Chex Mix

 My step mom has been making Chex mix for as long as I can remember. It is a tradition for her to make it at big events like, Thanksgiving, Christmas Eve, 4th of July, Sun Lakes family vacation, and Easter. I tried to make it many years ago and failed. Mainly because she doesn't have a recipe that isn't in on paper. I finally decided to watch her make it and write her every move. I've been holding that recipe for years. I finally decided to make it again because I love it but I decided this time to try adding more items I like. I'm not a big fan of the Chex mix and cherrios so I decided to add cashews and Cheese its. I can tell it's going to be a process to get it exactly the way I like it. Above is a pic of the original and below is the classic recipe. Try it and let me know what you think. 

Ingredients

4 cups cheerios

4 cups Rice Chex cereal

2 cups peanuts

4 cups pretzels

2 sticks of butter (melted)

8 tbs of Worcestershire 

8 dashes of Johnnys

10 light dashes of onion powder

2 tsp garlic powder

1 tsp garlic salt

Recipe

Pre heat oven to 325 degrees

Melt butter and add Worcestershire, Johnnys, onion powder, garlic powder, and garlic salt. mix until well combined. 

Add pretzels, peanuts, and both cereals to a pan. Drizzle 3 large spoon fulls of sauce and toss around. Bake for 15 minutes. Add 3 more large spoonfuls and bake another 15 minutes. Continue this process until you get desired color. 

Below is a pic of my attempt to make it with different ingredients. Got to say this attempt was much better than the first. The cheese its are a great adition. I think the next time I will try mini bagel chips. 

Prime Rib

I cooked my first Prime Rib this New Years day. I was terrified I was going to over cook or under cook it because I have heard stories of both. My mom and I went to Costco and saw these pre seasoned and were worried we wouldn't like them and that they would be over seasoned but it was a perfect combination of peppercorn and garlic all done for you. They sliced it off the bone but kept the bone attached with string and layed a massive amount of garlic inside. All I had to do was place it on a pan and follow the instructions. This is what I did and it turned out perfect. I will no longer be afraid. I hope you to try it. 

I will have to remember all of this for next year because it was worth all the stress and much easier than I every thought. The price was high but when I see that I feed 12 people and fed 8 the next day I think it wasn't that much after all. I hope my story inspires you to make one also. 

Ingredients

11 lb prime rib roast (which fed 12 adults and plenty left over for the next day)

3 carrots sliced

1 onion chopped to large pieces

3 celery stalks chopped into large pieces

1 package of au jus for pasting and gravy

Directions:

I had the roast sit out for at least an hour before cooking. 

Pre heat oven to 500 degrees. Cook Au jus according to package directions.

I bought it pre seasoned so if you didn't I would just season with your favorites. I placed roast in roasting pan on a rack with chopped up onion, carrots chopped, and celery chopped. 

I cooked it at 500 for 25 minutes then turned it down to 200 degrees. I basted it and cooked slowly for 3-4 hours until thermometer read 140 degrees. The directions said to cook for 20-30 minutes per pound. That gave those people who like it rare slices in the middle those who like it medium it was perfect for them on the end. I had a thermometer in at all times and made it very easy to watch without to much opening the oven. 

Once the temperature was just right I took it out and let it rest for 20-30 minutes. In the mean time I made a gravy with the drippings and added left over au jus that I basted with. It was perfection and I can't wait to make another one. I was also surprised that we had enough left over to make french dips for 8 people the next day. 

Butterscotch Bark

I found this recipe in Martha Stewart's Everyday food magazine. I used to love that magazine because it was full of wonderful simple recipes that have become staples in my home and I have passed on to many friends of mine. I am sad to say they don't offer this magazine anymore but thank goodness I saved all of my favorites. I hope that one day they will bring it back. 

This recipe is very easy and reminds me of the magic cookie bar meets brittle. The graham cracker with butter/sugar baked in is what makes it taste like butterscotch. My son just loves it and I have to say it lasts for many days after and still taste as good as the first day. However they don't last very long. This is good to make for friends or teacher gifts. Try them and let me know what you think. 

