New Year's Day Black Eyed Peas

It may be legend or superstition. Whatever it is, it is said that eating Black Eyed Peas on New Year's Day will bring you good luck.
We can all use a little good luck.
Start these peas on December 31, as they need to soak overnight.

New Year’s Day Black Eyed Peas

1 pound black-eyed peas, soaked and rinsed

2 tablespoon olive oil

1 Large Onion, diced

4 Ribs Celery, diced  

1 Med Green Bell Pepper, diced

1 Clove Garlic, minced

1 Left over Ham Bone with meat attached or 1 ham hock

1 quart chicken stock

Water as needed   

2 Dried Bay leaves

4-5 Dashes Hot Sauce (such as Frank’s or Tabasco)

1 teaspoonful Salt

½ teaspoonful Black Pepper

4 Cups Prepared Hot Steamed White Rice

The Night before cooking: Rinse Black Eyed Peas and place in a large pot and cover with water 1 inch above peas. Allow to soak overnight. Rinse with cold water before cooking.

In a Large stock pot or Dutch Oven, Heat the oil and add the Onion, Celery and Bell Pepper.

Cook over medium heat until the vegetables begin to soften.

Add the Garlic and cook for 1 minute longer.

Add the Ham and the Chicken Stock.  Add enough water to cover well.

Add the Bay leaves and Hot Sauce.

Bring to a boil over med-high heat, and then reduce to a simmer.

Cook for 45-60 minutes until the peas and soft.  Add more Water as necessary

Remove Ham and pull the meat free with two forks and add back to the pot.

Add the Salt and Pepper and adjust to taste.

Serve over Hot Rice with a little extra Hot Sauce if desired.

No-Bake Cookies

A Million and One!
That's how many different versions of this recipe are out there somewhere.
This is my favorite!

No-Bake Cookies
1 3/4 Cup Sugar
1/2 Cup Milk
1/2 Cup (2 Sticks) Butter or Margarine
4 Tablespoonfuls Cocoa
1/2 Cup Peanut Butter (Smooth or Crunchy)
1 teaspoonful Vanilla
3 Cups Rolled Oats

Cover 2 Baking sheets with Aluminum Foil, set aside

Combine Sugar, Milk, Butter and Cocoa in a 3 Quart Saucepan.  Over Med-High heat bring to a boil
stirring constantly.
Boil for 1 Minute
Remove from heat and add the Peanut Butter, Vanilla and Oats.  Stir together quickly.
Drop by Tablespoonfuls onto prepared baking sheets.
Let cool completely
Enjoy

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Dinner Sandwich For Tomorrow

It's going to be a busy week!  Everyone is still recovering from the last holiday, while preparing for the next one.
So this week, when you have a little extra time one evening, make dinner for tomorrow.

Dinner Sandwich for tomorrow.

Start with a large round loaf of bread. Cut 3/4 inch of the top of the loaf off.
Dig into the bread bottom, removing all but 1/2 to 3/4 inch on the side and bottom .
(Save the dug out portions to use for bread crumbs or another recipe)
Drizzle the inside of the bread and the top that you cut off with a little olive oil and sprinkle with salt and pepper.
Now comes your creative part.  The inside can be filled with anything you like.

There is just a couple rules:
Don't use anything too 'wet'. Stewed tomatoes are out. but tomato slices are fine.
Don't put two 'wet' ingredients together. For example, don't put tomatoes next to a layer of mayonnaise.
Do Season well

Some ideas to fill with:
Deli meat such as Ham or Turkey or Salami

Cheeses: Swiss, Cheddar or American
Tomatoes
Roasted Red Peppers
Olive slices or Taponade (Olive Paste)
Lettuce
Pickles
Herbs
Sprouts: Bean, Alfalfa, Broccoli
Artichokes
Cucumbers
Mayonnaise
Mustard
Salt, pepper, seasoning powders
Anything else you want to utilize

Remembering the rules; layer the cavity of the bread with your chosen ingredients.
Place the top back on the round loaf.
TIGHTLY wrap the entire loaf in plastic wrap and set in a dish.
Weight the sandwich down with a plate and a large heavy can from the cupboard.
Wait at least 12 hours before slicing and serving the sandwich.

