Happy St. Patrick's Day!

Happy St. Patrick's Day!

Here's a link, here's a list of St. Paddy's Day recipe ideas.

And this, to me, sounds sort of weird and awful, yet sort of awesome.

Guinness and Chocolate Cheesecake

• 1 cup crushed chocolate cookies
• 1/4 cup butter, softened
• 2 tablespoons white sugar
• 1/4 teaspoon unsweetened cocoa powder
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs
• 1/2 pound semisweet chocolate chips
• 2 tablespoons heavy cream
• 1 cup sour cream
• 1 pinch salt
• 3/4 cup Irish stout beer (e.g. Guinness®)
• 2 teaspoons vanilla extract
• 1 (1 ounce) square semisweet chocolate

1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.
2. Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
3. Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
4. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
5. Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
6. Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

Are you wearing green today?

Happy Valentine's Day

Because she is wonderful, JMC sent this to share. Adorable, and easy, and also delicious. I noticed there wasn't a step for "eating several rice krispy treats yourself" or "make yourself sick from eating spoonful after spoonful of icing," so use your best judgement on that.

Thanks, JMC!

And for fun, here's a link about one of my favorite candies. (Which I am always ashamed to admit. I like the orange ones best.)




















Which color is your favorite?

Happy Valentine's Day!

One More Try

I tried again. I have no idea if these are good or not, but at 111 calories per brownie, they might be worth a shot. Surely if you dollop some fresh strawberries and reduced fat/calorie whipped topping, they can't be too bad. Right?

Edit: Plus, this!

Slighty Better for You, Still Chocolate

I Googled "healthy Valentine's Day recipes" and found some things that were mildly less sugar-coma-inducing than, say, bags upon bags of Hershey's Kisses.

I'll share!

This recipe is from here:

Chocolate Mousse

1 teaspoon unflavored gelatin
2 tablespoons coffee liqueur, rum or strong brewed coffee
3/4 cup low-fat milk
1 large egg
1 cup packed light brown sugar
2/3 cup unsweetened cocoa powder, preferably Dutch-process
2 ounces bittersweet (not unsweetened) chocolate, chopped
2 teaspoons vanilla extract
4 large egg whites
1/2 teaspoon cream of tartar
3 tablespoons water

1. Sprinkle gelatin over liqueur (or rum or coffee) in a small bowl; let stand until softened, about 1 minute.

2. Whisk together milk, whole egg, 1/4 cup of the brown sugar and cocoa in a medium saucepan until smooth. Cook over low heat, whisking constantly, until thickened, about 5 minutes. Remove from the heat and add the softened gelatin mixture, stirring until the gelatin has dissolved. Add chocolate and vanilla; stir until the chocolate has melted. Let cool to room temperature, about 30 minutes.

3. Bring 1-inch of water in a wide saucepan to a bare simmer. Combine egg whites, cream of tartar, water and the remaining 3/4 cup brown sugar in a heatproof bowl large enough to fit over the saucepan. Set the bowl over the barely simmering water and beat with an electric mixer at low speed, moving the beaters around constantly, until an instant-read thermometer registers 140°F. (This will take 3 to 5 minutes.)

4. Increase the mixer speed to high and continue beating over the heat for a full 3 1/2 minutes. Remove the bowl from the heat and beat the meringue until cool, 4 to 5 minutes longer.

5. Whisk one-fourth of the meringue into the chocolate mixture until smooth. Fold the chocolate mixture back into the remaining meringue with a rubber spatula until completely incorporated. Spoon the mousse into 6 dessert glasses, and chill until set, about 3 hours.

NUTRITION INFORMATION: Per serving: 248 calories; 6 g fat (3 g sat, 1 g mono); 38 mg cholesterol; 47 g carbohydrate; 7 g protein; 4 g fiber; 68 mg sodium; 238 mg potassium.

3 Carbohydrate Servings

These involve FRUIT and therefore are super-healthy:

Chocolate-Dipped Apricots

1/3 cup sugar
2 strips lemon zest
1 cinnamon stick
1 cup water
24 dried apricots (about 1/4 pound)
2 ounces bittersweet (not unsweetened) chocolate, coarsely chopped
1 tablespoon chopped peeled pistachios

1. Line a baking sheet with wax paper and place a wire rack on top.

2. Combine sugar, lemon zest, cinnamon stick and water in a small saucepan; bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 3 minutes. Add apricots and gently simmer just until tender, 6 to 8 minutes. Transfer the apricots with a slotted spoon to the rack. Let cool completely.

