Tasty Tuesday

                  Whew, made it through Thanksgiving didn't we! Now the holiday rush is on so from here on out, I'll be sharing my favorite Christmas recipes on Tasty Tuesdays and I'm starting with my annual cranberry pie. My youngest son looks forward to this pie all year, now with a little family of his own, it's become a traditional Christmas dessert. Even my ex- husband wants the recipe!

Cranberry Pie
aka Christmas Pie

Pastry for a 2 crust pie
3 c. fresh cranberries
2 Tbsp. flour
2 c. sugar
1/4 t. salt
2/3 c. boiling water
1 c. raisins
2 tsp. grated lemon peel
2 Tbsp. butter
Remove stems from berries and wash well. Combine flour, sugar and salt in saucepan. Stir in cranberries, water, raisins and lemon peel. Cover and cook till berries pop. Remove from heat and add butter. Cool to lukewarm. Pour filling into pastry lined 9" pie pan, top with crust or lattace strips. Bake in a 425 oven for 40 -50 min. or till juices bubble and crust is brown.

   Nothing smells like Christmas like this pie baking that will have your taste buds dancing for joy! I'm decking the halls today, just about got the kitchen done, I got the gingerbread tree up and twinkling and my little retro tree with my cookie cutters is up too. The big tree for the living room will come this weekend, I should have the rest of the house done by then! Now, off to email the ex-hubby this recipe before I forget! Tis the season!

Special Sewing

            No idle hands here, my machine has been humming along, turning out aprons of all kinds, quilt blocks for a baby blanket and my craft room is so festive with all things merry and bright, all laying about! I love this time of the year, but it can get overwhelming at times, so please pace yourself! I'm trying to keep my Etsy shop full plus make some Christmas gifts too so I know how stressful the holidays can become. I make a daily to do list, trying to accomplish one project at least per day. This satisfies my creative urges and allows time to do some baking and decorating the house for Christmas, which I do in stages so I won't get stressed or worn out! Keeping it simple helps too, and this year, I'm switching it up and decorating more simply but still give the grandkids that wow factor they love!

       It's all over too soon, so start early and make it last longer! The cheer is in the air, the sights and sounds of Christmas are everywhere and you will find me in my craft room, sewing or crafting with coffee close by and thoughts of simple goods filling the house with Christmas!  Handmade is from the heart, spread some holiday cheer and share that special sewing with a loved one or two! Who's making Christmas gifts this year?

         

Tasty Tuesday

             Just a few more days before were all stuffed by the annual feast and fuss, but each Thanksgiving there seems to be a great debate over one of the staples on the menu: stuffing/dressing. As for me and my menu, it's all home made and made from scratch, no boxed anything! Once I made stuffing from scratch, I couldn't go back, and I love how I can mix it up by using different breads that I save and freeze months before hand. This year, I wanted to try something different for the dressing ( funny how we call it stuffing and dressing) so I got to hunting around and spotted this one from Martha Stewart, she's never let me down yet, so I think I will  try this one, close to the southern style that I wanted so I thought I'd share today and give you a chance to enter the great stuffing debate: Do you make it or buy the box? Is there a family recipe that's been handed down? Do you call it stuffing or dressing?

Cornbread and Sausage Stuffing

• 1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
• 1 large onion, (about 2 cups), finely chopped
• 3 celery, finely chopped (1 1/2 cups)
• Coarse salt and ground pepper
• 2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
• 3 tablespoons finely chopped fresh sage
• 3 large eggs, lightly beaten
• 1 to 2 cups reduced-sodium chicken broth

Directions

1. Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
2. To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
3. Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.

       I've waited all summer to use my own sage from the garden for this meal, adding that special ingredient and honoring this special day with a home made feast! Happy Thanksgiving to one and all!  Now, pass the stuffing please!! 

Pinterest Projects

My love of Pinterest has gotten even more addicting now that I've made my own cupcake and cake stands! 

     Most items shown were found at local thrift stores and flea markets, but I did use some of my old plates.

       I made 2 of these clear cupcake stands, one for me and one for hubby, to display our dessert on!

      I'm finding many uses for these stands, even in my craft room, the sky is the limit! What fun!

       Another cake stand that I vision will come in handy all year, I can't wait to decorate for Christmas now using my new stands! I made these with the girls in mind for Christmas but I don't know if I can part with them, looks like I will be hunting for more china soon! I made 6 stands and only spent $7 with $3 of that going for the heavy duty glue, so I'm thrilled with my Pinterest projects! I pledge to make many more!

