Holiday baking can be stressful. Here are a few tips that I've learned along way to speed up the process and make clean up a snap. Thanks to my grandmother, mother, and plain old trial and error for the discovery of these following short-cuts.
Clean up as you go! My mother taught me this very valuable lesson at a very early age. If you are baking in bulk, this is most certainly something that you will want to do to keep your sink and countertops clean. At the very least, wash up the utensils and bowls that you use and move your baking ingredients to a convenient location where you can get your hands on them easily. Trust me...this will speed up your process in the long run!
Use parchment paper or pre-greased aluminum foil (when your recipe calls for it!) to line your baking pans and cookie sheets. This will also speed up the clean-up process and prevent your goodies from sticking. I like to buy the sheets of parchment because they are easy to re-use over and over when you are cooking many batches of cookies in one day.
Invest in springform pans of all shapes and sizes. Don't fear them--they are your friend! Use them for brownies, cakes, sweet breads and bar cookies. You'll never struggle getting the first brownie out of the pan or fussing with diffult formed pans that won't release!
Use ice cream scoops when making drop cookies. You can get them in various sizes and they really speed up the preparation process. But even better, using one ensures all of your cookies are pretty much the same size and will bake evenly.
Go with tried and true! If you are new to baking and don't know where to begin, start with recipes that have received great reviews on popular websites (like this one!) including recipeczar.com, allrecipes.com, pauladeen.com or foodtv.com. Have fun and enjoy your new adventure in baking!
Here are some baking essentials that will make you time in the kitchen a lot less stressful. And they also make great gifts, too! Don't forget the "Gift of Three!"
My father paid us an unexpected visit this morning. We had an ice storm here in Pittsburgh this morning and stopped to check in to see if we needed anything. I did need to hit up the grocery store so I bundled up and off we went. For some reason we got to talking about Christmas cookies--you know the ones you had every single year for the holiday and only on the holiday? The following recipe was one of our family favorites. I decided to bake them today in tribute to my grandmother, Mary Melnick. I hope you enjoy them as much as we do!
Ingredients:
1 boxed yellow or white cake mix
1 can of cherry pie filling (I used the lite)
1/4 cup of powdered sugar
Instructions:
Preheat oven to 350
Prepare the cake mix according the box instructions
Spread batter evenly into a 18x13 lightly greased (or sprayed) jellyroll pan (it will be thin, but don't worry)
Score the batter with a butter knife or pizza cutter into 12 squares
Drop one tablespoon of cherry filling into the center of each square
Bake for 30-35 minutes until edges are brown and toothpick comes out clean.
Cool in ban on a cooling rack for 10-15 minutes.
They will look something like abstract art. They are not supposed to be perfect :)
Once they are cool, cut with a sharp knife into squares.
Keep in the fridge for up to one week.
Dust with powdered sugar prior to serving. They will look like this...
TA-DA!!!
Make it a Gift: These cookies really should be kept in the jellyroll pan if you plan on taking them on the go. Here is a high quality jellyroll pan set that I found on Amazon that should fit the bill...and make a nice gift as well! One for you and one for the hostess! Currently $24.99 for a set of two!
I can't believe that I am sharing this secret. But I feel I must because plain old cream cheese has saved me on more than one occasion. For unexpected guests or a late night snack, with a block of cream cheese on hand, you can make virtually anything right from your own pantry. AND, it won't look like you just threw it together!
For super easy snacks, just add one softened block of your favorite cream cheese to one of the following essentials that are buried in the back of your cupboard and nuke in the microwave until heated through for about 2 minutes!
Shrimp, Tuna or Salmon: Add a can of drained tuna, a spash of lemon juice, a pinch of salt, and about a teaspoon of dried dill and you have a wonderful spread for crackers. Serve warm or cold...it's super yummy!
Red Peppers and/or Marinated Artichokes: Drain and chop a jar of your favorite peppers in oil or italian artichokes (I use both!). Add 1/2 cup of mayonaise and mix all ingredients with a spoon until blended. For extra zing, add about 1/2 cup of your favorite grated parmeasean or romano cheese. Microwave or heat in a 350 degree oven for 30 minutes until bubbly...FABULOUS!
Salsa, Chili, or Refried Beans: Add any of these three to a brick of cream cheese and you have a quick and satifying snack ready in just minutes! Microwave or heat in a 350 degree oven for 30 minutes until bubbly. Top with shredded cheddar or monteray jack cheese for a nice final touch! Serve with homemade tortilla chips made from scratch...you know you have some in your fridge!
What is your favorite secret recipe? Please share your comments or submit your recipe for all to see! Happy Sharing!