3. Melt chocolate in a small metal bowl set over a pan of barely simmering water. Dip half of a poached apricot in the chocolate, letting excess drip off. Sprinkle some chopped pistachios over the chocolate half and return the apricot to the rack. Repeat with the remaining apricots. (You will have some melted chocolate left over.) Refrigerate until the chocolate has set, about 20 minutes.

NUTRITION INFORMATION: Per candy: 43 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrate; 0 g protein; 1 g fiber; 0 mg sodium; 107 mg potassium.

1/2 Carbohydrate Serving

MAKE AHEAD TIP: Store in an airtight container, with wax paper between each layer, in the refrigerator for up to 1 week.

This one claims to take hours, but it might be worth it, especially if you're a big sucker for chai spices. (Like me.) It sounds goooood:

Chai Chocolate Pots de Creme

Makes 8 servings
ACTIVE TIME: 40 minutes
TOTAL TIME: 5 hours (including 3 hours chilling time)
EASE OF PREPARATION: Easy

2/3 cup whipping cream
2 1/2 teaspoons crushed cardamom pods or 1 teaspoon bruised cardamom seeds (see Tip)
7 whole cloves
4 slices peeled fresh ginger
4 1/2 ounces semisweet or bittersweet chocolate (see Tip), finely chopped
1 1/4 cups reduced-fat milk
3 tablespoons sugar
1 large egg
3 large egg yolks
1 teaspoon vanilla extract
Whipped cream for garnish (optional)
Crystallized ginger for garnish (optional)

1. Position a rack in lower third of oven; preheat to 325°F. Lay a double thickness of paper towels in a baking pan large enough to comfortably hold eight 4- to 6-ounce heatproof custard cups or ramekins. Set the cups in the pan (the paper towels will keep them in place).

2. Heat cream, cardamom, cloves and ginger in a medium saucepan over medium-high heat until the mixture just comes to a full boil. Remove from the heat and let stand for 15 minutes. Place chocolate in a 4-cup glass measure. Return the cream to medium-high heat and reheat to boiling. Immediately pour through a very fine sieve set over the chocolate, pressing down on the spices to extract as much flavor as possible; don't stir the chocolate. Let stand for 3 minutes, then gently stir until the chocolate completely melts and the mixture is well blended and smooth. (If the chocolate is not completely melted, microwave it for 20 to 30 seconds on High, then stir.)

3. Wipe out the saucepan, add milk and sugar, and heat just to boiling, stirring until the sugar dissolves. In a slow, thin stream, gradually stir about two-thirds of the boiling milk into the chocolate. If the mixture looks separated at any point, stop adding milk and stir the chocolate until it is smooth again before continuing.

4. Whisk egg, egg yolks and vanilla in a small bowl until well blended. While constantly whisking the egg mixture, add the remaining milk in a slow, thin stream. Strain the egg-milk mixture through a fine sieve into the chocolate mixture; stir well to combine. Evenly divide among the custard cups, about 1/4 cup each.

5. Place the pan on the low oven rack. Add enough very hot tap water to come 3/4 inch up the sides of the cups. Bake until the tops appear barely set when the cups are jiggled, 16 to 20 minutes; don't tap the tops as this will mar the surface.

6. Transfer the cups to a wire rack. Let cool thoroughly, about 1 hour. Cover with plastic and refrigerate until chilled, at least 3 hours and up to 3 days. Let warm up just slightly before serving. Garnish with a dollop of whipped cream and a small piece of crystallized ginger (if desired). NUTRITION INFORMATION: Per serving: 204 calories; 15 g fat (8 g sat, 3 g mono); 132 mg cholesterol; 18 g carbohydrate; 4 g protein; 1 g fiber; 36 mg sodium; 87 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 3 fat TIP: Tips: You can use either whole cardamom pods or the peppercorn-size seeds for this recipe. Crush or bruise the seeds with the side of a chef's knife or a heavy-bottomed pan to help release the flavor. If necessary, substitute 1/2 teaspoon ground cardamom; the flavor will be fine, but the texture will be a little less silky.