Wassail

Here we come a-wassailing

Among the leaves so green;

Here we come awand'ring

So fair to be seen.

Love and joy come to you,

And to you good wassail too;

And God bless you and send you a Happy New Year

And God send you a Happy New Year.

People don't 'Wassail' anymore really. Traditionally wassailing was a festival to awaken the apple trees and scare off evil spirits to ensure a good harvest next year.
Later it changed to something more like "Caroling".
What remained in all traditions is a little libation, a little something to keep you warm.
Wassail is very delicious.  Here is a traditional recipe.
Today, make this in a crock pot to keep it warm for serving.

Wassail
2 Bottles of good Red Wine such as a Bordeaux, Claret or Your Favorite
4 2- inch Cinnamon Sticks
1/2 Cup Sugar
8-10 Whole Cloves
1 Large Orange

Cut the Orange in Half and place half of the Cloves in Each Orange Half.
Combine the Oranges and all other ingredients in a Crook Pot (Or Saucepan)
Simmer for 15-20 minutes. (DO NOT BOIL)
Remove the Cinnamon and the Orange halfs. Squeeze a small amount of Orange juice into the Wine mixture.
Serve directly from the crock pot or a punch or Wassail bowl if you have one.
But remember Wassail should be served warm.
Enjoy!

Old Fashioned Butterscotch Patties

It's not too late, especially if you have a couple extra free days before the holiday, to make a little candy.
This recipe came from my friend Trish who warned me how addictive these were.
I didn't listen.
Make sure you have people to share these with or risk eating the entire batch.

OLD-FASHIONED BUTTERSCOTCH DROPS

2 cups sugar 

1/4 cup light corn syrup 

1/2 cup butter (real not margarine) 

2 TBSP water 

2 TSBP vinegar

Butter 2 sheets of aluminum foil and place on 2 baking sheets

Combine all ingredients in a heavy sauce pan.   

Stir and cook over medium heat until sugar dissolves.   

Cook at a medium boil, stirring as needed to control foaming and to avoid sticking as mixture thickens.   

If syrup crystals form on the sides of the pan, wipe them off.  

Cook to the hard crack stage (290 degrees). 

Remove from heat and let stand one minute.

Quickly drop a teaspoonful of butterscotch onto the foil making patties about one inch 

in diameter and spaced about 1/2 inch apart. 

If the candy thickens so that it will not drop easily, place on low heat until workable. 

Cool.

Makes about 6 dozen small patties  

Noel

Alright, everybody sing!  "Noel, Noel, Noel, Noel"
no, not 'Noel'. These simple and delicious bar cookies are pronounced 'NOLEs'
You can use your favorite nut to make these bar cookies. I prefer walnuts.
These are very rich cookies. Cut bars small.
Make some today.

Noel
2 Tablespoonfuls Butter, melted
2 Eggs
1 Cup Brown Sugar
5 Tablespoonfuls Flour
1/8 teaspoonful Baking Soda
1 Cup Chopped Nuts
1 teaspoonful Vanilla
Powdered Sugar

Preheat oven to 350 degrees

Pour melted Butter in a 9X9 inch square metal pan.
Combine Flour and Baking Soda and set aside.
Beat together eggs and sugar well.
Add the Flour mixture, stirring just to combine.
Add the Vanilla and Chopped Nuts.
Pour batter into butter baking pan. Do not stir.
Bake for 20 minutes. Remove from heat and let set for two minutes.
Turn out onto a cooling rack to cool completely.
Dust bottom with Powdered Sugar.
Cut into small bars. Makes 18-24 cookies 

Stewed Summer Squash

Green Bean casserole, corn, peas. Tired of the same old side dishes? Try this tasty different side dish.
You can easily double this recipe.
This is an unusual and very tasty side dish and can also be served over rice for a vegetarian meal.