Tasty Tuesday

           

     I didn't want to overload you with another pumpkin recipe so I'm off setting all the fall food with some good old fashioned chocolate, and not just one chocolate but a triple chocolate pound cake! I must admit, I was taken in by the photo too, devilish isn't it! But, hey a girl needs her chocolate fix to get through the holidays right?  This ought to do the trick!

Triple Chocolate Pound Cake


INGREDIENTS:

• 3/4 cup (1 1/2 sticks) butter, softened
• 4 oz. cream cheese (half of an 8-ox. block), softened
• 1 1/2 cups sugar
• 3 eggs
• 1 Tbsp. half & half
• 1/2 cup unsweetened cocoa powder (I used Hershey’s)
• 1 1/2 cups flour
• 1 cup mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Grease and flour a 9×5-inch loaf pan. In large bowl, cream together the softened butter and cream cheese. Add sugar and blend well. Add eggs, one at a time, mixing well after each one. Add half & half, blending well; then stir in cocoa powder and mix well. Add the flour and blend well; then fold in the mini semi-sweet chocolate chips. Put batter into the prepared 9×5-inch loaf pan and bake at 325 degrees for 70-80 minutes, or until toothpick inserted in center comes out clean or almost clean (because it’s so dense and fudgy, the toothpick may not come out entirely clean; my baking time was about 75 minutes). Cool in pan about 10-15 minutes, then remove from pan and cool completely (you may need to loosen the upper edges of the cake a little with a knife; then the cake will come out of the pan very easily). While the cake is cooling, you can make the frosting…

RICH CHOCOLATE BUTTERCREAM FROSTING:

• 1/2 cup butter (1 stick), softened
• 2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1 Tbsp. half & half
• 1/4– 1/3 cup mini semi-sweet chocolate chips, for garnish

Cream the softened butter and powdered sugar. Then add in the cocoa powder and blend well. Add 1 Tbsp. half & half and mix well (if you’d rather have a thinner consistency, just add more half & half). When pound cake is completely cool, spoon all of the frosting on top of the cake and spread out to cover the top–you’ll have a nice thick layer of frosting! Then garnish with the mini semi-sweet chocolate chips, sprinkling down the center of the cake.

           I found this yummy  treat over at Nancy Creative via Pinterest of course! And speaking of the big P, I've made some cake and cupcake stands finally, so I will be posting my Pinterest  Projects soon.  I had a great time combing thrift stores and flea markets for vases, plates and glasses to alter and I'm hooked! I made them with gifts in mind but now I"m not sure if I can part with them! I also have a couple new aprons in my Susie Simple shop so if your needing a new apron or a gift for the holidays, please check out my shop and all the wonderful shops at Etsy! 

Apron Swap Partners

                Well, after waiting on a couple to get back to me, I think we are paired up! I do have 2 that didn't leave a email addy so I'm posting the list below so you can find your partner, and to make sure, just in case your email didn't arrive. To recap, make a Christmas themed apron, and part of this swap is getting to know your partner, her likes and such so you can make a custom apron. One that may add to her Christmas collections or just brighten up her kitchen if for no other reason! My kitchen loves to be festive this time of the year!! So ask questions, full or half apron? Themed or not? Colors? This will also help you in finding at least 2 tuck ins to add with your apron.
    So, check the list, then your email to make sure you got it. If for some reason you don't, come back to the list and track her down that way or let me know. lol  So, get busy sewing and making a new friend and remember, I have a Flickr page for our apron swaps so I hope you will add yours there. Don't forget, shipping date is Dec.1 at the latest but you all can work that out!  Happy sewing girls!!

Velita and Heather
A World of Loveliness (no email) and Apron Crazy
Oliva and Sarah
Stacey and Karen
Gail and Kimberly
Donna and Shug (yours came back but resent it)
Shabby Frills and Charlotte (no email)
Cherise and Me

   

Tasty Tuesday

                  Are you planning your Thanksgiving menu yet or still? I'm tweaking my usual dishes and adding some new ones, since we eat later in the day, I like to have alot of desserts, especially ones that can be reheated for breakfast the next day or so and these apple squares fill the bill.