Almost any semisweet or bittersweet chocolate will work in this recipe, although if you choose an extra-bittersweet one with more than a 65% cacao content, reduce the chocolate to 4 ounces and increase the sugar to 1/4 cup. MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

Brownie Torte

I've been going through Christmas candy withdrawal (plus I didn't bother to make a New Year's resolution involving weight--opting, instead, for one involving art). Winter stretches out long before me. Gone, gone, are the days of cookies and fudge.

Thank goodness for Valentine's Day, right? Because what is it, other than an excuse to curb that itching for sugar left over from Christmas and Halloween? How about we look at some chocolate? If you're still resolving, look away. Or send me some low-fat Valentine's Day recipe ideas. While you're at it, send me some Valentine's Day idea love, in general.

I pulled this from AllRecipes.com. It has to be good, because the first ingredient is butter.





















Brownie Torte

INGREDIENTS
1/2 cup butter
1/2 cup light corn syrup
1 cup semisweet chocolate chips
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnut
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups sliced fresh strawberries (optional)

DIRECTIONS

Butter and flour a 9 inch round cake pan. In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup. Stir in 1 cup chocolate chips until melted. Remove from heat and add sugar and eggs, and stir until blended. Stir in 1 teaspoon vanilla, flour, and nuts. Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched. Cool in pan 10 minutes, then place on a cooling rack.

To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla. Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.

More Cookies!

The ever lovely Heather wrote the following (and sent in these photos) (photos that made my stomach grumble):

"I have two staples when it comes to Christmas Cookies...Well, three if you count Sugar Cookies, which really everyone should. I hope everyone has good memories of baking and decorating sugar cookies when they were little. I've always loved sugar cookies... in theory. In reality, as an adult, I've never really enjoyed them. They're sticky and messy to make, and I've never found just the right cookie... most are either too crispy or too chewy. I have to say that PW herself has turned the whole sugar cookie experience around for me. If you don't know who I'm talking about, you should meet her here.

And then try her sugar cookies here. Awe. Some. Seriously one of the best cookies I've ever tasted. Hurry, make some before Christmas is over!!

Another really fun thing to do with sugar cookies... my kids had a blast making these for our neighbors last year: cut out different sized star cookies, frost with green frosting and stack them to make a tree.



















I made ours last year with the Pillsbury Funfetti Holiday Cake Mix, using the directions on the box for the cookies. Talk about simple cookies!! I had many people ask for that recipe saying they were the yummiest they'd ever tasted!! They couldn't believe it when I had to tell them it was from a cake mix!

Alright. On to my never-fail-to-put-me-in-the

-Christmas-mood-must-haves...

Chocolate Crinkles
INGREDIENTS

• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

DIRECTIONS

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.









































3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.















These are so yummy... like soft little brownies with just the tiniest bit of crunch on the outside with the delightful "snowy" sugar sweetness around them.















Tips: The dough is sticky. Be sure you refrigerate or freeze long enough to firm it up. I use a little scooper to drop the balls of dough right into the bowl of powdered sugar. Then in the sugar, you can roll it easily and not ever have to deal with the stickiness. Also, be sure and use parchment or a silpat as the powdered sugar will stick and burn to the bare pan.

Peppermint Bark
INGREDIENTS
white baking chocolate or almond bark
crushed candy canes or starlight mints

Simply melt the chocolate in a double boiler, then stir in crushed peppermint. Spread thinly the chocolate and peppermint on a cookie sheet lined with foil.




































Refrigerate for an hour and then remove from cookie sheet and break or cut into pieces. Store in airtight container at room temp.

You can also swirl white and dark/milk chocolate, or layer them by refrigerating just to set first layer and then adding a second layer."

Thank you so much, Heather! These look awesome!

Buckeyes + Reindeer Cookies

Kelsey sent the following, and I am happy, because this candy? This candy is gooood:

"Here is our family recipe for buckeyes, which are a huge holiday treat here in Ohio. I'm sure people make them in other parts of the country as well, but might use a different name. (Teams from Ohio State University are The Buckeyes, and the buckeye is the state tree of Ohio.)