Stewed Summer Squash

  

1 28oz Can Stewed Tomatoes

2 small – medium Zucchini, Sliced or Diced

2 small-medium Yellow Crookneck Squash, Sliced or Diced 

2 Green onion diced (Use the whole onion)

1 Cup Water

1 teaspoonful sugar

1 teaspoonful Curry Powder

Salt and Pepper to Taste

½ teaspoonful Crushed Red Pepper Flakes (optional)

Combine all ingredients in a large Saucepan. 

Slowly bring to a boil, stirring constantly.

Reduce heat to simmer and cook for 45-60 minutes

Winter White Chili

OK, OK, I'll admit it. This dish is just as good in summer as in winter. But, since tomorrow is the first day of winter, this would be a perfect dinner served with a green salad and a good crusty bread.
This recipe is also easily doubled or tripled.

Winter White Chili
2 Tablespoonfuls Olive Oil
1 1/2 Lbs Boneless Skinless Chicken Breast
1 med Onion, diced
1 Cup Chicken Broth
1 4oz Can Diced Green Chilies
1 19oz can White Beans (Cannelloni, Navy or your favorite) do not drain
2 Green Onions, chopped
1 teaspoonful Garlic Powder
1 teaspoonful Ground Cumin
1/2 teaspoonful Dried Oregano
1/2 teaspoonful Dried Cilantro
1/4 teaspoonful Cayenne Pepper
Salt and Pepper to taste

Chop the Chicken Breast into small bite size pieces

Heat a large Dutch Oven over Med heat.  Add the Olive oil and the onion, cooking just until the onions become soft.
Add the Chicken and quickly stir the meat around until it loses it's pink hue.
Add all remaining ingredients.
Bring the chili to a boil, then reduce heat to a simmer and cook approximately 45 mins.
Taste and  add more salt and pepper if needed.

Christmas Dried Beef Dip

They're Coming! They're Coming!
Whether it's family or friends; it get together for a party time.  Here is a quick, easy and very tasty Appetizer/Dip suitable for almost any holiday gathering.   The red and green colors make it look festive.
Note: It may be tempting to Chop the vegetables for this recipe with a Food processor; especially if you double the recipe. But, RESIST or the dip will be too watery

Christmas Dried Beef Dip 
8 oz package Creme Cheese, Softened
1/2
4.5-5oz Jar/package of Dried Beef, Chopped (Do Not Rinse)
1/4 Cup Finely Chopped RED Bell Pepper
1/4 Cup Finely Chopped GREEN Bell Pepper
2-4 Tablespoonfuls Finely Chopped Onion
Dash Black Pepper
2 Tablespoonfuls Milk

Combine all ingredients except the Milk.  Slowly add just enough of the milk to bring the dip together to a smooth consistency.
Serve with your favorite crackers

Rob's Big Cookies

Just about anywhere you go, you can smell cookies baking.  YUMMM
This cookie is named for my friend Rob who loved the holidays but loved cookies as much or more. This was one of his favorites.

Rob's Big Cookies 

1 Cup Granulated Sugar
3/4 Cup Light Brown sugar
1 1/2 Cups (3 Sticks) Butter, softened
2 Teaspoonfuls Vanilla
2 Large Eggs
2 1/2 Cups All Purpose Flour
2/3 Cup Cocoa
1 teaspoonful Baking Soda
1/2 teaspoonful Salt
1 10-12 ounce package White Chocolate Chips
1 10-12 ounce package Semi-Sweet Chocolate Chips
3/4 Cup Roughly Chopped Pecans

Preheat oven to 350 degrees

Stir or sift together the Flour, Cocoa,  Baking Soda and Salt and set aside.
Cream together the sugars and the butter very well until light and fluffy.
Add the Vanilla, then the eggs one at a time, mixing well after each addition.
Slow add the Flour mixture. Mix until just combined.
Stir in the pecans.

