Chicken Enchiladas

 

3 cooked chicken breasts, cubed

1 onion, diced

1 lg. clove garlic, crushed

2 T. vegetable oil

28 oz can whole tomatoes

1 T. chili powder

1 t. cumin

1 t. oregano

1/2 t. salt

1/8 t. pepper

1 pkg. flour tortillas

1 ½ c. Monterey Jack cheese

1 ½ c. cheddar cheese

Cook onion, garlic and chili powder in the vegetable oil until onion is tender. Stir in tomatoes, undrained; add spices. Break up tomatoes. Heat until boiling, reduce to simmer. Cook, uncovered until thickened (about 30 minutes). Dip each tortilla in sauce; sprinkle with chicken and cheese. Roll. Place seam side down in ungreased baking dish. Pour remaining sauce over top. Bake uncovered at 350 degrees for 30 minutes. Serve with sour cream. 

Cooks note: This recipe was given to me by Betty Jane Adams, the wife of Jay Adams, our former pastor. She prepared it for us once when we came to visit. I like to make it for our family Christmas celebration. 

Peppermint Ice Cream Pie

12 oz semisweet chocolate chips 

6 T. butter

4 c. crisp rice cereal 

1/2 gallon peppermint ice cream, softened 

Melt the chocolate and butter together. Stir into the cereal. Press into 2 small buttered pie pans. Fill pans with softened ice cream. Freeze before serving. (Cut the crust BEFORE pies are completely frozen, because it’s nearly impossible to cut after.)

Recipe Notes: This was one of Grandma Vi’s favorites and her traditional birthday treat. 

Gluten-free Goodies

After several years of eating a diet with limited gluten, I was recently I was forced to switch to a gluten-free diet. This has not been a big problem since I am not much of a bread person, and I have found most recipes easily adapt to gluten-free flours. But, as Christmas approached, I was a little disappointed that I might not be able to enjoy some of my favorite holiday treats.

My grandma baked dozens and dozens of Christmas cookies each year. These were not ordinary everyday cookies. They were special recipes that she usually only made once a year, and Christmas celebrations never seem right if they do not include Grandma's cookies. Almost four years after her death, her descendants are still taking turns baking at least some of the varieties each year. This year, my brother and sister-in-law took it upon themselves to make almost every single kind. But I was still not going to be able to have any.

So, I decided to come up with gluten-free versions of some of my favorites. My first project was Tea Time Toffees. These little cookies look and taste like miniture pecan pies. They are a special favorite of many of the men in our family, and they are really yummy.

My local bakery has just expanded their gluten-free section, and one of the items I purchased there recently was Bob's Red Mill Gluten-Free All Purpose Flour. I figured this would be a good test for it, since the pie-like crust would be difficult to mess up. What I didn't realize (because I didn't bother to look at the ingredient list) was that this flour is heavy in fava and garbanzo bean flours. The dough had a strong bean flavor- and taste. Yuck! Since I only had enough walnuts to make one batch of filling, I was hesitant to risk a bean-flavored crust. But, in the end, I decided to risk it. The results were actually very tasty, if a bit more "crusty" tasting than normal.

My next project was Chocolate Peanut Butter Bars. I wanted to make these for our church Christmas party, so I Googled some gluten-free graham cracker recipes. When I ran out of time, I ended up making a pan version of Buck-Eyes instead. Yuck! Without the graham cracker crumbs, the peanut butter layer was way too sweet. Since this was the one recipe that hadn't already been made for our family's celebration, I really wanted something that tasted like the ones my grandma made.

Starting from scratch (in the most literal way), I had my oldest son make some Gluten-Free Graham Cracker Crumbs from the Gluten Free Gathering's blog. These tasted pretty good- a bit closer to shortbread crumbs than graham cracker, but good. The bonus was that they were already in crumb form. I just used 1 1/2 cups crumbs instead of the package of crackers called for in the recipe.  Actually, my second born son made them while I ran errands. (There were at least 2 cups extra crumbs, so I may try a cheese cake next!) And the results were . . . PERFECT!

Since we don't eat a whole lot of sugar, I figured that these would be more than enough to satisfy my craving for Christmas comfort foods. But then I saw a recipe for a Gluten-Free Flour Mix while I was browsing Pinterest. Supposedly you could use it in all your regular recipes and they would come out like normal. And there was no bean flour in it. I had to give it a try. Molasses Spice Cookies are one of my favorite Christmas cookies (though not one Grandma made), so I set one of my kitchen elves to work making a batch. They love to bake, and I was busy wrapping gifts.  