OK...this recipe was a total accident. I found some won-ton wrappers in the fridge and was in the mood to experiment. Someone suggested that these wrappers can also be used to make ravioli and other stuffed appetizers, so today I was up for the challenge. So I ran to the store, picked up some meatloaf mix and said a quick prayer. The results were amazing and easy! A little time at first to get the hang of putting them together at first, but by the time I was 1/2 through, I was a pro...thanks, Granny :)
Ingredients On package of refrigerated square won-ton skins 1.5 lbs of ground meatloaf mix (Beef, pork, and veal) 2 T of Tastefully Simple dry spinach mix (you can use fresh or frozen, chopped. Probably about 1/4 of a cup) 1/4 cup grated Romano Cheese 1/4 t of black pepper 1 jar of your favorite pasta sauce
Directions: Preheat oven to 350 Mix all ingredients (except for won-tons and pasta sauce) using your hands. Get in there and blend the mix well.
Assemble and prep each ravioli as follows: -Place one won-ton on a lightly sprayed cookie sheet -Brush with water to cover the base of the ravioli -Add approximately 1 tablespoon of meat mixture to the center -Flatten out the mixture with the back of your spoon -Brush another won-ton with water and place face down onto the ravioli base (wet/wet) -Press around the edges firmly with a fork, juice glass, or ravioli maker -Repeat this process 12 times for 12 large ravioli -Refrigerate remaining won-tons for future use -Bake for 30 minutes until crisp -Remove from oven and transfer with a spatula into a large baking dish -Drizzle with your favorite pasta sauce and shredded cheese (I used blue cheese...hence the name of the recipe !) -Cover with foil and put back into the over for 10 minutes or until heated through and cheese has melted. Oh my gosh...so good!
TIP: You will have enough mixture left over to make at least 12 more raviolis, meatballs, or a small meatloaf. If making a meatloaf, form into a loaf and bake for 45 minutes while your raviolis are baking...just remember to add approximately 15 onto the timer after the ravioli are done baking.
Want to serve this as an appetizer? Take directly off of the cookie sheet, brush with olive oil and sprinkle on your favorite Italian Seasoning. Serve on a platter with your favorite pasta sauce as the dipper! Enjoy!
So easy, so yummy and always on my mother's famous cookie trays at Christmas time. This is a no fail and fast solution for a quick gift or late night chocolate craving. Enjoy!
Ingredients 1/2 cup butter or margarine, melted 1 1/2 cups graham cracker crumbs 1 (14 ounce) can Sweetened Condensed Milk 2 cups semisweet chocolate morsels 1 1/3 cups flaked coconut 1 cup chopped pecans or sliced almonds (my favorite!)
Directions
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Variations from the Eagle Brand Website 7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above. Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips. Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts. Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.
Tip from Jennifer: If you plan on making bar cookies or brownies for the holiday season, consider purchasing one or more 9x13 Springform pans. They are amazing and you never have to struggle getting the cookies out of the pan! Here is the one I have been using for years: Kaiser Bakeware Noblesse Rectangular 9-by-13-Inch Springform Pan Currently $36.00
I am a proud Pittsburgher! And one of our treasured institutions is Primanti Brothers, otherwise known as the best "samwich" in the city. If you can't make it out here to Steeler Country, take a looksee at the video, wipe your chin, and head on out to the grocery store! You can make a great knock-off in your own kitchen. But be sure to hit up the real thing in the Strip District should you ever venture to Pittsburgh. You won't be sorry!
And now for the recipe:
Ingredients: For the slaw 1 medium size head of green cabbage, shredded or finely chopped (about 6 cups) 1/2 cup sugar 1 to 2 teaspoons kosher salt 1/4 teaspoon celery seed 1/4 cup vegetable oil 1/4 cup apple cider vinegar Freshly ground black pepper
For the fries 6 to 8 large (4 to 5 pounds) russet potatoes, washed well 8 cups vegetable oil, for frying Kosher salt
For the meat and cheese 3 tablespoons unsalted butter 2 pounds spicy, thinly sliced capicola ham 8 thin slices provolone cheese (about 5 ounces)
For assembly 4 vine-ripened tomatoes, cut into 16 thin slices 16 large slices of soft Italian bread (18 ounces total) Directions:
For the slaw: Combine the cabbage, sugar, salt and celery seed in a colander set over a medium bowl. Let stand at least 1 hour and up to 4 hours; the cabbage will be wilted (about 4 cups total).
Discard the draining liquid in the bowl; rinse and dry the bowl, then transfer the wilted cabbage to the bowl. Add the oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.
For the twice-fried potatoes: Preheat the oven to 200 degrees. Line a few large baking sheets with several layers of paper towels. Fill a large bowl with cold water.
Cut the (unpeeled) potatoes lengthwise into 1/4-inch-thick sticks. Submerge in the cold water. Rinse in subsequent changes of cold water to remove all visible starch, then drain in a colander and spread the potatoes on the paper towels, patting the potatoes dry.