Drop by heaping tablespoonfuls onto ungreased  baking sheet leaving plenty of room for the cookies to spread. These are big cookies.
Bake for 12-14 minutes until golden brown. Remove from oven and let rest a minute before removing to cooling rack.
High Altitude: Add 2 Tablespoonfuls Water with the Vanilla

Apple Dumplings

It is 'that' time of the year for all of us.  No! I don't mean the just the holidays.  I mean cold too! A large segment of the country is covered in cold and snow and ice.
As we hunker down and spend more time inside and spend more time with our families memories come pouring in like a huge snowfall.
For me; one of those memories is of my grandmother's Apple Dumplings.  The sweet smell of them baking, everyone who was older than I, exuding their own excitement till everyone caught it (like the flu lol), and finally hoping to get a little extra of that special syrup.  
Make these and start your own family tradition.

Alice McKinney's Apple Dumplings

4 med-large Baking Apples

Syrup: 
1 Cup Sugar
1 Cup Water
1/4 Cup (4 Tablespoonfuls) Butter
1 Tsp Cinnamon
Pastry: 
2 Cups Flour
1/2 tsp Salt
2 tsp Baking Powder
4 Tablespoonfuls Shortening
3/4 Cup Cold Milk



Preheat oven to 500 degrees
Spray an 8X8 metal baking pan with non-stick spray

Peel and Core the apples and drop into 2 cups of water mixed with 1 tablespoonful of lemon juice to keep them from turning brown.
Make the Syrup:
Combine all syrup ingredients in a 2 quart saucepan. Bring to a boil, stirring constantly to dissolve the sugar.
Reduce heat to Med-High and cook until thick and syrupy. The syrup should drop from a spoon in light sheets.
Remove from heat.
Make The Pastry.
Stir together the Flour, Salt and Baking Powder.  Cut in the shortening until the mixture resembles a fine crumble. Quickly stir in the Milk, stirring just until the pastry comes together.
Roll out the pastry to approximately 1/8 inch using extra flour to keep the pastry from sticking.
Cut the Pastry into 4 squares.  

Remove the apples and pat dry with paper towels.
Place one apple in the middle of each square. Drop one teaspoonful of the syrup in the core hole.
Pull up the corners around the apple, stretching as needed to completely cover the apple, pinching the tips together. Pierce the top with the edge of a paring knife to form a vent hole.

Gently move the Dumplings to the baking pan.
Bake at 500 degrees for 5 minutes
Reduce heat to 350 degrees and bake for an additional 30-35 minutes until golden brown and slightly slumping.
Let dumplings cool for 15-20 minutes.
Serve by covering each Dumpling with plenty of the remaining syrup.
Makes 4 Dumplings

360 degree Roast Chicken with a Tumble of Roasted Vegetables

This is a quick easy weeknight or weekend dinner. The 360 degrees relates to rotating the bird while cooking; not to cooking temperature. This Rustic recipe and method yields a very moist chicken, albeit not the prettiest bird.

Chicken
Salt
Pepper
Sage (optional)
Thyme (optional)
Vegetables-Any Combination of Onion, leek, potatoes, sweet potatoes, carrots, celery, turnips, parsnips, etc
Rosemary (optional;)

Preheat oven to 375 degrees.

Peel and prepare vegetables, placing in a large bowl. Add salt and pepper to taste.
Crush a tablespoonful of rosemary between hands and add.
Pour about 4 tablespoonfuls of Olive oil over vegetables and mix well.
Tumble out the vegetables on a large baking sheet and set aside.

Prepare chicken by removing giblets and washing well with cold water; Pat dry with paper towels.
Mix together 2 teaspoonfuls each of salt, pepper and sage or thyme. Sprinkle half of the mixture inside cavity.
Tuck the wings of the bird under the thighs to prevent burning.
Coat the outside of the bird with butter or vegetable oil and sprinkle with the rest of the salt and pepper mixture.

Place the Chicken on it's side on top of the vegetables and place in preheated oven for 15 mins.
Turn the chicken to the other side and cook an additional 15 mins.
Turn chicken breast side up and continue cooking until thermometer inserted into thickest part of thigh registers 180 degrees or until juices run clear.
Plan for about 20-25 mins per pound.

Remove chicken from oven and let rest for about 15 mins.  Stir vegetables and continue cooking vegetables during this time, if needed.

Spread the roasted vegetables on a serving platter.  Rip the chicken apart with hands and place over vegetables.
Serve family style and enjoy.