Once they are toasted and cooling

graham crackers must fill the entire cookie sheet

It's important to add chocolate chips after nut mixture cooled or they will melt

After it has baked for 10 minutes and bubbling

All done and ready to cool

Ingredients

1 cup chopped pecans
1 cup shredded sweetened coconut
1 cup semi sweet Chocolate chips
12 graham crackers
12 tablespoons unsalted butter
1/2 cup light brown sugar

Directions

Preheat oven to 350 degrees.  On a baking sheet spread chopped pecans and coconut and bake for about 5 minutes or until golden brown. Cool and then toss with Chocolate chips.

Line a 10 by 15inch backing sheet with foil. Break 12 graham crackers in half and fit them all on the sheet in a single layer.

In a medium sauce pan whisk butter and brown sugar over medium heat until melted and smooth. Spread over crackers.

Bake until bubbly, 10 minutes. sprinkle nut topping over the top and gently press down. Cool and then break into pieces.

Brisket

I moved to NYC to be a nanny over 16 years ago. One of the coolest parts of the job was that I learned a whole lot of new traditions, religions and recipes. I had never even heard of Brisket until I moved here. I quickly learned that it is a big holiday dish especially for Passover.

I got this recipe from the lady I worked for the longest and taught me the most. I made this brisket for her family for many years and now I make it almost every Christmas for my family.

What I like about it is that it is very easy to make and it cooks on the stove top which frees up your oven for other baked goodies. I especially love it with Romanoff Potatoes because it soaks up all the yummy gravy that the roast cooks in. Try this for any occasion and I guarantee you and your guests will be very happy.

Ingredients

2 onions sliced
1 clove garlic minced
3 Tablespoons Canola Oil
3 to 4 lb brisket
1/4 cup water
2 teaspoons White Vinegar
1 tablespoon brown sugar
1/2 tsp salt
3 tablespoons ketchup
2 bay leaves


Directions

In a large pan brown onions. Once they are brown take one minute to brown garlic with onions. Remove onions from pan. Salt and pepper Brisket and Brown it on each side in the same pan. While it is browning add all the other ingredients in a bowl. After meat is brown add onions and garlic and sauce to the pan. Cover and simmer on low for 2 1/2 hours. Serves 6 to 8.

Most important thing to remember if you have never cooked brisket or any type of meat like it is that when you slice it you cut against the grain. This meat comes out perfect and super tender every time.

Weenies in a blanket

My mother started making these when I was a teenager and they have become a staple appetizer at my house on Christmas day for many years after. I now live in NYC and am not home for the holidays so to help with my homesickness I make these every year for my kids and guests on Christmas eve.

They are really easy and taste so much better than the ones you buy in the frozen section. I have tried many frozen cocktail weenies at Trader Joes and Costco and all of them have this weird after taste I don't enjoy. Once you make these you will also feel the same way.

These are great for any party/get together you will have. Your guests will gobble them up so fast you will have a hard time getting one yourself. Give them a try and let me know what you think.

Ingredients
1 package of cocktail weenies (my favorite is Nathans but Hillshire is also good)
1 package Pillsbury Crescent rolls.

Directions

Pre heat oven to 350 degrees. Line a baking sheet with parchment paper.

Unravel Crescent rolls. Cut each triangle into 5 small pieces and roll each weenie with that pieces. Line them up on the baking sheet and bake for 15-20 minutes or until golden brown.

I dip mine in yellow and spicy mustard but for kids you can add ketchup.


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Pecan Bars

I have been making these for years but this year I made them for The Great Food Bloggers Cookie Swap. I love them because they are very easy to make and simply Divine. I wanted to make something that could handle shipping and still taste great as the day I made them. By participating in this swap I received the names of 3 bloggers that I had never heard of to send a dozen cookies to each of them. And I also received a dozen cookies from 3 bloggers. It was so much fun to get such yummy cookies in the mail. My family enjoyed opening the boxes to see what lovely cookie we would receive. Each of the ladies took great care in making them and shipping them to me.