Heat the oil in a large, heavy pot over medium-high heat, until the oil temperature reaches 320 degrees.
Fry the potatoes in 4 batches; each batch will take 2 to 4 minutes. Stir occasionally as they cook, until the fries are soft and cooked through but still pale. Allow enough time for the oil to return to 320 degrees between batches; use an instant-read thermometer to monitor the oil. Use a slotted spatula to transfer the potatoes to the lined baking sheets.
Increase the heat to high (or as needed) so that the temperature of the oil reaches 375 degrees. Preheat the oven to 200 degrees. Refresh the paper towels on the baking sheets as needed.
Cook the fries a second time, working in 4 batches; each batch will take 2 to 3 miinutes, until the fries are crisp and golden brown. Transfer to the lined baking sheets. Immediately season lightly with salt, then place in the oven to keep the fries warm.
For the meat and cheese: Melt the butter in a heavy skillet over medium heat. Have ready a large baking sheet.
Separate the ham slices and add to the skillet, turning them as needed until the slices are warmed through. Transfer the slices to the baking sheet, creating 8 equal portions. Top each with a slice of provolone cheese. Place in the oven (along with the fries) just until the cheese has melted.
For assembly: Place the portions of cheese-topped ham on 8 bread slices. Top with a large handful of the warm fries, then pile about 1/2 cup of the slaw on each portion. Garnish with 2 tomato slices for each portion; use the remaining 8 pieces of bread to finish each sandwich. Serve warm.
Recipe Source: Adapted from a Primanti Bros. recipe by Washington Post food writer Scott Reitz.
From now through December 25th, Shop Smart GIVE MORE will be available for immediate download with 51% of all proceeds going to the Mario Lemieux Foundation in support of "Make Room for Kids." That's right...one dollar from each download will be donated to help Ginny Montanez (a.k.a. Pitt Girl) raise money for a state of the art game room at Children's Hospital of Pittsburgh.
Get Shop Smart GIVE MORE in PDF for Only $1.99 and help the kids!
The goal? 10k Raised to date: 6.5kish
Let's do this for the kids!
Ginny explains-- "That will be enough to buy some sweet LCD TVs, awesome gaming systems, awesome mind-numbing, addictive, forget-you’re-sick-for-a-while games, computers, computer games, AND even a bit left over to purchase some hand-held gaming systems for those children too sick to or unable to leave their beds. We’ll bring the games to THEM!"
Very cool, indeed!~ Let's help make this dream a reality. What are you waiting for? Download your copy right now! Not only will you helping a great cause, you will be helping yourself at the same time? Shop Smart GIVE MORE is loaded with advice and strategies that will help you stretch your budget and enable you to give more to people and causes you are passionate about. Is this a match made in heaven or what? Click below to get your instant download if you haven't already!
Care to make a larger donation? CLICK HERE to donate directly to the cause.
PS...I was an intern for CHP's Employee Assistance Program in the spring of 1993. My office was next door to the Gift Shop. At that point in time, the gift shop was the "go-to" place for fun and excitement. I am so excited and honored to be part of this fundraising initiative...the kids really deserve a fabulous game room! Play is good for the heart and soul!
Love chicken wings but hate the mess? Dip away into this luscious recipe that is a staple in our home and a crowd favorite all year long. The recipe is very easy, forgiving, and economical if you choose to use fresh chicken that you have on hand (or in the freezer) instead of the canned that can be expensive. I have also substituted with Ranch dressing and mozzarella cheese and it was fantastic as well! The recipe is as follows:
Ingredients: 1 (8 ounce) package cream cheese, softened 1/2 cup blue cheese salad dressing 1/2 cup Frank's® RedHot® Original Cayenne Pepper Sauce or Frank's® RedHot® Buffalo Wing Sauce 1/2 cup crumbled blue cheese or shredded mozzarella cheese 2 (9.75 ounce) cans of chunk chicken breast in water, drained Assorted fresh vegetables or crackers
Directions: _ Heat the oven to 350 degrees _ Stir the cream cheese in a 9-inch deep dish pie plate or 8x8 baking pan until it's smooth. _ Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken. _ Bake for 20 minutes or until the chicken mixture is hot and bubbly. _ Stir before serving. Serve with the vegetables and crackers for dipping.
If taking this dish to a party, you may want to double the recipe...it will be gone in no time! Enjoy and happy sharing!
How often have you prepared your favorite food for a friend’s party, then never get the dish back? Or have you wanted to give the gift of food as a housewarming gift and not worry about having the dish returned?
Just Keep the Dish! is based on the “Gift of 3” formula: One food item, one piece of serve-ware, and one small gift to tie the theme together. Why 3? It’s easy, affordable and fun. Best of all, you don’t have to worry about getting your favorite dish back!
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