We miss these terribly in our house since discovering my daughter's peanut allergy. But they are too good not to share.

Buckeyes with a Twist

2 sticks melted butter
2 cups peanut butter (we used creamy, you'll see why)
1 box powdered sugar
3 cups rice krispies (That's the twist!)
12 oz. chocolate chips semi sweet chocolate chips, plus 1/3 bag milk chocolate chips
1/4 bar paraffin

Mix top ingredients with hands. Form into balls. Refrigerate 30 minutes. Melt 12 oz. chocolate chips and 1/4 bar paraffin fully in a double boiler. ( I have also used a small crock pot for this part.) Use a toothpick to dunk the buckeyes in the chocolate. Refrigerate or freeze.

Some tips:

Mix the peanut butter and butter first, then add powdered sugar, and finally the cereal.

Try not to overwork the mixture once the cereal is in, you want the pieces to stay crispy.

Don't skimp on refrigerating the buckeyes before you dunk them!

You can melt the paraffin in the microwave and then put it into a warm crock pot, then add the chocolate chips and mix well.

Working in the crock pot lets you take your time without worrying about burning the chocolate!

Wash the pots/bowls (whatever held the chocolate and paraffin) right away because it will get yucky as it cools and be more difficult to clean.

You can put nine or a dozen of these in a little gift box for neighbors, friends, etc. We used to eat them right from the fridge. The rice krispies make them nicely crunchy and cut down on the richness a bit, so you can eat more!!!"


And then, here's a post about making reindeer cookies with three-year-olds.

Thanks, Kelsey!

Adult Holiday Beverages

I thought maybe some *adult* holiday beverage recipes might be in order, just in case we need a little help feeling toasty/merry. Of course, on most of these it's pretty easy to substitute something or skip on the alcohol all together, and the drinks will still be yummy and merry, while being alcohol free.

Here's a basic recipe for wassail, alcohol-free. When I make mine, I omit the orange juice and lemon juice, dump in a bottle of red wine, add slices of oranges, and probably add more cinnamon, because I like cinnamon. I also usually get too excited to wait ALL DAY. My version is more like mulled wine. I've heard it called wassail, however.

Wassail Punch

2 quarts apple cider
2 cups orange juice
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks
1 pinch ground ginger1 pinch ground nutmeg

In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.

Basic alcohol-free eggnog recipe:

2 eggs, beaten well
3 tbs sugar
1 tsp vanilla
1/8 tsp nutmeg, ground
2 1/3 cups milk

Blend all ingredients together and serve chilled.

(Or, you know, buy the stuff they've been selling since Halloween at grocery stores everywhere.)

Version with alcohol:

• 6 eggs
• 1 cup plus 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 3/4 cup brandy
• 1/3 cup dark rum (Captain Morgan for best flavor, but Myers is fine)
• 2 cups whipping cream
• 2 cups milk

All liquids should be very cold. Refrigerate in advance.

Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk Chill before serving. Sprinkle individual servings with more nutmeg.

Makes about 2-1/2 quarts.

I'm not really sure how you can make hot buttered rum non-alcoholic, so forgive me for this one (also, hot buttered rum is rich, rich, rich):

Colonial Hot Buttered Rum

2 cups firmly packed brown sugar
1/2 cup butter or margarine
1 pinch salt
3 sticks cinnamon
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups rum
heavy cream -- whipped
ground nutmeg -- for topping

Put all ingredients, except rum and cream, and nutmeg into crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours. Add rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.

The infamous hot toddy:

1 oz (2 tablespoons) bourbon
1 tablespoon mild honey
2 teaspoons fresh lemon juice
1/4 cup boiling-hot water

Put bourbon, honey, and lemon juice in a 6-ounce mug. Top off with hot water and stir until honey is dissolved.

(You can also use Scotch or brandy. Some people also use hot tea, lemonade, coffee, cocoa, cinnamon, cloves, or butter. A non-alcoholic version would be more like a hot cider or hot lemony cup of tea, but would still be warming and cozy!)

Peppermint Hot Chocolate

Add peppermint schnapps to a cup of hot cocoa; garnish with a candy cane. You can also rim the mug with crushed peppermints/candy canes. This is also delicious without the schnapps, of course!