I hope the ladies I sent them to were as happy with them as me and my family were. My son Coolidge was sorry to see them go. I promised some yummy cookies were coming in the mail. I had a lot of fun swapping cookies with complete strangers.

I got this recipe from one of my favorite food magazines "Everyday Food." Try it and let me know what you think. I feel they freeze well too so you can pull them out and serve them to your guests later.

Ingredients
For the Crust

1 1/2 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into small pieces
1 large egg, lightly beaten

For the Filling
1/2 cup unsalted butter
3/4 cup packed light brown sugar
1/4 cup light corn syrup
1/4 cup heavy cream
1/4 teaspoon salt
8 ounces about 2 cups pecans

Directions

Make the Crust
1. Line 9 inch square baking pan with foil. In a food processor, pulse flour, sugar and salt to combine. Add butter, pulse until mixture resembles coarse meal. Add egg, pulse just until a dough forms. 2. Transfer dough to prepared pan, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes. Preheat oven to 375 degrees. 3. Prick bottom of dough. Bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling.

Make the Filling
1. In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes. 2. Remove pan from the heat. Whisk in cream and salt; mix in pecans.

Assemble and Bake
1. spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (Create as flat a surface as possible). 2. Bake until bubbling and amber colored, 18-22 minutes. Cool Completely in pan. 3. Using foil lift cake from pan; peel off foil. With a sharp knife cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.

Crust ready to bake

Ready to cut into bars

Ready to be shipped

Coconut Jam Thumbprints

I make these every year and every year my friends ask for the recipe. They are easy to make and quite addicting. I got this recipe from the Barefoot Contessa Family cookbook. She is one of my favorite tv cooks. I have several of her books and am rarely disappointed with a recipe I've used. Try these delish cookies and let me know what you think. They would be a great hostest gift for New Years eve or day party. 

Ingredients

• 3/4 pound (3 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1 egg beaten with 1 tablespoon water, for egg wash
• 7 ounces sweetened flaked coconut
• Raspberry and/or apricot jam

Directions

Directions

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Christmas Sugar Cookies

Since I was a kid me and my sisters have been making these sugar cookies. I am happy to say I now make them with my own kids. I don't know where the recipe orginated, I just know that we got it from my grandmother. I don't like cutout sugar cookies that are hard to bite through. That is why I love this recipe. The cookies are crisp on the outside but soft in the middle.

Ingredients

2 1/2 c. flour
1 tsp baking soda
1 tsp cream of tartar
1 1/2 c sifted Confectioner sugar
1 c. Butter
1 egg
1 tsp Vanilla
1 tsp Almond

Recipe

Combine flour, soda and cream of tartar and set aside. Cream sugar and butter. Add egg and flavoring and then add dry ingredients. Chill for two hours. Pre heat oven to 350 degrees. Roll out dough and cut into shapes. Bake for 7-8 minutes

Peanut Butter Blossoms

I have had this recipe for the longest time that I don't even remember where it originated from. I have been making these cookies since I was a kid. To me it is the best peanut butter cookie and oh boy have I tried many. I think what I like about this cookie is that it reminds me of the peanut butter in the middle of a Reese's cup. I make them every Christmas because to me they are THE holiday cookie. I hope you try them and think they are just as delish as I do. If you have a better recipe please share.

Ingredients

1 1/4  c. flour
3/4 tsp baking soda
1/2 tsp salt
1/2 c. shortening
1/2 c. Creamy Peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
11 ounce bag of Hershey kisses

Recipe

In a medium bowl mix together four, baking soda, salt and set aside. With a mixer cream together shortening and peanut butter until well blended. Then add both sugars. Add egg and mix until combined. Slowly add dry ingredients until all incorporated. Chill in refrigerator for 1 hour.

Roll into small 1 inch balls and then coat with sugar. Bake at 375 degrees for 8-10 minutes.  Immediately after you remove from the oven place a Hershey kiss on each cookie and then let cool.