Berries ‘n Stars

• 1 package frozen puff pastry, thawed
  
  • 1 tsp sugar
• 1 can condensed milk
• 1 TBSP grated lemon peel
• 1/4 cup lemon juice
• 1 container (8 oz) frozen whipped topping, thawed
• 2 pints strawberries, sliced
• 1 pint blueberries

Preheat oven to 400.  Place 1 pastry sheet on lightly floured surface; roll out to 10×13 rectangle.  Place on greased baking sheet.  Roll out second sheet to same sized rectangle; cut 4 (1 inch) lengthwise strips from second sheet, reserving remaining pastry for stars.  Brush edges of first sheet with water; lay pastry strips over moistened edges to make outer rim.  Prick entire bottom of pastry with fork.  Using star-shaped cookie cutter, cut out stars from reserved pastry; sprinkle with sugar.  Place stars on another greased baking sheet.  Bake stars for 12 minutes and pastry crust for 15 minutes or until golden brown.  Cool 5 minutes.  Transfer pastry shell to serving tray and stars to wire rack; cool completely.  Meanwhile, whisk milk, lemon peel and juice in medium bowl; fold in 1 1/2 cups of the whipped topping.  Fill cooled pastry shell with whipped topping mixture; top with strawberries, blueberries and pastry stars.  Garnish with remaining whipped topping.

Crunchy Parmesan Chicken Tenders

• 4 tablespoons plus 1/2 cup extra-virgin olive oil
• 1 cup buttermilk
• 1 1/2 pounds chicken tenders (about 18)
• 1 1/4 cups freshly grated Parmesan
• 3/4 cup Italian-style seasoned bread crumbs

Preheat the oven to 450 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Lemony Sunshine Cupcakes

Ingredients

For crust and topping:

• 1 1/3 cups shortbread cookie crumbs, (22 Lorna Doone Shortbread Cookies)
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, melted

For the batter:

• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 2 large eggs, at room temperature
• 1/4 cup vegetable oil
• 1/4 cup water
• 1 small box (3.4 ounce) instant lemon pudding
• 1 (18.25 ounce) box lemon cake mix
• 1/3 cup lemon curd (look on the jelly/jam aisle…if you can’t find it, you can use canned lemon pudding)

Directions
Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.

Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.

In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.

Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.

Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.

Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.

With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.

Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.

Serve cupcakes warm from the oven or at room temperature.

The next time I make this recipe, we’ll be having my Deep Dish Mocha Tiramisu for dessert.  Maybe that will be next month’s recipe.  :)

Ingredients

• 4 teaspoons olive oil
• 1 medium onion, coarsely chopped
• 1/2 lb ground beef
• 1/2 lb Italian sausage
• Salt and freshly ground black pepper
• 14 (8-ounce package) manicotti ***
• 1 (15-ounce) container whole-milk ricotta
• 3 cups shredded Italian blend cheese
• 1 cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves or 2 tsp dried parsley
• 2 garlic cloves, minced
• 3 cups marinara sauce (I used Prego Traditional)
• 2 tablespoons butter, cut into pieces

***The filling actually makes more than enough to fill 14 manicotti shells, so I’d cook an extra 4-5 shells.

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion, garlic, ground beef and sausage. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups Italian blend cheese, 1/2 cup Parmesan, and parsley. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of  Italian blend cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 tsp. baking powder
• 1 tsp salt
• 1 Tbsp. sugar
• 1 1/4 cups milk
• 1 egg
• 3 Tbsp. butter, melted

Directions

In a large bowl, sift together the flour, baking powder, salt and sugar.  Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.

Coconut Chicken

• 1 C. flaked coconut
• 1/2 C. flour
• 1/2 t. salt
• 1/4 t. black pepper
• 1/4 t. garlic powder
• 1 1/2 lbs. boneless skinless chicken breast halves
• 1 egg, lightly beaten
• 1/3 C. butter or margarine, melted

Heat oven to 400° F.

Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in a shallow baking pan. Wash your hands.

Drizzle with melted butter.

Bake 25 minutes or until chicken is browned and cooked through, turning once. If you stick an instant-read thermometer in the center of the chicken breast, it should register 165° F.

Here’s one of the cookies that I made.  They’re a new fav for sure.  I figure there’s more than one way to have “snow” for Christmas. 

SNOW CAPPED GINGER SNAPS

COOKIES:

• 1 cup brown sugar, packed
• 3/4 cup shortening
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups flour
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ginger
• 1/2 tsp. ground cloves
• 1/4 tsp. salt
• granulated sugar
  

Mix brown sugar, shortening, molasses and egg in a large bowl. Stir in flour, baking soda, cinnamon, ground ginger, cloves, and salt. Cover and refrigerate at least one hour.

Preheat oven to 375 degrees. Shape dough by rounded teaspoonfuls into balls and roll in granulated sugar. Place on cookie sheet, about 3″ apart. Bake 9-12 minutes, or just until set. Remove to wire rack to cool.

ICING:

• 1 (6-oz) package white (vanilla) baking chips

• 1 Tbsp. shortening
  

Place chips and shortening in microwavable bowl. Microwave uncovered, on medium-high heat for 1 1/2 – 2 minutes, stirring every 15 seconds, until smooth.

Dip half of each cooled cookie into melted mixture. Place on waxed paper; let stand until coating is firm.

When thinking on a recipe for November, I just had to go with Granny’s pecan pie recipe.

Granny’s Pecan Pie

• 2 eggs
• 1 cup sugar
• 3/4 cup light karo
• 1 tsp. vanilla
• 1/4 stick butter
• 1 1/2 cups pecans, rolled in flour
• 2 pie crusts

Beat eggs lightly; add sugar.  Stir lightly, adding karo and vanilla.  Add pecans.  Add butter, and stir until well blended.  pour into unbaked pie crusts.  Bake at 300 for about 1 hour.

Chili Mac ‘n Cheese

• 1 lb hamburger meat
• 2 1/3 cups uncooked rotini pasta
• 1 tsp. chili powder
• 2 1/4 cups hot water
• 1 can (14 oz) diced tomatoes with mild green chilies, undrained
• 2 cups shredded Mexican cheese

In a large skillet, brown hamburger meat (season with salt and pepper) over medium-high heat until thoroughly cooked. Drain excess grease.

Stir in uncooked pasta, chili powder, water and tomatoes.  Heat to boiling, stirring frequently.  Reduce to medium-low; cover and simmer for 10-12 minutes, stirring occasionally, until pasta is tender.

Remove from heat; stir in cheese until melted.

Breakfast Casserole

• 6 slices white bread (no crusts)
• 1/2 stick margarine
• 1 1/2 cup shredded colby/jack cheese
• 5 eggs, beaten well
• 2 cups half and half
• 1 lb. sausage
• 1 tsp. salt
• 1 tsp. dry mustard

Crumble and cook sausage well and drain.  Melt butter in 9×13 casserole dish.  Tear bread into small pieces and sprinkle over butter.  Sprinkle drained sausage over bread.  Sprinkle cheese over sausage.  Beat eggs and other ingredients; pour over mixture.  Chill for 8 hours or overnight.  Bake at 350 for 40-50 minutes.