Any holiday drinks you like to cozy up with?

Fudge

A quickie tonight: I just made my favorite fudge, and nearly made myself sick licking the beaters. I never really liked fudge until I had this fudge, because the texture/not-chocolatey-enough-ness of all the fudges I'd ever had displeased me. I'm weird with textures.

And chocolate.

I always liked the idea of fudge, and wanted to like it, but always was disappointed when I bit into a piece. A few years ago my lovely mother started making fudge (or maybe longer, I can't remember) and for some reason I think she got the recipe from a cream cheese box or something. I could be wrong. But it seems like that is where it came from.

It doesn't matter!

What matters is, my mom makes fudge that is SO GOOD and a bit cream cheesey and not at all hard or weirdly flaky. It's sort of firm, sort of gooey, sort of amazing and I'm going to share the really easy, really simple recipe with you now:

Chocolate Philadelphia Fudge

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened

4 cups powdered sugar

4 squares Baker's unsweetened baking chocolate, melted

1 tsp. vanilla

Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until blended. Add remaining ingredients, mix well. Spread into buttered 8-inch square pan. Refrigerate several hours or until firm. Cut into 1-inch squares to serve.

Note: if you are melting the chocolate, do not briefly forget that the chocolate is unsweetened, and lick the spoon. You will want to rip your tongue out, or possibly stand there with your mouth open going, "EEEHHN. EEEEHHHN!!!!! BLLLLLLRGGGGH." And then possibly you will spit unsweetened chocolate into a paper towel and grab the closest diet Dr. Pepper and you will wish you were not such an idiot. Because: UNSWEETENED, even if it looks like the most luscious chocolate pudding in the world.

Now forget that mental image/mental taste, and go make some fudge that has just a teensy hint of chocolate cheesecake flavor.

Hanukkah

(First of all, you guys are all awesome. Thank you soooooo much for all the kind and generous responses to my request for help--I'm getting through your emails/offers and will be in touch soon, if I haven't responded already. I appreciate each and every one of you! A ton!)

I had a request to explore other winter celebrations, such as Hanukkah, which starts tonight at sundown. I want to learn more, too, and was happy to comply. I found more information here, along with a handy little list of traditions and activities. Guides, texts, prayers, a video about lighting the menorah, answers to FAQ's can be found here.

Recipes? Okay! I pulled some from AllRecipes.com.

Latkes!

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil

Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. In a medium bowl stir the potatoes, onion, eggs, flour and salt together. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Applesauce Noodle Kugel

1 (16 ounce) package wide egg noodles
1 cup reduced fat margarine
1/2 cup fat free sour cream
1 1/2 cups egg substitute
2 cups white sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 (16 ounce) jar applesauce
1/4 cup raisins
1/4 cup graham cracker crumbs (optional)
1 teaspoon ground cinnamon, or to taste

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente. Drain. In a large bowl, mix together margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, and applesauce. Stir in noodles and raisins. Spread graham cracker crumbs on the bottom of the prepared dish. Pour the noodle mixture over the crumbs. Sprinkle top with cinnamon. Bake 45 to 60 minutes in the preheated oven, or until set. Cover with foil if it browns too quickly.

Raisin Rice Stuffed Chicken

2 tablespoons olive oil
2 (2 to 3 pound) whole chickens
3 cups cooked white rice
1 cup raisins
1 onion, chopped
1 tablespoon ground turmeric
salt to taste
ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C). In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well. Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

Hopefully these links give some insight into this celebration. I've learned a lot reading through the articles, but know there is so much I'm not touching on...does anyone have more to share?

Edit: Also, hey, I have to admit that I'm a little, um, deficient in some areas, and perhaps (perhaps) I am a bit mystified by "feeds" and "RSS" and people have been asking for my feed, and...what am I doing wrong?

Regional Foods

I saw this article on AllRecipes.com, and enjoyed reading about favorite regional holiday foods. It has a smattering of links to regional recipes, and lists some favorite festive foods by region. Some survey results are here.

Do you have any regional fare that's a tradition during the holidays?