There was an oh-so-subtle difference, but they were good. And after the four or fifth one, you really couldn't tell any more. This flour mix is either going to be my best discovery  ever, or my worst. We also tried it out in the brownies we made for my daughter's birthday, and they seemed to turn out well, though we haven't tasted them yet. * update: while the brownies were delicious while fresh, they dried out very quickly. A few days after being made, they were quite crumbly. I've noticed this tends to be a trait of GF baked goods.

So, I've added two new recipes to my collection this week- GF Graham Cracker Crumbs and GF Flour Mix. And now I can join everyone else in dieting this January, because my house is full of yummy (but still fattening) gluten-free goodies!

Seven Layer Bars (2 recipes)

1/4 c. butter
1 c. graham cracker crumbs
1 c. coconut flakes
6 oz chocolate chips
6 oz butterscotch chips
1 can sweetened condensed milk
1 c. chopped nuts

Melt butter and pour into a metal 13 X9 inch pan. Sprinkle on graham cracker crumbs, coconut flakes, chocolate & butterscotch chips, condensed milk, and nuts. Bake at 350 degrees for 30 minutes. Cool and cut.

Hester’s Version:

1/2 c. margarine, melted
1 c. graham cracker crumbs
1 c. butterscotch chips
1 c. chocolate chips
1 c. shredded coconut
1 c. chopped walnuts
1 can sweetened condensed milk

Place butter in a 9X13 inch pan. Sprinkle on graham cracker crumbs, then the rest of the ingredients. Bake at 350 degrees for 30 minutes untuil golden brown.

Chili Cheese Balls

2 c. shredded sharp Old English cheese
3 oz. cream cheese, softened
¼ t. garlic powder
1/8 t. onion salt
dash black pepper

1 T. lemon juice
¼ c. finely chopped pecans
1 t. chili powder
1 t. paprika

Combine first 6 ingredients. Beat with fork until fluffy. Stir in nuts. Butter hands and form mixture into two balls. Combine chili powder and paprika, place on wax paper and roll balls in this mixture. Chill.* Let set at room temperature for 10 minutes before serving. Serve with crackers and knife on tray.

*Can freeze.

Puppy Chow

¼ c. peanut butter
1 c. chocolate chips
¼ c. butter
9 c. Chex cereal
1 to 1 ½ c. confectioners’ sugar

Melt together peanut butter, butter, and chocolate chips. Mix well, then pour over cereal. Stir gently until coated. Mixture will be clumpy. Pour sugar in clean paper bag. Add coated cereal before it has cooled. Seal bag tightly and shake for several minutes. Store mixture in airtight container.

Spritz Cookies

Grandma's Christmas cookie trays were works of art. Not only were they colorful, but they were made up of a large variety of special cookies that she only made once a year. Most of these are already listed on this blog, however there are two that aren't. These are the Christmas trees and wreaths that she would make using a cookie press. The recipe for the dough she used to make these spritz cookies is not among the others in her recipe boxes. While staying at Grandpa's house preceeding his funeral, I took the opportunity to page through some of her cookbooks and found this recipe, which appeared to be well used. Although I am not 100% certain this is the one Grandma used for Christmas, it is quite probable. ~Melissa

1 c. butter

1/3 c. sugar

3 egg yolks

1 t. flavoring (almond or vanilla)

2 1/2 c. sifted flour

Combine first four ingredients. Use your hands to work in the flour. Force dough through cookie press onto ungreased cookie sheets in the shape of trees or wreaths. Decorate with a small amount of colored sprinkles (non-pareils). Bakes at 400 degrees until set but not browned, about 8-10 minutes. Makes about 6 dozen.  

St. Nick Cookies

1 t. baking soda
1/2 c. evaporated milk
1 c. brown sugar
1 c. white sugar
1 c. lard
1/2 c. butter
1 egg
4 c. flour
1/4 t. salt
4 t. cinnamon
1/4 t. cloves
1/4 t. nutmeg
slivered almonds

Place the baking soda in the evaporated milk. Mix all the ingredients together. Shape into logs. Wrap in waxed paper and refrigerate overnight. Slice thin and bake at 350 degrees for 10-12 minutes.

Filling for Filled St. Nick Cookies:
1 c. almond paste
1 large egg
1 c. sugar
grated rind of orange or lemon

Mix all together well. Press half of cookie dough into cookie pan. Spred almond paste mixture over dough and cover with another layer of cookie dough. Bake at 350 degrees until lightly browned. Cut into squares.

