Cinnamon Raisin Crisps

Dear Santa:

Please don't forget to stop by our house tonight. I have made your favorite cookies and promise that I won't let The Fly Rod Gawd eat all of them before you arrive. They turned out really good this year. They are crispy and have lots of cinnamon, just the way you like them.

I'll even have some "Jolly" Java waiting for you, and since Rudolph is your designated driver I know you can indulge without reservation.

Drive carefull and I hope you have a lot of good boys and girls to deliver to this year, and I hope you will bring lots of toys.

Love

The Saucy Bird

Cinnamon Raisin Crisps

1/2 cup butter or margarine, softened
1/3 cup granulated sugar
1 Egg yolk
1/8 teaspoon salt
1 cup flour
1 1/2 teaspoons ground cinnamon
1/2 cup natural raisins
1/3 cup crispy rice cereal

Cream butter and sugar. Beat in yolk and salt. Mix in flour and cinnamon just to blend thoroughly. Mix in raisins and cereal to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour

With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets.

Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely.

Express Lane 3 Bean with Bacon Soup

Nothing seems to satisfy like a steaming hot bowl of homemade bean with bacon soup. The problem is that it takes so long to make. I mean, you have to soak the beans overnight and then simmer them for 2 hours to get those tasty little beans soft. The result for me is pure heaven but I rarely have enough time to get a pot together.

Well, not anymore! I am taking a lot of help from the store but the result is a delicious, mouth watering pot of the most soul satisfying soup you have ever had. And the great part is that it only takes as long as the cornbread takes to bake. Really----- I'm not kidding.

I know that there are plenty of good quality condensed soups on the market today, but nothing beats homemade soup. And, with the help of your local market and a quick trip through the express lane you can have this soup quicker than you can say: "Bob's your Uncle!" Not only is it a great stick to your ribs kind of meal, it's really economical, nutitious, it feeds a crowd and I haven't met anyone who doesn't enjoy a nice hot cup of soup, and frankly if I do I'm not sure I would want to know them.

Express Lane 3 Bean with Bacon Soup

1 box Corn Bread mix
12 ounces peppered bacon, cut into 1 inch pieces
1 large white onion, peeled and diced
3 carrots, peeled and diced
1 ham steak, diced
2 quarts low sodium chicken stock
1 (15 ounce) can Pinto Beans, rinsed and drained
1 (15 ounce) can Great Northern Beans, rinsed and drained
1 (15 ounce) can Red Beans, rinsed and drained
1 (15 ounce) can Diced flavored Tomatoes

Prepare the Corn Bread according to package directions.

Meanwhile, Heat a large soup pot over medium heat. Add the bacon and cook until light brown. With a slotted spoon remove the bacon to paper towels. Leave about 2 tablespoons of fat in the bottom of the pan and discard the rest. Add the onions, carrots and diced ham. Saute until onions are translucent. Add the chicken stock and reduce heat to medium low. Add the all of the beans and the tomatoes to a large bowl, stir to combine. Reserve one cup of the mixture and add the rest to the pot. With a fork or potato masher, mash the reserved bean mixture until mashed but still chunky. Add to the pot, stir well and simmer until ready to serve.

Serve hot over fresh cornbread and enjoy!

Crispy Crumb Coated Broccoli

I know that this is the time of year that everyone is making those deliciously gooey, sweet decadent treats that we only get once a year, so I thought I would share something that is a little bit on the healthy side.

A few years ago, the Fly Rod Gawd's doctor put him on a diet and it was up to me to figure out ways to get him to eat healthier foods. We all now that if I'd let him he would have chocolate cake for breakfast, pound cake for lunch and cookies for dinner, so my challenge was to get him to "like" green things. Thankfully he was a willing participant and would cheerfully try anything, so my job was a bit easier. But still, getting someone to actually like fruits and vegetables that weren't soaked in sugar or fat wasn't easy.

One day I was watching Lydia's Italian Kitchen and she was making crumb coated vegetables as a side dish and they looked really quick and easy. (I'm all about quick and easy!) I don't remember her exact recipe but this is my interpretation of the recipe I saw her making.

Well, it was a big hit! Not long after I began making his broccoli this way we had to go out of town on business. To my surprise, after eating every meal in a restaurant for a week, The Fly Rod Gawd actually said: "I can't wait to get home, I'm craving broccoli!" I almost fell off my chair.

Since then, I've tried this technique on every vegetable I could think of and it has worked on every thing I have tried. My favorites are broccoli, cauliflower and mushrooms and now I make them to put out as snacks or appetizers with a honey mustard dipping sauce.

Crispy Crumb Coated Broccoli

3 tablespoons extra virgin olive oil
1/8 teaspoon crushed red pepper (more if you like it hot)
2 cloves garlic, peeled and minced
1 (10 ounce) box frozen broccoli florets, thawed and patted dry
1/3 cup seasoned Italian bread crumbs

Heat the olive oil in a large non stick pan over medium high heat. Add the red pepper and garlic. Swirl the pepper and garlic in the oil until you begin to smell the garlic, about 1 minute. Add the broccoli florets and saute until tender, 4 to 5 minutes. Reduce the heat and add the Italian bread crumbs. Toss to evenly coat all of the florets and continue cooking until the crumbs are golden brown.