Tons of Cookies

Notthemoty sent me an email she received to share. It contains a ridiculously awesome amount of links to cookie recipes. I haven't tried any of them yet, but look at how many there are! All clumped together!


1-2-3 Cookies 7 Layer Cookies Allie Nelson's Famous Snickerdoodle Cookies Almond Crescent Shortbread Amish Sugar Cookies Andies Candies Cookies Angel Crisps Angenets Applesauce Cookies Apricot Fold-Overs Aunt Edy's Molasses Crinkles Auntie Linda's Ginger Gems Bakeless Dream Cookies Banana Drop Cookies Best Chocolate Chip Cookies in the World Biscotti Biscotti Blueberry Cookies Boiled Chocolate Oatmeal Drop Cookies Bronwnies Brown Sugar Shortbread Brownie Cookies Brownie Delight Brownies Buccaneer Snowballs Buried Cherry Cookies Butter Cookies Butter Nut Balls Butterballs Butterscotch Haystacks C.O.P. Cookies Candy Cane Cookies Candy Cookies Caramel Shortbread Cheesecake Brownies Cherry Buns Cherry Crowns Cherry Winks Chewies Chewy Noels Chinese Chews/Haystacks Chocolate Chip Cookie Bars Chocolate Chip Cookies Chocolate Chip Meltaways Chocolate Chip Peanut Butter Cookies Chocolate Christmas Trees Chocolate Cream Cheese Squares Chocolate Crinkles Chocolate Mint Snow-Top Cookies Chocolate Oatmeal Cookies (no bake) Chocolate Snowball Cookies Chocolate Streusel Bars Chocolate Sundae Cookies Chocolate Walnut Crumb Bars Choco-Scotch Crunchies Choose A Cookie Dough Recipe Christmas Crackers Christmas Crunch Bars Christmas Ginger Snaps Christmas Macaroons Christmas Mice Cookies Christmas Shaped Cookies Church Window Cookies Coconut Cookies Congo Squares Cookie in a Jar Corn Flakes Cookies Cornflake Christmas Wreaths Cowboy Cookies (oatmeal) Cream Cheese Cookies with Apricot Filling Crème De Menthe Chocolate Squares Crème Wafers Crescent Cookies Crispy Crunchies Date Nut Balls Date-nut Pinwheel Cookies Diabetic Peanut Butter Cookies Disgustingly Rich Brownies Doodles Double chocolate chip cookies Double-Chocolate Crinkles Eatmore Cookies Eggnog Cookies Elizabeth's Sugar Cookies Elves Quick Fudge Brownies Emily Dickinson's Gingerbread Cookie Recipe Emily's Best Brownies Famous Oatmeal Cookies Firemen Cookies Fluffy Shortbread Cookies Forgotten Cookies Frosted Peanut Butter Brownies Fruit Cake Cookies Fruitcake Squares Fry Pan Cookies Gems Ginger Cookies Ginger Crinkles Gingerbread Baby Gingerbread Cookies with Butter Cream Icing Gingerbread Men Gingerbread Men Ginny's Gluten Free Chocolate Chip Cookies Glory's Golden Graham Squares Glory's Sugar Cookies Gramma Chapman's chocolate coconut drops Grandma Elsie's Zimt (cinnamon) Cookies Grandma J's Butter Cookies Grandma Olson's Parkay Cookies Great Grandmothers Sugar Cookies Gum Drop Cookies Gumdrop Gems Haystack Cookies Ho-Ho Bars Holiday Cereal Snaps Holiday Chocolate Butter Cookies Holiday Raisin Walnut Bars Holly Cookies Hungarian Cookies (Little Nut Rolls) Ice Box Cookies Irresistible Peanut Butter Cookies Italian Cookies Jacob's Peppermint Snowballs Jam Bars Jessica's Famous Brownies Jessie's Chocolate Chip Cookies Jubilee Jumbles Juliet's Peanut Butter Blossoms Jumbo Chocolate Chip Cookies Kentucky Colonels Kiefle (cream cheese cookies with jam filling) Kifflings Kiss Cookies Lacy Swedish Almond Wafers Lemon Angel Bar Cookies Lemon Bars Lemon Cake Cookies Lemon Cream Cheese Cookies Lemon Squares Linzer Tarts Log Cabin Cookies Luscious Lemon Squares M&M Cookies Magic Cookie Bars Melt in Your Mouth Cutout Sugar Cookies Melting Shortbread Meme's Cream Cheese Cookies Milk Chocolate Florentine Cookies Mincemeat Cookies Mincemeat Goodies Molasses Cookies Molasses Forest Cookies Molasses Sugar Cookies Mom Mom's Crescent Cookies Mom-Mom's Ginger Cookies Mom's Nutmeg Sugar Cookies Mom's Old Fashion 'Puffy' Sugar Cookies Monster Cookies Moravian Christmas Cookies Nana's Famous Soft Southern Cookies Nitey Nite Cookies No Bake Chocolate Cookies No Bake Chocolate Oatmeal Cookies No Bake Cookies No Bake Cookies No Bake Peanut Butter Cookies No-Bake Chocolate Oatmeal Cookies No-Bake Cookies Norwegian Sugar Cookies Nut Balls Oatmeal Bars Oatmeal Chocolate Chip Nut Cookies Oatmeal Coconut Crisps Oatmeal Cookies Oatmeal Scotchies Old Fashioned Sugar Cookies Ooey Gooey Caramel Chocolate Dunk Ooey Gooey Squares Orange Slice Cookies Parking Lot Cookies Peanut Blossoms Peanut Butter Bars Peanut Butter Blossoms Peanut Butter Cereal Cookies Peanut Butter Chewies Peanut Butter Chocolate Bars Peanut Butter Cookies Peanut Butter Cookies Peanut butter fingers Peanut Butter Reindeer Peanut Butter Surprises Peanut Marshmallow Cookies Pecan Puff Cookies Peppermint Snowballs Peppernuts Persimmon Cookies Persimmon Cookies Petey's Yummy Spicy Almond Thins Pfeffernuesse Pffefferneuse Cookies Pineapple Filled Cookies Pizzelles Potato Chip Cookies Potato Flake Cookies Praline Cookies Praline Strips 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Push Pins and Caramel Cranberry Bars

