what I ordered.

pattern: Kwik Sew Pattern #2811 Misses Sleepwear Pajamas (bought on Ebay)
fabric: #QQ652 Coral Multi-Stripe Shirting (bought on http://www.fashionfabricsclub.com/)
thread: All-Purpose Polyester Thread #NMC020938, also from FFC
buttons: (4) 3/4" light tortoise shell 4-hole #NMC090477, also from FFC
interfacing: Pellon Decor-Bond NR-744, fusible, white (http://www.fabric.com/)
elastic: 1" wide white; 1 foot

Cutting out the pattern pieces:

Filling the bobbin:

Making ties for the waist band:

Vento La Trattoria

Vento La Trattoria

28611 Lake Road

Bay Village, Ohio

440.835.4530

http://www.ventotrattoria.com/

Vento La Trattoria is new to Bay Village, squeezed into a tiny space between Huntington Playhouse and BayArts. We finally got around to trying it out and really enjoyed it. It may be the smallest, quaintest little restaurant I've ever been to. There are about 10 tables, if that, a small bar, dessert case, and, in warmer months, a patio that probably doubles their seating space. Although they don't take reservations, they do offer call-ahead seating to accommodate your needs.

If you're seeing a production at Huntington Playhouse, check out their "Theater Patrons" menu -- a $20 meal consisting of appetizer, entree, and dessert -- that guarantees to seat you, feed you, and have you out the door in time for the show.

Or if you're spending the day exploring the metroparks, keep in mind they are open for lunch!

What we ate:

The LL:

*Baby Spinach - $7

Apples, chevre, pistachios, sweet pancetta vinaigrette

*Shrimp & Bay Scallop Bake - $16

sweet potato gnocchi, creamy oregano sauce, shaved parmesan

The Mr.:

*Caesar Salad - $7

Cherry tomato salad, croutons, shaved parmesan

*Pappardalle Pasta - $12

Tomatoes, olives, capers, shaved parmesan

The LL's mom:

*Baby Spinach - $7

Apples, chevre, pistachios, sweet pancetta vinaigrette

*Halibut - $18

Spiced tomato pesto, roasted pepper polenta, vegetable del giorno

The LL's dad:

*Baby Spinach - $7

Apples, chevre, pistachios, sweet pancetta vinaigrette

*Halibut - $18

Spiced tomato pesto, roasted pepper polenta, vegetable del giorno

Shared Dessert: Pumpkin Cheesecake - $6

Salads were fantastic and we all left pleasantly satisfied with our entrees. And the pumpkin cheesecake? Amazing.

Thanksgiving Turkey - Ideas for Leftovers

Thanksgiving Turkey - Ideas for Leftovers

Happy Thanksgiving! Wishing you a wonderful day and weekend of good food, good family/friends, health, safety, and happiness. Here are some recipes I gathered for your Thanksgiving feast leftovers.

Something for breakfast...

From MrBreakfast.com: Maple Sweet Potato Muffins

Something for lunch...

From FoodTV.com: Turkey, Dressing, and Cranberry Panini

Something for dinner...

From Recipezaar.com: Creamy Turkey Tetrazzini

Something to freeze for later...

From Epicurious.com: The Great After-Thanksgiving Turkey Enchiladas

A recipe that incorporates ALL your leftovers...

From RachaelRay.com: Five Layer Turkey Dip

Extra pie crusts as well?

From AllRecipes.com: Turkey Pot Pie

For those who may have overindulged...

From KraftFoods.com: Harvest Salad

Crock Pot BBQ Sandwiches

Crock Pot BBQ Sandwiches

Makes about 8-10 sandwiches.

3 lb. beef (brisket, pot roast, rump roast, or tri tip sirloin roast), pork (butt or shoulder), or chicken (boneless, skinless breasts)

1 onion, chopped

1 bottle of your favorite BBQ sauce

Sandwich buns

Combine all ingredients in a crock pot. Cover and cook on low for 8 hours.