Remove from the pan and serve as a side dish or arrange on a platter with honey mustard dipping sauce for a hot appetizer.

Nut-N-Fancies

Everyone has a different idea of what makes a good Thanksgiving dinner. For our family it's Dad's stuffing, Aunt Robin's broccoli casserole, Grand mom's candied sweet potatoes and Carrie's cranberry sauce. There just isn't any room for experimenting when you are competing with the memories of generations.

Now don't get me wrong, I look forward to those same dishes every year and enjoy the memories that those familiar flavors conjure. It's after Thanksgiving that I really begin to have fun. We always get a bird that is absolutely too big for our family, just so I am sure to have plenty of leftovers for experimenting.


When I heard about the blogger recipe contest sponsored by POM Wonderful, I knew I was going to enter. Not only are fresh pomegranates a delicious treat, the health benefits are amazing. Although fresh pomegranates are only available for a few months, POM Wonderful has a wide variety of juices available year round. If you aren't familiar with all of the benefits of fresh pomegranates, visit their website and you'll understand why you can't live without this amazing fruit.

I've had a hard time waiting to enter this tempting sandwich. It has become a favorite in our house and we look forward to it as much as we do Thanksgiving dinner itself. We call it the Nut-N-Fancy, because the day after Thanksgiving when my family asks: "What's for dinner?", I say Nut-N-Fancy!

The recipe is written using leftover turkey, but we have grown to love this sandwich so much that I roast turkey thighs year round just to make this sandwich. If you want to use it as an appetizer, substitute English muffins for the Italian bread and you'll have a unique addition to your holiday table.

Nut-N-Fancies
Or

Pomegranate Pepper Turkey Sandwiches on Grilled Italian Bread with Walnut Butter and Pomegranate Apple Walnut Slaw

Turkey in Pomegranate Pepper Sauce:
2 tablespoons olive oil

1 medium white onion, peeled and sliced thin
1 medium red bell pepper, seeded and sliced thin
4 to 5 whole pomegranates
2 to 4 tablespoons sugar

2 teaspoons (Asian) red chili garlic sauce (more if you like things hot)
2 cups cooked and shredded dark turkey meat

Walnut Butter:
1 1/2 cup walnut pieces
1/2 cup cashews
3 tablespoons honey
3 or 4 tablespoons softened butter

Pomegranate Apple Walnut Slaw:
1 medium red apple
1/4 cup pomegranate arils
1/4 cup chopped roasted walnuts
1/3 cup Mayonnaise
3 tablespoons fresh lemon juice

2-3 tablespoons softened butter
8 thick slices bakery Italian bread

(optional) Pomegranate arils and parsley for garnish

Heat the olive oil in a medium pan over medium heat. Add the onion and bell pepper and saute until slightly softened, about 5 minutes. Juice the pomegranates, reserving about 1/4 cup of the arils. Add 1 cup of pomegranate juice to the onion and peppers. Stir in sugar, a little at a time, until the sauce is slightly sweet. Bring the mixture to a boil, reduce heat to medium low and continue cooking until sauce has thickened, about 15 minutes. Add the chili garlic sauce, stir in the turkey and heat through.

Meanwhile, in a large non stick pan over medium high heat, roast the walnuts and cashews 6-8 minutes until they become fragrant. Add the roasted nuts and honey to the bowl of a food processor. Puree on high until very fine. Add the softened butter a little at a time and purée until a "peanut-buttery" consistency. If the mixture seems too thick add a tablespoon or two of warm water.

Peel, core and slice the apple into thin matchsticks. Place in a medium bowl, add the reserved pomegranate arils, walnuts, mayonnaise and lemon juice. Mix well.

Lighlty spread the softened butter on both sides of each slice of bread. On a stovetop grill pan over medium high heat, grill the bread on each side until toasted but not too dark. Spread some of the walnut butter onto four slices of bread. Top with some of the turkey mixture and some of the pomegranate apple, walnut slaw. Top with the remaining slice of grilled bread. Garnish with pomegranate arils and parsley. Serve warm and enjoy!

Amaretto Peach Cobbler

Thanksgiving is here and that means that Christmas and New Years are not far behind. I love this time of year! When we were kids it seemed that Thanksgiving and Christmas would never get here, and when the time did finally come it never seemed to last long enough.

I don't think it is any accident that Thanksgiving, Christmas and New Year's come so close together. I think the holiday's give us the opportunity to remember the things that are truly important in life.

Thanksgiving is the time for gratitude. It is the time for us to remember everything that we have to be grateful for. It's when we remember and give thanks for those things that we realize how wonderful life can be.