Fudge

2 1/2 squares unsweetened chocolate
1 c. milk
2 1/2 c. sugar
1/4 t. salt
2 T. Karo syrup
2 1/2 T. butter
1 t. vanilla
1/2 c. nutmeats (chopped)

Cook- 240 degrees- beat until it starts to harden. Pour into greased pan and score. Re-cut when cool.

Recipe notes: These directions were copied as written from my grandma's recipe. I've preserved them "as is" for historical reasons. I would suggest looking up a similar recipe to get more complete instructions.

Another Fudge Recipe Grandma Used
3 c. sugar
2/3 c. evaporated milk
3/4 c. margarine
1 jar marshmallow creme
1 t. vanilla
1 c. chopped nuts
lg. package Nestles chocolate chips

Combine sugar, margarine, and milk. Bring to a boil. Sir 5 minutes over medium heat until soft ball. Stir in chocolate chips. Add marshmallow creme, nuts, and vanilla. Pour into a prepared pan.

Sugar Cookies

Yield: 6 dozen

1 c. butter

1 c. sugar

2 eggs

1 T. vanilla

3 c. flour

1 t. salt

1/2 t. baking soda

Cream butter and sugar, beat in eggs and vanilla until fluffy. Combine dry ingredients, mix into sugar mixture. Chill 2 hours. Preheat oven to 350 degrees. Divide dough into quarters. Roll out one quarter at a time on a lightly floured surface to a 1/8 inch thickness. Cut with cookie cutters, place on ungreased cookie sheets. Bake for 5-8 minutes or until cookies are barely browned on edges. Cool. Frost with glaze (let glaze dry before serving or storing), or decorate with frosting.

Glaze:

1 c. powdered sugar

2 T. milk

Mix and use on cookies immediately.

Peanut Brittle

Peanut brittle on the pan before being broken.

1/4 c. water
2 c. white sugar
1 c. light Karo syrup
2 c. raw peanuts
2 t. baking soda
2 T. butter
1 t. vanilla

Grease 2 cookie sheets, set aside. Measure baking soda, butter, and vanilla; set aside. Bring water to a boil in a pan, add the sugar and Karo. Cook until sugar is dissolved in Karo and liquid is clear. Continue to stir at a boil until you can "spin" a thread of the liquid by lifting and dripping some off a spoon. Add peanuts. Turn down to LOW heat and cook slowly until a golden brown (approximately 15-20 minutes). Remove from heat; stir in baking soda, vanilla, and butter. Spread quickly onto the readied cookie sheets. Let cool completely and break up into pieces.

Baked Beans

Serves 6

3 lb. jar Great Northern beans
3/4 c. catsup
1 t. prepared mustard
1 T. molasses
1 c. brown sugar
6-8 slices bacon
1 large onion, chopped


Cut bacon, fry with onion until onion is tender. Do not drain grease. Combine all ingredients. Place in slow cooker and cook 1 hour at 325 degrees and 2 1/2 hours at 275 degrees.

* Cook up 1 lb. dried beans if making them from scratch.

Chex Mix

United States

5 c. stick pretzels
4 c. Cheerios

8 c. assorted Chex cereal (corn, wheat, rice)

3 c. mixed nuts

1 c. butter

4 T. Worcestershire sauce

1 t. liquid smoke
2 t. seasoning salt
½ t. garlic powder

In a large roasting pan combine pretzels, cereals, and nuts; set aside. Heat remaining ingredients in a small saucepan until butter melts. Drizzle over cereal mixture; stir gently to coat. Bake in a 300 degree (Fahrenheit) oven for 45 minutes, stirring every 15 minutes. Spread on a large piece of foil to cool. Store in an airtight container. Make 20 cups.

Recipe notes: This is a traditional snack food at holiday parties in the USA. My family always made a big batch so we would have plenty for both Thanksgiving and Christmas.

Caramelita Bars

This is the recipe my Grandma used:

1 c. quick oats
3/4 c. packed brown sugar
1 c. flour
¾ c. melted butter
½ t. baking soda
¼ t. salt
¾ c. carmel ice cream topping, melted
3 T. flour
1 c. (6 oz.) semi-sweet chocolate chips
½ c. chopped nuts

Combine the first 6 ingredients and place place in a 9 inch square pan. Leave crumbly, do not press down. Bake at 350 degrees for 10 minutes. Remove half of the mixture and reserve for top. Press the remaining half into the bottom of the pan. Sprinkle chocolate chips and nuts over this crust. Combine carmel topping and flour; drizzle over bars. Sprinkle reserved half of crumb mixture over top, and press gently. Return to the oven for 15 to 20 minutes.