Apple Squares with Maple Glaze


Cake
3 large eggs
1/4 tsp salt
1 3/4 cups sugar
1 cup vegetable oil (you can substitute any oil, like coconut)
2 cups sifted all-purpose flour (whole wheat pastry flour would substitute well)
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp nutmeg
3 cups chopped unpeeled apples (Braeburn, Gala, or similar)
1/2 cup chopped walnuts
1 tsp vanilla extract


Maple Glaze
1 cup sifted powdered sugar
1 tbsp butter, softened
2-3 tablespoons whole milk
1 tbsp pure maple syrup (can use maple extract also)


Preheat oven to 350. Coat a 15x10 jelly roll pan with spray oil and set aside.  Leave the apples unpeeled but remove core and chop into bite size pieces.  In a bowl with electric mixer, combine eggs and salt and beat at med. speed until frothy, about 1 min. Add the sugar and oil, beat well to blend.  Add all dry ingredients and mix well.  Fold in the apples, nuts and vanilla. Pour into prepared pan and spread evenly. Bake for 30 min. or till done.  
For the glaze: Mix together all ingredients till smooth, drizzle or spread over almost cooled cake.  Allow to set, then cut into squares. 


       This recipe comes from "Sprinkled with Flour" who has a nice, tasty blog! Just a couple more weeks till Thanksgiving, hard to believe. I should have my menu done by then! In all reality, everyone brings a dish or two so I all I have to do is cook the turkey and maybe a side dish too, but the holidays are meant to indulge a little so I like to have plenty of desserts on hand. 


     Just a quick reminder, if your interested in the Christmas apron swap, you still have time to join us, just scroll down to that post and sign up, deadline to do so is Nov. 10 at midnight. The more the merrier! 

Pinning with Purpose

           Are you one of the millions hooked on Pinterest? I am too! But I'm worried that all my pinning may just be for show and even though I have high hopes of making a bunch of cool stuff, will I ever? So, I'm pledging to pin with purpose at least once a month! I can do this and must, my boards are full of neat ideas, great recipes and projects that just beg me to do them! Life is too short just to save boards over flowing with inspiration and not running with it, so let's start our own project run way, link up with me ( I"ll try this gadget one more time) and share your Pinterest project with us! My first pledge is to make a cake stand from plates, giving me a excuse to go on the hunt for thrift store plates and flea market finds that will work for the base, like the photo above from Pinterest. I'm getting started on this today, and hopefully will have a new cake stand to show off soon. Will you pin with purpose with me?

Tasty Tuesday

                  I couldn't end a pumpkin post run without sharing another Pinterest favorite, this one is on my Thanksgiving menu this year, can you say YUM!

Pumpkin Cheesecake Bars

• 2 cups crushed gingersnap crumbs
• 4 tablespoons butter, melted
• 2 (8oz) packages of cream cheese, softened
• 1/3 cup sugar
• 1/3 cup sour cream
• 1 teaspoon of vanilla
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup brown sugar
• 1/2 cup all purpose flour
• 1/4 cup cold unsalted butter cut into pieces
• caramel sauce

1. Preheat oven to 400 degrees.
2. Line a 8″x8″ glass pan with foil, be sure to cover the sides, you are going to use this to lift the cheesecake out of the pan.
3. Combine the melted butter and gingersnap crumbs and press into the bottom of the pan. Cook for 10 minutes. Remove and set aside.
4. In a bowl beat softened cream cheese until smooth. Beat in sugar, sour cream, vanilla, eggs, pumpkin, cinnamon, nutmeg and cloves. Beat until smooth and creamy. Note: if you end up with lumps you can transfer the mix to a food processor and pulse a couple of times until smooth.
5. Pour mixture onto gingersnap crust.
6. In another bowl combine flour and brown sugar. Using a pastry cutter cut cold butter into the mixture until crumbly.
7. Sprinkle mixture over the top of the cheesecake. Bake for 40 – 50 minutes or until the center is set. If a knife inserted comes out mostly clean you are good to go.
8. Allow to cool on a cooling rack for about 40 minutes. Cover and refrigerate until chilled through, about 2 hours.
9. Cut, drizzle with caramel sauce and serve.

   This recipe comes from Life's Ambrosia via Pinterest, where I've collected a nice supply of recipes for the holidays! If your on Pinterest, look me up so I can take a peek at your boards! My oldest son suggested we all eat out this Thanksgiving, so there wasn't so much fuss and mess. Little does he know, that's all normal for the holidays! I can't imagine eating out on Thanksgiving, I'm sure it works for some but not for me! I love the fuss and mess, where everything is homemade, no cheating allowed! I figured 2 special days out of 365, we can cook from scratch, bake with love and eat with family and friends who we care about! I'm a traditional kind of girl, and I want to leave these memories with my family, so they will know that Mom cared enough to make Thanksgiving and Christmas special and homemade!