At Christmas, we honor family. Christmas is the time that families get together, some for the only time in the year. It is a time to catch up with each other and remember that no matter what, family is the most important things in our life.

Then comes the New Year. For me it is a time of renewal, and second chances. If we remember all that we have to be grateful for, honor our family and resolve to do better, the new year holds hope and promise.

This holiday season take them time to remember what you have to be grateful for, celebrate and honor your family and resolve to do better

From now until the beginning of the New Year, we will all have too little time and too much to do. People stop by, often unannouced, and being from the south I always have the makings for a fruit cobbler on hand. Most any kind of fruit will work and this easy basic recipe can be dressed up any way you like.

The next time you have unexpected company, try this delicious fruit cobbler. It is a really quick treat that is best served right out of the oven and can be ready before you finish catching up with your friends.

Amaretto Peach Cobbler

4 Tablespoons Butter
2 ounces amaretto
1 cup flour
1/2 cup sugar
2/3 cup milk
2 tsp baking powder
1 can peaches in syrup

Preheat oven to 350 degrees. Melt butter in a 8x8 pan. Mix in amaretto.

In a medium bowl mix together flour, sugar, milk and baking powder. Pour over butter mixture. Pour peaches ( including syrup), over flour mixture. Bake in preheated over 30 to 40 minutes or until golden brown. Serve warm with icecream if desired.

Apple Cider Tea Cup Triffle

My sister and I recieved an easy bake oven one year for Christmas and I think that was the beginning of my cooking obsession. We used the oven all the time and did a lot of experimenting.

We tried everything we could think of in that little oven and much to our surprise alot of what we tried came out pretty good. Well at least in the minds of 2 little girls.

The best of our creations made it to the family dinner table and some, like this triffle, I still serve today. I don't know if it is the cake itself, or the unique way that we came up to serve it, but this cake has remained one of my favorites. Of course back then the tea cups weren't as fancy, but the possiblities are endless. The Fly Rod Gawd remembers an apple cake that his Grandmother used to make him and he thinks that this one comes really close.

Try these tea cup triffles at one of your family gatherings this holiday season and see if they don't become a staple in your house.

APPLE CIDER TEA CUP TRIFFLE

1 spice Cake Mix
1 cup apple cider
1/2 cup applesauce
3 eggs
1 large apple, peeled cored and diced
1/4 cup light brown sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter
1 cup prepared vanilla pudding
1/2 cup orange marmalade

1/4 cup raisins

Preheat the oven to 350, spray a 9 X 13 pan with non-fat vegetable spray and dust with flour. Shake out the excess flour and set the pan aside.

Place the cake mix, cider, applesauce, and eggs in a large mixing bowl. With an electric mixer on low, beat until ingredients are just combined. Increase the mixer speed to medium and beat for 1 to 1 1/2 minutes or until the mixture is smooth. Pour the batter into the prepared pan, and set the pan aside.

Place the apple slices, brown sugar, cinnamon, and melted butter in a small mixing bowl and stir to combine. Spoon the apple mixture on top of the batter in the pan. Stir a few times to swirl the apple mixuture into the batter. Place the pan in the oven and bake 30 to 35 minutes or until the top springs back when lightly pressed with your fingertips. Remove to a wire rack and cool.

When the cake is cool, cut into small squares. Add 2 tablespoons of prepared pudding to the bottom of teacups. Top with equal amounts of cake squares. Mix the marmalade and the rasins in a microwve proof dish and microwave on high until thinned. Spoon the mixture evenly on top of each tea cup.

15 minute Ham Steak Dinner

When things get really hectic and you think that you don't have time to have a sit down family dinner, take a little help from your local market and try this tasty 15 minute Ham Steak Dinner.

We have all seen those Ham steaks and if you are like me you pass them up as a dinner item because you always think of them as a breakfast dish. I think they are perfect for a quick weeknight meal. They are fully cooked so all you really have to do is heat them up. Saute them with some frozen broccoli and fresh carrots, add a tasty sauce and some rice or Orzo and you have a quick and delicious dinner.

The next time you are ready to order take out or get some fast food, try this Korean style ham steak recipe and treat yourself to some tasty family time.

Cola-rean Ham Steak Dinner

1 12 ounce can cola
1/2 cup rice vinegar
1 pinch crushed red pepper
1 tablespoon fresh ginger, finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
2 tablespoons fresh squeezed lime juice
2 tablespoons olive oil
1 onion, sliced thin
1 Ham steak, cut into bite sized chunks
2 (10 ounce) boxes broccoli florets
2 large carrots, peeled and cut into coins

In a small saucepan over medium heat add the first 7 ingriedints. Stir to combine and simmer to combine, reduce sauce (about 10 minutes).

Heat the olive oil in a large saute pan over medium heat. Add the onion and saute until translucent. Add the Ham, broccoli and carrots, continue cooking until vegetables are tender (about 10 minutes). Pour the sauce over the ham mixture, toss to combine and serve over orzo or rice.