This is a very similar recipe that I use more often because it makes a larger batch:

Caramel Nut Bars
1 c. quick oats
1 c. packed brown sugar
1 c. flour
¾ c. margarine
½ t. baking soda
¼ t. salt
14 oz. package caramels
1/3 c. milk
1 c. (6 oz.) semi-sweet chocolate chips
½ c. chopped walnuts

Combine the first 6 ingredients; sprinkle 1 c. into a greased 13X9 inch baking pan (do not press down). Bake at 350 degrees for 10 minutes. Melt caramels and milk; stir. Pour over crust. Top with chocolate chips and nuts. Sprinkle with remaining oat mixture. Bake at 350 degrees for 10 minutes. Refrigerate and cut.

Tea Time Toffees (pecan tarts)

Crust
3 oz. cream cheese
½ c. margarine
1 c. flour

Mix; chill 1 hour. Divide into 24 balls and press into mini muffin tins. 

Filling
1 c. brown sugar
1 T. margarine
1 t. vanilla
1 egg
¾ c. chopped pecans 

Beat together; spoon into shells. (Do not overfill.) Bake at 325 degrees for 25 minutes.

Cathedral Window Cookies

12 oz. chocolate chips
½ c. margarine
10.5 oz. colored mini marshmallows
1 t. mint flavoring
½ c. chopped walnuts

Melt chocolate and margarine together. Cool so it won’t melt marshmallows, then add in remaining ingredients. Mix until marshmallows are coated. Shape into logs on waxed paper, wrap, chill. Slice ¼ inch thick. These make a very colorful addition to your cookie tray.

Russian Tea Cakes (Snowballs)





1 c. margarine, softened

½ c. powdered sugar
1 t. vanilla
2 ¼ c. flour
¼ t. salt
¾ c. finely chopped nuts
extra powdered sugar

Mix together all except the extra sugar. Shape into 1 inch balls and place on cookie sheets. Bake at 400 degrees for 10 to 12 minutes. Roll in powdered sugar. Cool and roll in powdered sugar again. Makes 4 dozen.

Thumbprint Cookies

¼ c. butter, softened
¼ c. shortening or lard
¼ c. brown sugar, packed
1 egg, separated
½ t. vanilla
1 c. flour
¼ t. salt
¾ c. chopped nuts
jelly or confectioner’s sugar icing

Heat oven to 350 degrees. Mix margarine, shortening, sugar, egg yolk, and vanilla. Work in flour and salt until dough holds together. Shape dough by teaspoonfuls into 1 inch balls. Beat egg white slightly. Dip each ball into egg white, roll in nuts. Place 1 inch apart on ungreased baking sheet; press thumb deeply into center of each. Bake about 10 minutes until lightly brown. Remove from sheet immediately. Fill each thumbprint with jelly or icing. Make 3 dozen.

Icing
Mix 2 c. Confectioner’s sugar with 2 T.+ 1 t. milk. Mix until smooth. Add food coloring if desired.

Eileen's Chocolate Peanut Butter Bars

1 pkg. (not box) graham crackers
1½ sticks butter, melted
1 lb. powdered sugar
2 c. peanut butter
12 oz. chocolate chips
3 T. butter or peanut butter

Crush the graham crackers into fine crumbs. Combine first four ingredients. Press into a 13 X 9 inch pan. Melt chocolate and 3 T. Of butter or peanut butter. Spread over top. Cut, cool, cut again.

Recipe notes: The blender works really well for crushing the graham crackers. Very easy, and makes a fine crumb.

Candy Cane Cookies

Made with love by my sister-in-law Caroline

½ c. butter, softened
½ c. shortening
1 c. powdered sugar
1 egg
1 t. vanilla
2½ c. flour
1 t. salt
½ t. red food coloring
½ t. peppermint extract


Cream butter, shortening, sugar, egg, vanilla, and peppermint extract. Blend in flour and salt. Divide dough in half. Add food coloring to one half. Shape 1 teaspoon from red- make a 4 inch long rope. Do the same with 1 teaspoon white. Twist together, put on ungreased cookie sheet, curve tops. Continue until all the dough is used. Bake at 350 degrees for 9 minutes or until very lightly browned.