Follow up from the last post:

Courtney sent this:

"I just read you post from earlier and I wanted to mention that I've done something similar to make thumb tacks/push pins before. You just get a bunch of push pins and some of those round glass rocks (like the ones that are used in the bottom of flower arrangements and aquariums, etc). Make sure they are flat on one side. On the flat side you glue the picture (either photographs or magazine cutouts will work) PICTURE SIDE DOWN. This will make it so that the picture shows through when you glue the thumb tack to the rock. Obviously you have to use small pictures in order for them to fit on the rock, but they do kind of magnify the picture so it looks really neat on your bulletin board. It's a cool twist to the magnet gift idea. Maybe people could make a set of magnets and push pins to match...?"

And because it's the last weekend before Thanksgiving, perhaps we all need to treat ourselves to another cranberry-licious treat, sent in by Devan.

Caramel Cranberry Bars

Ingredients:
1 package fresh or frozen cranberries, thawed (I used fresh, 14 oz)
1 pkg (8 oz) chopped dates
3/4 cup pecans (I skipped these)
2 TBSP + 1/2 cup sugar divided
2 1/3 cup all purpose flour, divided
2 cups oats
1/2 cup packed brown sugar
1/2 tsp baking soda
1 cup butter, melted
3/4 cup caramel ice cream topping (I used sugar free, about 75% of the
small jar)

In a small bowl, mix together cranberries, dates, 2 TBSP sugar and pecans. Set aside.

In a large bowl, combine 2 c flour, oats, brown sugar, baking soda and remaining sugar. Stir in butter. Set aside 1 c of mixture for topping. Press remaining mixture into greased 9x13 pan. Bake at 350 for 15 minutes.

Meanwhile, place the remaining flour in a small bowl. Mix with caramel topping. Set aside. When crust is done, sprinkle cranberry mixture evenly over crust. Drizzle caramel topping over that. Sprinkle with reserved crumb mixture.
Bake for 30-35 minutes or until golden brown and bubbly.

She says, "YUM! It's tart! It's sweet! It's crispy and chewy and pretty!" Which sounds quite promising.

What are you guys doing for Thanksgiving this year?